Rigatoni alla Gricia with Guanciale and Pecorino Romano

Pasta alla Gricia is the most underappreciated of the 4 Roman pasta dishes (cacio e pepe, amatriciana, and carbonara are the other 3). But, it's such a good one! It has guanciale (you can sub pancetta or bacon), Pecorino Romano cheese, and black pepper. The trick to making this one special is to finish the very al dente pasta in the guanciale fat and pasta water.

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[mrj]

I gotta say man, your big 4 Italian dish playlist is great. They seem way less intimidating when you show the process.

Looking forward to making these in-between the holidays this year

[dmac]

This is one of those late night dishes when you haven't ate and got in late after having a few drinks with your friends or hangover dishes the next morning with a couple friends fast easy and delicious.

[DanAronson_PartyRecon]

So I didn't think that something this simple with so few ingredients was going to be anything to write home about. But since I'm hell bent on cooking every single one of your recipes, this one was up. Holy crap! Was I wrong. Incredibly flavorful. And without a lot of different ingredients, the guanciale is really front and center. And wow! How delicious. Yet another Sip and Feast instant classic that will forever be in my rotation.

[gravitydood]

I love italian cuisine but I don't know a lot about it yet so I'm very happy that I found your channel, so many recipes I want to try!

[simplysqueak]

Found you on tiktok, love the videos man. Can see the work that goes in to each one so keep it up!

[AyranLP]

Wow, I really like your style of videomaking and talking. Earned yourself a new subscriber

[sonofagungourmet]

Really nice looking pasta, I love guanciale, you earned a new sub today!

[TTBoyArDee]

I made this today and it was pretty dang tasty. I had to substitute panchetta for guanciale and I might try bacon ends later. Next time I'm skipping out on salting the water completely to cut down on the over all saltiness of the finished dish.

Now onto amatriciana.

[corweenie]

Chef- With you bookmarked, I will never buy another Italian cookbook again! I chuckled when you mentioned La Parma in one of your episodes realizing at the mention that you were for real! I made this recipe the other night with the guanciale. The oil from the fat made an amazing sauce. However, I think I'll go to pancetta the next time in that I felt the guanciale meat was a little too salty to my taste. Either that or finely dice the meat(not easy to do with this cut of pork)so as not to get such a large taste of salt with each bite. In any case, I will make once more. Thanks again!

[fhughes]

Thanks for the video. I've made the dish twice now. I found it to be a little too salty for my taste. I'm thinking of not adding salt to the pasta water next time, or maybe just one tablespoon.

[paulmclennon]

The pecorino is added after the heat is off in the pan, right? Otherwise it will not “mix” with the water. The best instructions and video of Grica on YouTube!

[mjfletch]

This looks like a keeper! Like your presentation - a simple, straight-forward approach, done in 5 minutes. I was in Rome last year and the question crossed my mind several times, what did the Romans eat, and can I find recipes. A new subscriber based on just this recipe, but i have a feeling that i will also enjoy your other recipes. Thanks for posting!

[zigmeisterxiv]

I am a Gricia fanatic!. Was in Rome last month, had it twice. Hostaria Romana had superb guanciale and La Carbonara was very good ... both used rigatoni while my preference is bucatini. Your process is identical to mine though I add 1/4 cup of white wine to the guanciale fat, cooking out the alcohol before adding the pasta water. Good job! BTW, had Scarr's pizza on LES?

[rtward]

would love to try this with the authentic meat, can I find guanciale at a Italian market? or just use pancetta? thank you!

[patrickgrant]

how do i keep my alla gricia from getting too salty???

[christineb]

I feel like guanciale is to pancetta as culatello is to prosciutto crudo, at least flavor-wise.

[charliefrago]

Surprised you added pecorino while under heat. For me, cheese usually curdles or gets stringy unless added off heat

[Town]

S and F, serious question. you said this is the "fourth". do you mean, in your series, or the basic classic Roman dishes, to build upon? sorry such a silly question, just trying to align my thinking.

[raffaelepigneri]

Almost there man... Pasta is clearly overcooked (it shows), guanciale Is too crispy, and there is too much water!! Next time, if you want, you could try and cut the whole process a couple of minutes before that? But the recipe and the cooking steps are definitely there!! So please don't take my criticism in the wrong way... I actually like your video ✌🏿✌🏿✌🏿