Pasta alla Gricia

Name: Pasta alla Gricia
Yield: 3 servings
Cuisine: Italian
Ingredients: 320g rigatoni or tonnarelli; 150g guanciale, in strips; 80g Pecorino Romano, finely grated; Freshly ground black pepper

Pasta alla gricia/PAH-stah AL-lah GREE-chah/

Also known as: Gricia, Rigatoni alla Gricia, Amatriciana Bianca

About this dish

Rigatoni or tonnarelli tossed with crisp guanciale, Pecorino Romano and black pepper: the ancestor of carbonara and amatriciana.

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Ingredients

🍝320g rigatoni or tonnarelli

🥓150g guanciale, in strips

🧀80g Pecorino Romano, finely grated

🌶️Freshly ground black pepper

Method

Serves 3

Render the guanciale slowly in a dry pan until golden and crisp at the edges.

Cook the pasta in lightly salted water until just short of al dente.

Add the pasta to the pan with a ladle of pasta water and toss.

Off the heat, add the Pecorino and more pasta water and toss quickly into a creamy sauce.

Finish with plenty of black pepper.

✓ What Makes it Authentic

Gricia is one of Rome's four classic pastas, said to come from shepherds of the Lazio hills; it uses no tomato and no egg.

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