One of the very few chefs who actually know how to make Carbonara. For something so simple it boggles the imagination how so many manage to mess Carbonara up.
I remember when youtube recommended your channel a few years ago as up and coming creators about 4 years ago. Back when you had less that 1000 subscribers. I'm so proud of how better your videos have become over the years as well as the difference in background and a better camera lol. Thank you so much for fueling my love for cooking I have learnt so much from watching your videos. My favourite recipe I have made has definitely been the brownies you made which I have been making for 3 years they are honestly one of the best deserts I've ever had. So proud of you 1k short from 1M and its been amazing to see your growth and progress!
Have followed you from day 1 when you started the channel and now there are 999k subscribers :-) Congratulations, well deserved, This Creamy Pasta Carbonara must be tested immediately.
Looks good. I got pasta obsessed a few years ago, so I've tried even this one dish probably 10 different ways. Cracked pepper in the "slurry", but also some reserved guanciale fat. Definitely adds more intense flavour.
I tried years ago to make this and let’s say it wasn’t what I’d hoped…… your recipe and clear instructions give m3 the confidence to try again. Thank you Chef!
Confident cooking makes a difference. It’s weird, but anything I make without giving a crap about the outcome seems to get great reviews from friends and family. The food can sense the stress. Lol
Impressive carbonara pasta recipe execution! 🤩😍Your attention to detail and culinary finesse shine through. Well done! Looking forward to your next recipe now...🙏👍 Best laptop ck for ur 1m 🎉🎉🎉🎉
I just couldn't stop starring at that number..... another fab recipe, Chef Jack.... I have been a part of your journey since so long that i cant help from getting overwhelmed....am so proud of your achievement.... every recipe is bang on and my stomach has cherished quiet a lot of them....my fav is still your creamy garlic recipes.... sending you loads of love and positive energies 💕💕💕💕
In my version - authentic or not 🤓. I grate a little garlic in the egg yolk, pecorino mix. I also top the the finished dish with a sprinkle of finely chopped curly parsley.
Love this recipe! I’ve tried carbonara at a restaurant, and it was a bit too salty for my tastes. I’d be interested to see if I can make it better on my own because I love a creamy cheesy sauce on my pasta.
Try to salt less the water because guanciale and pecorino are very salty. Instead of pecorino you could use parmigiano reggiano which Is less salty and you ll have a perfect not salty carbonara
Just wondering where your situated cause I’m in Melbourne and I’ve been trying to find Guanciale in a big chunk. Just also wondering how much it was as well. Cheers
I don’t normally comment that often but I had to say just how mouthwatering this dish looks due to its simplicity. Thank you Jack I will be giving this one a go. ❤️
Yum! This looks amazing. Recently had the worst carbonara via Uber eats - so bad I still feel 🤢 when I think about it. Was basically a really eggy smelling scrambled eggs with pasta 😩 CONGRATULATIONS on 1M subs 🎉🎉🎉
Good hustle, mate. Sometimes I like to blend pecorino and parmegianno reggiano. Oh and jf anyone wants easy mode aswell you can to a cornstarch slurry to the egg mixture to mitigate the tempering risks to the eggs (they can clump up). “Gwan - char - leh” btw ;)
The area has very poor lighting and I have to edit the clips so much for it to look any good on camera. To me it’s harsh on the eyes and frustrates me every time I edit haha
Jack that looks simple, cheap and absolutely delicious to eat but I always snap the pasta lengths in half because being older I find it harder to breathe while sucking the pasta into my mouth but that is fine it is still the same only smaller pieces ha ha
Great awesome job ...but you forgot one essential ingredient....lots of freshly ground black pepper...carbonara means ...to the soot , charcoal ...thats how it got its name ...carbon means blackened in Italian
I just discovered your channel and you have truly changed my attitude towards cooking. Your videos are so easy to follow with no bs. Love your work.
Really great to hear! Thank you 🙏
One of the very few chefs who actually know how to make Carbonara. For something so simple it boggles the imagination how so many manage to mess Carbonara up.
I remember when youtube recommended your channel a few years ago as up and coming creators about 4 years ago. Back when you had less that 1000 subscribers. I'm so proud of how better your videos have become over the years as well as the difference in background and a better camera lol. Thank you so much for fueling my love for cooking I have learnt so much from watching your videos. My favourite recipe I have made has definitely been the brownies you made which I have been making for 3 years they are honestly one of the best deserts I've ever had. So proud of you 1k short from 1M and its been amazing to see your growth and progress!
Have followed you from day 1 when you started the channel and now there are 999k subscribers :-) Congratulations, well deserved, This Creamy Pasta Carbonara must be tested immediately.
This dish looks so delicious! I've tried making this before with limited success, but with your instructions in hand I think it will turn out great 😃.
Finally someone who does it the right way. Well done!
Your work is great. Awesome and simple videos to follow
Glad you like them!
Awesome Jack!!! So great when I see real Chefs doing things the right and authentic way. 👍
I’ve done this many times! Thank you ❤
Tried it, it was lovely and authentic, thank you!❤
Your recipes are always so easy to follow and quick. Awesome job!
