Sure,it was excellent.Every time I think your recipes can’t get better,but every time You surprise me,You are just gorgeous. Waiting for amaretti recipe!!!
My wife is very picky when it comes to having a meal from someone other than herself. She almost always refuse to eat something with black pepper in it.... until this evening. This was my first time in my life I made Carbonara. What more -this was the only meal I made apart from scrambled eggs. You, sir Vincenzo, are godsend! My wife was astounded and said that from this day forward she will eat almost whatever i will cook. Well done! Thank you from Czech republic!
Thanks a bunch for your kind words! It's true that I have this strong love and passion with cooking especially with Italian cuisine and I made this channel to share that love with all of you. Let's enjoy it together!
Vincenzo I’ve been following you for a few years now and I have to say you’re such a legend . You keep it traditional but are never afraid to evolve innovate . I come from an Italian family from my dads side and unfortunately my nonna and nonno passed away a few years back and took their cooking for granted as my dad isn’t a keen chef . But when I make you’re recipes for my Italian family they have always been so impressed . I’d also like to add that my family are from Basilicata in a small village called Forenza . I’d love to see if you could do a recipe from my family’s region in the future .
Thank you so much for your support and kind words, it means a lot to me 🙏 I would love to explore recipes from your family's region and share them with everyone. Stay tuned! 🍝🇮🇹
The pan on the pot technique has really really helped to stop accidentally scrambling the eggs when adding the eggs and cheese to the pasta!!! Thank you!!! Its been great watching the carbonara evolve in your videos! Looking forward to the 2024 version now!
I've never managed to scramble my eggs. I just take the pan off the heat and wait for the sizzling to stop and then add the egg mixture. No need to make it complicated.
Grazie Vincenzo. I made this for my family today, it was a farewell meal for my daughter who is going overseas. Followed your instructions to the letter of the law. It was perfect, they absolutely LOVED IT. Thank you!!!!!
Hello Vincenzo! I was very inspired by your enthusiasm towards italian cuisine. Today I did this 2023 version of carbonara and I and my mom are loving it! Thank you for sharing your knowledge and culture. I'm not an italian but I appreciate what are you doing
So happy to hear that you and your mom enjoyed the recipe! Italian cuisine is all about sharing love and culture through food, no matter where you come from 🇮🇹❤️
@@vincenzosplate I just finished making this dish for the very first time and all of us LOVED it from beginning to end! It was SO CREAMY and delicious through and through! Bravo, Vincenzo! 👏😎
@@vincenzosplateso it's more of a new technique than a new recipe right? (same technique as melting chocolate) which is a brilliant idea for pastas with this kind of sauce. Possibly a good idea for the other cheese based sauces to avoid strings. Got to test it 😂❤.
Just made this for my wife for our anniversary. OMG 10/10. Had to wait two weeks for the pecorino and guanciale to be delivered; I’ve been waiting for this night for so long. Thank you Vincenzo, as always 😘
Happy anniversary! 🥂🎉 I'm thrilled the dish turned out perfectly for your special night. Your patience and dedication to sourcing the finest ingredients paid off. Wishing you many more delicious and memorable moments together. Buon appetito! 🍝❤️🌟
@@vincenzosplate I'm annoyed that I didn't take a picture as I also used artisan Bucatini as you suggested - I'll send you one the next time I make it with the new steaming technique.
My Cacio e Pepe used to always be stringy, and after seeing your updated post-Rome video, where you also used the steam to help with the creation of the cream, it came out perfect. This looks awesome too, as always!
Thanks for sharing your experience with the Cacio e Pepe recipe! Glad to hear that the updated technique worked for you. Hope you enjoy this recipe too! 😊🍝
Vincenzo, I cooked exactly as you said! You are a Genius. I am from Croatia, Zagreb. I worked in Italy, 2 X for 1.5 years each, Pordenone area, Treviso, north. Oh, you are a wonderful people...Gourmets. I always remember a Chinese minister who came to visit you in Italy and where she said, what a smart people you are, that you took over pasta from them, Marko Polo, a Croat from the island of Korcula, across from you in the Adriatic Sea, BUT , too bad you didn't take over the culture of eating food. with bamboo sticks. Hello Friends!!!
That's so awesome to hear from you! 😄 I'm thrilled that you enjoyed the recipe. Keep exploring and trying out more delicious dishes. Buon appetito! 🍽️🇮🇹
Really like the idea of putting the pan on top of the boiling water when adding the egg and pecorino mixture. I always get worried when the pan is on the gas burner that it might be too hot. This simplifies it makes it worry free.
@@xxwaldi Isn't there any middle ground for cooking them without getting scrambled eggs? How are you going to kill salmonella and/or other harmful bacteria?
Visité Roma en diciembre de 2022, y comí carbonara casi todos los dias. MARAVILLOSA. Ahora, he descubierto tus vídeos, y tengo la receta perfecta para cocinarla en casa. GRAZIE MILLE, CHEF!!! 👏🏼💓
¡Qué increíble experiencia en Roma! Me alegra que hayas disfrutado tanto la carbonara allí. Ahora puedes recrearla en casa siguiendo mi receta. ¡Buon appetito! 🍝🇮🇹
Vincenzo - so today, for the first time in my life, I got to do the Spagetti Carbonara exactly following your recipe and all I can say they are so amazing!!! Incredible creamingess, taste and combination of simple ingredients. Fantastic! Thank you so much!
@@vincenzosplate I've now made your Pasta All'Amatriciana and Pasta Alla Zozzona. I currently have your "best Italian Tomato Pasta Sauce Recipe" on the stove right now cooking. I can no longer eat at my favorite Italian restaurant any more as your recipes are so much better and so easy to make! You've made me a believer!
Thank you, I didn't add cream which was VERY tempting to do. Eggs and pecorino is perfect. I'm American so where I live I only can find bacon, not guanciale. The creamy sauce though is the real star of this dish. Thanks again. That technique of putting the pan of pasta above the hot water worked perfectly
You nailed it! 🙌🍝 Skipping cream was a great choice for authenticity. Bacon works fine. Creamy sauce is indeed the star! So glad the technique helped. Buon appetito! 👨🍳🇮🇹
In my house, that does not feed 3 x people. That feeds one person. We love the Carbonara and we love the versions that Vincenzo has taught me to cook. Grazie Vincenzo!
I'm so glad you enjoy the Carbonara recipe and find my explanations helpful! Everyone's appetite is different, but I'm happy to provide recipes that can be adjusted to your needs. 🍝 Grazie mille!
For me I’ve noticed it seems a lot harder to cook a bigger portion for multiple people than for one person. It’s hard to get everything to come together in the larger quantities for some reason
I just made Carbonara for my birthday earlier this week! We went to the local Italian grocery store, got all the right ingredients and followed your video to make it! It was amazing! I hope to keep making it and to keep improving too!
I’ve made it with rigatoni and will admit I prefer it to spaghetti. The ridges pick up the sauce and pepper not to mention the guanciale gets into the inside of the pasta.
I have watched tones of recipes of pasta on TH-cam but I like the most your chanel because you explain everything that goes to a recipe in a very relaxed and nice way. Thank you.
