To help you find the guanciale and other specialty ingredients for this recipe, I set up a discount at www.donatoonlinestore.com, just use code TRIGGTUBE for an extra perk and to let them know I sent you. Donato Online Store did NOT sponsor this video, I can just make this recommendation after buying from them for years. I would recommend the smoked guanciale that I used in this video, but guanciale alle erbe is the most traditional. Enjoy!
what's the point of guanciale if you don't use the fat??? how do you mess up carbonara in 2023!? you don't have carbonara there, you have pasta with cheese, egg and pepper topped with fried guanciale. i'm not even italian and this is sad. have you tried it with the fat? you know... the normal way? jesus christ... "look me on internet me make food me teach others" - do it right or invent your own recipes dude
You can tell the recipe and its implementation were totally spot on by the fact there are no Italians criticizing on the comments section, which usually happens under any video of foreigners trying to cook Italian dishes
@@TriggTube that's because you made a great carbonara and an amazing editing. Keep up the good work, I smile every time you make a video on our cousine. You make it justice because you understand it. Keep on cooking!
Am Italian, can confirm this carbonara is 10/10. Sometimes when you cook for many people you add 1 whole egg for every 4 yolks but everything else is just perfect, now I want carbonara too
In italy (where i live) they use 1 whole egg and 1 yolk, then add a yolk for every portion they will serve, up until 5 portions. Also black pepper is not just a garnish at the end, mix that in with your eggs and cheese, and use a lot of fresh ground pepper. Stuff pre ground in a tub is not the same. At all.
@@jackiedavison9898There is no cream in carbonara ever. In fact, you be hard pressed to find cream in any pasta sauce. The only one I can think of is Pasta Ai Quattro Formaggi. Creaminess is typically achieved by emulsifying the starchy pasta water with fat and cheese.
@@T0pMan15 A few years ago I would have agreed with you, but the “real recipe” for carbonara has become very popular, including among the most mainstream food TH-camrs. It even became a TH-cam meta with reaction videos to reaction videos of carbonara recipes.
The best way to check to salt your water is to buy a refractometer and salt it to around 20~25 ppt which coincidentally is the same ppt that stomolophus meleagris polyps prefer.
Recently a journalist went in search of the earliest carbonara recipe and what they found were ingredients that would be considered sacrilege today. I a lot of the recipes involved bacon, gruyere and cream! My mind was blown. I love the modern progression that you've shown in your video, but it really shows that stagnant rules stop innovation. Luciano's in Rome makes fresh in house dry pasta, which almost no one else does, and my god it's amazing.
just one extra tip for all the viewers, when you're putting the sauce in the pan after you've sauteed the pasta, pls the turn off the heat, otherwise instead of a creamy pasta sauce you'll end up with pasta and scrambled eggs. (it's not necessary to turn off the heat entirely but it's extremely important that you control the temperature, this is the same principle of making Cacio and pepe, basically you don't want the sauce to "split". BONUS TIP: it's standard to do a 50/50 mix of pecorino and parmesan cheese to soften the strong pecorino flavour, good luck everyone!
if you guys wanna go further, one other tip is to toast the pepper on a pan with no oil and it will have a very nice distinctive perfume as well, carbonara is a recipe from a family of roman dishes that all take influence from each other and learning one will make you understand how to apply all these neat tricks to other recipes as well, the family being: Gricia pasta Amatriciana pasta cacio and pepe pasta
As an Italian, seeing you use spaghetti from Rummo filled my heart with joy, best pasta brand PERIOD. The recipe is perfect, I use the exact same one, 100% approved
Definitely agree. I just saw a woman that made a roast and then put ketchup on it that had a crazy amount of views. People need to know about this fella
@@123marijn321 If you really want to have the authentic flavor yes, but in my experience it's far rarer for the average home cook to have Pecorino on hand compared to Parmigiano. It makes for a different experience, sure. But it works perfectly fine with just Parmigiano.
I love this Just few quick tips: 1-better "tonnarelli" than "spaghetti", the first ones are handmade and a bit thicker -we use 1 egg yolk for each person eating, and a whole egg more, just for it to be a bit more thicker (and for the pan)
"Like the sea" works - yes, the Mediterranean Sea is salty at 3.8%, but your pasta won't absorb all that salt (by the way, it's the same level of brine used on your Costco rotisserie chicken and most cured hams). Wheat pasta (includes semolina and egg pastas) need the salt for flavor enhancement otherwise they will be bland (like bread made without salt). Try salting your pasta water more,, not "just a bit" and be sure to use a lot of water, say 3-4 quarts for the amount of pasta he's cooking (which looks close to 16 oz).
