A simpler version of carbonara that is always a hit. The mix of cheese and guanciale (bacon) make this an easy meal to enjoy.
Spaghetti alla Gricia
Simple but gorgeous. Works just as well with Rigatoni
Print Facebook Pinterest Twitter Add to CollectionServings: 4 people
Calories: 590kcal
Ingredients
- 1 tsp Extra Virgin olive oil
- 200 g guanciale cut into 5mm thick squares
- 500 g spaghetti
- 1/2 tsp Black pepper plus more for finishing
- 75 g pecorino romano finely grated
Instructions
- Heat the oil in a large frying pan over a low heat. When it begins to shimmer, add the guanciale and cook, stirring, until golden brown – about 8-10 minutes. Set aside.
- Meanwhile, bring a large pot of water to a rolling boil over a high heat. Salt the water. When the salt has dissolved, add the pasta and cook until al dente.
- Transfer the pasta to the pan with the guanciale, reserving the cooking water. Heat the pan over a medium-high heat, adding some pasta water. Swirl and stir the pasta as it finishes cooking. The sauce should be thick and slightly liquid, but not watery.
- When the pasta is al dente, turn off the heat, add the pepper and half of the pecorino, then stir vigorously to combine.
- Plate the pasta and serve with the remaining pecorino and some black pepper sprinkled on top.
- Always serve hot
Nutrition
Calories: 590kcal | Carbohydrates: 89g | Protein: 23g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 19mg | Sodium: 1796mg | Potassium: 241mg | Fiber: 8g | Sugar: 5g
