Thank you so much! I’m really glad the video communicated everything clearly without words. Sometimes visuals speak louder than words! Appreciate your support!
Thank you so much! I'm really glad you like the POV and un-edited style-it definitely brings a more authentic and immersive feel to cooking videos. I agree, it has the potential to become something really popular! Appreciate your support!
The amount notes I have after this holy cow! 1. Add pasta water to cheese/egg mixture it adds salt, starch and loosens it up 2. Adding the fat to the egg mixture, reserving the rest. 3. Toss noodles in the emulsion and salt, wow that layer of flavor. 4. Add noodles to mixture and toss in bowl, stays creamy and won’t sieze. This will be my new method, I can’t wait to try it but I totally see how good it is
I’m not Italian, and I know it’s not traditional carbonara, but I like to put lots of sliced onions and fry with the ham. It reduces down to a sauce and makes it beautifully sweet and salty at the same time.
$ •That sounds delicious! While it's not traditional carbonara, adding onions and frying them with the ham sounds like a great twist. The sweet and salty combination must make for a really flavorful sauce. Cooking is all about making it your own-great idea!
Seguo il tuo canale da qualche mese. Sono sempre stato appassionato di cucina e di ristorazione . Ho avuto anche la fortuna di insegnare in una scuola alberghiera, insegnavo scienze , peró ogni volta che avevo un ' ora libera andavo nelle cucine e nel bar della scuola per vedere come si lavora nella ristorazione. Mi mettevo in un angolo ed osservavo incantato . Per me è stata pura felicità. La stessa cosa provo adesso nel guardare i tuoi filmati . Grazie e continua a pubblicare .
Grazie mille! Sono davvero felice che il mio canale vi piaccia. È stato un piacere leggere il vostro commento, e farò del mio meglio per continuare a migliorare
@@lowlight1063 would say the same myself as @lespaul678 says it. It´s the same way i do it by home, and all the small tics, the way he moves stuff and the way he does stuff it´s the same i would do. And yes, i work as a professional chef in a professional kitchen..
@FishpopperThanks for the suggestion! Amatriciana is definitely another classic, and you're right-it's a simple yet incredibly flavorful dish. I’ll definitely consider featuring it in a future video. Stay tuned!
I'm from Sicily, and I'm used to a different approach on carbonara (at least in my house we use the egg whites as well, and we normally use short pasta like rigatoni, penne, mezze penne...but also spaghetti is OK). Apart from spaghetti not entirely pushed down in the boiling pot at the beginning of cooking (which makes me suffer a lot! XD), i see no mistakes. Bravo!
Thank you so much! I appreciate your feedback and insights into how you make carbonara in Sicily. Using egg whites and short pasta like rigatoni or penne is a nice variation every region and family has its own touch! And I totally get it about the spaghetti not being fully submerged at first it’s one of those small things! Thanks again for watching and sharing your thoughts!
@@danielwithane911 bah, se il tuo risultato è na frittata vuol dire che non sai cucinare. La crema viene anche con gli albumi se segui un metodo giusto.
@@danielwithane911 Prima dell internet in alcune regioni d Italia ci mettevano anche la crema e la cipolla nella carbonara, l uovo era l ultimo dei loro problemi e anche se veniva una frittata( come mia nonna me la faceva) nessuno si lamentava. Adesso tutti bacchettoni, se si viene a sapere che usi pancetta o salsiccia o le mazancolle vieni messo alla gogna.
Thank you! I really appreciate that, and I'll definitely keep the updates coming. It's great to know that the responses resonate with you-l'll do my best to keep things authentic and engaging!
Hey, I just made a Carbonara for dinner and I used your video to see the process, helped me a lot. It was my first time doing it and it was good, I just need to improve though. Thank you so much!
That’s awesome! I’m really glad the video helped you out. Carbonara can be tricky the first time, but it sounds like you did a great job. Keep practicing, and it’ll just get better each time. Thanks for trying it out with my recipe!
Was just appreciating learning from the technique in this. Dry roasting pepper corn and then blitzing with an immersion blender? Would have never thought of that. No need for a spice grinder or mortar and pestle. Those forceps like tonges are nice, very multi-purpose. Also appreciate seeing exactly in what order the sauce comes together, first the yolks and parmesian, then tempered with a bit of pasta water, then tempered again with a bit of oil from the parma, then the parma itself, and then finally the pasta (which clears the fond from the ham pan before going into the sauce). I expect the whites and the leftover oil went to some other cooking task. Thanks!
Ciao Denis bravissimo in tutto se posso dirti un piccolo consiglio l’acqua di cottura e il grasso de guanciale se riesci a raffreddarlo prima di metterlo nel uovo sarebbe top capisco che non c’è molto tempo in cucina ma essendo ad una temperatura alta rischi di “friggere” l’uovo del resto bravissimo 🤙🏻👍🏻❤
Ciao, grazie mille per il consiglio e per i complimenti! In realtà, ho fatto questo passaggio intenzionalmente per pastorizzare leggermente l'uovo con il calore dell'acqua e del grasso. È una scelta voluta per garantire sicurezza e consistenza. Grazie comunque per il tuo suggerimento!❤️❤️❤️
Odio cucinare la carbonara a causa di tutti sti problemi moderni con la carbocrema eccetera. Ma questo video mi ha di nuovo fatto venire voglia! Molodiez Denis! I spasibo.
I long to have a professional kitchen in my house one day. Working in restaurants now would be no fun, given my career, but there is bliss in the efficiency and organization of a kitchen like that.
