Gricia style bucatini

    40 min

    One of the tastiest dishes of Roman cooking, this pasta recipe can be rapidly prepared and is always a hit with guests.

    1 person made this

    Serves: 6 

    • 300g guanciale (smoked pork cheek)
    • 1 tablespoon olive oil
    • 500g bucatini pasta
    • 5 tablespoons grated Pecorino Romano cheese
    • salt and pepper to taste

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Put a large pot of salted water to boil.
    2. Dice the guanciale, place it in a deep frying pan with the oil and render it slowly over low heat. The fat will melt and the pieces of meat will become crunchy on the outside but still soft on the inside.
    3. Cook the pasta in the boiling water until about 3-4 minutes short of the time advised on the packet. Reserve some of the cooking water and drop the drained pasta into the the frying pan with the guanciale.
    4. Finish cooking on high heat by adding small amounts of the pasta cooking water, until your pasta has reached your desired firmness.
    5. Add the grated Pecorino and ground pepper to taste. Mix well to melt the Pecorino onto the bucatini and serve immediately.


    Guanciale is Italian smoked pork cheek, and is used because this is a dish from popular cooking, and cheek was a cut for the table of the masses. Guanciale really is the perfect ingredient, but should you not be able to find it, you may substitute with a good pancetta.

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