Pasta alla Gricia
A classic Lazio dish, this simple yet exquisite pasta features a crispy pecorino romano and guanciale sauce.
📷 Luca Nebuloni from Milan, Italy — CC BY 2.0 (Wikimedia Commons)
⏱️ 20 min prep + 25 min cottura · 4 porzioni · facile
Ingredients
- 500g spaghetti
- 250g pancetta
- 300g pecorino romano
- 2 onions
- 2 cloves of garlic
- 300ml meat broth
- Salt to taste
- Olive oil for frying
Method
- Fry the guanciale pieces in a pan with a bit of oil until they become crispy.
- Add the onions and garlic, sauté them lightly.
- In a pot, prepare the meat broth and add some salt.
- Bring to a boil and then add the spaghetti, cook until al dente.
- In a pan, stir the pecorino romano until it completely melts.
- Add the guanciale and broth sauce to the spaghetti and mix well.
- Serve immediately, garnishing with some grated pecorino.
The story
Pasta alla Gricia is a Lazio specialty that dates back to times when the poor relied on guanciale and pecorino romano as their main ingredients.
Community variants (0)
No variants yet: propose the first one!