Recipe for Pasta alla gricia: The Roman classic, reinterpreted

If you are in Rome, do as the Romans do – and order pasta! The Cacio e pepe, pasta with cheese and pepper, is the simplest option. If pork cheek is added, they are called “all gricia”, with an egg they become carbonara and with tomatoes they become amatriciana. All of these dishes build on each other.

But sometimes you can do it differently than the Romans. After all, it’s good for all classics to be modified a bit. The Arabic spice mixture za’atar, for example, which consists of wild thyme, sumac, sesame and salt, evokes completely new flavors in combination with bacon.

Recipe for pasta alla gricia with za’atar

For 4 people:

Ingredients: