PASTA ALLA GRICIA
This simple pasta dish comes together with just a few ingredients and in such a short amount of time that it will definitely find its way into your rotation of weeknight dinners. Added bonus: between the bacon, cheese and pasta, it is a big crowd pleaser!
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Add the bacon to a large skillet. Place over medium heat and cook until the fat is rendered and the bacon is crispy, about 20 minutes. Drain all but 2 tablespoons of the bacon fat from the pan. Stir in the pepper and set aside.
- Bring a large pot of water to a boil over high heat. Season it generously with salt. Cook the pasta for 2 minutes less than the package directions, about 8 minutes. Add 1 cup of the pasta water to the pan with the bacon, return the pan to medium-high heat and cook, scraping up the bits from the bottom of the skillet with a wooden spoon, until slightly reduced, about 1 minute.
- Using tongs, remove the pasta from the water and add it directly to the pan with the sauce. Sprinkle the pasta with the cheese and begin to toss the pasta with the sauce. Continue to stir over low heat and toss until the sauce thickens and coats the pasta and the pasta is cooked through, 2 to 3 minutes. (Through this process, you may need to add more pasta water to help cook the pasta and maintain a sauce. This could take up to a cup more pasta water.) Serve topped with more cheese if desired.
GREEK SPAGHETTI
"Out of all our recipes for pasta, this simple meatless main dish is our favorite," writes Christa and Holley Hageman from Telford, Pennsylvania. "We can hardly wait for summer to arrive so we can use our garden-fresh tomatoes and minced basil in this recipe." The entree's Mediterranean flair comes from feta cheese, oregano, olive oil and lemon.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. In a nonstick skillet, saute oregano and garlic in oil for 1 minute or until garlic is tender. Add the tomatoes, green onions, 2 tablespoons parsley, basil and lemon juice; cook and stir for 2 minutes or until heated through. Remove from the heat., Drain spaghetti and add to tomato mixture. Add 3/4 cup feta cheese, salt and pepper; toss to combine. Transfer to serving plates. Sprinkle with remaining feta and parsley. Serve immediately.
Nutrition Facts :
PASTA ALLA GRICIA
The star here is guanciale, which is cured jowl. It is increasingly easy to find, but if you don't have it, use pancetta or even bacon. (It won't be authentic, but it will be really good.)
Provided by Mark Bittman
Categories pastas, main course
Time 20m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Cook the guanciale in a large skillet over medium heat until deeply golden (adjust the heat as necessary to render the fat without burning the meat). The meaty parts should be browned and the fatty parts should be cooked but still slightly transparent. This will take 15 to 20 minutes. When it's done, add the black pepper and turn off the heat.
- Meanwhile, put a pot of salted water on to boil. When the water boils, cook the pasta until it's al dente, nearly but not quite done and still a bit chalky in the middle.
- When the guanciale has cooled a bit, and while the pasta is cooking, add 3/4 cup of the pasta cooking water to the pan, turn the heat to high and reduce by about half.
- When the pasta is ready, use tongs to transfer it to the pan with the sauce. Stir the pasta as it finishes cooking, adding more pasta cooking water if necessary until the pasta is done and the sauce thick and creamy. Add half the cheese and a pinch of pepper, and stir vigorously to incorporate.
- Divide the pasta among four dishes, and dust each with the remaining pecorino.
Nutrition Facts : @context http, Calories 585, UnsaturatedFat 15 grams, Carbohydrate 65 grams, Fat 26 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 9 grams, Sodium 499 milligrams, Sugar 3 grams, TransFat 0 grams
SPAGHETTI ALLA GRICIA
One of the 4 quintessential 'primi' from the Lazio region in Italy, this pasta is beautiful in its simplicity with soft guanciale and tangy Pecorino cheese. No onion, no garlic, no oil - this flavorful dish gets its character from slowly sauteeing the guanciale and then creating a creamy sauce with the pasta water and a bit of Pecorino Romano before tossing with thick spaghetti. With only 4 ingredients, this is also a quick meal when you're in a rush.
