Simple food has the most history by its nature and origin. History equals the process of perfection. It’s the complex factory-made engineered food that can go wrong, and often does. I ate at a Lebanese place, wonderful culture with wonderful food. Had some absolutely delicious spiced and marinated beef. Just the spices made the whole thing wonderful, thousands of years of history in the spices.
Father is Sicilian, and lived in Rome as a child before immigrating to Canada with his family. I swear this UA-cam channel is like going to my Nonna's kitchen
Yeah, I tried ordering it from my trusty butcher, and he said most of it is exported away from Australia. It's been 2 weeks, and he still hasn't got it. I'm not gonna use bacon -- cooking it smells like old man's B.O. to me.
@@LilacDaisy2 you know you can go to a butcher and cure your own cuts. Little bit of time and learning and you can create your own product for home that not only can become a passed down family tradition but just good eating
Just made this for my wife and I and it was delicious! I did not allow the pan to cool enough before adding the cheese mixture, so it did come out a bit stringy, but the flavors were still amazing and I now know better for next time! Thank you!
That cheese tip is gold! I have been struggeling with the cheese texture for ages and never knew it was because I was adding it on the fire. I will be adding it off the fire from now on. 👌
We just tried this recipe today and we so loved it. It's a simple dish, yet delicate to make, though with the help of such well sketched instructions, it turned out beautiful on first try.
It IS the loveliest pasta to grace the planet ! Simply unbeatable, especially when you, Vincenzo, rustle it up ! ….That pork skin, by the way, is just one of the dishes, sliced into thinnish strips, and fried and rendered into the crispiest thing one could eat….my Gran’s Christmas ‘ crackling ‘ .
Thanks so much for your lovely comment! 😊 It's always great to hear when people enjoy my traditional Italian recipes. And yes, pork crackling is such a classic and delicious addition to many dishes. Have you tried making it yourself? 🍴
@@vincenzosplate Not yet, Vicenzo, but I should, I really should….at least for the sake of my dear old, departed Gran. Home made Christmas pudding, and the crispiest of crackling !
Hello Vincenzo :) I love your videos. My girlfriend had some doubts about those recipes because of the small number of ingredients that are being used. But once she tried them, she doesn't want me to cook anything else. I am looking towards your next video.
You became long time ago my favourite Italian chef, I’m glad I picked you for my first ever made Carbonara and not Gordon 😂🤌 I made like 6 pasta recipes from your channel and will do more and more
Just made this for the first time today. Your recipes and tips on Italian food are incredible thank you so much for helping me make great dishes at home!
Perfection! I've been making carbonara for years and just started making pasta alla gricia. Fortunately the guanciale is not hard to find in my area, but the "paste" of the pecorino is the secret that I did not know. THANK YOU!
I just bought a large piece of guanciale yesterday to make carbonara which came out wonderful.... I was going to make Bucatini Amatriciana on Monday, but I wasn't sure what to do for the third dish and now I know!!! Gricia coming up! Thank you Vincenzo!!
@@vincenzosplate Okay Vincenzo. I'll vote for the Pasta Gricia. I did reduce white wine with the guanciale.. What do you think if Chef Max? ua-cam.com/video/FYjB9rcrfuc/v-deo.html It was amazing.
Thanks Vincenzo, I made this pasta two days ago and it was a big success. People liked it as less heavy than Carbonara as there is no egg. Next time I may not put salt in the water as the Guanciale was salty enough.
I tried this in Rome march of last year, just before the lockdown. By far my favorite roman pasta, i love the other three. But Pasta Alla Gricia blew me away, it’s not heavy like the Carbonara nor Amatriciana, and not so light like Cacio e Pepe. It’s the perfect balance.
So far, everything I've made following your directions turns out great! I'll be trying this one soon, too. Thank you for all the tips and the wonderful videos, Chef Vincenzo! 🤗🍝
Pasta alla Gricia, a mio parere, potrebbe non essere il piatto di pasta più visivamente sorprendente, ma il suo sapore eccezionale compensa abbondantemente l'aspetto. Vincenzo, la tua ricetta è veramente superba! Estendo la mia sincera gratitudine per averla condivisa con noi. Complimenti!
