Links to the 3 Other Roman Pasta... CACIO E PEPE th-cam.com/video/AztjQDIi3Sw/w-d-xo.html GRICIA th-cam.com/video/SA3pkTgPBdg/w-d-xo.html AMATRICIANA th-cam.com/video/VgUo1JHM-DQ/w-d-xo.html
@ NOT ANOTHER COOKING SHOW If you want the real king of Italian food and making the real pasta carbonara you need to be watching this video plz th-cam.com/video/3AAdKl1UYZs/w-d-xo.html Antonio carluccio god bless his soul me hy rest in peace🙏🏽
I have a question I am gluten free due to allergies. You do alot with the starchy pasta water what type of glutenfree pasta would you suggest for this. I know quinoa pasta wouldn't but would corn, or potato, or rice pasta work? which would you suggest most?
@@crystalblizzard8594 the end result will be slightly different, but you could always just add an alternative starch slurry to replace the starchy pasta water if the g-free pasta water is not starchy enough. In addition, try cooking the pasta in less water to concentrate the starch.
thanks man for the recipe, tried this way of making carbonara twice, both times the sauce was bitter and I wonder if it's because of the steaming of the egg - parmezan pasta... any ideas?
@@ivotenotocensorship5247 I'm 15 years old. I do not have the resources for an authentic steak. Also, I know an executive chef for wegmans (only 12 of them). He uses sous vide all the time. There is a famous japenese restaurant in new york. They serve A5 Waygu, cooked in a sous vide. How dare you say I'm not a real chef.
i'm used to just mix in the egg at the end on the pan with the fire off but gonna try for sure this, pretty cool and yes Spiegel Spike from the videos i've seen he does pasta right, not always "the italian way" but still good
@@skumm420 sei italiano? (If not, I translate) Il bagnomaria non è tradizionale, è vero, ma credo sia un buon modo per "cuocere" leggermente le uova senza farle rassodare e limitare il rischio salmonella. L'ho visto fare anche ad altri chef.
Daniela ddd sì sono italiano, eh non lo avevo mai visto fare, o meglio mai visto chef fare la carbonara hahahah Deve essere un po’ più semplice non cuocere troppo l’uovo così immagino, che facendolo in padella anche a fuoco spento rischio di farlo diventare solido ogni tanto
It’s not about the right receipt or about the perfect ingredients. A lot of people in Italy use pancetta for carbonara, in Rome too. It’s not a great problem. What is surprising for me as an italian is that you understood, here and in other videos of yours, the sense, the essence, of the italian cooking. The secret is eliminating ingredients not adding. The secret is the quality of the ingredients. Is not a problem of guanciale or pancetta, or parmigiano instead of pecorino. It’s all about the quality of pecorino or the quality of pancetta. Really a good job.
@@hanzee6418 As an italian, I think he means that when a lot of these italian dishes were created, Italy itself was a very poor country, and we tried to do our best with the ingredients we had. We used few and cheap ingredients, and that's what makes the dishes so good. A lot of italian recipes use a handful of ingredients: carbonara(eggs, guanciale, pecorino and pepper), cacio e pepe(pepper, pecorino), even a pizza dough uses just flour, water, yeast and oil. Sometimes, if we eliminate ingredients, we leave some space to all the ingredients to be distinguishable, as opposed to stuffing every meal with various ingredients. Take for example Gordon Ramsey's carbonara: he added also peas, mushrooms, parsley, cream, and more. Those are waaaaay too much ingredients to call that a carbonara. Using ingredients like way too much garlic or onions can ruin a dish, just because they cover up too much of the flavors! The stunning thing about italian cuisine is that it's so poor, it uses a few ingredients, yet it tastes incredible. Sometimes less is more, and with cooking, it can be like that a lot of times
@@davideportaluri I think I agree with what you're saying, but I don't think thats what he said. He said its about the quality - not exactly what poor people think of first. Also I think what he said is just nonsensical gatekeeping to make the food sound mystical.
@@CerpinTxt87 It looks like gatekeeping, but I think he has a fair point. Bad guanciale won't render as good and as much as good guanciale. That's the same thing with parmigiano, for example. In Italy we get mad sometimes when people use parmesan instead of parmigiano, because it's a different thing. Imho you can also cook a good dish with bad ingredients, and ruin good ingredients if you are a horrible chef, but I think that's another discussion that we can have. Good ingredients, at least here in Italy, are worth it, because a lot of times they cost just an euro over the discount prices, so I'm not sure about prices fluctuations in other countries You can also cook a tasty dish, even using non-traditional ingredients. Sometimes it's more about the technique, rather than the ingredients. Mantecatura, for example, is fundamental for the egg-cheese-parmigiano cream in the carbonara
@@Rizzdice he also specified that he didn't find guanciale because in America it's difficult to find it. The next time listen to the video instead of only see
@@Coolbillion As you can see, there are many positive comments here from italian people, including me... Yes, we're very demanding in food matters, but we are also fair and acknowledge cooking skills and respect for tradition. Buon appetito! :-)
Doc.T69 If it only were as easy as that. Look at the comments, you‘ll still see people whining about how it‘s wrong if he doesn‘t use guanciale or pure pecorino. Italians are just very stuck up about recipes that aren‘t exactly what they consider to be right. And they don‘t even agree what‘s right most of the time. To many, the way they do it is the only correct one.
as an italian, and most importantly, a roman, that was one of the best execution of the carbonara recipe I've ever had the pleasure to see. It is clear that you are really taking care of how the meal should be (properly) prepared.
Roman born and raised here, writing rn from rione Esquilino. Let me tell you this is the very first correct, complete and satisfying video about roman cuisine I've ever seen by a non roman. Carbonara is by far our most misinterpreted dish, especially in the US (cream, mayo, parsley, mushrooms, prosciutto, afredo bullshit and on and on). I liked the eggs-over-water twist and I'll try it myself. You changed a couple of ingredients (pancetta for guanciale and the mixture of parmigiano and pecorino which is more of a recent thing, it used to be just pecorino) but for good reasons. You have the perfect approach to this, keep up the good work. If I may: give it a try with mezze maniche or rigatoni instead of spaghetti.
