Pasta alla Gricia
A timeless Roman dish, Pasta alla Gricia is a simple yet indulgent pasta recipe that uses just a few ingredients, but the magic is in their combination. Rich, savory, and comforting, this dish is often referred to as the ancestor of Carbonara. The star ingredients are guanciale (cured pork cheek), pecorino Romano cheese, and rigatoni pasta. In this version, we embrace the traditional approach, showcasing how these few components come together to create a mouthwatering plate of pasta.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rigatoni | 320g |
| Guanciale | 250g |
| Pecorino Romano (grated) | 60g |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Value (approx.) |
|---|---|
| Calories | 700 kcal |
| Protein | 25g |
| Carbohydrates | 70g |
| Fat | 35g |
| Saturated Fat | 12g |
| Fiber | 2g |
| Sodium | 900mg |
| Cholesterol | 40mg |
Instructions
| Step | Description |
|---|---|
| 1 | Begin by filling a large pot with water, ensuring there’s enough room to cook the pasta later. Place the pot on the stove over medium-high heat, bringing it to a boil. Once it starts simmering, add a generous pinch of salt to the water. |
| 2 | While the water is heating, take the guanciale and slice it into thick 1 cm slices. If the guanciale has skin on it, carefully remove it (you can save it for other recipes, such as soups). Cut the slices into strips roughly 0.5 cm thick. This ensures even rendering during the cooking process. |
| 3 | Heat a large skillet over medium heat. Once hot, add the guanciale strips directly into the dry pan. The fat will start rendering out, so there’s no need to add any additional oil or butter. Allow the guanciale to cook for about 10 minutes, stirring occasionally to ensure the pieces crisp up evenly without burning. The guanciale should be golden-brown and crunchy. |
| 4 | By now, your pasta water should be boiling. Add the rigatoni and cook according to the package instructions until al dente, typically around 10 minutes. Once the pasta is ready, reserve about a cup of pasta water and drain the rest. |
| 5 | Add the cooked rigatoni directly into the skillet with the crispy guanciale, making sure to keep a little of the pasta water in reserve. Toss the pasta gently in the pan to coat it with the rendered guanciale fat. This will allow the pasta to soak up the rich flavor of the guanciale. If needed, add a bit of the reserved pasta water to create a silky sauce. |
| 6 | Remove the skillet from the heat. While the pasta is still hot, sprinkle in a third of the grated Pecorino Romano. Toss the pasta and guanciale mixture, allowing the cheese to melt and coat each piece of pasta, forming a creamy, velvety sauce. |
| 7 | Continue tossing for another minute, ensuring the pasta is evenly coated. The heat from the pasta will help create a luscious, creamy texture. Add a splash of pasta water if the sauce feels too dry. |
| 8 | Once the pasta is perfectly coated and the cheese has melted into a creamy sauce, it’s time to serve. Plate the pasta and garnish each serving with a little more grated Pecorino Romano for an extra burst of flavor. |
| 9 | Serve immediately, and enjoy the delicious simplicity of this classic Roman dish. The combination of crispy guanciale, salty cheese, and perfectly cooked pasta makes for an unforgettable meal. |
Pro Tips for the Perfect Pasta alla Gricia
-
Use High-Quality Guanciale: The key to a rich and flavorful Pasta alla Gricia is the guanciale. If possible, find it at an Italian deli or specialty store. You can also substitute pancetta in a pinch, but the guanciale brings a distinct, authentic taste to the dish.
-
-
Pecorino Romano Cheese: Pecorino Romano is the traditional cheese used in this dish, adding a sharp and salty flavor. If you prefer a milder cheese, you can substitute with Parmigiano-Reggiano, but it will change the flavor profile.
-
Don’t Skip the Pasta Water: The starch in the pasta water helps bind the sauce to the pasta, so don’t discard it all. A little splash goes a long way in creating a silky, well-emulsified sauce.
-
Perfect Pasta: Be sure to cook the pasta al dente. Overcooked pasta will not hold up well in the sauce and could become mushy.
-
Customize the Texture: For a more rustic texture, you can use cavatelli or rigatoni instead of the usual tonnarelli or spaghetti. These shapes hold the sauce well and are perfect for this rich, meaty dish.
Why You’ll Love This Pasta alla Gricia
Pasta alla Gricia is the epitome of comfort food—it’s rich, flavorful, and so satisfying. With just four key ingredients, it’s incredibly simple to prepare but packs a punch of deliciousness in every bite. The crispy guanciale provides a savory, almost smoky depth, while the pecorino creates a creamy, salty finish. The rigatoni shape holds the sauce wonderfully, making each mouthful an experience to remember.
Perfect for both busy weeknights and special occasions, Pasta alla Gricia is the ideal balance of simplicity and indulgence. Whether you’re making it for a weeknight dinner or serving it to guests, this dish will transport you to the heart of Rome, bringing a taste of Italy to your table.
This recipe is the perfect example of Roman cuisine—unpretentious, full of flavor, and deeply satisfying. It’s a must-try for anyone looking to explore classic Italian dishes, especially those who appreciate pasta recipes that focus on quality ingredients and a straightforward approach.
