Lazian Pasta With Guanciale And Pecorino (spaghetti Alla Gricia)

Spaghetti alla Gricia is a classic pasta dish from Lazian or Roman cuisine, known for its simplicity and delicious flavors. This recipe features guanciale, a cured pork jowl, and pecorino cheese, creating a rich and savory pasta dish that is sure to impress.

Gluten Free Dairy Free Main Course Lazian or Roman Pasta Italian Lazian Guanciale Pecorino
Lazian Pasta With Guanciale And Pecorino (spaghetti Alla Gricia)

Ingredients

  • 1 pound spaghetti
  • 8 ounces guanciale, diced
  • 1 cup grated pecorino cheese
  • Salt and black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.
  2. In a large skillet, cook the diced guanciale over medium heat until crispy and golden brown.
  3. Add the cooked spaghetti to the skillet with the guanciale. Toss to combine, adding a splash of the reserved pasta water to create a creamy sauce.
  4. Remove the skillet from the heat and stir in the grated pecorino cheese. Season with black pepper to taste.
  5. Divide the pasta among serving plates and top with additional pecorino cheese, if desired. Serve hot and enjoy!

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
15 minutes
Total time:
30 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
450
Carbohydrates
45g
Protein
15g
Fat
20g

Supplies

Large pot Skillet Grater

Tools

Pasta fork Tongs

Serving suggestions

Serve the Spaghetti alla Gricia with a simple green salad and a glass of red wine for a complete meal.

Tips & tricks

Be sure not to overcook the guanciale, as it should be crispy but not burnt. Adjust the amount of pecorino cheese to suit your taste preferences.

Cost

$15