Rec | PASTA ALLA GRICIA

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pasta alla gricia

when you’re too lazy to add or don’t have eggs for carbonara, don’t fret

@mattyice

Jan 25, 2024

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one pan lemony creamy pasta

- brown some chopped garlic on pan with olive oil and italian seasoning, s&p. - add whichever shape pasta (sometimes i do this with orzo instead of like penne), one squeezed lemon‘s juice, and not too much boiling water (enough so that it cooks the pasta, but also so it evaporates by the end) - when the pasta’s just before al dente, and there’s just a little pasta water left, i add double cream and emulsify, let it cook for a bit. - turn off heat and toss in grated parmesan, parsley (or basil) (or fresh thyme), and lemon zest. tasty, zesty and fresh but doesn’t take much time or effort! takes abt as long as ur pasta takes to boil + a few mins for chopping the garlic. otherwise, i have sauces like napolitana or pesto sauce made in large amounts, so all i have to do is boil some pasta for them throughout the week. or, an even quicker one is if ur groceries sell fresh egg noodles and chopped veg, just add some teriyaki sauce and that’s it)

@aubergina

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pasta from scratch

I absolutely love making pasta from scratch, and the eggs are really the most expensive part of making them nowadays lol, other than that it’s flour, salt, sometimes olive oil. But it’s so satisfying and the pasta is always so silky. It’s also fun to make whatever shape you want for what you’re cooking. I made some carbonara, with pancetta because I don’t have a place nearby to get guanciale, and the pasta itself really comes together in maybe 45 including the resting time? Such a rewarding skill to learn!

@saylor

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THE SIMPLE EASY PASTA I MAKE AT LEAST ONCE A WEEK

put some olive oil in a pan, when it gets hot throw some garlic in. when that's gotten nice and smelly, put some heavy cream in. add spices, i like to use oregano, rosemary, thyme, and basil (paste form is the best). stir. add tomato paste, one that comes in a tube is best bc it's easiest. shred parmesan (don't use pre-shredded, it won't melt right. using a rotary grater is best bc it makes it easier for u). i like to add a little chili powder to taste but at this point just adjust the amounts of everything to your liking; personally i prefer the tomato flavor to be just as powerful as the cheese flavor. when everything is melted and mixed in, take off heat and toss in your choice of pasta-- i like farfalle because i love to have fun. bam, you're done, and once you get the hang of it you can do it all in one pan so it's less dishes