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Pasta alla Gricia Looks Too Simple To Taste This Good
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Pasta alla Gricia Looks Too Simple To Taste This Good

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Pasta alla Gricia is one of the simplest Roman pastas but when it’s done right, it tastes way bigger than the ingredients.

In this video, I make my version of Gricia in a restaurant kitchen using just a few ingredients: pasta, guanciale, pecorino, parmesan, and black pepper. No cream, no eggs just pasta water, cheese, guanciale fat, and patience.

Simple, creamy, salty, peppery, and full of flavor.

Ingredients:

* Pasta
* Guanciale
* Pecorino Romano
* Parmesan
* Black pepper
* Pasta water

Thanks for watching.

#PastaAllaGricia #Gricia #RomanPasta #ItalianFood #Pasta #Chef #Cooking #RestaurantKitchen #ItalianChef #PastaRecipe #FoodTube #POVCooking #NoCream #Guanciale #Pecorino

27 Comments

  2. @brucechetta2554

    Che caspita di formaggi stai usando?!?! Cos'è quella roba?! SOLO PECORINO ROMANO, amico, SOLO PECORINO ROMANO!!! :')
    Il guanciale NON VA AGGIUNTO IN MANTECATURA!!! La Gricia si fa come una caio & pepe, né più e né meno! Con la differenza che la pasta si manteca SOLO nel grasso del guanciale, poi si termina la mantecatura FUORI FIAMMA col pecorino e solo a questo punto si aggiunge il guanciale!!! 
    Tra l'altro hai aggiunto troppa acqua alla pasta, alla fine l'hai risottata, non mantecata.
    L'acqua, dosata con parsimonia, va aggiunta semmai a fine cottura, POCA!
    Fidati, da un un romano DOC :')

  8. @johnquinn7777

    I'm just curious, what happens if Denis has to make this dish for say 20 patrons? Can he still cook with the patience that he has for the one dish? How would that be done? I guess that's why they are the owners of restaurants. Love your videos.

  11. @metasyntactic-variable

    Do you find that you want to salt the pasta water less due to the increased salt content from the guanciale and pecorino romano? (For example, as compared to a cacio e pepe, which does contain pecorino but not guanciale; or a carbonara, in which the egg yolk presumably dilutes the perceived saltiness.)

    How do you manage this in the case of gricia specifically?

  15. @Tracy-b9u

    This looks so amazing!!! Love the little "taste testing" you did while cooking! I do the same thing! 😉

  17. @rbettsx

    So many little instinctive (and instructive) moves… tempering the cheese with fat and water, balancing the reduction of pasta water with the cooking of the pasta, some fine-cut meat to distribute flavour along with some satisfying chunks…. All in a beautifully equipped and organised galley kitchen, with ef. The angel is in the detail!

  18. @adbp473

    Is that the buzz of anticipation and excitement in the background 😁 Love the video.

  19. @1061shrink1061

    can you share any details about the tweezers you use? I can't quite seem to find anything similar here in the UK, do you have a model / maker i could look up?

  21. @LeonardoEzequielVazquez-w1i

    cuidado con la manipulación de la envoltura ya que cortaste el queso con el plástico por encima y eso genera micro plásticos en el queso que termina siendo perjudicial para la salud

  22. @moeyohaxpl7004

    Creating these b*llshit videos in ai takes more time than cooking one simple dish. Who you wanna fool, agent? I can make my own video when i put all of these into AI tracker 😉 And then we will see…

  23. @Setharial

    2:59 Denis be like: "Needs a lil more liquid" -> Proceeds to take the laddle with the pasta water -> Stops > "You know what, fuck the pasta water, gimme that nice rendered guanciale fat for the extra flavour!" 😀

  24. @gianjis4730

    Ottima pasta, come sempre!! 👏👏
    Le creme fatte con il formaggio sono sempre state un po' il mio tallone d'Achille…ogni tanto mi escono benissimo, ogni tanto il formaggio mi fa lo scherzone di rapprendere o filare (e ancora ad oggi sto cercando di capire il perché…😅); padella troppo calda? Pasta troppo poco cremosa già prima di mettere il formaggio? mi capita di sbagliare, ma non so come o in cosa. Potrei avere un aiutino…? 😶(Grazie)

  25. @FriendlyHenry

    Wonderful, and educational! No oil in the pan when you put the guanciale in. Is that so that the fat renders from the meat?

  26. @tonyrockstudio7334

    Still amazes me that you don’t get any cheese melting to the pan after you add it. You still had a little flame on the pan too. Well done as usual Chef.

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