The Real Carbonara
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- เผยแพร่เมื่อ 16 ก.ย. 2024
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Today we're making one of the four famous Roman Pastas: La Carbonara. This dish truly represents my youth and the generation that saw this great Italian staple change through the years. When I was a kid I remember the eggs being way more cooked (almost scrambled-like) and in the past 10 years everyone raging about making the perfect Egg Yolk cream - also called Carbocrema.
The Carbonara is definitely an easy way to make a scrumptious dish for your guests, it requires only few steps and few ingredients. Simple is always better.
Is Carbonara the ultimate Roman Pasta? Probably, or at least...the most famous one.
Let's make one together:
Mezze Maniche, Rigatoni or Spaghetti Pasta 100g - BUY HERE: amzn.to/3ZflJcq
Guanciale (Pork Jowl) 100g - BUY HERE: amzn.to/3MB50bZ
Egg Yolks 4 (you can definitely manage with less, like 2 or 3, but I wanted mine extra creamy for presentation)
Pecorino Romano DOP 70g - BUY HERE: amzn.to/47mYGPc
Mixed Peppercorns freshly grounded - to your taste.
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#carbonara #carbonararecipe #carbocrema #romancarbonara #italiancarbonara #authenticcarbonara
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"Rimorsi" in Italian literally means "Regrets".
It's a sarcastic way for romans to say that Carbonara is extremely good but also not a light bite: you have it because it's so delicious while feeling overly satisfied right after.
Let's screw our diet, it's Sunday after all. You all enjoy. ✌👽
Jesus - not sure which is better - the cooking - he cinematography - the audio mix. It is all so pro. If this is really your part time job - just wow.
Let’s call it sidekick for now 😌👋
@@MileZeroKitchen If you proceed with this and take it a step further, then I am witnessing an artist coming to life. Happy to be part of it, good luck 😁👍
I've been watching for a while and his videos, techniques, and recipes are amazing.
Just his pizza content alone is far superior to these other pizza content creators. By far
Miles Zero is a true channel of joy - bro you've created something special, a place where one can linger. Through your choice of music and the way you edit your videos, it's like being a quiet visitor in your cucina with Jake, a place where flavor and passione come together. The dedication and joy you put into showcasing amazing prodotti, the appreciation you give them, and finally, savoring it all with pure gusto! Grazie for all the incredible effort you put in!
Salve Calo ✋
Thank you so much for the special comment! I appreciate it :)
So sad that we're not there to share this beautiful dish with you! Always a pleasure to watch you cook.
Thank you, let’s plan a lunch all together! 😊
So sad normal Americans can not afford such luxurious ingredients for a cheap meal. This was easily $10 worth of ingredients for one small plate of pasta.
@@Dixcus-zp7om it’s worth the investment considering the healthcare prices! 😂
The ambient background noise is so beautiful and peaceful. And obviously the carbonara too!
Thank you!
Questo è uno di quei canali che guardo più per il piacere di apprezzare la realizzazione che per il contenuto in se. Intendiamoci la cucina mi piace ... ma i tuoi video sono tecnicamente ineccepibili ed un piacere da guardare.
Ma grazie!
Confermo, anche io e la mia ragazza non vediamo l’ora che esca un tuo nuovo video!
Belli, istruttivi, ripresi e montati da professionista e fanno sempre venire una fame incredibile!
Grazie per condividere una parte del tuo tempo.
Beautiful and elegant. Thank you for 5 minutes of bliss.
You are most welcome!
This is art.
Carbonara is art!
Your videos are just fantastic. My favorite wine for a pasta dish is Luce Lucente Toscano.
Oh my…..At 2 minutes in, I could already smell (through my screen) how delicious this is going to be, & it just keeps getting better. Thanks Chef & Jake 😋
Thanks!
Thank you so much for the support!
Greetings from Redondo Beach 🇺🇸🇺🇸Making me hungry👌Looks so delicious👍🏽👍🏽
BRAVO! You have to have Pasta on Sundays!
