Recipe: Gricia, carbonara's little sister
Easy and tasty, a quick alternative to Carbonara
A while ago, I shared the recipe for making a good pasta carbonara without committing crimes against humanity. You all appreciated that, but... what if you fancy something "lighter"?
Or if you simply dislike eggs in your pasta? Here comes the Gricia, the little sister of carbonara!
To make a delicious Gricia is a piece of cake!
Ingredients for a portion:
2 or 3 slices of Guanciale
Pecorino cheese or Parmesan cheese
(Quantity depends on how much hungry are you, specifically this is a generous portion)
First of all, put a pot of cold water on the cooker.
While waiting for the water to boil, take a cutting board and a good knife to cut the guanciale.
Slices have to be less of half of an inch thick. Get rid of the rind and then cut out the slices vertically in tiny strips. Once it's done, put everything in a pan. Keep the flame low to avoid the risk of burning your guanciale!
There is no need for oil or butter – the natural fat of the meat is enough. Keep an eye on the pan, stirring once in a while.
Throw a tablespoon of coarse salt into the boiling water, and add pasta (as much as you usually do for yourself) and set a timer following the timing on the package. Stir once or twice while cooking.
When the guanciale is a little crispy, turn it off. Add the guanciale to the pan of pasta (drained with the help of a colander) and add some grated pecorino cheese or parmesan cheese. The traditional recipe wants pecorino, but personally, I prefer parmesan as the taste is more delicate. Mix everything together and serve.