Recipe Station

Here's everything you need for this savory pasta alla gricia. This recipe makes between four and six servings.

Ingredients to Gather

1 pound dry spaghetti or rigatoni
1 tablespoon olive oil
8 ounces guanciale or pancetta, cut into roughly 1/2-inch cubes
1 cup freshly grated Pecorino Romano cheese
Freshly ground black pepper

Directions to Follow

Bring a large pot, about 6 quarts, of salted water to a boil. Add the pasta and cook for 8 to 10 minutes or until al dente. When the pasta is done, reserve 1 cup of the water, then drain.

While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the guanciale and sauté until it's crispy, browned, and the fat has rendered, 10 to 12 minutes.

Add the reserved 1 cup of pasta water to the skillet and bring to a simmer. Add the pasta and the 1/2 cup of grated cheese, tossing to combine. Continue to toss and stir the pasta until the sauce is thick and creamy, about 2 to 3 minutes. Season liberally with black pepper.

Serve immediately, with remaining grated cheese.

Have you ever had pasta alla gricia? What did you think of it? What's your favorite type of Roman pasta? Share your thoughts in the comment section below!

Article Source: The Kitchn