In my opinion yes because it’s a bit lighter in taste than carbonara. It’s not as heavy as carbonara and the taste is very similar so I like to do alla Gricia instead of carbonara. By the way, very good recipe. But I like to add a splash of white wine to the guanciale… that gives the pasta a little kick of acidity. Try it.
Every time I see how these creamy pasta recipés, getting so creamy without using actual Cream - I am baffled. Italian cooking is fine art, but anyone who is willing, can learn it. I will try this recipé in the near future. Thank you - again, for a beutiful authentic italian pasta recipé. 👍😋
Thank you for watching and appreciating the authenticity of my recipes! Italian cuisine is indeed a fine art that anyone can learn with passion and dedication. Can't wait for you to try this recipe! 🍝🇮🇹
I would describe this as heaven. I had Gricia with white wine last year and it was something completely different to carbonara or any "traditional" pasta i had before. Plus Yours looks so delicious and I love Your energy, You remind me that cooking is fun and cooking with loved ones is the most beautiful way to spend time
Well, I just made your recipe. I couldn't find guanciale, but I found the next closest thing. They call it Pig Jowl Bacon. I also made a special trip to the store to get some pecorino romano cheese. For 150 grams of pecorino romano, I paid about $10 USD, so this is an expensive dish. But it was well worth it! The guanciale was crispy, the sauce had the tang of the cheese but still saucy! And the pepper came through like a champ! Once you understand how this dish comes together, it's a pretty easy recipe. One that I'll be making again! Thanks for the recipe Vincenzo. This is a winner!!! 😋
Glad you enjoyed the recipe! Pig Jowl Bacon is a great substitute for guanciale. The dish can be a bit expensive, but it's worth it! I'm happy to hear that you found it easy to make and that it turned out well. Can't wait for you to try more of my recipes! 🇮🇹👨🍳🍝
Thank you for your comment! You’re right, this dish is a delicious combination of two classic Italian pasta dishes 🍝🧀🥓 I can’t wait for you to try it out!
I've never heard of this pasta before but now that you've shown how easy it is to make I think it's going to end up on my regular home menu in the near future. It looks delicious!
My favourite Italian on TH-cam and probably most underrated. Always look forward to your videos Vincenzo, continue schoolin' this generation on how to PROPERLY cook. 🥰
che piacere è stato guardare il tuo video. era come guardare la mamma preparare la gricia a casa - sono americana di nascita ma mia mamma era di Roma - Rione Regola. Grazie per avermi regalato un ricordo così bello e alla gricia è la mia preferita!!!!!!
Che meraviglia sentire che il video ti ha riportato a casa e ai ricordi della tua mamma romana. La cucina italiana ha un potere unico nel creare connessioni e ricordi speciali. Grazie per condividere questa esperienza con me, e spero che tu possa gustare ancora tante gricie deliziose in futuro! 🍝🇮🇹😊
Your observation is spot-on! Cooking is my true passion, and I'm glad it shines through in my videos. I hope to inspire you to cook with the same love and enthusiasm. Can't wait for you to try out some of my recipes! 👨🍳🇮🇹❤️
@vincenzosplate big big thank you! I live li Poland, found nice Italian shop with proper ingredients and I love your recipies! Thanks to you I am favoritue cook of the family in regards to pasta! So much fun! Dziekuję i powodznia z fantastycznym materiałem na youtube!
Dziękuję bardzo! I'm thrilled to hear that you've become the favorite cook for pasta in your family, thanks to the recipes and ingredients you found. Cooking can indeed be a lot of fun, and I'm glad I could be a part of your culinary journey. Enjoy your Italian-inspired meals! 🍝🇮🇹👨🍳😊
I love alla Gricia. A few years ago I learned to make Cacio e Pepe, alla Gricia and Carbonara the proper Roman way. The technique has changed my cooking and elevated my pasta dishes. I will admit, I do love making (and eating) Carbonara. They are both excellent.
I'm so happy to hear that you've learned to make traditional Roman pasta dishes! Alla Gricia is definitely a favorite of mine too, but I also love to switch it up and try new recipes. Have fun experimenting in the kitchen! 🍴👨🍳
Had this pasta in Lucignano for the first time this summer and tried it myself today… This has got to be the best pasta ever. Great video again Vincenzo! 😋😋
I love this pasta more than any other and this version is right up there with the one from my favourite place on Borgo Pio! I love mezze maniche but if I fancy long pasta for me nothing beats tonnarelli. Also I love taking the skin and either roasting it alone or saving some when I make guanciale arrosto and blitzing it in a blender and dusting the pasta with this like a pangratato to give crunch. Then served with Isole e Olena its magical. The diacetyl makes the cheese seem creamy, the acidity cuts through the fat and is high enough not to be bothered by the cheese while the syrah in the blend really intesifies the pepper.
Your pasta journey sounds delightful! 😍 Mixing textures and flavors like pangratato with roasted guanciale and a carefully paired wine elevates the experience. Cheers to your culinary artistry and the magic you create on your plate! 🍷🍝👨🍳
@@vincenzosplate Ciao e grazie Vincenzo 😍! Do you by any chance know how to cook a proper pasta e patate napoletana con provola affumicata? I had it in Napoli last year and can‘t find it in Germany 😭
Awesome video. I really want to try. Could i get some advice though? It doesn't matter what cheese I've used so far I'm just having trouble making the cream. I add pasta water to it and try to let the heat from the pasta melt the cheese but about half of the cheese always seems to clump together into a gooey cheese glob. When I'm mixing the cheese and pasta water, i always have the heat off and i transfer the pasta straight from the pot to the frying pan with my other ingredients.
Hi there! To avoid the cheese from clumping together, try grating it finely. Don't forget to keep the heat low when melting the cheese and add the pasta water gradually while whisking. Hope this helps! 🍝🧀
I'm so glad I found this dish. Carbonara is not my favorite but I like guanciale so much and now this is my favorite dish with it. Made it with fresh tagliatelle and used maybe too much pecorino (if there is such thing). How to fight strings when geting the cheese ball into the pan!? More pasta water at start or less? I got most of the strings melted with longr mixing/tossing.
I'm glad you enjoyed the dish! Guanciale can really elevate the flavor. To avoid cheese clumping, use a bit less cheese initially and gradually add more while mixing. Also, adding a bit more pasta water gradually while tossing can help create a smoother sauce. Finding that balance takes practice, so keep experimenting! 🍝👨🍳🧀🇮🇹
Thanks for going back to videos like this... So much better than reacting to someone else, or getting pissed at another reaction, way more positive to show people how to make things properly than just feeding them angertainment!
Thanks for appreciating my videos! It's important to preserve traditional recipes, and I'm glad you enjoy learning from them. Keep watching for more delicious Italian food! 🇮🇹🍝
Vincenzo's pasta alla Gricia recipe is absolutely fantastic! The dish looks incredibly creamy, and I can almost taste the rich flavours just by looking at it. The Guanciale, with its perfectly crispy texture, adds a wonderful touch to the overall presentation. Vincenzo's attention to detail is truly remarkable. With such culinary prowess, I can't help but hope that Vincenzo will release a cook book one day. It would be a treasure trove of his incredible recipes, allowing fans like myself to recreate his mouthwatering dishes in our own kitchens. I have no doubt that his book would be a huge success, inspiring aspiring chefs and food enthusiasts all around the world.
A dish after my heart! One of my favorites! ❤ I used to make this at home all the time, probably more than any other pasta dish! I need to start making it again! I found a supplier of guanciale that I will soon be ordering from. I used to cure pork belly and use that in substitution. Grazie mille, Vincenzo! 😄😄😄👍
Thanks for sharing your experience with this dish! Using guanciale really adds a special touch. Can't wait for you to try the recipe with the authentic ingredient. 🇮🇹👨🍳
The mistake I make often with this dish is over salting the water. I need to remember to use less salt than I normally would do when cooking pasta, same with carbonara too. Something for everyone to remember. Great video!
