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Pasta alla gricia

A close relative of the Carbonara and the Amatriciana. A classic of Roman cuisine, prepared with rigatoni or spaghetti, ready in 20 minutes and without any complications.
Prep Time10 mins
Cook Time20 mins
Course: main courses
Cuisine: Italiana
Keyword: black pepper, guanciale, pasta
Servings: 6
Calories: 528kcal
Author: Mia Mattarello


  • 500 g Rigatoni
  • 320 g Guanciale
  • 80 g grated Pecorino Romano
  • Salt
  • Black pepper
  • Extra virgin olive oil


  • Put the pot with water and salt for the pasta to boil, because the rest is prepared very quickly
  • Cut the guanciale into strips about one cm thick
  • Heat the pan and put the guanciale directly in it, (without oil)
  • Fry the guanciale over medium heat until golden brown
  • Boil the pasta for a little more than half its cooking time
  • Add the pasta to the pan together with a couple of ladles of cooking water and sauté everything together for about 4 minutes, until the pasta is al dente . Be careful, the pasta must not get dry, if necessary add a little more pasta cooking water, so that, when the pecorino is added, a little cream is formed that is not too thick
  • Turn off the heat, add the grated Pecorino Romano and black pepper to taste and stir
  • Serve with a splash of extra virgin olive oil on top