La Gricia

Name: La Gricia
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 serving
Cuisine: italian
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

By Fred Plotkin

Updated Oct. 11, 2023

Total Time: 15 minutes
Prep Time: 5 minutes
Cook Time: 10 minutes
Rating: 3(8)
Comments: Read comments

Featured in: From Shepherds, A Pasta Legacy

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:1 serving

Salt
3ounces penne (or vermicelli)
1tablespoon olive oil
3ounces pancetta, cut into 1-inch cubes
1tablespoon freshly grated pecorino cheese
Freshly ground pepper to taste

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

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.