Dinner for One
Spaghetti alla Gricia
You’ll love this traditional Italian pasta dish made with pancetta bacon
-Cesare Casella, Executive Chef/Partner, Salumeria Rosi Parmacotto
This simple pasta is sometimes referred to as “White Amatriciana” because of the absence of tomatoes. This version consists of rendered guanciale or pancetta, chives, parsley, olive oil and cheese. If you can’t find either of those meats in your deli, bacon works just as well.
3 oz. dry spaghetti
2 oz. guanciale, pancetta, or bacon, cut ¼-inch 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 cheese, grated
3 cranks black pepper
1. Bring a medium pot of water to a boil, salting water to taste.
2. Add pasta; after 2 minutes, stir to prevent sticking. 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.
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. Remove from heat and stir in remaining olive oil, grated cheese and black pepper.
7. Serve immediately.
-Cesare Casella is Executive Chef/Partner at Manhattan’s Salumeria Rosi, salumeriarosi.com