Wellllll, thissss isssss the best, simplest, most perfect recipe for this dish that I have ever seen. I am soooo thankful I accidentally came across it! Awesome!!! Bucatini ? Who knew? Many thanks to Chef DeCampo for thisssss!!! ❤️👍❤️
My God that looks incredible. I will only go by the Italian masters for this dish, Antonio Carluccio, Gennaro Contaldo, Vincenzo's Plate etc, and of course your recipe, it is sacrilege otherwise. I have been lucky enough to have carbonara in the eternal city herself during my travels, I could almost cry and I make it every week now. Buon appetito from Ireland ❤
@@c-styl3 shame? This carbonara is a shame. If you are italian...u know. I don't need attention. I have to let know he doesn't know how to cook real italian recipe. Sorry my friend
@@c-styl3 mMangiatela tu sta schifezza immonda così dal dottore ci finisci tu e pure d'urgenza. Se non sai nulla di cucina stai zitto. e ripigliati!!!!
Yeap! Absolutely beautiful! When it's about making Carbonara, i only learn from Italian chefs. Don't care about what any non Italian chef has to say about it.
@@elsenordeker Just spent a week in Naples last month... beautiful city... tourist shit hole ...oh so far you have fallen. you dont even know who you are anymore...
if you want it extra creamy try working the eggs and pecorino on a bain marie and whisking them Zabaione style, then putting the pasta in. it's a tad more complicated timing wise but worth it :D
I've made Carbonara many, many, times. But with pancetta and parmesan. It is simply tasteless. I don't know why, but I think this maybe be the most overrated dish ever. I would love to try it when some chef prepares it, because no matter what I tried it has no taste at all
@Marko GG Do you season the egg / cheese mixture with salt? Because if not that might explain the lack of flavour. You only need a small pinch though because the pancetta is already salty. And make sure you're using smoked pancetta; the non-smoked stuff doesn't have anywhere near the same level of flavour.
@@mez7736 Nope, I never tried putting salt in the mixture because they always say you don't need salt because bacon is salty. But yeah, I could try that, it makes sense, thanks
@@GuINES-mG Well you're using parmesan, so it's already wrong. Pecorino romano is sheep's milk and has a much sharper taste than parmigiano, which is cow's milk. Also if you're using pre-grated stuff, it'll have even less taste.
@@alexandernapper3683 Yeah, I know it is wrong, but they say you can use parmesan if you don't have p. romano. But you are right, I use pre grated cheese, I think it is called Zanetti parmesan. I know it is not correct recipe, but I thought it would taste like something at least, and not be tasteless completely
@@elsenordeker questo tizio non lo conosci per un cazzo, le ricette possono anche essere rivisitate e adattate a proprio gusto..quindi è inutile fare l’italiano medio e difendere la cucina italiana
@@elsenordekerHe’s from Napoli. When chefs go to other countries, they try and cook food they’re not familiar with. So he doesn’t know Roman food or a chef from Paris will try and make cassoulet the wrong way or a chef from Mumbai will make a mess of Punjabi food.
Yes, excellent. Except one thing: You shouldn't put hot pasta water in the egg and cheese bowl because it will cook your eggs a bit. The cheese and egg mix must be at room temperature in a thick ball, then you add it to the pan over the pasta and guanciale and mix with pasta water.
That's the point of pouring the pasta water in the egg!! You're pasteurize the eggs and getting rid of the lumps from the cheese. Every italian chef does it.
@@filippo8495 No, that's not true. I have watched countless Italian chefs prepare carbonara both in person and on YT, and I have made it myself many times. Gino is the first I've seen add hot pasta water to the egg and cheese mix, which you don't want, because it slightly cooks the eggs. If you prepare it like Gino does and you like the results, then that's fine, but it's not the classic technique.
@@svetcovladich9996 I've tried both methods. Adding pasta water to the egg/cheese mix gives much more consistent results. Far less chance of lumps in your carbonara!
