Pasta with pecorino, guanciale & black pepper (mezze maniche alla gricia)
Pasta and macaroni
Italian cuisine
This classic Roman pasta sauce always features Pecorino Romano, guanciale, and plenty of black pepper. But if I’m making a few dishes for a dinner party, like this <a href="https://food52.com/recipes/77803-zucchine-ripiene-alla-romana-stuffed-zucchini">Roman-style stuffed zucchini</a>, I’ll often enrich the pasta with the insides of the zucchini that’s leftover from the recipe. After all, there’s no sense in wasting the cored inside of the zucchini, which is suited to cooking in rendered guanciale fat until creamy. Toss the zucchini and guanciale with the pasta (a large, round type of pasta called <em>mezze maniche</em>), plus a little bit of pasta water, and stir it vigorously until a thick sauce forms. <br /> <br /><em>This recipe is featured in the story, <a href="https://food52.com/blog/23038-stuffed-zucchini-creamy-pasta-italian-recipes-dinner">When I First Moved to Rome, I Found the Sunday Dinners I Never Had</a>, sponsored by <a href="https://f52.co/2KV9iZz">Lagostina</a>.</em>
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