Spelt Spaghetti alla Gricia
Cook Time 25 minutes
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.