Introducing "Pasta alla Gricia," a dish that originated in the Lazio region of Italy!

Introduction

Pasta alla Gricia is one of the simplest yet most fascinating Italian dishes. Made with just four ingredients, it is known as one of the "four great pastas" that represent Rome. Behind its simplicity lies Italy's rich history and culture, as well as its commitment to the use of ingredients

In this article, we'll explain in detail how to make Pasta alla Gricia to bring out its full potential, the history behind its name, and the characteristics of its ingredients. We'll also introduce tips on how to substitute ingredients that are hard to find in Japan and how to enjoy it at home

What is Pasta alla Gricia?

A simple dish born from the traditions of the Lazio region of Italy

Pasta alla Gricia is a traditional pasta dish that represents the Lazio region of Italy. Although it is not well known in Japan, it is a very beloved dish in Rome and is highly regarded as one of the "Four Great Roman Pastas." Along with the other three, "Amatriciana," "Carbonara," and "Cacio e Pepe," it is an iconic part of Roman cuisine

Unlike carbonara, pasta alla griccia does not use eggs, so it is sometimes called "carbonara without eggs."

Pasta alla Gricia is characterised by its simplicity: just four ingredients—guanciale (cured pork cheek), Pecorino Romano (a salty sheep's milk cheese), black pepper, and pasta—that combine to create an exquisite dish with a rich flavour and smooth texture

The history of Pasta alla Gricia

Two origins of the name

There are several theories about the origin of the name Pasta alla Gricia.
One theory is that it comes from food merchants called "Gricio" in Roman times. They mainly sold preserved foods such as cured meats and cheeses, and Pasta alla Gricia developed as a dish made with these everyday ingredients.

Another theory is that it originated in the village of Grisciano in the Lazio region, near Amatrice, the birthplace of Amatriciana, where a "white Amatriciana" without tomatoes was invented

Material characteristics and selection

About Guanciale

Guanciale, the main ingredient of Pasta alla Gricia, is salted and aged pork cheek. Its rich flavor and rich fat are essential elements of this dish. It can be difficult to find in Japan, but it is increasingly being sold in online shops and import food stores

If you can't get it, you can use the following substitutes:

The Importance of Pecorino Romano

Pecorino Romano is a salty sheep's milk cheese that is essential to this dish. It is sometimes confused with Parmigiano-Reggiano, but the flavor and texture are very different. If you can't find Pecorino Romano in Japan, you can substitute Parmigiano, but we recommend using the real thing as much as possible to get as close to the original flavor as possible

How to make it

Ingredients (for 4 people)

• 200g guanciale (or pancetta, bacon)
• 60g grated Pecorino Romano (or Parmigiano Reggiano if not available)
• Black pepper... appropriate amount
• 300g pasta (tagliatelle, rigatoni, etc.)
• Salt... appropriate amount

DETAILED STEPS

1. Cooking the Guanciale:
   Lightly chill the guanciale in the freezer and cut it into 1cm pieces. Fry it slowly in a frying pan over medium-low heat, rendering out the fat and making it crispy. Then remove it from the frying pan.
2. pepper
   to the remaining fat in the frying pan over low heat to bring out the aroma, creating a flavorful base.
3. pasta
   in plenty of salted water, reserving 1 cup of the cooking water for later use.
4. to emulsify the sauce
   . This will coat the pasta smoothly.
5. finish
   , turn off the heat, add the Pecorino Romano in two batches, and mix well. Finally, sprinkle with black pepper and serve while still warm.

How to Enjoy and Arrange Pasta alla Gricia

Wine pairing

Pasta alla Gricia's simple yet rich flavor makes it a perfect pairing with wine, especially a light white or fruity red

Tips for enjoying Japan

Guanciale is hard to come by in Japan, but you can recreate this dish at home by substituting pancetta or bacon. If you can't get Pecorino Romano, you can also use Parmigiano-Reggiano or Grana Padano

Arrangement with fresh cream

Traditional Pasta alla Gricia features a simple dairy-free sauce, but you can also add heavy cream for a richer, creamier result

In particular, creamy pasta alla griccia is recommended for those who like the creamy carbonara that is familiar in Japan

summary

Pasta alla Gricia is not very well known in Japan, but thanks to its simple ingredients and steps, it can be easily made at home. Use this article as a reference and enjoy the deep flavor of Pasta alla Gricia!