Wow, life is busy sometimes, just finished watching. So, the only difference between a Carbonara and a Gricia is...eggs? I've never heard of this recipe before but it looks really simple and delicious. My pasta machine arrives tomorrow and I can't wait to try these authentic recipes. Here in the US, everything is made with fake parmesan cheese, cheap pasta, xanthan gum, 'Natural Flavors' which no one but the food scientists seem to know what that means, and LOTS of salt. No one here knows what an authentic recipe is like. Your video on Alfredo is a perfect example. Everyone puts cream, parsley, peas, and whatever else they want. Keep up the great work 👏 Besides pasta, what other types of Italian food do you eat? Grilled fish? Kebabs? Beans, grains, or lentils? I'd like to know! Also, I just watched a video on the history of Carbonara...would you do a reaction video to that? th-cam.com/video/IUT70nrFUOo/w-d-xo.html
Thank you for your comment! I agree with you about the lack of authentic Italian food in the US. Other than pasta, I love to eat grilled fish and vegetables, as well as beans and lentils. As for the Carbonara and Gricia, the difference between them is indeed the eggs, but the taste is quite different. I'll check out the video you recommended and let you know. 😊
Vincenzo, I never heard of this pasta! It looks absolutely delicious! I am going to try and make it. I am a pasta lover just like you and I'm also very picky when it comes to pasta. I love all your videos because you make the recipes simple to follow! Thank you and God Bless you!!!
Thank you! Bless you Vincenzo! I was fortunate enough to have this in Rome shortly after I graduated college, and I could never find a recipe. I couldn't even spell it to look it up. Thirteen years later🎉
I'm so glad I could help you rediscover this dish! It's amazing how food can transport us back in time 🕰️🍽️ Can't wait for you to try the recipe and let me know how it turns out!
I made a double recipe and my cheese did not melt into a creamy sauce. I followed the instructions just as listed on your website. Oh well. It still tasted great. Can't always expect to nail it the first time.
It's great that you gave it a try, and I'm glad to hear that it still tasted great, even if the cheese didn't melt into a creamy sauce as expected. Cooking can sometimes involve a bit of experimentation, and it's common not to nail a recipe perfectly on the first try. You can adjust the cheese or cooking method in your next attempt to achieve the desired creaminess. Keep practicing, and you'll continue to improve your cooking skills. Buon appetito! 🍝🧀😊
That looks amazing. My great grandmother was from Calabria and every Sunday she would make a huge spaghetti dinner for the whole family. I love soup and she would make this soup with pasta stars. I don't know what it was but it was amazing.. She would also make zucchini patties and crepes with mozzarella and marinara sauce. Watching your chanel makes me feel closer to her and my background. Keep the amazing work.😊
Wow, your great grandmother sounds like an amazing cook 🤩 I'm glad my channel can help you feel closer to your background. Let me know if you try any of my recipes! 🍝👨🍳
While you were tossing I could hear the creamy sauce…. And now I am hungry again. Thank you very much, Vincenzo, for sharing your wonderful video with us.
Thanks for the love! 😊 It's always great to hear that people enjoy my cooking. Have you tried any of my other recipes yet? Let me know what you think! 🍝🍴
That's amazing! 🤩 I'm so glad to hear that you found an Italian grocery store in your city, you'll be able to make authentic Italian dishes just like me. Buon appetito! 🍝🇮🇹
A few days ago I made spaghetti alla Amatriciana following your recipe and it was great. I used cured pancetta instead of guanciale. Greetings from Spain.
As an Italian I'm glad you write the original name "spaghetti all'amatriciana." Because normally Spaniards translate we could say everything in the local language, even the name spaghetti (“espaguetis”) which as we know remains the same throughout the rest of the world. 😉
@@aris1956 If you ever come to Spain I suggest you eat some typical dishes like paella or cocido. There are several cocidos: madrileño, montañés, maragato,etc. You'll love them.
Have you tried using a mixed peppercorn blend, instead of just black pepper? It's next level. I get it's not traditional, but the flavour is incredible.
Thanks for the suggestion! I prefer to stick with traditional black pepper in my Italian recipes, but I'm glad to hear that you enjoy the mixed peppercorn blend. 👍🏻
I can't wait to give this a try! I've made your Cacio e Pepe recipe a few times and want to give it another 2 or 3 before I move on to another dish because practice makes perfect and it gets better every time! I don't know how easily guanciale will be to find around me, but if it can't be found, would pancetta be an acceptable substitute? I hate not being able to make the real thing, but I'd at least like to get the next closest thing if possible!
Buongiorno! So happy to hear you enjoy my Cacio e Pepe recipe and are practicing to make it perfect! Yes, pancetta is a good substitute for guanciale if you can't find it. Keep cooking Italian food with passion and I'm sure you'll master all the traditional recipes! 😊🍝
Bellisimo! You make all recipes easy to follow! You should have your own tv show. I’ve made many of your dishes and they are fantastic! Thank you Vincenzo!
I'm thrilled to hear that you find my recipes easy to follow and that you've had success with them. It's always rewarding to hear that people are enjoying my creations. I don't have my own TV show, but I'm happy to share my recipes and cooking tips with you through this platform.
Okay, I messed up my first attempt tonight but, that's okay I know what I'll change next time. 1. Don't burn the guanciale while replaying parts of Vincenzo's instructions; 2. use half the amount of pasta (my pan is too small) so there's room to cream the cheese; 3. Don't string the cheese "No strings" - work on technique; 4. Keep smiling and have another crack.
That looks like creamy crunchy paradiso. That Pan is perfect for the sish as well. 👍 Before I try this, do you have and suggestions for a brand of pecorino? I have found some work better than others or my technique needs work. 🤔 Grazie Vincenzo. 🇮🇹🙏🇺🇸
This looks amazing and I'm excited to try it, but I'm curious: is there a suitable or even passable substitute for guanciale that's not pork? I assume beef cheek wouldn't work, since the fat content would be different...
Hi there! Unfortunately, there's no suitable substitute for guanciale that's not pork. It's a crucial ingredient in this recipe, but you can still try it without it or substitute it with pancetta or bacon. Let me know how it goes! 😊
There's an italian grocery store that just opened above my street, so i think i'm gonna go there and make this, these look so good. Thanks for the recipe, Vincenzo, as always!
"Pasta alla Gricia". My favourite out of all the four Pasta meals! "Carbonara" without the eggs! With a choice of dried Pasta; Spaghetti, Linguine, or Tagliatelli. The perfect Supper Dish, before bed!.....😀...😀...!
I love your videos Vincenzo! I have learned so much from you! But I failed at this recipe! I made this with linguine and I thought I had the procedure down, but I got strings! When I mixed my yummy pecorino ball with my pasta I got strings! Not all of my pecorino melted as beautiful as yours. Please what did I do wrong! I wanna make this again and make it as delicious as yours :) Thank you! You're awesome
Thank you for your kind words! 🙏🇮🇹 I'm here to help. To prevent the cheese from becoming stringy, make sure your pasta is hot enough when you add the pecorino mixture. Mix it quickly off the heat to emulsify the sauce. If it's too hot, the cheese can become stringy. Give it another shot, and I'm sure you'll nail it! Buon appetito and happy cooking! 👨🍳🍝👍
@@vincenzosplate Thank you so much Vincenzo! I think my pot was way too hot. I have an induction stove and it can be sometimes hard to control the heat. I was using the trick you did with having my pasta pan ontop of the pot of pasta water, but it was boiling. So next time I will use less heat and letcha know how it turns out! Thank you sososooso much!
love the recipe, however i would specify that the water for the pasta must boil before putting the pasta in, in the video it didn't look like it was boiling (probably because of the salt), and it might seem obvious, but some people might make the mistake.
