Don’t come after me for not using Guanciale Italians!! 🤣 if you can find some I would definitely use it my friends but it’s also delicious with bacon 🥓 or pancetta. Hope you’re all having a lovely day!!
Dude... Seriously, you f'ing rock. I love your content. I cook a lot so I'm not timid when it comes to anything, but you give a lot of people that confidence to take on these dishes they might not have. Great work brother
@@airmackeeee6792 perhaps...but fridge is life bro! Without fridge tough to cook a lot of the food he cooks. Besides, Rosemary got his salt and sgt gilbert got his pepper so he’s covered.
If you go to the smoked meat section of the grocery store, usually on the end of the regular meat section, a lot of the time you can find pork jowl bacon. It is smoked, not cured, but it’s the same cut of meat as guanciale. I’ve used it to make carbonara many times, and I’d highly recommend it over bacon if you can find it.
I love these longer videos! I feel you always drop a chef tip each video that I can apply at home and become a better cook! This video you showed us the double boiler, your salt recipe you showed us how to properly use a microplane to zest! This channel definitely is in my rotation now of cooking channels! You and Kenji are the only ones who really care to give us technique and not recipes that I personally watch
I think the vast majority of Americans would find the authentic simple Italian food like carbonara with pig cheek and cacio e pepe a little bland because we are so used to butter, cream and salt.
De Cecco is one of the go to brands of pasta here in italy too, you can't go wrong with it. In alternative other good ones are: La Molisana, Garofalo, Divella and Voiello.
Sonny!! This entire video is just pure gold! I love that you embrace the beef between your pleased palate and the fridge lol. Honestly, even a 30 minute Food network show wouldn't be long enough. Please keep the incredible work up my friend!!
In regards to the pasta: Look for "Bronze die cut/drawn" The surface of the pasta will look kind of chalky or ashy. These pastas hold sauces very well. That being said, DiCecco brand uses bronze dies and is, IMO, one of the best store brands. Great vid as usual Sonny.
We have gathered here today to honor the life of Sergeant Gilbert, who has been murdered. Two suspects are being investigated: Sonny, and a fridge, who has been reported to be abused by Sonny.
THAT FRIDGE IS A COLD-HEARTED KILLER!!! I kinda can't blame the fridge though!! That Dude might want to start locking his bedroom door before going to sleep!! They do both live in the same house!!
This was my dad's most favorite meal when he and my mom were stationed in Italy in the late 70's/early 80's (I was born in Hawaii in '81), they've made it with bacon for years after coming back to the states. I've never made it though, maybe I'll make it for my dad soon. He's 76 now, he deserves a special dinner and he hasn't had this in a long time. 🙂
We lived across the street from an Italian restaurant in Germany back in the 80’s. I had Spaghetti Carbonara at least once a week for 3 years. One of my favorite dishes ever.
Bravo Chef! Ciao Ragazzo you're the real deal. I've admired your short vids for years, loads of fun. Every single step of the way you not only remark that you're using bacon, but traditionally you would use guanciale, BRAVO! Pancetta IS acceptable and yes in the USA bacon is most available, and cured but unsmoked is best but I too like bacon as a sub. To the tempering/loosening of the egg mixture again BRAVO! Every step is authentic and correct unlike the "Great" hmm, Gordon Ramsay's ungodly disaster of a carbonara with peas, mushrooms, parsley, garlic, and creme f-ing fraiche! Mon Dieu, quel bordel! By the way, De Cecco is perfectly acceptable, slow dried is the key because it's dried at a much lower temperature which does not adversely affect the starches. The more orange the pasta the lesser the quality. One advantage to a pricier dried pasta, such as Rustichella d'Abruzzo or Giuseppi Cocco is that they are bronze die formed so the surface is rougher and holds onto the sauces better. The C in Italian is pronounced CH when followed by an "e" and, CC becomes K, De CHeKo! So now you know. There are NO Italians dissing your Carbonara! If there are they're idiots. Olive oil in the pasta water Che fai (what are you doing) 🤣🤣🤣 and MSG, Love IT. Finally, a "Perfect" Carbonara!
