Pasta alla Gricia (Authentic Roman Recipe)

Name: Pasta alla Gricia (Authentic Roman Recipe)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 14 oz Spaghetti; 7 oz Guanciale; 5 oz pecorino romano; 1-2 tablespoon extra virgin olive oil; salt; black pepper

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5.0

210 reviews

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Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
891 kcal
Course
Main Course
Cuisine
Italian

Pasta alla Gricia (Authentic Roman Recipe)

Daisy Meyer

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This very quick and easy traditional classic Roman pasta recipe is made with very few ingredients but is so delicious you're bound to love it as much as the Romans do!

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Ingredients

Servings

14 oz Spaghetti or rigatoni
7 oz Guanciale cut into strips, or pancetta
5 oz pecorino romano grated, or parmigiano reggiano
1-2 tablespoon extra virgin olive oil
salt
black pepper to taste

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Instructions

Preheat a frying pan or iron skillet, then add the extra virgin olive oil and guanciale.
Fry the strips of guanciale in the skillet until they're crisp and golden.
As the guanciale cooks, fill a separate pot with water and place it over high heat for the pasta. Once it starts to boil, add salt, then let the water return to a boil. Cook the pasta in the boiling salted water until it's al dente, following the package instructions for timing. Before draining the pasta, set aside a cup of the pasta water for later use.
Stir in about a ⅓ cup of the reserved pasta water into the skillet with the guanciale, mixing until it's combined. This starchy water will combine with the rendered fat from the guanciale to form a 'sauce'.
Lower the heat on the skillet, then mix the pasta into the skillet with guanciale until it's well incorporated with the sauce.
If the sauce appears too dry, add a splash of the reserved pasta water to thin it out. If the sauce is too thin, allow it to reduce on the stove for a minute or so. Note: Adding the Pecorino cheese in the next step will slightly thicken the sauce.
Remove the skillet from the heat, add half of the grated Pecorino cheese and some ground black pepper. Stir well to combine.
Serve the pasta immediately, with a final sprinkling of the remaining grated Pecorino cheese on top.

Notes

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The level of crispiness for the guanciale is up to personal preference; some prefer the fat to remain soft I prefer it crispy.
The key ingredients for this recipe are guanciale and Pecorino Romano. Substitutes such as pancetta or Parmigiano Reggiano can be used but will alter the authentic taste of the dish.
The level of crispiness for the guanciale is up to personal preference; some prefer the fat to remain soft I prefer it crispy.
If you have leftovers, they can be stored in an airtight container and kept in the refrigerator for up to 3 days.
The dish is usually made with spaghetti or rigatoni in Rome, but any pasta of your preference can be used.

Nutrition Information

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Calories 891kcal (45%) Carbohydrates 75g (25%) Protein 30g (60%) Fat 52g (80%) Saturated Fat 21g (105%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Cholesterol 90mg (30%) Sodium 857mg (36%) Potassium 252mg (7%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 147IU (3%) Calcium 398mg (40%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 891 kcal

% Daily Value*

Calories	891kcal	45%
Carbohydrates	75g	25%
Protein	30g	60%
Fat	52g	80%
Saturated Fat	21g	105%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	6g	30%
Cholesterol	90mg	30%
Sodium	857mg	36%
Potassium	252mg	5%
Fiber	3g	12%
Sugar	3g	6%
Vitamin A	147IU	3%
Calcium	398mg	40%
Iron	2mg	11%