Spaghetti alla Gricia
Spaghetti alla Gricia is a classic Roman
pasta dish made with guanciale (cured pork jowl), Pecorino Romano cheese, black
pepper and pasta. Because this is an egg-free dish, it is often considered the
ancestor of Spaghetti Carbonara. The name "Gricia" probably comes
from the village of Grisciano or from the Roman term "grici”. Grici were bakers who sold flour and
common foods. As a favourite dish among traditional Italian cuisine
aficionados, it is known for its simplicity and rich flavours.
Serving:
2
Preparation time:
15 min
Calories per person:
Ingredients
Marodi Spaghetti n.5: 200 g
Pecorino Romano: 100 g
Guanciale: 150 g
Freshly ground black pepper: to taste
Salt: to taste
Preparation instructions:
- Cook spaghetti in salted water according to package instructions
- Cut the guanciale into thin strips, and finely grate the Pecorino Romano
- In a dry pan, fry the guanciale strips over medium heat until they become crispy and the fat is rendered. Remove the crispy guanciale from the pan and set aside
- Add cooked spaghetti to the same pan with fat. Add a little bit of spaghetti water. Season with pepper and stir all the ingredients over medium heat
- Turn off the heat and add the grated Pecorino Romano. Continue stirring until the cheese melts and emulsifies into a creamy sauce. If necessary, add more cooking water
- Finally, add the fried guanciale into the pan
- Serve the Pasta alla Gricia warm with an additional sprinkling of Pecorino Romano cheese
Nutritional value:
Carbohydrates: 72 g
Proteins: 32 g
Fats: 70 g
Origin of the recipe:
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