Pasta · Lazio
Pasta alla Gricia
Quick answer
Gricia is Rome's 'white amatriciana' — guanciale, Pecorino Romano and black pepper without tomato.
Rendered guanciale fat is emulsified with pasta water and pecorino, usually with rigatoni or tonnarelli.
Think of it as the ancestor of both carbonara and amatriciana.
- Region
- Lazio
- Course
- Pasta
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