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Quick Pasta alla Gricia
80% authentic · Italian
A simplified version of Pasta alla Gricia that uses pancetta for a quicker crisping time and slightly less Pecorino for easier emulsification, while retaining the core flavors.
Ingredients
- Pancetta150g
- Pecorino Romano cheese80g
- Spaghetti320g
- Black pepperto taste
- Saltto taste
- Pasta wateras needed
Steps
- 1
Dice the pancetta into small cubes.
- 2
In a large skillet, cook the pancetta over medium heat until crispy. Remove pancetta and set aside, leaving rendered fat in the pan.
- 3
Boil salted water and cook spaghetti until al dente.
- 4
Grate the Pecorino Romano cheese and grind fresh black pepper.
- 5
Reserve about 1 cup of pasta water before draining the spaghetti.
- 6
Add the drained spaghetti to the skillet with the pancetta fat. Toss well.
- 7
Add half the Pecorino and black pepper. Toss, adding pasta water gradually to create a creamy sauce.
- 8
Stir in the crispy pancetta.
- 9
Serve immediately with remaining Pecorino and pepper.
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