
The Rigatoni alla Gricia recipe is a classic first course of Roman cuisine. It is a simple dish with intense flavor, thanks to the use of guanciale and Pecorino Romano. Gricia is considered the ancestor of the more famous Amatriciana, from which it differs by the absence of tomato.
















Combine in a saucepan the oil, lard, guanciale cut into strips and the chili pepper; remove the guanciale as soon as it starts to brown and keep it warm
Pour the chopped garlic and onion into the saucepan and fry them
Put the guanciale back into the saucepan and let it flavor
Remove from the heat
Cook the rigatoni al dente, drain them and season with the guanciale sauce, sprinkle with pecorino and serve
Pan
Wooden Spoon
Knife
Italia, Lazio
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| Energy (kcal) | 392.87 |
| Carbohydrates (g) | 35.87 |
| of which Sugars (g) | 2.32 |
| Fat (g) | 22.27 |
| of which Saturates (g) | 2.83 |
| Protein (g) | 11.6 |
| Fiber (g) | 1.47 |
| Sale (g) | 0.48 |