Alla Gricia Recipe
A simple yet delicious dish made with guanciale, pecorino cheese, and black pepper.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
Prepare the Ingredients
Slice the guanciale into thin strips. Grate the Pecorino Romano cheese and set aside.
Cook the Pasta
In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.
Cook the Guanciale
In a large skillet over medium heat, add the guanciale. Cook until it is crispy and golden, about 5-7 minutes. Remove from heat.
Combine Pasta and Guanciale
Add the drained spaghetti to the skillet with the guanciale. Toss to combine, allowing the pasta to absorb the flavors. If the pasta seems dry, add some reserved pasta water gradually.
Add Cheese and Pepper
Remove the skillet from heat and add the grated Pecorino Romano cheese and black pepper. Toss until the cheese is melted and coats the pasta evenly. Adjust seasoning with salt and more pepper if desired.
Serve
Plate the pasta and garnish with additional Pecorino Romano and black pepper if desired. Serve hot.