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Pasta alla Gricia (The Original Carbonara) Recipe

Pasta alla Gricia (The Original Carbonara)

This simple Roman pasta is made with just guanciale, Pecorino Romano, and black pepper. It’s rich, salty, and full of flavor—even without eggs or cream.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 people
Course: Main Course, Pasta
Cuisine: Italian, Roman
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 12 oz 340g rigatoni or spaghetti
  • 6 oz 170g guanciale, diced
  • 1 cup about 100g Pecorino Romano, finely grated
  • 1 tsp freshly ground black pepper
  • Salt for pasta water

Method
 

Boil the pasta
  1. Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente. Reserve 1 cup of pasta water before draining.
Cook the guanciale
  1. While pasta cooks, place diced guanciale in a large skillet over medium heat. Cook until crispy and golden, about 8–10 minutes. Lower the heat once it starts to brown.
Add pepper
  1. Add freshly ground black pepper to the skillet and stir it through the rendered fat. Toast it gently for about 30 seconds.
Combine pasta and guanciale
  1. Add the drained pasta to the skillet with the guanciale and toss to coat. Slowly add a splash of reserved pasta water and stir well.
Mix in cheese
  1. Turn off the heat. Add grated Pecorino Romano gradually, tossing and stirring until it melts into a creamy sauce. Add more pasta water if it gets too thick.
Serve immediately
  1. Plate while hot and garnish with more Pecorino and black pepper if you like.

Notes

  • Don’t substitute guanciale with bacon unless you really can’t find it. The taste won’t be the same.
  • Use good-quality Pecorino Romano—cheaper versions don’t melt well.
  • If the cheese clumps, it means your pan was too hot. Let it cool slightly before adding cheese next time.
  • No cream, no garlic, no onions—just keep it traditional and simple.