I'm Italian and i'm living in Canada actually. I know that pecorino romano anf guanciale are extremely difficult and expensive to find. This is the best way to have a carbonara outside italy. Thanks so much to keeping it simple as it should be. Keep it going, you're doing great
I'm also from Canada and Pecorino is very easy to find, especially here in Montreal you can just walk into any big grocery store and get it. Guanciale could be a bit hard in other cities, we have an italian shop here which sells it.
Please keep the long form video coming. As somebody recovering from a stroke the fast videos are good but stress me out a bit. These longer ones are super easy and relaxing for me.
Looks amazing! I’m always amazed at how some of the greatest dishes are the simplest to prepare. Awesome man! We will definitely be giving this recipe a try soon.
This is great content man! You explain very well how create the dish and with the sidenotes/facts I understand more of the preferences needed to achieve certain flavours combined with the perfect touch as the food reaches your mouth 👌✌
The fridge trusts him with its safety. U can tell by the way they look at each other. This is just cat and mouse, pillow talk, between the two of them.
Sonny....... once again I'm drunk and feeling really shit about myself and youtube pushes me one of your videos. Now everything seems slightly better. You seem like such a lovely man and I love your whole style/shtick. I dunno? Thanks, you're class!!
You are just so AWESOME!! I really appreciate how much I learn from you. You share with use great tips, ideas AND history in all of your vids. And, I know much work goes into making the vids to begin with. THANK YOU SO MUCH for taking the time, making the effort and sharing!! DEEE-LICIOUS dish!! You go wicha bad self!! Keep 'em coming. PLEASE!! Arlene
“They obviously don’t know about the fridge” lmaooo I love this guys stuff man someone buy this man a new fridge! Keep the content coming sir your awesome
Dude. I am a newer subscriber, and one reason I will always stay is your attitude and personality. Love your energy and enthusiasm. Always make sure I stay till the end, not only for the fridge abuse, but the "You know I love ya!". Never fails to make my day. Love you, man
In Rome we usually use just yolks, 80% pecorino romano and guanciale, appreciate the effort by blending italian and USA ingriedients and thanks for not putting peas🙏
Exactly Marco!!! No Peas! I Loved this Video even though it had bacon instead of the quanciale.Bacon is a more accessable Pork in Usa for this, but I still use guanciale!
Love your vids! The longer ones are great and you explain things very well. I make carbonara in a very similar way but picked up some awesome tips to make it even better. Thanks!
Great to see that Sgt. Gilbert is all better. I love me some carbonara. I also love that I can make it from stuff I pretty much always have in my kitchen, so when the mood strikes, it's carbonara time.
As an Italian subscriber I approve 100% of this video , the only thing is that, we use the boiling water where the pasta is already cooking from some time, not just the salted boiling water, for juice up the sauces
What's up! Made this two days ago from the video instructions. It's good. Didn't get parmesiano reggiano, used gruyere and mozzarella. Also used fettuccine cause that's what was in the pantry. Also used 4 whole eggs and 2 yolks because effed up the first separation. But still amazing. Two days of leftovers! Best lunch break yet
Please do not use smoked bacon. Amazing how you explained at the beginning why you go with bacon and not guanciale. Cheers mate P.S. De Cecco could sounds like Decheko
Really outstanding man. You're the first non Italian guy that I see cooking a PERFECT carbonara. Just don't worry about guanciale, it makes difference obviously, but it's not so important, it's not something you can find everywhere and everyday if not in Rome, let alone abroad. And then, when I saw you using De Cecco I just fell in love. It's weird you called it cheap because here in Italy is a little bit expensive, but one of the best! Just give a shot to Rummo, Voiello and Molisana if you can. Hats off to you, hope this video can reach as much non Italians people as possible in order to teach how the real carbonara is done. Keep up the good work, you're a beast! ❤️
Don’t come after me for not using Guanciale Italians!! 🤣 if you can find some I would definitely use it my friends but it’s also delicious with bacon 🥓 or pancetta. Hope you’re all having a lovely day!!
Use pancetta at least!!!
What about pork belly?
As an Italian, I approve.
As an italian, I'm suffering...
Nevermind you're the best cooking youtube channel ever, even if you don't get along with tradition.
