Spaghetti alla Gricia is one of the four Roman pastas along with Carbonara, Amatriciana and Cacio e Pepe. The term Gricia was the Roman way of referring to people who were the sellers of common edible foods. Of the four Roman kinds of pasta alla Gricia is most like Cacio e Pepe as the only additional ingredient is Guanciale, otherwise, they are almost identical save for using less pepper and cheese. However, with the addition of Guanciale, the dish is elevated to a different level of taste and texture. As with all kinds of pasta that use very few ingredients, the quality of those ingredients becomes of paramount importance. The results though are worth the extra expense and effort needed to secure those better and somewhat difficult-to-find ingredients. In this video Chef G.S. Argenti shows you exactly how to make Spaghetti alla Gricia flattening your learning curve so you can make this ancient and delicious pasta dish for your friends, family and guests perfectly every time.
