I gotta say man, your big 4 Italian dish playlist is great. They seem way less intimidating when you show the process. Looking forward to making these in-between the holidays this year
This is one of those late night dishes when you haven't ate and got in late after having a few drinks with your friends or hangover dishes the next morning with a couple friends fast easy and delicious.
So I didn't think that something this simple with so few ingredients was going to be anything to write home about. But since I'm hell bent on cooking every single one of your recipes, this one was up. Holy crap! Was I wrong. Incredibly flavorful. And without a lot of different ingredients, the guanciale is really front and center. And wow! How delicious. Yet another Sip and Feast instant classic that will forever be in my rotation.
I made this today and it was pretty dang tasty. I had to substitute panchetta for guanciale and I might try bacon ends later. Next time I'm skipping out on salting the water completely to cut down on the over all saltiness of the finished dish. Now onto amatriciana.
Chef- With you bookmarked, I will never buy another Italian cookbook again! I chuckled when you mentioned La Parma in one of your episodes realizing at the mention that you were for real! I made this recipe the other night with the guanciale. The oil from the fat made an amazing sauce. However, I think I'll go to pancetta the next time in that I felt the guanciale meat was a little too salty to my taste. Either that or finely dice the meat(not easy to do with this cut of pork)so as not to get such a large taste of salt with each bite. In any case, I will make once more. Thanks again!
Thanks so much for saying that! La Parma is probably my favorite place to go eat way too much food😂 I use pancetta for most of these recipes, but wanted to show the authentic way with guanciale. Thanks for watching my videos!
This looks like a keeper! Like your presentation - a simple, straight-forward approach, done in 5 minutes. I was in Rome last year and the question crossed my mind several times, what did the Romans eat, and can I find recipes. A new subscriber based on just this recipe, but i have a feeling that i will also enjoy your other recipes. Thanks for posting!
Thanks so much! I cook mostly Italian-American food but try to make some authentic Italian recipes as well. I think this one is pretty close to how it would be in Rome. I appreciate you subscribing and checking out the channel.
Thanks for the video. I've made the dish twice now. I found it to be a little too salty for my taste. I'm thinking of not adding salt to the pasta water next time, or maybe just one tablespoon.
I am a Gricia fanatic!. Was in Rome last month, had it twice. Hostaria Romana had superb guanciale and La Carbonara was very good ... both used rigatoni while my preference is bucatini. Your process is identical to mine though I add 1/4 cup of white wine to the guanciale fat, cooking out the alcohol before adding the pasta water. Good job! BTW, had Scarr's pizza on LES?
@@SipandFeast Gricia update ... was in Manhattan recently and picked up imported Ciro brand guanciale from Alleva cheese shop on Grand St. Excellent, authentic guanciale.
The pecorino is added after the heat is off in the pan, right? Otherwise it will not “mix” with the water. The best instructions and video of Grica on TH-cam!
That's correct. The heat is off. Mixing it with the pasta water doesn't have to be as precise as cacio e pepe though and often it's served with even more grated Pecorino at the table. Well that's what I've gathered from the translated Italian websites that I've read for this recipe. This is definitely not a popular dish in Italian-American restaurants. There is only one place by me that serves it, but they do a great job with it. That's where I learned about this dish. Thanks for liking the video!
Guanciale is hard to find and very expensive. I'm getting away from this type of strict cooking. We must use what we can find and afford. Pancetta is totally fine. Enjoy!
Hey the only thing you could try is limiting the salt in the water or not salting at all. The salt inherent to the guanciale and Pecorino is what it is.
S and F, serious question. you said this is the "fourth". do you mean, in your series, or the basic classic Roman dishes, to build upon? sorry such a silly question, just trying to align my thinking.
Almost there man... Pasta is clearly overcooked (it shows), guanciale Is too crispy, and there is too much water!! Next time, if you want, you could try and cut the whole process a couple of minutes before that? But the recipe and the cooking steps are definitely there!! So please don't take my criticism in the wrong way... I actually like your video ✌🏿✌🏿✌🏿
![ลองสุ่มไอโฟน 990 โกงมั้ย? [ โกงมั้ยครับ ep.101 ] | DOM](http://i.ytimg.com/vi/bfsWe0j492k/mqdefault.jpg)
I gotta say man, your big 4 Italian dish playlist is great. They seem way less intimidating when you show the process.
Looking forward to making these in-between the holidays this year
I appreciate that! Hope you enjoy them all!
This is one of those late night dishes when you haven't ate and got in late after having a few drinks with your friends or hangover dishes the next morning with a couple friends fast easy and delicious.
I love italian cuisine but I don't know a lot about it yet so I'm very happy that I found your channel, so many recipes I want to try!
Hey I make mostly Italian-American food and a few authentic Italian recipes like this Alla Gricia. Thanks for checking out the channel!
So I didn't think that something this simple with so few ingredients was going to be anything to write home about. But since I'm hell bent on cooking every single one of your recipes, this one was up. Holy crap! Was I wrong. Incredibly flavorful. And without a lot of different ingredients, the guanciale is really front and center. And wow! How delicious. Yet another Sip and Feast instant classic that will forever be in my rotation.
