The Pasta Recipe You Never Heard Of (Pasta Alla Gricia)

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Forget Carbonara, Amatriciana & Cacio e Pepe. Rome has another Pasta dish hidden up its sleeve. Get exclusive NordVPN deal here : NordVPN.com/frenchguy Risk free with Nord 30 day money-back guarantee.
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Опубликовано:

15 дек 2023

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Комментарии : 603

@MrWhangdoodles 5 месяцев назад

"Usually, I would go all chefy, all geeky. " Alex, doing it outside, in nature, as the shepherds did it, is the chefiest and geekiest thing you could possibly do with this dish.

@marianopesa298 5 месяцев назад

Yeah lmao I don't mean to be negative because I liked the video but this is so extra

@Hybridesque 5 месяцев назад

It's a throwback to the old cooking shows here in the UK, where they used to do stuff like this.

@iliketraps9190 5 месяцев назад

definitely the nerdiest way he couldve done it

@andreirosca1733 5 месяцев назад

Disappointed

@tarantellalarouge7632 5 месяцев назад

I was waiting for a "garde champêtre" (country guard ???) to arrive and give Alex a ticket for making a fire in the wild ! I am disappointed ....

@hartmutehuber 5 месяцев назад

Alex is the only person who can make a 17 minutes film out of a recipiece of only three ingredients and I still remain until the end! It is simply poetic!

@Soul-Burn 5 месяцев назад

The less ingredients, the more important each step is!

@Tyron95 5 месяцев назад

First was cacio and pepe, just chees and pepper. If you add meat (guanciale) you got pasta alla gricia. Then you can choose: if you add eggs you get the famous carbonara, but if you add tomato sauce you get amatriciana. You can actually see the evolution of just one dish of pasta becoming a universe of taste. Try and enjoy.

@BellaBlkBerry 4 месяца назад

Add them all you get my favorite - Zozzona. Even the name is boss!

@marcobiagioli3905 4 месяца назад

Ora ti manca la sfida finale,ma non credo ne avrai il coraggio... la pajata. Stupiscici

@fischerderheld4407 2 месяца назад

For amatriciana youre missing onion though

@DumbseekerFrampt 2 месяца назад

@fischerderheld4407 no, the original recipe doesn't include onions. Most italians especially in souths, adds them for more flavor, my mom is one of them and I like it. But if you want the real amatriciana the ingredients are: pecorino, guanciale, pomodori pelati, peperoncino, pasta water and, last but not least, bucatini, spaghettoni or rigatoni.

@Dapur-0073 5 месяцев назад

Alex might just be the type of man that could go to space only to make space ice cream

@emmanuelbouilhol 5 месяцев назад

Don't give him ideas !

@th.e.nglish 5 месяцев назад

he could make space jam

@willingmrkay 5 месяцев назад

Dry and cold (sans uv). It would be the Ultimate Dry Aged beef.

@Loufilmmaker 5 месяцев назад

We're actually going next week.

@arashai 5 месяцев назад

@@willingmrkay I'm suddenly compelled to start writing grant proposals.

@rjfaber1991 5 месяцев назад

The subtitles joke at the end is just perfect. 😄

@phightinphil25 4 месяца назад

As someone who speaks English and French I loved that 🤣

@AlessandroFanelli83 5 месяцев назад

Hi Alex. Great series. I wanted to tell you about the fifth Roman pasta, the one everyone seems to foget about. And it might be the only true pasta that represents the city of Rome. As Amatriciana and Gricia come from outside the city, Carbonara is certainly a modern interpretation of both, and cacio e pepe is another shepard pasta, RIGATONI CO' LA PAJATA is an absolute masterpiece of Roman cousin and represents the workers of the big slaughterhouse that used to be in the Testaccio district. It's a simple sauce made with tomato, carrots, onions and veal intestins. Hope you'll find the time to look it up. If you need a place to go in Rome to try it, Cesare al Casaletto is absolutely fantastic and the owner Leonardo will tell you all about it.

