Pasta-alla-Gricia-Rome-s-Best-Kept-Pasta-Secret SaporEat

Pasta alla Gricia – Rome’s Best Kept Pasta Secret

Pasta alla Gricia Recipe – Authentic Roman Pasta with Guanciale & Pecorino  SaporEat

Discover Pasta alla Gricia, Rome’s forgotten ancestor of Carbonara. A quick, creamy pasta made with guanciale, Pecorino Romano & black pepper.

Ah, Roma! 🇮🇹If Carbonara is the superstar and Amatriciana the fiery diva, then Gricia is the humble but irresistible ancestor — simple, rustic, and deeply satisfying. Four ingredients, twenty minutes, and a whole lot of amore.

Prep Time: 5 minutes
Cook Time: 20 minutes
Serves: 4 hungry Italians (or anyone pretending to be 😉)

From our kitchen to yours:

From your pantry:

  • A generous grind of black pepper
  • A pinch of salt (for the pasta water — never for the sauce!)

Equipment:

  • Big pasta pot (because Italians don’t do small)
  • Deep frying pan
  • Wooden spoon (nonna approved)
  • Grater

Instructions

Wake up the Guanciale

Cut your guanciale into cheeky little cubes. Start it in a cold pan and let it slowly sizzle until golden and crisp, filling the kitchen with that unmistakable Roman perfume.

The Pasta Dive

Throw rigatoni into salted boiling water (like a true Italian, the water should taste like the sea ). Cook until al dente. Keep a mug of pasta water aside — this is liquid gold.

A Roman Reunion

Toss the hot pasta straight into the pan with guanciale and its glorious fat. Add a splash of pasta water and let them get to know each other.

Creamy Magic (No Cream!)

Take the pan off the heat. Sprinkle Pecorino Romano while stirring like you’re conducting an orchestra. Add more pasta water until a silky sauce hugs every rigatoni.

The Grand Finale

Finish with a storm of freshly cracked black pepper. Serve immediately — this pasta waits for no one!

Chefs tips

  • No cheating: Pancetta or bacon won’t cut it — guanciale is the Roman way.
  • Pepper like a Roman: Be generous, it’s half the soul of the dish.
  • Serving idea: Pair with a simple glass of red wine and a little Dean Martin in the background. 

A little history:

Romans have four legendary pastas: Carbonara, Amatriciana, Cacio e Pepe… and Gricia. The shepherds of Lazio created it centuries ago with just cured pork, Pecorino, and pasta. It’s cucina povera at its finest — proof that Italians can turn a handful of ingredients into pure poetry


Bring Italy to Your Table: Make it the traditional way with our carefully selected ingredients –Shop SaporEat for your next taste of Italy.

Back to blog