Recipes › Pasta › Pasta Alla Gricia Recipe

Pasta Alla Gricia Recipe

Recipe by Pedro M. A. Neves

Pasta alla gricia is a classic Roman pasta dish that represents the foundation of Roman cuisine, predating the more widely known carbonara. This simple yet elegant preparation combines guanciale, Pecorino Romano cheese, and black pepper in a sauce that clings perfectly to tonnarelli or spaghetti, delivering authentic Roman flavor with minimal ingredients.

Ingredients

• 200 g guanciale, cut into small cubes (about 7 oz)
• 400 g tonnarelli or spaghetti (about 14 oz)
• 150 g Pecorino Romano cheese, finely grated (about 5 oz)
• 2 teaspoons freshly ground black pepper
• 2 liters water for pasta
• 10 g sea salt for pasta water (about 2 teaspoons)

Instructions

1. Bring 2 liters of water to a rolling boil in a large pot. Add 10 grams of sea salt and stir until dissolved.

2. While water heats, cut guanciale into small cubes approximately 1 cm on each side. Reserve any rendered fat that accumulates.

3. Place guanciale cubes in a large skillet over medium heat. Cook for 8-10 minutes, stirring occasionally, until the fat renders and the edges become crispy and golden brown.

4. Once guanciale is crispy, remove the skillet from heat and set aside, keeping the fat and meat in the pan.

5. Add tonnarelli to the boiling salted water and cook according to package directions, typically 8-10 minutes, until al dente. Reserve 240 ml (1 cup) of pasta water before draining.

6. Add the drained hot pasta directly to the skillet with guanciale and its fat.

7. Remove skillet from heat and allow to cool for 30 seconds, then add 120 ml (½ cup) of reserved pasta water and stir gently.

8. Add the freshly ground black pepper and stir to combine thoroughly.

9. Add the grated Pecorino Romano cheese in two additions, tossing gently after each addition until the cheese is fully incorporated and creates a creamy sauce. Add more pasta water if needed to achieve desired consistency.

10. Divide pasta among four warm bowls and serve immediately, garnishing with additional grated Pecorino Romano and freshly ground black pepper if desired.

Substitutions

• Substitute guanciale with pancetta if guanciale is unavailable, though the flavor will be less authentic and more mild
• Replace Pecorino Romano with Parmigiano-Reggiano for a slightly sweeter, less sharp cheese alternative
• Use spaghetti in place of tonnarelli for a more widely available pasta shape with similar thickness

Tips

• Work quickly after adding cheese to prevent curdling—keep the pan off direct heat and use residual warmth to create the sauce
• Reserve sufficient pasta water before draining; the starch in the water helps emulsify the sauce and prevents dryness
• Authentic gricia uses only guanciale, cheese, and pepper—avoid adding cream or eggs, which are additions from other Roman pastas

Pasta alla gricia hails from Rome and is believed to be an older precursor to carbonara, likely deriving its name from the Grici family of Roman grocers or from the German 'grecci' (grain merchants) who influenced the dish. It represents peasant Roman cooking at its finest, using preserved pork and dried cheese that were storable ingredients for working-class Romans.

You might also like

Pasta Allamatriciana Recipe

35 min · Pasta

Pasta Bakes Recipe

55 min · Pasta

Pasta Carcione Recipe

65 min · Pasta

Pasta E Ceci Recipe

50 min · Pasta