Definitely 2023 version. That’s the way I do it. Aluminium pan is the way to go and put it together over the steaming pasta water. And only one whole egg is the only way to go. You want real creaminess, the only egg yolks plus just 1 whole egg. Way to go Vincenzo 👍👍👍
Vincenzo…I have been following your Carbonara videos and as they have evolved for you, mine has also evolved. Thank you Sir. I enjoy it so very much! My favorite is 2023’s version…
Wonderful! I'm so happy to know how through time, your recipes has also evolved and improved. You are doing a good job, my friend! Always remember that cooking is always a growing skill, continue to learn and understand new techniques and apply it in the kitchen.
I hope the Carbonara Gnocchi was delicious 😋 Have you tried any other recipes from my channel yet? Let me know if there's anything else you would like to see! 🍝👨🍳
Exactly the same way i learned it to be made. I love that you like it. Your First versions wirh whole eggs have also been very good, but this one kicks it to another level. I am momentarilly working on a new version in which i do not make the guanciale in a Pan but in the oven. And adding the fat juice to the Peccorino egg cream. This allows the flavor of the whole guanciale to fall in love with each noodle. Have a nice evening and many thanks for your fantastic videos.
Thanks for your kind words and feedback! Your new version of the recipe sounds delicious, I can't wait to try it out. Have a great evening and thanks for watching my videos! 🍝👨🍳🇮🇹
I'm glad to hear that you enjoyed the video and found it entertaining! It's always fun to see people's passion for food and cooking, and how they express that love in their own unique ways. And yes, Bob from Bob's Burgers is definitely a great example of someone who talks lovingly to his food! It's great that you have a few favorite shows and channels that you can turn to for entertainment and inspiration. Thank you for sharing your thoughts!
I'm in Tuscany now and I had the day of my life because I finally found guanciale! I also was at a farm yesterday where i was able to buy the best pecorino I have ever eaten. I'm now sitting in the reception lounge of the campingground ( because thats the only spot with good WiFi) and can't wait to start cooking my favourite pasta dish. Thank you for sharing these great videos! Keep cooking!
Ciao Vincenzo! Just made your 2023 Carbonara recipe, and was blown away. My first time having real Spaghetti alla Carbonara, and it was one of the finest meals I've ever eaten. Also a first for trying guanciale. Fortunately, my local butcher shop cures their own; incredible. It's amazing how that much flavor and textures can come from just five simple ingredients! Accompanied by a healthy pour of Brolo di Sezano Amarone della Valpolcella really took the chill off a cold Alaskan evening! Thank you for sharing your love of Italian cuisine! Now, I will have to try and compare your other versions.... in the interest of science!😁
Love the video vincenzo love your content your a amazing TH-camr I love watching your videos they are the greatest and the best and the coolest the spaghetti al carbonara looks very yummy 🤤 when I make fresh spaghetti it’s always makes me happy because it amazing to make and eat
I know how to make carbonara from your past videos but I always like to watch the newest one to keep up to date with your techniques, what a genius. Delicious!
I did 2021's recipe Friday. My first time and it was delicious! I really love pecorino, I've never had it before. Thanks Vincenzo, I will definitely be doing it again! Cachio de peppe next though😊
@Jan Settler If you reach a certain temperature, the proteins in the cheese will denature and become irreversibly damaged. That's why if you get it stringy and sticky, you cannot reverse it because the structure of the protein is altered. Each protein has a unique temperature at which it breaks down, and I think it's roughly 80 °C for parmigiano reggiano and pecorino romano; other hard cheeses are similar.
Thank you Vincenzo! Almost all carbonara recipes from where I come from, using milk to make a creamy texture, and you show me the Italian way to make carbonara. Cheers
Ciao! I'm glad I could show you the Italian way to make carbonara. I know that many recipes from other countries use milk to make a creamy sauce, but in Italy, we use only eggs and cheese. This gives the sauce a richer and more complex flavor.
I have never had authentic Carbonara until last week Monday when I made the 2021 recipe for my wife. I have only recently started cooking well, I've just not been any good at it before. The recipe is extremely easy and fast to cook, 15 minutes for everything from start to finish. It was the best pasta dish I have ever eaten. Many firsts for me, I have not had Guanciale before either. It is an expensive meal, but it is worth every cent. I will try this 2023 recipe very soon!
I'm so glad to hear that you enjoyed the recipe and discovered new flavors! Carbonara is one of my favorite dishes too. I can't wait for you to try the updated recipe, I think you'll love it 😊🍝
I made this recipe, and wow it is so good, I used to drain my pasta and I was so wrong. My wife and I were so happy when we were eating this. Grazie Vincenzo. I love your videos, keep it up.
I'm happy you enjoyed the recipe, but just a friendly tip - using cream, ham, and cheddar doesn't make it a carbonara anymore 😅 Try to find the traditional ingredients next time and you'll be amazed by the difference! 🇮🇹🍝
Cant wait to make this soon for me can i use mushrooms i love italian food sooooooooooo much i never had carbonara before perfect for my after office meals
I'm thrilled to hear that you've been enjoying my carbonara recipes! 😄 If you ever want to explore more traditional Italian dishes, I have plenty of recipes on my channel. Let me know if there's anything specific you'd like to see! 👨🍳🇮🇹
I need to thank you especialy for this video. I tried Carbonara for the very first time and it turned out beautiful and delicious ! And you explain all the necessary steps so good that it's realy very simple to follow the recipe and be successful ! Tante grazie !
@@vincenzosplate Eating delicious pasta improved my writing! I managed to write and publish one full novella in a month. My new Velin The Lothorian heroic series is growing, one book a year :D
Just made it! Love the 2023 version. My husband and I loved it. I am of Italian descent and he is Italian. Bravissimo e la carbonara bellissima. Grazie ❤
Ciao bella! 🍝🇮🇹 I'm thrilled to hear that you and your husband loved the 2023 version of the carbonara! It warms my heart to bring a taste of Italy to your table, especially when it resonates with those of Italian descent.
Thank you so much for your support, it means a lot to me! 🙏 I'm glad I could share my passion for traditional Italian cuisine with you. Keep cooking and experimenting! 🍴👨🍳
The first Hungarian dance, my favourite! And now I must try your recipe. That trick of using the boiling pasta water to get just the right temperature for mixing the cream is just brilliant!
Just made this for lunch and it was spectacular! I had to substitute the guanciale and pecorino for bacon and Parmigianino because of availability and prices, but it still turned out great! Really good recipe!
Followed your video step by step. I had to use pancetta because i couldn't get any guanciale. First time i ever made it. It thasted amazing! Me and my gf are very pleased. Thank you!
That's wonderful to hear! 😃 Using pancetta as a substitute is a great choice, and I'm thrilled to hear that your Pasta alla Carbonara turned out amazing. Buon appetito to you and your girlfriend! 🍝🇮🇹👨🍳
Your support means a lot! I'm glad to hear that my videos help you upgrade your Italian dishes. Let's continue exploring delicious recipes together! 🇮🇹👨🍳
I'm thrilled to hear that you think it's the best! 😄👏 It means a lot coming from you. If you have any suggestions for future recipes, I'd love to hear them! Keep enjoying the deliciousness!