Grazie infinite per le parole gentili! 😊 Sono felice che tu abbia apprezzato la ricetta! La semplicità della Gricia lascia spazio al suo incredibile sapore. Grazie per il tuo sostegno e la tua gratitudine! 🙏🍝
Great video as allways, you never stop to amaze me with your cookin skills. Now you made me hungry again, so time to make something with what i have at home!
I really like what you’re doing. Started watching your channel a week ago and I just can’t stop. Very energetic emotions comes from you and that’s what I love from Italians in general. Very big amount of expression and passion! Also made spaghetti aglio e olio by your receipt and it was very tasty! Thank you very much :)
Oh my goodness. This is so easy. I am going to make it this week. I really want to go to my butcher to see if they sell guanciali. I love them all Vincenzo!!!!
I made this recipe just now and was tempted to make carbonara instead but I didn't. It was amazing, I may even prefer it to carbonara. It's amazing how the guanciale and black pepper flavours the entire portion of pasta.
I love so many Italian recipes. I can’t pick just one to be honest with you . And thanks to you I can now make theeee best carbonara . Turns out perfect everytime ♥️🤍💚
@@johnvender Yes, it is. We can use cream, sometimes, but it isn't a traditional ingredient of italian cousine. Actual Boscaiola wants extra vergin olive oil, garlic, mushroom, white wine and parsley, and tomato sauce in the red version.
Ciao Vincenzo.Questo piatti tipico romano.Mamma mia come mi piace.Al ristorante Settimio all'Arancio a Via dell'Arancio a Roma faccievomo questo famoso piatto .Buonissimo.👍👍👍
I think you officially have me hooked on pecorino cheese! This was amazing to eat and fun to cook! Wife definitely was a fan of it as well. Really great recipe and definitely making it again sometime!
@@vincenzosplate already made it and it was perfect, you and your chanel push me to spend more time in the kitchen now 🤩 You are welcome in Dubrovnik to try some of our local sea food 😜🙋🏻♂️
@@vincenzosplate Made it today and it was gorgeous! The creamy pecorino makes it. I used bacon instead of guanciale (it is hard to get here, next dish will be once I found it). Like you say, pasta, pastawater, guanciale/bacon, pecorino, pepper, that's all. The creamyness is more delicate then with carbonara, the pecorino totally flowers. Love this receipe and thanks Vincenzo for all your videos!!
1:20 in other words cacio e pepe is the grandmother of all roman pasta dishes. add guanciale to make alla gricia. to this add tomato to get amatriciana or eggs for carbonara.
A question Vincenzo. I saw in your other videos that you always pre-trim the skin on the guanciale. Wouldn't it be more economical to cut the strips with skin, and then trim it to preserve more of the fat, basically the essence of the sauce? Great, great vids by the way, elegant and authentic, like its meant to be!
Just made this, WOW, fantastic recipe, delicious, really enjoyed it, thanks for a great meal. The black pepper is the cherry on the cake! served it with a tricolour pepper salad - salt, olive oil, sugar and balsamic vinegar dressing. Ate too much though. Bravo Vincenzo...
Another great recipe and another great pasta! Thanks, I'm going to cook it right now and compliment the pasta with a glass of Chianti Classico. Cheers!
@@vincenzosplate I never tried it my friend, but it looks great, I tried the carbonara and cacio pepe. Today I made some penne rigatte with fresh tomatoes, extra virgin olive oil, garlic, cream cheese and Parmesan, delicious. We must take advantage of the fact that it is still tomato and basil season ❤️🍝
@@vincenzosplate Thank you! My mother's side of the family forebears came from Italy (Veneto) at the beginning of the 20th century, italian cuisine has always been part of my life, absolutely love every aspect of it and i'm very proud of my heritage, cheers! :)))
Check the video by: Not another cooking show. From NYC. About pasta a'la gricia. I think this guy is doing the right job. Greetings from Poland 🇵🇱 ✌️ Love your recipes. Keep going 💪
I need to try this. I have some Guanciale in the freezer for the Carbonara, but this recipe sounds and looks so good. Yes, definitely got to give this one a try.
