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You are here: Home / Europe / Italy / Pasta alla gricia (Father of Carbonara) / Italy

Pasta alla gricia (Father of Carbonara) / Italy

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Pasta-alla-gricia
Contents hide
1 What kind of dish is this?
2 Name
3 Cacio e pepe
4 Pasta alla gricia
5 Thoughts
6 Recipe of Pasta alla gricia

What kind of dish is this?

This is a dish born in Grisciano in Italy consisting of grated pecorino Romano, black pepper, pasta and guanciale.
This is the addition of guanciale to Cacio e pepe.
This is also known as white amatriciana.
※The Three Greatest Pastas in Rome↓
・Cacio e pepe
・Amatriciana
・Carbonara

Name

Gricia… The place name of the former shepherd’s base, Grisciano.
※There is another theory.

Cacio e pepe

Cacio e pepe is a dish developed by the shepherds during the Roman Empire.
The shepherds carried pecorino Romano, black pepper and pasta, which had good preservation properties.
It is a dish born in that environment.
For more information, see Cacio e pepe.

Pasta alla gricia

In summer, Roman shepherds moved to the plateau around Grisciano in search of enough grass.
The shepherd was making pecorino cheese there, and the villagers were making processed pig food (guanciale).
Shepherds and villagers were bartering for Pecorino cheese and guanciale.
The resulting dish is Pasta alla gricia.

Thoughts

This is a very rich dish.
It’s obvious because it’s a dish that adds pork to Cacio e pepe, where you can enjoy pecorino romano.
Guanciale is harder to obtain and more expensive than a punchetta, and it has a rich taste.
Some people may prefer the one made with pancetta.
Also, I regretted that Cacio e pepe only made 100g, so this time I made it with 200g of spaghetti, which is double.
I am very satisfied.

Pasta-alla-gricia
Pasta-alla-gricia

Recipe of Pasta alla gricia

Local Recipe
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine Italian
Servings 2

Ingredients
  

No.1

  • 200 g spaghetti / boil a little hard
  • Free water
  • Free salt

No.2

  • 1 tsp olive oil / optional
  • 80 g Guanciale
  • 50 ml white wine

No.4

  • 80 g Pecorino Romano / grated
  • Free black pepper

Instructions
 

  • Add water and salt to a pot and boil the spaghetti.
  • Heat the olive oil. Cook Guanciale. Until it turns golden. About 8 minutes. Add white wine. Cook for about 1 minute.
  • Add a small ladle of the pasta cooking water. Cook. Add pasta. Mix well while heating.
  • Turn off the fire. Add Pecorino Romano and black pepper. Mix well.
    Finish.
Keyword cheese, pasta

Filed Under: Italy Tagged With: Cheese, Main Course, Pasta or Noodle, Pork

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This site posts local recipes from around the world, or recipe with some adjustments of mine to it.

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