Born in the hills of Lazio, Pasta alla Gricia is the rustic ancestor of Carbonara and Amatriciana. Shepherds would carry just guanciale, pecorino, and pasta on their journeys, creating this simple yet profound dish with nothing more than rendered pork fat, sharp cheese, and the magic of pasta water.
Make it at Home
Authentic Roman Pasta alla Gricia - The Shepherd's Pasta
This is pasta perfection with just four ingredients. The key is getting that silky emulsion of rendered guanciale fat, pasta water, and pecorino that coats every strand of bucatini like liquid gold.
Ingredients
6 oz fresh bucatini pasta (or spaghetti)
2 oz guanciale, diced into small cubes
1.5 oz Pecorino Romano, finely grated
1 tsp freshly cracked black pepper
1 tbsp kosher salt (for pasta water)
Instructions
1
Bring a large pot of water to boil and salt generously. The water should taste like the sea.
2
Place diced guanciale in a cold, large skillet or sauté pan. Turn heat to medium-low and cook slowly, stirring occasionally, until the fat renders and the guanciale becomes golden and crispy, about 8-10 minutes.
3
Add the bucatini to the boiling water and cook until just shy of al dente (about 1 minute less than package directions).
4
While pasta cooks, add the cracked black pepper to the rendered guanciale and toast for 30 seconds until fragrant.
5
Reserve 1 cup of the starchy pasta cooking water, then drain the bucatini.
6
Add the hot pasta directly to the skillet with guanciale and toss vigorously. Add 1/4 cup pasta water and continue tossing to create an emulsion.
7
Remove pan from heat and immediately add the grated Pecorino Romano, tossing constantly while adding more pasta water as needed to create a creamy, silky sauce that coats every strand.
8
Serve immediately in warmed bowls with additional Pecorino Romano and black pepper on the side.