I have never seen anyone in the US use the crappy ingredients you listed there and claim it's carbonara. Then again, most Italians just look for reasons to insult Americans.
@@saltedllama2759 A few months ago I was in NYC and ate lunch at a italian restaurant by central park. Ordered the carbonara. It was with onion, bacon, garlic, bacon, parsley and cream. When I asked the waiter about it, why these ingredients were included. He said this is the original carbonara recipe. When I disagreed and said it is supposed to be pasta, egg, guanciale/pancetta, pecorino/parmeggiano and pepper, he asked me where I am from, and made a smirky comment "maybe thats how you do it in Norway, the capital of the carbonara, but not here" and walked off. Sad times.
Brother. I’m 100% Italian, been cooking for over 30 years... you are good! Love your vids and recipes. You are very methodical and detailed with your demos and explanations. Excellent excellent job my friend! Keep it going. Perfect carbonara. 💪🏻👊🏻🇺🇸🇮🇹
Watching you cook reminds me of my nonna. She would spend the afternoon teaching me how to cook real Italian food. 20 years has elapsed since she passed away, however finding your channel has brought her back to my kitchen as if she never left. Thank you! I am going to teach my daughter how happy cooking can make you! #legend!
As an Italian it is a pleasure to see you cook Italian dishes. You keep the traditional soul whilst using innovative techniques. Truly amazing. And amazing editing as always.
Man, this guy is good! Someone who puts in the time, does the research, learns his craft, and can then relay it in a digestible (no pun intended) way to so many others. My new, favourite channel!
Steve, I’m so mad at myself right now. I have been a youtube food-channel enthusiast for a couple of years now, and I’m here wondering, how on earth I missed your channel!? Just found out about you, and just by looking at the quality of your videos, the editing, the ingredients, and the passion you put in to your cooking, I have to say that you have no doubt the best cooking channel I have ever seen on any platform. Keep it up, nothing but love and respect to you, keep up the good work and thanks for sharing all these cool recipes with us! //New fan & sub from Sweden.
1. The editing is so good on your videos 2. You actually explain the how and why. I learn throughout 3. You have a great vibe 4. I’ve binged watched all your stuff 5. Sending you good vibes for 2020 and hope your channel turns into your full time job early in the new year
You know what at 1st I thought the cutting board presentation was weird, but I've grown to like it and it's probably way less clean up. I dig it. Love the show.
@@andreasantinelli7213 Il ragazzo ha detto 200 mila volte che sa che si usa il guanciale ma che in questo video usa la pancetta perché 1) gli piace di più e 2) vuole che il suo pubblico americano possa fare la ricetta facilmente. Inoltre meglio non spacciarci per popolo di esperti visto che ci sono un sacco di italiani che fanno la carbonara con la pancetta e la panna.
@@axel.lessio ma poi sti temperacazzi come Andrea hanno davvero stufato..ne avemo fino all'orlo...qualsiasi romano se non ha in frigo il guanciale fa la carbonara con la pancetta e non c'e' il minimo problema...
@@axel.lessio ci sta n'amico mio che si è complicato la vita per fare la carbonara (aggiunge un cucchiaio di farina nelle uova(non chiedetemi perché je sono ancora amico e perché o fa che non ricordo e non voglio nemmeno farlo))
Cutting board presentation is fantastic ! Good representation of your show, using what you have available in your kitchen and making it beautiful and delicious! Love love love your channel, you’ve totally changed the way I cook for the better. I always wondered how the Italian chef at my old job made such delicious pastas and now I know. No other recipes compare
I want to give you a really heartfelt thank you for re-igniting my passion for cooking. I’ve watched and re-watched so many of your videos (and even cooked alongside you) and I’m just so inspired. Thank you, fr.
do you realise you can cook an Italian dish but with an american twist? not everything has to be cooked the original way it can be modified lol just look at pizza america makes way better pizza than that shite you cook up in italy
I've gotten into so many arguments about this. I used to think the French were the snootiest people about food but the Italians now hold first place. They're insanely defensive and protective of their food and they get upset if you make any changes. I believe many Italians have forgotten their roots. Most of Italian food is supposed to be peasant food. It's the result of poor people using what they had available. Now keeping that in mind, I live in the desert of the southwestern US and the nearest Italian market sells guanciale for $55 per chunk, a can of authentic Italian tomatoes for $9 per can, a wedge of pecorino for $17, and authentic Italian pasta is $6 per bag or I could take the time and effort to make it myself which is a totally different issue. When it's all said and done, I'm spending almost $100 on this meal if I'm going to make it "authentic". So of course I'm going to substitute and use what I have available. I use a similar meat, and similar cheese, a similar pasta, and I save a lot of money and I enjoy myself a nice carbonara. But no this is a direct insult upon the soul of every Italian nonna. But remember it's supposed to be peasant food in the first place, not fancy snooty food for rich people. I would like to be able to afford your peasant food but I cannot, so please forgive me for daring to make my own version of it. And God forbid if I should put some garlic in it because the ghost of nonna will scream from beyond the grave and keep everyone awake all night.
I m from Singapore, I cooked it for lunch today and my daughter and her friend said it’s the best they have even tasted. Thank you for your clear and concise instructions.
I used this technique not thirty minutes ago and it turned out beautifully. The egg and cheese mixture became so creamy. I feared that I used too much pasta water but after adding the pancetta fat the whole thing came together and I had the perfect texture. Even after getting to the bottom of the bowl, the whole texture remained smooth and tasted delicious.
Bronze die cut pasta has a rougher surface which is ideal for sauces to stick to, while releasing more starch. While most commerical pasta use teflon dies because they last longer and are cheaper, the down side is they produce a smooth surface on the pasta which sauces slide off. Thank you for your recipe, great to see you using the italian method and your respect for the culture, history and food of that nation. Take care, God bless one and all.
