The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.

First look: Cirrus, Sydney

Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via  Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Flourless apple, almond, raisin and ginger cake

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

Six ways with choux pastry

A light-as-air French pastry, choux balances out rich and creamy desserts, from eclairs to a towering croquembouche.

Spaghetti alla Gricia


You'll need

400 gm dried spaghetti 1 tbsp extra-virgin olive oil 135 gm guanciale, cut into batons 1 onion, finely chopped 2 garlic cloves, finely chopped 25 gm (1/3 cup) finely grated Pecorino Romano

Method

  • 01
  • Cook pasta in a large saucepan of boiling salted water according to packet instructions until al dente (5-10 minutes), drain (reserve 250ml pasta water), set aside.
  • 02
  • Meanwhile, heat oil in a deep frying pan, add guanciale and stir until crisp (2-4 minutes). Remove from pan and set aside.
  • 03
  • Add onion and garlic to pan (you should have plenty of fat to fry the onion in; if not, add a little oil) and cook over medium heat until very tender (10-15 minutes). Return guanciale to pan with pasta and reserved water. Season with pepper, then add half the cheese, stirring until the cheese melts and forms a sauce (1-2 minutes). Serve hot, scattered with remaining cheese and a generous amount of coarsely ground black pepper.

Note Guanciale is cured pig's cheek or jowl. It is available from select Italian delicatessens and butchers.


Few dishes identify a country as strongly as pasta does Italy, and the most popular primi piatti you're likely to find on trattoria menus in the Eternal City is bucatini all'Amatriciana (originally from Amatrice in Lazio). But the recipe we've given here is that of its ancestor, pasta alla Gricia, from the town of Grisciano. Rome has adopted these dishes as its own, and the use of local produce, namely Pecorino Romano and guanciale, is key to their success. With so few ingredients, substitutions should be avoided, but, while it's not traditional, a few basil or flat-leaf parsley leaves make a nice addition.


At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Drink Suggestion

A dry white Orvieto.

Featured in

May 2011

You might also like...

Pasta recipes

recipes

Egg-yolk pasta dough

Roman recipes

recipes

Whole-egg pasta dough

Italian recipes

recipes

Basic pasta recipe

Gnocchi recipes

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Italian frozen dessert recipes

recipes

Balsamic caramel figs with ricotta mousse

Italian poultry recipes

recipes

Cognac and hazelnut affogato

Pizza recipes

recipes

Panettone, ricotta and peach cake

Meatball recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×