Pasta alla Gricia
Rome, Italy
This classic Roman pasta dish features rigatoni or spaghetti tossed with crispy guanciale and sharp Pecorino Romano cheese. It is widely considered the historical precursor to the Amatriciana, omitting the tomato sauce.
Why locals eat it
Associated with the simple pastoral traditions of the Lazio region, this dish highlights the importance of sheep farming products. It represents one of the foundational 'four classic pasta dishes' of modern Rome.
Local tip
Look for places that serve it with rigatoni, as the ridges catch the emulsified cheese and pork fat sauce perfectly.
Typically made with
Pasta, Guanciale, Pecorino Romano, Black pepper. Recipes vary — always check with the vendor if you have allergies.