Spaghetti alla gricia

Name: Spaghetti alla gricia (Spaghetti with guanciale and pecorino cheese)
Yield: Makes 4 servings
Cuisine: Italy
Ingredients: 3½ ounces (100 g) guanciale; 12 ounces (350 g) spaghetti; salt; pecorino romano; 2 heaping tablespoons grated pecorino, preferably; 3 tablespoons extra-virgin olive oil; small piece dried chile; 2 garlic cloves

Spaghetti with guanciale and pecorino cheese

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

12 ounces (350 g) spaghetti
3½ ounces (100

Europe
Italy
Starter
Mediterranean
Pasta

Method

Cut the guanciale into strips. Chop together the garlic and chile. Put the guanciale, the garlic and chile, and the oil in a large skillet and brown everything over medium heat.

Meanwhile, drop the spaghetti into about 4 quarts (4