I found carnaroli years ago BUT couldn't find guanciale ANYWHERE so......I sought out and found some large, beautiful pork cheeks and cured them then aged them to dry. (I've had a lot of experience making bacon so the process is pretty much the same for curing). It's the BOMB! Love the new recipe! Thanks!!
That's awesome! I've wanted to try curing my own guanciale for a while now, but have nowhere to do it. I *can* find guanciale where I live, but it's limited and hit or miss on the quality.
Ciao Vincenzo, I tried this recipe which was really good and different. I have tried a number of your creations and all have been great, thanks. I live in Puglia and am enjoying many of the local dishes, one of my favourites is Riso, patate, cozze… delicious. I don’t think I have seen it in any of your videos. Grazie mille!
I love the way you talk us through clearly step by step how to do your wonderful recipes and bring them to life whilst showing us (I can smell the ingredients as you do it with your passion). Also you clearly state the ingredients and the amounts - bellissimo! ❤
I love the way you say "dish". That word alone sounds so tasty. Goes great with all the amazing food and the honest love for it you keep and keep showing us on your channel!
For a creamier consistency, combine the eggs and cheese over a double boiler and mix with a wisk. Then, slowly add the rendered fat from the guanchale. This makes the mixture have a consistency of a zabaglione and hollandaise. Chef Luciano Monosilio does this.
Adaptation in the kitchen is key, and it sounds like Chef did a great job making it work! 🍝👨🍳 Creative solutions can lead to delicious results. Enjoy your meal! 😊🇮🇹🧀
Loved the video vincenzo I am so going to use this recipe thanks for teaching how to make risotto carbonara to me love your content keep up the amazing and fantastic work
Its a great idea. Next time I make it I do this instead. I created this series to have some fun and probably didnt pay too much attention to this important detail. Bravo
Hi, Vicenzo! First off, hugs from Brazil! I love all your videos. Second, let me give you a safety tip. With the hand that you handle the knife, put a finger in the side of the blade, to make it more stable. I am always in fear that you cut something more than guanciale, lol
i cannot WAIT to make this! Have some guanciale left over in the freezer from making spaghetti alla carbonara about a couple weeks ago. Now I know what I'm doing with it!
Vincenzo, could you tell me, why I am already hungry after three minutes of watching your wonderful documentary video? Thank you very much for sharing your wonderful documentary video with us. Greetings to Suzanne, to Sebastian, to your families in Italy and in Australia and to you from the Swiss Kitchen Dummy.
Vincenzo, you know which kitchen utensil I find very useful for perfectly scooping all the carbonara cream out of a bowl and leaving it clean? I use a silicone cake spatula. It's become an important tool in my kitchen. :)
You know what vicenzo I am Italian. . . Benamati is my mothers maiden name and I still cannot find guanciale in western Pennsylvania its sad😢 I also thought you don't add butter 😅 well like you always say improve as well you should come and try Pennsylvania dutch food you would be happily surprised with the hearty flavor and all fresh grown ingredients
I'm going to do it during Easter Holidays (2024 now😜). But with a little tweak: I'm going to put half the melted fat from the guanciale to mix with the oil (I'll use less oil, of course). And as my usual I'll mix 50% pecorino and 50% parmigiano.
looks nice so :) is it okay to use onion powder instead? are allergic to onion but the spice works. and can you skip the vine? i dont drink any alcohol
Whenever a chef uses alcohol in cooking. 99.9% they boil off all the alcohol before serving. You get the flavor of the wine without any alcohol, so it should be okay for you
@@stephenwu1524 i am a chef but not an Italian chef, but that's not true. if you cook the food for over 2 and half hours 5% of the alcohol is still there.
Vincenzo this is question about carbonara in general. It happened to me twice that it got sour or bitter. Has this ever happened to you? Do you know what can be the cause of this? I am using guanciale or pancetta from my local butcher. I made carbonara so many times by now. Do you think this might have something to do with the cured meat?
Great recipe, Vincenzo! I'm gonna make it with pancetta though because guanciale is out of reach in my country (Ukraine) but no problem with pecorino and carnaroli :)
My stomach doesn't get along well with grease, so I wonder if it's possible to get a good risotto carbonara while cutting in half all the fat-related ingredients?
I'm always happy to hear from people who enjoy my recipes, and I'm especially happy to hear that they can help people to create delicious and memorable meals. Grazie mille again for your kind words!
