8ounces guanciale (cured pig’s jowl), cut into ¼-inch pieces ½teaspoon finely ground black pepper, plus a pinch ¾pound tonnarelli or other long pasta like linguine or spaghetti ¼cup finely grated pecorino Romano
For the fresh pasta
2 3/4 cups (350g) all-purpose flour, plus more for dusting and rolling 4 large eggs 1 egg yolk 3 teaspoons olive oil 1/2 teaspoon salt
shinotcha
I haven’t had breakfast yet but you’ve made my mouth water. 😋 Thanks for the recipe! 😊
2 Comments
for the pasta Alla Gricia
8ounces guanciale (cured pig’s jowl), cut into ¼-inch pieces
½teaspoon finely ground black pepper, plus a pinch
¾pound tonnarelli or other long pasta like linguine or spaghetti
¼cup finely grated pecorino Romano
For the fresh pasta
2 3/4 cups (350g) all-purpose flour, plus more for dusting and rolling
4 large eggs
1 egg yolk
3 teaspoons olive oil
1/2 teaspoon salt
I haven’t had breakfast yet but you’ve made my mouth water. 😋 Thanks for the recipe! 😊