Pasta Alla Gricia Recipe
This easy Pasta alla Gricia recipe is rich, creamy, and bursting with authentic Italian flavor — ready in just 20 minutes.
Ingredients
- 4 ounces guanciale or thick-cut bacon if you can’t find guanciale
- Salt to taste
- 8 ounces rigatoni or spaghetti
- 1 cup freshly grated Pecorino Romano cheese divided
- Freshly ground black pepper to taste
- 1 cup of reserved pasta water
Instructions
- Cut the guanciale into small cubes or strips. Set aside.
- In a large non-stick skillet, cook the guanciale over low heat. Let the fat slowly melt and render out, stirring occasionally. Continue until the pieces are crispy and golden.
- Bring a large pot of water to a boil. Add a generous pinch of salt, then cook your pasta until al dente according to the package instructions.
- Add one ladle of the starchy pasta water to the pan with the cooked guanciale. Let it simmer gently for a minute to create the flavorful base of your sauce.
- When the pasta is ready, use tongs or a skimmer to transfer it directly into the pan with the guanciale. Toss well to coat each piece in the rendered fat.
- Turn off the heat. Sprinkle the freshly grated Pecorino Romano cheese over the pasta. Toss so the cheese melts and blends with the pasta water, forming a smooth, creamy sauce. Add more pasta water if needed.
- Transfer the pasta to a warm serving bowl. Top with the remaining Pecorino and plenty of freshly cracked black pepper. Serve immediately.
