I love this recipe because it proves that simple ingredients can create an extraordinary dish. The sauce comes together naturally, with a touch of golden onion and the creamy blend of Pecorino Romano and pasta water that coats every strand beautifully. It’s quick to make, deeply authentic, and perfect for a cozy dinner when I want something comforting yet elegant.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 pound spaghetti 150 grams diced mushrooms 1 small onion, thinly sliced extra-virgin olive oil 100 grams grated Pecorino Romano ground black pepper, to taste salt, to taste
Directions
I start by bringing a large pot of salted water to a boil for the pasta. While the water heats, I prepare the mushrooms by dicing them into small, even pieces.
In a large skillet, I drizzle a little olive oil and heat it over low heat. I add the sliced onion and cook slowly, stirring often, until it turns golden and soft. Keeping the heat low helps bring out its sweetness without burning it.
Once the onion is golden, I add the diced mushrooms and cook over low to medium heat until they’re tender and have released their juices.
When the pasta water reaches a boil, I add the spaghetti and cook it until al dente, according to the package instructions. Before draining, I reserve about a cup of the cooking water.
I transfer the cooked pasta directly into the pan with the mushrooms and onions, tossing everything together over medium heat. I add a bit of the reserved pasta water as needed to create a creamy consistency.
Finally, I remove the pan from the heat and sprinkle in plenty of grated Pecorino Romano and freshly ground black pepper. I toss everything together until the cheese melts into the sauce, creating a smooth, glossy coating on the pasta.
I like to serve it immediately with an extra sprinkle of cheese and pepper on top.
Servings and Timing
This recipe serves 4 people and takes about 20 minutes in total—10 minutes to prep and 10 minutes to cook.
Variations
Sometimes I make this dish with rigatoni instead of spaghetti for a heartier bite. If I want a lighter version, I skip the onions and add a touch of chili flakes for heat. I also love adding a spoonful of the pasta water gradually while tossing to achieve the perfect creamy texture without needing any cream.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 2 days. When reheating, I warm it gently in a pan over low heat with a splash of water to loosen the sauce. I avoid microwaving it, as the cheese can become clumpy.
FAQs
What is Pasta alla Gricia?
It’s a traditional Roman pasta dish made with Pecorino Romano and black pepper—similar to Carbonara but without eggs.
What’s the best pasta for Gricia?
I prefer spaghetti or rigatoni because their texture holds the sauce perfectly.
Why save the pasta water?
The starchy pasta water helps the sauce emulsify and creates a creamy consistency.
Can I use Parmesan instead of Pecorino Romano?
Yes, but Pecorino gives a stronger, saltier flavor that’s more traditional.
How do I prevent the cheese from clumping?
I remove the pan from the heat before adding the cheese and toss quickly with a splash of warm pasta water.
Is this the same as Carbonara?
It’s similar but simpler—Carbonara adds eggs, while Gricia relies solely on cheese and pasta water for creaminess.
Can I make it spicy?
Yes, a pinch of chili flakes adds a subtle kick without overpowering the other flavors.
What’s the origin of Pasta alla Gricia?
It’s one of Rome’s oldest pasta dishes, often called the ancestor of Carbonara and Amatriciana.
What should I serve with it?
I love pairing it with a crisp green salad or grilled vegetables to balance its richness.
How can I make it even creamier?
I simply add a touch more pasta water and toss well to create a silky, cohesive sauce.
Conclusion
Pasta alla Gricia is one of those timeless Italian dishes that celebrates the art of simplicity. I love how the combination of cheese, black pepper, and perfectly cooked pasta transforms into a rich, velvety sauce. It’s hearty, flavorful, and a true taste of Rome—comforting enough for a weeknight meal yet elegant enough for guests.
Pasta alla Gricia is a simple yet classic Roman pasta dish made with spaghetti, Pecorino Romano cheese, black pepper, and sautéed onions and mushrooms for a vegetarian twist. Creamy, peppery, and deeply satisfying, it’s the perfect expression of Italian comfort food and simplicity.
Ingredients
1 lb (450 g) spaghetti
150 g diced mushrooms
1 small onion, thinly sliced
1 tbsp extra-virgin olive oil
100 g grated Pecorino Romano cheese
Freshly ground black pepper, to taste
Salt, to taste
Instructions
Bring a large pot of salted water to a boil for the pasta.
Heat olive oil in a large skillet over low heat. Add sliced onion and cook slowly, stirring often, until golden and soft, about 5–6 minutes.
Add diced mushrooms to the pan and cook over low to medium heat until tender and their juices have evaporated.
Cook the spaghetti in the boiling water until al dente, according to package directions. Reserve 1 cup of pasta water before draining.
Transfer the cooked pasta to the skillet with the mushrooms and onions. Toss together over medium heat, adding small amounts of the reserved pasta water to create a light, creamy coating.
Remove from the heat and sprinkle in grated Pecorino Romano and plenty of black pepper. Toss well until the cheese melts and forms a glossy sauce. Add a little more pasta water if needed to adjust the consistency.
Serve immediately with extra Pecorino and black pepper on top.
Notes
Use rigatoni or tonnarelli instead of spaghetti for a heartier version.
Add chili flakes for a touch of heat.
For an ultra-creamy sauce, add the cheese gradually while tossing off the heat.
Reheat leftovers gently with a splash of pasta water to loosen the sauce.
Pair with a crisp green salad or grilled vegetables for a balanced meal.
