I make this recipe all the time its the perfect 2 portion dinner. Takes practice and good planning but once you have it down it really is a 20 minute recipe that is restaurant quality for less than $10 a portion. Umami forward, rich and textured. It is a perfect plate.
Dan, my ancestry is 100% Scottish but somewhere back in time, someone MUST have spent a long romantic weekend with a great Italian chef ;-) I could eat pasta 3 times per day ... and this looks scrumptious!! Thank you both for sharing!
Question about pepper: how long does freshly cracked black pepper stay fresh? I’m often tempted to grind about half a cup to keep in a dish next to my salt, but I don’t want to compromise it’s pungency or flavor.
If you're sprinkling it on plated food, Mark, grinding it at the time of eating is best. If you're cooking with it, much of the more-subtle notes are destroyed by cooking and it's mostly the "heat" that's left, so grinding some in advance to keep near the stove is fine. It should be good for several days and up to a week. After that you might as well just by pre-ground.
You can get hog jowl in United States grocery stores for next to nothing. I always tell people when they are cooking with hog jowl that this would cost a lot of money in Italy and it is known as guanciale! :-)
I made this today. I got the quanciale in Santa Fe (300 mi away) over the Thanksgiving weekend. It came out fine but I could use further instruction on rendering the fat. It might make for a good short episode.
Tried this recipe … pretty good for 1st attempt... like how he takes the time to cook the pasta first than emulsify the fat and pasta water and reduce it… other chefs just start throwing pasta water and pasta from the boiling pot into the fat trying to complete eveything quickly
Some recipes do so because the pasta is deliberately undercooked, allowed to finish in the pan with the fat and other ingredients. If they are throwing a bunch of water into the pan toward the end of the process, that is unnecessary, I agree.
Everyone who hasn't been wasting a gallon of water and the energy required to heat it every time they boil pasta feels validated right now. Thank you Dan 🙌
Is that what you took from this video, because if so, wow that is some self reinforcing editing of only comments you think agree with what you’re doing. For this one dish it is apparently very important to use a small amount of water because you want exceptionally starchy water. For this 1 dish though - you still need to be cooking pasta with a 4 to 1 ratio of water so salty it tastes like the sea in almost every other pasta dish. I’m not Italian so gods knows it’s not ‘my cuisine’ but I don’t think any chef will tell you cooking pasta in an insufficient amount of water is ok and energy required to heat water for cooking dinner misses the point of environmentalism entirely.
@@jusssayin480 I don't need to feel validated to do anything. I've been doing what works for me for many years. For a person running a household economy with many people, conserving water (because we pay the water bill) and conserving energy (because we pay the electric/gas bill) are things we consider. Chefs who are giving instructions on how to cook restaurant style aren't coming from the same place. It's easy to say that cooking something is the right and/or best way to do it, it's another thing to have to consider all the impacts of what that means to a household economy. My comment was to mean that it's interesting or reaffirming of you will, to see a chef say that it's ok or even good to cook pasta with less water, because most stress vehemently that you need at least a gallon of water to cook a pound of pasta OR ELSE BAD THINGS HAPPEN! It was meant in a humorous, cheeky way, which I see you didn't pick up on.
Everything right but… create the cheese paste… add the starch water to the pecorino and mix it together till it’s pasty then turn the heat off and combine it with the pasta… but looks delicious
Me too, I am guessing a pound. I was just writing out the recipe and noticed that was the only measurement/weight not provided. Have you tried it? Is that the correct amount?
@@sadieelliott9080 Little you know my dear, just last night during sweet lovemaking she kept calling me "Brad Pitt" or at least she screamed it out a few times. So nah nah on you.
Dan is such a.great chef and he explains everything so clearly
Un piatto molto semplice eppure buonissimo e saporitissimo ❤️. Bravissimi Dan e Bridget 👍👏!
Simplicity at its best thank God for the Greeks and the Romans and for test kitchens for showing this beautiful recipe you're#1..!!!!
The Greeks?
@@fp5495The Grecia?
@@georgezissis9244 Gricia means from Grigioni, in Switzerland.
I make this recipe all the time its the perfect 2 portion dinner. Takes practice and good planning but once you have it down it really is a 20 minute recipe that is restaurant quality for less than $10 a portion.
Umami forward, rich and textured. It is a perfect plate.
Love their chemistry!!!
Very interesting. I’ve never seen this on a menu before. And Dan has the gift of explaining things really well. Excellent.
Dan, my ancestry is 100% Scottish but somewhere back in time, someone MUST have spent a long romantic weekend with a great Italian chef ;-) I could eat pasta 3 times per day ... and this looks scrumptious!! Thank you both for sharing!
This looks incredible! I just love Dan, knowledgeable and attractive 😍
Hey hey 😉🤪
He's abusive to the female staff..
