Gricia alla calabrese by @federicofusca

35 min
Medium

4 servings

🍝

400 g

Mezze Maniche

🥓

250 g

Guanciale

🌶️

Black Pepper

🧀

200 g

Pecorino Romano

🌶️

Peperone Crusco

💧

Water

Preparation Steps

  1. Step 1/6

    Boil water in a pot and cook the mezze maniche until al dente.

    🍝mezze maniche
    💧water
    🍲pot

  2. Step 2/6

    In a pan, cook the guanciale until crispy.

    🥓guanciale
    🍳pan

  3. Step 3/6

    Grate the Pecorino Romano cheese.

    🧀Pecorino Romano
    🧀grater

  4. Step 4/6

    Mix the cooked pasta with the crispy guanciale and a bit of pasta water to create a creamy sauce.

    🍝mezze maniche
    🥓guanciale
    💧water
    🥄spoon

  5. Step 5/6

    Add grated Pecorino Romano and black pepper to the pasta mixture.

    🧀Pecorino Romano
    🌶️black pepper
    🥄spoon

  6. Step 6/6

    Top with crumbled peperone crusco before serving.

    🌶️peperone crusco
    🥄spoon

Composition

Ingredients

Types

Pasta, Meat, Spice, Dairy, Vegetables, Other

Ingredients

mezze maniche, guanciale, black pepper, Pecorino Romano, peperone crusco, water

Allergens

Gluten, Dairy

Dietetics

Dietary regimen

Carnivore

Calories

600 kcal

Macro nutrients

Protein: 25g, Fat: 30g, Carbohydrates: 50g, Sugar: 3g, Fiber: 2g

Nutritional Information

Minerals

Sodium: 800mg

Vitamins

Vitamin A: 300IU, Vitamin D: 1µg, Vitamin C: 1mg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

pot, pan, grater, spoon

Appliances

stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian

Geographic

Italy, Calabria

Various

Aspect

Texture

Crunchy, Creamy

Flavors

Savory

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (covered), fridge : 3 days (airtight container), freezer : 1 month (airtight container)