Authentic Pasta alla Gricia (Classic Roman Recipe)
Move over, cacio e pepeโPasta alla Gricia is the unsung hero of Roman cuisine that deserves a top spot in your pasta repertoire. This simple yet scrumptious dish, hailing from the Lazio region, is all about humble ingredients turned gourmet: crispy guanciale, salty Pecorino Romano, and a twist of black pepper, creating a creamy sauce without a drop of cream. It’s the perfect combination of indulgence and ease, making it a great recipe for home cooks who crave the flavors of classic Roman pastas.

I love traditional pastas, and especially anything with guanciale! If you love the salty flavor of guanciale, you’ll love my rigatoni carbonara and pumpkin carbonara! And as far as pasta dishes go, well, I have tons! from Tagliatelle al Ragu to Pistachio Pasta, Short Rib Ragu, Pumpkin Bolognese, and more! You’ll find plenty of pasta recipes on my site, as well as other dishes to serve with them. Don’t forget to wash your meal down with a refreshing aperol spritz or limoncello spritz, too!ย
The four Roman pastasโCacio e Pepe, Carbonara, Amatriciana, and Griciaโare the cornerstone of Roman cuisine, each showcasing the magic of simple ingredients. Cacio e Pepe, meaning “cheese and pepper,” is the most minimal, with just Pecorino Romano and black pepper creating a creamy, luxurious sauce. Carbonara adds richness with eggs and guanciale, while Amatriciana brings a touch of acidity with tomato sauce, balancing the salty pork and cheese.ย
Gricia, the original recipe and precursor to the others, features only guanciale, Pecorino Romano, and black pepper, proving that with the right ingredients, simplicity can be absolutely sublime. These iconic pasta dishes are a celebration of Italian cooking and the famous pastas of Rome!
This classic pasta dish is a must-try for anyone who loves the delicious flavors of Italian cookingโsimple, satisfying, and downright irresistible. I know you will love this dish, and your entire family will, too! Buon appetite!

Why Youโll Love This Recipe
- Effortlessly Elegant: Made with just a handful of simple ingredients, this dish transforms everyday staples into something truly special.
- Authentic and Flavorful: With crispy guanciale and tangy Pecorino Romano, itโs a true taste of the famous pastas of Rome without needing to book a flight.
- Foolproof and Fast: Using step-by-step instructions, even novice cooks can master this classic Roman pasta recipe in under 30 minutes.
Ingredients

- Guanciale (Pork Jowl): The star of the show, this cured pork cheek melts into a rich, flavorful fat that forms the base of the sauce. Look for it at an Italian market for authenticity, but pancetta can work in a pinch.
- Pecorino Romano Cheese: This tangy cheese is a key ingredient, delivering the signature salty flavor. For best results, use freshly grated Pecorino Romano.
- Pasta: Use a short pasta like rigatoni or mezze maniche to capture the creamy sauce in every bite, or try spaghetti alla gricia for a more traditional feel.
- Black Pepper: Freshly cracked pepper is essential to create the perfect twist of black pepper that ties the dish together.
- Pasta Water: The starchy pasta water is the secret to emulsifying the cheese and guanciale fat into a creamy sauce. Always reserve a ladle of cooking water before draining!
Ingredient Substitutions
- Guanciale Swap: If you canโt find guanciale, opt for pancetta or thick-cut bacon for a similar porky flavor.
- Cheese Alternative: For a twist, replace Pecorino Romano with Parmigiano Reggiano for a nuttier, less tangy flavor profile.
Ingredient Additions
- White Wine: Deglaze the pan with a splash of white wine after crisping the guanciale for a subtle acidity that balances the pork fat.
- Fresh Herbs: Add a sprinkle of fresh parsley or basil at the end for a pop of color and brightness.
Step by Step Instructions

Cook the Pasta: Fill a large pot with water, season it generously with salt, and bring it to a boil. Add 1 pound of pasta and cook until just shy of al dente, following the package instructions. Before draining, reserve 1 ยฝ cups of pasta water, then set the pasta aside.

Cook the Guanciale: In a large skillet over medium heat, add 12 ounces of guanciale. Cook for 6โ8 minutes, stirring occasionally, until the strips are golden brown and crispy. Remove the guanciale with a slotted spoon, leaving the rendered fat in the skillet. Set the guanciale aside.

Toast the Pepper: Lower the heat to medium-low and add 1 teaspoon of freshly cracked black pepper to the skillet with the guanciale fat. Toast the pepper for about 30 seconds, letting it release its aroma.
Combine Pasta and Sauce: Add the cooked pasta to the skillet with the toasted pepper. Pour in ยพ cup of the reserved pasta water and toss the pasta well to coat it in the fat. Let it simmer for 1โ2 minutes to allow the sauce to thicken slightly.

