I Try To Master The World's Best Carbonara Pasta (full recipe)
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- Опубліковано 13 тра 2022
- My full breakdown of how Luciano Monosilio makes the best Spaghetti Carbonara Rome has to offer. Get Exclusive NordVPN deal here NordVPN.com/frenchguy - It's risk-free with Nord's 30-day money-back guarantee. Enjoy the vid and get the Carbonara poster below :
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Here is the Original Carbonara Recipe from the business card I got in 2022 at "Luciano - Cucina Italiana" in Rome.
Ingredients :
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280g spaghetti
4 egg yolks
200g guanciale in 1cm cubes
30g grana padano, grated
20g pecorino romano, grated
Instructions :
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Cook pasta in boiling water like mentioned on package.
Frying little guanciale cubes in order to make them crispy outside and soft inside.
Whisk in a bowl the egg yolks, the grana padano, the pecorino and the melted fat obtained from frying guanciale.
Let this mixture rest.
Once pasta is cooked, mix? (mantecarla) the mixture, ground pepper, and the little cubes of guanciale in a bowl, add a little warm water, and mix to get it creamy.
Plate the pasta, springkle pecorino cheese oon top, and grrind fresh pepper too.
Serve at the right temperature, not too hot, not too cold, tepid.
Now, below are my personal notes on how to really make carbonara pasta like Luciano Monosilio.
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EGGS :
70g pasta per person seems a good amount since the ddish is very rich.
Use only egg yolks (1 per person) if you want a richer, yelower colour, or use whole eggs if you want it a little more traditional.
PASTA :
Spaghettoni, thick spaghetti are prefered to spaghetti. They take longer to cook, it gives you more time to cook the sauce PLUS they are hardder to overcook. Worst you could do is cappelli, vermicelli. They would mush and soak up too much sauce anyways.
Pasta pot should be wide more than tall, especially for cooking spaghetti/oni. Underseason the water ( a pinch is plenty). Water level should be 1/2 inch (1cm) over pasta. Stirring is mandatory. Undercook pasta by 2-3 minutes, this will compensate for the amount of time they spend in the bain marie afterwards.
MEAT :
Luciano cuts guanciale in cubes, not matchsticks. The card says 1cm cubes but it’s more than that. At least 1/2 inch / 1.5 cm if not 2, as they shrink a bit during frying. If you’ve ever cooked steak before, you know that obtaining perfect medium rare center is easier with a thicker piece. Overcook = dry. Cooked right = juicy.
Don’t go high heat. Pork fat has a low smoking point. Also, the chunks are too big for this they would be burnt outside and raw inside. Go Medium high to sear first, and then low. Once they are crispy on the outside, get them off the heat. Room temperature is fine. Keep all that melted guanciale fat, we’re gonna need HALF OF IT, not all of it, for the sauce later on.
BAIN MARIE / DOUBLE BOILER METHOD :
Ingredients mix better if they are warm, and using a double boiler instead of just a frying pan, means it will be more gentle. We’ll have more control, and we’ll be able to stay below 65°C where eggs start cooking and cheese start creating lumps. Large heatproof bowl over simmering water, the bottom of the bowl can't touch water?
Whisk hard to mimick the SABAYON technique. SABAYON is a foamy custardy dessert where eggs are whisked over a bain marie. This dish really is about the light/foamy/airy texture. Air bubbles enhance sensory properties.
As you whisk : Drizzle pork fat in there. This is the same proccess as for HOLLANDAISE SAUCE. By gradually incorporating fat you create an foamy emulsion. Holanlldaise uses clarified butter but here it’s pork fat.
The rest you can most likely get it from my video. Practice. Practice and Hang in there. You got this !
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Salut,
Alex - Розваги
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Things nobody wants to hear: Through the emulsion method, this technique brings Carbonara one step closer to a mayonnaise-based pasta salad.
🤣
Lol
Every Italian in a 20 km radius shrieks in horror at the very thought.
Bro, pack your stuff and fly to some tropical countries right now, the Italians are on their way, run for your life
@@kenta469 nah I can just claim asylum in the USA with what "Italians"(Americans) are getting away with over there.