I totally understand! Having a professional kitchen at home would be a dream come true for anyone who loves cooking. The organization and efficiency of a well run kitchen really make a difference, even more so when you're just cooking for the joy of it rather than in the pressure of a restaurant. Maybe one day you'll get to enjoy that setup in your own space!
Hi Denis, thanks for this video. I do only one thing different. You cut off the edges (with herbs and pepper) of the quanciale...i just leave it and use it in the dish whilst you cut it off and add fresh pepper.... what do you think? Very clear video. Take care!
Yes, the egg yolks are raw, but they cook slightly with the residual heat from the pasta and guanciale, which gives them a smooth, creamy texture without overcooking. It's key to make sure the heat is not too high so the eggs don't scramble. Thanks for your question!
Pretty spot on! I do a slightly different step in the last part of the dish. When I add the pasta to the guanciale, I also add the egg & pecorino sauce to the pan and turn down the heat. Keep stirring until it has some thickness to it, and let the aroma of the cheese stand out with a bit of heat. Another interesting thing to try. Use parmigiano cheese instead of pecorino, and don't salt the pasta. The parmigiano is not the traditional way of doing it, but it makes for an awesome replacement and since it's salty, you don't need any salt. Also, try using ham instead of guanciale and I mean iberic ham. Search for presunto curado or jamon iberico! Awesome job!
Thank you for the detailed feedback and tips! I love the idea of adding the egg and Pecorino sauce directly to the pan with the guanciale and letting it thicken a bit with gentle heat-that definitely enhances the flavor. Parmigiano as a substitute sounds great too, especially with its natural saltiness. Using Iberian ham like presunto curado or jamon iberico is an interesting twistdefinitely have to try that! Appreciate the suggestions and thanks again for watching!
If you want try this order, put the pasta inside the sauce first, mix it well and then put it in the pan. It may not change a lot but technically if you put the pasta inside the pan the grease will prevent the egg sauce to stick well. First let the sauce stick to your pasta and then cook it low inside the pan to thicken it.
To be fair, the solt in the water is needed if u use parmesan cheese, with peorino an guanciale u got already all the salt u need if not more, please dont heat the pasta when u put the souce kr u risk to scrumbles the eggs
Well done, Mister! Thank you for the insights!❤We love Italian cuisine and it makes me feel like taking out the pot, pan and starting make 'Carbonara' now😂Bring some creamy tomato sauce recipe too, please!❤
I've never understood why people are so hateful around a food environment. Lol. So many experts in the comments. Thanks for the video. I'm enjoying watching it as I eat my precooked lasagna and processed turkey sandwich! Lol
Looks delicious! The simplest dishes always taste the best. What type of meat is it - Guanciale? I've got a similar recipe I use with the egg yolks/cheese/pepper over the pasta. I cook some pancetta with n'duju paste, add a bit of pasta water then put the pasta back in & stir in the egg yolk mix. Other than that the method is identical. The egg just about cooks with the heat off and it gives a great texture. Now I know I can make a carbonara in a similar way I will definitely give it a try! Personally I like to try and do all chopping, egg cracking, etc then start cooking but you are obviously a lot more competent and can manage your time properly!
Я Thanks so much! Yes, it's guanciale perfect for that rich flavor. Your recipe sounds fantastic with the pancetta and 'nduja it must add a great kick! And you're absolutely right getting that creamy texture from the egg yolk mix with just the residual heat is key. Prepping everything in advance is a solid strategy, but with practice, you get a feel for timing things together. I hope you enjoy making the carbonara let me know how it turns out!
That was beautiful. You are clearly a very talented chef. I will definitely be watching more of your videos. I think you have inspired me to even try some on my own.
Thank you so much! I’m really glad you enjoyed the video, and it means a lot to hear that I’ve inspired you. I hope you have a great time trying out the recipes yourself! Let me know how they turn out!
Great Technique Bro!! Bravo! It might sound like a joke but I am actually very serious, I am currently on a Carbonara diet and today I have eaten my 157th Carbonara this year, lost 27kg so far. Thing is, Carbonara is the best dish on earth and I only wanna eat once a day, hence why I make a big enough portion to fill me completely and get me the calories I need in one go. Your tec is exactly the same one that I use and what you had in your bowl before you split the portions is roughly what I eat everyday, minus lots of the Guanciale ofc, too much calories. I only use enough to emulsify and thats that, roughly 50g per portion, 300g of Pasta (btw nice brand, Rummo are great altho I personally prefer La Molisana for the Bang/Buck ratio) and 100g of Pecorino and I use 2 whole eggs, cant waste that protein. If you make such a dish every day, ofc you want to make it in a way that is fast and comfortable and with the lesdt amount of waste and effort possible. Hence I start with getting the pasta waster to temp, meanwhile cutting and frying the guanciale. Before and while the pasta is cooking I combine the eggs and cheese in a stainless steel bowl not unlike the last one you have used. 3 mins before the pasta is done, I remove the guanciale from the pan (sometimes I fry a few chili flakes in the oil before I combine it for a dif flavour, very much recommended!! Korean chili flakes add a wonderful taste to the dish!), add a but if pasta water to the cheese mix, whisk vigerously and then add the oil from the pan into the mix, whisk again and then simply save a bit of pasta water in a cup for later and toss the drained pasta into the mix directly. After that comes a few minutes of vigerous stirring so that everything can emulsify together and add more pasta water depending on the consistency I crave (and very much necessary depending on the pasta type, only spaghetti gets boring after a while). I prefer to add the guanciale after everything is done but adding it in with the oil is also great, personal preference. Ultra fast, ultra simple, only 5 mins of cleanup afterwards. Its the perfect meal for once-a-day-eaters like myself. Ofc, if I make it for others I also usually only use the yolks and use more guanciale, but for me, that ratio is perfect for daily consumption. PS: As I have seen some commenting on the "raw eggs"..I have never had any issues, ever. If you use quality eggs, there is no harm. You could do a bain-marie way of "cooking" the eggs, but the heat of the pasta water, the guanciale oil and finally the pasta itself should be more than enough to kill of all potential salmonella, but ofc, its all about doing it right. Carbonara is incredibly easy to make but you do need some timing to get it all together. My carbonara journey continues. I will keep eating it daily for at lesst the rest of the year to get the whole year done and then I see what I do..but man, even when I have friends and family over..not esting carbonara is kinda tough for me. I love all types of foods, but man, Carbonara is just the best.