What, where's the cream?? Lol only kidding!!! I love making carbonara and I make it quite close to that recipe minus the guanciale.... I have yet to find it where I live. Someday....
for non italian :1 don't use bacon...guanciale is the correct ingredient, 2 after cook guanciale half or so of its fat need to be removed. 3 mixing pasta with guanciale and its (half) liquid fat and yolk and pecorino mix need to be done without fire, the rest is correct....enjoy
In Italy we say 1½ yolks each 100 grams of pasta but you can do whatever you like. Don't exaggerate tho. Must be pasta with egg. Not egg with pasta. Plus the egg is raw and can be disgusting
Pasta goes in the eggs and then you add Guanciale with its oil, otherwise the oil from Guanciale coats the pasta and the eggs slip away without sticking to the pasta
@@Augustus_Imperator You can do it that way if you want and I'm sure it's fine and I'm sure people do do it that way, but the usual way I've seen it done and the way I do it is to place the pasta (undercooked by a minute or 2) in the pan with the Guanciale and fat and then continue cooking the pasta and creating a cream with the fat and pasta water, and quite a bit of it. This way the pasta absorbs all that flavour. I then add the egg and cheese mixture and add more pasta water as needed. I have never had an issue with the eggs splitting so long as the pan is off the heat and you stir vigorously, which is usually easier with something like spaghetti. I really don't get how people scramble the eggs. Something like a caccio e peppe i find to be far more difficult, it always becomes a string mess for me.
@@ssr6036 For cacio e pepe to work you need both the right cheese and a moderate temperature. Many cheeses either get stringy or get grainy because the proteins coagulate with high temperature, it's as delicate as the eggs in carbonara, you really need to do it out of the stove. I grate the cheese in a bowl, put the pepper in, then when the pasta is almost cooked add a couple ladles of starchy pasta water and mix to form a paste, when the pasta is ready drain it, wait 20 seconds to lose some temperature then put it in the bowl with the cheese and mix, if needed add some more pasta water to loosen it and it should be ok.
@@Augustus_Imperator Yes, I do exactly that, except the pepper, I toast that in the pan and then add pasta water to that and cook the pasta a bit in there too. I probably just don't wait long enough for the pasta to cool before adding the cheese. And I use Pecorino Romano, which is the cheese traditionally used.
Well as the original recipe is shrouded in history. It could be as late as the 1940s. From where the liberating American forces bringing bacon etc. And local Italians used local ingredients to make the dish. 👍
Is it acceptable to change the pecorino with parmesan cheese? I can't eat goat/sheep cheese because I think it's disgusting.. so sad, because it's a beautiful product and it's the only thing in the world I don't like. Would you recommend any other cheese?
Anybody ever attempt this via a blender, same way you do hollandaise?? Nah its good best way in my opinion. Its basically a mother suace emultion you take any direction in carbonara. I do mine with crab n smoked salmon n lil pasta...Nah ya can flavor it to taste too, to the guancale fat. Truffle oil!!
I love carbonara. Once tried it with chorizo, wouldn't recommend it. Next time I'm gonna try adding mushrooms with the pancetta. Italians please don't hate me
Some mistakes: 1) Bucatini are for Amatriciana not for Carbonara 2) Pepper needs to be together the chease and the eggs, when you prepare the cream 3) The hot wather you use for the cream is better after you start cooking pasta: in this way you also take some starch 4) Do not cook together pasta and guanciale: the water of the past will remove the crispy effect from it; if you decide to use the "guanciale's oil", remove the guanciale and mix the pasta and the oil That's it ... but your recipe is not bad; I would say 6.5/10 ...
This is the most hilarious thing about italians. Everyone claims to have *THE* real traditional and every time it's ever so slightly different in either method or pasta type. And then they slag off foreigners online that make the pasta dish. Uwotm8 xD
So what would be dishes that are based on this Carbonara? I love the taste, but eating it makes me feel so bad because there is nothing in there that feel healthy. How can you elevate this dish? Fresh greens? Tomatoes?
I do not like Pasta Armando - I prefer Rummo if you can find it. Pay attention to put the yolk on pasta when the pan is hot but outside of the fire. Bottom line, if my granmather had the wheels, she would have been a bike 😂😂😂
capisco che vivere in inghilterra possa far dimenticare i particolari, ma se dici che ogni formato di pasta ha il loro sugo specifico, i bucatini vanno con l'Amatriciana, non la Carbonara.
I thought the whole point of adding the pasta water was to have the starch that the pasta lets out? Add the water once the pasta has cooked for a while?
No the point of the water is just for get the creamy sauce. The pecorino romano/ yolks mix can be a little tricky, is easy to miss the balance and get it either or too much Liquid or too much solid, also because when you mix it with pasta that consistency change and turns to be more Liquid than before... When is too much solid you put water in, if is too much Liquid you just add more pecorino. And be sure that the pen is not too much hot when you gi to mix them, is safer mix them in a bowl, or you Cook the eggs and get a pasta/frittata mix
"if my grandmother had wheels she wouldve been a bicycle " - my fave Gino quote lol
Came to write just that :D
Grow up child he was forgiven get one
👌
@@rupertpupkin5265 lol. Well said
I agree and If my grandfather had three balls, he would have been a pinball machine.
