Rigatoni with pesto of peas and mint
14 recipes
Half sleeves gricia
ingredients
servings
2
Pecorino cheese
50 grams
Black pepper
to taste
Iodized salt
to taste
Guanciale, meat
100 grams
Rigatoni, pasta
200 grams
first courses from Italy
Half sleeves gricia
Half sleeves gricia
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The pasta gricia is a first plate of the typical Lazio tradition. It is considered lantenata of allamatriciana pasta which differs from gricia only for the addition of the tomato. In fact lamatriciana it think that is precisely the review of Grice wanted when he got the tomato here in Italy in 1500.
preparation
step 1
A hot pan we fry the bacon cut into strips not too thin, until it is transparent.
step 2
It will not add oil because the pillow will release its fat during cooking.
step 3
Scoliamo pasta and jump into the pan with the bacon and pepper if necessary adding a little water cooking.
sponsor of the author
step 4
Impiattiamo with a generous grating of pecorino romano.
step 5
Enjoy your meal!!
step 6
For more tips go to the link http://lestagioniintavola.blogspot.it/2016/04/mezze-maniche-alla-gricia.html
