Sure,it was excellent.Every time I think your recipes can’t get better,but every time You surprise me,You are just gorgeous. Waiting for amaretti recipe!!!
My wife is very picky when it comes to having a meal from someone other than herself. She almost always refuse to eat something with black pepper in it.... until this evening. This was my first time in my life I made Carbonara. What more -this was the only meal I made apart from scrambled eggs. You, sir Vincenzo, are godsend! My wife was astounded and said that from this day forward she will eat almost whatever i will cook. Well done! Thank you from Czech republic!
Vincenzo I’ve been following you for a few years now and I have to say you’re such a legend . You keep it traditional but are never afraid to evolve innovate . I come from an Italian family from my dads side and unfortunately my nonna and nonno passed away a few years back and took their cooking for granted as my dad isn’t a keen chef . But when I make you’re recipes for my Italian family they have always been so impressed . I’d also like to add that my family are from Basilicata in a small village called Forenza . I’d love to see if you could do a recipe from my family’s region in the future .
Thank you so much for your support and kind words, it means a lot to me 🙏 I would love to explore recipes from your family's region and share them with everyone. Stay tuned! 🍝🇮🇹
Thanks a bunch for your kind words! It's true that I have this strong love and passion with cooking especially with Italian cuisine and I made this channel to share that love with all of you. Let's enjoy it together!
The pan on the pot technique has really really helped to stop accidentally scrambling the eggs when adding the eggs and cheese to the pasta!!! Thank you!!! Its been great watching the carbonara evolve in your videos! Looking forward to the 2024 version now!
I've never managed to scramble my eggs. I just take the pan off the heat and wait for the sizzling to stop and then add the egg mixture. No need to make it complicated.
Hello Vincenzo! I was very inspired by your enthusiasm towards italian cuisine. Today I did this 2023 version of carbonara and I and my mom are loving it! Thank you for sharing your knowledge and culture. I'm not an italian but I appreciate what are you doing
So happy to hear that you and your mom enjoyed the recipe! Italian cuisine is all about sharing love and culture through food, no matter where you come from 🇮🇹❤️
@@vincenzosplate I'm annoyed that I didn't take a picture as I also used artisan Bucatini as you suggested - I'll send you one the next time I make it with the new steaming technique.
Just made this for my wife for our anniversary. OMG 10/10. Had to wait two weeks for the pecorino and guanciale to be delivered; I’ve been waiting for this night for so long. Thank you Vincenzo, as always 😘
Happy anniversary! 🥂🎉 I'm thrilled the dish turned out perfectly for your special night. Your patience and dedication to sourcing the finest ingredients paid off. Wishing you many more delicious and memorable moments together. Buon appetito! 🍝❤️🌟
My Cacio e Pepe used to always be stringy, and after seeing your updated post-Rome video, where you also used the steam to help with the creation of the cream, it came out perfect. This looks awesome too, as always!
Thanks for sharing your experience with the Cacio e Pepe recipe! Glad to hear that the updated technique worked for you. Hope you enjoy this recipe too! 😊🍝
That's so awesome to hear from you! 😄 I'm thrilled that you enjoyed the recipe. Keep exploring and trying out more delicious dishes. Buon appetito! 🍽️🇮🇹
Grazie Vincenzo. I made this for my family today, it was a farewell meal for my daughter who is going overseas. Followed your instructions to the letter of the law. It was perfect, they absolutely LOVED IT. Thank you!!!!!
Visité Roma en diciembre de 2022, y comí carbonara casi todos los dias. MARAVILLOSA. Ahora, he descubierto tus vídeos, y tengo la receta perfecta para cocinarla en casa. GRAZIE MILLE, CHEF!!! 👏🏼💓
¡Qué increíble experiencia en Roma! Me alegra que hayas disfrutado tanto la carbonara allí. Ahora puedes recrearla en casa siguiendo mi receta. ¡Buon appetito! 🍝🇮🇹
@@vincenzosplate I just finished making this dish for the very first time and all of us LOVED it from beginning to end! It was SO CREAMY and delicious through and through! Bravo, Vincenzo! 👏😎
@@MandoPercussion. If you know Vincenzo's channel here and only now have made a carbonara, it seems quite strange to me. 😉 Thinking about how many Carbonara videos Vincenzo has presented so far.
Vincenzo, I cooked exactly as you said! You are a Genius. I am from Croatia, Zagreb. I worked in Italy, 2 X for 1.5 years each, Pordenone area, Treviso, north. Oh, you are a wonderful people...Gourmets. I always remember a Chinese minister who came to visit you in Italy and where she said, what a smart people you are, that you took over pasta from them, Marko Polo, a Croat from the island of Korcula, across from you in the Adriatic Sea, BUT , too bad you didn't take over the culture of eating food. with bamboo sticks. Hello Friends!!!
@@vincenzosplate I've now made your Pasta All'Amatriciana and Pasta Alla Zozzona. I currently have your "best Italian Tomato Pasta Sauce Recipe" on the stove right now cooking. I can no longer eat at my favorite Italian restaurant any more as your recipes are so much better and so easy to make! You've made me a believer!
Really like the idea of putting the pan on top of the boiling water when adding the egg and pecorino mixture. I always get worried when the pan is on the gas burner that it might be too hot. This simplifies it makes it worry free.
@@xxwaldi Isn't there any middle ground for cooking them without getting scrambled eggs? How are you going to kill salmonella and/or other harmful bacteria?
In my house, that does not feed 3 x people. That feeds one person. We love the Carbonara and we love the versions that Vincenzo has taught me to cook. Grazie Vincenzo!
I'm so glad you enjoy the Carbonara recipe and find my explanations helpful! Everyone's appetite is different, but I'm happy to provide recipes that can be adjusted to your needs. 🍝 Grazie mille!
For me I’ve noticed it seems a lot harder to cook a bigger portion for multiple people than for one person. It’s hard to get everything to come together in the larger quantities for some reason
I hope the Carbonara Gnocchi was delicious 😋 Have you tried any other recipes from my channel yet? Let me know if there's anything else you would like to see! 🍝👨🍳
I have watched tones of recipes of pasta on UA-cam but I like the most your chanel because you explain everything that goes to a recipe in a very relaxed and nice way. Thank you.