Hey Vincenzo! How about making a series of turning your favourite pasta dishes to a pizza like you did the carbonara pizza. Pizza all’Amatriciana Pizza alla Norma Pizza al Tono Pizza Cacio e Pepe Pizza al Tartufo Pizza alle Vongole Pizza alla Bolognese Pizza all’Arrabbiata Pizza ai Funghi Pizza con Cime di Rapa Pizza del Plin Pizza al Pesto
You could make a mornay sauce using pecorino cheese, layer the noodles with just the cheese sauce and guanciale then, once cooked top it off in the pan with the carbonara mix and more guanciale and black pepper.
I'm sorry if the sound was unpleasant for you. 🙏🍴 Everyone has different preferences. I appreciate your feedback and will keep it in mind. Thank you! 😊👨🍳
I had lots of fun filming this carbonara series to celebrate 1,000,000 subscribers. What is your facorite recipe from this Carbonara series?
I made traditional carbonara for my family (after realizing they have never had it😳). I will be trying this next!
This is what children should learn in school, rather than how to be homosexuals or "critical race theory"
May I know why you remove the skin?
Per Vincenzo: th-cam.com/video/wgq0NoUyoZw/w-d-xo.html Ricetta della carbonara che mi ha fatto venire un infarto😅
I was looking on your website for an apron.
I found carnaroli years ago BUT couldn't find guanciale ANYWHERE so......I sought out and found some large, beautiful pork cheeks and cured them then aged them to dry. (I've had a lot of experience making bacon so the process is pretty much the same for curing). It's the BOMB! Love the new recipe! Thanks!!
How do you dry it? I can't find guanciale :/
Omg I love the fact that you made Guanciale 🤩 that’s a dream!! Please send me some 🤤
That's awesome! I've wanted to try curing my own guanciale for a while now, but have nowhere to do it. I *can* find guanciale where I live, but it's limited and hit or miss on the quality.
@@dededede9257 try finding an Italian butcher shop or Italian grocery store that has Italian products 🤔
@@anngcampbellbower4385 I have search online a shop i have nothing in my city that it's italian even pizza shop are not italians :/
Best thing about this channel is that there is no ads or sponsors.
🙏🏻❤️
Ciao Vincenzo, I tried this recipe which was really good and different. I have tried a number of your creations and all have been great, thanks. I live in Puglia and am enjoying many of the local dishes, one of my favourites is Riso, patate, cozze… delicious. I don’t think I have seen it in any of your videos. Grazie mille!
I love the way you talk us through clearly step by step how to do your wonderful recipes and bring them to life whilst showing us (I can smell the ingredients as you do it with your passion). Also you clearly state the ingredients and the amounts - bellissimo! ❤
I love the way you say "dish". That word alone sounds so tasty. Goes great with all the amazing food and the honest love for it you keep and keep showing us on your channel!
So nice of you 🙏🏻❤ Thank you
For a creamier consistency, combine the eggs and cheese over a double boiler and mix with a wisk. Then, slowly add the rendered fat from the guanchale.
This makes the mixture have a consistency of a zabaglione and hollandaise.
Chef Luciano Monosilio does this.
I like how it turned out more watery than you wanted but you saved it by using the extra pecorino you had on the side! Well done Chef!
Adaptation in the kitchen is key, and it sounds like Chef did a great job making it work! 🍝👨🍳 Creative solutions can lead to delicious results. Enjoy your meal! 😊🇮🇹🧀
I soon expect him to make Ice Cream Carbonara
🤣🤣
Sì 😛
You enspire people to eat and cook quality food. My admiration for you man !!! Great job .. Bravo
It is my pleasure! Have you tried cooking one of my recipes?
Vincenzo, you are the best! I enjoy every moment of your videos, your passion is unique! And thanks to you, I can now cook decent pasta and risotti 😊
Happy to hear that!🙏🏻 thank you so much ❤
Wow! I never knew there was such a thing... I like both risotto and carbonara but to put them together? Vincenzo bravo, bravo!!!
Thank you! 😄 Risotto Carbonara is a delightful fusion of two Italian classics. Give it a try, and I hope you enjoy the unique flavors! 👨🍳🍚🥓🍳🇮🇹
Never ever throw out the skin. Use it when making stock or cut it very thinly and quick fry. Or other thing.
