Spaghetti alla gricia

    25 min

    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.

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    Serves: 4 

    • 400g spaghetti
    • 150g guanciale or pancetta, cubed
    • freshly ground pepper to taste
    • 160g freshly grated Pecorino cheese, plus more for serving

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Cook spaghetti in abundant salted water, according to packet directions or until "al dente". Drain, reserving about 1 ladle of cooking liquid.
    2. 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.
    3. Portion into 4 warm bowls or one large dish; garnish with freshly ground pepper and additional grated Pecorino and serve.

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