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Pasta alla Gricia (Traditional Roman Pasta with Guanciale and Pecorino)

Pasta alla Gricia is a traditional Roman dish prepared with just a few ingredients: pasta, guanciale (cured pork cheek), Pecorino Romano cheese, and black pepper come together to create a creamy, flavorful pasta that's perfect for any occasion.
Recipe Pasta alla Gricia (Traditional Roman Pasta with Guanciale and Pecorino)
  • Difficulty Easy
  • Preparation 10 minutes
  • Cooking 15 minutes
  • Servings for Serves 4

The Pasta alla Gricia is a traditional Roman dish with ancient origins: its name is believed to derive from the word “gricio,” used to refer to German bakers in Rome during the 1400s. While it’s unclear whether these bakers invented the dish or if there’s another connection, this recipe definitely originated in Rome.

The Original Recipe for Pasta alla Gricia is deeply rooted in Roman tradition, and could be considered (although not exactly) a cousin of both Pasta alla Carbonara and Pasta Cacio e Pepe, as it perfectly combines Cacio e Pepe’s cheese and pepper with the crispy Guanciale typical of Carbonara. Due to these similarities, it’s often called White Carbonara.

To prepare authentic Pasta alla Gricia, you must follow the Cacio e Pepe technique, but with an additional step of finishing the pasta in the pan where you’ve crisped the Guanciale (cured pork jowl). The combination of the fat released by the guanciale with the pasta and starchy cooking water creates a perfect risotto-like consistency that facilitates an exceptional creaming process.

Note on ingredients: Guanciale is cured pork jowl and can be found in Italian specialty stores or high-end delicatessens. If unavailable, pancetta can be used as a substitute, though the flavor will be slightly different. For best results, use Pecorino Romano cheese, which is widely available in most supermarkets.

Ingredients for Serves 4

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Method

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  1. To prepare Pasta alla Gricia, cut the guanciale (cured pork cheek) into strips and brown it in a large pan without adding any oil until crispy. Be careful not to fry it too quickly as it will release its own fat during cooking. Meanwhile, cook the pasta in plenty of salted boiling water.
    Roman Pasta Gricia Recipe 1
    Roman Pasta Gricia 2 1
  2. In a bowl, combine the grated Pecorino Romano cheese with some pasta cooking water and mix well with a spoon. The mixture should have a consistency similar to ricotta cheese.
    Roman Gricia Pasta Recipe 5
    Pasta Alla Gricia Recipe 6
  3. Remove the crispy guanciale from the pan, leaving the rendered fat. Drain the pasta 2-3 minutes before the package instructions (very al dente), transfer it to the pan with a ladle of cooking water and continue cooking it risotto-style, stirring frequently.
    Roman Pasta Gricia 3 1
    Pasta Alla Gricia Recipe 4
  4. When the pasta is perfectly cooked, add black pepper and the crispy guanciale, mixing well. Remove the pan from heat, add the Pecorino mixture and stir vigorously to create a creamy sauce.
    Roman Gricia Pasta 10
    Roman Pasta Gricia 11
  5. After stirring to achieve the perfect creamy consistency, your Pasta alla Gricia is ready to be served and enjoyed. Finally, remember to download our App with exclusive content and fewer ads!
    Roman Pasta Gricia 4

Tips

For a perfect Pasta alla Gricia, we recommend toasting the black pepper slightly before using it. The pasta should be served immediately after mixing with the sauce for the best experience.

Storage

Pasta alla Gricia should be eaten immediately for the best results. However, if you have leftovers, you can store them in an airtight container in the refrigerator.

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