Comments on: Pasta alla Gricia

By: H. HALL

H. HALL — Tue, 13 May 2025 18:25:26 +0000

That looks like a very fine recipe.

One question. The Italian pasta (Rigatoni, brand: Rummo) have a recommended cooking time of 14 minutes. Will your timings (taking them out of the water after 5 minutes already then cooking them in the sauce for 6-8 minutes) work with that or should I modify?

By: Claire

Claire — Sat, 26 Apr 2025 08:16:19 +0000

Was v tasty but I need to practice my emulsification technique!! Channel my inner Romana!

By: Mr. D

Mr. D — Thu, 05 Sep 2024 03:54:50 +0000

Great recipe. Very well written. Roast the whole peppercorns before you grind them for a little extra flavor.

By: A. Green

A. Green — Mon, 30 Jan 2023 21:23:21 +0000

I have made a VERY crude version of both of these but they were really good. Nothing better than simple ingredients easily done.

By: Jay Alhadeff

Jay Alhadeff — Fri, 16 Dec 2022 22:15:57 +0000

Could you make this without gunaciale and with chicken instead? Or Turkey bacon?

By: Kasi

Kasi — Wed, 10 Aug 2022 19:23:47 +0000

We fell in love with this pasta in Rome this summer and could not wait to make it back at home. Your recipe is perfection!! Took us right back!

By: Dlaundau

Dlaundau — Sun, 17 Jul 2022 03:51:00 +0000

In reply to RC. It won’t work with fresh pasta — you need the starch from dried pasta to properly emulsify the sauce. That’s why the pasta is finished in the pan — to add starch. Fresh pasta isn’t nearly as starchy.

By: Joann Biermann

Joann Biermann — Fri, 27 May 2022 02:39:09 +0000

Ali, this is delicious. I used bacon and linguini. Anytime I see gimmesomeoven I know the recipe will be great. Thank you

By: Karen

Karen — Thu, 19 May 2022 23:18:25 +0000

Delicious! Thanks for the recipe

By: RC

RC — Thu, 19 May 2022 19:08:12 +0000

This looks great! How would you modify the cooking time for fresh pasta? Would you take it out of the pot at 1-2 minutes from al dente, or…?