I learned to cook on the internet and youtube. I must say, Joe, you and your teachings are a treasure. I grew up in a mostly Italian neighborhood in the 1940's, and beyond in the south end of Hartford Connecticut. I don't have to tell you, but you could almost gain weight by breathing the air. Your videos have brought this Irish kid home. Thank you and God bless you.
Delizioso! I tried this once made by a very authentic Italian friend and never experienced such enjoyment in a dish, your recipe is an exact recreation of that experience, thank you for showing me how to make this. Grazie mille
Outstanding! Just made it for the second time, I had to double the recipe and make it in a 17 inch cast iron pan, so everyone would have enough. We are a FilAm (Philippine/American) household and everyone loves it!
Looks delicious! I love the way you teach not only the recipe, but the history behind it and the ingredients, as well. Keep up the great work, and I agree about the zooming in on your dishes. It would do the dish and your cooking justice. Eagerly waiting your next dish and your limoncello recipe!
made this dish for the kids and wife yesterday, WOW it came out just like your and it was so good thanks I love all your videos cant wait to try them all.
another mean video!! ;) you cruel cruel man!! ;) definitely need to make this now! thanks! Watching you eat this is a pleasure, too! the joy is written all over your face!
I do not comment very often, but I never tire of watching your cooking videos. I get wrapped up in your passion for cooking and quality ingredients. I made your tomato sauce a while ago and now I always have it on hand. I want to purchase your olive oil but I need to convince the wife it is worth the extra money.
Really enjoyed this video! My husband and I were in Rome in September 2019 and had this dish and loved it!! Your video makes me want to try to make it because like you said it is very simple and quick! We also went to Sicily and visited the town that his Grandparents immigrated from. Want to go back again!!!
Great stuff Joe and a really great channel. I will be looking through a bunch of your videos as time permits. I really enjoy it. Thanks for putting this up there.
Hi Joe! This looks absolutely delicious. I love Carbonara but I've lost count how many times I've been out and had *bad* Carbonara in a restaurant. This has definitely inspired me to try making it myself. I agree with the other commenters, I think it would be great to see the finished dish close up. Thank you so much for sharing, have a great week!
I agree, I almost always order carbonara or similar if I see it on the menus even though I know it's so often either way to rich and sickly or its salty. Like most recipes it's so much better home made 😊
I'm Italian and I never had this dish before. I need to give this dish a try. It's a little high in fat calories, but it's a special dish, not a staple meal. Thanks, Joe!
I really enjoyed the history, the story behind, carbonara! It was only 2 minutes, then you got into the ingredients list. No one should be complaining about that! It is history and food should have a story. I think it is nice to see your personality come out, as if we were sitting at the counter with you. It's inviting. Far better than just watching any old "Joe" with no personality cook. That is the fun of watching cooking shows in general, they all talk, they all tell stories, that is what makes them endearing. If that is not what you want then you read cookbooks or watch those Facebook 30 second fast-forward cooking demos, lol. But, what do I know, I also liked the music too, lol. I say keep it up, and thanks!
Boom! That is what our channel and videos are. They are not a 40 sec demo with a camera above. We are about the history, the story of the food. Where it comes from and originated from. WHy it is what it is and some Chef Borio stories. LOl. Thank you for getting it. Ciao, Joe.
@Piper Mccoy 1] " What happened was a lot of GI guys from America [which part of the Americas?, maybe Canada?] they like their bacon and eggs-- WRONG. You refer to liking his -stories- because stories are fiction. The true factual history is: although thought of as a typical Roman dish, the name is said to come from a dish made in the Appenine mountains of the Abruzzo by woodcutters who made charcoal for fuel. They would cook the dish over a hardwood charcoal fire and use penne rather than spaghetti because it is easier to toss with the eggs and cheese. Second, is the obvious one that given the meaning of alla carbonara, coal worker’s style, that the dish was a dish eaten by coal workers or that the abundant use of coarsely ground black pepper resembles coal flakes. 2] There are NO onions in Carbonara 3] Joe pronounces it "carbon-arrow", also, P.S., there are not " alot of versions- no peas, no onions, no. 4] The traditional pasta used is bucatini or penne or spaghettini - not the thicker spaghetti. 5] When I sprinkle a bit of my DNA all over this dish I add some Napoli, Palermo and Calabria to the recipe! 100% my DNA. NOTE: Siclianos , like me have an above average amount [4.4 TO 7%] of Sub-Saharan African in our DNA, as well as, some Berber Arab DNA in our strands!
