Recipe for Gramigna with Peppers and Pancetta
The recipe for Gramigna with Peppers and Pancetta is a colorful and flavorful dish, perfect as both a side dish and a main course. A mix of authentic Italian flavors with a modern twist by adding fresh arugula and toasted pine nuts.
Ingredients
- 200 g gramigna
- 1 bell pepper
- 100 g pecorino cheese
- 50 g pancetta
- 1/2 onion
- 1 chili pepper clove of
- q.b. olive oil extra-virgin
- q.b. salt
Instructions
- Start by finely chopping half an onion and a chili pepper (removing the seeds if you prefer a less spicy flavor).
- Cut the pancetta into thin strips and the pepper into julienne (long, thin strips).
- Heat a drizzle of extra virgin olive oil in a large pan and sauté the onion and chili pepper until they become translucent.
- Add the pancetta to the pan and let it brown until crispy.
- Incorporate the pepper cut into julienne into the pan with the pancetta, mix well, and cook for about 10 minutes until it softens.
- Meanwhile, bring a pot of salted water to a boil and cook the gramigna according to the package instructions, until al dente.
- Drain the pasta, saving some of the cooking water, and toss it in the pan with the prepared seasoning, adding some of the cooking water to cream if necessary.
- Serve hot, generously sprinkled with grated pecorino cheese.
Notes
To add a unique touch to the recipe, try adding a handful of fresh arugula just before serving for a pungent contrast that will complement the sweetness of the peppers and the rich flavor of the pancetta. Additionally, you can toast some pine nuts in a separate pan and sprinkle them over the finished dish to add crunchiness.