Great Dish, I love it 😀 😋.... I'd love to see a Video of Neven making " Dublin Coddle " It's a Dish I've made a Few Times, but I'd like to see Neven make it.... 😊 Love the Videos 💕
Great looking Carbonara, looks very creamy and I don't doubt that would taste delicious. Couple points I'd make as far as comparing it to the authentic carbonara, it shouldn't contain any garlic. It's a common misconception in Italian cuisine that everything contains garlic but that is not true, this dish in particular doesn't use it. Instead, the carbone element (charcoal) of this dish needs to be covered with black pepper. That's where the harsh pungency should be coming from. Not to say yours is wrong, hey, anyone should be able to cook it however they want. Also, based on my research I see more people use pecorino over parmigiano. It's slightly more salty profile pops in this dish. You used pancetta in this case which is a common alternative to guanciale, but I would really get it started on a low heat instead of high. This allows more fat to render out and crisp instead of hard searing the outside. Side tip for the eggs, I like to temper them in the bowl by ladling one scoop of the pasta water into the mixture, whisking before I add it to the pan. Really helps to avoid scrambling. Some top end chefs in Italy use a trick of reserving some of the rendered fat from the guanciale and mixing it with the eggs to produce a super creamy, almost hollandaise like emulsification before adding to the pasta. There are so many different cooking techniques in this one beautiful dish.
Hmmmm nic sie nie zmienilo z zachowaniem ostroznosci, co z tego że zjesz coś smacznego jak jesz jedzenie rakotwórcze! Smażenie łyżki sylikonowej na patelni w takiej temperaturze! Tak jak smażycie steki zawinięte w folie spożywczą. Ja wiem jak u Was mozna kupic cos w sklepie gastronomicznym tzn ze nadaje sie do wszystkiego w kuchni!
Wow!! That’s horrible!! Are you just experimenting Carbonara ? You call yourself a chef? You should be ashamed! You even published this in your book? Shame on you !!!
He should be ashamed coz a lot of people follow him. Teaching people to make horrible Carbonara. He should learn how to make from Lidia Bastianich. A pro of Italian food.
I don't think that he said that the recipe is an authentic or traditional recipe. Each to their own. I don't add cheese to my egg. And I don't use pancetta.
Tbf it's not an authentic carbonara recipe and isn't too well executed unfortunately(and I love neven maguire so im not having at all I'm a big fan of his and love watching him). He should've used gauncale instead of pancetta(although pancetta is a good subsitute) used way more cheese and definetky use pecerino mainly instead of parmesan(although it is common for a mix to be used) also you don't cook the pancetta of gauncale(but especially guancale) on too high of a Heat to render the fat and not make the meat tough and you add the eggs off of the Heat and the pasta water first and mix it very very very well in order to make it creamy. There's also no garlic in carbonara. So it isn't a good recipe but I am a big fan of neven! It would've been better if he gave the traditional recipe in his cookbook.
But also Nina although I agree with what you're saying,he is a great chef(even though he made mistakes with this) and that wasn't a nice thing to say tbf. You wouldn't like it if somebody said that about you ya know. You can get you're point accross while being respectful and nice and not mean ya know.
Great Dish, I love it 😀 😋....
I'd love to see a Video of Neven making " Dublin Coddle "
It's a Dish I've made a Few Times, but I'd like to see Neven make it.... 😊
Love the Videos 💕
Great looking Carbonara, looks very creamy and I don't doubt that would taste delicious. Couple points I'd make as far as comparing it to the authentic carbonara, it shouldn't contain any garlic. It's a common misconception in Italian cuisine that everything contains garlic but that is not true, this dish in particular doesn't use it. Instead, the carbone element (charcoal) of this dish needs to be covered with black pepper. That's where the harsh pungency should be coming from. Not to say yours is wrong, hey, anyone should be able to cook it however they want.
Also, based on my research I see more people use pecorino over parmigiano. It's slightly more salty profile pops in this dish. You used pancetta in this case which is a common alternative to guanciale, but I would really get it started on a low heat instead of high. This allows more fat to render out and crisp instead of hard searing the outside.
Side tip for the eggs, I like to temper them in the bowl by ladling one scoop of the pasta water into the mixture, whisking before I add it to the pan. Really helps to avoid scrambling. Some top end chefs in Italy use a trick of reserving some of the rendered fat from the guanciale and mixing it with the eggs to produce a super creamy, almost hollandaise like emulsification before adding to the pasta. There are so many different cooking techniques in this one beautiful dish.
There’s no way it shouldn’t include garlic. If you like garlic include it, personal preference.
Why are you watching an instructional video if you’re the expert?
Hmmmm nic sie nie zmienilo z zachowaniem ostroznosci, co z tego że zjesz coś smacznego jak jesz jedzenie rakotwórcze! Smażenie łyżki sylikonowej na patelni w takiej temperaturze! Tak jak smażycie steki zawinięte w folie spożywczą. Ja wiem jak u
Was mozna kupic cos w sklepie gastronomicznym tzn ze nadaje sie do wszystkiego w kuchni!
i love the simple style of your videos! any appetite for a collaboration where i come with Singaporean ingredients and we make a 😋recipe together?
He’s a celebrity chef in Ireland!
The Buuk! 😂
why garlic!?!?!?!? it's not part of recipe....uh, everything else is spot on!
Sometime you have to be a little bit naughty
Per favore... lascia perdere le ricette italiane.... questa roba in Italia manco il cane la mangia....
Lol, eat what you want, Italian arrogance!
Wow!! That’s horrible!! Are you just experimenting Carbonara ? You call yourself a chef? You should be ashamed! You
even published this in your book? Shame on you !!!
Well thats not very nice. You should be just as ashamed for saying that.
He should be ashamed coz a lot of people follow him. Teaching people to make horrible Carbonara. He should learn how to make from Lidia Bastianich. A pro of Italian food.
I don't think that he said that the recipe is an authentic or traditional recipe.
Each to their own. I don't add cheese to my egg. And I don't use pancetta.
Tbf it's not an authentic carbonara recipe and isn't too well executed unfortunately(and I love neven maguire so im not having at all I'm a big fan of his and love watching him). He should've used gauncale instead of pancetta(although pancetta is a good subsitute) used way more cheese and definetky use pecerino mainly instead of parmesan(although it is common for a mix to be used) also you don't cook the pancetta of gauncale(but especially guancale) on too high of a Heat to render the fat and not make the meat tough and you add the eggs off of the Heat and the pasta water first and mix it very very very well in order to make it creamy. There's also no garlic in carbonara. So it isn't a good recipe but I am a big fan of neven! It would've been better if he gave the traditional recipe in his cookbook.
But also Nina although I agree with what you're saying,he is a great chef(even though he made mistakes with this) and that wasn't a nice thing to say tbf. You wouldn't like it if somebody said that about you ya know. You can get you're point accross while being respectful and nice and not mean ya know.