Quick 6-Ingredient Classic Roman Pasta (Pasta alla Gricia is Better Than Carbonara)

guanciale

🥗Healthier: pancetta

💰Cheaper: bacon

Pancetta and bacon are more accessible alternatives that still provide a rich flavor.

Pecorino Romano cheese

🥗Healthier: Parmesan cheese

💰Cheaper: Grana Padano

Parmesan and Grana Padano are milder and more widely available.

Place a pan or Dutch oven over medium heat.

Bring a pot of pasta water to a boil.

Add the olive oil and guanciale to the pan and allow it to render until crispy.

Add the white wine and let it simmer.

Season the pasta water with salt and add the pasta to the boiling water.

Grind black pepper into the wine-guanciale mixture while it simmers.

When the wine has reduced, ladle in a scoop of pasta water.

When the pasta is al dente, lift it from the water and add it to the pot with the guanciale.

Raise the heat to high and add another ladle or two of pasta water.

Add more black pepper until visible flecks appear.

Stir until you have a glossy, saucy pasta, adding more pasta water as needed.

Turn off the heat and add the first handful of pecorino, stirring vigorously to melt and emulsify with the sauce.

Serve sprinkled with more pecorino.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens