Pasta alla Gricia is one of the most famous dishes of the Lazio cuisine, considered the ancestor of Pasta all’Amatriciana.In common with the amatriciana recipe, in fact, there is the use of the guanciale and the Pecorino Romano.
The main difference, however, lies in tomato sauce, absent in Pasta alla Gricia because its origin would even precede the importation of tomato in Europe.
It is said Pasta alla Gricia was invented by the shepherds of Lazio, who with the few ingredients that they had available on their return from the pastures prepared a dish as simple but just as tasty and substantial.
You can choose to combine a savory condiment with a long pasta shape like Bucatini and tonnarelli, or short as rigatoni!IngredientsRigatoni Pasta: 500gSpicy cheek lard or jowl bacon: 200gPecorino Romano cheese DOP: 150gSaltPepperNutrients in a portion (80g)Calories 528Protein 26gFat Total 19gFat Saturated 8.5gCarb 63gDeitary Fiber 2gSodium 559mgCholesterol 57mgStep by step methodStep 1For the Pasta Alla Gricia Recipe, boil plenty of salted water in a large pot.Step 2Cut the cheek lard into strips and brown it in a large pan for about 2-3 minutes to release its fat, coloring and becoming crisp.
Do not add oil or butter.
To be joined together a piece of chili pepper.Step 3When the water boils, cook the pasta al dente, then drain it, with a skimmer and transfer it directly into the pan of the cheek lard.Step 4Skip the pasta together with the dressing, for a few seconds, just long enough to mix well.Step 5Sprinkle with about 100 grams of grated pecorino and let it melt slightly.Step 6Transfer the pasta into a bowl, season with the remaining pecorino, plenty of freshly ground black pepper and serve immediately.