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BEST Rigatoni alla Gricia – Recipe

Pasta alla Gricia is a delicious classic Roman dish!

Pasta alla Gricia is like Cacio e Pepe meets Carbonara; a delicious combination of Pecorino Romano, black pepper, and guanciale. Guanciale can be difficult to find so pancetta is a suitable second choice. If you must, bacon will do as well. Serve this delicious classic Roman dish with a Frascati or Prosecco!


  • 500 g Rigatoni
  • 125 g Guanciale or Pancetta
  • Pecorino Romano as needed
  • Fresh coarse ground black pepper to taste
  • Kosher salt


  1. In a pot of salted, boiling water, cook rigatoni until just before al dente. Reserve a cup of pasta water before draining.
  2. Meanwhile, in a pan, cook pancetta/guanciale until cripsy.
    Note: There is enough fat in the meat to cook on its own, do not add oil to cook it. 
  3. When the pancetta/guanciale is cooked, pour in about 1/2-3/4 cup of the reserved pasta water and the drained pasta. Toss until a sauce forms and thickens (several minutes). 
  4. Add a generous amount of black pepper, continue tossing and stirring.
  5. Add in about a 1/2 cup of Pecorino and continue tossing and stirring (about a minute).
  6. Serve with a Frascati or Prosecco and garnish with more Pecorino and black pepper.

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