How to Make PASTA AMATRICIANA like a Roman
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- Опубліковано 5 вер 2024
- PASTA AMATRICIANA RECIPE
Bring Rome to your plate with this traditional Amatriciana recipe from Italy’s capital. Also known as bucatini al’amatriciana, you just need 3 simple ingredients to create a hearty pasta dish full of salty and rich flavours thanks to the perfect combination of tomato and guanciale.
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PASTA AMATRICIANA RECIPE.
INGREDENTS:
250g/8.8oz Bucatini Pasta (for 2 people)
75g/2.6oz Guanciale /Pig cheek (Per person once skin is removed)
Subsitute options: Pancetta, salami - not bacon!
1 can/400g/14.1oz peeled tomatoes
Salt & Pepper
5L water
UTENSILS:
Medium sized deep fry pan
Wooden spoon
Large pot for boiling pasta
Pasta strainer/Long tongs
Tablespoon
Knife
METHOD:
1. This Pasta amatriciana recipe starts with the guanciale! Cut it into strips, and then again into cubes, making sure to keep some of the fat on as this helps it remain juicy and tender.
2. Next, it’s time to use Nonna’s favourite utensil for squashing peeled tomatoes…a fork! Pour the tomatoes into a bowl and squash them down, mixing as you go.
3. Boil approx. 5L water in a large pot and once it boils, add a handful of rock salt.
4. Put a pan on your stove at a low-medium heat and add the guanciale - no oil! Leave this to slowly cook and crisp in the pan, gently moving it around with a wooden spoon every so often.
5. Once the guanciale has started to crisp and change colour, this amatriciana recipe calls for white wine! Add one glass and mix through.
6. After 3 minutes, most of the wine will have evaporated, mix again and add the peeled tomatoes.
7. Use your wooden spoon to stir through and leave to simmer for 10-15minutes. If your stove is too strong, just lower it so it cooks more gently.
8. While this amatriciana recipe sauce is simmering, add a touch of salt and be generous with pepper.
9. Once the sauce has reduced, switch off the stove and cook your pasta al dente (according to packet instructions).
10. Remove the pasta from the pot, and add it to the pan, making sure some of the pasta water is added in too. Then add 5 extra tablespoons of pasta water and mix the sauce through the pan really well.
HOW TO SERVE:
Twist a serving of pasta into a ladle and then transfer it onto a flat, round, plate. Sprinkle it with a generous amount of pecorino cheese - adding some more sauce and guanciale from the bottom of the pan too, keeping it nice and juicy.
E ora si mangia, Vincenzo’s Plate…Enjoy!
🎬 #VincenzosPlate is a UA-cam channel with a focus on cooking, determined to teach the world, one #videorecipe at a time that you don’t need to be a professional #chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own #kitchen whilst having a laugh (and a glass of vino!).
I just made this (with the guanciale) for my 92-year old (Italian) mom, and man, is she enjoying it. Thanks Vincenzo! Her Parkinson’s has taken a lot from her, but pasta like this adds a lot to her day!
Thanks for sharing this. I see good home made food as a bless and soul healing.
Good to hear. Those moments are what cooking and life are for. Great Job.
That's lovely to hear, Bill. The older we get, the more life saddles us with health burdens, and nostalgia helps us cope by bringing back to our wonderful memories of youth. Stay safe.
Awesome :)
I just ordered gluten free bucatini (coz I may have gluten neuropathy it can cause Parkinson like tremors!) And I'm dying to try this dish!
I love Vincenzo's positivity about food. He doesn't rage about variations, he doesn't say they are wrong or stupid or won't taste well just because they aren't following his own recipe. He just explains why the traditional choices make sense, and what would change the recipe's character too much to be considered the original. We need more of that kind of attitude.
