Pasta alla Gricia

Pasta alla gricia is a classic Italian pasta dish from Rome that is served in pretty much every restaurant. The story goes that this dish has been cooked in Rome even before they had tomatoes.

Prep Time:
5 mins
Cook Time:
20 mins
Total Time:
25 mins


  • 1 (16 ounce) package spaghetti

  • 5 ounces guanciale (cured pork cheek), diced

  • 1 ¼ cups freshly grated Pecorino Romano, plus more for serving

  • freshly ground black pepper to taste


  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, saving about 1 cup of cooking water.

  2. Meanwhile, place guanciale in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 3 minutes. Add pasta water, cooked spaghetti, and grated Pecorino Romano cheese. Mix well.

  3. Distribute pasta amongst 4 bowls and serve with freshly ground black pepper and extra Pecorino Romano cheese.

Nutrition Facts (per serving)

622 Calories
17g Fat
85g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 622
% Daily Value *
Total Fat 17g 21%
Saturated Fat 8g 42%
Cholesterol 51mg 17%
Sodium 719mg 31%
Total Carbohydrate 85g 31%
Dietary Fiber 4g 13%
Total Sugars 3g
Protein 31g
Calcium 421mg 32%
Iron 4mg 23%
Potassium 347mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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