Pasta alla Gricia is a centuries-old dish from the Lazio region of Italy. And believe it or not, you only need four simple ingredients to pull it off.
Its cousins, carbonara and cacio e pepe, may be more famous. But this small town dish, also known as Amatriciana Bianca, deserves just as much love.
Featuring pasta, guanciale, Pecorino Romano, and black pepper, it’s proof that the simplest combinations can create the most amazing results.
Simple yet sophisticated, rustic yet refined – this is the essence of Roman cooking.
Why You’ll Love This Pasta alla Gricia
Authentic Italian Flavors: The richness of guanciale, the sharpness of Pecorino Romano, and the warmth of black pepper create a harmonious, savory experience.
Minimalist Elegance: With no heavy sauces, this dish highlights the beauty of quality ingredients and classic Italian cooking techniques.
Quick & Simple: Ready in under 30 minutes, it’s an ideal choice for a weeknight dinner or a last-minute special occasion meal.
Historic Roots: This authentic Roman dish dates back to 400 AD. It represents one of the original pasta recipes that later inspired favorites like carbonara.
Ingredients
- Rigatoni Pasta: A hearty, tube-shaped pasta that holds up well under the rich sauce. You can also use penne if that’s all you have.
- Guanciale: A cured pork jowl with a deep, savory flavor. It crisps up beautifully, releasing flavorful fat that forms the sauce’s base.
- Pecorino Romano Cheese: Salty and sharp, this cheese is made from sheep’s milk. It melts into the sauce, adding creaminess and a bold tanginess.
- Black Pepper: Use freshly ground pepper for the best results. It’ll balance the dish’s richness nicely.
How to Make Pasta alla Gricia
This is comfort food that Roman shepherds have been enjoying for generations, and now it’s finding its way onto modern tables worldwide.
There are a few more steps than if you just opened a jar, but it’s so worth it!
1. SLICE the guanciale lengthwise into 1/4-inch strips, then cut it crosswise into 1/4-inch lardons.
2. COOK the guanciale in a cold skillet over medium heat until crispy and golden brown. Remove with a slotted spoon, leaving the rendered fat.
3. TOAST the black pepper in the skillet for 1 minute, stirring well. Remove the pan from heat.
4. BOIL the pasta until 2 minutes shy of al dente. Reserve 2 cups of pasta water before draining.
5. EMULSIFY the sauce by returning the skillet to high heat with 1 1/2 cups reserved pasta water. Stir and swirl, then toss the pasta in the sauce for 3-5 minutes.
6. MIX in the guanciale and half the cheese off the heat. Stir until melted, then add the rest, stirring until smooth. Adjust with pasta water as needed.
7. SERVE immediately with extra Pecorino Romano and black pepper. Enjoy!
Tips for the Best Pasta alla Gricia
Simple, unapologetically rich, and deeply satisfying – this is comfort food at its finest.
But as easy as it is to make, I still have a few tips to keep in mind:
- Freshly grate the cheese. You can buy pre-grated Pecorino Romano, but you shouldn’t. Grating it by hand results in the best texture and flavor integration. Pre-grated cheese won’t give you the same creamy sauce.
- Undercook the pasta. Per the recipe, cook the pasta 2 minutes shy of al dente. It will finish cooking in the skillet.
- Use freshly ground pepper. Pepper is more than just a seasoning in this dish. It’s a key ingredient. So, be generous with it!
- Toss vigorously. After emulsifying the fat and pasta water, toss the pasta vigorously to give you the creamiest, smoothest sauce possible.
- Add salt? I haven’t included salt in the recipe because the meat and cheese should be enough. I suggest leaving it out and adding it after serving, if needed.
- Wine pairing. This dish tastes best with something crisp and white. A light red is a secondary option. You can also add a simple green salad for a complete meal.
- Variations are okay. If you can’t find guanciale, pancetta will suffice. You can use various pasta shapes, as well.
How to Store
Because this recipe has a cream-based sauce, I don’t recommend freezing it.
Like many pasta recipes with creamy sauces, it won’t hold up once thawed.
To Store: Refrigerate cooled Pasta alla Gricia in an airtight container for up to 3 days.
To Reheat: Add a splash of water or broth to the pasta for moisture. Then, reheat in a skillet over medium-low heat or microwave for 30-second intervals.
More Simply Delicious Pasta Dinners to Try
Easy Pasta Carbonara
Cacio e Pepe
Browned Butter Fettuccine Alfredo
Lemon Ricotta Pasta
Pasta alla Gricia
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kcalPasta alla Gricia is a centuries-old classic from Italy’s Lazio region. And surprisingly, it comes together with just four simple ingredients.
Ingredients
8 ounces guanciale
1 teaspoon freshly cracked black pepper, plus more for garnish
12 ounces uncooked rigatoni pasta
2 ounces freshly grated Pecorino Romano cheese, plus more for garnish
Instructions
- Slice the guanciale lengthwise into 1/4-inch thick strips. Then, lay the strips flat and cut them crosswise into 1/4-inch thick batons (lardons).
- Add the guanciale to a large, cold skillet. Turn the heat to medium and cook, stirring often, until the fat is rendered and the meat is crispy and golden brown (about 10 minutes).
- Remove the guanciale with a slotted spoon. Set aside, leaving the rendered fat in the pan.
- Add the black pepper, stir well for 1 minute, then remove the pan from the heat.
- While the guanciale cooks, bring a large pot of water to a boil. Add the pasta and cook until it’s about 2 minutes shy of al dente. Reserve 2 cups of pasta water before draining.
- Return the skillet to high heat and add about 1 1/2 cups of reserved pasta water. Bring to a boil and stir/swirl slowly to emulsify. Add the cooked pasta and toss in the sauce for 3-5 minutes to finish cooking.
- Remove the skillet from the heat and add the cooked guanciale and half of the cheese. Stir gently until the cheese melts. Add the rest, and stir again until smooth. Add more reserved pasta water, a little at a time, as needed to reach the desired consistency.
- Serve immediately, garnishing with extra Pecorino Romano and black pepper on top. Enjoy!
Notes
- Use freshly grated cheese and freshly ground pepper.
- Undercook the pasta slightly so it finishes cooking in the sauce.
- Toss vigorously when making the sauce.