Thank you! Really appreciate the comment and happy you're enjoying the recipes!
This is that coke home from the bar or out and you have a couple friends with quick easy and good .
Found you on tiktok, love the videos man. Can see the work that goes in to each one so keep it up!
Thanks and really appreciate it🙏 I try to mix it up on tiktok and keep the more detailed instructions here on TH-cam.
Wow, I really like your style of videomaking and talking. Earned yourself a new subscriber
Thanks and welcome to the channel!
You teach cooking very well thanks
Thanks so much!
Looks great Jim!
I made this today and it was pretty dang tasty. I had to substitute panchetta for guanciale and I might try bacon ends later. Next time I'm skipping out on salting the water completely to cut down on the over all saltiness of the finished dish.
Now onto amatriciana.
Really nice looking pasta, I love guanciale, you earned a new sub today!
Thanks very much. Appreciate the sub!
Chef- With you bookmarked, I will never buy another Italian cookbook again! I chuckled when you mentioned La Parma in one of your episodes realizing at the mention that you were for real! I made this recipe the other night with the guanciale. The oil from the fat made an amazing sauce. However, I think I'll go to pancetta the next time in that I felt the guanciale meat was a little too salty to my taste. Either that or finely dice the meat(not easy to do with this cut of pork)so as not to get such a large taste of salt with each bite. In any case, I will make once more. Thanks again!
Thanks so much for saying that! La Parma is probably my favorite place to go eat way too much food😂 I use pancetta for most of these recipes, but wanted to show the authentic way with guanciale. Thanks for watching my videos!
This looks like a keeper! Like your presentation - a simple, straight-forward approach, done in 5 minutes. I was in Rome last year and the question crossed my mind several times, what did the Romans eat, and can I find recipes. A new subscriber based on just this recipe, but i have a feeling that i will also enjoy your other recipes. Thanks for posting!
Thanks so much! I cook mostly Italian-American food but try to make some authentic Italian recipes as well. I think this one is pretty close to how it would be in Rome. I appreciate you subscribing and checking out the channel.
Thanks for the video. I've made the dish twice now. I found it to be a little too salty for my taste. I'm thinking of not adding salt to the pasta water next time, or maybe just one tablespoon.
I am a Gricia fanatic!. Was in Rome last month, had it twice. Hostaria Romana had superb guanciale and La Carbonara was very good ... both used rigatoni while my preference is bucatini. Your process is identical to mine though I add 1/4 cup of white wine to the guanciale fat, cooking out the alcohol before adding the pasta water. Good job! BTW, had Scarr's pizza on LES?
The white wine sounds nice. I never had Scarr's pizza but would love to try it.
@@SipandFeast Gricia update ... was in Manhattan recently and picked up imported Ciro brand guanciale from Alleva cheese shop on Grand St. Excellent, authentic guanciale.
Perfect recipe! 😋
Thank you!
Great. You are a favorite !
Thanks very much!
We call it Jowl Bacon
The pecorino is added after the heat is off in the pan, right? Otherwise it will not “mix” with the water. The best instructions and video of Grica on TH-cam!
That's correct. The heat is off. Mixing it with the pasta water doesn't have to be as precise as cacio e pepe though and often it's served with even more grated Pecorino at the table. Well that's what I've gathered from the translated Italian websites that I've read for this recipe. This is definitely not a popular dish in Italian-American restaurants. There is only one place by me that serves it, but they do a great job with it. That's where I learned about this dish. Thanks for liking the video!
would love to try this with the authentic meat, can I find guanciale at a Italian market? or just use pancetta? thank you!
Guanciale is hard to find and very expensive. I'm getting away from this type of strict cooking. We must use what we can find and afford. Pancetta is totally fine. Enjoy!
@@SipandFeast great, thanks.
I feel like guanciale is to pancetta as culatello is to prosciutto crudo, at least flavor-wise.
how do i keep my alla gricia from getting too salty???
Hey the only thing you could try is limiting the salt in the water or not salting at all. The salt inherent to the guanciale and Pecorino is what it is.
@@SipandFeast Thank you!!
Surprised you added pecorino while under heat. For me, cheese usually curdles or gets stringy unless added off heat
Can buy guanciale online👊🏽
S and F, serious question. you said this is the "fourth". do you mean, in your series, or the basic classic Roman dishes, to build upon? sorry such a silly question, just trying to align my thinking.
There are 4 popular ones. Carbonara, cacio pepe, amatriciana, and this alla gricia is probably the order of popularity.
Almost there man... Pasta is clearly overcooked (it shows), guanciale Is too crispy, and there is too much water!! Next time, if you want, you could try and cut the whole process a couple of minutes before that? But the recipe and the cooking steps are definitely there!! So please don't take my criticism in the wrong way... I actually like your video ✌🏿✌🏿✌🏿
Thank you for liking the video! I appreciate the critique🙏
Thats not right
hairy arms ;)
please stop!!!!! im on a diet your killing me