The recipe for Rigatoni alla Gricia is a classic first course of Roman cuisine. It is a simple dish but with an intense flavor, thanks to the use of pork jowl and Roman pecorino cheese. Gricia is considered the ancestor of the more famous Amatriciana, from which it differs by the absence of tomato.
Combine in a pan the oil, lard, pork jowl cut into strips, and chili pepper; remove the jowl as soon as it turns golden and keep it warm
Add chopped garlic and onion to the pan and sauté
Return the jowl to the pan and let it absorb the flavors
Remove from heat
Cook the rigatoni al dente, drain, and dress with the jowl sauce, sprinkle with pecorino, and serve
Pan
Wooden Spoon
Knife
Italia, Lazio
| Energy (kcal) | 412.82 |
| Carbohydrates (g) | 34.89 |
| of which Sugars (g) | 1.75 |
| Fat (g) | 25.96 |
| of which Saturates (g) | 3.33 |
| Protein (g) | 11.44 |
| Fiber (g) | 0.94 |
| Sale (g) | 0.22 |