Congrats on 1M subscribers chefjack!!!
Looks good. I got pasta obsessed a few years ago, so I've tried even this one dish probably 10 different ways. Cracked pepper in the "slurry", but also some reserved guanciale fat. Definitely adds more intense flavour.
One million subs - here’s to the next million! Congrats!
Ayyyyy yo 1 million. Congratulations!!!
Really nice Jack! Almost at 1 million as well. Awesome.
So close to one million!!
Way to go Chef
I tried years ago to make this and let’s say it wasn’t what I’d hoped…… your recipe and clear instructions give m3 the confidence to try again. Thank you Chef!
Confident cooking makes a difference. It’s weird, but anything I make without giving a crap about the outcome seems to get great reviews from friends and family.
The food can sense the stress. Lol
That "chef" thing is cringe.
Just stop.
@@Marcel_Audubonyour caring enough to comment is pretty cringe
@@teiralda you just commented, sweetie ... so by your definition ...
Nice one. Wow a million subscribers! Great how your channel has grown
It's nerve-racking seeing the 999k subscribers, lol. Almost 1mil subs! Congrats in advance!
Congrats reaching one million subscribers!! :D
I am well padded for this winter, thanks to you Jack. Looks scrumptious. X
A cracking carbonara and almost at 1M subs! Top job as usual Jack. Cheers from AKL.
Carbonara is my favorite pasta dish. Been a min since Ive made it. Might happen this weekend.
Congratulations on 1 million subscribers !
This was delicious! Closest thing to a proper carbonara I’ve found
Fast easy ummm so delicious 😋 yummy
Jack I really wanted to taste this dish lol it looks scrumptious it has to have black pepper lol imo. Thanks Chef.😊
Congratulations on 1 million subscribers
Impressive carbonara pasta recipe execution! 🤩😍Your attention to detail and culinary finesse shine through. Well done!
Looking forward to your next recipe now...🙏👍
Best laptop ck for ur 1m 🎉🎉🎉🎉
Hi Mate, looks a nice dish. Best wishes for the weekend.
I just couldn't stop starring at that number..... another fab recipe, Chef Jack.... I have been a part of your journey since so long that i cant help from getting overwhelmed....am so proud of your achievement.... every recipe is bang on and my stomach has cherished quiet a lot of them....my fav is still your creamy garlic recipes.... sending you loads of love and positive energies 💕💕💕💕
Yummy !! Almost at the million subs Jack. 👍❤️🇬🇧
WOW!, so I've been working too hard, this is so easy!!!! THANKS A BUNCH❤ As usual, RECIPE BOX!!!!
Looks yummy
Easiest, correct and best way
🙏
Thanks jack another winner 😋👍
No problem 👍
Almost 1 million subs, congratulations.
I’m most definitely making this!!
Well done Chef. Nice authentic version. Lovely well explained video. One of my favourite recipe I do regularly. 😍
In my version - authentic or not 🤓. I grate a little garlic in the egg yolk, pecorino mix. I also top the the finished dish with a sprinkle of finely chopped curly parsley.
Love this recipe! I’ve tried carbonara at a restaurant, and it was a bit too salty for my tastes. I’d be interested to see if I can make it better on my own because I love a creamy cheesy sauce on my pasta.
Ditto, same here
Try to salt less the water because guanciale and pecorino are very salty. Instead of pecorino you could use parmigiano reggiano which Is less salty and you ll have a perfect not salty carbonara
This just may be the dish that gets you to a million subs mate! 🍻
I should be at 1m in about 1 hour 🥹
Well deserved, and I can't wait to see the play button reveal video!
Originale Italiano! Bravo!! 👏
Mmmm my favourite 👌PROPER carbonara! Thanks Jack 🙏❤️
JAAAAAACK 1 MILLLLL YEAAAAAAAAAAAAAAAAAAH!!
Jack do you nor rinse your pasta after cooking? Looking forward to trying this
The ancient Roman's would thank you!
This is exactly how they created this historical dish.
Bravo!
Except.. I always understood it only originated sometime around the mid-20th century..?
That looks so gooooood!!!💖
That look’s perfect and a great dish, just need it to be featured on Vincenzo’s plate’s channel I think he would approve of this fantastic carbonara
Just wondering where your situated cause I’m in Melbourne and I’ve been trying to find Guanciale in a big chunk. Just also wondering how much it was as well. Cheers
Grats on 1 mill subs! Time to bring back the whisper. "20 cracks please"
I don’t normally comment that often but I had to say just how mouthwatering this dish looks due to its simplicity. Thank you Jack I will be giving this one a go. ❤️
Thank you so much
Yum! This looks amazing. Recently had the worst carbonara via Uber eats - so bad I still feel 🤢 when I think about it. Was basically a really eggy smelling scrambled eggs with pasta 😩
CONGRATULATIONS on 1M subs 🎉🎉🎉
"Cheese is cheese and it's absolutely delicious" reminds me so much of "glass is glass and glass breaks". :D
Haha 😂
Great recipe, hopefully would try it out!. Justo ne question does this work well with tomato sauce or some other sauce combined?
