PASTA ALLA GRICIA by Veruska Anconitano

It is said that the pasta alla gricia is the forerunner of the amatriciana and it’s even more simple to make given the absence of tomato sauce. Exactly as for the amatriciana no garlic or onion are requested to make the pasta alla gricia and you need to use good pork jowl (guanciale) to obtain the best result possible. Some pecorino cheese is the final touch and it will give your pasta a compelling appeal

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