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Pasta Alla Gricia

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Pasta Alla Gricia is a classic Roman pasta featuring crispy guanciale, sharp Pecorino Romano, and freshly ground black pepper. Starchy pasta water and rendered guanciale fat create a silky, flavorful sauce without tomatoes or cream.

Ingredients

  • Rigatoni, mezze maniche, spaghetti, or tonnarelli
  • Guanciale, cut into strips or small pieces
  • Pecorino Romano cheese, finely grated
  • Freshly ground black pepper
  • Salt, for the pasta water
  • Reserved pasta cooking water

Instructions

  1. Bring a large pot of water to a boil and season lightly with salt, remembering that the guanciale and Pecorino Romano are naturally salty.
  2. Place the guanciale in a large, cool skillet and set it over medium-low heat.
  3. Slowly cook the guanciale until its fat renders and the pieces become golden and crisp.
  4. Remove some of the crispy guanciale and set it aside for serving, leaving the rendered fat in the skillet.
  5. Add the pasta to the boiling water and cook until just shy of al dente.
  6. Before draining, reserve at least 1 cup of the starchy pasta cooking water.
  7. Transfer the pasta directly to the skillet containing the rendered guanciale fat.
  8. Add a small splash of pasta water and toss over low heat until the pasta becomes glossy and finishes cooking.
  9. Remove the skillet from direct heat and let it cool briefly to prevent the cheese from clumping.
  10. Add the finely grated Pecorino Romano gradually while tossing vigorously.
  11. Add additional pasta water a little at a time until the cheese and rendered fat form a smooth, creamy sauce that coats the pasta.
  12. Fold the guanciale back into the pasta, reserving a little for serving.
  13. Season generously with freshly ground black pepper.
  14. Divide among warm bowls and finish with additional Pecorino Romano, black pepper, and crispy guanciale.

Notes

  • Rigatoni and mezze maniche capture plenty of sauce, while spaghetti and tonnarelli provide a traditional long-pasta presentation.
  • Toast the black pepper briefly for a deeper aroma.
  • Add extra Pecorino Romano for a stronger cheese flavor or combine it with Parmesan for a milder variation.
  • Use additional reserved pasta water for a looser, silkier sauce.
  • Remove the skillet from direct heat before adding the cheese to help prevent clumping.
  • Guanciale provides the most traditional flavor; bacon can be substituted but will add a smokier character.
  • Salt the pasta water lightly because guanciale and Pecorino Romano already contribute significant saltiness.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently in a skillet over low heat with a splash of water, tossing frequently to help preserve the sauce.

Nutrition

Find it online: https://thefamilycooking.com/pasta-alla-gricia/