Vincenzo - so today, for the first time in my life, I got to do the Spagetti Carbonara exactly following your recipe and all I can say they are so amazing!!! Incredible creamingess, taste and combination of simple ingredients. Fantastic! Thank you so much!
Vincenzo…I have been following your Carbonara videos and as they have evolved for you, mine has also evolved. Thank you Sir. I enjoy it so very much! My favorite is 2023’s version…
Wonderful! I'm so happy to know how through time, your recipes has also evolved and improved. You are doing a good job, my friend! Always remember that cooking is always a growing skill, continue to learn and understand new techniques and apply it in the kitchen.
I did 2021's recipe Friday. My first time and it was delicious! I really love pecorino, I've never had it before. Thanks Vincenzo, I will definitely be doing it again! Cachio de peppe next though😊
@Jan Settler If you reach a certain temperature, the proteins in the cheese will denature and become irreversibly damaged. That's why if you get it stringy and sticky, you cannot reverse it because the structure of the protein is altered. Each protein has a unique temperature at which it breaks down, and I think it's roughly 80 °C for parmigiano reggiano and pecorino romano; other hard cheeses are similar.
Love the video vincenzo love your content your a amazing UA-camr I love watching your videos they are the greatest and the best and the coolest the spaghetti al carbonara looks very yummy 🤤 when I make fresh spaghetti it’s always makes me happy because it amazing to make and eat
@@vincenzosplate I tried and it was the best Carbonara version I made so far. Very creamy, and excellent heat control with the pan on top of the pot. Not sure whether you can present an even better version 2024...
Definitely 2023 version. That’s the way I do it. Aluminium pan is the way to go and put it together over the steaming pasta water. And only one whole egg is the only way to go. You want real creaminess, the only egg yolks plus just 1 whole egg. Way to go Vincenzo 👍👍👍
I'm thrilled to hear that you've been enjoying my carbonara recipes! 😄 If you ever want to explore more traditional Italian dishes, I have plenty of recipes on my channel. Let me know if there's anything specific you'd like to see! 👨🍳🇮🇹
I'm glad to hear that you enjoyed the video and found it entertaining! It's always fun to see people's passion for food and cooking, and how they express that love in their own unique ways. And yes, Bob from Bob's Burgers is definitely a great example of someone who talks lovingly to his food! It's great that you have a few favorite shows and channels that you can turn to for entertainment and inspiration. Thank you for sharing your thoughts!
Ciao Vincenzo! Just made your 2023 Carbonara recipe, and was blown away. My first time having real Spaghetti alla Carbonara, and it was one of the finest meals I've ever eaten. Also a first for trying guanciale. Fortunately, my local butcher shop cures their own; incredible. It's amazing how that much flavor and textures can come from just five simple ingredients! Accompanied by a healthy pour of Brolo di Sezano Amarone della Valpolcella really took the chill off a cold Alaskan evening! Thank you for sharing your love of Italian cuisine! Now, I will have to try and compare your other versions.... in the interest of science!😁
I’ve made it with rigatoni and will admit I prefer it to spaghetti. The ridges pick up the sauce and pepper not to mention the guanciale gets into the inside of the pasta.
Thank you for your kind words! Plating is an important part of the culinary experience. 🍽️ I'm glad you appreciate the effort put into making the dishes visually appealing.
That's wonderful to hear! 🍝👨🍳 I hope you have a fantastic time cooking and savoring the delicious results. Enjoy every moment of your culinary adventure. Buon appetito! 😊👌👏
Hard to think of it. Perhaps someone who doesn't like eggs or can't eat pork. 😉 Otherwise, I wouldn't know how anyone couldn't love an authentic and original carbonara.
Thank you, I didn't add cream which was VERY tempting to do. Eggs and pecorino is perfect. I'm American so where I live I only can find bacon, not guanciale. The creamy sauce though is the real star of this dish. Thanks again. That technique of putting the pan of pasta above the hot water worked perfectly
You nailed it! 🙌🍝 Skipping cream was a great choice for authenticity. Bacon works fine. Creamy sauce is indeed the star! So glad the technique helped. Buon appetito! 👨🍳🇮🇹
I just made Carbonara for my birthday earlier this week! We went to the local Italian grocery store, got all the right ingredients and followed your video to make it! It was amazing! I hope to keep making it and to keep improving too!
It is my pleasure. I proud to say that my carbonara recipe is made with so much love and effort. It taste stunning. Easy to make but packed with so much flavour.
Cant wait to make this soon for me can i use mushrooms i love italian food sooooooooooo much i never had carbonara before perfect for my after office meals
I'm thrilled to hear that you think it's the best! 😄👏 It means a lot coming from you. If you have any suggestions for future recipes, I'd love to hear them! Keep enjoying the deliciousness!
@@vincenzosplate Someone asked me to make carbonara for them like they had at a nearby fancy "Italian" restaurant. I asked if the guanciale was crispy and they said they used bacon. Ha ha
I'm happy you enjoyed the recipe, but just a friendly tip - using cream, ham, and cheddar doesn't make it a carbonara anymore 😅 Try to find the traditional ingredients next time and you'll be amazed by the difference! 🇮🇹🍝
@@vincenzosplate Eating delicious pasta improved my writing! I managed to write and publish one full novella in a month. My new Velin The Lothorian heroic series is growing, one book a year :D
@@vincenzosplate Absolutely, Vincenzo!!For everyone!! Family, friends and why not, even for the customers at the restaurant I'm going to work soon.. Thank you!!
Thank you so much for your kind words! I'm thrilled to hear that you enjoyed the recipe. Let me know if there's anything else you'd like to see me make.
