The OTHER Roman Pasta Dishes

Comments · 390

• SA

  @salishseaquest7952 · 4 months ago

  "Accept the Chaos of Bucatini." = My new favorite Eva quote!

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• KA

  @Kat_Dee · 4 months ago

  Im in the hospital. Had brain surgery 2 days ago. I still woke up excited for my Sunday PG video 😂❤❤<br><br>Lovd the Amatriciana!!! Thank you PG for existing!!

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• ME

  @MelvisVelour · 4 months ago (edited)

  We had a Pasta alla Gricia in Rome which was amazing but the cook - she insisted she wasn&apos;t a chef - added baby peas directly from her garden which were amazing.<br><br>What &apos;arper really needs is a bib that says &quot;Nutrimi, sono tuo&quot; &nbsp;- Feed me, I&apos;m yours. &nbsp;When my son was born, his Great-Grandmother made one for him that said that in the multitude of languages spoken in our family. &nbsp;He still has it, quite food stained, proudly and lovingly framed.

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• ME

  @meercatt · 4 months ago

  Video idea .. maybe a week in the life with what you guys typically eat. You could do one each season since your food varies. What you buy, where you buy it, how your store it, how you use it without wasting it etc <br>Lots of love ❤😊

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• 0J

  @0jhonyrod0 · 4 months ago (edited)

  Why did I already know that the 4 roman pastas were cacio e pepe, gricia, carbonara and amatriciana? Maybe I watch this channel on my sleep

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• PA

  @patriciapetersen904 · 4 months ago

  &quot;You need to accept the chaos of buccatini. Just embrace it.&quot; &nbsp;One of the best Eva-isms ever because it applies to all of life!

  3

• FI

  @fireyamsyams · 4 months ago

  My favorite Roman pasta is still pasta alla zozzona. It might put you to sleep with how heavy it is but it&apos;s truly amazing.

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• MY

  @mygetawayart · 4 months ago

  i am constantly dumbfounded by how much people on the internet overcomplicate these dishes, litke the whole point is that they&apos;re simple and quick to make. I don&apos;t wanna see blenders, cream or whathaveyou, they&apos;re extremely easy.

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• DA

  @davidh9844 · 4 months ago

  I&apos;m with Eva when it comes to Amatriciana - by far and away my favorite. I had my first in Padova, the night of January 23, 1974. I had gone to Italy to go to medical school. Our first exam was the next morning, my birthday. My entire future depended on passing that exam. We were scared, very hungry, very poor, could barely speak Italian, and did I mention scared? One of my roommates and I decided we were going out to dinner, and not in the mensa/student cafeteria. The waiter described Amatriciana, and I was sold. 750 Lire, a bit on the pricey side, but still affordable. It was an amazing dinner! Needless to say, we both passed the exam. I add a little onion before I fry the guanciale, I also add a little hot pepper and finish with parsley. I&apos;ve never done it with white wine, much less with adding the wine after the guanciale is rendered, I promise, with the next batch. Oh, Pecorino is 100%, absolutely, totally indispensable for Amatriciana. DO NOT use Parmigiano, it becomes a completely different, and inferior, sauce. Guys, you are both amazing, and thank you!

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• DI

  @Different-j4e · 4 months ago (edited)

  Love the fact that you embrace people being creative and making something their own, cooking in my opinion is all about trials and errors and creativity! Not being scared to not measure stuff out and getting a feel for it. Some chefs say they will only accept traditionally remade recipe’s, when I’m sure there mist have been lots of varieties of those too. Your video’s are truly the best ❤

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• TA

  @taylorvanbuskirk8040 · 4 months ago

  I agree with Eva...a tomato base in anything makes EVERYTHING taste better.

  3

• SQ

  @SquashyPan · 4 months ago

  As a Roman person, i like a bit of spicy pepper in the amatriciana. I have overcharged it with some nduja at times.<br><br>I believe that in amatrice they use &nbsp;at times a guanciale that is cured with spicy pepper instead of black pepper, but it&apos;s rare to find even in rome!

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