Rome's Culinary Stars: Top 3 Restaurants for Authentic Pasta Alla Gricia

Pasta Alla Gricia, often overshadowed by its more famous cousins Carbonara and Amatriciana, holds a special place in Roman cuisine. Its simplicity, featuring just pasta, guanciale, and pecorino cheese, belies a rich and flavorful experience.

My Top 3 Picks for Pasta Alla Gricia in Rome

Discover where to find the most authentic and delicious Pasta Alla Gricia in Rome.

• Da Felice a Testaccio - This historic restaurant serves a Pasta Alla Gricia that is both traditional and exceptionally flavorful. The guanciale is perfectly crisped, and the cheese is generously grated.
• Flavio al Velavevodetto - Known for its classic Roman dishes, their Pasta Alla Gricia is a harmonious blend of creamy pecorino and savory guanciale, making each bite a delight.
• L'Arcangelo - Offering a slightly modern take on the classic, L'Arcangelo's Pasta Alla Gricia is renowned for its exquisite balance and texture, truly showcasing the chef's expertise.

The History of Pasta Alla Gricia

The origins of Pasta Alla Gricia are as humble as its ingredients. It hails from the town of Griciano in the Lazio region, where shepherds needed meals that were both sustaining and easy to carry. Pasta Alla Gricia, with its durable ingredients like dried pasta, cured pork, and aged cheese, was a perfect solution. This dish is a beautiful example of how necessity can give birth to culinary masterpieces.

Make Pasta Alla Gricia at Home

Can't get to Rome? Bring a taste of it into your kitchen with this simple Pasta Alla Gricia recipe.

• Ingredients: 320g pasta (preferably rigatoni), 150g guanciale, 100g pecorino cheese, black pepper, olive oil.
• Instructions: Cut the guanciale into strips and fry until crisp. Cook the pasta al dente and reserve some pasta water. Combine the pasta with the guanciale, add grated pecorino cheese, a bit of pasta water to create a creamy sauce, and finish with a generous sprinkle of black pepper. Buon appetito!