Spaghetti with Garlic, Onion and Pancetta: Spaghetti alla Gricia

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We love this recipe!!! It has been one of our favorites for years!

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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.

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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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This was a simple recipe to follow and uses items that are staples in my household. I used double-smoked, natural bacon for my version, 1 tsp of chili pepper flakes, and parmesan reggiano instead of romano peccorino. I got rave reviews from the boyfriend, who is a hobby chef and usually does all the cooking!

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After returning from Florence, Italy I was dying to recreate a dish enjoyed at Trattoria al Trebbio that was translated as "Spaghetti with bacon and garlic" - it was sublime in its simplicity.

This recipe is not exactly what we had there, but was close enough that with a few modifications I was able to recapture the essence of that delicious dish. It is quick, inexpensive and very satisfying.

I use crushed red pepper flakes, about 2-3 oz. of pancetta cooked for no more than 3 minutes, double the garlic, and less onion (the dish in Florence had none but I like it. I also top with parmagiano-reggiano and a little chopped parsley.

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i prefer this recipe to carbonara. it's lighter on the palette, SOOOOO incredibly easy to make and everyone loves the simple, hearty flavors.

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cook pancetta less if cured, more garlic, more onions