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Spaghetti alla Gricia from The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria by Nancy Silverton and Matt Molina and Carolynn Carreño

  • pecorino Romano cheese
  • red onions
  • parsley
  • all-purpose flour
  • dried red pepper flakes
  • Parmigiano Reggiano cheese
  • guanciale
  • egg yolks

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Notes about this recipe

  • L.Nightshade on August 01, 2012

    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. Ditto on the oohs and aahs, I'll make this again.

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