Spaghetti alla Ruota
Pasta tossed in a Grana Padano cheese wheel is a delicious Italian dish that features hot, cooked pasta being tossed inside a large Grana Padano cheese wheel to create a creamy and cheesy sauce. Grana Padano is a hard, aged Italian cheese that is similar to Parmigiano-Reggiano and is known for its rich, nutty flavor.
Spaghetti alla Ruotta is a classic Italian pasta dish that originated in the Lazio region of Italy. The dish is named after the main ingredient, which is a type of bacon called “guanciale” in Italian. Guanciale is made from cured pork cheek and has a rich, smoky flavor that adds depth to the dish.
To prepare Spaghetti alla Ruotta, spaghetti is cooked until al dente and then tossed with a sauce made from guanciale, garlic, and red pepper flakes, which are sautéed together in olive oil until the guanciale is crispy and the garlic is fragrant. The pasta is then tossed in the sauce and finished with grated Pecorino Romano cheese.
The result is a delicious and satisfying pasta dish that is both savory and spicy. Spaghetti alla Ruotta is typically served as a main course and pairs well with a crisp green salad and a glass of red wine. It’s a perfect dish for a cozy night in or a special occasion, and is sure to please anyone who loves bold, flavorful Italian cuisine.
Ingredients:
- 1 pound spaghetti
- 1/2 pound guanciale, diced
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup grated Pecorino Romano cheese
- 1/4 cup extra-virgin olive oil
- Salt and pepper, to taste
Instructions:
- Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add guanciale and sauté until crispy and golden brown, about 8-10 minutes.
- Add garlic and red pepper flakes to the skillet and cook until fragrant, about 1-2 minutes.
- Drain the pasta and add it to the skillet with the guanciale mixture. Toss to coat the pasta in the sauce.
- Add the Pecorino Romano cheese to the skillet and toss to combine.
- Season with salt and pepper to taste.
- Serve hot with additional grated cheese and red pepper flakes, if desired.
Enjoy your delicious Spaghetti alla Ruotta!
Spaghetti alla Ruota
Pasta tossed in a Grana Padano cheese wheel is a delicious Italian dish that features hot, cooked pasta being tossed inside a large Grana Padano cheese wheel to create a creamy and cheesy sauce. Grana Padano is a hard, aged Italian cheese that is similar to Parmigiano-Reggiano and is known for its rich, nutty flavor.
Spaghetti alla Ruotta is a classic Italian pasta dish that originated in the Lazio region of Italy. The dish is named after the main ingredient, which is a type of bacon called “guanciale” in Italian. Guanciale is made from cured pork cheek and has a rich, smoky flavor that adds depth to the dish.
To prepare Spaghetti alla Ruotta, spaghetti is cooked until al dente and then tossed with a sauce made from guanciale, garlic, and red pepper flakes, which are sautéed together in olive oil until the guanciale is crispy and the garlic is fragrant. The pasta is then tossed in the sauce and finished with grated Pecorino Romano cheese.
The result is a delicious and satisfying pasta dish that is both savory and spicy. Spaghetti alla Ruotta is typically served as a main course and pairs well with a crisp green salad and a glass of red wine. It’s a perfect dish for a cozy night in or a special occasion, and is sure to please anyone who loves bold, flavorful Italian cuisine.
Ingredients:
- 1 pound spaghetti
- 1/2 pound guanciale, diced
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup grated Pecorino Romano cheese
- 1/4 cup extra-virgin olive oil
- Salt and pepper, to taste
Instructions:
- Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add guanciale and sauté until crispy and golden brown, about 8-10 minutes.
- Add garlic and red pepper flakes to the skillet and cook until fragrant, about 1-2 minutes.
- Drain the pasta and add it to the skillet with the guanciale mixture. Toss to coat the pasta in the sauce.
- Add the Pecorino Romano cheese to the skillet and toss to combine.
- Season with salt and pepper to taste.
- Serve hot with additional grated cheese and red pepper flakes, if desired.
Enjoy your delicious Spaghetti alla Ruotta!