How to Make Pasta alla Gricia

Last updated: March 8, 2026

Serves 4

Ingredients

200 g (7 oz) guanciale, 1/2-inch-cubes
2 g (2 tsp) freshly ground black pepper
100 g (3.5 oz) Pecorino Romano cheese, plus more for serving, freshly grated
2 L water
20 g diamond crystal kosher salt
300 g (10.5 oz) rigatoni. Use good stuff. I love pasta from Gragnano.

Directions

200 g (7 oz) guanciale, 1/2-inch-cubes

Fry the guanciale in a pan over medium-low heat. If the fat starts smoking, lower the heat. If it’s barely cooking, turn it up. Strain through a fine-mesh sieve, reserving the fat.

2 g (2 tsp) freshly ground black pepper
100 g (3.5 oz) Pecorino Romano cheese, plus more for serving, freshly grated
Reserved guanciale fat

Add to a large bowl, stir to combine, and set aside.

2 L water
20 g diamond crystal kosher salt
300 g (10.5 oz) rigatoni

Add the water and salt to a pot and bring to a boil. Add the pasta and cook to just under al dente.

When the pasta has two minutes cook time remaining, transfer 60-120 ml (2-4 oz) of the pasta water to the bowl and whisk to dissolve the cheese and emulsify the sauce. Add the water a little at a time. You want the sauce to be glossy and the consistency of warm maple syrup. It should stick to the noodles, not pool in the bowl. If it looks too thick, add a little more water. Add the guanciale and stir to combine.

Transfer the pasta to the bowl, and stir to combine. The sauce will thicken a little. I set the bowl over the pasta pot to keep it warm. If you do this, turn the pasta pan to low, or the cheese will coagulate.

Divide among 4 bowls and serve with extra cheese and a grind or two of pepper.

Notes

• To see what guanciale looks like and how to prepare it, watch the first minute of this video.

• Use guanciale. Not pancetta. Not bacon. Guanciale. If you’re ordering from a deli or grocery delivery service (I use Mercato to deliver Eataly) tell them not to slice or dice it for you.