Spaghetti carbonara 🍝
ฝัง
- เผยแพร่เมื่อ 20 ก.ย. 2024
- Carbonara
Ingredients
- 400g Guanciale, diced small
- 300g pecorino cheese, grated
- 1 packet spaghetti
- 1 whole egg
- 3 egg yolks
- Salt for the pasta water
Method
1. Place a large pot of water on to boil with 2 pinches of salt in it.
2. In a large frypan, add the guanciale and place on a med-high heat
3. Add the pasta to the boiling water and cook until al dente
4. Once the guanciale is golden, remove from the heat and drain the fat from it, keeping both the guanciale and fat
5. In a mixing bowl, add all the eggs and the cheese, then add about 1/2 cup of the hot pasta water and mix
6. Once the pasta is cooked, add it to the pan the guanciale was in and then add 3/4 of the cooked guanciale and the cheese and egg mixture
7. Mix well (note you do not want the heat on under this), feel free to add some more of the hot pasta water if you feel it needs
8. Serve and sprinkle some of the leftover crispy guanciale on the top and some fresh black pepper.
9. Enjoy!
“You know, if you put ham in it, it’d be a british Carbonara.”
“If my grandmother had wheels, she would have been a bike.”
Oh Gino!! ❤❤❤
😂❤️❤️🔥🔥❤️❤️😂
This made me laugh so hard I woke up my wife.
Legendary line!
Jeeeee nooooooo
As a carbonara myself, this is how you make a real Italian!
Had me reading it three times, well played.
😂😂😂💀
😂😂😂
Lol
Looove this comment 😂
Just a sight of a man with love for his carbonara 🤌🏻
"If you don't have Guanciale, you are not making carbonara" EPICALLY CORRECT 😋
My nonna was happy about this vid
🤌🤌🤌👌
too bad its not even close to carbonara
Hahaha
Friendly reminder from an Italian who knows little about cooking: “Carbonara” comes from “carbone”, coal in Italian. That’s because you use a lot of black pepper and so it looks like “carbone”. We usually add pepper also to the egg and cheese mixture, a lot of pepper. Plus we turn off the heat when we add the egg mixture to the pasta to prevent it from becoming an omelette.
Typically you would also use a mix of Pecorino and Parmigiana as well?
That’s true but clearly he didn’t scramble the eggs and everything else was authentic so not even the Italians can complain.
I think he has turned it off.at least it looks like
Ty
And the guanciale doesen't have that much peper ethier like i was literally thinking it haa to be good but diferent cause it has no peper.
Btw is you can get you hands on Spanish panceta curada and swap it for the guanciale is the same method but the flavor changes so much that i would encourage everyone who can to try it
This guy knows his shit finally someone who uses the right cheese and the right cut of the meat
I dont think it's Pecorino Romano, the cheese looks too young and not dry enough. And pancetta is ok, guanciale can be hard to find.
Technique perfect too
@@hkprx6911 pecorino is the traditional cheese to use.
@@hkprx6911 nope you're wrong dude. this dude is a chef
@@nikkidimick947 you misunderstood him, he said the pecorino shown in the video doesn't look ripe enough
This guy has literally no haters. Everything he makes is authentic af.
My only thing is it kinda looks like he never focused on saute. Good for him. Still looks fantastic
No bra, I am sorry but when he try traditional Italian he made loads of mistake!
Last time I stumbled into him, it was the travesty he called a Full English Breakfast.
Looked great, probably was great. But not a Full English.
What is guanciale? I love your site, and I tried your crispy pork roast and it worked really well and we loved it!
@@jackmertz1954 is pork cheek
ok as an Italian you need a medal for this
Is this how to cook it?
@@MattShine11 plus minus yes, but a lot of us don't use egg white only edd yoke with pecorino and black paper..., put in the pan the pasta and guanciale, lightly fry, kill the heat, put the egg yolk and cheese with a little bit off cooking water and start mixing up side the bowl where you boiled the pasta, the steam produced by the evaporation will condense and make the most creammy pasta u have ever eat
@@bogdanbatura1970 that sounds delicious.