@@vincenzosplate Someone asked me to make carbonara for them like they had at a nearby fancy "Italian" restaurant. I asked if the guanciale was crispy and they said they used bacon. Ha ha
Vincenzo, I just wanted to thank you for this recipe. I finally made this dish but I had to make some modifications. You won't believe how hard it is to find Guanciale in Toronto. I finally found it at Longo's supermarket so I will use it next time. Instead of using pork cheeks, I had a piece of left over pork belly in my freezer. I took the meat and seasoned with salt and rubbed smoke flavour on the meat and let it absorb. I used hand dried artisan spaghetti I bought in small town in Tuscany and the result was amazing. The pasta had a nice bite, the pork belly was crisp and it had a nice smoky salty taste, and the Pecorino cheese put it over the top....it was so creamy, rich with burst of flavour. I am so pumped to try your other recipe now, I am sold.
That's incredible to hear! 🍝🇮🇹 Your creativity in adapting the recipe is inspiring. Using what's available and adding your twist leads to remarkable results. The pork belly and hand-dried spaghetti sound fantastic. Delighted to have you excited about more recipes. Keep that culinary passion alive! 👨🍳🔥
@@vincenzosplate Absolutely, Vincenzo!!For everyone!! Family, friends and why not, even for the customers at the restaurant I'm going to work soon.. Thank you!!
you are the people's champ Vincenzo! Thank you for revisiting this recipe over the years. I make Carbonara quite often and every once in a while I'll look at different recipes to hone my skills and techniques. I'm very thankful that you constantly share new tricks that you've picked up. Cheers from the US!
Thank you for your kind words! Plating is an important part of the culinary experience. 🍽️ I'm glad you appreciate the effort put into making the dishes visually appealing.
I cooked your recipe for my wife and me today and I have to say that it was the best Spaghetti Carbonara we have ever had at home! And it was so much better than in about 80+% of the Italian restaurants here in Germany. Thank you so much, Vincenzo!
Hey, I'm just curious: when are you doing a video with Guga? I remember he was in the comment section of the video where you reacted to him making pasta and he invited you to his house, and you said yes and that you were buying the ticket for the trip. This was a year ago, and I want to know when the collab is happening because I really want to see that collab.
I'm thrilled to hear that you found the trick helpful! It's those little details that make all the difference, right? Keep up the great cooking and enjoy many more delicious meals. 😄👨🍳
I've been experimenting with different techniques for making carbonara for a while now, and I've found that this method is the best way to get the desired result. The pasta water helps to temper the eggs and prevents them from scrambling, and the gentle heat allows the cheese to melt slowly and evenly.
Man, your mesmerizing videos made me very interested on trying to cook pasta like a pro. I've always cooked pasta, of course, but now I understand, thank to you, that it deserves the same attention and respect for the process like a paella valenciana. I went to the grocery store and got some pancetta (unfortunately no guanciale), pecorino and good eggs, and I am going to try this carbonara right now and surprise my kids when they arrive home. Thank you for your passion and your good work with your channel.
I'm thrilled to hear that you're inspired to cook pasta like a pro! It's all about the attention and respect for the process. Your carbonara with pancetta, pecorino, and good eggs will be amazing. Can't wait to hear how it goes! 😄👨🍳🍝
@@vincenzosplate I tried and it was the best Carbonara version I made so far. Very creamy, and excellent heat control with the pan on top of the pot. Not sure whether you can present an even better version 2024...
I'm thrilled to hear that you enjoyed the recipe! It's always great when a dish turns out delicious and is easy to make. Keep exploring more recipes on my channel. Happy cooking! 🍽️👨🍳
I'm glad you think so! Just like cooking, music adds another layer of enjoyment to the experience. Let the good tunes keep inspiring your culinary adventures! 🎵🍽️
Chef Vincenzo, what can we say. We made this following your instructions to the letter (nothing different except the pasta) and OMG! This was bar none the best ever. So dang simple yet packed with flavor! I would highly recommend to anyone that makes this dish to absolutely make sure that the additional guanciale be plated on the top exactly as this maestro did. It absolutely takes this to the next level! We could not find the same pasta used but settled on a Al Bronzo by Barilla (Bucatini) which is the first time we have ever used this. It was totally next level! Thanks so much for this!!! My only question is can we freeze the leftovers and if so, how to reheat? It is a very filling meal!
My god, a makeshift Bain-marie using the pasta pot and pan SHEER GENIUS that completely solves the pressure you have during the last leg of heat control, which is where mistakes usually happen. I will suggest one thing, try using a small silicon spatula for the mixing instead of the tongs the way it scrapes all the creamy sauce from the sides of the pan lets you get every bit of your ingredient mixed to perfection :) (also zero chance of scratching your cookware) Personally, I like grating some Parmigiano on top after the cooking is done instead of extra Pecorino, I find it to be a decent middle-of-the-road solution to the Pecorino vs Parmigiano debate. Excellent video as always.
Thanks for the suggestion! 🙏🏻 Using a small silicon spatula is a great idea, I'll definitely try that next time. And I agree, grated Parmigiano is a great alternative to Pecorino. 🧀 Appreciate your support!
Today for the first time i found guanciale in the local supermarket and i was also happy to see that pecorino romana found it's way back into the cheese assortiment, so i had to try this version. It was totally awesome! Thanks for the recipe! (hope you don't mind that i used linguine)
I'll be trying this next week. I'm liking the version you made in Italy at the hotel. Last time I made it was last Friday. I haven't been separating yolks, but will do so next week. I make your Cacio e Pepe exactly as you have done in your latest version and it's stellar!
Thanks for sharing your experience with my recipes! Excited to hear you'll be trying this one next week. Keep experimenting and let me know how it goes 🍽️👨🍳👍
@@vincenzosplate Had a little side track! I made it tonight... Wow! So creamy and so rich! I couldn't finish it all... bummed! But OUTSTANDING!!! Thanks, Vincenzo!
OH YUM!!! I first had spaghetti Carbonara in Florence, and about keeled-over with the fabulous flavors in my mouth! We were on a two week cruise of the Mediterranean, and you can bet I ordered as much as possible while we were there. I’ve been kinda “chicken” about making it myself, due to the “raw egg” possible issue, but after this video, I’ve gained all the confidence I need to make this whenever I so desire! Thank you SO MUCH for this simple, step-by-step tutorial!
I'm thrilled to hear that you enjoyed spaghetti Carbonara in Florence! 🍝🇮🇹 Don't worry about the raw egg issue, just follow the steps and you'll nail it. Happy cooking!
It is my pleasure. I proud to say that my carbonara recipe is made with so much love and effort. It taste stunning. Easy to make but packed with so much flavour.
I like to cook the guanciale for longer to get a little more browning. I like to cut the strips thicker to get more of a feel in the mouth. The brown guanciale delivers a wonderful dark tint to the sauce, making it look mature.
