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)
1/2 tsp freshly ground black pepper
Salt, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the rigatoni until al dente according to package instructions. Reserve 1/2 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.
Notes
Bucatini or spaghetti can be used instead of rigatoni.
Pancetta is a good substitute if guanciale is unavailable.
Add a pinch of red pepper flakes for some heat.
For a vegetarian version, sauté mushrooms in olive oil in place of guanciale.
Store leftovers in the fridge for up to 3 days. Reheat with a splash of water on the stovetop or in the microwave.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 490 kcal
- Sugar: 2 g
- Sodium: 640 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 45 mg
