One of Rome’s oldest recipes will be a new favorite in your house!
No, your eyes are not deceiving you. There really are only four ingredients (plus some pasta water) in this recipe for pasta alla gricia, which is one of the most heavenly, indulgently delicious Italian dishes you may ever make.
As experts in Italian cooking know, there are four classic Roman pasta dishes that date back centuries: cacio e pepe (a lot of black pepper and Pecorino Romano), carbonara (pancetta, egg, Pecorino Romano, and a little black pepper), bucatini all’Amatriciana (guanciale, tomato, Pecorino Romano, and dry white wine) and pasta alla gricia, which was probably the first, featuring guanciale (which is cured pork cheek by the way), black pepper, and Pecorino Romano, plus a little starchy pasta water. Yes, they are all somewhat similar (and some foodie historians think they may have all originated with shepherds who were able to carry these ingredients around with them in satchels on their backs) but, at the same time, distinctively unique. For pasta alla gricia, it’s the combination of the luxurious fat rendered from the guanciale and the rich, salty Pecorino Romano that gives the dish its umami goodness, with the bite from the freshly ground black pepper.
If this recipe were any easier, it would make itself! Cook the guanciale and remove it when it’s golden and crisped up. Into the rendered fat, add the black pepper and warm over medium heat. Then, add your al dente pasta (no draining, just add it right from the pot using tongs) with some of the starchy pasta water and toss everything really well. Remove the pan from the heat, add the crispy guanciale and the Pecorino Romano to the pan, and mix until the cheese melts to create the creamy sauce. The only other thing you have to do is eat!
A rich, deeply savory dish like this goes wonderfully well with a cold and crunchy green salad, like this Kale Caesar, but it’s also great with these robustly flavored Roasted Brussels Sprouts.
Rigatoni or Spaghetti: How to Choose
The pasta options in our ingredients list—rigatoni or spaghetti—are traditionally used for pasta alla gricia. You know what I usually say in dilemmas like this: the best choice is the one you like best. So, while many love the way pasta sauce creates a glossy coating for spaghetti (and they’re not wrong!), I’m going to make a case here for the pasta I love best for this dish: rigatoni.
Rigatoni, as I know you know, are short hollow tubes; for pasta alla gricia, the key word here is hollow because the sauce coats the outside and the inside of the pasta, too. But here’s something else rigatoni has going for it in this dish: the word rigatoni comes from the Italian word rigato, which means “lined” or “ridged”—and these little tubes of pasta are ridged, offering another place for the delicious sauce to nestle in. In addition, the crispy bits of guanciale will find their way into the hollows as well as into the ridges. That’s why I’m Team Rigatoni for this dish. However, if you prefer spaghetti, you won’t be disappointed.
FAQs & Tips
How to Make Ahead and Store
Pasta alla gricia is best eaten as soon as it comes off the stove; that said, if you have leftovers, they can be stored in the refrigerator in an airtight container for up to 3 days—add a splash of water to the pot when you reheat the pasta gently on the stove. Freezing is not recommended for this dish.
Can You Use Pancetta Or Regular Bacon For This Dish?
You can. While both types of pork work, the true depth of pasta alla gricia flavor comes from the guanciale.
What Exactly Is Pecorino Romano?
Pecorino Romano is a sheep’s milk cheese (pecora means “sheep” in Italian). Unlike Parmesan, which is a cow’s milk cheese with a nutty flavor, Pecorino Romano has a sharp, tangy flavor and a pronounced saltiness, which contribute significantly to the distinctive flavor of pasta alla gricia.
Serving Suggestions
If you’re making pasta alla gricia for a dinner party (and I highly recommend you do, since its explosion of flavor is a great crowd-pleaser), you’ll need some other courses, for sure. For some easy, tasty snacks to serve when your guests first arrive, try these delicious Italian Fried Artichoke Hearts with some Tomato Sauce for dipping and a platter of Caprese Skewers. I like to pair the pasta alla gricia with a bowl of Italian Sausage Meatballs, some Roasted Asparagus, and buttery pull-apart Garlic Rolls. A great dessert for this Italian-inspired meal is this luscious Cannoli Cake, but if you want to serve something lighter, how about some Biscotti with a side of Pistachio Cream for dipping? Bellissimo!
But you don’t have to save pasta alla gricia for guests—it’s a great weeknight family meal, too, with some simple Sautéed Broccoli, Spiced Tomato and Chickpea Flatbread, and adorable Tiramisu Cupcakes for dessert.
Pasta alla Gricia Recipe
Ingredients
- 8 ounces guanciale cut into 1/4-inch pieces
- 12 ounces rigatoni or spaghetti
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup finely grated Pecorino Romano cheese plus extra for serving
Instructions
- Freeze the guanciale for 15 minutes to make it easier to cut. Then slice into 1/4-inch pieces.
- Cook the guanciale in a large skillet over medium heat until it is golden and crispy, about 10 minutes. Remove guanciale and set aside, leaving the fat in the skillet.
- Bring a large pot of water to a boil. Add a pinch of salt and the pasta, cooking until al dente.
- While the pasta cooks, add black pepper to the skillet with the guanciale fat and heat over medium heat.
- Transfer the cooked pasta directly from the pot to the skillet using tongs, reserving some pasta water.
- Toss the pasta in the skillet with the guanciale fat and black pepper, adding reserved pasta water a little at a time until the sauce coats the pasta.
- Remove from heat, add the guanciale back to the skillet along with the Pecorino Romano cheese. Toss until the cheese melts and the sauce becomes creamy.
- Serve immediately, topped with additional Pecorino Romano cheese.
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