Spaghetti alla Gricia dello Chef Alessio Da Prato

Spaghetti alla Gricia by Chef Alessio Da Prato

Spaghetti alla gricia is a famous and delicious recipe from the culinary tradition of the capital. Legend has it that the dish was invented in 1593 by Vincenzo Cervio, a chef of the Gricia family, to serve to the cardinals in the convent of Santa Maria sopra Minerva in Rome. This dish is a classic of traditional Roman cuisine made with simple but genuine ingredients, such as bacon, pecorino romano and pepper. Spaghetti alla Gricia is an easy dish to prepare but which requires some fundamental precautions to make the taste as tradition dictates. Let's see how to prepare Gricia with Spaghetti from Pastificio Di Martino!

Ingredients for 4 people
  • 350 gr of Spaghetti (or Rigatoni )
  • 270 gr of guanciale (1 cm thick slice to be cut into strips)
  • 90 g of pecorino romano
  • black pepper to grind
  • salt


  1. First, bring plenty of lightly salted water to the boil in a saucepan.

  2. Cut the bacon into strips of about 1 cm and cook it in a very hot non-stick pan, caramelize it without oil or other fats! You will see that slowly all the fat will come out of the guanciale and it will be crunchy. When cooked, drain it into a small bowl, leaving the fat in the pan.

  3. Grate the pecorino romano and add 1 tablespoon of the pasta cooking water that is not boiling, but which you have allowed to cool. This step is essential so that the pecorino paste does not tear . Mix well until you get a very dry mixture.

  4. Cook the pasta for half, drain it directly into the pan with the bacon fat and start to risotto with a little cooking water.

  5. Add enough cooking water to cook the Spaghetti al dente, about 3 minutes from the end, add almost all of the guanciale (leave 2 – 3 tablespoons for garnish).

  6. Finally, remove the pan with the pasta from the heat, let the temperature drop for 30 seconds and add the pecorino paste, stir well, adding a couple of tablespoons of cooking water if necessary for greater creaminess.

  7. Finally served with crunchy bacon scattered and possibly more grated pecorino!

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Alessio Da Prato

Chef Alessio Da Prato brought the tradition of Italian cuisine to New York, cooking for various events such as the James Berard Foundation, Eataly and La Cucina Italiana, but today he has returned to his beloved Tuscany to teach foreigners all the taste and mastery of cooking Italian, her work of exporting Italianness to the world never ends!