Pasta alla Gricia is a traditional Italian dish that originates from the Lazio region, particularly from the city of Rome. It is often considered a precursor to Pasta all'Amatriciana and is known for its simplicity and rich flavors. The main ingredients include guanciale (cured pork cheek), Pecorino Romano cheese, and pasta, typically rigatoni or spaghetti. The dish is prepared by sautéing the guanciale until it becomes crispy, then combining it with cooked pasta and grated Pecorino Romano. The result is a creamy, savory sauce that clings to the pasta, making it a beloved staple in Roman cuisine.