@@vincenzosplate Here in Thailand, a lot of pigs.. not a lot of guanciale... I want to try making it in the fridge... maybe you can do a video on that!!! ;-)
Which Roman Pasta is your favorite?
1) Carbonara
2) Cacio e Pepe
3) Gricia
4) Amatriciana
Amatriciana.
5) All the above
Amatriciana... The others are good too, but amatriciana is the one that I would have most of the time.
#2
All of them, as an Brazilian I really love the Italian influence in Brazil gastronomy!!!
I love how Italian dishes doesn't have a lot of ingredients yet tastes like heaven
Simple food has the most history by its nature and origin. History equals the process of perfection. It’s the complex factory-made engineered food that can go wrong, and often does. I ate at a Lebanese place, wonderful culture with wonderful food. Had some absolutely delicious spiced and marinated beef. Just the spices made the whole thing wonderful, thousands of years of history in the spices.
I couldn't agree more Kyle! 😍
@@ArtemMalian if you don't use the correct type of fat and cheese there's a big chance to screw it up.
@@Circuitssmith - The beauty of Italian cuisine is the harmonious blend of a few select ingredients in each dish.
It’s like an opera in your mouth.
It's great of course.i ate some days ago the original Napolitana pasta,and it was like orgasm! Excuse me for the bad word,i just loved it so much!
Father is Sicilian, and lived in Rome as a child before immigrating to Canada with his family. I swear this UA-cam channel is like going to my Nonna's kitchen
Oh, I love to hear that ❤️ thank you so much! I’m sure you will love my recipes, and will definitely take you back to your Nonna's kitchen
Love how comfortable you have become in front of the camera over the years. Such a pro.
Wow, thank you SO much 😍 I appreciate! ❤️
You can FEEL Vincenzo's pain when he pauses before suggesting bacon, he's really holding back his frustration there!
Yeah, the reason American recipes for carbonara call for bacon is because it was the best frustrated imagrent grannies and great-grannies could do.
Yeah, I tried ordering it from my trusty butcher, and he said most of it is exported away from Australia. It's been 2 weeks, and he still hasn't got it. I'm not gonna use bacon -- cooking it smells like old man's B.O. to me.
Hahahahahaa you're so right 🤣
@@LilacDaisy2 you know you can go to a butcher and cure your own cuts. Little bit of time and learning and you can create your own product for home that not only can become a passed down family tradition but just good eating
@@genghischuan4886 They can't get "pig cheek," sooooo how do I make pig cheek without pig cheek? ;-)
Just made this for my wife and I and it was delicious!
I did not allow the pan to cool enough before adding the cheese mixture, so it did come out a bit stringy, but the flavors were still amazing and I now know better for next time!
Thank you!
Oh wow I’m suuuper glad you loved this recipe 😍 next time it will be even better
You are a modern day Roman god! We are blessed to have your channel VINCENZO! GRAZIE MILLE 🧿🙏🇮🇹🇮🇹 love from Canada!
woooow, so nice fo you ❤ you're so kind! Thank you ❤
When it comes to italian food I always like to see what this guy and his Grandma is doing.
Thank you a lot Zach 🙏🏻 we appreciate!
That cheese tip is gold! I have been struggeling with the cheese texture for ages and never knew it was because I was adding it on the fire. I will be adding it off the fire from now on. 👌
Glad it was helpful! Now you can make it to perfection 😍
We just tried this recipe today and we so loved it. It's a simple dish, yet delicate to make, though with the help of such well sketched instructions, it turned out beautiful on first try.
oh this is great to hear, I'm glad you loved this recipe 🙏🏻😋
I did it yesterday for dinner. My wife and kids loved it. Great recipe. Great channel and amazing host. Greetings from Poland.
