La Gricia
Updated October 10, 2023
- Total Time
- 15 minutes
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
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Ingredients
Salt
3 ounces penne (or vermicelli)
1 tablespoon olive oil
3 ounces pancetta, cut into 1-inch cubes
1 tablespoon freshly grated pecorino cheese
Freshly ground pepper to taste
Nutritional analysis per serving (1 servings)
64 grams carbs; 65 milligrams cholesterol; 802 calories; 24 grams monosaturated fat; 7 grams polyunsaturated fat; 14 grams saturated fat; 49 grams fat; 3 grams fiber; 762 milligrams sodium; 25 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Set a large pot (at least 4 quarts) of cold water to boil. When the water reaches a boil, toss in a pinch of salt. When the water returns to a rolling boil, add the penne; cook until al dente.
- Step 2
While the pasta is cooking, heat the oil in a pan and add the pancetta. Saute until the pancetta is a dark pink (be sure it does not turn crisp and golden).
- Step 3
When the penne are cooked, drain them well (do not rinse) and transfer them to a warm bowl. Add the pecorino and an abundant amount of fresh pepper. Top with pancetta and oil, toss thoroughly and serve.
Private Notes