Thanks for pointing that out! It's important to clarify that the water should be boiling before adding the pasta. Sometimes the steam can make it appear less obvious in the video. Your input helps improve the recipe experience for everyone! 🍝💦
I'm glad to hear that you love Italian cuisine! It's known for its delicious flavors and rich traditions. If you ever decide to try making this dish or have any questions about Italian cooking, feel free to reach out. Buon appetito! 🍝🇮🇹😊
I've made it twice this week and it's very good! My wife loves it! Muy only problem is that when i stir the cheese in, the cheese sticks around the fork and I get a giant cheese ball that won't dissolve. Any advice?
I definitely love the cherry tomatoes in the sauce ; it gives you all those little chunks of tomato to chew on, rather than just the liquid sauce. The little bits explode in your mouth, tangy and juicy . I see that the best things in life have one main quality : simplicity.
Ciao Vincenzo. I followed your instructions closely. When I added the pasta water to the cheese paste, it turned into a pile of glop. I had bought the cheese pre-ground at an Italian food store and assumed it was fresh. Not. I can see now it has anti-caking agents and other chemistry set ingredients I didn't want. Lesson learned I guess. Is there any chance it was something else that turned it into glop? The pan was on top of the pasta water like you suggested, I doubt it was too hot. Allora, colla vita, si impara un po' piu' ogni giorno. Grazie, Tom
Ciao Tom! I'm sorry to hear about the glop situation. It's possible that the pre-ground cheese had additives affecting the texture. Next time, try freshly grated cheese. Keep Grazie for sharing your experience! 👨🍳🧀🍝
Please note that although Vincenzo didn’t show it in this video it is essential that the cheese is freshly grated, not from commercially prepared grated and packaged cheese. Those have added ingredients to prevent clumping, and will make the cheese stringy, not creamy.
Fantastic pasta Vincenzo! Looks great, top class! I first heard about it when I was in Rome. I loved it at first bite, so much in fact that I devoured two full plates in 15 minutes 😂 Of course I had to learn how to make it , and it's not that hard at all! I somehow nailed it at first attempt... Now, years later, I'm cooking it for my husband, who says that's the best thing he's ever eaten -- but I always make double the quantity than in this video 😅
It's always amazing to hear when someone enjoys a recipe and even better when they are able to share it with others. It's definitely a dish that can be enjoyed in large quantities!
Ciao! When I put the pan back on the stove before adding the pasta, it's typically on low heat or a very low simmer. This allows the pasta to absorb the flavors of the sauce and finish cooking without sticking to the pan or burning. It's a gentle and gradual process to ensure the pasta is perfectly cooked and coated with the sauce. Buon appetito! 🍝🇮🇹😊
When I make carbonara I cut the guanciale into strips but also a bit into finer cubes so that it mixes with the spaghetti more easily- it can cling to the spaghetti vertically.
So excited to make this!! Are there any vegetarian subs you'd recommend for the guanciale? I'm considering oyster mushrooms. This looks delizioso! I never go hungry with your recipes. Also, great background music 😄
Vincenzo, Firstly, I want to express my gratitude for sharing your wonderful recipe with us. I recently attempted to recreate it, and while the overall taste was delightful, I encountered an issue with the cheese ball. Regrettably, it clumped together and became excessively stringy. I am reaching out to you for guidance, as I am eager to learn from my mistake and improve my culinary skills. On a more personal note, congratulations on the arrival of your new child! From the photo I've seen, your little one is undeniably beautiful. I hope mother and baby are both doing well and that this new chapter brings you all immense joy and happiness. Thank you once again for your recipe, and I look forward to hearing from you soon.
I appreciate your kind words and support! 😊👶🍼 Regarding the cheese ball issue, make sure to use low-moisture mozzarella and knead it into a smooth, consistent texture. If it's too stringy, it may have had too much moisture. Keep practicing, and you'll nail it! 🧀👨🍳 Thank you for your warm wishes for our new addition! Mother and baby are doing well, and we're overjoyed. 🙏❤️ Enjoy your cooking journey!
Thank you for trying the recipe and sharing your positive feedback! I'm thrilled to hear that you enjoyed it. Italian food has a way of bringing people together. 🇮🇹😊
Dear Vincenzo! I have made this pasta today, as so many of Your excellent recipes in the past months. This one and the "cacio e pepe" are the only ones I have got a problem with: When adding the pecorino paste, it does not melt but becomes lumpy, looking like several used chewing-gums. Please give me an advice! What can be wrong? I did each single step exactly as in Your video/recipe. Is it possible, that I have grinded the cheese too coarse? (Did it with a zester). Pse help! These two types of pasta are among my favourites...😢
Thank You so much for the rocketlike answer, wow! Well, I will try to get a tool for finer grinding and do those two pasta types again...🤔@@vincenzosplate
Hi again! I have bought another grinding tool (microplane "star blade"). It grinds the pecorino to finest powder. Today I have just tried alla Gricia again, and there were no lumps any more, the sauce got so creamy with a wonderful taste! Just want to let You know, maybe this is useful for other users with similar problems...@@vincenzosplate
Yes I've tried it with penne and I actually like it more than carbonara, that was surprising to me at first. I also use white and green peppercorns in addition to black pepper, gives it an extra kick in that flavor. Not cheap to make but well worth the price IMO.
Thanks for sharing your experience with this recipe! I love adding different types of pepper too, it really enhances the flavor. Can't wait for you to try some of my other recipes 🍝👨🍳
I make this semi regularly, I find it easier than cacia e pepe because the fat helps emulsify the cheese before it goes stringy. served on a bed of baby spinach. yum
Another pasta i want to cook too im always learning true italian pasta from you thank you so much and also i dont know Pasta alla Gricia first time i heard this pasta, but anyways good of you to spread the knowledge about italian dishes im also taking interest on how to cook like a real italian
That's wonderful to hear! 🙌🍝 Learning authentic Italian pasta is a fantastic journey. I'm glad I can share my knowledge with you. Keep exploring and enjoy cooking like a true Italian! 🇮🇹😊
Hello, Vincenzo! I think it would be great if you could make a video about the best extra virgin olive oil/olive oils out there (budget and expensive). Great videos as always!
Looks so good ☺️ I have to try this pasta as well. I made Cacio e Pepe yesterday for my mom by your recipee, she said it's was so good but I think I put too much pepper 🤣😅 it was almost spicy because of pepper. have you ever try kimchi? I know Korean cold noodles recipe with kimchi, I was wondering if you ever tried something like that? It's also very amazing and inspiring to make, if you can find ingredients ofc 😊
Hey! Thank you for trying my Cacio e Pepe recipe! Kimchi and Italian cuisine are quite different, but I'm open to trying new things! If you have any other Korean-Italian fusion ideas, let me know 🤗
Vencenzo, I had an opportunity to self butcher a pig and was able save back the check. But I haven’t cured it yet I was hoping you might do an episode that would cover how and what spices are used in making traditional guanchalle.
When I made this dishes sister, the cacio e peppe, I toasted whole pepper corns til nutty smelling, then rough crushed for seasonings. It came out nummy. Also has a sausages stuffed zucchini on the side, went great together.
