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Italian

Pasta alla Gricia

A Roman pasta of guanciale, Pecorino Romano, black pepper, and starchy pasta water. The sauce is glossy and savory, with crisp-edged guanciale coating each bite.

Pasta alla Gricia — Italian — ChefSnap
10 minsPrep
20 minsCook
1Serves
MediumDifficulty
690 kcal per serving28g protein 75g carbs 34g fat
Watch it made — Pasta alla GriciaWatch it madeCOOKING WITH SHEREEN · 1:32

Ingredients

Method

  1. Remove any tough rind from the guanciale and cut it into short strips about 1 cm thick.
  2. Place the guanciale in a cold pan and cook over low to medium-low heat until the fat renders and the pieces are golden and crisp at the edges, 8 to 10 minutes.
  3. Lift the guanciale from the pan and set it aside, leaving the rendered fat in the pan.
  4. Bring a pot of water to a boil, salt it lightly, and cook the pasta until very al dente.
  5. While the pasta cooks, add the black pepper to the pan with the guanciale fat and warm it gently for 30 seconds.
  6. Reserve at least 1 cup of pasta water, then transfer the pasta to the pan with the guanciale fat.
  7. Toss the pasta over medium heat, adding a splash of pasta water at a time, until the starch and fat form a glossy coating.
  8. Remove the pan from the heat and let it cool for 30 seconds so the cheese will not seize.
  9. Add the Pecorino Romano gradually, tossing constantly and loosening with small splashes of pasta water until creamy and smooth.
  10. Return the crisp guanciale to the pan and toss briefly to combine.
  11. Serve immediately with more Pecorino Romano and freshly ground black pepper.

Common questions

Can I substitute the guanciale in pasta alla gricia if I can’t find it?

Best substitute is pancetta; use the same amount and cook gently so it renders fat without burning. Bacon works in a pinch but is smokier and saltier, so use less salt in the pasta water and cheese.

When should I add the Pecorino so it doesn’t clump or turn stringy?

Take the pan off the heat first and let it cool about 30 seconds, then add the Pecorino gradually while tossing constantly. Add small splashes of pasta water as needed so the cheese emulsifies into a smooth sauce.

What are the most common mistakes when making gricia?

Cooking the guanciale too fast, using too much pasta water, and adding cheese while the pan is too hot are the biggest issues. Also, don’t oversalt the water, since guanciale and Pecorino are both salty.

How do I store and reheat leftover pasta alla gricia?

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a small splash of water over low heat, stirring often. Avoid microwaving too long, which can dry out the sauce.

What should I serve with pasta alla gricia?

Serve it immediately, topped with extra Pecorino and black pepper. A simple green salad or sautéed vegetables work well on the side. Keep the rest of the meal light, since gricia is rich and salty.