The four roman pasta dishes: Pasta alla Gricia recipe

[@flavorthoughts]

I really like the use of a few quality ingredients, which is what makes Italian cuisine so interesting and beautiful. Let me know how you liked this Pasta alla Gricia Recipe and by the way, which is your favorite Pasta dish? Is there any Pasta Recipe you would like to see on this channel? If you haven't already, consider trying my Sichuan Mapo Tofu Recipe, it will take you to a world of new flavors and aromas: kzbin.info/www/bejne/hXOrh4WYbZelj5Y

[@onjnkhkj]

great video, I like how clearly you can see everything happening in the pan :)

[@flavorthoughts]

Hey Philip, happy to hear switching the camera angles a lot helped in this case 😊 have a great day!

[@jlg3315]

toasting the pepper was interesting!

[@shadyshady8523]

Could u make a video with Pasta Cacio e Pepe ?

[@flavorthoughts]

Hey! Yes a Cacio e Pepe Video is also planned! 😊

[@Sanka1337]

aren't you using too much pasta water ?

[@jr.bobdobbs]

Way more salt in the pasta water! It wont make it salty, only tasty. That pasta is bland. Also, fry the pepper corns whole to release the oils and not accidentally burn them. The grind them down. Just my two cents.

[@flavorthoughts]

Good point with the peppercorns, this is also what I normally do (toasting spices before grinding them), but I already had the corns in the grinder I did it that way which works as well when being careful while toasting them. Regarding the salt I have to disagree. Normally more dalt is needed for the pasta water. But with this dish, where you're using rather less pasta water for cooking and using a lot of this pasta water later for the salt, a lot of salt will end up being in the sauce as well. This, together with the already quite salty pecorino and guanciale, will end up too salty. I did it once with 2-3 tsp of salt in the water, which was already too much (or at least for me) 😉