That is one of the prettiest looking pasta sauces ive ever seen. It's got the gloss from the fat, the creaminess from the cheese and egg. SHEESH. I'm totally making this.
Showing when you make mistakes and correcting them is just one more reason that makes your channel pure gold. This is exactly what people learning to cook need to see. Not perfectly curated content, but real cooking, mistakes and all. Keep it up Stephen - fantastic work. One of my favourite cooking channels.
I like how all of the ingredients flow into one another - you cook the sausage in the guancale fat, you cook the garlic in the sausage fat, you reuse the fat to make the second sauce, you use the leftover ambient heat to temper and warm that mixture. It highlights how all of these foods were originally peasant dishes, and everything would have been used and reused - including cooking heat, as fuel was something that cost energy or money to acquire as well as the food, and most people would've only had one or two pots and pans.
I think you've just explained why I always disliked following recipes, very few follow the flow you've described. I usually just take the ingredient list and make my own method XD
My wife and I just bought a new house and I made this tonight as the first dish in the new house. Absolutely best pasta I’ve ever had. Love the videos and recipes you put out. I just wanted to say thank you from all of us home chefs trying to make great food for the people we love.
Gotta thank you man. I've made 8-10 of your recipes these past 3 years. All amazing. Love the red pepper and Calabrian chili pasta sauce the best. Before finding you, I didn't even know what carbonara was. I'm 37. My new girlfriend thinks I'm some amazing chef cause of you homie. Big love and keep em coming. Imma make this one next weekend.
I really love how you set yourself apart by doing recipes that are not viral. Like, it's common to see some of my favorite youtubers all of a sudden share the same recipe. Keep up the great work!
and then vincenzo's plate went and stole the idea literally a few days later :/ really gross, at least wait a few months so you don't look like you're copying someones idea..
Brilliant, like always. Just a friendly advice: guanciale and pecorino are extremely salty, so be careful not to put too much salt when cooking the pasta
brilliant! You have a very straightforward way of showing how easy it is to do all these great dishes at home. It's so inspiring, can't wait to try this one out.
I love this guy, he's so entertaining. Aside from having the"it" factor, everything he makes looks delicious. You can tell he's the real deal and can really cook!
Hi there, i'm italian I had never heard of this dish, I will definitely try it thanks. anyway the way you cook the carbonara is perfect unlike many other videos on youtube.
From another Food Lover, the passion you cook with comes through in.spades in your videos. My parents have cooked with passion like your for years....and thus the great food and awesome memories with family and friends lives on forever. Thank you.
BRAVO! As an italian chef, I have to say you are one of the very rare american fellow in grade to understand our cuisine!!! BRAVISSIMO! If I had to observe one stuff, I'd complain about the fact that you got rid of the guanciale spicy side. I really did not understand why you cut that part off. All the rest is an outstanding oeration extremely well done! Top! Arrivederci mio caro. Andrea from Roma.
You're cooking video's are unquestionable some of the best on youtube. Simple, easy to follow, and good explanations of everything involved. Your video's from the past have helped me learn, and cook the Roman pasta dishes to where my mom requested my carbonara for Mothers Day this year, and a LOT of it was from learning it from you sir. Well done, and thank you for being so good at this stuff.
Bro I made a hybrid of your recipes tonight! This plus your roasted red pepper sauce. Just alla zozzona with the roaster red peppers no cream just the egg and pecorino mix! Best pasta ever
Wow! wouldn't dare to call this dish filthy in my wildest dreams. ! I generally dont make dishes I see online, but this is just right up my alley. I will be trying this next friday using nduja sausage, because I have a beautiful date to impress and this will probably help me out. Thanks a bunch and wish me luck!
@@jonathanbowen3640 And I, on the other hand, as an Italian living here in Germany, have never seen it in supermarkets. The Germans, in supermarkets, unfortunately don't even know what it is !
@@aris1956 Chef John has a recipe for a quickie home-made version with pancetta and several kinds of salami and the Calabrian chile peppers that looked really promising. Not the sort of fermented effect as the real nduja, but I bet it would be faboo!
