they both look great, altho the gricia should be much more simple, no cheese emulsion, this reminds me of an [annoying diagra](https://babylonmercantile.com/cdn/shop/products/Pastadiagram_81c42d3d-b15f-46e6-b8a3-56d18bf9e4ef.jpg?v=1721405123&width=480) circling around when Roman pastas first got popular on the web about 10-15 years ago, Gricia is not Cacio e Pepe with guanciale but its more like an eggless and cheeseless carbonara, in the past with with pecorino sprinkled on top some romans used to add some meat stock like pasta water to finish it, said this both pasta look amazing and are surely delicious
3 Comments
10/10
Upvotes for the lovely crockery.
they both look great, altho the gricia should be much more simple, no cheese emulsion, this reminds me of an [annoying diagra](https://babylonmercantile.com/cdn/shop/products/Pastadiagram_81c42d3d-b15f-46e6-b8a3-56d18bf9e4ef.jpg?v=1721405123&width=480) circling around when Roman pastas first got popular on the web about 10-15 years ago, Gricia is not Cacio e Pepe with guanciale but its more like an eggless and cheeseless carbonara, in the past with with pecorino sprinkled on top some romans used to add some meat stock like pasta water to finish it, said this both pasta look amazing and are surely delicious