Description
Pasta alla Gricia is a traditional pasta dish made with guanciale, Pecorino , black pepper, and pasta. Known for its simplicity and rich flavor, it’s considered the base of other iconic Roman pastas like Carbonara and Amatriciana.
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
Instructions
- 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 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 Romano 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.
Notes
- Use guanciale for the most authentic flavor, but pancetta or thick-cut bacon can be substituted if needed.
- Reserve pasta water is crucial for making a creamy, emulsified sauce.
- Best served immediately, but leftovers can be stored in the fridge for up to 3 days.
- To reheat, use a skillet with a splash of water to restore the sauce’s texture.
- No garlic or onion is used in the traditional recipe.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 1g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 55mg