You did it, you reproduced what is probably the most technical carbonara ever developed so far in Italy. Bravo Alex, from Luciano too!
p.s. Everybody here is so happy the series in back on track 🙌
Miglior Crossover di UA-cam
sarebbe bello un video in collaborazione in futuro :)
We love you from 🇨🇦
literally the best source for italian cuisine content online! absolutely love your content
i have replicated lucianos recipe multiple times for friends and they cant eat carbonara at restaurants anymore
it just hits different
Italia squisita e alex forse gli unici canali culinari che affrontavano il cibo con serietà
This guy really needs to be given a Netflix show. The quality of this content is far beyond any cooking show currently out there.
No way. A TV show would take away the magic that we're getting through his UA-cam videos. He can make these types of videos because he has freedom and has great support by his fans.
Hulu!
He is already on Skillshare. No need for Netflix.
Netflix would degrade his creativity and freedom
Very very true. Just the way he analyses every part of the dish and the cooking prozess with that entertaining style and the close look on every detail makes his videos so perfect. I would most definetly watch that show on netflix. He is great
The “inspiration” bit was just outstanding, the shots, the music, the atmosphere you manage to create it’s just unexplainable, and the fact that every video you raise the bar a little higher it’s incredible. One of the most enjoyable channel out there, thank you 💙
I didn't think I'd ever say that, but ta video about Carbonara is the most epic clip I've ever seen.
Hi Alex, wanted to say that because of you we decided to travel from Romania to Luciano's and we had the carbonara. It was the best pasta we've ever had, thank you!
From Romania to Rome, nice!
Alex, I can't tell you how much I appreciate your videos! As an Italian, I love the thought, detail, and respect you pay to our food...thank you. Being a foodie surpasses all cultures and nations...this is the real appreciation. Wonderful 👏 👏. 👏
As a French, I can tell you we have a lot of respect for Italian culinary tradition even if we don't say it. We love to hate it and we hate to love it but that's just the French being french.
@@loicleflour8334 I love french people talking abouT how french people are acting french and stuff, it's awesome
I love how you said "being a foodie surpasses all cultures and nations"! I'm British and haven't had the chance to visit Italy yet (or even France, as an adult) but when I make an Italian dish (e.g. I made Cacio e Pepe yesterday) or any dish from any other country, really! I do my best to find an authentic/traditional recipe and good ingredients. That way you feel, just a little bit closer, to another place in the world ♥️
@@davelovesdrums Well i hope you'll come to Italy someday so you'll see how if we are eating together there's no borders, no races, no genders and that's because for us ( Italian people) food is the higher way to love someone.
@@loicleflour8334 As in the best love stories. We love each other but, out of pride, we do it maliciously in secret 😆😆
Oh man waited so long for this one. We are in for a treat guys!
I was actually getting worried about Alex, took sooo long for this episode.
There had been some technical challenges along the way. Now we arrived here :)
@@drbrainlp Worth the wait! :)
@@gnost3k144 indeed
😍
No matter how many cooking shows I watch, the artistry and passion of Alex keeps me coming back and always delights in new and imaginative ways. What a fantastic series and I think an incredible ode to a fantastic chef's dish. I hope he will get to taste and grade it.
That sauce really is genius. It blew my mind when you explained it. Everything about the preparation was perfectly thought out and executed. It's like Luciano coalesced all his knowledge of cooking technique and realized the truth of how it should have been made all along. It just makes sense. The double boiler, all of that. I'm in awe. Knowing the technique, knowing the traditional methods for carbonara, I'd never have stopped to consider the two together, and yet it just absolutely makes sense. It feels right. It has that feeling when someone explains a profound and fundamental Truth to you. Genius.
Ten years ago I watched an Australian chef do it like this on UA-cam. He got bullied in to extinction by Italians. And now... This is the golden standard...
The cinematic quality of your videos is outstanding 👏🏻👏🏻
like your recipies have allways been 👍🏻
as an italian, I thank you so much Alex, for giving to this dish the respect that it deserves. Bravo
this man takes any dish and takes it to the extreme and im here for it
Always a delight seeing a new video man. Thank you for your efforts to give us the best possible content with the utmost love for detail ❤️
The production quality has really improved over the years, but these latest episodes are on a whole new level! Congratulations and thank you, Alex.
