All around Rome and its region, Lazio, these four recipes are available, and while they are available throughout Italy, they are traditional to Rome. They're all related, and you can think of them as descendants of the simple and venerable Cacio e Pepe.
Here they are, with links to the recipes:
- Pasta Cacio e Pepe, "pasta with cheese and black pepper", is the grandparent of this little family.
- Pasta alla Gricia, "pasta in the Greek style", is the parent, essentially the same thing, with slivers of guanciale and its delicious fat.
- The two beautiful children are:
- Pasta all'Amatriciana, the alla Gricia with crushed tomatoes, lightly cooked.
- Pasta alla Carbonara, the alla Gricia with egg, garlic, and Parmigiano-Reggiano.
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