Pasta alla Gricia
A Roman classic featuring guanciale, pecorino romano, and black pepper in a creamy, savory sauce. This beloved ancestor of carbonara is simple, elegant, and deeply satisfying.
- Total time
- 20 min
- Servings
- 4
- Calories
- 680
- Protein
- 32g
Ingredients
- 200 g guanciale, cut into small cubes
- 400 g pasta (rigatoni or tonnarelli preferred)
- 150 g pecorino romano, finely grated
- 2 tsp freshly ground black pepper
- 30 g kosher salt for pasta water
Instructions
- 1
Bring a large pot of water to boil and add 30g kosher salt.
- 2
Toast the black pepper in a large skillet over medium heat for 1-2 minutes until fragrant.
- 3
Add guanciale cubes to the skillet with toasted pepper and cook over medium heat for 5-7 minutes until fat renders and meat is crispy.
- 4
Cook pasta in boiling salted water until al dente (about 10 minutes); reserve 1 cup pasta water.
- 5
Remove skillet from heat. Add hot pasta directly to the guanciale and fat, tossing constantly.
- 6
Add grated pecorino romano in handfuls while tossing vigorously, adding pasta water 2-3 tablespoons at a time until a creamy sauce forms.
- 7
Serve immediately with additional black pepper and pecorino romano.
Tools you’ll need
- large pot
- 12-inch stainless steel skillet
- pasta colander
- box grater or microplane
- wooden spoon
- measuring spoons
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
