SPAGHETTI ALLA GRICIA
Steps:
- Fill a pasta pot or a large stockpot with 6 quarts of water, add 6 tablespoons of salt, and bring the water to a boil over high heat. If you are not using a pasta pot, put a colander in the sink or have a pair of tongs handy for lifting the pasta out of the water.
- Cut the onion in half, separate the layers, and cut each layer into petals that are 1 inch wide across the middle. Put the onion petals in a large sauté pan with 1 cup of water and a big pinch of salt and cook the onion over high heat until the water evaporates, about 5 minutes. Add the guanciale and olive oil and cook over medium-high heat until the guanciale is crisp, about 3 minutes. Remove the pan from heat and add another cup of water, the red pepper flakes, and black pepper. Turn off the heat while you cook the spaghetti.
- Drop the spaghetti into the boiling water, stir to prevent the strands from sticking together, partially cover the pot so the water returns to a boil quickly and continues boiling, and cook the pasta, using the time indicated on the package as a guide, until it's al dente. About 1 minute before the pasta is done, place the sauce over high heat. Lift the pasta out of the cooking water, or reserve 1 cup of the water and drain the pasta, and immediately add it to the pan with the sauce. Cook the pasta with the sauce for 2 minutes, stirring with a rubber spatula or tongs, to coat the pasta with the sauce, adding some of the reserved pasta water if the pasta is dry and sticky instead of slippery and glistening. Turn off the heat and stir in the parsley. Add the grated Parmigiano-Reggiano and pecorino romano and stir to combine.
- Use tongs to lift the spaghetti out of the pan and onto the center of each of four plates, dividing the pasta evenly, and twirling it as it falls onto the plate to form a tight mound. Spoon any sauce left in the pan over the pasta and use a microplane or another fine grater to grate a light layer of pecorino romano over each plate, and serve.
- suggested wine pairing
- Circeo Rosso (Lazio)
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Nhlawuleko Realise
[email protected]This dish is definitely on my list of recipes to try.
moody good
[email protected]I'm not a big fan of pasta, but this dish looks really good.
Harold Reits
[email protected]I'm always looking for new pasta recipes. This one looks like a keeper.
Mutono
[email protected]This dish looks so good! I can't wait to try it.
Ayaz Tariq
[email protected]I'm not sure what guanciale is, but I'm sure I can find a substitute.
Tousif RaNa
[email protected]This is the perfect recipe for a weeknight meal. It's quick, easy, and delicious.
Rick Spencer
[email protected]I added some chopped parsley to the finished dish for a pop of color and flavor.
Haritha Kumarasinghe
[email protected]This dish is so quick and easy to make, and it's always a crowd-pleaser.
Gaming free Fire
[email protected]I'm not a huge fan of guanciale, so I used pancetta instead. It turned out great!
Romon Mia
[email protected]This is one of my favorite pasta dishes. It's so easy to make, and it's always a hit with my family and friends.
jihane jiji
[email protected]I love the simplicity of this dish. It's only a few ingredients, but they all come together to create something really special.
Basanta Vlog
[email protected]Spaghetti alla Gricia is a simple yet delicious pasta dish that is perfect for a quick and easy weeknight meal. The combination of guanciale, Pecorino Romano cheese, and black pepper creates a rich and flavorful sauce that coats the spaghetti perfect