For those who don’t have access to guanciale… ignore the gatekeeping Italians. Thick cut bacon is perfectly fine and so is pancetta. Edit: sure there is a slight difference in flavor… but not even remotely as much as y’all are making it out to be
I use pancetta in my carbonara all the time, I prefer the taste over guanciale but once you use any other ham or cheese it’s no longer traditional recipe
As an Italian, this was excellent. However, bacon and pancetta would work just fine. My Sicilian father uses bacon due to the lack of usage of guanciale and expenses. It’s more convenient and not traditional, but not a bad swap-out. Either way, awesome video. Enjoy that man
@@eganc1976 Interesting joke. My grandmother would be split between slapping my head due to paying too much or not having the right thing. She wouldn't approve the absurd prices over the "so much worse" ingredient
@@JerryEboy69 I was only playing, there was a live morning TV show where an Italian chef was engineering his carbonara, you might see it one day on YT...I meant no disrespect...I bet the recipe used in the family was delicious, and more importantly, shared amongst loved ones. That to me = perfection 🤌🤌🤌
Guanciale wasn’t even particularly widely available outside central Italy only a few years ago, never mind outside of Italy. Italians abroad usually had to use bacon or pancetta for carbonara unless they had a very good deli nearby. And it was banned in the USA until 2013 and took another few years to proliferate there. We shouldn’t be so absolutist about something that not everyone can get and that those who can have often only heard of it in the last five years.
Yeah, om the other hand, though, who the fuck needs approval from some internet randoms? I make my carbonara with grana padano and bacon, because guanciale is unobtainable, same with pecorino romano or parmesan. To be honest I prefer it over parmesan anyway.
Reminds me of the Italians who hate people for making American style pizza (New York, Chicago, New Haven, etc) and Alfredo with heavy cream. If it tastes good who cares if it’s traditional or not 🤷🏼
@@JacksonWalter735 Italians mostly don’t know or care what Americans do with food. But I suppose some of them question it when they find something on a menu that purports to be Italian and just isn’t. It would be like an American getting an apple pie on a menu in Europe and it doesn’t have pastry. Or an American style diner in Europe with burgers, fries, pancakes and hashbrowns but the food is all Mexican when it arrives.
You get engagement with this comment regardless, but if we're being traditionalist, you've missed out a few steps and can improve on ratios and ingredients. For others, this is a simple dish. The base is all there, but it's really a springboard for you to make alterations. Use 50/50 pecorino and parmigiano. Grind different black peppercorns (tellicherry, sarawak) to make your pepper. Have fun with it. Lived in Rome for 2 years. They certainly do. :)
I like the classic approach, and I think it's good to learn the traditional way. But, I feel like it should be a spring board into the realm of experimental cooking that suits you, the one who's gonna eat it. If you wanna use local ingredients because you can't get traditional ingredients at a fair price, do that. This is how food evolves and grows and new culture is formed. Eat for you, not for others.
In Rome, we usually crush the black pepper and sometimes use a mixture of different black pepper. Also, the pan should be warm, but not hot (I’m not sure why this guy is saying it should be cold).
I think the container you mix everything in should be room temperature. not cold, not warm, not hot. The heat comes from the pasta water and noodles. At least that's how I'd do it.
@@CaptainMurdock1337, Yeah, room temperature is fine and frankly safer. If you have everything ready and can move quickly enough though, I think a pan at low heat to finish the dish is best because it allows the pasta to be served hotter and I have a particular preference when pasta is served very hot so by the last bite it’s still warm if that makes sense.
I make carbonara with pancetta. Whenever I’ve asked people about it both in person and online the majority of Italians say it’s fine. At that point, that’s good enough for me. Maybe one day I’ll find guanciale available and make it more authentically, but I no longer get worked up over this.
Yeah, if you don't find guanciale it's not that big of a deal to be honest. Although it's always better to make a recipe with all the correct ingredients, that difference is almost similar to using one type of tomato instead of the other. We still appreciate our traditional food being enjoyed around the world. 💙
The pan is not " pretty cool" when the sauce is added. Still needs to be quote warm, just not fry. Otherwise, you're eating raw eggs. Add the spag, let the pasta cool the pan, once the sizzling stops, its sauce time. YOU STILL NEED TO COOK IT.
