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Recipe by
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.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: 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
Step 2 of 5: Pour the chopped garlic and onion into the saucepan and fry them
Step 3 of 5: Put the guanciale back into the saucepan and let it flavor
Step 4 of 5: Remove from the heat
Step 5 of 5: Cook the rigatoni al dente, drain them and season with the guanciale sauce, sprinkle with pecorino and serve
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving185 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 3,599 kJ860 kcal | 1,943 kJ464 kcal |
| Fat | 52.09 g | 28.12 g |
| of which saturated fatty acids | 5.82 g | 3.14 g |
| Carbohydrates | 72.97 g | 39.39 g |
| of which sugars | 3.61 g | 1.95 g |
| Fibre | 3.04 g | 1.64 g |
| Protein | 23.82 g | 12.86 g |
| Salt | 1.02 g | 0.55 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