I've been watching your videos since the lockdowns, when learning about cooking was my main comfort. I'm so happy how your following grew ever since, you deserve the success ❤
I really need to start working out but I have to say after growing up in a town with Italian food (typical stuff you find at a carryout restaurant), this video made my mouth water. The combination of all those things sounds good. I enjoy your videos, you do a great job producing/editing them. Of course that's why you have so many subs. Kudos man! Hope your success continues!
Ooo my goodness! Just when I thought I had seen it all, I hadn’t seen it all… also: supermarket Italy is the best! So much selection and some great sales! Plus, some of my staples are cheaper here! Glad you found them to share.
Made this tonight and yeah, was brilliant! For sure making it again. Was really fun to use so many processes. The tempering of the eggs with the bowl over the pasta water is genius. My partner was very happy also lol. Thanks!
Made this tonight while watching football. So delicious. I substituted pancetta for the guanciali simply because I like the taste of pancetta better. Appreciate the channel. Your delivery and the recipes are great.
Made this for the first time last night and it might be my favorite pasta. I live in peru and had to make some tweaks. I used bacon because I can’t find the cheek. I am able to buy a large chunk of bacon and cut it myself. Added red pepper flakes because i always like a little kick with red sauces.
As someone whose family is Italian-American(great grandmother being 1st gen 102yrs old and still kickin) from the northeast this channel is nostalgic childhood gold. So happy to have stumbled upon this channel. Subscribed 🫡
Food is my life. Every channel I subscribe to is either a vegetable gardening channel or a cooking channel. I'm Italian American, most of what I watch are Italian food channels, and I have to say yours is the best I've found. You cook very traditionally Italian and do your best to hold true to original, authentic recipes when that's what you're cooking, but without the pretentiousness of some of the Italian cooking channels that look down upon anything Italian American. I like how you respect the Old World while also viewing Italian American cooking as simply another region of Italy but with very different ingredients that necessitated change. There is a big difference between Italian American cooking and "Americanized Italian food" and I wish more folks got it like you do. You do such a great job.
If anybody was wondering, this video is Italian approved. Amazing explanation and yes, even in Italy very few people know pasta alla zozzona, I wasn't expecting to find such a good video about it made by a non Italian person. Gricia as well is less known than the big 3 for some reason
Phwoah!!!!!!.... Got to try it!!!! I add some wine and chilli flakes to my amatriciana, so i might add a little to this. But big thumbs up!!!! Thanks!!
I've never seen a recipe on here which didn't turn out well in my kitchen. Appreciate the work and the ideas. I'm still making your red pepper sauce. It's magnificent
Holy Moly! I made it tonight and absolutely fantastic! I was told it is better than our favorite Italian restaurant pasta. VERY filling, bit so satisfying. Surprised everyone it was the spicy sausage. Was suggested bigger pieces of sausage next time. Thanks so much! Wonderful!
thank you. you have taught me how to be a pretty decent (for an American) person who cooks authentic Italian dishes. I have stopped going to Italian restaurants since they do not offer authentic Italian dishes (but hey they do have to make a living and serve what their customers want). please keep up the great work. It is sad that these basic dishes are not even on the menus here in America. Ok if you are lucky enough to have a true Italian restaurant in your area, I envy you.
I tried this pasta dish a couple weeks ago, before I tasted it, I expected it to just be okay, when I took my first bite, I was blown away by how good it was, immediately became my favourite pasta
Made this tonight for Mothers Day dinner in New Zealand and so glad I did. Lovely and creamy. Will do again if I can find Guanciale as I used speck instead.I will also probably go an extra egg as our chickens are smaller here.
Grand slam. I'm never disappointed with your recipes. For this one I used pancetta instead of guanciale (wasn't in a position to second mortgage my home), and it was a bit too salty. Next time, less pancetta but otherwise, this was effing amazing. Keep 'em coming sir!
Pasta never gets old.
Its just gets better once u start too
Fresh pasta ages badly
@@gobshite99 Depends. Can last for months.
