@@recipe30 sir can you please check your instagram...?? It will be very kind of you if you would reply me there. Thank you! And by the way, your recipes are very delicious.
At 46 years old I decided to go back to college last year to study professional cookery mainly down to watching your videos Joel, take care from Northern Ireland
Hey Joel, Another Masterpiece, by of course, The Master-You!! I think that I told you that in my late teens, into my 20's I worked at Hatfield's Quality Meats, in the Smoke House where you really learn how to cook, under severe pressure, 30 smokehouses, all different product, started at all different times, any way, one of the things I learned is that the cheek meat is very good and you can't put it in a package to sell very well because it's not an appetizingly looking cut of meat, but man can you make things from it, Scrapple is one, and of course in the dish here, a smoked version similar to bacon, only much better. Thanks for sharing this with us, take care Buddy!!
La bella Italia.. The splendid music, the fantastic recipe, adorable Whiskey 😍... You are a master chef dear Joel. Thank you very much. Be safe and enjoy the family. 🤗💜
The right recipe! Bravo! I’ve been living in Italy for nearly 30 years and I love cooking so I know what I’m talking about! Your videos are marvellous!🤗
Complimenti. Very well done, bravo. Few people are able to respect the tradition when it comes to classic regional Italian dishes, especially Carbonara, for some odd reason. Most people tend to replace key ingredients with others that have nothing to do with the original Roman recipe (pancetta instead of guanciale) or adding short-cuts ingredients that were never part of the original recipe, such as cream. Tipically those who are incapable of achieving that mouthwatering, delicious creamy sauce out of the eggs without turning them into scramble or worse frittata, are the one that employ cream instead of working the magic alchemy of eggs, parmesan, pecorino and cooking water together before serving the finished dish. Your execution is impeccable, you understand cucina italiana, our culinary traditions. Grazie molte, and please carry on with these fab well-produced videos, you are an excellent chef.
Appreciate the compliment Lory. It is a magical Italian dish, and using the best ingredients you can afford makes the world of difference. Thank you so much!
You have a creative mind which comes so beautifully in your recipe. Simple and yummy. Whiskey adds his aura to the video. So sweet of you feeding him. 😘
Your cooking videos are like therapy to me. Truly awesome, simple recipes, and love how you catch the essence of city life, the effect of the stove fire, and the cute dog!
As an italian I love pasta, no way! But I have to say "Thank you!"...you are the first not italian cook (are we sure 😄) that represent this particular receipt in perfect way. Complimenti!
BRAVO! BRAVISSIMO! Questa è la vera carbonara. Senza latte, senza panna, senza burro, senza olio, senza aglio!👍👍👍 This is the real carbonara! Finally one who knows what Italian cuisine is.
As someone who has been cooking spaghetti carbonara for 40 years, this is exactly the same recipe that I put together after trying many others. The only things I would add is more cracked pepper. Carbonara by definition benefits from it. And guanciale rules!
G'day Joel, This is precisely the same Carbonara recipe we had at a slightly fancy, non-tourist, restaurant in Rome many years ago. I do this about once or twice a month. It's so Roman, using the pig's cheek and the mixed cheeses. I hope we don't have to wait too long to be able to get back there. Several good Italian restaurants I know in Melbourne use this recipe but, sadly, none here in Hobart, so I just leaned to do this the Roman way. It's fantastico! Cheers, BH
In the 1960's a friend of my parents made this for us and we called it 'Claude's Spaghetti' after him.... Years later we discovered it was Carbonara! Recipe very similar, but I believe there was some cream in with the egg and cheese mixture.
Nicely pictured Joel Looks like you and whiskey are made for each other happily he walked away with that piece Next I am expecting your lovely coffee recipe
Another beautiful video. Best production values for recipes on the internet! Noticed that the ingredients on the written recipe call for olive oil? But there’s none used in the video. Thanks!
A Restaurant in Florence called Il Clarinetto served this dish for us and the waiter said he was told the "carbonara" originated from miners who would eat pasta for a meal and carbon would come from their hands or clothing and drop onto the pasta hence the name. Great recipe trouble is trying to find the pork for it but have a couple leads to follow. Thank you very much .
