Pasta alla gricia is one of the oldest and most flavorful recipes to come out of Rome. You just need four ingredients to make it the authentic way!
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When it comes to traditional Roman pasta powerhouses, pasta alla gricia is kind of like the underdog you can't help but root for.
Cacio e pepe gets all the cool points for its minimalist vibes, carbonara is the ultimate crowd-pleaser with its creamy egg and pancetta combo, and amatriciana steals the show with its bold, tomatoey punch. Meanwhile, gricia just hangs back, quietly waiting for its moment in the spotlight.
Nevertheless, this classic Roman dish is a love letter to simple pasta done right. The sauce is made with three ingredients: guanciale, which is cured pork jowl; salty, nutty Pecorino Romano cheese; and black pepper. This is called perfection in my book!
Traditionally, you'd toss this sauce with spaghetti or rigatoni, but any pasta with nooks and crannies to catch that glorious sauce will do. I made it with mezzi rigatoni, and it was lush!
Why you’ll love pasta alla gricia
- Think of it as the lovechild of carbonara and amatriciana – minus the eggs and tomatoes. Its understated simplicity is exactly what makes gricia so darn delicious.
- The crispy guanciale and creamy Pecorino sauce is a flavor combo that'll have you going back for seconds.
- It's pure comfort food, and it’s ready in under 30 minutes.
What you’ll need
Guanciale — this is what gives this dish its signature rich, porky flavor, so try to find the good stuff if you can.
However, since guanciale is not always easy to find, pancetta would be a decent substitute. It won't have that exact same intensity, but it'll still be delicious.
Pecorino Romano — This salty, sheep's milk cheese is what makes pasta alla gricia truly special.
If you can't find it, Parmesan is your next best bet. Just remember, Parmesan is less salty, so you might need to adjust the seasoning at the end.
Pasta — Rigatoni is the classic choice, with all those nooks and crannies to catch the sauce. But any short pasta with some texture will do the trick – penne, mezze rigatoni, even shells!
Black pepper — Freshly ground is best here, and don't be shy with it!
Pro tip
Save some of the crispy guanciale bits to sprinkle on top for some extra texture.
How to make pasta alla Gricia
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Cook the pasta for 3 minutes less than the package directions and reserve pasta water before draining.
Crisp the guanciale in a skillet, then set aside.
Bloom pepper in fat, add some pasta water and toss in pasta until al dente. Add half the pecorino, toss to create an emulsion, and turn off the heat.
Add the guanciale and remaining pecorino, toss, and adjust with pasta water if needed. Serve with pepper and more pecorino.
Recipe tips and notes for the best pasta alla gricia
- Don’t forget to reserve the pasta water! Save about 2 cups of starchy goodness straight from the pasta pot before draining. It's not just for thinning out the sauce – that starch helps create a luxuriously creamy texture.
- Since both guanciale and Pecorino Romano are salty, it's a good idea to go a little lighter on the salt when cooking your pasta. You can always add a pinch more later if needed.
- This dish is best enjoyed fresh when the pasta is still perfectly al dente and the sauce is creamy.
- Garnish with extra Pecorino and a final crack of black pepper. It adds another layer of flavor right before serving.
What to serve with pasta alla gricia
Pasta alla gricia is a complete meal that doesn’t need any extras. The only thing that beautifully complements the guanciale and Pecorino cheese flavors is a medium-bodied red wine, like a Chianti or Montepulciano d'Abruzzo.
If you’ve tried this pasta alla gricia recipe, please rate it and leave a comment below! I’d love to hear how it turned out.
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Pasta alla Gricia
Ingredients
- 12 ounces (350 g) rigatoni
- 9 ounces (250 g) guanciale, cubed or cut into strips
- ½ cup (50 g) Pecorino Romano, freshly grated
- Freshly ground black pepper to taste
Instructions
- Bring a large pot of water to a boil and salt it generously. Cook the pasta 3 minutes less than recommended on the package (it will finish cooking in the sauce). Reserve about 2 cups of the starchy pasta water before draining the pasta.12 ounces rigatoni
- While the pasta is cooking, heat a large non-stick skillet over medium heat. There’s no need to add any oil, as the guanciale will render its own fat.
- Add the guanciale to the hot skillet and cook until crispy and golden brown. Stir occasionally to ensure it cooks evenly.9 ounces guanciale
- Once the guanciale is crispy, remove it from the skillet with a slotted spoon and set aside.
- Grind some black pepper directly into the skillet with the fat and allow it to bloom for 30 seconds. Next, stir in ½ cup of the reserved pasta water.
- Add the drained pasta to the skillet and toss continuously for a couple of minutes until the pasta is al dente. Stir in half of the pecorino and toss well until you have a glazing emulsion on the pasta. Add more pasta water as needed if it looks too dry. Turn off the heat.½ cup Pecorino Romano
- Return the cooked guanciale to the pan together with the rest of the pecorino and toss until the cheese has melted. Add a splash of pasta water if needed to obtain a glossy sauce.
- Serve immediately with extra freshly ground black pepper and more grated Pecorino Romano.Freshly ground black pepper to taste
Video
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
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