Ohh man,i love this guy,nothing fancy, just plain world-class chef 😊
World class chef 🤣🤣🤣🤣
Gino, sej il migliore. salutti dalla Slovenia
Wellllll, thissss isssss the best, simplest, most perfect recipe for this dish that I have ever seen. I am soooo thankful I accidentally came across it! Awesome!!! Bucatini ? Who knew? Many thanks to Chef DeCampo for thisssss!!! ❤️👍❤️
My God that looks incredible. I will only go by the Italian masters for this dish, Antonio Carluccio, Gennaro Contaldo, Vincenzo's Plate etc, and of course your recipe, it is sacrilege otherwise. I have been lucky enough to have carbonara in the eternal city herself during my travels, I could almost cry and I make it every week now. Buon appetito from Ireland ❤
A new approach to this dish. I’ve seen Antonio and Gennaro make their versions; I am going to give your version a try. Love your television series.
The man,the myth,the Legend! Bravo,much love from South Africa
bravo in cooking food for dogs. In Italy this pasta go straight to the trash
@@elsenordeker shame man, you need some attention? Us italians have pride, you seem to be looking for likes 😂
@@c-styl3 shame? This carbonara is a shame. If you are italian...u know. I don't need attention. I have to let know he doesn't know how to cook real italian recipe. Sorry my friend
@@elsenordeker shame man, I feel sorry for you. Maybe you need to go see a doctor
@@c-styl3 mMangiatela tu sta schifezza immonda così dal dottore ci finisci tu e pure d'urgenza. Se non sai nulla di cucina stai zitto. e ripigliati!!!!
I just stumbled on this channel and thus far, I really enjoy watching the dishes he's made. Buongiorno from America!
Beautifully done. Mmmm mm 🤤👌😊
Gino, you beautiful man..I tried this and it was amazing. Much love! Ciao bello!
Yeap! Absolutely beautiful! When it's about making Carbonara, i only learn from Italian chefs. Don't care about what any non Italian chef has to say about it.
Love GINO!
Hi Gino! Love the channel. I do have a t-shirt that says "if my grandmother had wheels, she'd be a bike"
and if gino knows how to cook real italian food he''s be a chef in italy...not on english tv!
Theres only ONE right way. And this is it. YES Gino! Ciao Bello!
in italy the only way for that is the trash way
@@elsenordeker Just spent a week in Naples last month... beautiful city... tourist shit hole
...oh so far you have fallen. you dont even know who you are anymore...
@@elsenordekerGino’s looked nicer than your depressing carbonara video, cooked on your dirty stove in your one-bed flat, lmao loser.
Now this is what you call a real Carbonara! Bravo Gino!
Rubbish
Gino has a genuine personality. Simply love him!
Yay finally an official Gino channel on You Tube !! XD
so finally he can explain to us how to rape italian traditional recipes!
I like Italian food😃😃😃
Fantastic
if you want it extra creamy try working the eggs and pecorino on a bain marie and whisking them Zabaione style, then putting the pasta in. it's a tad more complicated timing wise but worth it :D
Wow ❤
Nothing more important than our Lord.
Roman APPROVED!
minimum effort maximum satisfaction
That’s so simple yet elegant! Can’t wait to try making it but will have to use pancetta
I've made Carbonara many, many, times. But with pancetta and parmesan. It is simply tasteless. I don't know why, but I think this maybe be the most overrated dish ever. I would love to try it when some chef prepares it, because no matter what I tried it has no taste at all
@Marko GG Do you season the egg / cheese mixture with salt? Because if not that might explain the lack of flavour. You only need a small pinch though because the pancetta is already salty. And make sure you're using smoked pancetta; the non-smoked stuff doesn't have anywhere near the same level of flavour.
@@mez7736 Nope, I never tried putting salt in the mixture because they always say you don't need salt because bacon is salty. But yeah, I could try that, it makes sense, thanks
@@GuINES-mG Well you're using parmesan, so it's already wrong. Pecorino romano is sheep's milk and has a much sharper taste than parmigiano, which is cow's milk.
Also if you're using pre-grated stuff, it'll have even less taste.
