The Four Classic Roman Pasta Dishes that Resemble a Branching Pokémon Evolution Line | Carbonara

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Cacio e pepe, pasta alla gricia, amatriciana, and carbonara – The four classic Roman pasta dishes that are so similar, once you know how to make one, you can easily make the others as well. These dishes are one of the best examples of getting maximum flavor from very few ingredients, so long as you know the proper technique for the emulsification of the pecorino cheese with the starchy pasta water.

Timestamps:
0:00 Intro
0:47 The Importance of Emulsification
1:45 Shallow Pan Pasta Cooking
3:18 Three Ways to Avoid Cheese Clumping
6:13 Guanciale, Pancetta, or Bacon
7:21 Types of Tomatoes
8:16 Wholes Eggs vs Egg Yolks
8:47 Black Pepper
9:41 Ranting about "Tradition/Authenticity"
10:59 Cacio e Pepe
13:06 Pasta Alla Gricia
14:34 Amatriciana
15:27 Carbonara
16:38 Outro

Alex’s Cacio e Pepe:

Ingredient List:
Cacio e Pepe:
Pasta
Pecorino
Black Pepper
Salt
Pasta Alla Gricia:
Pasta
Pecorino
Black Pepper
Salt
Guanciale, Pancetta, or Bacon
Amatriciana:
Pasta
Pecorino
Black Pepper
Salt
Guanciale, Pancetta, or Bacon
Tomatoes (Sauce, Crushed, or Fresh)
Carbonara:
Pasta
Pecorino
Black Pepper
Salt
Guanciale, Pancetta, or Bacon
Eggs (Whole, Yolks, or Both)
Steps:
Cacio e Pepe:
1. Finely grate as much pecorino as you want into a bowl.
2. Crack as much black pepper as you want into another bowl.
3. Put however much pasta you want into a wide shallow pan. Completely submerge with cold water and put on your stove’s biggest burner on maximum heat.
4. Check the doneness of your pasta after the package direction’s time has allotted. Continue boiling on high heat until al dente. If the pasta dries up and begins to stick to the pan, add more water as necessary.
5. Turn the heat off and add a handful of pecorino and black pepper to the pan. Stir and shake vigorously to combine until the cheese is fully melted and emulsified. Add additional handfuls of cheese and pepper to taste. For a thicker sauce, add more cheese and for a thinner sauce, add more water.
6. Spoon out onto a plate and garnish with additional grated pecorino and freshly cracked black pepper on top.

Pasta Alla Gricia:
1. Follow steps 1 and 2 for Cacio e Pepe in addition to cubing up some guanciale, pancetta, or bacon.
2. Follow step 3 for Cacio e Pepe in addition to placing your pork product of choice into a cold pan that is then set over low flame.
3. Once most of the fat has rendered out, turn the heat off and toss a handful of the black pepper into the oil to let its flavors bloom into the oil.
4. Check the doneness of your pasta after the package direction’s time has allotted. Continue boiling on high heat until just short of al dente, then turn the heat back on medium for the pork pan and transfer the pasta to it with a slotted spoon. Stir and shake vigorously to combine and continue cooking until the pasta is al dente, adding more pasta water as necessary.
5. Follow steps 5 and 6 for Cacio e Pepe. If you want to reduce the risk of the pecorino clumping together in the pan, pour some pasta water into it and make a cheese paste first before adding it to the pan.

Amatriciana:
1. Follow steps 1, 2, and 3 for Pasta Alla Gricia in addition to either chopping up some fresh tomatoes or opening up a can of crushed tomatoes or tomato sauce or tomato paste.
2. Once the fat has rendered out and the black pepper has been bloomed, add your tomatoes of choice to the pan and cook until fully combined. If using tomato paste, add a cup of water and stir to combine.
3. Follow steps 4 and 5 for Pasta Alla Gricia.

Carbonara:
1. Follow steps 1, 2 and 3 for Pasta Alla Gricia in addition to whisking together some eggs and the grated pecorino in a large mixing bowl.
2. Once the fat has rendered out and the black pepper has been bloomed, transfer the entire contents of the pan to the mixing bowl as well.
3. Follow step 4 for Cacio e Pepe in addition to transferring the pasta to the mixing bowl.
4. Mix together with tongs or a spoon until completely emulsified. For a thicker sauce, add more cheese and for a thinner sauce, add more pasta water.
5. Follow step 6 for Cacio e Pepe.