😋 In this tutorial, here's how to cook the PASTA ALLA GRICIA recipe in the original version. Quick and easy, with only two ingredients: pecorino and guanciale (bacon). DELICIOUS!!

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Pasta alla gricia is one of the most famous dishes of Lazio cuisine, considered by all to be the ancestor of pasta all'amatriciana. In fact, in common there is the use of guanciale (bacon) and Pecorino romano cheese. #pastaallagricia #pastagricia #gricia

The main difference lies in the use of tomato, which is not present in pasta alla gricia. This is because its origin dates back to before the tomato was imported into Europe.

Pasta alla gricia is said to have been invented by the Lazio shepherds who, with the few ingredients they had available on their return from the pastures, prepared a dish so simple but equally tasty and substantial.

Which pasta to choose for a good dish of Gricia pasta? Spaghetti, bucatini and tonnarelli are good. In this tutorial we have chosen the tonnarelli.

Ladies and gentlemen, the queen of Lazio cuisine! A spectacular PASTA ALLA GRICIA! ❤️


🔥 PREPARATION:
00:00 Introduction to the recipe of Pasta alla Gricia
00:38 Cut the bacon into slices and remove the pepper part. Then cut into strips
02:00 Put the bacon into strips in a saucepan to make it crunchy
04:05 Drop the pasta in salted water brought to a boil
04:32 Raise the bacon when it is crunchy
04:54 Add some white wine to the fat that has released the bacon
05:12 Grate the pecorino cheese by hand
06:00 Put the pasta "al dente" in the pan with the fat from the bacon. Finish cooking by adding a little more water from the pasta and stir
07:03 Season with ground black pepper
07:49 Once cooked, turn off the stove, add the crispy bacon and season with plenty of grated pecorino romano
09:09 Plate up and enjoy this poem! ❤️

🍝 INGREDIENTS:
Tonnarelli
Guanciale
Pecorino cheese
black pepper
White wine
and much, much love!

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