Great tip!
Loved the video vincenzo I am so going to use this recipe thanks for teaching how to make risotto carbonara to me love your content keep up the amazing and fantastic work
Great my friend! Try this recipe and let me know! I’m sure you will love it
Vincenzo, why not use the rendered fat from the guanciale to begin the risotto instead of or with olive oil?
Its a great idea. Next time I make it I do this instead. I created this series to have some fun and probably didnt pay too much attention to this important detail. Bravo
@@vincenzosplate love your videos
Bravo! And Bach and the Carbonara are the perfect fit!
omg this is definitely going to be on my to-try list for sure. I love this
oh wow 🤩 I can't wait for you to try this recipe
Our Italian food ambassador 👌👌👌 beautiful risotto ❤.
Grazie mille 🙏🏻❤️
Just made it for my fam. Delicious!
Happy to hear that! Did you like it too?
Absolutely fantastic! I frequent the Italia sequesta channel for new and experimental recipes like this, well done Vincenzo!
Yeah that channel is great!
Hi, Vicenzo! First off, hugs from Brazil! I love all your videos. Second, let me give you a safety tip. With the hand that you handle the knife, put a finger in the side of the blade, to make it more stable. I am always in fear that you cut something more than guanciale, lol
Ciao, I'm glad you enjoy my videos! Thank you for the great tip 🙏🏻
What about sautéing the onions on the rendered guanciale oil?
Could be a great idea!
This was my thought too, add a deep base of flavour and using what you have in front of you.
Love it, Vincenzo! Your passion is absolutely fantastic!
Thanks so much! 🙏🏻 Are you going to try this recipe?
@@vincenzosplate of course! I'm not a great cook but trying to get better!
Another great recipe for a Sunday lunch or dinner. Thanks! Salute e cin-cin🥂
Hope you enjoy🙏🏻
This looks fantastic!
many thanks!
Looks amazing! Now I have to make this!
You should! 😍 this is incredibly delicious
Looks easy to make i may have to give it a try 😊
Please do!
You got me absolutely drooling over my phone right now🤤 I need this !!!
hehe this recipe is a must try 🤤
Vinvenzo, this is one of my favorite risotto, thanks
Back to another episode of vincenzo's plate ❤️
Yayyy 😍 did you enjoy this one?
@@vincenzosplate Aboslutely! 😃
I made this . Came out AWESOME !!!!
Great! I love to hear that
Wow! That looks incredible, Chef!
Thank you a lot 🙏🏻 Are you curious to try this recipe?
I'd like to try a white wine with the pasta carbonara version :D
Let me know how it'll go!
i cannot WAIT to make this! Have some guanciale left over in the freezer from making spaghetti alla carbonara about a couple weeks ago. Now I know what I'm doing with it!
fantastic 🤩 I'm sure you will love this recipe!
Please make it and let me know
Never thought risotto could be made carbonara style. Looks absolutely amazing, will definitely give it a try
It's so good! I'm sure you would love this
Isnt he a wanna be uncle roger? Soft boi soft boi
@@nova3752uncle roger is a vincenzo wannabe
I have got to admit that looks really good !!😋😋😋😋😋
Thank you 😋 Are you going to try this recipe?
Looks beautiful. Can't wait to make it.
Yayy! Please make this recipe ASAP 🤩
Looks so gooood! Love you Vincenzo ❤❤
oh, thank you so much 🙏🏻 Are you going to try this recipe?
That really looks awsome! I will make this one for sure. 👍🏻
Please do, I'm sure you will love this recipe 😍
Vincenzo, could you tell me, why I am already hungry after three minutes of watching your wonderful documentary video?
Thank you very much for sharing your wonderful documentary video with us.
Greetings to Suzanne, to Sebastian, to your families in Italy and in Australia and to you from the Swiss Kitchen Dummy.
Hahahaha well my friend, I make delicious recipes thats why 🤣🤣
Thank you as always 🙏🏻❤️
Great video! So making this!
Wow really? 🤩 I can’t wait for you to try this recipe!
So excited for your video vincenzo
Did you watch it? 😍
Vincenzo, you know which kitchen utensil I find very useful for perfectly scooping all the carbonara cream out of a bowl and leaving it clean? I use a silicone cake spatula. It's become an important tool in my kitchen. :)
Thanks for the tip!
