How to Make PASTA ALLA GRICIA Like a Roman
Pasta alla Gricia is one of the four famous pasta dishes from Rome – some say it is a marriage of the key ingredients found in the more famous 3: guanciale, pecorino romano, black pepper. The only way to perfect this dish is to find quality ingredients as they will make all the difference. Try my Pasta alla Gricia and let me know which is your favourite Roman pasta recipe!
#pastaallagricia #gricia #romanpasta
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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Pasta alla Gricia
0:38 Introduction to Pasta alla Gricia
1:33 Ingredients for Pasta alla Gricia
2:36 How to Cut the Guanciale
3:56 How to Cook Pasta
4:51 How to Cook the Guanciale
6:14 How to Make the Cheese Cream
7:07 Combine Pasta with the Sauce
10:29 How to Serve Pasta alla Gricia
10:48 How to Eat Pasta, E ora si Mangia, Vincenzo’s Plate
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Which Roman Pasta is your favorite?
1) Carbonara
2) Cacio e Pepe
3) Gricia
4) Amatriciana
I made this but the cheese sauce got stringy. Too high heat? Not enough water? Still tasted great but I want mine to be like yours. Please help.
First off I love the channel. Here's the thing. You use guanciale in ao many recipes. I appreciate the authenticity but I've lived in many cities and been to countless grocery stores and I've never ever once seen it. There are times you've even said that if we can't find it we should not make the dish. I guess maybe you're hearing more towards your Italian audience. Either way just thought I'd throw that out there.
Guanciale is not a cheek. Guanciale is a chin.
This is better if you remove the guanciale from the pan and add it back as the final step. Much crispier, more delicious
Gonna make this pasta recipe for the holiday seasons.
I am hungry now… 😝
Carbonara will always be the best, with all respect 👌👍🤣
Grazie, Vincenzo! Provo questa pasta sabbato! I will let you know!
💯🍝👍great chef
It looks delicious!! How do I subscribe!!??
Pasta alla Gricia, a mio parere, potrebbe non essere il piatto di pasta più visivamente sorprendente, ma il suo sapore eccezionale compensa abbondantemente l'aspetto. Vincenzo, la tua ricetta è veramente superba! Estendo la mia sincera gratitudine per averla condivisa con noi. Complimenti!
Great job
Porcheria
I'd like to try making this dish, but there's one thing I don't understand. You boil the pasta for 13 minutes and then cook in in the pan for a further 5+ minutes. Doesn't that overcook the pasta? Does the pasta remain al dente after cooking it for such a long time?
Here's a tip, if ur sauce does get stringy, put more pasta water in, fill everything in Tupperware or plastic pot u can seal and shake hard. Now u got a beautiful sauce
I think you officially have me hooked on pecorino cheese! This was amazing to eat and fun to cook! Wife definitely was a fan of it as well. Really great recipe and definitely making it again sometime!
Just beautiful
Great video mate, here is my order:
1. Carbonara
2 cacio e pepe
3. Amitriciana
4. Grigio
@Vincenzo's Plate I'm going to make a much better Pasta alla Gricia and show you how it should be done 👍
This is an abomination
This guy can't cook
That looks terrible. Where's the creamy sauce? Why is the Rigatoni all broken? This guy is a fraud. Pull the guanciale and deglaze the pan with pasta water with the fat
Perfection! I've been making carbonara for years and just started making pasta alla gricia. Fortunately the guanciale is not hard to find in my area, but the "paste" of the pecorino is the secret that I did not know. THANK YOU!
Guanciale may not be popular in America but I can assure you when we smoke a hog the first piece of meat I go for every time is the cheek.
It IS the loveliest pasta to grace the planet ! Simply unbeatable, especially when you, Vincenzo, rustle
it up ! ….That pork skin, by the way, is just one of the dishes, sliced into thinnish strips, and fried and rendered into the crispiest thing one could eat….my Gran’s Christmas ‘ crackling ‘ .
It's great, how Roman pastas are from almost the same few ingredients, but tastes so delicious.
Basically, it is Cacio e Pepe with guanciale, right?