Pasta alla Gricia: The Timeless Roman Classic That Predates Carbonara

Pasta alla Gricia is one of the oldest and most beloved dishes in Roman cuisine. In fact, it is the ancestor of both amatriciana and carbonara. Despite its simplicity, this dish offers bold, comforting flavours that celebrate Italy’s culinary roots. In this post, we’ll explore its origins, traditional ingredients, and how you can make it at home. Not to mention, we’ll suggest a few premium Italian products from Bottega Italiana to enhance your experience.

Pasta alla Gricia: A Bit of History

To begin with, pasta alla gricia dates back to ancient times, well before the arrival of tomatoes in Italian cooking. It originated in the Lazio region, especially in the rural areas near Rome. Shepherds made it using ingredients that were easy to transport and preserve. These included dried pasta, cured pork, and hard cheese.

Moreover, the name “Gricia” is said to come from the town of Grisciano, near Amatrice. Others believe it refers to “grici,” a term once used for Roman food vendors from the Alps. Either way, the dish’s simplicity reflects its humble roots.

Key Ingredients

Pasta alla Gricia contains just a few ingredients, yet each plays a crucial role. Here’s what you’ll need:

• Guanciale (cured pork cheek): Rich and fatty, guanciale adds depth and flavour.
• Pecorino Romano: Salty and sharp, this cheese binds the sauce beautifully.
• Black pepper: Freshly ground for a touch of heat and aroma.
• Pasta: Traditionally rigatoni or mezze maniche, though spaghetti works too.

Notably, there’s no garlic, onions, or cream. And certainly no tomatoes.

👉 Tip: You can find authentic Guanciale and Pecorino Romano at bottegaitaliana.co.uk.

How to Make Pasta alla Gricia

Serves: 2
Time: 20 minutes

Ingredients:

• 200g pasta (rigatoni or spaghetti)
• 100g guanciale, cut into strips
• 50g Pecorino Romano, finely grated
• Freshly cracked black pepper

Instructions:

1. Cook the pasta in salted water until just before al dente.
2. Meanwhile, place the guanciale in a cold pan. Slowly render the fat over medium heat until crispy. This may take about 8–10 minutes.
3. Add a ladle of pasta water to the pan to create an emulsion with the fat.
4. Drain the pasta, then add it to the pan. Toss well to coat.
5. Remove from heat, then add the Pecorino and pepper. Mix vigorously until creamy.
6. Serve immediately, with extra Pecorino and pepper on top.

🔥 To emphasize: Timing is everything. Remove from heat before adding the cheese to avoid clumping.

Wine Pairing & Serving Tips

Pasta alla Gricia is rich and savoury. Therefore, it pairs beautifully with dry white wines like Frascati Superiore DOCG, or even a light red like Chianti Classico.

Also, serve it with a slice of rustic Italian bread. It helps soak up every drop of that luscious, cheesy sauce.

Pasta alla Gricia: Regional Variations

Though the original recipe is consistent, small tweaks exist. Some Romans add a touch of pasta water with cheese to get the sauce even creamier. Others prefer tonnarelli pasta, which grips the sauce better.

Furthermore, Pasta alla Gricia is often seen as the “middle child” between Cacio e Pepe and Amatriciana. It contains the cheese and pepper of the former, and the guanciale that later appears with tomatoes in the latter.

Shop the Essentials

At Bottega Italiana, we carry a curated selection of products to recreate this dish the traditional way. Explore our:

• 🧀 Pecorino Romano DOP
• 🐷 Guanciale
• 🍝 Artisanal Pasta

With these ingredients, you’ll bring the taste of Rome right into your kitchen.

In Conclusion

Pasta alla Gricia is proof that less is more. With just a handful of ingredients, it delivers flavour, history, and heart. Above all, it reminds us of the beauty of simplicity in Italian cooking.

Have you ever tried Pasta alla Gricia at home or in Rome?