Pasta alla Gricia (Guanciale and Pecorino Pasta)
Why this recipe works
- Few ingredients, high impact: Guanciale, Pecorino Romano and black pepper provide all the salt, fat and savoury depth the dish needs.
- Classic Roman method: Rendered guanciale fat and starchy pasta water are tossed into a glossy coating before the cheese is added off the heat.
- Fast but precise: The whole dish comes together in about 25 minutes, with the key work happening while the pasta cooks.
Get the most out of this recipe
Authenticity notes
- Roman style: Pasta alla Gricia is one of Rome’s essential pastas, made without tomato, cream or egg.
- Guanciale matters: Guanciale gives the dish its distinctive savoury depth and silky rendered fat; pancetta is milder and less characteristic.
- Pecorino Romano: The sharp, salty edge of Pecorino Romano is central to the sauce and balances the richness of the pork.
Texture tips
- For a silkier sauce: Toss the pasta vigorously with the rendered fat and pasta water before adding the cheese, so the sauce starts to emulsify first.
- Avoid grainy cheese: Remove the pan from the heat before adding the pecorino, then loosen gradually with pasta water until the sauce clings smoothly.
- Keep the guanciale crisp: Render it slowly over low to medium heat so the fat melts out and the pieces turn golden rather than scorching.
Ingredient notes
- Choose the pasta shape: Spaghetti gives a classic silky finish, while rigatoni or another short pasta creates a chunkier bite and catches the guanciale well.
- Grate the cheese finely: Finely grated pecorino melts more evenly into the sauce and is less likely to clump.
- Watch the salt: Both guanciale and Pecorino Romano are salty, so season the pasta water with restraint and adjust at the end only if needed.
Make-ahead tips
- Best served immediately: The sauce is at its glossiest just after tossing, before the cheese tightens and the pasta absorbs the coating.
- Reheat gently: Warm leftovers in a frying pan over low heat with a splash of water, tossing until piping hot and loosened.
- Prep before cooking: Cut the guanciale and grate the pecorino before the pasta goes in, as the final tossing stage moves quickly.
Equipment you'll need
Ingredients
Instructions
- Bring a large pot of water to the boil and season it with the fine sea salt. Add the spaghetti and cook until just shy of al dente, stirring once or twice so it does not stick.
- While the pasta cooks, cut the guanciale into small batons. Put it in a large frying pan over low to medium heat and cook until the fat has rendered and the guanciale is golden and crisp, stirring occasionally.
- Finely grate the pecorino into a mixing bowl and stir in most of the black pepper, keeping a little back for serving. When the pasta is nearly ready, scoop out about 150 ml of the starchy cooking water and set it aside.
- Using tongs, transfer the spaghetti straight into the pan with the guanciale, keeping the heat low. Add a splash of the reserved pasta water and toss vigorously for 30 to 60 seconds to emulsify the guanciale fat into a glossy coating.
- Take the pan off the heat and add the pecorino, tossing continuously and adding a little more pasta water as needed until you have a smooth, peppery sauce that clings to the pasta. Serve immediately with the remaining black pepper and extra pecorino grated over the top.
Recipe notes
Tips
- Keep the heat low once the pasta hits the pan, and add the cheese off the heat so the pecorino melts into a sauce rather than turning grainy.
- If the sauce tightens, loosen it with a tablespoon or two of the reserved pasta water and toss again until glossy.
- This dish contains no raw egg, but serve it straight away for the best texture and food safety.
Substitutions
- Replace spaghetti with short pasta such as rigatoni for a chunkier bite that holds the sauce well.
- Replace Pecorino Romano cheese with parmesan for a milder, less tangy finish.
Storage
- Refrigerate up to 2 days
- Cool quickly, cover and refrigerate. Reheat gently in a frying pan over low heat with a splash of water, tossing until piping hot and loosened; avoid high heat to prevent the cheese turning grainy.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (25min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Gluten Wheat
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