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Spaghetti alla Gricia
Spaghetti alla Gricia
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Classic Roman pasta dish with guanciale and Pecorino cheese.
Ingredients:
  • 1 pound thick spaghetti
  • 8 ounces guanciale (smoked pork jowl), thinly sliced
  • black pepper to taste
  • 3 ounces finely grated Pecorino Romano cheese, divided
Instructions:
  • Bring a large pot of salted water to a boil and cook spaghetti, stirring occasionally.
  • While the pasta is cooking, heat a nonstick pan over medium heat. Cook guanciale until tender for about 5 minutes. Stir in 1 ladle of pasta cooking water, cover the pan, and simmer to create a flavorful sauce. Add another ladle of cooking water as needed while pasta cooks.
  • When the pasta has about 10 minutes left to cook, set aside a cup of cooking water and drain the pasta. Combine spaghetti with guanciale in the pan, toss together, adding reserved cooking water as needed. Turn off the heat, then mix in 1/3 of the Pecorino Romano cheese until creamy.
  • Portion the pasta evenly onto 4 plates. Sprinkle each serving with the remaining Pecorino Romano cheese and a pinch of black pepper. Serve right away.

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