Spaghetti alla Gricia is a classic Roman pasta dish that embodies simplicity and bold flavors. Known as one of the “four pastas” of Rome, it uses just a few ingredients to create a deliciously savory dish with a rich, peppery bite. Made with guanciale, Pecorino Romano cheese, and black pepper, this dish is a must-try for lovers of authentic Italian cuisine.

Necessary Kitchen Equipment

Large Pot: To cook the pasta.
Large Skillet or Sauté Pan: For cooking the guanciale and tossing the pasta.
Grater: For freshly grating Pecorino Romano cheese.

Ingredient Overview

Spaghetti or Rigatoni: The pasta base. Choose high-quality pasta for the best results.
Guanciale: Cured pork cheek that brings a deep, savory flavor and a crispy texture.
Pecorino Romano: A salty, sharp cheese that adds a rich, creamy finish.
Black Pepper: Freshly ground black pepper for a bold, peppery taste.

Step-by-Step Instructions

Cook the Pasta
Bring a large pot of salted water to a boil. Add 400g of spaghetti (or rigatoni if you prefer) and cook until just al dente, as the pasta will continue to cook when mixed with the sauce. Reserve about 1 cup of pasta cooking water before draining.
Cook the Guanciale
In a large skillet, add 150g of guanciale (cut into small strips) over medium heat. Cook slowly, allowing the fat to render and the guanciale to turn golden and crispy, about 5-7 minutes. Be sure not to overcook it; you want it crispy but not too browned.
Create the Sauce
Once the guanciale is ready, reduce the heat to low. Add a generous amount of freshly ground black pepper to the pan, toasting it lightly in the rendered guanciale fat for a few seconds.
Combine Pasta and Sauce
Add the cooked pasta to the skillet with the guanciale and black pepper. Toss well to coat, adding a bit of the reserved pasta water, one tablespoon at a time, to create a silky sauce.
Add the Pecorino Romano
Remove the skillet from heat and sprinkle in 1 cup of finely grated Pecorino Romano cheese, continuing to toss until the cheese melts and combines with the sauce. Add more pasta water as needed to reach a creamy consistency.
Serve
Plate the pasta immediately, garnished with a bit more Pecorino Romano and a sprinkle of freshly ground black pepper.

Recipe Tips

Guanciale Substitute: If you can’t find guanciale, pancetta can work as a substitute, though it lacks the same depth of flavor.
Use Freshly Ground Black Pepper: Freshly ground pepper has a more intense flavor than pre-ground.
Quality Ingredients: With only a few ingredients, their quality really shines through. Look for authentic Pecorino Romano and high-quality pasta.

What to Serve With This Recipe

Serve this dish with a simple green salad and crusty bread for a complete meal. A glass of Italian red wine, like Chianti, pairs beautifully with the rich flavors of the dish.

Frequently Asked Questions

Q: Can I reheat leftovers?
A: This dish is best enjoyed fresh. However, if you need to reheat, add a splash of water to loosen the sauce, as it can thicken upon cooling.

Q: Is Pecorino Romano essential?
A: Yes, Pecorino Romano is traditional to the dish, adding a unique sharpness. Parmesan can be used in a pinch, though it will alter the flavor.

Serving Suggestions

Top with additional Pecorino Romano and extra black pepper for a finishing touch.

Ingredients

400g spaghetti or rigatoni
150g guanciale, cut into strips
1 cup Pecorino Romano cheese, grated
Freshly ground black pepper, to taste
Salt, for pasta water

Instructions

Cook Pasta: Boil pasta until al dente. Reserve pasta water, then drain.
Cook Guanciale: Render guanciale in a skillet until crispy.
Toast Pepper: Add black pepper to the skillet with guanciale fat.
Combine: Toss pasta in the skillet, adding pasta water as needed.
Add Cheese: Remove from heat, add Pecorino Romano, and toss until creamy.

Summary

Spaghetti alla Gricia brings together the simplest ingredients for a savory, peppery pasta that highlights the richness of guanciale and sharpness of Pecorino Romano.

Notes

For an even creamier sauce, don’t be afraid to add extra pasta water gradually until you reach your desired consistency. Enjoy this dish immediately!