Mario Batali's Spaghetti alla Gricia
Source: Food Network
1 tablespoon plus 2 tablespoons extra-virgin olive oil
1 small piece dried chile pepper, crushed
1/2 pound guanciale, may substitute bacon or pancetta, diced
1small onion, finely chopped
2 cloves garlic, finely chopped
1 pound spaghetti
Salt and pepper
Pecorino Romano, for grating
1. In a 12 to 14-inch saute pan, heat 1 tablespoon olive oil over high heat. Add the chile pepper and pancetta and render the fat from the pork.
garlic and cook gently until golden brown, discarding the chile.
pancetta to the pan and keep warm.
4. Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the spaghetti in the boiling water until tender yet al dente.
pecorino over, toss over high heat 1 minute, and serve, divided evenly among 4 warmed pasta bowls.