Incorporate the Cheese: Remove the skillet from the heat. Gradually sprinkle 1 cup of Pecorino Romano cheese over the pasta, tossing vigorously after each addition to create a creamy sauce. If the sauce feels too thick, add more reserved pasta water, 1โ2 tablespoons at a time, until it reaches your desired consistency.

Add the Guanciale and Serve: Fold the crispy guanciale into the pasta, mixing well. Plate the pasta and garnish with extra Pecorino Romano and more freshly cracked black pepper, if desired.

Expert Tips
- Use the Right Heat: Cook the guanciale on medium heat to render the fat slowly and evenly without burning the meat.
- Perfect Cheese Sauce: Toss the pasta off the heat when adding the grated Pecorino to avoid clumping and ensure a silky sauce.
- Salt Wisely: Go easy on the salt when seasoning the pasta waterโsalty Pecorino Romano and guanciale will bring plenty of seasoning.
- Save Your Pasta Water: Use a ladle of pasta cooking water to adjust the consistency of the sauce as needed.

Serving Suggestions
- Wine Pairing: Pair Pasta alla Gricia with a crisp Pinot Grigio or a light, mineral-forward Verdicchio to complement the salty Pecorino Romano and rich guanciale. For red wine lovers, a Chianti Classico offers just enough acidity to cut through the creamy sauce while enhancing the dishโs savory flavors.
- Traditional Style: Serve Pasta alla Gricia as a first course with a side of crusty bread to soak up every last bit of the creamy sauce.
- With Foccacia: Serve this Roman classic with some fresh no-knead focaccia bread!
- With Bruschetta: This would be perfect with a classic tomato bruschetta!
Storage Instructions
- Refrigeration: Store leftovers from this pasta alla gricia recipe in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of reserved pasta water or olive oil to restore the sauce’s creaminess.
Did you try this recipe? Iโd love to see it! Tag @alliehagerty on Instagram and leave a โญ๏ธโญ๏ธโญ๏ธโญ๏ธโญ๏ธ review below!

Authentic Pasta alla Gricia (Classic Roman Recipe)
Equipment
- Large pot
- large skillet
- Slotted Spoon
- Tongs or pasta fork
- Grater
Ingredients
- 12 ounces guanciale sliced into thin strips
- 1 pound pasta rigatoni, bucatini, or spaghetti
- 1 cup Pecorino Romano cheese finely grated
- 1 teaspoon black pepper freshly cracked (or more to taste)
- Salt for pasta water
Instructions
Cook the Pasta
- Fill a large pot with water, season generously with salt, and bring to a boil.
- Add 1 pound of pasta and cook until just shy of al dente, following package instructions.
- Reserve 1 ยฝ cups of starchy pasta water before draining.
Cook the Guanciale
- In a large skillet over medium heat, add 12 ounces of guanciale.
- Cook for 6โ8 minutes, stirring occasionally, until the guanciale is golden brown and crispy.
- Use a slotted spoon to transfer the guanciale to a plate, leaving the rendered fat in the skillet.
Toast the Pepper
- Reduce the heat to medium-low and add 1 teaspoon of freshly cracked black pepper to the skillet.
- Toast the pepper for about 30 seconds, letting its aroma bloom in the guanciale fat.
Combine Pasta and Sauce
- Add the cooked pasta to the skillet, along with ยพ cup of the reserved pasta water.
- Toss the pasta well to coat it in the guanciale fat and toasted pepper, letting it simmer for 1โ2 minutes.
Add the Cheese
- Remove the skillet from the heat. Gradually sprinkle in 1 cup of grated Pecorino Romano cheese, tossing vigorously after each addition.
- Add more reserved pasta water, 1โ2 tablespoons at a time, until the sauce is creamy and coats the pasta.
Serve
- Fold the crispy guanciale back into the pasta, ensuring itโs evenly distributed.
- Plate the pasta and garnish with additional Pecorino Romano cheese and a touch more black pepper, if desired.
Notes
- Use the Right Heat: Cook the guanciale on medium heat to render the fat slowly and evenly without burning the meat.
- Perfect Cheese Sauce: Toss the pasta off the heat when adding the grated Pecorino to avoid clumping and ensure a silky sauce.
- Salt Wisely: Go easy on the salt when seasoning the pasta waterโsalty Pecorino Romano and guanciale will bring plenty of seasoning.
- Save Your Pasta Water: Use a ladle of pasta cooking water to adjust the consistency of the sauce as needed.