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pasta alla gricia

Authentic Pasta alla Gricia Recipe – The Original Roman Sauce

Silvana Nava
Authentic Pasta alla Gricia recipe is one of the oldest and most iconic dishes of Roman cuisine. Originating in the area of Amatrice, in Lazio, this traditional pasta is often described as the tomato-free ancestor of Amatriciana.
Made with just four essential ingredients—pasta, guanciale, Pecorino Romano and black pepper—Gricia represents the purest expression of Roman culinary tradition.
5 from 4 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course pasta
Cuisine Italian
Servings 4
Calories 788 kcal

Ingredients
  

  • 350 g rigatoni or mezze maniche - 12 oz
  • 200 g guanciale - 7 oz
  • 110 g Pecorino Romano DOP - 1 cup
  • freshly ground black pepper - to taste

Instructions
 

  • Bring a large pot of water to a boil and salt it lightly. Pecorino Romano is naturally salty, so avoid over-seasoning the water.
  • Finely grate the Pecorino Romano and set aside. Do not use pre-grated cheese.
  • Cut the guanciale into thick strips or small chunks.
  • Place it in a cold skillet and turn the heat to medium. Cook slowly so the fat renders gradually. When the fat becomes translucent and the guanciale turns lightly golden, let it crisp gently for 2–3 minutes.
  • Remove the guanciale with a slotted spoon and set aside, leaving the rendered fat in the pan.
  • Cook the pasta (rigatoni, mezze maniche, or spaghetti) until al dente. Drain it about 2 minutes before the suggested cooking time.
  • Before draining, add a ladle of starchy pasta water to the pan with the guanciale fat. Stir to create the base of the sauce.
  • Drain and transfer the pasta directly into the pan. Toss over low heat to coat it evenly in the rendered fat.
  • Turn off the heat completely before adding the grated Pecorino Romano.
  • Add a small ladle of reserved pasta water and stir vigorously. The starch in the water will bind with the Pecorino, creating a smooth, creamy emulsion without lumps.
  • Once the sauce is velvety and evenly coating the pasta, return the crispy guanciale to the pan and toss briefly.
  • Finish with freshly ground black pepper and serve immediately with extra Pecorino Romano.

Nutrition

Calories: 788kcalCarbohydrates: 66gProtein: 26gFat: 46gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 82mgSodium: 764mgPotassium: 219mgFiber: 3gSugar: 3gVitamin A: 114IUCalcium: 311mgIron: 1mg
Keyword gricia, gricia recipe, pasta alla gricia
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