Tasting Table: Spaghetti alla Gricia
Rome-based food writer Katie Parla, author of the new book Tasting Rome ($30), explains that spaghetti alla gricia is a Roman classic that’s kind of like carbonara minus the egg, or amatriciana without the tomato. Either way, we fell in love with this mash-up the first time we tried it in our Test Kitchen. Rendered fat from the guanciale mixes with wine and cheese to make a creamy sauce that coats spaghetti. It’s a super easy, authentic Italian dinner that you can whip up in less than 30 minutes.