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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.
π Recipe adapted from AllRecipes
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.
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.
π· Perfect Pairings
Complete your meal with these
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