How to make Rigatoni alla Gricia

Why cooks start here

Rigatoni alla Gricia is cooked the way Lazio cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way an Italian family cook actually puts it on the table.

Rigatoni alla Gricia is a beloved staple from Lazio, capturing the essence of Roman simplicity in every bite. Often enjoyed as a weekday dinner, it brings together the region's finest ingredients with an effortless touch. The dish is rooted in the pastoral traditions of shepherds who needed sustenance from simple, durable ingredients like guanciale and Pecorino Romano. Each forkful delivers a symphony of flavors: the sharp saltiness of Pecorino Romano meets the rich, savory notes of guanciale, all embraced by the gentle heat of freshly cracked black pepper. The rigatoni's ridges hold the silky sheen of olive oil, creating a perfect harmony that satisfies without pretense.