My kid is allergic to eggs, and he has watched other people eat carbonara for years, I am so excited and thrilled to be able to present him with this; no doubt it will be better than what he has ever seen. Thankyou for this traditional alternative. 😊
Alla gricia is what you make when you don't have eggs at home to make a carbonara... and cacio e pepe is what you make when you don't have any pork at home X-D
I am happy that I found this channel. I have enough of Vincenzo’s Plate who when became very popular started being self-righteous buffoon, mocking other chefs.
Sort of yeah. It's one of the 4 classic pasta you see all over Rome. There's carbonara, alla gricia, all'amatrician, and cacio e pepe. They're all similar but different in their own ways. I would say that alla gricia is all amatriciana without the tomato.
Yes, if I hadn't put the olive oil there would have been enough fat rendered from the guanciale alone. But, I mentioned in the video it was to get the rendering started so I didn't risk overcooking the guanciale and making it too crispy.
@@actuallyitalian my bad i didnt listen that part. If you put the guanciale in a cold pan and then turn on medium heat you will get enough fat rendered.
He also forgot to mention in the video that you need plenty of pepper, although I saw in the final shot that he had sprinkled a little on. Just try serving this to Roman patrons without pepper.
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My kid is allergic to eggs, and he has watched other people eat carbonara for years, I am so excited and thrilled to be able to present him with this; no doubt it will be better than what he has ever seen. Thankyou for this traditional alternative. 😊
Look at that pan ! That is the pan of a TRUE, REAL cook, not some Facebook "influencer" ❤
Alla gricia is what you make when you don't have eggs at home to make a carbonara... and cacio e pepe is what you make when you don't have any pork at home X-D
Can I use parmesan cheese
This recipe is totally quick and easy. They are worth a try. Thanks for sharing 😊😋
I am happy that I found this channel. I have enough of Vincenzo’s Plate who when became very popular started being self-righteous buffoon, mocking other chefs.
Trying this today! Looks amazing
Looks ok but is actually carbonara without eggs... :)
Sort of yeah. It's one of the 4 classic pasta you see all over Rome. There's carbonara, alla gricia, all'amatrician, and cacio e pepe. They're all similar but different in their own ways. I would say that alla gricia is all amatriciana without the tomato.
Great video but you should try to lose the echo of your voice in the audio
Yes, we are working on it. Our kitchen is big with bare walls at the moment and it shows. Thanks for the comment!
No No No, it’s like adding cream to Carbonara.
You can’t miss the eggs!
Thank you so much,i was waiting for this
Yes, I made this video because there were requests like yours. I'm glad you enjoyed it!
First mistake u did is cooking guanciale with olive oil
Yes, if I hadn't put the olive oil there would have been enough fat rendered from the guanciale alone. But, I mentioned in the video it was to get the rendering started so I didn't risk overcooking the guanciale and making it too crispy.
@@actuallyitalian my bad i didnt listen that part. If you put the guanciale in a cold pan and then turn on medium heat you will get enough fat rendered.
He also forgot to mention in the video that you need plenty of pepper, although I saw in the final shot that he had sprinkled a little on. Just try serving this to Roman patrons without pepper.