Main Course

Pasta Alla Gricia

Name: Pasta Alla Gricia
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: italian
Ingredients: 150 g guanciale cut into 1/2-inch thick strips; 2 tsp black pepper freshly ground; 100 g pecorino romano cheese finely grated; 320 g spaghetti; 1 tbsp salt

Pasta alla Gricia is a classic Roman dish, often called 'white Amatriciana'. It features crispy guanciale, pecorino romano cheese, and black pepper, creating a rich and savory sauce that beautifully coats the pasta.

An original recipe by Forkin

Total time: 30 min
Serves: 4
Difficulty: Medium
Per serving: 539 kcal

Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

150 gguanciale, cut into 1/2-inch thick strips
2 tspblack pepper, freshly ground
100 gpecorino romano cheese, finely grated
320 gspaghetti

for pasta water

1 tbspsalt

Equipment

tongs · slotted spoon · large skillet · large pot

The method

Step by step

1
Bring a large pot of water to a rolling boil and add the salt.
About 5 min
2
While the water heats, place the guanciale in a large cold skillet over medium-low heat.
Cook’s note: Starting with a cold pan helps render the fat slowly and evenly.
3
Cook the guanciale, stirring occasionally, until it is golden brown and crispy and its fat has rendered, about 8-10 minutes.
About 10 min
Cook’s note: Do not rush this step; slow rendering creates the best flavor and texture.
4
Remove the crispy guanciale from the skillet with a slotted spoon and set aside, reserving all the rendered fat in the pan.
About 1 min
5
Add the spaghetti to the boiling salted water and cook according to package directions until al dente.
About 8 min
Cook’s note: Reserve at least one cup of the starchy pasta water before draining.
6
While the pasta cooks, add about half of the black pepper to the skillet with the rendered guanciale fat and cook for 30 seconds until fragrant.
About 1 min
Cook’s note: Toasting the pepper enhances its aroma and flavor.
7
Once the pasta is al dente, use tongs to transfer it directly into the skillet with the guanciale fat and pepper.
About 1 min
Cook’s note: Don't drain the pasta completely; a little extra starchy water helps create a creamy sauce.
8
Add about half a cup of the reserved pasta water to the skillet and toss vigorously to coat the pasta.
About 1 min
9
Gradually add the pecorino romano cheese, tossing constantly and adding more pasta water a tablespoon at a time as needed, until a creamy sauce forms that clings to the pasta.
About 2 min
Cook’s note: The key to a creamy sauce is emulsifying the fat, cheese, and pasta water by constant tossing.
10
Stir in most of the crispy guanciale, reserving a small amount for garnish.
11
Serve immediately, garnished with the remaining crispy guanciale, extra pecorino romano cheese, and a generous sprinkle of fresh black pepper.

Per serving

Nutrition

8%Score

Calories: 538.6kcal
Protein: 25.2g
Carbs: 59.5g
Fat: 22g
Fibre: 3g
Sugar: 2.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store any leftover pasta in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.