Pasta alla gricia
Pasta alla gricia is a traditional Italian dish originating from the region of Lazio. It is considered one of the oldest pasta dishes in Italian cuisine, with its roots tracing back to the shepherds of the Apennine Mountains.
Ingredients[edit | edit source]
The main ingredients of Pasta alla gricia are guanciale (Italian cured pork cheek), Pecorino Romano cheese, black pepper, and pasta. The type of pasta used can vary, but traditionally, rigatoni is the pasta of choice.
Preparation[edit | edit source]
To prepare Pasta alla gricia, the guanciale is first cut into small pieces and then sautéed until it becomes crispy. The pasta is cooked separately in salted water until it is al dente. The cooked pasta is then combined with the crispy guanciale, and a generous amount of grated Pecorino Romano cheese and black pepper are added. The heat from the pasta and guanciale melts the cheese, creating a creamy sauce without the use of cream or eggs.
Variations[edit | edit source]
While the traditional Pasta alla gricia recipe does not include tomatoes, some variations of the dish add tomato sauce or fresh tomatoes. This version is more commonly known as Pasta all'amatriciana, another popular dish from Lazio.
See also[edit | edit source]
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| Italian cuisine |
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