Finding Guanciale can indeed be a challenge. If you can't find it, a suitable substitute would be pancetta or bacon. They won't be exactly the same, but they'll still add that delicious smoky flavor to the dish. Give it a try! 🥓🍝🔥
Vincenzooo 🎉 nice addition to this dish gppd point to this dish almost like a Carbonara where i used the Buccatini gets all that flavor in. FYI I don't need TH-cam before I cooked lol. All about family, especially Nonna. You Tube 👍 you added another AUTHENTIC Level I can learn from chin chin 🍷
Exciting choice! Both videos offer a taste of Pasta all Gricia magic, but this one might just win your heart. Buon appetito and enjoy the flavors of Italy! 🇮🇹🍝👨🍳
Hey there! Thank you for trying out my recipe and I'm happy to hear it reminded you of a great dish! Keep cooking Italian food and enjoy the process 🇮🇹👨🍳🍝
Just a quick question Vincenzo, Do you add the pasta to room temp water or Do you bring the water to boil before adding the pasta? And why? Just curious how it’s done in authentic Italian cuisine!
Hey there! In authentic Italian cuisine, we always bring the water to boil before adding the pasta. It helps the pasta to cook evenly and prevents it from sticking together. Hope that helps! 🍝
@Vincenzo's Plate yeah that's what I do as well! Thanks for replying! I love Italian food and gonna be visiting Italy this summer! I am looking forward to tasting all the authentic Italian food and experiencing the culture!! Grazie Vincenzo!!
I'm thrilled you enjoyed the creamy dish without using cream! 🍲 It's amazing how delicious and satisfying it can be. Rome and New York have their unique culinary delights. Stay tuned for more traditional Italian recipes on Vincenzo's Plate! 🇮🇹🍝
I’ve made all the roman classics except for this. Done Rigatoni alla Carbonara, Pasta alla Zozzona, Bucatini all’Amatriciana, Cacio e Pepe. I’ve also done Carciofo alla Giudea.
I wonder if using an induction cooktop can replace having to place the pan on the pot of pasta water? Maybe putting an induction burner on it's lowest setting would be just as gentle of a heat as the steam from the pot?
Great question! It's an interesting idea. I've never tried cooking with an induction cooktop while having the pan on the pot of pasta water, but I can see how it could work. It might be worth experimenting with. Let me know how it goes if you give it a try! 🍝🍴
Is Spaghetti alla Gricia Better then Carbonara?
i don't know
In my opinion yes because it’s a bit lighter in taste than carbonara. It’s not as heavy as carbonara and the taste is very similar so I like to do alla Gricia instead of carbonara.
By the way, very good recipe. But I like to add a splash of white wine to the guanciale… that gives the pasta a little kick of acidity. Try it.
No
Isnt tjis Version wizh peccorino in the Pan morr a cacio e pepe? Gracia has only cheese on top o?
many words you're typing have mistakes
Every time I see how these creamy pasta recipés, getting so creamy without using actual Cream - I am baffled. Italian cooking is fine art, but anyone who is willing, can learn it. I will try this recipé in the near future. Thank you - again, for a beutiful authentic italian pasta recipé. 👍😋
Thank you for watching and appreciating the authenticity of my recipes! Italian cuisine is indeed a fine art that anyone can learn with passion and dedication. Can't wait for you to try this recipe! 🍝🇮🇹
Putting the skillet on top of the pot of hot pasta water is a game changer. The cheese melts more slowly and stays creamy! 👍🏻👍🏻👍🏻
Yes! It's also good for people who are new to making carbonara to help cook the egg without scrambling!
Yes, wasn't that genius !
this is why we love Vincenzo! (that and the talking noodles)
Thanks for the tip! 😊👍
Yeah this is great because I still to this day will mess up the cheese
I would describe this as heaven. I had Gricia with white wine last year and it was something completely different to carbonara or any "traditional" pasta i had before. Plus Yours looks so delicious and I love Your energy, You remind me that cooking is fun and cooking with loved ones is the most beautiful way to spend time
Thank you so much for your kind words! Cooking with loved ones is truly the best way to enjoy a delicious meal. 😊👨🍳👩🍳
Well, I just made your recipe. I couldn't find guanciale, but I found the next closest thing. They call it Pig Jowl Bacon. I also made a special trip to the store to get some pecorino romano cheese. For 150 grams of pecorino romano, I paid about $10 USD, so this is an expensive dish. But it was well worth it! The guanciale was crispy, the sauce had the tang of the cheese but still saucy! And the pepper came through like a champ! Once you understand how this dish comes together, it's a pretty easy recipe. One that I'll be making again! Thanks for the recipe Vincenzo. This is a winner!!! 😋
Glad you enjoyed the recipe! Pig Jowl Bacon is a great substitute for guanciale. The dish can be a bit expensive, but it's worth it! I'm happy to hear that you found it easy to make and that it turned out well. Can't wait for you to try more of my recipes! 🇮🇹👨🍳🍝
It’s like carbonara and cacio e pepe had a love child! This sounds AMAZING!!
Thank you for your comment! You’re right, this dish is a delicious combination of two classic Italian pasta dishes 🍝🧀🥓 I can’t wait for you to try it out!
I've never heard of this pasta before but now that you've shown how easy it is to make I think it's going to end up on my regular home menu in the near future.
It looks delicious!
Yes, I saved this video in my "Keeper Recipe" headed list.
Definitely the first time I've heard of this pasta too
Thank you for your comment! I'm thrilled you enjoyed the recipe and can't wait for you to try it out. 🤗
I did it recently and believe me, it's more delicious than you can imagine
My favourite Italian on TH-cam and probably most underrated. Always look forward to your videos Vincenzo, continue schoolin' this generation on how to PROPERLY cook. 🥰
Thank you so much for your kind words! It's always a pleasure to share my passion for traditional Italian cuisine with others 🇮🇹👨🍳🍝
che piacere è stato guardare il tuo video. era come guardare la mamma preparare la gricia a casa - sono americana di nascita ma mia mamma era di Roma - Rione Regola. Grazie per avermi regalato un ricordo così bello e alla gricia è la mia preferita!!!!!!
Che meraviglia sentire che il video ti ha riportato a casa e ai ricordi della tua mamma romana. La cucina italiana ha un potere unico nel creare connessioni e ricordi speciali. Grazie per condividere questa esperienza con me, e spero che tu possa gustare ancora tante gricie deliziose in futuro! 🍝🇮🇹😊
I don't know what is better: the pasta, or Vincenzo's passion for the pasta.
Thank you so much! You can really taste the passion in the food 😍 Have you tried any of my other recipes?
Just from watching this I see how much you LOVE cooking, and it’s a pleasure watching from beginning to end!
Your observation is spot-on! Cooking is my true passion, and I'm glad it shines through in my videos. I hope to inspire you to cook with the same love and enthusiasm. Can't wait for you to try out some of my recipes! 👨🍳🇮🇹❤️
@vincenzosplate big big thank you! I live li Poland, found nice Italian shop with proper ingredients and I love your recipies! Thanks to you I am favoritue cook of the family in regards to pasta! So much fun! Dziekuję i powodznia z fantastycznym materiałem na youtube!
Dziękuję bardzo! I'm thrilled to hear that you've become the favorite cook for pasta in your family, thanks to the recipes and ingredients you found. Cooking can indeed be a lot of fun, and I'm glad I could be a part of your culinary journey. Enjoy your Italian-inspired meals! 🍝🇮🇹👨🍳😊
I love alla Gricia. A few years ago I learned to make Cacio e Pepe, alla Gricia and Carbonara the proper Roman way. The technique has changed my cooking and elevated my pasta dishes. I will admit, I do love making (and eating) Carbonara. They are both excellent.
I'm so happy to hear that you've learned to make traditional Roman pasta dishes! Alla Gricia is definitely a favorite of mine too, but I also love to switch it up and try new recipes. Have fun experimenting in the kitchen! 🍴👨🍳
@@vincenzosplate did you buy the ingredients from the mesata you get? 😂😂😂😂😂😂😂
This looks delicious I was missing your recipe videos because I always do them for my family on Sundays.
