Spaghetti with Gricia (Spaghetti alla Gricia Recipe

Spaghetti alla Gricia is one of the simplest yet most flavorful pasta dishes from the heart of Rome. This classic Roman recipe uses just a few high-quality ingredients: guanciale (pork cheek), Pecorino Romano cheese, and black pepper, creating a sauce that is rich, creamy, and perfectly balanced.

From my own personal experience, making Spaghetti alla Gricia is incredibly rewarding, and while it might look like a simple dish, the flavors are rich and comforting. Let me show you how I make it.

Notes on What to Expect:

The key to Spaghetti alla Gricia is the balance of the salty guanciale, sharp Pecorino, and pepper. The rendered fat from the guanciale combines with the pasta water to create a creamy, flavorful sauce.

The texture of the pasta should be coated lightly but not swimming in sauce, it’s all about the balance.

Spaghetti alla Gricia Recipe:

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories per Serving: ~891 kcal

Ingredients:

• 14 oz spaghetti or rigatoni
• 7 oz guanciale, cut into strips (or pancetta if guanciale is unavailable)
• 5 oz Pecorino Romano, grated (Parmigiano Reggiano can be used as a substitute)
• 1-2 tbsp extra virgin olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
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Equipment:

• Frying pan or skillet
• Large pot for pasta
• Grater for cheese
• Tongs for tossing pasta
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Method:

1. Cook the Guanciale: Heat olive oil in a frying pan over medium heat. Add the guanciale strips and cook, stirring occasionally, until golden and crispy, about 5-7 minutes. The rendered fat will create the base of your sauce.
2. Boil the Pasta: While the guanciale is cooking, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
3. Create the Sauce: Once the guanciale is crispy, add about 1/3 cup of the reserved pasta water to the pan. Stir well to combine the water with the rendered fat, forming a sauce. Adjust the heat to low.
4. Combine Pasta and Sauce: Add the drained pasta to the skillet with the guanciale. Toss well to coat the pasta in the sauce. If the sauce is too thick, add more reserved pasta water to thin it out.
5. Add Cheese and Pepper: Remove the skillet from the heat, then stir in half of the grated Pecorino Romano and freshly ground black pepper. Mix until smooth and creamy. Add more cheese if desired.
6. Serve: Plate the pasta and top with the remaining Pecorino and another sprinkle of black pepper. Serve immediately.

Variations and Tips:

• Substitutions: If you can’t find guanciale, pancetta or high-quality bacon can be a good substitute, though the flavor won’t be quite the same.
• Cheese Alternatives: While Pecorino Romano is traditional, Parmigiano Reggiano can work as a substitute, providing a milder flavor.
• Dietary Adjustments: For a dairy-free version, consider using a plant-based cheese, although the taste will differ.
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Nutritional Information (Per Serving):

• Calories: 891 kcal
• Protein: 34 g
• Fat: 50 g
• Carbs: 75 g
• Fiber: 3 g

What to Expect:

This dish will feel rich but not overly heavy. The creamy texture from the pasta water and guanciale fat is the secret to its success, and the Pecorino Romano brings a lovely sharpness.

I hope this guide has made making Spaghetti alla Gricia seem a little less daunting! Or have you tried it before? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please, leave your honest comment!