Spaghetti alla Gricia

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Spaghetti alla Gricia
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Kosher salt, to taste
1 tbsp olive oil
7 oz guanciale, cut into 1½-by-½-inch strips
1/2 cup white wine
1 cup Pecorino Romano, grated, plus more for garnish
Wine Pairing
Instructions
BOIL large pot of water over high heat. Season the water with salt. Add the pasta and cook until al dente, 9 to 11 minutes. Drain, reserving 1 cup of the cooking liquid.
HEAT the olive oil over medium heat in a large skillet. Add the guanciale and cook, turning often, until golden brown, 10 to 12 minutes.
ADD the white wine and cook until slightly reduced, 2 minutes. Pour in the reserved 1 cup of cooking liquid and bring to a simmer.
ADD the pasta and the grated cheese and toss to coat. Cook, stirring vigorously, until a thick sauce forms, 2 to 3 minutes more. Season with salt and pepper.
DIVIDE the pasta between plates and garnish with more grated cheese and freshly ground black pepper, then serve.
Ingredients
Kosher salt, to taste
1 tbsp olive oil
7 oz guanciale, cut into 1½-by-½-inch strips
1/2 cup white wine
1 cup Pecorino Romano, grated, plus more for garnish
Wine Pairing
Instructions
BOIL large pot of water over high heat. Season the water with salt. Add the pasta and cook until al dente, 9 to 11 minutes. Drain, reserving 1 cup of the cooking liquid.
HEAT the olive oil over medium heat in a large skillet. Add the guanciale and cook, turning often, until golden brown, 10 to 12 minutes.
ADD the white wine and cook until slightly reduced, 2 minutes. Pour in the reserved 1 cup of cooking liquid and bring to a simmer.
ADD the pasta and the grated cheese and toss to coat. Cook, stirring vigorously, until a thick sauce forms, 2 to 3 minutes more. Season with salt and pepper.
DIVIDE the pasta between plates and garnish with more grated cheese and freshly ground black pepper, then serve.

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