PASTA ALLA GRICIA
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
320 g of Spaghetti with wheat germ Toscana Food Love
250 g of Guanciale (Pork Jawl) Toscana Food Love
80 g of Pecorino Romano DOP Toscana Food Love
Pepper
Method
-
Slice the guanciale into strips and cook it in a hot skillet over medium heat for a few minutes.
- Once it’s nicely golden and crispy, transfer it to a plate, leaving the flavorful drippings in the pan.
- 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.
- When the pasta is ready, transfer it to the skillet with the guanciale drippings and give it a good toss.
-
Add a ladleful of pasta water to create a creamy emulsion, stirring constantly.
-
Remove the skillet from the heat and add the grated Pecorino Romano cheese followed by the crispy guanciale.
-
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.
Also in Cookbook
PICI with Aglione Sauce
Can a dish once considered "humble" become an iconic representation of one of Italy's regions richest in gastronomic culture? Absolutely— especially in the case of Pici with aglione sauce: a simple traditional recipe, whose few and healthy ingredients are true symbols of Tuscan cuisine.
Why is aglione also called “kissing garlic"? What’s the difference between pici and spaghetti? And how long does it take to make perfect Pici with aglione sauce? All your questions will be answered.
PICI cacio e pepe
When we first introduced you to our Tuscan pici, we immediately recommended trying them with Cacio e Pepe—so in a way, we made a promise. And today, we’re here to keep it.
This classic Pici Cacio e Pepe recipe is wonderfully simple to prepare. Its success lies in the extraordinary and unforgettable flavors of just three ingredients: pasta, Pecorino cheese, and black pepper. Its preparation is an opportunity to be enveloped in the scents and warmth of Tuscan cuisine, in absolute (and precious) relaxation.
PENNE with Tomato Passata and Leccino Olives
A centuries-old plant with great charm and equally irresistible fruit: the Leccino olive tree is famous for its great strength, resilience and its olives that are aromatic and enveloping in flavor. One leads to another—which is why we recommend keeping some on hand to make this delicious traditional recipe.
And if you are a long-pasta lover, try this recipe with Pappardelle or Spaghetti, both made with wheat germ and carefully selected for you by Toscana Food Love.