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Spaghetti alla Gricia — traditional dish from Rome, Italy
Main course Meat

Food Flavour DNA

Nutritional Values

🔥580kcal
💪25gProtein
🌾75gCarbs
🥑25gFat
🌿3gFibre
⚖️350 gServing

* Per serving · 350 g. May vary.

Allergens

🌾 Gluten 🥛 Dairy

Spaghetti alla Gricia

How to order / say it
Say it Spaghetti alla Gricia — [spa-GET-tee ahl-lah GRI-cha]
Order I'd like the Spaghetti alla Gricia, please.
Locally Vorrei lo Spaghetti alla Gricia, per favore.
Say locally

Pasta with guanciale, Pecorino Romano cheese, and black pepper.

Why try it?

Gricia is often considered the 'mother' of all Roman pastas, providing insight into the historical use of guanciale as the primary Roman flavoring. It is a masterclass in Italian simplicity.

How it tastes

Expect a silky-smooth texture with slices of crispy guanciale. The dish has a distinct nuttiness from the Pecorino cheese, with a texture akin to Carbonara but without eggs.

Origin & History — first documented: 1800

Gricia dates back centuries as a pasta blend that predates and inspires classics like Carbonara and Amatriciana. It originated in central Italy, utilizing guanciale from local herds.

Recipe

Ingredients

  • 🌾 200 g spaghetti
  • 🥩 100 g guanciale
  • 🥛 75 g Pecorino Romano cheese
  • 🧂 1 tsp black pepper
  • 🧂 to taste salt

Method

  1. 1 Cook the spaghetti in salted boiling water until al dente.
  2. 2 Fry guanciale in a pan until crispy and golden.
  3. 3 Toss the cooked pasta in the pan with guanciale.
  4. 4 Mix in Pecorino cheese and cracked black pepper, serve immediately.

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