Terrific. I like her style and presentation very much. No cream in the carbonara and the other two pasta dishes she mentioned is definitely a fact and very important. Overall, an excellent teaching video.
Brilliant Video, great recipe and presentation; Sad you're using a teflon pan, go stainless; Can you give detailed instructions on the Ladle plating method. I try but fail every time.
I clicked for 3 reasons. 1. You are beautiful 2. Your recipe is just right 3. Hope that all these clicks will give you Anough money to change your awful 60’ ties kitchen. ❤🎉
Awesome. Thanks..... I know you will kill me now..... but I add 1 or 2 clows of garlic to my guacile.... I love the taste,- I know it is ilegal, but I still do it. The rest of the recepe, I make just like you.... no cream, no scramble eggs.... cheers
Eh no, ce vole er Pepe Nero come er Carbone 😉. Si, Pepe come piovesse! I don't want to be picky this morning so I don't talk about the method, but your carbonara really needs a good black pepper. The guanciale doesn't have enough pepper.
This is great, you're going to be huge, keep going! This is more or less how I make carbonara but guancialle has been difficult to source in the west of Ireland so I must confess to using alternatives.
K, I need to stop to address something very important. That kitchen is either remodeled to look like it's from the 70's or a 70's kitchen which has been renovated. I need to know which. I cannot stop thinking about the kitchen because it is FABULOUS. Also, the Polo pussy bow denim shirt is FABULOUS. I can't even focus on the cooking because your style is so amazing. Even the mint green pots are perfect. Please provide details.
To quote the majority of discussions about Carbonara: "Pecorino Romano is the classic Roman cheese and it's the most traditional cheese to use to make carbonara"
Sorry, but where is the coarse black pepper? I thought that Real "Carbonara" came from charcoal burner an the coarse black pepper is important for the dish? Ciao from Monaco
Guancialle is just too expensive where I live. If you do use pancetta or even bacon it’s not you’re going to die or something. If it’s good enough for Lidia it’s good enough for me.
This isn’t perfect. The guanciale is spoiled - really, it should be in 10~12mm cubes rather than the very thin slices here. Here, they are a seasoning rather than being the primary component they should be. The reason is that the cubes will, ideally, crisp on their surface but instead of shedding all their fat (as shown here), they will retain a portion within the cube. The diner then gets to experience the bite - a crisp outer, with a soft interior followed by a burst of flavour from the fat encapsulated within as it’s released. Some guan can be fried to dry state, crushed or chopped fine, then sprinkled into the pasta as a seasoning and then there’s no hard bite pieces that distract from the dish.
@@Roldanosan personally I make it without cream, the traditional way, but if they prefer it with, why not. People should relax a bit about this, it’s ridiculous. There are worse things than using cream in a dish.
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
Really well done video. Nice personality. I can't wait to try it!
I like your english :-) Regards from Austria
Your English is not a problem! Good work!
Terrific. I like her style and presentation very much. No cream in the carbonara and the other two pasta dishes she mentioned is definitely a fact and very important. Overall, an excellent teaching video.
Gracie mille! The method is so clear. I can’t wait to try it. No more cream for me. Baci.
Perfect! Thanks for the video!
Excellent video. Thanks
Amazing! My favourite Italian dish. A real ‘Roman’ Carbonara 😊
Ciao Bella, Perfetto. Mullto Bene!!!!
Your English was fine what I really enjoyed was your rules. And methods like don't every break noodles, no cream. Great job I loved it.
Noodles??
BRAVA!!!!As an adopted romano this is all truth-THEY NEED TO KNOW!!!Perfecto cara!!!!!!!!!!Giannixxxx
Your english is perfetta!😘
Brilliant Video, great recipe and presentation; Sad you're using a teflon pan, go stainless; Can you give detailed instructions on the Ladle plating method. I try but fail every time.
Brava ....... Grazie
I clicked for 3 reasons. 1. You are beautiful 2. Your recipe is just right 3. Hope that all these clicks will give you Anough money to change your awful 60’ ties kitchen. ❤🎉
Awesome. Thanks..... I know you will kill me now..... but I add 1 or 2 clows of garlic to my guacile.... I love the taste,- I know it is ilegal, but I still do it. The rest of the recepe, I make just like you.... no cream, no scramble eggs.... cheers
Eh no, ce vole er Pepe Nero come er Carbone 😉. Si, Pepe come piovesse!
I don't want to be picky this morning so I don't talk about the method, but your carbonara really needs a good black pepper. The guanciale doesn't have enough pepper.
