Pasta & Pizza

Pasta alla gricia

Name: Pasta alla gricia
Prep time: 10 min
Cook time: 15 min
Yield: 4 people
Cuisine: Italy
Ingredients: 400 g rigatoni or mezze maniche; 180g guanciale; 100 g Pecorino Romano; 2 tsp freshly ground black pepper; Salt

4 people · Pasta & Pizza

Recipe photo: Pasta alla gricia (Pasta & Pizza)

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Crispy guanciale, pecorino and pepper accompany the pasta. A little cooking water combines the fat and cheese into a smooth sauce.

Timing

For: 4 people
Preparation: 10 min.
Cooking time: 15 mins.

Estimated nutrition

per serving · Calculated for 4 servings.

Energy: ≈ 705 kcal
Protein: ≈ 23.9 g
Carbohydrates: ≈ 69.4 g
Fat: ≈ 35.9 g

The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.

Calculation basis

Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.

Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.

Borgo Rovagnati Guanciale (Italian manufacturer label)

Ingredient amounts for the whole recipe; linked reference names retain the source language

400 g rigatoni or mezze maniche · ≈ 400 g · Assumed quantity / reference product
Teigwaren eifrei, roh (E401000)
180g guanciale · ≈ 180 g · Assumed quantity / reference product
Borgo Rovagnati Guanciale (Italian manufacturer label) (GUANCIALE_ROVAGNATI)
100 g Pecorino Romano · ≈ 100 g · Assumed quantity / reference product
Hartkäse mind. 45 % Fett i. Tr. (M300600)
2 tsp freshly ground black pepper · ≈ 5 g · Assumed quantity / reference product
Pfeffer schwarz, getrocknet (R258100)

Not included in the base calculation

Salt · Salt or small seasoning amount; no salt/micronutrient calculation

Matvaretabellen: Mattilsynet · Santa Maria

Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0

Ingredients

400 g rigatoni or mezze maniche
180g guanciale
100 g Pecorino Romano
2 tsp freshly ground black pepper
Salt

Instructions

Cut the guanciale into even strips and fry slowly in a large pan without oil until the fat comes out and the edges are crispy.
Cook the pasta in lightly salted water until just al dente; Reserve 200 ml of cooking water.
Add the pasta with a little cooking water and pepper to the guanciale and swirl the pan to combine the fat and water.
Remove from the heat and let cool down a little.
Gradually fold in the Pecorino. Add enough cooking water until a creamy sauce coats the pasta.
Pour immediately onto warm plates.