Spaghetti alla Gricia from Molto Gusto: Easy Italian Cooking by Mario Batali and Mark Ladner

  • pecorino Romano cheese
  • red onions
  • Show all ingredients...

  • EYB Comments

    Can substitute pancetta or bacon for guanciale.

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Notes about this recipe

  • Eat Your Books

    Can substitute pancetta or bacon for guanciale.

  • twoyolks on June 26, 2015

    I didn't really enjoy the slices of onion in the sauce. There flavor was too pronounced in comparison to the subtlety of the emulisified pork-cheese-water sauce.

  • L.Nightshade on August 02, 2011

    I did the recipe as written, using guanciale and parsley. I made this with homemade pasta, and I don't yet know how to convert the stated weight for dried pasta to the weight of fresh homemade pasta, so I ended up stirring too much pasta into the sauce. It was still great! The red onion was so sweet, and such a great contrast to the guanciale and the cheese. Many oohs and aahs, I'll make this again.

  • Breadcrumbs on July 19, 2011

    p. 146 - Wonderful! I substituted basil for the Italian parsley. Otherwise, I made this as described with the guanciale. This is the very first time we’ve had this dish and we’re happily adding it to the list of our tried & true favourites. The guanciale was so rich and paired beautifully with the sweetness of the onion and the tang of the Parmesan. Simple and delicious, what more could you ask for!! The basil is a must, fresh & delicious!

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