I want to apology to every non-italian speaker but i have to tell the TRUTH about the carbonara, the truth that Italy covered for 100 years. It's not like the italians hate the carbonara with milk foam, the actual TRUTH is that carbonara it's not a recipe, it's an excuse to fight. If you are in Italy, a little bit drunk and you want to start a fight with someone just go to him and say "how do you make carbonara?" "Ciao, come fai la carbonara?". I assure you that in 5 mins you'll find yourself and all the people in a 20 meters range throwing punches to eachothers.
Carbonara is a staple dish of Roman cuisine and even in Rome I'd be very careful in ordering it at a restaurant. Unfortunately most establishments dumb it down for their audience (tourists).
@@inevitaly la carbonara è stata inventata quando sono arrivati i soldati americani nelle seconda guerra mondiale, nel 1944, mescolando uova in polvere, bacon misto a spaghetti, NON è un piatto della tradizione!
No ha sbagliato la salsa e il risultato finale è venuto una merda, e poi chi abita all'estero non deve fare la carbonara e può venire da noi a mangiarla, quella buona
There are many different versions, even in Italy. The recipe Marco is sharing is what he grew up with living in northern Italy. So, no, it's not crap. How do you prepare yours? I can say that that is crap. I make mine like Marco's except of incorporating the egg into the pasta/pancetta, I put the pasta/pancetta on a plate and crack an egg over it and mix it. That's a version from an Italian chef that I happen to like. Is it crap? No, it's just another version.
Persino google da indicazioni sbagliate... Brrr ho i brividi! ahahahah Mi ricordo che una volta una ragazza americana mi disse che non le piaceva la carbonara. Io le chiesi perché... Lei mi rispose "non mi piace la panna (cream sarebbe panna, giusto? 😂), e il prosciutto non da molto sapore, si sente solo l'aglio" Per poco non mi mettevo a piangere 😂😂 Grazie per aver mostrato al mondo la ricetta della vera carbonara! Ora però mi è venuta fame eheheh 😂
I made it tonight and it was so good! All the time my boyfriend was making it with creme fraiche so I wasn't a big fan of this dish for the heaviness, but this is light and fragrant. The black pepper is simply the cherry on top! Thank you so much for sharing Marco!
Noooo!!!. What you did is scrambled eggs with pasta. Do not put the egg-mix in the hot pasta-pot. Put the pasta when ready from the boiling water in the egg-mix.
Exactly, it's the damn temperature of the pasta that slightly cooks the egg, but that should be lower than 70°C (something close to 65 °C would be perfect), or you get the scrambled eggs! Also, only use the egg yolk!
exactly! He skips right over the most important and crucial step in making it all come together; he strains the pasta- ! Dry as wood and ready to join in with the scrambled eggs---uuuggh!
It was my roommate's birthday and he loves carbonara so I made your recipe for him and it was so easy and delicious!!! He LOVED it!!! Looking forward to making your Bolognese next!!!
I tried it immediately after watching this video ☺️ I knew the recipe since my childhood but I never tried it by cooking it by myself. Era buonissimo!!
Use the water AFTER you boil the pasta for extra creaminess. The starch from the noodles really helps. Also make sure you stir and add it slowly. If it gets too hot you'll end up with scrambled eggs.
I visited Grottaglia and Solda in 2019 and had carbonara. Tried to make it at home but failed as my eggs scrambled. Then I saw your video and I have been making carbonara for 1 week straight. It's never been more perfect ! Thank you so much ! Sending love from Germany
Grande! Una volta una tipa coreana mi fa: "Dove posso trovare il sugo alla carbonara al supermercato? Non riesco a trovarlo da nessuna parte!" oh gosh 🙈🙉
Aloha!! I wasn’t looking for a recipe but I stumbled on your video channel and this video caught my eye. I just tried it!! Love love love it!! Thanks so much from Honolulu, Hawaii!!
il problema secondo me è trovare uova effettivamente fresche...nella vita di tutti i giorni preferirei evitare di finire in ospedale per aver mangiato uova crude non fresche
I know that for many will be a surprise, but actually, in the official recipe filed at the academy of Italian cuisine, both garlic and olive oil are used in the pancetta cooking process. Spaghetti alla carbonara, today are a typical Roman dish, but they were born after the second world war (before there are no written traces) and arise from the combination of three elements: Poverty, Italians, Americans. Initially bacon was used, not pancetta and there are recipes where even butter was used. Even the use of kitchen cream has been part of the recipe and is one of the reasons why even today, both in northern Italy (sometime) and abroad, the cream is used, and the Romans themselves have it eaten with cream for several years. Lugi Carnacina, a Roman gastronomist, in his 1961 cookbook in fact, includes cooking cream as an ingredient.
