Another one of my favorites I need to share. This traditional Roman pasta dish I learned to make at Di Qua, a quaint little cafe near the Spanish Steps. We visit this eatery every time we are in Rome because we love the food, the service, and the ambiance. Gricia is the foundation for two beloved and famous sauces originating in the Italian capital, La Carbonara, just add egg, and Amatriciana, add tomatoes. I use a small onion for these two sauces instead of shallots, but I encourage you to try it both ways and see which one you like the best.
The secret to making this simple pasta sauce is to use quality ingredients and to add a bit of the pasta water before draining the pasta. Serve with a glass of Valente Spumante Brut from Abruzzo made with 100% Montonico grapes. The bubbles compliment the saltiness of the pasta sauce, so satisfying. Salute!
See ingredients, directions and pairings.
8 ounces Pancetta, cut into small pieces
2 Shallots, minced
1 tablespoon EVOO
3 cups Pecorino Cheeses, grated
Lots of Freshly Cracked Black Pepper
1 pound Tagliatelle, cooked al dente as directed