A Better Way To Cook Pasta? | Techniquely with Lan Lam
Recipes in this Video
Originating from the Roman countryside, Pasta Cacio e Uova is a simple yet elegant dish that showcases the beauty of minimal ingredients. Traditionally made with just pasta, eggs, and cheese, it reflects the resourcefulness of Italian home cooking. Today, it is a beloved staple in many Italian households and has gained popularity worldwide for its creamy texture and rich flavor.
Ingredients
- ●pasta
- ●eggs
- ●pecorino cheese
- ●black pepper
- ●salt
- ●olive oil
- ●parsley
- ●garlic
Instructions
- 1Cook pasta in a large pot of salted boiling water until al dente, about 8-10 minutes.
- 2Reserve a cup of pasta cooking water, then drain the pasta.
- 3In a bowl, whisk together eggs, grated pecorino cheese, and black pepper until smooth.
- 4Add the hot pasta to the egg mixture, stirring quickly to create a creamy sauce.
- 5If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 6Drizzle with olive oil and toss to combine.
- 7Taste and adjust seasoning with salt and more black pepper if needed.
- 8Serve immediately, garnished with chopped parsley and extra cheese if desired.
Ingredient Alternatives
pecorino cheese
Healthier: nutritional yeast
Cheaper: parmesan cheese
Parmesan is more widely available and less expensive while still providing a cheesy flavor.
Techniques
Equipment
Also Known As
Originating from the Lazio region of Italy, Pasta alla Gricia is a traditional dish that celebrates the simplicity of its ingredients: pasta, guanciale, Pecorino Romano, and black pepper. Often considered the ancestor of the more famous Carbonara, it embodies the rustic charm of Roman cuisine. Today, it is enjoyed not only in Italy but also around the world, with variations emerging that incorporate different types of pasta and cheeses.
Ingredients
- ●pasta
- ●guanciale
- ●Pecorino Romano cheese
- ●black pepper
- ●olive oil
- ●water
- ●salt
Instructions
- 1Boil water in a large pot and add salt until it tastes like the sea.
- 2Cook the pasta in boiling water until al dente, according to package instructions.
- 3While the pasta cooks, slice the guanciale into small pieces.
- 4Heat olive oil in a large skillet over medium heat until shimmering.
- 5Add the guanciale to the skillet and cook until crispy, about 5-7 minutes.
- 6Remove the skillet from heat and set aside.
- 7Once the pasta is cooked, reserve some pasta water and drain the rest.
- 8Add the drained pasta to the skillet with guanciale.
- 9Toss the pasta with the guanciale, adding reserved pasta water as needed to create a creamy sauce.
- 10Grate Pecorino Romano cheese over the pasta and mix well until combined.
- 11Season with freshly cracked black pepper to taste.
- 12Serve immediately with extra cheese on the side.
Ingredient Alternatives
guanciale
Healthier: pancetta
Cheaper: bacon
Pancetta and bacon are more accessible alternatives that still provide a rich flavor.
Pecorino Romano cheese
Healthier: Parmesan cheese
Cheaper: Grana Padano
Parmesan and Grana Padano are milder and more widely available.
Techniques
Equipment
Also Known As
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