Pasta alla Gricia

Published on March 28, 2021 in Italian By Vincenzo Prosperi

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How to Make Pasta alla Gricia

Pasta alla Gricia is one of the four famous pasta dishes from Rome – some say it is a marriage of the key ingredients found in the more famous 3: guanciale, pecorino romano, black pepper. The only way to perfect this dish is to find quality ingredients as they will make all the difference. Try my Pasta alla Gricia and let me know which is your favourite Roman pasta recipe!

Watch the PASTA ALLA GRICIA Video Recipe:

How to Make PASTA ALLA GRICIA Like a Roman

Vincenzo’s Top Tips To Make Pasta alla Gricia

Either more or less

You might need slightly more or less water dependent on the amount of pecorino cheese you use.

DON’T FORGET to turn it OFF

Don’t forget to have the stove turned OFF before you add the cheese or it will stick together and thicken.

Just stir it through

Make sure to stir through your paste evenly throughout until it creates a light and creamy sauce.

Pasta alla Gricia

Vincenzo's Plate

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Equipment

knife
Spatula or Wooden spoon
Medium fry pan
large pot for boiling pasta
Hand-held sieve
Chopping-board
Mug

Ingredients

200 grams Guanciale 7oz. Pig cheek or Pancetta
Pecorino cheese amount desired
300 grams Rigatoni pasta 10oz
Black pepper
1 tbsp Rock salt

Instructions

Pasta alla Gricia uses guanciale as a key ingredient so start by removing the skin and cutting the piece into long strips and then smaller pieces.
Boil 5L water in a large pot and add 1 tablespoon rock salt, wait to dissolve then add your desired dry pasta. Cook pasta 1 minute less than packet instructions.
Put a medium size pan on your stove at a low-medium heat and add the guanciale. Leave to simmer and cook in its own oil for approx. 5 minutes or until it starts to become crispy with slightly golden edges. This crunch is just what you want from Pasta alla Gricia.
In the meantime, mix the pecorino cheese with 3 tablespoons of pasta water. It should form into a thick almost dough-like paste.
When the pasta is 2 minutes from being ready, scoop up a mug full of pasta water and leave to the side.
Once the pasta is cooked, strain it using a hand held sieve and transfer it into the pan with the guanciale. Then add ½ mug pasta water and gently mix using a wooden spoon.
Leave to simmer for a minute while the water reduces to no more then 4-5 tablespoons.
Remove the pan from heat and add the pecorino paste you created earlier for your pasta alla gricia. Stir through until it melts and spreads evenly throughout, creating a light, creamy sauce.
Once the pasta is smothered in sauce and the guanciale has spread in between the pasta and on top, it is time to serve!
E ora si mangia, Vincenzo’s Plate….Enjoy!