@reggiebuffat 4 месяца назад

Pasta with tripe sounds wonderful...

@RyanMulligan92 5 месяцев назад

One of my favorite episodes in a while. Well done, Alex. What about rural, provincial French dishes, please?

@tastybread69420 5 месяцев назад

same. this was the best story telling so far.

@FB711_ 5 месяцев назад

Omg yes

@mufumugu 5 месяцев назад

Alex, you are a poet, we love you from Italy just as you love the best of Italy more than the Italians do.

@Homer89th 5 месяцев назад

Hello Alex, actually the shepperds rarely used to cook in the countryside. The "cremina" hype is something more contemporary than anyone can immagine, in fact pasta dishes were used to be called "pastasciutta" (dry pasta) until the 70s and 80s. Shepperds used to cook at home, straining the pasta in a towel, and in another container they used to put the cheese and, who could affort it, the previously cooked guanciale. Then, once in the countryside, at lunchtime, they mixed everyting in the towel and the dish was ready. That was because it would have been uneasy to bring all the single ingredients (along with any other tool they needed just for work), and also cooking them would have been too much time consuming.

@FrenchGuyCooking 5 месяцев назад

Interesting. Sources ?

@Homer89th 5 месяцев назад

@@FrenchGuyCooking I know this primarily from my father's memories, but if you search "cacio e pepe al fazzoletto" you'll find lots of references.

@robinder6885 5 месяцев назад

Simple logic.

@diegodessy9700 Месяц назад

there are sources of what you say, but "pastasciutta" from what Iknow is to differentiate from pasta fresca (usually ,ade with eggs). The pastasciutta lasts more than a year, pasta fresca a few daysif it is made at home without presevrants

@angrypotato_fz 5 месяцев назад

I LOVED the joke with subtitles at the end! It's so simple, yet unexpected and made me really laugh, and I haven't laughed for a long time. Thank you, Josh or Sean!

@danielsantiagourtado3430 5 месяцев назад

Your cinematography is on a whole other level! Aside from making my mouth water with the pasta im left in awe of the amazing nature! You're a master of your crafts!😊😊😊😊

@pvs1681 5 месяцев назад

Gotta give camera guy credit too

@tokiomitohsaka7770 5 месяцев назад

Here is a tip for you Alex to easily control the heat with a wok when you can’t adjust the heat source’s power: squirt water near the edges of the wok, the water will evaporate before touching the food, and take away a lot of heat because water has a lot of specific heat capacity. This is the traditional way woks are used with a wood/coal burning stove.

@asthmen 5 месяцев назад

Great advice, I didn't know this method! Let me just add a comment about the physics - what's relevant here is not only the specific heat capacity but also the latent heat. The specific heat capacity, which is the amount of energy absorbed when heating, actually only contributes about half to the cooling: the rest is done by the latent heat (energy absorbed when vaporising). Also the water doesn't evaporate (a slow process occurring at all temperatures) but probably vaporises (what happens when water hits 100°C).

@ian4683 5 месяцев назад

@@asthmen I'm surprised the heating of water takes 50% of the energy. In my head the phase change from liquid to gas would be the big majority.

@asthmen 5 месяцев назад

@@ian4683 So I thought about it before writing my comment, off the top of my head I would also have said the phase change would be the big player. But assuming a middling autumn temperature at 20°C: heating: 4180 * (100-20) ≈ 3,3 * 10^5 J/kg phase change = L ≈ 3,3 * 10^5 J/kg ...so about half (but only if you add water around room temperature - if you add hot water, then the heating is a lot less).

