Pasta alla Gricia Kit

Tasting Notes of the Curator

This kit speaks the language of restraint—where just three ingredients, when exceptional, are all you need. The Pancetta Arrotolata, cured and rolled with care, offers waves of savory depth. As it crisps, it releases its rich, salty perfume and transforms into golden slivers that anchor the dish.

The Pecorino Romano, sharp and complex, is the backbone of the sauce—grated into a snow of bold, nutty flavor that emulsifies with pasta water into something magical. It clings to each strand without ever overpowering.

Then there’s the Verrigni Spaghettoro Semola, an artisanal pasta shaped through traditional bronze dies. Its coarse surface ensures the sauce doesn’t just coat—it embraces. Together, they create the most authentic rendition of a Roman essential, one that’s humble in appearance but regal in taste.

What’s in this bundle

• 100g Pancetta Arrotolata Sliced
• 200–250g Pecorino Romano
• 500g Verrigni Spaghettoro Semola

Recipe

This kit serves 4 full portions of Pasta alla Gricia, based on the recommended 125g of dry pasta per person.

Ingredients (for 4 servings):

• 500g Verrigni Spaghettoro Semola
• 100g Pancetta Arrotolata
• 200g Pecorino Romano, finely grated
• Freshly cracked black pepper
• Salt (for pasta water)
• Reserved pasta water (about 1 cup)

Instructions:

• 1. Cook the pasta in a large pot of generously salted water until just al dente. Reserve 1 cup of pasta water before draining.
• 2. Crisp the sliced pancetta (small pieces) in a cold pan over medium heat until golden and aromatic. No oil needed—the fat will render naturally.
• 3. Toss the drained pasta into the pancetta pan (off the heat), adding a splash of pasta water to loosen
• 4. Stir in Pecorino Romano and cracked pepper while tossing quickly to emulsify into a creamy, clingy sauce. Adjust with more pasta water as needed.
• 5. Serve immediately, topped with more cheese and pepper.

Optional Pairings:

• Wine: Crisp whites like Sauvignon Blanc or lightly oaked Chardonnay
• Vegetable Side: Grilled zucchini or sautéed broccolini
• Luxury Finish: A touch of truffle oil or lemon zest

Eternal Flavors of Rome

Pasta alla Gricia is often called “the forgotten Roman,” older than Carbonara, simpler than Amatriciana, but just as full of soul. It was born from the ingenuity of shepherds, crafted from pantry staples carried through the hills: cured meat, hard cheese, dried pasta. It’s a dish with no fluff—only the confidence of its ingredients, and the quiet legacy of centuries. This kit lets you recreate that same authenticity in your own kitchen, with ingredients curated for quality and resonance.

Storage Instructions

Pancetta Arrotolata: Refrigerate after opening, consume within 5–7 days.

Pecorino Romano: Keep refrigerated, wrapped in parchment and foil. Use within 2–3 weeks.

Verrigni Spaghettoro: Store in a cool, dry pantry. Best before 12–18 months.