If you couldn’t already tell from the title, this is my very American take on a classic Italian dish, or more specifically Roman dish. It was one of those dinners where I had the intention of making one thing, but a happy accident (and a bit of a fridge-raid) led to another. The first time I made this was over the summer, I used some fresh sweet corn, limas I had stashed in the freezer and bacon. I always seem to have plenty on hand. But, now that it’s mid-winter, and there is literally a foot of snow on the ground, this is for sure something you could (and should!) make using some frozen corn and limas. And while you’re eating it, just try to remind yourself we are only a few weeks away from spring…I hope.
Alla gricia is one of my favorite sauces. Really any of the Roman sauces are my favorite, but alla gricia is simple and delicious. It’s Perfect. The classic version uses guanciale, pecorino and black pepper. You may see versions with fresh fava beans, but only if they’re in season. That’s what gave me the idea to add in corn and limas for this ever-so-American version. I also subbed in bacon for the guanciale since I always have a few frozen slices, ya know, just in case. Though I would recommend using guanciale if ya got it. It’s delicious.
It was one of those dinners where I had the intention of making one thing, but a happy accident (and a bit of a fridge-raid) led to another.
Corn + Lima alla Gricia
cause I miss summer
This one is a pretty quick recipe, so I would recommend having everything out and ready to go. This makes a decent sized portion for two.
- 1/2 lb Rigatoni
- 4-6 Slices bacon – sliced into strips
- 1 C Frozen lima beans
- 1 C Frozen corn (or fresh if you have it)
- 1 C Pecorino Romano – finely grated
- Fresh ground black pepper
Get your pasta water on high-heat to start boiling.
Add your bacon to a cold pan, turn heat to medium and cook till crispy and fat has rendered. Do not burn. Once bacon has crisped, remove from pan with a slotted spoon, turn heat to med-high, add in your corn and limas and sauté till just tender. Add in your fresh cracked pepper. Turn off heat for now.
When you water has come to a boil, add salt, and cook your pasta till very al dente. Aim for about 2-3mins undercooked.
Scoop pasta directly into pan with the corn and limas along with a ladleful of pasta water. Stir over med-high heat until the pasta water reduces and forms a light sauce. Usually about 2-3 minutes.
Remove from heat and sprinkle in 1/2 – 3/4 of your cheese, a bit at a time, stirring till combined with the sauce. Add your bacon back in, stir, then plate up. Top with more cheese and more pepper.