That spaghetti carbonara is looking great and I love making it here at home and do it often a month and have to go shopping for some of the ingredients as I am short on some supply items. Your family must love it when you cook and keep them well fed.
Looks AWESOME!!!!! I make carbonara all the time and I'm looing forward to trying this recipe. The butter adds a new little twist but hey you only live once!!!
Joe, I could watch you cook all day! You're the best. I love your videos! Can you please do a video on "the world's best" pasta with a creamy white mushroom sauce as an alternative to meat? I'm trying to do Meatless Mondays and need ideas! Thanks Joe!! :)
Wish I could find it on Amazon for free shipping, but cannot find your olive oil there. Hmmm might need to check that out. Thanks love all your recipes
I am a brand NEW subscriber! I am in search of more traditional recipe for carbonara & I thought yours was the one I thought how it's made by Italian people. I like the fact there was no heavy cream used, as many Italian restaurants in NY use it & NO eggs are used!!!! I just hate that heavy creamy cheese sauce!! =_= When I make it at home, I do make egg & cheese mixture like you did. However, I sometimes add more veggies....like mushrooms & greenpeas to make it little healthier. I think it is okay to be creative & modify the traditional recipe.....but I somehow have a problem with the one with a heavy creamy cheese sauce!! lol! I also love to learn the history behind the dish, so thank you for sharing how American GI contributed to the creation of this dish when they missed bacon & egg!^_^
I cooked this Carbonara receipe exactly as Joe showed. I used pancetta rather than guancial, but I did use Parmesan Regianno and Pecorino Romano. I used the extra yolks, and I added many grinds of fresh pepper. It was not good. The sauce was greasy, slightly brownish, not yellow, and it tasted somewhat burned. What did I do wrong? Was the pancetta fat burned? Was the butter burned. Was the pancetta (Boars Head from Publix) low quality? Were my cheeses (purchased from Costco) low quality? Your thoughts, Joe?
Butter yummy...also you could temper the egg with a little pasta water to be sure it does not scramble....love your recipes, just made your chicken parm with pancetta & almonds & your sauce....delish man, my guests were so impressed...# 1 fan from Ottawa Canada.👌
Hey Joe, love your recipes. Just as a suggestion, I think you should zoom up and get a good shot of the dish at the end of the video. I know it takes a while, but maybe render your videos to 1080p or 720p. The better someone can see your food, the more willing they'll try out your recipes. Keep up the good work Joe!
jortenn Great! I was thinking the same....I mean the close up shot of his dish. I am not familiar with equipment, but hopefully your suggestion was helpful to Joe!(^^)
"... I use both, why argue, you can't have enough cheese on anything" This advice alone is worth the subscription. Good work, Joe, I love what you did with the recipe! I've always struggled to find guanciale at my local groceries so I just used bacon. Do you have any advice on where to get those? Also I see sometimes you miss the pasta with the sauce right on the sauce pan and other times you mixed in it the serving bowl. How do I know where would be a good mixing place?
Joe ~ I've been watching your videos for a few years now. I love it! ( And I'm glad to see that you're doing well during this pandemic... I just watched the other video from your home in Italy). Awesome that you made it out to Italy for a while. I got a question for you, do you have more than one type of olive oil? I already looked on your site and I only see one type unless I'm missing something? I prefer one that is not "peppery". Do you have a fruity one? Also, my main question is I'm looking at your chopping block in this video. Which company made that? Nice!
I like very much your videos and love your recipes, I have made a few myself and definitely I will continue making them. I really don't mind the talking since most of it is explaining about the recipe, but for me it's hard to concentrate on listening because to my ears the music is kind of loud sometimes. I like your sense of humor, keep up the good work!
Minus the onions, parmesan, olive oil, and butter, the recipe was spot on. I know some places vary, but true carbonara only has guanciale or pancetta, eggs, pasta, and pecorino/Romano. And maybe a dash of pepper. Using parmesan takes away from the intended taste of the dish.