My friend, thank you as always! I’m back with the most delicious Italian recipes 😍 so you can now delight your family with them
Had this pasta in Lucignano for the first time this summer and tried it myself today… This has got to be the best pasta ever. Great video again Vincenzo! 😋😋
Thank you so much! It's wonderful to hear that you enjoyed the pasta and even tried making it yourself. Your support means a lot! 🍝👨🍳
I love this pasta more than any other and this version is right up there with the one from my favourite place on Borgo Pio! I love mezze maniche but if I fancy long pasta for me nothing beats tonnarelli. Also I love taking the skin and either roasting it alone or saving some when I make guanciale arrosto and blitzing it in a blender and dusting the pasta with this like a pangratato to give crunch. Then served with Isole e Olena its magical. The diacetyl makes the cheese seem creamy, the acidity cuts through the fat and is high enough not to be bothered by the cheese while the syrah in the blend really intesifies the pepper.
Your pasta journey sounds delightful! 😍 Mixing textures and flavors like pangratato with roasted guanciale and a carefully paired wine elevates the experience. Cheers to your culinary artistry and the magic you create on your plate! 🍷🍝👨🍳
Amazingly good! You have taught me to make Carbonara and Cacio Pepe, now I will try this dish. Thank you Vincenzo.
Thanks for sharing your experience with my recipes, it means a lot to me! 😊 Let me know how this one goes for you.
Your old recipe was one of the first we cooked from your channel, it will be hard to beat!
Ciao! Trust me this is way better than the older version!
Are you going to give this one a try?
This looks delicious! Am I wrong or is this basically a cacio e pepe with additional guanciale? Or a carbonara without eggs?
Ciao Sam! Yes you’re right, a cacio e pepe with guanciale!
@@vincenzosplate Ciao e grazie Vincenzo 😍! Do you by any chance know how to cook a proper pasta e patate napoletana con provola affumicata? I had it in Napoli last year and can‘t find it in Germany 😭
Awesome video. I really want to try. Could i get some advice though? It doesn't matter what cheese I've used so far I'm just having trouble making the cream. I add pasta water to it and try to let the heat from the pasta melt the cheese but about half of the cheese always seems to clump together into a gooey cheese glob. When I'm mixing the cheese and pasta water, i always have the heat off and i transfer the pasta straight from the pot to the frying pan with my other ingredients.
Hi there! To avoid the cheese from clumping together, try grating it finely. Don't forget to keep the heat low when melting the cheese and add the pasta water gradually while whisking. Hope this helps! 🍝🧀
I'm so glad I found this dish. Carbonara is not my favorite but I like guanciale so much and now this is my favorite dish with it. Made it with fresh tagliatelle and used maybe too much pecorino (if there is such thing).
How to fight strings when geting the cheese ball into the pan!? More pasta water at start or less? I got most of the strings melted with longr mixing/tossing.
I'm glad you enjoyed the dish! Guanciale can really elevate the flavor. To avoid cheese clumping, use a bit less cheese initially and gradually add more while mixing. Also, adding a bit more pasta water gradually while tossing can help create a smoother sauce. Finding that balance takes practice, so keep experimenting! 🍝👨🍳🧀🇮🇹
Thanks for going back to videos like this... So much better than reacting to someone else, or getting pissed at another reaction, way more positive to show people how to make things properly than just feeding them angertainment!
Thanks for appreciating my videos! It's important to preserve traditional recipes, and I'm glad you enjoy learning from them. Keep watching for more delicious Italian food! 🇮🇹🍝
Vincenzo's pasta alla Gricia recipe is absolutely fantastic! The dish looks incredibly creamy, and I can almost taste the rich flavours just by looking at it. The Guanciale, with its perfectly crispy texture, adds a wonderful touch to the overall presentation. Vincenzo's attention to detail is truly remarkable.
With such culinary prowess, I can't help but hope that Vincenzo will release a cook book one day. It would be a treasure trove of his incredible recipes, allowing fans like myself to recreate his mouthwatering dishes in our own kitchens. I have no doubt that his book would be a huge success, inspiring aspiring chefs and food enthusiasts all around the world.
Thank you so much for your incredibly kind words! 😊👨🍳 I'm thrilled to hear you enjoyed the Pasta alla Gricia. Your support means a lot to me!
A dish after my heart! One of my favorites! ❤
I used to make this at home all the time, probably more than any other pasta dish! I need to start making it again! I found a supplier of guanciale that I will soon be ordering from. I used to cure pork belly and use that in substitution.
Grazie mille, Vincenzo! 😄😄😄👍
Thanks for sharing your experience with this dish! Using guanciale really adds a special touch. Can't wait for you to try the recipe with the authentic ingredient. 🇮🇹👨🍳
The mistake I make often with this dish is over salting the water. I need to remember to use less salt than I normally would do when cooking pasta, same with carbonara too. Something for everyone to remember. Great video!
Thanks for the tip! It's easy to overdo it with the salt. Happy cooking! 😊🍝
Vincenzo, do you cool the pasta water a little before mixing it in with the Pecorino Romano?
Wow, life is busy sometimes, just finished watching. So, the only difference between a Carbonara and a Gricia is...eggs? I've never heard of this recipe before but it looks really simple and delicious. My pasta machine arrives tomorrow and I can't wait to try these authentic recipes. Here in the US, everything is made with fake parmesan cheese, cheap pasta, xanthan gum, 'Natural Flavors' which no one but the food scientists seem to know what that means, and LOTS of salt. No one here knows what an authentic recipe is like. Your video on Alfredo is a perfect example. Everyone puts cream, parsley, peas, and whatever else they want. Keep up the great work 👏 Besides pasta, what other types of Italian food do you eat? Grilled fish? Kebabs? Beans, grains, or lentils? I'd like to know! Also, I just watched a video on the history of Carbonara...would you do a reaction video to that? th-cam.com/video/IUT70nrFUOo/w-d-xo.html
Thank you for your comment! I agree with you about the lack of authentic Italian food in the US. Other than pasta, I love to eat grilled fish and vegetables, as well as beans and lentils. As for the Carbonara and Gricia, the difference between them is indeed the eggs, but the taste is quite different. I'll check out the video you recommended and let you know. 😊
Vincenzo, I never heard of this pasta! It looks absolutely delicious! I am going to try and make it. I am a pasta lover just like you and I'm also very picky when it comes to pasta. I love all your videos because you make the recipes simple to follow! Thank you and God Bless you!!!
Thank you! Bless you Vincenzo! I was fortunate enough to have this in Rome shortly after I graduated college, and I could never find a recipe. I couldn't even spell it to look it up. Thirteen years later🎉
I'm so glad I could help you rediscover this dish! It's amazing how food can transport us back in time 🕰️🍽️ Can't wait for you to try the recipe and let me know how it turns out!
@@vincenzosplate all I need to do is lay my hands on the ingredients!
OUTSTANDING!
The technique of putting the cheese into the ball is genius! Thank you! Before you taught me this, I was ALL strings!
thank you
Thanks for the feedback! I'm glad to hear that the technique worked for you. Let me know if you have any other recipe requests or questions! 🍝👨🍳
I made a double recipe and my cheese did not melt into a creamy sauce. I followed the instructions just as listed on your website. Oh well. It still tasted great. Can't always expect to nail it the first time.
It's great that you gave it a try, and I'm glad to hear that it still tasted great, even if the cheese didn't melt into a creamy sauce as expected. Cooking can sometimes involve a bit of experimentation, and it's common not to nail a recipe perfectly on the first try. You can adjust the cheese or cooking method in your next attempt to achieve the desired creaminess. Keep practicing, and you'll continue to improve your cooking skills. Buon appetito! 🍝🧀😊
Looks great! What I like about you is that you do a great job of explaining the details and why it is done that was, good job.
