Spaghetti Alla Gricia

Recipes

Jun 2

THE 4 ROMAN PASTAS
Gricia

Considered the “ancestor” of carbonara and last week’s Amatriciana, Gricia dates back before the introduction of tomatoes in Italy in the 1500s. Like Cacio e Pepe (the original Roman pasta), Gricia was born as a Shepherd’s Dish - utilizing simple and portable ingredients.

It’s name has been credited to the town of Grisciano, home to a large number of Rome’s shepherds. Others connect Gricia to the “Grici”, a group of German and Swiss bakers who were known for enjoying simple meals.

Grassy, cheesy and salty. No short of good twirls in this dish.

Broders’ Alla Gricia Recipe

INGREDIENTS

2 tbsp olive oil
3 tbsp guanciale (pancetta, or block bacon), diced
1/2 tsp. black pepper
1/3 cup pecorino romano
1 lb. spaghetti
1 tbsp. kosher salt (for cooking pasta)
1/2 cup pasta water (you may not need all)

DIRECTIONS

Boil 4 quarts of water (don’t forget to salt your pasta water) - add pasta & cook for package instructions (don’t forget to reserve pasta water before draining, about 1/2 cup)
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add diced guanciale and cook until it begins to brown, about 2 minutes.
Add a large pinch of black pepper, cook until fragrant and guanciale fully browned, about 1-2 minutes.
Turn flame to low, add cooked pasta with a splash of pasta water. Mix vigorously with a wooden spoon.
Add Pecorino Romano and continue to toss until fully coated and texture begins to appear creamy.
Serve and garnish with more Pecorino Romano, black pepper and parsley (optional).

The Four Icons of the Roman Table

The expansion of the Roman Empire brought a boom in trade and cultural diversity to Italy – paving the way for the creation of four iconic dishes that are indisputably part of the Roman Table.

But as the saying goes, Rome wasn’t twirled in a day. These dishes were developed over the course of centuries, even millennia, as Romans were exposed to new imported ingredients, adjusted to changing lifestyles and integrated techniques brought from foreign cultures.

There are four iconic Roman Pastas all connected – playing off each other while holding their own place in the canon of Roman cuisine. Try your hand at cooking up some old world magic.