Hi, thank you so much! I never would have thought that someone could be on a diet while eating carbonara - that's awesome! Thank you for the suggestion with the Korean chili; I'm excited to try that version! I also never saw an issue with not reheating the eggs after adding the pasta. I was taught that as soon as the yolk is added, the heat should be turned off right away. The guanciale fat and the pasta are very hot, so everything is perfectly fine. Thank you for watching and for this wonderful comment! Wishing you all the best and good luck!
@@DenisInTheKitchen Thank you very much for your kind words and your splendid video of showing everyone how its done!! Indeed, the heat from the pasta, pasta water and hot fat is enough to pasteurize the eggs, so there should not be any worry, as long as the eggs itself are high qualit, of course. Only when you and experiment with the Carbonara mix (cheese, eggs, guanciale fat) for different dishes, like using it as a pizza sauce or on a Burger, you might wanna use the bain-marie style to make sure its all done well and emulsified. Speaking of, I highly recommend testing out that Carbonara mix in different ways, too! It is so versatile. I have done Carbonara Risotto, Carbonara Mashed Potatoes, Carbonara Pizza, Burgers..even Onion Soup with a carbonara base and as long as you get the mix right between the eggs, cheese and guanciale fat, the core flavour is always there and it truly works with almost everything, at least in my opinion. But of course, the original, as shown in your video, will forever be king!
I eat a lot of carbonara and amatriciana, but nowhere near your amounts. I use more often than not pancetta (a really good one) and Parmesan instead of pecorino. I also use peperoncino a lot. My eating window is 6-8h. Wish you best of luck brother
"Italian carbonara, but there is no other type of carbonara if you want to call it that like Irish stew, pastrami sandwich etc, there is a way to make "THAT" product, all the others are "derivatives" GREAT VIDEO
Thank you! You’re absolutely right carbonara has its true Italian roots, just like Irish stew or a pastrami sandwich. There’s a classic way to make it, and any variation is just a spin on the original. Glad you enjoyed the video!
Thank you so much! I’m glad you enjoy the POV style it really brings you into the kitchen! I’ll definitely work on a POV video for Aglio Olio. Lots of love back to you, my friend!
The point of the comment is explained when you read the video title! Thats the only thing. nothing else :) You just think that you can make a carbonara in 15min when you read the title, but that would be a big challenge. No hard feelings and the carbonara looks amazing anyway.
Nice technique! Very classic. I like to add the sauce to the pan though instead of the pasta to the sauce in a seperate bowl. The sauce thickens slightly and coats to the pasta more. After I strain the pasta I add it to the pan with a little pasta water like you did, and heat though on medium heat. Then I shut off the heat and wait about 20 seconds for the pan to cool down slightly before I add the sauce to the pan. The residual heat thickens the eggs. Its risky though, if you add the sauce too soon it will cook the egg too much. But your technique is perfect too
Всегда думал, что время приготовления карбонары равно времени варения спагетти, здесь в принципе увидел метод не проебаться с яйцами, с добавлением горячего жира для эмульгации, но думаю, что пацаны с яйцами просто высыпают спагетти в сковороду с жиром и панчеттой, подливают немного воды из спагетти и вырубают огонь с последующим добавлением яиц с пармезаном и быстрым замешиванием, итог минут 10
Haha, I know it’s not the usual way! I didn’t have a mortar and pestle on hand to grind the pepper, so I improvised with the immersion blender. It worked out pretty well in the end! Thanks for noticing!
@@DenisInTheKitchen Necessity is the mother of invention. I just hadn't even considered the possibility of doing that. That is resourcefulness at it's peak
I’m not sure if the stuttering is from the camera or the edits😅 if you’re cutting the vid do it less cos it makes the video look like it’s stuttering 👌
Thank you so much! Those little extra steps really do make a difference in getting the dish just right. I’m glad you’re saving it for this week-can’t wait to hear how it turns out when you try it!
Video molto bello e sei molto bravo e si vede che ti piace ciò che fai. io per mio gusto personale, non sono chef, preferisco usare un uovo intero e un tuorlo per persona e poi alla fine avrei messo una spolverata di pepe sul piatto. Complimenti
@@nikoladragicevic6306That would definitely be true, if this was a line work video during business hours. This is a step by step video on how to make it mostly from scratch. Your last message didn't make much sense, and jumped to a few conclusions.
Приветствую Денис. Отличное приготовление и подача, сам являюсь любителем кулинарии. Смотрел чуть на Итальянском не заговорил, не зная его!🤌🤌🤌😄Спасибо друг🤝
Thank you! Keeping everything fresh and appetizing is always the goal. And you’re right getting those extra steps in a small kitchen can be challenging, but it keeps things interesting!