Yes! Hence the name carbonara!
love it
I've lost track of how many REAL Carbonaras there are.
You can do that, this is the one.
👍
This is great, you're going to be huge, keep going!
This is more or less how I make carbonara but guancialle has been difficult to source in the west of Ireland so I must confess to using alternatives.
Ask your butcher.
I can get it in Germany, in about 10-15% of good meat counters, but Pancetta is more readily available.
K, I need to stop to address something very important. That kitchen is either remodeled to look like it's from the 70's or a 70's kitchen which has been renovated. I need to know which. I cannot stop thinking about the kitchen because it is FABULOUS. Also, the Polo pussy bow denim shirt is FABULOUS. I can't even focus on the cooking because your style is so amazing. Even the mint green pots are perfect. Please provide details.
It's eighties !!
@@beowulf1312 It's gorgeous! I absolutely love it!
Que delicioso, muchas gracias por el video. Yo creo que me enamore contigo😊
and no onions nor garlic, I would add for those wondering where they are
Were have you been all my TH-cam life Jack likes your cooking that way I subscribed there will be times I will ask questions
So glad you have found us!🤩 Let us know if you have any recommendations of recipes you would like us to do.🧑🍳
@@HealthyItaliaOfficial Ok Chef I will take you up on your offer thank you.
@dean0247;
So, what "tweaking"
And,
Why *must* she add Parmesan?
You are Italian-born chef, or "Mama"?
Just asking for "qualifications", per favored..
To quote the majority of discussions about Carbonara:
"Pecorino Romano is the classic Roman cheese and it's the most traditional cheese to use to make carbonara"
@@lohikarhu734 lol… aren’t you special?
I made it for my wife last night. Almost identical except I used pepper bacon. No Romans tried to kill me.
were they there :)?
You should try the real thing sometime.
@ I have many times. I make my own guanciele, just haven’t been able to find pork cheeks lately. I’ve also had it in Rome, along with the other big 3.
@@andrewingram2108
Well, don’t;t see how you can call the version with bacon “almost identical”, then. Anyway, enjoy.
Sorry, but where is the coarse black pepper? I thought that Real "Carbonara" came from charcoal burner an the coarse black pepper is important for the dish? Ciao from Monaco
Black pepper????
Dai commenti si può gia capire chestai dando caramelle all'asino... come si suol dire....
Where's your black pepper?????
We all know Carbonara is tasty, but putting it on a channel called "Healthy Italia"? 😅
Where’s the pepper?😢
Why not break the spaghetti?
Because you would then break the hearts of Italian nonnas... 😢
@ But why. What is the reason? I don’t see a reason with fresh pasta. But the dry makes sense to break it to better fit the pot.
I read Pancetta in the ingredients, I put Thumbs Down and go cry
Pancetta or bacon are NOT ok
Guancialle is just too expensive where I live. If you do use pancetta or even bacon it’s not you’re going to die or something. If it’s good enough for Lidia it’s good enough for me.
Just do it without, its still yummy and even more healthy.
I actually prefer pancetta or even smoked bacon to guanciale. I don’t care about tradition, i care about taste.
This isn’t perfect. The guanciale is spoiled - really, it should be in 10~12mm cubes rather than the very thin slices here. Here, they are a seasoning rather than being the primary component they should be.
The reason is that the cubes will, ideally, crisp on their surface but instead of shedding all their fat (as shown here), they will retain a portion within the cube.
The diner then gets to experience the bite - a crisp outer, with a soft interior followed by a burst of flavour from the fat encapsulated within as it’s released.
Some guan can be fried to dry state, crushed or chopped fine, then sprinkled into the pasta as a seasoning and then there’s no hard bite pieces that distract from the dish.
You know what happens if you break the spaghetti? Nothing. Absolutely nothing.
nope. You are going not to eat spaghetti but another kind of pasta. The one served at hospital with vegetable broth at 5 pm
The English version with cream and bacon and garlic is sooooo much nicer.
wrong. bacon and cream might be something YOU like but it’s NOT carbonara -bruto amaricano! smh
@@robertTUBEbrazeauman, it’s about taste, not about your sensibilities.
it is not. And of course it is not carbonara. Cream is an insult. Should be avoided
@@Roldanosan personally I make it without cream, the traditional way, but if they prefer it with, why not. People should relax a bit about this, it’s ridiculous. There are worse things than using cream in a dish.
Well, when you had something good food in England? ;-)
your pasta is too dry.. nice try, keep practicing..