It's in the COOKBOOK! 📖 Find this recipe and 49 more in our new cookbook “PASTA AFFAIR: 50 Authentic Italian Recipes from Italy”! Available on Amazon🍝👉 amzn.to/3BkWFXJ
As an Italian I can confirm that this pasta is not underrated as it is one of the "four great Roman pasta's" along with Carbonara, Cacio e pepe and Amatriciana but I can also confirm that your technique and choice/use of ingredients are absolutely perfect.
I think he meant abroad. The others have all had their moment in the sun among us foreigners, but you don't see tiktoks of us trying to make and absolutely butchering tradition about this one. 😅
I just tried making this myself - due to convenience, I used Parmesan instead of pecorino and bacon instead of guanciale, but I was satisfied with the results. Good eats.
Thanks for taking the time to comment! You may also enjoy 'Papalina' pasta which traditionally calls for Parmigiano: ua-cam.com/video/u6Nqa3FR-fg/v-deo.html Written recipe for Gricia on our website: www.piattorecipes.com/authentic-pasta-alla-gricia-recipe/
Now, this is my new favourite Italian cuisine channel. I'm hungry just from watching it. I'm so happy, here in Czechia, we have some traditional family shops with Italian ingredients.
As a Uruguayan with Italian descent, Bolognese was our #1 sauce at home. Either that or "tuco", which is... weird, but it has its place in my heart (and stomach).
Good video. Just a suggestion, please don't use the camera angle showing absolutely nothing from 2:45 to 3:40 anymore. This kind of angle should just be a transition, not a fixed angle. SHOW the food being cooked.
Grazie! And thanks for taking the time to leave a comment. We hope you'll consider subscribing to our channel. Click the bell for new video notifications. :)
Pancetta is ok but guanciale makes the difference for all Roman staple pasta so it's worth the effort of looking for it, it's available in many Italian delis these days
As a Roman I can confirm that the ingredients and procedure are correct. I just want to add a few extra little tricks. Before cooking it, put the guanciale for ten seconds in boiling water, dry it and cook it as the video shows , so it will seal and remain even crunchier on the outside and soft on the inside. Then I leave a few pieces of quanciale for an extra minute, remove them and wait for them to dry, then I chop them into powder which I add during creaming.
The original carbonara had bacon and cream. It's only because some "I know better" Italian that the recipe was changed in later years. Bad European restaurants are not bad, simply do not follow fads.
Its also easier and faster to make with cream with less of a risk of it splitting. Most italian restaurants in germany i went to use cream because of ease of use. But if u ask for no cream or italian version of it some get u the "proper" version of it
Our video recipes (including this one) are filmed in Italy and the channel is Italian. You can watch these videos with the original Italian language (and English subtitles) @piatto (ua-cam.com/users/PIATTO)
Dear Viewers: Apologies for the brief 'side view' angle of the pan that many of you are displeased about. As we've explained in several comments, we had a technical malfunction and lost the preferred angle during that part of the video. We have over 100 mouthwatering videos on this channel and I think this is the only one with this egregious error ;) so we invite you to subscribe to our channel. We are sure you won't be disappointed :) Thanks for watching and... Buon appetito!
Made this with pancetta and parm because that was what was available. It was amazing! One key is to boil the pasta in as little water as possible because that makes the water very starchy which is required for the sauce to be very velvety and thick.
Looks good! 👌🏻 I LOVE Pinot Grigio!! However, it seems like the Guanciale might be a bit burnt, or maybe it's just the colors on my iPhone making it look that way
Very well description on why things are cooked a certain way to achieve an excellent authentic traditional regional Italian dish,sei molto bravo ,complimenti ❤❤❤❤❤
Thank YOU for watching and taking the time to comment! :) For an authentic Italian experience, turn on the subtitles and watch these video recipes in the original Italian on our international channel @piatto: ua-cam.com/users/PIATTO
It's in no way traditional, but would probably be tasty. In fact, prosciutto is traditional in another Roman dish which you could use as a reference (Papalina): ua-cam.com/video/u6Nqa3FR-fg/v-deo.html Let us know how it turns out!
@PiattoRecipes that's hilarious. That's the EXACT recipe video that I have derived my carbonara recipe from. Thing is, I just started making carbonara and have only had bacon when I made it. I'm going to go out on a limb and just figure they, like everyone else, worked with what they had.
it was delicious, ty for sharing, you will be alarmed to know I used turkey "bacon" I know, un faux pas, terrible, I used olive oil for fat and sprinkled some chipotle to fake the fake, it was still delicious
Thank you for the video! Just a personal side note of mine - I prefer cooking the guancale on high heat for short time straight away. Didnt know that the proportion is 1:1:1 pasta:guancale:cheese. Thats definitely tasty!
