Links to the 3 Other Roman Pasta... CARBONARA th-cam.com/video/90LalTBSIhE/w-d-xo.html CACIO E PEPE th-cam.com/video/AztjQDIi3Sw/w-d-xo.html AMATRICIANA th-cam.com/video/VgUo1JHM-DQ/w-d-xo.html
There is a TH-cam cooking show called Glen and Friends. You might like watching his videos. He made his own Guanciale. Get in touch with him, maybe he'll sell you some. If that's too weird you can get it at the Pennsylvania Macaroni Company. Their website says it's $14.89lb. Or check out the Rochester Public Market in Rochester, N.Y. They have a phone number. Or check out a place called Calabresella's. Also located in Rochester, N.Y. They also have a phone number.
The origins of the Carbonara are a bit cloudy and we don't know precisely who invented it and where (maybe during the WW2 with american soldier rations of bacon and powdered yolks) but Amatriciana, Gricia and Cacio e pepe are dishes from Abruzzo, region with a big tradition of sheperds. Those dishes became famous around Rome because sheperds from the nearby region of Abruzzo used to travel there and exported the recipes. Amatrice was annexed from Abruzzo to Lazio in 1927.
Steve as I said of your first video about Roman pastas, Italians do love what you're doing, cause you're doing things the right way. That's the way to go, much love from Italy ❤️
Compliments from an italian: this is the right way of making a pasta on the italian way and with the right compromises for the fact to be not in Italy. Everything well explained and well realized
This by far is one of the best cooking channels on TH-cam. I love that you show us how to do it quickly without saying a word. Then you go into detail. Too many other channels spend way too much time talking. However, you spent all your time showing us how to make the recipe. Good going!
I've been a chef for a long time. I've also been an educator. The way you lay this recipe out and the detail you go into when describing how to bring this recipe together is outstanding! I've picked up a few tips myself from your video and I can't wait to give this a try!
As an Italian I feel super super reassured knowing there's someone like you who spread Italian cuisine in the truest way, just like we cook: simple yet delicious. Congrats for the channel bro, I've just finished my dinner but you made me hungry again 😍, wish you all the best 💪
I have to highlight this comment. As an Italian living in the US since years, it is fantastic to find someone here that is teaching Americans how to cook Italian food in the traditional way, with great accuracy and mantaining the true spirit of our cousine! thanks so much!
@@Guagliozz you'd be surprised considering I'm British but I just happen to have lived in Italy for the last 12 years. Anyway no need to be bitchy it was actually my way of kind of making a compliment.
Dude, this is the first video of yours I am watching and I think it is amazing that you do the whole recipie in the first 1 minute - when I start making this it is so easy to make a quick review if I'm missing a step. Kudos for that!
Thank you brother for this video. As a starving student, I give myself almost every week a luxury day with guanciale and pecorino from a finnish market hall so I can practice this dish. trying my best everytime to make it perfect cause honestly, it's so pleasing every time i nail the creamy part with pasta water and cheese!! Really addictive somehow
What is so good with this cooking channel is that you are properly trained, know all the right techniques and that you also explain why it should be done the way you do it. No BS, pure and precise techniques, balanced by your personal sensibility and emotions. When the two are combined, that is what I call great cuisine. I am a bit of a cooking geek who tries to experiment in a scientific manner by trying to always rely on classic French techniques. I love when cooking is done the proper way. And for that, I say thank you!
Just showed to my grandma who’s italian and didn’t understand a word u said But she did say that ur recipe is awesome and she also learned a technique. That’s fire man! Thanks for posting . I’m looking forward to make this e serve to her
Ah regà qualcuno chiami la Raggi e diamoje la cittadinanza a sto qua che le sa fa tutte oh!!! Man I love when people make italian dishes and they know what they’re doing!
Ma poi secondo me ha capito la cosa fondamentale: che la cucina italiana é alla sua essenza povera e che i piatti più difficili ma più buoni sono quelli dove hai pochi ingredienti e devi tirarci fuori il massimo.
Living in Southeast Asia, it's extremely difficult to purchase cured meat like guanciale or pancetta, and authentic cheese like pecorino or parmigiano. So i always end up using whatever is available to me which are streaky bacon and pre-grated parmesan. And even with these cheaper ingredients, my food always turned out so good following your recipes. I can't even imagine how amazing it would taste if I use authentic ingredients......
Hey man I just happened across this channel maybe 3 days ago have probably watched 6-8 videos so far. I love the way you communicate, it's very direct and no BS. There's too many cooking shows (I won't name them) that are more about the cook's personality and how "cute and weird and quirky" they are and the recipes suck. I'll try one of your recipes soon, probably something easy like guac and salsa but I already know they're going to kick ass. Keep up the good work.
I full heartedly agree as someone who first found you by the parmesan cheese video. I bought a wedge the next day and can say I'm not going back to the fake stuff. I also appreciate that you go into the whys of cooking. I think that's a much better way to learn cooking as opposed to following a recipe to the t.
@@jz4461 check out America's test kitchen books. they have a "why this works" section by their recipes that explain it. They also have a TH-cam channel, but it's not very interesting.
