Spaghetti alla Gricia

A Roman classic from Lazio, alla gricia is often seen as the savory ancestor of carbonara. Crisp guanciale meets sharp Pecorino Romano and black pepper, tossed with spaghetti in a silky pasta-water emulsion.

Serves 2 · 10 min prep · 15 min cook

Estimate for one serving

• 450 cal
• 12g protein
• 25g carbs
• 8g fat
• 3g fiber

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Ingredients

• 8 oz spaghettiPantry
• 4 oz guancialeDeli
• 1 cup Pecorino RomanoDairy
• to taste black pepperSpices
• for water saltSpices

Instructions

1. 1Render guanciale crisp.
2. 2Cook pasta; emulsify pecorino with pasta water.
3. 3Toss pasta in guanciale fat, then cheese cream, then pepper.
4. 4The 'white amatriciana'—ancestor energy.