In general I think it's a good idea to generously salt pasta water, but with carbonara it's a bit much. Pecorino is a very heavily salted cheese and you're adding a lot of it to the sauce, and the guanciale on top of that, AND you're adding a fair bit of pasta water back into the sauce. I find it's wise to hold back with the salt in the water, half what you'd normally do or even less, you can always add a touch of salt at the end if you think it needs it (spoiler: you won't) but once you've over salted the dish there's nothing you can do to fix it.
I can’t tell you how many authentic Italian restaurants I’ve been to where I’ve asked for carbonara and they absolutely swear up and down. This is the real authentic carbonara, and they bring me something resembling spaghetti Alfredo and my heart dies a little bit every single time.
Love the video, love the recipe. We'll make carbonara this way every time, it's really easy and so tasty. We had to do a gluten free version and Rummo rigatoni worked perfectly. I'm so happy we found you!
‘Commandments’ is well put. And it’s exactly my problem with Italian cuisine. They’re just as much a fusion kitchen as any, but somehow now it’s set in stone (you know, like commandments 😉).
![เป็นไปได้ไหม - WanMai [Official MV]](http://i.ytimg.com/vi/_6lZ6b3_7Vo/mqdefault.jpg)
To help you find the guanciale and other specialty ingredients for this recipe, I set up a discount at www.donatoonlinestore.com, just use code TRIGGTUBE for an extra perk and to let them know I sent you.
Donato Online Store did NOT sponsor this video, I can just make this recommendation after buying from them for years. I would recommend the smoked guanciale that I used in this video, but guanciale alle erbe is the most traditional. Enjoy!
what's the point of guanciale if you don't use the fat??? how do you mess up carbonara in 2023!? you don't have carbonara there, you have pasta with cheese, egg and pepper topped with fried guanciale. i'm not even italian and this is sad. have you tried it with the fat? you know... the normal way? jesus christ... "look me on internet me make food me teach others" - do it right or invent your own recipes dude
Youre not using guanciale..... Real guanciale is dried in a crust of peper and some other Spices.....
@@bingobango1986XY as an italian i think the less fat there is at the end the better
Yes salt it like the sea... you don't have enough salt in your house to do this anyway. So just put salt in it
Venite in Italia 😂😂😂
You can tell the recipe and its implementation were totally spot on by the fact there are no Italians criticizing on the comments section, which usually happens under any video of foreigners trying to cook Italian dishes
Yeah. I avoided it on this one. 👍
@@TriggTube that's because you made a great carbonara and an amazing editing. Keep up the good work, I smile every time you make a video on our cousine. You make it justice because you understand it. Keep on cooking!
@@drakoranhe's also American italian
@@timdeathly which is usually a very bad thing when it comes to authentic italian cuisine ^^
Am Italian, can confirm this carbonara is 10/10. Sometimes when you cook for many people you add 1 whole egg for every 4 yolks but everything else is just perfect, now I want carbonara too
The double pun for 4 was perfect: "Salty as fu-our-maggio"
Nicely done👏
What's the second pun
@@nathantew2180
'formaggio' is Italian for 'cheese'
What's the first pun
@@JapanischErfahren
F word
Better than SE-ix was even better for me
It was so good bro forgot that 7 existed💀
It was so good bro didn't even watch until the finish to see why he didn't put 7 in 💀
Ya but I was still 9 statements instead of 10 💀
@@Ranger_Steve Ya but it sounded better to say the 10 commandments than the 9 commandments. It's almost like he said it in the video💀
nine ate seven
should have skipped 9 bcs 7 ate 9
i'm Italian this is perfect 100%....approved
A parte il guanciale affumicato, ma lo scrive nel commento quindi ci può stare.
Ma poi, ognuno faccia le cose come più gli piace🤟🏼😉
Holly- "So its like a british carbonara"
Gino- "IF MY MOTHER HAD WHEELS SHE WOULD BE A BICYCLE" 😂
GRANDMOTHER* ...WOULD HAVE BEEN*
If it had ham…
@@efisgpr *BIKE!!!!!
*Host chokes*
that is the wrongest quote i've seen in a while 😅
Deadass didn't even notice 7 was missing, think I slipped into a Carbonara coma 😂
I immediantly noticed and was like the hell is 7
It's like Spaceballs. What happened to seven?!
