Without going into a long story as to why I decided to first make a pasta dish from Tasting Rome, I will share my 'think I have died and gone to heaven' experience making and eating Spaghetti Alla Gricia, a dish somewhat like a carbonara. Only this one is made with guanciale instead of pancetta or bacon, Pecorino Romano instead of Parmigiano-Reggiano, and white wine instead of eggs.
So what exactly is guanciale? Whole cured pork jowl and one of the key elements of the cucina romana. The rendered fat from guanciale adds both flavor and thickness to many of the classic pasta dishes like Carbonara and this Gricia.
If I tell you I inhaled a bowl of this Spaghetti Alla Gricia it might give you the wrong impression of my table manners. Well I actually took three very quick bites but then decided I should slow down, sit back, and savor the absolute deliciousness of this pasta dish. If it were possible for a dish to allow you to time travel to another time and place, this Spaghetti Alla Gricia would open that portal. And maybe someday when I finally travel to Italy, I can consume as much wine, pasta, and of course, water as possible. Until such time, I can at least begin working my way through these two cookbooks.
Recipe
Spaghetti Alla Gricia (slight adaption to the Spaghetti Alla Gricia recipe in Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City by Katie Parla and Kristina Gill)
Ingredients
1 pound spaghetti (recommend using a premium brand Italian pasta)
1 teaspoon extra-virgin olive oil
7 ounces Guanciale, cut into 1 1/2" x 1/2" inch strips
1/2 cup white wine (recommend a Pinot Grigio)
1 3/4 cups Pecorino Romano, freshly grated (plus more for serving) Notes: (1) A 6-7 ounce block of Pecorino Romano will yield the amount of grated cheese needed and (2) Original recipe called for 1 cup of grated cheese, so depending on taste, use anywhere from 1 to 1 3/4 cups of grated cheese.
Freshly ground black pepper
1 teaspoon extra-virgin olive oil
7 ounces Guanciale, cut into 1 1/2" x 1/2" inch strips
1/2 cup white wine (recommend a Pinot Grigio)
1 3/4 cups Pecorino Romano, freshly grated (plus more for serving) Notes: (1) A 6-7 ounce block of Pecorino Romano will yield the amount of grated cheese needed and (2) Original recipe called for 1 cup of grated cheese, so depending on taste, use anywhere from 1 to 1 3/4 cups of grated cheese.
Freshly ground black pepper
Directions
1. Bring a large pot of water to a rolling boil over high heat, salting the water. Add the pasta and cook until very al dente or partially raw (approximately 6 minutes). Drain reserving the cooking water. Note: The pasta will continue to cook when it is added to the liquid in the skillet.
2. Heat the olive oil in a large skillet over low-medium heat. When oil begins to shimmer add the guanciale, stirring until golden brown (approximately 8 minutes).
3. Add white wine and cook until the alcohol dissipates (about 1 minute).
4. Add a small ladle of the pasta cooking water and bring to a simmer.
5. Add pasta and another small ladle of the pasta cooking water. Cook over medium-high heat, stirring vigorously, until a thick sauce forms (add more water if necessary to achieve the desired consistency).
6. Remove the skillet from the heat, and add 1 1/2 cups of the grated Pecorino Romano. Mix thorough and season to taste with salt and pepper.
7. Transfer to a large platter or plate in individual pasta bowls. Sprinkle each portion with additional 1/4 cup grated Pecorino Romano and pepper to taste. Serve immediately with additional Pecorino Romano.
Important Notes:
1. Keep pasta water heated as warm or cooled pasta water will create clumps in the cheese instead of creating a creamy sauce.
2. Do not use already grated Pecorino Romano cheese. Buy a block of cheese and freshly grate. There is a night and day difference between the two.
3. Can add a sunny side up fried egg to each individual portion for a more traditional carbonara.
4. Only use a white wine you would be willing to serve and drink.
5. Freshly ground pepper is the only spice you need as the rendered fat from the guanciale, the Pecorino Romano, and the salted pasta water give the dish enough of a salty finish.
1. Bring a large pot of water to a rolling boil over high heat, salting the water. Add the pasta and cook until very al dente or partially raw (approximately 6 minutes). Drain reserving the cooking water. Note: The pasta will continue to cook when it is added to the liquid in the skillet.
2. Heat the olive oil in a large skillet over low-medium heat. When oil begins to shimmer add the guanciale, stirring until golden brown (approximately 8 minutes).
3. Add white wine and cook until the alcohol dissipates (about 1 minute).
4. Add a small ladle of the pasta cooking water and bring to a simmer.
5. Add pasta and another small ladle of the pasta cooking water. Cook over medium-high heat, stirring vigorously, until a thick sauce forms (add more water if necessary to achieve the desired consistency).
6. Remove the skillet from the heat, and add 1 1/2 cups of the grated Pecorino Romano. Mix thorough and season to taste with salt and pepper.
7. Transfer to a large platter or plate in individual pasta bowls. Sprinkle each portion with additional 1/4 cup grated Pecorino Romano and pepper to taste. Serve immediately with additional Pecorino Romano.
Important Notes:
1. Keep pasta water heated as warm or cooled pasta water will create clumps in the cheese instead of creating a creamy sauce.
2. Do not use already grated Pecorino Romano cheese. Buy a block of cheese and freshly grate. There is a night and day difference between the two.
3. Can add a sunny side up fried egg to each individual portion for a more traditional carbonara.
4. Only use a white wine you would be willing to serve and drink.
5. Freshly ground pepper is the only spice you need as the rendered fat from the guanciale, the Pecorino Romano, and the salted pasta water give the dish enough of a salty finish.
Sheep on farms in Northern Wisconsin and in Little Compton, Rhode Island.