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Pasta alla Gricia with rigatoni, crispy guanciale, and a creamy pecorino romano sauce.

Pasta alla Gricia

Lori MauerLori Mauer
Savor the rich, creamy flavor of this 30-minute Pasta alla Gricia recipe! Crispy guanciale, Pecorino Romano, and black pepper make a simple, satisfying meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 641 kcal

Ingredients
  

  • 8 ounces guanciale cut into 1/4-inch pieces
  • 8 ounces rigatoni or similar pasta
  • 1/4 cup finely grated pecorino romano cheese
  • 1 teaspoon freshly ground black pepper
  • Salt to taste

Instructions
 

  • Begin by placing the guanciale in a large skillet over medium heat. Cook until it is golden and crispy, and the fat has rendered, about 10 minutes.
    Pasta alla Gricia
  • While the guanciale cooks, bring a large pot of water to a boil. Add a pinch of salt and the pasta, cooking until al dente according to the package instructions.
    Pasta alla Gricia
  • Reserve 1 cup of the pasta cooking water, then drain the pasta.
  • Add the freshly ground black pepper to the guanciale and stir to combine.
  • Pour the reserved pasta water into the skillet with the guanciale, and bring to a simmer.
  • Add the drained pasta to the skillet. Toss well to coat the pasta in the guanciale fat and allow the sauce to thicken slightly.
    Pasta alla Gricia
  • Remove from heat and stir in the pecorino romano cheese until melted and the pasta is coated in a creamy sauce.
    Pasta alla Gricia
  • Adjust seasoning with salt, if necessary, and serve immediately.
    Pasta alla Gricia

Nutrition

Calories: 641kcalCarbohydrates: 43gProtein: 16gFat: 45gSaturated Fat: 17gSodium: 564mgFiber: 2g
Keyword guanciale, pasta alla gricia, pecorino romano
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