Most people know Roman pasta through Carbonara and Cacio e Pepe. They’re famous for a reason! But traditional Roman pasta cuisine actually rests on four classic dishes, and two of them rarely get the attention they deserve.
In this video, Eva shows how to make two of Rome’s most iconic recipes and essential parts of the city’s culinary tradition. Built on a few simple ingredients, these dishes prove that some of Italy’s greatest pasta recipes don’t need much to be extraordinary.
Along the way, we explore what makes each dish unique, how they’re connected to their more famous cousins, and why many Romans consider them every bit as important as Carbonara and Cacio e Pepe.
If you enjoy this video, please give it a like and subscribe to the channel!
─────
BUCATINI ALL’AMATRICIANA RECIPE – https://pastagrammar.com/blogs/recipes/bucatini-all-amatriciana-authentic-italian-pasta-recipe
PASTA ALLA GRICIA RECIPE – https://pastagrammar.com/blogs/recipes/pasta-alla-gricia-classic-roman-pasta-recipe
─────
FOLLOW US
Website/Recipe Blog – https://www.pastagrammar.com
Instagram – https://www.instagram.com/pastagrammar
Facebook – https://www.facebook.com/pastagrammar
VISIT ITALY WITH US
Italian Food Tours – https://www.pastagrammar.com/tour
MERCH STORE
https://pastagrammar.com/collections/all
OUR COOKBOOK
https://geni.us/italianfamilykitchen
SUPPORT US
https://patreon.com/PastaGrammar
VISIT EVA’S HOMETOWN
Visit Dasà – https://www.visitdasa.com
─────
00:00 – The OTHER Roman Pasta Dishes
01:13 – How to Make Pasta alla Gricia
06:22 – Tasting Eva’s Pasta alla Gricia Recipe
09:10 – How to Make Bucatini all’Amatriciana
12:59 – Tasting Eva’s Amatriciana Pasta Recipe
16:24 – Pasta Grammarian in Action!
#amatriciana #gricia #Rome
32 Comments
Buccatini bib😂❤
Complimenti.
A question for Eva (and any other Italians): pasta all’amatriciana is my all-time favorite, but I feel like Italians are a bit more lenient when it comes to adding extra things to it. Like, obviously cream in the carbonara is a great crime, but adding onion and peperoncino to amatriciana can sometimes be OK. Do you think that’s true?
This is what I love about Roman cooking, not everything is full of garlic!
Happy Sunday!’ Enjoyed today’s episode!❤
uffa'…anche voi…don't follow the fools,stupid of web…carbonara,cacio e pepe e la grigia sono dell'abruzzo…esatto,abruzzo si panuzzi…pardon,Panoz…e il guanciale non e' del pork ma del boar…lu' wildpig…capito you mi hai???
"You need to accept the chaos.. just embrace it" – Eva is clearly ready for motherhood.
When in Rome…or at home. Do as the Pasta Grammar's do! Buon appetito! 💚🤍❤
Eva I like the way you cook and explain. So very natural, without the drama of many other chefs
They never cook bucatini in Amatrice. The real authentic pasta shape for amatriciana is spaghetti.
Zozzona is the greatest pasta. Even though you add more stuff to an already heavy carbonara, it feels lighter than the carbonara. The tomato cuts through the richness and i can eat a bigger plate of zozzona than carbonara
Maybe you should offer a red and yellow flecktarn (camouflage print) shirt line. That should cover most Italian food stains and even cocoa stains from tiramisu and such would only enhance the style. This should be especially practical for children. If you make cute matching styles for grandparents and toddlers, you'll be a global sensation.
I thought those were pigs in blankets
Oh boy, where is 'a pajata?
PASTA 🍝 PASTA 🍝 AND MORE pasta 🍝 who will argue and where it comes from who cares!!! 🎉 💕🤷♀️🍜🍺👍👍🇨🇦🇮🇹🍝
Yum !!! Love you !!! ( I think of bucatini as a plate of fun – you must lol at the mess ) 😊❤
Just put double d-loops on one side of your cook’s apron to move up the bib for bucatini eating……easy! Also best for short to tall cooks!
You know, your point about "if you can't find guanciale, you for sure can't find good pecorino" kinda made me question if I've ever actually had what you'd consider good pecorino.
I guess there's only one solution… I need to book a trip to Rome for a pecorino taste test. -_-
Zozzona? The Endboss…
We had a Pasta alla Gricia in Rome which was amazing but the cook – she insisted she wasn't a chef – added baby peas directly from her garden which were amazing.
What 'arper really needs is a bib that says "Nutrimi, sono tuo" – Feed me, I'm yours. When my son was worn, his Great-Grandmother made one for him that said that in the multitude of languages spoken in our family. He still has it, quite food stained, proudly and lovingly framed.
Thank God nobody knows about Rigatoni con la pajata, Rome's better kept secret 😛
I have had bucatini several times, it's a pita to eat. I don't like getting all the air it comes with in my mouth. I know, I know it's not traditional, but if you want to save yourself the trouble just use spaghetti or the like. I do; it tastes fine…don't hate.
As much as we all love "cacio e pepe," "gricia," "Amatriciana," and "carbonara," there is another one that's related to them in the Rome region that we all especially love, and love to be kind of ashamed of;
La "zozzona;" the type of dish you love when your family's not around.
Dentier than al dente
While you were showing the Pasta alla Gricia I was thinking about the Babish episode and then you showed the little snippet!!
The only pecorino I have access to is Locatelli. Idk if it’s considered good or not, but since it’s the only one I’ve ever had, it’s delicious to me 😂
I love dry tomato risotto. But not just dry. But I am using about 5 cutted dry tomatoes, which was putted to viniger and garlic for a while. They are selling it like this in our shop here.
So you just put like five cutted dry tomatoes to risotto, a, fér cherry tomatoes, salt, basil, cheese and it is great.
Of cause in my country we put there are rosted chicken. But this is optional for everybody..
Again and again pasta just with some kind of speck, cheese and Peper is boring as he'll.
😂
Amatriciana is king. My sons favorite, i have it at least 3 times a month.
Eva, PLEASE THROW AWAY your plastic cutting boards. It definitely gets into your beautiful foods when cutting and scraping foods on it 🙏🏻♥️🙏🏻
I haven't watched the video yet but just based on the title. I NEVER make cacio e pepe because why would I make that when I can make alla gricia instead and have the same thing WITH YUMMY GUANCIALE.
Best way to avoid getting your clothes stained from bucatini: EAT NAKED! ;D
Agree on the Amatriciana and I even like the buccatini (with all their consequences 😂). I am also in agreement regarding the Carbonara, which I love, but in strong moderation – while I could eat Amatriciana every week.