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Penne with Pancetta, Pecorino, and Black Pepper |
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Serves: 4
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(Penne alla Gricia)
Category: Dried Pasta with Meat
Makes 4 to 6 servings
I was reminded of how good this pasta can be at New York's San Domenico Restaurant, where it was prepared for a luncheon celebrating the cooking of Rome. I had to include it in this collection.
Penne alla Gricia is a close relative, and quite possibly the forerunner, of the Bucatini all'Amatriciana at left. Traditional recipes for both have the same ingredients-salted meat, lard, and grated sheep's cheese, which were the typical flavorings for pasta before tomatoes arrived from the New World and were accepted in Italy. Pork lard adds a very good flavor, but olive oil can be substituted if you prefer.
In Rome, this is made with guanciale, cured pork cheek. Unless you live near an Italian specialty butcher, guanciale is hard to find, but pancetta is very similar. Have the slices cut about 1/8-inch thick, if you can. To make the slices easier to chop, try freezing them briefly on a piece of wax paper.
_ tablespoons pork lard or olive oil
_ ounces sliced Italian bacon (guanciale or pancetta), about 1/8 inch thick, chopped into tiny bits
Salt
_ pound spaghetti
___ cup freshly grated Pecorino Romano cheese
___ teaspoon freshly ground black pepper or more to taste
1 In a skillet large enough to hold all of the cooked pasta, heat the lard or olive oil over medium heat. Add the guanciale or pancetta, and cook, stirring frequently, 10 minutes or until crisp and golden brown.
2 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Set aside some of the cooking water. Drain the pasta.
3 Pour the pasta into the skillet and toss it with the cheese, pepper, and a couple of tablespoons of the water until the pasta is well coated. Serve immediately with more pepper, if desired.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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