Joel my good Aussie friend, outstanding recipe & don't change a thing. Pork cheeks rank up there with bacon as top cut on the pig/hog & we waste nothing in rural Kentucky, we cure pickle the ears, feet, snout, eat about everything but the oink( including chitlins'/intestines if cleaned & cooked properly), lol, perfect recipe, cheers mate !
Cheers Steve, it's funny how the cheap cuts are now becoming prime cuts. Pork belly used to be poor mans food and now becoming unaffordable for some. It's great to respect and not waste any part of the animal 👍
@@recipe30 Joel, that is a fact, brisket, hangar, flank steaks off the beef cost as much as ribeyes, NY strips here, then like you said pork belly, cheeks,& yrs ago the rich folks threw out bacon, lol, cheers mate !
@@recipe30 Can I ask question Sir. Im planning of making your dishes this coming week. I plan of recreating the chicken, carbonara, and the soup. But then I don't have the wine. Is it okay if Its Chicken stock?
Such inspirational videos! Love your gorgeous dog 💜 Really appreciate you sharing your talent and time .....I cook every day .....love and am passionate about food/wine and always I am impressed with how creative and inspiring you are. Thank you 😊
@@recipe30 Australia is a beautiful country , and Rome too, my friend went to Rome for vacation, she wants to go again 😀, I live in California, is beautiful, special the weather. Next time I let you know more if you want, Bye 😊
am actually spell bound abt ur vdeos cuz for me cooking is a bit burden or a work fo me bt wen i see urs it never seems to be so instead it feels lyk an art n am so passionate for cookin nw. u hv influenced my cooking side.. thnk uu chef
👉 Get this written recipe link here: www.recipe30.com/spaghetti-carbonara-2.html/
beautiful & delish!!!
Have warnings coming up preventing me from visiting the recipe website using link....
Besides the fact your a great chef and you’ve be teaching me a lot is that your dog is so mannered and charming. Love seeing him.
You are so kind, I think my dog Whiskey is taking over my channel! 😂
@@recipe30 sir can you please check your instagram...??
It will be very kind of you if you would reply me there.
Thank you!
And by the way, your recipes are very delicious.
I've worked in animal hospitals for almost 40 years, and I agree wholeheartedly! 😄
also the videography and presentation is Everything!!
That is the next level about this video :D
At 46 years old I decided to go back to college last year to study professional cookery mainly down to watching your videos Joel, take care from Northern Ireland
Love to hear that Glenn, happy I've helped to inspire you! 👍
Hey Joel, Another Masterpiece, by of course, The Master-You!! I think that I told you that in my late teens, into my 20's I worked at Hatfield's Quality Meats, in the Smoke House where you really learn how to cook, under severe pressure, 30 smokehouses, all different product, started at all different times, any way, one of the things I learned is that the cheek meat is very good and you can't put it in a package to sell very well because it's not an appetizingly looking cut of meat, but man can you make things from it, Scrapple is one, and of course in the dish here, a smoked version similar to bacon, only much better. Thanks for sharing this with us, take care Buddy!!
Great new recipes and that ferocious dog so beautiful ,and well manners keep teaching us how to make great food God Bless Lc
this channel deserves more visibility, views and subscribers. So underrated channel this is.....
love every recepie you post. Thank You! would love extended videos about how you come up with these amazing dishes!
Thanks for the suggestion Arianna 👍
La bella Italia.. The splendid music, the fantastic recipe, adorable Whiskey 😍... You are a master chef dear Joel. Thank you very much. Be safe and enjoy the family. 🤗💜
Thank you very much Vilma! 👍
Wounderful sharing, Thank you.
The right recipe! Bravo! I’ve been living in Italy for nearly 30 years and I love cooking so I know what I’m talking about! Your videos are marvellous!🤗
A tavola non s'invecchia!
It is super harmony between bacon and yolk. Look so delicious.
Glad you like it 👍
Exactly the way I do it. Authentic!
looks great❤️美味しそう‼️
Cheers 👍❤
There needs to be a compilation video of you grabbing the pepper mill from all your videos :D
Lol, I agree, lol. That stands out to me as well
pretty sure it's the same shot reused every time...