This speaks to me
@@gobshite99 Thank you fren
That is one of the prettiest looking pasta sauces ive ever seen. It's got the gloss from the fat, the creaminess from the cheese and egg. SHEESH. I'm totally making this.
Showing when you make mistakes and correcting them is just one more reason that makes your channel pure gold. This is exactly what people learning to cook need to see. Not perfectly curated content, but real cooking, mistakes and all. Keep it up Stephen - fantastic work. One of my favourite cooking channels.
I like how all of the ingredients flow into one another - you cook the sausage in the guancale fat, you cook the garlic in the sausage fat, you reuse the fat to make the second sauce, you use the leftover ambient heat to temper and warm that mixture. It highlights how all of these foods were originally peasant dishes, and everything would have been used and reused - including cooking heat, as fuel was something that cost energy or money to acquire as well as the food, and most people would've only had one or two pots and pans.
I think you've just explained why I always disliked following recipes, very few follow the flow you've described. I usually just take the ingredient list and make my own method XD
Great observation
I'm still living like a peasant
probably that has to do with italy's unsaid grandma rule where you don't waste anything and try to make the best use of everything
Yeah gonna follow this to a T; only question why cut off all the pepper?
My wife and I just bought a new house and I made this tonight as the first dish in the new house. Absolutely best pasta I’ve ever had. Love the videos and recipes you put out. I just wanted to say thank you from all of us home chefs trying to make great food for the people we love.
congrats 👏 🥳🎊🎉
Congratulations on new home!
Congrats m8!!
Nice 👍👍🎉
Congrats on your new house!
Gotta thank you man. I've made 8-10 of your recipes these past 3 years. All amazing. Love the red pepper and Calabrian chili pasta sauce the best. Before finding you, I didn't even know what carbonara was. I'm 37. My new girlfriend thinks I'm some amazing chef cause of you homie. Big love and keep em coming. Imma make this one next weekend.
Did you make it?
this is a really sweet comment
I really love how you set yourself apart by doing recipes that are not viral. Like, it's common to see some of my favorite youtubers all of a sudden share the same recipe. Keep up the great work!
I hear it's on purpose like that. They all get together at some basement owned by the illuminati and listen to jeff bezos tell them what to cook next.
oh yeah man, there's no one better. stephen is my go-to when it comes to italian/italian-american dishes.
and then vincenzo's plate went and stole the idea literally a few days later :/ really gross, at least wait a few months so you don't look like you're copying someones idea..
Thanks!
as an italian i’m very happy someone is really doing great italian food taking original recipes as better as he can
we do zozzona in italy too, this is really just tradition as well
I can't put into words how stunning that pasta looks, just beautiful.
Brilliant, like always. Just a friendly advice: guanciale and pecorino are extremely salty, so be careful not to put too much salt when cooking the pasta
This. I accidentally made my carbonara too salty one time. Had to try balancing it out with lots of pepper.
Had this in Rome over the summer and have been trying to find it since then, thank you so much!
brilliant! You have a very straightforward way of showing how easy it is to do all these great dishes at home. It's so inspiring, can't wait to try this one out.
As always, his works are great. His passion for this is contagious. Thank you
I love how you simplify Italian dishes and explain exactly what you are doing and why
Simplify? What?
Italian dish are simple
I swear you are the best thing g I've found onyoutubein ages. Your k owledge,recipes, techniques are invaluable.
I love this guy, he's so entertaining. Aside from having the"it" factor, everything he makes looks delicious. You can tell he's the real deal and can really cook!
Just cooked it with my son - amazing recipe. Just wow! Did couple steps wrong but it didn’t spoil. Top 3 pasta recipe!
I really love Rome's pastas, thanks for showing me this one - a must try!
Hi there, i'm italian
I had never heard of this dish, I will definitely try it thanks.
anyway the way you cook the carbonara is perfect unlike many other videos on youtube.
I absolutely love this recipe, will definitely give it a try!
From another Food Lover, the passion you cook with comes through in.spades in your videos. My parents have cooked with passion like your for years....and thus the great food and awesome memories with family and friends lives on forever. Thank you.
