rome

Guanciale, black pepper, Pecorino Romano, and pasta come together in a study of delicious minimalism.

Pasta alla Gricia Recipe

(225 grams) guanciale (cured pork jowl),

(15 milliliters) extra-virgin olive oil

salt and black pepper

(340 grams) rigatoni

Freeze guanciale for at least 15 minutes, and up to 45 minutes (partially freezing the guanciale makes it easier to slice). Using a sharp chef's knife, cut into 1/4-inch-thick planks, then cut planks into 1/4-inch-thick batons (lardons).

In a large 12-inch stainless steel skillet, heat oil over medium-low heat until shimmering. Add guanciale and cook, stirring occasionally, until fat has rendered and guanciale is golden brown and crisp, about 15 minutes. Using slotted spoon, transfer guanciale to a plate; set aside. Reduce heat to low, and bloom about 1 teaspoon freshly ground black pepper in rendered guanciale fat until pepper foams and is aromatic, about 1 minute. Remove skillet from heat.

Meanwhile, in a Dutch oven or medium pot, bring 3 quarts of water and 2 teaspoons kosher salt to a boil over high heat. Set a colander inside a large heatproof bowl in the sink. Add rigatoni to water and cook, stirring frequently during the first minute to prevent pasta from sticking.

Once pasta has cooked for 4 minutes 30 seconds, transfer 2 cups (475ml) of starchy pasta water to skillet. Return skillet to high heat and bring to a boil, swirling to emulsify pasta water with guanciale fat.

When pasta has cooked for a total of 5 minutes, drain in prepared colander, then transfer pasta to skillet (the pasta will be very undercooked at this point, but it will continue cooking in the skillet); reserve drained pasta water.

Cook rigatoni, swirling skillet constantly and gently stirring with a spoon or rubber spatula, to ensure even cooking and that the sauce remains emulsified, until pasta is al dente and sauce is thickened and reduced, 6 to 8 minutes; if sauce reduces too much before pasta has finished cooking, add more reserved pasta water to skillet in 1/4-cup increments. Add guanciale to skillet and carefully toss to combine.

Remove from heat, add half of the grated Pecorino Romano, and toss or stir rapidly to combine. Once cheese is fully emulsified in the sauce, add remaining Pecorino Romano, and toss or stir rapidly once more to combine. Adjust sauce consistency as needed with more pasta water. Season with salt and pepper, if needed. Serve right away, passing more cheese at the table.

Cacio e pepe is an iconic Roman pasta made with few ingredients; pasta, Pecorino Romano cheese, and pepper. Follow our simple tips and technique for the perfect creamy and flavor packed sauce. 

Tonnarelli Cacio e Pepe

12OZ. tonnarelli or spaghetti

1CUP Pecorino Romano cheese

salt

peppercorns

Pasta cacio e pepe is one of the simplest dishes in Italian cuisine, but also one of the trickiest to prepare. The trick is finding the perfect balance between the cheese and the moisture of the tonnarelli.

Cook the tonnarelli in a large pot of boiling salted water until al dente.&nbsp;

In the meantime, grate the <a href="https://www.lacucinaitaliana.com/glossary/pecorino-cheese" rel="noopener noreferrer" target="_blank">Pecorino cheese</a> into thin shavings. Grind plenty of black pepper into a large serving bowl, where you will toss the pasta.

Drain the tonnarelli and transfer it to the serving bowl, away from the heat of the stove. Add 2 small ladlefuls of pasta cooking water (around 1/2 cup) to help melt the cheese and blend the sauce. Gradually add the grated Pecorino cheese, stirring until the cheese is completely melted. Serve the pasta immediately, topping with extra grated Pecorino cheese.

These succulent, juicy Mortadella Meatballs are inspired by one of Giada&#039;s favorite dishes in Rome.

Mortadella Meatballs with Pistachio Pesto

Parmesan

panko breadcrumbs

milk

oregano

lemon zest

pork

mortadella (diced small)

olive oil

pistachios

basil leaves

Italian parsley leaves

Arugula (for serving, optional)

For the meatballs: Preheat the oven to 450 degrees F.

