Hello There Friends! Pasta Alla Gricia is a classic Roman dish known for its simplicity and rich flavors. Made with just a few ingredients, this pasta showcases the delicious combination of savory cured pork, Pecorino Romano cheese, and freshly cracked black pepper. It’s a delightful dish that is sure to impress your family and friends. Let me know what you think in the comments below!
RECIPE LINK:
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Cacio e Pepe:
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44 Comments
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Now, that's Italian! 💖💖
We, your students, learn something new every time and I've been your student for 3 years, the reason we learn from you Chef is your demonstration and explanation, I've always enjoyed cooking but now I love cooking thanks to you and Jack!!
I like the dish and the great humour,from Irish Grandma
I can't believe I just watched you make a sauce without butter. Like, I kept waiting for you to throw tabs of butter in there, and you didn't, and I'm just sitting in amazement. Don't get me wrong, it looks delicious, I just don't know what to say hahaha.
I loved it Chef Jean-Pierre.Thank you.
Grande chef, attenzione che gli italiani sono molto critici su questa ricetta, anche troppo a volte 👍🙂
I'm so lucky being here in Melbourne, Australia, as we have multiple guanciale producers. One does a big once a year lot (Bertocchi), of the smoked variety, but the Queen Victoria Market has a few smaller suppliers that do other styles (flavoured, unflavoured, dry, soft, etc).
I do a dish with a tomato sauce, guanciale, black olives, and mushrooms, that my kids love, so I'll definitely have to try this one.
What, no butter? 😃
Been watching since the begging and you never disappoint and I have made at least a third of your recipes and family loves it!!! I do have a question I bought some sword fish steaks from golf shores what so you recommend the best way to cook them?
https://youtu.be/ywUqv5jPQMA?si=tkpIAdZbTKMwSeVx
When I have a bad day i watch these videos. Your energy always picks me up (i also learn how to cook, so.. yeah). Thank you 🙂
Have you ever used the pasta water in the bowl of cheese to make a paste and then use the paste to make the cream?
I do that when I do cacio e Pepe and I feel like it would work great for this.
Always love seeing the videos. I wish I was Jack and I got to eat this. 😎
♥️♥️♥️
I'll save this recipe for another day. Pecorino has become very expensive these days and guanciale and pancetta are out of this world expensive at $40 a pound in my area. never would believe pig fat would cost that much. the dish looks delicious though.
thank you for another great recipe and video!!
What serving bowls are those?
Hello there my favorite chef Jean-Pierre, I just joined your Chanel and I love all what you do, you're a great teacher, I wish I was one of your students as I love to cook, thank you for sharing all your expertise with all your followers, cant believe someone like you exists as most of the other channels they charge you if you want to download a recipe, thank you again from the bottom of my heart 🙂
New plan for dinner one night this weekend!
Vincenzo review a should be favourable.
Chef- I make a lot of soups, and can see MY ideas how to make this bacon-pepper-parm sauce into a soup, but how would you do it? I truly value your insight and experience.
Love your channel!
Here in deeply rural Florida where the recent opening of our first Chic-fil-A required police intervention, Guanciale here is often confused among our local cognoscenti as referring to Picasso's Guernica. We don't have Whole Foods but we have encyclopedias.
Hello from VA… Love watching your videos. I learn something new everytime i watch. Thank you for sharing your expertise with us. God Bless You
I'll be honest here, pasta alla gricia is my least favorite of the 4 standard Roman pastas, it's just too much, it needs the eggs from Carbonara, or the tomatoes from Amatriciana to offset the power of the Guanciale.
I gotta try this one!!!
Chef – maybe you could produce a short educational video covering the history of French cuisine – how Catherine de Medici, of Italy – along with her entourage of cooks took over the royal kitchens of France, and forever changed how the world would prepare food.
Looks delicious, Chef! Thank you for another wonderful video! ❤😊
Extolling the virtues of water and no butter!! I'm v confused. Haha!!!
I love you, Chef, but I keep waiting for you to stop pointing to areas of the screen to see links to other videos. Jack hasn't used those in literally years. Maybe refer us to the description below, and be sure Jack links them. Otherwise, your references just pull people away from the video you are currently in anyway. Keep up the great work. I don't chime in much but we love your show, have watched almost every episode and have made many many of your dishes. Thanks for all the great lessons. You remind me of the chef instructors from when I was in cooking school in 1989-1992!! 😍
It’s hard to believe that so little ingredients van make a beautiful looking dish, yu, yum
I'm gonna make it Chef. I have Baconetta. I'm gonna try it with that. Thanks for the Recipe.👍
Great to have another dish we can make with guanciale. I love that stuff!
My wife is going to love this pasta! Can't wait to surprise her with that! Thank you so much for this inspiration and for the most excellent content!!
At this point i don't think chef has to say thumbs up at the beginning of the video cause 99,9% of the subs are thumbing up before the video even starts cause we know its gonna be amazing!!
That looks amazing!! Thanks Chef 😋
Love from Louisiana.
Very valuable lesson on cooking the guancale slowly. I have been wondering what I'm doing wrong. Now I know.
Hooray 🎉 and 😋🤤😋🤤😋🤤😋🤤
Would jowl bacon work
Always amazing, Chef!!!
I recently started following you on Facebook. I love how energetic and excited you are in every video! You make watching them enjoyable and the classic face after you eat something cracks me up everytime. Keep up the great work 🙂
You fed the stove and the counter some cheese and noodles too. ehhe
Watching your video made my day. I was missing my Papa (grandfather) something awful, and you remind me of him. He had the same kind of humor and passion for his interests. Thank you!
Wait no wine or something on the side to save you? Your cameraman seems to not care that you are choking! LOL Sorry about that – this was a hilarious and wonderful video. hehehhe
Always enjoy