PASTA ALLA GRICIA
This simple pasta dish comes together with just a few ingredients and in such a short amount of time that it will definitely find its way into your rotation of weeknight dinners. Added bonus: between the bacon, cheese and pasta, it is a big crowd pleaser!
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 6
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.
SPAGHETTI AGLIO E OLIO
Steps:
- Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.
- Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.
- Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.
SPAGHETTI ALLA GRICIA
One of the 4 quintessential 'primi' from the Lazio region in Italy, this pasta is beautiful in its simplicity with soft guanciale and tangy Pecorino cheese. No onion, no garlic, no oil - this flavorful dish gets its character from slowly sauteeing the guanciale and then creating a creamy sauce with the pasta water and a bit of Pecorino Romano before tossing with thick spaghetti. With only 4 ingredients, this is also a quick meal when you're in a rush.
Provided by Buckwheat Queen
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally.
- While pasta cooks, immediately heat a nonstick pan over medium heat. Add guanciale and cook until tender, about 5 minutes. Add 1 ladle of pasta cooking water, stir, and cover pan. As pasta cooks, add another ladle of cooking water to the pan with the guanciale to create a sauce.
- At about 10 minutes of pasta cooking time, reserve a cup of cooking water and drain pasta. Add spaghetti to the pan with the guanciale; toss, adding reserved cooking water if necessary. Turn off heat. Add 1/3 the Pecorino Romano cheese to the pasta and toss until creamy.
- Divide pasta between 4 plates. Top each with remaining Pecorino Romano cheese and black pepper. Serve immediately.
Nutrition Facts : Calories 875.4 calories, Carbohydrate 85.7 g, Cholesterol 73.1 mg, Fat 46.9 g, Fiber 3.7 g, Protein 25.2 g, SaturatedFat 18.3 g, Sodium 276.2 mg, Sugar 3.2 g
PASTA ALLA GRICIA
The star here is guanciale, which is cured jowl. It is increasingly easy to find, but if you don't have it, use pancetta or even bacon. (It won't be authentic, but it will be really good.)
Provided by Mark Bittman
Categories pastas, main course
Time 20m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Cook the guanciale in a large skillet over medium heat until deeply golden (adjust the heat as necessary to render the fat without burning the meat). The meaty parts should be browned and the fatty parts should be cooked but still slightly transparent. This will take 15 to 20 minutes. When it's done, add the black pepper and turn off the heat.
- Meanwhile, put a pot of salted water on to boil. When the water boils, cook the pasta until it's al dente, nearly but not quite done and still a bit chalky in the middle.
- When the guanciale has cooled a bit, and while the pasta is cooking, add 3/4 cup of the pasta cooking water to the pan, turn the heat to high and reduce by about half.
- When the pasta is ready, use tongs to transfer it to the pan with the sauce. Stir the pasta as it finishes cooking, adding more pasta cooking water if necessary until the pasta is done and the sauce thick and creamy. Add half the cheese and a pinch of pepper, and stir vigorously to incorporate.
- Divide the pasta among four dishes, and dust each with the remaining pecorino.
Nutrition Facts : @context http, Calories 585, UnsaturatedFat 15 grams, Carbohydrate 65 grams, Fat 26 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 9 grams, Sodium 499 milligrams, Sugar 3 grams, TransFat 0 grams
SALAMI PASTA ALLA GRICIA
Pasta alla gricia is among the most versatile Roman pastas, and arguably foundational: Add tomato for amatriciana, add egg for carbonara or remove the pork for cacio e pepe. As one origin story goes, shepherds in Amatrice brought guanciale, pecorino and pasta on their journeys, and made these dishes for sustenance. Guanciale (cured jowl) isn't especially common in the United States, so, in the spirit of the shepherds using what was available to them, this recipe uses salami. Like guanciale, salami gives off deeply flavored fat to build the pasta sauce on. But salami provides even more crispy bits of meat to stud this rich, silky, deceptively simple pasta.
