A traditional pasta dish from Rome, known as pasta alla gricia, is available at almost all restaurants. This dish is said to have been prepared in Rome before tomatoes were even invented.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
Ingredients
- 1 (16 ounce) package spaghetti
- 5 ounces guanciale (cured pork cheek), diced
- 1 ΒΌ cups freshly grated Pecorino Romano, plus more for serving
- freshly ground black pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, saving about 1 cup of cooking water.
- Meanwhile, place guanciale in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 3 minutes. Add pasta water, cooked spaghetti, and grated Pecorino Romano cheese. Mix well.
- Distribute pasta amongst 4 bowls and serve with freshly ground black pepper and extra Pecorino Romano cheese.
Nutrition Facts
| Calories | 622 kcal |
| Carbohydrate | 85 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 4 g |
| Protein | 31 g |
| Saturated Fat | 8 g |
| Sodium | 719 mg |
| Sugars | 3 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |