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An overhead shot of a serving of pasta alla gricia, topped with pecorino and ground black pepper.
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5 from 1 vote

Pasta alla Gricia Recipe (Guanciale Pasta)

Guanciale Pasta is a classic Roman dish that's great for weeknight dinners or anytime you're craving a delicious, filling plate of pasta. The buttery and rich flavor from the cured pork cheek, combined with pecorino Romano's nuttiness --- and ready for serving as soon as your pasta is cooked! Enjoy!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Italian
Servings: 2
Calories: 769kcal
Author: Neriz

Equipment

Ingredients

  • 7 ounces pasta (200 grams)
  • 3 ounces guanciale (85 grams), chopped into thin, tiny bits
  • 1/2 to 1/3 cup Pecorino Romano, grated
  • salt and ground black pepper, to season
  • pinch peperoncino (or chili flakes), (optional)

Instructions

  • Prepare your pasta by boiling salted water and then cooking it as per the instruction in the package.
  • While the pasta is cooking, place the guanciale in a medium to a large pan.
  • Place the pan over medium heat.
  • Cook the guanciale until the fat turns translucent and the edges darken in color.
  • The pasta should be ready by this time, so add it directly into the pan.
  • Add a bit of pasta water - no more than 1/4-cup, then mix to combine evenly.
  • Take the pan off the heat and add the grated pecorino and ground black pepper.
  • Transfer your pasta alla gricia into plates.
  • Serve your guanciale pasta with more freshly grated pecorino Romano and ground black pepper on top.

Video

Notes

  • Cook's Tip #1:  Since the guanciale is already salty, there is no need to add any salt to pasta alla gricia. Furthermore, use less salt when boiling water for cooking the pasta --- keep in mind that you will be adding some pasta water to the dish.
  • Cook's Tip #2:  If using peperoncino, add it with the cheese and black pepper once the pan of guanciale pasta is out of the heat.
  • Cook's Tip #3:  Feel free to adjust the heat to low when the guanciale gets dark too soon.
  • Cook's Tip #4:  Do not hesitate to add more pasta water if you think your guanciale pasta is a bit dry.

Nutrition

Calories: 769kcal | Carbohydrates: 75g | Protein: 25g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 72mg | Sodium: 670mg | Potassium: 243mg | Fiber: 3g | Sugar: 3g | Vitamin A: 104IU | Calcium: 287mg | Iron: 1mg