PASTA ALLA GRICIA
(makes 4 servings)
1 lb pasta (rigatoni or spaghetti)
8oz pancetta
1/2 cup pecorino cheese
6 Tablespoons of extra virgin olive oil
Black pepper
To prepare the pasta alla gricia, start by cutting the guanciale into thin strips.
Start to heat a pot with 4 quarts of water and bring to a rolling boil, then salt the water with 2 Tablespoons of kosher salt. (Use less if using table salt.)
While waiting for the water to boil, Heat the olive oil in a large pan and add the guanciale. Cook for about 2 minutes, so that it releases its fat and becomes a little crispy. Turn off the heat.
Once water is boiling add the pasta and cook for 3-4 minutes of using fresh pasta and 11 minutes for dried pasta.
Remove pasta from water using a slotted spoon or tongs, reserving 1/4 cup of pasta water, and transfer pasta and directly to the pan with the guanciale.
Toss pasta quickly in the pan and sprinkle with about 1/4 cup pecorino and let it melt so as to cream the pasta. Add a splash of reserved pasta water and swirl pasta in the pan again letting it emulsify slightly.
Finally, empty pasta into bowl and add the remaining pecorino and black pepper and serve immediately.
PASTA E CECI
1 lb pasta
1/4 cup extra virgin olive oil
1 can chickpeas
2 cloves garlic, chopped
1/4 cup vegetable or chicken broth
1 teaspoon fresh rosemary, chopped (optional)
Season with red pepper flake & pecorino cheese to taste
Start to heat a pot with 4 quarts of water and bring to a rolling boil, then salt the water with 2 Tablespoons of kosher salt. (Use less if using table salt.)
While waiting for the water to boil, heat the olive oil in a large pan over medium heat and add the garlic and rosemary and red pepper flake (if using).
Cook until garlic is fragrant then add the chickpeas and a 1/4 cup of chicken or vegetable stock. Cook until broth is slightly thickened.
Once water is boiling add the salt and the pasta and cook for 3-4 minutes of using fresh pasta and 11 minutes for dried pasta.
Remove pasta from water using a slotted spoon or tongs and transfer pasta directly to the pan with the chickpeas.
Toss pasta quickly in the pan and sprinkle with about 1/4 cup pecorino and serve immediately.