The Gricia is a seasoning typical of Rome and Lazio: old, simple and with a strong flavor. It combines perfectly with durum wheat pasta that is cut not too small, like fettuccine, tonnarelli, spaghetti, penne, rigatoni or tortiglioni that you see in the picture.


  • 400 grams of durum wheat pasta
  • 150 grams of lean pork cheek (you can use the bacon, but not the smoked type)
  • 6 tablespoons extra virgin olive oil
  • 1 small onion
  • 2 garlic cloves
  • 100 grams of grated pecorino
  • pepper


  1. Put the oil in a skillet over medium heat and let the bacon cut into strips slightly brown: it must be cooked but not roasted
  2. Remove the pork cheek from the pan and add the finely chopped onion and the garlic
  3. When these begin to brown add the pork cheek and remove from the heat
  4. With this sautéed base season the pasta that you have just drained, sprinkle with pecorino and freshly ground pepper
  5. If the pasta seems too dry, add a couple tablespoons of the cooking water, stir well and serve it hot
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