Comarbonara
I rewound it thinking I somehow missed it.
@@ChaseMC215spaceballs was so good but it's so sad gen z and gen a have forgotten it.
I love the editing style. using the numbers to censor yourself is genius!
Haha. Thanks! This was a fun one!
A fun 1?
@@nekto4658That 2.
In italy (where i live) they use 1 whole egg and 1 yolk, then add a yolk for every portion they will serve, up until 5 portions. Also black pepper is not just a garnish at the end, mix that in with your eggs and cheese, and use a lot of fresh ground pepper. Stuff pre ground in a tub is not the same. At all.
1 yolk per portion is a pretty nice and underrated hint. Thank you, I will try it out. ❤
What about cream?
@@jackiedavison9898Get the fuck outta here!
Yeah the pepper thing is key, but go easy if freshly cracked. Black pepper is quite hot if toasted and cracked fresh
@@jackiedavison9898There is no cream in carbonara ever. In fact, you be hard pressed to find cream in any pasta sauce. The only one I can think of is Pasta Ai Quattro Formaggi. Creaminess is typically achieved by emulsifying the starchy pasta water with fat and cheese.
slightly explicit cooking channels is one of my favourite genres
Finalmente un americano che sa fare un buon piatto di pasta come si fa in Italia.... Complimenti amico mio 🎉🎉🎉🎉🎉❤❤❤❤❤. Da un romano 😊😊😊
"The sea is salty as Fu--our!"
"That is better than Se--ix!"
Super Creative! ❤ These 2 lines are my favorite. 🤣🤣🤣
Glad you like them! Me too! 😜👍
agreed lol
@@TriggTube Missed a chance to say 2
but pasta is really good with salty af water
You missed the four-maggio
Formaggio in italian means cheese 😉
Brah, no one talkin bout that "the sea is salty as F-our" transition 😭👏🏻
😝
F our maggio
Better than s eggs
And the cheese is salty. Double entendre lol
Cuz they all talkin bout “thats better than s-6”
Damn that was creative! You’re going places mate 🙏🏻
Thanks! Appreciate that.
why? no reason. what am i talking about? the death of my dog
It's not creative, that's the right way to cook carbonara
@@maddog74he means the editing
Clever transitions. I appreciate that.
You're one of the best, no elitism, only genuine love for your job. From a cook to another : bon appetit
Putting water in the bowl is genius. I'm always too impatient and put the water in when it's still too hot.
Yeah. It's a good way to do something helpful and not just wait around. 👍
"That is better than s-6, eggs but just the yolk" 😂💀
Sea is salty as f-4
Finally a non Italian making a perfect carbonara. Well done! I am proud
Grazie Mille!
You are so lucky to have discovered the internet yesterday
@@hkprx6911 not really everyone I’ve watched has been extremely disappointing. I’ve been watching TH-cam videos since the gingerbread haka.
@@T0pMan15 A few years ago I would have agreed with you, but the “real recipe” for carbonara has become very popular, including among the most mainstream food TH-camrs. It even became a TH-cam meta with reaction videos to reaction videos of carbonara recipes.
.
"The sea is salty as 'fu-our-maggio!'"
Me: *Double surprised in a really small interval of time*
I went to europe as a bit of a picky eater. Many restaurants offered carbonara and i fell in love with it
As an italian, I can say that this is the right way. ITALIAN APPROVED 🇮🇹
Posso confermare
Vero
I'm not convinced by the "guanciale"....the color is strange
@@MrBaffo81 come man, it's guanciale in america.... It's not like the Italian one...
@@flex-ic2sf he got the original Pecorino romano, sorry if I'm expecting even a real bona fide guanciale...
Da Italiano, sicuramente non è perfetto però è il migliore canale straniero che io abbia mai visto, quanto meno rispetta gli ingredienti!
Sheesh, it looked so good i didnt even notice a lack of 7
I'm from Italy and i can say that you did a GREAT job
The best way to check to salt your water is to buy a refractometer and salt it to around 20~25 ppt which coincidentally is the same ppt that stomolophus meleagris polyps prefer.