Joe you are really a great teacher!!!!!! Love your style of teaching and cooking!!! Good recipe and I made it today which is absolutely delicious! Well one question, don’t you think it would not let egg sauce sticking to the noodle after we put it in the oil first?! Kinda wonder but still good recipe !!!
Really nice cooking video......I'm very surprised you don't have over 100k subscribers. Could you please make videos on pasta sauce, meatballs and maybe lasagna? Thanks so much for a nice video........... I'm forwarding it to a bunch of my family and friends... 73
you just wrecked the diet they got me on , I will make this tomorrow with tons of black pepper and red pepper flakes , I will use bacon cause its hard to get pancetta here , pasta barilla , and Sinatra in the backround thanks
Execution is good, but you make some MORTAL SINS ! In Carbonara there are ABSOLUTELY NO Butter, NO Parsley, NO Onions ! If you have Guanciale even NO Olive Oil ! Pancetta is a tolerated substitute and, having less grease than Guanciale, a bit of Olive Oil is accepted. In the same way is accepted a small amount of Parmigiano Reggiano, because Pecorino Romano sometimes can be too salty and spicey. The two yolks are for maniacs, the whoòe egg is better, the sauce will be more creamy. You must add black pepper in the sauce, a lot of pepper. You are PERFECTLY RIGHT when add the sauce out of fire to a little cooled pasta, this produce the " creaminess " tipical of Carbonara, and not scrambled eggs. We have a hope for you.
On throwing some EVO into the eggs. You can add as much as you like. For some reason it always incorperates. Don't know why, not a food scientist. Thanks
Not true, the onions have no place in the carbonara, not the mention the parsley that doesn't belong there either, I have been living in Rome for 50 years.
Yet in your name "cow bou na va" i understand that the recipe is another thing. I'm from Rome where the recipe originated. The ingredients are simple three in the original recipe. Eggs, pork cured cheek (guanciale ham), pecorino cheese (sheep cheese). Nooo butter, no cream, no garlic, onion, parsley (???) or so on. Guanciale little cubes or strips are fryed in a pan in its own fat with no oil.
@Luca Schianto di pepe Butter, oil, the fat from the guanciale, plus more oil in the yolks? Too much fat! A heart attack waiting to happen! Onions and parsley, where did he get that from? I get he has to sell his oil, but not kill people! There are not many different versions, there is only one version, it is Roman. Parmigiano or Pecorino are grated not shredded, he not making salad. I have never seen a single italian recipe that this guy made correctly. I am in Rome too. What can you expect from a chiropractor? BOCCIATO
@@GR-xw2jz io ho visto tante di quelle ricette "italiane" fatte all'estero da far accapponare la pelle. "spaghetti con pollo e panna" (!!!) (chicken Alfredo pasta). Poi una fantomatica "italian wedding soup" (un brodo di spinaci con polpettine e pasta dentro), etc. La carbonara di fantasia, etc. 🤔🤔🤔🙄🙄🙄🙄🤔🤔
@Luca Schianto di pepe anche io ho visto delle schifezza, conosco i Italian wedding soup dai video, qui in Italia mai sentito, Alfredo non ne parliamo, quello che mi fa più rabbia sono questi Italo Americani come questo che non ha neanche l'unghia del mignolo del piede Italiano, non sanno nemmeno come si pronuncia Carbonara, e si vantano di saperla fare! Mai visto un video di questo tizio che ne ha indovinata una di ricetta! E quanto parla, parla parla parla!!! Non ne combina una diritta. Se non sei nato e vissuto in Italia non ci sta niente da fare, chi non sa fare non sa comandare diceva mia nonna. Se leggi i commenti gli fanno pure i complimenti! 🤪
@@lucaschiantodipepe2015 e poi, vuoi saper fare la cucina Italiana? guardatevi un video di un vero Italiano che vive a Roma per la carbonara invece di seguire una brutta copia della ricetta! Poi dicono che siamo cagacazzi!
@@GR-xw2jz infatti. I miei nonni erano di Anzio (Roma). Spesso ero a casa loro fino ai 20 anni. Ci credi che non li ho MAI visti utilizzare la panna in cucina? Qua in ogni piatto " italiano" se ne usano a litri. Poi, ricordo adesso, tutti i minestroni che ho visto fare in America erano rossi, per un'intera scatola di conserva versata dentro (non è che si confondono con il borscht russo?). poi lasciamo Perdere la pizza con la frutta tropicale sopra... Un disastro.
