Pasta alla Gricia

Guanciale, pecorino, pepper, pasta. These are the ingredients for one of Rome’s
cornerstone pastas, Pasta alla Gricia.

Servings: 4

Author:

Prep Time
5 minutes

Cook Time
20 minutes

Total Time
25 minutes

Main Course

Italian

Alla Gricia Guanciale Rigatoni Roman pastas

🧂 Ingredients

1 In a large skillet over medium low heat, cook the pork (and olive oil if using),
stirring occasionally, until the fat has rendered and the pork is crispy but
still tender; about 15 minutes. With a slotted spoon, remove the pork to a bowl
and set aside. Add the pepper to the pan and stir.
2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook the pasta
to 3 minutes less than package directions for al dente.
3 With a spider or slotted spoon, transfer the pasta to the skillet along with 1
cup of the pasta cooking water. Stir until the pork fat and starchy pasta water
emulsify into a glossy sauce and the pasta has finished cooking; about 2
minutes. Add the cheese and stir until melted through. Add the pork back to the
pan and give it a final stir.
4 Serve right away with more pepper and pecorino.
5 Get every pasta lover you know on the horn and tell them that Pasta alla Gricia
deserves their attention!