It is so refreshing to have someone making Carbonara who knows what they are doing! I make it the same way, but my partner is one of those "Americanos" who has to have garlic in everything. I told he can put garlic in his own dish.
I am not Italian, but I love making Italian food and I graduated from cooking school and I can tell you that you are right about the ingredients, kind of, but you did a little oopsie with the sauce. I would have actually added the spaghetti to the pan with the panceta, give it a mix and let it cool down just a bit and THEN add the sauce. The sauce is supposed to look creamy but if you add eggs too soon they will become scrambled eggs and it wont really be a sauce anymore. Also, I think you are supposed to only use the yolk, not the entire egg. My mother has intolerance to egg whites so this recipe is perfect for her.
Finalmente, una ricetta autentica in inglese per la carbonara! Quanto soffro io quando sono invitato a una cena italiana qui a New York e mi presentano un piatto di carbonara però cremosa...hahaha. Grazie, Marco! Un saluto newyorkese.
Ciao Marco, anche io vivo in Inghilterra da diversi anni (a Nottingham per la precisione) e ti seguo sempre con tanto affetto, tu ed Alan siete una ventata di aria fresca. Lavoro nel digital marketing e adoro vedere del contenuto di qualità, ben pensato e ben editato! Also, da romana, ottima carbonara! Continua così, un salutone a entrambi!
If you always end up with scrambled eggs, you probably use room temperature eggs. Marco's recipe is best when you use eggs from the fridge. If you use room temperature eggs or from some other reasons you end up with scrambled eggs you have to put your hot pasta straight to a bowl (not back to the pot) and then add the mix of eggs and cheese. Stir it well, and then add the fried pancetta. Stir it again. The hotness of the pot, where the pasta have been boiling, was making the eggs scrambled. When you put the eggs and cheese to the bowl, the eggs don't scramble and the hot pasta make them perfect consistency. You can serve from the bowl. Cheers
See, now I have to argue. The pancetta is cooked in a little bit of olive oil, you also add garlic at the very end of the cooking of the pancetta so it does not burn. The cheese, must be Parmigiano-Reggiano (king of Italian cheese). My mother always said Romano was like soap used to was your cloths. One last thing, you let the spaghetti just cool a little bit before the egg goes in, then you stir the spaghetti fast while slowly pouring in the egg mix. This makes it really creamy and not clumpy. Meat goes in last. That is all the corrections I have. This was taught to me by my Italian mother who was from Istria. She was the best cook on the planet, so there you go.
Guanciale (pancetta is ok if you can't find it) 1 whole egg, 1 Egg Yolk per person, black Pepper, Pecorino Cheese (Parmigiano could be ok if Pecorino Cheese it's too hard to find there) . If you've got both you can mix them too). That is the original recipe. Please don't use any garlic, NEVER!
Romano is easier to find in north America, Marco. It's less expensive, and there are far more southern Italian/Sicilian immigrants/descendants in the US. ((and we prefer pecorino)) :)
I know this is a Old Video, But try to use less water to cook your Spaghetti or any Pasta to desired texture, But roughly one and a half minute before finish remove from the water, full cook is around 14 minutes al dente is around 12 minutes depending on the Pasta used, Save some of your pasta water, it is an emulsifying agent and a thickener due to the starch. and then slowly mix a ladle full of it into sauce, you’re binding together the liquids and oils, creating something creamy and thick that won’t ever separate into a puddly mess. or watery ring around the red sauce too.
Don't add hot pasta water to the egg/cheese mixture, you are just going to curdle/cook the egg sooner than you have to. Add pasta water after mixing, if the sauce is too dry/not smooth. Using egg white actually makes it prone to curdling.... I use egg yolks only.
Hummmm grazie mille!! Meraviglioso, fantastico! E tu sei bellissimo! Ciao, bello! Dove sei tu? Sono brasiliana e andrò in Italia a aprile una seconda volta, ho fatto spaghetti alla carbonara, ma tua ricetta mi sembra anche meglio! Bacini!
