Pasta alla gricia is a great classic of Lazio cuisine.
Typical dish of the Amatrice area, it is also called 'white amatriciana', because it shares all the ingredients with the amatriciana except the tomato.
What do you need to prepare this dish? Pasta, guanciale, pecorino, oil and pepper!
Let's cook together: here you can find the authentic recipe for pasta alla gricia!
Category: First Courses
In the meantime, put a pan of lightly salted water on the fire (because the pecorino is already very salty and we risk overdoing it) and when it boils, add the pasta. [3]
Drain the pasta al dente and pour it into the pan with the guanciale [4], setting aside a little of the cooking water.
Let's start sautéing the pasta together with the bacon, then add the grated pecorino [5] and a couple of ladles of cooking water [6] which will serve to soften the mixture, making it creamy.
Lastly, add a little pepper [7] and finish stirring the pasta. [8]
We serve our pasta alla gricia with a generous sprinkling of pecorino. [9]
How to add a cruncy detail?
If you have stale homemade bread, add a few thin crumbs when creaming. By doing so, you will give the guanciale a crunchiness and your gricia will have that extra something that suggests the rustic wisdom of the shepherds of Amatrice.
How to store pasta alla gricia?
If at the end of the lunch there is some pasta left over, don't worry! You can keep it in the fridge for a day at most, placing it in an airtight container. To present it again on the table as beautiful and good as the first time, simply sauté it in a pan with a drizzle of extra virgin olive oil and restore its creaminess with a sprinkling of pecorino.
For a tasty dinner.
Chianti Classico.
Tocai Friulano or Pinot
What's the difference between Gricia and Cacio e pepe?
If you add the guanciale to the Cacio e pepe, you get the Gricia.
What is the difference between Carbonara and Gricia?
If you add a raw egg to Gricia, you get the Carbonara.
What's the difference between Amatriciana and Gricia?
If you add tomato puree to Gricia, you get Amatriciana
What's the origin of the name Gricia?
Originally it was called "griscia", from the name of the town of Grisciano, a small fraction of Accumuli, near Rieti, where this specialty was born. Now people call it without the S.
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14 oz/400 g of pasta (spaghetti or rigatoni)
10.5 oz/300 g of guanciale
4.2 oz/120 g of grated pecorino
extra virgin olive oil
pepper as needed
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