Print

Pasta Alla Gricia Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookwithruby.com/pasta-alla-gricia-recipe/