Pasta alla Gricia is a popular “primo piatto” eaten in northern Lazio in central Italy and is similar to carbonara. It originates from the small town of Amatrice near Rieti, which is famous for its vibrant food culture, being one of central Italy’s top food-agricultural areas.
Pasta alla Gricia is made with spaghetti, bucatini or rigatoni topped with chopped bacon and cheese, and is very easy to make, meaning you can easily recreate this tasty Italian dish at home using local and easy-to-find ingredients. If you would like to make the perfect Pasta alla Gricia, here is our authentic Italian recipe.
400 gr spaghetti, bucatini or rigatoni
250 gr thick bacon (guanciale – salt-cured pork cheek – is used traditionally, but if you can’t find this then bacon is a suitable alternative)
130 gr Pecorino Romano cheese, grated
Pepper, to taste
- Cook the pasta in a large pot of lightly salted water according to the manufacturer’s instructions.
- Meanwhile, cut the pork cheek or bacon into strips about 1 cm in diameter and fry in a little oil for about 10 to 15 minutes, stirring frequently.
- Once cooked, drain the pasta and then add it to the frying pan with the pork cheek and add freshly ground black pepper and about 100 gr of grated Pecorino cheese. Pan-fry for 2 minutes on a medium heat (tip: if the pasta is too dry, add a couple of tablespoons of the pasta cooking water to the pan).
- Serve immediately sprinkled with the remaining Pecorino cheese.