PASTA ALLA GRICIA

Pasta alla Gricia image

Provided by Florence Fabricant

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 6

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Ingredients

1 pound bucatini or rigatoni
1 tablespoon extra virgin olive oil
1 small onion, sliced thin
6 ounces guanciale, in 1-inch slivers 1/4-inch thick
Freshly ground black pepper
1/3 cup grated aged pecorino cheese, more for serving

Steps:

Bring a large pot of salted water to a boil and add bucatini or rigatoni.
Meanwhile, place a 12-inch skillet over medium heat, add olive oil, onion and guanciale. Cook until onion is translucent and barely starting to brown. Remove from heat.
When pasta is al dente, drain it, reserving 1 cup pasta water. Transfer pasta to skillet, place over medium-low heat and toss with guanciale and onion. Season with salt and generously with pepper; fold in about half the pasta water and the cheese. Toss, adding more pasta water as needed to help cheese coat pasta. Check seasoning and serve, with more cheese on the side.

Nutrition Facts : @context http, Calories 450, UnsaturatedFat 10 grams, Carbohydrate 58 grams, Fat 17 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 298 milligrams, Sugar 3 grams, TransFat 0 grams