Photo: Spaghetti with Garlic, Onion and Pancetta: Spaghetti alla Gricia Recipe
Ingredients
- 1 tablespoon plus 2 tablespoons extra-virgin olive oil
- 1 small piece dried chile pepper, crushed
- 1/2 pound guanciale, may substitute bacon or pancetta, diced
- 1small onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 pound spaghetti
- Salt and pepper
- Pecorino Romano, for grating
Directions
In a 12 to 14-inch saute pan, heat 1 tablespoon olive oil over high heat. Add the chile pepper and pancetta and render the fat from the pork. Remove the pancetta, reserving on a plate lined with paper towels. Add the remaining oil, onion and garlic and cook gently until golden brown, discarding the chile. Return the pancetta to the pan and keep warm.
Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the spaghetti in the boiling water until tender yet al dente. Drain the pasta and add to the saute pan with the pancetta. Grate the pecorino over, toss over high heat 1 minute, and serve, divided evenly among 4 warmed pasta bowls.
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By cbgravesen_5742883
Anderson, IN
on December 20, 2011
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We love this recipe!!! It has been one of our favorites for years!
By Corgiman
New York City, NY
on December 11, 2011
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This is one of my favorite dishes to make when it's chilly and I want something fairly quick and satisfying. Because there are so few ingredients, make sure that each one is a quality one because it will show. I use a good Italian pancetta and I also use a Vidalia or a Bermuda onion. I also put a ladle of the pasta water in with the cooked onion, garlic, pepper, along with a Tbs of butter. I strew the crisped pancetta on each serving and sprinkle the Italian (not domestic Romano over that. Everyone I've ever made this for has enjoyed it and its layers of flavors.
By EllGeeP
Orange, CA
on August 23, 2009
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This is an average recipe, but nothing I'd make again. I think next time I'll go the additional step and make carbonara.
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