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How To make Fettuccine Alla Romana
1/2 lb Butter, softened
1 Egg yolk
1/4 c Heavy cream
1/2 c Freshly grated parmesan
Cheese 1 tb Salt
1 lb Fresh fettuccine
Salt and pepper Beat butter until light & fluffy. Slowly add the egg yolk & cream, beating constantly. Add grated cheese, a few tablespoons at a time, beating after each addition. In a large pan, bring approximately 8 quarts of water to boil; add salt & very gently drop in the Fettuccine. Stir with a wooden spoon for a few moments to separate the noodles, & cook for about 7 minutes, or until tender. The pasta should be al dente. Drain the fettuccine into a colander and place in a large heated serving bowl. Add the creamed butter & cheese immediately; toss very gently & season generously with salt & pepper. Enjoy! - Jeff Duke
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How to Make PASTA alla GRICIA Like a Roman
Pasta alla Gricia is one of the oldest pasta dishes in Roman history! It uses pecorino romano and guanciale to create a mouthwatering flavor. My favourite way to describe it is as the love child of Carbonara and Cacio e Pepe. And dare I say, it might just be creamier! On my recent travels to Rome, I learnt the right way to create this simple yet scrumptious dish.
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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Pasta alla Gricia
0:44 Ingredients for Pasta alla Gricia
2:07 How to Cut the Guanciale
3:09 How to Toast Black Pepper
3:40 How to Cook the Guanciale
4:51 How to Cook Pasta
5:13 How to Make the Cheese Cream
6:32 Combine the Sauce with Pasta
9:48 How to Serve Pasta alla Gricia
10:59 How to Eat Pasta, E ora si Mangia, Vincenzo's Plate
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How to Make SPAGHETTI alla CARBONARA in 2021 (Next Level Carbonara)
Spaghetti alla carbonara is a traditional Italian recipe and every time you make this dish, it gets better and better. Crispy, tender in the middle, guanciale is mixed with spaghetti and a homemade peppery, pecorino-filled carbonara sauce. My original recipe has become very popular across the globe as we try to set the record straight: NO CREAM! This spaghetti alla carbonara is my 2021 version.
Try my version of this authentic Roman dish; I'm already hungry just thinking about it!
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????FOLLOW ME ON INSTAGRAM @vincenzosplate
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✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.
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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Spaghetti alla Carbonara
0:58 Ingredients for Spaghetti alla Carbonara
2:37 How to Cut the Guanciale
3:54 How to Cook Spaghetti
4:35 How to Cook Guanciale
5:26 How to Make the Carbonara Mix
8:52 Combine the Pasta with the Guanciale
10:10 How to Add the Carbonara Cream
12:45 How to Serve Spaghetti alla Carbonara
13:54 How to Eat Pasta, E ora si Mangia...Vincenzo's Plate!
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Pasta alla gricia: RICETTA ORIGINALE
La pasta alla gricia è uno dei piatti più famosi della cucina laziale, considerata “l’antenata” sia della pasta all'amatriciana che della carbonara. In comune con carbonara e amatriciana, infatti, c’è l’utilizzo del guanciale e del Pecorino romano. La pasta alla gricia è comunque un grandissimo primo piatto preparato con soli quattro ingredienti, ma con un sapore assolutamente unico. Una pasta facile e veloce perfetta anche per un pranzo veloce o per una cena con gli amici!
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★ INGREDIENTI (per 4 persone)
Rigatoni 320 g
Guanciale (già pepato) 250 g
Pecorino romano da grattugiare 60 g
Sale fino q.b.
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The Most UNDERRATED Italian Pasta: Pasta alla GRICIA
Watch how to make Pasta Gricia (AKA Pasta alla Gricia), one of the most underrated Italian pasta dishes! This Pasta Gricia recipe is one of the pillars of Roman pasta, along with: Carbonara, Cacio e Pepe and Amatriciana! With a creamy pecorino cheese sauce and fine Italian guanciale, you'll love this dish!
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► Written recipe? piattorecipes.com
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In this PIATTO™ video recipe, we present:
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Traditional Pasta Gricia Recipe (Pasta alla Gricia recipe)
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Pasta alla Gricia, sometimes called White Amatriciana is a traditional Roman dish.
This underrated Italian pasta dish featured a creamy pecorino romano sauce, black pepper and fine crispy guanciale. You definitely want to look for it in restaurants when you visit Rome!
Pasta alla Gricia is considered the child of Cacio e Pepe pasta and the parent of Amatriciana pasta. Adding the pecorino shredded at the end, or as a cheese sauce are both considered acceptable preparations of this traditional Italian pasta recipe!
WRITTEN RECIPE? On our website:
INGREDIENTS (serves 4)
black pepper: 1 tbsp
semi-aged pecorino romano cheese: 6 oz (160 g)
guanciale: 6 oz (160 g)
white wine: 1/2 cup
pasta (spaghetti, tonnarelli etc): 11 oz (320 g)
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TABLE OF CONTENTS
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0:00 intro
0:35 how to toast pepper
0:46 how to fry guanciale
2:00 how to deglaze a pan with wine
2:40 how to make Pasta Gricia
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DISCLAIMERS
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