I am Italian, and of course know carbonara very well. Congratulations! Almost perfect. Just a few absolutely minor hints: 1) in Italy usually (not always, though) we prefer much thicker guanciale, like sticks, so that it's crunchy outside and soft inside 2) we use to take off guanciale from the pan once is ready, than put pasta in and put back guanciale only at the end 3) we don't use to sautee in pan AND mix in bowl. One or the other. Anyway, your carbonara could be on any italian table: it looke fatntastic and the tecnique was definitely genuine Italian.
@@TheFacelessChefUK You made my day showing me that there is someone in my beloved England knowing how to perfectly treat pasta. Not the awful sticky mess you usually see abroad. And, eventually, NO CREAM IN CARBONARA!
@TheFacelessChefUK no no I mean that I don't like some comments of people say ..oh that's authentic that's not authentic and bla bla...some people just try to find something wrong in a recipe. All i mean is that you recipe is perfect and all I care is that :) so my comment " I know everything" is not about you but for some of the comments
Beautiful and delicious demonstration. If you left the music off the video so that we could hear your wonderful commentary clearly… The video would be perfect.
tip no. 1: the pecorino you use did not mix well with the egg at all, which means that it was not freshly grated and contained percentages of industrial fat. It is always better to use an authentic one that is seasoned in a manner suitable to the Italian tradition. Tip n.2, never use a non-stick pan: the aluminum pan for example is much better, it allows a much more homogeneous and well-distributed degree of cooking than the others. Tip number 3: the very name of "Carbonara" comes from the use of pepper in the recipe, and you used very little of it; pepper must be used after toasting it in grains, and then grinding it by hand to get the most of its aroma
@@TheFacelessChefUK in this case the pecorino must be grated "to snow", as we say in Italy: very finely, to be able to mix it as best as possible with the egg and the subsequent pasta cooking water full of starch which will bind all the ingredients. The pasta should be risottoed in the pan in the pepper broth, and once the flame has been turned off after 1 minute, the well-mixed mixture of egg, pecorino and pepper is added.
The music was too loud. Why music at all? Everyone on UA-cam thinks they are big time producers. Just give the pure content. Don’t need background music. It’s too distracting. Respectfully
Thank you for your engagement, perhaps you could upload your own video and show us "big time producers" (although this is a hobby for me) how it's done....Respectfully :)
@@TheFacelessChefUK Authentic carbonara does not exist. Like carpaccio among others, carbonara was born from a particular event in recent Italian history. The particular event of the carbonara occurred when, at the end of the Second World War, American troops brought with them dehydrated eggs and bacon to the Roman population exhausted by harsh food rationing. It was then that carbonara has born. Since it is not an authentic Italian recipe, therefore, it is absurd to say that the real cheese to be seasoned is pecorino instead of parmesan (or vice versa), or to say to use guanciale rather than bacon, or to say to remove some white of the eggs or not. Carbonara is therefore prepared as each person prefers and why not, using the type of pasta they like. Now this does not take anything away from your excellent preparation. La carbonara autentica non esiste. Come il carpaccio tra altri, la carbonara nasce da un evento particolare della storia recente italiana. L’evento particolare della carbonara avvenne quando, alla fine della Seconda Guerra Mondiale, le truppe americane portarono con loro uova disidratate e pancetta alla popolazione romana esausta da duro razionamento alimentare. Fu allora che nacque la carbonara. Non essendo una ricetta di tradizione italiana quindi, è assurdo dire che il vero formaggio da condire è il pecorino al posto del parmigiano (o viceversa), o dire di usare il guanciale piutosto che la pancetta, o dire di togliere in parte oppure di tutti gli albumi dalle uova. La carbonara viene duque preparata come ogni uno preferisce e perché non, semai usando il tipo di pasta che gli pare e piace. Ora questo commento non toglie niente alla tua eccelente preparazione.
@@cosimosapia Non allarghiamoci, tutti chef ... questo lo dici tu. Ad esempio: "carbonara definitiva" di casa pappagallo. che potrai andare a vedere, utilizza dei tuorli nella sua preparazione, e addirittura cuoce le mezze maniche. Adesso per carbonara originale si intendono ingredienti che furono all'origine di questa ricetta. Cioè alla fine della seconda guerra mondiale durante lo sbarco degli americani a Roma che portarono con loro delle uova disidratate e del bacon. I Romani aggiunsero poi pecorino romano e pepe. La fame era tanta e nessuno faceva il schizzinoso. Poi è chiaro che nel tempo i chef si misero a fare delle varianti proprie, a cominciare della pasta, di solito usarono gli spaghetti, ma altri usarono linguine oppure altra pasta tipo vermicelli.Ora per quanto riguarda la materia grassa, molto di loro usarono il guanciale sicuramente più gustoso. Ma altri rimasero sulla pancetta e non più sul bacon affumicato originale. Adesso per quanto riguarda il formaggio, è chiaro che è prevalso il pecorino romano originale, ma altri chef preferirono usare il parmigiano, ed altri ancora del pecorino di tipo umbro, abruzzese o toscano.Tu capisci che in questo contesto di originalità non si puo' dire di maniera assoluta "Niente albume" come hai detto tu. Anche perchè la tua è una preferenza all'originale, ma non è una regola da adottare per forza. Tuttavia è chiaro che qui parliamo di carbonara, parliamo dunque di ingredienti uguali o perlomeno simili all'originale, per questione di sapore e preggio gustativo. Ma cipolla e panna, chiaramente non c'entrano assolutamente niente con la carbonara.
A symphony of flavors dancing on the palate! This plate is a celebration of taste
I am Italian, and of course know carbonara very well.
Congratulations! Almost perfect. Just a few absolutely minor hints:
1) in Italy usually (not always, though) we prefer much thicker guanciale, like sticks, so that it's crunchy outside and soft inside
2) we use to take off guanciale from the pan once is ready, than put pasta in and put back guanciale only at the end
3) we don't use to sautee in pan AND mix in bowl. One or the other.
Anyway, your carbonara could be on any italian table: it looke fatntastic and the tecnique was definitely genuine Italian.
Thanks, this really made my day.
@@TheFacelessChefUK You made my day showing me that there is someone in my beloved England knowing how to perfectly treat pasta. Not the awful sticky mess you usually see abroad. And, eventually, NO CREAM IN CARBONARA!
Yes pet peeve of mine where its served with cream
I totally agree with you...
I hate ' i know everything comments" i dont care if its authentic its super tasty and thats only matters ❤
@Christi_no if I have given that comment anywhere I do apologise that's not my intention
@TheFacelessChefUK no no I mean that I don't like some comments of people say ..oh that's authentic that's not authentic and bla bla...some people just try to find something wrong in a recipe. All i mean is that you recipe is perfect and all I care is that :) so my comment " I know everything" is not about you but for some of the comments
Bless you thanks
Beautiful and delicious demonstration. If you left the music off the video so that we could hear your wonderful commentary clearly… The video would be perfect.
@jK-yj2tl this video was done a way back, content etc is getting better with each upload but thank you
Is the guancale cured or uncured?
Cured iirc, however, I wouldn't know the difference, I was under the impression it was always cured.
😅😢Wow mouth waterering😊
Thank you
tip no. 1: the pecorino you use did not mix well with the egg at all, which means that it was not freshly grated and contained percentages of industrial fat. It is always better to use an authentic one that is seasoned in a manner suitable to the Italian tradition. Tip n.2, never use a non-stick pan: the aluminum pan for example is much better, it allows a much more homogeneous and well-distributed degree of cooking than the others. Tip number 3: the very name of "Carbonara" comes from the use of pepper in the recipe, and you used very little of it; pepper must be used after toasting it in grains, and then grinding it by hand to get the most of its aroma
I appreciate the advise. But this was from a fresh block
@@TheFacelessChefUK in this case the pecorino must be grated "to snow", as we say in Italy: very finely, to be able to mix it as best as possible with the egg and the subsequent pasta cooking water full of starch which will bind all the ingredients. The pasta should be risottoed in the pan in the pepper broth, and once the flame has been turned off after 1 minute, the well-mixed mixture of egg, pecorino and pepper is added.
@@andreitiberiovicgazdovici I'll take that on board cheers
L’ acqua prima va fatta bollire poi si buttano gli spaghetti!
Thanks...I think
La peggior carbonara mai visto, l'albume delle uova non si mette
Thank you
Next time get rid of that music for we can actually hear you talk ❗️
As one of my first videos, still learning..my latest content should be more approvable
The music was too loud. Why music at all? Everyone on UA-cam thinks they are big time producers. Just give the pure content. Don’t need background music. It’s too distracting. Respectfully
Thank you for your engagement, perhaps you could upload your own video and show us "big time producers" (although this is a hobby for me) how it's done....Respectfully :)
THICK spaghetti please those are too thin.
It's all I had in
Niente albume
Funnily enough I'd never known this, but will try it without next time
@cosimosapia E chi l'ha detto?
@@TheFacelessChefUK Authentic carbonara does not exist. Like carpaccio among others, carbonara was born from a particular event in recent Italian history.
The particular event of the carbonara occurred when, at the end of the Second World War, American troops brought with them dehydrated eggs and bacon to the Roman population exhausted by harsh food rationing. It was then that carbonara has born.
Since it is not an authentic Italian recipe, therefore, it is absurd to say that the real cheese to be seasoned is pecorino instead of parmesan (or vice versa), or to say to use guanciale rather than bacon, or to say to remove some white of the eggs or not. Carbonara is therefore prepared as each person prefers and why not, using the type of pasta they like. Now this does not take anything away from your excellent preparation.
La carbonara autentica non esiste. Come il carpaccio tra altri, la carbonara nasce da un evento particolare della storia recente italiana.
L’evento particolare della carbonara avvenne quando, alla fine della Seconda Guerra Mondiale, le truppe americane portarono con loro uova disidratate e pancetta alla popolazione romana esausta da duro razionamento alimentare. Fu allora che nacque la carbonara.
Non essendo una ricetta di tradizione italiana quindi, è assurdo dire che il vero formaggio da condire è il pecorino al posto del parmigiano (o viceversa), o dire di usare il guanciale piutosto che la pancetta, o dire di togliere in parte oppure di tutti gli albumi dalle uova.
La carbonara viene duque preparata come ogni uno preferisce e perché non, semai usando il tipo di pasta che gli pare e piace.
Ora questo commento non toglie niente alla tua eccelente preparazione.
@@marclatour5027 la ricetta originale è così, tutti gli chef stellati italiani la fanno così poi per me ci puoi mettere pure la panna e la cipolla
@@cosimosapia
Non allarghiamoci, tutti chef ... questo lo dici tu. Ad esempio: "carbonara definitiva" di casa pappagallo. che potrai andare a vedere, utilizza dei tuorli nella sua preparazione, e addirittura cuoce le mezze maniche.
Adesso per carbonara originale si intendono ingredienti che furono all'origine di questa ricetta. Cioè alla fine della seconda guerra mondiale durante lo sbarco degli americani a Roma che portarono con loro delle uova disidratate e del bacon. I Romani aggiunsero poi pecorino romano e pepe. La fame era tanta e nessuno faceva il schizzinoso.
Poi è chiaro che nel tempo i chef si misero a fare delle varianti proprie, a cominciare della pasta, di solito usarono gli spaghetti, ma altri usarono linguine oppure altra pasta tipo vermicelli.Ora per quanto riguarda la materia grassa, molto di loro usarono il guanciale sicuramente più gustoso. Ma altri rimasero sulla pancetta e non più sul bacon affumicato originale.
Adesso per quanto riguarda il formaggio, è chiaro che è prevalso il pecorino romano originale, ma altri chef preferirono usare il parmigiano, ed altri ancora del pecorino di tipo umbro, abruzzese o toscano.Tu capisci che in questo contesto di originalità non si puo' dire di maniera assoluta "Niente albume" come hai detto tu. Anche perchè la tua è una preferenza all'originale, ma non è una regola da adottare per forza.
Tuttavia è chiaro che qui parliamo di carbonara, parliamo dunque di ingredienti uguali o perlomeno simili all'originale, per questione di sapore e preggio gustativo.
Ma cipolla e panna, chiaramente non c'entrano assolutamente niente con la carbonara.
😂😂😂😂😂🤦♂️🤦♂️🤦♂️
Ah thank you for the lovely comment...never seen a recipe use egg white before, but hey, if this is the worst you have seen, I'm honoured
No onions?
if I had an Italian Nonna, they would be turning in their grave right now!
Indeed, no onions.
🤣🤣🤣🤣🤣🤣🤣🤣
this is not english
Correct, it's an Italian dish. What's your point?
To much oil! 😮
have yuo never cooked Guanciale before? oil was drained before placing back in the pan