Mama Ricotta's Restaurant: Pasta alla Gricia recipe - | WBTV Charlotte

Mama Ricotta's Restaurant: Pasta alla Gricia recipe

A local Italian restaurant has brought back some favorite family recipes from the mother country. Chef Tom Dryness of Mama Ricotta's Restaurant stopped by WBTV News Saturday Morning to show you authentic dishes filled with delicious ingredients first-hand.
Pasta alla Gricia

Y: 4 Servings

1 Pound Imported Tonnarelli
2TB Extra Virgin Olive Oil
To Taste Chili Pepper
1 Small Onion, sliced thin
8 ounces Guanciale, in 1-inch slivers ¼" thick
To Taste Freshly Ground Black Pepper & Salt
1/3 Cup Grated Aged Pecorino Cheese
Salt for Pasta Water

Bring a large pot of salted water to a boil and add tonnarelli.
Meanwhile, place a 12" skillet over medium heat, add olive oil and guanciale. When guanciale starts to crisp add the onion. Cook until the onion is translucent and starting to brown. Remove from heat.
When pasta is al dente, drain it, reserving 1 cup pasta water. Transfer pasta to skillet, place over medium-low heat and toss with guanciale and onion. Season with chili pepper, salt and a generous amount of black pepper. Fold in about half the pasta water and the cheese. Toss, adding more pasta water as needed to help cheese coat pasta. Check seasoning and serve with more cheese on the side.

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