Ma dai che ci sono modi e modi di farla ed il suo non è il migliore, ma questo non cambia che è un bravissimo cuoco !
Am I crazy, or does carbonara have peas?
For anyone wondering what to do with the leftover 3 egg whites.
Whisk them until soft peaks.
Add 1 cup of caster sugar, 1 tablespoon at a time, and whisk until the sugar is completely dissolved.
Add 1 Tablespoon of cornflour and a teaspoon of vinegar and keep whisking untill well combined for at least 3 more minutes.
Grease a baking pan and dust it with some corn flour. Put the egg white mixture in the pan and bake at 115°C/240°F for 1 and a half hours. Then, let it cool slowly in the oven for a few hours. (If it cools too fast it will crack up.)
Decorate with whipped cream and your favourite fruits or candy bars.
You now have a delicious yummy sweet pavalova for desert. 😋
As an Italian I can tell you that if you have carbonara left over it means you don't know how to make a carbonara 😂😂😂 whipped cream...oh my Goodness 😂😂😂
@@Mr_Helios76the commenter is talking about what to do with the left over egg whites required by the recipe, clearly
Eton Mess.
@@Mr_Helios76 read again
@@Mr_Helios76you wanna enlighten us, Jersey Shore? 😂😂
Vera carbonara seguendo la tradizione.. incredibile il livello che riesci ad arrivare sui vari tipi di cucina.. sei veramente tanto bravo..!
Andy’s format is so perfect because he demonstrates the cooking narrative so efficiently and because it’s these signature regional/local/cultural dishes the comments are full of information
Alright
You nailed why we love Andy.
Can I make this with bacon?
@@bfeltyonkimin7884Absolutely. Am italian and have done it many times. Sick of gatekeepers!
@bfeltyonkimin7884 I think the point he's trying to make is that it's not authentic carbonara. It will taste similar, but the texture and over all taste will be more authentic and slightly different if made with guanciale.
1 egg 3 yolks is an absolute winner. I like the way he adds the pasta water to the egg mix instead of adding it later. More consistency with the sauce texture the way he does it. Bellissimo 🎉
Only yolks is the winner, thank me later
Thank you John, thank you for letting us know what has been happening since we started watching: and thank you for your 10/10 chef reaction for this absolute classic and never interfered with dish. Well done you, great commentating
@andrewmckay3855 want a hug Andrew ? Is life getting you down ? Bless 🤣
@@johncreedon7847 yea no good thanks. Just wondering if you’d finished carbonaring in your pants considering you like the way he adds the pasta water to the egg mixture instead of adding it later, I’d assume that can be a sticky situation for your husband to clean up in the morning. But as you say: more consistency with the sauce texture the way he does it. Bellissimo
@andrewmckay3855 that's it Andrew. Keep crying into that pillow. Somebody out there loves you
I spent a year in Rome, frequently eating the best carbonara in the world, and this is EXACTLY what I had whenever I ate out. Bravissimo!
As an Italian I thank you from the bottom of my heart for making the realest carbonara I've seen since a long time, full love and support
With a name like Giuseppe, I appreciate this comment.
- Some random Florida man
I was in Bologna earlier this year and could Taste real italian food. I cant eat any of this fake shit anymore they stell in other countries as italian food lol.
Also the princes werde insane i paid 7€ for a carbonara so big i could Not finish.
Italians didn’t even make carbonara. It’s an American dish. Look it up.
Brother manca il pepe nero nella mistura di uova e pecorino... si chiama carbonara proprio per quel pepe nero che lui mette alla fine in quantità esile
Actually he overcooked the eggs putting them on the stove when mixing them with the pasta and guanciale.
(And I personally think that souce is too runny
That black paper's sound... Defines satisfaction ❤️👀
pepper
yea pepper mill cost 200$ 😂
I love this. Needed more black pepper, though. It complements the guanciale and pecorino, and considering how much of those went in, more pepper would be better. Besides, the pepper is one of the reasons it’s called carbonara! 😊
@@threvorpaulWhat are you smoking? He's using a cheap glass pepper grinder with a plastic cap you can buy in your grocery store for a few bucks. 😂🤡
I’m Italian. It’s literally my first time seeing someone who’s not Italian make a carbonara the right way. As you said, cream and milk and all that don’t go in there. Like my other Italian friends I also award you with the carbonara medal 🏅😂
mamma mia
What? Since when do you add egg white in real carbonara? And since when do you cook the egg noooo. That's not real just because he didn't add cream. Also did he put any garlic in it?
@@kurokami1000 non ci va l'aglio e per quanto riguarda le uova se vuoi puoi metterlo uno intero e un tuorlo. In più la difficoltà spesso sta nello scaldare la pasta con la crema senza far cuocere l'uovo quindi si, va ripassata in padella
@@kurokami1000 giappominkia
@@theysaidiwasanerd8879 My Italian is not that good so I only understood like 3/5 of what you said.
Respect to this new Zealander man 🫡 he portrayed our carbonara like chef kiss hats off!
No way...he put the white of the eggs!
@@francescasemeria3763 What are you on about? That's like not adding cream to your mash potatoes. You're on a daily basis eating egg whites, I guarantee you.
as italian i have to say...one of the best carbonara saw on the internet! well done man
Not nearly enough pepper I’d say but close enough
Can’t judge. Need a close-up
Too bad he used the French version of "good appetite"... 😔Smh
Looks scrumptious. What was the first ingredient? Bacon? It fish looks amazing you make it seem easy 👏🏼👏🏼👏🏼🔥🔥❤️🙏🙏🏽❤️
@@carolynhollen5817 Guanciale. Its cured pork cheek. Tastes similar to bacon but a much higher fat content
As an Italian I approve this man and his carbonara, everything 100% right 👌
Lol you are an American because he did this completely wrong 😂. Signed all of us here in Italia.
@@franksindoneii5410 😂😂
@@franksindoneii5410 ma che dici l'ha fatta bene
@@theysaidiwasanerd8879 lascia stare, non possiamo stereotiparci più di così
@@franksindoneii5410 yeah his great great grandad was half Sicilian and that's his whole personality 😂
Now THAT is proper carbonara.
don't know man, carbonara needs way more pepper.
Carbonara's name comes indeed from look pasta had with the load of embedded black pepper. But this receipt is already much better than average
@@JPK1337 tryna tell chef how to cook 😂
@@ChefIsaac925 just because someone has a specific profession, doesn't mean they can execute everything perfectly. example: Gordon Ramsay has 22 Michelin stars or something in total. but his carbonara with goddamn frozen peas, mushrooms, creme fraiche and Orange plastic cheese makes you vomit while watching the video 😂 everybody makes mistakes. or just shits on traditional cuisine in Gordon's case I guess.
@@ChefIsaac925he is 1000% right tho. Cringe little boy, please stay off the internet
Recently my later attempts at carbonara have been lacking compared to usual. Then stumbled across this vid.
The idea of almost temporing the egg/cheese mixture with pasta water is a game changer. Allows you to add the mixture back into the pasta without having to completely kill the heat (to avoid scrambled eggs)
First time in ages my carbonara has tasted great again.
Earned a subscriber from me.
I added the pasta water to the mix, but as soon as I added the sauce to the pasta it turned scrambled, does the pasta have to be practically cold before adding?
So, being just Uncle Andy is not enough, you are trying to be the Pasta King as well ))) The pasta looks wonderful!
