Spaghetti with Garlic, Onion and Pancetta: Spaghetti alla Gricia

1. 1

   In a 12 to 14-inch saute pan, heat 1 tablespoon olive oil over high heat.

2. 2

   Add the chile pepper and pancetta and render the fat from the pork.

3. 3

   Remove the pancetta, reserving on a plate lined with paper towels.

4. 4

   Add the remaining oil, onion and garlic and cook gently until golden brown, discarding the chile.

5. 5

   Return the pancetta to the pan and keep warm.

6. 6

   Bring 6 quarts of water to a boil and add 2 tablespoons salt.

7. 7

   Cook the spaghetti in the boiling water until tender yet al dente.

8. 8

   Drain the pasta and add to the saute pan with the pancetta.

9. 9

   Grate the pecorino over, toss over high heat 1 minute, and serve, divided evenly among 4 warmed pasta bowls.

* Per serving · 4 servings · Values may vary.

No additional tips available.