Spaghetti alla Gricia is a traditional Roman pasta dish made with spaghetti, guanciale (cured pork jowl), Pecorino Romano cheese, and black pepper. It’s a simple and flavorful dish that’s quick and easy to make.
Spaghetti alla Gricia
Ingredients
- 1 pound of spaghetti
- 6 ounces of guanciale, cut into small pieces
- 1 cup of grated Pecorino Romano cheese
- 1 teaspoon of freshly ground black pepper
- Salt, to taste
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
- While the pasta is cooking, heat a large skillet over medium-high heat.
- Add the guanciale to the skillet and cook until crispy and browned, about 5-7 minutes.
- Reserve some of the pasta cooking water and drain the spaghetti.
- Add the cooked spaghetti to the skillet with the guanciale and toss to combine.
- Add a few tablespoons of the reserved pasta cooking water to the skillet to help create a sauce.
- Remove the skillet from heat and add the grated Pecorino Romano cheese, black pepper, and a pinch of salt.
- Toss the spaghetti and sauce together until the cheese has melted and the sauce is well combined.
- Serve the spaghetti alla Gricia hot, garnished with additional grated Pecorino Romano cheese and black pepper, if desired.
