Perhaps less known than carbonara and amatriciana, the spaghetti alla gricia are a great classic of Lazio cuisine and Roman, a first course full of taste that satisfies the gourmet palates. A perfect recipe to share.
Ingrediants
- 320 g of spaghetti
- 80 g of bacon in a single slice
- 40 g of pecorino romano
- salt
- black pepper
The spaghetti alla gricia they are one of the most famous and loved first courses of the typical Lazio cuisine. A easy recipe And tasty based on three ingredients that season pasta cooked al dente: jowls, pecorino cheese And pepper. Simplicity, richness of flavor and conviviality.
As always happens when it comes to traditional recipes there are various indications on how to prepare the real pasta alla gricia and each is distinguished from the others by small (read: large) details, such as the proportions between the ingredients, the type of pasta, the creaming away from the fire, and so on.
It goes without saying that cooking often evolves also because tastes vary, and they are all valid. However, there is a fixed point on which we cannot compromise: the bacon should not replace the jowls.
It is two cured meat different, starting from the cut of meat, which therefore have well-defined and different organoleptic characteristics. The bacon is the main ingredient of two other very famous first courses of the Lazio tradition: the Bucatini alamatriciana and the Spaghetti alla carbonara.
OTHER TASTY RECIPES: Spaghetti with cheese and pepper, Penne alarrabbiata, Pasta alla zozzona, Fettuccine Alfredo
How to prepare: Spaghetti alla gricia
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
20 min
- Portions
-
4
How to prepare: Spaghetti alla gricia
The recipe for spaghetti alla gricia is very simple. Place a large pot of salted water on the fire and while the water is boiling and the spaghetti are cooking, grate the pecorino. Remove any rind from the bacon and cut it into chunks of the same thickness, making sure that each has the right amount of fat and lean. Place them to cook in a hot pan, not overlapping and well spaced.
In a few minutes the fat will have melted and the lean part will have become crunchy. Then take the chunks with a slotted spoon and transfer them to a warm plate, keeping the fat dissolved in the pan. Drain the spaghetti al dente and transfer them directly to the still hot pan. Off the heat, add the bacon, grated pecorino, pepper and whisk everything adding, if necessary, a little cooking water.
Transfer the spaghetti alla gricia to serving dishes, complete with more pecorino, a sprinkle of pepper and serve immediately.
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