Gricia is a simple dish of pasta dressed with two products largely common in the countryside around Rome: Guanciale, a type of bacon made from the cheek of pork, and Pecorino, a very tasty sheep cheese.
5 tablespoons extra-virgin olive oil
4 oz (115 g) guanciale, diced (or substitute with unsmoked bacon)
crushed red pepper
1 lb (450 g) pasta (bucatini, ziti, or spaghetti)
1/4 cup (50 g) pecorino romano cheese, freshly grated
Pour the olive oil in a frying pan, and add the bacon and a generous amount of red pepper
Fry over medium heat until the bacon is browned.
Cook the pasta in abundantly salted water following the manufacturer’s instructions. Taste for readiness from time to time, until al dente (firm but not too soft or overcooked).
Drain and transfer the pasta to a bowl. Top the pasta with the bacon and the freshly grated cheese.
Toss vigorously. Serve hot at once.