Authentic home cooking from Italy, with US measurements. 
Spaghetti alla Gricia with Figs
Figs in every dish? Maybe... but definitely in this gricia. This recipe amazed me and my guests with how delicious it was. In this dish, creaminess and crunchiness are the stars.
Spaghetti alla Gricia with Figs
Figs in every dish? Maybe... but definitely in this gricia. This recipe amazed me and my guests with how delicious it was. In this dish, creaminess and crunchiness are the stars.
Open in Cookpad AppSteps
- 1
Cut the guanciale into thick strips and cook them in a skillet without adding oil. When they start to get crispy, remove them from the pan and set aside in a bowl. Pour the rendered fat into a cup and save it.
- 2
Wash and clean the figs, leaving a bit of skin on. Cook them in the same skillet used for the guanciale for 5 to 7 minutes.
- 3
Bring a pot of salted water to a boil and cook the spaghetti for a little more than half of the package cooking time. Meanwhile, add the reserved guanciale fat to a skillet and heat it. Drain the spaghetti (reserve the cooking water) and add the pasta to the skillet. Continue cooking, adding a little of the reserved pasta water at a time.
- 4
One minute before the pasta is done, add the guanciale, figs, and Pecorino Romano. After one minute, turn off the heat and serve, topping with freshly ground black pepper.
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