Preparation time: 25 minutes
Ingredients ( for four people ):
320 g of Mezze Maniche or Tagliolini or Masseria Terra&Grano celery
150 g of already peeled leek
120-150 g of bacon
30-50 g of grated pecorino romano
1-2 tablespoons of extra virgin olive oil
Gricia is often considered the white version of amatriciana , due to the presence of guanciale – woe to using pancetta in Roman pasta – to which abundant is then added pecorino cheese. In this version we have also added some thinly sliced leeks and browned until make them soft. Their sweet taste will balance the flavor of the other ingredients well and will give a note of color on the plate.
- Cut the leek into rounds and brown it in a pan with a drizzle of oil and a pinch of salt.
- Bring a pot of water to the boil and in the meantime brown the bacon cut into a strips in a non-stick pan. You don’t need to add other fats, if anything, help yourself with little hot water to facilitate cooking.
- Salt the water and cook it for the time indicated on the package. Add the leek to the bacon and drain the pasta directly into the sauce. Cook for a few minutes, adding cooking water if necessary.
- Turn off the heat and add pecorino and pepper. Mix well and serve immediately.