Nutrition
≈ 500 kcalper portion of about 300 g
- Protein14%
- Fat78%
- Carbohydrates9%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A precursor to carbonara, this sauce uses guanciale and cheese without the addition of egg.
- Cuisine
- Italian (Roman)
Typical ingredients
- guanciale
- pecorino romano
- black pepper
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
History of the dish
Italy
- Origin
- Italy
Read more
Pasta alla gricia is a pasta dish originating in the Lazio region of Italy, made with guanciale, pecorino romano, and black pepper.
Excerpt from the Wikipedia article “Pasta alla gricia” · version used · CC BY-SA 4.0
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