Spaghetti Alla Gricia 

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Spaghetti alla Gricia is one of the four classic Roman pasta dishes. The other dishes are Cacio e Pepe, Bucatini all' Amatriciana and Carbonara. They are simple pasta dishes with few ingredients yet incredibly flavourful and delicious! It is also referred to as "Amatriciana bianca"  the ingredients are identical except for the tomatoes. 

Spaghetti alla Gricia is said to hail from the town of Grisciane in the region of Abruzzo where poor shepherds would take this simple meal while working in the fields. Tomatoes were added in the 17th century when they were introduced to the Italian soil. Bucatini all' Amatriciana was born in Amatrice and later became a classic dish of Roman cuisine. 

The authentic recipe calls for guanciale which is pork jowl. However, it can be challenging to find guanciale and you can certainly substitute pancetta or bacon. If using bacon I would highly recommend purchasing the smoked bacon that comes in chunks rather than slices so they can be julienned. The smokiness adds another wonderful layer of flavour. I also use a combination of pecorino romano (sheep cheese) and parmigiano reggiano. However, you can definitely use one over the other or both!  Although some Italians will argue and say that the ONLY cheese that goes with Gricia is pecorino romano. Spaghetti is the favoured pasta for this dish but rigatoni and fettuccine also work well. 

As with all of my recipes the measurements for spices are just estimates. Don't like a spice? Then leave it out! If you feel you want more of one ingredients then add more! When it is enough for you is what QB signifies in my recipes. It is important to start with small additions of spices and then taste test and adjust as you go along. Quanto basta  is what Italian cooking is all about.  Let your taste buds be your guide!

Cominciamo!

Ingredients

• 1 lb of spaghetti, fettuccine or rigatoni
• pancetta, bacon (about 8 slices) or guanciale  julienned (QB)
• 1/4 tsp chili flakes (QB) or a fresh chili diced (QB)
• 1 cup of pecorino romano, reggiano or both combined
• freshly cracked black pepper (QB)

Directions

1. Add water to a large pasta pot and set to boil.
2. Add guanciale,  chilies and enough olive oil to lightly coat bottom of a large skillet pan and fry until crispy.
3. Remove the pan from the heat and set aside.
4. Drop the pasta into salted, boiling water and cook until al dente.
5. Return pan to medium heat and using a spider or tongs remove pasta from pot and toss into the pan.
6. Stir the pasta into the sauce and add pasta water a bit at a time if pasta is dry.
7. Add as much pepper as you would like.
8. Serve immediately and sprinkle with cheese!

A mangia!

Fatto con amore,

Elena💜