Living All’Italiana – Recipe - Recipe

Not only Carbonara: try Amatriciana and Gricia!

If you loved our real Carbonara recipe, get ready to take notes because you are going to love these two: Amatriciana and Gricia. Typical of Amatrice, a small town in Northern Lazio, very similar in ingredients but different in looks, they are less known around the world than Carbonara, but definitely just as good.


Ingredients for 4 people
  • 500 g of spaghetti,
  • 125 g of Guanciale di Amatrice
  • 1 tablespoon of extra virgin olive oil,
  • 1 tablespoon of white wine,
  • 400 g of peeled tomatoes,
  • Chili pepper,
  • 100 g of grated Pecorino di Amatrice


  • Cut the guanciale into tiny stripes and put it in a pan, together with oil and chili. Brownover a high flame and then add the wine;
  • Now remove the guanciale from the pan and set it aside. If possible, keep it warm, so as it does not become too dry and salty;
  • At this point in your pan you have only oil, chili and wine. Add the peeled tomatoes cut in small pieces;
  • Mix with the desired amount of salt (remember that Guanciale and Pecorino are already rather savoury) and cook for a few minutes;
  • Now remove the chili, put the Guanciale back and keep cooking the sauce;
  • In the meantime, boil the Spaghetti in salted water, making sure they are cooked al dente (so for no more than 8-9 minutes). When it’s time, drain them well and put them into a bowl, adding the grated Pecorino. Wait a few seconds and then add the sauce;
  • Mix everything together, and add more Pecorino on top.


Ingredients for 4 people
  • 400 gr of spaghetti or rigatoni
  • 250 gr of Guanciale di Amatrice
  • 150 gr of grated Pecorino di Amatrice
  • 1 tablespoon of lard
  • pepper
  • salt


  • Start by heating the lard in a pan. Add the Guanciale cut into strips and let it brown until it becomes crispy;
  • Cook the pasta (you may choose between Spaghetti, Bucatini or Rigatoni) in salted water and make sure it is al dente. Before draining it, remember to keep aside a glass of cooking water that you will need later;
  • Put the drained pasta directly in the pan with Guanciale and lard. Mix well, add the Pecorino, pepper and a bit of cooking water, to make it creamier and mix again;
  • You may serve it with more Pecorino and more pepper on top.