Spaghetti alla Gricia

AT A GLANCE

  • Serves 4 people

  • 400 gm dried spaghetti
  • 1 tbsp extra-virgin olive oil
  • 135 gm guanciale, cut into batons
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 25 gm (1/3 cup) finely grated Pecorino Romano
01   Cook pasta in a large saucepan of boiling salted water according to packet instructions until al dente (5-10 minutes), drain (reserve 250ml pasta water), set aside.
02   Meanwhile, heat oil in a deep frying pan, add guanciale and stir until crisp (2-4 minutes). Remove from pan and set aside.
03   Add onion and garlic to pan (you should have plenty of fat to fry the onion in; if not, add a little oil) and cook over medium heat until very tender (10-15 minutes). Return guanciale to pan with pasta and reserved water. Season with pepper, then add half the cheese, stirring until the cheese melts and forms a sauce (1-2 minutes). Serve hot, scattered with remaining cheese and a generous amount of coarsely ground black pepper.

Note Guanciale is cured pig's cheek or jowl. It is available from select Italian delicatessens and butchers.

Topics:

ITALIAN, AUTUMN, GARLIC, DRINK SUGGESTION, PASTA, MAIN, SPAGHETTI, GUANCIALE

Recipe:

LISA FEATHERBY

Photography:

PRUE RUSCOE

Styling:

LISA FEATHERBY , GERALDINE MUÑOZ

Drinking Suggestion:

A DRY WHITE ORVIETO. , suggested by MAX ALLEN

FEATURED IN

May 2011

May 2011

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