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Spaghetti with Guanciale and Pecorino (Pasta alla Gricia)
To make this minimalist pasta dish, we employ the same unconventional technique we use to make cacio e pepe, another Roman classic. Our pasta alla gricia is a one-pan affair that utilizes the starch released by the pasta as it cooks to create a lightly thickened sauce that clings to the noodles. Because the starch is a key ingredient, it’s important to seek out bronze-cut spaghetti. This variety has been extruded through a bronze die that leaves the strands with a rough, floury surface instead of the smooth sheen of inexpensive pasta. (Widely available DeCecco is “bronze drawn” and works in this recipe, as do premium brands such as Rustichella d’Abruzzo.) Guanciale is cured pork cheek. It's meatier and saltier than pancetta, and purists would not make pasta alla gricia without it. Look for guanciale in Italian markets, but if pancetta is the only option, it still will yield delicious results.
4
Servings
Tip
Don’t forget to add 1 tablespoon olive oil to the skillet if using pancetta, which is leaner than guanciale, to help with browning, then make sure to pour off the rendered pork fat from the skillet before adding the pasta. If left in, it will make the dish greasy. Also, don’t try to cook a full pound of pasta; it won’t fit in the skillet and will throw off flavor, texture and timing.
40 minutes
Ingredients
-
2
ounces pecorino Romano cheese, finely grated (1 cup)
-
2
ounces Parmesan cheese, finely grated (1 cup)
Directions
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01In a small bowl, toss both cheeses. In a 12-inch skillet over medium, cook the guanciale or the pancetta and oil, stirring occasionally, until browned and crisp, 4 to 6 minutes. Using a slotted spoon, transfer the meat to a small bowl; set aside. Pour off and discard the fat or reserve for another use.
Reviews
January 13, 2026
The technique works!
I was presently surprised by how well this turned out. I reduced the ingredients (except the guanciale and pepper) by a third, including the cooking water. The sauce was soupier than predicted after adding all the cheese, but after additional tossing and the standing time off heat, it all tightened up just fine.
October 17, 2025
Terrific dish
The unconventional process worked like a charm. I could not find the recommended brand. I used the Barilla Al Bronzo spaghetti and it got me to the glossy, clingy sauce at al dente!
October 23, 2025
Why buy expensive Guanciale and then pour the fat down the drain??
True to the tradition, don’t drain off the fat. It’s where all the flavor is.
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