Spaghetti Alla Gricia

• Kosher salt
• 1 large red onion
• 6 ounces guanciale, cut into 1/4-inch-thick, 2-inch-long batons
• 1/4 cup extra-virgin olive oil
• 1 teaspoon red pepper flakes
• 1 teaspoon fresh coarsely ground black pepper
• 12 ounces spaghetti
• 1 cup whole fresh Italian parsley leaves
• 2 tablespoons freshly grated Parmigiano-Reggiano
• 2 tablespoons freshly grated pecorino romano, plus a wedge for grating

1. Fill a pasta pot or a large stockpot with 6 quarts of water, add 6 tablespoons of salt, and bring the water to a boil over high heat.
2. If you are not using a pasta pot, put a colander in the sink or have a pair of tongs handy for lifting the pasta out of the water.
3. Cut the onion in half, separate the layers, and cut each layer into petals that are 1 inch wide across the middle.
4. Put the onion petals in a large saute pan with 1 cup of water and a big pinch of salt and cook the onion over high heat until the water evaporates, about 5 minutes.
5. Add the guanciale and olive oil and cook over medium-high heat until the guanciale is crisp, about 3 minutes.
6. Remove the pan from heat and add another cup of water, the red pepper flakes, and black pepper.
7. Turn off the heat while you cook the spaghetti.
8. Drop the spaghetti into the boiling water, stir to prevent the strands from sticking together, partially cover the pot so the water returns to a boil quickly and continues boiling, and cook the pasta, using the time indicated on the package as a guide, until its al dente.
9. About 1 minute before the pasta is done, place the sauce over high heat.
10. Lift the pasta out of the cooking water, or reserve 1 cup of the water and drain the pasta, and immediately add it to the pan with the sauce.
11. Cook the pasta with the sauce for 2 minutes, stirring with a rubber spatula or tongs, to coat the pasta with the sauce, adding some of the reserved pasta water if the pasta is dry and sticky instead of slippery and glistening.
12. Turn off the heat and stir in the parsley.
13. Add the grated Parmigiano-Reggiano and pecorino romano and stir to combine.
14. Use tongs to lift the spaghetti out of the pan and onto the center of each of four plates, dividing the pasta evenly, and twirling it as it falls onto the plate to form a tight mound.
15. Spoon any sauce left in the pan over the pasta and use a microplane or another fine grater to grate a light layer of pecorino romano over each plate, and serve.
16. Circeo Rosso (Lazio)

kosher salt, red onion, batons, extravirgin olive oil, red pepper, fresh coarsely ground black pepper, spaghetti, fresh italian parsley, freshly grated pecorino romano

Taken from www.epicurious.com/recipes/food/views/spaghetti-alla-gricia-393568 (may not work)