@stuart207 5 месяцев назад

Great thread, thanks for the education 🙏

@michiferrucci 5 месяцев назад

Alex, you’re such a deep breath of fresh air when it comes to talk about food. Especially when it comes to Italian cuisine, you’re tremendously talented and incredibly curious about getting a better knowledge. As an Italian, I feel HONORED watching such a humble but very skilled guy like you dealing with our food in a professional way. Grazie di tutto Alex and please keep up with the good work you have been doing. My region (Puglia) is also waiting for you 🇮🇹 👢

@noonynoonynoo 5 месяцев назад

Same feeling. This video stands out to me for his efforts to find the heart and soul of the dish, and understand it's roots in a respectful way. Sometimes we can find profound poetry in the simplest things. Bravo

@deniaridley 4 месяца назад

Yes! I ate so well in Puglia (Bari).

@3thern 5 месяцев назад

Les sous-titres a la fin 😂😂😂. Alex you just made a piece of art with this video!

@henscheco4855 5 месяцев назад

Your cinematography gives me goosebumps...

@thomasdidonato8418 5 месяцев назад

Alex is gonna have a last one with pasta zozzona, the fusion of all of the Roman pastas

@Getpojke 5 месяцев назад

Oh naughty! 😁 Nice dish.

@GordonTravels 5 месяцев назад

Fly to Sicily to search for the roots of the Pasta alla Norma. That delicious Ricotta Salata is the highlight of that dish. That would make an epic series. Salut!

@felixroeser7031 5 месяцев назад

The wrongly translated dialogue at the end killed me :D :D Wonderful video as always Alex!! =)

@villaratanaphom-sg3hg 5 месяцев назад

This just shows that cooking is more than just high class chefs who have an entire world at their fingertips Sometimes it's just you and what you have in your pockets Always thanks alex

@jays3350 4 месяца назад

You made me miss France and Italy. Haven’t watched your videos in a while but I loved this, thanks

@lechatbotte. 5 месяцев назад

Ooh the videography in this is a feast for the eyes. Then comes the feast for the mouth. It’s all a feast for the soul. Joyuex Noel, Buon Natale

@francescopelle6030 5 месяцев назад

Te lo scrivo in italiano perché questo video come molti altri lo merita. Riesci ogni volta a entrare nell'essenza di piatti che hanno strutturato la cultura gastronomica italiana. Grazie per questo e grazie di portare persone da tutto il mondo a comprendere la magnificenza che si cela dietro la semplicita.❤ Ti stimo tanto. Francesco

@Gianpino_Pezzi 5 месяцев назад

Alex, the pepper!! In the pasta alla gricia the ingredients are: water, salt (that goes in the water a little bit), pepper, guanciale, pasta and pecorino. A real gricia is with all this ingredients, but the method was amazing, I will try that in this summer Cheers from northern Italy

@Gianpino_Pezzi 5 месяцев назад

And if you are not going to use pepper your guanciale needs to be very peppery

@natashaszydlak4411 5 месяцев назад

This is why I love watching you! The way you use all senses to take to a simpler time and place, you took us all there, and it was absolutely beautiful!! Thank you so much for such a wonderful vid! Peace and Love from Australia

@theonepoet 5 месяцев назад

Watching this from hospital after surgery. I needed something Zen like this to chill.

@MarkEichin 5 месяцев назад

The lession: if you're Alex's cameraman, always carry a spoon :-)

@framegrace1 5 месяцев назад

In Catalonia we have something very similar to Guanciale. It uses the greasier parts bacon instead of the cheek but is cured in the exact same way so it ends up being very similar (I tried both, and is almost undistinguishible). It's called "Pitillo Sec", and is meant to be eaten raw. (Not common, but you can find it for sure on the Plusfresc supermarquets) in some places you can find it as "Cansalada curada", but then the product varies a lot from brand to brand.

@BryantHH 5 месяцев назад

i dont have to mention the differance between cured and smoked meat to you - but where (in germany) can i get "Pitillo Sec"? i have a feeling, that i need this in my life :) greetings to catalonia

@framegrace1 5 месяцев назад

@@BryantHH You can find it leaner an greasier, but as it uses the belly of the pork, is usually thinner than the guanciale. That also means that some are dryer in the inside. All that depends on the butcher or the brand. Please loook for this on google: Cansalada viada seca or Cansalada viada curada.

