Mezze maniche with guanciale

Those who’ve tried it don’t forget it - Pasta Alla Gricia. This dish is an intense experience of strong flavors combined with a beautiful smooth cheesey sauce. Prepare for this delicacy by heading to the Napolicious.


  • 180g Garofalo Mezze Maniche
  • 100g Pecorino Romano, grated
  • 100g Guanciale or bacon, cut into thin strips
  • Salt and pepper to taste
  • 2
  • 20 min
  • Easy
  • Pasta



Fry the guanciale strips for around 10 minutes until golden and crispy. Bring a large pan of salted water to the boil and cook the Garofalo Mezze Maniche for 14 minutes, as stated on the pack. Once the pasta is cooked, drain well reserving a little of the pasta water. Stir the crispy guanciale into the pasta. Next add the grated Pecorino to the pasta along with a dash of the pasta water. Stir together until you achieve a creamy sauce coating all the pasta. Serve with a sprinkle of Pecorino.