About this recipe:Along with other infamous dishes, such as carbonara and amatriciana, 'Spaghetti alla gricia' is served in every restaurant in Rome! It is a very simple dish of pasta, cured pork and cheese. Like other local dishes, the traditional version uses guanciale, a bacon-style cured meat from around the pig's cheek. It's a very old recipe - some say that this was the dish Romans cooked before tomatoes were available in Italy.
150g guanciale or pancetta, cubed
freshly ground pepper to taste
160g freshly grated Pecorino cheese, plus more for serving
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Method Prep:10min › Cook:15min › Ready in:25min
Cook spaghetti in abundant salted water, according to packet directions or until "al dente". Drain, reserving about 1 ladle of cooking liquid.
Heat a frying pan over medium heat; add guanciale (or pancetta). Cook until crisp. Add reserved pasta cooking liquid and stir in spaghetti and grated Pecorino cheese.
Portion into 4 warm bowls or one large dish; garnish with freshly ground pepper and additional grated Pecorino and serve.