Original Bucatini alla Gricia Recipe is a very ancient dish that predates the Amatriciana. Amatrice, unfortunately known for the earthquake, is the homeland of this recipe. This dish was consumed by Lazio shepherds who, while grazing, carried guanciale, pecorino, black pepper, and dry pasta with them. Later, tomato was added to the recipe. The preparation is very quick and simple. You must absolutely use guanciale and not pancetta, as it would dry out and change the taste. The same goes for the pecorino, which should be from Amatrice, much more delicate than Roman pecorino.
Recipe from 05/20/2017 updated
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Lazio
- Seasonality: All Seasons
- Energy 768.45 (Kcal)
- Carbohydrates 24.54 (g) of which sugars 0.45 (g)
- Proteins 17.97 (g)
- Fat 65.80 (g) of which saturated 26.23 (g)of which unsaturated 31.11 (g)
- Fibers 1.44 (g)
- Sodium 2,364.35 (mg)
Indicative values for a portion of 275 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5.5 oz bucatini
- 5.3 oz guanciale
- 2.8 oz pecorino romano
- to taste black pepper
Tools
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- Kitchen Scale
- Frying Pan
- Cutting Board
- Knife
- Small Bowl
Steps
Cut the guanciale into strips and let it brown well in a pan. Once it colors, drain it and keep it warm in a bowl. Bring a pot of water to a boil, salt it, and cook the bucatini until al dente.
Meanwhile, prepare the pecorino cream by pouring a few tablespoons of pasta cooking water over the cheese and mixing well. Once the bucatini are al dente, drain and pour them into the hot pan where the guanciale fat remains. Mix well and add the guanciale. Pour in the pecorino cream, ground pepper, and combine by tossing the pan with the heat off. Do not add salt. Once on the plates, add more pecorino and pepper if desired.
FAQ
What is the difference between Carbonara and Gricia?
The main difference between Gricia and Carbonara is the presence of eggs in Carbonara, which are absent in Gricia.