I just discovered this channel .. i love to cook .. and this gentlemen knows how to instruct and educate small fundamentals and share his experience so we can avoid mistakes .. i appreciate it that . Subscribed
You are far from weird! Not even close. I admire your cooking and how you teach us your style. I can't tell you how many times I have cooked your dishes for friends and family and they all rave and think I am this awesome cook. I watch your videos so much(memorize it) that when I cook in front of people they think I am just winging it. I think you have the best cooking channel on youtube!
Lord knows I made a mistake watching this at 2 am in the morning in the middle of quarantine with no eggs in the fridge damn it.! God bless your hands and your photography skills my dude you are the bomb
Have always wanted to make carbonara but was nervous about the technique - used this method and turned out ABSOLUTELY PERFECT. Rich and creamy and smooth and decadent and restaurant quality. Thank you!
I think you're the first american to ever shoot a video truly respecting italian cuisine tradition. I SO appreciate you for that! Thank you and great job! 😍🍝
Dude, that's the best intro ever to a cooking video I've ever seen! A quick synopsis of each step of the recipe from start to finish. Then you come in with the details. Perfect! Thank you.
I cooked a kind of carbonara for years with Grana Pardano, bacon, onions, eggs and cream. My family loved it. Then I tried your way and it blew my mind. So simple, so much better. I served it to my daughter and she liked it too. So i´ll loose the wrong ingredients and go for the real thing in the future. Thank you for inspiring me.
Please man, you gotta tell me. You lived in Rome for a long time. Otherwise it's impossible to be so competent and well informed about Roman dishes. Excellent work by the way. Cheers!
Right after watching your video I went to a grocery store, got the ingredients and cooked spaghetti Carbonara following your recipe. Thanks for the effort you put in your videos and keep up the great work! I’m sure you’ll reach the 100k in no time. Greetings from Germany 🇩🇪
As a guy who cooks for his family, I gotta say, how you set up your cooking instructions to give us the conceptions behind the dishes, and how clearly you set up your sequence of cooking is just exceptional. Have had some success cooking Cacio e Pepe, but your techniques are now gonna be my techniques. Thanks, my friend!
I've cooked Carbonara over the years a number of different ways, and this is by far THE BEST method. I was always concerned about the eggs being raw, and this solves that issue perfectly. Thank you!
@@daandemeyer1708 from the CDC website- “The inside of eggs that appear normal can contain a germ called Salmonella that can make you sick, especially if you eat raw or lightly cooked eggs. Eggs are safe when you cook and handle them properly.”
@@gmagzz2245 that might be the way Americans treat eggs. Here in Europe a lot of desserts are made with raw eggs, chocolate mousse (very popular) for example. Raw eggs very seldom have salmonella naturally.
@@gmagzz2245 usually the Egg Shell has a Lot of salmonella but the Egg itself Not :) but If U prefer it Not as raw Just leave it a little longer over the boiling water
@@gmagzz2245 Depends on how you separate the egg. If you use the shell, which has the salmonella, then it could get in the egg. If you separate by hand, it shouldn't be an issue.
I see a lot of study here. Loved the fact that you used pancetta but you mentioned the traditional would be guanciale. It could sound obsessive, but for italians food culture is the biggest thing we are proud of. So watching an american guy cooking perfectly our dish is like if he’s a sort ambassador of our culture. Also, when made at home (and outside of Rome) in Italy too most of people use Pancetta because is more commonly available in markets than guanciale. Ps. Subscribed.
God bless you my friend! I finally managed to recreate the same carbonara as I ate in Rome almost every day for 5 years. The texture and taste were spot on!
I followed the instructions as closely as I could with just 'regular' bacon, and the result was very satisfying. The technique for the eggs and cheese was perfectly explained, and I was able to reproduce the texture shown. This creator is an excellent instructor.
Dude! I appreciate the research you put into these dishes as well as the respect you have for the culture of the dish. I look forward to making these dishes myself thanks to your help!
I really love your videos, great camera work, editing, music, your attention in details. I hope your channel will blow up, you deserve it. I'm italian and I approve it 100%
Man, whenever I feel down or chillin with my dog or even doing homework, having your videos on the background always helps me to relax. Obviously I've already watched this video with full attention and cooked this for my family, it was a hit ;). Thank you for doing what you do, saludos desde Perú :D
Thank you for sticking to the founding principles of real Italian cooking. Local ingredients, simple but important technique. Love the channel. Thanks again.
Luciano is the real deal. This is the recipe to use even though it's not guanciale. But he nails the techniques and flavors. Cheers Luciano. Perfection. Luciano is my confirmation name.
I absolutely love your shows. Your recipes and instruction are easy to follow and I’ve been very successful using them. I’ve made the carbonara recipe,cacio e pepe and tiramisu, my favorite. My wife does most of the cooking but you have created a monster as she wants ME to make your recipes and she loves them! Thanks and keep them coming.
For those who don’t have this kind of bowls and stuff, you can just add the pasta to the pancetta pan (it must have cooled down, like in the video) (if there is too much fat, remove some) Make sure it’s not hot, otherwise it’ll cook the eggs. Add the pasta, which will be warm enough to pasteurize the eggs but not to scramble them. When you add boiling water, do it slowly and gradually to, again, make sure it doesn’t cook the egg mixture. It’s all about the temperature
I’ve now made this particular recipe using this method with rave responses and requests for repeat performances from family and friends … thank you 🙏 so much for sharing this as its now a family fave ❤️
Carbonara is so simple and elegant, and Luciano's recipe is excellent but it's over complicated - it's diminishing returns. This seems like a simplified version of his method that is done very well! I am not a chef, just a passionate home cook, but carbonara is something I make 1-2x a month and have for many years. I love this recipe, you've nailed it! This was very well done. Love your content and your style. Keep killin it, King!
Bro... just made it exactly as you showed in the video. It was absolutely beast. My roommate came in the kitchen and just wanted to try a fork full as he was stuffed. A bowl later he asked what just happened :)
OK ... I watched all 4 Roman pasta shows this evening. You're cool. I'm impressed. This was the second time you apologized at the end for plating on your cutting board. Everyone that wants to give you noise can go "F" themselves. I really like the style. I can't afford to serve my guests on cutting boards, but it would be a cool look. Your idea of cooking over the pasta water was so simple and smart that I'm going to use it in my cooking classes. Thank you for that.
dude this is the BEST cooking show on the internet- concise, no unneeded fluff, accessible, cool, and above all DELICIOUS. Keep it up! You're gonna blow the f*ck up!