Spot on observation imho, Mr/Ms 467...Aye, well you know who you are! I think Vincenzo is fab too.
haha you should watch some of his vids where he rants about other channels butchering the traditional italian recipes. There he does exactly the opposite of what you mentioned here. He complains about every variation and every idea ^^
@@Weidl01 Vincenzo's apparent ranting is exactly what I would expect from an Italian, trying to preserve traditional recipes (which are more like regional variations of some key methods, depending on local ingredients and whatever your Nonna tells you!). Gotta get with the meta-culture, Weidl! If he ain't complaining and holding his head in his hands in despair occasionally, he's not taking it seriously. That, my friend, is how an Italian explains himself! Loudly, with fire in his belly & love in his heart. So, I suppose I'm trying to suggest that the inherited cultural and linguistic norms that you & 467 have respectively gleaned are perhaps superficially distinct parts of a bloody confusing whole! (or I'm talking utter garbage. I don't mind. Wouldn't be the first time!). Italians are hilarious, maudlin, mad & deadly serious when it comes to food and/or family. Admittedly, it takes a while to get used to...My daughter still thinks I'm fighting when I'm actually having a loving, emotional, very loud conversation with my dear old mamma on the phone! So, kiss & make up, folks. Vincenzo is the boss!
This is what I like most about his channel as well.
Oh, he does! He rages a lot! He's tame in this video, but watch him react to other channels and cooks.
I love how many comments are “just made this” that shows a truly successful food channel and great teacher
Oh thank you so much ❤🙏🏻
I think most food shows on tv are really discouraging because it’s always some guy like gordon or jamie who are so skiled and quick it’s impossible to be confident after watching.
I like these slower, more teacher style youtube videos because I end up thinking “okay, this I can do”
@@Thekiko2501 that's because famous chef get paid to do something like that so they just make or cook some kind of "random".
I've made so many of Vincento's dishes, and they've all turned out beautifully delicious 🥰🤤🥳
It's how easy Vincento explains the ingredients, describes his recipes and methods, but the most valued advice are his "small" tips which are golden treasures, because they've gone from generation to generation, and these tips make all the delicious difference 😊
I'm and absolute fan, plus he seems like such a great guy.
Yes this is the real Amatriciana, I was fortunate to take a pasta making class in Rome. This is the recipe Simple Simple Simple No onion !!!
thank you Tommy! Amatriciana is really simple, yet one of the best pasta dishes 🤤
I like it with onion.
You will find it with onion in some places, even in Rome, though :) And certainly in the rest of Italy.. I don't mind it either way, honestly, but I do agree simple is often the best way!
@@JT29501 like my mom use to say. Less is more.
I make it using one or two shallots not regular onion
This is next on my list! Carbonarra turned out well, thank you for teaching us!
Thank you Garyy 😍 you will love it!!
Same! Got my carbonara dish on point. Making this one for the first time tonight. GF is loving this rabbit hole into classic Italian dishes!!
@@vincenzosplate in the netherlands it is hard to get bucatini, so i made it with rigatoni. Is there a better alternative? At least it got a hole in it...;)
@@vincenzosplate I ❤ your traditional recipes, fantastic! Thank You! 🙏😍
@@dolfhoekstra3011 Many Italian chefs do amatriciana using rigatoni so it's definitely a good choice! You can also use penne which are smaller and therefore have a tighter hole or if you want something similar to bucatini just go for spaghetti, they'll do their job well even though they ain't got a hole, I guarantee it
Made this for my family, my brother took his first mouthful and said “Wow”. Will definitely make this again. Grazie Vincenzo.
I was in Rome 5 years ago and it is one of my absolute favourite destinations. I love pasta and every restaurant we tried, both cheap and expensive had lovely food. Another thing that many dont think about when speaking about italian food is icecream. Nothing beats italian gelato and i have traveled to many countries.
I ate so much gelato in Italy! I like it a lot better than American ice cream. It's not as cold, and so much softer and more creamy! I live in a fairly small town here, so no gelato shops. :(
I agree! I couldn’t get enough lemon gelato when I was there.
I love this guy. He is the best Italian chef who can teach you the right way to cook Italian food.
This dish took my husband and I right back to Rome. Grazie mille Vincenzo!
Hope you enjoy
I just made this dish by strict Vicenzo’s orders! Magnifico! Such a luck I have Italian butchery downtown. Will make more recipes. Kisses from Croatia!
oh wow, I love to hear that 😍 I'm super glad you loved it!
