Pasta alla Gricia

Name: Pasta alla Gricia
Cook time: 28 min
Total time: 28 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400g Rigatoni; 180g Guanciale, cut into small batons; 120g Pecorino Romano, finely grated; 1 tsp Pepper (Black), freshly ground; plus more to taste

Pasta alla Gricia is a timeless Roman pasta that pairs al dente tubes with crisp, savory pork cheek and sharp sheep's cheese for a deeply satisfying, silky sauce. Simple but powerful, this dish relies on high-quality ingredients and a few careful techniques to turn rendered guanciale fat and Pecorino into an irresistible coating for rigatoni.

Pasta alla Gricia is a timeless Roman pasta that pairs al dente tubes with crisp, savory pork cheek and sharp sheep's cheese for a... Show more

Traditional Italian Recipe

Health Grade

D · Occasional

Rating

4.4

Time

25 min

Price

2,63 €

Calories

714 kcal

few ingredients

quick

easy

low sugar

Method

Cut the guanciale

If your guanciale is still in larger slices or a slab, trim off any tough rind, then cut it into small batons about 1/4 inch thick. Try to keep the pieces close to the same size so they render evenly and crisp at the same pace.

Grate and grind

Finely grate the Pecorino Romano until you have a light, fluffy pile, and freshly grind the black pepper. Keep both near the stove, because gricia comes together quickly once the pasta is cooked.

Boil the water

Bring a large pot of water to a boil for the rigatoni. Salt the water lightly, not aggressively, since the guanciale and pecorino will add plenty of saltiness later.

Render the guanciale

Put the guanciale into a cold large skillet, then set it over medium-low heat. Cook, stirring occasionally, for 8 to 10 minutes, until the fat has rendered and the pieces are golden at the edges, crisp, and still a little chewy in the center. Stir in about half of the black pepper during the last 30 seconds so it blooms in the fat without scorching.

Cook the rigatoni

Drop the rigatoni into the boiling water and cook it 1 minute less than the package directions, stirring well at the beginning so it does not stick. Just before draining, scoop out at least 2 cups of the starchy pasta water. Drain the pasta, but do not rinse it.

Loosen the cheese

In a bowl, stir the grated pecorino with a few tablespoons of warm—not boiling—pasta water until it forms a thick, smooth paste. Add a little more water as needed until it looks creamy and spreadable, not thin.

Toss to coat

Set the skillet back over low heat if the guanciale has cooled. Add the drained rigatoni and a small splash of pasta water, then toss for 30 seconds so the pasta gets glossy with the rendered fat. Take the skillet off the heat, add the pecorino paste, and toss quickly, adding more pasta water a splash at a time until a smooth, silky sauce clings to every piece. Finish with the remaining black pepper and taste before adding any extra salt.

Serve right away

Divide the pasta among warm bowls and spoon over any crisp guanciale and sauce left in the skillet. Add a little more pepper to taste, and serve immediately while the sauce is still silky and fluid.

Ingredients

Method

For 4 servings

Adjust servings

400g Rigatoni
180g Guanciale, cut into small batons
120g Pecorino Romano, finely grated
1 tsp Pepper (Black), freshly ground; plus more to taste

🧂 Plus ~2g of salt

Nutrition

Per Serving.

Calories

714 kcal

36% of Daily kcal

Protein

33 g

65% RDI

Fat

30 g

13g sat fat

Carbs

77 g

28% RDI

Sugar

4.1 g

8% RDI

Fiber

3.2 g

11% RDI

Salt

4.4 g

89% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

D · 5.0 / 10

Comments

Click to rate

Ingredients

For 4 servings

Adjust servings

400g Rigatoni
180g Guanciale, cut into small batons
120g Pecorino Romano, finely grated
1 tsp Pepper (Black), freshly ground; plus more to taste

🧂 Plus ~2g of salt

Pasta alla Gricia

Method

Cut the guanciale

Grate and grind

Boil the water

Render the guanciale

Cook the rigatoni

Loosen the cheese

Toss to coat

Serve right away

Ingredients

Method

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

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