Very good Alex, finally you did the perfect carbonara. I'm Italian and I can confirm, your tecnique and your knowledge about this recipe are now at the top level. Greeting for your new skill. Thanks to show the world how our food culture is so deep and not simple at all.
Every time I think where's Alex, he appears with something incredible. I truly want to give this a try and we have a decent Italian grocery store in town, it should be easy enough to source ingredients. Merci chef!
The production quality is insane in these videos. Continue l'excellent travail Alex!
You are the only reason I created a separate recipe playlist in here. And your videos takes 90% of the spots. Kudos, Alex. And keep it going
Alex, not only did you finally made a video about my favorite italian dish, you also did it with such compassion and you told me what I need to work on for my own carbonara! The editing, the music etc. of this episode is exceptional as always. I've been a subscriber since you made a video of a quiche back in the day and seeing this just makes me smile. Congrats!
My parents just happened to be going to Rome this weekend to do a bike tour over the next couple weeks and I showed them this video. They decided to go to Lucianos and got to meet him! Complete with a dish of carbonara for sure! Thank you so much for introducing us to this place! I can't wait to try to duplicate what you did in this episode when they get back!
I love how Alex provides such an engineering perspective to his cooking techniques. Love this videos.
Alex you are back! Thank goodness! I was getting worried when there was no new video after a couple of months. So glad you are back and I'm looking forward to more videos in this series. OH! This video was definitely worth the wait.
Your videos are not only inspiring but the best on UA-cam hands down. I always get chills when watching them. The production level is second to none. As someone who is fanatical about the preparation of food and not cutting corners when it comes to quality and technique, I thank you from the bottom of my belly. I too spent many times mastering this dish and through this method have done just that. So rewarding!
The editing, the lighting, and the story arc is _chefs kiss_ you’ve turned into a serious filmmaker whilst accidentally becoming a seriously good cook. I love this channel so much.
"accidentally becoming a seriously good cook"
I don't know man, seems like he put an awful lot of effort into it lol
@@NG_v1 oh of course, Alex is a fanatic cook but he’s a skilled video content producer too.
Luciano giving out the recipe for great carbonara on his restaurant's business card is a move that blows my mind. The confidence on the man to not only sell world class carbonara as a dish, but show people how to make a similar dish themselves is mind boggling.
Getting the recipe out there for people to try and make it themselves is really smart. Once you have tried to make it, you want to compare it to the original. Atleast i do!
@Vallorn I grandi chef non hanno paura di divulgare le loro ricette,sanno bene che difficilmente qualcuno riuscirà ad eguagliarli,ma contemporaneamente aumentano il numero di persone in grado di eseguire correttamente i loro piatti senza stravolgerli,in questo caso l'uso del guanciale e non della pancetta per esempio,e poi aumentano la diffusione di una cucina vera e "semplice" come quella italiana,senza nulla togliere ad altre cucine come quella francese o giapponese,in ogni nazione ci sono ricette fantastiche che non trovi altrove,l'importante è non cambiare la ricetta.
That's because everybody will try to make it themselves, realize it's not as good as the original because that magic touch, that je ne sais quoi, the hand of the master is missing, and then they'll come back to the restaurant. All kidding aside, yes, it is nice of him to do that.
This brought tears of joy and happiness to my eyes. I've just recently started cooking carbonara and it has become an obsession. Thank you for such great work.
Man, this was beautiful! So happy to see you going through every detail of Luciano's technique with the usual stunning cinematography and passion. Thanks and congrats, Alex!
You probably know this already but Luciano cooked it for some other lady on UA-cam and he used different ratios than his official recipe. Worth a watch if you haven’t already.
Have tried this dish at Luciano's last week after watching your videos, can confirm this is one of the best dishes i have ever tried, your one looks exactly the same as the restaurant, good job Alex keep it up!
This was what I've been longing for, thank you Alex. I love the quality of your videos. The knowledge, the amazing editing, foley, and B roll. Its PURRRFECTIOONNN!
I am so glad to have you on youtube. The quality of content you make is exquisite. This series is just that. I was thinking how the cooking channels I watch here are sooooooo... much better than any of the formulaic and dull cooking shows on American cable television. Alex you dive deeper than any cooking show I've ever seen. I doubt I will ever make my own dried pasta but every bit of method and technique you explore informs future me. When I have cooking issues to solve I imagine I will find myself remembering parts of these series and apply your solutions to my problems. I'm so grateful for your generosity of spirit and your courage to research, apply, fail, learn and perfect. Thank you.
