Pasta alla Gricia originale with crispy guanciale and Pecorino Romano PDO: the 'egg-free Carbonara', the forgotten ancestor of Roman pasta dishes. It is one of the oldest dishes in Lazio, originating from the simple fare of shepherds: just four ingredients — guanciale, Pecorino Romano, black pepper and pasta. No cream, no oil, no tricks. Pure essence.
Ingredients (serves 4)
400 g rigatoni or spaghetti
200 g guanciale, cut into strips
120 g Pecorino Romano PDO, finely grated
Black peppercorns, plenty
Coarse salt for the pasta
Pasta cooking water
Method Cut the guanciale into 1 cm strips and place in a cold frying pan without oil. Cook over a medium-low heat for 10–12 minutes until the fat has melted and the guanciale is golden and crispy on the outside, soft on the inside. Remove from the pan and set aside, leaving the fat in the pan.
In the same pan, add a generous amount of coarsely ground black pepper and toast for 30 seconds: the hot fat brings out the flavours.
Cook the pasta in salted water for 2 minutes less than the package instructions. Reserve at least two ladles of pasta cooking water: it's the secret ingredient of Gricia.
Pour a ladleful of the cooking water into the pan with the fat and pepper. Add the drained pasta and toss over a medium heat for 2 minutes, adding more water if necessary. Remove from the heat and sprinkle in the Pecorino Romano, stirring vigorously until you obtain a smooth, glossy cream. Add the crispy guanciale, stir again and serve immediately.
The family of Roman pastas
Gricia: guanciale + Pecorino Romano + pepper
Amatriciana: Gricia + tomato
Carbonara: Gricia + eggs
Cacio e Pepe: without guanciale
Four dishes, one philosophy: a few excellent ingredients, precise technique, no shortcuts.
Guanciale: why it cannot be substituted Guanciale is cured pork cheek. It has more fat, more flavour and a better texture than pancetta. In Gricia, it is the sole source of fat: substituting it completely changes the dish.
Useful tips
Use pepper crushed in a mortar: it's more aromatic
Do not let the guanciale burn: it becomes bitter
Do not stir the mixture over the heat: the Pecorino may become grainy
Add the cooking liquid a little at a time: this helps you control the creaminess
Wine pairing
Cesanese del Piglio
Frascati Superiore
Montepulciano d'Abruzzo
Young Rosso Piceno
Discover our selection of Italian cured meats and bring Roman tradition to your table.