Mamamia Hahaha...Just like my Mama would have made it...justa a leetle bit different. Using fried pig fat with skin on. Called in South Africa Krastiangs with fat syphoned off. Or Bacon perhaps. And an ultra good Bechamel Sauce...and parmesan cheese....ThankU your dish has really been a labour of love😊😅😂
They are 'Wenco' however we struggle to find a link to this brand. These are extremely similar to the set that the tweezers you are referencing came from: amzn.to/3MQAn2B (aff link)
Can you please tell us where we can buy that specific padella in N. America that’s used for the preparing the guanciale and the sauce? The padellas in Italy have those specific *curved* high sides with no edges - perfect for the mantecare at the end.
You can keep heating it up, you will have to do it if you like the sauce to be extra thick. You just need to be very careful about that and undercook the pasta a little bit too, otherwise it will be too soft. It makes the preparation longer, a little bit harder and requires constant stirring and attention for a couple of minutes which is very tedious, but the results can be really good. The pasta will be considerably hotter, too, eliminating the rush in serving
It's in the COOKBOOK! 📖 Find this recipe and 49 more in our new cookbook “PASTA AFFAIR: 50 Authentic Italian Recipes from Italy”! Available on Amazon🍝👉 amzn.to/3BkWFXJ
As an Italian I can confirm that this pasta is not underrated as it is one of the "four great Roman pasta's" along with Carbonara, Cacio e pepe and Amatriciana but I can also confirm that your technique and choice/use of ingredients are absolutely perfect.
I think he means underrated by non-Italians. Most non-Italians pasta knowledge ends right after spaghetti and alfredo. Maybe carbonara. Lol
I think he meant abroad. The others have all had their moment in the sun among us foreigners, but you don't see tiktoks of us trying to make and absolutely butchering tradition about this one. 😅
Yes, indeed we meant underrated by those outside of Italy.
Amatriciana is god
indeed, maybe they like to try Spaghetti all' assassina from Bari in Puglia ❤️
I just tried making this myself - due to convenience, I used Parmesan instead of pecorino and bacon instead of guanciale, but I was satisfied with the results.
Good eats.
Thanks for taking the time to comment! You may also enjoy 'Papalina' pasta which traditionally calls for Parmigiano: ua-cam.com/video/u6Nqa3FR-fg/v-deo.html
Written recipe for Gricia on our website: www.piattorecipes.com/authentic-pasta-alla-gricia-recipe/
Bacon comes from the same cut as the meat shown in the video (if im not mistaken)
@@badumtss3067 Wrong. Guanciale is the cheek of the pig, while bacon is the same cut as pancetta which comes from the belly.
Now, this is my new favourite Italian cuisine channel. I'm hungry just from watching it. I'm so happy, here in Czechia, we have some traditional family shops with Italian ingredients.
We tried this a few weeks ago and it was really good. My kids are asking for it on a daily basis now.
Wow! You really must have done a great job with it!
Lovely 👌🏻 Greetings from Scotland 😊
Wonderful! A huge thank you for sharing!
This and Carbonara are absolutely my favorite and the occasional Bolognese. Well done!!
As a Uruguayan with Italian descent, Bolognese was our #1 sauce at home. Either that or "tuco", which is... weird, but it has its place in my heart (and stomach).
Great italian dish Chef. Well done. Greetings from Italy.😘
I absolutely love it. Guanciale is so delicate. I prefer it far more rhan heavy carbonara. Just perfect.
Really melted cheese and lard is less heavy ?
Heavy carbonara😂😂😂
Alternate: bacon is so delicate, i prefer it over the heavy American pancakes with syrup 😂
Good video.
Just a suggestion, please don't use the camera angle showing absolutely nothing from 2:45 to 3:40 anymore. This kind of angle should just be a transition, not a fixed angle. SHOW the food being cooked.
I just subscribed to this channel. As a Swede I have constantly mistreated pasta up until now... I will now learn to cook pasta like a Roman.
😅👍
Thanks for the Video. The side camera angle in the middle of the video is nice, but i prefer to actually see the ingredients going in the pan aswell
Che ricetta meravigliosa e invitante! Grazie mille e auguri dalla Germania alla bella e amata Italia. 🇮🇹🤝🇩🇪
Just subscribed, will definitely be watching more of your vids. 👍
Thanks for subscribing! You may also enjoy our spaghetti carbonara video :)
As a mixed European I can say without a problem that Italian food is exquisite. You Italians are a very special race of culinary experts. Enjoy.
