Recipe: Spaghetti with Garlic, Onion and Pancetta (alla Gricia)

Spaghetti all Gricia, Courtesy:
Spaghetti all Gricia, Courtesy:

3 Tbsp. extra-virgin olive oil
1 small piece dried chile pepper, crushed
1/2 pound bacon or pancetta, diced
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 pound spaghetti
Salt and pepper
Pecorino Romano cheese


  1. In a 12 to 14-inch sauté pan, heat 1 tablespoon olive oil over high heat.
  2. Add the chile pepper and pancetta and render the fat from the pork.
  3. Remove the pancetta, reserving on a plate lined with paper towels.
  4. Add the remaining oil, onion and garlic and cook gently until golden brown, discarding the chile.
  5. Return the pancetta to the pan and keep warm.
  6. Bring 6 quarts of water to a boil and add 2 tablespoons salt.
  7. Cook the spaghetti in the boiling water until tender yet al dente.
  8. Drain the pasta and add to the sauté pan with the pancetta.
  9. Grate the pecorino over, toss over high heat 1 minute
  10. Serve, divided evenly among 4 warmed pasta bowls.

Food Mingle Blog Alternatives and Substitutions:

  • This is very tasty, but I would have liked more garlic.

Yield: 4 servings

Source:, courtesy Mario Batali, Show: Molto Mario, Episode: Autumn Market



3 thoughts on “Recipe: Spaghetti with Garlic, Onion and Pancetta (alla Gricia)

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