Pasta alla Gricia with Spaghetti alla Chitarra

Pasta alla Gricia is a beloved Roman dish that embodies the essence of Italian comfort food. Known for its simplicity and rich flavours, this dish is often considered the precursor to the more famous Carbonara. Originating in the Lazio region, Pasta alla Gricia features just a handful of ingredients: guanciale (cured pork cheek), Pecorino Romano cheese and black pepper. The magic lies in the creamy sauce created by combining the rendered fat from the guanciale with starchy pasta water and cheese, traditionally made with Spaghetti alla Chitarra, this dish is hearty, satisfying and deeply rooted in Italian culinary tradition. Perfect for a cozy dinner, Pasta alla Gricia is a testament to the beauty of simplicity in Italian cooking. Try it at home to experience a true taste of Rome.

Ingredients for 4 people:

  • Spaghetti alla Chitarra 500gr

  • Guanciale 200gr

  • Pecorino Romano cheese 60gr

  • Black pepper

To prepare Pasta alla Gricia, first place a pot full of water on the burner that will be used to cook the pasta. At this point take the guanciale and cut slices of 1cm thick. Then separate any rind that may be present and from the slices you get strips about half a cm thick. 

Pour the guanciale into a cold pan, without adding any fat: when the pot will get hot, the guanciale is going to release its fat while becoming perfectly crispy. Let it sizzle on low-medium heat for about ten minutes until it is golden and crisp, taking care not to burn it.

In the meantime, the water will have come to a boil, salt and cook the Spaghetti alla Chitarra; while the pasta cooks, finely grate Pecorino Romano cheese. When 2 minutes are left before the pasta is done, slow down the cooking of the guanciale by adding a ladle of cooking water. The cooking of the guanciale will stop and the starch released from the pasta will create a pleasant cream. 

Jiggle the pan a little bit to move the pieces of guanciale. At this point, your pasta is done, add it directly to the sauce, preserving a bit of the cooking water. Stir for about 1 minute, shake the pan and stir. Then remove the pan from the heat, sprinkle with some black pepper, a third of grated Pecorino cheese and add a little more cooking water if necessary.

Stir and toss the Spaghetti alla Chitarra again; you will notice that a tasty cream will have been created. You can then serve Pasta alla Gricia and garnish each plate with the remaining Pecorino cheese and more black pepper powder if desired.

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