Italian
Spaghetti alla Gricia
“A rustic Roman delight, where the creamy, peppery emulsion of pecorino and guanciale clings to al dente spaghetti.”
Spaghetti
Guanciale
Pecorino Romano
Black Pepper
saltEasy25 min
Where it comes from
Hailing from the Lazio region, often regarded as the precursor to carbonara, Spaghetti alla Gricia is deeply rooted in Roman pastoral traditions.
On the Palate
What goes into it
Proteins
Herbs & Spices
Grains & Staples
Dairy & Fats
Sauces & Condiments
How it's made
- 1
Bring a pot of salted water to a boil and cook the spaghetti until al dente.
- 2
Meanwhile, cut the guanciale into strips and cook in a pan until crispy.
- 3
Add a generous amount of freshly ground black pepper to the guanciale.
- 4
Drain the spaghetti, reserving some pasta water, and add it to the pan with guanciale.
- 5
Gradually add grated pecorino and a little pasta water, tossing to create a creamy emulsion.
- 6
Serve immediately with more pecorino and black pepper on top.
