Bacon, Chili and Pecorino Spaghetti (Pasta Alla Gricia)3/4 lb (340 g) spaghetti1/4 lb (115 g) bacon or guanciale, chopped2 tbsp (30 ml) olive oil1 garlic clove, chopped1 tsp red pepper flakes1/2 cup (125 ml) white wine1 1/2 cups (105 g) Pecorino cheese, grated (or Parmesan cheese)In a large pot of salted boiling water, cook the spaghetti until al dente. Set aside 1 cup (250 ml) of the cooking water. Add the spaghetti, cheese and half of the reserved cooking water. Add more cooking water, if needed. It is typically made with guanciale (cheek bacon) and pecorino cheese, but we’re proposing a version with products that are more easily found in our grocery stores: bacon and Parmesan cheese.

Source: thestar October 14, 2019 19:52 UTC