Spaghetti with pancetta (Pasta alla Gricia) from Milk Street Tuesday Nights: More Than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast (page 197) by Christopher Kimball

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • crystal_gv0ewa on February 16, 2026

    Cheese sauce did not turn out well. Tasted good but was very clumpy.

  • Lisentric on July 18, 2024

    This recipe was delicious and simple! I had to use pre-shredded cheese as I did not have a block on hand and it was still very good. Not sure how it would improve with the fresh shred.

  • thetinkhams on October 22, 2019

    The recipe worked well as written, though it took me a little longer to make than stated. I probably could have addressed that by starting the pasta right when the water was boiling instead of when I had finished everything else. We found that the recipe wasn’t really for us though - neither one of us is a huge fan of sheep milk cheese so the pecorino romano itself was our issue. We might try it with Parmigiano Reggiano but H makes a pasta, asparagus & bacon dish that’s similar enough we’ll probably default to that. The black pepper in this was nice - not too heavy even when served the dish with more on top as directed.

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