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Reviewed Pasta Alla Gricia

Monday, Jan 2, 2012 on Cooking Channel

"I did use guanciale because I'd never had it and wanted to try it. I found it at Central Market in Austin, $20/lb. I made the recipe as written except, because of the large amount of fat on the guanciale, I used less olive oil and I decided to add some sliced mushrooms which I sauteed in the rendered fat. I also added some of the pasta water to lo""