Скачать или смотреть The Roman Classic: Pasta Alla Gricia | Joseph Erdos

I love all the Roman pasta dishes: carbonara, amatriciana, cacio e pepe, and particularly gricia! Every time I make any of these dishes, I'm always reminded of how amazing the city of Rome still is to this day! It was only about a year ago during a subsequent visit to Rome that I finally tried pasta alla gricia, the ancestor to carbonara and amatriciana. It's often called white amatriciana because it doesn't include tomatoes. But it can also be called the eggless carbonara, because it lacks the eggs to thicken the sauce. It's simply fatty guanciale, rich pecorino Romano, and hearty pasta. The sauce is simply what develops from the addition of pasta water. I mean what could be better than meat, cheese, and pasta?

For this authentic Roman version of the pasta dish, I use mezze maniche, a pasta shape that means "half sleeve" in Italian. They're like the shorter version of rigatoni. These two pasta shapes are the most commonly used in Rome to make pasta alla gricia -- not spaghetti or bucatini. If you think about it, it's actually a lot easier to eat this kind of dish when you have a shorter pasta rather than a longer pasta that will just slap you in the face. So, if you can, find either mezze maniche or rigatoni to make this recipe. Buon appetito!

#pasta #guanciale #rome #pecorino #cheese

Get the recipe on my blog Gastronomer's Guide:
https://www.gastronomersguide.com/202...

Credits:
Host, creator, writer, producer, cook, and video editor: Joseph Erdos
Video, audio, and lighting: Tom Reményi
Music: Louis Adrien, "Escape to Sicily"