Finally - someone who understands gricia - removing the pork when crispy, make the sauce, then add the crispy pork back. And two stage peppering. Respect.
Is that what’s that called? That’s how I do all my dishes that need pork (bean soup, green beans, my homemade hot beer cheese). I cook my pork, set it aside, use the grease for cooking, then add the crispy cooked pork at the end. I don’t like soggy, rubbery pork cubes/slices in my food.
I've seen too many guys destroying classic Italian recipes. You are really, really good. You did it way better than a lot of italian restaurants. Thank you for keeping our recipes nice and clean of all the "fluff" they usually add in other videos
I really Love Pasta alla Gricia! Me and my girlfriend discovered it in our favourite Trattoria in Rome and I absolutely fell in love that I even had to go to the restaurant a second time to taste it again! We recreated it two weeks ago and did it just like you show in this video. It was phenomenal! Big thumbs up from Germany!
This is unbelievable. You did perfect “pasta alla gricia “ without being of my country. I like to find not Italian people who know perfect how to prepare an Italian dish. Amazing job
@@jonnytheirish1857 Adesso non vorrei fare lo stronzo, ma ce ne sono di errori che Matteo ha fatto in praticamente tutto il periodo. Sarebbe stato corretto se avesse scritto: This is unbelievable. You made perfect "pasta alla gricia" without being from my country. I like finding non-Italian people who know how to perfectly prepare an Italian dish. Amazing job (ripeto, non voglio fare lo stronzo, ma non mi va giù quando i meriti non sono totalmente dovuti (anche il suo commento del "ormai lo parlo fluentemente" mi dà parecchio fastidio, siccome da questa semplice frase pare ovvio, almeno a me, che la padronanza della lingua inglese non sia al livello che crede). E riguardo agli italiani che sono zappe con l'inglese, quello è perchè qualunque italiano che sa l'inglese va all'estero, com'è giusto che sia, a parer mio. Siamo fin troppo legati alla patria, e questo ci limita molto
@@januarymauler se vieni nel Regno Unito, almeno qui in Scozia, ti renderai conto che la grammatica perfetta non la sanno nemmeno loro o comunque, soprattutto nel parlato, la usano ad minchiam. P.s. sono a Edimburgo da quasi 3 anni ormai, per questo ho detto che lo parlo fluentemente.
I live in Italy and I can tell you not many italian chefs have the same level of respect for our traditional recipies as you show in these videos. Bravissimo!
We found this in the store once in the gourmet section of my grocery store in Hawaii. Funny thing I wasn’t even looking to get the guanciale. I sent my husband to get pancetta and he came back with this. 🤣
Growing up with all these dishes was truly a bonus in the culinary department of an Italian house. Sharing some of these with others from school, really opened up a new chapter in their every day dinners. Thnx for the shows!
Have you ever been in Italy? The love and the respect you show for our cuisine is amazing. You should come for a food trip and you will discover so many things to learn and to practice to improve your fantastic channel. Maybe after the coronavirus emergency...
This is honestly the best explanation of this I've ever seen. Making a sauce with pasta water is an emulsion. It all makes sense now. Life changing video.
I made this and, you’re right for saying it’s the most underrated among the pasta classics. It’s sooo good! A good balance of fat, salt, and creaminess! Thank you for introducing us to Pasta Alla Gricia and sharing the right way to cook it with the right ingredients! Now I like this more than Carbonara, cacio e pepe, and Amatriciana! Thank you!
I recently tried your bolognese recipe, it was delicious. I watch many cooking channels but this one is my point of reference. Keep up the good work Stephen!
I made this today and I must say I absolutely nailed it. My favorite one so far. So cool to make this sauce out of just starch water and pecorino. Going for the better brand of pasta really makes the difference and cook it in the minimum amount of water. I used a combo of guanciale and pancetta which worked out great
You're one of a few TH-cam food guys that take amazing shots that give you a feel of what it's actually like to cook the food. Love it. Appreciate you brother!
You are not only an entertainment and education channel but also my first reference channel when I have something to cook, but I don't know what to do with it. Rock on, Please keep teaching us.
Made this today and was blown away. So simple yet so delicious! I didn't have pancetta and pecorino so I just used bacon and parmesan instead. Still amazing! Next time I'm gonna use pancetta and pecorino. Be REALLY careful on the salt in the pastawater!!! I'm glad I only used parmesan and not pecorino, because it would definitely have turned out too salty otherwise.
@@lorenzopeverelli7819 Actually a really nice tip :) There is s much water evaporating during cooking, especially when you add it to the pan that it will definitely uncontrollably concentrate any salt you added before. Had the same problem again today with only lightly salted water but pecorino. Pancetta + Pecorino is almost enough salt already.
