Armando's Pantheon Recipe: La Gricia
Ingredients for 4 people
- 360 gr. of spaghetti
- 200 gr. of guanciale
- 80 gr. pecorino romano cheese
- 2 tablespoons extra-virgin olive oil
- 1/2 glass white wine
- salt and pepper to taste
Procedure
Sauté some extra-virgin olive oil in a frying pan and add the diced guanciale. Once it reaches a crispy consistency, deglaze with white wine and remove from the heat.
In a separate pot, cook the spaghetti. Remove them while still al dente, drain them and pour them into the pan, letting them mix with a little pecorino romano cheese, which must not be too seasoned.
Once the spaghetti have reached a good degree of creaminess, serve and add the remaining pecorino by sprinkling it on top. Finish with a little freshly grated black pepper.
The cover photograph is by Andrea Federici