Just to point out you can talk while cooking! For anyone who wants to skip to the actual cooking, jump to 7:30. Watching this later for the actual recipe as I gave up the first time I do wonder if all that talking for 7 minutes was to plug his olive oil :(
Wow! Well thank you for the input. I plug the oil every video as I own a farm that makes olive oil. As for the talking, I go over the ingredients, a story or two and some relevance for a dish or recipe as well as some tips. I think the prep and info is important before we cook, as cooking is both the ingredients and then the strategy. If it was just the ingredients then anyone can make the worlds best anything. But the magic and excellence and love and mastery is the details between the ingredients that make whatever I share awesome. That is how I see it. Some viewers are experienced and some are not so I think adding the additional information is really important for anyone. I am still learning as a chef so I think hearing and watching others will always offer you further mastery of what you already do or offer new techniques and mastery for something new. Thank you for watching and subscribing. Have fun in the kitchen. Ciao, Joe.
He, Joe. You paying a licensing fee to use Sinatra's music? If not, better remove it from your website. The music publisher will come after you for violation of copyright. Trust me on this.
Great video with lots of passion young man.
I learned to cook on the internet and youtube. I must say, Joe, you and your teachings are a treasure. I grew up in a mostly Italian neighborhood in the 1940's, and beyond in the south end of Hartford Connecticut. I don't have to tell you, but you could almost gain weight by breathing the air. Your videos have brought this Irish kid home. Thank you and God bless you.
Typical delicious Italian dish. Looks wonderful.
Delizioso! I tried this once made by a very authentic Italian friend and never experienced such enjoyment in a dish, your recipe is an exact recreation of that experience, thank you for showing me how to make this. Grazie mille
Outstanding! Just made it for the second time, I had to double the recipe and make it in a 17 inch cast iron pan, so everyone would have enough. We are a FilAm (Philippine/American) household and everyone loves it!
Looks delicious! I love the way you teach not only the recipe, but the history behind it and the ingredients, as well. Keep up the great work, and I agree about the zooming in on your dishes. It would do the dish and your cooking justice. Eagerly waiting your next dish and your limoncello recipe!
Thanks Joe ! Will try your way next time , thank s for your videos !👍🍷
made this dish for the kids and wife yesterday, WOW it came out just like your and it was so good thanks I love all your videos cant wait to try them all.
yes, new memories and traditions! Thank you for watching and subscribing. Joe
another mean video!! ;) you cruel cruel man!! ;) definitely need to make this now! thanks! Watching you eat this is a pleasure, too! the joy is written all over your face!
I do not comment very often, but I never tire of watching your cooking videos. I get wrapped up in your passion for cooking and quality ingredients. I made your tomato sauce a while ago and now I always have it on hand. I want to purchase your olive oil but I need to convince the wife it is worth the extra money.
Thank you for watching and subscribing. Have fun in the kitchen. Ciao, Joe.
I really enjoy watching your videos...I honestly feel like you're inviting me into your home to dinner and your recipes are fabulous!
Thank you for watching. Please subscribe and share our videos on your Facebook page and email with friends. Ciao, Joe.
I know, me too. I feel like he's talking to me personally... lol I love it.
Really enjoyed this video! My husband and I were in Rome in September 2019 and had this dish and loved it!! Your video makes me want to try to make it because like you said it is very simple and quick! We also went to Sicily and visited the town that his Grandparents immigrated from. Want to go back again!!!
That is awesome!
Great job! I love this dish! One of my favorites! I also use guanciale!
Great stuff Joe and a really great channel. I will be looking through a bunch of your videos as time permits. I really enjoy it. Thanks for putting this up there.
Yes, I learned this from a friend from Rome. He puts red pepper flakes in the pasta water. Yummmmmmm.
Hi Joe! This looks absolutely delicious. I love Carbonara but I've lost count how many times I've been out and had *bad* Carbonara in a restaurant. This has definitely inspired me to try making it myself. I agree with the other commenters, I think it would be great to see the finished dish close up. Thank you so much for sharing, have a great week!
