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Pasta Alla Gricia Al Vino Rosso
A bold twist on a Roman classic! It's rich, peppery, and naturally purple from red wine. This is my take on pasta alla Gricia, a classic Roman pasta I learned while living in Rome. Traditionally, it’s made with guanciale, Pecorino Romano, and black pepper; it's simple, perfect, no extras. But here, I added my own twist by cooking the pasta in a mix of water and red wine, which gives it this deep purple color and a subtle extra layer of flavor. It’s still everything you want from Gricia just BETTTERRR!!!!
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