@@patricklarry6645 how so? Proof?
Who cares about being knowledgeable & attractive... it tastes scrumptious!😋
@@SuperSpecialty It does look tasty, the rest are just lovely bonuses I appreciate. 😊💕
This has become my fave of the Roman pastas -- though they are all wonderful.
This looks like a really yummy dish! Bridget and the pasta looked pretty good too! 💕💕💕
Of the 4 Roman pasta dishes I like Amatriciana the best but they are all fantastic
Looks amazing guys! Just made cacio e pepe and can't wait to make this!
This is one fabulous recipe -- with guanciale.
The pasta looks delicious
Dan, this is a wonderful recipe that you just shared so thank you!🫶🏾
6:12 Dan: "like my big one here" Bridget: "exactly" 👀
I was going to comment on this but you beat me to it. The thirst for Dan is real!
Darn video literally made me drool!
Julia and Bridget, you don't get to retire, ever.
Question about pepper: how long does freshly cracked black pepper stay fresh? I’m often tempted to grind about half a cup to keep in a dish next to my salt, but I don’t want to compromise it’s pungency or flavor.
Don't. Crack the right amount for your recipe every time you cook.
If you're sprinkling it on plated food, Mark, grinding it at the time of eating is best. If you're cooking with it, much of the more-subtle notes are destroyed by cooking and it's mostly the "heat" that's left, so grinding some in advance to keep near the stove is fine. It should be good for several days and up to a week. After that you might as well just by pre-ground.
YUM!!!
LOVE this channel!
Oh my goodness, that looks incredible! I need a snack after watching this video... I found Rice Cakes. 😳🙄🤦🏻♀️😂
Stop being so silly! Rice cakes? Swap out for candy!
That looks great Dan.
Vincente would be PROUD!
You can get hog jowl in United States grocery stores for next to nothing. I always tell people when they are cooking with hog jowl that this would cost a lot of money in Italy and it is known as guanciale! :-)
Guanciale is cured differently.
I made this today. I got the quanciale in Santa Fe (300 mi away) over the Thanksgiving weekend. It came out fine but I could use further instruction on rendering the fat. It might make for a good short episode.
Protect them at all costs!
No olive oil needed, also you need to cut away the outside part of the guanciale because it becomes a little rancid and it' not clean.
I agree: fat will start rendering out of the pork, so the olive oil shouldn't be necessary.
Tried this recipe … pretty good for 1st attempt... like how he takes the time to cook the pasta first than emulsify the fat and pasta water and reduce it… other chefs just start throwing pasta water and pasta from the boiling pot into the fat trying to complete eveything quickly
Some recipes do so because the pasta is deliberately undercooked, allowed to finish in the pan with the fat and other ingredients. If they are throwing a bunch of water into the pan toward the end of the process, that is unnecessary, I agree.
Everyone who hasn't been wasting a gallon of water and the energy required to heat it every time they boil pasta feels validated right now. Thank you Dan 🙌
An average of 18 gallons of water is used for a shower. Do you need to feel validated to take a shower?
I use a kettle and it takes 2 min. If I need a top up I use the kettle again.
Is that what you took from this video, because if so, wow that is some self reinforcing editing of only comments you think agree with what you’re doing. For this one dish it is apparently very important to use a small amount of water because you want exceptionally starchy water. For this 1 dish though - you still need to be cooking pasta with a 4 to 1 ratio of water so salty it tastes like the sea in almost every other pasta dish. I’m not Italian so gods knows it’s not ‘my cuisine’ but I don’t think any chef will tell you cooking pasta in an insufficient amount of water is ok and energy required to heat water for cooking dinner misses the point of environmentalism entirely.
@@jusssayin480 I don't need to feel validated to do anything. I've been doing what works for me for many years. For a person running a household economy with many people, conserving water (because we pay the water bill) and conserving energy (because we pay the electric/gas bill) are things we consider. Chefs who are giving instructions on how to cook restaurant style aren't coming from the same place. It's easy to say that cooking something is the right and/or best way to do it, it's another thing to have to consider all the impacts of what that means to a household economy. My comment was to mean that it's interesting or reaffirming of you will, to see a chef say that it's ok or even good to cook pasta with less water, because most stress vehemently that you need at least a gallon of water to cook a pound of pasta OR ELSE BAD THINGS HAPPEN! It was meant in a humorous, cheeky way, which I see you didn't pick up on.
I use an electric kettle as well for coffee and tea but not for cooking a pound of pasta.
Love - love - Luuuvv!
5:32, like macaroni in a pot.
that's some wet
I always use the time on the box to gauge cook time...up to 2 minutes before al dente. Tasting sounds like a good idea though.
