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Pasta alla gricia is a timeless Roman classic that celebrates simplicity and bold flavors. Often referred to as the “white Amatriciana,” it uses just three main ingredients: guanciale, Pecorino Romano, and black pepper plus pasta (typically rigatoni or tonnarelli). Despite its humble ingredient list, this dish is rich and deeply satisfying. Think of it as the perfect middle ground between cacio e pepe and carbonara—comforting, hearty, and irresistibly delicious. Whether you’re a fan of traditional Italian cooking or just looking for a quick, impressive pasta recipe, its sure to win a spot in your regular meal rotation.

A pan of rigatoni pasta alla gricia mixed with creamy sauce, bacon bits, and sprinkled cheese, with a spoon.

Pasta all gricia perfectly captures the essence of Roman cuisine. It’s a traditional Italian pasta dish that calls for very few ingredients but truly delivers on flavor.

Love Italian pasta recipes? You might also like ricotta beef-stuffed pasta shells, pasta e ceci, Cajun shrimp pasta, or pasta amatriciana.

A spoon laden with creamy pasta alla gricia, seasoned to perfection and adorned with crispy bacon, hovers tantalizingly over a pot brimming with more of the savory delight.

Why You’ll Love It

So flavorful: Rigatoni pasta, crispy guanciale, sheep’s milk cheese, and black pepper combine beautifully, offering so much incredible flavor in every forkful.
Not hard to make: The instructions for pasta alla gricia are easy to follow, even for newbie home cooks.
Uses few ingredients: You only need four ingredients to whip up this classic Italian pasta dish.
Lactose-free: Although pecorino Romano cheese is considered a dairy product, it’s lactose-free because of the long aging process.

A fork lifts a portion of creamy rigatoni pasta alla gricia with bacon and cheese from a plate. White bowls and a fork are in the background.

Rigatoni with Guanciale Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Rigatoni pasta: Traditionally, rigatoni, tonnarelli or mezze maniche pasta are used in pasta alla gricia, as their shapes hold the sauce well. Spaghetti is an alternative choice. Use dried pasta, not fresh pasta, as it has more “bite” to it.
Guanciale: Cured pork cheek (pork jowl). You can use pancetta instead. Chop the pieces up small (or buy it already cubed).
Grated pecorino Romano cheese: A hard, aged Italian cheese that’s made with sheep’s milk.
Black pepper: Freshly ground black pepper is a key ingredient in pasta alla gricia.

Uncooked rigatoni pasta, chopped bacon, grated cheese, and ground black pepper arranged on a light textured surface evoke the classic flavors of pasta alla gricia.

How to Make Pasta alla Gricia

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Cook the rigatoni: Cook the pasta to al dente in a pot of water, reserving some of the pasta cooking water after the first 5 minutes of cooking. Reserve more pasta cooking water at the end of cooking and then drain the rigatoni and set it aside.
Cook the guanciale: Cook it in a large skillet, stirring occasionally, until golden brown and crispy. Take it out of the pan, leaving some of the rendered fat in there. Stir in black pepper and cook for a minute.
Make the sauce: Add some of the reserved pasta water to the skillet, turn up the heat to high, and keep stirring the mixture to create a thick sauce.
Add the pasta: Turn the heat down and add the drained rigatoni, tossing to coat. Cook gently for a few minutes.
The finishing touches: Turn off the heat, add the guanciale and some of cheese, and toss until the cheese melts and the sauce is glossy. Add the remaining cheese and stir to combine, then serve immediately with extra grated pecorino Romano cheese and black pepper.

A pan filled with cooked rigatoni pasta alla gricia, mixed with a creamy sauce and topped with grated cheese. A small bowl of cheese is visible in the background.

Substitutions and Variations

Guanciale: You can use pancetta instead, as it has a similar texture and flavor profile.
Gluten-free option: If you want a gluten-free version, you can use gluten-free pasta.
Pecorino Romano: Parmesan cheese would also work but pecorino Romano cheese has a much better flavor for this dish.

Close-up of pasta alla gricia, with rigatoni mixed with bits of bacon, all coated in a creamy sauce speckled with black pepper and grated cheese, served elegantly with a metal spoon.

Serving Suggestions

Appetizers: Begin dinner with an antipasto farro salad or classic minestrone soup.
Side dishes:
Pair pasta alla gricia with lemon parmesan chopped salad or one of these tasty Italian salads. Another option would be roasted or grilled vegetables.
Desserts: Finish deliciously with this chocolate tiramisu or perhaps homemade Italian cream buns.

A bowl of rigatoni pasta alla gricia with creamy sauce and chunks of meat is being sprinkled with grated cheese. Salt and pepper shakers are visible in the background.

How to Store Pasta with Guanciale

Store: This recipe is best enjoyed the day it is created but you can keep leftovers in an airtight container in the refrigerator and eat within 2 or 3 days.
Freeze: Don’t freeze this dish – the guanciale would get soggy and the sauce would separate.
Reheat: Slowly warm leftovers back up in a nonstick skillet over a low heat for about 5 minutes, stirring often with a wooden spoon. You might need to add some extra water to emulsify the sauce.

A bowl of rigatoni pasta alla gricia smothered in creamy sauce, studded with pieces of bacon, and adorned with a sprinkle of black pepper, elegantly accompanied by a fork.

Top Tips

Multitasking: When you start the water for the pasta to boil, also begin cooking the remaining ingredients. This will result in a well-timed recipe.
Watch the guanciale: Keep an eye on the guanciale. You want your cooked guanciale golden brown and crispy, not burned!
Don’t let the cheese clump: Ensure the starchy water and guanciale fat mixture isn’t too hot when you add the cheese. Gradually toss to emulsify and create a smooth sauce consistency.

A bowl of creamy rigatoni pasta alla gricia topped with grated cheese, black pepper, and tender pieces of meat, accompanied by a spoon on the side.

Rigatoni alla Gricia FAQs

Do I need to add olive oil or butter?

No, since the fat rendered from the guanciale is sufficient to coat the pasta and create the sauce.

Don’t I need to add salt?

No, because the guanciale is salty.

How do I achieve a creamy sauce without cream?

The creaminess comes from emulsifying the rendered guanciale fat with starchy pasta water and pecorino Romano cheese.

A bowl of rigatoni pasta alla gricia, topped with grated cheese and pieces of cooked meat, served on a table.

Best Pasta alla Gricia Recipe

5 from 1 vote

Pasta alla Gricia

Pasta all gricia perfectly captures the essence of Roman cuisine. It’s a classic dish that calls for very few ingredients but truly delivers on flavor.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4

Ingredients 

  • 8 Ounces guanciale, or pancetta, cut into ¼-inch cubes
  • 12 Ounces rigatoni, dried, uncooked
  • ½ Cup pecorino Romano cheese, finely grated
  • 1 Teaspoon black pepper, freshly ground
  • 1 ½ Cups hot pasta water

Instructions 

  • In a large pot, bring at least 3 quarts of water to a boil and cook the rigatoni for about 8 minutes. When you add the pasta to the water, start sautéing the additional ingredients.
  • In a large nonstick skillet, cook the guanciale over a medium heat, stirring occasionally, until it’s crispy and browned, 5 to 8 minutes. Make sure not to burn the guanciale.
  • Remove the guanciale and leave about ¼ cup of the rendered fat in the skillet. When the guanciale cooks to a translucent color, it will continue and crisp quickly from this point.
  • Turn off the heat and add a teaspoon of black pepper to the hot fat. Sauté for 1 minute or until the pepper is fragrant.
  • When the pasta has cooked for 5 minutes, remove 1 ½ cups of the hot pasta water and set it aside to allow it to cool for 1 minute.
  • Add the reserved pasta water to the pan, turn the heat for the skillet back to high and bring it to a boil, stirring the water into the grease to emulsify and make the sauce.
  • Once the rigatoni has cooked for a total of 8 minutes, reserve an additional ½ cup of pasta water, then drain the pasta and set aside.
  • Reduce the heat on the skillet to medium and add the drained cooked pasta, tossing gently to coat the rigatoni with the sauce, and continue to cook for an additional 3 to 5 minutes.
  • Turn off the heat and add the cooked guanciale and ¼ cup of the grated cheese.
  • Gently toss until the cheese has melted and the sauce looks glossy, adding more reserved pasta water if it looks too dry.
  • Add the remaining cheese and stir to combine.
  • Serve immediately, offering extra freshly ground black pepper and grated pecorino Romano cheese at the table.

Notes

Perfect timing: When you start the water for the pasta to boil, also begin cooking the remaining ingredients. This will result in a well-timed recipe.
Watch the guanciale: Keep an eye on the guanciale. You want your cooked guanciale golden brown and crispy, not burned!
Don’t let the cheese clump: Ensure the starchy water and guanciale fat mixture isn’t too hot when you add the cheese. Gradually toss to emulsify and create a smooth sauce consistency.

Nutrition

Calories: 770kcal | Carbohydrates: 64g | Protein: 21g | Fat: 47g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 74mg | Sodium: 641mg | Potassium: 207mg | Fiber: 3g | Sugar: 2g | Vitamin A: 55IU | Calcium: 153mg | Iron: 1mg
Like this recipe? Rate and comment below!

Pasta alla gricia is a simple, full-flavored dish from the heart of Italian. Making this pasta gricia recipe isn’t hard and you’ll be rewarded with a rich and creamy pasta dish that has crispy guanciale and a wonderful flavor. Enjoy pasta alla gricia as it is, pair it with some veggies or a simple green salad, and dine like you’re enjoying a summer vacation in Rome.

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Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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