Pauline's Pasta alla Gricia
Pauline's Pasta alla Gricia
Posted on
April 01, 2021
Aaron Moore

Pasta alla Gricia is a classic Roman recipe with ancient origins. According to food historians, this recipe was developed around 400 A.D. and was a typical dish served in the taverns of Ancient Rome. It’s also often referred to as white Amatriciana.

Serves: 4

Simple ingredients bursting with flavor:

  • 1.5 cups of uncooked rigatoni pasta
  • 1.25 cups of cooked guanciale (or pancetta)
  • 1.25 cup pecorino freshly grated (100 grams)
  • 1 tablespoons olive oil
  • freshly ground pepper to taste
  • fresh basil*
  • red pepper flakes*

* although not found in the traditional dish, we add these ingredients to bring up the savory freshness and to add a little pop from the chiles.

Pairs perfectly with Gratsi White. The crisp acids and fruity dryness coming from our Sauvignon Blanc cuts through the oils and fat in the dish, begging for another bite, then drink... repeat... Deliciozo!


Pour yourself a glass of Gratsi White!

Next, take a large pot, boil your water and salt it well once it hits a boil. Stop cooking when the pasta is al dente. Remove the pasta while keeping the hot pasta water in the pot. 

Meanwhile, Slice the guanciale into small cubes. 

Guanciale in Pasta all Gricia

In a large pan add the olive oil and guanciale, cook on medium heat until it' crispy on the outside with you desired tenderness inside. Once the fat has rendered, turn down the heat and add a splash of pasta water to keep the meat tender and soft.

Pasta and Guanciale for Pasta all Gricia

When the pasta is cooked al dente, remove from the heat and drain, keeping some of the pasta water in reserve. 

Add the pasta to the pan, turn up the heat, and toss using tongs to coat the pasta, bringing the ingredients together. Mix in a splash of the reserved pasta water to enrich and give a glossy shine. The starch in the pasta water will bind the dish together with the fat to produce a rich and savory sauce

Remove from the heat, add a pinch or two of freshly ground pepper, and the grated Pecorino Romano and toss again.

Optional: Top with fresh basil and red pepper flake

Serve immediately.



Credits: Chef Tanner Harris for always bringing his magic and spirit to making the foods we love

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