food

Penne alla Gricia

The grandfather of spaghetti carbonara can still hold its own.

food

Penne alla Gricia

The grandfather of spaghetti carbonara can still hold its own.

Ingredients

  • 4 1/2 ounces (125 grams) penne pasta
  • 2 ounces (50 grams) guanciale
  • 1/2 medium red onion, cut into half moons the width of the penne
  • 1 cup pecorino Romano cheese, grated, plus more to garnish
  • 1 tablespoon parsley, minced

Steps

  1. Dump the pasta into boiling water and cook al dente. Reserve the pasta water.
  2. Meanwhile, cut the guanciale into strips that match the width of the penne. Add to a pan with a little olive oil. Cook until brown. Remove from pan, leaving rendered fat in the pan. Add onions and cook until onions have blistered and caramelized.
  3. Add guanciale back to the pan with the onions and combine. Add cooked pasta and toss to combine.
  4. Add cheese and parsley. Stir and toss to combine, adjusting with pasta water if necessary.
  5. Serve in a bowl, and top the dish with the rest of the pecorino.