Main ingredients
Search locations or food
OR
Already have an account? Log in
OR
Authentic Pasta alla Gricia Recipe
Grisciano, Italy
JUMP TO RECIPE
We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Pasta alla gricia, an iconic traditional Roman pasta dish, combines only a few simple ingredients, making it a tasty exercise in culinary minimalism. All it takes is guanciale (a traditional Italian salt-cured pork jowl/cheek bacon), Pecorino Romano (one of Italy's oldest cheeses, made of sheep's milk), black pepper, and pasta (preferably rigatoni or spaghetti). This simplicity does not result in scarcity when it comes to taste. In fact, it leaves plenty of space for the rich taste of guanciale to cut through, which is contrasted by the intensity of Pecorino Romano and black pepper. However, the short list of ingredients does not allow for much in terms of variation, especially with guanciale and Pecorino Romano. The former, guanciale, has a significantly more assertive and savory flavor than other pork products such as pancetta. Due to its high-fat ratio, its texture ... Read more
Cooking tips
-
guanciale
As an element that provides the bulk of the character to pasta alla gricia, its unique qualities — such as its brash, sweet-savory presence, and abundance of fat that defines the sauce — make it virtually irreplaceable, especially as a vital component to a dish so sparse with ingredients. Guanciale can be replaced with pancetta (or any other high-quality cured pork product, for that matter), but the ... Read more -
pecorino romano
A goat milk-based cheese with its roots in the region pasta alla gricia hails from, Pecorino Romano is the second defining ingredient to this dish, largely thanks to its unique piquant aroma. Pecorino Romano should not be mistaken with the cheese labeled Romano, which is made from cow's milk and does not possess the character of the original ingredient. While cheese made from sheep's milk may not ... Read more -
pasta
As with other classic Roman pasta dishes, pasta alla gricia can be served with different types of pasta. Traditionally, this choice falls between rigatoni, bucatini, spaghetti, and mezze maniche with most recipes leaving it to personal preference. However, rigatoni seems to have the upper hand, as their small grooves capture the sauce more easily. As with other key ingredients, opting for a top-quality ... Read more -
method
Pasta alla gricia’s sauce is derived from the fat rendered from the sautéed guanciale, mixed with the water from the pan in which the pasta is cooked. Some recipes advise removing the guanciale strips temporarily from the skillet (once they become golden brown and crispy) to bloom the pepper in the rendered fat and returning them once the pasta is added and heat is re-applied. Once the pasta is transferred ... Read more -
variations
As previously mentioned, pasta alla gricia has kept its reputation of a rustic ″poor man's dish″ with a strictly limited and well-defined list of ingredients. However, some traditional sources, such as the Friends of Grisciano Association, have some rather untraditional suggestions in their recipes, like adding chili while frying guanciale or adding white wine after frying guanciale. Also, some sources ... Read more
Recipe variations
Traditional Pasta alla Gricia
PREP 15min
COOK 15min
READY IN 30min
This traditional pasta alla gricia recipe is adapted from the YT channel Italia Squsita. The recipe is courtesy of chef Gabriele Perilli.
Ingredients
125g (4.4 oz) guanciale, cut into strips (strips can range anywhere from 0.6cm/¼-inch to 1.25cm/½-inch in size)
500g (1.1 lbs) spaghetti
Pecorino Romano, grated, to taste
pepper, freshly ground, to taste
Preparation
Step 1/7
Bring a large pot of salted water to a boil. Carefully drop the pasta into the boiling water, then cook until al dente.
Step 2/7
Meanwhile, place a large skillet over medium heat. Once the skillet is hot, add the guanciale and sauté until the fat has rendered — 5-6 minutes or 10 minutes, depending on the size of the guanciale. The guanciale should be crispy on the outside but still soft inside. Also, take care that the guanciale doesn’t burn. Take the skillet off heat, and add a ladle of the cooking pasta water to stop the guanciale from cooking further.
Step 3/7
Strain the pasta (but not completely) and drop it into the skillet with the guanciale. Toss to combine.
Step 4/7
Place the skillet now over medium-low heat, then add the pepper to taste and toss well to combine.
Step 5/7
Sprinkle with grated Pecorino Romano to taste. Toss and stir to combine until the cheese has melted.
Step 6/7
Plate the pasta and sprinkle with Pecorino Romano.
Step 7/7
Serve immediately.
Other Variations
Other authentic recipes
Rating And Comments
Rate It
Wanna try?
Add To List