I agree, I almost always order carbonara or similar if I see it on the menus even though I know it's so often either way to rich and sickly or its salty. Like most recipes it's so much better home made 😊
GREAT recipe and video!! And I've seen all of them...
Awesome! Thank you!
Made this for dinner last night. So good. I ate twice as much as I usually do. Thank you Joe.
love watching your videos. you inspire me
Thank you for watching. Please subscribe and share our videos on your Facebook page and email with friends. Ciao, Joe.
This takes less time than it appears. It is really easy and wonderful!
I'm Italian and I never had this dish before. I need to give this dish a try. It's a little high in fat calories, but it's a special dish, not a staple meal. Thanks, Joe!
Wow thanks for the tip with adding the olive oil DIRECTLY into the egg yolk mixture. I'll definitely try that out.
thank you Joe for sharing🍝
Im definitely gonna give a try to your olive oil👍
Love spag.carbonara. thx for sharing all the info on the recipe.
Thanks for sharing Joe. Favorite TH-cam cooking channel. Cent'anni!
+Danster372 Wow! Thank you or Grazie! Ciao, Joe
Man oh man that looks great, great job Joe
I really enjoyed the history, the story behind, carbonara! It was only 2 minutes, then you got into the ingredients list. No one should be complaining about that! It is history and food should have a story. I think it is nice to see your personality come out, as if we were sitting at the counter with you. It's inviting. Far better than just watching any old "Joe" with no personality cook. That is the fun of watching cooking shows in general, they all talk, they all tell stories, that is what makes them endearing. If that is not what you want then you read cookbooks or watch those Facebook 30 second fast-forward cooking demos, lol. But, what do I know, I also liked the music too, lol. I say keep it up, and thanks!
Boom! That is what our channel and videos are. They are not a 40 sec demo with a camera above. We are about the history, the story of the food. Where it comes from and originated from. WHy it is what it is and some Chef Borio stories. LOl. Thank you for getting it. Ciao, Joe.
Blah, blah, blah.... his story is not fact, it's opinion and is a bit rong. Just like rong is wrong but sounds similar. 😅
@Piper Mccoy 1] " What happened was a lot of GI guys from America [which part of the Americas?, maybe Canada?] they like their bacon and eggs-- WRONG. You refer to liking his -stories- because stories are fiction. The true factual history is: although thought of as a typical Roman dish, the name is said to come from a dish made in the Appenine mountains of the Abruzzo by woodcutters who made charcoal for fuel. They would cook the dish over a hardwood charcoal fire and use penne rather than spaghetti because it is easier to toss with the eggs and cheese.
Second, is the obvious one that given the meaning of alla carbonara, coal worker’s style, that the dish was a dish eaten by coal workers or that the abundant use of coarsely ground black pepper resembles coal flakes. 2] There are NO onions in Carbonara 3] Joe pronounces it "carbon-arrow", also, P.S., there are not " alot of versions- no peas, no onions, no. 4] The traditional pasta used is bucatini or penne or spaghettini - not the thicker spaghetti. 5] When I sprinkle a bit of my DNA all over this dish I add some Napoli, Palermo and Calabria to the recipe! 100% my DNA. NOTE: Siclianos , like me have an above average amount [4.4 TO 7%] of Sub-Saharan African in our DNA, as well as, some Berber Arab DNA in our strands!
Hi Joe, I can't wait to try your recipe I will let you know how it turns out. thank you so much
That spaghetti carbonara is looking great and I love making it here at home and do it often a month and have to go shopping for some of the ingredients as I am short on some supply items. Your family must love it when you cook and keep them well fed.
It's so good!
My dinner tonight…can’t wait to eat this
Looks AWESOME!!!!! I make carbonara all the time and I'm looing forward to trying this recipe. The butter adds a new little twist but hey you only live once!!!
looks good
LOVE this video..
Thank you Joe!!
Thank you for watching. Please subscribe and best to you and your family in the kitchen. Ciao, Joe.
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Joe, I'm so glad that I found your channel :) Your recipes are awesome! Greetings from Poland :)
I LOVE a good carbonara. And I can't wait to try this recipe! Thanks Joe!
+Anne Nelson Thank you! Ciao, Joe.