Marco! Ciao, bello! Sono apena ritornata di un viaggio in Italia per due mesi (beata me!;), e mi sono inamorata con la carbonara (e il cacio e pepe...buonissimo!). Volevo cucinare la carbonara qui in America, ma volevo usare una receta Italiana, che non avevo. Ma hai risolvato di tutto! Prima di vedere il tuo video, non sapevo che la carbonara pottrebbe essere cosi facile da fare, e l'ho fatto ieri (e...ahem...oggi) per la prima volta con la tua receta. Anche la ho condividito (la tua receta/il tuo video) con un'amica. E' buonissima! Grazie per il tuo aituo, caro! :)
Hey Marco, I add the eggs and pecorino to a small blender to make the sauce very creamy. I suggest you add the sauce to the hot spaghetti a little at a time to keep the egg mixture from becoming scrambled eggs. Once you have added about half you can add the rest all together. Yes, we can purchase Locatelli Pecorino in the United States at most grocery stores. Remind people to serve immediately or they will be eating glue.
Che buono! This made me hungry! My husband makes it exactly like this. The nonna in him cringes at the idea of garlic and cream (and he has a very strong nonna in him!). I must admit that I like pancetta more than guanciale though and my husband puts it all in the hot pot like that so the egg cooks every so slightly for me! We get pecorino from the Italian supermarket in Dublin but we love bringing the pecorino with black pepper back from Italy for it.
Caro Marco, Quanto mi piace di vederti nella cucina. Ma l'acqua di cottura si aggiunge dopo aver buttato la pasta, no? Perché è l'amido della pasta nell'acqua che ti aiuta di fare il condimento cremoso... o mi sbaglio? cmq
Bravo Marco! Mi hai fatto venire una famina! 😋😎 A Roma, oltre alla pasta alla carbonara e all'amatriciana, è molto diffusa anche la pasta alla gricia, che è una sorta di carbonara senza uova, pure quella originaria della zona di Amatrice. Sono quelle ricette 'contadine', apparentemente semplici da realizzare e con pochi ingredienti, ma che in realtà vanno dosate e preparate nel modo giusto e con un po' di cura e attenzione per un ottimo risultato :) Bon appetit!
Very nicely done! One observation: You say never use cream in a carbonara (I completely agree). But, in the part of the video where you pour the egg mixture into the pasta, you say "pour the cream." I know what you mean, but you see the possible confusion for the viewer?
OH MIO DIO MARCO NO FERMATE IL GIOCO NON HO CAPITO😂Ormai ti ritroverai 1000000 commenti miei sotto ai tuoi video finché non mi rispondi😁I LOVE YAAAAA❤️😂 Finalmente un italiano su fa aventi per dire LA CARBONARA NON SI FA CON LA PANNA NON SI FA CON LA PANNA E NON SI FA CON LA PANNA
Buonissima la Carbonara uno dei miei piatti preferiti..(spaghetti o penne).. complimenti per la preparazione.. anche per il tuo inglese ,la mia seconda lingua e' il tedesco (purtroppo) ...
Marco il tedesco e' una lingua che a me non piace,pero' ho dovuto impararla, malgrado lo parli continua a non piacermi..sono piu affascianato dall inglese:-)
I must be living in a vacuum? You made it almost the same as our family. We always eat lucatell Romano, just what we are used to eating. We can get anything here in New York City. We actually have better Chinese food here, than China! Lol Imports are the big thing here, authentic! From spices to cheeses! My big issue with this dish is how much pasta? I Dan eat a pound all by myself! No, I don’t start out eating a pound, but, later, after dinner, the leftover call out “Eat Me!
Locatelli (brand)pecorino romano (sheepmilk cheese) can be found easily in US thanks to Italian-Americans.This dish must be a modern Italian dish... we never had it.
noooo very old traditional, miners used to do it at work in the mines' cause of the very simple ingredients (carbonara means to the style of the coal mine worker), it's just people in the US fear uncooked egg and have been making it wrong.
Im surprised that he uses whole eggs, instead of only yolks. Interesting. Looks damn good anyway, but I like to mix with creme as well. :3 Thanks for the recipe!
Marco, a question not related to this video but related to food. What tinned tomatoes do you buy? Which brand is nice and sweet for sauces? I find all the brands that I've bought so far slightly bitter.