I find that cooking the egg, cheese, pasta water, and guanciale with the fat over the boiling water with a whisk makes the sauce way creamier, kinda like making hollandaise. You should give it a try.
@@aldeonuwu2634 The real carbonara is creamy. Pasta water is the cream of pasta sauces. Cheese, egg, pasta water, and pork fat makes it creamier. As long as you use the right ingredients, it'll always be Carbonara.
![[TH] 2024 PMGC League | Survival Stage วันที่ 1 | PUBG MOBILE Global Championship](http://i.ytimg.com/vi/FVFT-PFwU80/mqdefault.jpg)
Watching this while high is a lot of fun! 100% will do this again
Thanks!
Same. Eating a bowl of chili w some cornbread too 👌
Samee
don't do drugs
haha. i have to go to bed for work but cant sleep. rolled one and here i am watching the perfect carbonara. im going to make this again anytime soon.
This is the best video explanation on how to do carbonara and not a single word is spoken
Thank you so much! I’m really glad the video communicated everything clearly without words. Sometimes visuals speak louder than words! Appreciate your support!
There’s no cream added to the sauce like you see in a lot of restaurants. This is the real deal carbonara, perfect just as it is. It looks so good !
Thank you ❤️
The cream (crème fraiche) recipe is an adaptation/modification of the original italian recipe by french
gordon ramsay uses cream, but you can make your eggs creamy without no need for cream at all.
@@moncomptegoogle352 this modification is an abomination
cream in carbonara is a matter of poverty and the rich, both versions are correct
POV and un-editted, this format could be the next great hype for cooking video's! Love it!
un-edited, except for about a million jump cuts...
Thank you so much! I'm really glad you like the POV and un-edited style-it definitely brings a more authentic and immersive feel to cooking videos. I agree, it has the potential to become something really popular! Appreciate your support!
bruh this is the most edited cooking video ive ever seen
I would eat all 3 portions and more. Nice
❤️
The amount notes I have after this holy cow!
1. Add pasta water to cheese/egg mixture it adds salt, starch and loosens it up
2. Adding the fat to the egg mixture, reserving the rest.
3. Toss noodles in the emulsion and salt, wow that layer of flavor.
4. Add noodles to mixture and toss in bowl, stays creamy and won’t sieze.
This will be my new method, I can’t wait to try it but I totally see how good it is
noodles!!!! Are you drunk?
@@denisbreda why, you want company?
i knew this dude was a retarded american as soon as i read “noodles” under an italian cuisine video.
That portioning at the end was phenomenal. Being able to know the exact amount of food you need for x amount of plates is a great skill to have.
Lol the left most plate got the least amount of pasta
I’m not Italian, and I know it’s not traditional carbonara, but I like to put lots of sliced onions and fry with the ham. It reduces down to a sauce and makes it beautifully sweet and salty at the same time.
$
•That sounds delicious! While it's not traditional carbonara, adding onions and frying them with the ham sounds like a great twist. The sweet and salty combination must make for a really flavorful sauce. Cooking is all about making it your own-great idea!
Seguo il tuo canale da qualche mese. Sono sempre stato appassionato di cucina e di ristorazione . Ho avuto anche la fortuna di insegnare in una scuola alberghiera, insegnavo scienze , peró ogni volta che avevo un ' ora libera andavo nelle cucine e nel bar della scuola per vedere come si lavora nella ristorazione. Mi mettevo in un angolo ed osservavo incantato . Per me è stata pura felicità. La stessa cosa provo adesso nel guardare i tuoi filmati . Grazie e continua a pubblicare .
Grazie mille! Sono davvero felice che il mio canale vi piaccia. È stato un piacere leggere il vostro commento, e farò del mio meglio per continuare a migliorare
Left plate person was wishing they got the middle plate 😂.. looks sooooo good!
I say left is for leftovers haha
It's like watching myself making this. It's exactly how I do it myself. My all-time favorite Italian dish.
exactly? so also in a professional kitchen?
@@lowlight1063 would say the same myself as @lespaul678 says it. It´s the same way i do it by home, and all the small tics, the way he moves stuff and the way he does stuff it´s the same i would do. And yes, i work as a professional chef in a professional kitchen..
If u like Carbonara, u should also try Amatriciana. Great, easy and traditional pasta dish!
@FishpopperThanks for the suggestion! Amatriciana is definitely another classic, and you're right-it's a simple yet incredibly flavorful dish. I’ll definitely consider featuring it in a future video. Stay tuned!
@@DenisInTheKitchenis a bit harder then the carbonara but i think is way more delicious
I'm from Sicily, and I'm used to a different approach on carbonara (at least in my house we use the egg whites as well, and we normally use short pasta like rigatoni, penne, mezze penne...but also spaghetti is OK). Apart from spaghetti not entirely pushed down in the boiling pot at the beginning of cooking (which makes me suffer a lot! XD), i see no mistakes. Bravo!
Thank you so much! I appreciate your feedback and insights into how you make carbonara in Sicily. Using egg whites and short pasta like rigatoni or penne is a nice variation every region and family has its own touch! And I totally get it about the spaghetti not being fully submerged at first it’s one of those small things! Thanks again for watching and sharing your thoughts!
albumi e tuorli così viene una frittata
@@danielwithane911 bah, se il tuo risultato è na frittata vuol dire che non sai cucinare. La crema viene anche con gli albumi se segui un metodo giusto.