Just made it! Love the 2023 version. My husband and I loved it. I am of Italian descent and he is Italian. Bravissimo e la carbonara bellissima. Grazie ❤
Ciao bella! 🍝🇮🇹 I'm thrilled to hear that you and your husband loved the 2023 version of the carbonara! It warms my heart to bring a taste of Italy to your table, especially when it resonates with those of Italian descent.
Thank you for your support! Excited to keep sharing my love for Italian cooking in 2023 and beyond 🇮🇹🍝👨🍳 You can find the cookbook in preorder on Amazon 😉
I'm thrilled to hear that you enjoyed the recipe! It's always great when a dish turns out delicious and is easy to make. Keep exploring more recipes on my channel. Happy cooking! 🍽️👨🍳
Your support means a lot! I'm glad to hear that my videos help you upgrade your Italian dishes. Let's continue exploring delicious recipes together! 🇮🇹👨🍳
Exactly the same way i learned it to be made. I love that you like it. Your First versions wirh whole eggs have also been very good, but this one kicks it to another level. I am momentarilly working on a new version in which i do not make the guanciale in a Pan but in the oven. And adding the fat juice to the Peccorino egg cream. This allows the flavor of the whole guanciale to fall in love with each noodle. Have a nice evening and many thanks for your fantastic videos.
Thanks for your kind words and feedback! Your new version of the recipe sounds delicious, I can't wait to try it out. Have a great evening and thanks for watching my videos! 🍝👨🍳🇮🇹
Thank you so much for your support, it means a lot to me! 🙏 I'm glad I could share my passion for traditional Italian cuisine with you. Keep cooking and experimenting! 🍴👨🍳
I know how to make carbonara from your past videos but I always like to watch the newest one to keep up to date with your techniques, what a genius. Delicious!
Hey, I'm just curious: when are you doing a video with Guga? I remember he was in the comment section of the video where you reacted to him making pasta and he invited you to his house, and you said yes and that you were buying the ticket for the trip. This was a year ago, and I want to know when the collab is happening because I really want to see that collab.
Thank you Vincenzo! Almost all carbonara recipes from where I come from, using milk to make a creamy texture, and you show me the Italian way to make carbonara. Cheers
Ciao! I'm glad I could show you the Italian way to make carbonara. I know that many recipes from other countries use milk to make a creamy sauce, but in Italy, we use only eggs and cheese. This gives the sauce a richer and more complex flavor.
Vincenzo, I just wanted to thank you for this recipe. I finally made this dish but I had to make some modifications. You won't believe how hard it is to find Guanciale in Toronto. I finally found it at Longo's supermarket so I will use it next time. Instead of using pork cheeks, I had a piece of left over pork belly in my freezer. I took the meat and seasoned with salt and rubbed smoke flavour on the meat and let it absorb. I used hand dried artisan spaghetti I bought in small town in Tuscany and the result was amazing. The pasta had a nice bite, the pork belly was crisp and it had a nice smoky salty taste, and the Pecorino cheese put it over the top....it was so creamy, rich with burst of flavour. I am so pumped to try your other recipe now, I am sold.
That's incredible to hear! 🍝🇮🇹 Your creativity in adapting the recipe is inspiring. Using what's available and adding your twist leads to remarkable results. The pork belly and hand-dried spaghetti sound fantastic. Delighted to have you excited about more recipes. Keep that culinary passion alive! 👨🍳🔥
Your support means a lot! 😄🙌 It's great to hear that the recipes are delicious and well-explained. Keep enjoying the traditional Italian flavors and don't hesitate to share your cooking experiences. Happy cooking! 🍝🔪👨🍳
Your recipes are so exquisite. I had Never heard of guanciale! Being from the South USA, I know hog jowl! My beautiful imported guanciale is coming today, and I’m so excited to dig into your awesome real Italian dishes! Thanks Vincenzo!❤
Thank you for the kind words and support! 🙏🍝 Guanciale is truly a gem of Italian cuisine, and I'm thrilled to hear you're exploring its deliciousness. Get ready for a flavorful adventure with real Italian dishes! Buon appetito! 🇮🇹😄👨🍳
I'll be trying this next week. I'm liking the version you made in Italy at the hotel. Last time I made it was last Friday. I haven't been separating yolks, but will do so next week. I make your Cacio e Pepe exactly as you have done in your latest version and it's stellar!
Thanks for sharing your experience with my recipes! Excited to hear you'll be trying this one next week. Keep experimenting and let me know how it goes 🍽️👨🍳👍
@@vincenzosplate Had a little side track! I made it tonight... Wow! So creamy and so rich! I couldn't finish it all... bummed! But OUTSTANDING!!! Thanks, Vincenzo!
I'm glad you think so! Just like cooking, music adds another layer of enjoyment to the experience. Let the good tunes keep inspiring your culinary adventures! 🎵🍽️
I'm in Tuscany now and I had the day of my life because I finally found guanciale! I also was at a farm yesterday where i was able to buy the best pecorino I have ever eaten. I'm now sitting in the reception lounge of the campingground ( because thats the only spot with good WiFi) and can't wait to start cooking my favourite pasta dish. Thank you for sharing these great videos! Keep cooking!
I need to thank you especialy for this video. I tried Carbonara for the very first time and it turned out beautiful and delicious ! And you explain all the necessary steps so good that it's realy very simple to follow the recipe and be successful ! Tante grazie !
I'm thrilled that you enjoyed all three versions! It's my pleasure to share these recipes with you. Stay tuned for more delicious Italian dishes coming your way. 🇮🇹😊
I made this recipe, and wow it is so good, I used to drain my pasta and I was so wrong. My wife and I were so happy when we were eating this. Grazie Vincenzo. I love your videos, keep it up.
2023 is definitely My Favorite! But.... I have yet to try 2022, or 2021. No worries though, I'll be trying 2022 this week and 2021 the week after. Yes, it is that good!!!🤗
Thank you for your kind words! I'm thrilled you enjoyed the recipe. Join me on Vincenzo's Plate for more delicious and traditional Italian dishes. 🇮🇹🍝❤️
Have you tried all my Carbonara versions? If so which one is your favourite?
this look so damn good vincenzo i love it
Sure,it was excellent.Every time I think your recipes can’t get better,but every time You surprise me,You are just gorgeous.
