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
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.
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.
Recipe of Pasta alla gricia
- 200 g spaghetti / boil a little hard
- Free water
- Free salt
- 1 tsp olive oil / optional
- 80 g Guanciale
- 50 ml white wine
- 80 g Pecorino Romano / grated
- Free black pepper
- 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.