Authentic Pasta alla Gricia Recipe
Authentic Italian Pasta alla Gricia is one of Rome's oldest and most beloved pasta dishes. Made with guanciale, Pecorino Romano, black pepper, and starchy pasta water, this simple yet flavorful recipe creates a rich, silky sauce without eggs or tomatoes. Ready in just 25 minutes, it's a timeless Italian classic that's perfect for any night of the week.
Ingredients
- 1 lb. rigatoni or spaghetti
- 8 oz. guanciale, cut into ¼-inch strips
- 2 cups freshly grated Pecorino Romano cheese
- 1 Tbsp. freshly cracked black pepper, plus more to taste
- 2 cups reserved pasta water, as needed
Instructions
- Bring a large pot of salted water to a boil. Cook the rigatoni until al dente, according to the package directions. Before draining, reserve 1½ cups of the starchy pasta water.
- Cook the guanciale. While the pasta cooks, place the guanciale in a large skillet over medium-low heat. Cook slowly for 8–10 minutes, stirring occasionally, until the fat has rendered and the guanciale is golden and crisp. Remove the skillet from the heat
- Toast the pepper. Add the freshly cracked black pepper to the warm guanciale and stir for about 30 seconds, allowing it to become fragrant. For the best flavor, use whole black peppercorns and crack them just before cooking. You can do this with a mortar and pestle for a rustic, coarse grind, or place the peppercorns in a zip-top bag and gently crush them with a rolling pin or the bottom of a heavy skillet. Freshly cracked pepper has a much bolder aroma and is essential to the authentic flavor of Pasta alla Gricia.
- Combine the pasta and guanciale. Transfer the drained pasta directly to the skillet and toss well to coat it in the rendered guanciale fat. Add about ½ cup of the reserved pasta water and toss to combine.
- Create the sauce. Let the skillet cool for about 30 seconds so it's no longer piping hot. Gradually sprinkle in the grated Pecorino Romano while continuously tossing the pasta. Add more pasta water, a few tablespoons at a time, until a smooth, silky sauce coats every piece of pasta.
- Adjust the consistency. Continue tossing until the sauce is creamy and glossy. If it becomes too thick, add a little more pasta water. If it's too thin, toss for another minute until it emulsifies.
- Serve immediately. Divide among warm bowls and finish with extra Pecorino Romano and a generous crack of black pepper. Serve immediately while the sauce is silky and hot.