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Pasta alla Gricia Pasta alla Gricia

From our kitchen

Pasta alla Gricia

Prep
5 min
Cook
20 min
Makes
4
Ingredients ↓The Method ↓

Let’s cook

The Method

  1. Slice the guanciale into strips and cook it in a hot skillet over medium heat for a few minutes.
  2. Once it’s nicely golden and crispy, transfer it to a plate, leaving the flavorful drippings in the pan.
  3. Bring a large pot of salted water to a boil and cook the pasta until al dente. While it cooks, grate the Pecorino Romano cheese and set it aside.
  4. When the pasta is ready, transfer it to the skillet with the guanciale drippings and give it a good toss.
  5. Add a ladleful of pasta water to create a creamy emulsion, stirring constantly.
  6. Remove the skillet from the heat and add the grated Pecorino Romano cheese followed by the crispy guanciale.
  7. Mix well until everything is beautifully combined. Then, plate it up and finish with a sprinkle of black pepper if you like.
Read more about this recipe
Some restaurants call it “white Amatriciana,” but Pasta alla gricia has its own story and a strong identity. This traditional dish from the Lazio region owes its name to the itinerant bakers who used to cook it, or perhaps, more simply, to the place that saw its birth: the tiny village of Grisciano.

One thing’s for sure: its rich flavor and the irresistible aroma of Pecorino Romano are ready to win you over. Our Pasta alla Gricia is made with spaghetti, but feel free to try this recipe with any pasta shape you like—long or short, it’s always a success.

You might not be familiar with Pasta alla Gricia, but we bet you’ve tried its well-known relative: Amatriciana. What sets these two traditional dishes apart is one bold ingredient—tomato. Its presence (or absence) transforms what might seem like similar recipes into two completely different experiences. There are a few theories about the origin of Pasta alla Gricia. Some believe that the name comes from Grisciano, a small village in the Lazio region, not far from Amatrice. Others say it was named after the “grici,” traveling bakers from the north known for their simple yet flavorful dishes.

In this recipe with just a few ingredients, Pecorino Romano takes center stage, bringing its full, bold flavor to the table. Over time, Pasta alla Gricia has won over hearts far beyond the region where it was born—and we’re excited to help it go even further, straight into kitchens around the world. All that’s left is to choose your pasta. Try it with Spaghetti, Pici, or short pasta like our Penne with wheat germ… either way, the result will be absolutely delicious.

 




  

Preparation time: 5 minutes
Cooking time: 20 minutes
Servings: 4

Ingredients

11.3 oz - 320 g of Spaghetti with wheat germ Toscana Food Love
8.8 oz - 250 g of Guanciale (Pork Jawl) Toscana Food Love
2.8 oz - 80 g of Pecorino Romano DOP Toscana Food Love
Pepper

Method

  1. Slice the guanciale into strips and cook it in a hot skillet over medium heat for a few minutes.

  2. Once it’s nicely golden and crispy, transfer it to a plate, leaving the flavorful drippings in the pan.
  3. Bring a large pot of salted water to a boil and cook the pasta until al dente. While it cooks, grate the Pecorino Romano cheese and set it aside.
  4. When the pasta is ready, transfer it to the skillet with the guanciale drippings and give it a good toss.

  5. Add a ladleful of pasta water to create a creamy emulsion, stirring constantly.

  6. Remove the skillet from the heat and add the grated Pecorino Romano cheese followed by the crispy guanciale.

  7. Mix well until everything is beautifully combined. Then, plate it up and finish with a sprinkle of black pepper if you like.

    Tip

You can replace Spaghetti with our Pici by Toscana Food Love or, if you love short pasta, you can make this recipe with our Penne with wheat germ.


 


Watch the Recipe

Pasta alla Gricia