Waiting for amaretti recipe!!!
I have tried them. I use pancetta. I love it, Its a bit salty - any thoughts?
The LUCIANO MONOSILIO'S CARBONARA... 😊😊😊
Vincenzo, this is the best one yet! Best on UA-cam…!!
My wife is very picky when it comes to having a meal from someone other than herself. She almost always refuse to eat something with black pepper in it.... until this evening. This was my first time in my life I made Carbonara. What more -this was the only meal I made apart from scrambled eggs. You, sir Vincenzo, are godsend! My wife was astounded and said that from this day forward she will eat almost whatever i will cook. Well done! Thank you from Czech republic!
I'm delighted to hear that your wife enjoyed the Carbonara! It's wonderful when a dish can change someone's perspective. Happy cooking! 🍽️🇮🇹👨🍳
I am proud of you, amico mio. So happy to read this experience.
Vincenzo I’ve been following you for a few years now and I have to say you’re such a legend . You keep it traditional but are never afraid to evolve innovate . I come from an Italian family from my dads side and unfortunately my nonna and nonno passed away a few years back and took their cooking for granted as my dad isn’t a keen chef . But when I make you’re recipes for my Italian family they have always been so impressed .
I’d also like to add that my family are from Basilicata in a small village called Forenza . I’d love to see if you could do a recipe from my family’s region in the future .
Thank you so much for your support and kind words, it means a lot to me 🙏 I would love to explore recipes from your family's region and share them with everyone. Stay tuned! 🍝🇮🇹
I can tell he loves what he does, speaks with so much passion about food, even love the chuckle after the crunchiness test of the guanciale.
Thanks a bunch for your kind words! It's true that I have this strong love and passion with cooking especially with Italian cuisine and I made this channel to share that love with all of you. Let's enjoy it together!
The pan on the pot technique has really really helped to stop accidentally scrambling the eggs when adding the eggs and cheese to the pasta!!! Thank you!!! Its been great watching the carbonara evolve in your videos! Looking forward to the 2024 version now!
Same here.
I've never managed to scramble my eggs. I just take the pan off the heat and wait for the sizzling to stop and then add the egg mixture. No need to make it complicated.
Hello Vincenzo! I was very inspired by your enthusiasm towards italian cuisine. Today I did this 2023 version of carbonara and I and my mom are loving it! Thank you for sharing your knowledge and culture. I'm not an italian but I appreciate what are you doing
So happy to hear that you and your mom enjoyed the recipe! Italian cuisine is all about sharing love and culture through food, no matter where you come from 🇮🇹❤️
I made your Carbonara recipe the other day and it was amazing and so creamy - thanks Vincenzo :) The best one I have made yet.
Oh wow I love to hear that 😍 many many thanks 🙏🏻
@@vincenzosplate I'm annoyed that I didn't take a picture as I also used artisan Bucatini as you suggested - I'll send you one the next time I make it with the new steaming technique.
Just made this for my wife for our anniversary. OMG 10/10. Had to wait two weeks for the pecorino and guanciale to be delivered; I’ve been waiting for this night for so long. Thank you Vincenzo, as always 😘
Happy anniversary! 🥂🎉 I'm thrilled the dish turned out perfectly for your special night. Your patience and dedication to sourcing the finest ingredients paid off. Wishing you many more delicious and memorable moments together. Buon appetito! 🍝❤️🌟
My Cacio e Pepe used to always be stringy, and after seeing your updated post-Rome video, where you also used the steam to help with the creation of the cream, it came out perfect. This looks awesome too, as always!
Thanks for sharing your experience with the Cacio e Pepe recipe! Glad to hear that the updated technique worked for you. Hope you enjoy this recipe too! 😊🍝
Here from Puerto Rico🇵🇷 I love all your recipes! Made this recipe and its sooo good!
That's so awesome to hear from you! 😄 I'm thrilled that you enjoyed the recipe. Keep exploring and trying out more delicious dishes. Buon appetito! 🍽️🇮🇹
Grazie Vincenzo. I made this for my family today, it was a farewell meal for my daughter who is going overseas.
Followed your instructions to the letter of the law. It was perfect, they absolutely LOVED IT.
Thank you!!!!!
Visité Roma en diciembre de 2022, y comí carbonara casi todos los dias. MARAVILLOSA. Ahora, he descubierto tus vídeos, y tengo la receta perfecta para cocinarla en casa. GRAZIE MILLE, CHEF!!! 👏🏼💓
¡Qué increíble experiencia en Roma! Me alegra que hayas disfrutado tanto la carbonara allí. Ahora puedes recrearla en casa siguiendo mi receta. ¡Buon appetito! 🍝🇮🇹
Vincenzo really loves to evolve Spaghetti alla Carbonara as authentic as possible.
Just imagine when Vincenzo is maximum level :D
Yea exactly! I really want to reach the perfection!
@@vincenzosplate No, you want to define perfection :D
@@vincenzosplate I just finished making this dish for the very first time and all of us LOVED it from beginning to end!
It was SO CREAMY and delicious through and through! Bravo, Vincenzo! 👏😎
@@MandoPercussion. If you know Vincenzo's channel here and only now have made a carbonara, it seems quite strange to me. 😉
Thinking about how many Carbonara videos Vincenzo has presented so far.
Vincenzo, I cooked exactly as you said! You are a Genius. I am from Croatia, Zagreb. I worked in Italy, 2 X for 1.5 years each, Pordenone area, Treviso, north. Oh, you are a wonderful people...Gourmets. I always remember a Chinese minister who came to visit you in Italy and where she said, what a smart people you are, that you took over pasta from them, Marko Polo, a Croat from the island of Korcula, across from you in the Adriatic Sea, BUT , too bad you didn't take over the culture of eating food. with bamboo sticks. Hello Friends!!!
I made this tonight, and it was amazing! Thank you for sharing with us!