Huh. Seriously, huh. That was intense!
So the sauce is similar in technique to Hollandaise, that makes an overabundance of sense. I think... I'll be able to make something similar in my kitchen. I'll have to try this. Great video once again Alex! This series is a gift that keeps giving!
That’s such a treat! Carbonara is my favorite and yours ended up looking incredibly delicious! I’m gonna have to try reproducing it soon!
There is something so generous about his passion and excitement that sets these apart from other videos. Bravo and thank you!
Alex just made the world a better place.
This recipe is pure gold. Did it for the first time, turned out exactly like his, taste was a part of heaven. Thank you for all your hard work, it’s deeply appreciated!
Alex, I've been working in professional kitchens for 30 years. I am, by all accounts, a master chef. I still find new information, new ideas and techniques, and new inspiration whenever I watch your videos. Thank you for everything you do!
I've been making carbonara for years. Not until I watched this series did I realize it was supposed to be an emulsion. After a few attempts I think I finally understand how it works. Thank you for this video. Wish i could send you a pic. Now I just have to make it work for cacio e pepe!
I believe Alex has either Instagram or Twitter. You can send it to him there.
Alex, I've been following you since Early 2017 and have loved to see your channel grow. Carbonara was a life changer for me the first time I tried it, opened a door to Italian cuisine that I never knew existed. This recipe breakdown is pure genius for those of us home cooks that love attempting these amazing dishes. Looks like it's time for me to stock up on some fine ingredients. Thank you for the very well done video.
omfg, this whole time i've been trying to perfect my timing in the pan for this sauce, doing it this way is going to be so much more reliable. Thank you, Alex!
Glad to see you back. With all these Italian secrets you’re giving away, I thought you might be sleeping with the fishes 🐟
I love your videos keep it up man. The Production Quality in this one is insane. Feels like you watched a BBC Wildlife documentary and went "wait a second I can do that with food aswell"
I thought the same! He really kicked it up a notch with this one! Food documentary pro status now.
Very few channels put as much effort into their videos as you do. The production quality is huge which is then followed up by simply fantastic cooking which always makes me feel like I'm there cooking with you. Amazing work Alex keep it up!
Alex you're reading my mind. I was inspired by your video when you visit Luciano and was eager to recreate the dish myself. I'm stoked you went in depth and made another video about THE carbonara. I was cheering the whole video. Many thanks! This is amazing!
Great video alex, I think a sushi series would be an amazing learning experience for everyone,
sushi is a very miss understood and complicated dish and I would like to see your process of mastering it.
yes but man in France it is difficult to get top grade fish. And that is what it is all about.
Hey Alex ! Thanks for this so creamy (I know there’s no « panna » in this recipe) piece of art. Maybe somebody already told you but there’s a little error in your poster, you forgot the “i” in the word guanciale. Keep going on communicating your passion for food, science and culture !
Oh man I went back to look and you're right the i is missing. But wait...I went to the website where he sells stuff and it's spelled correctly there. Must be one of the proofs that had a mistake. Yay, it got fixed!
I love the quality of information in these videos almost as much as I love watching Alex rhapsodize about the food. The cinematography is on point- the shadows, the steam, the lighting, all highlights the important qualities of the technique and the ingredients.
Without a doubt, best cooking channel on youtube by far, dudes so passionate and loves cooking so much, his videos become almost like short films, cinematography, voiceover, the editing. All 10 outta 10
ye but you forgot the pepper man.
THE PEPPER MAN!
I unsually toast a bit the pepper grainS and then crush them in a mortar and IMMEDIATELY put it in the eggs or sauce, to prevent the pepper-oil to evaporate.
Pepper is already on the pork
@@bassplaya69er yeah but not nearly enough. a real carbonara has a ton of pepper.
At 11:41 there is a shot of Alex grinding pepper in a mortar in pestle.
At 12:30 there is a shot of him sprinkling pepper over the dish.
At 12:41 there is a close up of the dish with obvious pepper all over it.
I remembered the pepper grinding shot but had to go back and watch again to see the others:)
@@puggirl415 I know he puts pepper.
the problem is that he doesn't talk about it.
pepper is almost as important as the other ingredients.
This is by far, one of the best carbonara videos ever made. Well done Alex! As an italian, I just wanna say thank you for your brilliant work and to the respect you put to italian cuisine.
Dear Alex, I've watched your videos for a couple of years now and the othder day I've watched your dry age series again. I love how your vidoe and production quality has shot through the roof and you are simply one of my favourite youtubers to watch. Keep up the quality work!
Thank you very much Luciano Monosilio and Alex for sharing this
I would like to see Vincenzo's Plate doing a reaction and commentary of this video. It's so amazing. Dry pasta being the unsung hero. I guess he's got a point after all.
I‘ve been in the editing & multimedia business for over 10years now & I really love your whole production. Was there since the old „french guy cooking days“ and so on! We‘re producing more and more food videos lately, I really do enjoy making these cause I love cooking so much and when the song startet at 11:24 (which I also used for a food video) it was such a familiar feeling. It feels so good to see other people edit in a similar way, so cool!
do you by any chance remember the name of the song playing at the timestamp?
Run with the wolves - ardie son :)
@@matt_freund thank you so much. I heard this song in a silly mattress ad during football this on sunday, found no app to recognize it under the voice over, had two sleepless nights, remembered that I heard it in this video here, found a search engine for yt comments and finally -> found your comment! Thank you!
Love your videos! The content and the way you present them, please keep making more!!!
Love this Alex. I have been obsessed with Carbonara for years and still try out a different recipe and technique each and every week!
Ok I just made this last night and it changed everything I thought about carbonara. Seriously, adding the guanciale oil to the eggs is genius. Completely changes how the whole thing tastes. And making basically a hollandaise sauce with it for a creamier texture was insanely good. I can't go back to the other method now. I actually wanna try something since you're making a hollandaise. I know it's a little blasphemous but I wanna add a bit of lemon and see how the sauce tastes as a full hollandaise with guanciale oil instead of butter. Also, it's got me rethinking my next Eggs Benedict. Guanciale and this sauce method might really make a crazy eggs Benedict. I mean the two meals, carbonara and eggs Benedict, are pretty similar after all.
I though the same about lemon, but it would overwhelm the dish - but white wine....?
Did this recipe based on the Luciano’s video, it is amazing, we love it at home, In my case I add a couple of smashed garlic cloves on the guanciale wile it fries then remove them when light brown, it leaves a nice garlic roasted aroma to the sauce. Great videos Alex, thanks for keep inspiring us!
That sounds delicious!
That actually sounds like a great way to use garlic in carbonara (I feel like recipes that have you chop it and leave it in are way too garlicky in a recipe that's already extremely flavorful) but depending on what kind of guanciale you get it might be redundant; guanciale is often also flavored with garlic
guanciale usually has some garlic in the spice mix on the opposite side to the skin
Excellent. Carbonara is one of my favorites and I love this method. Also it's great seeing you post again, as I've been binging your older posts for quite a while now.
It was worth all the wait!! There's no other food content with such level of passion, artistry and emotion. Alex you are a genius!!
Hi Alex. After the dry pasta series, I have a suggestion. In Scandinavia there's this thing called a sandwich cake (Smörgåstårta). I know it sounds weird, but it is a savory kind of cake, not the sweet dessert kind. It is out right delicious and unfortunately quite unknown in the world. I really think it would be something you'd like. Maybe a shorter series kind of thing, trying it out, going a bit deeper and then giving your take on a french version of it. I don't know if you'll see this, but in case you do, please have a look at it and see if it's something you'd consider taking on. I just know you'd make an absolutely incredible version of it.
yes! the world needs more smörgåstårta
@@kebrl Unfortunately, surströmming gets more publicity than smörgåstårta on the Internet.
Oh his take on smörgåstårta would be amazing to see
Jaaa!
Is it like pålægskagemand? I am not Scandinavian, but I like it more than sushi. It’s just so varied and refreshing.
Alex! Just as the average italian guy i must warn you that you forgot a letter in your poster! Its guancIale not guancale ;)
Discovered your channel about an hour ago and I'm already in love with it. I've always been a foodie. I love food. From every country. But I've neglected myself in recent years when it comes to making these dishes myself and sought them out by trying to find the best local takeaways/restaurants. I've recently found my love of cooking reignited. No longer do I search for the "right" takeaway. I want to do it all myself with my own two hands. Your passion for authenticity and traditional recipes often blended with a desire! A madness! To see if you can find a way to better them, is exhilarating to watch. Thank you very much for your videos!
Bravo ! La nette amélioration en terme de réalisation enrichie encore un travail qui était déjà extraordinaire.🤯 L'attente entre chaque vidéo est de plus en plus insoutenable 🥵
Félicitation pour votre travail, la passion qui se dégage de ce contenu est Intense et sincère, merci !
Fantastic video! I've adopted his techniques and ingredient proportions except that I prefer guancalie in strips and secondly, I blend the cheese and sauce in the blender. I find it much easier than grating when cooking for a family of 4 and blending it with egg yolks, guancalie fat, and pasta water is very similar to whisking in a bowl over heat.
Ppl r eating well lol
Another type of dry pasta you may try to do at home is fregula sarda 🙂 check this type of pasta from the island of Sardinia, it's a pasta that looks like a risotto, check it out!
Alex, what a great series this is... I am constantly looking forward to your new episodes. It seems that whatever you are passionate about I become passionate about. I haven't eaten this much pasta ever. Keep up the good work! Chao from Michigan, USA.
Bravo!!! Thank you for respecting one of our best dishes!
I'm going to try this out soon but there's a step that I think is a bit unclear both from the video and the recipe in the description. When and roughly how much pasta water do you add? Do you just have residual pasta water that is on the pasta when you transfer it to the sauce or do you add more? In the beginning of the video it looks like you add pasta water (maybe like 2-3 tablespoons?) to the eggs and cheese, before you add the pork fat. But in the end (during the "inspiration" part) you don't see any water being added. You also mention that you remove the pasta from the boiling water 2-3 min before it is finished since it will be in the double boiler but in the video it doesn't seem like you do this, it seems like you just add it to the bowl (not over the boiling water) and mix with the sauce to coat it. Are you in fact supposed to add it to the double boiler and stir it there with the sauce for 2-3 min? Hope you have time to answer. Really appreciate all your videos, they're fantastic!
These were exactly my thoughts too. I would very much appreciate a more clearly and unambiguously description.
In the description are some differences too. First at the top you should mix all ingrediences together at the same time. Further below it says only the yolks without the cheese and without the water first to mix, then the fat slowly.
Just to be sure for this great recipe.
@@missfit1536 I ruined it last second by adding too hot pasta to the sauce. Doh!
Try again tomorrow.
@@drstefankrank
oh, how sad, but good luck for tomorrow 👍🏼🍀
I got a whole original Guanciale for christmas and tried it a few days after christmas. I took very little water for the spaghetti, stirred them often and took them out of the water shortly before they were al dente. The precious starch water I kept aside. Then I heated new water in the pot for the bain-marie. Stirred the egg yolks and cheese with a scoop of starch water in a bowl over the bain-marie. Then slowly added the fat for a perfect hollandaise while stirring. After that I added the spaghetti and scoop by scoop nearly the whole rest of the starch water until the consistency of the sauce was nice and the pasta was ready. Then I plated the spaghetti with the scoop as he showed, added fresh pepper and the chunks of Guanciale. It looked delicious. Pretty good so far. But I guess I let the Guanciale too long in the skillet for rendering the fat, although on low temperature. The sauce was bitter as hell! 😭😭🤢
I tried it again today. Shorter fat rendering, middle temperature. This time not so bitter anymore but still slightly tasteable. I will try and test it again. But maybe it is a specific taste of rendered Guanciale 🤔 I have never had such kind of bitterness with other bacons or pancettas or fats.
@@missfit1536 Mine wasn't bitter. Our guanciale was made by a co-worker. First attempt. We can't even compare to a bought one. Tried it raw and it is delicious. Had it it the pan for no longer than 5 minutes.
Good luck for your next attempt.
@@drstefankrank thank you and good luck for yourself 🍀
Carbonara has been my go to lunch on weekends (if I can get my hands on guanciale), and it’s surprisingly simple. Unfortunately, Japan (where I live) banned imports of all pork products from Italy…
Anyway, that spaghettoni is super delicious, expensive, but definitely worth it.
@@user-bf6gz8ej4o i think its due to african swine fever. As an italian i can say that japan has done the right thing, even tho its not dangerous for human, this desease can literally destroy pig meat prdocution.
Are you able to find something similar to guanciale?
@@user-bf6gz8ej4o there have been case of African swine disease, and other Asian countries have also banned import of pork products from Italy. I fell they’re being too cautious though since no EU countries have implemented a similar ban.
Anyway, they banned products made after December 2021 and it seems some companies keep them in stock for a year or two. But, all the good ones are bought out by restaurants.
@@greenmachine5600 I can find Pancetta, but it’s not the same… I can still get my hands on guanciale online, just that the high quality ones are bought out by restaurant. Though I’m ready to make my own when they’re gone
Since you started this series, I began buying Monograno pasta and found a local Italian shop to get real guanciale and have been making Carbonara non-stop to try and perfect this very recipe. Bravo!!
I've watched your previous videos on carbonara and dried pasta but I'd happily watch another one. It's so satisfying
been following this channel for around 7 years or more now. i barely comment at all but im really happy to see that you got to where you are right now.
Admiring your level of analysis, dedication and passion. It's always a pleasure to watch.
How did a pasta video make me cry??? I’ve been following all the way through your series and replicating some of the dishes along the way, your talent and passion is astounding
Love your passion for food, and the analytical approach you take to each and every single ingredient. Very enjoyable to watch, and as a lover of italian foods, even i learned a thing or 2 from this series. Cheers!
Merci pour ces moments d’émotions 🥹😊
good christ, you did it. incredible alex, so satisfying to watch you truly do it. theres something about the juxtaposition of your space, the blue painters tape and the plastic strainer in the corner of dishes with the masterful carbonara attempt. it gives me so much hope and encouragement as a deep ameteour chef myself, that the tools do not make the chef, and neither does the kitchen. thank you for this timely reminder and as always, it's such a pleasure to watch.
Ugh, these videos are such a delight. Thank you Alex
the cinematography on the final montage of you making the dish is so beautiful! should be proud of that it was intoxicating to watch. wonderful video
the production value and technique here is amazing.- thank you for sharing this with us.
These videos are getting wayyyyyy over the top and I’m loving every single second!!!
your videos are always so inspirational and well done, i truly loved that last part
Very cinematic. I'm glad you are focusing on pasta so much right now. I love pasta.
This video was so epic I am hyped to go and try the recipe. I was almost cheering you on while watching!
You're videos are always cinematic masterpieces, so I'm more than excited for another installment in the most fascinating culinary series currently on youtube
This is so great. After your episode where you visited Luciano I poured over the few shots of him making the carbonara and I caught the parallel with making hollandaise so I immediately incorporated that step into making my carbonara and it came out so well! Now that you've shown even more step by step I can't wait to make it again!
So good to have you back!
Great to see you back Alex. Good stuff
Truly magnificent Alex!!! Much respect for you and your food journey. You are a real inspiration to all of us. Mille grazia!!!
Really inspirational video, thanks for sharing your food journey with us!
This video made a light go off in my head, i love alex's scientific approach to food, its just what i love
Hi Alex! I love your channel! I always tell people about you because I love the way you deconstruct cooking… I am no chef but watching your videos has really give me a good understanding of food, plus I really look forward to watching your series’s!
I cook pasta aglio e olio on a regular basis and have used what I learned to make some other very simple pasta dishes. The pasta series is one of my favourites because you can do it at home in such a short time and I already have all the ingredients 😂Thankyou brother, keep up the good work!
I LOVE THIS CHANNEL SO MUCH
Also after this series I really want to learn something about the most amazing french recipes!
This channel deserves more views, his videos are amazing, excellent quality!
Waited so long for this! THANK YOU ALEX ❤️
Wow expectations achieved and exceeded!! Awesome dude! Loved this series do much, and already applying all this knowledge. Excellent content!!!
I had to come back to this video just to give you my thanks! I've tried different methods to make the carbonara sauce be creamy, and the emulsion/mayonaise method has been the best one I've tried yet. Once more I want to thank you, because this little change in my cooking helped me grow a bit more as a home cook!
Really happy to have you back Alex!!!
Woah the final cooking sequence was so well done. Gosh. Gave me goosebumps. Every shot was high quality