Hi, I’m Italian and I have a strong passion for Roman dishes like this. Let me tell you: Congratulations! This is the first time in my life I see a non-Italian guy a perfect carbonara!
I really love your channel. You are a great cooking teacher. You make cooking look less scary; I feel confident I can do your re pies bc of you. Thank you for all your great videos!
Thank you so much for this! While I learned most of my Italian cooking from my Nana, carbonara is something that I never learned to make. I had attempted it once before but the recipe was more Americanized than I would have liked it to be and no where as good or detailed as yours. As far as the cutting board goes, I thought it was an obvious style choice. It is minimalist and stylish in the presentation of your completed work. Not weird at all.. but even if it were to be thought of as weird... our differences are seen as positive qualities by those who matter. Plus I am weird, so I probably miss that kind of stuff anyway.
Both my parents were public school teachers. They each were masters. Your knowledge of food and technique is fundamental, and extraordinary. But your skill as a teacher is as extraordinary. You have patience, warmth, creativity, and simmering passion. Thank you.
Oh man FINALLY! So many restaurants have been making carbonara with cream and I get so aggravated. My family is from italy and we've been making carbonara for like 30 years and you are the first person to make it correctly!!!! Thank you
Literally was just sitting here and realised I have everything in need to make this, paused at the part when you said to go out and make it, now I'm sitting here eating delicious pasta, it's soooo good!
Just made this tonight! We are pecorino romano fans, so we did all romano. The guanciale was locally sourced--that is especially remarkable because we live in Hawaii! And it was great! Thanks!
Links to the 3 Other Roman Pasta...
CACIO E PEPE
th-cam.com/video/AztjQDIi3Sw/w-d-xo.html
GRICIA
th-cam.com/video/SA3pkTgPBdg/w-d-xo.html
AMATRICIANA
th-cam.com/video/VgUo1JHM-DQ/w-d-xo.html
@ NOT ANOTHER COOKING SHOW
If you want the real king of Italian food and making the real pasta carbonara you need to be watching this video plz th-cam.com/video/3AAdKl1UYZs/w-d-xo.html
Antonio carluccio god bless his soul me hy rest in peace🙏🏽
I have a question I am gluten free due to allergies. You do alot with the starchy pasta water what type of glutenfree pasta would you suggest for this. I know quinoa pasta wouldn't but would corn, or potato, or rice pasta work? which would you suggest most?
@@crystalblizzard8594 the end result will be slightly different, but you could always just add an alternative starch slurry to replace the starchy pasta water if the g-free pasta water is not starchy enough. In addition, try cooking the pasta in less water to concentrate the starch.
thanks man for the recipe, tried this way of making carbonara twice, both times the sauce was bitter and I wonder if it's because of the steaming of the egg - parmezan pasta... any ideas?
Guanciale. Pig's cheek makes the difference
Italy is proud of you, an american guy who cooks a perfect carbonara.. my god it's a dream
@Danziiiig Damn bro.
@Danziiiig That is what I want to think. I am a decent cook, my Sous Vide steaks are very popular amongst my family and friends.
Yeah,finally!
@@boxstar3d554 but are you really a "cook" with sous vide? I say HELLLLLLLZ TO THE NO!
@@ivotenotocensorship5247 I'm 15 years old. I do not have the resources for an authentic steak. Also, I know an executive chef for wegmans (only 12 of them). He uses sous vide all the time. There is a famous japenese restaurant in new york. They serve A5 Waygu, cooked in a sous vide. How dare you say I'm not a real chef.
can’t believe you managed to please so many italians lol you deserve it
I’m as surprised as you! 😂😂
NOT ANOTHER COOKING SHOW BRAVO ! 👍 We Italians in the kitchen are not so simple to satisfy.... we are very demanding ! 😉 Greetings from 🇮🇹✋️
@@NOTANOTHERCOOKINGSHOW You shouldn't be surprised. Your cooking is honest and straight forward
@@aris1956 yeah and it's dumb asf
Jordan Johnston Ya lmao
I'm italian and I cook it exactly in this way (just I prefer guanciale). You are great, your explanation is clear and complete. Ciao 😊
You know you've done pasta right when an Italian approves of the method 🤣
i'm used to just mix in the egg at the end on the pan with the fire off but gonna try for sure this, pretty cool
and yes Spiegel Spike from the videos i've seen he does pasta right, not always "the italian way" but still good
@@skumm420 sei italiano? (If not, I translate) Il bagnomaria non è tradizionale, è vero, ma credo sia un buon modo per "cuocere" leggermente le uova senza farle rassodare e limitare il rischio salmonella. L'ho visto fare anche ad altri chef.
Daniela ddd sì sono italiano, eh non lo avevo mai visto fare, o meglio mai visto chef fare la carbonara hahahah
Deve essere un po’ più semplice non cuocere troppo l’uovo così immagino, che facendolo in padella anche a fuoco spento rischio di farlo diventare solido ogni tanto
@@Daniela-wg9nz guardate il video di lo cascio chiamato "carbonara scientifica". Lì è spiegato molto bene
It’s not about the right receipt or about the perfect ingredients. A lot of people in Italy use pancetta for carbonara, in Rome too. It’s not a great problem.
What is surprising for me as an italian is that you understood, here and in other videos of yours, the sense, the essence, of the italian cooking.
The secret is eliminating ingredients not adding. The secret is the quality of the ingredients. Is not a problem of guanciale or pancetta, or parmigiano instead of pecorino. It’s all about the quality of pecorino or the quality of pancetta.
Really a good job.
Could you please elaborate on what you mean when you say the secret is eliminating ingredients not adding?