Wow this is amazing 😍 I'm thrilled that you tried and loved this recipe!!! Fantastic, thank you so much for trusting me 🙏🏻
@@vincenzosplate I've now made your Pasta All'Amatriciana and Pasta Alla Zozzona. I currently have your "best Italian Tomato Pasta Sauce Recipe" on the stove right now cooking. I can no longer eat at my favorite Italian restaurant any more as your recipes are so much better and so easy to make! You've made me a believer!
謝謝！
oh wow THANK YOU 🙏🏻😍
Really like the idea of putting the pan on top of the boiling water when adding the egg and pecorino mixture. I always get worried when the pan is on the gas burner that it might be too hot. This simplifies it makes it worry free.
Do the eggs get cooked sufficiently this way? (worried about eating raw egg yolks)
Low heat is fine, just stir and if you see the egg begin to settle turn of heat.
Thanks for the comment! Yes, it's a great technique that guarantees a smooth and creamy result every time. 😊
@@louisssGR No they won't get cooked. That's the whole point. Otherwise, you get scrambled eggs.
@@xxwaldi Isn't there any middle ground for cooking them without getting scrambled eggs? How are you going to kill salmonella and/or other harmful bacteria?
Just amazing recipe !! Every recipe is a hit !! Thank you xx
You're too kind! It's a joy sharing these recipes with you. Keep cooking up a storm! Grazie mille! 🍝👨🍳
In my house, that does not feed 3 x people. That feeds one person. We love the Carbonara and we love the versions that Vincenzo has taught me to cook. Grazie Vincenzo!
I'm so glad you enjoy the Carbonara recipe and find my explanations helpful! Everyone's appetite is different, but I'm happy to provide recipes that can be adjusted to your needs. 🍝 Grazie mille!
For me I’ve noticed it seems a lot harder to cook a bigger portion for multiple people than for one person. It’s hard to get everything to come together in the larger quantities for some reason
Ageed
How many eggs do you use when making for 3-4 people?
@@Vandamage123 3 yolks + an entire egg
Kiitos!
You're welcome😊
I was enjoying your Carbonara Gnocchi recipe while watching this video haha
I hope the Carbonara Gnocchi was delicious 😋 Have you tried any other recipes from my channel yet? Let me know if there's anything else you would like to see! 🍝👨🍳
I have watched tones of recipes of pasta on UA-cam but I like the most your chanel because you explain everything that goes to a recipe in a very relaxed and nice way.
Thank you.
Thank you for your kind words, I'm glad you enjoy my videos! 🤗 Do you have any recipe suggestions for me to try?
2024 version, Vincenzo adds peas! 😂😂😅😅
No, Italians doesn’t want add peas to the carbonara because it’s horrible
Hahahaha or heavy cream?😂
@@MINE4EVERNOW I can't blame them.
😂😡😡😂
Chilli jam
Vincenzo - so today, for the first time in my life, I got to do the Spagetti Carbonara exactly following your recipe and all I can say they are so amazing!!! Incredible creamingess, taste and combination of simple ingredients. Fantastic! Thank you so much!
Vincenzo! Your recipes made me to be the most adorable chef in our house kitchen 😂 Thank you!!!
Thank you so much! It means a lot to me. Keep cooking and spreading the love in your kitchen! 😊👨🍳
Vincenzo…I have been following your Carbonara videos and as they have evolved for you, mine has also evolved. Thank you Sir. I enjoy it so very much! My favorite is 2023’s version…
Wonderful! I'm so happy to know how through time, your recipes has also evolved and improved. You are doing a good job, my friend! Always remember that cooking is always a growing skill, continue to learn and understand new techniques and apply it in the kitchen.
I did 2021's recipe Friday. My first time and it was delicious! I really love pecorino, I've never had it before. Thanks Vincenzo, I will definitely be doing it again! Cachio de peppe next though😊
Awesome 😍 I love to hear that!
Now you should try this version, it is very similiar to the other but this one is better, believe me
@@vincenzosplate My C e P often ends up with a good bunch of it clumping and becoming chewy. Any idea why it happens?
@Jan Settler Too high of a heat? If you add pasta water, that helps bind and emulsify the sauce with the pasta. Hope you are doing that.
@@hugoanderkivi Yes ofc I use PW. But why would the heat make it chewy? Doesn't heat melt it more?
@Jan Settler If you reach a certain temperature, the proteins in the cheese will denature and become irreversibly damaged. That's why if you get it stringy and sticky, you cannot reverse it because the structure of the protein is altered. Each protein has a unique temperature at which it breaks down, and I think it's roughly 80 °C for parmigiano reggiano and pecorino romano; other hard cheeses are similar.
Love the video vincenzo love your content your a amazing UA-camr I love watching your videos they are the greatest and the best and the coolest the spaghetti al carbonara looks very yummy 🤤 when I make fresh spaghetti it’s always makes me happy because it amazing to make and eat
Ciao my friend!
Yeah making fresh pasta really brings happiness 😍 well done!
I will try today... Thank you so much for so many great recipes!!
Hey my friend! Have you tried making my Carbonara recipe? How it went? 😍 I'm super curious to know
@@vincenzosplate I tried and it was the best Carbonara version I made so far. Very creamy, and excellent heat control with the pan on top of the pot. Not sure whether you can present an even better version 2024...
I was waiting for this one❤❤❤
Awesome! Are you going to make this recipe? 😋
@@vincenzosplate you showed me the way!!! Definitely I am gonna to make this recipe and send photos!!!
Definitely 2023 version. That’s the way I do it. Aluminium pan is the way to go and put it together over the steaming pasta water. And only one whole egg is the only way to go. You want real creaminess, the only egg yolks plus just 1 whole egg. Way to go Vincenzo 👍👍👍
Thanks for sharing your tips! 😊👍 It's great to hear that you also enjoy making Carbonara the traditional way
Thank you Vincenzo! All your recipes for carbonara have been perfect!