I ve seen many Italian chefs making it so the only wrong thing u did is that u didn’t straight away the spaghetti from the pan to the pan with the pancheta so they can be more watery cause u need it like this with the egg sauce to be more creamy and no steaky
😂 This actually made me LOL! (Thanks for the "pretty face") 😍 I guess you have a point...but the preparation is so short and simple, I had to fill some screen time with explanations ;-)
I liked the explanations, it's fairly concise even with them and because it's a carbonara video, you want to make sure there's enough meat to it....i'll see myself out.
I want to apology to every non-italian speaker but i have to tell the TRUTH about the carbonara, the truth that Italy covered for 100 years.
It's not like the italians hate the carbonara with milk foam, the actual TRUTH is that carbonara it's not a recipe, it's an excuse to fight.
If you are in Italy, a little bit drunk and you want to start a fight with someone just go to him and say "how do you make carbonara?" "Ciao, come fai la carbonara?".
I assure you that in 5 mins you'll find yourself and all the people in a 20 meters range throwing punches to eachothers.
Esatto. hai capito bene.
Carbonara is a staple dish of Roman cuisine and even in Rome I'd be very careful in ordering it at a restaurant. Unfortunately most establishments dumb it down for their audience (tourists).
I once started an argument in a roomful of Spanish speakers when I asked them which is correct: "el agua" or "la agua"
I got into a whole argument with my friend because I called creamy pasta/Alfredo carbonara lmao. They really hate when you mess with their carbonara
So Italians are actually ... Greeks! (10 Greeks will have 11 different opinions, as we say.)
hai salvato la vita a molte nonne del sud con questo video...XD
Viva le nonne ♡
@@inevitaly la carbonara è stata inventata quando sono arrivati i soldati americani nelle seconda guerra mondiale, nel 1944, mescolando uova in polvere, bacon misto a spaghetti, NON è un piatto della tradizione!
No ha sbagliato la salsa e il risultato finale è venuto una merda, e poi chi abita all'estero non deve fare la carbonara e può venire da noi a mangiarla, quella buona
The Italian recipe of Spaghetti Carbonara using eggs instead of cream is definitely the best 👍
Klervi M But the original recipe of “Spaghetti alla carbonara” is with the eggs ! Without eggs it is not a Carbonara ! It's another dish ! :)
I'd rather say that this is the only spaghetti alla carbonara recipe...
I'm italian and in italy everywhere you go you won't fine a carbonara with cream.
OMG I HAVE EATEN FAKE CARBONARA ALL MY LIFE
Charlando lol I was thinking the same
Still are if ur following this crap
Lol if you make this you are still eating fake shit
There are many different versions, even in Italy. The recipe Marco is sharing is what he grew up with living in northern Italy. So, no, it's not crap. How do you prepare yours? I can say that that is crap. I make mine like Marco's except of incorporating the egg into the pasta/pancetta, I put the pasta/pancetta on a plate and crack an egg over it and mix it. That's a version from an Italian chef that I happen to like. Is it crap? No, it's just another version.
Persino google da indicazioni sbagliate... Brrr ho i brividi! ahahahah
Mi ricordo che una volta una ragazza americana mi disse che non le piaceva la carbonara. Io le chiesi perché... Lei mi rispose "non mi piace la panna (cream sarebbe panna, giusto? 😂), e il prosciutto non da molto sapore, si sente solo l'aglio"
Per poco non mi mettevo a piangere 😂😂
Grazie per aver mostrato al mondo la ricetta della vera carbonara! Ora però mi è venuta fame eheheh 😂
Aiutoooo 😱 Panna, prosciutto e aglio. Praticamente lei si mangiava tutta un'altra pastasciutta... 😂 tragico
Marco in a BOX infatti 😂 io mi chiedo dove abbiano visto la carbonara fatta a questa maniera... Qualcuno dovrà comunque aver iniziato questo scempio 😂
Un mio collega italiano, la faceva con il prosciutto... lo avrei ucciso
Yuki la serpe è eretico traditore della patria. 😂😂😂
Katy Phantomhive i miei altri colleghi hanno fatto di peggio, ma almeno erano sloveni e moldavi XD
I made it tonight and it was so good! All the time my boyfriend was making it with creme fraiche so I wasn't a big fan of this dish for the heaviness, but this is light and fragrant. The black pepper is simply the cherry on top! Thank you so much for sharing Marco!
Noooo!!!. What you did is scrambled eggs with pasta.
Do not put the egg-mix in the hot pasta-pot.
Put the pasta when ready from the boiling water in the egg-mix.
James J exactly! It is a tricky but crucial point in the preparation!
You get a glimpse of the scrambled eggs on the bottom of the pot!
