Those who’ve tried it don’t forget it - Pasta Alla Gricia. This dish is an intense experience of strong flavors combined with a beautiful smooth cheesey sauce. Prepare for this delicacy by heading to the Napolicious.
180g Garofalo Mezze Maniche
100g Pecorino Romano, grated
100g Guanciale or bacon, cut into thin strips
Salt and pepper to taste
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.