Sunday pasta is the best.
such a good dish! And an even better video! Thank you for the wonderful editing, it's like being in the kitchen with you
안녕하세요 반갑습니다 와!넘간단하고 맛있어보여요 치즈의향이 이곳까지오는듯~~주로 생크림으로만 하는줄알았던 그파스타! 입안에 고이는😅 당신의요리는 최고👍👍👍입니다🏅🏅🏅
Perfecta. Gracias y bendiciones
Awesome video. I hope Jake got a piece of Guanciale!
Perfecta. Gracias y bendiciones
Eso cenaré.
Once again chef u made something so beautiful I love your food ❤ and the music was calming to listen to
Thank you!
Pure perfection! Looks so delicious! Can't wait to try making it. Thank You!
Hope you enjoy!
Thank you sir. Every day is better with one of your Italian food recipes. #Carbonara
Most definitely a Chianti or something from Croatia. A former neighbour, Bruno carchidi (from Calabria) made his own liqueur that had strong cherry notes and two shots of that and I would be on the floor. A good rule to live by is make friends with someone from Italy and you will always eat and drink well.
I've always enjoyed red wine but I have a chilled white frascati and it was a perfect summer wine for the hot weather. Appreciate all your creative work in filming, editing, and adding subtitles.
Thank you!
aaahhh next level as always bro!
A beautiful love letter to a roman pillar, grazie.
Spot on start to finish
I read an article in a travel magazine several years ago that explained this version of Carbonara. It said according to the Romans there is NO CREAM!! This was a new concept to me at the time. I tried it and never looked back. I do not care for Pecorino Romano and the article suggested Piave Vecchio as an alternate cheese. It's so delicious! Your videos are incredible! I love to binge watch them. :)
Only Pecorino Romano! Piave vecchio has nothing to do with this pasta :)
@@MileZeroKitchen I'm not surprised that you feel that way. LOLOLOL!!!!
@@cslattfri they would literally fire me from the TH-cam realms. 😂
Eu tentarei reproduzir, com certeza!😋
I will try to reproduce it, for sure!
That carbonara was delicious. I love the background music.
Thanks so much!
멋진 음식이예요 ㅎㅎ
Все как и всегда очень красиво! Удачи вам
Thank you!
I do my best to follow your recipes. Now that I am a pretty decent cook when it comes to dough and understand most of the variables I can usually get pretty close to the result, but never exactly as great as yours. Carbonara is of course much easier than Ciabatta or Pizza once you get the right ingredients and know where NOT to fail, but still, I can confidently say : I do this dish as well and as "perfectly" (if such a thing exists in the kitchen) as you. This brings me great pride! When I saw your video pop up I thought "How can he make this even better?", well you can't but that's because Carbonara is already a perfect dish!
Just a question/remark : My guanciale is usually the same size as yours, (maybe just a tinny tiny bit thicker) but I render it WAY longer than 5 minutes, around 12 to 15 I'd say. I think I do it at a lower temp because the final result looks like yours. The texture is heavenly, like a .... meringue? It just caves in with almost no chew. Is yours closer to fattier lardons / bacon or do you achieve the same result in a shorter time? I guess it's just preference but because only guanciale can give you this texture, I would not want it any other way! Thanks again for the video, you've really perfected your visual style and pacing!
Medium flame, stir frequently, then turn off and leave it there for a bit while the pasta cooks! Thanks for the comment!
This is a joy to watch.
Thank you!
This looks amazing; inspiring! 🙏🏽😋🙏🏽
Thank you!
Che spettacolo!!
I've just had dinner. Am now ready for seconds. Roman Carbonara seconds that is!
Remember kids: don't throw away all the pasta water. Add it to bring the sauce texture to your liking!
This is very fresh guanciale.
I envy the US because processed meats and cheeses are so easy and cheap to get in there.
In Japan, Italian guanciale can only be purchased frozen, so it's very dry, the skin is hard, and it's not fresh at all.
Furthermore, due to the African swine fever outbreak in Italy, imports of Italian pork will be banned in Japan from 2022.
Even now, Italian guanciale and pancetta are not available in Japan.
I can't wait for imports of Italian guanciale to resume.
Unlike the authentic Italy, long pasta is the mainstream in Japan, so the carbonara I make uses 2.4mm in Mancini.