Joe, I could watch you cook all day! You're the best. I love your videos! Can you please do a video on "the world's best" pasta with a creamy white mushroom sauce as an alternative to meat? I'm trying to do Meatless Mondays and need ideas! Thanks Joe!! :)
Made versions of carbonara. Yours is best. Thanks. Great with Monsanto Chianti.👍🏻👍🏻👍🏻
Joe......paisan, that was awesome
I’m going to be cooking spaghetti carbonara on my own little cooking show this weekend thanks for being there brother 🇭🇺👍🍷🙏
Can't.find guicala or pancetta was not available at Kroegers Pecorino was available. Say the name of that olive oil again?
Use American bacon.
I've never made carbonara this way but i am definitely going to try it this way.
Complimenti Joe!
Scherzi vero?
The Best!!!!
And I also love the back ground music!!!
Na his recipes are actually all right. I learned a little something new everytime i watch his Vids. Thanks Joey
Apprezzo la storia!
Tomorrow I'm going to try this.. finally the recipe that I have been looking for:))
Thank you for watching. Please subscribe and best to you and your family in the kitchen. Ciao, Joe.
what kind of italian are you if you put onions,garlic and parsley in the carbonara?
Wish I could find it on Amazon for free shipping, but cannot find your olive oil there. Hmmm might need to check that out. Thanks love all your recipes
I am a brand NEW subscriber! I am in search of more traditional recipe for carbonara & I thought yours was the one I thought how it's made by Italian people. I like the fact there was no heavy cream used, as many Italian restaurants in NY use it & NO eggs are used!!!! I just hate that heavy creamy cheese sauce!! =_= When I make it at home, I do make egg & cheese mixture like you did. However, I sometimes add more veggies....like mushrooms & greenpeas to make it little healthier. I think it is okay to be creative & modify the traditional recipe.....but I somehow have a problem with the one with a heavy creamy cheese sauce!! lol! I also love to learn the history behind the dish, so thank you for sharing how American GI contributed to the creation of this dish when they missed bacon & egg!^_^
Do you use salted or unsalted butter?
Try to use unsalted when you can. If not always taste frequently before adding salt. Thank you for watching and please subscribe. Ciao, Joe.
Like the jazz.
Looks like yours is the best. I do like garlic in it though. God bless.
I cooked this Carbonara receipe exactly as Joe showed. I used pancetta rather than guancial, but I did use Parmesan Regianno and Pecorino Romano. I used the extra yolks, and I added many grinds of fresh pepper. It was not good. The sauce was greasy, slightly brownish, not yellow, and it tasted somewhat burned. What did I do wrong? Was the pancetta fat burned? Was the butter burned. Was the pancetta (Boars Head from Publix) low quality? Were my cheeses (purchased from Costco) low quality? Your thoughts, Joe?
Butter yummy...also you could temper the egg with a little pasta water to be sure it does not scramble....love your recipes, just made your chicken parm with pancetta & almonds & your sauce....delish man, my guests were so impressed...# 1 fan from Ottawa Canada.👌
Hey Joe, love your recipes. Just as a suggestion, I think you should zoom up and get a good shot of the dish at the end of the video. I know it takes a while, but maybe render your videos to 1080p or 720p. The better someone can see your food, the more willing they'll try out your recipes. Keep up the good work Joe!
jortenn Great! I was thinking the same....I mean the close up shot of his dish. I am not familiar with equipment, but hopefully your suggestion was helpful to Joe!(^^)
Looks wonderful! No garlic?
Good job.
This looks soooo delicious....now here's a question ...is it still carbonara if I add capers?????
yup! it is. I will be carbonara with capers. lol sounds great!!!
what part of this dish is "cooking Italian"?
"... I use both, why argue, you can't have enough cheese on anything" This advice alone is worth the subscription. Good work, Joe, I love what you did with the recipe! I've always struggled to find guanciale at my local groceries so I just used bacon. Do you have any advice on where to get those? Also I see sometimes you miss the pasta with the sauce right on the sauce pan and other times you mixed in it the serving bowl. How do I know where would be a good mixing place?
Joe ~ I've been watching your videos for a few years now. I love it! ( And I'm glad to see that you're doing well during this pandemic... I just watched the other video from your home in Italy). Awesome that you made it out to Italy for a while. I got a question for you, do you have more than one type of olive oil? I already looked on your site and I only see one type unless I'm missing something?
