Authentic Pasta alla Gricia (Roman Classic Recipe)
Known as the “forgotten Roman pasta,” Pasta alla Gricia is a timeless dish made with guanciale, Pecorino Romano, and black pepper. It’s considered the foundation of Carbonara and Amatriciana and is celebrated for its simplicity and bold flavor.
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.”