Pasta alla Gricia
Pasta alla gricia is a classic Italian pasta dish from Rome that is served in pretty much every restaurant. The story goes that this dish has been cooked in Rome even before they had tomatoes.
Ingredients
- 5 ounces guanciale (cured pork cheek), diced
- 1 (16 ounce) package spaghetti
Instructions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, saving about 1 cup of cooking water.Meanwhile, place guanciale in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 3 minutes. Add pasta water, cooked spaghetti, and grated Pecorino Romano cheese. Mix well.Distribute pasta amongst 4 bowls and serve with freshly ground black pepper and extra Pecorino Romano cheese.I Made It
