Subj : E-Z PASTA - 11
To : All
From : Dave Drum
Date : Mon Feb 06 2023 04:20:00
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Salami Pasta Alla Gricia
Categories: Five, Pasta, Beef, Cheese
Yield: 5 servings
Salt
1 lb Tubed, curved or long pasta
1 tb Extra-virgin olive oil
6 oz Log salami; casing discarded
- meat coarse chopped
1 ts Coarse ground black pepper
2 oz Fine grated pecorino or
- Parmesan; more to serve
Bring a large pot of lightly salted water to a boil. Add
the pasta to the boiling water and cook according to
package directions until al dente. Reserve 2 cups of the
pasta water, then drain the pasta.
While the pasta cooks, in a large skillet or Dutch oven,
heat the oil and salami over medium-low. Cook, stirring
often, until crisp and golden-brown, 7 to 10 minutes.
(Don’t be tempted to raise the heat, as you need the fat
to fully render from the salami to form the sauce.)
Remove from heat and stir in the black pepper until
fragrant. Set aside until the pasta’s ready.
Add 1½ cups pasta water to the salami and simmer over
medium-low heat, shaking and stirring until the water
emulsifies with the fat to create a homogeneous liquid,
2 to 4 minutes.
Add the cooked pasta and pecorino, and cook, shaking the
pot and stirring vigorously until the cheese is melted
and the sauce glosses the noodles, 2 to 4 minutes. If
the sauce is thin, keep simmering. If you can’t see the
sauce in the bottom of the pot or on the noodles, add
more pasta water and keep stirring over medium-low.
Serve right away, with more pecorino on top.
By: Ali Slagle
Yield: 4 to 6 servings
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
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