- In a stockpot, bring water to a boil, season with 1 Tbsp salt/L of water.
- In a separate pan large enough to contain the pasta and sauce, add the Alla Gricia sauce with 3-4 Tbsp pasta water. Warm the sauce over low heat while pasta cooks.
- Drop the Agnolotti into boiling salted water. Allow to cook for 2.5-3 minutes. The edges will remain al dente and the pocket and front opening will be tender.
- Strain the pasta into a basket or colander, or remove with a wire skimmer.
- Transfer to pan with the sauce and bring a few more tablespoons pasta water along with it.
- Allow to simmer together for 1-2 minutes over medium high heat, gently tipping the pan away from and back toward you, or use a rotating motion to keep your pasta moving. You just want to avoid allowing the pasta to sit in one spot where they may get stuck to the pan. If the sauce seems a little tight, add a splash of water, bring to a simmer and swirl the pan one last time. Remove from heat.
- Once the pasta appears glazed and well coated, serve and enjoy.
- Fresh grated parmesan, pecorino or any cheese you like.
- Squeeze of lemon
- Finish of tasty olive oil
Pasta: 00 Pasta Flour, Egg, Olive Oil, Salt, Smoked Pecorino, Artichokes, Ricotta, Lemon, Salt, Pepper, Garlic
Sauce: Guanciale, Black Pepper, Pecorino, White Wine, Water, Flour, Milk, Cream, Salt