Dish

Pasta alla gricia

Pasta alla gricia is made by sautéing diced guanciale in olive oil until it is crispy and golden brown. The pasta is cooked until al dente and then tossed with the guanciale and some of the pasta water. The dish is finished with a sprinkle of Pecorino Romano cheese and a generous amount of black pepper. The guanciale gives the dish a rich and meaty flavor, while the Pecorino Romano adds a salty and tangy taste. This dish is not suitable for vegetarians, as it contains guanciale.

European cuisine› Mediterranean cuisine› Italian cuisine

Pasta

Origins and history

Pasta alla gricia is a classic dish from Rome, Italy. It is said to have been created by shepherds who used to make the dish with ingredients that were easy to carry while tending their flocks. Today, Pasta alla gricia is enjoyed throughout Italy and is a popular dish in Italian restaurants around the world.

Dietary considerations

Contains guanciale

Variations

There are many variations of Pasta alla gricia, depending on the region and the cook. Some recipes call for the addition of garlic or red pepper flakes, while others use different types of pasta or add vegetables like peas or asparagus. Some cooks also like to add a splash of white wine to the sauce for extra flavor.

Presentation and garnishing

Pasta alla gricia is a simple dish that is best served in a large bowl or platter. Garnish with a sprinkle of Pecorino Romano cheese and a generous amount of black pepper.

Tips & Tricks

To make the dish even heartier, add some cooked sausage or bacon to the pasta. You can also experiment with different types of pasta, like rigatoni or fusilli, for a different texture.

Side-dishes

Pasta alla gricia is a simple dish that can be served on its own or with a side salad. A crusty bread is also a great accompaniment to soak up the sauce.

Drink pairings

A full-bodied red wine like a Chianti or a Barbera pairs well with Pasta alla gricia. For a lighter option, a Pinot Grigio or a Sauvignon Blanc would also work well.