Respect
@@marios3202 NO NO NON SI APPROVA NULLA
I really like the longer videos because they go into more detail 😂 I might be the only one lol
You’re not alone!!
oh no you’re not.
I like both.
I also like how he has a little calmer personality cause he’s not as rushed
Nope I enjoy them as well. Keep em goin.
I like the mix between this dudes TikTok confidence and the mellow vibes of his earlier videos. This video hit that happy medium.
Dude... Seriously, you f'ing rock. I love your content. I cook a lot so I'm not timid when it comes to anything, but you give a lot of people that confidence to take on these dishes they might not have. Great work brother
Sgt Gilbert was wounded in action
But returns the battlefield
He needs to lighten up on the fridge...
The enemy as-SALT-ed his position and peppered him with shrapnel.
@@airmackeeee6792 perhaps...but fridge is life bro! Without fridge tough to cook a lot of the food he cooks. Besides, Rosemary got his salt and sgt gilbert got his pepper so he’s covered.
If you go to the smoked meat section of the grocery store, usually on the end of the regular meat section, a lot of the time you can find pork jowl bacon. It is smoked, not cured, but it’s the same cut of meat as guanciale. I’ve used it to make carbonara many times, and I’d highly recommend it over bacon if you can find it.
I’ve tried this, and don’t find it to be as good as guanciale. If you know, you know.
I love these longer videos! I feel you always drop a chef tip each video that I can apply at home and become a better cook! This video you showed us the double boiler, your salt recipe you showed us how to properly use a microplane to zest! This channel definitely is in my rotation now of cooking channels! You and Kenji are the only ones who really care to give us technique and not recipes that I personally watch
Kenji and Sonny and Jean Pierre are my three wise men.
as an Italian, the fact that you wrote "the American way" made me feel a lot better lol. Actually after watching the video I would eat that all day
Please deter from calling yourself Italian going forward. Sincerely, All Italians worthy of their nationality
@@msalvs ma n’che senso
@@msalvs not italian americans, they're not italians ☝🏻
I think the vast majority of Americans would find the authentic simple Italian food like carbonara with pig cheek and cacio e pepe a little bland because we are so used to butter, cream and salt.
@@federica725correct. Our ancestors didn’t fight on Hitler’s side. They came over here and weren’t communists 👍🏼
De Cecco is one of the go to brands of pasta here in italy too, you can't go wrong with it. In alternative other good ones are: La Molisana, Garofalo, Divella and Voiello.
I've been an accomplished cook for decades but I love how you throw in so much knowledge off the cuff. Badasss
Sonny!! This entire video is just pure gold! I love that you embrace the beef between your pleased palate and the fridge lol. Honestly, even a 30 minute Food network show wouldn't be long enough. Please keep the incredible work up my friend!!
Pure fail. Tasted bitter.
In regards to the pasta: Look for "Bronze die cut/drawn" The surface of the pasta will look kind of chalky or ashy. These pastas hold sauces very well. That being said, DiCecco brand uses bronze dies and is, IMO, one of the best store brands. Great vid as usual Sonny.
Sonny I love your recipes so much!! You are my favorite TH-camr. Thank you for the great content!
My favorite dish of all time. I’ve watched SO many videos and this was easily the most concise yet descriptive.
We have gathered here today to honor the life of Sergeant Gilbert, who has been murdered.
Two suspects are being investigated: Sonny, and a fridge, who has been reported to be abused by Sonny.
He lives on!!!
THAT FRIDGE IS A COLD-HEARTED KILLER!!!
I kinda can't blame the fridge though!!
That Dude might want to start locking his bedroom door before going to sleep!!
They do both live in the same house!!
SERGEANT GILBERT LIVES!!!
@@thatdudecancook oh Lordy Lordy, I believe!!!!
@@thatdudecancook isn't there garlic supposed to be added?
In my week of making "Sonny" recipes, this was on for tonight. The kids loved it which is rare! Great recipe!
Just made (and tried) carbonara for the first time. Used your recipe. Amazing. Loved it, thanks!
Finding gems in your older vids. Love you man!
NOW LET'S GO!!!!
As an Italian, you probably have the best carbonara out there...
But I didn’t use gaunciale?!
