Pasta alla GRICIA is a classic recipe of Roman cuisine, and it is thought to be the forerunner of the other two celebrated recipes: amatriciana and carbonara, which on balance are two variations of this recipe, the first with tomato and the second with egg.
But gricia also has illustrious birthplaces, if carbonara and amatriciana are its daughters, pasta cacio e pepe is definitely its mother, as to complexity in fact gricia adds nothing, however it renews cacio e pepe with the addition of crispy guanciale.
- 4 cups of pasta (spaghetti, bucatini, mezze maniche)
- 8 oz of guanciale
- Pecorino Romano cheese to taste
- salt and pepper to taste
Begin by preparing the guanciale: take the whole piece and place it on the cutting board.
Cut it in half first lengthwise and then the other way, taking care to create slices of the same thickness.
Heat a frying pan, pour in the guanciale and brown it in its own fat until golden brown.
Meanwhile, put plenty of salted water to heat in a pot.
When the water is boiling, pour in the spaghetti.
Drain the pasta and set aside some of the cooking water so that, should you add the pasta to the sauce and find it too dry, you can stretch it.
Add the spaghetti to the guanciale in the pan and, over medium heat, stir with a wooden spoon to mix all the flavors well, adding the pasta cooking water if necessary.
Turn off the heat and finish preparing the pasta alla gricia by sprinkling with plenty of grated pecorino cheese and black pepper.
The pasta alla gricia is ready, enjoy!