Perfectly cooked
Wow thank you Cristina
You know what vicenzo I am Italian. . . Benamati is my mothers maiden name and I still cannot find guanciale in western Pennsylvania its sad😢 I also thought you don't add butter 😅 well like you always say improve as well you should come and try Pennsylvania dutch food you would be happily surprised with the hearty flavor and all fresh grown ingredients
I think I'll give this one a go.
great, please try it and let me know
I'm going to do it during Easter Holidays (2024 now😜). But with a little tweak: I'm going to put half the melted fat from the guanciale to mix with the oil (I'll use less oil, of course). And as my usual I'll mix 50% pecorino and 50% parmigiano.
Please don’t forget to share photos of your dish. Enjoy cooking!
I was always told that the stock needs to be kept warm as you're using it so it doesn't lower the temp of the risotto as you're cooking it.
yes exactly, you can use it hot or warm
I'll try this recipe to make my Italian boyfriend fall more in love of me 😁😊😊😊 thanks for the recipe Vincenzo
That's so sweet of you! I'm sure your Italian boyfriend will love it 😊 Let me know how it goes!!
I have to stop watching your videos when I'm hungry. I want to reach through the screen and just grab the whole plate.
Hahaha I'm sorry 🤭 You now need to make this recipe!
I'm definitely going to try to and make this some day I just have to find guanciale cause I don't have any close😔
I really hope you’ll find Guanciale soon! 🤞🏻
looks nice so :) is it okay to use onion powder instead? are allergic to onion but the spice works. and can you skip the vine? i dont drink any alcohol
Well I suggest you to skip the onion and the onion powder too… just don’t use it, it’s ok
Whenever a chef uses alcohol in cooking. 99.9% they boil off all the alcohol before serving. You get the flavor of the wine without any alcohol, so it should be okay for you
@@stephenwu1524 i am a chef but not an Italian chef, but that's not true. if you cook the food for over 2 and half hours 5% of the alcohol is still there.
It looks so delicious. I think I'll give it a try in the next few days :D
great, I can't wait for you to try this recipe 😍
Goddamn these videos are great. Can't wait to make this
oh wow thank you Carlos! Please make this recipe and let me know
Vincenzo this is question about carbonara in general. It happened to me twice that it got sour or bitter. Has this ever happened to you? Do you know what can be the cause of this? I am using guanciale or pancetta from my local butcher. I made carbonara so many times by now. Do you think this might have something to do with the cured meat?
Ciao Peter, which cheese did you use for your Carbonara?
@@vincenzosplate Well I use either pecorino or mix of pecorino and grana padano, but definitely nothing else.
Great recipe, Vincenzo! I'm gonna make it with pancetta though because guanciale is out of reach in my country (Ukraine) but no problem with pecorino and carnaroli :)
Hows the war going there?
Fantastic! I’m sure you’ll make this one to perfection, even with pancetta! Enjoy 😍
Cant wait to make this. Carbonara is my favourite pasta dish
Amazing! I’m sure you will LOVE this recipe Kevin 🤩
Could I use some of the rendered guanciale fat when forming the risotto?
Sure my friend!
I need a supermarket to buy all the ingredients today... ❤️🇮🇹
Yayyy 🤩 I can’t wait for you to make this recipe! You’re going to LOVE it
Omfg….that is a foodgasm on a plate!!! 😋😋😋
It was!
Yummy scrummy
Thank you so much
Ciao! Complimenti dal Brasile!!
Grazie mille amico mio! Devi provare questa ricetta 🤩
Best risotto recipe Vincenzo 🎉❤ lmao
Wow wow 🤩 thank you Laura, are you going to try this recipe?
Thanks for that 😒😒😒
I generally don't cook but now I have to try it 😭
You should!
I loved this video so much I bought a t-shirt
wow wow thank you Elisa 🤩 You're going to love your new t-shirt
Very authentic Vincenzo! The only issue you forgot to add some peas there :)))
Hhahaha let gordon use the peas in Carbonara 🤣 I will never add them
Crispy asf
Yesss guanciale needs to be super crispy!
My stomach doesn't get along well with grease, so I wonder if it's possible to get a good risotto carbonara while cutting in half all the fat-related ingredients?
Sure!
Love risotto!
I’m sure you would love this one too 😋
Would you like to try to add blue cheese into your Carbonara in one of your vuideos, just for the fun of experimenting?
oh no 😢
Amazing. Will try for sure.