I'm super glad you loved this recipe, grazie 😘
The Italian kitchen is just amazing.
Its incredible and magical
It really is!
It IS the loveliest pasta to grace the planet ! Simply unbeatable, especially when you, Vincenzo, rustle
it up ! ….That pork skin, by the way, is just one of the dishes, sliced into thinnish strips, and fried and rendered into the crispiest thing one could eat….my Gran’s Christmas ‘ crackling ‘ .
Thanks so much for your lovely comment! 😊 It's always great to hear when people enjoy my traditional Italian recipes. And yes, pork crackling is such a classic and delicious addition to many dishes. Have you tried making it yourself? 🍴
@@vincenzosplate Not yet, Vicenzo, but I should, I really should….at least for the sake of my dear old, departed Gran. Home made Christmas pudding, and the crispiest of crackling !
Hello Vincenzo :) I love your videos. My girlfriend had some doubts about those recipes because of the small number of ingredients that are being used. But once she tried them, she doesn't want me to cook anything else. I am looking towards your next video.
That's great! I'm super glad your girlfriend loved this dish 😍 More to come, stay tuned!
You became long time ago my favourite Italian chef, I’m glad I picked you for my first ever made Carbonara and not Gordon 😂🤌 I made like 6 pasta recipes from your channel and will do more and more
Happy to hear that! 🤩 wow thank you sooooo much!
I'm super glad you loved my recipes, and I'm sure you willo also love this one 😋
Same same same
`same
Just made this for the first time today. Your recipes and tips on Italian food are incredible thank you so much for helping me make great dishes at home!
You're welcome my friend! Stay tuend for more cooking tips and delicious recipes!
Followed the recipe (drunk/ munchie late night cooking). Was one of the best pasta dishes I’ve ever made - and child’s play).
Thank you
omg I lvoe to hear that 😍 I'm super glad you loved it!
It is much harder to do than you might think. Takes a lot of practice.
Rigatoni alla Gricia is wonderful. Very enjoyable presentation Vincenzo!!! Grazie mille!
Perfection! I've been making carbonara for years and just started making pasta alla gricia. Fortunately the guanciale is not hard to find in my area, but the "paste" of the pecorino is the secret that I did not know. THANK YOU!
You are welcome, let me know if you gave it a try.
I just bought a large piece of guanciale yesterday to make carbonara which came out wonderful....
I was going to make Bucatini Amatriciana on Monday, but I wasn't sure what to do for the third dish and now I know!!!
Gricia coming up!
Thank you Vincenzo!!
Wooow then you will tell me which recipe you prefer! 😍 have fun my friend!
@@vincenzosplate I will yes..
I still hope you try combining the lemon pasta dish with the broccoli pasta dish...
Don't forget the mint!! 😀
@@vincenzosplate Okay Vincenzo.
I'll vote for the Pasta Gricia.
I did reduce white wine with the guanciale..
What do you think if Chef Max?
ua-cam.com/video/FYjB9rcrfuc/v-deo.html
It was amazing.
Thanks Vincenzo, I made this pasta two days ago and it was a big success. People liked it as less heavy than Carbonara as there is no egg. Next time I may not put salt in the water as the Guanciale was salty enough.
awesome! I'm glad you liked it
Cooked this today for my kids... extremely simle yet so delicious...thank you so much
sounds great! I'm super glad you loved this recipe 😍
@@vincenzosplate cant wait to do more of your recipes. greetings from Greece
I tried this in Rome march of last year, just before the lockdown. By far my favorite roman pasta, i love the other three. But Pasta Alla Gricia blew me away, it’s not heavy like the Carbonara nor Amatriciana, and not so light like Cacio e Pepe. It’s the perfect balance.
oh you're so right my friend! Gricia is just the perfect balance 😍
Is carbonara so much heavier than this one?
