Pasta alla gricia with black pepper from Costa Rica
![](https://www.terreexotique.com/media/amasty/blog/uploads/2023/01/SEPARATEUR-WEB-150x62.jpg)
![](https://www.terreexotique.com/media/wysiwyg/GRICIA_800x800.png)
Ingredients for the recipe:
- 300g of guanciale (or pancetta/bacon)
- 150g of Parmesan or Pecorino cheese
- 4g of crushed black pepper from Costa Rica Terre Exotique
- 400g of Kamut tagliatelle, Monograno Felicetti
Methods:
- Boil water with a generous pinch of salt, then add the tagliatelle and cook for the time indicated on the package.
- Cut the guanciale into cubes and place them in a pan over medium heat, stirring occasionally. A few minutes later, add the black pepper from Costa Rica. Meanwhile, grate the Parmesan.
- Once the guanciale cubes are golden, add a ladle of pasta cooking water. When the pasta is cooked, using tongs, transfer them to the pan with the guanciale. Add 1 ladle of pasta cooking water, stir, and let it reduce for a few minutes.
- Turn off the heat, then add the Parmesan, stir, and serve!