Also called “white Amatriciana,” pasta alla gricia is a simple pasta with guanciale, red onion and fresh Italian parsley. (Amatriciana is its more famous sibling — the same sauce, or “condiment,” but with a tomato sauce base.) I started making pasta alla gricia when I was writing “The Mozza Cookbook” over 15 years ago. Since then, it’s been my go-to last-minute pasta dish. The defining ingredient is guanciale, cured pork jowl. Don’t tell the Italians, but I’ve also made it with pancetta and even thick-sliced bacon — they’ve all been delicious!
Also called “white Amatriciana,” pasta alla gricia is a simple pasta with guanciale, red onion and fresh Italian parsley. (Amatriciana is its more famous sibling — the same sauce, or “condiment,” but with a tomato sauce base.) I started making pasta alla gricia when I was writing “The Mozza Cookbook” over 15 years ago. Since then, it’s been my go-to last-minute pasta dish. The defining ingredient is guanciale, cured pork jowl. Don’t tell the Italians, but I’ve also made it with pancetta and even thick-sliced bacon — they’ve all been delicious!
Also called “white Amatriciana,” pasta alla gricia is a simple pasta with guanciale, red onion and fresh Italian parsley. (Amatriciana is its more famous sibling — the same sauce, or “condiment,” but with a tomato sauce base.) I started making pasta alla gricia when I was writing “The Mozza Cookbook” over 15 years ago. Since then, it’s been my go-to last-minute pasta dish. The defining ingredient is guanciale, cured pork jowl. Don’t tell the Italians, but I’ve also made it with pancetta and even thick-sliced bacon — they’ve all been delicious!
Also called “white Amatriciana,” pasta alla gricia is a simple pasta with guanciale, red onion and fresh Italian parsley. (Amatriciana is its more famous sibling — the same sauce, or “condiment,” but with a tomato sauce base.) I started making pasta alla gricia when I was writing “The Mozza Cookbook” over 15 years ago. Since then, it’s been my go-to last-minute pasta dish. The defining ingredient is guanciale, cured pork jowl. Don’t tell the Italians, but I’ve also made it with pancetta and even thick-sliced bacon — they’ve all been delicious!
Also called “white Amatriciana,” pasta alla gricia is a simple pasta with guanciale, red onion and fresh Italian parsley. (Amatriciana is its more famous sibling — the same sauce, or “condiment,” but with a tomato sauce base.) I started making pasta alla gricia when I was writing “The Mozza Cookbook” over 15 years ago. Since then, it’s been my go-to last-minute pasta dish. The defining ingredient is guanciale, cured pork jowl. Don’t tell the Italians, but I’ve also made it with pancetta and even thick-sliced bacon — they’ve all been delicious!
Also called “white Amatriciana,” pasta alla gricia is a simple pasta with guanciale, red onion and fresh Italian parsley. (Amatriciana is its more famous sibling — the same sauce, or “condiment,” but with a tomato sauce base.) I started making pasta alla gricia when I was writing “The Mozza Cookbook” over 15 years ago. Since then, it’s been my go-to last-minute pasta dish. The defining ingredient is guanciale, cured pork jowl. Don’t tell the Italians, but I’ve also made it with pancetta and even thick-sliced bacon — they’ve all been delicious!
Also called “white Amatriciana,” pasta alla gricia is a simple pasta with guanciale, red onion and fresh Italian parsley. (Amatriciana is its more famous sibling — the same sauce, or “condiment,” but with a tomato sauce base.) I started making pasta alla gricia when I was writing “The Mozza Cookbook” over 15 years ago. Since then, it’s been my go-to last-minute pasta dish. The defining ingredient is guanciale, cured pork jowl. Don’t tell the Italians, but I’ve also made it with pancetta and even thick-sliced bacon — they’ve all been delicious!
Also called “white Amatriciana,” pasta alla gricia is a simple pasta with guanciale, red onion and fresh Italian parsley. (Amatriciana is its more famous sibling — the same sauce, or “condiment,” but with a tomato sauce base.) I started making pasta alla gricia when I was writing “The Mozza Cookbook” over 15 years ago. Since then, it’s been my go-to last-minute pasta dish. The defining ingredient is guanciale, cured pork jowl. Don’t tell the Italians, but I’ve also made it with pancetta and even thick-sliced bacon — they’ve all been delicious!