Exactly, it's the damn temperature of the pasta that slightly cooks the egg, but that should be lower than 70°C (something close to 65 °C would be perfect), or you get the scrambled eggs!
Also, only use the egg yolk!
exactly! He skips right over the most important and crucial step in making it all come together; he strains the pasta- ! Dry as wood and ready to join in with the scrambled eggs---uuuggh!
My wife and I always come back to this video when we need to. Thanks Marco. Hope all is well.
It was my roommate's birthday and he loves carbonara so I made your recipe for him and it was so easy and delicious!!! He LOVED it!!! Looking forward to making your Bolognese next!!!
I tried it immediately after watching this video ☺️ I knew the recipe since my childhood but I never tried it by cooking it by myself. Era buonissimo!!
Use the water AFTER you boil the pasta for extra creaminess. The starch from the noodles really helps. Also make sure you stir and add it slowly. If it gets too hot you'll end up with scrambled eggs.
he did scramble it haha
I visited Grottaglia and Solda in 2019 and had carbonara. Tried to make it at home but failed as my eggs scrambled. Then I saw your video and I have been making carbonara for 1 week straight. It's never been more perfect ! Thank you so much !
Sending love from Germany
I love his voice… somehow it makes me feel happy 🥰
Grande! Una volta una tipa coreana mi fa: "Dove posso trovare il sugo alla carbonara al supermercato? Non riesco a trovarlo da nessuna parte!" oh gosh 🙈🙉
😂
Love the gasp and the horror sound when Google mentioned cream lol My Mamma and I laugh every time.
You done scrambled those eggs, gurl. Haha
BRAVOOOOOOOOOO BRAVO BELLO DE NONNA BRAVOO
😂 Ahah bello de nonna :)
Aloha!! I wasn’t looking for a recipe but I stumbled on your video channel and this video caught my eye. I just tried it!! Love love love it!! Thanks so much from Honolulu, Hawaii!!
NOOOOOOOOOO!!!! L'UOVO VA MESSO NELLA PASTA SU FUOCO FREDDOOOOO D:
SE NO SI CUOCEEEEEEEE AAAAAAAAAAAAAAAAAA
sinceramente io lo preferisco ben cotto, crudo mi fa abbastanza schifo XD
il problema secondo me è trovare uova effettivamente fresche...nella vita di tutti i giorni preferirei evitare di finire in ospedale per aver mangiato uova crude non fresche
"il fuoco freddo" lol fuoco spento!
@@fusadiluna eh... Si. Si chiama così il fuoco spento 🙃 "fuoco freddo"
@@CallMeArdo mai sentito in vita mia, pensavo fosse un lapsus e mi ha fatto ridere, ma d'ora in poi lo userò sicuramente :D
Very easy. Will definitely try this
It was delicious. Thanks
I know that for many will be a surprise, but actually, in the official recipe filed at the academy of Italian cuisine, both garlic and olive oil are used in the pancetta cooking process.
Spaghetti alla carbonara, today are a typical Roman dish, but they were born after the second world war (before there are no written traces) and arise from the combination of three elements: Poverty, Italians, Americans.
Initially bacon was used, not pancetta and there are recipes where even butter was used.
Even the use of kitchen cream has been part of the recipe and is one of the reasons why even today, both in northern Italy (sometime) and abroad, the cream is used, and the Romans themselves have it eaten with cream for several years.
Lugi Carnacina, a Roman gastronomist, in his 1961 cookbook in fact, includes cooking cream as an ingredient.
It is so refreshing to have someone making Carbonara who knows what they are doing! I make it the same way, but my partner is one of those "Americanos" who has to have garlic in everything. I told he can put garlic in his own dish.
This looks amazing, I will try it for sure!!! You are so funny and enjoy watching you!!!
Grazie per la corretta ricetta.
You made a nice frittata my friend.
Love your vids!! Sending love from Michigan!!!
I am not Italian, but I love making Italian food and I graduated from cooking school and I can tell you that you are right about the ingredients, kind of, but you did a little oopsie with the sauce. I would have actually added the spaghetti to the pan with the panceta, give it a mix and let it cool down just a bit and THEN add the sauce. The sauce is supposed to look creamy but if you add eggs too soon they will become scrambled eggs and it wont really be a sauce anymore. Also, I think you are supposed to only use the yolk, not the entire egg. My mother has intolerance to egg whites so this recipe is perfect for her.
