La Gricia, The Unsung Hero of Primi Piatti Romani

Written by Katie Parla on June 25, 2009

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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.

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