Pasta alla gricia
Rome's oldest pasta of the four: guanciale, Pecorino Romano and black pepper, emulsified with pasta water. Amatriciana before the tomato.
Recipe by I Want Some Food · Reviewed by the editorial kitchen.
- Prep
- 10 min
- Cook
- 15 min
- Rest
- None
- Total
- 25 min
- Difficulty
- Medium
- Spice
- Mild
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Gricia is three ingredients and pasta water: guanciale rendered until golden, Pecorino Romano and plenty of black pepper. It is carbonara without egg and amatriciana without tomato, and many Romans call it the best of the lot. The sauce is an emulsion of guanciale fat, starchy cooking water and finely grated pecorino, so heat control decides everything. Render the guanciale slowly from a cold pan so the fat runs and the edges crisp. Finish the pasta in that fat with a ladle of water, then take the pan off the heat before the cheese goes in, or it clumps. Rigatoni and tonnarelli are the usual shapes. Done is pasta coated in a pale, creamy, peppery sauce with crisp nuggets of pork through it.
What you'll need
5 ingredients. Tap each one once it's out on the bench.
Ingredients
- Rigatoni, or tonnarelli400 g
- Guanciale, rind removed, cut into strips200 g
- Pecorino Romano, very finely grated80 g
- Black pepper, freshly cracked9.9 ml
- Salt, for the water, go light4.9 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Put the guanciale in a cold wide pan and render over medium-low heat until the fat runs and the edges are golden. Add the pepper for the last minute. Lift out a few crisp pieces for the top.
10 min
Step 2
Boil the pasta in lightly salted water until 2 minutes short of al dente. Move it into the guanciale pan with a ladle of cooking water and toss over the heat until the water and fat turn milky.
13 min
Step 3
Take the pan off the heat. Add the pecorino in handfuls with splashes of water, tossing hard, until the sauce is creamy. Serve with the crisp guanciale on top.
2 min
Tip: If it clumps, more hot water and more motion, not more heat.
Nutrition
Per serving · estimate
- Calories
- 431 kcal
- Protein
- 16 g
- Carbs
- 11.6 g
- Fat
- 35.9 g
- Saturated fat
- 14.2 g
- Fibre
- 1.8 g
- Sugar
- 2.4 g
- Sodium
- 1560 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Wheat
- Milk
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 10 November.
Substitutions
Guanciale → Pancetta
Less funky and less fat; render it gently and add a spoon of oil.
Tips
- Mix the pecorino with a spoon of cool water into a paste first if you are nervous; it melts more evenly.
- Use pasta water that tastes seasoned but not salty: pecorino and guanciale bring the salt.
History & culture
Gricia is one of Rome's four great pasta dishes, alongside cacio e pepe, carbonara and amatriciana, and a test of a trattoria's cooking. Romans eat it in winter and summer alike, and argue about whether the guanciale should stay crisp or soften into the sauce.
Gricia is older than amatriciana, which is the same dish with tomato added once tomatoes reached Lazio's kitchens. The name is said to come from Grisciano, a village near Amatrice, or from the 'gricio', Rome's old bread-and-grocery sellers; nobody has settled which.
Traditional — Guanciale, Pecorino Romano and black pepper only.
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Pasta alla gricia take?
25 min all in — 10 min prep, 15 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Wheat, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Nut-free.
6 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Saucepan.
How much salt do I put in?
The recipe lists Salt at 1 tsp (for the water, go light).
What can I use instead?
Guanciale → Pancetta. Less funky and less fat; render it gently and add a spoon of oil.
Any tips from this recipe?
Mix the pecorino with a spoon of cool water into a paste first if you are nervous; it melts more evenly. Use pasta water that tastes seasoned but not salty: pecorino and guanciale bring the salt.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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