If you’re looking for a true taste of Rome, Pasta alla Gricia is a must. Often called the forgotten Roman pasta, it’s older than Carbonara and Amatriciana yet just as flavorful. Made with crispy guanciale, sharp Pecorino Romano, and cracked black pepper, this dish proves that the simplest ingredients make the boldest flavors. Quick, authentic, and ready in 30 minutes, Pasta alla Gricia is the Roman pasta recipe you didn’t know you needed.
This post contains affiliate links. If you click through and make a purchase, I may earn a small commission at no extra cost to you.
Thank you for supporting The Amore Life!
The Forgotten Roman Pasta
Pasta alla Gricia dates back to shepherds in the Lazio region, who carried Pecorino Romano, guanciale, and dried pasta as staples. It’s considered one of the four great Roman pastas (alongside Carbonara, Amatriciana, and Cacio e Pepe) and is believed to be the direct ancestor of the other three.
Chefs & Restaurants Celebrating Pasta alla Gricia
Renowned Roman trattorias like Armando al Pantheon and Da Enzo al 29 keep Pasta alla Gricia on their menus as a tribute to tradition. Stanley Tucci highlighted it in Searching for Italy, calling it one of the purest expressions of Roman pasta culture. Chefs like Lidia Bastianich and Giada De Laurentiis have also featured their own versions, helping popularize the dish beyond Rome.
Serving Pasta alla Gricia at Home
Serve this pasta family-style in a rustic bowl, accompanied by a crisp Italian white wine like Frascati or a medium-bodied Chianti. Add an arugula salad and crusty bread for a simple yet authentic Roman dinner.
Elevate Your Dining Experience: Introducing the Sheffield Home Stoneware Flat Pasta Bowl Set – a complete 4-piece dinnerware set with generous 35oz capacity in each bowl.
Ready to master one of Rome’s most underrated pastas? Try this Pasta alla Gricia recipe tonight and taste why simplicity never goes out of style.
Authentic Pasta alla Gricia (Roman Classic Recipe)
Equipment
- Large pot for boiling pasta
- Large sauté pan
- Tongs
- Wooden spoon
- Cheese grater
Ingredients
- 1 package Spaghetti Most use rigatoni but anything can work
- 5 oz Guanciale, cut into strips I might use more than 5oz 🙂
- 1 cup Pecorino Romano cheese finely grated
- 1-2 tsp Fresh ground black pepper
- 1 tbsp Olive oil optional
- Salt for water
Instructions
- Cook the pasta – Bring a large pot of salted water to a boil. Add pasta and cook until just shy of al dente. Reserve 1 cup of pasta water.
- Render guanciale – In a large sauté pan over medium heat, cook guanciale until crispy on the edges and the fat has rendered, about 5–7 minutes. Do not drain the fat — it’s the flavor base.
- Create the sauce – Add a small splash of reserved pasta water to the pan with guanciale to emulsify the fat. Reduce heat to low.
- Toss pasta – Add drained pasta to the pan and toss until well coated with guanciale and rendered fat.
- Add Pecorino & pepper – Remove from direct heat. Quickly stir in Pecorino Romano and black pepper, tossing with additional pasta water as needed to form a creamy sauce that clings to the pasta.
- Serve – Plate immediately, topping with more Pecorino and cracked black pepper.
Notes
- Authentic versions only use guanciale, Pecorino Romano, and black pepper. Avoid pancetta or Parmesan if possible.
- The secret is using starchy pasta water to create a creamy emulsion with the cheese and rendered guanciale fat.
- This dish is often referred to as the “ancestor of Carbonara.”