Spaghetti with Pancetta (Pasta alla Gricia) | Christopher Kimball’s Milk Street

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Milk Street Recipe

Spaghetti with Pancetta (Pasta alla Gricia)

20 minutes

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.

4

Servings

Tip

Don't use pre-shredded cheese, even if it's true pecorino Romano. And grate it on the small holes of a box grater; larger shreds won't melt. Don't pour the pecorino mixture onto the piping-hot, just-drained pasta; letting the pasta cool for a minute or so ensures the mixture won't break from overheating.

20 minutes

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