Spaghetti Alla Gricia

Name: Spaghetti Alla Gricia
Ingredients: 1 pound thick spaghetti; 8 ounces guanciale (smoked pork jowl), thinly sliced; black pepper to taste; 3 ounces finely grated Pecorino Romano cheese, divided

4 ingredients

4 steps

Ingredients

1 pound thick spaghetti
8 ounces guanciale (smoked pork jowl), thinly sliced
black pepper to taste
3 ounces finely grated Pecorino Romano cheese, divided

Directions

1

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally.
2

While pasta cooks, immediately heat a nonstick pan over medium heat. Add guanciale and cook until tender, about 5 minutes. Add 1 ladle of pasta cooking water, stir, and cover pan. As pasta cooks, add another ladle of cooking water to the pan with the guanciale to create a sauce.
3

At about 10 minutes of pasta cooking time, reserve a cup of cooking water and drain pasta. Add spaghetti to the pan with the guanciale; toss, adding reserved cooking water if necessary. Turn off heat. Add 1/3 the Pecorino Romano cheese to the pasta and toss until creamy.
4

Divide pasta between 4 plates. Top each with remaining Pecorino Romano cheese and black pepper. Serve immediately.