Spaghetti alla Gricia

Spaghetti alla Gricia

The key ingredient in Spaghetti alla Gricia is guanciale, cured pork jowl. Guanciale is also traditionally used in the classic Roman Pasta dishes, Bucatini all’Amatriciana and Spaghetti alla Carbonara. Since guanciale is not easy to find outside of Rome and the Lazio region in Italy, and until recently impossible here in the U.S., substituting pancetta for the guanciale in those dishes has become commonplace. However, I would not make that subsitution with this dish, because guanciale is the centerpiece here, and it would not be the same. Spaghetti alla Gricia, is sometimes referred to as Amatriciana in Bianco, which means White Amatriciana, because it is made without tomatoes. Serves 4-6 1/4 cup extra virgin olive oil 4 ounces guanciale, cut into1/4 inch slices, then chopped coarsely 1/4 teaspoon red pepper flakes 1 pound spaghetti 1/2 cup freshly grated Pecorino Romano cheese Heat the olive oil in a large sautè pan over medium heat. Add the guanciale and the hot pepper and sautè until guanciale is crisp. Remove from the heat. Bring a large pot of liberally salted water to a boil. Add the spaghetti and cook uncovered over high heat until al dente. Place the pan with the guanciale back over medium heat. Drain the pasta and add it to the pan with the Pecorino Romano. Stir the pasta vigorously until guanciale and cheese are well distributed. Serve immediately with extra Pecorino Romano on the...
Porchetta

Porchetta

In Italy, Porchetta is a deboned pig, stuffed and rolled, and there are many versions depending on the region. I wanted to make Porchetta, but was not quite up to deboning and stuffing a pig, so I decided to do what you might consider “Porchetta Lite”. After doing some searching through recipe books and on the interwebs to see what other people have done, I saw a few variations. Some used pork loin, some pork shoulder, some pork belly. I even came across a few that used pork loin wrapped in pork belly! Again, that seemed like a bit of overkill to me. I figured Pork belly suffed with some Tuscan inspired herbs and garlic and rolled up would make for a delicious and easy porchetta in a home oven. I was right, it turned out great.   Porchetta Recipe Serves 8 4 lb boneless pork belly, with the skin on 2 tablespoons fresh sage, chopped 2 tablespoons fresh rosemary, chopped 4 cloves fresh garlic, minced 2 teaspoons coarse salt 2 tablespoons extra-virgin olive oil, plus extra for drizzling salt and freshly ground black pepper Preheat the oven to 350°F. Lay the pork skin side down on a work surface, and with a sharp knife, make a few slits in the flesh. In a small bowl, mix together the sage, rosemary, garlic, 2 teaspoons of salt and 2 tablespoons of olive oil. Spread the mixture all over the exposed surface of the belly, working it into the cuts in the flesh. Roll up the pork belly and tie tightly with butcher’s twine. Place rolled and tied belly in a...