@keyos1955 5 месяцев назад

No way they are similar

@Exmorted 5 месяцев назад

Next thing, might be to discover Pasta Alla Zozzona (roughly translating into 'Dirty pasta' but has many different quirks in the translation as zozzo also could mean greedy, greasy, succulent and many more things). It's effectively a combination of Carbonara and Amatriciana (some would argue that it's a combination of all four classic roman pastas). It consists of guanciale, tomatoes, pecorino cheese, egg yolks, and then a wildcard (being pork sausages). It's creamy and intense, and I don't think the Romans could've given it a much more fitting name than "filthy" (in the best of ways)

@leonardo_8322 5 месяцев назад

I was thinking the same thing!

@UrbanPanic 5 месяцев назад

Basically Italian Garbage Plate?

@davidfranchetti4935 4 месяца назад

Exactly! Thats what I commented also 👌🏼😄🔥 Its sooo goood 👌🏼

@Joseju 5 месяцев назад

You outdid yourself, Alex! Outstanding cinematography!

@Loufilmmaker 5 месяцев назад

Thank you so much 🙏🏼

@Gamovore 5 месяцев назад

Je suis juste trop content pour toi quand je regarde tes vidéos. Content que tu ai réussi à créer une chaîne sur laquelle tu peux juste te faire kiffer. J'aime te voir partir à l'aventure. Merci pour ces moments de qualité. Vive la cuisine ! 🙂

@Haghighat1000 5 месяцев назад

Salut Alex, I've been following your content for 6 years now and I wanna thank you at this point for being an inspiration for people to care about foods and the tradition behind them. Also I admire the curiosity and commitment to answer the questions that haven't been answered yet. Your community appreciates your work and passion!

@KareiTV 5 месяцев назад

I had eaten Carbonara and All'Amatriciana before but some years ago I discovered Alla Gricia, needless to say it has become my favourite dish to make and eat. Simple to make with only a handful of ingredients but man, all the tastes come to their right, the heartiness of the guanciale with the saltiness and creaminess of the cheese. And lets not forget the black pepper to round it all off. Just amazing. Hats off yet again to your technique with the limited instruments to your disposal. Alors on mange.

@bertol97 5 месяцев назад

You've captured the soul of this dish. It's really an amazing episode. Congratulations, it's beautiful.

@hellagaming3815 5 месяцев назад

Thank you Alex for another wonderful year of content. I really enjoy your cooking and is slowly making want to cook different things.

@Getpojke 5 месяцев назад

Nice seeing you relax & cook over a fire. A friend & I used to cook over a fire a lot, & often catered for groups outdoors. You learn to build & control fires so some parts are hotter than others for different cooking methods. We reckoned with a knife, fire & Dutch ovens we could prepare pretty much anything that we could cook indoors in a kitchen & friends would challenge us...I don't think we ever failed one. I think the one that impressed guests the most were the comté soufflés, but with a little practice they weren't so difficult.

@drbrainlp 5 месяцев назад

Always going above and beyond. Thank you for your content Alex!!! You are on another level! ❤

@feralgrandad4429 5 месяцев назад

one of my favourite videos you've uploaded......thankyou

@Mo-dj1yp 5 месяцев назад

I really appreciate the different takes on the "donde esta la biblioteca" joke lmao

@Gilyarth 5 месяцев назад

This is just gorgeous! I so envy you when you're sitting there enjoying that. Cooking outdoors over an open fire is just the best experience ever, that food tastes so infinitely better than anything else. Thank you Alex for sharing, and salú!

@StarCitizenJorunn 5 месяцев назад

What an amazing experience, thank you for sharing this with us Alex. So relaxing and beautiful. I may watch it over and over just for the purity of the nature cooking ambiance.