Provided by Buckwheat Queen
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally.
- While pasta cooks, immediately heat a nonstick pan over medium heat. Add guanciale and cook until tender, about 5 minutes. Add 1 ladle of pasta cooking water, stir, and cover pan. As pasta cooks, add another ladle of cooking water to the pan with the guanciale to create a sauce.
- At about 10 minutes of pasta cooking time, reserve a cup of cooking water and drain pasta. Add spaghetti to the pan with the guanciale; toss, adding reserved cooking water if necessary. Turn off heat. Add 1/3 the Pecorino Romano cheese to the pasta and toss until creamy.
- Divide pasta between 4 plates. Top each with remaining Pecorino Romano cheese and black pepper. Serve immediately.
Nutrition Facts : Calories 875.4 calories, Carbohydrate 85.7 g, Cholesterol 73.1 mg, Fat 46.9 g, Fiber 3.7 g, Protein 25.2 g, SaturatedFat 18.3 g, Sodium 276.2 mg, Sugar 3.2 g
More about "pasta ala greco recipes"
HOW TO MAKE THE EASIEST, MOST SATISFYING PASTA ALLA GRICIA
From youtube.com
Author America's Test KitchenViews 82.2K
PASTA GRECO - HOST THE TOAST
From hostthetoast.com
Reviews 3Estimated Reading Time 2 minsServings 6Total Time 35 mins
- Bring water to boil in a large pot to accommodate the pasta. Add salt to the water and cook pasta to al dente. Drain and toss with a drizzle of olive oil.
- Heat about 2 tablespoons olive oil in a large, high-walled pan over medium heat. Add garlic and sauté, stirring, for about 30 seconds, or until it becomes fragrant.
- Add in the spinach and sauté until it begins to wilt. Then add the olives, feta, capers, and roasted red peppers. Stir the mixture together.
ITALY'S CLASSIC PASTA E PATATE (PASTA AND POTATOES) DISH
From bbc.com
PASTA TOSSED WITH GREEK YOGURT AND HERBS - DIANE KOCHILAS
From dianekochilas.com
PASTA ALLA GRICIA (AUTHENTIC ITALIAN RECIPE) - RECIPES …
From recipesfromitaly.com
PASTA ALLA GRICIA (RIGATONI WITH PANCETTA AND PECORINO …
From americastestkitchen.com
PASTA ALLA GRICIA RECIPE | GIMME SOME OVEN
From gimmesomeoven.com
PASTA ALLA GRICIA RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
STANLEY TUCCI SHARES RECIPES FOR PASTA FAGIOLI AND MARIA …
From today.com
PASTA ALLA GRICIA RECIPE - SERIOUS EATS
From seriouseats.com
IKARIA FETTUCINE AL GRECO GREEK YOGURT AND HERBS - DIANE …
From dianekochilas.com
PASTA ALLA GRECO - BOSSKITCHEN
From bosskitchen.com
EASY 20 MINUTE PASTA ALLA GRICIA - JO COOKS
From jocooks.com
MARIA ROSA'S SAUCE RECIPE - TODAY
From today.com
PASTA ALLA GRICIA RECIPE - AUTHENTIC ITALIAN! - PIATTO RECIPES
From piattorecipes.com
BEST PASTA ALLA NORMA RECIPE FROM 'STANLEY TUCCI: SEARCHING FOR …
From parade.com
PASTA ALLA GRICIA RECIPE (PASTA WITH GUANCIALE, PECORINO, …
From saveur.com
GIADA'S PASTA ALLA GRICIA – GIADZY
From giadzy.com
CLASSIC PASTA ALLA GRICIA RECIPE - HOW TO MAKE PASTA ALLA GRICIA
From delish.com
PASTA ALLA GRICIA RECIPE | BON APPéTIT
From bonappetit.com
PASTA ALLA GRICIA RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
LINGUINE AL GRECO WITH LEFTOVER CHICKEN, PEAS & GREEK …
From dianekochilas.com
You'll also love