The Pasta Atlasof Italy

Lazio / Roman Pasta

Pasta alla Gricia

The guanciale-and-pecorino Roman pasta that feels like the hinge between cacio e pepe, carbonara, and amatriciana.

30 minutes Medium Serves 4 rigatoni

Method

  1. Cut guanciale into batons and render slowly until crisp-edged.
  2. Cook pasta until al dente.
  3. Lift pasta into the guanciale pan with a splash of pasta water.
  4. Toss to emulsify fat and water.
  5. Off heat, add Pecorino and black pepper gradually.
  6. Adjust with pasta water until creamy.
Cook's note: Render guanciale slowly. Burnt pork fat will dominate the whole dish.

Why this dish belongs to Lazio

Gricia is often treated as the tomato-less ancestor or sibling of amatriciana, and it shares the same direct Roman technique.

Read the Lazio pasta history page

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