SPAGHETTI ALLA GRICIA
Steps:
- Fill a pasta pot or a large stockpot with 6 quarts of water, add 6 tablespoons of salt, and bring the water to a boil over high heat. If you are not using a pasta pot, put a colander in the sink or have a pair of tongs handy for lifting the pasta out of the water.
- Cut the onion in half, separate the layers, and cut each layer into petals that are 1 inch wide across the middle. Put the onion petals in a large sauté pan with 1 cup of water and a big pinch of salt and cook the onion over high heat until the water evaporates, about 5 minutes. Add the guanciale and olive oil and cook over medium-high heat until the guanciale is crisp, about 3 minutes. Remove the pan from heat and add another cup of water, the red pepper flakes, and black pepper. Turn off the heat while you cook the spaghetti.
- Drop the spaghetti into the boiling water, stir to prevent the strands from sticking together, partially cover the pot so the water returns to a boil quickly and continues boiling, and cook the pasta, using the time indicated on the package as a guide, until it's al dente. About 1 minute before the pasta is done, place the sauce over high heat. Lift the pasta out of the cooking water, or reserve 1 cup of the water and drain the pasta, and immediately add it to the pan with the sauce. Cook the pasta with the sauce for 2 minutes, stirring with a rubber spatula or tongs, to coat the pasta with the sauce, adding some of the reserved pasta water if the pasta is dry and sticky instead of slippery and glistening. Turn off the heat and stir in the parsley. Add the grated Parmigiano-Reggiano and pecorino romano and stir to combine.
- Use tongs to lift the spaghetti out of the pan and onto the center of each of four plates, dividing the pasta evenly, and twirling it as it falls onto the plate to form a tight mound. Spoon any sauce left in the pan over the pasta and use a microplane or another fine grater to grate a light layer of pecorino romano over each plate, and serve.
- suggested wine pairing
- Circeo Rosso (Lazio)
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mary ortega
ortegamary@aol.comYum!
Monirul Islam monir Monirul Islam monir
imonirul23@yahoo.comI made this dish for my dinner party last night, and it was a huge success! Everyone loved the creamy, cheesy sauce and the crispy guanciale. I will definitely be making this dish again for my next party.
Roni Bwn
b-r@yahoo.comThis is my favourite pasta dish. It's so simple to make, but it's always so delicious. I love the combination of the guanciale, pecorino, and black pepper. It's the perfect comfort food.
Md Rofic
rofic.m18@hotmail.co.ukI've made this dish several times now, and it's always a hit with my family and friends. The sauce is creamy and flavorful, and the guanciale adds a nice smoky flavour. I will definitely be making this dish again and again.
Paul Leavitt
paul45@yahoo.comThis dish is a classic for a reason. It's simple to make, but it's always delicious. I love the combination of the guanciale, pecorino, and black pepper. It's the perfect comfort food.
Smakhter Faruk
faruk_s78@hotmail.comI'm so glad I found this recipe! I've been looking for a good spaghetti alla Gricia recipe for a while, and this one is perfect. The sauce is creamy and flavorful, and the guanciale adds a nice smoky flavour. I will definitely be making this dish aga
Amar shaidahie
s.a@hotmail.frI made this dish for my dinner party last night, and it was a huge success! Everyone loved the creamy, cheesy sauce and the crispy guanciale. I will definitely be making this dish again for my next party.
Stacey Worster
worsterstacey@hotmail.comThis is my favourite pasta dish. It's so simple to make, but it's always so delicious. I love the combination of the guanciale, pecorino, and black pepper. It's the perfect comfort food.
sabuj fokir
sabuj-f@hotmail.comI've made this dish several times now, and it's always a hit with my family and friends. The sauce is creamy and flavorful, and the guanciale adds a nice smoky flavour. I will definitely be making this dish again and again.
fortuneblandy
fortuneblandy@yahoo.comThis dish is a classic for a reason. It's simple to make, but it's always delicious. I love the combination of the guanciale, pecorino, and black pepper. It's the perfect comfort food.
Aadan Jey
a-j@gmail.comI'm so glad I found this recipe! I've been looking for a good spaghetti alla Gricia recipe for a while, and this one is perfect. The sauce is creamy and flavorful, and the guanciale adds a nice smoky flavour. I will definitely be making this dish aga
Md Atahar Ali
ali_m77@hotmail.frI made this dish for my dinner party last night, and it was a huge success! Everyone loved the creamy, cheesy sauce and the crispy guanciale. I will definitely be making this dish again for my next party.
Jenny Boeder
jenny_b@gmail.comThis is one of my favourite pasta dishes. It's so simple to make, but it's always so delicious. I love the combination of the guanciale, pecorino, and black pepper. It's the perfect comfort food.
Flo Wa-Maugho
flo_w@hotmail.comI was a bit hesitant to try this dish at first because I'm not a big fan of guanciale. But I'm so glad I gave it a chance! The guanciale adds a delicious umami flavour to the sauce, and it pairs perfectly with the pecorino and black pepper. I'll defi
mazharul islam maju
maju-m74@yahoo.comI've made this dish several times now, and it's always a crowd-pleaser. My friends and family love the creamy, peppery sauce and the crispy guanciale. It's a great dish to serve for a casual get-together or a special occasion.
Zyaire Severino
z-s24@hotmail.comThis is my go-to pasta dish when I'm craving something cheesy and satisfying. The guanciale adds a lovely smokiness to the sauce, and the pecorino gives it a nice sharpness. I always make sure to use high-quality ingredients, as they really make a di
M NAUMAN KHALIQ
mkhaliq@yahoo.comI love how simple and quick this dish is to make. It's perfect for a weeknight meal when I don't have a lot of time to cook. The results are always delicious.
Azmat Azmatali
azmat-a36@gmail.comSpaghetti alla Gricia was a hit with my family! The flavours of the guanciale, pecorino, and black pepper were perfectly balanced, and the pasta was cooked al dente. I will definitely be making this dish again.