{"id":451,"date":"2011-08-16T01:18:32","date_gmt":"2011-08-16T01:18:32","guid":{"rendered":"http:\/\/www.margiesrecipes.com\/?p=451"},"modified":"2011-08-16T01:22:31","modified_gmt":"2011-08-16T01:22:31","slug":"451","status":"publish","type":"post","link":"https:\/\/www.margiesrecipes.com\/?p=451","title":{"rendered":"PASTA ALLA GRICIA"},"content":{"rendered":"<ul>\n<li>\n<h1><strong>1 lb rigatoni or other tubular pasta<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>6 oz. pancetta, cubed<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 onions, sliced very thin<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bd cup olive oil<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bd cup pecorino Romano<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>Black pepper \u2013 and maybe some salt to taste<\/strong><\/h1>\n<\/li>\n<\/ul>\n<p><strong>In a large skillet, start saut\u00e9ing the pancetta, and after a minute or two, add the onion.\u00a0 Cook until golden.\u00a0 Meanwhile cook the pasta, rigatoni is preferred, but any tube pasta will do like Cavatappi.\u00a0 When the pasta has a minute or 2 left to cook, drain it, retaining 1 cup of cooking liquid.\u00a0 Add pasta to pancetta and onion and mix well, cooking for a minute.\u00a0 Place in serving bowl and add pecorino and a generous amount of black pepper and salt only after you have tasted it.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 lb rigatoni or other tubular pasta 6 oz. pancetta, cubed 2 onions, sliced very thin \u00bd cup olive oil \u00bd cup pecorino Romano Black pepper \u2013 and maybe some salt to taste In a large skillet, start saut\u00e9ing the &hellip; <a href=\"https:\/\/www.margiesrecipes.com\/?p=451\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[63],"class_list":["post-451","post","type-post","status-publish","format-standard","hentry","category-main-courses","tag-pasta"],"_links":{"self":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/451","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=451"}],"version-history":[{"count":3,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/451\/revisions"}],"predecessor-version":[{"id":455,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/451\/revisions\/455"}],"wp:attachment":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=451"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=451"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=451"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}