Guanciale Pasta

Guanciale Pasta

Experience the authentic taste of Italy with Pasta Alla Gricia, a dish that celebrates the rich, bold flavors of guanciale, a traditional Italian cured meat made from Guanciale  (pork jowl). This simple yet exquisite recipe showcases the essence of Roman cuisine, where guanciale takes center stage alongside the elegance of Pecorino Romano cheese.


  • 12 ounces (340g) pasta (such as bucatini, spaghetti, or rigatoni)
  • 4 ounces (115g) guanciale, thinly sliced
  • 1/2 cup Pecorino Romano cheese, freshly grated
  • Freshly ground black pepper, to taste
  • Salt, to taste


Prepare the Pasta:

Begin by bringing a large pot of salted water to a boil. Add the pasta and cook it until al dente according to the package instructions.

Crisp the Guanciale:

In a large skillet over medium heat, cook the thinly sliced Italian guanciale until it becomes golden brown and crispy. The rendered fat from the guanciale will infuse the dish with its rich flavor.

Drain and Reserve:

Once the guanciale is crispy, use a slotted spoon to remove it from the skillet. Place it on a plate lined with paper towels to drain excess grease.

Create the Pasta Base:

In the same skillet, keep a portion of the rendered guanciale fat. You can remove excess fat if desired, but some should remain to coat the pasta.

Combine Pasta and Guanciale:

Add the cooked and drained pasta to the skillet with the guanciale fat. Toss the pasta in the fat, allowing it to absorb the rich flavor.

Add the Crispy Guanciale:

Crumble the crispy guanciale and add it to the pasta, distributing it evenly throughout.

Cheesy Indulgence:

Sprinkle freshly grated Pecorino Romano cheese over the pasta. The sharp and tangy notes of the cheese will complement the guanciale’s savory richness.

Season with Pepper:

Generously grind black pepper over the pasta. The pepper adds a gentle heat that balances the flavors.

Toss and Serve:

Toss all the ingredients together to ensure the pasta is coated in the guanciale fat, cheese, and pepper.

Plate with Perfection:

Divide the Pasta Alla Gricia ( guanciale pasta)  among serving plates. Garnish with additional Pecorino Romano cheese and a sprinkle of freshly ground black pepper.

Each bite of this pasta transports you to the streets of Rome, where tradition meets flavor in a celebration of culinary heritage.

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