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
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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.
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Add a ladleful of pasta water to create a creamy emulsion, stirring constantly.
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Remove the skillet from the heat and add the grated Pecorino Romano cheese followed by the crispy guanciale.
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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
PASTA ALL'AMATRICIANA
Hard to believe, but when tomatoes first arrived in Europe in the 16th century, they weren’t seen as food at all—they were just used as decoration.
Luckily, they eventually found their way into the kitchen. Otherwise, Pasta alla Gricia would have never become the legendary Amatriciana. And we wouldn’t be able to share our own version with you—one that honors tradition while adding a modern twist: Penne with wheat germ.
GRAMIGNA PASTA BAKE WITH CHEESE
Our gramigna is colorful and rich in flavor nuances: its dough combines the yellow of egg with the green of spinach for an inviting appearance and unmistakable taste.
It cooks in just minutes, so we’re only asking for a few more to create this delicious baked recipe. Trust us, it’s worth every second.
ITALIAN APERITIVO
Italy is known for many arts—and one of them is the art of being together. The aperitivo is often a masterpiece of flavor, and that’s why we’ve created a simple yet stunning version that brings the taste of Italy straight to your table.
Our idea is all about balanced pairings and delicious contrasts—and you won’t need a special occasion to enjoy it, because this Italian-style aperitivo will turn any day into something extraordinary.