@@thatdudecancook if you can’t find guanciale, bacon (we call it pancetta) would fit perfectly. We also use egg yolks instead of all egg.
@@edoardocorvatta1019 An Italian just complimented an American Meal!? NOOOOO! THATS IMPOSSIBLE!
@@edoardocorvatta1019 does the guanciale really make that much difference? I’d like to try it with guanciale but I can’t find it anywhere.
@@sssrcr85 try a local butcher. It makes a difference
Wow wow wow. Thank you for posting. So simple. Easy to understand directions. Gonna make it asap
This was my dad's most favorite meal when he and my mom were stationed in Italy in the late 70's/early 80's (I was born in Hawaii in '81), they've made it with bacon for years after coming back to the states. I've never made it though, maybe I'll make it for my dad soon. He's 76 now, he deserves a special dinner and he hasn't had this in a long time. 🙂
Did you make it for your dad yet, I can only imagine the memories that would flood back with that first bite
@@amandawilbur9552 I haven't yet, thank you for reminding me! I'll go buy the ingredients tomorrow and try to make it this weekend. 😁
I have been looking for the best (proper) way to make Carbonara for a long time. Thanks for posting this. I will be making it this week!
We lived across the street from an Italian restaurant in Germany back in the 80’s. I had Spaghetti Carbonara at least once a week for 3 years. One of my favorite dishes ever.
Bravo Chef! Ciao Ragazzo you're the real deal. I've admired your short vids for years, loads of fun. Every single step of the way you not only remark that you're using bacon, but traditionally you would use guanciale, BRAVO! Pancetta IS acceptable and yes in the USA bacon is most available, and cured but unsmoked is best but I too like bacon as a sub. To the tempering/loosening of the egg mixture again BRAVO! Every step is authentic and correct unlike the "Great" hmm, Gordon Ramsay's ungodly disaster of a carbonara with peas, mushrooms, parsley, garlic, and creme f-ing fraiche! Mon Dieu, quel bordel!
By the way, De Cecco is perfectly acceptable, slow dried is the key because it's dried at a much lower temperature which does not adversely affect the starches. The more orange the pasta the lesser the quality. One advantage to a pricier dried pasta, such as Rustichella d'Abruzzo or Giuseppi Cocco is that they are bronze die formed so the surface is rougher and holds onto the sauces better. The C in Italian is pronounced CH when followed by an "e" and, CC becomes K, De CHeKo! So now you know. There are NO Italians dissing your Carbonara! If there are they're idiots. Olive oil in the pasta water Che fai (what are you doing) 🤣🤣🤣 and MSG, Love IT.
Finally, a "Perfect" Carbonara!
"Fridge Killer" is coming out when he finally gets the fridge down for good...
im imagining the printer scene from office space
@@krisptreats lol
I'm Italian and i'm living in Canada actually. I know that pecorino romano anf guanciale are extremely difficult and expensive to find. This is the best way to have a carbonara outside italy. Thanks so much to keeping it simple as it should be. Keep it going, you're doing great
I'm also from Canada and Pecorino is very easy to find, especially here in Montreal you can just walk into any big grocery store and get it. Guanciale could be a bit hard in other cities, we have an italian shop here which sells it.
@Prateek Kumar I'm living in Ontario and yes you may find it but it have a different taste
These videos are a treat.
Thanks!!
@@thatdudecancook :)
Please keep the long form video coming. As somebody recovering from a stroke the fast videos are good but stress me out a bit. These longer ones are super easy and relaxing for me.
Looks amazing! I’m always amazed at how some of the greatest dishes are the simplest to prepare. Awesome man! We will definitely be giving this recipe a try soon.
My go to recipe for this dish. Always comes out amazing!
I'm a simple man.
When Sonny makes carbonara, I hit the like button.
He did not make a carbonara!
@@larslundstrom5659 Yes and he used bacon because most people dont have guanchale
@@larslundstrom5659 uh- Yes he did :/
@@larslundstrom5659 Haven't you heard? Elitism is dead. They hauled its bloated corpse out of the Atlantic in 1992.