Only Few eggs added !
@@vincenzosplate ,
It doesn’t seem to me that Carbonara is much richer than this recepe : only eggs added.
What do you think?
Romans have two key ingredients in their pasta recipe pecorino Romano and Guanciale.
Yes they do
Exactly, and they made incredible dishes with just 2 ingredients!
I love the variation in dishes with just the addition or removal of one ingredient. This will be another dish going into my recipe book.
Guanciale is so fun to say
And mint in some cases.
I'm so happy that our local supermarket here in Germany carries now guanciale and typo 00. We are so spoiled :)
wooow you're soo lucky my friend!
Damn, I just can't find it and I don't know where to look for it anymore
What Supermarket chain? Rewe?
@@jannieschluter9670 Tegut
Love your cooking. This recipe looks delicious. I have some panchetta in my freezer.
Sounds great! Please try this recipe soon and let me know 😋
So far, everything I've made following your directions turns out great! I'll be trying this one soon, too. Thank you for all the tips and the wonderful videos, Chef Vincenzo! 🤗🍝
oh many thanks to you ❤ you're so kind! I'm glad you tried my recipes and you loved them!
Pasta alla Gricia, a mio parere, potrebbe non essere il piatto di pasta più visivamente sorprendente, ma il suo sapore eccezionale compensa abbondantemente l'aspetto. Vincenzo, la tua ricetta è veramente superba! Estendo la mia sincera gratitudine per averla condivisa con noi. Complimenti!
Grazie infinite per le parole gentili! 😊 Sono felice che tu abbia apprezzato la ricetta! La semplicità della Gricia lascia spazio al suo incredibile sapore. Grazie per il tuo sostegno e la tua gratitudine! 🙏🍝
Great video as allways, you never stop to amaze me with your cookin skills. Now you made me hungry again, so time to make something with what i have at home!
Thank you, you made my day.it is my goal to make you hungry 😄
Thank you Vincenzo you're making my mouth 👄 water 💧 will try this beautiful Pasta today 😋
Thank you Rita, please try this recipe soon!
Yes my life was changed when I had this in Rome 4 years ago. This and Carbonara are the must have in Rome
Oh yes, I fully agree! eating in Rome is a completely different story! 🤩🤤
I really like what you’re doing. Started watching your channel a week ago and I just can’t stop. Very energetic emotions comes from you and that’s what I love from Italians in general. Very big amount of expression and passion! Also made spaghetti aglio e olio by your receipt and it was very tasty! Thank you very much :)
my friend, this is awesome ❤ you're super kind! Thank you a lot and welcome aboard!
are you planning to try making some of my other recipes?
@@vincenzosplate of course. I will try to make most of your receipts because they look super delicious!
Love this channel. I just started watching it and I am hooked. Great stuff. And now I’m hungry....😉
Welcome aboard! 😍 Thank you a lot!
I love Cacio pepe ,but i will definitely try this recipe tomorrow. Thank you And stay safe
this is very very similiar, you only have to add Guanciale for Gricia! Super easy! 😋
Please make it and let me know!
t@@vincenzosplate I made it tonight. It was great. The wife gave me a 2 thumbs up. Thank you again and stay safe
Oh my goodness. This is so easy. I am going to make it this week. I really want to go to my butcher to see if they sell guanciali. I love them all Vincenzo!!!!
super easy to make, yet delicious 😋
I made this recipe just now and was tempted to make carbonara instead but I didn't. It was amazing, I may even prefer it to carbonara. It's amazing how the guanciale and black pepper flavours the entire portion of pasta.
Oh wow 🤩 I love to hear that!
I’m super glad you loved this recipe 😍 great job!
I love your videos and food, Vincenzo. You’re a great inspiration of mine, and you made me love cooking!
