Spaghetti Alla Gricia


  • 1 pound spaghetti
  • 1/3 cup coarsely chopped fresh Italian parsley
  • Kosher salt
  • ¼ cup extra virgin olive oil
  • 4 ounces sliced guanciale or pancetta, or good American bacon, cut into½-inch-wide strips
  • 1 medium red onion, halved lengthwise, ends trimmed, and cut lengthwise into ¼-inch-wide slices
  • 1 tablespoon coarsely ground black pepper
  • + 2 more ingredients
    • ½ cup freshly grated Parmigiano-Reggiano, plus extra for serving
    • ½ cup grated pecorino romano

1 Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt. 2 Meanwhile, combine the oil, guanciale, and onion in another large pot and cook over medium-high heat, stirring frequently, until the guanciale is lightly browned and the onion is softened, about 7 minu...

View full recipe at SpringPad


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