@@hanzee6418 As an italian, I think he means that when a lot of these italian dishes were created, Italy itself was a very poor country, and we tried to do our best with the ingredients we had. We used few and cheap ingredients, and that's what makes the dishes so good. A lot of italian recipes use a handful of ingredients: carbonara(eggs, guanciale, pecorino and pepper), cacio e pepe(pepper, pecorino), even a pizza dough uses just flour, water, yeast and oil. Sometimes, if we eliminate ingredients, we leave some space to all the ingredients to be
distinguishable, as opposed to stuffing every meal with various ingredients. Take for example Gordon Ramsey's carbonara: he added also peas, mushrooms, parsley, cream, and more. Those are waaaaay too much ingredients to call that a carbonara. Using ingredients like way too much garlic or onions can ruin a dish, just because they cover up too much of the flavors! The stunning thing about italian cuisine is that it's so poor, it uses a few ingredients, yet it tastes incredible. Sometimes less is more, and with cooking, it can be like that a lot of times
@@davideportaluri Thanks a lot, that makes perfect sense.
@@davideportaluri I think I agree with what you're saying, but I don't think thats what he said. He said its about the quality - not exactly what poor people think of first. Also I think what he said is just nonsensical gatekeeping to make the food sound mystical.
@@CerpinTxt87 It looks like gatekeeping, but I think he has a fair point. Bad guanciale won't render as good and as much as good guanciale. That's the same thing with parmigiano, for example. In Italy we get mad sometimes when people use parmesan instead of parmigiano, because it's a different thing.
Imho you can also cook a good dish with bad ingredients, and ruin good ingredients if you are a horrible chef, but I think that's another discussion that we can have. Good ingredients, at least here in Italy, are worth it, because a lot of times they cost just an euro over the discount prices, so I'm not sure about prices fluctuations in other countries
You can also cook a tasty dish, even using non-traditional ingredients. Sometimes it's more about the technique, rather than the ingredients. Mantecatura, for example, is fundamental for the egg-cheese-parmigiano cream in the carbonara
Perfect. Finally an American who sticks with the traditional recipe!
Standing ovation from Italy :)
Ciao my friend
th-cam.com/video/AvO8UPbIH30/w-d-xo.html
Why? He didn't use guanciale. It's going to taste totally different to authentic Carbonara.
Most important ingredient is the quality of the pasta.
@@Rizzdice he also specified that he didn't find guanciale because in America it's difficult to find it. The next time listen to the video instead of only see
Sir, you've just made a perfect carbonara.
Extreme respect, from Italy.
Wow I don‘t think I ever saw an Italian complimenting a food video, normally they just complain.
@@Coolbillion As you can see, there are many positive comments here from italian people, including me... Yes, we're very demanding in food matters, but we are also fair and acknowledge cooking skills and respect for tradition. Buon appetito! :-)
@@Coolbillion You don't have to complain if you do things the right way.
@@Coolbillion If you do things right then no, nobody will complain.
Doc.T69 If it only were as easy as that. Look at the comments, you‘ll still see people whining about how it‘s wrong if he doesn‘t use guanciale or pure pecorino. Italians are just very stuck up about recipes that aren‘t exactly what they consider to be right. And they don‘t even agree what‘s right most of the time. To many, the way they do it is the only correct one.
as an italian, and most importantly, a roman, that was one of the best execution of the carbonara recipe I've ever had the pleasure to see. It is clear that you are really taking care of how the meal should be (properly) prepared.
Roman born and raised here, writing rn from rione Esquilino. Let me tell you this is the very first correct, complete and satisfying video about roman cuisine I've ever seen by a non roman. Carbonara is by far our most misinterpreted dish, especially in the US (cream, mayo, parsley, mushrooms, prosciutto, afredo bullshit and on and on). I liked the eggs-over-water twist and I'll try it myself. You changed a couple of ingredients (pancetta for guanciale and the mixture of parmigiano and pecorino which is more of a recent thing, it used to be just pecorino) but for good reasons. You have the perfect approach to this, keep up the good work.
If I may: give it a try with mezze maniche or rigatoni instead of spaghetti.
I have never seen anyone in the US use the crappy ingredients you listed there and claim it's carbonara.
Then again, most Italians just look for reasons to insult Americans.
@@saltedllama2759 Never seen? Are you kidding? In USA carbonara is made with cream.
Archibald Doogan well I’ve seen all of those things used, so I think his assertions are correct.
Archibald Doogan TH-cam is crammed with American cooks, sometimes with millions of followers, doing exactly that.
@@saltedllama2759 A few months ago I was in NYC and ate lunch at a italian restaurant by central park. Ordered the carbonara. It was with onion, bacon, garlic, bacon, parsley and cream. When I asked the waiter about it, why these ingredients were included. He said this is the original carbonara recipe. When I disagreed and said it is supposed to be pasta, egg, guanciale/pancetta, pecorino/parmeggiano and pepper, he asked me where I am from, and made a smirky comment "maybe thats how you do it in Norway, the capital of the carbonara, but not here" and walked off. Sad times.
I'm Italian, congratulations you have learned perfectly from Luciano, you have made the real Carbonara, this is the right method! Good job!
Brother. I’m 100% Italian, been cooking for over 30 years... you are good! Love your vids and recipes. You are very methodical and detailed with your demos and explanations. Excellent excellent job my friend! Keep it going. Perfect carbonara. 💪🏻👊🏻🇺🇸🇮🇹
i love that every time he's dealing with the cheese in one of these videos, you can see him sneaking a little bite here and there.
Watching you cook reminds me of my nonna. She would spend the afternoon teaching me how to cook real Italian food. 20 years has elapsed since she passed away, however finding your channel has brought her back to my kitchen as if she never left. Thank you! I am going to teach my daughter how happy cooking can make you! #legend!
I'm italian and i can tell you that your carbonara is better than the 80% made by italians ! Nice one.
Only 80%???
So maybe we should stop listening to them when they complain on every other recipe video?
Made this pasta today. My son yelled: "Best Carbonare ever!" and I agree. Thanks for a great recipe!
As an Italian it is a pleasure to see you cook Italian dishes. You keep the traditional soul whilst using innovative techniques. Truly amazing.
And amazing editing as always.
Did you get 20k subscribers in 2 days man? I love it when TH-cam gets something right. So deserved
James Hattersley he definitely deserves it! Love it when a good channel finally blows up!
