Pasta alla Gricia, a classic recipe from Rome. The main ingredients of this simple yet flavorful pasta dish are guanciale and Pecorino. A traditional recipe from Rome and the area, try it at home and we're sure it will make a regular appearance on your table.
Song of the day: "Grazie Roma" by Antonello Venditti
Pasta alla Gricia
A classic recipe from Rome, pasta alla Gricia can be considered the ancestor of the more famous Amatriciana. In fact, it only lacks the tomato sauce while sharing the rest of the ingredients: guanciale, white wine, black pepper, and pasta, of course. Other than an Amatriciana minus the tomato sauce, it can also be described as a Cacio e Pepe with added guanciale, or a Carbonara without the eggs. One of the great things about Rome is the inspiration it gives you in many forms.
What you will need for equipment
This Pasta alla Gricia, a classic recipe from Rome is all around super easy, even the amount of utensils and pots. Here is the list:
- Large pot for cooking pasta
- A deep sauté pan or wok
- Wooden spoon
- Spider
- Fine cheese grater
- Cutting board
- Sharp slicing knife
- Serving bowls, forks
Ingredients for Pasta alla Gricia
We use only good quality ingredients, it really makes a difference and there is no other way in Rome. Here is what you need:
- Mezze maniche - or Rigatoni, or Tonnarelli
- Guanciale - in case you cannot find it, substitute with pancetta
- Pecorino - finely grated. The real Pecorino has a black rind with the watermark
- White wine - just a bit to tone down the savory richness of the guanciale
- Black pepper - as little or as much as you like
Now for the fun part, cooking!
There are three basic steps to this Pasta alla Gricia, a classic recipe from Rome. Crisping up the guanciale, cooking the pasta, and uniting both in the pan with the Pecorino. Here is a more detailed instruction:
- Fill pot with water and lightly salt. Not too much because the guanciale and Pecorino are salty enough as it is. Bring water to a boil.
- Finely grate the Pecorino, we don't want strands, we want a sandy-like texture.
- Slice the dry parts of the guanciale off, and cut slivers less than a ¼ inch thick from the narrowest part of the piece.
- Toss pasta into the pot of boiling water, and stir occasionally.
- Heat up a deep sauté pan, or wok, which I like to use because it makes it easy to toss the pasta, place in guanciale and let that render until nice and golden and crisp.
- Take guanciale out with a slotted spoon, and place in a bowl for later use. Also take out half the oil left in the pan from the guanciale and discard. Pour in white wine and let that simmer until the alcohol is cooked out of the wine.
- Cook the pasta just a little before the recommended time on the package and with a spider scoop it up and toss in the pan with the guanciale oil and wine. Freshly crack some black pepper into the mix. Turn heat off and add half of the grated Pecorino, some pasta water if needed, toss again really well. Throw in the crisped guanciale, and stir.
The finishing touches
- Toss in some more of the finely grated Pecorino, adding in some of the pasta water if needed. With the spoon stir vigorously until more cream starts to form on the pasta. If it looks too thick, add some more pasta water.
Time to plate
You have done it. You made Pasta alla Gricia! A huge pat on the back for you! Now we just have to plate it and have a taste. Choose a nice bowl or scodella which is what you see in our picture below. Give it a nice sprinkling of the finely grated Pecorino and if you want, some more freshly cracked pepper.
Pasta alla Gricia, in true Roman form
This dish says Rome all over it and into it, from the guanciale, to the white wine, and into the sauce with the white wine, pasta water, and Pecorino, and last but not least, al dente pasta. For us Italians, a true bowl, amazing texture, and amazing flavor!
Tutti a tavola a mangia'!
Pasta always brings back delicious happy memories for me. Sunday was the day we would all sit down for lunch at the table. When we heard that phrase tutti a tavola a mangia', (everyone to the table to eat), we did not hesitate. For one we were starving, and for another you don't want to be on the receiving end of an Italian glare from your mom, if you're late to the table, lol.
Let's eat, buon appetito! Wow I love this pasta so light yet so full of flavor. The Pecorino adds such a vibrant acidity, while the guanciale is sweet and that crispiness just awakens your senses. The creaminess thanks to the renderings from the guanciale, the pasta water, and finely the guanciale is just pure luxury. For an underdog pasta dish from Rome, it sure delivers a perfect balance between the Amatriciana, and the infamous Carbonara! Love it.
Thanks for joining us in our kitchen. We sure do enjoy sharing these wonderful traditional and sentimental Italian dishes with you.
PrintPasta alla Gricia, a classic recipe from Rome
Pasta alla Gricia, a classic recipe from Rome. The main ingredients of this simple yet flavorful pasta dish are guanciale and Pecorino Romano. A traditional recipe from Rome and the area, try it at home and we're sure it will make a regular appearance on your table.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: serves 2 people 1x
- Category: Pasta
- Method: stovetop
- Cuisine: Italian
Ingredients
- 100 g guanciale
- ⅛ cup white wine
- pepper as much as you like
- 160 g mezze maniche pasta or rigatoni or tonnarelli
- 40 g Pecorino Romano
Instructions
- Fill pot with water and lightly salt. Not too much because the guanciale and Pecorino are salty enough as it is. Bring water to a boil.
