Before you cook
Background Recipe story & origin
Pasta alla gricia is considered the ancestor of both carbonara and amatriciana - the 'mother' of Roman pasta. The dish contains only guanciale, Pecorino Romano, black pepper, and pasta (traditionally rigatoni or spaghetti). Unlike amatriciana, there's no tomato; unlike carbonara, there's no egg. The technique renders guanciale fat, tosses with pasta and cooking water, then finishes with cheese to create a creamy sauce from fat and starch alone. Origins trace to the town of Grisciano in the mountains of Lazio, where shepherds made this simple dish. The name may also derive from 'gricio,' meaning a bread seller, possibly from the Swiss canton of Grisons. The dish represents Roman cuisine's foundations and demonstrates how carbonara and amatriciana evolved from simpler preparations.
Before you start Equipment you'll need
- large skillet — Provides controlled heat for cooking pasta with guanciale until sauce becomes creamy and emulsified
Safety Safety & allergen notes
- Use caution with hot surfaces and oils.
- Handle knives carefully when prepping ingredients.
- Ensure proteins are cooked to safe internal temperatures.
- Keep perishable ingredients refrigerated until ready to use.
Non-negotiables Rules for success
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Render the guanciale
Cut 6 oz guanciale (or thick bacon) into small batons. Add to a cold skillet. Cook over medium-low h...
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The pasta
Cook 1 lb rigatoni in well-salted water until 2 minutes shy of al dente. Reserve 2 cups pasta water.
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Combine the ingredients
Add pasta to the pan with guanciale fat. Add 1 cup pasta water. Cook over medium-high heat (400-450°...
Prep Get set first
About 10 min of prep
- Prepare large skillet
This recipe takes about 20 minutes total.
Ingredients
Instructions
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Render the guanciale
Cut 6 oz guanciale (or thick bacon) into small batons. Add to a cold skillet. Cook over medium-low heat (275-300°F surface) 10-12 minutes until fat is rendered and meat is crispy but still slightly chewy inside. Remove meat, reserve fat in pan.
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The pasta
Cook 1 lb rigatoni in well-salted water until 2 minutes shy of al dente. Reserve 2 cups pasta water.
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Combine the ingredients
Add pasta to the pan with guanciale fat. Add 1 cup pasta water. Cook over medium-high heat (400-450°F surface), tossing constantly, until pasta is al dente and liquid is mostly absorbed. Remove from heat.
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Serve hot
Add guanciale back. Add 1 cup finely grated Pecorino Romano in 3 additions, tossing vigorously between each, adding pasta water as needed to create a creamy sauce. Season generously with black pepper. Serve immediately.