Pastas it will be!

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dragnlaw

dragnlaw

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On another thread, 4 pastas were mentioned. 2 of which I had never (at least, don't think so) heard of.
Amatriciana Sauce and Pasta Alla Gricia. Amatriciana will be the last that I try as lately I've been 'off' tomato based sauces. Carbonara and Cacio e Pepe I've known but never made and never heard of pasta Alla Gricia.

So colour me stupid - I HAD to buy some Guanciale. There was only one choice, I picked the smallest package and it still cost me $10.42 for .218 kg. (it is $47.82 per kilo). That seems to be $10+ for less than a 1/2 lb.

The 2 recipes I've looked at call for approx. 250 gr each (1/2 lb) . But I don't intend to make these recipes for 4 people or more! Just me!

Question:
lf, for whatever reason, I don't make these recipes soon, once the package is opened - what length of time do you suggest for freezing the Guanciale!
 
I've frozen it for a long time. See the thread

www.discusscooking.com

Finally Found It!

After looking in every Italian market close to us, we finally found it in a little place called The Italian Depot. We were at a Farmers Market and the place was next door. It had a small refrigerated section and maybe 5 shelves of dry goods. Guanciale Its domestic from a company in Iowa...
www.discusscooking.com www.discusscooking.com

Just make sure it is vacu sealed or very well wrapped in plastic wrap, then bagged. Freezing made no difference in the blocks of guanciale we portioned.
 
I had read that, thank you Andy, but I also had heard that, although close, there was still a distinct taste difference. One being more "porky", and pancetta being more "bacony"... what ever that difference is. LOL But I suddenly got it into me that I wanted to see/taste the difference.

So jump in the car with your SO (no shinanigans here) and we'll do a grand pasta taste test!
From Mass, head to Albany, Syracuse, Buffalo - Hamilton.. no biggy!
 
Andy M. said:
Tip for the future, you can use pancetta or even bacon in place of guanciale. The purists will freak that it's not authentic but it works. I like bacon in carbonara because I like bacon . . .
Click to expand...
As I understand it, pancetta is somewhat more authentic. It isn't smoked like bacon, and it has similar seasoning to guanciale.
 
sorry guys, but could someone enlighten me? Does posting a 'quote' without any comment mean they are saying "ditto"? I think I've seen this happen several times but am a bit confused.
 
dragnlaw said:
sorry guys, but could someone enlighten me? Does posting a 'quote' without any comment mean they are saying "ditto"? I think I've seen this happen several times but am a bit confused.
Click to expand...
I may have done this unintentionally. Sometimes I try to reply to something, but before I get a chance to write a reply, it posts itself.
 
Andy M. said:
Tip for the future, you can use pancetta or even bacon in place of guanciale. The purists will freak that it's not authentic but it works. I like bacon in carbonara because I like bacon . . .
Click to expand...

Are you trying to trigger me Andy??? :ROFLMAO:

In all seriousness, I will also use pancetta or bacon, whatever I have on hand. However, for the FIRST time a recipe is made, I highly suggest that the traditional ingredients are used, that way a basis for comparison can be made and you know what the dish SHOULD taste like when using the same ingredients in an Italian restaurant or household.

Even with the cheese, buy imported Pecorino-Romano or Parmigiano Reggiano. The domestically made stuff does not taste the same, unless maybe if you buy it from an artisan cheese maker.
 
IC 2.0 said:
Are you trying to trigger me Andy??? :ROFLMAO:

In all seriousness, I will also use pancetta or bacon, whatever I have on hand. However, for the FIRST time a recipe is made, I highly suggest that the traditional ingredients are used, that way a basis for comparison can be made and you know what the dish SHOULD taste like when using the same ingredients in an Italian restaurant or household.

Even with the cheese, buy imported Pecorino-Romano or Parmigiano Reggiano. The domestically made stuff does not taste the same, unless maybe if you buy it from an artisan cheese maker.
Click to expand...
I agree. I keep real Parm Reg and Pecorino Romano on hand. Nothing like it. I live in an area where most authentic Italian prepared meats aren't available so I make do.
 
dragnlaw said:
My intention is making this recipe... any suggestions from the pro s?.
I am also going to halve this recipe that I've CMT'd. It's from Serious eats.
Past Alla Gricia
Click to expand...

That's a good article and provides some helpful pointers. Because this dish is so simple, the type and quality of ingredients you use will make a huge difference. I prefer this with spaghetti, but to each their own. The article make a good point on using rigatoni, or penne.

Very, very important to try and use Pecorino Romano in this dish. Pecorino Romano is made from sheep's milk, as opposed to Parmigiano Reggiano which is made from cow's milk, and there is a huge difference in taste.
 
Sorry, will figure out how to make it public - thought it already was, meanwhile here is the link for Serious Eats recipe pasta alla gricia

IC2.0 - I do have pecorino, I buy it often as it is sheep's milk. I've also purchased the rigatoni. I "usually" try to follow a recipe the first time.
 
@dragnlaw - will you be making your own pasta, fresh?
Because the difference to dried, bought pasta is substantial. Since making my fresh pasta starting years ago, I only ever use dried pastas when the recipe needs extruded shapes (huge amount of work and specialised equipment needed to make these!)
 
Jade Emperor said:
@dragnlaw - will you be making your own pasta, fresh?
Because the difference to dried, bought pasta is substantial. Since making my fresh pasta starting years ago, I only ever use dried pastas when the recipe needs extruded shapes (huge amount of work and specialised equipment needed to make these!)
Click to expand...
I honestly don't notice a difference between the pasta I make and dry pasta. I do buy a good quality, imported from Italy - organic, whole grain pasta. Pasta with egg in it might be different.

For a dish like this, I want a ridged pasta or possibly fusilli. My pasta roller doesn't make those.
 
Last edited:
I often make my own pasta, for spaghetti, linguini, ravioli's, but as you say not the extruded ones.
As I was trying to follow the recipe as stated I bought the rigatoni.

To do the comparison, which I was looking for was a bit of a grand flop in so far as the meat was concerned. I guess I posted it on one of the dinner threads. But I overcooked the meat and ruined the whole dish. Ate my serving but threw out the rest of the dish.

So I will not be able to compare guanciale to the pancetta as I wanted. Bit of an expensive flop but certainly a learning curve.
 
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