Pasta alla Gricia is one of the four sacred pastas of Rome, often called the “ancestor” of carbonara. It features just a few high-quality ingredients—guanciale (cured pork cheek), Pecorino Romano cheese, and black pepper—tossed with hot pasta for a rich, salty, peppery dish. No cream, no eggs—just bold flavor in every bite.
Bring a large pot of salted water to a boil.
Add the pasta and cook until al dente. Reserve 1 cup of pasta water, then drain.
While the pasta cooks, place diced guanciale in a cold skillet.
Turn heat to medium and cook slowly for about 7–8 minutes until the fat renders and the guanciale becomes golden and crisp.
Remove pan from heat.
Add the drained pasta to the skillet with guanciale and return to low heat.
Add a splash of reserved pasta water and toss well to combine.
Remove from heat. Quickly stir in grated Pecorino Romano and freshly ground black pepper.
Toss vigorously until the cheese melts and forms a silky sauce, adding more pasta water as needed.
Plate the pasta and top with extra Pecorino and black pepper.
Serve hot and enjoy this Roman classic!
I’m Anthony, the creator behind RoosterChef, and I’m so glad you’re here! I’m on a mission to inspire people to cook delicious, restaurant-quality meals at home. Whether you’re looking for quick weeknight dinners, impressive date night dishes, or comfort food with a twist, I’ve got you covered.
