Gricia with rigatoni

By the GetYourMacros team · 24 September 2026

Carbonara without the egg and amatriciana without the tomato: guanciale, pecorino and pepper alone.

• Time 25 min
• Course First course
• Diet Omnivore
• Cuisine Italian
• Allergens gluten, dairy

Ingredients (1 serving)

• 75 g Pasta
• 32 g Pecorino romano
• 22 g Guanciale (cured pork jowl)
• Black pepper to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Cut the guanciale into half-centimetre cubes and put them in a cold pan with no added fat.
2. Bring it to medium-low heat and let it render slowly for eight minutes, until the fat is clear and the cubes are golden.
3. Grate the pecorino as finely as you can and stir it in a bowl with two spoonfuls of cooled cooking water until it turns into a smooth paste.
4. Boil the rigatoni in lightly salted water: the guanciale and the pecorino already bring plenty of salt.
5. Drain the pasta al dente and toss it in the guanciale pan for a minute with the heat off, adding a little cooking water.
6. Stir in the pecorino paste and coarsely ground black pepper, work it until it binds and take it to the table straight away.

Tips

• Gricia lives on two flavours alone, so the pecorino has to be good: a properly aged romano changes the dish.
• If the sauce tightens too much, a spoonful of cooking water always brings it back.

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One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.