Pasta alla Gricia

Name: Pasta alla Gricia
Yield: serves 4
Ingredients: 6 ounces salt pork, minced; 1 large yellow onion, peeled and finely minced; 1 small, dried red chile pepper, crushed, or 1/3 to 1/2 teaspoon dried chile flakes; Coarse sea salt; 12 ounces bucatini or other dried string pasta; 2 cups just-grated pecorino; Freshly cracked pepper

January 24, 2012

From the somber mountain village of Amatrice in the Abruzzo—one of the areas from which have emigrated, to other regions of Italy and throughout the world, many cooks and chefs—was born the famous pasta all’ Amatriciana, prepared faithfully by the pilgrim cooks wherever they go. One evening in Rome, an Abruzzese cook asked if he might offer a different pasta to us, the one most nostalgic for him. What he presented was, indeed, pasta all’ Amatriciana, simply made without tomatoes. In dialect, its name contracts into gricia.

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