If you couldn’t already tell from the title, this is my very American take on a classic Italian dish, or more specifically Roman dish. It was one of those dinners where I had the intention of making one thing, but a happy accident (and a bit of a fridge-raid) led to another. The first time I made this was over the summer, I used some fresh sweet corn, limas I had stashed in the freezer and bacon. I always seem to have plenty on hand.
Now that it’s mid-winter, and there is literally a foot of snow on the ground, this is for sure something you could (and should!) make using some frozen corn and limas. And while you’re eating it, just try to remind yourself we are only a few weeks away from spring…I hope.
It was one of those dinners where I had the intention of making one thing, but a happy accident (and a bit of a fridge-raid) led to another.
What Is Alla Gricia?
Alla gricia is one of the four classic Roman pasta sauces, alongside carbonara, amatriciana, and cacio e pepe. It’s super simple—just guanciale (cured pork jowl), Pecorino Romano cheese, and black pepper.
Occasionally, you’ll see versions made with fava beans when they’re in season, which gave me the idea for this American twist: sweet corn and lima beans instead of favas, and bacon instead of guanciale. If you do have guanciale, by all means use it—it’s delicious. But bacon works great here and adds an extra smoky note that’s not so traditional, but very good.
Why This Version Works
This corn and lima alla gricia is a great weeknight-friendly pasta dish. It’s fast, flexible, and packed with flavor. The lima beans are buttery and hearty. The corn brings some sweetness and pairs so well with that crispy and savory bacon. And the cheese ties it all together with a salty, creamy finish.
Whether you’re using summer produce or digging into your freezer stash, this recipe proves that pasta alla gricia with bacon, corn, and lima beans is a good idea in any season.
Ingredients You’ll Need
Here’s what goes into this pasta—and why it works so well:
- Rigatoni – The ridges and hollow centers catch the sauce and little bits of corn and bacon. You can also use mezzi rigatoni or bucatini.
- Bacon – In place of the guanciale, since it tends to be easier to get. The smokey flavor is absolutely delicious in this. Cut it into small strips for even cooking.
- Frozen Lima Beans – A great stand-in for seasonal favas. And much quicker to cook that fresh lima beans.
- Sweet Corn – Use frozen in the winter or fresh off the cob in summer. Adds texture and sweetness.
- Pecorino Romano – Salty and sharp. It’s essential to the sauce.
- Black Pepper – Cracked fresh and use lots!
How to Make Corn and Lima alla Gricia
- Boil your pasta water
Get a large pot of water going and salt it generously once boiling. - Crisp the bacon
Add sliced bacon to a cold pan. Turn the heat to medium and cook until the fat renders and the bacon is golden and crispy. Don’t rush this step. - Sauté the veggies
Use a slotted spoon to remove the bacon from the pan, leaving the rendered fat behind. Turn the heat to medium-high, add the corn and lima beans, and cook until tender. Add a few cracks of black pepper and turn off the heat. - Cook the pasta
Drop the rigatoni into the boiling water and cook until about 2–3 minutes shy of al dente. You want it undercooked—it’ll finish in the pan. - Finish in the pan
Scoop the pasta directly into the veggie pan with a ladle of pasta water. Stir over medium-high heat until the pasta water reduces and forms a silky sauce—2 to 3 minutes. - Add the cheese
Turn off the heat and stir in most of the Pecorino, a little at a time. Stir until fully melted and the sauce clings to the pasta. - Serve it up!
Add the bacon back in, give it all a final toss, and plate. Top with more cheese and black pepper.
More Delicious Pasta Sauces and Recipes to Try:
Cacio e Pepe mac and Cheese – This cacio e pepe baked mac and cheese has lots of black pepper, parmesan, and pecorino Romano with a rich, creamy sauce and crispy panko topping. A perfect mash-up of Roman pasta and classic comfort food!
Bacon Amatriciana – The classic Italian Amatriciana sauce get’s an American twist with bacon and lots of freshly ground black pepper.
Brown Butter Sauce With Sage and Walnuts – Brown butter, crispy sage and toasted walnuts make one of the easiest and most delicious pasta sauces. Pairs great with agnolotti, gnocchi or ravioli.
Caramelized Onion Pasta – One of the simplest and most satisfying pasta dishes. Fried caramelized onions get tossed with spaghetti and topped with lots of parmesan cheese.
Pistachio Pesto – A recipe for pistachio pesto with basil and mint. A Sicilian pesto that’s full of flavor and goes great on just about everything.
Ragu Bianco (White Bolognese Sauce) – A delicious tomato-free version of classic bolognese, this ragu bianco is simmered slowly and made with pancetta, beef, pork, and lots of fresh rosemary and sage.
Pesto Rosso (Sun-dried Tomato Pesto) – Rich, savory, and slightly sweet, this Sicilian-inspired red pesto is full of flavor. Made with sun-dried tomatoes, almonds, parmesan, garlic, basil, and olive oil.
Pasta alla Genovese – Genovese sauce is a traditional beef and onion ragù from Naples. Slowly simmered with white wine, this sauce develops a rich, deep flavor perfect for pairing with pasta.
The Best Short Rib Ragu – The best short rib ragu, a twist on the classic Italian meat sauce, ragu bolognese. Slowly cooked and served over fresh homemade pasta.
Classic Italian Tomato Sauce (Pomodoro Sauce) – Gravy. Sugo. Red sauce. Pomodoro. Call it whatever you like, it’s the classic Italian tomato sauce that’s a staple in both Italian and Italian-American kitchens.
Did you make this recipe?
Did you try this Corn and Lima alla Gricia recipe? Leave a comment and review below with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
Corn and Lima Alla Gracia
Ingredients
- 1/2 lb rigatoni
- 4-6 slices bacon sliced into small strips
- 1 C frozen lima beans
- 1 C frozen corn or fresh if you have it
- 1 C pecorino romano finely grated
- fresh ground black pepper
Instructions
- Get your pasta water on high-heat to start boiling.
- Add your bacon to a cold pan, turn heat to medium and cook till crispy and fat has rendered. Do not burn. Once bacon has crisped, remove from pan with a slotted spoon, turn heat to med-high, add in your corn and limas and sauté till just tender. Add in your fresh cracked pepper. Turn off heat for now.
- When you water has come to a boil, add salt, and cook your pasta till very al dente. Aim for about 2-3mins undercooked.
- Scoop pasta directly into pan with the corn and limas along with a ladleful of pasta water. Stir over med-high heat until the pasta water reduces and forms a light sauce. Usually about 2-3 minutes.
- Remove from heat and sprinkle in 1/2 – 3/4 of your cheese, a bit at a time, stirring till combined with the sauce. Add your bacon back in, stir, then plate up. Top with more cheese and more pepper.
Notes
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
2 thoughts on Corn and Lima alla Gricia
Looks delish and fairly easy to make. I am a BIG fan of limas so I’m adding to my ‘go-to’ dinner menu. YUM!!
Remember how much I hated limas when I was little? oh, how things have changed!