One of the most typical pasta of Lazio, fast and easy to prepare offers us intense and genuine flavors. Guanciale and pecorino cheese repay us the toils of the day.
recipe given by our chef at .
400 g of spaghetti (or even mezze maniche)
100 g of bacon
100 g of grated pecorino cheese
Extra virgin olive oil
These ingredients are able to feed: 4persons
- This course is: First Course
- Difficult to prepare: EASY
- is a typical course made in: LAZIO
- You should drink:
- The time to prepare this course is: , and cooking time is:
Place in a pan a tablespoon of extra virgin olive oil and spread it uniformly throughout the bottom, turn on fire at low heat and brawn the "guanciale" (a sort of bacon) into cubes. Be very careful not to burn. It should be cooked slowly to allow the fat to melt.
Cook the pasta "al dente", keep aside a cup of the cooking water and drain the pasta. Pour into the pan with the "guanciale", add the preserved cooking water and stir well to finish cooking the pasta. Sprinkle the cheese and pepper in abundance.