Vermicelli alla gricia con zucchine

Ingredients

• 350 g vermicelli Pastificio dei Campi
• 90 g seasoned guanciale
• 4 Roman zucchini
• 60 g pecorino romano
• Salt and pepper

Instructions

Chop the zucchini into small pieces, eliminating most of their central white parts, then sauté them over high heat with some olive oil for about five minutes. At the same time, in another pan lightly brown the guanciale cut into thin strips. When browned, add the zucchini to the guanciale.
Cook the Gragnano pasta in plenty of salted water and drain when cooked al dente. Mix the pasta with the sauce in the pan for one minute, then add lots of grated pecorino and some freshly ground pepper. Serve immediately.

Note

"Gricia" is a classic Roman recipe. It is basically the amatriciana recipe without tomatoes. This version is a tasty version just for the spring.

Difficulty Level: easy Appreciation: Time for preparation: 15 minutes Cooking time: 20 minutes Share: 4 persons