Gracia En Hebreo Recipes

PASTA ALLA GRICIA

Steps:

• Add the bacon to a large skillet. Place over medium heat and cook until the fat is rendered and the bacon is crispy, about 20 minutes. Drain all but 2 tablespoons of the bacon fat from the pan. Stir in the pepper and set aside.
• Bring a large pot of water to a boil over high heat. Season it generously with salt. Cook the pasta for 2 minutes less than the package directions, about 8 minutes. Add 1 cup of the pasta water to the pan with the bacon, return the pan to medium-high heat and cook, scraping up the bits from the bottom of the skillet with a wooden spoon, until slightly reduced, about 1 minute.
• Using tongs, remove the pasta from the water and add it directly to the pan with the sauce. Sprinkle the pasta with the cheese and begin to toss the pasta with the sauce. Continue to stir over low heat and toss until the sauce thickens and coats the pasta and the pasta is cooked through, 2 to 3 minutes. (Through this process, you may need to add more pasta water to help cook the pasta and maintain a sauce. This could take up to a cup more pasta water.) Serve topped with more cheese if desired.

PASTA ALLA GRICIA RECIPE

Steps:

• Meanwhile, in a Dutch oven or medium pot, bring 3 quarts of water and 2 teaspoons kosher salt to a boil over high heat. Set a colander inside a large heatproof bowl in the sink. Add rigatoni to water and cook, stirring frequently during the first minute to prevent pasta from sticking.
• Once pasta has cooked for 4 minutes 30 seconds, transfer 2 cups (475ml) of starchy pasta water to skillet. Return skillet to high heat and bring to a boil, swirling to emulsify pasta water with guanciale fat.
• When pasta has cooked for a total of 5 minutes, drain in prepared colander, then transfer pasta to skillet (the pasta will be very undercooked at this point, but it will continue cooking in the skillet); reserve drained pasta water.