THIS IS THE RIGHT WAY OF COOKING CARBONARA ITALIAN STYLE, IYONG IBA LUTO NG LUTO NG CARBONARA MALI NAMAN. ANG REAL CARBONARA AY HINDI NILALAGYAN NG HAM AND CREAM. THANK YOU CHEF TATUNG FOR CORRECTING THIS RECIPE.
yong kahit nanunuod ka lang feeling mo nakapagluto ka din! Thank you chef Tatung for the videos. Stress reliever ko channel mo after a very stressful day at work!
If you have a free time after a hard work for a week you can cook all of our recipes. I know you can. Thanks for watching! Hope you enjoy it! Happy cooking.
Nice chef. Just one thing. Try to toast the black pepper. I'll add more depth and make it smokey. Also, try to be a bit more generous with the cheese on the egg mixture. I'll be even better and creamier. 😊😋
Aug 12, 2024: Chef, for those who do not have access to some of your ingredients can these be substituted? For Guanciale can I use Bacon? For the 2 Cheeses can I use Parmesan and Cheddar?
If you cannot find pecorino Romano cheese then just use only parmesan, definitely no cheddar! And by the way I mean real parmigiano reggiano cheese, not the fake pre-grated stuff they sell as "parmesan". If you can only find the fake stuff, then I would recommend not trying to make this dish at all because it won't be good. As for the guanciale, the best 2nd choice is pancetta, but if you can't find that either then yes you can use bacon as a last resort... but it's a very very different taste, it's not the same part of the pork and it's also smoked not cured. So you will not get the unique taste of a real carbonara. But, if the bacon you use is very good, then you'll still get a tasty dish even if it's not quite the real deal.
You can use the "fake" Parmesan that is pre-grated and you can find at many stores, but it takes more effort to make it into a sauce. It comes with anti-caking agents and it doesn't emulsify easily. You may have to take some hot pasta water in a bowl and melt the cheese into the water with a whisk before you toss it in with the pasta. For guanciale, as said above, bacon is a totally different flavor. Honestly if you can just get regular pork belly and season it really well that would be a closer to guanciale than bacon.
Säntis is my go-to shop for artisanal cheeses. However, my bill never falls below P5,000 whenever I check out 🤣. As for pasta, I prefer De Cecco over Barilla.
De Cecco uses Bronze Die so it a creates a not so smooth surface on the pasta. Barilla uses non stick die , so less sauce clings because of a smooth surface of a pasta.
Authentic Italian carbonara is only: egg, cheese (Parmesan or Pecorrino Romano or both), Guanciale, black pepper, spaghetti, and salt and water to boil the spaghetti.
I hope Vincenzos Plate will finally be happy that you are cooking carbonara strictly no cream. He said he does'nt want to hate you coz you seem such a nice guy, pls do it the right way.
I kept mine simple with only quickmelt cheese and pasta water because I was a bit afraid of cooking the eggs, but if it's like this then I feel more confident the next time I make carbonara. Salamat po Chef Tatung!
We use bacon (cooked in butter) instead of Guan Chali. The rest of the ingredients are the same with yours. Btw, the recipe was shared by my 2 cousins who were OFW in Rome.
I had the same reaction paying the total sa Santis for those same ingredients ha ha ha. Anyway I guess hindi pang international taste buds ko and my family still prefers the Pinoy Carbonara with eggs, cream and bacon.
De Cecco is way better than Barilla. De Cecco all bronze die cut pasta meaning the results is the sauce will cling more to the pasta vs Barilla’s non stick die cut meaning its smoother meaning less clinging of the sauce. A lot of chef prefers De Cecco over Barilla.
this is not authentic since you only added black pepper as an afterthought. the name carbonara hails from the black pepper, and should be considered one of the main ingredients of this dish,.
carbonara does not mean black pepper, its charcoal workers😂 but historically carbonara was cooked by an italian chef using american military ration ingredients, no guanciale, no deli cheese but used processed cheese, eggs and powdered milk. then italians modifed it to what chef showed.
