Gricia with Mezze maniche
Serves 4
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This is one of my favourite traditional Italian pasta dishes because it is so full of flavour and so easy to make. It is my go to when entertaining guests and it is always a success!
Ingredients
400g spaghetti
100g pork cheek
100g Pecorino Romano
Salt to taste
Black pepper to taste
Methodology
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- Slice the bacon into strips and then dice
- Put the bacon in a pan and let the bacon brown in its own fat. Once it is golden brown, turn off the heat.
- Bring water to a boil in a large pan and once the water has boiled, add the spaghetti and cook until it is al dente.
- Turn on the heat for the pan containing the bacon and drain the spaghetti directly into the pan.
- Add a couple of ladles of pasta cooking water and a sprinkling of grated pecorino and sauté for a few minutes.
- Serve with more grated pecorino and black pepper.