Pasta alla gricia
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- Abigail Donnelly
- 4 to 6
- Easy
- 5 minutes
- 30 minutes
- Secateurs Red Blend
“This easy pasta from Lazio is usually made with smoked pork cheek, or guanciale, but I used Parma ham.” – Abigail Donnelly
Ingredients
- 500 g penne
- 140 g Parma ham, roughly chopped
- 3 T olive oil
- 2 T butter
- 80 g pecorino, grated
- pepper, to taste
Cooking Instructions
1. Cook the pasta in unsalted water until al dente, then remove the pasta using a slotted spoon and set aside. Reduce the pasta water for 15 minutes.
2. Heat the olive oil in a large pan and fry the Parma ham until golden and crispy. Add the butter and melt.
3. Once melted, add the pasta to the pan, then add 5 T pasta water and combine until the sauce is thick and emulsified. Stir in the pecorino, then season with pepper.
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Photograph: Jan Ras
Production: Abigail Donnelly
Food assistant: Bianca Strydom
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