20 minutes
A classic Roman pasta dish that's simple yet bursting with flavor, perfect for a quick and satisfying meal.
tablespoons
Guanciale, cut into 1/2-inch strips
0 oz
Medium Red Onion, sliced
each
to taste
0 lb
Parmigiano Reggiano Cheese, freshly grated
cups
Pecorino Romano Cheese, grated
cups
Italian Parsley, coarsely chopped
bunch
1. Prepare Ingredients and Cook Guanciale
Fill a large pot with water, add kosher salt, and bring it to a boil. In another large pot, heat extra virgin olive oil over medium heat, then add the guanciale or pancetta and sliced red onion. Cook for about 7 minutes until the guanciale is lightly browned and the onion has softened.
2. Cook Spaghetti
Once the water is boiling, add the spaghetti and cook until al dente. Before draining, reserve 1/4 cup of the pasta water.
3. Combine Spaghetti and Guanciale Mixture
Combine the cooked spaghetti with the guanciale and onion mixture. Pour in the reserved pasta water and toss everything together until the spaghetti is well coated.
4. Add Cheese and Parsley
Sprinkle in the Parmigiano-Reggiano and Pecorino Romano cheeses. Add coarsely chopped Italian parsley and mix until the cheeses melt and cling to the spaghetti.
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