What is
Spaghetti alla Gricia?

Spaghetti alla Gricia is a traditional Italian pasta dish that originates from the Lazio region. It features a simple yet flavorful combination of guanciale (cured pork cheek), Pecorino Romano cheese, and black pepper, tossed with spaghetti to create a savory sauce that clings to the pasta.

Origins & History

Spaghetti alla Gricia is often regarded as the ancestor of both pasta all'Amatriciana and spaghetti alla Carbonara, and it has roots in the town of Grisciano, near Amatrice, Lazio. The dish dates back to the 19th century and was traditionally made by shepherds who would mix the simple ingredients they had on hand.

Taste & Texture

The dish has a rich and savory flavor profile, characterized by the saltiness of the guanciale and the creaminess of the Pecorino Romano cheese, enhanced by the sharpness of black pepper.

Ingredients

Spaghetti

A long, thin type of Italian pasta made from durum wheat semolina and water.

Guanciale

Cured pork cheek or jowl, known for its rich flavor and fat content.

Pecorino Romano

A hard, salty cheese made from sheep's milk, commonly used in Roman cuisine.

Black Pepper

A spice made from the dried berries of the Piper nigrum plant, used to add heat and flavor.

This item may contain the following allergens:

Gluten

Lactose

Pork