This dish is Roman through and through. If you spend time in the Eternal City this pasta is sure to become a good friend as well as some other better known Roman pasta dishes—bucatini all’amatriciana, spaghetti alla cabonara or cacio e pepe. This Roman dish boasts simplicity on a plate using straightforward ingredients as pancetta (guanciale if you live in a city that sells it. Guanciale is the first choice among purists but it is difficult to find and buy in the states), olive oil and pecorino romano.
Ancestor of Amatriciana, rigatoni alla gricia is referred to as amatriciana in bianco, meaning “white amatriciana” since it is made without tomatoes.
It is said that this recipe first became popular in Rome over the 19th century and early 20th century. It is mostly prepared in central Italy, its birthplace, but now we share for America to also enjoy.