- Finely grate the Pecorino, we don't want strands, we want a sandy like texture.
- Slice the dry parts of the guanciale off, and cut slivers about, than a ¼ inch thick from the narrowest part of the piece.
- Toss pasta into the pot of boiling water, and stir occasionally.
- Heat up a deep sauté pan, or wok, which I like to use because it makes it easy to toss the pasta, place in guanciale and let that render until golden and crisp.
- Take guanciale out with a slotted spoon, and place in a bowl for latter use. Also take out half the oil left in the pan from the guanciale and discard. Pour in white wine and let that simmer until the alcohol is cooked out of the wine.
- Cook the pasta just a little before the recommended time on the package and with a spider scoop it up and toss it in the pan with the guanciale oil and wine. Freshly crack some black pepper over top. Turn off heat, and add half of the grated Pecorino. Toss well and stir to form the cream. Time to add the guanciale, toss again really well.
- Toss in some more of the finely grated Pecorino, and stir, adding in some of the pasta water if needed. With the spoon stir vigorously until more cream starts to form on the pasta. If it looks too thick, add some more pasta water.
- Plate pasta in a bowl or scodella (shallow bowl), sprinkle lightly with more finely grated Pecorino. If you want, crack some more fresh black pepper to your liking, but not too much. We want to taste everything in this pasta dish.
- Buon appetito!
Notes
You can also use rigatoni, spaghetti, or tonnarelli for the pasta.
Be careful with the salt, lightly salt the water very little, the guanciale and Pecorino have enough of the salt to balance out the dish.
Add as much black pepper as you like, but be mindful not to overpower any of the flavors of this dish, we want it to be balnced!
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.
Sharon says
It doesn't get easier than this amazing pasta recipe. The simple sauce is easy to make and the crisp guanciale adds great flavor.
Hi Sharon, yes so creamy and that guanciale just delicious!
Thanks for sharing!
Sangeetha says
I just made this Pasta alla Gricia recipe and it was delicious! The simplicity of the ingredients really lets the flavor shine through. It's such a classic and comforting dish. Thank you for sharing this traditional recipe from Rome!
Hi Sangeetha, we have a saying in Italy. We use great ingredients, make it simple, and put lots of love into cooking. The end result are always well received.
Thank you!
Sangeetha says
It was a hit at our home! The simplicity of the ingredients really lets the flavor shine through. It's such a classic and comforting dish. Thank you for sharing this recipe!
Your welcome Sangeetha, so happy it is being loved. Such an easy go to weeknight dinner meal!
Cheers!
veenaazmanov says
Simple, quick and easy and the most happening Dinner loved by my family.
Hi Veena, That's what we like to hear. You have definietly put a smile on our faces!
Thank you!
Jamie says
This is such a very great-looking pasta dish, it looks absolutely delicious and very yummy! I love the minimalist look of this making it so enticing and tempting! Plus we can never go wrong with pasta!
Hi Jamie, we love the way you think, and you have described this pasta so eloquently and definitely hit the nail on the head!
Thank you so much!
Cheers!
Jacqueline Debono says
One of our favourite weeknight pasta recipes. Easy to make and so very flavourful!
Thank you Jacqueline, it is truly our Italian way of cooking, simple and no lack of flavor for sure, well plus a little passion of course, lol.!
Cheers!
Kristina Tipps says
I have never heard of guanciole and could not find it (I am in the US), so substituted with pancetta. What an easy and flavorful recipe. Definitely plan to make again soon. Hopefully next time I can find the guanciole!
Hi Kristina, don't give up, try if you have a local Italian market, I am sure they will have it. However the pancetta works really well too!
Thanks for trying it, and sharing your experience!
Cheers!
Madelyn says
One of my family's favorite pasta dishes is just pasta with butter, cheese and pepper. It's always amazing how something with so few ingredients mashes up perfectly. The guanciale was a really tasty addition!
Hi Madelyn, you are bringing back some most cherished childhood memories with the pasta burro, pepe' e' Parmigiano. Love it!
Thank you!
Tristin says
The only ingredient I couldn't find was Guanciale, so I took your suggestion and substituted with pancetta! This dish was delicious and my whole family LOVED it!
That's the way to do it, never give up, never surrender. Great substitution for the guanciale and so happy you enjoyed this wonderful Roman classic pasta dish!
Have a wonderful day!
Cathleen says
This recipe has got to be one of my new favourite pasta recipes. It is so simple and so good, it will definitely be on a regular rotation in my house! Thank you so much for sharing 🙂
That's fantastico, so happy you enjoyed it. We love it too so much as it is a plate from Rome. Always brings back so many memories! A simple dish with loads of flavor and texture!
Enjoy!
Dee Broughton says
I've been wanting to try guanciale for the longest time! This recipe gives me the inspo I need. Thanks for sharing.
You are very welcome Dee, can't wait for you to try the guanciale. It is such a great ingredient that always takes us back to Rome.
Happy cooking!
Greg says
Amazing
It's a truly amazing Roman recipe. Thank you for trying!