How To Make Spaghetti alla Gricia  | Rachael Ray In Season

Preheat the oven to 450°F.

Pull maitake mushrooms into strings and slice shallots thinly.

Spray a baking sheet with non-aerosol olive oil.

Season the mushrooms and shallots with salt and black pepper, then spread them on the baking sheet.

Roast the mushrooms and shallots in the oven for about 15 minutes.

In a large pot, season water with salt and bring to a boil.

Add 1 pound of spaghetti to the boiling water and cook, stirring occasionally, until undercooked by at least one minute.

Reserve some starchy cooking liquid before draining the pasta.

In a large pan, add a thin layer of extra virgin olive oil and heat it gently without a giant sizzle.

Add the pancetta to the pan and slowly render the fat, cooking until crispy.

Turn off the heat and add the drained spaghetti to the pan with the pancetta.

Squeeze lemon juice over the pasta, cut side up to catch the seeds.

Toss the pasta with the radicchio, lemon, and pancetta, adding reserved starchy cooking liquid to emulsify the sauce.

Gather the crispy toppings from the baking sheet and add them to the pasta.

Finish with chopped flat leaf parsley and serve.

Equipment Needed

Spice Level: