Pasta alla gricia

By Abigail Donnelly

Serves 4 to 6

Difficulty Easy

Prep Time 5 minutes

Cooking Time 30 minutes

Ingredients

500 g penne
140 g Parma ham, roughly chopped
3 T olive oil
2 T butter
80 g pecorino, grated
pepper, to taste

Method

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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