The holy trinity of Roman pasta dishes are carbonara (with egg yolk, smoked pork jowl, pepper, and pecorino), amatriciana (tomato sauce, smoked pork jowl, spicy red peppers, and pecorino) and cacio e pepe (pecorino and black pepper). Often overlooked, but equally divine, is la gricia, made with smoked pork jowl (called guanciale) and pecorino. Think of it as the diet version of carbonara…well may not, but a bit lighter at least, and a good alternative on a hot summer day like today.
Categories: Pork, Rome & Lazio
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July 21st, 2010 at 2:02 pm[...] dishes. Some are seasonal (carciofi alla giudia, pizza con prosciutto e fichi), others less so (spaghetti alla gricia, trippa alla romana), still others could go either way [...]
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where can i get the best “la grica” in roma? it would have to be really really awesome to beat out my favorite roman pasta dish of cacio e pepe served in a shell made of (what else?)pecorino cheese!
June 26th, 2009 at 4:43 amDeliciousness. I will have all three…At one time…And maybe some garlic bread on the side for a scarpetta.
June 29th, 2009 at 5:15 am@JP I love the gricia at Augustarello and at Roma Sparita (the place in Pzza S Cecilia where you had the cacio e pepe in the cheese bow!).
@Marion yes please!
June 29th, 2009 at 1:18 pmKatie~
June 30th, 2009 at 1:39 amWhat a nice suprise……to find “my” La Gricia on Parlafood is an quite an honor.
I’m not worthy, I’m not worthy
Enjoy
WOW – that would be a very difficult choice to make at Sparita….gricia or cacio e pepe. Might have to order both!
June 30th, 2009 at 5:40 pmOh you certainly are worthy! The most worth. Ever. Period.
July 3rd, 2009 at 12:06 amEver tasted Gricia con le Pere at Il Quinto Quarto?
May 3rd, 2010 at 12:47 pm