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!
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. 😅
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.
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/
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
Very well description on why things are cooked a certain way to achieve an excellent authentic traditional regional Italian dish,sei molto bravo ,complimenti ❤❤❤❤❤
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.
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.
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. :)
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
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)
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
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
I don't think anybody knows this pasta apart from that particular region, certainly not in the north.There are so many regional dishes and that is what they are: 'regional'.
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😊😅😂
short pasta? you mean, like, pasta that's been.......... broken? aaaaaaaarrrrggghh! Nice round bottom pan, almost like a wok, looks great for tossing so it gets nice and creamy.
"Pasta corta" translates to "short pasta" in English. It refers to various types of pasta that are short in length, typically less than a few inches. These types of pasta are often tubular or shaped, making them ideal for holding sauces and being used in various dishes. Examples of "pasta corta" include penne, rigatoni, fusilli, and farfalle. These pasta shapes are commonly used in recipes where the pasta needs to hold onto sauces or be mixed well with other ingredients.
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.
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)
"don't call this carbonara with no egg, don't call this carbonara with no egg, don't call this carbonara with no egg" But seriously looks delicious and the presentation is wonderful.
@@Ineluki_Myonrashi At a point it doesn't matter when you stand in the kitchen. Is it literally just Cacio e Pepe, is just cheese and pepper, Gricia is added meat, and Carbonara is added egg? Is there any fundemental differences?
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.
The same amounts of sheep cheese, pork cheeks and pasta...can't go wrong with that. Sounds almost like American pizza - same amounts of dough, cheese and pepperoni 😀
huge difference, huge difference! In taste but also in the preparation, it's a bit harder to make, the cheese can easily clump. But If you master Gricia, you also master Cacio e Pepe and Carbonara. Stay Hungry
And bread is just pizza without the sauce right? And meat is just an hamburger without the bread. And potatoes are just french fries without the oil. Genius, you never cooked in your life, didn't you?
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.
😅
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 ❤️
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.
As Italian I am satisfied by this video for our friends abroad.
Grazie!
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!
Italian here: that's how you do it, that is the true one. Grat job!
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.
This and Carbonara are absolutely my favorite and the occasional Bolognese. Well done!!
Chef, ahora si , perfecto.... Gracias. Muy Buena Receta. Saludos.👍
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.
😅👍
Che ricetta meravigliosa e invitante! Grazie mille e auguri dalla Germania alla bella e amata Italia. 🇮🇹🤝🇩🇪
I absolutely love it. Guanciale is so delicate. I prefer it far more rhan heavy carbonara. Just 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.
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.
Those are extremely cool black dinner plates !!!
That dish looks absolutely fantastic
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/
Lovely 👌🏻 Greetings from Scotland 😊
looks delicious
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😂
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.
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
Very well description on why things are cooked a certain way to achieve an excellent authentic traditional regional Italian dish,sei molto bravo ,complimenti ❤❤❤❤❤
This was delightful! Thank you - from beyond Italy!
Thank-you I learned something new
As non Italian, this looks delicious 😊
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.
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.
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 🥰
Looks glorious.
i did this yesterday after seeing the video and it was AMAZING, thank you for the idea!
great pasta dish done under 30 min in all.
Ohh..Woww, so delicious & mouthwatering pasta recipe,thanks for sharing this great great cooking of yours, cheers..n gracias to you!😍🥰😋👍👍👏👏
So delicous... originale italiano!!!
Muy importante... ❤
Made this the other night and it was so close to what I had in Rome. Delicious!
Just subscribed, will definitely be watching more of your vids. 👍
Thanks for subscribing! You may also enjoy our spaghetti carbonara video :)
Excellent cheese / pasta water technique.
This looks fantastic !
Bravo, fratello!
looks great
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
Wonderful! A huge thank you for sharing!
Love it!!! Thank you.❤
🥰
😋 very good it is delicious
Gotta make this one...
Approved!
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 tonight. DELIZIOSO!
Glad to hear it!
Nice!! Thank you!!
Absolute perfection.
mama mia - italien food is so simple and incredibal tasty.
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)
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
I really prefer this to Carbonara. If you can make a good creamy Cacio e Pepe then Gricia has both more flavor and subtlety.