Oh so nice of you! Thank you a lot 😘
You uploaded this video a day after I learned about this pasta
Oh wow, great! This means you have to make this recipe now 😋
Hellow Chef Vincenzo you are the best ... Lots of love from india (Goa)
many many thanks 🙏🏻❤
I love so many Italian recipes. I can’t pick just one to be honest with you . And thanks to you I can now make theeee best carbonara . Turns out perfect everytime ♥️🤍💚
wow, this is great to hear! Thank you a lot Anne ❤️
My Italian friend (mixed) tell us “if you put a cream on pasta, then you’re not my friend” 😂
Omg 😅
Hahahahaha he’s so right! 🤣
penne allla vodka has left the chat
is Boscaiola an exception?
@@johnvender Yes, it is. We can use cream, sometimes, but it isn't a traditional ingredient of italian cousine. Actual Boscaiola wants extra vergin olive oil, garlic, mushroom, white wine and parsley, and tomato sauce in the red version.
Thank you Vincenzo. I am learning a lot
Many thanks to you 🙏🏻
Ciao Vincenzo.Questo piatti tipico romano.Mamma mia come mi piace.Al ristorante Settimio all'Arancio a Via dell'Arancio a Roma faccievomo questo famoso piatto .Buonissimo.👍👍👍
Si, la gricia è buonissima 😍 Tra le mie preferite!
Gonna make this pasta recipe for the holiday seasons.
Fantastic choice! 🎄🍝 Holiday gatherings deserve the best pasta dishes! Buon Natale e Buon Appetito! 🎅🇮🇹
It's great, how Roman pastas are from almost the same few ingredients, but tastes so delicious.
Yeah, they were ingredients of the "poors" when those recipes were created
Nice recipe Vincenzo another great video on true Italian cooking🤙🏻😉
Glad you liked it!! Please try this recipe 😍
@@vincenzosplate will do I made Pasta carbonara it’s some of the other recipes of course being Italian descent my friend.🤙🏻😉🇮🇹
Makes me want to cook tonight! Love Vincenzo's videos. Mangia mangia!
Please try this recipe 😍
I think you officially have me hooked on pecorino cheese! This was amazing to eat and fun to cook! Wife definitely was a fan of it as well. Really great recipe and definitely making it again sometime!
Sharing the love of Pecorino to you guys! That's my favorite type of cheese. Just the right amount of balance.
You are the best. Thank you and cheers from Croatia. 🙋🏻♂️
Thank you! Cheers! 😘 Are you going to make this recipe?
@@vincenzosplate already made it and it was perfect, you and your chanel push me to spend more time in the kitchen now 🤩
You are welcome in Dubrovnik to try some of our local sea food 😜🙋🏻♂️
After watching this, I think i’m going to learn Italian and request a visa to move to Rome.
😆😆😆 the power of pasta. You can still move to Rome and learn Italian one plate of pasta at the time haha
@@vincenzosplate haha I will certainly consider. Thanks to your chanel I started to love cooking. So grazie ragazzi and keep up the good work!
The Italian government should hire Vincenzo as an ambassador. Minister of food outreach.
@@alectrevelyan4368 I must admit watching Vincenzo has inspired me to cook more in my kitchen too :)
@@Circuitssmith Vincenzo Prosperi, italian good ambassador and minister of food outreach.
I’ve learned so much from your videos.Thank You Sir for sharing your recipes.
It’s a pleasure for me 🙏🏻 are you going to try this recipe? 😋
@@vincenzosplate Yes I will be trying this recipe also once again Thank You Vincenzo!
Another receipe to make next week. Thanks Vincenzo, you're such an inspiration! Thanks for sharing your kitchen secrets!!
wow! Please try this recipe and let me know Michel!
@@vincenzosplate Made it today and it was gorgeous! The creamy pecorino makes it. I used bacon instead of guanciale (it is hard to get here, next dish will be once I found it). Like you say, pasta, pastawater, guanciale/bacon, pecorino, pepper, that's all. The creamyness is more delicate then with carbonara, the pecorino totally flowers. Love this receipe and thanks Vincenzo for all your videos!!