He tryna be Zio Antonio as well 🤌
hiya
i just had carbonara yesterday, the first time in months, and now i’m pissed it wasn’t like this haha
It's kinda hard to master 😊
@@KEGLY7 Really not. It can be hard to find guancale, but making og carbonara is honestly easier than making thin crêpes, which teenagers are able to master.
Really, it's not that hard. And it doesn't have to be perfect either, as long as you've got the right ingredients.
From carbonara to carbonada
Make it again 😅
@@KEGLY7 nah. It's super easy. Just don't scramble the eggs
As an indian i love seeing the italians loving this man reproducing their dish with 💯 authenticity
Did he make any indian dish that you can confirm the authenticity of? 😂
@@Ossskii95 of course. Vada pav ❤️
Great simple and tasteful meal/recepi.
Done in 10 min.
😊😊😊😊
Once again, you're making a traditional Italian dish perfectly right.
We're proud of you sir
Yes! I’m Italian. This is some REAL carbonara, You did it, thank you for this!💪🏻
Whilst you might not *technically* be making carbonara without guanciale, it's not as though substituting pancetta makes the dish substantially different, and pancetta is far more readily available.
👍🙏💙🇨🇦
Mashed peas and Irish stew. Martabak manis.
Love seeing proper carbonara. As you said, no cream or trying to fancy it up. Just the few ingredients of the highest quality. Looks amazing.
Few ingredients? Sure.
The technique is horrible, though. For a supposed chef, it's a disgrace.
With double cream it always tastes better 😅
@@Arrynek01 show us how it's done then "masterchef" 🤡
@@vt0210 just put the yolks and the cheese straight into the pasta and keep stirring.
If, IF, it is too thick, add a splash of pasta water.
Carbonara is supposed to have a luxurious, silky texture that is a result of physical force and emulsified fats.
What is in the video has none of that. Simply because it's too diluted because he pre-melted the cheese. It completely changes the feel of the dish.
The less ingredients, the less places to hide bad technique. And it shows in this one.
Vincenzo cooks it with pasta water in the egg and cheese mix too and it looks fantastic. There's such a thing as being "too picky" when it comes to cooking and some Italians definitely fall into that category 😂😂😂 I understand your dishes get bastardised a lot, but give credit where credit is due. He used pecorino and guanciale and didn't add any crazy ingredients like cream or chilli jam 👀😂😂😂😂
If you listen closely you can hear The Pasta Queen singing in the distance
Just gorgeous, just like you are!
INGREDIENTS 🤌
😂😂😂 love her..
I’ve NEVER seen anyone put the pasta water in the egg/cheese mixture before putting it in the pan. And it just makes so much sense, prob never overcooks the egg if h do it like that and makes it easier to have that creamy sauce.
Andy just knows his shit man
This is a technique that he borrowed from cacio e Pepe❤
I just finished my cacio de pepe this morning for breakfast. I'm addicted.
America’s test kitchen has a carbonara recipe with this exact technique! I made it the other day and it was bomb 😋
Thats how i do it! It tempers the egg so it doesnt scramble. You just have to make sure youre stirring while doing it
He tempered the eggs with the water. When he added on the pan it still stayed creamy and avoided the scramble
Fabrizio Ramano's method is the most authentic I've come across - outstanding
As an Italian home cook (and a very picky one), this is a solid 9! Congratulations!!
How to turn it into a 10: add pepper in the eggs-cheese mix, grind the cheese finer, don't add hot water and mix them in a metal bowl. Then add the pasta in the metal bowl and take it to the top of the boiling water to gently get the perfect texture of the eggs. You're welcome!
scientific research has actually come out saying that doing what you said to do actually makes the pasta measurably less enjoyable 🇮🇹
@@aaronthibault7040 ok
I disagree, He is 10. Yours is 11 :) Ciao!
Why don't you make a video yourself so we can compare. If not I trust him more than I trust you.
