Mezze Maniche Alla Gricia Recipe
Mezze maniche alla gricia is a delicious Italian pasta dish made with mezze maniche (a type of short pasta), guanciale (cured pork jowl), Pecorino Romano cheese, and black pepper. It's quick and easy to prepare, making it ideal for busy weeknights or casual gatherings.
Equipment
- Large pot for boiling pasta
- Colander for draining pasta
- Cutting board for slicing guanciale
- Knife for chopping guanciale
- Saucepan for melting butter and mixing sauce
- Wooden spoon for stirring sauce
- Grater for grating Pecorino Romano cheese
- Plates for serving
Ingredients
- 12 oz 340g mezze maniche pasta
- 6 oz 170g guanciale, thinly sliced
- 3 tablespoons 45g unsalted butter
- 1 cup 250ml grated Pecorino Romano cheese
- Salt and freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the mezze maniche according to package directions until al dente. Drain and set aside.
- In a cutting board, slice the guanciale into small pieces.
- In a saucepan, melt the butter over medium heat. Add the guanciale and cook until crispy and golden brown, stirring occasionally.
- Remove the guanciale from the saucepan with a slotted spoon and transfer it to a paper towel-lined plate to drain excess oil. Leave the remaining butter and drippings in the saucepan.
- Add the grated Pecorino Romano cheese to the same saucepan and stir until melted and smooth. Season with salt and black pepper to taste.
- Add the cooked mezze maniche to the cheesy sauce and toss well to coat.
- Serve immediately, garnished with additional grated Pecorino Romano cheese and black pepper if desired.
Notes
Nutritional Facts per Serving:
Calories: 490
Fat: 31g
Carbohydrates: 34g
Protein: 23g