Along with other infamous dishes, such as carbonara and amatriciana, 'Spaghetti alla gricia' is served in every restaurant in Rome! It is a very simple dish of pasta, cured pork and cheese. Like other local dishes, the traditional version uses guanciale, a bacon-style cured meat from around the pig's cheek. It's a very old recipe, some say that this was the dish Romans cooked before tomatoes were available in Italy.
150g guanciale or pancetta, cubed
freshly ground pepper to taste
160g freshly grated Pecorino cheese, plus more for serving
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