...and I guess 90% of them are happy italians like me watching (FINALLY!) someone cookin' the proper way! I love this channel
Still deserves more subscribers
@@mukelson I don't think it'll have problems about it
Came here to say the same. Never seen a channel that deserves the recognition more!
Man, this guy is good! Someone who puts in the time, does the research, learns his craft, and can then relay it in a digestible (no pun intended) way to so many others. My new, favourite channel!
Steve, I’m so mad at myself right now. I have been a youtube food-channel enthusiast for a couple of years now, and I’m here wondering, how on earth I missed your channel!?
Just found out about you, and just by looking at the quality of your videos, the editing, the ingredients, and the passion you put in to your cooking, I have to say that you have no doubt the best cooking channel I have ever seen on any platform. Keep it up, nothing but love and respect to you, keep up the good work and thanks for sharing all these cool recipes with us!
//New fan & sub from Sweden.
1. The editing is so good on your videos
2. You actually explain the how and why. I learn throughout
3. You have a great vibe
4. I’ve binged watched all your stuff
5. Sending you good vibes for 2020 and hope your channel turns into your full time job early in the new year
Some people are cooks and some people are chefs. You, sir, are a chef. Bravo!
Just do you! The cutting board thing is what makes your channel unique 👍👌👌
Its a total wank!! !! Use a plate!
@@bkilg2509 Live and let live. ✌
Man, I'm proud of you!
Sending some italian love ❤
That's what we call a perfect carbonara. Kudos to you, from an italian guy :D
You know what at 1st I thought the cutting board presentation was weird, but I've grown to like it and it's probably way less clean up. I dig it. Love the show.
This is literally the best pasta I’ve ever had.
perfect! THIS is the right way to cook carbonara! in italy we do exactly this procedure. congratulations for mentioning Luciano too!
Cazzo dici serve il guanciale
@@andreasantinelli7213 Il ragazzo ha detto 200 mila volte che sa che si usa il guanciale ma che in questo video usa la pancetta perché 1) gli piace di più e 2) vuole che il suo pubblico americano possa fare la ricetta facilmente. Inoltre meglio non spacciarci per popolo di esperti visto che ci sono un sacco di italiani che fanno la carbonara con la pancetta e la panna.
Axel Lessio bravo mi hai rubato le parole di bocca!
@@axel.lessio ma poi sti temperacazzi come Andrea hanno davvero stufato..ne avemo fino all'orlo...qualsiasi romano se non ha in frigo il guanciale fa la carbonara con la pancetta e non c'e' il minimo problema...
@@axel.lessio ci sta n'amico mio che si è complicato la vita per fare la carbonara (aggiunge un cucchiaio di farina nelle uova(non chiedetemi perché je sono ancora amico e perché o fa che non ricordo e non voglio nemmeno farlo))
hands down best foodshow on youtube. from personality to editing, this is all so fresh and beautiful. keep going man you're gonna be so big.
Every Nonna alive in Italy is just saying: that’s my boy
Lol!
No garlic haha
@@robintetris there is no garlic in carbonara
@@rafaelelfers559 that's what i said
Cutting board presentation is fantastic ! Good representation of your show, using what you have available in your kitchen and making it beautiful and delicious!
Love love love your channel, you’ve totally changed the way I cook for the better. I always wondered how the Italian chef at my old job made such delicious pastas and now I know. No other recipes compare
I want to give you a really heartfelt thank you for re-igniting my passion for cooking. I’ve watched and re-watched so many of your videos (and even cooked alongside you) and I’m just so inspired. Thank you, fr.
So this is what a cooking show is like when the host talks like a normal likeable person. *subscribe* And now I want some proper carbonara :(
Haha thank you. 😂
I’m italian, I came here to complain but unfortunately you did a great job :(
Bimbominkia
I knew it. I knew there were Italians who cruise cooking channels looking to complain about how Americans cook Italian food.
do you realise you can cook an Italian dish but with an american twist? not everything has to be cooked the original way it can be modified lol just look at pizza america makes way better pizza than that shite you cook up in italy
@@chrisr6950 extra pineapple, please.
@@beefsupreme504 That was invented in Canada by a Greek
I've gotten into so many arguments about this. I used to think the French were the snootiest people about food but the Italians now hold first place. They're insanely defensive and protective of their food and they get upset if you make any changes. I believe many Italians have forgotten their roots. Most of Italian food is supposed to be peasant food. It's the result of poor people using what they had available. Now keeping that in mind, I live in the desert of the southwestern US and the nearest Italian market sells guanciale for $55 per chunk, a can of authentic Italian tomatoes for $9 per can, a wedge of pecorino for $17, and authentic Italian pasta is $6 per bag or I could take the time and effort to make it myself which is a totally different issue. When it's all said and done, I'm spending almost $100 on this meal if I'm going to make it "authentic". So of course I'm going to substitute and use what I have available. I use a similar meat, and similar cheese, a similar pasta, and I save a lot of money and I enjoy myself a nice carbonara. But no this is a direct insult upon the soul of every Italian nonna. But remember it's supposed to be peasant food in the first place, not fancy snooty food for rich people. I would like to be able to afford your peasant food but I cannot, so please forgive me for daring to make my own version of it. And God forbid if I should put some garlic in it because the ghost of nonna will scream from beyond the grave and keep everyone awake all night.
Bravo/brava
I m from Singapore, I cooked it for lunch today and my daughter and her friend said it’s the best they have even tasted. Thank you for your clear and concise instructions.
I used this technique not thirty minutes ago and it turned out beautifully. The egg and cheese mixture became so creamy. I feared that I used too much pasta water but after adding the pancetta fat the whole thing came together and I had the perfect texture. Even after getting to the bottom of the bowl, the whole texture remained smooth and tasted delicious.
Bronze die cut pasta has a rougher surface which is ideal for sauces to stick to, while releasing more starch. While most commerical pasta use teflon dies because they last longer and are cheaper, the down side is they produce a smooth surface on the pasta which sauces slide off. Thank you for your recipe, great to see you using the italian method and your respect for the culture, history and food of that nation. Take care, God bless one and all.