😋 very good it is delicious
I learnt that you stir in the past water slowly into the cheese, so it doesn’t raise the temperature too much I don’t ruin the sauce.
Bravo👏👏👏
that looks incredible - yum
Those are extremely cool black dinner plates !!!
Italian here: that's how you do it, that is the true one. Grat job!
That dish looks absolutely fantastic
This was delightful! Thank you - from beyond Italy!
Looks really nice mate!
Thank-you I learned something new
Wow, beautiful to look at, and beautiful to listen to the almost poetic description and explanations! :) I'll sure try out this recipe. Thank you!
Thanks for watching and taking the time to leave us a comment 🥰
Great simple video about making this dish thank you very much I'm keen to make this now!
Excellent cheese / pasta water technique.
i did this yesterday after seeing the video and it was AMAZING, thank you for the idea!
I hope that is 1 serving, cause I'm an eater, not a nibbler. You provided me with a new idea. I prob won't make this but I may use the concept. Thanks
Looks glorious.
Damn that looks good! How you manage to present the pasta like that at the end and it doesn't collapse I have no idea!
Grazie! And thanks for taking the time to leave a comment. We hope you'll consider subscribing to our channel. Click the bell for new video notifications. :)
cook the pasta al dente to keep it upright upon .serving
You 100% deserve a sub and I like
🥰
Subscribed for not using oil or Parmigiano. Bookmarked for the lovely vid.
So delicous... originale italiano!!!
Muy importante... ❤
Pancetta is ok but guanciale makes the difference for all Roman staple pasta so it's worth the effort of looking for it, it's available in many Italian delis these days
Ma come sei buono... When I heard the whole pancetta for guanciale heresy, I immediatly asked for a ladder and a screwdriver😂
I don't have the means to have guancale, so I'm just gonna use Bacon out of necessity...
i tried it with bacon or pancetta but you can't replace guanciale.
This looks fantastic !
looks delicious
as a chef, I toast the pepper whole and once it's very hot, it crushes on its own with a slight pinch.
you're welcome.
Love it!!! Thank you.❤
🥰
Made this tonight. DELIZIOSO!
Glad to hear it!
Beautiful.
great pasta dish done under 30 min in all.
Excellent.
Nice!! Thank you!!
As a Roman I can confirm that the ingredients and procedure are correct. I just want to add a few extra little tricks. Before cooking it, put the guanciale for ten seconds in boiling water, dry it and cook it as the video shows , so it will seal and remain even crunchier on the outside and soft on the inside. Then I leave a few pieces of quanciale for an extra minute, remove them and wait for them to dry, then I chop them into powder which I add during creaming.
Gotta make this one...
Thanks ☺️
Bravo, fratello!
looks great
As Italian I am satisfied by this video for our friends abroad.
Grazie!
mama mia - italien food is so simple and incredibal tasty.
Ohh..Woww, so delicious & mouthwatering pasta recipe,thanks for sharing this great great cooking of yours, cheers..n gracias to you!😍🥰😋👍👍👏👏
That's a lot better than that "carbonara" made with cream they sell in bad European restaurants. I like how you cooked the guanciale slowly. Nice tip.
The original carbonara had bacon and cream.
It's only because some "I know better" Italian that the recipe was changed in later years.
Bad European restaurants are not bad, simply do not follow fads.
Its also easier and faster to make with cream with less of a risk of it splitting.
Most italian restaurants in germany i went to use cream because of ease of use.
But if u ask for no cream or italian version of it some get u the "proper" version of it
As non Italian, this looks delicious 😊
Just great how you pronounce the Italian ingredients, no idea if you are Italian, I already but a pronunciation is great 👌 The food anyway!
Our video recipes (including this one) are filmed in Italy and the channel is Italian. You can watch these videos with the original Italian language (and English subtitles) @piatto (ua-cam.com/users/PIATTO)
fantastic
Dear Viewers: Apologies for the brief 'side view' angle of the pan that many of you are displeased about. As we've explained in several comments, we had a technical malfunction and lost the preferred angle during that part of the video. We have over 100 mouthwatering videos on this channel and I think this is the only one with this egregious error ;) so we invite you to subscribe to our channel. We are sure you won't be disappointed :) Thanks for watching and... Buon appetito!
Camera guy at 4:29 "Got it".
Looks great and very tasty.
No worries!
It all looked fine to me. Never apologise to moaning twats.
😅
Chef, ahora si , perfecto.... Gracias. Muy Buena Receta. Saludos.👍
Made this with pancetta and parm because that was what was available. It was amazing!
One key is to boil the pasta in as little water as possible because that makes the water very starchy which is required for the sauce to be very velvety and thick.
Approved!
