Pasta alla Gricia: Tradition on the Table
Pasta alla Gricia strikes the perfect balance between saltiness and creaminess, a dish appreciated by both locals and tourists that embodies the culinary tradition of Lazio, alongside the classic Carbonara and the equally beloved Amatriciana. Preparing pasta alla Gricia means savoring a piece of Italian culinary history, where the simplicity of ingredients turns into authentic gastronomic excellence.
The History and Debate Over the Origin of Pasta alla Gricia
The close connection between pasta alla Gricia and Amatriciana is evident from their history, with the former considered the “ancestor” of the latter. Both dishes originated in Amatrice, a town in the province of Rieti, on the border between Lazio and Abruzzo. What differentiates them is the use of tomatoes, which were not included in Gricia since they had not yet been imported into Europe when it was first made. Among the various theories about the origin of the name, some suggest a link to the “gricio,” the term once used for bakers in Rome, or to the village of Grisciano, near Amatrice, where a famous festival dedicated to this dish is held every summer on August 18.
Simple Ingredients, the Recipe for Pasta alla Gricia
For the pasta alla Gricia recipe (320 g. of pasta, such as rigatoni, mezze maniche, or spaghetti), start by boiling a pot of water. Meanwhile, coarsely grate some Pecorino Romano D.O.P. (100 g.), making sure it is not too fine. Then, cut the guanciale (250 g.), removing the rind and slicing it into strips.
In a non-stick pan, fry the guanciale over low heat (without adding oil, as its fat is enough) until fully browned. Cook the pasta al dente and mix it with a ladle of cooking water to enhance its creaminess. Add the pasta to the pan, place it back on the heat, and stir in another small ladle of cooking water. Remove from heat, then add black pepper and Pecorino cheese. One final mix, and the Gricia is ready to serve!
