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Authentic Italian Pasta Alla Gricia Recipe

Dive into the heritage of Roman cuisine with this 4-ingredient Pasta Alla Gricia recipe. The age-old blueprint for classics like carbonara and amatriciana combines pasta, guanciale, pecorino romano, and black pepper into a dish that's rich in history and flavor!
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2 people
Calories 1805kcal
Author Pina Bresciani

Ingredients

  • 250 grams mezze maniche pasta
  • 1 cup guanciale cut into strips
  • 2 ½ cups (120g) grated pecorino romano
  • salt and pepper to taste

Instructions

  • Bring a pot of water to boil. When it's boiling, add salt. Throw the pasta in and cook until it's before al dente (Cook for about half the indicated time on the package)– this is important because the pasta will finish cooking in the sauce. Be sure to reserve some pasta water.
  • Just before the pasta boils and you throw the pasta into the water, throw the guanciale into a large cold pan that will also fit the pasta.
  • Turn the heat up to medium and let the guanciale cook until crispy - about 10-15 minutes. Remove from the pan, but keep the rendered fat in. If the pasta isn't ready by this time, remove from the burner.
  • Add the al dente pasta to the pan (still over medium heat) with the rendered guanciale fat. Add a ladle of pasta water as well.
  • While the pasta is finishing in the pan, place the grated pecorino in a bowl, and add a bit of pasta water to it. Mix with a fork until a paste forms.
  • Let the pasta cook for a few minutes until cooked to desired consistency (al dente), so it releases its starches and a creamy consistency starts to form when mixed with the guanciale fat. Add more pasta water if needed. There should be a little bit of liquid left at the bottom of the pan, it shouldn't be completely dry. Remove the pan from the heat.
  • Add the pecorino paste to the pasta. Mix with a wooden spoon.
  • If the pecorino cream needs to be thinned out a bit more, add more pasta water. Add the ground black pepper.
  • Add the gunaciale and mix again until evenly distributed in the pasta.
  • Plate, top with additional black pepper and grated pecorino if desired. Enjoy!

Video

Nutrition

Calories: 1805kcal | Carbohydrates: 98g | Protein: 69g | Fat: 126g | Saturated Fat: 56g | Cholesterol: 259mg | Sodium: 2536mg | Potassium: 386mg | Fiber: 4g | Sugar: 4g | Vitamin A: 519IU | Calcium: 1356mg | Iron: 3mg