Mastering the Classic Pasta alla Gricia from Rome, Only 4 Ingredients!

Learn how to make authentic Pasta alla Gricia, a creamy Italian pasta dish with Guanciale, Pecorino cheese, and black pepper. This easy recipe will transport you to the best restaurant in Rome.

Jump to Recipe Print Recipe

Pasta alla Gricia is a classic Roman cuisine pasta dish known for its rich flavor profile from guanciale, pecorino romano cheese, and black pepper. With its balanced combination of high-quality ingredients, this iconic pasta recipe exemplifies Italian culinary excellence through its full-bodied taste and ability to satisfy all. Whether for family or guests, Pasta alla Gricia provides the perfect sharing experience for any meal occasion.

History and Origins of 4-Ingredient Pasta alla Gricia

Pasta alla gricia, a beloved staple of Roman cuisine, boasts a rich history rooted in the pastoral traditions of Lazio. This simple yet flavorful dish originated among shepherds who needed sustenance during long periods tending their flocks. The Gricia Pasta recipe evolved from readily available ingredients: dried pasta, cured pork, and hard cheese.

Ancient Roots

The dish’s name likely derives from the town of Grisciano in the Rieti province, where it is said to have first appeared. Some food historians trace its origins back to the 5th century, making it one of the oldest pasta dishes in Italian culinary tradition.

Evolution into Modern Classic

Over time, pasta alla gricia gained popularity beyond shepherd communities, becoming a staple in Roman trattorias. Its simplicity and bold flavors have endured, earning it the nickname “Amatriciana bianca” due to its resemblance to the tomato-based Amatriciana sauce, minus the tomatoes. In my opinion it is more similar to a carbonara without the eggs. Anyway today, this timeless dish continues to captivate diners with its perfect balance of creamy cheese, crispy guanciale, and al dente pasta.

How to Make Authentic Pasta alla Gricia Recipe

Mastering the classic pasta alla gricia recipe is simpler than you might think. This Roman delicacy combines just 4 high-quality ingredients to create a dish bursting with flavor.

Ingredients (4 servings)

250 g Guanciale (1 cm thick slice, to be cut into strips) (8¾ oz) — Read here the difference between Guanciale, Pancetta and Bacon.
320 g Rigatoni (or Spaghetti) (11¼ oz)
80 g Pecorino Romano (2¾ oz)
Black pepper to taste
plus Water and Salt for cooking pasta

Pasta alla Gricia Step-by-step Instructions

Cook the Pasta

First, bring abundant water to a boil for the pasta.

When the water for the pasta boils, add 1/2 tablespoon of salt and add the pasta. Cook the pasta for half the time indicated on the package. Before draining the pasta, put aside a cup of cooking water.

PRO TIP — For the exact amount of water and salt to use for cooking pasta, check out this post: How to Cook Pasta Like an Italian Chef

Cook the Guanciale

Meanwhile, cut the guanciale into 1 cm strips (1) and heat it in a pan to caramelize it without oil! You will see that slowly all the fat will come out of the guanciale, and it will become crispy (2). Turn off the heat, remove the crispy guanciale with a slotted spoon (3) and put it aside in a bowl.

Make the Pecorino Cream

While pasta and guanciale cook, take 2–3 tablespoons of cooking water and put them in a bowl so they cool slightly. Grate the pecorino and add the still warm but not boiling water. This step is essential so the “pecorino paste” does not break apart. Mix well to create a pasty, almost creamy compound (4).

Combine and Serve

At this point, drain the pasta directly into the pan with the guanciale fat, and toss it with the cooking water you had set aside (5). Add cooking water as needed for an al dente cook, and about 2 minutes before finishing, add almost all of the guanciale (leave 2–3 tablespoons to garnish)

Finally, remove the pan with the pasta from the heat, let it rest for 30 seconds to lower the temperature, and add the pecorino paste (6). Toss well, adding a couple tablespoons of cooking water for more creaminess if needed (7).

Serve immediately, garnished with the crispy guanciale you reserved, extra grated pecorino and a grinding of black pepper for an authentic Roman experience.

5 Common Mistakes In Preparing Pasta Alla Gricia

Using the wrong type of pasta. Pasta alla gricia is made with dried pasta, specifically semolina durum wheat pasta. Some try to recreate it with fresh pasta, but the end result may be disappointing.
Substituting pancetta for guanciale. For all Roman cuisine recipes including guanciale, it should not be altered or replaced with another cured meat. Neither pancetta, prosciutto, nor speck can be substituted.
Using the wrong cheese. Pecorino is the ingredient that gives pasta alla gricia its unique flavor. Any other aged cheese will completely change the character of this dish. While not inedible, it cannot rightly be called “gricia.”
Adding other ingredients. Pasta alla Gricia has only 4 ingredients: pasta, guanciale, pecorino cheese and black pepper. DO NOT ADD other ingredients like chili pepper, olive oil, garlic or onion. ! The strongly salty flavor of guanciale and pecorino together is balanced only by freshly ground black pepper, especially when grated just over the dish, providing a pleasant heat that completes the flavor profile.
Incorrect mantecatura technique. This is perhaps the most common mistake: performing the mantecatura, or emulsification of the condiment on the stovetop. The mantecatura should be done off heat once removed from the stove to prevent loss of creaminess and burning or sticking of the cheese to the pan.

How To Store Pasta alla Gricia

Pasta alla Gricia should be consumed immediately after preparation.