/La Gricia, The Unsung Hero of Primi Piatti Romani

La Gricia, The Unsung Hero of Primi Piatti Romani


The holy trinity of Roman pasta dishes are carbonara (with egg yolk, cured pork jowl, pepper, and pecorino), amatriciana (tomato sauce, cured 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 cured 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.

2016-01-07T14:37:54+00:00 June 25th, 2009|Categories: Pork, Rome & Lazio|18 Comments


  1. JP June 26, 2009 at 4:43 am - Reply

    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!

  2. Marion June 29, 2009 at 5:15 am - Reply

    Deliciousness. I will have all three…At one time…And maybe some garlic bread on the side for a scarpetta.

  3. Katie June 29, 2009 at 1:18 pm - Reply

    @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!

  4. Jim Franzese June 30, 2009 at 1:39 am - Reply

    What a nice suprise……to find “my” La Gricia on Parlafood is an quite an honor.
    I’m not worthy, I’m not worthy

    • Katie July 3, 2009 at 12:06 am - Reply

      Oh you certainly are worthy! The most worth. Ever. Period.

  5. JP June 30, 2009 at 5:40 pm - Reply

    WOW – that would be a very difficult choice to make at Sparita….gricia or cacio e pepe. Might have to order both!

  6. Eleonora May 3, 2010 at 12:47 pm - Reply

    Ever tasted Gricia con le Pere at Il Quinto Quarto?

  7. […] 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 […]

  8. […] baked. The suppli’, which include novel flavors like porchetta with Frascati wine, and gricia (with pecorino, black pepper and guanciale) are well conceived and […]

  9. The Final Word on Armageddon October 12, 2010 at 10:03 pm - Reply

    […] best dishes If a Holy Trinity exists, it would be formed by supplì, pasta cacio e unto (la gricia) and gnocchi di patate all’amatriciana. These three dishes made me see why so many diners […]

  10. […] couple of months ago I was in Volpetti shopping for guanciale and pecorino so I could make spaghetti alla gricia. Yeah, I know August isn’t the best time for a porky pasta dish, but I was craving some. […]

  11. […] you have to order specific things. If you get the suppli’, cacio e unto (essentially la gricia, pictured above), and l’amatricana you won’t want to eat them anywhere else. I would […]

  12. […] diet one week in November, and a general, unrelenting obsession with carbonara, amatriciana and gricia. I thought reflecting on some of the best pork moments of this year might help me cope until I am […]

  13. Maureen Fant December 28, 2010 at 3:50 pm - Reply

    Yo, Katie

    Gricia is my favorite. It’s also the only one of the Gang of Four I’d rather have in a good restaurant than at home made by my own hand. It’s sometimes called l’amatriciana in bianco, since it logically antedates the arrival of canned tomatoes in the mountainous northeast corner of Lazio.

    It used to be practically unknown on Roman menus except the most hard-core traditional, such as Checchino, but in the last few years has been enjoying popularity previously reserved for carbonara and, a few years ago, cacio e pepe. I am guessing a lot of people are tired of being told to skip the pork fat.

  14. Katie January 2, 2011 at 3:22 am - Reply

    @ eleonora no never! how is it?

    @maureen i am fully obsessed with gricia. Checchino used to be my go-to spot but i recently had the dish at L’Arcangelo, where the dish is called cacio e unto and it was a cut above. happy new year!

  15. […] cacio e pepe, which was tossed tableside, received high marks. I was less excited by my gricia, which was adequate, but nothing special. The guanciale was suspiciously lacking in fattiness. Was […]

  16. david September 8, 2011 at 11:08 pm - Reply

    best gricia in rome is without a doubt at Da Gigietto at portico d’ottavia in the ghetto. at least this is what romans think and I can verify.

    • Katie September 8, 2011 at 11:38 pm - Reply

      hmmm…i respectfully disagree. im sure in a survey of romans interested in food, da Giggetto wouldn’t actually come up in the conversation. in fact, the place has the reputation amongst food savvy romans as a certified tourist trap. ive got a pretty strong opinion about this place if you couldnt tell and trust me it is shared;)

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