Pasta Alla Gricia

Pasta Alla Gricia

1 pound spaghetti

Salt for the pasta water

1/2 cup extra-virgin olive oil

1/2 lb. chunk pancetta, cut into small cubes

1/2 cup dry white wine

1/2 cup grated Pecorino Romano cheese

Freshly ground coarse black pepper

A handful of flat-leaf parsley leaves, lightly chopped

Start cooking the spaghetti in a large pot of boiling salted water.

In a large skillet heat the olive oil over medium heat. When hot, add the pancetta and sauté until just starting to crisp, about 5 minutes. Add the white wine and let it boil until almost evaporated.

When the spaghetti is al dente, drain it well, saving about 1/2 cup of the cooking water. Add the spaghetti to the skillet. Toss over low heat for a minute or two to coat the strands well with the pancetta and oil. Transfer to a large, warmed serving bowl and add the Pecorino, a generous amount of coarse black pepper, and the parsley. Add a few tablespoons of the cooking water to loosen the sauce. Toss again and serve hot.

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