Your Exclusive Mob Recipe link View this email in your browser What do you get if you take the eggs out of a carbonara or add guanciale to a cacio e pepe? This Pasta alla Gricia may be my favourite of the Roman classics. Jordon x Unlabeled graphic To get missing image descriptions, open the context menu. 250g Guanciale or Pancetta 400g Rigatoni 80g Pecorino Romano Salt Pepper 1. Place a large pan of water onto boil, add salt until it tastes slightly salty. 2. Using the guanciale or pancetta straight from the fridge will make it easier to cut. Slice into one quarter inch thick lardons and set aside. 3. Add your pasta to the boiling water. Whilst the pasta cooks, place a large frying pan over a medium heat and add the guanciale. If using pancetta, add a drizzle of olive oil too. 4. Grate the pecorino into a bowl. Take a few tbsp of the pasta water and add them to the cheese, then mix into a paste. 5. Cook the guanciale for 5 to 7 mins until it’s golden brown and a good amount of the fat has rendered out. Add a tsp of ground black pepper during the last minute of cooking. 6. By this point, your pasta should still be only three quarters of the way cooked. Add a big ladleful of the cooking water to the pan with the guanciale before draining and add the pasta (reserve another mug of the pasta cooking water). 7. Toss continuously to emulsify the pasta water and fat from the guanciale until you have a creamy starchy mixture. Add the cheese and continue to mix and toss, adding more water as needed until you have a glossy sauce. 8. Serve with a little more black pepper. Tip: Guanciale is cured pork cheek, which you can find in most Italian delis. If you can’t get hold of it, use good quality pancetta instead. Similarly, if you can’t find pecorino Romano, sub in parmesan. link click u equals 22ec 6741c 7e 514d 3fd 0064… heading level 4 Aubergine Parmigiana Orzo link click u equals 22ec 6741c 7e 514d 3fd 0064… heading level 4 Gorgeous Cacio e Pepe Gnocchi link click u equals 22ec 6741c 7e 514d 3fd 0064… heading level 4 Sweetcorn Risotto with Hazelnuts and Sage link click u equals 22ec 6741c 7e 514d 3fd 0064… heading level 4 Sophie's Leek and Taleggio Paccheri link click u equals 22ec 6741c 7e 514d 3fd 0064… heading level 4 Spicy Aubergine and Nduja Rigatoni link click u equals 22ec 6741c 7e 514d 3fd 0064… heading level 4 Broccoli and Walnut Rigatoni link click u equals 22ec 6741c 7e 514d 3fd 0064… link graphic Facebook link graphic Twitter link graphic Instagram link graphic Spotify This email was sent to you by Mob Copyright link mobkitchen dot co dot uk link hello at mobkitchen dot co dot uk We send out emails with varying frequency. You can link update your preferences or link unsubscribe from this link list dot This email was sent to link hello at Smiles Davis dot yeah link why did I get this? link unsubscribe from this list link update subscription preferences Mob 78 Kingsland Road London, E 2 8DP United Kingdom