To all americans: you dont need to remove anything constantly. If you use the bacon anyway, just leave it in. Just cook the noodles separately at the same time. Nothing will burn.
I like how people say this is the only way you should be making some thing when the truth of the matter is is that there’s only one traditional way to make some thing but if you want to take any amount of these ingredients or switch them out as long as you’re making something delicious. Who cares? There isn’t only one way to do a damn thing.
Pretty good, dunno about a totally cool pan though if that is what you meant? I let the guanciale pan cool until the 'music stops' when there is no sound from the pan than put all the ingredients.
Question for the Italians/cooks. Every person I see making this dish always seems to put such a small amount of guanciale, like the meat to pasta ratio is low compared to other pasta dishes I’ve seen. Is that just how it’s traditionally supposed to be? Is guanciale considered expensive?
Typical ratio is one jowl per 4 servings of pasta (about 1 lb of dry pasta). Depending on the size of the jowls, this is usually about 8 oz of meat, which cooks down substantially. Not sure why, exactly! That's just the standard. I love me some meat, so....
Actually, many of us eat quite a lot of meat amd seafood. But guanciale is very fatty and, as you said, very rich. Too much would be too strong in this dosh.
This is how the ancient Romans made this pasta recipe. Thank you for preserving the simplicity of this wonderful dish. Less is more. You would make them proud.
@@maryyoung6380 The first recipe for a dish called carbonara published in Italy appeared in 1954 in the magazine La Cucina Italiana, some time after the Roman Empire. That recipe had pancetta, garlic, and Gruyere cheese. There was an earlier recipe for pasta cacio e uova, which had cheese and eggs, but no meat, and can be dated back to the 1830s. It appears that pasta carbonara was invented after the US Army arrived in Italy in World War 2, because American soldiers liked their bacon and eggs. Pasta was not eaten in the Roman Empire.
So if I can't get or want to pay $$$ for guanciale, I'm going to add bacon and maybe even ham and I'll break my pasta if I want. It will be great and I'll eat every bite. Last time I added some mushrooms, spinach, and I had 1/2 a boursin cheese and threw that in too. Awesome!!!
Not everyone can find Guanciale? They don't sell it in some parts of America. All we have is different types of bacon. Do you all know where I can find Guanciale in Tucson AZ?
Silly Italians, if it's not made with bacon and cream then it's totally wrong. Feel free to break the pasta to size, it doesn't change the taste or texture at all.
That is the classic text book way of making Carbonara. People who don’t know how to manipulate eggs and egg yolks under heat will add completely unnecessary ingredients like heavy cream in order to reach the desired texture and consistency. Any real Italian will tell you all you need is some pasta water and some elbow grease to get to the final result you’re looking for. Thank you for sharing this wonderful dish and recipe!
I actually prefer bacon. I also like to mix in a little bit of cream into my it makes it a little bit more creamy still has the egg flavor in it but it’s not as powerful. So trust me there’s more than one may to make that pasta and it’s still delicious.
You can (and should) definitely add some parmesan with the pecorino! It balances very well the saltiness of the pecorino which is absolutely delicious! Guanciale is the best, but pancetta or bacon can still do the job just fine!
Instead of putting the guanciale fat and black pepper into the eggs and cheese, toast the black pepper in the fat and then add it to bring out more flavour
I like my food, especially dishes like pasta, to be piping hot when I’m eating. Is it ok to return to the heat for a minute or two once everything is combined?
Takes (over)confidence to say “the only way”. Nobody likes cold pasta either, should work on that last part of the dish, double boiler while emulsifying the sauce works better, and that’s not even breaking news All in all great techno que, not need to over extend
I don't think we have guanciale here in my country. So im using bacon i dont care how many italian dies in the process 😂😂😂 also i noticed there's thick cut bacon now in our supermarket. It's a better alternative to bacon because our thick cut bacon here is very salty.
Our recipe is based on guanciale because it releseas way more fat than pancetta and you can use it to mix it with eggs and pecorino for a way more rich taste. Obviously if you can't get guanciale use pancetta, but there's a reason for it
Just made Carbonara for the first time ever a half hour ago...wish I saw this. I absolutely made scrambled eggs and spaghetti. Goes without saying that it came out absolutely horrible.
This is how many Italians and self-proclaimed experts today claim carbonara ought to be made. But is it really the true, original version? Read this (especially the part dealing with the history of the dish) and judge for yourself: en.m.wikipedia.org/wiki/Carbonara
I do a few things that would make Italians cry but unquestionably improve the dish. I use penne instead of spaghetti, I use parmigiano instead of pecorino, and I put 2 whole cloves of garlic in with the meat while it cooks, although I remove it before adding it to the egg yolks. The one thing I don't do though is add cream. No way.
I put cream in mine, not a lot, probably a quarter of a cup for each portion and then just a little bit of sour cream or Greek yogurt give it more cream
Guanciali hard to find here but we have it. .i usually save the guanciali for when i make carbonara for visitors, but i use pancetta when its just for myself.
@@valeshiamatthews6020 How do you think spaghetti fits into the packet? Does it grow out of the ground at 25cms or does a machine cut it to size? Have you ever wondered why they chose 25cms? Is it because it's a sacred rite passed down by the council of nonnas, or is it...because that's what marketing teams figured out was about the right length for home cooking pots? Your spaghetti is already broken by the time you got it. The size it comes in was decided for you by corporations. That's all.
I’m looking trough carbonara videos so I can impress a girl(😂) but I have to say, this is one of if not the best carbonara’s I’ve seen so far! You get my sub just from this short and I already can’t wait to learn more from you❤
You can do this all with one pan. Once toast your pepper, render the fat. Then you let the fat cook down a little add the pasta and pasta water boil till al dente and emulsify the fat and water. Let it cool a bit more then add the egg pecorino, mix’y mix’y baddah bing baddah boom carbonara
The same goal is achieved however you’re transferring the pasta less so you’re losing less heat with the pasta itself and allowing the dish to be served hotter without curdled eggs
Yup I'm am from Rome, we Use one pan, because you want all that Guanciale flavors to marinate with the egg and Pecorino Romano. My Nonna & Mom taught me how to cook Carbonara since I was 5 year's... it's simple but when I moved to America in Tucson AZ...I can't find any authentic Italian dishes except for one or two true Authentic family made restaurants and I can never find Pancetta or Guanciale 🫣 I miss my Nonnas and moms cooking.
Is there any good beef type as a substitute for the pork? I'm muslim and want to recreate Carbonara at least a little faithful to the traditional recipe
If you can find “beef pancetta” or cured beef belly, it could be similar. Wouldn’t be exactly the same as guanciale but would give you the closest effect.
I would literally stick that horrific crap you call carbonara, in your face...that's what I'm gonna do...play with our cultural dishes and you would get cultural beating. Who puts Pinnacle and Nutella in a pasta dish 🤦🤮 Mama Ma!...you all already desecrated our Pizzas and Pastas.
The most important things you have to have if you can get guanciale near your home are the right aged cheese (in the US at least, I find most places don’t use an aged enough cheese) and the right type or blend of fresh black pepper (if you use just regular black pepper corns you find in the US at the ratio Romans use, it will be way too peppery).
@@geoffreyk9164yeah I agree hundred percent. Fortunately I am in the UK and we have plenty of pecorino and good pepper. The guanciale is a little more difficult to find but possible
@@kristianj1977, What is typically used in Rome is a blend of different black peppers so that is what you should look for if you want to make a Carbonara. There is an Eataly on Bishops Gate near Liverpool Street Station in London if you’re there or going to be there.
For those who don’t have access to guanciale… ignore the gatekeeping Italians. Thick cut bacon is perfectly fine and so is pancetta.
Edit: sure there is a slight difference in flavor… but not even remotely as much as y’all are making it out to be
As an Italian I really don’t know what he’s on about, pancetta is perfectly fine. Although a cured bacon would be better if neither is available.
I use pancetta in my carbonara all the time, I prefer the taste over guanciale
but once you use any other ham or cheese it’s no longer traditional recipe
what gatekeepers lol, most italians wouldn't have guanciale at home
@@davidz2690 literally read the comments
@@17tignau i scrolled pretty far and didn’t see any
As an Italian, this was excellent. However, bacon and pancetta would work just fine. My Sicilian father uses bacon due to the lack of usage of guanciale and expenses. It’s more convenient and not traditional, but not a bad swap-out. Either way, awesome video. Enjoy that man
If my grandmother had wheels, she'd be a bike
@@eganc1976 Interesting joke. My grandmother would be split between slapping my head due to paying too much or not having the right thing. She wouldn't approve the absurd prices over the "so much worse" ingredient
@@JerryEboy69 I was only playing, there was a live morning TV show where an Italian chef was engineering his carbonara, you might see it one day on YT...I meant no disrespect...I bet the recipe used in the family was delicious, and more importantly, shared amongst loved ones. That to me = perfection 🤌🤌🤌
@@eganc1976 No no, I’m sad that I didn’t understand the joke. I should have told you that. Tell me about it; I’m here for a quick laugh.
@@JerryEboy69 ua-cam.com/video/8fgNixllFJg/v-deo.htmlsi=ZsJudHlLce4k-Llc
Guanciale wasn’t even particularly widely available outside central Italy only a few years ago, never mind outside of Italy. Italians abroad usually had to use bacon or pancetta for carbonara unless they had a very good deli nearby. And it was banned in the USA until 2013 and took another few years to proliferate there.
We shouldn’t be so absolutist about something that not everyone can get and that those who can have often only heard of it in the last five years.
😊thanks
Yeah, om the other hand, though, who the fuck needs approval from some internet randoms? I make my carbonara with grana padano and bacon, because guanciale is unobtainable, same with pecorino romano or parmesan. To be honest I prefer it over parmesan anyway.
Reminds me of the Italians who hate people for making American style pizza (New York, Chicago, New Haven, etc) and Alfredo with heavy cream. If it tastes good who cares if it’s traditional or not 🤷🏼
@@araen11 That’s my point.
@@JacksonWalter735 Italians mostly don’t know or care what Americans do with food. But I suppose some of them question it when they find something on a menu that purports to be Italian and just isn’t. It would be like an American getting an apple pie on a menu in Europe and it doesn’t have pastry. Or an American style diner in Europe with burgers, fries, pancakes and hashbrowns but the food is all Mexican when it arrives.
You get engagement with this comment regardless, but if we're being traditionalist, you've missed out a few steps and can improve on ratios and ingredients.
For others, this is a simple dish. The base is all there, but it's really a springboard for you to make alterations. Use 50/50 pecorino and parmigiano. Grind different black peppercorns (tellicherry, sarawak) to make your pepper. Have fun with it. Lived in Rome for 2 years. They certainly do. :)
“nobody wants limp meat”😭😭💀💀im crying
Facts tho
@@Lat557fr😂❤
Hes talking about food right!? 😂
Terrible attempt to be funny
Bros talkin crap about me for no reason
I like the classic approach, and I think it's good to learn the traditional way. But, I feel like it should be a spring board into the realm of experimental cooking that suits you, the one who's gonna eat it. If you wanna use local ingredients because you can't get traditional ingredients at a fair price, do that. This is how food evolves and grows and new culture is formed. Eat for you, not for others.
Yes... a 'spring board'.
Beautifully said
Ideally guanciale or pancetta. If you want to use bacon, make sure it’s not smoked and it has enough lard.
In Rome, we usually crush the black pepper and sometimes use a mixture of different black pepper. Also, the pan should be warm, but not hot (I’m not sure why this guy is saying it should be cold).
I think the container you mix everything in should be room temperature. not cold, not warm, not hot. The heat comes from the pasta water and noodles. At least that's how I'd do it.
@@CaptainMurdock1337, Yeah, room temperature is fine and frankly safer. If you have everything ready and can move quickly enough though, I think a pan at low heat to finish the dish is best because it allows the pasta to be served hotter and I have a particular preference when pasta is served very hot so by the last bite it’s still warm if that makes sense.
Pan is not cold. On or off heat (Bain-Marie method). Oil, eggs and cheese should be emulsified.
I make carbonara with pancetta. Whenever I’ve asked people about it both in person and online the majority of Italians say it’s fine.
At that point, that’s good enough for me. Maybe one day I’ll find guanciale available and make it more authentically, but I no longer get worked up over this.
Yeah, if you don't find guanciale it's not that big of a deal to be honest.
Although it's always better to make a recipe with all the correct ingredients, that difference is almost similar to using one type of tomato instead of the other. We still appreciate our traditional food being enjoyed around the world. 💙
Pancetta is OK. But the flavour and quality difference of guanciale is just too big.
The pan is not " pretty cool" when the sauce is added. Still needs to be quote warm, just not fry. Otherwise, you're eating raw eggs. Add the spag, let the pasta cool the pan, once the sizzling stops, its sauce time. YOU STILL NEED TO COOK IT.
Raw egg is fine
Thank you. He didn't heat it back up, he may of served it at room temp. 😜
@Jorpando yes, but this is carbonara, its sweved hot not raw
Though I do use the same warm pan, I think with good timing even a cold pan will work because the spaghetti will have residual heat
@@olimchugh8793it’s supposed to be mostly raw eggs
Italian cooking gatekeeping is always second to none
as soon as he said "this is the ONLY way to make it" I'm clicking on "DO NOT RECOMMEND CHANNEL"
To all americans: you dont need to remove anything constantly.
If you use the bacon anyway, just leave it in. Just cook the noodles separately at the same time.
Nothing will burn.
I'm breaking the Pasta, so there! Good channel
Carbonara is a gem when properly executed. My favorite
I used your recipe and pan seared scallops with it. It was delicious.
😮 HOLY SHIT that sounds good..!
I like how people say this is the only way you should be making some thing when the truth of the matter is is that there’s only one traditional way to make some thing but if you want to take any amount of these ingredients or switch them out as long as you’re making something delicious. Who cares? There isn’t only one way to do a damn thing.
Guanciale is not always necessary, pancetta it's fine, but great job man!
Pretty good, dunno about a totally cool pan though if that is what you meant? I let the guanciale pan cool until the 'music stops' when there is no sound from the pan than put all the ingredients.
Question for the Italians/cooks. Every person I see making this dish always seems to put such a small amount of guanciale, like the meat to pasta ratio is low compared to other pasta dishes I’ve seen. Is that just how it’s traditionally supposed to be? Is guanciale considered expensive?
Typical ratio is one jowl per 4 servings of pasta (about 1 lb of dry pasta). Depending on the size of the jowls, this is usually about 8 oz of meat, which cooks down substantially. Not sure why, exactly! That's just the standard. I love me some meat, so....
Any more would make the dish too rich and difficult to digest. Italians don’t eat a lot of meat
Actually, many of us eat quite a lot of meat amd seafood. But guanciale is very fatty and, as you said, very rich. Too much would be too strong in this dosh.
While guanciale is the best way, pancetta is accepted by the Romans as the official substitute option. Sometimes we don't have access to guanciale
As a true music lover, I like your choice in music brother. AH AH AH AH stayin alive, stayin alive!
"If I see you break the spaghetti...." NO!
This is how the ancient Romans made this pasta recipe.
Thank you for preserving the simplicity of this wonderful dish.
Less is more.
You would make them proud.
The recipe isn't ancient 😂😂 it's actually one of the most recent Italian dishes, created in the last 100 years.
Actually, it does goes back to the ancient Roman empire.
It is the Americans who changed it 100 years ago.
@@maryyoung6380 The first recipe for a dish called carbonara published in Italy appeared in 1954 in the magazine La Cucina Italiana, some time after the Roman Empire. That recipe had pancetta, garlic, and Gruyere cheese. There was an earlier recipe for pasta cacio e uova, which had cheese and eggs, but no meat, and can be dated back to the 1830s. It appears that pasta carbonara was invented after the US Army arrived in Italy in World War 2, because American soldiers liked their bacon and eggs.
Pasta was not eaten in the Roman Empire.
So if I can't get or want to pay $$$ for guanciale, I'm going to add bacon and maybe even ham and I'll break my pasta if I want. It will be great and I'll eat every bite. Last time I added some mushrooms, spinach, and I had 1/2 a boursin cheese and threw that in too. Awesome!!!
Sounds disgusting
I don't care about how it was supposed to be made, if I like it I eat it even if it's a variation of the traditional.
Spaghetti is good, but you need to try Carbonara with Spaghettoni, the biggest size of Spaghetti. Thick noodles are a godsend in this dish
Not everyone can find Guanciale? They don't sell it in some parts of America.
All we have is different types of bacon.
Do you all know where I can find Guanciale in Tucson AZ?
It's okay to use thick cut bacon
Pancetta is fine, don't listen to this snob
it's okay to use fried ham, just nod when the idiot who went to culinary school before researching US cook's wages tells you to do.
@@silvyboi4150 Okay Thank you
@@KristijanRisteski-zp7bx Thank you sir I appreciate that.
I actually made scrambled eggs while doing this 😢
😢
Add some boiling water and mix it really fast
@@DomenicsKitchenhave you made Carnivore noodles / spaghetti? Just watched a video
Getting the mixture started in a blender with some pasta cooking water makes it much easier.
The problem is that at home nobody wants cold pasta. Throwing the pasta into a cold bowl with the eggs makes everything cold.
Carbonara is the only food I hate because of texture. I always thought texture was never an issue for me until I tried this.
This looks good, but people can use bacon and break the spaghetti if they want! Gate keeping is stupid
Guys, believe him when he says he will come after you. He must have a lot of fighting experience defending that haircut
I think a cold pan would stop the sauce emulsion and make it clumpy/sticky. Shake/stir the pan vigorously, adding pasta water if it looks too dry
A too Hot Pan results in scrambled eggs...
Guanciale is $40/lb in the US. Bacon is $5/lb. Imma have to stick with the americanized version.
damn straight
I actually prefer flat pancetta to guancale. At least the stuff that I’m able to buy
Silly Italians, if it's not made with bacon and cream then it's totally wrong. Feel free to break the pasta to size, it doesn't change the taste or texture at all.
That is the classic text book way of making Carbonara. People who don’t know how to manipulate eggs and egg yolks under heat will add completely unnecessary ingredients like heavy cream in order to reach the desired texture and consistency. Any real Italian will tell you all you need is some pasta water and some elbow grease to get to the final result you’re looking for. Thank you for sharing this wonderful dish and recipe!
THIS is the way it should be prepared. Good job!
I actually prefer bacon. I also like to mix in a little bit of cream into my it makes it a little bit more creamy still has the egg flavor in it but it’s not as powerful. So trust me there’s more than one may to make that pasta and it’s still delicious.
Imma use bacon and break my noodles. That's the best way to do it. 😂
You can (and should) definitely add some parmesan with the pecorino! It balances very well the saltiness of the pecorino which is absolutely delicious! Guanciale is the best, but pancetta or bacon can still do the job just fine!
Finally an American who can cook carbonara
Instead of putting the guanciale fat and black pepper into the eggs and cheese, toast the black pepper in the fat and then add it to bring out more flavour
I like my food, especially dishes like pasta, to be piping hot when I’m eating. Is it ok to return to the heat for a minute or two once everything is combined?
Takes (over)confidence to say “the only way”. Nobody likes cold pasta either, should work on that last part of the dish, double boiler while emulsifying the sauce works better, and that’s not even breaking news
All in all great techno que, not need to over extend
Man FINALMENTE. This is a real carbonara, exactly how it supposed to be.
Era ora. Complimenti
I followed somebody else's instructions and it was a horrible greasy mess. Now I know the RIGHT way. Thanks
Go ahead and use Pancetta if you don’t have access to Guanciale. And definitely, bacon if you don’t have access to the abovementioned.
You know, a little scrambled is the traditional way.
I don't think we have guanciale here in my country. So im using bacon i dont care how many italian dies in the process 😂😂😂 also i noticed there's thick cut bacon now in our supermarket. It's a better alternative to bacon because our thick cut bacon here is very salty.
"nO pAnCeTtA" shut up, pancetta is absolutely fine if you can't get guanciale anywhere near you.
Our recipe is based on guanciale because it releseas way more fat than pancetta and you can use it to mix it with eggs and pecorino for a way more rich taste.
Obviously if you can't get guanciale use pancetta, but there's a reason for it
No it’s not
@@FireWillWorkNL yes it is
just order online lol..
@@karokkiolo2491with egg yolk and cheese, I don’t think it needs much more fat, it will already be very rich. Any kind of fatty pork will work
Just made Carbonara for the first time ever a half hour ago...wish I saw this. I absolutely made scrambled eggs and spaghetti. Goes without saying that it came out absolutely horrible.
im convinced this dude does this shit on purpose just to piss people off lmao
Finally some foreigner posting real carbonara..god bless u❤
You should use a bit of egg whites as well, i'd say 70-75 % Yolks and 25-30 % whites
This is how many Italians and self-proclaimed experts today claim carbonara ought to be made. But is it really the true, original version? Read this (especially the part dealing with the history of the dish) and judge for yourself:
en.m.wikipedia.org/wiki/Carbonara
Good job Domenic!
More people need to understand and respect this cuisine. Too much pasta has died because of ignorance… hahaha
I do a few things that would make Italians cry but unquestionably improve the dish. I use penne instead of spaghetti, I use parmigiano instead of pecorino, and I put 2 whole cloves of garlic in with the meat while it cooks, although I remove it before adding it to the egg yolks.
The one thing I don't do though is add cream. No way.
I put cream in mine, not a lot, probably a quarter of a cup for each portion and then just a little bit of sour cream or Greek yogurt give it more cream
Using other kinds of pasta and parmigiano is common. Only the garlic seems unorthodox, but makes sense.
Close but not quite right. Egg mixture should be cooked Bain Marie style then pasta added to the egg mixture - over Bain Marie.
whats wrong with breaking the spaghetti... I can get twice as much on my plate
Whats wrong with buying shorter pasta in the first place?
nothin'.
Guanciali hard to find here but we have it. .i usually save the guanciali for when i make carbonara for visitors, but i use pancetta when its just for myself.
Looks good. I'll go running down to my local butcher and tell him I want a slab of guanciale. I can't wait to see the look on his face.😧
Boy isnt Luciano Monosillo but that carbonara looks really good
This is the original recipy. Good job!
Very very nice! Im impressed!
It really is annoying that all the "Italian chefs" on UA-cam make such a big deal about breaking pasta. It's not really that big of an issue.
It's almost a sin. Stop.
@@valeshiamatthews6020 How do you think spaghetti fits into the packet? Does it grow out of the ground at 25cms or does a machine cut it to size?
Have you ever wondered why they chose 25cms? Is it because it's a sacred rite passed down by the council of nonnas, or is it...because that's what marketing teams figured out was about the right length for home cooking pots?
Your spaghetti is already broken by the time you got it. The size it comes in was decided for you by corporations. That's all.
I’m looking trough carbonara videos so I can impress a girl(😂) but I have to say, this is one of if not the best carbonara’s I’ve seen so far!
You get my sub just from this short and I already can’t wait to learn more from you❤
Looks good. Bruh...GIMME PIECE!
Spaghetti needs to be al dente… one of my top dishes. Glass of Merlot please
Well, I am from Rome, and I have to say you did a great job !!!!!
You can use smoked bacon its ok
I can use pancetta, even bacon. Also I can break the spaghetti aswell. I makes ZERO differance.
Dude gatekeeping like he’s Italian Gordon Ramsay
You can do this all with one pan. Once toast your pepper, render the fat. Then you let the fat cook down a little add the pasta and pasta water boil till al dente and emulsify the fat and water. Let it cool a bit more then add the egg pecorino, mix’y mix’y baddah bing baddah boom carbonara
The same goal is achieved however you’re transferring the pasta less so you’re losing less heat with the pasta itself and allowing the dish to be served hotter without curdled eggs
Yup I'm am from Rome, we Use one pan, because you want all that Guanciale flavors to marinate with the egg and Pecorino Romano.
My Nonna & Mom taught me how to cook Carbonara since I was 5 year's... it's simple but when I moved to America in Tucson AZ...I can't find any authentic Italian dishes except for one or two true Authentic family made restaurants and I can never find Pancetta or Guanciale 🫣 I miss my Nonnas and moms cooking.
I go to Italian specialty stores to get real pecorino and guanciale but it’s hard to come by
I just tried making this but sadly it still came out kinda dry despite me adding a extra egg yolk and a lot of water
I love it, but the portion is really small
Yummmm my favorite!! That looks fantastic
About time some one made it fucking right! No fucking cream use eggs!!!!
Is there any good beef type as a substitute for the pork? I'm muslim and want to recreate Carbonara at least a little faithful to the traditional recipe
If you can find “beef pancetta” or cured beef belly, it could be similar. Wouldn’t be exactly the same as guanciale but would give you the closest effect.
you're like marco pierre white was with the stock packs except you're unsponsored@@DomenicsKitchen
smoked beef bacon!
Duck bacon is a good alternative as it releases alot of fat. The fat adds richness and flavor to the carbonara.
Nice cooking!
Only issue is you cut the guanciale too thin
it’s rare to see someone outside our country that know how to actually make it like ours🎉
Tripple the amount of «bacon» and pasta and its all good
According to Vincenzo you should not use a cold pan.
This was my first dish when i artived in Rome. Sooo delicious
*breaks spaghetti*
😂😂😂😂😂
You missed the Parmigiano which should be 1 portion if pecorino and 2 of parmigiano as the pecorino is more salty ! 😉
There's no Parmigiano in traditional carbonara. It's all pecorino specifically because it's more salty
@@mounirboudraa1515 Agree to disagree…best Carbonara in Roma ! 😉
ua-cam.com/video/SsUGomHw85o/v-deo.htmlsi=I0ta2ebzjaa0sHLA
Dude you are so wrong ⚠️⚠️⚠️😂😂😂but i like your determination defending carbonara 😉
Bro, all good except for using boxed, prob enriched, pasta. Make your own.
No salt in water with pasta. The cheese is salty enough
I make carbonara with pineapple and Nutella. Watcha gonna do
YOU WHAT
I would literally stick that horrific crap you call carbonara, in your face...that's what I'm gonna do...play with our cultural dishes and you would get cultural beating.
Who puts Pinnacle and Nutella in a pasta dish 🤦🤮 Mama Ma!...you all already desecrated our Pizzas and Pastas.
So you have to call it dogshit
😂
Feel bad for you
Just got back from Rome and bought plenty of these exact ingredients back with me. Yum
The most important things you have to have if you can get guanciale near your home are the right aged cheese (in the US at least, I find most places don’t use an aged enough cheese) and the right type or blend of fresh black pepper (if you use just regular black pepper corns you find in the US at the ratio Romans use, it will be way too peppery).
@@geoffreyk9164yeah I agree hundred percent. Fortunately I am in the UK and we have plenty of pecorino and good pepper. The guanciale is a little more difficult to find but possible
@@kristianj1977, What is typically used in Rome is a blend of different black peppers so that is what you should look for if you want to make a Carbonara. There is an Eataly on Bishops Gate near Liverpool Street Station in London if you’re there or going to be there.
You will NEVER come after me!🎵😅
Spaghetti is the worst style of pasta. I use linguine. Otherwise, beautiful! ❤
You can cook eggs in bagno maria to get more cremosity
Sembra fatta da un italiano bravo! Un consiglio il guanciale aggiungilo a pioggia a piatto concluso e non prima di avere amalgamato la carbo crema.
I don’t know if I could just eat raw eggs like that, but it looks good though
I break the spaghetti because my dad prefers it otherwise he cuts it with a knife while eating it lol.