Best Pasta alla Gricia in Rome
Pasta alla Gricia is the tomato-free ancestor of Amatriciana, made with guanciale, Pecorino Romano, black pepper, and pasta water. Order **"rigatoni alla gricia"** (rigatoni with guanciale and Pecorino) or **"mezze maniche alla gricia"** (short tubes with gricia sauce) if the kitchen offers it. Expect €11-17, and eat it where the guanciale is crisp-edged but not dry because the rendered fat is the sauce. The trap is treating Gricia as plain "cheese pasta with bacon"; if the pork fat, pepper, and Pecorino are not balanced, the dish turns greasy fast.
Pasta alla gricia (Pasta alla Gricia) · say “Pasta alla Gricia” ·
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Why locals care
Pasta alla Gricia is the tomato-free ancestor of Amatriciana, made with guanciale, Pecorino Romano, black pepper, and pasta water. Order **"rigatoni alla gricia"** (rigatoni with guanciale and Pecorino) or **"mezze maniche alla gricia"** (short tubes with gricia sauce) if the kitchen offers it. Expect €11-17, and eat it where the guanciale is crisp-edged but not dry because the rendered fat is the sauce. The trap is treating Gricia as plain "cheese pasta with bacon"; if the pork fat, pepper, and Pecorino are not balanced, the dish turns greasy fast.