@@brucef310 ok, you have have all right to do so
Andy making every race happy. He keeps it authentic. ❤
Italy's a country friend. You mean "every nationality"
@@3lapsed No worries, wait till they tell you they like "European culture" or "European cuisine" - whatever that means xd
Not even black pepper. The dish is named after the flakes of carbon that would fall from workers faces. It needs hella pepper
@@3lapsed correct . I meant race as in racial type or ethnic group.
@@Repetoire Interesting.
Perrrfect, "there's no cream in carbonara!" Said the Pasta Queen
Andy never fails to deliver!!!!!!!! My man can throw down!!!!!! Mucho respecto Chef ✌🏻&❤
Jesus, Andy knows how to cook everything perfectly!
Accurately too. 😭🤌🏽
Well, if he didn't it would be a worry as to how he was a cook
Great Carbonara. Only thing you could change is building the pepper flavor more by adding it in layers. So in the egg/cheese mixture and even on the guanciale. After you finished it with some more it will have a richer somewhat more spicy flavor. Try it! Keep up the good work
Is guanciale a type of ham or bacon?
Well done man! My italian grandma would hug you. ❤🇮🇹
Ma scherzi?
My Nonna would give him a C+ at best, but A for effort. 🤣
Mamma mia ragazzi che scatole! E smettetela. Ma non vedete che il cuoco non né italiano né uno chef stellato. Ma cosa pretendete che vi faccia la carbonara come si fa in un ristorante romano. E siate più morbidi Dio santo...
@@domenicopendulo2709 questo è un famoso chef. Su internet e qui su TH-cam trovi decine di video che spiegano la carbonara. Bisognerebbe che sti personaggi fossero più umili e volessero imparare.
@@Lordsheva80 Fare lo TH-camr non significa essere uno Chef stellato. Gestire un ristorante non significa essere uno Chef stellato. Sono due cose completamente diverse.
As an Indian I can confirm that this is the exact recipe for making authentic Spaghetti Carbonara
Man, this guy is a true chef. He doesn't mess around. Thanks for all the inspiration, looking forward for all of your videos!
No, he's not a chef, he's a cook
@@kurtsudheim825He's a chef.
As an Italian, I'm so proud of you and you your Carbonara is awesome!
But what about second sort of parmesan? Pecorino romano and grano padano should be used. Isnt it?
@@sergeybalikhin8951 only Pecorino Romano it can be used on the Carbonara!
U make people's day every day Andy! Best!
finally, a TH-camr makes a proper carbonara, no sacrilege
Im so glad someone finally made a real carbonara ! I dont know why no one else thought about that
Original carbonara was made with egg powder, cream powder and bacon :)
@@fnyqvist3 sacrilege
@@ChefIsaac925 it's true though, it's not even a very old dish, invented during ww2
@@fnyqvist3 didn’t know that thanks!
You're the first non-italian person I know making an actual Roman carbonara. Thank you so much for doing what you're doing so beautifully ❤
Are there different types of carbonara?
What u mean Roman Carbonara, Carbonara is been created by Renato Gualandi that was from Bologna and he created in Riccione, than the carbonari used the American food to try to recreate pasta cacio e ovo.
And by the way in the real carbonara black pepper is major ingredient is not " a lil bit of cracked pepper"
@@asafa36363636 it's a fake!
@@rme1383 no!
I am Canadian from Québec and I Do my Carbonara like this. I change the way to Do IT on an restaurant I work years ago and some custumers Begin to Come just for that because only Carbonnara on Town without Cream and bacon.
Waiting for the Vincenzo's Plate reaction video...
Watzi doinnn? Nonono my friend…
Same. 😂😊😅
As an Italian chef I can tell you Vincenzo is an absolute amateur especially compared to him. He may be good doing reactions, but is cooking his below average.
I think he'll complain a bit about draining all the fat, but in the end will say "good job, Andy, very nice job"
@@LoveDoctorNL except he'll be happy with this one, pretty authentic carbonara.
