Spaghetti alla gricia Traditional
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Spaghetti alla gricia Traditional
30 minutes total
Pasta alla gricia is a typical dish of Lazio cuisine, originally from the municipality of Grisciano, near Amatrice. This pasta, similar to carbonara, is made with guanciale (pork cheek), pecorino romano and black pepper. The abundance of cheese creates a creamy, delicious dish. Simple to prepare and oh so tasty, spaghetti alla gricia is a classic that cannot be missing from your table.
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Ingredients
Serves 4
| 320g | Barilla Spaghetti No.5 |
| 250g | Guanciale |
| 60g | Pecorino Romano, grated |
| TIP | Salt, black pepper, to taste |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Cut the guanciale into thick strips and fry it over medium heat for ten minutes, until it is golden brown and crunchy.
- Guanciale or bacon
- olive oil
Step 2
In a large pot of boiling salted water, cook the pasta al dente according to package directions. Add a ladle of pasta cooking water to the guanciale and sauté.
- Pasta
Step 3
Drain the pasta and immediately combine with the Guanciale for 1-2 minutes.
Step 4
Remove the pan from the heat and add the grated pecorino cheese and pepper, adding a little cooking water and toss together to combine. Serve immediately.
- Grated Pecorino
Tip
Spaghetti alla gricia is a simple and tasty dish, truly representative of Roman cuisine and deserves to become an absolute must in your home cooking!