@@alexandernapper3683 Yeah, I know it is wrong, but they say you can use parmesan if you don't have p. romano. But you are right, I use pre grated cheese, I think it is called Zanetti parmesan. I know it is not correct recipe, but I thought it would taste like something at least, and not be tasteless completely
Finally someone that gets it right! So many 'Chefs' add cream, garlic, whole eggs, parmesan etc. I mean Gordon Ramsay put peas in his for f*** sake
Pretty perfect, apart from adding just the salted water to the eggs initially, surely just wait until its cooked the pasta in it, then its perfect
very well done!! personal opinion... I do love also short pasta alla carbonara, like mezza maniche.
Yesterday I was wondering why Gino doesn't have a youtube channel?!and Today You have it!!! 😍😜❤💋
Its probably not his own real channel but tbf its good to watch so who cares?
of course it's his real channel
you know if you put a ham in it, it'll be closer to a British Carbonara..
what... Oh No!!!!
👵+⚙️=🚲
@@MrBaluby u kno if my grandma had a wheels, she would've been a bike... what do u know it doesn't make any sense.....
Yes, plus mushrooms and cream to completely ruin it.
Exactly the comment and replies I was looking for!
Great video Gino! 2000 years? 😄 lets go with that!
More like 6000 years amirite?
Personalmente credo che i bucatini non siano proprio il tipo di pasta adatto per la carbonara, meglio spaghettoni o rigatoni.
questo tizio non ha la minima idea di cosa sia la cucina italiana....mette il prezzemolo nell'amatriciana....
@@elsenordeker questo tizio non lo conosci per un cazzo, le ricette possono anche essere rivisitate e adattate a proprio gusto..quindi è inutile fare l’italiano medio e difendere la cucina italiana
nell'amatriciana si, bucatini, nella carbonara tonnarelli, spaghettoni, spaghetti alla chitarra o rigatoni, ma i bucatini proprio no.
@@elsenordekerHe’s from Napoli. When chefs go to other countries, they try and cook food they’re not familiar with. So he doesn’t know Roman food or a chef from Paris will try and make cassoulet the wrong way or a chef from Mumbai will make a mess of Punjabi food.
La cosa più importante nella carbonara è il pepe e non l’ha messo 😂
Gino's the man👍
Definitely one of the top 3 chefs in the UK at the moment
lol you on crack
for dogs probably!
@@elsenordeker he's decent buddy
@@richshackleton8104 maybe for english people. For italian people i ensure not
@@richshackleton8104 th-cam.com/video/elq1UYbJ-JQ/w-d-xo.html these are good.
Yes❤
Great video. Perfect carbonara, great choice of beer and love those glasses!
Spettacolo
Song at the end of the video? Qual è la canzone alla fine del video?
Bravo Gino, continua cosi
I come here because of the grandma joke about having wheels and being a bike, so funny. I love food, and I love cooking. Caio😍🥰🤩
Yes, excellent. Except one thing: You shouldn't put hot pasta water in the egg and cheese bowl because it will cook your eggs a bit. The cheese and egg mix must be at room temperature in a thick ball, then you add it to the pan over the pasta and guanciale and mix with pasta water.
Also he used some of the water before the pasta was in it. So odd! Surely use the starchy pasta water to mix in the bowl
excelllent?? maybe for dogs....gino is the worst spot for italian food!
That's the point of pouring the pasta water in the egg!! You're pasteurize the eggs and getting rid of the lumps from the cheese. Every italian chef does it.
@@filippo8495 No, that's not true. I have watched countless Italian chefs prepare carbonara both in person and on YT, and I have made it myself many times. Gino is the first I've seen add hot pasta water to the egg and cheese mix, which you don't want, because it slightly cooks the eggs. If you prepare it like Gino does and you like the results, then that's fine, but it's not the classic technique.
@@svetcovladich9996 I've tried both methods. Adding pasta water to the egg/cheese mix gives much more consistent results. Far less chance of lumps in your carbonara!
Heya Gino 👨🍳 👌
Carbonara has not been prepared for 2000 😂years!!!?!!!!!
What, where's the cream?? Lol only kidding!!! I love making carbonara and I make it quite close to that recipe minus the guanciale.... I have yet to find it where I live. Someday....
A little bit of Gino's British English came out here i could hear it. 😁😁
for non italian :1 don't use bacon...guanciale is the correct ingredient, 2 after cook guanciale half or so of its fat need to be removed. 3 mixing pasta with guanciale and its (half) liquid fat and yolk and pecorino mix need to be done without fire, the rest is correct....enjoy
Get yourself to an Italian Deli, I live in Dudley mate 😂
Paul young's favorite!