I will have to try this! I know the Carbonara recipe pretty well now so this one feels very similar.
Yes please try this recipe 😍
1:20 in other words cacio e pepe is the grandmother of all roman pasta dishes. add guanciale to make alla gricia. to this add tomato to get amatriciana or eggs for carbonara.
Eeeeexactly!!
We are eating your pasta alla norma and watching this video. Thank you for your recipes! ❤️
Wonderful! Thank you Larry! How the Norma pasta was? 😋😋
A question Vincenzo. I saw in your other videos that you always pre-trim the skin on the guanciale. Wouldn't it be more economical to cut the strips with skin, and then trim it to preserve more of the fat, basically the essence of the sauce? Great, great vids by the way, elegant and authentic, like its meant to be!
You made a very good point. Yes you are right. I try to keep as much fat as possible on the guanciale but your way is more accurate
This is a great tasty dish and easy to make. Love it.
It really is! 😍
I just want to eat ALL THE PASTA IN THE WORLD!!!!! VINCENZO YOU'RE THE BEST
Thank you so much 😍❤ Please try this recipe soon!
So no matter what Amatriciana still gets the best of the two worlds. Can't wait to try it 😋 thanks for sharing ❤️
oh Gricia is delicious too 😋 please try it and let me know
Vincenzo, thank you. Great video
Luciano many thanks to you, are you going to try this recipe? 😋
Will definitely try this pasta
Another great recipe Vincenzo!!!
Glad you like it! Are you going to try it? 😋
Brilliant, thoughtful recipe.
Glad you liked it! Thank you
Bravissimo Vincenzo!
Grazie mille my friend!
+1 great Video, Vincenzo. * I like all of them but Pasta alla Gricia is my favorite. Only a few Ingredients and easy to make.
this is great 😍😍
Thank you for Gricia! It is a wonderful pasta, I didn't heard of yet!
You are so welcome! Now you have to try it 😋 super delicious!
Great demonstration.
Many many thanks Robert 🙏🏻
Just made this, WOW, fantastic recipe, delicious, really enjoyed it, thanks for a great meal. The black pepper is the cherry on the cake! served it with a tricolour pepper salad - salt, olive oil, sugar and balsamic vinegar dressing. Ate too much though. Bravo Vincenzo...
wow I'm so glad you loved this recipe Mark 😍 great job!
Looks amazing! I will definitely give this a try!
Hope you enjoy!
Another great recipe and another great pasta! Thanks, I'm going to cook it right now and compliment the pasta with a glass of Chianti Classico. Cheers!
Sounds great! I'm sure you will love it! Please let me know 😍😋
@@vincenzosplate it was magnificent, thanks again!
pecorino cheese has a beautiful color, I hope I can get the chance to find it for Cacio e Pepe or this dish... gorgeous!!!
I really hope you can find the pecorino! You can also use it for a very good carbonara, but it actually goes well with any recipe! 😋
I just love this channel ❤️
Oh, I appreciate it ❤️ many many thanks 🙏🏻
I'm totally making this very soon. Wet have a lot of Italian grocery stores in St Louis MO
excellent preparation my friend, keep it up !!! regards from 🇦🇷💪🏼
Thank you so much Martin! 😘 Have you ever tried Gricia?
@@vincenzosplate I never tried it my friend, but it looks great, I tried the carbonara and cacio pepe. Today I made some penne rigatte with fresh tomatoes, extra virgin olive oil, garlic, cream cheese and Parmesan, delicious. We must take advantage of the fact that it is still tomato and basil season ❤️🍝
My kids told me to thank you. Not quite sure how to take that. 😕
HA! Loving the channel man.
Hahahahahaha many thanks to your kids 😁
It's next to impossible to find guanciale in Canada, so I cure my own. It's remarkably easy, just takes some time and some space.
Wow, sounds amazing! Great job Darren!
Use good smoked bacon
You're the best, amazing dish.
