Test cook Dan Souza makes Bridget a Roman classic, Pasta alla Gricia.
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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
This is one fabulous recipe — with guanciale.
Dan is such a.great chef and he explains everything so clearly
I don't know how things are in Boston, but "funky" is not a flavor profile you should pursue
Just wondering why garlic wasn't used? I guess not every italian dish calls for garlic!
Tried this recipe … pretty good for 1st attempt… like how he takes the time to emulsify the fat and pasta water and reduce it… other chefs just start throwing pasta water and pasta into the fat
This has become my fave of the Roman pastas — though they are all wonderful.
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.
I'm making this but will use smoked bacon
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! 🙂
Very interesting. I’ve never seen this on a menu before. And Dan has the gift of explaining things really well. Excellent.
It needs white wine, fresh basil and oregano.
per cuocere la pasta ci vuole più acqua
6:08
ATK can make even the simplest recipes over complicated.
Where's Chris?
Darn video literally made me drool!
Very similar to carbonara.
Oh my goodness, that looks incredible! I need a snack after watching this video… I found Rice Cakes. 😳🙄🤦🏻♀️😂
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.
tl:dr make carbonara, skip eggs
Protect them at all costs!
missing garlic…