Name: Pasta Alla Gricia Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Italian
Ingredients: 4 oz. guanciale, chopped into 1/4″ pieces; 3/4 tsp. freshly ground black pepper; 3/4 tsp. kosher salt; 8 oz. spaghetti; 1 1/2 c. finely grated Pecorino Romano cheese, divided, plus more for serving; 4 c. water (for boiling pasta)

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Introduction

Pasta Alla Gricia is a simple yet flavorful Roman classic, featuring crispy guanciale and a creamy Pecorino sauce. This dish is perfect for those who appreciate rich, savory flavors without the fuss of complicated ingredients.

A close-up view of creamy spaghetti carbonara in a silver skillet shows long pale yellow spaghetti noodles mixed with small cubes of light brown cooked bacon and coated in a smooth, thick white sauce sprinkled with grated light cream cheese and specks of black pepper. Wooden tongs grip a forkful of tangled pasta on the right side of the pan, contrasting the glossy pasta with their dark and shiny texture. The whole skillet rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 oz. guanciale, chopped into 1/4″ pieces
3/4 tsp. freshly ground black pepper

4 cups water
3/4 tsp. kosher salt

8 oz. spaghetti
1 1/2 cups finely grated Pecorino, divided, plus more for serving

Instructions

Step 1: In a large, high-sided skillet over medium-high heat, cook the guanciale, stirring frequently, until it is deeply golden, about 6 to 7 minutes. Remove the skillet from heat. Using a slotted spoon, transfer the guanciale to a paper towel–lined plate, keeping the rendered fat in the skillet. Add freshly ground black pepper to the skillet and stir until fragrant.
Step 2: Meanwhile, bring 4 cups of water to a boil in a medium pot and season with kosher salt. Add the spaghetti and cook, stirring occasionally to prevent sticking, until the pasta is pliable but not fully al dente, about 2 to 3 minutes. Drain the pasta, reserving 2 1/2 cups of the pasta water.
Step 3: Return the skillet to medium-low heat. Pour in 1 3/4 cups of the reserved pasta water and swirl to combine with the fat and pepper. Add the pasta and a small handful of Pecorino cheese, stirring to coat the noodles. Once the cheese is mostly melted, gradually stir in the remaining Pecorino, adding more pasta water as needed to keep the sauce silky and smooth. Allow the pasta to reach al dente, then remove from heat and continue stirring until the sauce is creamy. Fold in the cooked guanciale.

Step 4: Divide the pasta among plates and top with extra Pecorino cheese before serving.

Tips & Variations

For an authentic taste, use guanciale rather than pancetta or bacon. If unavailable, these substitutes can work but alter the flavor slightly.
Add a pinch more black pepper to enhance the dish’s signature spicy warmth.

If Pecorino is too sharp, try mixing it with Parmigiano-Reggiano for a milder flavor.
To save time, chop guanciale ahead and store it in the refrigerator for up to two days.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or pasta water to loosen the sauce. Pasta Alla Gricia is best enjoyed fresh, as reheating can slightly change the texture.

How to Serve

A white plate holds a serving of spaghetti pasta mixed with a creamy sauce, scattered with small cubes of cooked bacon throughout. The spaghetti is lightly coated with grated cheese and crushed black pepper, giving it a speckled look. A silver fork is twirling a small portion of the spaghetti near the top left edge of the plate. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bacon instead of guanciale?

Yes, bacon can be used as a substitute if you cannot find guanciale. Keep in mind that the flavor will be smokier and less traditional, but still delicious.

Is Pecorino Romano necessary?

Pecorino Romano is preferred for its sharp, salty flavor that defines this dish. However, if unavailable, Parmigiano-Reggiano can be used, though the taste will be milder.