The Most UNDERRATED Italian Pasta: Pasta alla GRICIA
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- Опубліковано 29 чер 2024
- Watch how to make Pasta Gricia (AKA "Pasta alla Gricia"), one of the most underrated Italian pasta dishes! This Pasta Gricia recipe is one of the pillars of Roman pasta, along with: Carbonara, Cacio e Pepe and Amatriciana! With a creamy pecorino cheese sauce and fine Italian guanciale, you'll love this dish!
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► Written recipe? piattorecipes.com
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In this PIATTO™ video recipe, we present:
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Traditional Pasta Gricia Recipe (Pasta alla Gricia recipe)
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Pasta alla Gricia, sometimes called White Amatriciana is a traditional Roman dish.
This underrated Italian pasta dish featured a creamy pecorino romano sauce, black pepper and fine crispy guanciale. You definitely want to look for it in restaurants when you visit Rome!
Pasta alla Gricia is considered the child of Cacio e Pepe pasta and the parent of Amatriciana pasta. Adding the pecorino shredded at the end, or as a cheese sauce are both considered acceptable preparations of this traditional Italian pasta recipe!
WRITTEN RECIPE? On our website: www.piattorecipes.com/authent...
INGREDIENTS (serves 4)
black pepper: 1 tbsp
semi-aged pecorino romano cheese: 6 oz (160 g)
guanciale: 6 oz (160 g)
white wine: 1/2 cup
pasta (spaghetti, tonnarelli etc): 11 oz (320 g)
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TABLE OF CONTENTS
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0:00 intro
0:35 how to toast pepper
0:46 how to fry guanciale
2:00 how to deglaze a pan with wine
2:40 how to make Pasta Gricia
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► Watch the AD-FREE version of this video (and more)? Support us on Patreon🥰: www.patreon.com/piatto
► Written recipe? piattorecipes.com
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.
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.
Those are extremely cool black dinner plates !!!
I absolutely love it. Guanciale is so delicate. I prefer it far more rhan heavy carbonara. Just perfect.
Ohh..Woww, so delicious & mouthwatering pasta recipe,thanks for sharing this great great cooking of yours, cheers..n gracias to you!😍🥰😋👍👍👏👏
Wonderful! A huge thank you for sharing!
Lovely 👌🏻 Greetings from Scotland 😊
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
Made this the other night and it was so close to what I had in Rome. Delicious!
Looks glorious.
bravo !
😋 very good it is delicious
Just subscribed, will definitely be watching more of your vids. 👍
Thanks for subscribing! You may also enjoy our spaghetti carbonara video :)
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
Made this tonight. DELIZIOSO!
Glad to hear it!
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/
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
Absolute perfection.
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.
Ah, Roma. I’m drooling like Pavlov’s dog.
I find that emulsify the cheese might not be that easy, so I would recommend to blend it on low speed
It's just carbonara without eggyolk.
Well iseconid time is a charm
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.
I must confess, I thought about the calories.
What's a good substitute for guanciale? Prosciutto or Pancetta?
Pancetta
my pecorino doesn't mix that well, it's becoming one mass and when I mix it with pasta, it creates mozarella-like chunks, is the reason the cheese quality or am I doing smth wrong, I followed the recipe. I tried two times and both times got the same results
Hi Teo: you should mix the pecorino in off the heat. It sounds like the cheese paste you prepared is coagulating due to high heat. Could that be it?
@@PiattoRecipes it might, I'm trying it again tomorrow will pay attention to the temperature, thank you, and I'm sure it goes without saying that this looks delicious
А белое вино можно чем-то заменить?
You can leave out the white wine if you prefer. Or, use a bit of the hot pasta water to somewhat deglaze the pan. Hope that helps!
Белое вино можно исключить, если хотите. Или используйте немного горячей воды для макарон, чтобы несколько деглазировать сковороду. Надеюсь, это поможет!
I am a bit sad. My cheese melted and it didn't combine with the water. this happens to me with cacio e pepe too. I turned off the heat and I even let it rest for a minute or so. Even when making lazy cacio e pepe where i just grind cheese on a plate and I add pasta and water over it, the cheese still melts half of the time ;(. either the ph of the cheese is off by a lot, or the pasta everything is still too hot.
It has to be the temp of the water (too hot) or the grate of the cheese. You want the finest powder consistency on the cheese. Watch our cacio and Pepe video for an even more detailed explanation of how water temp affects the cheese. Keep trying!
I prefer to deglaze with pasta water
Il piatto è buonissimo complimenti! Però il non ci va .....
So its basically Carbonara but without eggs 😂
no vine in alla gricia but if u like it
I know nothing about Real Italian cooking.
What's the idea of giving a side view of the stove? A camera view of what is in the pot is more important than pot!!
Corrupted video resulted in us losing that view of the pan during those few minutes. :)
Basically is an amatriciana without tomato sauce or a carbonara without egg
jeez just call it carbonara. why italians always complicate things
Eggs are a main ingredient in Carbonara. This has no egg sauce... ;)
You did serve in the wrong dish,pasta looks ok.
Lecker!