The dough gricia is one of the most famous dishes of the cuisine of Lazio, considered the ancestor of the Amatriciana pasta.
In common with the recipe dell’amatriciana fact is the use of bacon, pecorino romano and pepper, on the other hand differs for the tomato absent in the dough gricia because its origin is even prior to the importation of tomato in Europe
Ingredients for 4 people:
150 grams of pork cheek,
100 g of grated pecorino romano,
salt and black pepper
Half onion, if you like
Cut the bacon into strips.
Pour three tablespoons of oil in a nonstick skillet.
Fry the bacon over low heat, without letting it dry out too much.
The sauce Gricia is indicated for spaghetti, which, drained al dente, go stir-frying pan, over high heat for a couple of minutes along with the pillow and the grated cheese.
If necessary, soften the sauce with a few tablespoons of the pasta cooking water.
At the end of preparation, add grated pecorino cheese and a good sprinkling of black pepper, freshly ground.