Carla Takes Us To Rome For Pasta alla Gricia
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- Опубліковано 24 тра 2024
- This episode is sponsored by BetterHelp. Join today and get 10% off your first month: betterhelp.com/carlalallimusic
For the recipe, head to Food Processing:
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Pasta alla Gricia is one of the four classic pastas of Rome (carbonara, all’Amatriciana, and cacio e pepe are the other three). Alla gricia is like carbonara without the eggs, or cacio e pepe plus guanciale. Follow the advice I’ve always given you: leave the guanciale a little chewy (not crisp), undercook the pasta and finish it in the pan with pasta water, and eat it hot!
0:00 Introduction
4:16 - Story Time. About Cheese.
8:25 - Pick a Pepper
12:06 - Fat, Meet Pepper
15:09 - Wins And Tosses
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Producer: Zoie Omega
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Director of Photography: Tim Racca
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Food Stylist: Alivia Bloch
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Editor and Comic Genius: Meg Felling
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Theme music "Magic Hours" by Amy Crawford
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#carlalallimusic #recipes #pasta #pastarecipe
'you cook with a lot of fat'
'you're 5'4'
brilliant
Oh the shade
Best quote that will be hard to beat.
LOVED this quote!
“are we just stating facts now?” LOVE
i screamed
Fun fact: Pecorino Romano DOP (highest grade, protected by EU Law) is actually made mostly in Sardinia (97% of it), however it is different from Pecorino Sardo, also made in Sardinia.
Few decades ago the Italian government allowed Sardinia (full of sheeps) to use the traditional method from Rome to make pecorino and now basically all of Romano routinely consumed in Italy is from there!
Sardo is a completely different cheese and not suitable for a Roman pasta at all.
Awesome job at this Gricia Carla!
WE👏🏻LOVE👏🏻FAT👏🏻IN👏🏻THIS👏🏻HOUSE👏🏻
Still waiting for the merch drop!
Carla is THE vibe
Carbonara will always be my fave of the 4, but only if you go THIS hard on the pepper and bloom it in the fat! So many ppl just do a few cracks and I’m like yawn 🥱
Carla, THANK YOU. You cook pasta like a truly Italian and you are the only one who actually knows how to do it properly. Love from Modena ❤
Cosmo at the end 🤣
not a hedge fund but a BUSH BANK
This one is my fave of the pastas of Rome, either because of how many verbs are needed to toss vigorously or the totally flawless Stanley girl skit. ❤
"My dad runs... a bush?" THANK GOD FOR COSMO
Just eating a pepper is so interesting, the differences are subtle but amazing
Come for the cooking, stay for the practical life advice. ♡
I love the tasting notes on the peppers
3:54 Yesssss, Carla!
I was JUST hoping for this recipe. I manifested it’s goodness
I love this woman!!! Preach girlie
Omg cosmo is hilarious!!! That was awesome!!! 👏🏽
Oh yes, this looks so luscious. My grocery store just started carrying guanciale, win! I'll be making this very soon. I don't know if I can choose a favorite though.
Two years ago, I had very good carbonara in an Italian restaurant. But it was infuriating how expensive it was for that small portion they gave me. So I decided to make my own and I bought guanciale from an Italian deli. A big hunk of guanciale might be expensive, but it lasts me around 6 months, and I use it quite regularly. Makes everything delicious, but especially pasta.
four pastas of rome aficionado here! my favorite of yours is cacio e walnut - it's just so easy to make, i think the flavors pair really well together, & the dish does what needs to be done every time!
+1 for cacio e walnut: it's one of my go-to pastas these days.
Carla, last night I listened a podcast, 99% Invisible. It was discussing Dan Pashmans cookbook Anything’s Pastable.
Well worth listening to. Highly recommend. 😊
Hi Carla! Am such a fan, this looks delicious. I'm also a fan of all your pans in your different videos 😊 Idea: I would be so interested in a video where you teach us about different types of pans and when to use them (stainless steel, cast iron, etc). Love you! 🎉
Thanks for this recipe ❤as someone with egg intolerance and love for the carbonara, this make my year ❤
All'amatriciana is my fave! Carbonara comes after~ Never heard of Gricia but would make it!
The clapping edits on this one were particularly on point 😆
Kerala black pepper in Roman pasta, love to see it Carla Aunty.
This looks so good! Too bad it's so hard to find guanciale (and even pancetta!) in the midwest!
I loved this series, but i think my favorite was the cacio e pepe e walnut! I tried it myself oncd but could not get the sauce to emulsify like I wanted. I really want to try again.
Without tasing the peppers... I do think that the earthy peppercorn would also be my choice for this. I think it would heighten the already existent flavor notes while not introducing any more floral more sweet bite which seems to be prevalent in that first peppercorn and which might clash/drown out the more subtle notes in those other ingredients. All the power to Cosmo on this.
Thank you for repping us fat-biting lovers 💖
Not to be *that american* but Carlabonara is my favorite because of the bacon 😍
Feels more accessible and I can still stay true to the original recipe without needing an Italian deli near me 😍😍
"No wrong answers. Except the one you picked, no, I'm going with this pepper instead."
Where are your fabulous earrings from? I love them every time you wear them
Carla can you share which high walled stainless pot you're using??
Team alla Gricia for life! 👏
Not all guanciale is so heavily coated, so depending on the brand and what it looks like you can sometimes use it if you want to. I would definitely not use that piece though!!! I think that some brands might clean it off before they package it, but maybe I'm wrong.
I use it in making broth
@@adelheidsnel5171 "I use it in making broth" - are you referring to just the skin/coating? That's a great idea! I bet a little goes a long way.
@@jimbrennan1181yes! And the pieces of rind of the Parmesan too.