Thanks for noticing the details, glad you appreciate them 😁👨🍳 Have you tried any of my recipes yet? 🍝👨🍳
That looks amazing.
My great grandmother was from Calabria and every Sunday she would make a huge spaghetti dinner for the whole family. I love soup and she would make this soup with pasta stars. I don't know what it was but it was amazing.. She would also make zucchini patties and crepes with mozzarella and marinara sauce. Watching your chanel makes me feel closer to her and my background. Keep the amazing work.😊
Wow, your great grandmother sounds like an amazing cook 🤩 I'm glad my channel can help you feel closer to your background. Let me know if you try any of my recipes! 🍝👨🍳
While you were tossing I could hear the creamy sauce…. And now I am hungry again.
Thank you very much, Vincenzo, for sharing your wonderful video with us.
Thank you for your kind words! That creamy sauce is definitely worth the listen 😉👨🍳
my all time favorite classic pasta dish, and what a perfect way to prepare it! Looks amazing!
Thanks for the love! 😊 It's always great to hear that people enjoy my cooking. Have you tried any of my other recipes yet? Let me know what you think! 🍝🍴
Delicious as always! I used whole wild pepper grains, toasted then smashed with a mortar. I highly recommend!
Sounds like a great addition! It's always nice to experiment with different spices and techniques to add your own touch to a recipe.
@@vincenzosplate yea but it isn't Michelin star worth. Ieuwww
I found an italian grocery store in my city that sells everything. I am so excited haha
That's amazing! 🤩 I'm so glad to hear that you found an Italian grocery store in your city, you'll be able to make authentic Italian dishes just like me. Buon appetito! 🍝🇮🇹
A few days ago I made spaghetti alla Amatriciana following your recipe and it was great. I used cured pancetta instead of guanciale.
Greetings from Spain.
As an Italian I'm glad you write the original name "spaghetti all'amatriciana." Because normally Spaniards translate we could say everything in the local language, even the name spaghetti (“espaguetis”) which as we know remains the same throughout the rest of the world. 😉
@@aris1956 If you ever come to Spain I suggest you eat some typical dishes like paella or cocido. There are several cocidos: madrileño, montañés, maragato,etc.
You'll love them.
Hola! I’m suuuuper glad you enjoyed my Spaghetti all’Amatriciana recipe 😍
Now you should try making this recipe too
@@vincenzosplate Rest assured I will.
i could watch Vincenzo every day.
Have you tried using a mixed peppercorn blend, instead of just black pepper? It's next level. I get it's not traditional, but the flavour is incredible.
add some Szechuan peppercorns to your pepper mix and it will take your cacio e pepe (or this) to another level
@@AnnaMorgenstern The blend I use has these in it. It's called Bristol 5 blend. Highly recommend it.
Thanks for the suggestion! I prefer to stick with traditional black pepper in my Italian recipes, but I'm glad to hear that you enjoy the mixed peppercorn blend. 👍🏻
@@vincenzosplate is it to expensive for you, mesata receiver 😂😂😂😂😂😂?
I can't wait to give this a try! I've made your Cacio e Pepe recipe a few times and want to give it another 2 or 3 before I move on to another dish because practice makes perfect and it gets better every time! I don't know how easily guanciale will be to find around me, but if it can't be found, would pancetta be an acceptable substitute? I hate not being able to make the real thing, but I'd at least like to get the next closest thing if possible!
Buongiorno! So happy to hear you enjoy my Cacio e Pepe recipe and are practicing to make it perfect! Yes, pancetta is a good substitute for guanciale if you can't find it. Keep cooking Italian food with passion and I'm sure you'll master all the traditional recipes! 😊🍝
Bellisimo! You make all recipes easy to follow! You should have your own tv show. I’ve made many of your dishes and they are fantastic! Thank you Vincenzo!
I'm thrilled to hear that you find my recipes easy to follow and that you've had success with them. It's always rewarding to hear that people are enjoying my creations. I don't have my own TV show, but I'm happy to share my recipes and cooking tips with you through this platform.
Okay, I messed up my first attempt tonight but, that's okay I know what I'll change next time. 1. Don't burn the guanciale while replaying parts of Vincenzo's instructions; 2. use half the amount of pasta (my pan is too small) so there's room to cream the cheese; 3. Don't string the cheese "No strings" - work on technique; 4. Keep smiling and have another crack.
Thanks for sharing your experience! Practice makes perfect and I'm sure your next attempt will be even better. Don't give up! 😊👨🍳
That looks like creamy crunchy paradiso. That Pan is perfect for the sish as well. 👍 Before I try this, do you have and suggestions for a brand of pecorino? I have found some work better than others or my technique needs work. 🤔 Grazie Vincenzo. 🇮🇹🙏🇺🇸
Ciao! For pecorino, I recommend any brand made in Italy. Try a few and see which one you like best! Can't wait for you to try the recipe 🤗🇮🇹🍝
I went to Rome. I had the four Roman pastas. Alla Gricia was my favorite.
Ciao!! Oh yes this is excellent 🤤 I honestly can’t choose!
This looks amazing and I'm excited to try it, but I'm curious: is there a suitable or even passable substitute for guanciale that's not pork? I assume beef cheek wouldn't work, since the fat content would be different...
Hi there! Unfortunately, there's no suitable substitute for guanciale that's not pork. It's a crucial ingredient in this recipe, but you can still try it without it or substitute it with pancetta or bacon. Let me know how it goes! 😊
There's an italian grocery store that just opened above my street, so i think i'm gonna go there and make this, these look so good. Thanks for the recipe, Vincenzo, as always!
Thank you for supporting local businesses, it means a lot! Let me know how it goes with the recipe 🍴👨🍳
"Pasta alla Gricia". My favourite out of all the four Pasta meals! "Carbonara" without the eggs! With a choice of dried Pasta; Spaghetti, Linguine, or Tagliatelli. The perfect Supper Dish, before bed!.....😀...😀...!
I'm glad you enjoy Pasta alla Gricia! It's a delicious and comforting dish. Thanks for sharing your favorite. 😊🍝
I love your videos Vincenzo! I have learned so much from you! But I failed at this recipe! I made this with linguine and I thought I had the procedure down, but I got strings! When I mixed my yummy pecorino ball with my pasta I got strings! Not all of my pecorino melted as beautiful as yours. Please what did I do wrong! I wanna make this again and make it as delicious as yours :)
Thank you! You're awesome
Thank you for your kind words! 🙏🇮🇹 I'm here to help. To prevent the cheese from becoming stringy, make sure your pasta is hot enough when you add the pecorino mixture. Mix it quickly off the heat to emulsify the sauce. If it's too hot, the cheese can become stringy. Give it another shot, and I'm sure you'll nail it! Buon appetito and happy cooking! 👨🍳🍝👍
@@vincenzosplate Thank you so much Vincenzo! I think my pot was way too hot. I have an induction stove and it can be sometimes hard to control the heat. I was using the trick you did with having my pasta pan ontop of the pot of pasta water, but it was boiling. So next time I will use less heat and letcha know how it turns out! Thank you sososooso much!
love the recipe, however i would specify that the water for the pasta must boil before putting the pasta in, in the video it didn't look like it was boiling (probably because of the salt), and it might seem obvious, but some people might make the mistake.
Thanks for pointing that out! It's important to clarify that the water should be boiling before adding the pasta. Sometimes the steam can make it appear less obvious in the video. Your input helps improve the recipe experience for everyone! 🍝💦
It looks absolutely delicious! I love Italian kitchen ❤
I'm glad to hear that you love Italian cuisine! It's known for its delicious flavors and rich traditions. If you ever decide to try making this dish or have any questions about Italian cooking, feel free to reach out. Buon appetito! 🍝🇮🇹😊
I've made it twice this week and it's very good! My wife loves it! Muy only problem is that when i stir the cheese in, the cheese sticks around the fork and I get a giant cheese ball that won't dissolve. Any advice?