13:41 "Does Italy approve?" Yes, we do. ITALY APPROVES!
Federico Peverelli I wish I was Italian :(
Agree!
Its Luciano Monosilio, the God of Carbonara, very good.
@@s550danny Why not just be yourself?
Better than what 80% of restaurants serves here in Italy! As soon as you leave Lazio this recipe is butcherd.
Perfect job my dude 👌
I just discovered this channel .. i love to cook .. and this gentlemen knows how to instruct and educate small fundamentals and share his experience so we can avoid mistakes .. i appreciate it that . Subscribed
You are far from weird! Not even close. I admire your cooking and how you teach us your style. I can't tell you how many times I have cooked your dishes for friends and family and they all rave and think I am this awesome cook. I watch your videos so much(memorize it) that when I cook in front of people they think I am just winging it. I think you have the best cooking channel on youtube!
Thank you for the pace of your videos. Slow enough to really absorb the techniques and information, chill, quiet, relaxing.
yes! we in italy approve! thank you for respecting this dish so much!
Lord knows I made a mistake watching this at 2 am in the morning in the middle of quarantine with no eggs in the fridge damn it.!
God bless your hands and your photography skills my dude you are the bomb
You're not alone lol
Have always wanted to make carbonara but was nervous about the technique - used this method and turned out ABSOLUTELY PERFECT. Rich and creamy and smooth and decadent and restaurant quality. Thank you!
Finally. Finally an american guy who knows how to cook italian’s first plates! Bravo!
Great editing. Skillful camera work. Great production quality. Back to the basic recipe. This IS not a generic cooking show. Kudos.
The presentation of your food/recipes on the cutting board is absolutely beautiful. Please continue to present that way. Very nice.
I think you're the first american to ever shoot a video truly respecting italian cuisine tradition. I SO appreciate you for that! Thank you and great job! 😍🍝
Dude, that's the best intro ever to a cooking video I've ever seen! A quick synopsis of each step of the recipe from start to finish. Then you come in with the details. Perfect! Thank you.
I cooked a kind of carbonara for years with Grana Pardano, bacon, onions, eggs and cream. My family loved it. Then I tried your way and it blew my mind. So simple, so much better.
I served it to my daughter and she liked it too. So i´ll loose the wrong ingredients and go for the real thing in the future. Thank you for inspiring me.
Please man, you gotta tell me. You lived in Rome for a long time. Otherwise it's impossible to be so competent and well informed about Roman dishes.
Excellent work by the way. Cheers!
Right after watching your video I went to a grocery store, got the ingredients and cooked spaghetti Carbonara following your recipe.
Thanks for the effort you put in your videos and keep up the great work! I’m sure you’ll reach the 100k in no time.
Greetings from Germany 🇩🇪
Fabian Reuter hab das selber getan
Just wanted to say that I have never anticipated a release from a cooking channel as much as Babish but you are an absolute fav of mine now
babish sucks. so boring. puts no effort into his videos like steve
@@kristafeierabend457 i think they are both unique channels... no reason to hate on one just because you like another
@@garlic6127 very right.
Man your videos are the best on TH-cam in my opinion.
Love your work! 🙌
As a guy who cooks for his family, I gotta say, how you set up your cooking instructions to give us the conceptions behind the dishes, and how clearly you set up your sequence of cooking is just exceptional. Have had some success cooking Cacio e Pepe, but your techniques are now gonna be my techniques. Thanks, my friend!
I've cooked Carbonara over the years a number of different ways, and this is by far THE BEST method. I was always concerned about the eggs being raw, and this solves that issue perfectly. Thank you!
Why would It be a problem if the egg is still a little raw? You can eat raw egg...
@@daandemeyer1708 from the CDC website- “The inside of eggs that appear normal can contain a germ called Salmonella that can make you sick, especially if you eat raw or lightly cooked eggs. Eggs are safe when you cook and handle them properly.”
@@gmagzz2245 that might be the way Americans treat eggs. Here in Europe a lot of desserts are made with raw eggs, chocolate mousse (very popular) for example. Raw eggs very seldom have salmonella naturally.
@@gmagzz2245 usually the Egg Shell has a Lot of salmonella but the Egg itself Not :) but If U prefer it Not as raw Just leave it a little longer over the boiling water
@@gmagzz2245 Depends on how you separate the egg. If you use the shell, which has the salmonella, then it could get in the egg. If you separate by hand, it shouldn't be an issue.
I see a lot of study here. Loved the fact that you used pancetta but you mentioned the traditional would be guanciale. It could sound obsessive, but for italians food culture is the biggest thing we are proud of. So watching an american guy cooking perfectly our dish is like if he’s a sort ambassador of our culture.
Also, when made at home (and outside of Rome) in Italy too most of people use Pancetta because is more commonly available in markets than guanciale.
Ps. Subscribed.
God bless you my friend! I finally managed to recreate the same carbonara as I ate in Rome almost every day for 5 years. The texture and taste were spot on!
I followed the instructions as closely as I could with just 'regular' bacon, and the result was very satisfying. The technique for the eggs and cheese was perfectly explained, and I was able to reproduce the texture shown. This creator is an excellent instructor.
Dude! I appreciate the research you put into these dishes as well as the respect you have for the culture of the dish. I look forward to making these dishes myself thanks to your help!
What till you see what I drop tomorrow! Some Italians might be mad 😉
I really love your videos, great camera work, editing, music, your attention in details. I hope your channel will blow up, you deserve it.
I'm italian and I approve it 100%
Man, whenever I feel down or chillin with my dog or even doing homework, having your videos on the background always helps me to relax. Obviously I've already watched this video with full attention and cooked this for my family, it was a hit ;). Thank you for doing what you do, saludos desde Perú :D
Thank you for sticking to the founding principles of real Italian cooking. Local ingredients, simple but important technique. Love the channel. Thanks again.
Luciano is the real deal. This is the recipe to use even though it's not guanciale. But he nails the techniques and flavors. Cheers Luciano. Perfection. Luciano is my confirmation name.
