Pasta alla Gricia

Introduction

Pasta alla Gricia is one of the four classic Roman pasta dishes and is often considered the ancestor of Amatriciana and Carbonara. Originating in the Lazio region of Italy, this simple yet deeply flavorful dish relies on just a few high-quality ingredients: guanciale, Pecorino Romano, black pepper, and pasta. There is no cream, no garlic, and no onions—the magic comes from technique and balance.

Ingredients

• 400 g (14 oz) rigatoni or mezze maniche
• 150 g (5 oz) guanciale, sliced into thick strips
• 80 g (¾ cup) Pecorino Romano, finely grated
• 1 teaspoon freshly ground black pepper (or to taste)
• Salt, for pasta water

Instructions

1. Bring a large pot of water to a boil
   Salt the water generously—it should taste like the sea.
2. Cook the guanciale
   Place the guanciale in a cold skillet over medium heat. Cook slowly until the fat renders and the meat becomes golden and crisp. Remove from heat and set aside, keeping the rendered fat in the pan.
3. Cook the pasta
   Add pasta to the boiling water and cook until al dente. Reserve about 1 cup of pasta water before draining.
4. Create the sauce
   Return the skillet with guanciale fat to low heat. Add a ladle of hot pasta water to emulsify the fat, stirring gently to form a glossy sauce.
5. Combine pasta and sauce
   Add the drained pasta to the skillet along with the crispy guanciale. Toss well to coat.
6. Add cheese and pepper
   Remove from heat. Sprinkle in Pecorino Romano gradually, stirring continuously. Add black pepper and a little more pasta water as needed to create a creamy, emulsified sauce without cream.
7. Serve immediately
   Finish with extra Pecorino Romano and freshly cracked black pepper.

Tips for Perfect Pasta alla Gricia

• Use guanciale only—bacon or pancetta will change the flavor
• Always add cheese off the heat to avoid clumping
• Finely grate the Pecorino for smooth emulsification
• Pasta water is essential—don’t skip it

FAQs

Is Pasta alla Gricia the same as Carbonara?
No. Gricia contains no eggs. Carbonara evolved from Gricia with the addition of eggs.

Can I use pancetta instead of guanciale?
Authentically, no. Pancetta lacks the fat and depth of guanciale, but it can be used if guanciale is unavailable.

Does Pasta alla Gricia use cream?
Never. The creamy texture comes from emulsified fat, cheese, and pasta water.

What pasta is best for Gricia?
Rigatoni, mezze maniche, or tonnarelli are traditional choices.

What cheese is traditionally used?
Only Pecorino Romano, never Parmesan.

Nutrition

• Calories: 560
• Protein: 22 g
• Fat: 28 g
• Carbohydrates: 52 g
• Fiber: 2 g
• Sodium: 680 mg