Authentic Spaghetti alla Gricia uses guanciale, not pancetta or bacon. Guanciale's distinct flavor is crucial to the dish. Don't be shy with the black pepper! It adds a crucial element of spice and balances the richness of the guanciale and cheese. The pasta water is the secret to a creamy sauce. The starch in the water helps emulsify the cheese and fat, creating a luscious coating for the pasta. Serve immediately, as the sauce will thicken as it cools.
Spaghetti alla Gricia
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PREP TIME5 mins
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COOK TIME20 mins
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TOTAL TIME25 mins
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SERVING4 People
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VIEWS30
A Roman masterpiece of minimalist cuisine! This iconic pasta dish from Lazio features the unctuous richness of guanciale, the sharp tang of Pecorino Romano, and the satisfying bite of thick spaghetti. With just a handful of ingredients, Spaghetti alla Gricia delivers an explosion of flavor in every bite.
Ingridients
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Nutrition
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Carbohydrate86 g
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Cholesterol73 mg
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Fiber4 g
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Protein25 g
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Saturated Fat18 g
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Sodium276 mg
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Sugar3 g
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Fat47 g
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Unsaturated Fat0 g
Follow The Directions
01
StepBring a large pot of water to a rolling boil. Add salt until the water tastes like the sea. (5 minutes)
02
StepAdd the spaghetti and cook according to package directions until al dente, reserving about 1 cup of pasta water before draining. (8-10 minutes)
03
StepWhile the pasta is cooking, place the guanciale in a large, cold skillet. Cook over medium heat, rendering the fat and allowing the guanciale to become crisp and golden brown. (5-7 minutes)
04
StepRemove the skillet from the heat and set aside, reserving the rendered guanciale fat in the pan. If you have too much fat, you can remove some.
05
StepOnce the pasta is cooked, drain it well and add it to the skillet with the guanciale. (1 minute)
06
StepToss the pasta and guanciale together over low heat. Add about 1/4 cup of the reserved pasta water to the pan, along with half of the grated Pecorino Romano cheese. (2 minutes)
07
StepContinue to toss, adding more pasta water as needed, until the cheese melts and emulsifies into a creamy sauce that coats the pasta. (2-3 minutes)
08
StepRemove from heat and stir in the remaining Pecorino Romano cheese. Season generously with freshly ground black pepper. (1 minute)
09
StepServe immediately, garnished with additional Pecorino Romano cheese and a generous grinding of black pepper.
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Bart Kiehn
Jun 20, 2025My family loved this. It's now a regular dish in our rotation.
Willa Pfeffer
Jun 10, 2025The instructions were very clear and easy to follow, even for a beginner cook like me.
Sandrine Greenfelder
May 8, 2025I added a pinch of red pepper flakes for a little extra kick, and it was delicious!
Emil Deckow
Apr 23, 2025This recipe is fantastic! So simple, yet so flavorful. The key is definitely rendering the guanciale properly.
Rose Treutel
Apr 2, 2025Be sure to reserve enough pasta water, it makes the sauce perfect!
Woodrow Connelly
Mar 11, 2025Absolutely delicious! The simplicity really lets the quality of the ingredients shine through.
Brando Spinka
Mar 5, 2025I was skeptical about not using oil, but it turned out amazing. The guanciale fat is all you need!