Pasta alla Gricia (Rigatoni with Guanciale and Pecorino)
Why this recipe works
- Classic Roman method: Rendered guanciale fat, starchy pasta water and finely grated pecorino form a creamy sauce without cream.
- Deep savoury flavour: Crisp guanciale brings porky richness, while Pecorino Romano adds sharp saltiness and black pepper gives the sauce lift.
- Fast cooking: The sauce comes together while the pasta boils, keeping the whole dish comfortably under 30 minutes.
Get the most out of this recipe
Authenticity notes
- Roman classic: Gricia is one of Rome’s classic pecorino-and-guanciale pastas, made without tomato, egg or cream.
- Emulsified sauce: The creamy texture comes from tossing cheese, rendered pork fat and starchy pasta water together at the end.
- Pasta shape: Rigatoni catches the guanciale well, while spaghetti gives a more traditional, silkier coating.
Ingredient notes
- Guanciale matters: Guanciale gives the dish its distinctive cured pork flavour and rich rendered fat; pancetta is a useful but milder substitute.
- Use Pecorino Romano: Pecorino Romano brings the sharp, salty character expected in gricia; a milder hard cheese will soften the flavour.
- Season carefully: Guanciale and pecorino are both salty, so keep the pasta water seasoned but not excessive and taste before adding more salt.
Timing notes
- Prepare before draining: Have the pecorino finely grated and the pepper ready before the pasta is drained, as the sauce comes together quickly.
- Serve straight away: Pasta alla gricia is at its best immediately after tossing, while the sauce is glossy and the guanciale still has crisp edges.
Common mistakes
- Overheating the cheese: Add the pecorino off the heat; high heat can make it clump or turn stringy instead of melting into the sauce.
- Rushing the guanciale: Cook the guanciale over medium heat so the fat renders properly before the pieces become crisp.
- Forgetting pasta water: Reserve pasta water before draining, as its starch is essential for loosening and binding the sauce.
Equipment you'll need
Ingredients
Instructions
- Bring a large pot of water to the boil and season with the fine sea salt. Add the rigatoni and cook until al dente, stirring once or twice.
- While the pasta cooks, cut the guanciale into small lardons. Put it in a large frying pan over medium heat and cook, stirring, until the fat renders and the pieces are golden and crisp.
- Scoop out and reserve about 200 ml of the pasta cooking water, then drain the pasta. Add the pasta to the pan with the guanciale, toss to coat, then add a splash of the reserved pasta water and stir to form a glossy base.
- Take the pan off the heat and add the black pepper. Add the pecorino Romano cheese in two additions, tossing vigorously and adding a little more pasta water as needed until the sauce looks creamy and clings to the pasta.
Recipe notes
Tips
- Grate the pecorino Romano cheese finely so it melts quickly and emulsifies rather than clumping.
- Keep the heat off once you add the pecorino Romano cheese; too much heat can make the cheese turn stringy.
- If the sauce tightens before serving, loosen it with a tablespoon or two of the reserved pasta water and toss again.
Substitutions
- Replace rigatoni with spaghetti for a more traditional shape and a silkier coating.
- Replace guanciale with pancetta for a similar salty richness, though the flavour will be less distinctive.
- Replace Pecorino Romano cheese with parmesan for a milder, less pepper-forward finish.
Storage
- Refrigerate up to 2 days
- Cool quickly and refrigerate in a sealed container. Reheat gently in a frying pan with a splash of water, tossing until piping hot and glossy again; avoid high heat to prevent the cheese from splitting.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Gluten Milk Wheat
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Cacio e Pepe (Spaghetti with Pecorino Romano and Black Pepper)
Roman spaghetti with Pecorino Romano and black pepper
Pasta con Vongole in Bianco (Spaghetti with Clams in White Wine)
Spaghetti with clams in white wine, garlic and parsley
Turkey Meatballs in Marinara Sauce
Turkey meatballs simmered in marinara sauce and served with spaghetti
Pasta al Limone (Creamy Lemon Pasta)
Spaghetti with creamy lemon sauce, Parmesan and black pepper
Gnocchi di Zucca (Pumpkin Gnocchi with Butter and Sage)
Pumpkin gnocchi with butter, sage and Parmigiano Reggiano
Chorizo Pasta with Smoky Tomato Cream Sauce
Chorizo pasta in smoky tomato cream sauce with Manchego
Moroccan Chicken Skewers with Yoghurt, Garlic and Cumin
Yoghurt-marinated chicken skewers grilled with cumin and paprika
Eid Chicken Tagine with Preserved Lemons and Olives
Chicken tagine with preserved lemons, olives and coriander
Calabacitas (Mexican Courgette and Sweetcorn Sauté)
Courgette sauté with sweetcorn, tomato and crumbled queso fresco
Muffuletta Sandwich with Olive Salad
Pressed sandwich layered with olive salad, meats and provolone
Cobb Salad (Chicken, Bacon, Egg, Avocado and Blue Cheese Salad)
Composed salad with chicken, bacon, egg, avocado and blue cheese
Karniyarik (Aubergine Stuffed with Minced Beef)
Baked aubergines stuffed with minced beef, onion and tomatoes
Rigatoni all’Amatriciana (Rigatoni with Guanciale and Tomato)
Rigatoni with guanciale, tomato sauce and Pecorino Romano
Pasta alla Gricia (Guanciale and Pecorino Pasta)
Roman spaghetti with guanciale, pecorino and black pepper
Pasta alla Zozzona (Roman Sausage and Egg Pasta)
Roman pasta with sausage, guanciale, eggs and pecorino
Spaghetti alla Carbonara (Roman Pasta with Guanciale and Pecorino)
Roman spaghetti with guanciale, eggs, Pecorino and black pepper
Pasta all’Amatriciana (Spaghetti with Guanciale and Tomato)
Roman spaghetti with guanciale, chilli tomato sauce and pecorino
Cacio e Pepe (Spaghetti with Pecorino Romano and Black Pepper)
Roman spaghetti with Pecorino Romano and black pepper
You might also like
BBQ Chicken Flatbread with Mozzarella and Red Onion
BBQ chicken flatbread with mozzarella and red onion
Ensalada de Naranja y Bacalao (Orange and Salt Cod Salad)
Orange and salt cod salad with red onion and olives
Grochówka (Polish Split Pea Soup with Smoked Sausage)
Polish split pea soup with smoked sausage and marjoram
Air Fryer Kebab Skewers
Spiced lamb kebab skewers cooked until browned in the air fryer.
Vino Clarete (Mixed Red and White Wine Drink)
Spanish mixed wine drink served chilled over ice
Red Velvet Cake with Cream Cheese Icing
Red velvet cake with cocoa and cream cheese icing
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
Misen Carbon Steel Nonstick Frying Pan 12 Inch
- Works on all stovetops
- Naturally nonstick when seasoned
- Requires seasoning and maintenance
T-fal Ultimate Hard Anodized Nonstick Fry Pan 12 Inch
- Excellent price-performance
- Thermo-Spot heat indicator
- Not induction compatible
All-Clad HA1 Hard Anodized Nonstick Fry Pan 12 Inch
- Top-tier build quality
- Excellent heat distribution
- Expensive
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
