Spaghetti alla Gricia

The Italian region of Lazio (which is the region around Rome) has some of the best simple pasta dishes: Spaghetti alla Carbonara, Spaghetti Cacio e Pepe, Spaghetti all’Amatriciana, and Spaghetti alla Gricia. The ingredients that all of them have in common are spaghetti, pecorino romano cheese, and freshly ground black pepper. Three of them have guanciale, two of them use the pasta cooking water, one has eggs, and one has tomatoes.

I had not blogged about alla Gricia yet, which is also known as Amatriciana ‘in Bianco’ because it is the same as Amatriciana but without the tomatoes. The recipe for alla Gricia is very simple: spaghetti, guanciale, pecorino romano, salt, and black pepper. It is not only very simple but also very tasty! Continue reading “Spaghetti alla Gricia”

Spaghetti all’Amatriciana

The pasta sauce “Amatriciana” comes from the town of Amatrice, on the border of Lazio and Abruzzo. In Amatrice they serve it over spaghetti, and that’s what I have done. This dish has been taken over by the Romans, and they serve it over bucatini (thick hollow spaghetti). The original version is now called Spaghetti alla Gricia or all’Amatriciana bianca (white Amatriciana) and does not have tomatoes, because tomatoes were not available in Italy (or anywhere else in Europe) before they were imported from the Americas. The original Amatriciana or Gricia calls for guanciale (cured pork jowl), but that is … Continue reading Spaghetti all’Amatriciana