EN Disse artiklene publiseres på engelsk.
Pasta
Rigatoni alla Gricia
The eggless, original Roman ancestor of carbonara, made with guanciale and pecorino.
25 minutestotal tid
4 servingsporsjoner
Easyvanskelighetsgrad
Ingredienser
- 400g rigatoni
- 150g guanciale, diced
- 150g pecorino romano, grated
- Freshly ground black pepper
Slik gjør du
Fry the guanciale in a dry pan until crisp and golden. Cook the rigatoni until al dente, reserving the cooking water.
Add the pasta to the guanciale with a little pasta water and toss.
Remove from the heat, stir in the pecorino until creamy, and serve with plenty of black pepper.
#pasta#pork#cheese#classic
Flere oppskrifter
Alt →
Pandoro
A star-shaped, buttery vanilla Christmas cake from Verona, dusted with icing sugar.
⏱ 5 hours (incl. proving)🍽 10 servings
Green Bean and Goat Cheese Salad
Crisp green beans with creamy goat cheese and toasted hazelnuts.
⏱ 25 minutes🍽 4 servings
Moroccan Couscous Salad
A vibrant, herby couscous salad with roasted vegetables and citrus dressing.
⏱ 30 minutes🍽 4 servings
.jpg?width=1200)
Panettone
A tall, soft leavened cake studded with candied fruit and raisins - the Italian Christmas classic.
⏱ 5 hours (incl. proving)🍽 10 servings