Yo man, respect. Italian here and this is the first time in my life I see somebody not italian making a pasta so fuckin right. I'm so picky about pasta, but honestly, you have skill and knowledge, and I also like how you explain stuff that for somebody is granted but for most of the people is not. Like waiting 30 second before to make the pasta cool down before to put the pecorino. Or everything you said about what pan to use. You are the man. Gonna watch your others video now. Keep up with the good job
@@Molehasmoles Saluhall skulle jag gissa på eller någon deli. Efter en snabb googling hittade jag italianissimo som verkar sälja guanciale :) Edit: den är via nätet så du får beställa
Made this last night for dinner, along with a small salad and a bottle of Italian red wine. My wife and i love to cook, we’ve even done some Italian cooking classes. Over the past 20+ years we’ve made many pasta dishes. Watching how you cook, your skills and obvious passion is very inspiring. I couldn’t wait to make this dish. It turned out wonderful. My wife said it is now her new favorite, and we both thought it the best pasta we’ve ever had. Sadly there weren’t any leftovers, we gorged ourselves. Thanks for these incredible videos.
So if this is carbonara without egg ... I just realized how many recipes I've invented over the years ... because I'm always missing something when I cook. :D
I just can't stop looking all yr recipes. The trick abt shredding and passing the cheese through a "colador" is so a good idea! Trying yr recipes with what I can get in the very south of Chile. Tks
I have watched a few of your videos and I have to congratulate you on your presentation and explanations. I am a retired cooking teacher and former director of a culinary institute and I would have hired you without question. Hope your channel is going well. Excellent work. Auguri e saluti !
I like how you made it clear that Italian cousine is all about adapting to whatever you got aviable to you Usually we don't even do a specific pasta recipe, we just make something up on the spot with whatever we've got left in the fridge
I find it strange that there’s not a lot of Italian markets in New York that sell guanciale. I have two or three Italian markets here in Salt Lake City (of all places) where I can easily buy guanciale.
Would be good if he went to the effort to source some good Guanciale, If I can get it in regional Australia then it should be easy to find in NYC, I'm sure there's lots of Italian deli's that cure their own
David Feller I think a large portion of his viewers would look for Guanciale if they knew where to find it, if you’re going to the effort to make a traditional Roman pasta like this, Guanciale adds a certain element that pancetta is lacking, especially in the amount of fat that is rendered and the taste of the meat when fried... also in rural areas you may find small farmers that cure it
Love the show! I really like how you added your own educational commentary while you are cooking instead of just the music playing. It may not be as sublime but it really helps people like me understand the process.
Hey I'm in England (UK) we're pretty much on lockdown and im gonna be obese by the time we can go out again. (We also might have a shortage of pasta because its mainly made in Italy)! So thanks for the awesome dishes. Watched almost all of them and cooked 2 so far 🙌🏾
Dude, I’m speechless, this is some 5 stars Italian chef cooking skills. Cheers from Italy and a huge thank you for the respect that you have for our cooking traditions 🤜
this is the first time in my life, as a 40ys old italian who loves cooking, in which I see an american guy cooking pasta without me feeling miserable and hopeless towards american culinary culture/abilities. Grande stima!
You Italians need to understand that other countries and people groups are going to do things DIFFERENTLY than you do!!! They arent wrong, just different. Its food, just food! You Italians place way too much importance on "your way" of doing things! You are annoying!!!!!!!
This was SO GREAT!!! Wonderful fish and you made it so plain for this beginner cook. Thank you so much!!! I felt like I was in Rome and my family loved it! Thank you for simplifying it and explaining it as you went along. Bravo!
THANK YOU SO MUCH!!! I live in Southern TENNESSEE and getting my hands on ANYTHING remotely specific for cooking or specialty cooking is neigh impossible. Thank you for allowing me the HOPE that I could do this with something I might be able to find here!
This is indeed the sleeper of those classics. I can get guanciale where I live, but watching our host deglaze the pan, I can see that if you were stuck with American bacon, you'd still have a satisfying dish. Made this one according to the video and it put a four-top completely away. Thanks so much.
Can I just say, why the heck hasn't this channel ever been in any of my searches or recommendations before?! You explain everything so well! Thank you for the high quality content!
Your talking and explanations are so detailed that even if I was a complete stranger to cooking I'm sure I would have been able to understand everything as well. Congratulations from an italian dude who loves cooking as well, keep it up and don't listen to negative comments from my co-nationals.
Apart from being in noodle form, this would remind me strongly of that stew, that Roman soldiers would have prepared when on a conquest. As a matter of fact I have a (secret?) family recipe originating from here close to cologne, germany, that is supposedly a local derivative.
The pasta looks delicious and he obviously does a great job creating it. I would watch more of his videos if they weren’t cut a hundred times it drives up the wall.
@@NOTANOTHERCOOKINGSHOW don't worry, i'm italian and i'm really proud of your work and how you spread the word about the real Italian food in the USA , mostly part of the people don't know real italian food but only the american version of italian food and is completely another story . I was a chef in Italy and i'm a italian food expert and I will be happy to help you develop the channel.
I am a MAJOR foodie at this point and love perfecting my cooking style. Your vids are EVRYTHING right now…I tried your Stroganoff, and your Red pepper sauce, and both were amazing…the family literally raved over them. I love that this is not just another cooking show…keep em comin!
God damn that looks good. Thanks for helping me decide what I'm having for dinner tonight. I dont have pancetta. But I do have good quality bacon as a substitute. I'll let ya know how it turns out! 😀
As an Italian I cannot disapprove, the last summer I went in Denmark and I used it too. It was quite hard and very expensive to find proper guanciale or pancetta.