Combine the cheese, breadcrumbs, milk, oregano, lemon zest, salt and egg in a medium bowl. Add the pork and mortadella and gently fold the mixture until fully and evenly combined.

Drizzle 2 tablespoons olive oil on a small, rimmed baking sheet. Scoop the mixture into 16-18 golf-ball sized balls and roll until smooth. Place on the baking sheet. Drizzle with the remaining tablespoon olive oil and bake, 20 minutes.

For the sauce: Meanwhile, pulse the pistachios in a food processor until coarsely chopped. Add the basil, parsley and salt and pulse to combine. And the olive oil and ½ - 1 cup cold water and puree until the pesto is a smooth, creamy texture. Add the cheese and pulse to combine.

Divide the arugula among 4 to 5 plates and top with 3 to 4 meatballs each. Spoon the pesto over the meatballs. Serve with chopped pistachios if desired.

One big skillet of comfort, coming right up. Pasta alla Gricia is one of the quintessential pasta dishes of Rome, and what makes it so fantastic is how simple it is.

Giada's Pasta Alla Gricia

12 ounces applewood smoked bacon, diced

coarse black pepper

linguine pasta

pecorino romano cheese (plus more to serve)

parmesan cheese

To a large skillet add the diced bacon. Place over medium heat and cook the bacon until the fat in rendered and the bacon is crispy, about 20 minutes. Drain all but 2 tablespoons of the bacon fat from the pan. Stir in the pepper and set aside.

Bring a large pot of water to a boil over high heat. Season it generously with kosher salt. Cook the pasta for 2 minutes less than the package directions, about 8 minutes. Add 1 cup of pasta water to the pan with the bacon and return the pan to medium high heat scrpaing up the bits from the bottom of the pan with a wooden spoon. Using tongs, remove the pasta from the water and add it directly to the pan with the sauce. Sprinkle the bare pasta with the 2 cheeses and begin to toss the pasta with the sauce. Continue to stir and toss until the sauce thickens and coats the pasta and the pasta is cooked through, about 2 to 3 minutes Through this process, you may need to add more pasta water as needed to help cook the pasta and maintain a sauce. This could take up to a cup more pasta water. Serve topped with more cheese if desired.

Both guanciale and Pecorino are quite salty; Leonardo Vignoli, the chef at Da Cesare al Casaletto, recommends undersalting the pasta water to give you more control.

Pasta alla Gricia

guanciale (salt-cured pork jowl),

rigatoni

Kosher salt

black pepper, preferably ground with a mortar and pestle

Pecorino

Epicurious

Heat oil in a large skillet over mediumlow. Cook guanciale, stirring often, until it starts to brown and crisp, 10–15 minutes; it will shrink dramatically as the fat renders. Transfer to a small bowl with a slotted spoon; reserve skillet (do not wipe out).

Meanwhile, cook pasta in a large pot of boiling lightly salted water, stirring occasionally, until pasta is about halfway cooked (not quite al dente); drain, reserving 1 1/2 cups pasta cooking liquid.

Add 3/4 cup pasta cooking liquid to reserved skillet and bring to a gentle boil over medium heat, swirling often to encourage drippings and liquid to emulsify, about 1 minute. Add pasta and cook, tossing often and adding more pasta cooking liquid as needed, until pasta is al dente and a thick, glossy sauce forms, 5–7 minutes (this second cooking is why you undercook the pasta initially).

Increase heat to medium-high. Add guanciale, pepper, and two-thirds of Pecorino; toss well to combine and melt cheese. Serve pasta topped with remaining Pecorino.