I love the Italian ethos of cooking, 'more is less' and the Roman carbonara is the epitome of that. Gorgeous dish Sonny
“They obviously dont know about the fridge”😂😂
I tried it and it’s amazing. I added peas and mushrooms though. Love the simplicity of your reciepes! Thank you!
I can’t tell you how many times you’ve helped me impress my family. I owe you a beer er two my man 🍻🍻🍻
My god!! You literally make every meal look amazing! Even food I don’t like!
This is great content man! You explain very well how create the dish and with the sidenotes/facts I understand more of the preferences needed to achieve certain flavours combined with the perfect touch as the food reaches your mouth 👌✌
Man this guy is a great content creator and chef no boring videos at all
Love these way more than tik toks, not really, those are some quick easy meals, I love you.
Literally my favorite cooking channel on TH-cam or just my favorite cooking to watch
The fridge trusts him with its safety. U can tell by the way they look at each other. This is just cat and mouse, pillow talk, between the two of them.
Made this for my wife on Mother's day, It was wonderful. Thank you for making me look like I know what I am doing in the kitchen...
Sonny....... once again I'm drunk and feeling really shit about myself and youtube pushes me one of your videos. Now everything seems slightly better. You seem like such a lovely man and I love your whole style/shtick. I dunno? Thanks, you're class!!
I’ve been where you are so many times! Thousands!! Try the wim hof method my man it really helps
You are just so AWESOME!! I really appreciate how much I learn from you. You share with use great tips, ideas AND history in all of your vids. And, I know much work goes into making the vids to begin with. THANK YOU SO MUCH for taking the time, making the effort and sharing!! DEEE-LICIOUS dish!! You go wicha bad self!! Keep 'em coming. PLEASE!! Arlene
I made this tonight, and it is one of the best meals I've ever made. Thank you for the video.
I love watching these because he so obviously loves what he does and that’s a beautiful thing.
The 3 persons that disliked are still not over Sergent Gilbert incident.
Nope!! Just angry Italians
HAY,! You weren’t there man , you don’t know what it was like!!
@@thatdudecancook hehe
Or they are the landlord that owns the fridge.
The pasta water into the egg mixture is such a good idea
“They obviously don’t know about the fridge” lmaooo I love this guys stuff man someone buy this man a new fridge! Keep the content coming sir your awesome
So how, and when did the fridge thing start? Anyone know the 1st time he dented it? Thx!
I love you beating the crap out of the fridge 😂😭🤣 it makes me laugh so hard every time!!!!
May Gilbert Rest In Peace 😞
He’s still alive!!
@@thatdudecancook he’ll never die
Sergeant Pepper’s Lively Season Cooking Band! The Sarge is live!!! Grind On!!!
Dude. I am a newer subscriber, and one reason I will always stay is your attitude and personality. Love your energy and enthusiasm. Always make sure I stay till the end, not only for the fridge abuse, but the "You know I love ya!". Never fails to make my day. Love you, man
why do I feel the need to sneak into his house and save his refrigerator?
Love your videos dude!!! Right on in the culinary sense and your sense of humor is awesome!!
In Rome we usually use just yolks, 80% pecorino romano and guanciale, appreciate the effort by blending italian and USA ingriedients and thanks for not putting peas🙏
Thanks for sharing!! Haha no peas is the way to go!
Peas are disgraceful
Exactly Marco!!! No Peas! I Loved this Video even though it had bacon instead of the quanciale.Bacon is a more accessable Pork in Usa for this, but I still use guanciale!
Just made this recipe. You guys need to try this one!!
Love your vids! The longer ones are great and you explain things very well. I make carbonara in a very similar way but picked up some awesome tips to make it even better. Thanks!
Love you work especially on the fridge!
The single greatest pasta dish.
Source: I've been an overweight Italian boy my entire life.
Cooking and comedy - an excellent combination. TY for posting.
And he’s BACK!
Great to see that Sgt. Gilbert is all better.
I love me some carbonara. I also love that I can make it from stuff I pretty much always have in my kitchen, so when the mood strikes, it's carbonara time.
How could they not know about the fridge.... My kids laugh so hard on that part!
Great Scott....
Making this tomorrow on my day off. Good to see Gilbert made a full recovery.
