If you couldn’t already tell from the title, this is my very American take on a classic Italian dish, or more specifically Roman dish. It was one of those dinners where I had the intention of making one thing, but a happy accident (and a bit of a fridge-raid) led to another. The first time I made this was over the summer, I used some fresh sweet corn, limas I had stashed in the freezer and bacon. I always seem to have plenty on hand. But, now that it’s mid-winter, and there is literally a foot of snow on the ground, this is for sure something you could (and should!) make using some frozen corn and limas. And while you’re eating it, just try to remind yourself we are only a few weeks away from spring…I hope.

Alla gricia is one of my favorite sauces. Really any of the Roman sauces are my favorite, but alla gricia is simple and delicious. It’s Perfect. The classic version uses guanciale, pecorino and black pepper. You may see versions with fresh fava beans, but only if they’re in season. That’s what gave me the idea to add in corn and limas for this ever-so-American version. I also subbed in bacon for the guanciale since I always have a few frozen slices, ya know, just in case. Though I would recommend using guanciale if ya got it. It’s delicious.