Alla Gricia

Did you know that pasta alla gricia may have gotten its name from the Roman street food vendors who sold it?

These vendors were called “gricio”, and legend has it that this may have been the inspiration for the name of the pasta. Many claim that it was invented in Lazio, Italy, and like cacio e pepe, was popular among shepherds for it’s simplicity and easily preserved ingredients while on the road.

What else do you know about pasta alla gricia?

Ingredients:

1. 1/3 pounds of pasta (ideally spaghetti or linguine)

2. 1 tbsp of freshly cracked black pepper

3. 1 ½ cups of freshly grated Pecorino Romano (or Parmigiano Reggiano) cheese

4. 1/3 pound of bacon (ideally Guanciale or Pancetta)

Instructions:

1. Cook pasta in salted boiling water 1 minute less to package instructions

2. Once pasta cooked, reserve 1 ½ cups of pasta water and then strain pasta

3. Cook bacon over medium high heat until crispy and drain 2/3 of rendered fat

4. Add the pasta

5. In medium low heat, stir constantly and add the cheese and the pepper

6. Add the pasta water gradually and keep stirring until a sauce is formed

7. Serve with more pepper and cheese on top

Enjoy!