My recipe for Pasta alla Gricia
There is no other region in Italy that has such a good offering when it comes to pastas like Lazio. No tomato, just 2 simple ingredients: onions and cheek lard, sprinkled with grated pecorino cheese. A melt in mouth recipe, for people looking for savoury stuff!
Serves 5
Ready in 45 min
400 grams pasta at your choice
3 big onions
200 grams diced cheek lard
100 grams Grated pecorino cheese
half glass olive oil
Salt and pepper
Slice finely the onions.
Heat the olive oil and add the sliced onions.
Bring salted water to boil.
Let simmer at medium-low heat for 20 minutes covered with a lid (until translucent) adding 2 or 3 tbs of water. At high heat, remove the cover and let the water evaporate. Set aside.
Cook the pasta.
In another casserole fry the diced bacon until golden, then add it to the cooked onions.
Once ready drain the pasta and put it into the pan – medium heat – with the onion and bacon mixture, stir fry for a couple of minutes and serve sprinkled with grated pecorino cheese.
