With bucatini, spaghetti or rigatoni, la pasta alla gricia today it is one of the most loved dishes of the traditional Lazio cuisine, along with the most famous recipes of the amatriciana pasta, of the pasta with cheese and pepper and of pasta carbonara. There Salt & Pepper recipe it is the original one: a very tasty dish loved above all by those who appreciate strong and decisive flavors. A first quick to prepare and simple appearance, made only with very few ingredients but which hides pitfalls and requires a fair knowledge of tradition and basic kitchen techniques. The seasoning is in fact composed only of guanciale, pecorino romano and pepper, which must be well balanced in order to give the dish flavor but also creaminess.

The roots of the traditional pasta alla gricia they are intertwined with the history of the shepherds of Amatrice who, once upon a time, used it as a single meal, when the tomato was still unknown. For this reason it is considered the dish from which the amatriciana originated and that many, in fact, call theamatriciana in white. Today it is a perfect first course for a quick meal with family or friends or for those who don't have much time to devote to cooking but don't want to miss out on a good pasta dish!

You have the right ingredients for the house pasta alla gricia? Choose to prepare it with this one Salt & Pepper recipe, in just a few steps, yours pasta alla gricia will be able to conquer even the most traditional Lazio!

2) Cook pasta and seasoning. Put the pillow in one cooking pan preferably iron or non-stick and fry over low heat, so that it becomes crisp. Meanwhile, cook the pasta in plenty of boiling salted water.

3) Complete and serve. Drain the pasta al dente, leaving it slightly moist and keeping 1-2 ladles of cooking water aside, and immediately transfer it to the pan with the pillow. Blow up quickly, dust with the pecorino cheese and add a few spoonfuls of pasta cooking water, if necessary. Dusts the gray pasta with a generous mince of pepper and serve immediately on the table.