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Spaghetti with Pancetta (Pasta alla Gricia)
This classic Roman pasta dish depends on the quality of the pecorino Romano, a salty, hard sheep's milk cheese. The addition of cornstarch allowed us to overcome the tendency of lower quality cheese to clump, but for flavor we still suggest looking for imported pecorino. Guanciale (cured pork cheek) is traditional for gricia, but we used more widely available pancetta.
ounces pancetta, finely chopped
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