No, I highly recommend not modding this recipe or don't let Italian see you do so.
Thanks!@@ChefJackOvens
1,000,000!!! 🥳🙌🎊🎉
what tongs u got g
I like the cream version. Can you make it please Jack?
I do have one on the channel. Its a very old video
Wow, I notice you've just achieved one million subscribers today. Congratulations 🍾
Good hustle, mate.
Sometimes I like to blend pecorino and parmegianno reggiano.
Oh and jf anyone wants easy mode aswell you can to a cornstarch slurry to the egg mixture to mitigate the tempering risks to the eggs (they can clump up).
“Gwan - char - leh” btw ;)
As an Italian, the only unauthentic thing here is the pronunciation of guanciale 😂
He said this recipe serves two but he listed 400g spaghetti. Also, the sauce wasn't enough to coat all of the pasta
Damn dude. As someone who gets frustrated in the kitchen you've made this super digestible (pun intended). Thanks!
Well done Jack! ONE MILLION FOLLOWERS! 🎉 Lovely grub. Keep that pot boiling! Seems only five minutes ago you were just starting out. ❤ from the U.K.
Can you please make french onion soup next?
looks amazing --- ONE to go ---- todays the day woot woot!!! congrats on the million we'll be the first to tell you 😂😂😂💥💥🌼🌼🌻
Black pepper is a must .it is after a dish named after a Coal miners wife
Excellent! cooking and cheese is cheese 👍
You should do an around the World Series!
I've been planning this for a long time. Just need to get it launched
EXCELLENT
Many thanks!
999k subs - soon 1M!!
Not bad at all!!!
It is nice finally seeing a carbonara recipe done by a not Italian that is actually right! There is hope after all! 😀
Almost to 1 mil subs!!
Delicious 👍
Thank you 😋
I'm waiting for a crazy Italian to call this recipe inauthentic in the comments. Let the countdown begin.
I’d love to see what they have to say this is 100% authentic haha
@@ChefJackOvensyeah, this is 100% correct.
If you don't want to clean up a whisk you can use a fork to beat the eggs into the cheese.
they just can't help themselves
@@giulioceresini1435 then I have to clean a fork 😉
It doesn't matter how authentic it is - an Italian will be along at some point to tell you you've done it wrong. It's just the way of the internet.
Looks delicious 😋 😍 👌
And it is!! Guanciale - I can tell ya! 😋🇮🇹
Love it never use cream
Why do you no longer use your hob?
The area has very poor lighting and I have to edit the clips so much for it to look any good on camera. To me it’s harsh on the eyes and frustrates me every time I edit haha
Hello Jack would this work with mushrooms instead of meat? Looks delicious btw 👏👏
It would not be carbonara. The flavor would be totally wrong.
Ngl, I'm hungry now
1M
🤤🤤❤❤... it's 2:18 AM why do I watch cooking videos when I can't sleep and get myself hungry? 🤷♀️🤦♀️
Jack that looks simple, cheap and absolutely delicious to eat but I always snap the pasta lengths in half because being older I find it harder to breathe while sucking the pasta into my mouth but that is fine it is still the same only smaller pieces ha ha
What are you gonna do for 1 mill subs Jack? :O
Lots of black pepper !
Definitely
When you asked in Instagram story about Guanciale, I immediately thought about this recipe 😀
Of course, because this is THE dish with Guanciale. Wouldn't know what else to think about!
̰ ܠ݇ܫܥ ܨܐܪܒ݇ܢܐܪܐ!!!
Great awesome job ...but you forgot one essential ingredient....lots of freshly ground black pepper...carbonara means ...to the soot , charcoal ...thats how it got its name ...carbon means blackened in Italian
I wouldn't eat carbonara without black pepper!
Youre at 1 MILL!!!! CONGRATZ!!!💥💥💥💥💥✌✌✌✌👊👊🍉🍇🍎🌈🌟🌪🌟🌠🌠🌠🌠🌈🌈🌈🌈
The way you say "Guanciale" is the most Aussie thing i've ever heard...
Haha 😂
Nice that you made it authentic. FYI, guanciale is pronounced, GWAN-CHA-LAY, not GWAN-CHI-ALAY
I know I know haha
@@ChefJackOvens All good, i just thought it was funny. Have you ever made, 'Amatriciana'? Also made with guanciale.
Basil is key
Is it halal without pork
I used to call my mates Peckerinos.
Haha
Omg hilarious 😂😂😂😂
He said this recipe serves two but he listed 400g spaghetti. Also, the sauce wasn't enough to coat all of the pasta
finally some real carbonara, but it miss the black pepper
😮 oh no no no chef ovens that word "slurry" 😮 should not be used in cooking terms😅😅😉🤐😅 always mouthwatering tho
"this recipe serves 2"
you really underestimate me jack..
Haha 😂
Only advice i would add to this is never use the pregratted cheese it contains potato starch and leaves a terrible end product
Where is the pepper?
Add it if you like, seasoning is optional