Rigatoni alla Gricia Recipe

From Rome the Traditional and Authentic

Rigatoni alla Gricia Recipe

Authentic Roman Rigatoni alla Gricia Recipe

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Traditional authentic Roman Rigatoni alla Gricia recipe with guanciale from Paggi Pazzo

Rigatoni alla Gricia Recipe
Published: December 31st, 2017

Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Calories per serving: 510
Fat per serving: 31.1g


  • 1/2 pound rigatoni (Barilla)
  • 3 tablespoons olive oil
  • 2 teaspoons pepper
  • 1 pepperoncino
  • 1/3 pound guanciale
  • 1/2 cup grated Pecorino Romano

Cooking Directions

  1. While pasta water boils, cut guanciale into thin strips and place in pan with 2 tablespoons of olive oil with pepperoncino chopped finely, cook over medium heat for 4-5 minutes
  2. Use ladle of pasta water and add to guanciale pan to thicken sauce
  3. Once pasta is al dente, drain water and add to guanciale sauce pan, add black pepper and grated Pecorino Romano and 1 tablespoon of olive oil, stir to mix pasta well
  4. Add extra sprinkle of Pecorino Romano and serve
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