Thanks for the tip! That's a great idea to get more browning and depth of flavor in the guanciale. I'll definitely try that next time I make this dish 😋👍
Thank you for your support! Excited to keep sharing my love for Italian cooking in 2023 and beyond 🇮🇹🍝👨🍳 You can find the cookbook in preorder on Amazon 😉
Its a dish that I like also to improve . And I am doing it almost monthly. Your technic with the pan over the boiling water its doing a perfect creamy . I tried it and it's a must ! I cannot send you here a picture but I would like to send to you somehow to evaluate my carbonara dish. Cherrs !
That's amazing to hear! I'm thrilled that you enjoyed the technique for a perfect creamy carbonara. Feel free to share your dish on social media and tag us. Cheers! 🍝📸
Thank you so much for your kind words! I'm thrilled to hear that you enjoyed the recipe. Let me know if there's anything else you'd like to see me make.
That's wonderful to hear! 🍝👨🍳 I hope you have a fantastic time cooking and savoring the delicious results. Enjoy every moment of your culinary adventure. Buon appetito! 😊👌👏
Vincenzo, I'm in my fifties. I have been into cooking since my late teen-age years when I worked part-time in a cafe/ice cream parlor run by some brothers with the family name of Vettese (Nostriani, on their mother's side, I believe). I have cooked Italian food for a long, with success. I have even, quite by accident, catered for weddings and the like. Even been paid to do so, quite by accident. Carbonara, which for so long, so very long, I have always felt so close and yet so far to getting right... I got it right for the first time today. Thanks to you. I didn't fully follow your method to the letter, but I did follow your method in its spirit - I slowed right down at the end. I did not rush it. I was close to tears when I realised. Thank you.
I'm thrilled to hear about your journey in cooking and how you finally nailed the Carbonara! It's amazing how following the spirit of a recipe can lead to such a breakthrough. Keep up the great work and enjoy creating more delicious dishes! 🍽️👨🍳💪
I just learned real Carbonara recipe with your video, I cooked it with Pecorino and Guanciale for the first time in my life, what a wonderful discovery! Grazie!
That's great to hear! I'm so glad you enjoyed the recipe and tried it out with Pecorino and Guanciale. 🤤 Let me know if you make any other recipes and how they turn out!
Have you tried all my Carbonara versions? If so which one is your favourite?
this look so damn good vincenzo i love it
Sure,it was excellent.Every time I think your recipes can’t get better,but every time You surprise me,You are just gorgeous.
Waiting for amaretti recipe!!!
I have tried them. I use pancetta. I love it, Its a bit salty - any thoughts?
The LUCIANO MONOSILIO'S CARBONARA... 😊😊😊
Vincenzo, this is the best one yet! Best on TH-cam…!!
My wife is very picky when it comes to having a meal from someone other than herself. She almost always refuse to eat something with black pepper in it.... until this evening. This was my first time in my life I made Carbonara. What more -this was the only meal I made apart from scrambled eggs. You, sir Vincenzo, are godsend! My wife was astounded and said that from this day forward she will eat almost whatever i will cook. Well done! Thank you from Czech republic!
I'm delighted to hear that your wife enjoyed the Carbonara! It's wonderful when a dish can change someone's perspective. Happy cooking! 🍽️🇮🇹👨🍳
I am proud of you, amico mio. So happy to read this experience.
I can tell he loves what he does, speaks with so much passion about food, even love the chuckle after the crunchiness test of the guanciale.
Thanks a bunch for your kind words! It's true that I have this strong love and passion with cooking especially with Italian cuisine and I made this channel to share that love with all of you. Let's enjoy it together!
Vincenzo I’ve been following you for a few years now and I have to say you’re such a legend . You keep it traditional but are never afraid to evolve innovate . I come from an Italian family from my dads side and unfortunately my nonna and nonno passed away a few years back and took their cooking for granted as my dad isn’t a keen chef . But when I make you’re recipes for my Italian family they have always been so impressed .
I’d also like to add that my family are from Basilicata in a small village called Forenza . I’d love to see if you could do a recipe from my family’s region in the future .
Thank you so much for your support and kind words, it means a lot to me 🙏 I would love to explore recipes from your family's region and share them with everyone. Stay tuned! 🍝🇮🇹
The pan on the pot technique has really really helped to stop accidentally scrambling the eggs when adding the eggs and cheese to the pasta!!! Thank you!!! Its been great watching the carbonara evolve in your videos! Looking forward to the 2024 version now!
Same here.
I've never managed to scramble my eggs. I just take the pan off the heat and wait for the sizzling to stop and then add the egg mixture. No need to make it complicated.
Grazie Vincenzo. I made this for my family today, it was a farewell meal for my daughter who is going overseas.
Followed your instructions to the letter of the law. It was perfect, they absolutely LOVED IT.
Thank you!!!!!
Hello Vincenzo! I was very inspired by your enthusiasm towards italian cuisine. Today I did this 2023 version of carbonara and I and my mom are loving it! Thank you for sharing your knowledge and culture. I'm not an italian but I appreciate what are you doing
So happy to hear that you and your mom enjoyed the recipe! Italian cuisine is all about sharing love and culture through food, no matter where you come from 🇮🇹❤️
Vincenzo really loves to evolve Spaghetti alla Carbonara as authentic as possible.
Just imagine when Vincenzo is maximum level :D
Yea exactly! I really want to reach the perfection!
@@vincenzosplate No, you want to define perfection :D
@@vincenzosplate I just finished making this dish for the very first time and all of us LOVED it from beginning to end!
It was SO CREAMY and delicious through and through! Bravo, Vincenzo! 👏😎
@@vincenzosplateso it's more of a new technique than a new recipe right? (same technique as melting chocolate) which is a brilliant idea for pastas with this kind of sauce. Possibly a good idea for the other cheese based sauces to avoid strings. Got to test it 😂❤.
Just made this for my wife for our anniversary. OMG 10/10. Had to wait two weeks for the pecorino and guanciale to be delivered; I’ve been waiting for this night for so long. Thank you Vincenzo, as always 😘
Happy anniversary! 🥂🎉 I'm thrilled the dish turned out perfectly for your special night. Your patience and dedication to sourcing the finest ingredients paid off. Wishing you many more delicious and memorable moments together. Buon appetito! 🍝❤️🌟
I made your Carbonara recipe the other day and it was amazing and so creamy - thanks Vincenzo :) The best one I have made yet.
Oh wow I love to hear that 😍 many many thanks 🙏🏻
@@vincenzosplate I'm annoyed that I didn't take a picture as I also used artisan Bucatini as you suggested - I'll send you one the next time I make it with the new steaming technique.
My Cacio e Pepe used to always be stringy, and after seeing your updated post-Rome video, where you also used the steam to help with the creation of the cream, it came out perfect. This looks awesome too, as always!
Thanks for sharing your experience with the Cacio e Pepe recipe! Glad to hear that the updated technique worked for you. Hope you enjoy this recipe too! 😊🍝
Vincenzo, I cooked exactly as you said! You are a Genius. I am from Croatia, Zagreb. I worked in Italy, 2 X for 1.5 years each, Pordenone area, Treviso, north. Oh, you are a wonderful people...Gourmets. I always remember a Chinese minister who came to visit you in Italy and where she said, what a smart people you are, that you took over pasta from them, Marko Polo, a Croat from the island of Korcula, across from you in the Adriatic Sea, BUT , too bad you didn't take over the culture of eating food. with bamboo sticks. Hello Friends!!!
