Pasta alla Gricia
Ingredients
- 14 ounces spaghetti
- 7 ounces guanciale (cured pork cheek) cut into 2 or 3 slices; can also use pancetta or mild bacon
- 3 ounces grated pecorino Romano
- freshly ground black pepper, to taste
Instructions
- Start by removing any rind from the guanciale, then cut it into strips.
- Put a non-stick pan without any seasoning on the fire and let it heat up well; then add the guanciale and brown it over low heat, stirring frequently, for 3-4 minutes. It will be ready when the fat part has become almost transparent and the lean part is golden brown. In the meantime, cook the pasta in plenty of lightly salted water and grate the pecorino cheese.
- Drain the pasta 2 or 3 minutes before the cooking time indicated on the package and set aside some of its cooking water. Transfer the pasta to the pan and continue cooking for about a couple of minutes, gradually adding a little of its cooking water until a creamy cooking liquid has formed.
- Turn off the heat and keep stirring the pasta alla gricia with the heat off for a few seconds, so that it is no longer very hot. Then start adding the pecorino a little at a time, mixing immediately to mix it with the pasta without it starting to string.
- Alternate the pecorino with a little more cooking water to soften it and continue to stir everything well until you get a smooth cream. Complete with plenty of freshly ground pepper.
- Serve immediately, bringing to the table more pecorino and pepper to add as desired.
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