Pasta alla Gricia is one of the oldest pasta dishes of Lazio and is often considered the predecessor to Amatriciana. Made with crispy guanciale, Pecorino Romano, black pepper, and pasta, it showcases how a handful of high-quality ingredients can create extraordinary flavor.
Bring a large pot of salted water to a boil.
Place the guanciale in a cold skillet and cook over medium heat until the fat renders and the meat becomes crisp, about 8 to 10 minutes.
Remove the skillet from the heat, leaving the rendered fat in the pan.
Cook the pasta until al dente, reserving 1 cup of the pasta cooking water.
Add the cooked pasta to the skillet with the guanciale.
Use authentic guanciale rather than pancetta for the traditional flavor. Add the cheese gradually while stirring constantly to create a creamy sauce without clumping, and never add cream—its silky texture comes entirely from the cheese, rendered fat, and pasta water.
Toss gently over low heat.
Add the Pecorino Romano a little at a time, stirring continuously.
Gradually add small amounts of the reserved pasta water until a smooth, creamy sauce forms.
Stir in the freshly ground black pepper.
Toss until every piece of pasta is evenly coated.
Serve immediately with extra Pecorino Romano and black pepper.