Why is bro so wholesome, dang
😜👍
O perfetto. La prima volta che vedo un piatto di carbonara decente senza cagate di alcun tipo, congratulazioni🎉
Finalmente un americano che segue le ricette… BRAVO, PORTA IN ALTRO L’ORGOGLIO ITALIANO
Everyone is talking about the 4 pun, but the 6 pun was amazing
This editing style is honestly ADDICTIVE
Haha. Thanks! You should try the actual carbonara I made too!!!
stayed for the food, subscribed for the transitions and edits 😂
Recently a journalist went in search of the earliest carbonara recipe and what they found were ingredients that would be considered sacrilege today. I a lot of the recipes involved bacon, gruyere and cream! My mind was blown. I love the modern progression that you've shown in your video, but it really shows that stagnant rules stop innovation. Luciano's in Rome makes fresh in house dry pasta, which almost no one else does, and my god it's amazing.
Finally someone who can follow a recipe properly without adding the weirdest ingredients for engagement and bait, and on top of that it looks amazing.
The production quality of this short is unreasonably good
just one extra tip for all the viewers, when you're putting the sauce in the pan after you've sauteed the pasta, pls the turn off the heat, otherwise instead of a creamy pasta sauce you'll end up with pasta and scrambled eggs.
(it's not necessary to turn off the heat entirely but it's extremely important that you control the temperature, this is the same principle of making Cacio and pepe, basically you don't want the sauce to "split".
BONUS TIP: it's standard to do a 50/50 mix of pecorino and parmesan cheese to soften the strong pecorino flavour, good luck everyone!
if you guys wanna go further, one other tip is to toast the pepper on a pan with no oil and it will have a very nice distinctive perfume as well, carbonara is a recipe from a family of roman dishes that all take influence from each other and learning one will make you understand how to apply all these neat tricks to other recipes as well, the family being:
Gricia pasta
Amatriciana pasta
cacio and pepe pasta
Great extra notes! Thanks for adding them!
@TriggTube he found your 7th commandment
Tell me you're italian without telling me you're italian
just take the pan on and off the heat.
As an Italian, seeing you use spaghetti from Rummo filled my heart with joy, best pasta brand PERIOD. The recipe is perfect, I use the exact same one, 100% approved
Your puns are on point my man! "Salty as f-our-maggio" "better than 6" wonderful
😜
I had all of these down, except one; using the pasta water to heat the bowl is genius. Thank you kind and knowledgeable sir
I just want to say, this must've taken endless hours of work and it came out perfect, I wouldn't change a thing about it, amazing job 💜
your vids deserve more views man
Thanks. I hope you're right. 😁
@@TriggTube I'm sure it'll pay off
@@TriggTubehe is, you also just got a new subscriber from me!
Definitely agree. I just saw a woman that made a roast and then put ketchup on it that had a crazy amount of views. People need to know about this fella
Every time I see him I think Ryan Reynolds is showing me a new recipe 😂
lmao finally found someone thinking the same thing
Parmigiano, Pecorino or 50/50 all work well, just remember that Pecorino has a higher salt content so keep that in mind when balancing the dish.
But there always should be some pecorino. It tastes way different (it's sheeps cheese instead of cow)
@@123marijn321 If you really want to have the authentic flavor yes, but in my experience it's far rarer for the average home cook to have Pecorino on hand compared to Parmigiano. It makes for a different experience, sure. But it works perfectly fine with just Parmigiano.
@@petsan97good quality permigiano is as rare as pecorino romano ngl
@@123marijn321 Yeah, that's not happening where I live, pecorino romano costs almost $65 / kg ($30 / lbs)
Your transitions are WINNING
First Good Recipe that i see from a foreigner... i'm impressed
the fact that you’re so underrated is infuriating to me, u deserve so much more
Haha. One sub at a time. Thanks for the encouragement. 👍
I love this
Just few quick tips:
1-better "tonnarelli" than "spaghetti", the first ones are handmade and a bit thicker
-we use 1 egg yolk for each person eating, and a whole egg more, just for it to be a bit more thicker (and for the pan)
I got your 7 commandment, saying carbonara the right way 😭😭😭
The script, the editing and the transition felt so SMOOTH and SOOTH
Informative, creative, amusing, AMAZING ❤
Glad you think so!
You have to be the first person on the internet to tell me not to over-season pasta water. I always do and I feel like I’m going crazy.
No. Saltwater is CRAZY salty. It's a poetic phrase, but no. Just no.
I live on the Gulf, and I've tried seawater---- the pasta was _salty AF_
Anyone who says "salty like the sea" has never have sea water in their mouths.
