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Pasta alla gricia with crispy guanciale on a plate.

Authentic Pasta alla Gricia (Classic Roman Recipe)

Allie Hagerty
Fall in love with Pasta alla Gricia, a Roman classic with a modern twist. Crispy guanciale, Pecorino Romano, and black pepper create a rich and satisfying pasta dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Pasta
Servings 4 servings

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 ½ cups of starchy pasta water before draining.

Cook the Guanciale

  • In a large skillet over medium heat, add 12 ounces of guanciale.
  • Cook for 6–8 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 ¾ cup of the reserved pasta water.
  • Toss the pasta well to coat it in the guanciale fat and toasted pepper, letting it simmer for 1–2 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, 1–2 tablespoons at a time, until the sauce is creamy and coats the pasta.

Serve

  • Fold the crispy guanciale back into the pasta, ensuring it’s 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 water—salty 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.

Nutrition Facts

Calories: 1126kcalCarbohydrates: 86gProtein: 32gFat: 72gSaturated Fat: 29gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 117mgSodium: 1036mgPotassium: 281mgFiber: 4gSugar: 3gVitamin A: 106IUCalcium: 292mgIron: 2mg
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