Finalmente, una ricetta autentica in inglese per la carbonara! Quanto soffro io quando sono invitato a una cena italiana qui a New York e mi presentano un piatto di carbonara però cremosa...hahaha. Grazie, Marco! Un saluto newyorkese.
Ciao Emiel, spiegaglielo a quei newyorkesi come si fa la vera carbonara ;-)
Un saluto a te
Emiel Abalahin mi dispiace ma non è quella originale, ci sono degli errori imperdonabili.
I tried this...I added the spaghetti to the egg instead of the other way round. It was perfect. Grazie mille, Marco!
lovely, that how easy it is, my wife explains it to me on how to cook it with all the extravagant ingredients. Thanks a lot.
That's exactly how I make it too. Delicious
My family is from Calabria. My dad makes it this way minus the grated cheese put we definitely put it on top!
Bravo!! Io sono Argentina e pasta alla carobonara è stata la prima cosa che mia mamma mi ha insegnatto fare... Bravo!
1972 learned to make Carbonara from my Sienese Mama, yes in Siena ....prosciutto , eggs, cheese and just a little bit of cream
Ciao Marco, anche io vivo in Inghilterra da diversi anni (a Nottingham per la precisione) e ti seguo sempre con tanto affetto, tu ed Alan siete una ventata di aria fresca. Lavoro nel digital marketing e adoro vedere del contenuto di qualità, ben pensato e ben editato! Also, da romana, ottima carbonara! Continua così, un salutone a entrambi!
Awesome! I have been looking for a real carbonara recipe for awhile. Thank you.
Sto guardando questo video prima di cena🤤🤤🤤
JustTex io dopo :D
If you always end up with scrambled eggs, you probably use room temperature eggs. Marco's recipe is best when you use eggs from the fridge. If you use room temperature eggs or from some other reasons you end up with scrambled eggs you have to put your hot pasta straight to a bowl (not back to the pot) and then add the mix of eggs and cheese. Stir it well, and then add the fried pancetta. Stir it again.
The hotness of the pot, where the pasta have been boiling, was making the eggs scrambled. When you put the eggs and cheese to the bowl, the eggs don't scramble and the hot pasta make them perfect consistency. You can serve from the bowl. Cheers
So simple. Wow ! But you only made enough for one !
See, now I have to argue. The pancetta is cooked in a little bit of olive oil, you also add garlic at the very end of the cooking of the pancetta so it does not burn. The cheese, must be Parmigiano-Reggiano (king of Italian cheese). My mother always said Romano was like soap used to was your cloths. One last thing, you let the spaghetti just cool a little bit before the egg goes in, then you stir the spaghetti fast while slowly pouring in the egg mix. This makes it really creamy and not clumpy. Meat goes in last. That is all the corrections I have. This was taught to me by my Italian mother who was from Istria. She was the best cook on the planet, so there you go.
Guanciale (pancetta is ok if you can't find it) 1 whole egg, 1 Egg Yolk per person, black Pepper, Pecorino Cheese (Parmigiano could be ok if Pecorino Cheese it's too hard to find there)
. If you've got both you can mix them too). That is the original recipe. Please don't use any garlic, NEVER!
Ooooohhh it looks amazing! Good job!!
La carbonara......la mia preferita! Perfetto Marco!!!
Exactly how we make it! Love your videos.
Awesome recipe definitely gonna try that 👍🏻👍🏻😊😊
Thanks Giorgio, let me know how they taste ;-) Buon appetito
Marco in a BOX I will,Grazie mille
Great video as always!!
Thank you Jamie :)
Ciao Marco, la produzione video è molto buona.
Grazie Marco!! Faro' vedere questo video a tutti i miei amici e colleghi irlandesi!
Hi Marco, quick question, the heat of the pasta is what cooks the eggs?, how long do you have to leave the pasta and the sauce together before eating?
Thank you for this. Simple but oh so delicious!Peace and be well my friend ✌
Romano is easier to find in north America, Marco. It's less expensive, and there are far more southern Italian/Sicilian immigrants/descendants in the US. ((and we prefer pecorino)) :)
Lmao call yourself Italian and you refer to pecorino as "romano", nice one. Maybe later I will eat some American. (I mean American cheese of course!)