@@bellacucina3209 ha! You're funny. I was simply pointing out that stupid critiques like the OP's of videos that take effort are pointless. He put a bunch of effort into a good video, but people on yt are quick to criticize. This thread is a perfect example. Phil made a negative comment about the video, I made a negative comment about phil's comment, and then you made a negative comment about my comment. No one wins except google
@@DimJongUn Not really. I was seriously wondering why he placed the pasta on a cutting board. He being experienced and well trained would have a reason. I'd love to know?
Links to the 3 Other Roman Pasta...
CARBONARA
th-cam.com/video/90LalTBSIhE/w-d-xo.html
CACIO E PEPE
th-cam.com/video/AztjQDIi3Sw/w-d-xo.html
AMATRICIANA
th-cam.com/video/VgUo1JHM-DQ/w-d-xo.html
There is a TH-cam cooking show called Glen and Friends. You might like watching his videos. He made his own Guanciale. Get in touch with him, maybe he'll sell you some.
If that's too weird you can get it at the Pennsylvania Macaroni Company. Their website says it's $14.89lb.
Or check out the Rochester Public Market in Rochester, N.Y. They have a phone number.
Or check out a place called Calabresella's. Also located in Rochester, N.Y. They also have a phone number.
Damn that looks good🤙
The origins of the Carbonara are a bit cloudy and we don't know precisely who invented it and where (maybe during the WW2 with american soldier rations of bacon and powdered yolks) but Amatriciana, Gricia and Cacio e pepe are dishes from Abruzzo, region with a big tradition of sheperds. Those dishes became famous around Rome because sheperds from the nearby region of Abruzzo used to travel there and exported the recipes. Amatrice was annexed from Abruzzo to Lazio in 1927.
With aglio e olio, you have a cheap pasta for each day of the work week :P
why dont just stand with open legs instead you lean on the table,
One of my favorite pasta of all time
So great! Thanks for stopping by buddy!
Oh yeah, Vincenzo likes this too. Excellent.
I have to try it
I knew you probably watched this channel lol
@veryserioz +1 on the microplane graters. Absolutely lovely for pecorino and parmigiano.
The 4 horsemen of pasta are now complete.
The A-pasta-lypse!!!!! *thrash metal guitar and flying spaghetti monsters leveling cities under a tomato-red sky*
Nice!I loved that recipe! I will try it! I have also few recipes in my channel!
@EricLeafericson
I’ve heard of noodling on a guitar before but this is ridiculous
Isn't alla arrabiata another Roman pasta?
@@lissandrafreljord7913 l'Arrabbiata It comes from the province of Rieti, about 80 km from Rome
Steve as I said of your first video about Roman pastas, Italians do love what you're doing, cause you're doing things the right way.
That's the way to go, much love from Italy ❤️
Always appreciate hearing it! Thanks dude!
Manuel Marzolla agreed 👍 daje forte!
Compliments from an italian: this is the right way of making a pasta on the italian way and with the right compromises for the fact to be not in Italy. Everything well explained and well realized
This by far is one of the best cooking channels on TH-cam. I love that you show us how to do it quickly without saying a word. Then you go into detail. Too many other channels spend way too much time talking. However, you spent all your time showing us how to make the recipe. Good going!
I've been a chef for a long time. I've also been an educator. The way you lay this recipe out and the detail you go into when describing how to bring this recipe together is outstanding! I've picked up a few tips myself from your video and I can't wait to give this a try!
As an Italian I feel super super reassured knowing there's someone like you who spread Italian cuisine in the truest way, just like we cook: simple yet delicious. Congrats for the channel bro, I've just finished my dinner but you made me hungry again 😍, wish you all the best 💪
This is the sweetest comment I have read in days. I could not agree more with you.
Big kiss!
Giusto.. Tranne il fatto che non riesce a pronunciare "amatriciana"
I have to highlight this comment. As an Italian living in the US since years, it is fantastic to find someone here that is teaching Americans how to cook Italian food in the traditional way, with great accuracy and mantaining the true spirit of our cousine! thanks so much!
@@Layo81 and you probably can't pronounce many English words correctly. Why do you care?
@@Guagliozz you'd be surprised considering I'm British but I just happen to have lived in Italy for the last 12 years. Anyway no need to be bitchy it was actually my way of kind of making a compliment.
Dude, this is the first video of yours I am watching and I think it is amazing that you do the whole recipie in the first 1 minute - when I start making this it is so easy to make a quick review if I'm missing a step. Kudos for that!
yes! i like it that you see exactly what's going to happen
Thank you brother for this video. As a starving student, I give myself almost every week a luxury day with guanciale and pecorino from a finnish market hall so I can practice this dish. trying my best everytime to make it perfect cause honestly, it's so pleasing every time i nail the creamy part with pasta water and cheese!! Really addictive somehow
What is so good with this cooking channel is that you are properly trained, know all the right techniques and that you also explain why it should be done the way you do it. No BS, pure and precise techniques, balanced by your personal sensibility and emotions. When the two are combined, that is what I call great cuisine. I am a bit of a cooking geek who tries to experiment in a scientific manner by trying to always rely on classic French techniques. I love when cooking is done the proper way. And for that, I say thank you!
