Pasta alla Gricia Recipe

Pasta alla Gricia

By Master Chef Gianluca Deiana Abis

Pasta alla Gricia

Pasta alla Gricia is one of the oldest and most iconic Roman pasta dishes, often considered the precursor to the famous Pasta alla Carbonara. It’s a simple, rustic dish made with just a few high-quality ingredients: guanciale (cured pork cheek), Pecorino Romano cheese, and black pepper. The dish showcases the essence of Roman culinary tradition: bold, rich flavors with minimal preparation.

History of Pasta alla Gricia

The origins of Pasta alla Gricia date back to the early days of Roman cuisine. The dish was first created by shepherds in the Lazio region, who had easy access to Pecorino Romano cheese and cured meats like guanciale, both staples in the area. Pasta alla Gricia has been around for centuries and predates other famous Roman pasta dishes like Carbonara and Amatriciana, which both share some of the same ingredients. The name "Gricia" is thought to come from the town of Grisciano, where it is believed the dish originated.

Pasta alla Gricia Recipe

Serves: 4Prep Time: 10 minutesCook Time: 15 minutes

Ingredients

• 400 g pasta (rigatoni, spaghetti, or your preferred type)

• 150 g guanciale (cured pork cheek), thinly sliced

• 100 g Pecorino Romano cheese, finely grated

• Freshly ground black pepper, to taste

• Salt, for pasta water

• Olive oil (optional, just a drizzle for cooking the guanciale)

Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil. Add the pasta and cook it al dente, according to the package instructions.

2. Save about 1 cup of pasta cooking water before draining the pasta. Set it aside to use for the sauce.

Step 2: Prepare the Guanciale

1. While the pasta is cooking, heat a large skillet over medium heat. If necessary, add a small drizzle of olive oil.

2. Add the guanciale to the skillet and cook for 5-7 minutes, stirring occasionally, until it becomes crispy and releases its fat. The guanciale should be golden brown but not burnt.

Step 3: Create the Sauce

1. Once the guanciale is crispy, remove the skillet from the heat.

2. Add a little bit of the reserved pasta cooking water to the pan to loosen the fat and create a silky sauce. You can also add a bit more water if needed.

Step 4: Combine Pasta and Sauce

1. Add the drained pasta to the skillet with the guanciale. Toss everything together over low heat, ensuring the pasta is well-coated in the flavorful guanciale fat.

2. Sprinkle in the finely grated Pecorino Romano cheese, a generous amount of freshly ground black pepper, and toss everything together until the cheese melts into the sauce. Add more pasta water if the sauce is too thick.

Step 5: Serve

1. Plate the pasta and give it a final grind of black pepper on top. Serve immediately.

Chef’s Tip by Gianluca Deiana Abis

To get the perfect creamy texture for the sauce, be sure to add the Pecorino Romano cheese off the heat to prevent it from clumping. The starchy pasta water helps to create a smooth and velvety sauce, so use it generously. This dish is all about balancing the flavors of the guanciale and Pecorino Romano, so don't be shy with the cheese or pepper!

Why You’ll Love Pasta alla Gricia

Pasta alla Gricia is simple yet bursting with rich, savory flavors. The crispy guanciale adds a satisfying crunch, while the Pecorino Romano provides a salty, creamy backdrop. The freshly ground black pepper adds a subtle kick, making this dish an irresistible comfort food. With minimal ingredients and maximum flavor, Pasta alla Gricia is a true testament to the beauty of Roman cooking. Perfect for a quick weekday dinner or a weekend treat, this dish will transport you straight to the heart of Rome.