Pasta Alla Gricia

Pasta Alla Gricia
Recipe type: entrees
  • 4 ounces minced guanciale, pancetta, or good bacon
  • 1 tablespoon virgin olive oil
  • 1 pound spaghetti or other long, thin pasta
  • ½ cup grated Pecorino Romano
  • Freshly ground black pepper, to taste
  1. In a large sauté pan over low, render guanciale in oil until crispy and golden. Do not drain fat from pan; set aside
  2. Bring 6 quarts of salted water to a boil. Cook spaghetti al dente; drain and reserve some of the cooking liquid.
  3. Toss pasta with meat and its juices; stir in cheese (if mixture is too dry, add some of the cooking liquid).
  4. Divide pasta among 4 warm pasta bowls.
  5. Season liberally with black pepper and extra Pecorino, if desired.
  6. Serve immediately.