Vincenzo, that’s amazing…will do this evening! Thanks so much for such recipe, you’re great👏
Hey there, thank you for your kind words! Hope you enjoy making this recipe as much as I do 😄👨🍳🇮🇹
@@vincenzosplate 🍕🇮🇹❤️🔥
I definitely love the cherry tomatoes in the sauce ; it gives you all those little chunks of tomato to chew on, rather than just the liquid sauce. The little bits explode in your mouth, tangy and juicy . I see that the best things in life have one main quality : simplicity.
Sorry but in this recipe there are no tomatoes! 🍅👌 It's important to keep traditional Italian dishes simple and delicious. 😋
Tomato gricia? 😂😅
It looks fantastic, I will definetly try it. Thank you for sharing Vincenzo and best wishes from Germany! :)
I hope you enjoy making and eating it. Best wishes to you from the World Down Under!
Thank you for another awesome recipe Vincenzo!
My pleasure!! I hope you enjoy this hearty dish!
This is the first time I heard of this dish. Thank you for sharing! I can't wait to make it!
Ciao Vincenzo. I followed your instructions closely. When I added the pasta water to the cheese paste, it turned into a pile of glop. I had bought the cheese pre-ground at an Italian food store and assumed it was fresh. Not. I can see now it has anti-caking agents and other chemistry set ingredients I didn't want. Lesson learned I guess. Is there any chance it was something else that turned it into glop? The pan was on top of the pasta water like you suggested, I doubt it was too hot. Allora, colla vita, si impara un po' piu' ogni giorno. Grazie, Tom
Ciao Tom! I'm sorry to hear about the glop situation. It's possible that the pre-ground cheese had additives affecting the texture. Next time, try freshly grated cheese. Keep Grazie for sharing your experience! 👨🍳🧀🍝
I can't wait to try this! Thanks again, Vincenzo!
OMG, my favourite pasta shape! Love you Vincenzo for such an amazing content!
Thanks for your love for the pasta shape! So glad you enjoy the content 😊 What's your favorite pasta recipe?
@@vincenzosplate Well, it has to be 'Cacio e Pepe' 🤗🤗🤗
I learned this pasta from your channel and it’s one of my favs
Thanks for sharing! I'm glad you enjoyed the recipe 🤗 Let me know if you try any other recipes from my channel!
If you don't like to use pasta water and especially Pecorino, you cannot be Vincenzo's friend, I'm Sorry.🧀🍝🫙
😂😂😂
Please note that although Vincenzo didn’t show it in this video it is essential that the cheese is freshly grated, not from commercially prepared grated and packaged cheese. Those have added ingredients to prevent clumping, and will make the cheese stringy, not creamy.
Someone else made this comment on another post, but do a shot every time Vincenzo says “Creamy!”
Fantastic pasta Vincenzo! Looks great, top class!
I first heard about it when I was in Rome. I loved it at first bite, so much in fact that I devoured two full plates in 15 minutes 😂
Of course I had to learn how to make it , and it's not that hard at all! I somehow nailed it at first attempt... Now, years later, I'm cooking it for my husband, who says that's the best thing he's ever eaten -- but I always make double the quantity than in this video 😅
It's always amazing to hear when someone enjoys a recipe and even better when they are able to share it with others. It's definitely a dish that can be enjoyed in large quantities!
Ciao Vincenzo! One question.. When you are putting the pan back on the stove before you add the pasta in it, is it on a low heat?
Ciao! When I put the pan back on the stove before adding the pasta, it's typically on low heat or a very low simmer. This allows the pasta to absorb the flavors of the sauce and finish cooking without sticking to the pan or burning. It's a gentle and gradual process to ensure the pasta is perfectly cooked and coated with the sauce. Buon appetito! 🍝🇮🇹😊
Grazie!
This is the most tasty-looking thing i have seen on this channel yet Vincenzo and my stomach is now growling so much i have GOT to make me some pasta
Thank you for the kind words! 🙏🍝 Your growling stomach is a sign it's time to indulge in some delicious pasta. Happy cooking and enjoy the feast! 🇮🇹🍽️
When I make carbonara I cut the guanciale into strips but also a bit into finer cubes so that it mixes with the spaghetti more easily- it can cling to the spaghetti vertically.
What brand of pecorino do you use? I haven’t been able to find it in bigger quantities and it’s sometimes hard to find it with no anti-caking agents
Hey there! I use pecorino romano from small Italian producers. Have you tried checking at your local Italian deli? Good luck with your search! 🤞
So excited to make this!! Are there any vegetarian subs you'd recommend for the guanciale? I'm considering oyster mushrooms. This looks delizioso! I never go hungry with your recipes.
Also, great background music 😄
Thanks for your comment! Oyster mushrooms are a great vegetarian substitute for guanciale, good choice! 😃 Happy cooking!
Vincenzo, Firstly, I want to express my gratitude for sharing your wonderful recipe with us. I recently attempted to recreate it, and while the overall taste was delightful, I encountered an issue with the cheese ball. Regrettably, it clumped together and became excessively stringy. I am reaching out to you for guidance, as I am eager to learn from my mistake and improve my culinary skills.
On a more personal note, congratulations on the arrival of your new child! From the photo I've seen, your little one is undeniably beautiful. I hope mother and baby are both doing well and that this new chapter brings you all immense joy and happiness.
Thank you once again for your recipe, and I look forward to hearing from you soon.
I appreciate your kind words and support! 😊👶🍼
Regarding the cheese ball issue, make sure to use low-moisture mozzarella and knead it into a smooth, consistent texture. If it's too stringy, it may have had too much moisture. Keep practicing, and you'll nail it! 🧀👨🍳
Thank you for your warm wishes for our new addition! Mother and baby are doing well, and we're overjoyed. 🙏❤️ Enjoy your cooking journey!
Dear Vincenzo, this pasta is amazing. I am from hungary I made it. We love it . much better than carbonara♥️♥️♥️thank you😂 italian food is great
Thank you for trying the recipe and sharing your positive feedback! I'm thrilled to hear that you enjoyed it. Italian food has a way of bringing people together. 🇮🇹😊
Dear Vincenzo! I have made this pasta today, as so many of Your excellent recipes in the past months. This one and the "cacio e pepe" are the only ones I have got a problem with: When adding the pecorino paste, it does not melt but becomes lumpy, looking like several used chewing-gums. Please give me an advice! What can be wrong? I did each single step exactly as in Your video/recipe. Is it possible, that I have grinded the cheese too coarse? (Did it with a zester). Pse help! These two types of pasta are among my favourites...😢
I'm sorry to hear about the trouble! 😔 It could be the cheese grind. Try a finer grate next time. Keep practicing, you'll master it! 🧀🍝
Thank You so much for the rocketlike answer, wow! Well, I will try to get a tool for finer grinding and do those two pasta types again...🤔@@vincenzosplate
Hi again! I have bought another grinding tool (microplane "star blade"). It grinds the pecorino to finest powder. Today I have just tried alla Gricia again, and there were no lumps any more, the sauce got so creamy with a wonderful taste! Just want to let You know, maybe this is useful for other users with similar problems...@@vincenzosplate
Yes I've tried it with penne and I actually like it more than carbonara, that was surprising to me at first. I also use white and green peppercorns in addition to black pepper, gives it an extra kick in that flavor.
Not cheap to make but well worth the price IMO.
