Gricia is a classic Roman dish eaten in the City, but all around Lazio and Umbria too. A wonderful lunch or dinner dish. A great appetiser or main course - it's a quick, simple burst of umami flavour. It's one of four cornerstone Roman pastas; namely (carbonara, amatriciana, gricia, and cacio e pepe)
Like many Italian pasta dishes, the ingredients for Gricia are few, but all are special and bring their unique personality to the final dish. Rendered Guanciale pork is the main flavour along with sharp, salty Pecorino Romano. Gricia is very similar to a carbonara sauce - the only difference being where carbonara uses egg yolk in the sauce for a richer, creamier result, gricia is more humble - no egg, just a little pasta water magic.