Step 1 of 3
Pasta alla gricia
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.
Questions about this dish
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.