Pasta Alla Gricia
1 pound spaghetti
Salt for the pasta water
1/2 cup extra-virgin olive oil
1/2 lb. chunk pancetta, cut into small cubes
1/2 cup dry white
wine
1/2 cup grated Pecorino Romano cheese
Freshly ground coarse black pepper
A handful of flat-leaf
parsley leaves, lightly chopped
Start cooking the spaghetti in a large pot of boiling salted water.
In a large skillet heat the olive oil over medium heat. When hot, add the
pancetta and sauté until just starting to crisp, about 5 minutes. Add the white
wine and let it boil until almost evaporated.
When the spaghetti is al dente, drain it well, saving about 1/2 cup of the
cooking water. Add the spaghetti to the skillet. Toss over low heat for a minute
or two to coat the strands well with the pancetta and oil. Transfer to a large,
warmed serving bowl and add the Pecorino, a generous amount of coarse black
pepper, and the parsley. Add a few tablespoons of the cooking water to loosen
the sauce. Toss again and serve hot.
