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Traditional Pasta alla Gricia
Pasta alla Gricia is a classic Roman pasta dish made with just guanciale, Pecorino Romano and black pepper. With the right technique, these simple ingredients transform into a silky, savory sauce that coats the pasta beautifully. This easy, step-by-step recipe is packed with expert tips so you can make it perfectly every time, even on your first try.
👥 2 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 5 min🔥 Cook: 15 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- pan
- skillet
- bowl
- whisk
📝 Preparation Steps
1
Bring a large pot of water to a boil and season lightly with salt. Since both the guanciale and Pecorino Romano contain plenty of salt, it’s important not to oversalt the pasta water.
guanciale (cut into short strips or small cubes)4 ounces
2
Add the guanciale to a cold, large skillet in a single layer while the pan is still cold. Place over low heat and cook slowly, stirring occasionally, until the fat renders and the guanciale turns golden brown and crisp, about ⏱️ 8-10 minutes. Use a slotted spoon to transfer it to a plate, leaving the rendered fat in the pan. Turn off the heat.
guanciale (cut into short strips or small cubes)4 ounces
3
Add the pasta to the boiling water and cook until just shy of al dente, about ⏱️ 5-6 minutes, depending on the brand and shape. It will continue cooking in the pan, so be careful not to overcook it at this step.
4
While the pasta cooks, place the Pecorino Romano in a medium bowl. Ladle in a small amount of hot pasta water and whisk until it forms a smooth, thick cream. Add a little more water as needed until the mixture is silky and pourable.
5
When the pasta is almost done cooking, place the pan with the rendered fat back over medium heat, then add the coarsely ground black pepper and let it toast for about ⏱️ 30 seconds. Do not let it burn.
6
Before draining the pasta, make sure you reserve plenty of pasta water, then use a spider or slotted spoon to transfer the pasta to the pan along with about ½ cup of the water.
7
Continue cooking the pasta in the skillet, adding small splashes of pasta water as needed, while you vigorously toss and stir. The goal is to emulsify the pasta water with the fat to create a sauce.
8
Continue cooking until the pasta is perfectly al dente and there is still a small amount of liquid in the pan. Turn off the heat and let the pan cool slightly. If the pan is too hot, the cheese will seize up rather than form a creamy sauce.
9
Add the Pecorino cream and immediately toss the pasta vigorously until the sauce becomes glossy, creamy and clings to the pasta. If the sauce looks too thick, add a small splash of pasta water and continue tossing.
10
Taste and adjust with more black pepper and a pinch of salt only if needed.
11
Divide the pasta between bowls, then spoon the crispy guanciale over the top and serve immediately with extra grated cheese and black pepper on the side.
guanciale (cut into short strips or small cubes)4 ounces
Nutrition Facts
calories
958 kcal
fat Content
53 g
serving Size
1 serving
fiber Content
4 g
sugar Content
3 g
sodium Content
893 mg
protein Content
32 g
cholesterol Content
95 mg
carbohydrate Content
87 g
saturated Fat Content
22 g
unsaturated Fat Content
4 g
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