Spaghetti with Pancetta (Pasta alla Gricia) | Christopher Kimball’s Milk Street | Recipes, TV and Co
This classic Roman pasta dish depends on the quality of the pecorino Romano, a salty, hard sheep's milk cheese, plus salty, fatty guanciale or pancetta.
Keywords
- Milk Street
- Food
- Biscuits
Ingredients
- 3 ounces pancetta, finely chopped
- 1 ½ cups water
- 2 teaspoons cornstarch
- 6 ounces pecorino Romano cheese, finely grated (3 cups), plus extra to serve
- 12 ounces linguini or spaghetti
- 2 tablespoons kosher salt
- 2 teaspoons ground black pepper, plus more to serve
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