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Pasta alla Gricia is arguably an ancient dish, made before the Italians had tomatoes but obviously after they got hold of pasta from the Chinese. It consists of simply guanciale now my favorite meat , onions, pasta, and cheese. But I had other issues to consider in preparing this dish.
Second, I was too lazy to cook it separately. I remained virtuous and added the onions. And then I stared at the squash for a long time. I could get out another pan, I thought. I could cut up another onion, a little garlic, add some olive oil, saute it all for a side dish.
I could for once in my life maintain the purity of the original recipe and not add something else at the last minute just to see how it turned out. Or, I could just dump that squash right in. As is usual with me, Virtue lost. Undisciplined Possibility triumphed. Put water for pasta on to boil. Fry guanciale on medium high heat in large skillet. When guanciale is beginning to brown, add onions and cook until translucent, stirring often.
Do not drain fat. Reduce heat to medium and add squash; cook until squash is tender, stirring often. Cook pasta in boiling water until al dente. Drain over bowl to catch water. Add pasta to skillet. Add salt to taste and generous amounts of pepper. Add enough additional pasta water to melt cheese and coat pasta, stirring continuously.