Spaghetti Alla Gricia

Laura Sharrad

This recipe is brought to you with the help of our friends at Massel


  • 200g grated parmigiano or pecorino cheese
  • 1 tbsp black pepper
  • ¼ cup Massel stock
  • 100g guanciale, sliced into buttons


  1. Cook pasta in salted boiling water until al dente.
  2. In the meantime, begin to fry off the guanciale, until super crispy and golden. Set aside to cool.
  3. In a fry pan, add a ladle of cooking water then add the black pepper and grated cheese to emulsify.  Add a splash of stock followed by the pasta. Toss to combine, then add guanciale.
  4. Serve immediately.
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