π Pasta alla gricia
Also known as: Gricia, Rigatoni alla gricia, White amatriciana
A Roman pasta dish with guanciale, Pecorino Romano and pepper; Turismo Roma calls it the white version of amatriciana.
Pasta alla gricia is a Roman pasta dish made with guanciale (pork cheek), grated Pecorino Romano PDO, pepper, salt and pasta. Turismo Roma, the tourism site of Rome, calls it the white version of the better-known amatriciana and names spaghetti, rigatoni and mezze maniche as the most popular shapes.
In its recipe the pasta is cooked in salted water. The guanciale is cut into strips that are not too thick and browned in a pan until the fat turns transparent. The pasta is drained while still al dente and tossed with the guanciale and a little cooking water to make it creamy; the pecorino is added once the pasta has cooled slightly, so that it does not clump, and the dish is finished with pepper.
The page says the origin is uncertain and offers three possibilities: Amatrice, where shepherds ate a simple mix of lard, dried pasta, pecorino and pepper while grazing their flocks; the Roman word 'griscium', a grey dust cover worn by bakers; or Grisciano, a municipality near Accumoli in the province of Rieti. It adds that the dish predates the tomato version.
Facts
How it connects to Pasta
π Pasta alla gricia β related β π§ Pecorino β related β π Pasta
Links
- What is used
- Rigatoni, Spaghetti, Spaghetti alla chitarra, Mezze maniche
- Part of
- Pasta sauces and dishes
- Similar and different
- π Amatriciana, π Carbonara, π Cacio e pepe
- In other topics
- π§ Pecorino
Frequently asked questions
What is the difference between gricia and amatriciana?
Turismo Roma calls gricia the white version of amatriciana: guanciale, pecorino and pepper without tomato.
Which pasta goes with gricia?
Turismo Roma names spaghetti, rigatoni and mezze maniche as the most popular shapes.
Where does gricia come from?
The origin is uncertain: Turismo Roma mentions Amatrice, the Roman word 'griscium' and Grisciano near Accumoli.
Recipes
What to read next
- π Carbonara β A Roman pasta dish of durum-wheat pasta with guanciale, Roman pecorino, eggs (more yolk than white), salt and pepper, with no cream.
- Spaghetti alla chitarra β Long egg pasta from Abruzzo with a square cross-section, cut on the chitarra, a wooden frame strung with steel wires.
- π Cacio e pepe β A Roman pasta dish dressed with grated Pecorino Romano, black pepper and starchy cooking water, which together form a creamy sauce.
Similar
π Carbonara Β· π Amatriciana Β· π Cacio e pepe Β· π Pasta alla Norma Β· π₯ Anelletti al forno Β· π Pasta con le sarde