Salumeria Rosi Parmacotto's Spaghetti alla Gricia
By Chef/Owner Cesare Casella
Ingredients:
- 3 oz. dry Spaghetti
- 2 oz. guanciale, pancetta, or
bacon, cut 1/4 “ thick (ask your deli person to slice it like this for
you) - 2T extra virgin olive oil, divided
- 1T chives, chopped
- 1T Italian flat leaf parsley,
chopped - 1-2T Parmigiano-Reggiano,
grated - 3 cranks black pepper
Procedure:
1. Bring a medium pot of water to a boil, large enough for the pasta to swim
freely. Salt water to taste.
2. Add pasta, stirring 2 minutes after adding so it doesn’t stick together.
Cook until al dente, about 8-12 minutes.
3. While the pasta cooks, slice pancetta into thin sticks and add to a small
sauté pan with 1 T extra virgin olive oil. Cook over low heat until pancetta
becomes translucent. Do not brown the meat. Turn off heat and wait until pasta
is ready.
4. When pasta is ready, drain and reserve cooking water.
5. Off of the heat, add pasta to pancetta. Return to heat and add 2T pasta
water and herbs. Stir and cook the pasta in the sauce to desired consistency.
Add more water and reduce as needed.
6. When pasta is of desired consistency, remove from heat and stir in remaining
olive oil, grated cheese and black pepper.
7. Serve immediately.
Address: 283 Amsterdam Ave.
Phone: (212) 877-4800
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