Bacon, Chili and Pecorino Spaghetti (Pasta Alla Gricia)
Bacon, Chili and Pecorino Spaghetti (<i>Pasta Alla Gricia</i>)
Rating: (1 rated)
  • ¾ lb (340 g) spaghetti
  • ¼ lb (115 g) bacon or guanciale (see note), chopped
  • 2 tbsp (30 ml) olive oil
  • 1 garlic clove, chopped
  • 1 tsp red pepper flakes
  • ½ cup (125 ml) white wine
  • 1 ½ cups (105 g) Pecorino cheese, grated (or Parmesan cheese)
  • Preparation
  • In a large pot of salted boiling water, cook the spaghetti until al dente. Set aside 1 cup (250 ml) of the cooking water. Drain and lightly oil the pasta.
  • In a large non-stick skillet over medium heat, brown the bacon in the oil. Season with pepper. Add the garlic and pepper flakes. Cook for 2 minutes. Deglaze with the wine and let reduce for 1 minute.
  • Add the spaghetti, cheese and half of the reserved cooking water. Stir and cook over low heat for 1 minute or until the sauce thickens and sticks to the pasta. Adjust the seasoning. Add more cooking water, if needed. Serve immediately.
  • Description
    In we have selected the most viewed recipes from category - Pasta . Enjoy the best recipes specially selected for you! Bacon, Chili and Pecorino Spaghetti (Pasta Alla Gricia) is the right choice that will satisfy all your claims.
    Rate for this recipe