@mariaelenaorozco7312 5 месяцев назад

I so enjoyed this journey with you, it was like a great movie for me. Really put me in touch with nature with you as if I was there….Muchas Gracias para todo

@alpacagirl4622 5 месяцев назад

Incredible setting and content, thank you Alex

@SubaruLove 5 месяцев назад

You are always pleasant. I appreciate the deep dives into specific foods or ingredients.❤

@StanislavPogrebnyak 5 месяцев назад

Dope translation in the end. Great stuff! Thanks Alex!

@chrisre9847 4 месяца назад

The thing I like most about Alex is his "celebration of food" with his very own style. The curiosity, the testing and experimentation and the visualization of it all just makes me come back for more, just like at a restaurant with a great chef, where the experience is more than just the sum of the single dishes.

@SuitUpDubstep 5 месяцев назад

This video was absolutely fantastic. Loved the scenic shots in the beginning.

@eddymadia7655 5 месяцев назад

I love your pasta videos! Now it’s time to explore new regionals pasta dishes and if I can give you a suggestion you should try pasta alla genovese (from Napoli), it’s something that I’m sure you will love

@aelitalens 5 месяцев назад

Sooooooo cozy video 😊 Thank you!

@jr-vq6vj 5 месяцев назад

@FrenchGuyCooking I watched your video around 1:30 PM and could not help but pull out my paella pan and take my scrap meats and tomato sauce to make pasta in it. As you have demonstrated, the pasta starches added wonderfully to the sauce that developed. I added 2 cm sized onions early after the pasta had flexed. You had definitely spiked my appetite and demonstrated how easy it can be to eat well, even when literally on the run.

@bertol97 5 месяцев назад

The quality is outstanding, I'm so impressed by it

@Getpojke 5 месяцев назад

Haha, when you were flipping the pan at 14:19 the squelchy noise was making me think of Chef Max Mariola & his slightly risqué "Ah the sound of love" as he does the same.

@nilsgunnarkohler6435 5 месяцев назад

"there is something about this...very human..." I felt that one!

@DannyNorway 5 месяцев назад

So much feelings in this video, the respect for food and origin is so beautiful🙌 great work😍

@danielsantiagourtado3430 5 месяцев назад

Happy holidays alex! Wish you all the best and thanks for your videos! 🎄🎄🎄❤️❤️❤️❤️

@TeddieEddieBear 5 месяцев назад

Thanks for posting on my birthday Alex, it feels like a little present from my favorite RU-vid channel ❤

@grahamsong4585 5 месяцев назад

You're such a good videographer Alex. I love the way you present your videos

@jetporter 5 месяцев назад

This is your best video up to this point. How lovely to be in the woods. I must try this.

@dominiquejackson6107 4 месяца назад

I go through these phases where I have very little appetite or very little interest in cooking, and then I remember I can come watch a couple of your videos and I'm completely inspired again 🤩❤️ Also very the end is sweet, sharing is caring !!! 😊

@yoitsdan 5 месяцев назад

Set and setting can add so much to a dining experience. It's like eating fish and chips on a cold day on the coast.

@MasterTheKeys 5 месяцев назад

Thank you for this Alex!! 🥰🥰🥰

@upg8520 5 месяцев назад

Dear Alex, I think you may get crazy when you will discover the "spaghetti all'assassina". They are truly a masterpiece and about unkown. But la pasta alla Gricia, if you have traveled in Rome or you are Italian, are quite famous. A part of that point, your videos are amazing like ever ❤

@upg8520 5 месяцев назад

@FrenchGuyCooking please go to Bari, and then repeat the recipe. You will not regret. Who is writing comes from the rice and risotto area, but they are astonishing. Hope I made you interested 😉 Bisous Alex

@deniaridley 4 месяца назад

I agree. Definitely one of the best things I ate in Bari! ... and that says a lot.@@upg8520

@sebastianoyarzo1857 5 месяцев назад

Everything will go completely crazy when Alex discovers the meaning of pasta alla zozzona 🤯

@Pauli-COJ 5 месяцев назад

ah, merci pour la traduction à la fin, mdrrr x) super vidéo, l'ambiance est très apaisante, traditionnelle. o/

@danielsantiagourtado3430 5 месяцев назад

Love seeing you outside alex! The experience is always great! Love your content ❤❤❤

@yesno5286 5 месяцев назад

great video, enjoyed the nature and the artistry.

