# Pasta alla Gricia > [!metadata]- Metadata > **Published:** [[2026-09-04|September 04, 2026]] > **Key Ingredients:** Guanciale, Pecorino Romano, Pasta, Black Pepper > **Tags:** #🌐 #recipe #italian-cuisine #pasta #guanciale ![[00 - Meta/Attachments/Recipes/pasta-alla-gricia-1.jpg]] ![[00 - Meta/Attachments/Recipes/pasta-alla-gricia-2.jpg]] One of Rome's four classic pastas, built on nothing but rendered guanciale, sharp Pecorino Romano and starchy pasta water. It is carbonara without the egg yolks — leaner, saltier, and quick enough for a midnight plate. ## Preparation Time - **Prep**: 5 mins - **Cook**: 20 mins - **Total**: 25 mins - **Servings**: 2 ## Ingredients - 7 oz (200 g) pasta, preferably a tubular shape - 3 oz (85 g) guanciale, chopped into thin, tiny bits - 1/3 to 1/2 cup Pecorino Romano, freshly grated - Salt and freshly ground black pepper, to season - Pinch of peperoncino or chilli flakes (optional) ## Instructions 1. **Boil the pasta**: Bring a pot of lightly salted water to a boil and cook the pasta according to the package instructions. 2. **Render the guanciale**: While the pasta cooks, put the chopped guanciale into a medium or large pan while the pan is still cold — add no oil, butter or other fat, as the cured pork cheek releases plenty of its own. Only then set it over medium heat, so the fat renders out slowly instead of the meat searing and seizing. 3. **Crisp it**: Cook until the fat turns translucent and the edges darken. Drop the heat to low if it browns too fast. 4. **Combine**: Lift the cooked pasta straight from the water into the pan, along with no more than 1/4 cup of pasta water. Toss to coat evenly. 5. **Finish off the heat**: Take the pan off the burner, then add the grated Pecorino and plenty of black pepper (plus the peperoncino, if using). Mix until creamy. 6. **Serve**: Plate immediately and top with more grated Pecorino Romano and black pepper. ## Notes - **Salt**: Guanciale is already salty — skip seasoning salt entirely and go light on the pasta water, since some of it ends up in the sauce. - **Substitutions**: Pancetta stands in for guanciale; Parmigiano Reggiano works for Pecorino but is milder and less creamy. - **Texture**: Add more pasta water a splash at a time if the sauce tightens up or looks dry. - **Cheese off the heat**: Adding Pecorino to a hot pan makes it seize into strings — always pull the pan first.