Would you rather....? Gricia vs. Amatriciana 🍝
How to make Pasta alla Gricia. Original Recipe. Pasta alla Gricia is one of the most famous dishes of Lazio cuisine based on Guanciale, pecorino and pepper. If you like carbonara and cacio e pepe, this is a combination of the two, without the eggs. Pasta alla Gricia is a great first course prepared with few ingredients, but with an absolutely unique flavour. You can use both Spaghetti and Rigatoni that are of excellent quality! A quick and easy pasta, it is perfect to prepare as a daily first course for both lunch and dinner!
Ingredients for 4 persons:
0,7lb/320g of spaghetti.
0,55lb/250g of guanciale.
2,8oz/80g of pecorino.
Salt.
Black pepper.
Method:
Cook the spaghetti in plenty of salted water.
Grate the pecorino. Cut the guanciale and fry it in a pan. Set it aside, remove some fat from the pan, blend the rest with the wine, let it evaporate and add a ladle of cooking water.
Halfway through cooking, drain the spaghetti in the pan and finish cooking with cooking water.
Turn off the stove, add the pecorino, cooking water and stir. Add the guanciale and stir again. To finish a generous grating of pepper.
Serve with plenty of guanciale and black pepper.
05:04 SPAGHETTONI all'AMATRICIANA!!!
Ingredients for 4 people:
0,9lb/400g of spaghettoni.
0,9lb/400g of peeled tomatoes.
4,5oz/125g of guanciale.
3oz/75g of pecorino romano.
1fl.oz/30ml of dry white whine.
1 dried chilli.
1 bunch of herbs (I used thyme, oregano and marjoram).
Extra virgin olive oil.
Salt.
Pepper.
Method:
Cut the guanciale into strips and brown it in a pan; add the wine, let it evaporate, and drain the guanciale on absorbent paper. Add the peeled tomatoes, the bunch of herbs, the chilli and cook over low heat for about 10 minutes. Cook the spaghetti in plenty of salted water.
Remove herbs, chilli and drain the spaghetti to the pan. Finish cook with 2 ladles of cooking water. Add the guanciale and stir with oil and cooking water. Serve the spaghetti with plenty of guanciale and grated pecorino.
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