This Roman pasta dish recipe makes use of all the similar components as a traditional carbonara, with one main exception: it substitutes ricotta cheese instead of eggs. In any other case, the preparation of the sauce with crispy guanciale meat and pecorino cheese is principally the identical. Easy and straightforward to make, you would possibly discover that you simply choose this variation to the better-known carbonara!
Pasta alla Pecorara | Roman Ricotta & Guanciale Pasta Recipe
The Secret to Making an Wonderful Pasta alla Pecorara
In a means, Pasta alla Pecorara is less complicated to make than a carbonara, as a result of there’s no threat in any respect of unintentionally overcooking the eggs in a scorching pan.
The problem right here isn’t getting ready the ricotta, however discovering a superb ricotta. For most individuals, this implies making it at house. Within the US, as an example, no shops promote something near good ricotta (it’s not even ricotta, by definition). In our expertise, even specialty Italian markets promote a faux substitute, we’re sorry to report. The favored lemon juice or vinegar methodology for making “selfmade ricotta,” whereas positively higher than something store-bought, remains to be not the actual deal.
To have a Pasta alla Pecorara that may make you query ever consuming carbonara once more, you’ll probably must make your personal ricotta within the conventional Italian means. Try our information on methods to do it right here! In the event you can’t make the cheese your self, attempt to discover the highest quality ricotta you’ll be able to and maybe use a little bit further pecorino so as to add some extra taste.
Watch the Pasta Grammar video the place we make Pasta alla Pecorara right here:
PASTA ALLA PECORARA RECIPE
Makes: 2 servings
Prepare dinner Time: 15-20 minutes
For this recipe, you will want:
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2.5 oz. (70g) guanciale, pores and skin trimmed and chopped into small cubes or strips
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Salt
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5.5 oz. (160g) rigatoni pasta
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4.5 oz. (130g) ricotta
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2 oz. (55g) grated pecorino cheese, or to style
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Contemporary black pepper
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Pasta pot
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Massive pan
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Picket spoon
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Mixing bowl
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Slotted spoon
Put a big pot of water on to boil and salt it generously. Whereas the water comes as much as temp, place the cubed guanciale into a big pan over medium warmth. Sauté till they launch loads of fats and begin to develop into crispy. Flip off the warmth. In the event you like, you’ll be able to take away and put aside some items of guanciale for topping later.
When the water involves a rolling boil, add the rigatoni and cook dinner as directed or till al dente to your style. Whereas the pasta boils, combine the ricotta and pecorino cheese with loads of black pepper in a big mixing bowl. Stir in a couple of spoonfuls of pasta water till you obtain a clean, creamy consistency. Style the combination and add extra pecorino, if desired.
When the pasta is prepared, flip the guanciale warmth again on and switch the pasta into the pan utilizing a slotted spoon. Stir the pasta till it’s well-coated within the guanciale fats. Switch the contents of the pan into the ricotta bowl and blend completely. If vital, you’ll be able to skinny the ricotta sauce by including a couple of extra spoonfuls of pasta water.
Serve instantly, topped with any further items of guanciale you put aside earlier.
Buon appetito!
Need to evaluate this dish to a traditional carbonara? Try our genuine recipe right here! It is not likely a good comparability with out utilizing a superb ricotta, which you’ll be able to learn to make your self with our full information right here.