Provided by Ali Slagle
Categories dinner, weeknight, pastas, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Add the pasta to the boiling water and cook according to package directions until al dente. Reserve 2 cups of the pasta water, then drain the pasta.
- While the pasta cooks, in a large skillet or Dutch oven, heat the oil and salami over medium-low. Cook, stirring often, until crisp and golden-brown, 7 to 10 minutes. (Don't be tempted to raise the heat, as you need the fat to fully render from the salami to form the sauce.) Remove from heat and stir in the black pepper until fragrant. Set aside until the pasta's ready.
- Add 1½ cups pasta water to the salami and simmer over medium-low heat, shaking and stirring until the water emulsifies with the fat to create a homogeneous liquid, 2 to 4 minutes.
- Add the cooked pasta and pecorino, and cook, shaking the pot and stirring vigorously until the cheese is melted and the sauce glosses the noodles, 2 to 4 minutes. If the sauce is thin, keep simmering. If you can't see the sauce in the bottom of the pot or on the noodles, add more pasta water and keep stirring over medium-low.
- Serve right away, with more pecorino on top.
SPAGHETTI AGLIO E OLIO
Toss golden garlic and silky olive oil through spaghetti to make this classic Italian dish - ready in the time it takes to boil the pasta. It's simple, flavourful and perfect for busy days
Provided by Katie Hiscock
Categories Dinner
Time 15m
Number Of Ingredients 5
Steps:
- Bring a large pan of well-salted water to the boil and cook the spaghetti for about 10 mins, or until al dente - it should retain a little bite.
- When the pasta is nearly ready, heat the oil in a frying pan set over a medium heat and sizzle the garlic and chilli, if using, for 1 minute until fragrant and the garlic is lightly golden but not brown (the garlic will taste bitter if it gets too dark).
- Drain the spaghetti and add it to the garlicky oil with the parsley. Season and toss to combine, then serve.
Nutrition Facts : Calories 523 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 0.02 milligram of sodium
SPAGHETTI ALLA GRICIA
Steps:
- Fill a pasta pot or a large stockpot with 6 quarts of water, add 6 tablespoons of salt, and bring the water to a boil over high heat. If you are not using a pasta pot, put a colander in the sink or have a pair of tongs handy for lifting the pasta out of the water.
- Cut the onion in half, separate the layers, and cut each layer into petals that are 1 inch wide across the middle. Put the onion petals in a large sauté pan with 1 cup of water and a big pinch of salt and cook the onion over high heat until the water evaporates, about 5 minutes. Add the guanciale and olive oil and cook over medium-high heat until the guanciale is crisp, about 3 minutes. Remove the pan from heat and add another cup of water, the red pepper flakes, and black pepper. Turn off the heat while you cook the spaghetti.
- Drop the spaghetti into the boiling water, stir to prevent the strands from sticking together, partially cover the pot so the water returns to a boil quickly and continues boiling, and cook the pasta, using the time indicated on the package as a guide, until it's al dente. About 1 minute before the pasta is done, place the sauce over high heat. Lift the pasta out of the cooking water, or reserve 1 cup of the water and drain the pasta, and immediately add it to the pan with the sauce. Cook the pasta with the sauce for 2 minutes, stirring with a rubber spatula or tongs, to coat the pasta with the sauce, adding some of the reserved pasta water if the pasta is dry and sticky instead of slippery and glistening. Turn off the heat and stir in the parsley. Add the grated Parmigiano-Reggiano and pecorino romano and stir to combine.
- Use tongs to lift the spaghetti out of the pan and onto the center of each of four plates, dividing the pasta evenly, and twirling it as it falls onto the plate to form a tight mound. Spoon any sauce left in the pan over the pasta and use a microplane or another fine grater to grate a light layer of pecorino romano over each plate, and serve.
- suggested wine pairing
- Circeo Rosso (Lazio)
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