I just made this. It was honestly one of the best dishes I've ever made. I might make it again tomorrow, it was that good
omg this is great to hear! I'm super happy you loved this recipe 🤩
Great job!!
@@vincenzosplate Grazie Vincenzo, I would have never known how delicious real Italian food is without this channel.
This is a great dish. I like your attention to detail; that's what makes all the difference!
Thanks so much Joe!
This is the real authentic recipe... please make it 😍
@@vincenzosplate I have, many times. Fortunately I can easily obtain Guanciole where I live, Italian tomatoes, and good bronze die pasta.
One question, how do you think Italian cooking has changed when ovens went from wood-fired to electric? I often cook/bake my food on a wood fire and I think the little extra dimension you get from the wood makes for tastier food.
It might be a good video idea to do an episode on traditional wood fired ovens and stoves and how it can change your kitchen for the better...
Love the genuine passion in these videos. Your recipes are beautiful and mouthwatering, they make me want to have pasta every day!!!
Oh you too kind! Thank you so much my friend ❤️
I ❤ how Vicenzo explains the process in an inviting calm way! Really makes me want to cook it
Glad you enjoy it! Cooking is all about enjoying the process, and I hope your pasta amatriciana turns out absolutely delicious!
Thank you so much for your love an passion for pasta. I am a pasta lover and have learned a lot about good pasta cooking like an Italian over the last 30 years.
You made me a much better pasta cook and I love all your pasta dishes.
oh, you're so kind my freind, I'm so glad to hear that! Grazie mille 🙏🏻❤ I really appreciate it!
Thank you, Vincenzo, for a great video about the true Amatriciana. We are fortunate here in neighboring Teramo province to have a sagra devoted to spaghetti all'Amatriciana. The firemen and emergency workers from nearby Amatrice in the Apennine (near the border of Lazio and Abruzzo) come to Teramo. They bring guanciale from Amatrice and great pecorino and make a fantastic spaghetti all'Amatrice. No onions/garlic ever. Simpler is better if you have the right ingredients!
Absolutely, simplicity is key! 🍝🇮🇹 It's wonderful to hear about the tradition of spaghetti all'Amatriciana in Teramo. The right ingredients make all the difference. Grazie! 😊👨🍳
Thank you for your clear explanation.You are simply the best! Wonderful video.
Glad it was helpful! You too kind ❤
This is my all time favourite pasta so when I visited Rome I made sure to order it in every restaurant I visited to perfect my personal recipe. There were 2 versions that I liked and now make at home. One used white wine vinegar instead of wine and a bit of chilli flakes to create a stronger taste. The other used rigatoni, had a lot more guanciale and butter was added at the end to create a smoother and creamier flavour.
I’ve never had it with butter 🤔
Vinegar? Butter? They were making fun of you!
LordSheva- The ancient roman ladies were almost poor people, so they often use vinegar insted of wine. The most tipical pasta shape in Rome , are RIGATONI.
Vincenzo bucatini is my favorite pasta. Thank you for sharing this delicious recipe.
Bucatini are so good 😋😋 also my favorite
@@vincenzosplate and/or perciatelli!
Molto Gracie for showing me the perfect dish of the 4 main Roman pastas!
It wasa pleasure for me 😘 now will you try to make these 4 dishes?
I've been making this for ages without knowing it was an actual italian recipe.
Thought I was a smart boy and came up with an amazing, new pasta dish. Guess I was wrong.
Only difference is I put basil in it and use panceta cause guanciale is VERY expensive.
wow then you are a great cook for creating such a good recipe without knowing it! 😁
In Italy the quantity of guanciale for 2 people costs around 4 dollars, what kind of pigs do you have in your country ??
@@filippobardazzi2080 i paid 5€ for 150g in German
@@filippobardazzi2080 guanciale isn't popular everywhere, in the US its a specialty product, for example where i live i can't even physically find it, it is literally not sold anywhere close to me. i'd have to order it online for 25$ usd per pound (or roughly 50 USD per kilo). this is why italians and everyone else fight over not using guanciale. look, i get that it's the authentic way, but i just want some carbonara on a week night. the highest quality bacon is like 6-7$ per pound and it's not overly smokey. even pancetta is something like 15$ a pound, because i can only find pancetta in pre chopped, small package form for 6$ USD per pack and the pack is only 8 ounces.
@@frodothehobo9938 same here in The Netherlands. None of my local supermarkets sell guancale.
Italian food and bolonese in particular is my favourite food! I followed your bolonese recipe and it changed my life! Its the best ever thank you so much! 👍
I like how you take the time to explain why you do things a certain way or why you use certain ingredients instead of others. Thank you! One thing, you didn't include the wine in the ingredients list!
Thank you so much, I'm glad you enjoyed the video! Are you going to try this recipe? 😋
OHAIPATRICIA YOU ARE SO BEAUTIFUL ADORABLE SEDUCTIVE RAVISHING SENSUAL SEXY CAPTIVATING AND PASSIONATE ❤
You are not a pain, you are a pure inspiration. ❤️
Omg 😍 thank youuuu
@@vincenzosplate ❤️❤️
Hi from Hamburg in Germany ! Your amatriciana pasta is the best in the world! Thank you so much for your wonderful presentation ❤
Best wishes from Jutta
Hi Jutta, this is so amazing. I'm glad that you like it, you're doing an amazing job! Keep on cooking. 🥳🤩
Making this for the second tonight now Im the most popular feller in town! 🤠
oh wow, now everyone want to taste your Amatriciana 😍
Just came back from Rome and watched this vid.
Well definetely this dish is superb, amazing, and.. I lost word for this.
Never thought Amatriciana would taste like this
Love this
That's fantastic to hear! We're thrilled that you enjoyed the Amatriciana and it exceeded your expectations. Your feedback means a lot to us. 😊🍝
This weeks personal challenge ....I will be making this on Tuesday ..thanks for sharing your skill and passion
Can’t wait to see how it turns out! Have fun making this recipe and enjoy the delicious Italian flavors 🇮🇹😋
Italian food us just awesome.
The recipes are so simple yet so elegant and probably the tastiest you'll ever eat.
So true, I counldn't agree more!
Are you going to try this recipe? 😋
@@vincenzosplate yes today but I can't find guanciale so I'll have to improvise with local bacon
Just made this tonite using your recipe. It was delicious. I can’t believe I never heard of this pasta before even though we do travel quite a lot to Italy though not so much to Rome. Thanks Vincenzo for opening our eyes to authentic Italian dishes😋
better late than never 😁 I'm really glad you liked this recipe!!
As soon as you return to Italy I suggest you try it there! 😋
Amatriciana is a pasta from Amatrice a village near Rome. Recently Amatrice was destroyed by an hearthquake
I was finally able to make this, I visited a place which had an Italian grocer and they had all the ingredients necessary to make this (my home town does not) and it was amazing! Thanks for sharing!
Being able to find all the ingredients is a real fortune! If you still have some guanciale I suggest you try making carbonara! 😋
@@vincenzosplate definitely!!! Thanks again for the time and effort you put into making and sharing your work!
This is one of my favorite Italian recipes. Growing up my mom always called it Bucatini because that was the pasta used. My mom version of the recipe is almost exactly the same except she includes an extra step. She cooks the Bucatini for half time (7 minutes) and then you put the Bucatini in a pan and then put parmesan, olive oil, and then the most important ingredient is Oregano. Then you bake the Bucatini until it is crispy and then you server with the crushed tomato sauce.
Bucatini is one of my favorite pastas😍😍
oh yes, they're sooo good 😋
This recipe is among my top culinary discoveries of the year. Vincenzo, I discovered that you have an older, more complex recipe with more ingredients. I think I gonna try that one as well and compare.
I am making this over and over again and just cant get enough! 🤤 just today I've added a small amount of concentrated tomato puree and it was DEVINE! Its more how to say "tomato-ish" 😂 and the tomato flavor is still in my mouth. Oh Vincenzo, isnt life beautiful! 😃
Thank you for all the knowledge that you share with us, thank you for the huge inspiration. Cheers 🍷
You're welcome my friend! I'm happy when someone try making my recipes 🥰🥰
This looks so easy, there's no reason not to try making it! I have to try it this week.
I finally found beautiful Guanchale! I'm making this recipe tonight! Thanks, Vinny!
I made this recipe today with pancetta and mutti tomatoes. Delicious and simple.
Sounds great!
thank you Vincenzo, made this tonight and it came out fantastic. Everyone in my house really enjoyed it.
I am in Canada with Rome in my 12:53 now too!!!❤ Just made this recipe!😊
Amazing!
Vincenzo we love you - perfetto pasta. I've used real guanciale and pecorino - it payed back with taste of italian campania. Grazie Mile!
Very happy you found them! With guanciale and pecorino it really has a perfect taste 🍝
I just fixed it tonight and my partner and I loved it, Vincenzo. I honestly believe that it is going to be a classic at my (French) house, Vincenzo. Grazzie mille !
I made this today and it came out great!
Great to hear! I'm glad you liked it 😍 bravo
I like how this Chef offers alternative ingredients. Great demeanor. Lovely food. I have subscribed.
Wow thank you so much Chelsea ❤️
Fantastico! Just the information I needed. I can’t get Guanciale anywhere, I have to use Pancetta or dry cured bacon lardons, no choice there, but everything else is in my fridge already. I will be cooking this today. Thank you.
Wow amazing dish, am a very big fan VINCENZOS PLATE!!!1
wow thank you Frankie 😍 love u!
are you going to make it? 😋
Oh my goodness 😍😍😍😍😍😍😍🇮🇹🇮🇹🇮🇹 Vincenzo you’re the best 💯
Thank youuu, you make me blush 🤪
Holy moly. Three words: *so fricking delicious.* I had to use Pancetta, since Guanciale is a little bit hard to find arround here, but boy, that dish is something special. Thank you for sharing this wonderful, yet simple recipe! The next I'm going to cook is the Carbonara and I'm really looking forward to that.
Omg 🤩 thank you so much Oliver!! I’m really happy you liked it 😍 bravo, good job 👏🏻
Please try carbonara and let me know!!
@@vincenzosplate I'll do! :-)
It looks great! Tomorrow I will cook Amatriciana for the first time. I hope to share a picture lr a video with you. Thanks for the recipe.
Yayyy 😍 Enjoy!
I love your videos!
oh wow 😍 thank you!
Have you ever had pasta Amatriciana?
Thanks for sharing Vincenzo! Pleeease show us how to make Pasta con le Sarde, I haven't found a recipe online yet that I'm sure is as authentic as your channel.
Thank you so much Benjamin!
I’ll take into consideration your suggestion 😍 I love pasta alle sarde yum
This guy, he is amazing. Brings love and joy to cooking. Great recipes and positive energy. Thank you for teaching us how to make these authentic Italian recipes. Loved the Pasta al Forno and the Carbonara. ❤️
Omg Jack! I’m so happy to hear that 😍 thank you so so much
This is as good as it looks on your screen. Making it for the second time tonight.
Wow 🤩 I’m happy you liked it! Thank you so much 😍😍 have you tried other recipes??
@@vincenzosplate I most certainly have and will continue to do so. Thanks to you aglio e olio is one of the most popular dishes on our table. Thanks chef!
Another superb and unadulterated Italian recipe. So stoked to see an Italian chef cooking Italian food in the traditional manner. Personally I also make my amatriciana with the exact same techniques and ingredients, only I see you don't add mushrooms which surprised me.
simple makes this the best
It truly does. I hope you'll give this a try someday!
@@vincenzosplate I did, and it was wonderful, didn’t need the garlic or evoo at all! ty
I just made this for my fiancée and I. It was great, thanks Vincenzo!
I actually tried this when I found out I lived close to a butcher that sold guanciale made locally. I got most of it right but for reasons known only to fate I couldn't get buccatini. I used linguine instead.
It's a shame guanciale isn't more popular in the US. It's pretty much the perfect source of rendered fat.
I recommend trying rigatoni instead, especially if you are a bit more generous with the guanciale.
Use spaghetti
I would LOVE to find guanicale here in California😍😍😍
Yum! I'm definitely adding this to my list!
what other recipes are on your list? I'm curious 😍😋
@@vincenzosplate I've made:
Carbonara
Spaghetti aglio e olio
Spaghetti cacio e pepe
Spaghetti all'alfredo
(I use a lot of spaghetti 😂😂)
Lasagne
I can't really remember what else...I just woke up.
I'm so excited to learn more authentic Italian recipes. I enjoy them much more than the American versions.
I don't have much left on my list...I'm still searching. I'm definitely open to suggestions!!
Another Vincenzo recipe used, and another incredible success! Thank you so much for sharing your knowledge and culture with the world!
oh wow, I LOVE to hear that! Grazie mielle Andrew! 🙏🏻🙏🏻
well done chef... a good demonstration
Thank you a lot!
Are you going to make this recipe? 😋
Cooked this recipe today and loved it. the only difference is I used penne and pancetta as i couldn't get guanciale and bucatini. My second try of the dishes you present on this channel, first being cacio e pepe.
Now I know why my belly is a little bit bigger - I am living in Switzerland and I have two countries, Italy and Switzerland , in my belly...
I love you two, Suzanne and Vincenzo!
Thank you for sharing your making-me-hungry video.
Hahaha 😆 thank you Frederick!
Hi Vincenzo & Suzanne!!!!! So nice that you made all the food at the market!!! God Bless You🙏🏻✝️🙏🏻 How is Nonna today? Our Prayers are with everyone at this time! Thank You for this fantastic recipe!!! We Love You & Take Care❤️❤️❤️ Can’t wait to make this!!!!
Thank you so much bella! Nonna is fine 😘
How are you and family? This is a scary crazy world
Vincenzo's Plate You’re right, this is scary!!! Thanks to You & Suzanne & Nonna & all the people you work with for sharing with us all the cooking & sharing that You do!!! We are Thankful for your UA-cam CHANNEL❤️ We send our Love from America ✝️🙏🏻✝️ Please know that everyone is in our Prayers & Hugs & Kisses to Nonna❤️❤️❤️
Yeah so, I tried this recipe and now this is my new favorite dish to make at home...
As much I love Raymond, and Marco... Vincenzo....Bravo
Thank you Chris 😘
Trying my hand at this tonight! It’ll be the first time since Rome.
Bellissimo! I love you and your recipes! Stay healthy.
Thank you so much my friend ❤
Danke!
I am overjoyed! Gracie
Grazie Vincenzo ❤ e Andra Tutto Bene ❤
Grazie 🙏🏻
Once again fabulous Vincenzo x
Thank you so much! I'm glad you enjoyed it! 😊👍🍝
Made this tonight (with pancetta). I’ll definitely be making it again!
Another excellent recipe! It was absolutely delicious!
Wow thank you
The recipe is an Italian classic - it is all over UA-cam. There are versions done properly by professional Italian chefs. What you watched was an Aussie pretending to speak with an Italian accent. There are kangaroos more Italian than this pretender.
I love this dish, I always use bacon though. and cheddar. really nice.
Sounds great! That's alright if Guanciale is not available locally. How was the taste?
Grande Vincenzo!
grazie mille 🙏🏻
WELL DONE AS WELL VINCENZO. sei il migliore
Grazie David, you're so kind!
We (german) tried it today...ordered Guianciale online before, because you do not get it in any supermarket in germany.
We done it with additional onions and some sugar (to flaten the acid of the tomatoes).
Finally, we got both a food orgasm.
That Guiancale, together with the tomatoes and the pecorino gives a incredible harmony. Thats food heaven.
wow glad to hear that you loved the recipe 😋 great job my friend!
Making this as we speak and following along. I couldn't find any pecorino close by, so just using Parmigiano Reggiano instead.
That's alright, how was it by the way?
@@vincenzosplate It was delicious! One thing that I love about Italian pasta is how simple it is, but so flavorful!
Love this channel and it brings back memories of my moms cooking
just made this for dinner, A bit hard to find guanciale but worth the effort. This will become a bit regular especially now that I have a glut of fresh tomatoes.
You are simply the best my friend,l cooked your panacotta as well,it was amazig,thank you!
Wonderful! 😍 this is great to hear!!
I made this tonight and it was so easy to make, but absolutely delicious!! Thanks again Vincento! 🥰
My pleasure as always ❤ I'm super glad you loved it!
@@vincenzosplate Twas so good that my mother finished it all! 😄😊🤭
I can never go wrong with your recipes 🥰
The only thing which I missed was good tomatoes. We don't get great tomatoes here - not fresh ones, nor canned ones 😫
I love it! I made it exactly and delizioso!! Grazie, Vincenzo!
"Potatomatoes" at 8:37 just made my day
I heard the too lmao
"Like a Roman" - I came for catapults and SPQR, got SPaghetti Quel sono Romani. Currently plotting on ways to catapult all my pecorino onto it.
I made this dish once in my life, two years ago. Currently held off by the fact that I have to travel 80 kilometres to find guanciale. Which you know I will do ;)
Glad this came into my suggestion videos
. Likes and subscribed love traditional Italian food.. simple and full of flavour
Ciao Travis, and welcome 🥰 thank you so much, are you going to try it?
Yes 110%.. once a week a do something . I also did 5 years (4 years as a apprentice chef) so cooking is still in my soul . Where I worked we did this dish ( in Australia) the only difference is we added chilli is that normal in Italy or just a western version
Buonissimo.. this is perfect!
Thank you Vincenzo😋
Glad you like it!
Bucatini is my favorite pasta.
Mine too 🤤
Just luv your passion matey!!!
Thank you a lot ❤️
Shopping list in hand and Heading to my local Italian produce store . Ciao grazie
wooow 🤩 Please make this recipe and let me know!
@@vincenzosplate my local place in Illinois (west suburbs) Vali Produce claims to be like an authentic a Italian European type of grocery store they didn't even have the bucatini 🙄 so, heading to Eatly in chciago 🙃 keep ya posted
Just made this one. My wife loved it
Ooh wow 😍😍 great job!
Vincenzo's Plate thank you!!
Ciao, today I tried your pasta. Maybe I put everything right together but I have to say... the Guanciale and everything works so perfectly together - one of a dream! Gracie Mille !!
Great to hear! 😍 Great job Peter! I'm glad you loved the recipe!
@@vincenzosplate Gracie mille! I have Salsiccia classica right in front of me...any idea or recipe for a classic pasta? Grazie e tanti auguri, Peter
I've never had buccatini before that looks amazing I must go n buy some n make this!
oh yes, you need tot try Bucatini 😍
Tonight’s dinner. Perfecto Vincenzo!
Wow 🤩 how it was?
@@vincenzosplate delicious, my wife and I enjoyed it very much! We had some guanciale after making your Cabonara a few nights ago, and what better to use it for? Thank you for sharing your recipes!
Italian foods are actually pretty straightforward. Simple ingredients but tastes heavenly 😋
I just don’t understand when non-italians adopt the dishes they tend to deviate from the basic way of cooking it. They are making it complicated.
you're right, Italian cuisine is very simple, few ingredients but good, yet there are those who want to complicate the recipes by adding ingredients totally at random!
Love your cooking, Vincenzo, and the passion with which you make your pasta, especially the Carbonara. The problem is I'm eating so many pasta lately, like every other day, it's a problem, my friend :)) btw, I'm making Amatriciana tonight!
I appreciate your words Teodor, thank you a lot! Well, at least you're eating good pasta, it's not a problem to eat good food!
Great video, this is my absolute favorite pasta. I first had it at a small restaurant in Ferrara
Oh nice! 😍
Grande Vicenzo. I love this dish. Explosion of taste
Brilliant!
wow, thank you so much Alex! Have you tried it??
@@vincenzosplate Very soon just need to buy Bucatini somewhere! Great video! I love the passion of your channel!!!
Vincenzo questa è una ricetta fantastica, davvero Italiana. Possiamo vedere una ricetta dal Abruzzo con riso o grani? Ho visto la tua serie del Abruzzo e mi sembra come hanno cibo incredibile. Bravo! Lo solo che tutto andrà bene 🇮🇹❤️
Grazie James! Sul mio sito puoi trovare alcune ricette con il riso, e non solo 😋 ti ringrazio infinitamente ❤️
You are the best 👍. Keep going. Good job
Thank you, I will!!