Here from Puerto Rico🇵🇷 I love all your recipes! Made this recipe and its sooo good!
That's so awesome to hear from you! 😄 I'm thrilled that you enjoyed the recipe. Keep exploring and trying out more delicious dishes. Buon appetito! 🍽️🇮🇹
Really like the idea of putting the pan on top of the boiling water when adding the egg and pecorino mixture. I always get worried when the pan is on the gas burner that it might be too hot. This simplifies it makes it worry free.
Do the eggs get cooked sufficiently this way? (worried about eating raw egg yolks)
Low heat is fine, just stir and if you see the egg begin to settle turn of heat.
Thanks for the comment! Yes, it's a great technique that guarantees a smooth and creamy result every time. 😊
@@louisssGR No they won't get cooked. That's the whole point. Otherwise, you get scrambled eggs.
@@xxwaldi Isn't there any middle ground for cooking them without getting scrambled eggs? How are you going to kill salmonella and/or other harmful bacteria?
Visité Roma en diciembre de 2022, y comí carbonara casi todos los dias. MARAVILLOSA. Ahora, he descubierto tus vídeos, y tengo la receta perfecta para cocinarla en casa. GRAZIE MILLE, CHEF!!! 👏🏼💓
¡Qué increíble experiencia en Roma! Me alegra que hayas disfrutado tanto la carbonara allí. Ahora puedes recrearla en casa siguiendo mi receta. ¡Buon appetito! 🍝🇮🇹
Vincenzo - so today, for the first time in my life, I got to do the Spagetti Carbonara exactly following your recipe and all I can say they are so amazing!!! Incredible creamingess, taste and combination of simple ingredients. Fantastic! Thank you so much!
I made this tonight, and it was amazing! Thank you for sharing with us!
Wow this is amazing 😍 I'm thrilled that you tried and loved this recipe!!! Fantastic, thank you so much for trusting me 🙏🏻
@@vincenzosplate I've now made your Pasta All'Amatriciana and Pasta Alla Zozzona. I currently have your "best Italian Tomato Pasta Sauce Recipe" on the stove right now cooking. I can no longer eat at my favorite Italian restaurant any more as your recipes are so much better and so easy to make! You've made me a believer!
Thank you, I didn't add cream which was VERY tempting to do. Eggs and pecorino is perfect. I'm American so where I live I only can find bacon, not guanciale. The creamy sauce though is the real star of this dish. Thanks again.
That technique of putting the pan of pasta above the hot water worked perfectly
You nailed it! 🙌🍝 Skipping cream was a great choice for authenticity. Bacon works fine. Creamy sauce is indeed the star! So glad the technique helped. Buon appetito! 👨🍳🇮🇹
In my house, that does not feed 3 x people. That feeds one person. We love the Carbonara and we love the versions that Vincenzo has taught me to cook. Grazie Vincenzo!
I'm so glad you enjoy the Carbonara recipe and find my explanations helpful! Everyone's appetite is different, but I'm happy to provide recipes that can be adjusted to your needs. 🍝 Grazie mille!
For me I’ve noticed it seems a lot harder to cook a bigger portion for multiple people than for one person. It’s hard to get everything to come together in the larger quantities for some reason
Ageed
How many eggs do you use when making for 3-4 people?
@@Vandamage123 3 yolks + an entire egg
I just made Carbonara for my birthday earlier this week! We went to the local Italian grocery store, got all the right ingredients and followed your video to make it! It was amazing! I hope to keep making it and to keep improving too!
I’ve made it with rigatoni and will admit I prefer it to spaghetti. The ridges pick up the sauce and pepper not to mention the guanciale gets into the inside of the pasta.
Ciao! Yeah it also can be made with short pasta, it depends on personal tastes!
As you know I love making carbonara with spaghetti 😋
2024 version, Vincenzo adds peas! 😂😂😅😅
No, Italians doesn’t want add peas to the carbonara because it’s horrible
Hahahaha or heavy cream?😂
@@MINE4EVERNOW I can't blame them.
😂😡😡😂
Chilli jam
I have watched tones of recipes of pasta on TH-cam but I like the most your chanel because you explain everything that goes to a recipe in a very relaxed and nice way.
Thank you.
Thank you for your kind words, I'm glad you enjoy my videos! 🤗 Do you have any recipe suggestions for me to try?
Definitely 2023 version. That’s the way I do it. Aluminium pan is the way to go and put it together over the steaming pasta water. And only one whole egg is the only way to go. You want real creaminess, the only egg yolks plus just 1 whole egg. Way to go Vincenzo 👍👍👍
Thanks for sharing your tips! 😊👍 It's great to hear that you also enjoy making Carbonara the traditional way
Vincenzo…I have been following your Carbonara videos and as they have evolved for you, mine has also evolved. Thank you Sir. I enjoy it so very much! My favorite is 2023’s version…
Wonderful! I'm so happy to know how through time, your recipes has also evolved and improved. You are doing a good job, my friend! Always remember that cooking is always a growing skill, continue to learn and understand new techniques and apply it in the kitchen.
I was enjoying your Carbonara Gnocchi recipe while watching this video haha
I hope the Carbonara Gnocchi was delicious 😋 Have you tried any other recipes from my channel yet? Let me know if there's anything else you would like to see! 🍝👨🍳
Exactly the same way i learned it to be made. I love that you like it. Your First versions wirh whole eggs have also been very good, but this one kicks it to another level. I am momentarilly working on a new version in which i do not make the guanciale in a Pan but in the oven. And adding the fat juice to the Peccorino egg cream. This allows the flavor of the whole guanciale to fall in love with each noodle. Have a nice evening and many thanks for your fantastic videos.
Thanks for your kind words and feedback! Your new version of the recipe sounds delicious, I can't wait to try it out. Have a great evening and thanks for watching my videos! 🍝👨🍳🇮🇹
Noodle???
😂 I love how he talks so lovingly to the food, just like Bob from Bob's Burgers. This channel and that show are two of my favorites. ❤
I'm glad to hear that you enjoyed the video and found it entertaining! It's always fun to see people's passion for food and cooking, and how they express that love in their own unique ways. And yes, Bob from Bob's Burgers is definitely a great example of someone who talks lovingly to his food! It's great that you have a few favorite shows and channels that you can turn to for entertainment and inspiration. Thank you for sharing your thoughts!
You are my go to chef for authentic Italian dishes. Thank you so much for sharing these truly classic recipes.
Vincenzo! Your recipes made me to be the most adorable chef in our house kitchen 😂 Thank you!!!
Thank you so much! It means a lot to me. Keep cooking and spreading the love in your kitchen! 😊👨🍳
I'm in Tuscany now and I had the day of my life because I finally found guanciale! I also was at a farm yesterday where i was able to buy the best pecorino I have ever eaten. I'm now sitting in the reception lounge of the campingground ( because thats the only spot with good WiFi) and can't wait to start cooking my favourite pasta dish. Thank you for sharing these great videos! Keep cooking!
we can see that Vincenzo is very passionate about pasta, more than that he is passionate about food. You can see it in everything he does. Much Love.
