Pasta Alla Gricia Recipe

Introduction

Pasta Alla Gricia is a classic Roman dish known for its simple yet deeply satisfying flavors. Featuring crispy guanciale, sharp Pecorino Romano, and a peppery kick, it’s an easy pasta recipe that delivers rich taste without fuss.

Ingredients

• 12 ounces rigatoni or other small shaped dry pasta
• 8 ounces guanciale, cut into ¼-inch pieces
• 2 teaspoons black pepper, freshly ground
• 6 ounces Pecorino Romano cheese, finely grated

Instructions

1. Step 1: Add the guanciale to a large skillet and cook over medium heat for about 10 minutes until crispy and golden. Transfer the guanciale to a plate, leaving about 2 tablespoons of fat in the skillet. Scoop out excess fat if necessary.
2. Step 2: Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, typically about a minute less than the package directions. Reserve 2 cups of the starchy pasta cooking water, then drain the pasta.
3. Step 3: Add freshly ground black pepper to the guanciale fat in the skillet and cook for about a minute. Add 1 cup of the reserved pasta water, turn the heat to high, and bring to a boil. Cook until the mixture reduces by half.
4. Step 4: Add the cooked rigatoni to the skillet and toss with the rendered fat and pasta water mixture. Add more reserved pasta water if necessary. Ensure the rigatoni is thoroughly coated and not dry.
5. Step 5: Stir half of the finely grated Pecorino Romano cheese into the pasta until fully incorporated, creating a creamy and glossy sauce.
6. Step 6: Add the crispy guanciale to the pasta and toss thoroughly to combine.
7. Step 7: Garnish the pasta with the remaining Pecorino cheese and more freshly ground black pepper. Serve hot and enjoy!

Tips & Variations

• If guanciale is hard to find, pancetta can be a suitable substitute, though it has a milder flavor.
• Use freshly cracked black pepper for the best aroma and flavor.
• Reserve enough pasta water to adjust the sauce consistency; it helps the cheese melt smoothly.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat adding a splash of water or broth to loosen the sauce without drying it out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bacon instead of guanciale?

Yes, bacon can be used if guanciale is unavailable, but keep in mind the flavor will be smoky rather than the traditional porky richness of guanciale.

How do I know when the pasta is al dente?

Al dente pasta is cooked but still firm to the bite. Start tasting the pasta a minute or two before the package timing, and stop cooking once it’s tender but slightly resistant to bite.

Pasta Alla Gricia Recipe

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4.9 from 71 reviews

Pasta Alla Gricia is a classic Roman pasta dish featuring rigatoni tossed with crispy guanciale, freshly ground black pepper, and a creamy Pecorino Romano cheese sauce. This simple yet rich recipe highlights the perfect balance of savory pork fat and sharp cheese for a comforting and authentic taste of Italy.

• Author: Ruby
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta

• 12 ounces rigatoni or other small shaped dry pasta

Guanciale and Sauce

• 8 ounces guanciale, cut into ¼-inch pieces
• 2 teaspoons black pepper, freshly ground
• 6 ounces Pecorino Romano cheese, finely grated

Instructions

1. Render the guanciale: Add the guanciale to a large skillet and cook over medium heat for about 10 minutes until the pieces are crispy and golden. Remove the guanciale from the skillet and transfer to a plate, leaving about 2 tablespoons of rendered fat in the skillet. Scoop out any excess fat if necessary to avoid greasiness.
2. Boil the pasta: Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook until al dente, which is usually about one minute less than the package instructions indicate. Reserve 2 cups of the starchy pasta cooking water before draining the pasta.
3. Start the sauce: Add the freshly ground black pepper to the fat left in the skillet and cook for about one minute to release its aroma. Then add 1 cup of the reserved pasta water, turn the heat to high, and bring the mixture to a boil. Let it reduce by half, concentrating the flavor.
4. Add the pasta to the sauce: Return the cooked rigatoni to the skillet and toss thoroughly with the rendered guanciale fat and pasta water mixture. Add more reserved pasta water as needed to keep the pasta well coated and prevent it from drying out.
5. Incorporate Pecorino Romano: Stir in half of the finely grated Pecorino Romano cheese until it fully melts into the pasta, creating a creamy, glossy sauce that clings to every rigatoni piece.
6. Combine with guanciale: Add the crispy guanciale pieces back to the skillet and toss the pasta to combine all the flavors evenly throughout the dish.
7. Finish with cheese and serve: Garnish the pasta with the remaining Pecorino Romano cheese and sprinkle additional freshly ground black pepper on top. Serve immediately while hot for the best flavor and texture.

Notes

• Guanciale is the traditional cured pork jowl used in this recipe, but pancetta can be used as a substitute if unavailable.
• Freshly ground black pepper is essential for authentic flavor; avoid pre-ground pepper.
• Reserve pasta water is key to achieving the perfect sauce consistency and helps the cheese melt smoothly onto the pasta.
• Do not rinse the pasta after draining to preserve the starch that helps thicken the sauce.
• Serve immediately as the sauce thickens and hardens upon standing.

Keywords: Pasta Alla Gricia, Italian pasta recipe, rigatoni with guanciale, Pecorino Romano cheese pasta, traditional Roman pasta, easy Italian dinner