Bucatini alla Gricia

Sep 11, 2025
by Adriana Howe
- 0.0 / 5 ( 0 Ratings)
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PREP TIME

15 mins
COOK TIME

25 mins
TOTAL TIME

40 mins
SERVING

4 People
VIEWS

0

Embark on a culinary journey to the heart of Rome with Bucatini alla Gricia, a timeless pasta dish that embodies simplicity and rich flavor. Once a humble meal, this elegant creation of perfectly cooked bucatini, crispy guanciale, and sharp Pecorino Romano is now a celebrated classic, ideal for a quick yet impressive dinner.

Ingridients

Adjust Servings

1 (16 ounce) package bucatini pasta

1 tablespoon extra-virgin olive oil

10 ounces guanciale (cured pork cheek), cut into strips

4 tablespoons finely grated Pecorino Romano cheese, or more to taste

freshly ground black pepper to taste

Nutrition

Carbohydrate

84 g
Cholesterol

55 mg
Fiber

3 g
Protein

25 g
Saturated Fat

13 g
Sodium

680 mg
Sugar

0 g
Fat

39 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

10 mins

Bring a large pot of lightly salted water to a rolling boil. Add the bucatini and cook, stirring occasionally, until al dente – about 8 to 10 minutes.

02

Step

10 mins

While the pasta cooks, heat the olive oil in a large skillet over low heat. Add the guanciale and cook slowly until the fat is rendered and the guanciale is crispy, approximately 8 to 10 minutes.

03

Step

1 mins

Reserve about 1 cup of the pasta water before draining the bucatini.

04

Step

3 mins

Transfer the drained bucatini to the skillet with the crispy guanciale. Toss to coat, then add a splash of the reserved pasta water to help create a creamy sauce. Continue cooking for 1-2 minutes, adding more pasta water as needed until the pasta is perfectly coated.

05

Step

1 mins

Remove from heat and stir in the Pecorino Romano cheese. Season generously with freshly ground black pepper. Serve immediately.

For an authentic flavor, ensure you use guanciale, not pancetta or bacon. Guanciale's unique curing process imparts a distinct richness.
The key to a perfect Gricia is the balance of textures: al dente pasta, crispy guanciale, and a smooth, cheesy sauce.
Don't be shy with the black pepper! It adds a crucial layer of flavor that complements the richness of the guanciale and Pecorino.

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Adriana Howe

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.