Very delicious recipe that i want to try to cook
THIS IS THE RIGHT WAY OF COOKING CARBONARA ITALIAN STYLE, IYONG IBA LUTO NG LUTO NG CARBONARA MALI NAMAN. ANG REAL CARBONARA AY HINDI NILALAGYAN NG HAM AND CREAM. THANK YOU CHEF TATUNG FOR CORRECTING THIS RECIPE.
That's the way I cook my carbonara...so simple and delicious....
Oh yes! Hope you enjoy it!
Wow ang sarap naman po nyan Chef Tatung 😋 nakakagutom po sa sarap
yong kahit nanunuod ka lang feeling mo nakapagluto ka din! Thank you chef Tatung for the videos. Stress reliever ko channel mo after a very stressful day at work!
If you have a free time after a hard work for a week you can cook all of our recipes. I know you can. Thanks for watching! Hope you enjoy it! Happy cooking.
nothing beats Barilla and pecorino
chef asa na dapit tindahan komplito lagi siya my jpnese lemon
Thank you for sharing chef!❤👏🏻
You’re welcome!
Which branch of Santis, Chef? Thank you
Robinson Magnolia.
Good am Chef from California ho - salamat ho for another special yummie recipe - take care ho lagi ❤
Hello! Ingat din dyan palagi!
Thank you too! Thanks and welcome!
Nice chef.
Just one thing. Try to toast the black pepper. I'll add more depth and make it smokey.
Also, try to be a bit more generous with the cheese on the egg mixture. I'll be even better and creamier. 😊😋
Lionfueld Finally Approved
Vicenzo's Plate Me Too..
😊😊😊
Pasta Queen me too
Gordon Ramsey same
Favorite KO pero Ngayon Lang ako mag Aral mag Luto Ng carbonara pang 3 na ikaw PINANOOD KO
Will definitely try to do this.😍
Sure 😊 Please do!
Carbonara may matutunan nmn ako chef
Paborito nyang carbonara yummy😊
Viva italia!!!
🇮🇹🇮🇹🇮🇹🇮🇹
Yan pala po ang authentic na carbonara 😮sanay po kami sa creamy 😅 salamat po😊
Ok lang kahit cream lang gamitin, di naman kailangan laging authentic ang kakainin. Importante Simpol at masarap.
Yes barilla is a good quality pasta
Nice one chef will try this ❤
Please do! Hope you enjoy it!
Aug 12, 2024: Chef, for those who do not have access to some of your ingredients can these be substituted? For Guanciale can I use Bacon? For the 2 Cheeses can I use Parmesan and Cheddar?
If you cannot find pecorino Romano cheese then just use only parmesan, definitely no cheddar! And by the way I mean real parmigiano reggiano cheese, not the fake pre-grated stuff they sell as "parmesan". If you can only find the fake stuff, then I would recommend not trying to make this dish at all because it won't be good. As for the guanciale, the best 2nd choice is pancetta, but if you can't find that either then yes you can use bacon as a last resort... but it's a very very different taste, it's not the same part of the pork and it's also smoked not cured. So you will not get the unique taste of a real carbonara. But, if the bacon you use is very good, then you'll still get a tasty dish even if it's not quite the real deal.
@@tbirdparis Thanks for the reply. Well, if I won’t be able ro get the desired taste of the Legit Carbonara then maybe I’ll just make Spaghetti. 🙂
You can use the "fake" Parmesan that is pre-grated and you can find at many stores, but it takes more effort to make it into a sauce. It comes with anti-caking agents and it doesn't emulsify easily. You may have to take some hot pasta water in a bowl and melt the cheese into the water with a whisk before you toss it in with the pasta.
For guanciale, as said above, bacon is a totally different flavor. Honestly if you can just get regular pork belly and season it really well that would be a closer to guanciale than bacon.
Säntis is my go-to shop for artisanal cheeses. However, my bill never falls below P5,000 whenever I check out 🤣. As for pasta, I prefer De Cecco over Barilla.
try monograno felicetti mas mura sa healthy options shang.
De Cecco uses Bronze Die so it a creates a not so smooth surface on the pasta. Barilla uses non stick die , so less sauce clings because of a smooth surface of a pasta.
@@MarjorieRoth-lk4vc barilla academia is bronze die
Thank you chef! I will find my way to Santis.🎉
You're welcome!
Please do! Hope you enjoy it! Kita tayo don.
Im. Lolita tomboc. From san mateo rizal po ako chef.😊
Hello Chef! Since you mentioned na maalat na yung guanciale, do we still need to salt the pasta water?
Yes! However, you can customize the sauce's salt level to suit your tastes.
Nung nag dock kame sa ajaccio France, grabe mura ng cheese, parang street food lng nila hehe
Really? I wanna go there soon.
Attendance ✔️
Thank you chef
You are most welcome! Thank you too for watching!
Nasa magkano po ingredients ng authentic carbonara?
Authentic Italian carbonara is only: egg, cheese (Parmesan or Pecorrino Romano or both), Guanciale, black pepper, spaghetti, and salt and water to boil the spaghetti.
Thank you shopping at Santis!
Our pleasure!
I hope Vincenzos Plate will finally be happy that you are cooking carbonara strictly no cream. He said he does'nt want to hate you coz you seem such a nice guy, pls do it the right way.
Thank you idol ❤️
You're welcome!
I kept mine simple with only quickmelt cheese and pasta water because I was a bit afraid of cooking the eggs, but if it's like this then I feel more confident the next time I make carbonara.
Salamat po Chef Tatung!
Walang anuman!
Sounds great! You can do this for sure! Best of luck!
quickmelt taste like vinegar and salt, no good, use real cheese
We use bacon (cooked in butter) instead of Guan Chali. The rest of the ingredients are the same with yours. Btw, the recipe was shared by my 2 cousins who were OFW in Rome.
Oh really? Thanks to them and thank you too!
I had the same reaction paying the total sa Santis for those same ingredients ha ha ha. Anyway I guess hindi pang international taste buds ko and my family still prefers the Pinoy Carbonara with eggs, cream and bacon.
So good!
1:47 HAHAHAHA MAHAL ANG INGREDIENTS 😂😂😂😂
🤤❤
You should try this recipe!
@@ChefTatung My wife has to do it🙂
😂
Craving for pasta at 1am 😂
Oh so sorry for that! 😅
Yummy 😊New creator din po ako, paiwan din po ng bakas Chef Tatung salamat po
De Cecco is way better than Barilla. De Cecco all bronze die cut pasta meaning the results is the sauce will cling more to the pasta vs Barilla’s non stick die cut meaning its smoother meaning less clinging of the sauce. A lot of chef prefers De Cecco over Barilla.
Redemption video from being roasted?
😅
ua-cam.com/video/2Mn74jbRQTg/v-deo.html
its "Filipino" carbonara, so nothing to redeem there
Konti lang pinamili pumalo na sa php 500k ang bill.
this is not authentic since you only added black pepper as an afterthought. the name carbonara hails from the black pepper, and should be considered one of the main ingredients of this dish,.
carbonara does not mean black pepper, its charcoal workers😂 but historically carbonara was cooked by an italian chef using american military ration ingredients, no guanciale, no deli cheese but used processed cheese, eggs and powdered milk. then italians modifed it to what chef showed.
Thank you!
I pepper my egg pecorino sauce too. Pepper is not just a topping or finisher.
To each their own approach. In Italy the cracked pepper is added after. Since the Guancale gives the flavor already. At the end they taste the same.
Carbonara may matutunan nmn ako chef