PASTA ALLA GRICIA WITH MAINE LOBSTER

Recipe by: Evan Kalman | Preparation time: 30 minutes | Serves 6

Restaurante X
PASTA ALLA GRICIA WITH MAINE LOBSTER

PASTA ALLA GRICIA WITH MAINE LOBSTER

Recipe by: Evan Kalman | Preparation time: 30 minutes | Serves 6

INGREDIENTS

  • 1 Tbsp extra-virgin olive oil
  • 8 oz. guanciale (salt-cured pork jowl)
  • 2 tsp fresh ground black pepper
  • 1 cup pecorino romano
  • 1 lb rigatoni
  • Kosher salt
  • ¾ lb cooked, Maine Lobster tail meat, cooked, removed from shell, and chopped
  • Flakey sea salt

PREPARATION

  1. In a cast-iron pan or heavy skillet, heat the oil over medium-low. Cook the guanciale on until crispy, and most of the fat is rendered out, about 10 to 15 minutes. Using a slotted spoon, transfer the guanciale to a paper towel. Leave the fat in the pan.
  2. Meanwhile, cook the pasta for 3-5 minutes less than instructed in a large pot of lightly salted boiling water, removing water as necessary until it covers the pasta by 1-inch. This will concentrate the starch in the cooking liquid and create a silky sauce. Reserve 2 cups of pasta cooking liquid and drain the pasta.
  3. In a small bowl, stir the cheese with 2 Tbsp of cooking liquid. It should form into a creamy paste.
  4. Heat the skillet with the fat over medium-high heat. Add the black pepper and let bloom, about 1 minute. Add a ladle of the reserved cooking liquid and swirl to emulsify. Add the pasta with 1 cup more of the cooking liquid, tossing often until a thick glossy sauce forms, about 3-5 minutes.
  5. Remove the skillet from the heat, add the cheese paste and lobster, and toss vigorously. The heat should melt the cheese and combine with the fat to form a silky sauce. Adjust the consistency with more cooking liquid as necessary. Plate and sprinkle with additional cheese and season with salt and pepper. Serve immediately.

Subscribe to our newsletter today!

Thanks for subscribing to our newsletter
Oops! Something went wrong while submitting the form.