I know this is a Old Video, But try to use less water to cook your Spaghetti or any Pasta to desired texture, But roughly one and a half minute before finish remove from the water, full cook is around 14 minutes al dente is around 12 minutes depending on the Pasta used,
Save some of your pasta water, it is an emulsifying agent and a thickener due to the starch. and then slowly mix a ladle full of it into sauce, you’re binding together the liquids and oils, creating something creamy and thick that won’t ever separate into a puddly mess. or watery ring around the red sauce too.
I've just made this for me family and they really enjoyed it, my husband said it's just like what his Nona used to make x
Don't add hot pasta water to the egg/cheese mixture, you are just going to curdle/cook the egg sooner than you have to. Add pasta water after mixing, if the sauce is too dry/not smooth. Using egg white actually makes it prone to curdling.... I use egg yolks only.
Alfred Chuah he explained why he does it in a comment. It's because Alan is reluctant to eating raw eggs
Hummmm grazie mille!! Meraviglioso, fantastico! E tu sei bellissimo! Ciao, bello! Dove sei tu? Sono brasiliana e andrò in Italia a aprile una seconda volta, ho fatto spaghetti alla carbonara, ma tua ricetta mi sembra anche meglio! Bacini!
che bello ragazzo! Saluti di Francoforte!
Finalmente l'ho fatto io... bravissimo :) Grazie!
Fratello sei sparito !
Perfetto... e' la prima cosa che mangio quando vado in Italia ;) Bacioni a te e a Alan! :)
Noi li mangiamo tipo una volta a settimana 😂 E' uno dei piatti preferiti di Alan. Un bacione anche a te
Marco! Ciao, bello! Sono apena ritornata di un viaggio in Italia per due mesi (beata me!;), e mi sono inamorata con la carbonara (e il cacio e pepe...buonissimo!). Volevo cucinare la carbonara qui in America, ma volevo usare una receta Italiana, che non avevo. Ma hai risolvato di tutto! Prima di vedere il tuo video, non sapevo che la carbonara pottrebbe essere cosi facile da fare, e l'ho fatto ieri (e...ahem...oggi) per la prima volta con la tua receta. Anche la ho condividito (la tua receta/il tuo video) con un'amica. E' buonissima! Grazie per il tuo aituo, caro! :)
I have tried it and it tastes good. I love it
Hey Marco, I add the eggs and pecorino to a small blender to make the sauce very creamy. I suggest you add the sauce to the hot spaghetti a little at a time to keep the egg mixture from becoming scrambled eggs. Once you have added about half you can add the rest all together. Yes, we can purchase Locatelli Pecorino in the United States at most grocery stores. Remind people to serve immediately or they will be eating glue.
Che buono! This made me hungry! My husband makes it exactly like this. The nonna in him cringes at the idea of garlic and cream (and he has a very strong nonna in him!). I must admit that I like pancetta more than guanciale though and my husband puts it all in the hot pot like that so the egg cooks every so slightly for me! We get pecorino from the Italian supermarket in Dublin but we love bringing the pecorino with black pepper back from Italy for it.
I'm really happy for that easy recipe 😍
Ciao Marco! A parte che mi hai fatto venire fame :) sei bravissimo! Continua così! Un saluto anche ad Alan :)
Hugs and kisses
Pietro
Thank you for this simple "real" carbonara recipe💚 ciao
Can't wait to try this! I love carbonara. Btw I asked Alexa and she gave almost the exact same recipe
Caro Marco, Quanto mi piace di vederti nella cucina. Ma l'acqua di cottura si aggiunge dopo aver buttato la pasta, no? Perché è l'amido della pasta nell'acqua che ti aiuta di fare il condimento cremoso... o mi sbaglio? cmq
Oh my gosh!! Fantastic! Definitely making this week! Thanks, Marco! X. By the way... did I miss how much parmigiana to add?
Looks delicious!!
Finally I got the real carbonara recipe ♥️♥️♥️
Muito bem explicado, Marco!
Quando vou a Italia minha sogra sempre me faz essa massa, adoro!!
Bravo Marco! Mi hai fatto venire una famina! 😋😎 A Roma, oltre alla pasta alla carbonara e all'amatriciana, è molto diffusa anche la pasta alla gricia, che è una sorta di carbonara senza uova, pure quella originaria della zona di Amatrice. Sono quelle ricette 'contadine', apparentemente semplici da realizzare e con pochi ingredienti, ma che in realtà vanno dosate e preparate nel modo giusto e con un po' di cura e attenzione per un ottimo risultato :) Bon appetit!
