Name: Homemade Pasta alla Gricia Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 12 oz rigatoni or spaghetti; 5 oz guanciale, diced; 1 cup Pecorino Romano, finely grated; 1/2 tsp freshly ground black pepper; Salt to taste

Why You’ll Love Homemade Pasta alla Gricia Recipe Recipe

This recipe showcases how just a few quality ingredients can deliver incredible flavor. The crispy guanciale adds a savory, porky crunch, while the Pecorino melts into a creamy sauce that coats every bite of pasta. It’s quick to prepare, requires minimal prep work, and brings the essence of Rome right to your table. Perfect for a cozy dinner or an impressive meal with little effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 oz rigatoni or spaghetti
5 oz guanciale, diced
1 cup Pecorino , finely grated
1/2 tsp freshly ground black pepper
Salt to taste

Directions

Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve about 1 cup of pasta water before draining.
While the pasta cooks, place the diced guanciale in a large skillet over medium heat. Cook until it becomes golden brown and crispy, about 5–7 minutes. Remove from heat.
Add the drained pasta to the skillet with the guanciale and toss to coat in the rendered fat.
Stir in the grated Pecorino and black pepper, adding reserved pasta water a little at a time to create a creamy sauce that clings to the pasta.
Mix thoroughly until the cheese has fully melted and a smooth sauce has formed. Serve immediately.

Servings and timing

This recipe serves 4 people.
Preparation time: 5 minutes
Cooking time: 15 minutes
Total time: 20 minutes

Variations

Swap rigatoni for spaghetti, bucatini, or tonnarelli for a different texture.
Add a pinch of chili flakes for a little heat.
Use if guanciale is unavailable, though the flavor will be milder.
Try blending in a bit of Parmigiano-Reggiano with the Pecorino for a unique twist.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet over medium-low heat with a splash of water to restore the creamy texture. Avoid using the microwave if possible, as it can make the sauce oily or clumpy.

FAQs

What is the origin of Pasta alla Gricia?

Pasta alla Gricia originates from the Lazio region of Italy, especially around Rome. It is considered one of the oldest Roman pasta recipes.

Can I make this recipe with ?

Yes, thick-cut can be used in place of guanciale, though it will change the flavor slightly since guanciale has a richer, more delicate taste.

Is Pecorino essential?

Pecorino is traditional for its sharp and salty profile, but in a pinch, you can use Parmesan or another hard cheese, though it won’t be quite as authentic.

What’s the best pasta shape for alla Gricia?

Rigatoni, spaghetti, or bucatini are the most common choices. They hold the sauce well and offer great texture.

Can I add garlic or onion?

Traditionally, no garlic or onion is added to Pasta alla Gricia. The dish relies on the flavor of the guanciale and cheese.

Why do I need to reserve pasta water?

Pasta water contains starch that helps the cheese melt smoothly and creates a creamy sauce that clings to the noodles.

Is this recipe suitable for vegetarians?

No, since it includes guanciale, which is . You can omit it or use a vegetarian alternative, but it will change the character of the dish.

How do I keep the cheese from clumping?

Make sure the cheese is finely grated, and always add it off the heat while mixing quickly with pasta water to ensure a smooth texture.

Can I make Pasta alla Gricia ahead of time?

It’s best served fresh, but you can prep the guanciale ahead of time and reheat it before adding the pasta.

What is the difference between Gricia, Carbonara, and Amatriciana?

Pasta alla Gricia is the base recipe—just guanciale and Pecorino. Carbonara adds eggs, and Amatriciana includes tomato.

Conclusion

Homemade Pasta alla Gricia is a delicious reminder that sometimes less is more. With just four core ingredients, you can create a dish that’s full of depth, richness, and authentic Italian charm. Whether you’re a seasoned cook or a beginner in the kitchen, this timeless recipe is a must-try.