@@danielwithane911 Prima dell internet in alcune regioni d Italia ci mettevano anche la crema e la cipolla nella carbonara, l uovo era l ultimo dei loro problemi e anche se veniva una frittata( come mia nonna me la faceva) nessuno si lamentava.
Adesso tutti bacchettoni, se si viene a sapere che usi pancetta o salsiccia o le mazancolle vieni messo alla gogna.
That one peppercorn at 3:01 was sending it
I wish he added the song around the world while that was happening
Thanks for sharing Chef! It would be great to see more regular updates, as the responses come across as highly authentic and natural.
Thank you! I really appreciate that, and I'll definitely keep the updates coming. It's great to know that the responses resonate with you-l'll do my best to keep things authentic and engaging!
Hey, I just made a Carbonara for dinner and I used your video to see the process, helped me a lot. It was my first time doing it and it was good, I just need to improve though. Thank you so much!
That’s awesome! I’m really glad the video helped you out. Carbonara can be tricky the first time, but it sounds like you did a great job. Keep practicing, and it’ll just get better each time. Thanks for trying it out with my recipe!
8:10
11:55
プロでも俺と同じようにキッチンペーパーを勢いで切り取るんだと思って、安心したわ。
lol
Was just appreciating learning from the technique in this. Dry roasting pepper corn and then blitzing with an immersion blender? Would have never thought of that. No need for a spice grinder or mortar and pestle. Those forceps like tonges are nice, very multi-purpose. Also appreciate seeing exactly in what order the sauce comes together, first the yolks and parmesian, then tempered with a bit of pasta water, then tempered again with a bit of oil from the parma, then the parma itself, and then finally the pasta (which clears the fond from the ham pan before going into the sauce). I expect the whites and the leftover oil went to some other cooking task. Thanks!
That looks so damn good! Now I want to eat a carbonara. Great video, keep it up!
Thank you!❤️
Ciao Denis bravissimo in tutto se posso dirti un piccolo consiglio l’acqua di cottura e il grasso de guanciale se riesci a raffreddarlo prima di metterlo nel uovo sarebbe top capisco che non c’è molto tempo in cucina ma essendo ad una temperatura alta rischi di “friggere” l’uovo del resto bravissimo 🤙🏻👍🏻❤
Ciao, grazie mille per il consiglio e per i complimenti! In realtà, ho fatto questo passaggio intenzionalmente per pastorizzare leggermente l'uovo con il calore dell'acqua e del grasso. È una scelta voluta per garantire sicurezza e consistenza. Grazie comunque per il tuo suggerimento!❤️❤️❤️
@ di nulla ❤️
Odio cucinare la carbonara a causa di tutti sti problemi moderni con la carbocrema eccetera. Ma questo video mi ha di nuovo fatto venire voglia! Molodiez Denis! I spasibo.
Grazie mille,speriamo che questa volta viene bene e facile!)
cioè tu odi cucinare una cosa perchè la gente sta male? stai male pure te :)))
Non esiste la carbocream è solo un modo di fare moderne per gente che non sà cosè la carbonara
@@aldeonuwu2634 Bevi meno
@@denisbreda hick! ScUsA
No cream...this man is a real one!!! AMERICANS....TAKE NOTES
I long to have a professional kitchen in my house one day. Working in restaurants now would be no fun, given my career, but there is bliss in the efficiency and organization of a kitchen like that.
I totally understand! Having a professional kitchen at home would be a dream come true for anyone who loves cooking. The organization and efficiency of a well run kitchen really make a difference, even more so when you're just cooking for the joy of it rather than in the pressure of a restaurant. Maybe one day you'll get to enjoy that setup in your own space!
Hi Denis, thanks for this video. I do only one thing different. You cut off the edges (with herbs and pepper) of the quanciale...i just leave it and use it in the dish whilst you cut it off and add fresh pepper.... what do you think? Very clear video. Take care!
Mouth actually watering......and Ive had dinner...
Haha, that’s the best compliment! Glad the dish looks that tempting, even after dinner. Thanks for watching!
11:33 Confidence is when you are sure that you are putting just the right amount of water and you won’t need any more. Smooth!
Thank you, my friend!❤️
this is pure gold thanks!
one question: So the egg yolks are raw?
Yes, the egg yolks are raw, but they cook slightly with the residual heat from the pasta and guanciale, which gives them a smooth, creamy texture without overcooking. It's key to make sure the heat is not too high so the eggs don't scramble. Thanks for your question!
Pretty spot on! I do a slightly different step in the last part of the dish. When I add the pasta to the guanciale, I also add the egg & pecorino sauce to the pan and turn down the heat. Keep stirring until it has some thickness to it, and let the aroma of the cheese stand out with a bit of heat.
Another interesting thing to try. Use parmigiano cheese instead of pecorino, and don't salt the pasta. The parmigiano is not the traditional way of doing it, but it makes for an awesome replacement and since it's salty, you don't need any salt. Also, try using ham instead of guanciale and I mean iberic ham. Search for presunto curado or jamon iberico!
Awesome job!
Thank you for the detailed feedback and tips! I love the idea of adding the egg and Pecorino sauce directly to the pan with the guanciale and letting it thicken a bit with gentle heat-that definitely enhances the flavor. Parmigiano as a substitute sounds great too, especially with its natural saltiness.
Using Iberian ham like presunto curado or jamon iberico is an interesting twistdefinitely have to try that! Appreciate the suggestions and thanks again for watching!
