Pasta alla Gricia is one of Rome’s classic pasta dishes, known for its simple ingredients and bold flavors. Often described as the precursor to carbonara and cacio e pepe, it uses guanciale (cured pork jowl), Pecorino Romano cheese, and black pepper to create a creamy, umami-rich sauce without the use of eggs or cream. The dish is a testament to the beauty of minimalist cooking, where high-quality ingredients shine. Perfect for a comforting weeknight dinner or an elegant yet unpretentious meal, Pasta alla Gricia brings a taste of Roman culinary tradition to your table.
Ingredients:
- 400g (14 oz) pasta (rigatoni or spaghetti work best)
- 150g (5 oz) guanciale, cut into thin strips
- 100g (3.5 oz) Pecorino Romano cheese, finely grated
- Freshly ground black pepper, to taste
- Salt, for pasta water
Instructions:
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente, as it will finish cooking in the sauce. Reserve about 1 ½ cups of the starchy pasta water before draining.
- Prepare the Guanciale: While the pasta cooks, place the guanciale in a large skillet over medium heat. Cook until it renders its fat and becomes golden and crispy, about 6–8 minutes. Remove the skillet from heat.
- Create the Sauce: Add a generous amount of freshly ground black pepper to the guanciale and stir to bloom the spice in the warm fat. Gradually add ½ cup of reserved pasta water to the skillet, stirring to emulsify with the guanciale fat.
- Combine Pasta and Sauce: Return the skillet to low heat. Add the cooked pasta to the skillet and toss to coat in the sauce. Sprinkle in half the Pecorino Romano, stirring quickly to create a creamy coating. Add more pasta water as needed to achieve a silky texture.
- Finish the Dish: Remove the skillet from heat and add the remaining Pecorino Romano. Toss until well combined, adjusting with more pasta water if necessary. Taste and add a small pinch of salt, if needed.
- Serve: Plate the pasta immediately, topping each serving with additional Pecorino Romano and a final crack of black pepper.
Notes:
- Guanciale is traditional, but pancetta can be used as a substitute if needed.
- Pecorino Romano is essential for its sharp, salty flavor. Avoid substituting with other cheeses for authenticity.
- The key to this dish is timing: the pasta should be hot enough to melt the cheese into a creamy sauce without clumping.
