Nonna's Julian Barsotti Serves Up an Easy Recipe for Fussilli alla Gricia

Categories: Interviews

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In part one of this week's Three Course Meal, we gave you a look at Julian Barsotti, owner and executive chef of Nonna. In part two, we asked Barsotti to complete our thoughts for us. In today's final installment he shares a recipe for Fussilli alla Gricia.

Barsotti says, it's "one of the wonderful Roman pasta sauces. It's less famous than carbonara or amatriciana, but equally satisfying and easy to make at home. Also, fussilli is not necessary to the dish. Any high quality, boxed semolina pasta would be great including spaghetti, rigatoni, bucatini..."

Fussilli alla Gricia
1 lb. fussilli
2 tbs. extra virgin olive oil
1 small onion, diced
6 ounces guanciale or pancetta, cut in 1/4-inch ribbons
1/3 cup grated pecorino romano, plus extra for garnish
1/3 cup grated Parmigiano Reggiano
1/3 cup chopped Italian parsley for garnish

1. Bring a large pot of salted water to a boil and add fusilli.

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2. Meanwhile, place a 12 inch skillet over medium heat, add olive oil, guanciale and caramelize. Add onion and cook until soft and barely brown. Remove from heat.

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3. When pasta is al dente, drain it, reserving 1 cup of pasta water. Transfer pasta to skillet, place over medium-low heat and toss with guanciale and onion. Season generously with fresh cracked black pepper, fold in pasta, water and cheese. Toss, adding more pasta water as needed to help cheese coat pasta. Serve with more grated pecorino and chopped parsley.
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Location Info


4115 Lomo Alto Drive, Dallas, TX

Category: Restaurant

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Madeline Shelton
Madeline Shelton

Nonna remains one of Dallas' very best restaurants.  Having been there many times, I attempt to try something new each visit.  Sumptuous discoveries abound.  If you want to argue Part 3's explanation of a Great Chef's recipe, go to Italy to study as did Mr. Barsotti.  Our world's best chefs make it sound so simple.  For Pro Chefs everything comes together perfectly due to practice and their love of cooking. Nothing at Nonna takes 15 minutes "start to finish." Why can't you give out credit where credit is due - Chef/Owner Barsotti - or at least move up from Swansons at home. Then return to Nonna for another perfect night to impress and be impressed.  


Yes, @too lazy to cook, I am f-ing serious. To Swanson's it is. Pretty easy for you to pop off in here, I seriously doubt your successes at home.


I don't get this recipe. Add an egg an you've got a version of pasta carbonara.

too lazy to cook
too lazy to cook

joeat are you f-ing serious? The ingredients in this dish can all be bought at Central market in freaking 10 minutes. The dish would take probably 15 minutes start to finish. The hardest part sounds like waiting for pasta water to boil. I'm pretty sure Chef Barsotti picked this dish with home cooks in mind. If this is "far fetched and unreasonable" go back to the Swanson's Hungry Man dinners.


I love this series, Part 1 and 2. Part 3 is so far fetched and unreasonable that it is a joke. No one, at home, can duplicate these recipes nor should they. The other parts of the series are great.


I agree, joeat. Three whole steps is just way to complicated for a pasta recipe.

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