Love to see whisker +your recipes.They are so simple and DELICIOUS
Glad you like them!
If i could eat with my eyes, then this would taste beautiful!!! Such an 'alluring' dish.
What a great idea placing the pan over hot pasta water! Thx! Again my favorite dish
You are so welcome Alena! 👍 (keeps pasta very hot with over cooking the eggs0
Stupenda!!! Bravissimo !!!!!
Hello from Italy!
And as you'd expect, here's the sentence: perfect.
This Carbonara is perfect.
Very good job!
Appreciate it Alessandro! 😀👍
@@recipe30 sorry but original carbonara is with pecorino. ..not parmesan
@@mariopani3424 he use pecorino
Complimenti. Very well done, bravo. Few people are able to respect the tradition when it comes to classic regional Italian dishes, especially Carbonara, for some odd reason. Most people tend to replace key ingredients with others that have nothing to do with the original Roman recipe (pancetta instead of guanciale) or adding short-cuts ingredients that were never part of the original recipe, such as cream. Tipically those who are incapable of achieving that mouthwatering, delicious creamy sauce out of the eggs without turning them into scramble or worse frittata, are the one that employ cream instead of working the magic alchemy of eggs, parmesan, pecorino and cooking water together before serving the finished dish. Your execution is impeccable, you understand cucina italiana, our culinary traditions. Grazie molte, and please carry on with these fab well-produced videos, you are an excellent chef.
Appreciate the compliment Lory. It is a magical Italian dish, and using the best ingredients you can afford makes the world of difference. Thank you so much!
You have a creative mind which comes so beautifully in your recipe. Simple and yummy. Whiskey adds his aura to the video. So sweet of you feeding him. 😘
Thanks a lot 😊 Whiskey is not allowed in the kitchen but always watches from the doorway 👍
@@recipe30 Seems like he likes to keep a watch that everything goes very well😘👍
Delicious, thank you
My pleasure Mary 😊
Simple and divine!!!!
Cheers 👍
Bravo originale e vera Romana carbonara!!
This looks amazing.
Thanks Rudy!👍
Well done chef you and whisky enjoying the meal 👍🏻🐕😘
Yes, thank you
Thanks. Y ese pollo se ve deluciosoooo hoy lo hagoooo
Amazing video!!
Glad you liked it!
My absolute favorite in pasta dishes.
Glad you like it Mary 👍
@@recipe30 I most certainly do, you make it look so much more delicious. Thank you.
Your cooking videos are like therapy to me. Truly awesome, simple recipes, and love how you catch the essence of city life, the effect of the stove fire, and the cute dog!
Glad you're enjoying them! 👍
@@recipe30 :)
Perfetta! Complimenti dall' Italia
As an italian I love pasta, no way! But I have to say "Thank you!"...you are the first not italian cook (are we sure 😄) that represent this particular receipt in perfect way. Complimenti!
You don't put cream in it? Just as he showed only eggs and cheese?
It is not needed, the cream appear from the mix of eggs, pecorino and starch! It is just a matter of exercise ;)
@@lucafavaro7358 thank you! :) Great to have an opportunity to ask true Italian about Italian food) Have a good day👍🏼
I really love all your recipe chef. Thank you so much.
Glad you like them Nidia!
My favorite pasta dish and this one is fabulous!! A faire very soon! Bravo Chef Joel!👍😘
Thank you 😋
😲 😳 oh my stomach, I want it now
Make it in 20 minutes 👍
Hello from Slovakia ✋🇸🇰
This recipe simply and sofistic 👍
Glad you like it! 👍
That Looks Amazing!
Cheers Tenjin 😀👍
I'm in love....so fancy yet so easy, classy all the way yum...
Thank you Demi! 👍
BRAVO! BRAVISSIMO! Questa è la vera carbonara. Senza latte, senza panna, senza burro, senza olio, senza aglio!👍👍👍 This is the real carbonara! Finally one who knows what Italian cuisine is.
As someone who has been cooking spaghetti carbonara for 40 years, this is exactly the same recipe that I put together after trying many others. The only things I would add is more cracked pepper. Carbonara by definition benefits from it. And guanciale rules!
