Pasta alla Gricia – The Underrated Roman Classic
Pasta alla Gricia is the lesser-known cousin of carbonara, made without egg but just as satisfying. It dates back to before tomatoes reached Italy and relies on a few high-quality ingredients: guanciale, pecorino romano, black pepper, and pasta.
Ingredients (Serves 2):
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200g rigatoni or spaghetti
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80g guanciale (from Affetto Italiano), cut into strips
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40g grated pecorino romano
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Freshly ground black pepper
Instructions:
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Boil the pasta until al dente. Reserve some pasta water.
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Cook guanciale in a pan over low heat until crispy and golden, and the fat has rendered.
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Add drained pasta to the pan with the guanciale and toss to coat.
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Remove from heat and mix in pecorino and black pepper, using pasta water to create a creamy emulsion.
Why We Love It: It uses no cream, no eggs, and no fuss — just pure Italian flavour. Perfect for those who love simplicity with substance.
Shop the Ingredients:
