“Gricia” style spaghetti, the traditional recipe
One of the great traditional Italian dishes, super fast to prepare.
| Ingredients List |
|---|
| 400 g spaghetti |
| 300 g guanciale |
| 100 g Pecorino Cheese |
| Salt and pepper |
And how good is pasta alla gricia? This is one of the great traditional Italian dishes based on guanciale (cured jowl), pecorino cheese and pepper. Let’s say it’s like a carbonara without the eggs. Just a few ingredients dosed with precision and selected with great care to obtain perfect tastiness. The raw material makes the difference between an excellent and a normal dish. Gricia, a typical seasoning from Latium, is very quick to prepare and lends itself to every occasion, even for an office lunch, a bout of hunger, an evening watching the TV. Children like gricia with spaghetti as well: why not serve it for a family dinner or for a party with a few close friends?
The Recipe:
- First cook the pasta. Bring the water to a boil, add salt and put the spaghetti in to cook.
- When they are half cooked heat a non-stick frying pan and as soon as it is hot put in the guanciale to fry (if you don’t have diced guanciale you can use pancetta steccata). The fat must melt and become transparent.
- Add a tablespoon of cooking water and mix well in order to create a dense sauce.
- At this point drain the spaghetti, saving some of the cooking water. The spaghetti must be “al dente”.
- Heat them with the guanciale. Add pecorino cheese which should create a sort of sauce. If necessary add another tablespoon of water.
- Then sprinkle with pepper and put in plates. Sprinkle with more pecorino cheese. As a second course, after the pasta alla gricia, you can serve artichoke timbales with guanciale or bresaola roulades with caprino cheese.