Greetings from Orlando. Visited your lovely city in February. What an amazing place and country. Keep up the great videos!
I’ve been wondering how you’re able to adapt to so many different cuisines in a genuine and authentic way. It’s simple to describe and difficult to execute, but I think you have deep knowledge of all the ingredients you work with and know how to make them tasty. That allows you to quickly understand why different ethnic cuisines cook things a certain way.
Nobody can get guanciale so we will just carry on with our bastardised carbonaras 😂
Just find a local Italian deli they have it or some butchers do too
@@jenkhemhuffersanonymous3990 I live on a mountain in the middle of rural Wales. We can't even get speck here lmao
@@jenkhemhuffersanonymous3990 Not every place has an italian deli or market.
@JenkhemHuffersAnonymous not everywhere has a local Italian deli, even in some places with a decently large population, especially if there isn't a significant Italian population
I Sometimes use guanciale when i get my hands on it. But using Bacon as an alternative works aswell, it tastes sligtly less awesome
I love how simple yet rich carbonara is.
It's amazing how so few ingredients can create such amazing flavors
@@123marijn321 that's the philosophy of italian home cooking 🤤❤️
I followed this exactly and made the most insane carbonara ever. Thank you chef
Italian approved!
just a little correction: the ground black pepper goes in the egg mixture and finer grated cheese helps with the creamy consistency 😉
I was looking for this comment about the pepper!!
Certo. Ma ho anche detto che lui potrebbe cambiare il modo di usare il guanciale.
Ecco. E vero, devi mettere il pepe nel formaggio, ma puoi anche metterne un po’ alla fine. Lui è australiano, va bene. 😂
Edited* ho dovuto correggere alcune frasi.
This man makes the best authentic food, he deserves alot more subscribers
Likes and comments feed the algorithm! ❤
He’s got 3 million lol
Bro he already has 3 million 😂
@@peterthornton2396 well for me deserves 5 or 6 million subs with the knowledge and effort he does to make great, authentic food
@@joshyycute5823 let’s make it ten million haha. Seriously tho Andy is definitely one of my faves genuinely nice guy and amazing cook
As an Italian, I can say that you cooked it amazingly !, It's my first time seeing someone who's not Italian, cooking it the right way. ❤️
Ps. Never expected to create such a mess on the comments 🤣
The original way.
@@katc5051 yes totally !!
I see this comment on every carbonara recipe and they’re all done in slightly different ways
@@GinaCarden if you are talking about the carbonara recipe, as a Roman living in Italy, I can assure you that there aren't different ways to do it. THIS IS how it has to be done.
For example in France they do it with Cream, there's no cream in the original way.
@@givlssI think she is referring to people commenting “ as an italian this is bla bla bla bla, as a mexican this is bla bla bla bla, as a japanese this is bla bla bla bla”
Well done
It's simplicity is beautiful
This perfect 🤩 I‘m German and would ask you to cook the dish: Königsberger Klopse… it’s my favourite dish my grandma always used to make 😊
I googled the dish. Damn that looks delicious. 😍
OMG, I haven't had this in so long... Would love to see Andy make this for us.
As an Italian well done almost perfect
Almost?
@@tiny4451 for me it's still far away from traditional way
Dude, ALMOST? It's PERFECTO!
Why almost? What step/ingredient was missed?
Nah bro not almost, its right. bro non possiamo andare in giro a scassare così tanto, la ricetta è giusta poi se tu hai tur preferenze aveccene ne hai il diritto però non centra con la ricetta
I love the fact you have done a short on the carbonara! The best part is.. you do it the same way as I do.
I love making carbonara like this, but I always have to substitute the guanciale with pancetta because no store sells guanciale near me.