I'm thrilled to hear that you've been enjoying my carbonara recipes! 😄 If you ever want to explore more traditional Italian dishes, I have plenty of recipes on my channel. Let me know if there's anything specific you'd like to see! 👨🍳🇮🇹
@@vincenzosplate my family likes your carbonara better than the restaurant! We would love to know how you cook Tuscan Chicken! Many thanks!
😂 I love how he talks so lovingly to the food, just like Bob from Bob's Burgers. This channel and that show are two of my favorites. ❤
I'm glad to hear that you enjoyed the video and found it entertaining! It's always fun to see people's passion for food and cooking, and how they express that love in their own unique ways. And yes, Bob from Bob's Burgers is definitely a great example of someone who talks lovingly to his food! It's great that you have a few favorite shows and channels that you can turn to for entertainment and inspiration. Thank you for sharing your thoughts!
Ciao Vincenzo! Just made your 2023 Carbonara recipe, and was blown away. My first time having real Spaghetti alla Carbonara, and it was one of the finest meals I've ever eaten. Also a first for trying guanciale. Fortunately, my local butcher shop cures their own; incredible. It's amazing how that much flavor and textures can come from just five simple ingredients! Accompanied by a healthy pour of Brolo di Sezano Amarone della Valpolcella really took the chill off a cold Alaskan evening! Thank you for sharing your love of Italian cuisine! Now, I will have to try and compare your other versions.... in the interest of science!😁
I’ve made it with rigatoni and will admit I prefer it to spaghetti. The ridges pick up the sauce and pepper not to mention the guanciale gets into the inside of the pasta.
Ciao! Yeah it also can be made with short pasta, it depends on personal tastes!
As you know I love making carbonara with spaghetti 😋
beautiful and beautiful plating!
Thank you for your kind words! Plating is an important part of the culinary experience. 🍽️ I'm glad you appreciate the effort put into making the dishes visually appealing.
we can see that Vincenzo is very passionate about pasta, more than that he is passionate about food. You can see it in everything he does. Much Love.
Thank you for noticing my passion for food, it's truly a pleasure to share it with you all! 😊🍝🇮🇹
Going to make this tomorrow, looking forward to trying it out. Looks great!
That's wonderful to hear! 🍝👨🍳 I hope you have a fantastic time cooking and savoring the delicious results. Enjoy every moment of your culinary adventure. Buon appetito! 😊👌👏
@@vincenzosplate Just to give you an update, I made it and it was absolutely fantastic. Definitely not the last time I'll be making that.
I honestly don't see how anyone could NOT love this dish. 🤩😛😋
Hard to think of it. Perhaps someone who doesn't like eggs or can't eat pork. 😉
Otherwise, I wouldn't know how anyone couldn't love an authentic and original carbonara.
Well done Stephen, this is irresistible 🤤
@@vincenzosplate I, myself, would go heavy on the pepper, which I love. But the way you made it seems perfect to me.
Easy.. too much cheese and I like my eggs fully cooked.
@@Punshr Too bad.
Thank you, I didn't add cream which was VERY tempting to do. Eggs and pecorino is perfect. I'm American so where I live I only can find bacon, not guanciale. The creamy sauce though is the real star of this dish. Thanks again.
That technique of putting the pan of pasta above the hot water worked perfectly
You nailed it! 🙌🍝 Skipping cream was a great choice for authenticity. Bacon works fine. Creamy sauce is indeed the star! So glad the technique helped. Buon appetito! 👨🍳🇮🇹
This is leveled up Vincenzo making Carbonara like a boss :D
Oooh yes! It only gets better and better 😍
@@vincenzosplate I will be having a party in my belly gain, soon :) Thanks to you, my pasta dishes leveled up!
like a godfather?
@@tippykaffu4047 lol yes
You are my go to chef for authentic Italian dishes. Thank you so much for sharing these truly classic recipes.
Just what I was looking for, grazie mille Vincenzo!
Edit: This is my new favorite version, it looks delicious!
So glad to hear that you found what you were looking for! 😊 Let me know if you have any other favorite recipes from my channel!
I just made Carbonara for my birthday earlier this week! We went to the local Italian grocery store, got all the right ingredients and followed your video to make it! It was amazing! I hope to keep making it and to keep improving too!
First comment! Yay!
Love this Vincenzo!
The music in this one is gorgeous
Heyyy! Thank you for the comment 🙏🏻
I accidentally bought Pecorino Sardo instead of Romano.
I hope it still works 🤞
On the label it says "Pecorino Susardo Clasico Blanco"
Just cooked It your way. It went perfekt! Thank U so much!!!
It is my pleasure. I proud to say that my carbonara recipe is made with so much love and effort. It taste stunning. Easy to make but packed with so much flavour.
Cant wait to make this soon for me can i use mushrooms i love italian food sooooooooooo much i never had carbonara before perfect for my after office meals
Hey Ramya! Sure you can use mushrooms or Zucchini, as I did!
Bravo Vicenzo!!! The best one yet!
I'm thrilled to hear that you think it's the best! 😄👏 It means a lot coming from you. If you have any suggestions for future recipes, I'd love to hear them! Keep enjoying the deliciousness!
@@vincenzosplate Someone asked me to make carbonara for them like they had at a nearby fancy "Italian" restaurant. I asked if the guanciale was crispy and they said they used bacon. Ha ha
Thank you chef for this authentic recipe. I didn't have egg, guanciale or pecorino, so I used cream, ham and cheddar but it was still delicious!
Its pretty good with american cheese and spam or bologna
I'm happy you enjoyed the recipe, but just a friendly tip - using cream, ham, and cheddar doesn't make it a carbonara anymore 😅 Try to find the traditional ingredients next time and you'll be amazed by the difference! 🇮🇹🍝
You just hurt Vincenzo
Made this recipe tonight, wow, easy and delicious!
That's fantastic! 👨🍳👌 So glad you found the recipe easy and delicious. Stay tuned for more mouthwatering recipes on Vincenzo's Plate! 🇮🇹😄
Looks like I know what I’m making this week. 😂
Me too! I finally discovered a shop that sells guanchale :)
I'm going to give it a crack too!
