Ingredients
180g Garofalo Mezze Maniche
100g Pecorino Romano, grated
100g Guanciale or bacon, cut into thin strips
Salt and pepper to taste
![Gricia-1280x550](https://napolicious.pastagarofalo.it/wp-content/uploads/2021/11/3-Highlight-ingredienti-1280x550_0005_3-Lazio-ricetta-orizz.jpg)
Fry the guanciale strips for around 10 minutes until golden and crispy. Bring a large pan of salted water to the boil and cook the Garofalo Mezze Maniche for 14 minutes, as stated on the pack. Once the pasta is cooked, drain well reserving a little of the pasta water. Stir the crispy guanciale into the pasta. Next add the grated Pecorino to the pasta along with a dash of the pasta water. Stir together until you achieve a creamy sauce coating all the pasta. Serve with a sprinkle of Pecorino.