“there are no measurements in this recipe, this is a feel recipe”
Grande 👍 ti stimo
Aren’t ALL recipes “feel” recipes! 😁
Just showed to my grandma who’s italian and didn’t understand a word u said But she did say that ur recipe is awesome and she also learned a technique. That’s fire man! Thanks for posting . I’m looking forward to make this e serve to her
Sto cazzo!
An italian who can't even speak the mother tongue???
john son the Italian lady didn’t understand his English!
@ He was speaking English....
Ah regà qualcuno chiami la Raggi e diamoje la cittadinanza a sto qua che le sa fa tutte oh!!!
Man I love when people make italian dishes and they know what they’re doing!
I agree totally Beppe
É bravo vero
Si muove bene ai fornelli, si vede che ha la mano
Lo seguo da un sacco ed è veramente bravo bravo!
Ma poi secondo me ha capito la cosa fondamentale: che la cucina italiana é alla sua essenza povera e che i piatti più difficili ma più buoni sono quelli dove hai pochi ingredienti e devi tirarci fuori il massimo.
Yes thumbs up! He certainly knows what he's doing
You've taken my pasta game to new heights. These 4 classic pastas are simply incredible. Many thanks.
Living in Southeast Asia, it's extremely difficult to purchase cured meat like guanciale or pancetta, and authentic cheese like pecorino or parmigiano. So i always end up using whatever is available to me which are streaky bacon and pre-grated parmesan. And even with these cheaper ingredients, my food always turned out so good following your recipes. I can't even imagine how amazing it would taste if I use authentic ingredients......
Bruh. I am sorry.
At least you have the proper technique and you can master it. When you find also original ingredients you will gear them up and have the perfect dish!
There's some online retailers in Italy that sell cured meat and cheese shipped right to your door :)
You inspir3: me to make it, made some mistakes but it turned out pretty good!
Buy these things in some Italian websites
MAN!!!! U Are Amazing!!!!!!So many Thanks for your recipes!!!!!Keep going!!!!!!
Hey man I just happened across this channel maybe 3 days ago have probably watched 6-8 videos so far.
I love the way you communicate, it's very direct and no BS. There's too many cooking shows (I won't name them) that are more about the cook's personality and how "cute and weird and quirky" they are and the recipes suck. I'll try one of your recipes soon, probably something easy like guac and salsa but I already know they're going to kick ass. Keep up the good work.
Aaron i would recommend the spaghetti and meatballs recipe probably my favoritr did of all time
@@Waluigi-vr4qz I literally watched that one like 3 hours ago hahaha. I like his catering videos best.
Thanks dude! Really appreciate thay
I full heartedly agree as someone who first found you by the parmesan cheese video. I bought a wedge the next day and can say I'm not going back to the fake stuff.
I also appreciate that you go into the whys of cooking. I think that's a much better way to learn cooking as opposed to following a recipe to the t.
@@jz4461 check out America's test kitchen books. they have a "why this works" section by their recipes that explain it. They also have a TH-cam channel, but it's not very interesting.
Dude you’re a great teacher. You explain all sides and reasons why you do certain things or why things are. Thank you for that
Finally - someone who understands gricia - removing the pork when crispy, make the sauce, then add the crispy pork back. And two stage peppering. Respect.
Is that what’s that called? That’s how I do all my dishes that need pork (bean soup, green beans, my homemade hot beer cheese). I cook my pork, set it aside, use the grease for cooking, then add the crispy cooked pork at the end. I don’t like soggy, rubbery pork cubes/slices in my food.
Hello please tell me what is the interest to peppering in two times?
I've seen too many guys destroying classic Italian recipes. You are really, really good. You did it way better than a lot of italian restaurants. Thank you for keeping our recipes nice and clean of all the "fluff" they usually add in other videos
I am roman and this is just perfect
I love this guys style of presenting. It’s brilliant to watch. Perfecto
"If it's not easy for me to find in New York, it sure isn't easy for people in the middle of the country..."
Thank you from Texas!
I am a true Italian 100% and I just want to thank you for respecting the original recipe.Bravissimo!!!
I really Love Pasta alla Gricia!
Me and my girlfriend discovered it in our favourite Trattoria in Rome and I absolutely fell in love that I even had to go to the restaurant a second time to taste it again!
We recreated it two weeks ago and did it just like you show in this video. It was phenomenal!
Big thumbs up from Germany!
I really like how you explained about using different pans. That is so helpful
I am so glad this channel exists. It is an inspiration to learn Italian and street food.
This is unbelievable. You did perfect “pasta alla gricia “ without being of my country. I like to find not Italian people who know perfect how to prepare an Italian dish. Amazing job
Oi ma tutti l'inglese alla perfezione vi siete imparati??? Solo in italia sono zappe con l'inglese gli italiani?
