Pasta alla Gricia (Italian Guanciale, Onion and Pecorino)

Originating in a region of central Italy from a town known as Amatrice located near the Adriatic Sea coast, this sauce is a type of pasta sauce known for its meaty contents. An Alla Gricia Sauce is considered the "white" version of Amatriciana. Both sauces are prepared in the same manner using the same ingredients except that the Alla Gricia Sauce doesn't contain tomatoes; therefore, it doesn't have the dark red colouring but instead is white in colour. Some of the variations of these sauces have changed over the years and may include cheese, such as Romano, as an additional ingredient to enhance the flavours. This sauce goes well as a topping for strand pasta, such as spaghetti; however, in traditional Amatrice cooking, the pastas most often used include bucatini, perciatelli, or fresh ravioli.

4 oz guanciale or pancetta, cut into 1x½" strips
¼ cup extra-virgin olive oil
1 medium red onion, halved lengthwise, ends trimmed and cut lengthwise into ¼" slices
1 Tbsp. black pepper, coarsely ground
½-1 cup reserved pasta water
1 cup Pecorino cheese, grated
sea salt

Pasta:
1 lb tubular pasta
4 Tbsp. sea salt

Garnish:
Pecorino cheese, grated

Combine the oil, guanciale, and onion in a large pot and cook over medium-high heat, stirring frequently, until the guanciale is lightly browned and the onion is softened, about 7 minutes. Stir in the pepper and remove from the heat.

Place a pot of water on the stove and bring to a boil. When it boils, add salt, wait for it to come back to boil and then add pasta and cook to “al dente” (about 1-2 minutes less than the package directs. Drain, reserving about 1 cup of the pasta water.

Add the pasta and ½ cup of the reserved pasta water to the guanciale and stir and toss over medium heat until the pasta is well coated (add a splash or two more of the reserved pasta water if necessary to loosen the sauce). Stir in the cheese and parsley. Taste and add salt if necessary.

Serve immediately, with additional grated Pecorino on the side.

Makes 4 servings.