Total Time: 25 minutes

Zucchini pasta alla Gricia the recipe variation of pasta alla gricia. Adding zucchini, breaks the predominance of  guanciale and balances the recipe with a popular vegetable.


Ingredients for 4 people:

  • 1 pound bucatini or spaghetti
  • 6 ounces guanciale (or bacon) in thick strips
  • 2 tablespoons olive oil
  • 1 medium zucchino cut in cubes
  • 1/2 cup  grated  pecorino romano
  • salt and pepper



In a large deep pan cook guanciale at low heat so it release its fat and set it aside.

Add oil to the fat. At lively heat fry zucchini, about 5 minutes. Then toss guanciale back into pan. Stir a few seconds to mix flavors and check for salt.

Add a little water from the pasta in the pan with the guanciale and toss bucatini into pan. If necessary, add some more water from pasta. Add pecorino and a generous sprinkle of ground black pepper.

Mix well to flavor pasta, then turn heat off and serve.


Note: cut zucchino lengthwise several times before chopping it smaller.

Similar: pasta alla gricia, bucatini all’Amatriciana

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