If you want try this order, put the pasta inside the sauce first, mix it well and then put it in the pan. It may not change a lot but technically if you put the pasta inside the pan the grease will prevent the egg sauce to stick well. First let the sauce stick to your pasta and then cook it low inside the pan to thicken it.
To be fair, the solt in the water is needed if u use parmesan cheese, with peorino an guanciale u got already all the salt u need if not more, please dont heat the pasta when u put the souce kr u risk to scrumbles the eggs
Looks brillant, really enjoyed watching. Thank you!
I'm italian, and you did pretty well! Maybe you did the more difficult way, but it's still ok!
Grazie mille! Sono felice che ti sia piaciuto. ☺️
Don't you think there's too much sauce in the plates at the end?
@@lemuscleetudiant1225 The creamier, the better
@@thailakhampo Right!!
@@lemuscleetudiant1225 NO!
Well done, Mister! Thank you for the insights!❤We love Italian cuisine and it makes me feel like taking out the pot, pan and starting make 'Carbonara' now😂Bring some creamy tomato sauce recipe too, please!❤
Perfect! I make it the same way but here in Qld / Australia I can't buy guanciale so I use pancetta instead.
Great, I'm glad you liked it! Yes, pancetta is a good alternative.
I've never understood why people are so hateful around a food environment. Lol. So many experts in the comments. Thanks for the video. I'm enjoying watching it as I eat my precooked lasagna and processed turkey sandwich! Lol
This video made feel like Ratatouille
Oh god ㅋㅋㅋ
Looks delicious! The simplest dishes always taste the best. What type of meat is it - Guanciale?
I've got a similar recipe I use with the egg yolks/cheese/pepper over the pasta. I cook some pancetta with n'duju paste, add a bit of pasta water then put the pasta back in & stir in the egg yolk mix. Other than that the method is identical. The egg just about cooks with the heat off and it gives a great texture. Now I know I can make a carbonara in a similar way I will definitely give it a try!
Personally I like to try and do all chopping, egg cracking, etc then start cooking but you are obviously a lot more competent and can manage your time properly!
Я Thanks so much! Yes, it's guanciale perfect for that rich flavor. Your recipe sounds fantastic with the pancetta and 'nduja it must add a great kick! And you're absolutely right getting that creamy texture from the egg yolk mix with just the residual heat is key. Prepping everything in advance is a solid strategy, but with practice, you get a feel for timing things together. I hope you enjoy making the carbonara let me know how it turns out!
100% Italian carbonara! Finally!
Greetings from Italy.
Grazie!❤️
That was beautiful. You are clearly a very talented chef. I will definitely be watching more of your videos. I think you have inspired me to even try some on my own.
Thank you so much! I’m really glad you enjoyed the video, and it means a lot to hear that I’ve inspired you. I hope you have a great time trying out the recipes yourself! Let me know how they turn out!
Carbonara fatta a regola d'arte
Grazie🔥
Pura arte
Super, j'espère plus de recette , j'aime cette façon de présenter la cuisine , il faut continuer j'adore 👍
Great Technique Bro!! Bravo! It might sound like a joke but I am actually very serious, I am currently on a Carbonara diet and today I have eaten my 157th Carbonara this year, lost 27kg so far. Thing is, Carbonara is the best dish on earth and I only wanna eat once a day, hence why I make a big enough portion to fill me completely and get me the calories I need in one go. Your tec is exactly the same one that I use and what you had in your bowl before you split the portions is roughly what I eat everyday, minus lots of the Guanciale ofc, too much calories. I only use enough to emulsify and thats that, roughly 50g per portion, 300g of Pasta (btw nice brand, Rummo are great altho I personally prefer La Molisana for the Bang/Buck ratio) and 100g of Pecorino and I use 2 whole eggs, cant waste that protein.
If you make such a dish every day, ofc you want to make it in a way that is fast and comfortable and with the lesdt amount of waste and effort possible. Hence I start with getting the pasta waster to temp, meanwhile cutting and frying the guanciale. Before and while the pasta is cooking I combine the eggs and cheese in a stainless steel bowl not unlike the last one you have used. 3 mins before the pasta is done, I remove the guanciale from the pan (sometimes I fry a few chili flakes in the oil before I combine it for a dif flavour, very much recommended!! Korean chili flakes add a wonderful taste to the dish!), add a but if pasta water to the cheese mix, whisk vigerously and then add the oil from the pan into the mix, whisk again and then simply save a bit of pasta water in a cup for later and toss the drained pasta into the mix directly. After that comes a few minutes of vigerous stirring so that everything can emulsify together and add more pasta water depending on the consistency I crave (and very much necessary depending on the pasta type, only spaghetti gets boring after a while). I prefer to add the guanciale after everything is done but adding it in with the oil is also great, personal preference.
Ultra fast, ultra simple, only 5 mins of cleanup afterwards. Its the perfect meal for once-a-day-eaters like myself. Ofc, if I make it for others I also usually only use the yolks and use more guanciale, but for me, that ratio is perfect for daily consumption.
PS: As I have seen some commenting on the "raw eggs"..I have never had any issues, ever. If you use quality eggs, there is no harm. You could do a bain-marie way of "cooking" the eggs, but the heat of the pasta water, the guanciale oil and finally the pasta itself should be more than enough to kill of all potential salmonella, but ofc, its all about doing it right. Carbonara is incredibly easy to make but you do need some timing to get it all together.
My carbonara journey continues. I will keep eating it daily for at lesst the rest of the year to get the whole year done and then I see what I do..but man, even when I have friends and family over..not esting carbonara is kinda tough for me. I love all types of foods, but man, Carbonara is just the best.
