The Pasta Recipe You Never Heard Of (Pasta Alla G_ _ _ _ _)

Forget Carbonara, Amatriciana & Cacio e Pepe. Rome has another Pasta dish hidden up its sleeve. Get exclusive NordVPN deal here : https://NordVPN.com/frenchguy Risk free with Nord 30 day money-back guarantee.

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Director, Author, Host & Camera : Alex
Editor : Joshua Mark Sadler
2nd Editor : Sean Miller
Producer : Eva Zadeh
2nd camera operator : Lou Assous

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Salut,

Alex

This video is sponsored by n VPN What’s up guys salute this is this is Alex a bit of a different setup today as you can probably tell not in my studio I’m out there in the wild the recipe we’re cooking today calls for it okay it’s calling for nature I left Paris this morning very early with a knife a

Lighter and a frying pan to come and be in nature to fully understand what brings me here though I need to give you a bit more context I’ve been very interested in Roman pasta dishes for some time now first there was carbonara the Splendor of which I discovered in a

Rome then there was the also creamy catcho and pepe truly a miracle in terms of Emulsion and finally the very popular pasta alamri wow which in the last episode I learned the recipe for in the very town where this dish was born amri I mean honestly with this Holy

Trinity I thought I had my Roman pasta covered or so I thought during my most recent trip to Italy as I was having lunch with a bunch of food Artisan I heard something very interesting since that meal I’ve done tons of research on pasta al although it’s less popular than other

Roman pasta dishes pasta alagria is more ancient even seems to be the ancest of the other tree like the one that came first I also learned something fascinating pasta lria is basically a shepherd’s dish the surrounding areas to Rome are very montane and this is where shepherds

In the past would watch over their flock so being out there in the wild in the mountains Shepherds would need a simple nourishing dish whose ingredients are easy to transport and store well guess what Gia is exactly that dried pasta keeps forever cured meat same and cheese

Made with milk of ships from their own flock with this discovery it was impossible for me to cook this dish in the comfort of my Parian Studio to really understand this dish I felt the need to be in the same condition as the Italian Shepherds who invented it

Fast forward to right now this is why I’m here in nature today in the wild because I’m trying to replicate a really authentic pasta alaga recipe let me get some wood so it’s been raining yesterday everything is a little wet that’s why I took some dead branches from a

Tree so I used to go out with my friends in the woods and we would make fires and we would would do barbecues so this is a good reminder of this no I don’t have gas anymore it’s way too early to struggle hold on a second okay

Flames exactly what I wanted so I brought with me three ingredients the pasta some picino romano and the star of this show this is guali guali is a cut of pork from the cheek that is cured and aged I often see recipes replacing Guan chal for bacon because it’s not that

Easy to get a hold of Guan chal outside of Italy but really bacon is no replacement for Guan chal it is much richer fattier and the flavor really smacks you in the face so in this dish alaga where Guan really is the star I’m afraid you simply cannot replace it with

Anything else I went all the way to Italy to get this piece now what I need to do is to cut this into pieces I only have this pocket knife with me it’s much harder than when you have a big sharp chef knife along with a cutting board

And not smoke in your eyes as well there are a few sheeps right there I do feel a bit Like a Shepherd I’m there you go one Big Slice maybe I found a better technique yeah much better bit like fting a fish much safer and much easier as well there is nothing better

Than stepping out of your comfort zone to step up your game look second slice way easier than the first Slice on two cubes now so as I was cutting the grand chal I was a bit scared to look the fire so um let me let me take care of

This so I brought with me the only pan I would bring to the wild a walk cuz you can do everything with a walk right now my fire is a bit too hot I don’t know how to adjust the heat so instead I’m just going to adjust the

Distance it’s like uh I have no other choice than being right there present at the fire monitoring no watching my gual cook so if I step away from this fire well the fire might just die or even worse the gual might burn there is no place for checking your phone or getting

You know disturbed by notifications no no no okay the guell is done I’m going to set it Aside salty it’s juicy it’s Smokey this is going to be a good dish right pasta okay and now a quick ad from our sponsor nordvpn I love to shop online during the holiday season and like many of you I love to save money too there is something you need to know about online

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Node vpn.com slf French guu or click the link in the description below thank you novpn for sponsoring this video this is going to be a good dish right pasta let me just bring that fire back to life cuz I need to boil some water a different game than just

