Name: Authentic Roman Pasta alla Gricia
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: US
Ingredients: 1 (16 ounce) package spaghetti; 5 ounces guanciale (cured pork cheek), diced; 1 1/4 cups freshly grated Pecorino Romano, plus more for serving; Freshly ground black pepper, to taste

Pasta

Pasta alla Gricia

Aug 27, 2025
by Adelbert Auer
- 0.0 / 5 ( 0 Ratings)
0 Likes

PREP TIME

5 mins
COOK TIME

20 mins
TOTAL TIME

25 mins
SERVING

4 People
VIEWS

0

A timeless Roman pasta, Pasta alla Gricia is a symphony of simplicity. Crisp guanciale, sharp Pecorino Romano, and a generous grind of black pepper coalesce into a deeply satisfying, historical indulgence. This dish predates the use of tomatoes in Roman cuisine, offering a taste of authentic culinary heritage.

Ingridients

Adjust Servings

1 (16 ounce) package spaghetti

5 ounces guanciale (cured pork cheek), diced

1 1/4 cups freshly grated Pecorino Romano, plus more for serving

Freshly ground black pepper, to taste

Nutrition

Carbohydrate

85 g
Cholesterol

51 mg
Fiber

4 g
Protein

31 g
Saturated Fat

8 g
Sodium

719 mg
Sugar

3 g
Fat

17 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

12 mins

Bring a large pot of lightly salted water to a rolling boil. Add spaghetti and cook, stirring occasionally, until al dente, about 12 minutes. Reserve about 1 cup of the starchy pasta water before draining.

02

Step

3 mins

While the pasta cooks, render the diced guanciale in a large skillet over medium-high heat until golden brown and crispy, about 3 minutes. Remove the guanciale from the skillet, reserving the rendered fat.

03

Step

1 mins

Return the reserved guanciale fat to the skillet. Add a splash of the reserved pasta water to deglaze the pan, creating a flavorful emulsion. Reduce heat to low.

04

Step

3 mins

Add the cooked spaghetti to the skillet and toss to coat with the guanciale-infused emulsion. Gradually add the grated Pecorino Romano, tossing continuously and adding more of the reserved pasta water as needed, until a creamy, emulsified sauce forms. This should take about 2-3 minutes.

05

Step

1 mins

Remove from heat and stir in the crispy guanciale. Season generously with freshly ground black pepper.

06

Step

1 mins

Divide the pasta among bowls and serve immediately, garnished with additional grated Pecorino Romano and a final grind of black pepper.

Use high-quality guanciale for the best flavor. If unavailable, pancetta can be substituted, but the flavor will be slightly different.
Freshly grated Pecorino Romano is essential for the authentic flavor of this dish. Pre-grated cheese will not melt properly and will result in a grainy sauce.
The pasta water is crucial for creating the creamy sauce. Add it gradually, as needed, to achieve the desired consistency.
Don't be shy with the black pepper! It adds a necessary kick to balance the richness of the guanciale and Pecorino Romano.
Serve immediately to prevent the sauce from drying out.

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Adelbert Auer

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.