Tonnarelli alla gricia
Guanciale · pecorino · black pepper
Via Marghera 37 · Roma Termini
Gricia
near Termini.
Guanciale, pecorino and black pepper, no tomato and no egg: gricia is the least famous of Rome’s pastas and the one Romans love most. At La Lupa it comes with tonnarelli, a short walk from Termini.
TonnarelliGuanciale · pecorino · black pepper
Via Marghera 37Via Marsala side of Termini
Every dayKitchen 12:00–23:00
The “white amatriciana”.
Gricia is often called “white amatriciana”: the same base of guanciale and pecorino, but without tomato. According to the most common story the name comes from Grisciano, a village near Amatrice. Browned guanciale brings fat and crunch, pecorino and pasta water make the cream, black pepper finishes it.
At La Lupa gricia is made with tonnarelli, the long square-cut pasta also used for the cacio e pepe.
Rome’s four pastas.
Gricia, cacio e pepe, carbonara and amatriciana are one family: cacio e pepe is the base, gricia adds guanciale, carbonara adds egg, amatriciana adds tomato. All four are on La Lupa’s menu: ordering two to share is the quickest way to taste the difference.
Tonnarelli cacio e pepe
Pecorino · black pepper
Rigatoni alla carbonara
Guanciale · pecorino · egg
Bucatini all’amatriciana
Guanciale · tomato · pecorino
Before you visit
What is in the gricia?
On La Lupa’s menu: tonnarelli, guanciale, pecorino and black pepper.
How is it different from carbonara?
Carbonara adds egg; gricia is just guanciale, pecorino and pepper.
Is gricia in the set menu?
No, the €30 set-menu pasta is carbonara or amatriciana; gricia is ordered à la carte.
Is it vegetarian?
No, it contains guanciale (cured pork cheek). Meat-free pastas include cacio e pepe and porcini fettuccine.