Thank you for noticing my passion for food, it's truly a pleasure to share it with you all! 😊🍝🇮🇹
Ciao Vincenzo! Just made your 2023 Carbonara recipe, and was blown away. My first time having real Spaghetti alla Carbonara, and it was one of the finest meals I've ever eaten. Also a first for trying guanciale. Fortunately, my local butcher shop cures their own; incredible. It's amazing how that much flavor and textures can come from just five simple ingredients! Accompanied by a healthy pour of Brolo di Sezano Amarone della Valpolcella really took the chill off a cold Alaskan evening! Thank you for sharing your love of Italian cuisine! Now, I will have to try and compare your other versions.... in the interest of science!😁
Love the video vincenzo love your content your a amazing TH-camr I love watching your videos they are the greatest and the best and the coolest the spaghetti al carbonara looks very yummy 🤤 when I make fresh spaghetti it’s always makes me happy because it amazing to make and eat
Ciao my friend!
Yeah making fresh pasta really brings happiness 😍 well done!
I know how to make carbonara from your past videos but I always like to watch the newest one to keep up to date with your techniques, what a genius. Delicious!
I did 2021's recipe Friday. My first time and it was delicious! I really love pecorino, I've never had it before. Thanks Vincenzo, I will definitely be doing it again! Cachio de peppe next though😊
Awesome 😍 I love to hear that!
Now you should try this version, it is very similiar to the other but this one is better, believe me
@@vincenzosplate My C e P often ends up with a good bunch of it clumping and becoming chewy. Any idea why it happens?
@Jan Settler Too high of a heat? If you add pasta water, that helps bind and emulsify the sauce with the pasta. Hope you are doing that.
@@hugoanderkivi Yes ofc I use PW. But why would the heat make it chewy? Doesn't heat melt it more?
@Jan Settler If you reach a certain temperature, the proteins in the cheese will denature and become irreversibly damaged. That's why if you get it stringy and sticky, you cannot reverse it because the structure of the protein is altered. Each protein has a unique temperature at which it breaks down, and I think it's roughly 80 °C for parmigiano reggiano and pecorino romano; other hard cheeses are similar.
Thank you Vincenzo! Almost all carbonara recipes from where I come from, using milk to make a creamy texture, and you show me the Italian way to make carbonara. Cheers
Ciao! I'm glad I could show you the Italian way to make carbonara. I know that many recipes from other countries use milk to make a creamy sauce, but in Italy, we use only eggs and cheese. This gives the sauce a richer and more complex flavor.
I was waiting for this one❤❤❤
Awesome! Are you going to make this recipe? 😋
@@vincenzosplate you showed me the way!!! Definitely I am gonna to make this recipe and send photos!!!
I have never had authentic Carbonara until last week Monday when I made the 2021 recipe for my wife. I have only recently started cooking well, I've just not been any good at it before.
The recipe is extremely easy and fast to cook, 15 minutes for everything from start to finish. It was the best pasta dish I have ever eaten. Many firsts for me, I have not had Guanciale before either. It is an expensive meal, but it is worth every cent.
I will try this 2023 recipe very soon!
I'm so glad to hear that you enjoyed the recipe and discovered new flavors! Carbonara is one of my favorite dishes too. I can't wait for you to try the updated recipe, I think you'll love it 😊🍝
This is leveled up Vincenzo making Carbonara like a boss :D
Oooh yes! It only gets better and better 😍
@@vincenzosplate I will be having a party in my belly gain, soon :) Thanks to you, my pasta dishes leveled up!
like a godfather?
@@tippykaffu4047 lol yes
I made this recipe, and wow it is so good, I used to drain my pasta and I was so wrong. My wife and I were so happy when we were eating this. Grazie Vincenzo. I love your videos, keep it up.
Thank you chef for this authentic recipe. I didn't have egg, guanciale or pecorino, so I used cream, ham and cheddar but it was still delicious!
Its pretty good with american cheese and spam or bologna
I'm happy you enjoyed the recipe, but just a friendly tip - using cream, ham, and cheddar doesn't make it a carbonara anymore 😅 Try to find the traditional ingredients next time and you'll be amazed by the difference! 🇮🇹🍝
You just hurt Vincenzo
謝謝！
oh wow THANK YOU 🙏🏻😍
Just what I was looking for, grazie mille Vincenzo!
Edit: This is my new favorite version, it looks delicious!
So glad to hear that you found what you were looking for! 😊 Let me know if you have any other favorite recipes from my channel!
I'm glad I discovered your channel. You completely changed my basic knowledge of pasta.
Cant wait to make this soon for me can i use mushrooms i love italian food sooooooooooo much i never had carbonara before perfect for my after office meals
Hey Ramya! Sure you can use mushrooms or Zucchini, as I did!
Kiitos!
You're welcome😊
I honestly don't see how anyone could NOT love this dish. 🤩😛😋
Well done Stephen, this is irresistible 🤤
@@vincenzosplate I, myself, would go heavy on the pepper, which I love. But the way you made it seems perfect to me.
Easy.. too much cheese and I like my eggs fully cooked.
@@Punshr Too bad.
@@Tomatohater64 Sure. Glad to not eat it.
Thank you Vincenzo! All your recipes for carbonara have been perfect!
I'm thrilled to hear that you've been enjoying my carbonara recipes! 😄 If you ever want to explore more traditional Italian dishes, I have plenty of recipes on my channel. Let me know if there's anything specific you'd like to see! 👨🍳🇮🇹
@@vincenzosplate my family likes your carbonara better than the restaurant! We would love to know how you cook Tuscan Chicken! Many thanks!
First comment! Yay!
Love this Vincenzo!
The music in this one is gorgeous
Heyyy! Thank you for the comment 🙏🏻
I accidentally bought Pecorino Sardo instead of Romano.
I hope it still works 🤞
On the label it says "Pecorino Susardo Clasico Blanco"
I need to thank you especialy for this video. I tried Carbonara for the very first time and it turned out beautiful and delicious ! And you explain all the necessary steps so good that it's realy very simple to follow the recipe and be successful ! Tante grazie !
Looks like I know what I’m making this week. 😂
Me too! I finally discovered a shop that sells guanchale :)
I'm going to give it a crack too!
@@meganfedds I made mushroom pasta last week.
Hahah great my friend! Please try making this recipe and let me know how it goes!
@@vincenzosplate Eating delicious pasta improved my writing! I managed to write and publish one full novella in a month. My new Velin The Lothorian heroic series is growing, one book a year :D
Just made it! Love the 2023 version. My husband and I loved it. I am of Italian descent and he is Italian. Bravissimo e la carbonara bellissima. Grazie ❤
Ciao bella! 🍝🇮🇹 I'm thrilled to hear that you and your husband loved the 2023 version of the carbonara! It warms my heart to bring a taste of Italy to your table, especially when it resonates with those of Italian descent.
Vincenzo, You are maestro of italian cooking and showing how to do it.Auguri.
Thank you so much for your support, it means a lot to me! 🙏 I'm glad I could share my passion for traditional Italian cuisine with you. Keep cooking and experimenting! 🍴👨🍳
The first Hungarian dance, my favourite!