@@meganfedds I made mushroom pasta last week.
Hahah great my friend! Please try making this recipe and let me know how it goes!
@@vincenzosplate Eating delicious pasta improved my writing! I managed to write and publish one full novella in a month. My new Velin The Lothorian heroic series is growing, one book a year :D
Goodness!!
I love when i watch you cooking a mouth-watering authentic italian dish!!
I can't wait to make it soon...
Ciao Marina, thank you a lot 🙏🏻❤️ I appreciate it!
Now it’s time for you to try making this recipe 😋
@@vincenzosplate Absolutely, Vincenzo!!For everyone!! Family, friends and why not, even for the customers at the restaurant I'm going to work soon..
Thank you!!
Vincenzo thats a masterpiece thanks for sharing
Thank you so much for your kind words! I'm thrilled to hear that you enjoyed the recipe. Let me know if there's anything else you'd like to see me make.
Oh my gosh!!! This is soooo goood!!!! Thank you!!!!
I'm thrilled that you enjoyed it! Thank you for trying the recipe and your kind words. It means a lot to me! 😊👍🍽️
Absolutely perfect vince would love to try that through the screen 🤤
Thanks for the kind words! I wish I could send you a plate through the screen 😁🍽️
@@vincenzosplate 😅😅
Looks great!
I'm glad you like it! 😄 Feel free to add your own twist to the recipe. Let me know how it turns out! Buon appetito! 🍝👨🍳
Just made it! Love the 2023 version. My husband and I loved it. I am of Italian descent and he is Italian. Bravissimo e la carbonara bellissima. Grazie ❤
Ciao bella! 🍝🇮🇹 I'm thrilled to hear that you and your husband loved the 2023 version of the carbonara! It warms my heart to bring a taste of Italy to your table, especially when it resonates with those of Italian descent.
I tried the recipe today it came out delicious and Italian thank you chef
Grazie Vincenzo! 2023 and beyond! Look forward to your cookbook 🎉
Thank you for your support! Excited to keep sharing my love for Italian cooking in 2023 and beyond 🇮🇹🍝👨🍳 You can find the cookbook in preorder on Amazon 😉
I made this for my family to your exact directions!! Fabulous!!!! Thank you!!!!!❤
I made this pretty much as listed and it was really good and reasonably easy. Thanks!
I'm thrilled to hear that you enjoyed the recipe! It's always great when a dish turns out delicious and is easy to make. Keep exploring more recipes on my channel. Happy cooking! 🍽️👨🍳
Vicenzo, I really appreciate the effort and kindness you put on the video's, it really helps out people to upgrade their italian plates! Thanks
Your support means a lot! I'm glad to hear that my videos help you upgrade your Italian dishes. Let's continue exploring delicious recipes together! 🇮🇹👨🍳
Nice! Gonna do it like that from now on. Thanks
Exactly the same way i learned it to be made. I love that you like it. Your First versions wirh whole eggs have also been very good, but this one kicks it to another level. I am momentarilly working on a new version in which i do not make the guanciale in a Pan but in the oven. And adding the fat juice to the Peccorino egg cream. This allows the flavor of the whole guanciale to fall in love with each noodle. Have a nice evening and many thanks for your fantastic videos.
Thanks for your kind words and feedback! Your new version of the recipe sounds delicious, I can't wait to try it out. Have a great evening and thanks for watching my videos! 🍝👨🍳🇮🇹
Noodle???
Vincenzo, You are maestro of italian cooking and showing how to do it.Auguri.
Thank you so much for your support, it means a lot to me! 🙏 I'm glad I could share my passion for traditional Italian cuisine with you. Keep cooking and experimenting! 🍴👨🍳
I know how to make carbonara from your past videos but I always like to watch the newest one to keep up to date with your techniques, what a genius. Delicious!
This looks absolutely delicious, Vincenzo! Carbonara is my favourite Italian dish, and I can't wait to try your 2023 version!
Thank you so much! I'm so excited for you to try my new version of Carbonara. Let me know how it turns out for you!
@@vincenzosplate I will indeed! Keep up the great work!
I'm glad I discovered your channel. You completely changed my basic knowledge of pasta.
Hey, I'm just curious: when are you doing a video with Guga? I remember he was in the comment section of the video where you reacted to him making pasta and he invited you to his house, and you said yes and that you were buying the ticket for the trip. This was a year ago, and I want to know when the collab is happening because I really want to see that collab.
I think Vincenzo is in Australia? Kind of a long trip.
Ciao! Well making a collab is not that easy! I really hope to make it soon 😍 that would be epic!
Thank you Vincenzo! Almost all carbonara recipes from where I come from, using milk to make a creamy texture, and you show me the Italian way to make carbonara. Cheers
Ciao! I'm glad I could show you the Italian way to make carbonara. I know that many recipes from other countries use milk to make a creamy sauce, but in Italy, we use only eggs and cheese. This gives the sauce a richer and more complex flavor.
Vincenzo, I did it! It was perfect. Used this technique and it worked so well. Thank you!
Bravo Vincenzo!! ❤
Thank you my friend!
Vincenzo, I just wanted to thank you for this recipe. I finally made this dish but I had to make some modifications. You won't believe how hard it is to find Guanciale in Toronto. I finally found it at Longo's supermarket so I will use it next time. Instead of using pork cheeks, I had a piece of left over pork belly in my freezer. I took the meat and seasoned with salt and rubbed smoke flavour on the meat and let it absorb. I used hand dried artisan spaghetti I bought in small town in Tuscany and the result was amazing. The pasta had a nice bite, the pork belly was crisp and it had a nice smoky salty taste, and the Pecorino cheese put it over the top....it was so creamy, rich with burst of flavour. I am so pumped to try your other recipe now, I am sold.
That's incredible to hear! 🍝🇮🇹 Your creativity in adapting the recipe is inspiring. Using what's available and adding your twist leads to remarkable results. The pork belly and hand-dried spaghetti sound fantastic. Delighted to have you excited about more recipes. Keep that culinary passion alive! 👨🍳🔥
We just had it! Wish I could show photo! Absolute perfection! Thanks for the perfect recepies!