MAMMAMIA !!!!!! Fantastici ......👋👋👋
I‘m hungry now
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 !
Swiss here. To me, a clumpy, string cheese sauce is perfectly acceptable 🧀 😁
But I do take notice of how the standard should look like 👨💼
fantastic
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
Delicious! Thank you. 😊
I find that emulsify the cheese might not be that easy, so I would recommend to blend it on low speed
it looks fkn amazing and delicious omygad
Looks amazing!
I’m partial Italian as well
I don't think anybody knows this pasta apart from that particular region, certainly not in the north.There are so many regional dishes and that is what they are: 'regional'.
2:02. I swore that steamed my glasses up!
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.
eccellente!
This is the first time I saw white wine to deglaze the guanciale.
guanciale is hard to get in the states, pancetta bacon works just fine.
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😊😅😂
Ah, Roma. I’m drooling like Pavlov’s dog.
What's a good substitute for guanciale? Prosciutto or Pancetta?
Pancetta
Macarrão é tudo igual. Prato.de quem não gosta de cozinhar.
Well iseconid time is a charm
short pasta? you mean, like, pasta that's been.......... broken? aaaaaaaarrrrggghh!
Nice round bottom pan, almost like a wok, looks great for tossing so it gets nice and creamy.
"Pasta corta" translates to "short pasta" in English. It refers to various types of pasta that are short in length, typically less than a few inches. These types of pasta are often tubular or shaped, making them ideal for holding sauces and being used in various dishes. Examples of "pasta corta" include penne, rigatoni, fusilli, and farfalle. These pasta shapes are commonly used in recipes where the pasta needs to hold onto sauces or be mixed well with other ingredients.
Italians don’t kill me but I don’t eat pork so what other meat can be used instead. Or is the best alternative simply cacio e Pepe?
Yes, Cacio e Pepe is the best alternative. We have that recipe too >> ua-cam.com/video/RYqT_bMcYIY/v-deo.html
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.
❤❤❤❤
😋 can't wait to try this! Thank you.
It's just carbonara without eggyolk.
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)
"don't call this carbonara with no egg, don't call this carbonara with no egg, don't call this carbonara with no egg"
But seriously looks delicious and the presentation is wonderful.
You have it backwards...pasta alla gricia came first......carbonara is pasta alla gricia WITH egg....
@@Ineluki_Myonrashi At a point it doesn't matter when you stand in the kitchen.
Is it literally just Cacio e Pepe, is just cheese and pepper, Gricia is added meat, and Carbonara is added egg?
Is there any fundemental differences?
@@tonyli7752 The process.
What is the difference with carbonara?The eggs?
And the wine
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)
I like the way you talk
I might be missing something, this is basically pasta carbonara minus egg, plus white wine for deglazing? Is that the only difference?
It’s similar but the pecorino it’s the main character of the dish ❤
Or cacio e pepe with guanciale and wine...
200 euros le plat de pates à Las Végas ... ça donne envie de voyager😯😲😀😃😄
So you could say that pasta alla gricia is the same as carbonara, but without the eggs?
Not really, because it's with white wine, which dramatically alters the taste.
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. :)
You're talking bullshit.
The same amounts of sheep cheese, pork cheeks and pasta...can't go wrong with that. Sounds almost like American pizza - same amounts of dough, cheese and pepperoni 😀
I make Chicago pizza with 400g home-made sausage, 400g flour in the dough, and 400g cheese. I use 800g tomatoes though!
❤
Divine!
s basically it's Carbonara without eggs and with pepper
So its basically Carbonara but without eggs 😂
Exactly, instead we have the wine
huge difference, huge difference! In taste but also in the preparation, it's a bit harder to make, the cheese can easily clump. But If you master Gricia, you also master Cacio e Pepe and Carbonara. Stay Hungry
that’s the point, that’s why it’s one of the four Roman pastas
And bread is just pizza without the sauce right?
And meat is just an hamburger without the bread.
And potatoes are just french fries without the oil.
Genius, you never cooked in your life, didn't you?
Philistine
So this is carbonara without the eggs?
Have you gone crazy to make those comparisons?!
Soo... it is eggless carbonara?
So it is like Carbonara, except with white wine and without the eggs.