Spelt Spaghetti alla Gricia

Cook Time 25 minutes

Servings 4


1 packet San Remo Spelt Spaghetti pasta
2 tbsp extra virgin olive oil
150g guanciale or pancetta, cut into batons
2 garlic clove, finely chopped
1 small white onion, finely diced
1 cup pecorino romano, grated
½ cup flat leaf parsley
Salt & cracked black pepper

FYI: Guanciale is cured pigs cheek.


Heat olive in a large deep frying pan. Add guanciale and cook for 3 to 5 minutes on medium heat until crispy.

Remove guanciale from pan and set aside.

Add onion and garlic to pan and cook for 10-12 minutes on low-medium heat, cooking onions until they are tender.

Meanwhile, cook pasta in salted boiling water for around 6 minutes, until only partially cooked.

Place guanciale back into pan and add pasta to pan with a little pasta water. Add half the cheese to the pan and cook for a further 4 mins in pan until the pasta is al dente. Remove from heat.

Finally add parsley and serve with a good amount of cracked black pepper over the top and remaining cheese.


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