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Risotto alla Parmigiana with Crispy Guanciale and Balsamic Dressing
Gramigna Pasta Bake with Cheese
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The Method
- Cut the guanciale into thin strips and cook it in a hot skillet until it turns golden and crispy.
- Raise the heat and deglaze with the white wine. Let it evaporate completely, then remove the skillet from the heat. Transfer the guanciale to a bowl and set it aside.
- In the same skillet, add the rustica tomato passata to the rendered fat and cook over low heat, stirring gently. Season with a pinch of salt and some red chili pepper to taste.
- Meanwhile, bring a large pot of salted water to a boil. Cook the penne until just al dente, then drain.
- Add the guanciale to the sauce, then toss in the pasta as soon as it's ready.
- Sprinkle generously with the pecorino cheese that you will have previously grated and mix well to blend all the ingredients.
Read more about this recipe
Luckily, they eventually found their way into the kitchen. Otherwise, Pasta alla Gricia would have never become the legendary Amatriciana. And we wouldn’t be able to share our own version with you—one that honors tradition while adding a modern twist: Penne with wheat germ.
If you’ve been following us for a while, you might remember our Pasta alla Gricia—the ancestor and point of origin of one of Italy’s most iconic dishes: Pasta all’Amatriciana. While the classic Gricia won us over with its rich, savory simplicity, Amatriciana brings something extra to the table: that vibrant, irresistible red that only tomatoes can deliver. It’s hard to believe that tomatoes, now a staple of Italian cooking, were once unknown in Europe and used mainly as decoration when they first arrived in the 1500s. In fact, Amatriciana took its time to make an entrance—like any true movie star. And like a movie star, it quickly rose to fame. It’s been featured in films, honored at food festivals, and even earned its own postage stamp in 2008. But despite all the attention, Amatriciana has stayed true to its roots. It’s still a dish for everyone—humble, hearty, and deeply loved. Popular, in short, in every sense.
For our take on Amatriciana, we’ve chosen Penne with wheat germ, a short pasta that’s perfect for soaking up the sauce. But if you’re feeling more traditional, try it with Spaghetti or Pici. Whether you stick to the classics or give it a modern twist, one thing’s for sure: this dish has earned its place in the history of Italian—and world—cuisine.
Preparation time: 8 minutes
Cooking time: 20 minutes
Servings: 4
Ingredients
400 g of Rustica Tomato Passata Emilia Food Love
320 g of Penne with wheat germ Toscana Food Love
150 g of Guanciale (Pork Jawl) Toscana Food Love
80 g of Pecorino Romano DOP Toscana Food Love
50ml of white wine
Red Chili Pepper (to taste)
Salt
Method
-
Cut the guanciale into thin strips and cook it in a hot skillet until it turns golden and crispy.
- Raise the heat and deglaze with the white wine. Let it evaporate completely, then remove the skillet from the heat. Transfer the guanciale to a bowl and set it aside.
- In the same skillet, add the rustica tomato passata to the rendered fat and cook over low heat, stirring gently. Season with a pinch of salt and some red chili pepper to taste.
- Meanwhile, bring a large pot of salted water to a boil. Cook the penne until just al dente, then drain.
-
Add the guanciale to the sauce, then toss in the pasta as soon as it's ready.
-
Sprinkle generously with the pecorino cheese that you will have previously grated and mix well to blend all the ingredients.
Tip
If you prefer long pasta, you can substitute Penne with our Spaghetti with Wheat Germ or Pici Toscana Food Love.
Watch the Recipe
