La Gricia Bruciata by @federicofusca

N/A
Medium

5 servings

🍝

350 g

Spaghetti

🧅

450 g

Red Onion

🥓

250 g

Guanciale

🍶

15 ml

Vinegar

🧀

250 g

Pecorino Romano

🧂

3 g

Salt

🌶️

1 g

Pepper

Preparation Steps

  1. Step 1/10

    Finely slice the 3 red onions and cut the 250 g aged guanciale into small strips.

    red onion
    aged guanciale
    🔪chef's knife
    🪵cutting board

  2. Step 2/10

    Bring 4 l water to a boil in a large pot and salt the water lightly.

    water
    salt
    🍲large pot

  3. Step 3/10

    Cook the 350 g spaghetti in the boiling water until very al dente, about 2 minutes less than the package directions.

    spaghetti
    water
    🍲large pot
    🥢tongs

  4. Step 4/10

    Cook the guanciale strips in a cold large skillet over medium heat until the fat renders and the meat becomes crisp.

    aged guanciale
    🍳large skillet
    🥄wooden spoon

  5. Step 5/10

    Add the sliced red onions to the rendered guanciale fat and cook until deeply browned and lightly charred.

    red onion
    aged guanciale
    🍳large skillet
    🥄wooden spoon

  6. Step 6/10

    Pour 15 ml vinegar into the skillet and scrape up the browned bits from the pan.

    vinegar
    🍳large skillet
    🥄wooden spoon

  7. Step 7/10

    Reserve 240 ml pasta water, then drain the al dente spaghetti.

    spaghetti
    water
    🥄ladle
    🥣colander
    🍲large pot

  8. Step 8/10

    Add the drained spaghetti to the skillet and toss it with the guanciale, onions, and about 120 ml reserved pasta water.

    spaghetti
    aged guanciale
    red onion
    water
    🍳large skillet
    🥢tongs

  9. Step 9/10

    Remove the skillet from the heat and stir in the 250 g finely grated Pecorino Romano cheese until creamy.

    Pecorino Romano cheese
    🍳large skillet
    🥄wooden spoon
    🧀box grater

  10. Step 10/10

    Season with black pepper and a little salt if needed, then serve immediately.

    black pepper
    salt
    🍳large skillet
    🥄wooden spoon

Composition

Ingredients

Types

Grains, Vegetables, Condiments, Seasonings

Ingredients

Spaghetti, Red onion, Guanciale, Vinegar, Pecorino romano, Salt, Pepper

Allergens

Gluten, Sulfites

Dietetics

Dietary regimen

to inform

Calories

690 kcal

Macro nutrients

Protein: 30g, Carbohydrates: 58g, Fat: 38g, Saturated fat: 17g, Fiber: 4g, Sugars: 5g

Nutritional Information

Minerals

Calcium: 430mg, Iron: 3.2mg, Sodium: 1120mg, Potassium: 280mg, Phosphorus: 570mg

Vitamins

Vitamin A: 150µg, Vitamin B12: 1.1µg, Vitamin C: 4mg, Vitamin D: 0.5µg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

chef's knife, cutting board, large pot, large skillet, colander, tongs, wooden spoon, box grater, ladle

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Pasta Dish

Occasions

Lunch, Dinner, Family Meal, Casual Entertaining

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian, Roman, Lazio

Geographic

Italy, Europe

Various

Aspect

Texture

Al dente, Crispy, Creamy, Silky, Chewy

Flavors

Savory, Salty, Umami, Peppery, Tangy, Rich, Smoky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool promptly before refrigerating,Reheat thoroughly with a splash of water), freezer : 1 month (Freeze in an airtight freezer-safe container,Texture of pasta and cheese sauce may deteriorate after thawing)