Was to long to read
Hi, thank you so much!
I never would have thought that someone could be on a diet while eating carbonara - that's awesome!
Thank you for the suggestion with the Korean chili; I'm excited to try that version!
I also never saw an issue with not reheating the eggs after adding the pasta. I was taught that as soon as the yolk is added, the heat should be turned off right away.
The guanciale fat and the pasta are very hot, so everything is perfectly fine.
Thank you for watching and for this wonderful comment! Wishing you all the best and good luck!
You must be the carbonara master 🙇♂️
@@DenisInTheKitchen Thank you very much for your kind words and your splendid video of showing everyone how its done!! Indeed, the heat from the pasta, pasta water and hot fat is enough to pasteurize the eggs, so there should not be any worry, as long as the eggs itself are high qualit, of course. Only when you and experiment with the Carbonara mix (cheese, eggs, guanciale fat) for different dishes, like using it as a pizza sauce or on a Burger, you might wanna use the bain-marie style to make sure its all done well and emulsified. Speaking of, I highly recommend testing out that Carbonara mix in different ways, too! It is so versatile. I have done Carbonara Risotto, Carbonara Mashed Potatoes, Carbonara Pizza, Burgers..even Onion Soup with a carbonara base and as long as you get the mix right between the eggs, cheese and guanciale fat, the core flavour is always there and it truly works with almost everything, at least in my opinion.
But of course, the original, as shown in your video, will forever be king!
I eat a lot of carbonara and amatriciana, but nowhere near your amounts. I use more often than not pancetta (a really good one) and Parmesan instead of pecorino. I also use peperoncino a lot. My eating window is 6-8h. Wish you best of luck brother
Wonderful to watch ! This is the perfect and original recipe of Carbonara ! Good work :)
Thank you so much for watching! I'm really glad you enjoyed it!
"Italian carbonara, but there is no other type of carbonara if you want to call it that
like Irish stew, pastrami sandwich etc, there is a way to make "THAT" product, all the others are "derivatives"
GREAT VIDEO
Thank you! You’re absolutely right carbonara has its true Italian roots, just like Irish stew or a pastrami sandwich. There’s a classic way to make it, and any variation is just a spin on the original. Glad you enjoyed the video!
looks yummy, but I think he could have used a few more pots and bowls...(glad I'm not cleaning)
Bravo 👏👏👏
Grazie!!
bravissimo, vogliamo più video dei servizi
Ciao Matteo! Grazie! Fra poco uscirà un’altro!
where is pepper?
Damn gettin POV from a Chef is next level feeling. really love yo watch POV for cooking Aglio Olio lots of loveee my bro
Thank you so much! I’m glad you enjoy the POV style it really brings you into the kitchen! I’ll definitely work on a POV video for Aglio Olio. Lots of love back to you, my friend!
I'm from the Philippines I can wait to see you in 1million subscribers
Thank you brother ❤️
This First person perspective cooking is amazing! 🎉nice work. Now I need to figure out when I make this for my wife 😅
I love your kitchen setting
Thanks!
Приятно видеть, что хоть кто-то делает как надо!
Спасибо!
1:05 Sanji wouldn't respect you for wasting so much food
I want to meet you and I want to gift you an Italian flag after this video! Thank you to share the right way to make carbonara!
Nice one, but with jump cuts anyone can cook a carbonara in 15min LOL
I don’t see the point of this comment
The point of the comment is explained when you read the video title! Thats the only thing. nothing else :)
You just think that you can make a carbonara in 15min when you read the title, but that would be a big challenge.
No hard feelings and the carbonara looks amazing anyway.
dude not too hard to cook karbonara for 20 min you know
I know guys, but thats not the point! Come on haha
Dude took 2 days just to cut the jowl and then proceeds to struggle opening the stove 😂 no way this guy's a chef
Great work chef!
Thanks!
I feel like im a remy
Now that's how you make the most amazing pure carbonara. well done!
Thank you so much! I’m glad you think so I always aim to keep it as authentic and delicious as possible. Appreciate the support!
hi, good job!
what do you use egg whites for?
Thank you!
Sometimes I use it for scrambled eggs sometimes for meringue.
Nice technique! Very classic. I like to add the sauce to the pan though instead of the pasta to the sauce in a seperate bowl. The sauce thickens slightly and coats to the pasta more. After I strain the pasta I add it to the pan with a little pasta water like you did, and heat though on medium heat. Then I shut off the heat and wait about 20 seconds for the pan to cool down slightly before I add the sauce to the pan. The residual heat thickens the eggs. Its risky though, if you add the sauce too soon it will cook the egg too much. But your technique is perfect too
Всегда думал, что время приготовления карбонары равно времени варения спагетти, здесь в принципе увидел метод не проебаться с яйцами, с добавлением горячего жира для эмульгации, но думаю, что пацаны с яйцами просто высыпают спагетти в сковороду с жиром и панчеттой, подливают немного воды из спагетти и вырубают огонь с последующим добавлением яиц с пармезаном и быстрым замешиванием, итог минут 10
That's wild, I've never seen someone use an immersion blender to grind pepper
i once had to witness someone use an immersion blender to grind up coffee beans...
Haha, I know it’s not the usual way! I didn’t have a mortar and pestle on hand to grind the pepper, so I improvised with the immersion blender. It worked out pretty well in the end! Thanks for noticing!