Me watching sonny make delicious food... also while eating tenders from the bowling alley
What’s wrong with bowling alley tenders?! 🤣
@@thatdudecancook omg ily thanks for replying!
Love your videos especially when I'm hungover! Much love from the uk!
You just made Vincenzo from Vincenzo’s Plate very happy
I haven’t seen the technique of tempering the egg cheese mixture with pasta water. Awesome!
I’m Scottish, but I know that’s not quite the Italian way, but thank you for making carbonara without cream! Looks very tasty
Just made this, eating it now!! Awesome!!!! So awesome!!!! Thank you sir!
Oh heck yes I freaking love carbonara
I love all of your videos, I make so much carbonara with bacon and caramelized rum onions at work, just had to watch.
now let’s go!
I have made carbonara like this for the past couple of years it is delicious. Fantastic trick with the pasta water, keeping it to re-heat the pan.
The one thing that fridge thinks everytime the camera gets turned on is "oh dear god... hes cooking again!.... mommy"
Copied this recipe and my oh my what a pasta! Thank you. I won't forget this recipe!
As an Italian subscriber I approve 100% of this video , the only thing is that, we use the boiling water where the pasta is already cooking from some time, not just the salted boiling water, for juice up the sauces
that makes sense!
@@thatdudecancook I m actually sure that the version in this video is much better than our traditional carbonara!!
Thanks Sonny. We really enjoy your videos.
Whenever I watch TH-cam chefs I just wanna go and get Parmesan to be rebellious
This might actually be the best cooking channel on TH-cam.
I clicked so fast the second I saw bacon...
We all love bacon!!
@@thatdudecancook Can’t argue with that
@@willnguyen1066 what is life without bacon...?
@@allisonjm736 lol
@@allisonjm736 Emptiness
Very nice recipe Chef. I like that you shaved the cheese so fine. It emulsifiers so much easier. I love the LeCreuset cookware!
Noice this is what i wanted you to make
What's up! Made this two days ago from the video instructions. It's good. Didn't get parmesiano reggiano, used gruyere and mozzarella. Also used fettuccine cause that's what was in the pantry. Also used 4 whole eggs and 2 yolks because effed up the first separation. But still amazing. Two days of leftovers! Best lunch break yet
That’s what Gilbert said on his way to the fridge.
“You know I love you but I’m out!”
R.I.P good fella.
This was perfect response 😃🤣
You are the first american i have seen cooking carbonara in the right way, trust me I'm italian
I'm waiting on the day he hits the ice button, waits on a cube to fall, then hurls it back at the fridge!
Haha that’s a great idea I’m gonna do it
You had me at self-aware pepper grinder.
If it had ham it would be a british carbonara :)
If my mother had wheels she would be a bicycle lol just gotta love gino
I think this carbonara would definitely be Vincenzo's plate approved! 👌
First and looks awesome
Great video for this wonderful Easy Carbo Recipe! Gotta make it!
If u r seeing this...
I hope u r having an amazing day❤️
Thank you you inspired me to cook.
Starting to think that fridge likes it. Also after all the abuse it deserves its own name
I love all the food he makes and all the kicks and punches and weapons towards the fridge
Please do not use smoked bacon. Amazing how you explained at the beginning why you go with bacon and not guanciale. Cheers mate
P.S. De Cecco could sounds like Decheko
Smoked bacon would taste good though
@@johnseppethe2nd2 nope. When I buy , by mistake, smoked bacon I’m furious with myself. It doesn’t taste good.
@@ratagusc7867 fair enough, not everyone likes the same food
Really outstanding man. You're the first non Italian guy that I see cooking a PERFECT carbonara. Just don't worry about guanciale, it makes difference obviously, but it's not so important, it's not something you can find everywhere and everyday if not in Rome, let alone abroad. And then, when I saw you using De Cecco I just fell in love. It's weird you called it cheap because here in Italy is a little bit expensive, but one of the best! Just give a shot to Rummo, Voiello and Molisana if you can. Hats off to you, hope this video can reach as much non Italians people as possible in order to teach how the real carbonara is done. Keep up the good work, you're a beast! ❤️
Offended about every Italian ever.
I always come back to this video every time I make the dish!