Traditional Pasta Alla Gricia Roman Style

[@gabe789owen]

Call him Thierry Henry, Jordon doesn’t miss 🔥

[@willnicol1684]

All about the nutribullet cheese hack, love that

[@michaelmcginley3515]

Looks banging! Where did you get the pan please? Thanks.

[@tashrees577]

GR8T editing

[@User65209]

Looks wonderful!

[@anthonymak5621]

Loving the content! Keep it up

[@radu.c.2092]

In the same way, I made the recipe a few hours before I discovered your channel. A mixture of pecorino and parmigiano, guanciale (homemade , it's hard to find guanciale outside of Italy).I made the recipe with bucatini.

[@wezzeli5476]

my cheese splits every time 🥲

[@rum1ne]

That looks so so good

[@lbjowett]

Looks amazing

[@harry_good]

Where does one purchase Guanciale?

[@benlebus6940]

love it

[@paulnbrenda358]

When in Rome I saw our pasta was made fresh
Is there a difference between the dried premade and fresh?

[@jjm123]

🔥🔥🔥

[@kareemtopboss7]

I searched for MOB food Don food lol

[@acrushia]

Can you sub the pork cheek for anything else? I like pork but just don’t like the idea of cheek.

[@jessp4805]

I’ve used both bacon and pancetta as subs for guanciale. The flavour is slightly different and you may need to add some more salt if using bacon

[@luke211286]

Salami is great. The cured one. It would taste slightly different from the original though

[@rickw9008]

How is this different than a carbonara? Is it just another name for the same dish?

[@gabeowen6218]

No eggs!

[@tobyclarke8173]

pasta daddy

[@sih1095]

Can't get Guanciale anywhere near where I live v annoying...

[@luke211286]

You can use pancetta instead. Or as a last resort, cured salami although it gives quite a different taste (still, better than bacon)

[@picanha694]

its just carbonara without the egg

[@hupjunjie2746]

satly

[@MichaelDire-lx7sc]

Not a fan of your blowing on wster going into sauce. Also your recipe is not that authentic. Stick to scrapple