This recipe is adapted from the recipe card Luciano Monosilio gives in his restaurant Luciano - Cucina Italiana with each order of carbonara. Still, it is also based on our in-house research. Luciano's carbonara is made with a mixture of pecorino Romano and Grana Padano, which is added to reduce the overall saltiness of the dish. The sauce is thickened in a bain-marie, so the eggs are cooked but not scrambled, and the sauce is thick and creamy.&nbsp;

Luciano Monosilio’s Carbonara - Carbonara by Rome’s Carbonara King

(9.9 oz) spaghetti

guanciale, cured for at least 4 months

(1.05 oz) (2 tbsp) Grana Padano

(0.7 oz) (4 tsp) pecorino Romano

(1/2 tsp) pepper,

This Pistachio Tiramisu is an easy, delicious spin on the classic Italian dessert - and it&amp;#039;s a beautifully imrpessive dish.

Pistachio Tiramisu

unsalted (no-shell pistachios, raw or roasted*)

water

sugar

olive oil, (such as Fratepietro)

butter

mascarpone cheese

almond extract

espresso coffee

amaretto liqueur

ladyfingers

Note:

In a food processor, add the shelled pistachios. Blend the pistachios until they form a smooth thick paste. Once smooth, add the 2 tablespoons of water, 1/3 cup powdered sugar and olive oil. Continue to blend until the pistachio butter balls together and looks smooth and glossy. If using roasted pistachios, it will be a dark brown-green color. Set aside.

In a large bowl, using an electric mixer or stand mixer, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add the almond extract and mix. Remove 2/3 of the mixture into a separate small bowl. In the large bowl with the remaining 1/3 of mascarpone, add the pistachio butter. Mix on high speed until smooth and pale green, wiping down the sides with a rubber spatula as necessary.

In a shallow bowl, add espresso and amaretto liqueur. Dip each ladyfinger into espresso for only 5 seconds max (letting the ladyfingers soak too long will cause them to fall apart). Place half of the soaked ladyfingers on the bottom of a 9 by 9 inch baking dish, breaking them in half if necessary, to fit the bottom.

Spread the pistachio-mascarpone mixture on top of the first layer of ladyfingers, smoothing it out to evenly cover. Place the second half of soaked ladyfingers on top. Spread the rest of the plain mascarpone mixture on top to cover the ladyfingers.

Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, and up to 24 hours before serving.

Before cutting and serving, sprinkle with chopped pistachios if desired.

This genius Cacio E Pepe pizza recipe was inspired by the method by Chef Stefano Callegari at Sforno in Rome.

Cacio E Pepe Pizza

Pecorino Romano

black pepper

pizza dough

Flour

Olive oil (for drizzling,

Preheat the oven to 500 degrees. Place a baking sheet in the oven to preheat while you assemble the pizza.

In a small bowl, mix the Pecorino Romano, Parmesan and freshly cracked black pepper. Set aside.

On a lightly floured surface, roll and stretch out the pizza dough into an 11-by-16-inch oval. Remove the hot baking sheet from the oven. Carefully transfer the dough to the preheated baking sheet. Sprinkle the crushed ice evenly around the pizza dough, leaving an inch empty around the crust.

Bake the pizza in the oven for 8 to 10 minutes, or until the crust appears golden brown and fully cooked.

Remove the pizza from the oven, and immediately sprinkle the cheese mixture over the dough, leaving about half an inch empty around the crust. Drizzle with olive oil and eat immediately

Top 8 rome recipes from across the web

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Pasta alla Gricia Recipe

Tonnarelli Cacio e Pepe

Mortadella Meatballs with Pistachio...

Giada's Pasta Alla Gricia

Pasta alla Gricia

Luciano Monosilio’s Carbonara - Car...

Pistachio Tiramisu

Cacio E Pepe Pizza

Top 8 rome recipes from across the web

The most viewed rome recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pasta alla Gricia Recipe

Tonnarelli Cacio e Pepe

Mortadella Meatballs with Pistachio...

Giada's Pasta Alla Gricia

Pasta alla Gricia

Luciano Monosilio’s Carbonara - Car...

Pistachio Tiramisu

Cacio E Pepe Pizza

The most viewed rome recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine