Pasta alla Gricia

The recipe for Gricia (Pasta alla Gricia) is one of the oldest and simplest pasta recipes in Roman cuisine. It’s a great classic of Lazio cuisine and has a unique and surprising flavor.

It’s the traditional dish of the Amatrice area. In fact some call it “Amatriciana Bianca” (White Amatriciana). This is because it shares all the ingredients with pasta all’amatriciana except the tomato.

Many consider pasta alla Gricia the ancestor of Amatriciana. In fact, the Gricia recipe definitely originated before the importation and cultivation of tomatoes in Europe.

The authentic recipe for pasta alla Gricia is made with ONLY 4 ingredients: Pasta, Guanciale, Pecorino Romano and ground Black Pepper.

Pasta alla Gricia is like carbonara without eggs or cacio e pepe with guanciale or pasta all’amatriciana without tomato

The types of pasta most traditional for this recipe are Rigatoni and Mezze Maniche. Classic Spaghetti or Bucatini, if you prefer the long format, are also perfect for this dish.

Below we explain how to make the authentic recipe for Pasta alla Gricia. Exactly like the one you can find in the best osterias in Rome. We will explain how to get a creamy and tasty Gricia with just a few simple steps!

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Kitchen Tools and Equipment

First of all, it would be useful to have a Cutting Board and a sharp Kitchen Knife to cut the Guanciale.

It’s much better to grind the pepper at the moment. Don’t use pepper that has already been ground. Pepper Grinder from Oxo has a rotating tab to adjust the pepper grinder setting from fine to coarse.

Then you need a grater for pecorino romano. There are various types and models. Check out the classic hand grater or this rotary Cheese Grater with stainless steel drum for grating hard cheeses.

Electric graters are also very useful. These appliances are equipped with various accessories useful for slicing / mincing vegetables or other ingredients and for grating aged cheese.

Also important is the pan used to finish cooking the pasta. It should be a nonstick pan, large enough for the pasta to mix well.

Directions

Storage

Pasta alla Gricia should be freshly prepared and enjoyed immediately piping hot. It’s preferable to make it just before bringing it to the table Don’t leave leftovers for the next day.

If it should be leftover, you can store it for up to a day in the refrigerator. You will then need to reheat it in a pan with a little oil or in the microwave.

Guanciale or Pancetta?

Why use guanciale, when pancetta (bacon) is much easier to get? Because guanciale is pure magic! If you remove its golden fat, the Gricia becomes flat and drab. The reason is the intrinsic quality of the ingredients: guanciale has flavor and fat, pancetta is drier.

Guanciale is an Italian cured meat made from jowl or pork cheeks.

Its name comes from guancia, Italian for cheek, sometimes translated with pork cheek lard or jowl bacon. Salted and peppered, it’s left to mature for 3 months.

Today we have shown you the traditional Roman recipe for pasta alla Gricia, where guanciale is the main ingredient. In fact, the flavor, the fat, we could say the juice of the sauce comes from this little jewel of Italian culinary art.

Many use Pancetta, sometimes because it’s easier to find commercially. But more often they use it because guanciale is a rather fatty meat. There is no doubt that it’s a high-calorie ingredient.

One can consider Gricia with Pancetta a variation (accepted) of the traditional recipe. Definitely DO NOT use smoked Bacon or Speck.

Pasta alla Gricia History. Origins of the Recipe 

“Pasta alla Gricia” is one of the most famous culinary specialties of popular Roman cuisine. But the origins of this dish are unclear.

According to some, the recipe was born in the distant past in the town of Amatrice, on the border between Lazio and Abruzzo. It probably comes from the custom that shepherds had of carrying some foods with them. Such as lard, dried pasta, pecorino cheese and pepper.

These ingredients were their main source of nourishment during the long days of work among the pastures. Mixed together, they gave rise to a dish similar to today’s Gricia recipe.

Many consider Pasta alla Gricia the ancestor of Amatriciana. In fact, the Gricia recipe definitely was born before the importation and cultivation of tomatoes in Europe.

What does “Gricia” mean in Italian?

The more dialectal name “gricia” or “griscia” probably comes from the town of Gresciano, near Amatrice, where this recipe may have originated.

Another hypothesis is that the name Gricia may come from “gricio,” a retailer of bread and other food products in the Roman dialect.

The term “griscium” in ancient Rome also indicated the gray aprons that pasta makers wore so as not to get dirty with flour.

This term has taken on a negative connotation over time. Pasta alla Griscia in this sense may allude to a poor recipe of popular derivation.