Spaghetti alla Gricia is often described as the “original” carbonara, it comes from the Lazio region of Italy, with deep roots in Roman tradition. Despite its simplicity, it delivers an incredibly rich flavour thanks to just a handful of carefully chosen ingredients.
At the heart of Spaghetti alla Gricia is guanciale, which is cured pork cheek. Unlike pancetta, which comes from the belly, guanciale has a higher fat content and a distinctly richer, more intense flavour. When cooked gently in a little extra virgin olive oil, the fat renders out, turning the guanciale beautifully golden and crisp. This becomes the base of the sauce, and its rendered fat is what coats the pasta, giving the dish its luxurious texture.
Spaghetti is the traditional pasta choice for alla Gricia. Its smooth surface allows it to absorb the rendered fat and the other flavours in the pan. The pasta is usually cooked until al dente – tender but still firm to the bite – and then added to the pan with the guanciale so it can soak up the flavour.
One of the stars of this dish is Pecorino Romano, a hard sheep’s milk cheese that is salty, tangy, and sharp. It’s important to use finely grated Pecorino so it melts easily into the hot pasta, helping to create a creamy coating without needing any cream. This cheese not only adds flavour but also helps bind the sauce together.
Black pepper is another key player here – not just a seasoning, but an ingredient in its own right. A generous grind adds a spicy kick and balances the richness of the pork and cheese. Some like to use more for a bolder flavour, and it’s often sprinkled on top just before serving.
What makes Spaghetti alla Gricia so special is its honesty. There’s no trickery, no elaborate preparation – just good ingredients cooked with care. It’s proof that you don’t need a long list of components to make something truly delicious. Serve it hot, freshly tossed, and don’t be shy with the cheese or the pepper. It’s Roman comfort food at its finest.
Spaghetti alla Gricia
Ingredients
- 1 tsp Extra Virgin olive oil
- 200 g guanciale cut into 5mm thick squares
- 500 g spaghetti
- 1/2 tsp ground black pepper plus more for garnish see Note 1
- 75 g pecorino romano finely grated See Note 1
Instructions
- Heat the oil in a large frying pan over a low heat. When it begins to shimmer, add the guanciale and cook, stirring, until golden brown – about 8-10 minutes. Set aside.1 tsp Extra Virgin olive oil, 200 g guanciale
- Meanwhile, bring a large pot of water to a rolling boil over a high heat. Salt the water. When the salt has dissolved, add the pasta and cook until al dente.500 g spaghetti
- Transfer the pasta to the pan with the guanciale, reserving the cooking water. Heat the pan over a medium-high heat, adding some pasta water. Swirl and stir the pasta as it finishes cooking. The sauce should be thick and slightly liquid, but not watery.
- When the pasta is al dente, turn off the heat, add the pepper and half of the pecorino, then stir vigorously to combine.1/2 tsp ground black pepper, 75 g pecorino romano
- Plate the pasta and serve with the remaining pecorino and some black pepper sprinkled on top.75 g pecorino romano, 1/2 tsp ground black pepper
- Always serve hot
15 comments
Really tasty and filling, but I felt it needed a light salad or some greens on the side to cut through the richness.
It’s like a carbonara without the egg—rich and savoury. I added a touch more pepper for extra heat.
t’s the kind of comfort food that warms your soul. Serve it with a glass of red wine and you’re golden.
Fast, minimal prep, and packed with flavour.
I used Pecorino Toscano as I couldn’t find Romano, but it still turned out great. Loved the peppery kick.
This was my first time trying alla Gricia, and it won’t be the last.
This is one of those recipes that proves less is more. Perfectly balanced with a lovely salty bite.
One star off because guanciale is hard to find near me, but pancetta worked fine.
The guanciale makes all the difference. I loved how it crisped up and infused the pasta with flavour. My only suggestion would be to use freshly cracked pepper—it adds more aroma than pre-ground.
Only a few ingredients, but wow—what flavour.
ooked this for a quiet dinner at home and my partner was blown away. It felt fancy without being fussy.
While the flavour was good and the texture of the pasta perfect, I found it slightly too salty.
This recipe brought me straight back to Trastevere.
The guanciale adds an irresistible depth, and the Pecorino Romano gives it that salty, sharp finish I adore. Simple, rustic, and perfect.
As someone with Italian heritage, I was thrilled to see such an authentic version of this dish.