Buonissimo... and the dog is happy too!
Delicious comfort food right there!! Yummy! 😋👍🏼
Good afternoon gorgeous Whiskey! 😍
Thanks Nat, yeah love him so much! 👍
@@recipe30 Welcome dear Chef. Yes, he's such a beautiful doggy! 😀
Probably the best cooking channel on UA-cam..
Just hasn't blown up cos he doesn't speak and no gimmicks and bs
I just love the way grab the pepper mill
La carbonara che amo! Grazie!
Yummy nice job!!
Thank you Joe 👍
Thank you chef for the idea an awesome dinner!
My pleasure
I love pasta and this recipe is awesome!!!
Glad you like it Michea! 👍
Excellent receipe..thank you chef .👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍❣❣❣❣
You are most welcome
شيف مبدع ووصفات اكثر من روعه أجمل لايك 👍👍👍👍
أنا أقدر تعليقك الجميل ، شكرا لك! 👍
G'day Joel, This is precisely the same Carbonara recipe we had at a slightly fancy, non-tourist, restaurant in Rome many years ago. I do this about once or twice a month. It's so Roman, using the pig's cheek and the mixed cheeses. I hope we don't have to wait too long to be able to get back there. Several good Italian restaurants I know in Melbourne use this recipe but, sadly, none here in Hobart, so I just leaned to do this the Roman way. It's fantastico! Cheers, BH
Cheers Bill, yes hopefully all we be well again real soon. I hadn't realised how much I would miss travelling. Cheers Mate! 👍
In the 1960's a friend of my parents made this for us and we called it 'Claude's Spaghetti' after him....
Years later we discovered it was Carbonara! Recipe very similar, but I believe there was some cream
in with the egg and cheese mixture.
Thanks again for this recipe chef👍🙏
😋😋😋😋😋 Mmmm yumy yumyyy Delicious pasta. 😘😘😘😘💐💐💐💐💐💐💐💐💐💐
Beautiful as usual👍🍝♨️
Thank you 😋
Nicely pictured Joel
Looks like you and whiskey are made for each other happily he walked away with that piece
Next I am expecting your lovely coffee recipe
Yeah he loves the rind, he chews on it a good 5 minutes instead of gulping a big piece of meat in 3 seconds. 😂🐕
@@recipe30
So cute I am sure he enjoys it 😄
I love your videos because you are generous. Thank you for sharing your good receipes, your beautiful dog and your beautiful city. 👍👍👍👍🥰
You are so welcome!
another great video ....both cooking and filming are top notch
Much appreciated Warrior! 👍
Yum..a quik Sunday brunch
Another beautiful video. Best production values for recipes on the internet! Noticed that the ingredients on the written recipe call for olive oil? But there’s none used in the video. Thanks!
Yes! Thank you Gail, plenty of fat already. 👍
What have you done chef this is unreal you rock
Cheers Fouad 👍
Thank you Chef. You make everything easier and tastier.
ps: love your organized utensil drawer (What that must be like??)
I hate looking for things, organization is key for me. 👍
A Restaurant in Florence called Il Clarinetto served this dish for us and the waiter said he was told the "carbonara" originated from miners who would eat pasta for a meal and carbon would come from their hands or clothing and drop onto the pasta hence the name. Great recipe trouble is trying to find the pork for it but have a couple leads to follow. Thank you very much .
This is my new ASMR.
❤ the spaghetti recipe.
HI do you need organic subscribers and watch time
Lovely!
👍
Joel my good Aussie friend, outstanding recipe & don't change a thing. Pork cheeks rank up there with bacon as top cut on the pig/hog & we waste nothing in rural Kentucky, we cure pickle the ears, feet, snout, eat about everything but the oink( including chitlins'/intestines if cleaned & cooked properly), lol, perfect recipe, cheers mate !
Cheers Steve, it's funny how the cheap cuts are now becoming prime cuts. Pork belly used to be poor mans food and now becoming unaffordable for some. It's great to respect and not waste any part of the animal 👍
@@recipe30 Joel, that is a fact, brisket, hangar, flank steaks off the beef cost as much as ribeyes, NY strips here, then like you said pork belly, cheeks,& yrs ago the rich folks threw out bacon, lol, cheers mate !
