Of the four classic Roman pastas, Pasta alla Gricia is definitely our favorite. It’s a dish that proves you don’t need a long list of ingredients to make something incredible. The crispy guanciale, sharp Pecorino Romano, and freshly ground black pepper come together to create a simple yet rich sauce that perfectly coats the pasta. It’s humble yet packed with flavor, and every bite reminds us why this Roman staple is such a timeless favorite. Trust us, after making this, you’ll never look at pasta the same way again!
If you love this classic pasta recipe, you’ll definitely love our pasta carbonara, bucatini cacio e pepe, and rigatoni all’amatriciana.
Key Ingredients and Substitutions
The key to a perfect Pasta alla Gricia is a few high-quality ingredients that bring bold flavors.
In the printable recipe below, you can find a complete list of ingredients and measurements.
- Pasta: This dish works with both short and long pasta. Traditional choices include rigatoni or tonnarelli, but spaghetti or bucatini are great alternatives.
- Guanciale: The star of the show, this cured pork jowl adds rich flavor and rendered fat. Pancetta can be substituted if guanciale is unavailable, but it won’t have the same depth of flavor.
- Black Pepper: Freshly ground black pepper gives the dish its signature punch. Pre-ground pepper won’t deliver the same intensity, so opt for fresh.
- Pecorino Romano: Salty and sharp, Pecorino Romano is key to the creamy sauce. Parmesan can work in a pinch but lacks Pecorino’s distinctive boldness.
How to Make Pasta alla Gricia
Here are the quick step-by-step instructions with visuals; you can find the full instructions with the exact ingredients in the recipe card below.
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Pro-tip: When toasting the black pepper in the rendered guanciale fat, don’t rush it—giving the pepper a minute to toast deepens its flavor, adding an extra layer of warmth to the dish.
1. Cook the Pasta: Bring a large pot of salted water (about one teaspoon of salt) to a boil over medium-high heat. Once it’s boiling, toss in your pasta and cook it al dente according to the package directions. Save a cup of the starchy pasta water before draining.
2. Cook the Guanciale: In a large skillet over medium heat, cook the cubed guanciale until it’s crispy and the fat has rendered, stirring occasionally to ensure even cooking. Remove the guanciale from the skillet using a slotted spoon, leaving the rendered fat behind. Add ground black pepper to the skillet and toast it in the fat for about a minute, releasing its fragrance.
3. Create the Cheese Sauce: Pour half a cup of reserved pasta water into the skillet, crank the heat to high, and let the mixture reduce by about half. Remove from the heat and toss the drained pasta into the skillet with the crispy guanciale and most of the grated Pecorino Romano, stirring quickly to combine. Add a little more pasta water if needed to get that silky sauce. Finish with more cheese and black pepper on top, and enjoy!
Make-Ahead and Storage
Make-Ahead: Pasta alla Gricia is best enjoyed fresh, but you can prep ingredients beforehand. Cube the guanciale and grate the Pecorino Romano, storing them separately in the refrigerator.
How to Store: If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The sauce may separate and thicken as it sits.
How to Reheat: Gently reheat in a skillet over medium heat, adding a splash of pasta water or broth to help loosen the sauce and make it creamy.
Recipe Tips and Notes
- Use freshly ground black pepper. This is key to achieving the bold, aromatic flavor Pasta alla Gricia is known for.
- Save your pasta water. The starchy water helps bind the sauce, so don’t skip this step.
- Don’t overcook the guanciale. It should be crispy but not dry. Keep an eye on it while cooking.
- Add cheese gradually. This prevents clumping and helps create a smooth sauce. Stir quickly for the best results.
Frequently Asked Questions
Pasta alla gricia and carbonara are both Roman pasta dishes, but carbonara’s sauce includes eggs, while alla gricia does not. Think of alla gricia as carbonara’s simpler, egg-free cousin.
While both are Roman pasta dishes, cacio e pepe doesn’t include any meat, relying solely on cheese and pepper for flavor. Pasta alla gricia adds guanciale to the mix, bringing a rich, porky flavor to the pasta.
Amatriciana is essentially gricia with the addition of tomatoes. Both dishes feature guanciale and Pecorino Romano, but amatriciana’s tomato-based sauce gives it a tangy sweetness that gricia doesn’t have.
More Pasta Recipes to Try
If you enjoy this Italian-inspired recipe, we recommend checking out some of these other pasta recipes:
- Creamy Mushroom Pasta – combines the earthy, umami-rich flavors of fresh mushrooms with a luscious, velvety sauce, all draped over perfectly cooked pasta. This comforting and flavorful pasta dish is a favorite for pasta enthusiasts and mushroom lovers.
- Rigatoni al Forno – A classic Italian pasta dish that embodies the essence of comfort food and culinary indulgence. The rich tomato-based meat sauce is infused with flavors from garlic, onions, and a medley of aromatic herbs and spices.Â
- Rigatoni all’Amatriciana – This classic Roman pasta dish combines crispy guanciale, sharp Pecorino Romano, and sweet San Marzano tomatoes with al dente rigatoni for a bowl of bold, flavorful pasta.
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Pasta alla Gricia
This recipe may contain paid affiliate sales links. As an Amazon Associate, I earn from qualifying purchases. Please see my full disclaimer policy for details.
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Ingredients
- 6 ounces pasta, short or long
- 1 tablespoon olive oil
- 2-3 ounces guanciale, cubed in to small pieces
- ½ teaspoon freshly ground black pepper
- 1 cup reserved pasta water
- ½ cup Pecorino Romano, grated
Instructions
- Bring a large saucepan of salt water to boil (about 1 teaspoon of salt) over medium-high heat. Once the water has come to a boil, add the pasta and cook according to the package directions until it is al dente. Drain pasta, reserving one cup of pasta water.
- Cook the cubed guanciale in a large skillet over medium heat, stirring occasionally to ensure even cooking. Cook until crispy and the fat has been rendered, then remove it from the skillet using a slotted spoon.
- Add the pepper to the skillet with the grease from the guanciale and cook it until it is toasted about 1 minute.
- Add ½ cup of the pasta cooking water to the skillet with the toasted pepper, turn the heat to high, and reduce it by about half.
- Turn off the heat and add the cooked pasta, guanciale, and most of the cheese – reserve a little cheese for topping. Stir vigorously to incorporate. Note: Add more pasta water if the sauce isn't silky and you see unmelted cheese.
- Serve with additional ground black pepper and grated cheese.