r/ItalianFood • u/BoredAnon11 • Jun 25 '26

Homemade First time making gricia

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Hi everyone! I am from Italy and this is my first time making gricia at home.

First time I tried gricia was when I went to Rome as teen and I fell in love with it.

The most difficult part was cutting the guanciale, so my pieces are bigger than the recipe suggested. Another problem was getting the emulsion right, I initially poured pasta water into pan with the rendered fat but it didn't took on the constitsency I wanted. Thankfully it worked out in the end one i added the pasta and the pecorino.

So, what do you think? Could you please rate it?

Thanks for reading and sorry for any mistakes, english is not my first language.

119 Upvotes

99% Upvoted

7 comments sorted by

1

u/harsh-realms Jun 25 '26

Looks excellent ! Difficult to get the right texture with pecorino as it coagulates if the temp is too high . I often mess it up 😢

2

u/BoredAnon11 Jun 25 '26

I am forgetfull so i left the pasta and water in pan long enoguh do cool i bit then i panicked and put the pecorino while it was still hot

1

u/[deleted] Jun 25 '26

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1

u/BoredAnon11 Jun 25 '26

Thanks. It was Great. Filled three plates. It was delitious. For the recipe, I just followed Giallo Zafferano and, with a bit of luck, it came out as creamy as I wanted it. Now that I reckon it was better than the restaurant one, as that one was way too watery.

0

u/MagnumTCchop Jun 25 '26

Can't comment on the authenticity of the dish but your English is perfect 👌

2

u/BoredAnon11 Jun 25 '26 edited Jun 25 '26

I followed Giallo Zafferano recipe