Mother makes my favorite pasta - I’m sat.
aa mah tree chaa nuh
Carlissima: Where did you get that vertical teaspoon scoop?
Hello! How salty is the guanciale?
Are you considering to also make pasta alla zozzona, which combines the Roman pastas into one?
THE BEST!!!!!! OMG.
locatelli pecorino is my italian childhood and will be with me forever❤❤❤❤ my grandparents buy the giant block in costco and we split it🥹
this brand is definitely super salty, harder and nutty!
I have really nice stainless steel/copper pans like this and I swear that every time I add parm into something it just adheres to the bottom so badly. I've tried so many methods and it's a nightmare to clean. Not sure if it's the temp when added that makes the difference?
Temp when added definitely makes a difference. Make sure you're off the heat before adding parm.
❤
Would long pepper work?
Locetteli is my favorite
It seems to split easily
Love you, Carla! How did you not start this video with, “Friends, Romans, countrymen & women!”?
Im a rare bird! And I love making my own version of Carbonara, which is made even more accessible by Carla’s teachings and expertise shared in her video of Carlabonara
I am often envious of those who live in the USA as here in Dog Zealand we don't have access to any "exotic" ingredients like real cheese or specific varieties of pepper.
I know cooking isn't about the knickknacks but .... what's the guanciale-cutting knife???
loooooooks like a kikuichi joint?
CARLA THROWING HOTTER FIRE AT THE HOT MAN
I know it was one of those green things 😭😭😭😭😭😭 hahahah
My dad runs a... bush? 😂
That brown stuff on guanciale, that Carla rightly removed, is basically fly shit. Good call. Always cut away.
ewwww
“Pasta is math…Matt Damon” 🍝
Locatelli can be difficult to emulsify for some reason.
But what did Cosmo think of the finished product with the spicy pepper?!!!
Petition to learn what custom-made rules and regulations labels have been added to the front of the vitamix!
This called me poor in so many ways 😂
why shouldn't we grate the parm on a microplane?
These aren’t the only Roman pastas, it’s just that they all relate to each other. Romans eat a lot of offal. Animelle etc.
there are four that are considered the "classic pastas of Rome," of course there are many many more that are eaten in Rome! www.tastingtable.com/1325331/types-roman-pasta-explained/
Pecorino Romano, which is a sheep's milk cheese, used to be produced in and around Rome but now it's mainly produced elsewhere, particularly in Sardinia where the number of sheep outnumber people.
What pan is that tho?
I second this inquiry
I second this inquiry
Bush = hedge fund😂
Cosmo is so funny
Amatriciana til I DIE
If there’s ever a video where Carla asks a guest to make a choice, the guest _doesn’t_ give an answer different than Carla’s and Carla _doesn’t_ overrule them, I _do not_ want to watch that video!!
It is a privilege to get roasted by Carla
Who is Ross?
As a fellow 5'4"ian I feel slightly offeneded lol
we call it "man concentrate"
@@CarlaLalliMusic123 I like that. I'm definitely using that in the future.
But the butcher doesn't have the tall green eyed hunk I want :(
Carla's fat PSA was, in itself, completly delicious. The caked-on make-up cooks on morning talk shows talk in that suburban girly "we know, ladies, that we are all trying to cut down on fat.." (Always followed by a nervous but knowing little giggle, as if to say, "And we're going to have some of those ever so naughty sugar cookies...." (more giggling). Is it any wonder that I have taken the Holy Vows of the homosexual?
Carla I love your videos but I’m gonna have to stop watching if betterhelp continues to sponsor your videos
Or a horse 🐎 🦷 🪡
Non la ne frega niente 😂 probably you wanted to say that she doesn’t care, right? Non GLIENE frega niente or non LE frega niente 😊
thank you! last time i'm using google translate!
Fat is good for you ❤ I am a carnivore and all I eat is meat fat dairy eggs 🍳 , those vegans and vegetarians don’t know what they are talking about ❤
She really brought in a fitness enthusiast (who's also a fan) for one episode to not only ignore his input, but to completely troll him in 2 subsequent episodes. Bad vibes.
We love it!
I don’t love it actually. It’s bad vibey which is weirdly out of character for her. He never insulted her, he very gently pointed out that if she used less fat there’d be less fat. She could’ve just not used the footage… I truly don’t know why she used it, then ignored him, then insulted him.
@@buff25she clearly didn’t ignore his input if she is referencing it. She heard what he said. Just because she doesn’t make all her cooking decisions based on his direction in the thing she is a professional at is not insulting him.
Correct, he didn’t insult her. She also didn’t insult him.
@@jtjcheers she ignored it in the sense that she disregarded it and made the recipe how she wanted. That’s fine obviously, it’s her channel. But then why use the footage? And why bring it up and make a dig about his height in the next episode? That was cringe. I like Carla a lot, I’ve been watching her since the BA days. But that was cringe.
@@buff25Because the way she wanted to make the recipe did not change based on her discussion with him. They are content creators who collaborated on their opinions regarding cooking and diet and if neither was swayed to change anything that is fine. I imagine he is sticking with what works for him on his side also.
Neither one is insulting the other because they were not swayed to do anything differently. And the footage is still valuable as it shows two different but valid ways to approach cooking and diet. She literally goes on to say “sometimes we eat dinner with lots of fat and sometimes we have a meal that is just 6 cups of greens.”
Why should I not use a microplane for cheese?
I truly enjoy them all! A family restaurant here on the Monterey peninsula makes a wonderful carbonara with fresh made pasta & a duck egg....to die for. I make a pretty good cacio a pepe if I do say.
jfc Carla your vibe about life is how we all should be living. I try to live my life like you.
carla is the vibe, the inspiration, we like fat in this house
i like that you put the pink frame around your sales pitch. I then know when to turn the volume off