Bacon, Chili and Pecorino Spaghetti  (<i>Pasta Alla Gricia</i>)
Bacon, Chili and Pecorino Spaghetti  (<i>Pasta Alla Gricia</i>)
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Bacon, Chili and Pecorino Spaghetti (Pasta Alla Gricia)

20 MIN
20 MIN



  1. In a large pot of salted boiling water, cook the spaghetti until al dente. Set aside 1 cup (250 ml) of the cooking water. Drain and lightly oil the pasta.
  2. In a large non-stick skillet over medium heat, brown the bacon in the oil. Season with pepper. Add the garlic and pepper flakes. Cook for 2 minutes. Deglaze with the wine and let reduce for 1 minute.
  3. Add the spaghetti, cheese and half of the reserved cooking water. Stir and cook over low heat for 1 minute or until the sauce thickens and sticks to the pasta. Adjust the seasoning. Add more cooking water, if needed. Serve immediately.


Pasta alla gricia is a traditional dish from the Lazio region of Italy. 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.


  1. Very nice and simple. But too hot: next time, I will cut the red pepper flakes by half.

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