By the way, in Japan, Manchini's 2.4mm 1kg is very expensive at $ 12.
I think the dog would rather go out for a walk then watch you make Carbonara.
Jake is a very happy boy and doesn’t really complain. You on the other hand…😂
Epic 😍
Would love to try a bite or two 😂 what a shame. ❤ I will try your recipe asap. Cannot wait 😅
Please do try! It’s always such a treat!
Mazzaro's Guanciale 😍. Just found your channel. Love to see TB represented on YT.
Love the Bay Area so much!
Perfect Sunday 😋
The best!
da italiana ti faccio il mio grande plauso! Favolose👋👋👋👋👋👋
Grazie! Daje.
Enlightening 🇮🇹❤️
🔥🔥🔥
Cool video
Honey! We're making carbonara tonight! Don't ask!
Enjoy!
Sotto il video di una carbonara perfetta come questa, su un altro canale, si son precipitati a scrivere commenti del tipo "troppi tuorli per una persona!"... Gente che prepara la carbonara con panna, funghi e prezzemolo, si lamentavano dei tuorli, a loro avviso, in eccesso. Ottimo lavoro come sempre, mai ricetta fu più corretta. Ps dall'anteprima del video pensavo avessi usato 4 uova intere e m'era preso un coccolone, fortunatamente fai dei video stupendi che poi uno li guarda fino alla fine e si accorge d'essere in errore 😅
wow.
Mile, will you adopt me? I promise to eat EVERYTHING you cook 🤤
😂😂😂
TOOOOOOOOOOOOOOOOOOOOOOOOOOP!
Bravissimo un ottimo carbonara ... Very good excellent carbonara ... Ditali Rigati ...Red and White wine ...
Grazie Pino!
Still just waiting for croissant video ... 🥹
Will do my best!
Bravissimo, ricetta perfetta,il 90% degli italiani non la sa fare.😂😂😂
Jake!...and the pasta looks good too.
😂😂😂🐕
Miles ma sei italiano? Perché quando hai detto "capirai" mi sembra di aver sentito l'accento romano. :)
Nato e cresciuto a Roma, si! :)
@@MileZeroKitchen
Grande❤
How come you don't have millions of followers??????
I’m a slow burn!🔥
Nice 🤓
Thanks!
What's the English for: "Da leccarsi i baffi"? It's all like a caress, thank you.
Probabilmente la traduzione più vicina è lip smacking:)
@@MileZeroKitchen grazie anche per questo.
Bella bella, me sei piaciuto tanto 😘
Daje tutta!
👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻
🔥🔥🔥❤️🔥
Mamma mia guarda come ha sudato quel guanciale….mi ci farei un bagno in quella padella 😂😂😂
Na doccia calda 😂
@@MileZeroKitchen ahahahaha
You didn’t cut off the rind which doesn’t taste good.
There wasn’t any! 😊
What pot brand is that?
Caraway. Link in description!
I'm italian, you didn't pasteurize the eggs, but otherwise everything is perfect 👍🏻
Sono di Roma, le uova che compri al supermercato sono già pastorizzate. 😉
@@MileZeroKitchen assolutamente no, salvo esplicita indicazione.
Le uova del supermercato "normalmente" non sono pastorizzate.
@@jackname49 qua le trovo tutte pastorizzate. Cmq basta l’acqua calda della pasta. Ciao!
@@MileZeroKitchen ah ok, se li le trovi tutte pastorizzate è un altro discorso, però a livello divulgativo è un passaggio che andrebbe quanto meno citato perché appunto in Italia la norma è proprio l'esatto contrario.
Preciso che il mio commento non voleva alimentare nessuna polemica sia chiaro ☝🏻
Serves 4?
Serves 1. For 4 you can multiply. I’d say change to the pasta amount to 80g each if you’re making large quantities.
Sei italiano?
Si, di Roma!
@@MileZeroKitchen però non vivi a Roma vero
@@MileZeroKitchen complimenti per i video sono veramente belli bellissimi penso di averli visti tutti
@@Foodcerquaraffaele no abito in Florida da un po’ di anni! 🌴
La panna? 😂😂😂
Cacchio, l’ho dimenticata!