"Like the sea" works - yes, the Mediterranean Sea is salty at 3.8%, but your pasta won't absorb all that salt (by the way, it's the same level of brine used on your Costco rotisserie chicken and most cured hams). Wheat pasta (includes semolina and egg pastas) need the salt for flavor enhancement otherwise they will be bland (like bread made without salt). Try salting your pasta water more,, not "just a bit" and be sure to use a lot of water, say 3-4 quarts for the amount of pasta he's cooking (which looks close to 16 oz).
In general I think it's a good idea to generously salt pasta water, but with carbonara it's a bit much. Pecorino is a very heavily salted cheese and you're adding a lot of it to the sauce, and the guanciale on top of that, AND you're adding a fair bit of pasta water back into the sauce. I find it's wise to hold back with the salt in the water, half what you'd normally do or even less, you can always add a touch of salt at the end if you think it needs it (spoiler: you won't) but once you've over salted the dish there's nothing you can do to fix it.
Lmao, do not salt your water like the sea. Makes the pasta water unusable and and the pasta too salty.
That’s so ridiculous. Have you ever tasted sea water?
No frills. No fuss. Right on target. Absolutely fantastic! (And I am Italian...I should know)
For,people who don’t know, this video is about the 10 commandments of carbonars
Me deleting my comment after he says he knew he skipped 7 🤡
😜👍
In the American Midwest we just add bacon to a fettuccine Alfredo and call it carbonara, and I think that’s kinda beautiful in its own way
That's how new traditions are born. That sounds amazing... but like cream Alfredo not the Italian butter/parm alfredo nonsense. Haha
I can’t tell you how many authentic Italian restaurants I’ve been to where I’ve asked for carbonara and they absolutely swear up and down. This is the real authentic carbonara, and they bring me something resembling spaghetti Alfredo and my heart dies a little bit every single time.
Thanks for being the 1. TH-camr ever that tells you to leave the spaghetti alone and not break them
From an italian: you got everything right. Almost unbelievable
For dinner, I made a marinara pasta. I used San Marzano tomatoes and it was delicious! Thank you Italy ❤.
This was one of the most satisfying videos to watch
Bro is a true Italian. Lionfield will be proud 👏🏻
The warmed plate or bowl is a must!
Transitions were fantastic
Your transitions are better than anything I could have come up with for my essays
Lyrical genius 👏🏾
This is such a well done Short. Shame we dont even See 1% of TH-cam spend that much efford in a Short.
Da italiano, sono positivamente sorpreso !!! BRAVISSIMO
Dude, you are the best non italian ever cooking proper Italian Food. Good job
Wow, thanks!
Amazing editing, and legit carbonara!
Wow, number 9 is a very good advice to cool pasta water and have a warm up plate.
This video is EXCELLENT. Very funny, very simple, very clear, very well made. I loooove it.
The sea is salty as four.MAGGIOOOO 😂
Love the video, love the recipe. We'll make carbonara this way every time, it's really easy and so tasty. We had to do a gluten free version and Rummo rigatoni worked perfectly. I'm so happy we found you!
"That was better than- six:"
Nice
I love your editing. Amazing shorts. Amazing work.
Thanks so much!
That serving dish one is brilliant!
I love when captain America is teaching me how to make carbonara!
Absolutely smashing this content bro
Them number transitions just earned you a subscriber, sir!
Awesome, thank you!
Chapeu from Italy! That's a real carbonara! And great pasta quality! Love Rummo
They sometimes did it with strozzapreti in Rome
Yummy! I bet that is delicious because of the quality of the ingredients!!
Editing had perfect timing. Bravo !
In the mood was my tap class warm up song and now I will associate it with these tips!
This is perfect carbonara! And i’m italian trust me
the number transitions were insanely smart
obsessed with how this is edited
Love your videos and your pastas ❤❤❤
Thank you so much!!
Never saw a non-Italian make a better carbonara than this one
You were on point with this recipe...😊
Thank you 😋
As italian i could say, bravo ottimo lavoro
Absolutely flawless!
I have a Mouse in my Apartment but this was Top Tier editing.
You make me laugh while I'm learning, nice job dude. Definitely a new subscriber. 🤝
‘Commandments’ is well put. And it’s exactly my problem with Italian cuisine. They’re just as much a fusion kitchen as any, but somehow now it’s set in stone (you know, like commandments 😉).
The word play made you unique bro lol so many cooking channels out there but I will look out for yours specifically for that!
love you man, perfect everything, even the pronunciation is good.
I love when dad makes this such a good food
This is exactly the best way I came up with after cooking carbonara for 10 years