Pasta alla Gricia | Classic Roman Pasta Recipe

Pasta alla Gricia is a classic Roman pasta recipe, a cousin to the famous Carbonara and Cacio e Pepe. In fact, it can either be thought of as a carbonara with eggs omitted or as a cacio e pepe with guanciale (cured pork jowl) added. After trying this dish, you may find yourself agreeing with us that pasta alla gricia is the perfect balance between its more famous cousins!

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Pasta alla Gricia Recipe

Makes: 2 servings

Cook Time: 20 minutes

For this recipe, you will need:

• Salt
• 6.5 ounces (185 grams) rigatoni pasta, or other ridged tube shape
• 3.5 ounces (100 grams) guanciale, cut into small cubes
• 2.5 ounces (70 grams) grated Pecorino Romano cheese
• Fresh black pepper, to taste
  

Bring a large pot of water to a boil and salt it generously. Add the pasta and set a timer for 3 minutes less than the recommended “al dente” cook time.

While the pasta cooks, sauté the cubed guanciale in a medium non-stick pan over medium-low heat until the meat releases some fat and begins to brown. Turn off the heat. Meanwhile, place the grated cheese in a bowl and stir in just enough hot pasta water to mix it into a creamy sauce. Set aside for later.

When the pasta is done, turn the heat under the guanciale pan on to medium-high and use a slotted ladle to transfer the pasta into the pan. Ladle in some pasta water (just enough to create a simmer) and season with black pepper to taste. Stir and cook the pasta until it is al dente—if you need more time, you can always extend the cooking time by adding a little more pasta water.

Remove the pan from the heat and let the pasta cool down for one minute. Stir in the pecorino cream until it evenly coats the pasta. If the sauce is too thick, you can always thin it with a little more pasta water. Serve immediately.

Buon appetito!