Pasta alla gricia

Pasta alla gricia

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4 to 6
  • Easy
  • 5 minutes
  • 30 minutes
  • Secateurs Red Blend

“This easy pasta from Lazio is usually made with smoked pork cheek, or guanciale, but I used Parma ham.” – Abigail Donnelly


  • 500 g penne
  • 140 g Parma ham, roughly chopped
  • 3 T olive oil
  • 2 T butter
  • 80 g pecorino, grated
  • pepper, to taste

Cooking Instructions

1. Cook the pasta in unsalted water until al dente, then remove the pasta using a slotted spoon and set aside. Reduce the pasta water for 15 minutes.

2. Heat the olive oil in a large pan and fry the Parma ham until golden and crispy. Add the butter and melt.

3. Once melted, add the pasta to the pan, then add 5 T pasta water and combine until the sauce is thick and emulsified. Stir in the pecorino, then season with pepper.

Find more Italian recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly
Food assistant: Bianca Strydom

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes