I have to tell you, You are the only non italian youtuber I found that really knows how to cook real Italian, and that has a real knowlendge about it, and the fact you did this ancient recepie proves that even more. Molto Bravo!
Literally one youtube search and I can find thousands of people cooking "real italian" and they even cook it in italy, too. Stop riding this dudes D so hard.
A lot of non-Italian chefs know how to cook Italian dishes perfectly. But this channel is the thing. The explanation, the background story of every recipe, that's what I love from a cooking channel. My favourite video from your channel is still the Pasta alla Norcina.
That breadcrumb thing was very common in the south of Italy among poor families who couldn't afford Pecorino (In the south Pecorino is da thing...). Instead of sprinkling your pasta with pecorino, they did it with flavored roasted bread crumbs. It's actually really good! In Calabria and Sicily they don't use butter, so they roast them in olive oil.
Exactly. I use it a lot for other pasta styles as well, mostly Sicilian, and I never use butter except for a needed bit in risotto. Love the texture of the bread.
I’ve watched 4 different cooking channels today, and yours is the first one that I actually liked - interesting hook, gives me some interesting context for the dish while also telling me how to make it, doesn’t take 10 minutes to belabor a 3 minute point, you explain WHY you used certain ingredients in case I need to substitute, and have some really nice B-roll footage.
Casio e uova 🤤, my kids favorite, the parm added with the pecorino is because salty parm makes up for guanciale or pancetta, this was an excellent video👍, really shouldn't brown the butter, great with toasted breadcrumbs with anchovie butter/evoo, but thats being picky, as long as eating it right. One of few American cooks that didn't add cream🙏
Great episode! I watch a lot of cooking content, and this is the first time I've come across the suggestion that carbonara is more modern than most non-Italians assume. Fascinating.
THANK YOU! Always wanted to try carbonara but not being able to eat pork I had to figure out what the least offensive meat substitute would be. Now I have an alternate!
If you can get your hands on some turkey or beef bacon, that's always good. If you want a meatless carbonara, shiitake mushrooms with chili flakes and garlic are pretty great.
This is awesome and a great history lesson! I had no idea Carbonara was such a recent creation and just assumed it went back centuries. With so many Italian chefs upset with “Americanized” takes on Carbonara, how ironic would it be if Carbonara is actually the result of American soldiers influencing Italian cooking? 😮 M. Night Shyamalan couldn’t write that twist 😅
A little miss-informative lessons, the recipe he is doing has only the ingredients in common not the method the old recipe is meant to have the Hess scrambled hard not creamy, it’s just convenience for views not history
I had this robusto gouda last week. Gouda made like a Parmigiano. It was great. I mixed it in with the Romano in some dishes like cacio e pepe and a lasagna and they came out amazing.
Stephen! I cannot wait to give this a try. I've now successfully completed all 4 Roman pastas, thanks to you, which took me 40 times each to perfect 🤣 I'm looking forward to 40 attempts of Cacio e Uova! When is your next Sunday dinner? I need a heads up so I can plan getting myself from western NY to NYC!
If you like roman cousine i suggest you to cook, pasta coda alla vaccinara and papalina, I think you can find papalina on this channel too, this are some fantastic roman pasta recepies that very few people know outside italy and the first one can be eaten even without pasta. If you search you will probably find mostly italian videos but the recepie method is understandable, I suggest to give it a try. There is another called pajata wich is the symbol of Rome, but I think is impossible to find outside Italy. Ps: I am roman so you can trust me😉
He’s right. Both pecorino and parmegiano reggiano contain animal rennet, an ingredient from slaughtered animals. There is a producer in the US called Sartori that makes a very good aged parm called Bellavitano that is made with a microbial enzyme instead of rennet-for a truly vegetarian (though of course not vegan) version of this dish, i recommend it.@@aster_01718
It was very interesting to learn about the background of the carbonara, one of my favorite dishes. Your cooking directions were very clear and precise. Great video!
I tried to make pasta carbonara before and failed miserably. I do believe it was because a certain ingredient went bad due to shipping issues, etc. So this time I'm going try straight up bacon just like the soliders did and I think it will be delicious. Wish me luck😉😊😌
@NOT ANOTHER COOKING SHOW Love & appreciate your video's!! Just wondering how you like that cheese grating bowl, is it worth the cost & space? (I'm thinking of getting one) Was also looking into food mills, I'de really love to see you do a review video on kitchen tools!
If it's meatless, it isn't truly a carbonara. Doesn't matter if you believe the story about the soldiers, or if some restaurant guy just invented it, it's gotta have the guanciale... bacon, pancetta, whatever. Carbonara isn't just the sauce, it's the entire dish, the combined flavor. Saying "meatless carbonara" is like saying "turkey bacon." It's not really a thing. It just doesn't exist. If you take something we already know and change it, while keeping the same name, you aren't being honest. A bolognese without meat is just marinara. What do you call a carbonara without meat? Pasta con formaggio e uova. Just my 2 cents.
I have to tell you, You are the only non italian youtuber I found that really knows how to cook real Italian, and that has a real knowlendge about it, and the fact you did this ancient recepie proves that even more. Molto Bravo!
Literally one youtube search and I can find thousands of people cooking "real italian" and they even cook it in italy, too. Stop riding this dudes D so hard.
Check out pasta grammar, the lady Eva is Italian and she is INCREDIBLE at explaining and making really wonderful stuff
Vincenzo's plate is fantastic also. In fact I would say more authentic than this channel, but I like the modern take from not another cooking show.
Check out Italia Squisita. Real Italians :)
i mean you really need to check out Italia Squisita (of course somebody already say this to you)
You have no idea how happy it makes me to see I've been doing an actual Italian recipe this entire time
Me too! I've been making basically this since I went vegetarian a few years ago whenever I crave carbonara
@@hoytfjell Same!
I’ve been making this my entire life thinking I was alone lol
A lot of non-Italian chefs know how to cook Italian dishes perfectly. But this channel is the thing. The explanation, the background story of every recipe, that's what I love from a cooking channel.
My favourite video from your channel is still the Pasta alla Norcina.
are you saying hes not italian? because he definitely is
@@anon9322 XD in that case he is a very American flavoured italian.
@Anon Dude is from New York
@@MultiPerryPlatypus he grew up in an italian household, he probably speaks italian too
@@anon9322 so... still an american.
Love, love it when you post meatless recipes ❤️❤️❤️❤️
That breadcrumb thing was very common in the south of Italy among poor families who couldn't afford Pecorino (In the south Pecorino is da thing...). Instead of sprinkling your pasta with pecorino, they did it with flavored roasted bread crumbs. It's actually really good! In Calabria and Sicily they don't use butter, so they roast them in olive oil.
Exactly. I use it a lot for other pasta styles as well, mostly Sicilian, and I never use butter except for a needed bit in risotto. Love the texture of the bread.
Pasta and breadcrumbs is a pretty common Italian-American comfort food
Pangritata
Your channel is one of my favorites. I'm excited to be here when you break a million subs! Keep up the great work.
I’ve watched 4 different cooking channels today, and yours is the first one that I actually liked - interesting hook, gives me some interesting context for the dish while also telling me how to make it, doesn’t take 10 minutes to belabor a 3 minute point, you explain WHY you used certain ingredients in case I need to substitute, and have some really nice B-roll footage.
his channel is top-tier! every video is great.
One of the most underrated cooking channels!
Cheers from San Diego California
Casio e uova 🤤, my kids favorite, the parm added with the pecorino is because salty parm makes up for guanciale or pancetta, this was an excellent video👍, really shouldn't brown the butter, great with toasted breadcrumbs with anchovie butter/evoo, but thats being picky, as long as eating it right. One of few American cooks that didn't add cream🙏
Your website with instructions, pictures and ease of printing is excellent.
Great episode! I watch a lot of cooking content, and this is the first time I've come across the suggestion that carbonara is more modern than most non-Italians assume. Fascinating.
Love the cheese grater - would you let me know where to find it? Gratzi
I’m Italian, and this is the most genuinely Italian dish explained by an American I’ve ever seen on UA-cam. will try this soon! Bravo.
The OG mac & cheese? 😁Just got my hands on some guanciale yesterday, so it's carbonara time! But trying this soon! Much love! 🧀
I know what I am having for lunch today! merci.
I can't wait to try this recipe!
Thank you!!!!!♥️
I love both, cooking and teaching.
Wonderfully done. Thank you for sharing. I adore Napoli.
Man, this looks fantastic.
Always look forward to your vids. Especially when it’s pasta! Yum!
Wonderful lesson and thanks so much for sharing!
I just made this, and let me tell you… it should literally be ILLEGAL how delicious it is!!!! I’m in a pasta coma now but it was so worth it
Can’t wait till u hit a million. So well deserved. Best in the game.
What's that cheese grater you are using?
www.italiancookshop.com/products/bari-stainless-steel-cheese-grater
This is the closest thing I could find online
@@iJansport thank you!
THANK YOU! Always wanted to try carbonara but not being able to eat pork I had to figure out what the least offensive meat substitute would be. Now I have an alternate!
If you can get your hands on some turkey or beef bacon, that's always good. If you want a meatless carbonara, shiitake mushrooms with chili flakes and garlic are pretty great.
@@manicpixiecurse5337 for whatever reason that person pretends he couldn't think of a substitute
Yes I've been waiting for this video! :) This weekend for cheat day its going down!
This is awesome and a great history lesson! I had no idea Carbonara was such a recent creation and just assumed it went back centuries. With so many Italian chefs upset with “Americanized” takes on Carbonara, how ironic would it be if Carbonara is actually the result of American soldiers influencing Italian cooking? 😮 M. Night Shyamalan couldn’t write that twist 😅
don't get excited, the US is still a culture-less country.
😅😊
A little miss-informative lessons, the recipe he is doing has only the ingredients in common not the method the old recipe is meant to have the Hess scrambled hard not creamy, it’s just convenience for views not history
Stephen is honest. And that is upsetting for racist audience and Italian cooks who like to hide in mystery.
I had this robusto gouda last week. Gouda made like a Parmigiano. It was great. I mixed it in with the Romano in some dishes like cacio e pepe and a lasagna and they came out amazing.
Gouda and that style of cheese can be very parmesan like. My favourite is Old Winchester
May I ask where I can get the same cheese grater you are using?
This looks really good. I’d love to see your take on a beef ragu.
Pretty sure he's done a ragu before
Stephen! I cannot wait to give this a try. I've now successfully completed all 4 Roman pastas, thanks to you, which took me 40 times each to perfect 🤣 I'm looking forward to 40 attempts of Cacio e Uova! When is your next Sunday dinner? I need a heads up so I can plan getting myself from western NY to NYC!
If you like roman cousine i suggest you to cook, pasta coda alla vaccinara and papalina, I think you can find papalina on this channel too, this are some fantastic roman pasta recepies that very few people know outside italy and the first one can be eaten even without pasta.
If you search you will probably find mostly italian videos but the recepie method is understandable, I suggest to give it a try.
There is another called pajata wich is the symbol of Rome, but I think is impossible to find outside Italy.
Ps: I am roman so you can trust me😉
That looks like a bowl of truly epic macaroni and cheese!
Love it. Thank you.
Gonna cook this right now.
Awesome recipe, and a history lesson! Win win!
Thanks, I am trying to learn recipes of old. Love simple ingredient food! Thanks.
Looks like a great dish on a cold day!
Awesome recipe, it tastes rly great.
Thank you, dude.
My mouth is litteraly watering. Looks delicious!!!
I'm sure you heard it a hundred times...but I just love the "Go feed yourself!" line.
So scared to make this....only because I'm probably gonna want it EVERY. SINGLE. DAY.🥰
Hallo, Chef!
I browsed through a goodly number of your previous videos, and - just brilliant! Subscribed. Done. Thank you!
Vincenzo’s Plate must see this! A collab would be amazing!
Yes it would!
Another awesome video!! Thank you!!
Love your content, man! Thank you.
Its 11:30am and I am starving!
I cook for my family and they love a carbonara, but this is for me as I am a vegetarian! Thank you so much, Steve!
You might want to sub out the cheeses. 🙄 Pecorino and Parmesan are not vegetarian.
He’s right. Both pecorino and parmegiano reggiano contain animal rennet, an ingredient from slaughtered animals. There is a producer in the US called Sartori that makes a very good aged parm called Bellavitano that is made with a microbial enzyme instead of rennet-for a truly vegetarian (though of course not vegan) version of this dish, i recommend it.@@aster_01718
That looks fantastic. I'll definitely try that.
Where did you get that cheese grater? Link it please.
That looks great. I'll try this!
Your pasta recipes are the best, hands down. Can any of this be prepped ahead of time - like the eggs and cheese or breadcrumbs? TY
Awesome, great work.
Reminds me a bit of "Allgäuer Kässpatzen", a traditional dish from the very south of germany.
It was very interesting to learn about the background of the carbonara, one of my favorite dishes. Your cooking directions were very clear and precise. Great video!
I saw one famous chef actually used a bit of grana padano for dishes like this, because it gets so creamy with it.
This is a Masterclass 👏🏻👏🏻👏🏻👏🏻
Gonna make it tomorrow night, definitely, pasta and egg… genius
Genius yes ! Italians have always been geniuses in many sectors.
Love ALL of your videos! Your recipes are so good. I've made too many to count last year, YOUR soup recipes made me like soup!!
Dude. I have made variations of a few of your recipes. I've learned a lot from your stuff and it's improved my technique.
that grater+bowl looks so comfy, do you know the maker? i enjoy always your synthesis of history and food science :)
I tried the link...but it said it couldn't find the page....you're a terrific presenter
I tried to make pasta carbonara before and failed miserably. I do believe it was because a certain ingredient went bad due to shipping issues, etc. So this time I'm going try straight up bacon just like the soliders did and I think it will be delicious. Wish me luck😉😊😌
Look up Luciano Monosilio. The king of carbonara. Good luck!
By any chance did you cut off the spiced up layer and skin of the gunaciale? They tend to go bitter and i too, thought it was bad guanciale
Looks delicious 😋
Thank you❤🧑🍳🙏
Beautiful!
Please link where you got that cheese grater !!!!
Sheesh that looks good!
This looks so good
That looks amazing. 🌷🌷🌷
looks mad tasty
I love carbonara and therefore i love you a little bit more for creating this video, thank you
I never understand the application for parsley. What does it even add to any dish? Or is it only anywhere for color?
Im 100% making this tonight
I love every video! I just need an invite to the dinner party
watching this as i eat burger king chicken fingers 😂 good work on the video i cant wait to try it
I agree that it's probably that carbonara was devised for US servicemen stationed in Italy and also that it's a likely development of this dish.
Where did you find the micro plane bowl?
Just made pasta today 👌
That's also a very economical way to cook. One burner.
nice mac and cheese bro
Finaly I have another dish to use ditalini for
Where did you get that cheese grater at the beginning! That is absolutely brilliant i need it
you can find some similar ones online I looked up “cheese grater with container”
Or cheese grater bari. There are vintage ones at etsy
This is gorgeous ❤
Love your channel, thank you for sharing your
techniques, where can I get that grater?
Great 👍🏻
Have you thought about doing a crossover History/ cooking video with Tasting History with Max Miller? It would be very interesting.
I might have chosen a bigger type of pasta.
@NOT ANOTHER COOKING SHOW Love & appreciate your video's!! Just wondering how you like that cheese grating bowl, is it worth the cost & space? (I'm thinking of getting one) Was also looking into food mills, I'de really love to see you do a review video on kitchen tools!
Very nice cheese grater, Where did you get it?
I like to torture myself watching your channel when I am hungry. I am going to have to try this recipe.
If it's meatless, it isn't truly a carbonara. Doesn't matter if you believe the story about the soldiers, or if some restaurant guy just invented it, it's gotta have the guanciale... bacon, pancetta, whatever.
Carbonara isn't just the sauce, it's the entire dish, the combined flavor. Saying "meatless carbonara" is like saying "turkey bacon." It's not really a thing. It just doesn't exist. If you take something we already know and change it, while keeping the same name, you aren't being honest.
A bolognese without meat is just marinara. What do you call a carbonara without meat? Pasta con formaggio e uova.
Just my 2 cents.
Yum! Can you come over and cook this?
As someone whose idea of cooking is microwaving a hot pocket this all just looks like modified mac and cheese to me
Amazing! Would love to see this done with spaghetti noodles 😮
vincenzo's plate when he see's this: 😡😡😡😡😡... 🤔... 🙂
Where did you find that cheese grater???? I Love it!!!!
Cook a carbonara without dairy then I'll be impressed. Oh and it has to taste good too.
Is an absolutely beautiful pasta I'm cooking this for executive chefs at Marriott wish me luck
Looks amazing!! I usually have pasta with some wasabi paste. Maybe you could try it next time!😍
Beautiful
where is the cheese grater from 😮 i need that