@@jonnytheirish1857 vivo da due anni e mezzo del Regno Unito quindi l'inglese ormai lo parlo fluentemente
@@jonnytheirish1857 Adesso non vorrei fare lo stronzo, ma ce ne sono di errori che Matteo ha fatto in praticamente tutto il periodo. Sarebbe stato corretto se avesse scritto: This is unbelievable. You made perfect "pasta alla gricia" without being from my country. I like finding non-Italian people who know how to perfectly prepare an Italian dish. Amazing job (ripeto, non voglio fare lo stronzo, ma non mi va giù quando i meriti non sono totalmente dovuti (anche il suo commento del "ormai lo parlo fluentemente" mi dà parecchio fastidio, siccome da questa semplice frase pare ovvio, almeno a me, che la padronanza della lingua inglese non sia al livello che crede). E riguardo agli italiani che sono zappe con l'inglese, quello è perchè qualunque italiano che sa l'inglese va all'estero, com'è giusto che sia, a parer mio. Siamo fin troppo legati alla patria, e questo ci limita molto
@@januarymauler se vieni nel Regno Unito, almeno qui in Scozia, ti renderai conto che la grammatica perfetta non la sanno nemmeno loro o comunque, soprattutto nel parlato, la usano ad minchiam.
P.s. sono a Edimburgo da quasi 3 anni ormai, per questo ho detto che lo parlo fluentemente.
I live in Italy and I can tell you not many italian chefs have the same level of respect for our traditional recipies as you show in these videos. Bravissimo!
We found this in the store once in the gourmet section of my grocery store in Hawaii. Funny thing I wasn’t even looking to get the guanciale. I sent my husband to get pancetta and he came back with this. 🤣
finally a perfectly made italian dish. congratulations and greetings from Italy
g. Ramsey, J Oliver .... take notes how to do it right from a none Italian, very proud of you buddy!
Jamie actually does carbonara quite well. Gordon's is awful.
Growing up with all these dishes was truly a bonus in the culinary department of an Italian
house. Sharing some of these with others from school, really opened up a new chapter in
their every day dinners. Thnx for the shows!
Have you ever been in Italy? The love and the respect you show for our cuisine is amazing. You should come for a food trip and you will discover so many things to learn and to practice to improve your fantastic channel. Maybe after the coronavirus emergency...
gobbi dimerda questo è forte davvero, mi fa piacere vedere qualcosa di vero anche in mezzo alle americanate
This is honestly the best explanation of this I've ever seen. Making a sauce with pasta water is an emulsion. It all makes sense now. Life changing video.
This man is a national treasure: please advise all your friends to subscribe!
Hey, what do you think about the Carbonara recipe on my channel? :) It took me quite a lot of effort and I'd be happy if you checked it out!
I made this and, you’re right for saying it’s the most underrated among the pasta classics. It’s sooo good! A good balance of fat, salt, and creaminess! Thank you for introducing us to Pasta Alla Gricia and sharing the right way to cook it with the right ingredients! Now I like this more than Carbonara, cacio e pepe, and Amatriciana! Thank you!
I recently tried your bolognese recipe, it was delicious. I watch many cooking channels but this one is my point of reference. Keep up the good work Stephen!
FINALLY I have a video to show my non italian friends how to make the gricia. My favourite pasta. You did it justice man, thanks a lot.
I made this today and I must say I absolutely nailed it. My favorite one so far. So cool to make this sauce out of just starch water and pecorino. Going for the better brand of pasta really makes the difference and cook it in the minimum amount of water. I used a combo of guanciale and pancetta which worked out great
You're one of a few TH-cam food guys that take amazing shots that give you a feel of what it's actually like to cook the food. Love it. Appreciate you brother!
Can’t wait to make this one! Feels like a chefs pasta 🍝 to me...
But please don't follow this. You'd end up with pasta water spaghetti and some crispy pancetta.
@@Baresi-Unico-Capitano stfu
@@dask7428 huh?
@@Baresi-Unico-Capitano They said shut the f&;# up.
thank you for spreading some cooking culture outside of italy. you’re such a breath of fresh air ❤️
Italy approves 🇮🇹🍝♥️ sei il migliore, continua così!
Finalmente un americano che fa vedere agli ignoranti come si fa 😂😂
You are not only an entertainment and education channel but also my first reference channel when I have something to cook, but I don't know what to do with it. Rock on, Please keep teaching us.
Made this today and was blown away.
So simple yet so delicious! I didn't have pancetta and pecorino so I just used bacon and parmesan instead. Still amazing!
Next time I'm gonna use pancetta and pecorino. Be REALLY careful on the salt in the pastawater!!! I'm glad I only used parmesan and not pecorino, because it would definitely have turned out too salty otherwise.
David Wohlfahrt dont salt the boiling water, taste the pasta while its in the Pan and salt it as you like
@@lorenzopeverelli7819 Actually a really nice tip :)
There is s much water evaporating during cooking, especially when you add it to the pan that it will definitely uncontrollably concentrate any salt you added before.
Had the same problem again today with only lightly salted water but pecorino. Pancetta + Pecorino is almost enough salt already.
Yo man, respect. Italian here and this is the first time in my life I see somebody not italian making a pasta so fuckin right. I'm so picky about pasta, but honestly, you have skill and knowledge, and I also like how you explain stuff that for somebody is granted but for most of the people is not. Like waiting 30 second before to make the pasta cool down before to put the pecorino. Or everything you said about what pan to use. You are the man. Gonna watch your others video now. Keep up with the good job
Tried your way of doing carbonara the other day, lets just say it was a hit with the wife!
