Bucatini Alla Gricia Recipes

BUCATINI ALLA GRICIA

Steps:

• Bring a large pot of very lightly salted water to a boil. Cook bucatini in the boiling water, stirring occasionally, until almost tender yet still pretty firm to the bite, 8 to 10 minutes.
• Meanwhile, heat oil in a large nonstick skillet over low heat. Add guanciale and cook slowly until it has rendered all its fat and is crispy on the outside and soft on the inside, 8 to 10 minutes.
• Drain bucatini and reserve cooking water.
• Transfer bucatini to the skillet with the guanciale and finish cooking the pasta in the pan juices, adding a little pasta water at a time until pasta has the right consistency. Stir in Pecorino Romano cheese and season with black pepper. Serve immediately.

PASTA ALLA GRICIA

Steps:

• Bring a large pot of salted water to a boil and add bucatini or rigatoni.
• Meanwhile, place a 12-inch skillet over medium heat, add olive oil, onion and guanciale. Cook until onion is translucent and barely starting to brown. Remove from heat.
• When pasta is al dente, drain it, reserving 1 cup pasta water. Transfer pasta to skillet, place over medium-low heat and toss with guanciale and onion. Season with salt and generously with pepper; fold in about half the pasta water and the cheese. Toss, adding more pasta water as needed to help cheese coat pasta. Check seasoning and serve, with more cheese on the side.