Pasta alla Gricia

This recipe is for a crowd.  Halve it for normal use.  Serve with a salad and breadsticks.


Pasta alla Gricia

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Nutrition per portion

  • 1/4 c EVOO
  • 10 slices bacon, diced
  • salt
  • 24 oz linguini
  • 1 c freshly grated pecorino romano
  • freshly ground black pepper
  1. Bring water to boil for pasta.
  2. While waiting on the water to boil, heat the olive oil in a medium skillet over medium heat. Add the bacon and cook until browned and most of the fat is rendered. Turn off the heat and set skillet aside
  3. Salt the water and add linguine, stirring to separate strands. Cook according to package directions.
  4. Set aside about 1 cup of the cooking water, then drain the linguine and return it to the pot.
  5. Add the bacon and olive oil and stir in the cheese.
  6. If the pasta mixture seems too dry, add a bit of the reserved cooking water and/or some EVOO.
  7. Season with pepper. Serve with additional romano.

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