Keep delivering awesome contet bro!
Greetings from Sweden
Du råkar inte känna till något ställe i Stockholm där man kan få tag på guanciale?
Eataly, välsorterade matbutiker eller saluhallar.
@@Molehasmoles Saluhall skulle jag gissa på eller någon deli. Efter en snabb googling hittade jag italianissimo som verkar sälja guanciale :)
Edit: den är via nätet så du får beställa
Made this last night for dinner, along with a small salad and a bottle of Italian red wine. My wife and i love to cook, we’ve even done some Italian cooking classes. Over the past 20+ years we’ve made many pasta dishes. Watching how you cook, your skills and obvious passion is very inspiring. I couldn’t wait to make this dish. It turned out wonderful. My wife said it is now her new favorite, and we both thought it the best pasta we’ve ever had. Sadly there weren’t any leftovers, we gorged ourselves. Thanks for these incredible videos.
So if this is carbonara without egg ... I just realized how many recipes I've invented over the years ... because I'm always missing something when I cook. :D
Italian cookings all about cooking with what you have
Is there a carbonara without parmezan cheese?? 🤣🤣
@@novaexx6587 Yes, definitely.
@@novaexx6587 yes the original one is without parmesan😂
How does this dish compare to Carbonara? Better or worse?
I’ve been cooking professionally for a long time, and an instructor for over 20 yrs. Thank you for making your videos. They never disappoint!
There was something special about the sprinkling of cheese and tossing of pasta in that pan my friend! I am virtually slow clapping for you #CheeseBae
I just can't stop looking all yr recipes. The trick abt shredding and passing the cheese through a "colador" is so a good idea! Trying yr recipes with what I can get in the very south of Chile. Tks
I have watched a few of your videos and I have to congratulate you on your presentation and explanations. I am a retired cooking teacher and former director of a culinary institute and I would have hired you without question. Hope your channel is going well. Excellent work. Auguri e saluti !
I like how you made it clear that Italian cousine is all about adapting to whatever you got aviable to you
Usually we don't even do a specific pasta recipe, we just make something up on the spot with whatever we've got left in the fridge
I find it strange that there’s not a lot of Italian markets in New York that sell guanciale. I have two or three Italian markets here in Salt Lake City (of all places) where I can easily buy guanciale.
Probably hasn't been bothered to look.
Would be good if he went to the effort to source some good Guanciale, If I can get it in regional Australia then it should be easy to find in NYC, I'm sure there's lots of Italian deli's that cure their own
That wasn’t his point, he CAN find guanciale but a big part of his viewer base, especially people from suburbs and rural areas can’t find guanciale.
David Feller I think a large portion of his viewers would look for Guanciale if they knew where to find it, if you’re going to the effort to make a traditional Roman pasta like this, Guanciale adds a certain element that pancetta is lacking, especially in the amount of fat that is rendered and the taste of the meat when fried... also in rural areas you may find small farmers that cure it
@Allen Iekanjika Then that's not Carbonara!
I love that these videos are feeling more detail-oriented and instructional! I look forward to seeing more merchandise!!
Love the show! I really like how you added your own educational commentary while you are cooking instead of just the music playing. It may not be as sublime but it really helps people like me understand the process.
Top shelf ingredients. Clearly explained technique. Beautifully filmed. Doesn't get much better than that. Definitely earned my sub.
Hey I'm in England (UK) we're pretty much on lockdown and im gonna be obese by the time we can go out again. (We also might have a shortage of pasta because its mainly made in Italy)! So thanks for the awesome dishes. Watched almost all of them and cooked 2 so far 🙌🏾
Dude, I’m speechless, this is some 5 stars Italian chef cooking skills. Cheers from Italy and a huge thank you for the respect that you have for our cooking traditions 🤜
lisn👂
this is the first time in my life, as a 40ys old italian who loves cooking, in which I see an american guy cooking pasta without me feeling miserable and hopeless towards american culinary culture/abilities. Grande stima!
You Italians need to understand that other countries and people groups are going to do things DIFFERENTLY than you do!!! They arent wrong, just different. Its food, just food! You Italians place way too much importance on "your way" of doing things! You are annoying!!!!!!!
Love the added commentary for the emulsion process. I've tried at home but haven't gotten it perfect, trying it again after this!
Stephen:
Your B roll gets an A in my book.
Hey, what do you think about the Carbonara recipe on my channel? :) It took me quite a lot of effort and I'd be happy if you checked it out!
This was SO GREAT!!! Wonderful fish and you made it so plain for this beginner cook. Thank you so much!!! I felt like I was in Rome and my family loved it! Thank you for simplifying it and explaining it as you went along. Bravo!
You’re a culinary extraordinaire
THANK YOU SO MUCH!!!
I live in Southern TENNESSEE and getting my hands on ANYTHING remotely specific for cooking or specialty cooking is neigh impossible.
Thank you for allowing me the HOPE that I could do this with something I might be able to find here!
Good grief, man. This is the most moving art that I've ever seen.
I do not know how TH-cam suggested this channel but I love it. This is how I cook.....Perfect!
