Straight yolks in the carbonara. Guanciale for the meat.
First time eating (and making) alla gricia, it's so good!
Now I just need to make amatriciana and I'll have made all 4 Roman pastas.
Saldy, my guanciale has depleted itself and I will have to make a trip to the specialty store in Seattle to pick up some more plus a couple Italian dried pastas to compare and some canned tomatoes based on recs from folks in here.
by RedditPosterOver9000
2 Comments
While I was waiting for my own home cured guanciale to cure, I ordered 3 pieces from this merchant – https://ceriellofinefoods.com. Prompt shipping and decent price, was satisfied with quality. Not affiliated with them, just did an internet search and wanted to support a business that wasn’t Amazon.
Your pasta looks tasty!
First time making Alla Gricia and it wasn’t a fatty broken mess? Teach me your ways please!