🍝 Pasta Alla Gricia | Authentic Roman Pasta, Simple & Timeless 🇮🇹✨
Elegant in its simplicity, Pasta Alla Gricia is one of Rome’s most traditional pasta dishes 🍝🤍. Often considered the ancestor of Amatriciana, this classic recipe highlights just a few high-quality ingredients: crispy guanciale, sharp Pecorino Romano, black pepper, and perfectly cooked pasta.
If you’re searching for an authentic Pasta Alla Gricia recipe, Italian Roman pasta, or a simple yet luxurious dinner, this timeless dish is a must-try ✨.
✨ Why You’ll Love Pasta Alla Gricia
🇮🇹 Authentic Roman comfort food
🧀 Rich, savory Pecorino Romano flavor
🥓 Crispy guanciale goodness
⏱️ Simple ingredients, restaurant-quality result
📸 Minimalist & aesthetic for food blogging
🛒 Ingredients You’ll Need
🍝 Pasta (rigatoni, mezze maniche, or spaghetti)
🥓 Guanciale, cut into strips
🧀 Pecorino Romano, finely grated
🌶️ Freshly ground black pepper
🧂 Salt (for pasta water)
🍳 How to Make Pasta Alla Gricia
1️⃣ Cook the Pasta
Bring a large pot of salted water to a boil 🧂. Cook pasta until al dente 🍝. Reserve some pasta water before draining.
2️⃣ Render the Guanciale
In a wide pan, cook guanciale over medium heat until crispy and golden 🥓✨. Turn off the heat.
3️⃣ Create the Sauce
Add drained pasta to the pan with guanciale 🍝. Toss gently and add reserved pasta water as needed.
4️⃣ Add Cheese & Pepper
Off the heat, add Pecorino Romano and plenty of black pepper 🧀🌶️. Toss until creamy and well coated.
5️⃣ Serve Immediately
Plate and finish with extra cheese and pepper ✨.
🌿 Tips for Perfect Pasta Alla Gricia
🥓 Use guanciale for authentic flavor (pancetta if unavailable)
🧀 Add cheese off the heat to avoid clumping
💧 Pasta water is key for a creamy texture
This Pasta Alla Gricia recipe proves that simplicity is the heart of Italian cooking — rich, comforting, and absolutely unforgettable 🍝🇮🇹✨.
Save this recipe 📌, share it with loved ones 🤍, and enjoy every bite!
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