Pasta alla gricia

Pasta alla Gricia is considered the ancestor of Amatriciana, sharing the use of Guanciale and Pecorino Romano. Unlike the original Amatriciana, it doesn't involve tomato sauce, as it might predate its introduction in Europe. It is said that the Gricia recipe was invented by shepherds in Lazio who, with the few ingredients they had, prepared a dish as simple as it was substantial. A perfectly made pasta alla Gricia should be creamy and flavorful with only the aid of cheese and cooking water: we chose Rigatoni to gather this delightful dressing, but a long format like Bucatini or Tonnarelli would also be perfect!