Yeah it’s not exactly easy to find so I don’t think anyone would blame you
Same for me I do order in online but expensive
It's like what he said, if it doesn't have Guanciale in it, then it's not a Carbonara. Bacon and Pancetta simply does not have the texture or explosion of flavour like Guanciale has when you cook it, giving a crunchy, crispy coating on the outside and a barn-yard soft explosion of flavour inside. Plus the oil from the Guanciale is an essential part of the cooking process.
I make authentic Carbonara like this semi regularly and Guanciale is readily available from many Italian Grocers, European Deli's, Online retailers, and from an Aussie business known as "Super Butcher". If you shop around, you will find someone close to you that sells it.
Are you near a Korean or any Asian specialty store? They sell this cut of pork belly that's essentially guanciale bc of the fat to meat ratio
@@pantherslairit absolutely is still carbonara. A substitution of the same kind of ingredient doesn't make a recipe into a different recipe
Bravo. Sei un top della cucina.
I usually use just the one pan but always find it hard to get a perfect emulsification. It’s good but not perfect.
By using an extra bowl and strainer, he can control all the levels of water v fat.
Now I realise where I went wrong is that guanciale has different amounts of fat rendered out and it’s hard to eyeball it in a pan. By straining it out you see really how much came out and don’t need to guess how much is still sticking to the meat.
Adding the hot water to the cheese gives a consistent texture too.
Love these details. No wonder all the Italians are giving so much love
Thanks for always adding the recipe in the description. Legend Andy.
thanks Andy i cooked this the other day and it was friggen awesome. ive been making it wrong for so many years. i never knew how good it could be.
It’s the integrity for me! love it! Carbonara is by far one of those underrated powerhouses ❤
I have made this dish many times before but never with this technique looks soo much better thanks Andy!
🙏
It finally happened, Chef you have warmed my soul with this beautiful and authentic dish!
Wow 🤩 that looks tasty
SE VE DELICIOSO, GRACIAS CHEF, QUE PRIVILEGIO VIVIR EN MELBOURNE AUSTRALIA ❤
Que carne es ESO?
As an Italian, this is perfect carbonara!! Best on TH-cam
almost perfect! Only thing would be adding more black pepper to the egg cream but that's it!
There is no cream 😂
@@ChefIsaac925 prob meant egg "cream" as egg+cheese so it's a bit more creamy wich yea in that mixture he could had added a bit more pepper
@@saschaberger7201 yup! =D someone here calls that carbocrema (carbocream)
YESSIR!😋👍🏻
The only thing definitely wrong in there is the "Bon Appetit"😉
Should have mentioned to take off the heat before adding the sauce to prevent just making scrambled egg but this looks delicious 🤤
Adding the pasta water beforehand to the egg mix helps stop this from happening
@@shaunlikescheesenot if you keep it on the live fire. The final mantecatura needs to be done off the stove
Mantecatura... I learned a new word😂
Italian here. Love your videos, nailed the carbonara. You’re a blessing mate!
Little tip, the whole of the taste is on that guanciale oil you threw away. If you need less oily result, just use less guanciale.
Also keep the temperature medium low for guanciale. All the residuals I see on the pan is burned fat.
Yeah, it doesn’t render when you cook it with high heat. I saw that too, but for a quick, light carbonara.. this was pretty good
Edit after your comment as I had the chance to check this again.
Agree, it is a well done dish. I'd smash it with no problem whatsoever.
All been said as an Italian man.
As a this is such an authentic !
🎉🎉you deserve an Italian passport 😉 Ricetta perfettamente eseguita! 🇮🇹
He deserves a lot of passports then 😂
I can hear Pastaqueen screaming _gorgeous_ 🤩
...Just like you are....😉
My favourite food and so simple! I love the details right down to using some of the rendered fat 😙👌
Andy e' bravissimo...e questa e' la vera carbonara !
That is pasta perfection 👌👌
@Lionfield MUST see this to reliefe their hearts and brains from all the horrors they usually see!
Thats a really good one CARBONARA! And really well done with the carbocrema! 😍
Those guys are hilarious.