No emphasis on one of the stars of the dish. Pepper.
2000 years of tradition. Except carbonara was first made in the 1940s for US troops who wanted pasta with their rations of bacon and eggs.
This is just a myth there is literally 0 proves that that's true beside people saying that it's true
How many eggs yolks?
5
@@MicLuciathanks
I like to add a lot of pepper to mine
Yes, where's the pepper? I also sprinkle some parsley to finish.
yes, pepper is in the original recipe!
But parsley? Don't hurt yourself like that, you deserve better
Se mia nonna avesse le ruote, sarebbe una bicicletta!😂😂
What's a great substitute for the pork? Would love to eat it, but then my stomach will not be friendly later😮
WHats that last grating cheese? Cheddar?
How many yolks?
In Italy we say 1½ yolks each 100 grams of pasta but you can do whatever you like. Don't exaggerate tho. Must be pasta with egg. Not egg with pasta. Plus the egg is raw and can be disgusting
The name Gennaro comes from the Vikings.
Carbonara tortiglioni o mezze maniche.
Spaghetti ai turisti.
I bucatini sono per l’amatriciana a Ginooooooo
Finally he learn how to make properly carbonara 😂
Anyone know what that meat is called that he used?
Guanciale - from the pig cheeks
Guanciale. I've never found it in the UK but in italian delis indeed. Even Tesco extras don't sell it and they literally sell anything
But where's the peas? Gordon would be disappointed.
"See all of these? Absolutely useless." well said
Wondering what drink would go with it maybe cold gassy beer
Pasta goes in the eggs and then you add Guanciale with its oil, otherwise the oil from Guanciale coats the pasta and the eggs slip away without sticking to the pasta
No that doesn't happen at all. You are meant to create an emulsification with the fat from the Guanciale, pasta water and eggs.
@@ssr6036 the emuIsification is created by pasta water and egg + cheese, then yon can incorporate the oiI, adding the eggs at the end can spIit it
@@Augustus_Imperator You can do it that way if you want and I'm sure it's fine and I'm sure people do do it that way, but the usual way I've seen it done and the way I do it is to place the pasta (undercooked by a minute or 2) in the pan with the Guanciale and fat and then continue cooking the pasta and creating a cream with the fat and pasta water, and quite a bit of it. This way the pasta absorbs all that flavour. I then add the egg and cheese mixture and add more pasta water as needed. I have never had an issue with the eggs splitting so long as the pan is off the heat and you stir vigorously, which is usually easier with something like spaghetti. I really don't get how people scramble the eggs. Something like a caccio e peppe i find to be far more difficult, it always becomes a string mess for me.
@@ssr6036 For cacio e pepe to work you need both the right cheese and a moderate temperature. Many cheeses either get stringy or get grainy because the proteins coagulate with high temperature, it's as delicate as the eggs in carbonara, you really need to do it out of the stove.
I grate the cheese in a bowl, put the pepper in, then when the pasta is almost cooked add a couple ladles of starchy pasta water and mix to form a paste, when the pasta is ready drain it, wait 20 seconds to lose some temperature then put it in the bowl with the cheese and mix, if needed add some more pasta water to loosen it and it should be ok.
@@Augustus_Imperator Yes, I do exactly that, except the pepper, I toast that in the pan and then add pasta water to that and cook the pasta a bit in there too. I probably just don't wait long enough for the pasta to cool before adding the cheese. And I use Pecorino Romano, which is the cheese traditionally used.
Sounds delizioso! But just make sure that his grandmother doesn't have wheels, she may be a bike 😀
in italy we put this "delizioso" straight into the trash!
Well as the original recipe is shrouded in history. It could be as late as the 1940s. From where the liberating American forces bringing bacon etc. And local Italians used local ingredients to make the dish. 👍
Is it acceptable to change the pecorino with parmesan cheese? I can't eat goat/sheep cheese because I think it's disgusting.. so sad, because it's a beautiful product and it's the only thing in the world I don't like. Would you recommend any other cheese?
Yes. You can. Obviously not traditional....But when i can't find Pecorino i go for PARM,,,,,,BUT IF YOURE GUNNA CHEAT - BUY THE REAL STUFF
you can also you parmesan, or miix 2 part of parmesan with 1 part of pecorino
th-cam.com/video/0zxPrjJOSww/w-d-xo.html
The only person who gets to decide that is you. You wanna use parmesan? Use parmesan. Fuck what other people think.
