Roman Pasta - Pork Cheeks & Pecorino
Roman Pasta alla Gricia is one of the oldest and most authentic dishes from Lazio, often considered the foundation of other famous Roman pastas. With just a few ingredients, it delivers a rich, savoury flavour and a naturally creamy texture without using any cream.
Made with guanciale, Pecorino Romano and black pepper, this dish is a perfect example of traditional Italian cooking, where simplicity and technique come together to create something exceptional.
Ingredients pasta alla gricia ( serves 4 )
- 320 g rigatoni
- 250 g guanciale
- 60 g Pecorino Romano DOP, finely grated
- Fine salt, as needed
- Black pepper, to taste
Method
- Bring a large pot of water to the boil and lightly salt it.
- Cut the guanciale into strips after removing the rind.
- Place it in a hot pan and cook over medium-high heat until golden and crispy. Remove and set aside, keeping the fat in the pan.
- Cook the pasta until slightly under al dente.
- Add a ladle of pasta water into the pan with the guanciale fat to create a base.
- Drain the pasta into the pan and finish cooking it there, stirring well.
- Remove from the heat and gradually add the Pecorino Romano.
- Add a little pasta water and mix quickly until a smooth, creamy sauce forms.
- Add the guanciale back in, toss everything together and finish with black pepper.
Tips and Variations
- Always use guanciale for authentic flavour
- Add the cheese off the heat to avoid clumping
- Pasta water is key for the creamy texture
- Be careful with salt — the ingredients are already salty
History of Pasta alla gricia
Pasta alla Gricia originates from the Lazio region and is considered older than amatriciana because it does not use tomato. It was traditionally prepared by shepherds using simple, long-lasting ingredients like cured pork and aged cheese, making it a true example of cucina povera. This dish shares the same philosophy as other Roman classics such as Spaghetti Cacio e Pepe, where just a few ingredients create incredible flavour. It also reflects the deep-rooted traditions of the region, much like seasonal dishes such as Roman-style braised artichokes, which highlight the simplicity and richness of Lazio cuisine.
