Pasta Alla Grecia

Name: Pasta Alla Grecia
Ingredients: 2 tablespoons extra virgin olive oil; 1/2 cup minced guanciale, pancetta or bacon (about 1/4 pound); Salt and freshly ground black pepper; 1 pound linguine or other long, thin pasta; 1/2 cup grated pecorino Romano, or more to taste.

5 ingredients

1 steps

Ingredients

2 tablespoons extra virgin olive oil
1/2 cup minced guanciale, pancetta or bacon (about 1/4 pound)
Salt and freshly ground black pepper
1 pound linguine or other long, thin pasta
1/2 cup grated pecorino Romano, or more to taste.

Directions

1

{"0":"1. Bring a large pot of water to a rolling boil. In a small saucepan, combine olive oil and meat, and turn heat to medium. Cook, stirring occasionally, until nicely browned, about 10 minutes. Turn off heat.","2":"2. Salt water, and cook pasta until tender but not mushy. Reserve about a cup of water before draining pasta.","4":"3. Toss drained pasta with meat and its juices; stir in cheese. If mixture is dry, add a little of the pasta cooking water (or a little olive oil). Season with plenty of black pepper, and serve."}