How to make Spaghetti alla Gricia

Why cooks start here

Spaghetti alla Gricia is cooked in Roman pans. The flavor comes from the ingredients in this recipe and the way that place finishes the bowl.

Spaghetti alla Gricia hails from the rustic kitchens of Rome, where it is often enjoyed as a simple yet satisfying meal. This dish is a precursor to the more famous carbonara and amatriciana, offering a glimpse into the rich history of Roman pasta traditions. Traditionally, it is prepared in Roman pans, capturing the essence of the region with minimal yet flavorful ingredients. The dish delivers a savory richness through the guanciale, a cured pork cheek, which crisps up beautifully, releasing its depth into the pasta. Pecorino Romano adds a sharp, salty finish, while freshly ground black pepper provides a gentle heat. This combination creates a creamy, unctuous texture that clings to each strand of spaghetti, resulting in a harmonious blend of flavors that is both comforting and invigorating.