Gricia
Amatrice/Rome, Lazio
The 'white Amatriciana' — pasta dressed with rendered guanciale, its own fat, Pecorino Romano, and black pepper only. The predecessor of both Amatriciana (with tomato) and Carbonara (with egg), it originated among the shepherds of the Amatrice area who had only guanciale, cheese, and pepper available. The technique is identical to Carbonara but without egg — the Pecorino is emulsified into the guanciale fat and pasta water off-heat to create a loose, creamy sauce without any dairy-based cream. The simplest and most ancient of the Roman pasta canon.