Are you craving a tasty, quick, and super traditional first course? Then you absolutely have to try pasta alla gricia, a Roman recipe that wins you over at the first taste. It’s perfect when you want something flavorful but don’t have time to cook complicated dishes. Trust me, it’s super easy to make and requires only a few ingredients: guanciale, pecorino romano, pasta, and a pinch of black pepper.
Pasta alla gricia is one of the oldest recipes of Lazio cuisine, considered the “mother” of amatriciana (which also includes tomato). If you’re wondering how to make original pasta alla gricia, you’re in the right place. I’ll explain everything step by step, as a friend would, so you won’t make any mistakes.
To prepare the true Roman pasta alla gricia, I recommend using rigatoni or mezze maniche, which hold the sauce well. The secret? Sauté the guanciale slowly until it becomes crispy, then mix the pasta with grated pecorino, creating an irresistible cream.
This is an easy and quick recipe, perfect for a last-minute dinner or to impress friends with a typical Roman dish. If you’re looking for traditional Italian recipes, Roman first courses, or want to know how to cook perfect pasta alla gricia, keep reading: I’ll guide you step by step.
In short, pasta alla gricia is a simple dish full of character. Try it, and you’ll see it will become one of your favorites.
- Preparation time: 10 Minutes
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 11 oz pasta
- 8.5 oz guanciale
- 4.25 oz pecorino romano
- salt
Tools
- 1 Cutting Board cutting board
- 1 Pot pots
- 1 Pan steel pan
Steps
Cut the guanciale into half-centimeter slices, remove the rind, and cut it into strips. Place it in a cold pan, without oil, and turn on low heat. Let it slowly brown until golden and crispy. It will take about 8-10 minutes.
Turn off the heat and set aside. Bring a pot of water to a boil, lightly salt it because the pecorino and guanciale are already savory, and cook the pasta al dente, following the times indicated on the package.
Drain the pasta, keeping some cooking water aside. Pour a ladle of water into the pan and add the pasta with the pecorino and guanciale. Mix over low heat.
The pasta alla gricia is ready!
