Spaghetti alla gricia

Ingredients for 4 servings:

• 400g spaghetti
• 200 g bacon, Italian (Guanciale)
• 100 g Pecorino Romano
• 1 dried chili pepper
• Pepper, black from the mill
• 1 shot of olive oil, high-quality

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

simple traditional dish from Lazio

First, boil plenty of water for the spaghetti. As soon as it boils, add plenty of salt and cook the pasta until al dente. At the same time, grate the pecorino and set it aside. Remove the rind from the guanciale, which should be cut into slices of about 0.5 centimeters, and then cut the bacon into thin strips. Then, without adding any more fat, fry the bacon in a pan until crispy. Towards the end, crumble the chili pepper over the pan. Now add a little of the pasta water, then the drained spaghetti and season generously with pepper. Then add the cheese and cook everything for about another minute, stirring. Finally, remove the pan from the heat, add a generous splash of olive oil and mix everything again. Divide the dish among the plates, then grate some more pecorino over each portion and serve.