Name: Pasta alla Gricia
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 12 oz rigatoni (340g); 5 oz guanciale, diced (140g); 1 cup Pecorino Romano cheese, finely grated (100g); 1/2 tsp freshly ground black pepper; Salt, to taste

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Pasta alla Gricia is one of the oldest and most iconic dishes from Rome, made with just a handful of simple ingredients that deliver bold flavor. I love how this recipe turns pantry staples like pasta, guanciale, Pecorino cheese, and black pepper into a silky, savory masterpiece. There’s no cream, no garlic, and no unnecessary extras—just authentic Italian comfort in every bite.

Pasta alla Gricia

Ingredients

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

12 oz rigatoni (340g)

5 oz guanciale, diced (140g)

1 cup Pecorino, finely grated (100g)

½ teaspoon freshly ground black pepper

Salt, to taste

Directions

I start by bringing a large pot of salted water to a boil. Then I add the rigatoni and cook it until al dente, following the package instructions. Before draining, I always make sure to reserve about ½ cup of the pasta water.

While the pasta cooks, I heat a large skillet over medium heat and cook the diced guanciale until it’s golden and crispy—usually about 5–7 minutes. Once it’s done, I remove it from the heat.

I add the drained pasta straight into the skillet with the guanciale. A splash of that reserved pasta water helps everything combine smoothly.

Off the heat, I mix in the grated Pecorino and freshly cracked black pepper. I stir vigorously until the cheese melts and creates a creamy sauce. If needed, I add a bit more pasta water to loosen it up.

I serve it hot, and sometimes I like to finish it with an extra sprinkle of cheese and pepper on top.

Servings and timing

This recipe makes 4 servings.

Prep time: 5 minutes

Cooking time: 15 minutes

Total time: 20 minutes

Calories per serving: 490 kcal

Variations

Swap the pasta: I usually use rigatoni, but bucatini or spaghetti also work well. The sauce clings nicely to long or tubular shapes.

Pancetta instead of guanciale: If I can’t find guanciale, pancetta makes a solid substitute. The flavor won’t be exactly the same, but it still gives a nice salty richness.

Add a kick: Sometimes I like to add a pinch of red pepper flakes for a little heat.

Vegetarian version: For a meat-free twist, I sauté mushrooms in olive oil and use them in place of guanciale, though it's not traditional.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of water and warm it over low heat on the stovetop while stirring constantly. Microwaving works too, but I always mix in a bit of water first to keep the sauce from drying out.

FAQs

What is guanciale, and can I substitute it?

Guanciale is cured pork cheek, and it has a rich, fatty flavor that’s key to traditional Pasta alla Gricia. When I can’t find it, I use pancetta or even thick-cut bacon in a pinch, but the taste won’t be quite as authentic.

Why isn’t there any cream in this pasta?

The creamy texture comes naturally from the cheese and the starchy pasta water. I love that I don’t need to add any cream—this is how it’s done in Rome!

Can I use Parmesan instead of Pecorino?

Parmesan is milder and less salty than Pecorino, so the flavor will change. If I substitute, I usually add a bit more salt and black pepper to balance things out.

Is this dish very salty?

It can be, since both guanciale and Pecorino are salty. I usually go light on the salt in the pasta water and taste everything before adding extra at the end.

What wine goes well with Pasta alla Gricia?

I like to pair this dish with a crisp white wine like a Pinot Grigio or a dry Italian white. The acidity helps cut through the richness of the cheese and guanciale.

Conclusion

Pasta alla Gricia proves that a few quality ingredients can create something truly special. It’s quick, deeply satisfying, and packed with bold Roman flavor. Whether I’m cooking for myself or serving guests, it always hits the spot—and it reminds me why Italian cooking is all about simplicity done right.

📖 Recipe:

Pasta alla Gricia

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Author: Cheryl
Total Time: 20 minutes
Yield: 4 servings
Diet: Halal

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Description

Pasta alla Gricia is a classic Roman pasta dish made with just a few high-quality ingredients: pasta, guanciale, Pecorino Romano, and black pepper. This quick and comforting recipe creates a creamy, savory sauce without the need for cream or butter.

Ingredients

12 oz rigatoni (340g)

5 oz guanciale, diced (140g)

1 cup Pecorino Romano cheese, finely grated (100g)

½ tsp freshly ground black pepper

Salt, to taste

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Instructions

Bring a large pot of salted water to a boil. Cook the rigatoni until al dente according to package instructions. Reserve ½ cup of pasta water before draining.
While the pasta cooks, heat a large skillet over medium heat. Add the diced guanciale and cook for 5–7 minutes, or until golden and crispy. Remove from heat.
Add the drained pasta to the skillet with the guanciale. Pour in a splash of reserved pasta water and toss to combine.
Off the heat, add the grated Pecorino and freshly ground black pepper. Stir vigorously until the cheese melts and forms a creamy sauce. Add more pasta water if needed to adjust the consistency.
Serve hot, optionally topped with extra cheese and pepper.