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Spicy Pasta alla Gricia with Pancetta
Created by: Howcan Team
Ingredients
- 400g of spaghetti
- 200g of pancetta, diced
- 1/2 teaspoon of red pepper flakes
- 1/2 cup of Pecorino Romano cheese, grated
- 1/4 cup of extra virgin olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes.
- Add the red pepper flakes to the skillet with the pancetta and cook for an additional 1-2 minutes to infuse the oil with the spice.
- Add the cooked spaghetti to the skillet with the pancetta and toss to combine. Cook for 1-2 minutes to allow the flavors to meld together.
- Remove the skillet from the heat and sprinkle the grated Pecorino Romano cheese over the pasta. Toss to combine until the cheese has melted and coated the pasta evenly.
- Season with salt and black pepper to taste. Serve hot and enjoy!
The history of Spicy Pasta alla Gricia with pancetta instead of guanciale is rooted in the traditional Roman cuisine. This dish originated in the Lazio region of Italy, where it was created by shepherds using simple ingredients. The pancetta, a type of Italian bacon, adds a rich and savory flavor to the dish. The spicy kick comes from the addition of red pepper flakes, which gives it a unique and bold taste. Renowned chefs like Anthony Bourdain have praised this dish for its simplicity and depth of flavor. Today, the best versions of this dish can be found in authentic Italian trattorias in Rome, where the pasta is cooked al dente and the pancetta is crisped to perfection. The key to making this dish shine is using high-quality pancetta and allowing the flavors to meld together while cooking. It's a must-try for anyone looking to experience the true essence of Roman cuisine.
30 min
4
450 calories
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