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pasta alla gricia close up

Pasta alla Gricia

  • Author: Silvana
  • Total Time: 15 minutes
  • Yield: 4 portions 1x


A taste of Rome: Indulge in the rich flavors of Pasta alla Gricia


Units Scale
  • 400 g rigatoni, spaghetti, bucatini, or your choice of pasta
  • 200 g guanciale (if you can’t find it, pancetta will do), diced
  • 150 g grated Pecorino Romano cheese
  • Salt and pepper to taste


  1. To make Pasta alla Gricia, start by bringing a large pot of salted water to a boil. Add the pasta and cook for approximately 8 minutes, or until slightly undercooked.
  2. Meanwhile, cook diced guanciale in a non-stick pan over medium heat until golden brown.
  3. Reserve one cup of pasta cooking water, then drain the pasta and add it to the pan with the guanciale. Add half of the reserved water and sauté for a couple of minutes until the water has reduced.
  4. Remove from the heat. Mix in grated Pecorino Romano cheese and additional reserved water if needed. Sprinkle with more Pecorino cheese and freshly ground black pepper


To fully savour the incredible taste of your Pasta alla Gricia, we suggest serving it immediately after cooking. However, if you need to store it, refrigerate it for up to one day.

Please note, freezing is not recommended as it may affect the texture and flavour of the dish.

When preparing the guanciale, use a hot pan over medium heat and check it regularly to prevent burning.

If your guanciale isn’t already peppered, add grated black pepper to taste while cooking to enhance the dish’s taste.

  • Prep Time: 5
  • Cook Time: 10 minutes
  • Category: Pasta
  • Cuisine: Italian
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