Simplicity is so underrated these days when everybody wants to be "original" and piles up unnecessary additions just to be different.
I loved your intro without no words and just a visual recipe.
Lovely. When in Rome, or even when you're not...do as the Romes do.
Hey, what do you think about the Carbonara recipe on my channel? :) It took me quite a lot of effort and I'd be happy if you checked it out!
😂😂 Yes yes...this is exactly how we make it. Sti cazzi
@@kuesine2952 you were close. Just you don't have to use wine because you increase the acidity and doesn't work well with the raw egs ;-)
This is indeed the sleeper of those classics. I can get guanciale where I live, but watching our host deglaze the pan, I can see that if you were stuck with American bacon, you'd still have a satisfying dish. Made this one according to the video and it put a four-top completely away. Thanks so much.
9:07 I would still recommend using a plate... so the creamy sauce remains inside the plate and is not partially absorbed by the wood.
It's for the picture. He runs a TH-cam channel. You don't have to do that part
Man... I cant thank you enough for all these dope videos. Saved my life.
Guanciale is pork-cheek and it is the Holy Grail of Bacon-heads.
Hog Jowl, as it is known in the South, lol
@@eleanorroberts1886 Yep, hell here in KC I've seen pork jowl at walmart
Can I just say, why the heck hasn't this channel ever been in any of my searches or recommendations before?! You explain everything so well! Thank you for the high quality content!
I was recently wondering what Italians used before tomatoes were introduced, these pasta videos have answered my questions.
Your talking and explanations are so detailed that even if I was a complete stranger to cooking I'm sure I would have been able to understand everything as well. Congratulations from an italian dude who loves cooking as well, keep it up and don't listen to negative comments from my co-nationals.
Apart from being in noodle form, this would remind me strongly of that stew, that Roman soldiers would have prepared when on a conquest. As a matter of fact I have a (secret?) family recipe originating from here close to cologne, germany, that is supposedly a local derivative.
Great job! This video has some of your clearest explanations of your techniques and methods.
Pecorino Romano is the REAL and TRUE KING of cheeses.
Yep. Hail to the king
I think a super aged Reggiano is better
American String cheese is the True King
Arseniko from Greece is the king.
I love the vibe in your videos and I’m so glad I came across this one
The pasta looks delicious and he obviously does a great job creating it. I would watch more of his videos if they weren’t cut a hundred times it drives up the wall.
I have to tell you how much I enjoy band appreciate your show and knowledge your sharing. I’m learning so much.
in italy gricia is called even amatriciana bianca
Ugh I wanted to say that but I totally forgot. I have too much to say I usually forget a lot and have no time to script
@@NOTANOTHERCOOKINGSHOW don't worry, i'm italian and i'm really proud of your work and how you spread the word about the real Italian food in the USA , mostly part of the people don't know real italian food but only the american version of italian food and is completely another story . I was a chef in Italy and i'm a italian food expert and I will be happy to help you develop the channel.
I am a MAJOR foodie at this point and love perfecting my cooking style. Your vids are EVRYTHING right now…I tried your Stroganoff, and your Red pepper sauce, and both were amazing…the family literally raved over them. I love that this is not just another cooking show…keep em comin!
God damn that looks good. Thanks for helping me decide what I'm having for dinner tonight. I dont have pancetta. But I do have good quality bacon as a substitute. I'll let ya know how it turns out! 😀
It turned out better than I would have expected! Thank you for yet another great recipe Steve!
We go crazy when someone use bacon instead of pancetta instead or guanciale but... actually they work anyway
Thanks for this man, had no idea about this kind of pasta! I'm gonna try tomorrow!
I'll just use the thickest bacon that I can find.
As an Italian I cannot disapprove, the last summer I went in Denmark and I used it too. It was quite hard and very expensive to find proper guanciale or pancetta.
Finally someone in the English-speaking universe of Italian cusine who got the recipe and, more important, the spirit right!! Bella zzi!
"Ready to plate" puts pasta on a plank.
VERY happy I randomly clicked. Wonderful casual nature, I'm seeing other pictures of pasta dishes in the feed, you're an excellent host, man.
This is literally carbonara without egg
Absolutely love your content. So approachable and genuine. Keep up the great work!
From an italian guy: " Well done yankee!!!" ;D
Andra tutto bene! 💪🏼✊🏼
@@NOTANOTHERCOOKINGSHOW we will not give up, thank you!! 😊💪🏻❤
I make this dish all the time. Absolutely love it. Even my children who are quite picky love it.
"ready to plate" Tables it instead
Or you could thank the guy for a great recipe
@@DimJongUn Can we do both, or are we cancelled? lol
@@bellacucina3209 ha! You're funny. I was simply pointing out that stupid critiques like the OP's of videos that take effort are pointless. He put a bunch of effort into a good video, but people on yt are quick to criticize. This thread is a perfect example. Phil made a negative comment about the video, I made a negative comment about phil's comment, and then you made a negative comment about my comment. No one wins except google
@@DimJongUn Not really. I was seriously wondering why he placed the pasta on a cutting board. He being experienced and well trained would have a reason. I'd love to know?
Great to see you are making all the italian dishes authentic and not botched like other chefs do.