YES! THE ORIGINAL CARBONARA.
Ah yes, inspiring my morning already. Will be making this after work today !!
I used smoked turkey rashers once, that was quite nice.
@@AD-hy2se yum!
👍🏼
You got this Alma! Enjoy 👍
This looks amazing love it
Wow so delicious Recipe thanks
Most welcome 😊
Yes that great.!!! Excellent job 👏🏽👏🏽👏🏽👏🏽❤️
Thank you so much!!
Beautiful and didactic.....thanks a lot!
You are welcome!
Looks so delicious 😋 xx
Thank you 😋
Now THAT'S a carbonara 😍
Cheers!
Mouth watering dish thank you so much
Most welcome 😊
Thank you for this Sir. Awesome 😊😊😊
Most welcome 😊
@@recipe30 Can I ask question Sir. Im planning of making your dishes this coming week. I plan of recreating the chicken, carbonara, and the soup. But then I don't have the wine. Is it okay if Its Chicken stock?
O M G ! I’m salivating!
Cheers Chelsea 👍
Such inspirational videos!
Love your gorgeous dog 💜
Really appreciate you sharing your talent and time .....I cook every day .....love and am passionate about food/wine and always I am impressed with how creative and inspiring you are. Thank you 😊
Thank you so much Ginger Sue, happy it's inspiring you 😊 Joel.
Thanks Joel easy fast an delicius.
Is mi friday lonch!!!
Enjoy Jose! 👍
Thank u chef.
You are most welcome
It's just the way to make it to call it Carbonara. Amazing video.
This will be on my plate soon! Love your recipes, simple and delicious.
Awesome! Thank you!
so fancy and relaxing your videos, I love them😍
Thank you so much Justina 👍
Wooooooow 👏👏👏👏 fantastic recipe with your gimmick works, the way you especially handle the pepper machine and the oil can 🤓🤓🤓
Thank you so much, not really a gimmick, simply how I normally cook 😂
I like the way you grab your pepper
Skill from my busy restaurant days! 😅
It looks delicious Thanks
Pleasure Helen! 👍
Joel, you never fail!!!!
Another delicious recipe, I love everything about you, I love your food, your dog, your kitchen is so clean, I love your country. 👍👍👍😋😋😋
Thank you so much, although I'm in Australia, I was in Rome 2 years ago.
@@recipe30 Australia is a beautiful country , and Rome too, my friend went to Rome for vacation, she wants to go again 😀, I live in California, is beautiful, special the weather. Next time I let you know more if you want, Bye 😊
Super nice feel like some of that for my Lunch...delicious😋
Thank you 😋
Excellent ! Merci !
Mamma Mia! Spetaculà. I have never used Guanciale only pancetta. Can’t wait to try. Thank you Joel. This is on next weeks menu. 👍🇮🇹🙌
Thanks Pauline, a different flavour which I feel is superior. It's all in the fat. 👍
I love this classic of Italian gastronomy. Delicious! Thanks Joel. 👍🏻😋❤️
My pleasure!!
And I’m over here just eating a bowl of cereal 🥣😅
Lol, thank for the morning laugh! I had cheerios and banana, then THIS pops up!
am actually spell bound abt ur vdeos cuz for me cooking is a bit burden or a work fo me bt wen i see urs it never seems to be so instead it feels lyk an art n am so passionate for cookin nw. u hv influenced my cooking side.. thnk uu chef
Thank you so much Farzin, that's exactly the influence I'm trying to achieve. 👍 🙂
6 a.m. and I get hungry when I see this.🤤 Well done my friend.
Cheers! 😀👍
I'm not a carbonara lover but it look delicious ,the way you cook attractive
Thank you 😋
Just made this one today....excellent, approval all around for the great taste in this one :)
Thanks for sharing ❤
Ecco a voi signori la vera carbonara 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻🇮🇹
MERCI. Je n'en ai jamais fait, à essayer, ça l'air bon, rapide avec de bons produits, même le chien se régale
le chien est définitivement un gourmand 👍
Elegantly made!
Cheers Jack! 😊