I prefer one that is not "peppery". Do you have a fruity one? Also, my main question is I'm looking at your chopping block in this video. Which company made that? Nice!
No, Just the one.
Love it
My mom said " he knows what he's doing"... she's sending your video to her girlfriends in Hauppauge, NY......... GBYAY
Is Guanciale and Pork Jowl the same thing ?
Basic Stick Figure yes. Ciao
I like very much your videos and love your recipes, I have made a few myself and definitely I will continue making them. I really don't mind the talking since most of it is explaining about the recipe, but for me it's hard to concentrate on listening because to my ears the music is kind of loud sometimes. I like your sense of humor, keep up the good work!
Thank you. Newer videos the music is much softer. Thank you. Ciao, Joe.
Thankyou
Minus the onions, parmesan, olive oil, and butter, the recipe was spot on. I know some places vary, but true carbonara only has guanciale or pancetta, eggs, pasta, and pecorino/Romano. And maybe a dash of pepper. Using parmesan takes away from the intended taste of the dish.
Can you taste the egg cause I’m not really a fan of the taste of eggs ?
To add to your comments about how it is made differently by region, I will only say, variety is the spice of life. :)
Joe you are really a great teacher!!!!!! Love your style of teaching and cooking!!! Good recipe and I made it today which is absolutely delicious! Well one question, don’t you think it would not let egg sauce sticking to the noodle after we put it in the oil first?! Kinda wonder but still good recipe !!!
Really nice cooking video......I'm very surprised you don't have over 100k subscribers. Could you please make videos on pasta sauce, meatballs and maybe lasagna? Thanks so much for a nice video........... I'm forwarding it to a bunch of my family and friends... 73
Yummmmmm😘
you just wrecked the diet they got me on , I will make this tomorrow with tons of black pepper and red pepper flakes , I will use bacon cause its hard to get pancetta here , pasta barilla , and Sinatra in the backround thanks
Thank you for watching. Please subscribe and share our videos on your Facebook page and email with friends. Ciao, Joe.
No, no, no ......Dean Martin's That's Amore !!!
El hombre que toda mujer quiere 😀 que cocine sabroso.
THANK YOU GOODNESS JOE .❤️🖤💚 BROWN FAMILY DAPHNE COTTON ALWAYS 💜
ONION!?!? Man you are not making a Carbonara.
Now don't collapse....but can this dish be frozen ?
I have Asiago cheese, can you tell me what it might be used for ? Maybe do a short post on the various Italian cheeses ?
Eats it like it's ramen
as italian i'm dead
forget the nay sayers out there...you rock!!!! Great stuff!
Q
I concur with other posters.. you need to do a close up of the finished product (like Chef John).
Dang Joe I'm gob smacked!!
NO GARLIC❓❓❓ that can't be right. 🤦♀️🇿🇦 "SHOCKED" 😲😧
Everything looked amazing but I can’t get passed the raw eggs though. Great video as usual but I might skip making this one.
Execution is good, but you make some MORTAL SINS ! In Carbonara there are ABSOLUTELY NO Butter, NO Parsley, NO Onions ! If you have Guanciale even NO Olive Oil ! Pancetta is a tolerated substitute and, having less grease than Guanciale, a bit of Olive Oil is accepted. In the same way is accepted a small amount of Parmigiano Reggiano, because Pecorino Romano sometimes can be too salty and spicey. The two yolks are for maniacs, the whoòe egg is better, the sauce will be more creamy. You must add black pepper in the sauce, a lot of pepper. You are PERFECTLY RIGHT when add the sauce out of fire to a little cooled pasta, this produce the " creaminess " tipical of Carbonara, and not scrambled eggs. We have a hope for you.
On throwing some EVO into the eggs. You can add as much as you like. For some reason it always incorperates. Don't know why, not a food scientist. Thanks
Except butter (we do not use in carbonara) the rest of the recipe is perfectly the same as it is used here in Rome.
Well done! very good Recipe!!!
Con il bacon, la cipolla ed il prezzemolo ? Dove ? Così ne sto alla larga.
Not true, the onions have no place in the carbonara, not the mention the parsley that doesn't belong there either, I have been living in Rome for 50 years.
MAGARI!!
❤️
I was surprised to see that this has no garlic!