But... How about making a pineapple risotto?
Pineapple risotto? omg 😱
@@vincenzosplate Exactly. But you did make a pineapple Pizza. So, the challenge is presented, amico.
I would love if show us vege Italian dish 😋 plz 🙏 😋
I recently made a Vegetarian Carbonara recipe, you can find it here th-cam.com/video/Nx317Z-FVhw/w-d-xo.html
I'm loving this Carbonara series. My blood pressure? Not so much. 😜
HAHAHAH 🤣🤣 Same here
How many people serves this amount of ingredients?
about 2-3 people
Very Belissimo
Super delizioso 😋
He is the carbonara man
Hehe 😎 Carbonara King
That's a killer my friend...!!
I'm always happy to hear from people who enjoy my recipes, and I'm especially happy to hear that they can help people to create delicious and memorable meals.
Grazie mille again for your kind words!
Grande👍👏
Graziee! È veramente buonissimo 🤤 da provare
I got "laqualina in bocca" guess what I'm going to try to do NOW on this cloudy Sunday afternoon here in Cologne. Buon apptetito!
Omg are you going to try this one? Today? 🤩
Si
Vincenzoooooo, I don't know how to say, cookt for one hour, eaten in two minutes.
Buonissimi, la fine del mondo. GRAZIE! 😘
In Italy no butter, no oil, no onions. But if you like no problem.
you'll ruin your knife scraping it across the cutting board like that
🧐Vincenzo it’s only noon put the wine down and go outside to take in some air ok?😂
Hahahah sure thing!
One of the most delicious recipes you should see the face of my Italian girlfriend
Oh wow 🤩 you should make this recipe for her!!
@@vincenzosplate I made it for her, she really likes it, you save me all the time 😂
Bloody brilliant. But I always add all the fat from the guanciale. Don't spoil a drop!
Great my friend!
That looks amazing, thanks
It tastes even better! Definitely a must try 😍
Looks good but can it beat Gordon Ramsay risotto? 🤔
Hey Vincenzo! How about making a series of turning your favourite pasta dishes to a pizza like you did the carbonara pizza.
Pizza all’Amatriciana
Pizza alla Norma
Pizza al Tono
Pizza Cacio e Pepe
Pizza al Tartufo
Pizza alle Vongole
Pizza alla Bolognese
Pizza all’Arrabbiata
Pizza ai Funghi
Pizza con Cime di Rapa
Pizza del Plin
Pizza al Pesto
Wow this is a nice suggestion, thank you 🙏🏻
next : carbonara arancini !
I already made them, you can find the vide recipe here th-cam.com/video/IRr5Gc6f9JY/w-d-xo.html
@@vincenzosplate Perfection ! 🤤🤤🤤🤤
Great.
This is incredibly delicious, a must try! 😍
Next recipe? 9:52 "Mayonnaise carbonara" 😋😋😋😋😋
noooo 😱
Waiting for Carbonara Lasagna, if such thing is possible...
I am confusion
Omg I’ve never thought of it 🤔
You could make a mornay sauce using pecorino cheese, layer the noodles with just the cheese sauce and guanciale then, once cooked top it off in the pan with the carbonara mix and more guanciale and black pepper.
More like Italian egg fried rice?🤔
Haiya
Nope my friend, this is a risotto
If this was made by anyone other than an "italian" it would get so much hate from other Italians
It is a series I created to celebrate 1,000,000 subscribers. Carbonara made in different forms but its still a Carbonara
Don’t worry we don’t make differences… it’s full of technical errors anyone can see it
you spelled Italian wrong in the title of the video
thanks for letting me know
@@vincenzosplate no worries. It looks delicious regardless!
needs pineapple
😱😱😱
that's a lot of pepper
carbonara needs a lot of pepper
Love the videos. But the sound of you eating is disgusting 😂
Thanks for the feedback! Apologies if it bothered you. Your support means a lot! 🙏🍝😊
Stop the noisy eating! It’s gross!!!
Nice
Thanks
nothing better than listen to a spoon hit the teeth and chewing of gross old man! thanks for that!
I'm sorry if the sound was unpleasant for you. 🙏🍴 Everyone has different preferences. I appreciate your feedback and will keep it in mind. Thank you! 😊👨🍳