Everything right but… create the cheese paste… add the starch water to the pecorino and mix it together till it’s pasty then turn the heat off and combine it with the pasta… but looks delicious
Yum! I've been buying pecrorino lately. This is my next dish. If I can't find guancale, will pancetta work?
Definitely! You could also use jowl bacon. The flavor won't be quite the same but guanciale is pretty hard to find here in the US
How dare you not make Amatriciana! I don't see it anywhere on your channel.
PS: I literally have Amatriciana in the fridge.
The days before Covid...wow
I'm making this but will use smoked bacon
Just wondering why garlic wasn't used? I guess not every italian dish calls for garlic!
How much rigatoni is used? I'd guess one pound?
Me too, I am guessing a pound. I was just writing out the recipe and noticed that was the only measurement/weight not provided. Have you tried it? Is that the correct amount?
This is a great recipe.
Just one quibble.
Cooked pasta shouldn't sit for that long. It becomes dry and clumpy.
Otherwise, perfect!
Now, that's AMORE! Well done guys, the EVO should be optional enough fat in the pig cheek...but my why not :)
I think the oil was for the recipe, not necessarily that you needed to fry the pork in it.
@@jusssayin480 Yup that's what I wrote (why not)
Can you make this with American 'pork jowl bacon'?
Where can you find the pork jowl?
6:08
Pasta looks almost as good as Dan.
ATK can make even the simplest recipes over complicated.
I have to sit and watch it at least 20 times before I can try it🤣🤣
How much pasta?
I will have to try it with bacon.
It looked to me to just be a piece jowl bacon. It is salty bacon from the pig’s jowl and is available in all grocery stores here, sliced and whole.
By the way, here the original recipe with English subtitles: ua-cam.com/video/zSc8wzzMOo0/v-deo.html
@@soniajacobs3038 I agree - I often use pork jowl bacon as a guanciale substitute. It is much easier to find than guanciale.
@@angelagriffin5130 pork jowl is guanciale
@Angela Griffin guancia is italian for cheek and or jowl hence guanciale
I LOVE salt...!?!?!
felt this
Auwe, how about some peas with that since were throwing out all the rules!
i thought the pepper should be toasted in the fat first?
Where's Chris?
By the way, here the original recipe with English subtitles: ua-cam.com/video/zSc8wzzMOo0/v-deo.html
per cuocere la pasta ci vuole più acqua
Second!
If I wasn't already married I would try to date her. She is so awesome. :D
She's married romeo
…… AND YOUR WIFE WISHES YOU WERE BRAD PITT! 🤷🏻♀️
@@sadieelliott9080 Little you know my dear, just last night during sweet lovemaking she kept calling me "Brad Pitt" or at least she screamed it out a few times. So nah nah on you.
@@ftswarbill YOU’RE DELUSIONAL MY FRIEND… YOU WERE SCREAMING BRAD PITT’S NAME… 🤷🏻♀️ HARDY HA HA!
@@sadieelliott9080 Glad to see you missed the joke.
Please pay attention, not all Italian dishes use garlic.
Very similar to carbonara.
😊
tl:dr make carbonara, skip eggs
Extra gluten.
Why so little meat? Come on Italian food! You aren't living in a famine no more.
Good! But too many steps and pouring out/in for a simple dish. Why re-invent the wheel?!
Dont see why you cant keep it original
@Danielle Anderson i guess if you didnt grow up eyeballing and getting it right it could be difficult.....sorry
'sti mmiricani nu capischeno nniente de cuicina, pero se magneno pure li piedi der tavolino
By the way, here the original recipe with English subtitles: ua-cam.com/video/zSc8wzzMOo0/v-deo.html
2:52 there needs to be a weight limit. Please, bring back Chris!
By funky I hope Dan does not mean that dirty, pig sty taste that pops up occasionally in pork products like Spanish hams and some sausage makers.
missing garlic...
It needs white wine, fresh basil and oregano.
Nothing but repeats. Smh.
Isn’t Dan beautiful?
Don't eat black pepper, causes severe gastric distress
Oh Janet. Get a life!
Are you always rude? I was speaking about me for an alternative.
maybe white pepper?
@@janetpeters6208 Maybe change your phrasing, it sounds as if you are commanding others to not use black pepper
I don't know how things are in Boston, but "funky" is not a flavor profile you should pursue
It would be better with a half cup of cream added...
Eww Dan..
"Porky" is a terrible descriptive term for food. You might as well comment on it's wonderful essence of pigsty.
Pork is a unique, strong flavor, just like beef. Chicken has a weak flavor, but it's still unique. Goat is also funky, just like pork.
It sounds like he said 'funkier, porkier flavor' at 0:53
*its
By the way, here the original recipe with English subtitles: ua-cam.com/video/zSc8wzzMOo0/v-deo.html