dr morbius
Senior Cook
I've made a poor-man's pasta alla gricia with bacon. I like it quite a lot. If you don't want the smokiness of bacon and you're reluctant to spring for the guanciale (or, like me, you have trouble sourcing it) you could use salt pork, available at most any supermarket. Salt pork is cured but not smoked and much cheaper than pancetta. The only pancetta I can find is from the deli and it's too lean for this application.
You gotta have the pecorino romano, though. It's pricey but you don't need much for this dish and it keeps very well in the fridge.
You gotta have the pecorino romano, though. It's pricey but you don't need much for this dish and it keeps very well in the fridge.