😍😍😍😍😍😍 I am sending you big hugs
@@vincenzosplate Thank you! My mother's side of the family forebears came from Italy (Veneto) at the beginning of the 20th century, italian cuisine has always been part of my life, absolutely love every aspect of it and i'm very proud of my heritage, cheers! :)))
I made this for my family and they loved it thanks vincenzo 😁😁
wow, I love to hear that 😍
Thank you Vincenzo, very cool!
My pleasure, have you ever tried Gricia?
@@vincenzosplate Not yet, but it should be easier to do than Carbonara. Looks great here!
I am drooling !
this is to die for 😍
everytime i watch your videos i feel like you're my lost italian uncle teaching me how to cook! XD
That's great! 😁 Uncle Vincenzo
Now that’s a beautiful dish!
Oh yes, this is incredibly delicious 😋 have you ever tried Gricia?
I'm going to make this! Thank you.
Please do and let me know 😍
Thanks for the great recipes, I am making this now. ❤
I was wondering if there was another recipe using guanciale and this one fits the bill perfectly!❤❤❤
Let me know how this recipe will turn out for you my friend!
We love Vincenzo!
I love you all ❤ have you ever tried Gricia?
Making it tonight, so excited!
How it was?
So yum keep up the great content Vincenzo
Check the video by: Not another cooking show. From NYC. About pasta a'la gricia. I think this guy is doing the right job. Greetings from Poland 🇵🇱 ✌️ Love your recipes. Keep going 💪
I will check it out for sure! Thank you ☺️
Greetings from Sydney
Great recipe. Turned out exactly as I hoped 👍
oh, this is great 😍
I’ll make it tomorrow night it look really good 😋
Have you tried it? 🤩
Buonissimo. Grazie chef!
Grazie a te Marc! La proverai?
@@vincenzosplate ..Ciao Vincenzo, si l'abbiamo fatto oggi con pancetta. Ha piaciuto a tutti. Grazie e complimenti al prossimo piatto delizioso!
GRANDE Vincenzo! Saluti di Montreal!
Ciao amico mio! un abbraccio da Sydney 😘
great technique i will try it one of these days --- i tried your amatriciana (with pancetta - sorry ) and it was amazing - keep up the good work.
Great job Joey 😍 I’m glad you liked my Amatriciana recipe, and I’m sure you will love this recipe too!
@@vincenzosplate i found rigatonni - i will try that soon
That looks amazing!!! I can’t wait to try this one.
It's so good! Please make this recipe soon 😍
I can't wait to make it on friday, I am actually excited to make it for my family and more importantly to eat it
Plese make this recipe soon 😍 everyone will love it!
@@vincenzosplate I'm sure they will 😋
I need to try this. I have some Guanciale in the freezer for the Carbonara, but this recipe sounds and looks so good. Yes, definitely got to give this one a try.
Bravo. It is a great underrated pasta dish. Let me know if you like it more then carbonara
oh yes Maarten, please try this recipe soon 😍 you will love it!
@@vincenzosplate the recipe on your website is for how many people? I want to cook it this week. 😀
Looks superb mate!
Thanks a lot! this tastes amazing 🤤 are you going to try it?
@@vincenzosplate of course!
Ohhhhh... another new dish to need to try... so many recipes... so little guanciale !!! ^_^
I know, guanciale never seems to be enough!😍
@@vincenzosplate Here in Thailand, a lot of pigs.. not a lot of guanciale... I want to try making it in the fridge... maybe you can do a video on that!!! ;-)
Awesome 👌🏻 I'm gonna toast the pepper like you do in your cacio e pepe recipe and add it earlier with the pecorino! Can't wait!
Great! Please try this recipe and let me know 😍😋
Auguste Escoffier teaches us about the French's 5 mother sauces, Vincenzo teaches us about the 4 mother pastas! 🍝😍
oh yes 😍
Hmmmm, looking delicious!
this is super delicious 😋 Are you going to make this recipe?
@@vincenzosplate Yeah for sure, it is a must at least once in life.