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.
Preparation Time
5 mins
Cooking Time
20 mins
Total Time
25 mins
Calories
622 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
Distribute pasta amongst 4 bowls and serve with freshly ground black pepper and extra Pecorino Romano cheese.
Ingredients
1 (16 ounce) package spaghetti
freshly ground black pepper to taste
5 ounces guanciale (cured pork cheek), diced
1 ¼ cups freshly grated Pecorino Romano, plus more for serving
