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5.0 from 210 votes

Pasta alla Gricia (Authentic Roman Recipe)

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!

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Preheat a frying pan or iron skillet, then add the extra virgin olive oil and guanciale.
  2. Fry the strips of guanciale in the skillet until they're crisp and golden.
  3. 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.
  4. 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'.
  5. Lower the heat on the skillet, then mix the pasta into the skillet with guanciale until it's well incorporated with the sauce.
  6. 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.
  7. Remove the skillet from the heat, add half of the grated Pecorino cheese and some ground black pepper. Stir well to combine.
  8. Serve the pasta immediately, with a final sprinkling of the remaining grated Pecorino cheese on top.

Notes

  • eggiano c
  • 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.