Looks good! 👌🏻 I LOVE Pinot Grigio!! However, it seems like the Guanciale might be a bit burnt, or maybe it's just the colors on my iPhone making it look that way
bravo !
Absolute perfection.
Delicious! Thank you. 😊
Very well description on why things are cooked a certain way to achieve an excellent authentic traditional regional Italian dish,sei molto bravo ,complimenti ❤❤❤❤❤
it looks fkn amazing and delicious omygad
It looks really good. Makes me wish i ate pork
Try it with any meat you like or even vegs but never without the pecorino and pepper,it won’t be the same but still very tasty
I'm binge watching all your uploads and I'm inspired!😍
thank you so much for sharing all your beautiful cooking👏💕
Thank YOU for watching and taking the time to comment! :) For an authentic Italian experience, turn on the subtitles and watch these video recipes in the original Italian on our international channel @piatto: ua-cam.com/users/PIATTO
Looks amazing!
Mamma mia che bona la gricia😋
I live in China and although I have good spirulini, I don't have that preserved meat. I only have Chinese larou. Let's see how it comes out.
Will prosciutto work well with this? I have a prosciutto that I hung about 15 months ago. Should be ready by now.
It's in no way traditional, but would probably be tasty. In fact, prosciutto is traditional in another Roman dish which you could use as a reference (Papalina): ua-cam.com/video/u6Nqa3FR-fg/v-deo.html
Let us know how it turns out!
@PiattoRecipes that's hilarious. That's the EXACT recipe video that I have derived my carbonara recipe from. Thing is, I just started making carbonara and have only had bacon when I made it. I'm going to go out on a limb and just figure they, like everyone else, worked with what they had.
Yea you can tell it's actually an Italian recipe because it doesn't have 40 ingredients and 80 steps, still looks and tastes amazing.
what kind of pan is this? looks amazing for pasta?
Check the video description! Whenever possible, we try to include links to the products we use in the video descriptions.
What's a good substitute for guanciale? Prosciutto or Pancetta?
Pancetta
it was delicious, ty for sharing, you will be alarmed to know I used turkey "bacon" I know, un faux pas, terrible, I used olive oil for fat and sprinkled some chipotle to fake the fake, it was still delicious
Haha, I’ve done the same.. the pork is kinda too rich for me.
Adding the water to the cheese slowly. That might be the tip I needed to finally make a decent carbonara.
Check out one of our three video recipes on carbonara for all the tips you need to make Roman Carbonara at home :)
Mouth-watering :-9
Thank you for the video! Just a personal side note of mine - I prefer cooking the guancale on high heat for short time straight away. Didnt know that the proportion is 1:1:1 pasta:guancale:cheese. Thats definitely tasty!
WoW😊
what is the pan material? aluminium? steel?
I find that emulsify the cheese might not be that easy, so I would recommend to blend it on low speed
😋 can't wait to try this! Thank you.
Mamamia Hahaha...Just like my Mama would have made it...justa a leetle bit different. Using fried pig fat with skin on. Called in South Africa Krastiangs with fat syphoned off. Or Bacon perhaps. And an ultra good Bechamel Sauce...and parmesan cheese....ThankU your dish has really been a labour of love😊😅😂
Yum
Prefer the carbonara without the ham but with fresh herbs instead.👌
I'm looking for those tweezers you use for cooking your pasta... Any link?
They are 'Wenco' however we struggle to find a link to this brand. These are extremely similar to the set that the tweezers you are referencing came from: amzn.to/3MQAn2B (aff link)
Can you please tell us where we can buy that specific padella in N. America that’s used for the preparing the guanciale and the sauce? The padellas in Italy have those specific *curved* high sides with no edges - perfect for the mantecare at the end.
I believe this is the pan we used in this video recipe: amzn.to/3yogbAW (af link)
2:02. I swore that steamed my glasses up!
You can break the pasta in quarters or half to safe some time and space while cooling it
it's not underrated... this is my favourite and its even better than carbonara
I really prefer this to Carbonara. If you can make a good creamy Cacio e Pepe then Gricia has both more flavor and subtlety.
guanciale is hard to get in the states, pancetta bacon works just fine.
eccellente!
I‘m hungry now
I’m partial Italian as well
You can keep heating it up, you will have to do it if you like the sauce to be extra thick. You just need to be very careful about that and undercook the pasta a little bit too, otherwise it will be too soft. It makes the preparation longer, a little bit harder and requires constant stirring and attention for a couple of minutes which is very tedious, but the results can be really good. The pasta will be considerably hotter, too, eliminating the rush in serving
Soo... it is eggless carbonara?
There are certainly similarities but it looks fantastic
what is this pan hes using?