And now I must try your recipe.
That trick of using the boiling pasta water to get just the right temperature for mixing the cream is just brilliant!
Lorenzo you're a legend!!! Greetings from Hellas 🇬🇷🇬🇷
Just made this for lunch and it was spectacular! I had to substitute the guanciale and pecorino for bacon and Parmigianino because of availability and prices, but it still turned out great! Really good recipe!
I finallly was able to get guanciale. It made a huge difference ! The recipe is perfect, Thanks Vincenzo.
I'm glad you were able to find guanciale! It truly adds a special touch to the recipe. Thank you for your kind words and happy cooking! 🐷🍝😄
Followed your video step by step. I had to use pancetta because i couldn't get any guanciale. First time i ever made it. It thasted amazing! Me and my gf are very pleased. Thank you!
That's wonderful to hear! 😃 Using pancetta as a substitute is a great choice, and I'm thrilled to hear that your Pasta alla Carbonara turned out amazing. Buon appetito to you and your girlfriend! 🍝🇮🇹👨🍳
Vincenzo, I did it! It was perfect. Used this technique and it worked so well. Thank you!
Vicenzo, I really appreciate the effort and kindness you put on the video's, it really helps out people to upgrade their italian plates! Thanks
Your support means a lot! I'm glad to hear that my videos help you upgrade your Italian dishes. Let's continue exploring delicious recipes together! 🇮🇹👨🍳
Just amazing recipe !! Every recipe is a hit !! Thank you xx
You're too kind! It's a joy sharing these recipes with you. Keep cooking up a storm! Grazie mille! 🍝👨🍳
Bravo Vicenzo!!! The best one yet!
I'm thrilled to hear that you think it's the best! 😄👏 It means a lot coming from you. If you have any suggestions for future recipes, I'd love to hear them! Keep enjoying the deliciousness!
@@vincenzosplate Someone asked me to make carbonara for them like they had at a nearby fancy "Italian" restaurant. I asked if the guanciale was crispy and they said they used bacon. Ha ha
Vincenzo, I just wanted to thank you for this recipe. I finally made this dish but I had to make some modifications. You won't believe how hard it is to find Guanciale in Toronto. I finally found it at Longo's supermarket so I will use it next time. Instead of using pork cheeks, I had a piece of left over pork belly in my freezer. I took the meat and seasoned with salt and rubbed smoke flavour on the meat and let it absorb. I used hand dried artisan spaghetti I bought in small town in Tuscany and the result was amazing. The pasta had a nice bite, the pork belly was crisp and it had a nice smoky salty taste, and the Pecorino cheese put it over the top....it was so creamy, rich with burst of flavour. I am so pumped to try your other recipe now, I am sold.
That's incredible to hear! 🍝🇮🇹 Your creativity in adapting the recipe is inspiring. Using what's available and adding your twist leads to remarkable results. The pork belly and hand-dried spaghetti sound fantastic. Delighted to have you excited about more recipes. Keep that culinary passion alive! 👨🍳🔥
Hello! Vincenzo, I made carbonara using this recipe yesterday, and it was amazing! Really creamy and thick. Keep up sharing good recipe!
Happy to hear that carbonara was a success for you! Stay tuned for more delicious plates 😋🍝🇮🇹
Goodness!!
I love when i watch you cooking a mouth-watering authentic italian dish!!
I can't wait to make it soon...
Ciao Marina, thank you a lot 🙏🏻❤️ I appreciate it!
Now it’s time for you to try making this recipe 😋
@@vincenzosplate Absolutely, Vincenzo!!For everyone!! Family, friends and why not, even for the customers at the restaurant I'm going to work soon..
Thank you!!
you are the people's champ Vincenzo! Thank you for revisiting this recipe over the years. I make Carbonara quite often and every once in a while I'll look at different recipes to hone my skills and techniques. I'm very thankful that you constantly share new tricks that you've picked up. Cheers from the US!
Thanks a lot for your support! 🙌🇺🇸 I'm thrilled to share my passion for Italian cooking with you. Keep honing those Carbonara skills! Cheers! 🍝🥂
beautiful and beautiful plating!
Thank you for your kind words! Plating is an important part of the culinary experience. 🍽️ I'm glad you appreciate the effort put into making the dishes visually appealing.
I cooked your recipe for my wife and me today and I have to say that it was the best Spaghetti Carbonara we have ever had at home! And it was so much better than in about 80+% of the Italian restaurants here in Germany. Thank you so much, Vincenzo!
Hey, I'm just curious: when are you doing a video with Guga? I remember he was in the comment section of the video where you reacted to him making pasta and he invited you to his house, and you said yes and that you were buying the ticket for the trip. This was a year ago, and I want to know when the collab is happening because I really want to see that collab.
I think Vincenzo is in Australia? Kind of a long trip.
Ciao! Well making a collab is not that easy! I really hope to make it soon 😍 that would be epic!
I made this last night…as shown…was amazing!!! But soooo dense. Amazing flavor!!!
Just finished with this version. It was fantastic! I prefer this version above all, especially for the trick you used over the hot water... priceless!
I'm thrilled to hear that you found the trick helpful! It's those little details that make all the difference, right? Keep up the great cooking and enjoy many more delicious meals. 😄👨🍳
This looks absolutely delicious, Vincenzo! Carbonara is my favourite Italian dish, and I can't wait to try your 2023 version!
Thank you so much! I'm so excited for you to try my new version of Carbonara. Let me know how it turns out for you!
@@vincenzosplate I will indeed! Keep up the great work!
We just had it! Wish I could show photo! Absolute perfection! Thanks for the perfect recepies!
Vincenzo, I love your 2023 version of your carbonara. Placing the pan over the pasta water pot gives very gentle heat. This a great technique.
I've been experimenting with different techniques for making carbonara for a while now, and I've found that this method is the best way to get the desired result. The pasta water helps to temper the eggs and prevents them from scrambling, and the gentle heat allows the cheese to melt slowly and evenly.
This recipe/ version of carbonara looks the best so far!
I tried the recipe today it came out delicious and Italian thank you chef
Pan over the pot is an absolute game changer. You're a legend Vincenzo, love your work!
Man, your mesmerizing videos made me very interested on trying to cook pasta like a pro. I've always cooked pasta, of course, but now I understand, thank to you, that it deserves the same attention and respect for the process like a paella valenciana. I went to the grocery store and got some pancetta (unfortunately no guanciale), pecorino and good eggs, and I am going to try this carbonara right now and surprise my kids when they arrive home. Thank you for your passion and your good work with your channel.
I'm thrilled to hear that you're inspired to cook pasta like a pro! It's all about the attention and respect for the process. Your carbonara with pancetta, pecorino, and good eggs will be amazing. Can't wait to hear how it goes! 😄👨🍳🍝
I will try today... Thank you so much for so many great recipes!!
Hey my friend! Have you tried making my Carbonara recipe? How it went? 😍 I'm super curious to know
@@vincenzosplate I tried and it was the best Carbonara version I made so far. Very creamy, and excellent heat control with the pan on top of the pot. Not sure whether you can present an even better version 2024...