BRAVO! As an italian chef, I have to say you are one of the very rare american fellow in grade to understand our cuisine!!! BRAVISSIMO! If I had to observe one stuff, I'd complain about the fact that you got rid of the guanciale spicy side. I really did not understand why you cut that part off. All the rest is an outstanding oeration extremely well done! Top! Arrivederci mio caro.
Andrea from Roma.
E' italoamericano ed è orgoglioso delle sue radici, per questo motivo ne mantiene le tradizioni e conosce i piatti.
@@sergejisdda vero
i thought italians would have insulted him rofl, most gets offended by food
@@bobbymaldini7653 probably you're talking about the rudest part of the population... it is the same everywhere you go, some are some aren't.
@@bobbymaldini7653we get offended when americans do shitty stuff and call it italian food.. not when americans do real italian food
Made this for me and my lady today…possibly the best pasta dish I’ve ever eaten. Thanks for the recipe mate!
I love this recipe my friend's Italian granny didn't speak much English but her cooking
was out of this world your style of cooking reminds me of her
This is a winner. We're going to be adding this to our rotation for sure. Thank you!
You're cooking video's are unquestionable some of the best on youtube. Simple, easy to follow, and good explanations of everything involved. Your video's from the past have helped me learn, and cook the Roman pasta dishes to where my mom requested my carbonara for Mothers Day this year, and a LOT of it was from learning it from you sir. Well done, and thank you for being so good at this stuff.
This is spectacular. Thank you so much. My 3 qt saucier is my favorite pot as well.
Bro I made a hybrid of your recipes tonight! This plus your roasted red pepper sauce. Just alla zozzona with the roaster red peppers no cream just the egg and pecorino mix! Best pasta ever
cool guy. good instructions. Awesome recipes. Good food. Life is good. Thx
I adore your 6 - 7 minutes videos, clean, educational and straight to the point. Nice fam
i ve just made this one without the sausage, one of the best pasta sauces i ever had, absolute banger.
I mean this is just perfect. Really grateful for making our food culture clear to the world!
Excellent recipe and great concise delivery. Earned a new subscriber! Ottimo.
Great job. You and Vincenzo are the only cooking channels worth watching.
Wow! wouldn't dare to call this dish filthy in my wildest dreams. ! I generally dont make dishes I see online, but this is just right up my alley. I will be trying this next friday using nduja sausage, because I have a beautiful date to impress and this will probably help me out. Thanks a bunch and wish me luck!
Can you find the Nduja where you live ? Then you are quite lucky ! ;)
Nice! Good luck!
@@aris1956 Nduja has quickly become popular in the last 24months. Its available in normal medium to large size supermarkets/stores in the UK now.
@@jonathanbowen3640 And I, on the other hand, as an Italian living here in Germany, have never seen it in supermarkets. The Germans, in supermarkets, unfortunately don't even know what it is !
@@aris1956 Chef John has a recipe for a quickie home-made version with pancetta and several kinds of salami and the Calabrian chile peppers that looked really promising. Not the sort of fermented effect as the real nduja, but I bet it would be faboo!
This is absolutely the most succinct explanation of the four Roman pasta dishes I've ever seen. Well done and thank you!
I've been watching your videos since the lockdowns, when learning about cooking was my main comfort. I'm so happy how your following grew ever since, you deserve the success ❤
I really need to start working out but I have to say after growing up in a town with Italian food (typical stuff you find at a carryout restaurant), this video made my mouth water. The combination of all those things sounds good. I enjoy your videos, you do a great job producing/editing them. Of course that's why you have so many subs. Kudos man! Hope your success continues!
Fuxk working out. You only live one life man. Pasta over muscles any day lol
As an Italian…really well done!! Keep as close as you can to the original recipe…bravo!
Ooo my goodness! Just when I thought I had seen it all, I hadn’t seen it all… also: supermarket Italy is the best! So much selection and some great sales! Plus, some of my staples are cheaper here! Glad you found them to share.
Really? You've never seen a pasta sauce with cheese, spice, tomato, sausage, and bacon? What Italian rock are you living under?
