Spaghetti alla Gricia Tasty Recipes

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Spaghetti alla Gricia

"One of the 4 quintessential 'primi' from the Lazio region in Italy, this pasta is beautiful in its simplicity with soft guanciale and tangy Pecorino cheese. No onion, no garlic, no oil - this flavorful dish gets its character from slowly sauteeing the guanciale and then creating a creamy sauce with the pasta water and a bit of Pecorino Romano before tossing with thick spaghetti. With only 4 ingredients, this is also a quick meal when you're in a rush."

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 :

Prep : 5M	Cook : 4M	Ready in : 25M

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally.
• While pasta cooks, immediately heat a nonstick pan over medium heat. Add guanciale and cook until tender, about 5 minutes. Add 1 ladle of pasta cooking water, stir, and cover pan. As pasta cooks, add another ladle of cooking water to the pan with the guanciale to create a sauce.
• At about 10 minutes of pasta cooking time, reserve a cup of cooking water and drain pasta. Add spaghetti to the pan with the guanciale; toss, adding reserved cooking water if necessary. Turn off heat. Add 1/3 the Pecorino Romano cheese to the pasta and toss until creamy.
• Divide pasta between 4 plates. Top each with remaining Pecorino Romano cheese and black pepper. Serve immediately.

Notes :

• If you cannot find guanciale, you can use pancetta instead.

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