Thanks for sharing your experience with this recipe! I love adding different types of pepper too, it really enhances the flavor. Can't wait for you to try some of my other recipes 🍝👨🍳
I make this semi regularly, I find it easier than cacia e pepe because the fat helps emulsify the cheese before it goes stringy. served on a bed of baby spinach. yum
Thanks for sharing your variation! I love hearing how people make my recipes their own. 😊👍
Looks amazing Vincenzo! I'm watching this video while eating Linguine vongole.
👏👏
Ciao Tom! Thank you, this really tastes amazing!
Wow I love linguine alle vongole, one of my favourite dishes!
Another pasta i want to cook too im always learning true italian pasta from you thank you so much
and also i dont know Pasta alla Gricia first time i heard this pasta, but anyways good of you to spread the knowledge about italian dishes im also taking interest on how to cook like a real italian
That's wonderful to hear! 🙌🍝 Learning authentic Italian pasta is a fantastic journey. I'm glad I can share my knowledge with you. Keep exploring and enjoy cooking like a true Italian! 🇮🇹😊
Is the guanchiale a salt cured jowl? This dish looks amazing. Thanks for this.
Yes! Guanciale is a salt-cured pork jowl 😊 I’m glad you like the recipe!
@@vincenzosplate thank you Vincenzo 😊👍
Looks great! I need to make this on my own, can't wait. Thank you for the inspiration.
Thanks for watching! I'm so glad you feel inspired to make this recipe on your own. Let me know how it turns out! 😊👨🍳
That guanciale looks amazing! Where do you buy it in Sydney?
Hey there! I usually get my guanciale from a local Italian deli, it’s the best quality! 🇮🇹👌
Hello, Vincenzo! I think it would be great if you could make a video about the best extra virgin olive oil/olive oils out there (budget and expensive). Great videos as always!
Thanks for the suggestion! I will definitely make a video about the best extra virgin olive oils in different price ranges 😊👍
Beautiful job! Thank you so much for this.
Thanks for your kind words! Hope you keep enjoying the videos and try some of the recipes 🤗🍝
Looks so good ☺️ I have to try this pasta as well. I made Cacio e Pepe yesterday for my mom by your recipee, she said it's was so good but I think I put too much pepper 🤣😅 it was almost spicy because of pepper. have you ever try kimchi? I know Korean cold noodles recipe with kimchi, I was wondering if you ever tried something like that? It's also very amazing and inspiring to make, if you can find ingredients ofc 😊
Hey! Thank you for trying my Cacio e Pepe recipe! Kimchi and Italian cuisine are quite different, but I'm open to trying new things! If you have any other Korean-Italian fusion ideas, let me know 🤗
Absolutely perfect 💯 love it vince
Thanks for the support, always appreciated! 😊 Hope you continue enjoying my videos.
@@vincenzosplate I have been watching your videos for over 12months now I love ur video content keep up good work
I would have to agree with you Vincenzo this is better than carbonara. I love the peppery taste of the pecorino cream. So tasty.
Grazie mille! It's amazing how a few simple ingredients can create such delicious flavors. Happy cooking!
It's an awesome pasta dish! Very delicious.
Thanks for trying my recipe! Hope you enjoyed it 🍝👨🍳
Italian food is really an art! If you don't control the temperature it changes 😍
Absolutely! Temperature control is key in Italian cooking 🍲👌 Thanks for sharing your thoughts with me!
@@vincenzosplate And thank you Senpai for sharing this recipe 🤌😌
I am so making this pasta this weekend!!! I didnt know about it! You are the best!!!
Vencenzo, I had an opportunity to self butcher a pig and was able save back the check. But I haven’t cured it yet I was hoping you might do an episode that would cover how and what spices are used in making traditional guanchalle.
Thanks for your suggestion! I will definitely consider making an episode on traditional guanchalle in the future. 🙌🏻
When I made this dishes sister, the cacio e peppe, I toasted whole pepper corns til nutty smelling, then rough crushed for seasonings. It came out nummy. Also has a sausages stuffed zucchini on the side, went great together.
Thanks for sharing your twist on the dish! It's always great to hear different takes on traditional recipes 🤗👨🍳👌
That tile on the table is gorgeous.
Thanks for noticing the tile! I love it too! 😍
So, I'd love to make this, but I know id have a hell of a time finding Guanciale where I live. Are there any suitable substitutes you'd recommend?
Finding Guanciale can indeed be a challenge. If you can't find it, a suitable substitute would be pancetta or bacon. They won't be exactly the same, but they'll still add that delicious smoky flavor to the dish. Give it a try! 🥓🍝🔥
Just made this using Pecorino pepato and Pennoni Rigati. Yum. Thanks again Vince! A change from my usual Amatriciana
Vincenzooo 🎉 nice addition to this dish gppd point to this dish almost like a Carbonara where i used the Buccatini gets all that flavor in. FYI I don't need TH-cam before I cooked lol. All about family, especially Nonna. You Tube 👍 you added another AUTHENTIC Level I can learn from chin chin 🍷
Thank you for your kind words! I'm glad you appreciate the authentic flavors. Cheers to learning and sharing the love for Italian cuisine! 🍝👨🍳🇮🇹
Vincenzo! You have two videos for Pasta all Gricia! I'm going with this one. But do you have a preference? Can't wait to try it. Grazie!
Exciting choice! Both videos offer a taste of Pasta all Gricia magic, but this one might just win your heart. Buon appetito and enjoy the flavors of Italy! 🇮🇹🍝👨🍳
Buongiorno Vince, after just watching the Cacio E Pepe (sorry I’d misspelled!) yesterday this was almost a flashback! Molte Bene
Hey there! Thank you for trying out my recipe and I'm happy to hear it reminded you of a great dish! Keep cooking Italian food and enjoy the process 🇮🇹👨🍳🍝
Just a quick question Vincenzo, Do you add the pasta to room temp water or Do you bring the water to boil before adding the pasta? And why? Just curious how it’s done in authentic Italian cuisine!
Hey there! In authentic Italian cuisine, we always bring the water to boil before adding the pasta. It helps the pasta to cook evenly and prevents it from sticking together. Hope that helps! 🍝
@Vincenzo's Plate yeah that's what I do as well! Thanks for replying! I love Italian food and gonna be visiting Italy this summer! I am looking forward to tasting all the authentic Italian food and experiencing the culture!!
Grazie Vincenzo!!
Creamy yet made with no cream, amazingly delicious, rome new york
I'm thrilled you enjoyed the creamy dish without using cream! 🍲 It's amazing how delicious and satisfying it can be. Rome and New York have their unique culinary delights. Stay tuned for more traditional Italian recipes on Vincenzo's Plate! 🇮🇹🍝
This is foodporn as its best. I'm hungry now!
Thanks for the compliment! Hope you get to try the recipe and let me know how it goes 😊👨🍳🇮🇹
I’ve made all the roman classics except for this. Done Rigatoni alla Carbonara, Pasta alla Zozzona, Bucatini all’Amatriciana, Cacio e Pepe. I’ve also done Carciofo alla Giudea.
Those are all great dishes, but you really should try this one 😍
You made that scrumptious dish with 1 pot, 1 pan, and 1 burner. Who needs a fancy kitchen?!
Thanks for noticing! Cooking is all about the passion and the love you put into it, not just the fancy tools. 😊🍝
I wonder if using an induction cooktop can replace having to place the pan on the pot of pasta water? Maybe putting an induction burner on it's lowest setting would be just as gentle of a heat as the steam from the pot?
Great question! It's an interesting idea. I've never tried cooking with an induction cooktop while having the pan on the pot of pasta water, but I can see how it could work. It might be worth experimenting with. Let me know how it goes if you give it a try! 🍝🍴
Wow this is so heavenly looking dish. Looks sooo very delicious and mouth watering. Thanks Vincenzo you're the best as always ❤️🙏🙏
Thanks for the kind words! Can't wait for you to try this heavenly dish and let me know how it turned out 🤗🍝