Spaghetti with pancetta and pecorino cheese
Among the most famous dishes of the Roman culinary tradition is our subject today: spaghetti with pancetta and pecorino cheese, a recipe that is regarded as the true ancestor of pasta sauce ‘all’amatriciana’. What unites these two recipes from Lazio is the use of pancetta, pepper and ‘pecorino romano’ cheese, while the ingredient that differentiates them is the tomato, not included in the sauce described here. For the preparation of this tasty pasta course you can decide whether to use long pasta like spaghetti (as in this recipe), tonnarelli or bucatini, or to use short pasta like rigatoni. The end result will be delicious with a sauce that is so easy it can be prepared whilst the pasta is cooking. Are you ready to cook with us? Just follow the recipe and you will have a traditional dish from Lazio!
Ingredients
* approximate values per serving
Preparation
Cook the spaghetti in plenty of lightly salted water. Meanwhile, cut the bacon into strips and fry for about 5 minutes, stirring often. When the pasta is ‘al dente’, drain and keep a little cooking water. Transfer the spaghetti to the pan with the bacon and sauté for a few minutes to blend the flavours. Season with pepper and pecorino cheese and serve immediately.
Step by step
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Brown the bacon
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Add the spaghetti to the pan with the bacon
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Season and serve
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Additional information
Spaghetti alla gricia with zucchini
A delicious variation of spaghetti alla gricia can be prepared by adding fresh zucchini. In this version, the zucchini are sliced into rounds and sautéed with the guanciale, creating a dish that combines the creaminess of pecorino romano and the intense flavor of guanciale with the freshness of the vegetables. To make it, simply add the zucchini to the pan along with the guanciale in the last few minutes of cooking. This not only enriches the dish but also offers a splash of color and a touch of lightness, making spaghetti alla gricia with zucchini an excellent choice for those looking for a balanced and tasty meal.
Spaghetti alla gricia from Lazio
The preparation of spaghetti alla gricia is a true symbol of Lazio cuisine. This traditional recipe originated as a humble dish, using simple yet flavorful ingredients. The spaghetti are dressed with crispy guanciale and pecorino romano, without the addition of tomato, unlike other more elaborate recipes. To prepare spaghetti alla gricia from Lazio, it is essential to use high-quality ingredients, such as guanciale from the Lazio region. This dish is perfect for those who want to savor the true essence of Roman cuisine, with a perfect balance between flavor and tradition.
Light spaghetti alla gricia without guanciale
For those seeking a lighter version of spaghetti alla gricia, it is possible to make a preparation without guanciale. By replacing the guanciale with a mix of champignon mushrooms and a bit of extra virgin olive oil, a tasty yet lower-calorie dish is achieved. Light spaghetti alla gricia can be seasoned with grated pecorino romano and black pepper, thus maintaining the character of the original dish. This version is ideal for those on a low-calorie diet who do not want to give up the pleasure of pasta. The lightness of this dish does not compromise the flavor, allowing for a healthier way to enjoy a traditional recipe.
Nutritional benefits of spaghetti alla gricia
Spaghetti alla gricia, made with ingredients such as guanciale and pecorino romano, offers several nutritional benefits. Guanciale is rich in protein and healthy fats, while pecorino romano provides calcium and B vitamins. This dish, when consumed in moderation, can be part of a balanced diet. The approximate calories per serving of spaghetti alla gricia are around 600-700 kcal, depending on the quantities used. It is important to consider the overall caloric intake for the day and balance it with lighter dishes to maintain a healthy and varied diet.
Can spaghetti alla gricia be stored?
Yes, spaghetti alla gricia can be stored, but it is advisable to do so with some precautions. Once prepared, the dish can be placed in an airtight container and stored in the refrigerator for up to 2-3 days. Before consuming them again, it is recommended to reheat them in a pan with a bit of cooking water to restore the creaminess of the sauce. Although it is possible to freeze them, it is better to avoid this practice as the texture of the pasta may deteriorate. In general, to best enjoy spaghetti alla gricia, it is preferable to consume them fresh and just prepared.