Pasta alla Pecorara | Roman Ricotta & Guanciale Pasta Recipe

This Roman pasta dish recipe makes use of the entire identical elements as a basic 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 mainly the identical. Easy and straightforward to make, you may discover that you just favor 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 method, Pasta alla Pecorara is less complicated to make than a carbonara, as a result of there’s no threat by any means of by accident overcooking the eggs in a sizzling pan.

The problem right here isn’t making ready the ricotta, however discovering a superb ricotta. For most individuals, this implies making it at dwelling. Within the US, as an illustration, no shops promote something near good ricotta (it’s not even ricotta, by definition). In our expertise, even specialty Italian markets promote a pretend substitute, we’re sorry to report. The favored lemon juice or vinegar methodology for making “home made ricotta,” whereas undoubtedly higher than something store-bought, continues to be not the actual deal.

To have a Pasta alla Pecorara that can make you query ever consuming carbonara once more, you’ll seemingly must make your individual ricotta within the conventional Italian method. Take a look at our information on tips on how to do it right here! For those who can’t make the cheese your self, attempt to discover the very best quality ricotta you may and maybe use just a little further pecorino so as to add some extra taste.

Watch the Pasta Grammar video the place we make Pasta alla Pecorara right here:


Makes: 2 servings

Cook dinner Time: 15-20 minutes

For this recipe, you have to:

  • 2.5 oz. (70g) guanciale, pores and skin trimmed and chopped into small cubes or strips

  • Salt

  • 5.5 oz. (160g) rigatoni pasta

  • 4.5 oz. (130g) ricotta

  • 2 oz. (55g) grated pecorino cheese, or to style

  • Contemporary black pepper

  • Pasta pot

  • Giant pan

  • Picket spoon

  • Mixing bowl

  • 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 grow to be crispy. Flip off the warmth. For those who like, you may 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 number of spoonfuls of pasta water till you obtain a easy, 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 totally. If mandatory, you may skinny the ricotta sauce by including a number of extra spoonfuls of pasta water.

Serve instantly, topped with any further items of guanciale you put aside earlier.

Buon appetito!

Wish to evaluate this dish to a basic carbonara? Take a look at our genuine recipe right here! It is probably not 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.