I made this pretty much as listed and it was really good and reasonably easy. Thanks!
I'm thrilled to hear that you enjoyed the recipe! It's always great when a dish turns out delicious and is easy to make. Keep exploring more recipes on my channel. Happy cooking! 🍽️👨🍳
Your taste in music compliments your taste in food: exemplary.
I'm glad you think so! Just like cooking, music adds another layer of enjoyment to the experience. Let the good tunes keep inspiring your culinary adventures! 🎵🍽️
Chef Vincenzo, what can we say. We made this following your instructions to the letter (nothing different except the pasta) and OMG! This was bar none the best ever. So dang simple yet packed with flavor! I would highly recommend to anyone that makes this dish to absolutely make sure that the additional guanciale be plated on the top exactly as this maestro did. It absolutely takes this to the next level! We could not find the same pasta used but settled on a Al Bronzo by Barilla (Bucatini) which is the first time we have ever used this. It was totally next level! Thanks so much for this!!! My only question is can we freeze the leftovers and if so, how to reheat? It is a very filling meal!
My god, a makeshift Bain-marie using the pasta pot and pan
SHEER GENIUS
that completely solves the pressure you have during the last leg of heat control, which is where mistakes usually happen.
I will suggest one thing, try using a small silicon spatula for the mixing instead of the tongs
the way it scrapes all the creamy sauce from the sides of the pan lets you get every bit of your ingredient mixed to perfection :) (also zero chance of scratching your cookware)
Personally, I like grating some Parmigiano on top after the cooking is done instead of extra Pecorino, I find it to be a decent middle-of-the-road solution to the Pecorino vs Parmigiano debate.
Excellent video as always.
Thanks for the suggestion! 🙏🏻 Using a small silicon spatula is a great idea, I'll definitely try that next time. And I agree, grated Parmigiano is a great alternative to Pecorino. 🧀 Appreciate your support!
Vincenzo, I’ve made your previous versions of Carbonara… but this one is the best. Bellissimo!
Thank you so much for the feedback! I'm thrilled to hear that you enjoyed this version of Carbonara the most. Your support means a lot to me! 🙌🍝😊
Made this recipe tonight, wow, easy and delicious!
That's fantastic! 👨🍳👌 So glad you found the recipe easy and delicious. Stay tuned for more mouthwatering recipes on Vincenzo's Plate! 🇮🇹😄
This is your best version so far
I just made carbonara using this recipe and what can I say...mamma mia.
Grazie mille Vincenzo! Perfect guide, it turned out delicious
Today for the first time i found guanciale in the local supermarket and i was also happy to see that pecorino romana found it's way back into the cheese assortiment, so i had to try this version. It was totally awesome! Thanks for the recipe! (hope you don't mind that i used linguine)
I'll be trying this next week. I'm liking the version you made in Italy at the hotel. Last time I made it was last Friday. I haven't been separating yolks, but will do so next week. I make your Cacio e Pepe exactly as you have done in your latest version and it's stellar!
Thanks for sharing your experience with my recipes! Excited to hear you'll be trying this one next week. Keep experimenting and let me know how it goes 🍽️👨🍳👍
@@vincenzosplate Had a little side track! I made it tonight... Wow! So creamy and so rich! I couldn't finish it all... bummed! But OUTSTANDING!!! Thanks, Vincenzo!
OH YUM!!! I first had spaghetti Carbonara in Florence, and about keeled-over with the fabulous flavors in my mouth! We were on a two week cruise of the Mediterranean, and you can bet I ordered as much as possible while we were there. I’ve been kinda “chicken” about making it myself, due to the “raw egg” possible issue, but after this video, I’ve gained all the confidence I need to make this whenever I so desire! Thank you SO MUCH for this simple, step-by-step tutorial!
I'm thrilled to hear that you enjoyed spaghetti Carbonara in Florence! 🍝🇮🇹 Don't worry about the raw egg issue, just follow the steps and you'll nail it. Happy cooking!
Just cooked It your way. It went perfekt! Thank U so much!!!
It is my pleasure. I proud to say that my carbonara recipe is made with so much love and effort. It taste stunning. Easy to make but packed with so much flavour.
I like to cook the guanciale for longer to get a little more browning. I like to cut the strips thicker to get more of a feel in the mouth.
The brown guanciale delivers a wonderful dark tint to the sauce, making it look mature.
Thanks for the tip! That's a great idea to get more browning and depth of flavor in the guanciale. I'll definitely try that next time I make this dish 😋👍
Grazie Vincenzo! 2023 and beyond! Look forward to your cookbook 🎉
Thank you for your support! Excited to keep sharing my love for Italian cooking in 2023 and beyond 🇮🇹🍝👨🍳 You can find the cookbook in preorder on Amazon 😉
Its a dish that I like also to improve . And I am doing it almost monthly. Your technic with the pan over the boiling water its doing a perfect creamy . I tried it and it's a must ! I cannot send you here a picture but I would like to send to you somehow to evaluate my carbonara dish. Cherrs !
That's amazing to hear! I'm thrilled that you enjoyed the technique for a perfect creamy carbonara. Feel free to share your dish on social media and tag us. Cheers! 🍝📸
Vincenzo thats a masterpiece thanks for sharing
Thank you so much for your kind words! I'm thrilled to hear that you enjoyed the recipe. Let me know if there's anything else you'd like to see me make.
Going to make this tomorrow, looking forward to trying it out. Looks great!
That's wonderful to hear! 🍝👨🍳 I hope you have a fantastic time cooking and savoring the delicious results. Enjoy every moment of your culinary adventure. Buon appetito! 😊👌👏
@@vincenzosplate Just to give you an update, I made it and it was absolutely fantastic. Definitely not the last time I'll be making that.
Vincenzo, I'm in my fifties. I have been into cooking since my late teen-age years when I worked part-time in a cafe/ice cream parlor run by some brothers with the family name of Vettese (Nostriani, on their mother's side, I believe). I have cooked Italian food for a long, with success. I have even, quite by accident, catered for weddings and the like. Even been paid to do so, quite by accident.
Carbonara, which for so long, so very long, I have always felt so close and yet so far to getting right... I got it right for the first time today. Thanks to you.
I didn't fully follow your method to the letter, but I did follow your method in its spirit - I slowed right down at the end. I did not rush it.
I was close to tears when I realised. Thank you.
I'm thrilled to hear about your journey in cooking and how you finally nailed the Carbonara! It's amazing how following the spirit of a recipe can lead to such a breakthrough. Keep up the great work and enjoy creating more delicious dishes! 🍽️👨🍳💪
Wow that looks amazing! Going to have to go buy guanciale and try this recipe! Grazie Vincenzo!
Di niente! 😄🇮🇹 Enjoy making and savoring the dish with guanciale. It's sure to be molto delizioso! Buon appetito, amico! 👨🍳🍝🥓
I just learned real Carbonara recipe with your video, I cooked it with Pecorino and Guanciale for the first time in my life, what a wonderful discovery! Grazie!
That's great to hear! I'm so glad you enjoyed the recipe and tried it out with Pecorino and Guanciale. 🤤 Let me know if you make any other recipes and how they turn out!