Good Point!
I've always made it with some minced garlic, along with the onion.
ateb3 Guess America just made it that much better .
@@BlackangelKatakuri stop no they didnt
Yet in your name "cow bou na va" i understand that the recipe is another thing. I'm from Rome where the recipe originated. The ingredients are simple three in the original recipe. Eggs, pork cured cheek (guanciale ham), pecorino cheese (sheep cheese). Nooo butter, no cream, no garlic, onion, parsley (???) or so on. Guanciale little cubes or strips are fryed in a pan in its own fat with no oil.
@Luca Schianto di pepe Butter, oil, the fat from the guanciale, plus more oil in the yolks? Too much fat! A heart attack waiting to happen! Onions and parsley, where did he get that from? I get he has to sell his oil, but not kill people! There are not many different versions, there is only one version, it is Roman. Parmigiano or Pecorino are grated not shredded, he not making salad. I have never seen a single italian recipe that this guy made correctly. I am in Rome too. What can you expect from a chiropractor? BOCCIATO
@@GR-xw2jz io ho visto tante di quelle ricette "italiane" fatte all'estero da far accapponare la pelle. "spaghetti con pollo e panna" (!!!) (chicken Alfredo pasta). Poi una fantomatica "italian wedding soup" (un brodo di spinaci con polpettine e pasta dentro), etc. La carbonara di fantasia, etc. 🤔🤔🤔🙄🙄🙄🙄🤔🤔
@Luca Schianto di pepe anche io ho visto delle schifezza, conosco i Italian wedding soup dai video, qui in Italia mai sentito, Alfredo non ne parliamo, quello che mi fa più rabbia sono questi Italo Americani come questo che non ha neanche l'unghia del mignolo del piede Italiano, non sanno nemmeno come si pronuncia Carbonara, e si vantano di saperla fare! Mai visto un video di questo tizio che ne ha indovinata una di ricetta! E quanto parla, parla parla parla!!! Non ne combina una diritta. Se non sei nato e vissuto in Italia non ci sta niente da fare, chi non sa fare non sa comandare diceva mia nonna. Se leggi i commenti gli fanno pure i complimenti! 🤪
@@lucaschiantodipepe2015 e poi, vuoi saper fare la cucina Italiana? guardatevi un video di un vero Italiano che vive a Roma per la carbonara invece di seguire una brutta copia della ricetta! Poi dicono che siamo cagacazzi!
@@GR-xw2jz infatti. I miei nonni erano di Anzio (Roma). Spesso ero a casa loro fino ai 20 anni. Ci credi che non li ho MAI visti utilizzare la panna in cucina? Qua in ogni piatto " italiano" se ne usano a litri. Poi, ricordo adesso, tutti i minestroni che ho visto fare in America erano rossi, per un'intera scatola di conserva versata dentro (non è che si confondono con il borscht russo?). poi lasciamo Perdere la pizza con la frutta tropicale sopra... Un disastro.
I think he swallowed a radio by accident
add some pasta water improve the sauce.
how many Italians dying Herr?
I do like this lower fat version....lol.
Murican Carbonara
Just to point out you can talk while cooking! For anyone who wants to skip to the actual cooking, jump to 7:30. Watching this later for the actual recipe as I gave up the first time I do wonder if all that talking for 7 minutes was to plug his olive oil :(
Wow! Well thank you for the input. I plug the oil every video as I own a farm that makes olive oil. As for the talking, I go over the ingredients, a story or two and some relevance for a dish or recipe as well as some tips. I think the prep and info is important before we cook, as cooking is both the ingredients and then the strategy. If it was just the ingredients then anyone can make the worlds best anything. But the magic and excellence and love and mastery is the details between the ingredients that make whatever I share awesome. That is how I see it. Some viewers are experienced and some are not so I think adding the additional information is really important for anyone. I am still learning as a chef so I think hearing and watching others will always offer you further mastery of what you already do or offer new techniques and mastery for something new. Thank you for watching and subscribing. Have fun in the kitchen. Ciao, Joe.
No butter no oil no onions
Carbonara is simple... why make it a mess?
He, Joe. You paying a licensing fee to use Sinatra's music? If not, better remove it from your website. The music publisher will come after you for violation of copyright. Trust me on this.