Recipe of Spaghetti Alla Carbonara Italiana

Spaghetti Alla Gricia

Notably, it is absent from ada boni's 1930 la cucina romana ('roman cuisine').4 the carbonara name is first attested accademia italiana della cucina.

Recipe Summary Spaghetti Alla Gricia

One of the 4 quintessential 'primi' from the Lazio region in Italy, this pasta is beautiful in its simplicity with soft guanciale and tangy Pecorino cheese. No onion, no garlic, no oil - this flavorful dish gets its character from slowly sauteeing the guanciale and then creating a creamy sauce with the pasta water and a bit of Pecorino Romano before tossing with thick spaghetti. With only 4 ingredients, this is also a quick meal when you're in a rush.

Ingredients | Spaghetti Alla Carbonara Italiana

1 pound thick spaghetti

8 ounces guanciale (smoked pork jowl), thinly sliced

black pepper to taste

3 ounces finely grated Pecorino Romano cheese, divided

Directions

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally.

While pasta cooks, immediately heat a nonstick pan over medium heat. Add guanciale and cook until tender, about 5 minutes. Add 1 ladle of pasta cooking water, stir, and cover pan. As pasta cooks, add another ladle of cooking water to the pan with the guanciale to create a sauce.

At about 10 minutes of pasta cooking time, reserve a cup of cooking water and drain pasta. Add spaghetti to the pan with the guanciale; toss, adding reserved cooking water if necessary. Turn off heat. Add 1/3 the Pecorino Romano cheese to the pasta and toss until creamy.

Divide pasta between 4 plates. Top each with remaining Pecorino Romano cheese and black pepper. Serve immediately.

If you cannot find guanciale, you can use pancetta instead.

Info | Spaghetti Alla Carbonara Italiana

prep: 5 mins cook: 20 mins total: 25 mins Servings: 4 Yield: 4 servings

TAG : Spaghetti Alla Gricia

World Cuisine Recipes, European, Italian,

Images of Spaghetti Alla Carbonara Italiana

Spaghetti Alla Carbonara Italiana / Prima di tutto tagliate il guanciale a quadretti e porre in la pasta frolla è un impasto base dolce tipico della pasticceria italiana, a base di farina, burro.