@@DenisInTheKitchen Necessity is the mother of invention. I just hadn't even considered the possibility of doing that. That is resourcefulness at it's peak
@@ft9832you gotta do what you gotta do
Perfetta! M'hai fatto venì fame
Grazie!❤️
Back with a banger
🔥
very cool POV video. thanks!
10/10 Bro
Thanks bro !
Looks really good!
Thanks!!
Why I opened that video.. ;( now I want to eat
😭
It looks so delicious! This video will make my carbonara much better and tastier! Thanks!!!
I’m not sure if the stuttering is from the camera or the edits😅 if you’re cutting the vid do it less cos it makes the video look like it’s stuttering 👌
I like the way you cook.. so much little extra steps, to get it just right.
I safe that one for this week.
I wanna try it too ❤
Thank you so much! Those little extra steps really do make a difference in getting the dish just right. I’m glad you’re saving it for this week-can’t wait to hear how it turns out when you try it!
where is tha peppaaaaaa?
The guanciale already has it, unless you remove that part (that part should be removed because it is in contact with the air during aging)
Finally a real Carbonara, well done!
15 minutes with cuts. So more like 20 min maybe ? Great video though thanks for sharing
Ahah yes, you’re right.
Thank you !
Great video ! Watching this at 11am is not a good idea... 🤣
Poderia ter usado as aparas do ganciale pra fazer um feijão, feijoada ou adicionar sabor em algo, posteriormente.
That looks amazing. It's my favourite Italian meal.
Thank you!❤️
Tanta roba
Grazie caro!
He moves around and cooks like his Kitchen is in the Airing Cupboard 🤣
The camera work makes you dizzy!
Video molto bello e sei molto bravo e si vede che ti piace ciò che fai. io per mio gusto personale, non sono chef, preferisco usare un uovo intero e un tuorlo per persona e poi alla fine avrei messo una spolverata di pepe sul piatto. Complimenti
That is 1 portion are u kidding me
Hahaha, these portions are made just for the video, don’t worry!
I see 3.
E niente. La fai 20.000 volte meglio di tanti "chef" italiani. Grande!
P.s. credo di essere il 4.800 iscritto, te ne auguro molti di più!
Grazie mille caro!
No wonder i wait 40 mins in the restaurant to eat a 12 minutes dish.
Cause there are another 30 “12 minute dishes” before you a%%hole
You're not the only one eating in the whole restaurant.
Too much cheese...............
LOVE IT ! ! ! 😍
❤️❤️
too many unnecessary moves…
Stop judging and watch him cook a wonderful meal. Who cares if he even is using unnecessary movements. What are you the executive chef?
@@hunterwilcox9055 why the easy way, when "better" is complicated...that is your logical decision…waste of time and energy…or just by the time😂😂😂
@@nikoladragicevic6306That would definitely be true, if this was a line work video during business hours. This is a step by step video on how to make it mostly from scratch. Your last message didn't make much sense, and jumped to a few conclusions.
Shut up
Приветствую Денис. Отличное приготовление и подача, сам являюсь любителем кулинарии. Смотрел чуть на Итальянском не заговорил, не зная его!🤌🤌🤌😄Спасибо друг🤝
I hope thats not a plastic cutting board.
100% recycle plastic😂
Теперь все, идти отдыхай на встреч😮ке👍🥂
Офигеть.. Двойной тёзка...
Я сегодня тоже делал пасту))
Меня тоже зовут Денис Прокопьев)
Успехов тебе, бро.
Вот это совпадение! Приятно познакомиться, тёзка! Надеюсь, паста получилась отличной. Спасибо за добрые слова, и тебе тоже успехов, бро!
Nice work, looks fresh and make you wanna eat. You get a few steps in a shift there, hard to have all close in a small kitchen thou.
Thank you! Keeping everything fresh and appetizing is always the goal. And you’re right getting those extra steps in a small kitchen can be challenging, but it keeps things interesting!
Thank you chef👍
Everyone of us have his own recipe for the carbonara, and it's the Best ,that's All ... 😋🍝😉
Absolutely! Everyone has their own twist on carbonara, and each one has its own charm. That’s the beauty of cooking it’s personal.
Awesome man, great technique.
Thank you so much!😍
That pan handle was killing me! Looks so delicious!
Haha, I know, that pan handle is a bit much! But as long as the food looks delicious, I'm happy with it. Thanks for the compliment!
Ok bro you got yourself a new subscriber.
Thanks so much, bro! Welcome to the channel glad to have you here!
Sono di Roma...perfetta ✌️
Grazie mille!
Sbagliato non è pecorino romano
You already had me the moment you pulled out the guanciale)) great video. Thank you!
Wow so awsome mate
인상깊은 영상 감사합니다.
Thx bro
I find that cooking the egg, cheese, pasta water, and guanciale with the fat over the boiling water with a whisk makes the sauce way creamier, kinda like making hollandaise. You should give it a try.
Hi, sounds good!
The problem is that carbonara, the real one is not creamy at all, his carbonara was perfect but a little too creamy
@@aldeonuwu2634 The real carbonara is creamy. Pasta water is the cream of pasta sauces. Cheese, egg, pasta water, and pork fat makes it creamier. As long as you use the right ingredients, it'll always be Carbonara.
@@aldeonuwu2634 This carbonara is PERFECT
SHUT UP!
I'll cook carbonara tomorrow at home like this recipe. it looks very delicious
I just made a frozen Mac n cheese with a couple slices of bacon chopped up in it just to satisfy my craving for this lol
Испачкать столько посуды - это верх мастерства.
that looks really good - me,patch,jen