@@Khazandar well no. Not every cheese creates the same consistency when this dish is made.
Hahaha still dyng for the "If my grandmother had weels.shewpuld have been a bike..."
Ma hai un tuo canale?! Eh dai allora, ti seguo dall'Italia, deciso!
Did you only use one egg?
hale cook ❤
If my grandmother had wheels, she would've been a bike
Anybody ever attempt this via a blender, same way you do hollandaise?? Nah its good best way in my opinion. Its basically a mother suace emultion you take any direction in carbonara. I do mine with crab n smoked salmon n lil pasta...Nah ya can flavor it to taste too, to the guancale fat. Truffle oil!!
04:05 that is not the proper Gino way of opening a pasta packet 😞
You forgot black pepper!! 😂😂😂
I love carbonara. Once tried it with chorizo, wouldn't recommend it. Next time I'm gonna try adding mushrooms with the pancetta. Italians please don't hate me
Some mistakes:
1) Bucatini are for Amatriciana not for Carbonara
2) Pepper needs to be together the chease and the eggs, when you prepare the cream
3) The hot wather you use for the cream is better after you start cooking pasta: in this way you also take some starch
4) Do not cook together pasta and guanciale: the water of the past will remove the crispy effect from it; if you decide to use the "guanciale's oil", remove the guanciale and mix the pasta and the oil
That's it ... but your recipe is not bad; I would say 6.5/10 ...
Bucatini alla carbonara?😁ti confondi con l'amatriciana...
Veramente
Lol
buona carbonara Gino!
i s there ham in this?
Thanks Gino, but please for us non Italians. How many eggs and how much cheese? 😅
This is the most hilarious thing about italians. Everyone claims to have *THE* real traditional and every time it's ever so slightly different in either method or pasta type. And then they slag off foreigners online that make the pasta dish. Uwotm8 xD
think about smorrebroad and shut up!
I thought you turned your pan off before adding your pasta too the guiancarli
So what would be dishes that are based on this Carbonara? I love the taste, but eating it makes me feel so bad because there is nothing in there that feel healthy.
How can you elevate this dish? Fresh greens? Tomatoes?
If you think it's unhealthy just don't eat it and make something else, there's no need to "elevate" anything here
ma che bella frittata di pasta! 😅
Ecco colui che esporta all'estero lo stereotipo dell'italiano del secolo scorso. Vomito.
can you show how to make pineapple pizza ?
Can you teach Gordon Ramsay, how cook a Carbonara?
Is this like a British carbonara?
England was Roman long ago, so British Carbonara is also authentic Carbonara
Idiot
I do not like Pasta Armando - I prefer Rummo if you can find it. Pay attention to put the yolk on pasta when the pan is hot but outside of the fire. Bottom line, if my granmather had the wheels, she would have been a bike 😂😂😂
Nice but you forgot to say to turn off the gas before adding the egg mix. You will end up with scrambled eggs if you don't
And the black pepper with the yolks and pecorino? 🤔 MIA? 🤔
Remember to take the pan out of the fire when you add the eggs, we don't want a frittata.
He can’t be more Italian
He's from Sheffield and although he had great ingredients he scrambled it garbage
capisco che vivere in inghilterra possa far dimenticare i particolari, ma se dici che ogni formato di pasta ha il loro sugo specifico, i bucatini vanno con l'Amatriciana, non la Carbonara.
non è vero, i bucatini sono consigliati per la carbonara per la loro capacità di trattenere il condimento.
@@niczanoVorrai dire la amatriciana, con la carbonara, mai sentiti.
Non c'è una regola fissa eh. È cucina. Si mangia ciò che place. Non facciamo come i campi du concentramento
I thought the whole point of adding the pasta water was to have the starch that the pasta lets out? Add the water once the pasta has cooked for a while?
No the point of the water is just for get the creamy sauce. The pecorino romano/ yolks mix can be a little tricky, is easy to miss the balance and get it either or too much Liquid or too much solid, also because when you mix it with pasta that consistency change and turns to be more Liquid than before... When is too much solid you put water in, if is too much Liquid you just add more pecorino. And be sure that the pen is not too much hot when you gi to mix them, is safer mix them in a bowl, or you Cook the eggs and get a pasta/frittata mix
You forgot the salad cream!
One more key ingredient, pepper
Why you don't drain off fat from the guanciale?