Sizzling a few pieces of GR Chal This setup is Heavenly as a background noise I’ve got the wind in the trees I’ve got the bird chopping away the glue glue of the river and then there is this fire slowly cracking and warming me up there is something very human very reassuring about all this very satisfying right it’s time to

Boil pasta now all right so while the water is heating up I want to talk about pasta this pasta laa recipe can be done with either long pasta like spaghettoni which are thick spaghetti or it can be done with short pasta like ratoni or Med man

Which is just half version of a ratoni I really wanted to go with spaghettoni because this is how I tasted pasta alaga for the first time in Italy I can’t do that you see I’ve got a spoon you can’t dig spaghetti with the spoon doesn’t work like this so I

Ditched spaghetti and I went for Raton I added very little water to that pan because I want the pasta to almost absorb it all and minimize the amount of energy requested to boil that pasta but also try to make that cream if I can so when I say cream or creamy what I’m

Referring to is an Italian pasta technique called Laina which is not dairy cream so it’s a technique that use the fat in the pan mixed with starchy pasta water plus a vigorous tossing motion to create an emulsified sauce you need a very starchy water to start with

And that’s why right now I’m using less water which means that I will have a higher starch concentration let’s talk about the cheese now Pino Romano the only cheese acceptable in my eyes when you’re making these Roman pasta dishes how do you make greater cheese without a grater where is my microp plane

Grater nowhere to be found million dollar question where do I grate my cheese I only have one plate and right now it’s full with the gual think Alex think I could use this I think well thank you I just better a Shepherd yeah yeah yeah yeah this is

This is the cheese plate now so I was a little worried about making great a cheese with just a knife I mean it’s really really not bad I wouldn’t say that I will never use a microp plane ever in the future but this is a solid option this is probably exactly how

Shepher used to gray cheese cuz it works so fine and it only requires a knife I feel like I’m connecting with my inner Shepherd I can almost hear my dog barking in the background this is the only vocabulary that I’ve got in Italian so okay let’s

Check the pasta so as I’m stirring the pasta I can feel that the resistance on my spoon is different they’re more bouncy which is a good sign and the sound is also different it’s less sharp it’s less cardboard forgot the salt yeah well it doesn’t matter cuz I’ve got salty food

Here and here let’s not be too cheffy okay and also I forgot it okay let’s be honest so I’m looking at the plate full of gu chal if I were to add all of this first of all it would be way too fatty and second this is a shepherd’s recipe

It’s supposed to be frugal it would never use all that meat for just that amount of pasta I think pasta are done so I’m facing a little challenge if I leave too much water the dish is going to be watery if I discard it the dish might

Not have the creaminess it’s supposed to have all right and now I’m going to add half of this my kitchen I would probably not use all that fat but I’m thinking I’m out there in the wild freezing my bowls off I might benefit from a little fat Okay so I’m I want to go in with the cheese but I feel like let let me just tame that fire first cuz otherwise it’s going to be too hot and the cheese is going to split it’s going to be a nightmare yeah I just used the spoon

There can’t be any bacteria on this I don’t think it’s a big problem to me at least not and now the cheese it’s almost like God is sending us a message you see that ray of light right at the finish line with some more cheese on

It done my job and now is the time to taste it some of the cheese has split Just a Touch big pieces and small pieces of Guan chal not all cooked to the exact same degree I’ve got pasta which still is Al but I guess above all this I’ve

Got a dish that I’ve cooked over fire in the nature but I I can almost feel what Italian Shepherds were feeling when they were making that dish the Simplicity behind all this I don’t know if they were alone or if they were like a bunch of shepherds

Together but I’m sure this was as comforting for them as it is for me right now even the smoke is probably part of it too that’s probably something I should remember next time I’m making pasta laga in my studio I should add a bit of smoke cooking that dish like this

Is going against the current usually I would go all cheffy all geeky but here I’m just trying to find the sword of all this the reason behind all this it’s just a simple dish in the end a very tasty hearty but very simple dish in the end there’s something very beautiful happening right

Here some of the ashes are just flying and they are landing on the pasta and they almost look like black pepper I’m just happy to be there okay I hope you enjoy this I really did I’m going to finish that pan and I’m going to enjoy the view and the silence okay we’ll

Catch up in the next one bye s Lou you want to join me for a sure to have a few pasta sure of course not going to eat all this L ch