Just one thing, carbonara comes from "carbone" which means "coal" because of the color it gets from black pepper. So, in order to achieve this, a generous dose of pepper should be grinder into the egg-pecorino mixture (it should be visible!)
Anyways, thank you for a proper carbonara, finally 😍
In America there are restaurants that omit the pepper altogether… Scusi! Carbon-ara!
It doesnt
It’s one of the possible explanations for the name, but far from the only one
But yeah, needs more pepper. Other than that, perfect
Ricetta originale! BRAVISSIMO👏
Yummy food 😋
for those who don't know, guanciale is just pork jowel! don't fret over not being able to find guanciale. most grocery stores have it:)
I’ve never seen it in a grocery store. Depends where you live.
Next time I make this I'm experimenting with pork belly.
I'm so proud bro😭😭 Grazie bro, almeno tu capisci, non è essere di strettw vedute, semplicemente se lo fai troppo diversamente è un altra ricetta
🇬🇧We're nor trynnna tell people what to eat but this is how you do it, if you do it too differently don't call it Carbonara, period and thank you
Almost perfect congrats!
Finally someone who knows how to cook carbonara on social media, and of course it had to be good ole Melbourne.
I thought he was in Sydney
Nothing like a home-cooked meal to warm up those Melbournian cockles
All of the Italians breathed a sigh of relief when you pulled out the guanciale.
Don't gatekeep carbonara. Unless you live near a fancy deli or something, you're not getting pigs cheek. Just use pancetta from the supermarket instead.
Then if you use pancetta dont call it carbonara
@@matteomissimei2156 but if we're being honest, it is still carbonara. Saying it isn't is just food snobbery mate. Food substitutions are perfectly fine in this case. At the most basic level, you need cured pork.
@@Iamadumbfool ok then you authorized me to use horse meat instead of using cow meat for my hamburger, thanks buddy
@Matteo Missimei Not really relevant is it mate? Here, were substituting one cured part of a pig with another, mostly similar part. In your example, you're swapping out two different animals. Sure, traditionally carbonara could be made with guanciale, but ultimately its just cured, fatty pork. I really doubt that folks back in the day would've exclusively used pork cheek, and completely ignored the much larger belly when getting ingredients for this dish. Anyone saying it has to be guanciale or bust is being a snob, simple as.
Also, make a burger out of what you want. There's nothing wrong with horse meat anyway, it's just socially taboo in most places. In fact, I think it's arguably healtheir than beef anyway 🤣
Every carbonara recepy is good, yours as well, what I am doing is that melted guanciale fat I am mixing with the egg and chees but i wait till the pił colled down otherwise woul cool my egg I add some pasta water maybe at the end to the pasta when I pour pasta on the pan mix and add my mixure. That oil gives incredible flavour.
Sei lo straniero che ha fatto la carbonara più decente che abbia mai visto
🔥🔥🔥
Unpopular opinion- if smoked bacon is more plentiful in your area, it’s more in line with the spirit of the dish (using easily available ingredients on hand).
It’s ok, but don’t call it authentic. Otherwise, carbonara is inaccessible in areas without access to guanciale.
Technically it’s not because it’ll taste very different…
Imagine I make a hamburger with sliced turkey because I don’t have access to ground beef… is it a hamburger?
Omg. I ALWAYS crave this dish.
I just made my own version the other day. came out pretty good.
Good lord that looks delicious, and relatively easy, even if not cheap, to make. Italians sure know food....
Overall excellent and faithful to the Italian tradition. As of cheese though, variations are possible. Plus there are several kinds of Pecorino.
Lastly, freshly ground black pepper is to be generously added. That’s what the name Carbonara comes from.
This is a very good representation of a "modern" carbonara. The old recipe only uses yolks and a lot more rendered fat is added to reach an almost custardy consistency
Nonna Andy making a lovely pasta