Spaghetti Alla Gricia

Name: Spaghetti Alla Gricia
Yield: serves 4
Ingredients: Kosher salt; 1 large red onion; 6 ounces guanciale, cut into 1/4-inch-thick, 2-inch-long batons; 1/4 cup extra-virgin olive oil; 1 teaspoon red pepper flakes; 1 teaspoon fresh coarsely ground black pepper; 12 ounces spaghetti; 1 cup whole fresh Italian parsley leaves; 2 tablespoons freshly grated Parmigiano-Reggiano; 2 tablespoons freshly grated pecorino romano, plus a wedge for grating

January 26, 2012

I get really excited to be able to offer something that other restaurants are not offering, and that our clientele is not familiar with. So I was really excited when I was introduced to Spaghetti alla Gricia, spaghetti with guanciale and—depending on who you ask—maybe onion on a recent trip to Rome, at a trattoria known for traditional renditions of classic dishes, Al Moro. Alla Gricia is also known as “Amatriciana in bianco” because it is a “white,” tomatoless version of that classic pasta dish. This is one case where I feel that substituting pancetta for guanciale just won’t do. If you can’t get guanciale where you live, find a mail-order source for it. It’s worth it. And until the guanciale is delivered, make something else.

Recipe notes

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