Perfectly done!! Keep it up man, your vids are great. Ciao from italy🇮🇹❤️
I wanna see Italians reacting to this they will be so happy finally an American that did the correct Carbonara!
And most important, NO CREAM!!!! I love it!!! I was waiting for this recipe!!!
I absolutely love your shows. Your recipes and instruction are easy to follow and I’ve been very successful using them. I’ve made the carbonara recipe,cacio e pepe and tiramisu, my favorite. My wife does most of the cooking but you have created a monster as she wants ME to make your recipes and she loves them! Thanks and keep them coming.
My favorite dish...I just love the cutting board presentation. I eat many dishes on my rustic old cutting board...love it!
Beautiful technique! I’ve never seen it done this way. I appreciate the lesson. Fantastic production!
The cutting board is one of my favourite parts!!
For those who don’t have this kind of bowls and stuff, you can just add the pasta to the pancetta pan (it must have cooled down, like in the video) (if there is too much fat, remove some)
Make sure it’s not hot, otherwise it’ll cook the eggs. Add the pasta, which will be warm enough to pasteurize the eggs but not to scramble them. When you add boiling water, do it slowly and gradually to, again, make sure it doesn’t cook the egg mixture.
It’s all about the temperature
An American cooking a state of the art Carbonara. Seen by an Italian... Priceless. Awesome recipes.
I’ve now made this particular recipe using this method with rave responses and requests for repeat performances from family and friends … thank you 🙏 so much for sharing this as its now a family fave ❤️
Had to come here to cleanse myself from Gordon Ramsey’s “carbonara”
I know the feeling. Chef Ramsay has his talents but he simply can't rein in his need to gild the lilly. The simple isn't his strong suit.
*rainbow pasta
ayo lmao only british chef things
that was pig food
Marco Pierre White.....Ramsey was his protege...he gave back his Michelin stars and sold his soul to Knorr Instant stock..
I’ve tried 3 pastas so far, and all have turned out so much better than expected! Thank you for making everything really simple!
I subscribe to a lot of food channels, and yet it just took one episode for me to subscribe to you. Very informative and well done!
You're so chill man.. we need more ppl like you on this planet.. keep up the good work love to watch your cooking.. such a positive vibe
Carbonara is so simple and elegant, and Luciano's recipe is excellent but it's over complicated - it's diminishing returns. This seems like a simplified version of his method that is done very well! I am not a chef, just a passionate home cook, but carbonara is something I make 1-2x a month and have for many years. I love this recipe, you've nailed it! This was very well done. Love your content and your style. Keep killin it, King!
The algorithm favors you, at least TH-cam is doing something right.
I would think so. When every other viewer hit the like button and the comments are filled with words like: love, thanks, best, awesome, favorite
Oh man, I barely missed the primers! Anyways congrats on hitting 40K subs!!!
Bro... just made it exactly as you showed in the video. It was absolutely beast. My roommate came in the kitchen and just wanted to try a fork full as he was stuffed. A bowl later he asked what just happened :)
I made carbonara following your recipe on several occasions and it's SO INSANELY GOOD!
This Channel is just on another level of cooking. Respect
Perfect carbonara, well done. Greetings from Italy🇮🇹❤️
OK ... I watched all 4 Roman pasta shows this evening. You're cool. I'm impressed. This was the second time you apologized at the end for plating on your cutting board. Everyone that wants to give you noise can go "F" themselves. I really like the style. I can't afford to serve my guests on cutting boards, but it would be a cool look. Your idea of cooking over the pasta water was so simple and smart that I'm going to use it in my cooking classes. Thank you for that.
dude this is the BEST cooking show on the internet- concise, no unneeded fluff, accessible, cool, and above all DELICIOUS. Keep it up! You're gonna blow the f*ck up!
Hi, I’m Italian and I have a strong passion for Roman dishes like this. Let me tell you: Congratulations! This is the first time in my life I see a non-Italian guy a perfect carbonara!
He’s Italian I think.
@@deadflowersfallen8423 I don’t think so for the accent with which he pronounces Italian words
I really love your channel. You are a great cooking teacher. You make cooking look less scary; I feel confident I can do your re pies bc of you. Thank you for all your great videos!
Nicely done. Cutting board is beautiful. Keep doing what you do.
Thank you so much for this! While I learned most of my Italian cooking from my Nana, carbonara is something that I never learned to make. I had attempted it once before but the recipe was more Americanized than I would have liked it to be and no where as good or detailed as yours.
As far as the cutting board goes, I thought it was an obvious style choice. It is minimalist and stylish in the presentation of your completed work. Not weird at all.. but even if it were to be thought of as weird... our differences are seen as positive qualities by those who matter. Plus I am weird, so I probably miss that kind of stuff anyway.
Came for the angry italians...
Found none :/
hahaaaaa!!!
He actually made carbonara tho
The reason is that he did Carbonara in the real way! And yes I'm Italian 👍🏻
Well I’m Angry - and I’m Italiano-
But I’m just angry cuz the Knicks suck !!! But this guy is great - !! Bravo
Hahaahhahahahah
Both my parents were public school teachers. They each were masters. Your knowledge of food and technique is fundamental, and extraordinary. But your skill as a teacher is as extraordinary. You have patience, warmth, creativity, and simmering passion. Thank you.
Oh man FINALLY! So many restaurants have been making carbonara with cream and I get so aggravated. My family is from italy and we've been making carbonara for like 30 years and you are the first person to make it correctly!!!! Thank you
i ask them how they make it and if i hear cream i do not order it. being a purist is fun
I love how you cook and i love how you edit. These videos are so relaxing, great job
Literally was just sitting here and realised I have everything in need to make this, paused at the part when you said to go out and make it, now I'm sitting here eating delicious pasta, it's soooo good!
Wow!! I’m Italian and this recipe it’s amazing!! The right one! Good job buddy!! Keep it up! Bravo!
Ciao 🇮🇹
Just made this tonight! We are pecorino romano fans, so we did all romano. The guanciale was locally sourced--that is especially remarkable because we live in Hawaii! And it was great! Thanks!
The first 45 seconds of this video are better than all the countless hours of carbonara recipes found elsewhere on the internet.
Thanks you.