@jimmyquck 5 месяцев назад

You're an excellent filmmaker Alex, those first 15 seconds were magical

@markmulder996 5 месяцев назад

love it! I'm no stranger to alla Gricia, but this year i'm planning to build an outdoor kitchen in my garden, and the vibe you have going in this video is totally what i'm going to try to carry forward into my garden kitchen. More people should go into nature with a wok, some guanciale, pecorino and pasta in the backpack :)

@rerolley 5 месяцев назад

When we are out camping, we often say "everything tastes better outdoors".

@rlnel 5 месяцев назад

So much atmosphere in this video! My favourite episode in a long time.

@brettmuir5679 5 месяцев назад

Alex, I have been watching your videos for years. This one is the one that I needed to comment on. "Where is the library?" Edit: the library is in the city while you my dear are in the country. Love it. Merci

@stefanosnapshots463 5 месяцев назад

Salut Alex ! I didn't know you spoke Italian! Keep it up & happy festive season!!!🎉

@victoriyap 5 месяцев назад

awesome aesthetic of the video, plot and the dish. bravissimo!

@padders1068 5 месяцев назад

Salut Alex! Great video, this format is beau! Thanks for sharing! ❤

@paul912scott 4 месяца назад

Beautiful video, thanks for sharing!

@slowestjabroni 5 месяцев назад

can i get like 90 minutes of just the first 30 seconds of this video? omg so relaxing.

@tifftight5737 5 месяцев назад

that was inspiring! went out in the woods, spend a night and made that dish! thanks for that!

@miquerto 5 месяцев назад

that was really cool, thanks for sharing it.

@XekTOr89 5 месяцев назад

What an experience this must've been, thanks for sharing, Alex!

@BearMeat4Dinner 5 месяцев назад

Alex, le cadre est tellement beau !

@acastusglade4092 5 месяцев назад

Just as a heads-up you can get Jowl or Jowl Bacon in the US pretty easy. It’s the same cut of meat that’s also cured. Different than Guanciale I’m sure, but similar.

@dwaynewladyka577 5 месяцев назад

It's good to get out in nature, and cook. That pasta dish looks heavenly. Sometimes the best dishes use few ingredients. Cheers, Alex! 👍🏻👍🏻✌️

@Damage_Inc 5 месяцев назад

I have a name for the ad placement on Alex's videos: "the point of no return". You can't look away or close the tab just when the video is getting exciting or interesting.

@user-ds5rn9jw6h 5 месяцев назад

The cuteness overload in this video is beyond words!

@laurentnicolas1550 4 месяца назад

Non mais c'est quoi cette traduction à la fin ?!?!!! Enorme !!

@udoheinz7845 5 месяцев назад

Love the pasta videos pasta has a special place in my heart

@GTBMuckface 5 месяцев назад

This video reminded me of Beau Miles for some reason, the tone, the way it was shot. You guys should do a collab! You live so close to each other.

@kristoforiluca 5 месяцев назад

This is what food should be about...choose ingredients with care, cook with love and enjoy it with people ❤ splendid 🎉

@leightoncooke 5 месяцев назад

Great pasta. I love cooking outdoors. Bravo Alex!

@ianflem3717 5 месяцев назад

Thank you for sharing these recipe. First time hearing these too.

@aris1956 5 месяцев назад

This is one of the four famous dishes of Roman cuisine that you absolutely must know, along with the.....Carbonara, Amatriciana and Cacio e Pepe. When you are in Rome sometime, you must try all four of them.