Italian Cooking Lesson: Suppli (Part 2) plus Pasta alla Gricia

Live-streamed from Italy on April 23, 2020 early in the Covid lockdowns. Culture Discovery Vacations hosts Italian cooking, culinary, and wine tours throughout Italy and Portugal, and all of our vacations feature live hands-on cooking classes. Since we could not be with wonderful guests in person, Carla, the chef-instructor from our main location in Italy began live streaming cooking classes while the world was locked down... for free... just to be together in harmony. The recipe for the Suppli dish is in the Part 1 video. The recipe for Pasta alla Gricia is listed below:

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Pasta alla gricia a modo mio
Gricia pasta my way

Serves 2 people
• 6 slices of thick pancetta (better if you can find the pig cheek, otherwise pancetta is fine)
• ½ onion
• ½ pint (200 ml) white wine (dry)
• 6 TBSP of Romano cheese
• Salt, pepper, and crushed chili pepper
• 7 oz (200 gr) of spaghetti or any kind of short pasta you prefer
• Olive oil

Preparation
Chop the onion in small pieces
Cut the pancetta or pig cheek in cubes (not too small)
In a frying pan add some olive oil, the onion and allow it to sauté.
In the meantime, put a large pot of water on the stove and add salt when it starts boiling
When the onion is translucent, add the pancetta and sauté until the fat is melted.
Add the wine and allow it to evaporate completely.
When the water is boiling, add the pasta and cook al dente ( a minute or two before the instructions on the box)
When the pasta is almost cooked warm up the ingredients in the frying pan

Drain the pasta and place it in the frying pan.
Toss for a few minutes and add the romano cheese
I personally prefer short pasta like rigatoni or penne because the sauce really gets inside the pasta