@gianlucaruggierichef: 3 Ingredient Wonder Episode 10 - TONNARELLI (square spaghetti) ALLA GRICIA Hitting double digits in the series where I whip up easy, delicious recipes with just 3 main ingredients (or less) plus pantry essentials! This time, I’m making one of my all time favourite pastas! INGREDIENTS (makes 1 portion) Tonnarelli (or spaghetti/rigatoni) - 80g Pecorino Romano - 5 spoonfuls Guanciale - 100g Black pepper - as needed PROCEDURE Start by cutting the guanciale into thin strips (remove the rind). In a pan over medium heat, render the guanciale until crispy and golden, letting the fat melt out (no added oil needed). Once rendered, remove the crispy guanciale and set aside for topping later. Leave half of the fat in the pan and set half on the side. Add some freshly ground black pepper in the pan with the remaining fat. Meanwhile, cook your tonnarelli in lightly salted (or even non-salted) water — the guanciale and pecorino bring plenty of saltiness. In a bowl, mix the grated Pecorino Romano with some of the rendered guanciale fat and a splash of hot pasta water. Stir until it forms a smooth, creamy paste. When the pasta is al dente, transfer it directly to the pan with the guanciale fat and pepper using tongs (save some pasta water!). Let it finish cooking on high heat, tossing and adding a ladle of starchy pasta water if it gets too dry. Turn off the heat, let it cool for a minute or two (key to avoid clumping), then add the pecorino cream. Mix vigorously until the pasta is fully coated in the glossy sauce. Add more freshly ground black pepper, toss half of the guanciale, mix in, then plate, add more guanciale, more pecorino and black pepper… and buon appetito!

Matt Mortenson :

I’m gonna use spaghetti, bacon, and Parmesan. Because we’re not fancy over here.

WickedMissy69 :

Is guanciale spicy? I’m scared to try as I can’t handle spicy stuff. I can sub the pepper. 😂

SoMoSo :

Ok, so this is basically carbonara but without egg ?!😳

rem :

It’s not 3 ingredients if you’re also use “pantry essentials”

Jake :

Is there a difference with this and carbonara?

mynamesmoses :

So carbonara without the eggs

Matt Gardner :

My wife found out she’s allergic to eggs and I really had my carbonara on lock. This is a game changer!

niko. :

Lo switch perfetto di accenti mi fa sempre ricredere delle mie capacità in inglese.

Jin :

Is this not carbonara 😭

PascHyung :

can i just use parmesan?

kimmie🫀 :

Niente tuorlo d'uovo?

b_cubed03 :

Pecorino smells like vomit

Enrico Candino :

ma il grembiule della Carhartt quanto è matto? 🤣 comunque applausi, ho visto 2-3 video tuoi di fila e mi viene voglia di interrompere la dieta

Jasper Price :

That’s 4 ingredients fella

Cassandra Nightshade :

my problem is I despise al dente pasta. if it has even a little bit of chew I hate it but boiling it to how I want to eat it destroys the structural integrity of the pasta. idk how to fix this 😭

Jake Dobson :

Is this not just carbonara without the egg

fka Mr.Birdseye :

This pasta looks professional

Gianmarco :

fra :

io che guardo sto video alle 22 e 03...

Tricky2H :

❤️this

Sammy :

i cant get guancale in my hometown can i use pancetta instead?

Josie Lampa :

cmq sei fantastico, adoro che passi from English to Italian and I get it all

AbbyEats412 :

Oh I love when recipes are simple!

VideosForWinter :

Nothing I hate more the “3 ingredient meals” that are actually closer to 10 ingredients

albert 🐷 :

i hear every time "al dente", but i really don't know when the pasta becomes al dente. little help? 🙃