Pasta alla Gricia Recipe (Pasta with Guanciale, Pecorino, and Black Pepper)
Rome-based cookbook author Katie Parla shares her secret pasta alla gricia recipe, so you can make the Roman trattoria standby at home.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.saveur.com.
Cooking tools:
- Cast iron skillet
- Pot
- Colander
- Measuring cup
- Kitchen scale
- Chef's knife
- Cutting board
- Stove
- Wooden spoon
- Tongs
- Grater
- Spoon
- Ladle
- Measuring spoon
- Plate
Ingredients
- 9 oz. guanciale
- ¾ cup finely grated Pecorino Romano (2½ oz.), divided
- Fine sea salt
- 1 lb. dried rigatoni pasta
- 2 tsp. freshly ground black pepper
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Pasta alla Gricia | Italian Recipes
italyabroad.com
Pasta Alla Gricia Recipe
greatitalianchefs.com
Recipe Pasta alla Gricia (Traditional Roman Pasta with Guanciale and Pecorino)
therecipesclub.com
Recipe Pasta alla Gricia, the Original Recipe, The Authentic Italian Recipe
therecipesclub.com
Pasta alla Gricia
roosterchef.com
Pasta alla Gricia Recipe
desktopcookbook.com
Pasta alla Gricia Recipe | Barilla for Professionals USA
barillaforprofessionals.com
Best Pasta Alla Gricia Recipe - How To Make Pasta Alla Gricia
delish.com