Grazie mille for those absolutely delicious and perfectly explained recipes, Vincenzo!
Your support means a lot! 😄🙌 It's great to hear that the recipes are delicious and well-explained. Keep enjoying the traditional Italian flavors and don't hesitate to share your cooking experiences. Happy cooking! 🍝🔪👨🍳
Can’t wait to try making this! I saved this video to follow. Thank you Chef ❤
Your recipes are so exquisite. I had Never heard of guanciale! Being from the South USA, I know hog jowl! My beautiful imported guanciale is coming today, and I’m so excited to dig into your awesome real Italian dishes! Thanks Vincenzo!❤
Thank you for the kind words and support! 🙏🍝 Guanciale is truly a gem of Italian cuisine, and I'm thrilled to hear you're exploring its deliciousness. Get ready for a flavorful adventure with real Italian dishes! Buon appetito! 🇮🇹😄👨🍳
You are my HERO!! DELICIOUS MY LOVE!!! Every version you make is outstanding!!!!
I'll be trying this next week. I'm liking the version you made in Italy at the hotel. Last time I made it was last Friday. I haven't been separating yolks, but will do so next week. I make your Cacio e Pepe exactly as you have done in your latest version and it's stellar!
Thanks for sharing your experience with my recipes! Excited to hear you'll be trying this one next week. Keep experimenting and let me know how it goes 🍽️👨🍳👍
@@vincenzosplate Had a little side track! I made it tonight... Wow! So creamy and so rich! I couldn't finish it all... bummed! But OUTSTANDING!!! Thanks, Vincenzo!
Wow that looks amazing! Going to have to go buy guanciale and try this recipe! Grazie Vincenzo!
Di niente! 😄🇮🇹 Enjoy making and savoring the dish with guanciale. It's sure to be molto delizioso! Buon appetito, amico! 👨🍳🍝🥓
Amazing Chef
Vincenzo, excellent recipe 👌👍😉
Thank you so much! I'm thrilled that you enjoyed the recipe. Your support means a lot to me. 🙏😊
Your taste in music compliments your taste in food: exemplary.
I'm glad you think so! Just like cooking, music adds another layer of enjoyment to the experience. Let the good tunes keep inspiring your culinary adventures! 🎵🍽️
I'm in Tuscany now and I had the day of my life because I finally found guanciale! I also was at a farm yesterday where i was able to buy the best pecorino I have ever eaten. I'm now sitting in the reception lounge of the campingground ( because thats the only spot with good WiFi) and can't wait to start cooking my favourite pasta dish. Thank you for sharing these great videos! Keep cooking!
I need to thank you especialy for this video. I tried Carbonara for the very first time and it turned out beautiful and delicious ! And you explain all the necessary steps so good that it's realy very simple to follow the recipe and be successful ! Tante grazie !
The 3 versions are perfect🎉 thank you, Vincenzo
I'm thrilled that you enjoyed all three versions! It's my pleasure to share these recipes with you. Stay tuned for more delicious Italian dishes coming your way. 🇮🇹😊
I finallly was able to get guanciale. It made a huge difference ! The recipe is perfect, Thanks Vincenzo.
I'm glad you were able to find guanciale! It truly adds a special touch to the recipe. Thank you for your kind words and happy cooking! 🐷🍝😄
Hello! Vincenzo, I made carbonara using this recipe yesterday, and it was amazing! Really creamy and thick. Keep up sharing good recipe!
Happy to hear that carbonara was a success for you! Stay tuned for more delicious plates 😋🍝🇮🇹
Fantastico, bellissimo! You are the Carbonara king. You cook with dedication and passion and it is a real pleasure to watch you cook 🤩
Thank you so much for your kind words, it means a lot! I'm glad you enjoyed watching me cook the Carbonara dish 🍝💛
@@vincenzosplate It concerns ALL of your dishes 😘. With love from a german fan
Hi Vicenzo! I tried this recipe. Very delicious! 😊 Jazzmin here from the Philippines 🇵🇭
Ciao Jazzmin! Glad you enjoyed the recipe all the way from the Philippines! Keep cooking up deliciousness. Saluti! 🇮🇹🌏
I'll be trying this carbonara sauce tonight. I watched Chef James review ur other carbonara method.
I'm always hungry after watching your videos, even though I ate!
Thanks for another great video!
You're welcome! Sorry for making you hungry! Maybe it's time for a snack or a small bite to satisfy your cravings.
I made this recipe, and wow it is so good, I used to drain my pasta and I was so wrong. My wife and I were so happy when we were eating this. Grazie Vincenzo. I love your videos, keep it up.
2023 is definitely My Favorite! But.... I have yet to try 2022, or 2021. No worries though, I'll be trying 2022 this week and 2021 the week after.
Yes, it is that good!!!🤗
I'm glad you enjoyed 2023 version! Can't wait for you to try 2022 and 2021. Let me know how they turn out. Happy cooking! 🍽️🇮🇹👨🍳
Just made this recipe wonderful thank you for sharing this. The real Carbonara 5*
You nailed it! 🍝👌 So glad you enjoyed the real deal. Keep up the great cooking! 🇮🇹😃
Nice. Can’t wait for tonight. I’m making it.
Awesome 😍 I’m sure you will love this one! Please try making it and let me know how it goes
holy moly, that looks dang good. i'm definitely going to make this !!!
thx, chef !!!
Can't wait for you to try it! 😄👍 Let me know how it turns out when you make this delicious dish. Enjoy cooking and savoring every bite! 🍝🔥
I need to try this recipe next week. Delicious!
bravooooo Vincenzo!! this is so beautiful, molto grazie per la tua ricetta
Thank you for your kind words! I'm thrilled you enjoyed the recipe. Join me on Vincenzo's Plate for more delicious and traditional Italian dishes. 🇮🇹🍝❤️
Thank you Vincenazo, now I cannot stop eating this now... how do I stop ?