Very nicely done! One observation: You say never use cream in a carbonara (I completely agree). But, in the part of the video where you pour the egg mixture into the pasta, you say "pour the cream." I know what you mean, but you see the possible confusion for the viewer?
Yes just like Nonna used to make. Thank you Marco 😘
Vielen Dank, Marco! :) Love your videos! Much love from Hamburg ♡ :)
Thank you! Much love to you too 😘
OH MIO DIO MARCO NO FERMATE IL GIOCO NON HO CAPITO😂Ormai ti ritroverai 1000000 commenti miei sotto ai tuoi video finché non mi rispondi😁I LOVE YAAAAA❤️😂
Finalmente un italiano su fa aventi per dire LA CARBONARA NON SI FA CON LA PANNA NON SI FA CON LA PANNA E NON SI FA CON LA PANNA
Thank you! Ill try today.
bravo hai insegnato agli zotici stranieri come è la carbonara, NO GARLIC, NO H. CREAM, 👍👍
Buonissima la Carbonara uno dei miei piatti preferiti..(spaghetti o penne).. complimenti per la preparazione.. anche per il tuo inglese ,la mia seconda lingua e' il tedesco (purtroppo) ...
Grazie Davide 😊 perché purtroppo?
Marco il tedesco e' una lingua che a me non piace,pero' ho dovuto impararla, malgrado lo parli continua a non piacermi..sono piu affascianato dall inglese:-)
Bhe dai dal tedesco è un soffio perfezionare l'inglese 😊
Marco tu sei a Londra?
Sì, non si sente l'accento British? Ovviamente scherzo 😂
I must be living in a vacuum? You made it almost the same as our family. We always eat lucatell Romano, just what we are used to eating. We can get anything here in New York City. We actually have better Chinese food here, than China! Lol
Imports are the big thing here, authentic!
From spices to cheeses!
My big issue with this dish is how much pasta? I Dan eat a pound all by myself! No, I don’t start out eating a pound, but, later, after dinner, the leftover call out “Eat Me!
Locatelli (brand)pecorino romano (sheepmilk cheese) can be found easily in US thanks to Italian-Americans.This dish must be a modern Italian dish... we never had it.
noooo very old traditional, miners used to do it at work in the mines' cause of the very simple ingredients (carbonara means to the style of the coal mine worker), it's just people in the US fear uncooked egg and have been making it wrong.
Thank you for making real Carbonara....
Well you do realise that you made scrambled eggs?
It is one of my son's specialties. I taught him to cook so that he would not go hungry when he was on his own
Ecco qui ci siamo! Buonaaaa
Im surprised that he uses whole eggs, instead of only yolks. Interesting. Looks damn good anyway, but I like to mix with creme as well. :3
Thanks for the recipe!
Yeah Marco, I have eaten carbonara it was delicious 😘
I have all the igridients except from cheese can I still do it?
Marco, a question not related to this video but related to food. What tinned tomatoes do you buy? Which brand is nice and sweet for sauces? I find all the brands that I've bought so far slightly bitter.
Bedda ricetta! Da noi, in Corsica, invece, si potrebbe mettere la "panzetta" o la "valetta" (guanciale) per la salumeria.
Hey Marco, I have the same white square dishes! I am going to try your recipe. 😋 PS: Thank G-D no garlic! I am so allergic to garlic!!! 😱💀
I ve seen many Italian chefs making it so the only wrong thing u did is that u didn’t straight away the spaghetti from the pan to the pan with the pancheta so they can be more watery cause u need it like this with the egg sauce to be more creamy and no steaky
Molto sorprendente!
Applausi! Speriamo che la maggior parte delle visualizzazioni siano da parte di stranieri!!! ✌👏👏👏
Ele anor 🙋🏼♀️🇫🇷
Sei celibe? Io amo le cose 100% fatte in Italia!
Scrambled alla carbonara 😎
Ciao Marco! I wonder if you could also give the recipe of "Risotto" one day :)
Is the recipe in the description for 2 people
If this is a cooking video why is it that 90% of it is not showing the actual preparation but YOUR PRETTY FACE!! :)
😂 This actually made me LOL! (Thanks for the "pretty face") 😍
I guess you have a point...but the preparation is so short and simple, I had to fill some screen time with explanations ;-)
Marco in a BOX only kidding of course, keep making cooking videos :)
I liked the explanations, it's fairly concise even with them and because it's a carbonara video, you want to make sure there's enough meat to it....i'll see myself out.
Because he's pretty! 😛😂
I like it that way. ;D