Spaghetti alla Gricia Recipe
If you like Italian food, you’ll love this Spaghetti alla Gricia recipe. It’s one of Rome’s most famous pasta dishes.
Ingredients
- 400 g 14 oz spaghetti
- 200 g 7 oz guanciale (Italian pork), chopped
- 80 g 2.8 oz Pecorino Romano cheese, grated
- 1 teaspoon ground black pepper
- Salt for pasta water
Instructions
- Boil water in a big pot. Add salt.
- Put in spaghetti. Cook until just soft.
- In a pan, cook the guanciale.
- Fry it until it’s golden and crispy.
- Save 1 cup of pasta water. Drain pasta.
- Put pasta in the pan with guanciale.
- Mix together over low heat.
- Add some pasta water. Stir to mix.
- Add grated cheese and black pepper.
- Mix until it turns into a creamy sauce.
Notes
- Use guanciale, not bacon or pancetta.
- Don’t wash pasta after boiling.
- Only use Pecorino cheese, not Parmesan.
- Save extra pasta water, just in case.
- Turn off the heat before adding cheese.
- Fresh pepper tastes better than pre-ground.
- Cook guanciale slowly for best flavor.