Made this tonight and yeah, was brilliant! For sure making it again. Was really fun to use so many processes. The tempering of the eggs with the bowl over the pasta water is genius. My partner was very happy also lol. Thanks!
i will feed myself with this!! thanks man!! videos just keep getting better and better!!
Delicious, i could eat Pasta every day, had cooked some at yesterday with a pesto.. Ciao a tutti and many greetings from Brunswick in Germany 🙂
Made this tonight while watching football. So delicious. I substituted pancetta for the guanciali simply because I like the taste of pancetta better. Appreciate the channel. Your delivery and the recipes are great.
Made this for the first time last night and it might be my favorite pasta.
I live in peru and had to make some tweaks. I used bacon because I can’t find the cheek.
I am able to buy a large chunk of bacon and cut it myself.
Added red pepper flakes because i always like a little kick with red sauces.
As someone whose family is Italian-American(great grandmother being 1st gen 102yrs old and still kickin) from the northeast this channel is nostalgic childhood gold. So happy to have stumbled upon this channel. Subscribed 🫡
Your great grandmother was Italian, her family are subsequent american.
@@geckolor hence the “American” in the “Italian-American” description of my family as a whole.
Food is my life. Every channel I subscribe to is either a vegetable gardening channel or a cooking channel. I'm Italian American, most of what I watch are Italian food channels, and I have to say yours is the best I've found. You cook very traditionally Italian and do your best to hold true to original, authentic recipes when that's what you're cooking, but without the pretentiousness of some of the Italian cooking channels that look down upon anything Italian American. I like how you respect the Old World while also viewing Italian American cooking as simply another region of Italy but with very different ingredients that necessitated change. There is a big difference between Italian American cooking and "Americanized Italian food" and I wish more folks got it like you do. You do such a great job.
Wow..just made this tonight...now I know why my caccio e pepe always broke. Great video. Amazing dish.
Made this today for the first time. I added MSG which might be a crime in Italy but it was absolutely superb. So rich and tasty. Solid 9/10
Excellent execution of a true combination of flavors.
my husband made this tonight.
as good as it gets!
If anybody was wondering, this video is Italian approved.
Amazing explanation and yes, even in Italy very few people know pasta alla zozzona, I wasn't expecting to find such a good video about it made by a non Italian person. Gricia as well is less known than the big 3 for some reason
He cuts off the peper layer from guanciale - seriously? Why does he not cut off and throw away he fat layer too? ;)
Honestly one of the best ideas I've tasted on the internet
You are a dream man!!! Looks so delicious!!!
This is great!
Digging the multi step process!
This is absolute perfection
And now I have to make this. Wow Steve. Nicely done.
Phwoah!!!!!!.... Got to try it!!!! I add some wine and chilli flakes to my amatriciana, so i might add a little to this. But big thumbs up!!!! Thanks!!
I've never seen a recipe on here which didn't turn out well in my kitchen. Appreciate the work and the ideas. I'm still making your red pepper sauce. It's magnificent
Millions of pasta recipes… mama Mia
I never get tired of pasta
Looks Devine … can’t wait to try this 💜
I just found your channel...I am so glad I did. Wow!
Steve I have made many of your dishes and can’t wait to try this one
Thank you for sharing this
Oh my! I have got to try this. Thx for all your work.
Love this recipe. Also tried it with pepperoni instead of sausage and it was amazing.
Ottima idea
Tried this a few times and it turned out amazing!
Holy Moly! I made it tonight and absolutely fantastic! I was told it is better than our favorite Italian restaurant pasta. VERY filling, bit so satisfying. Surprised everyone it was the spicy sausage. Was suggested bigger pieces of sausage next time. Thanks so much! Wonderful!
Made this yester. I used a half a white onion too. I think I’ll go w/o onion next time. Nice work
thank you. you have taught me how to be a pretty decent (for an American) person who cooks authentic Italian dishes. I have stopped going to Italian restaurants since they do not offer authentic Italian dishes (but hey they do have to make a living and serve what their customers want). please keep up the great work. It is sad that these basic dishes are not even on the menus here in America. Ok if you are lucky enough to have a true Italian restaurant in your area, I envy you.
I like the way you cook. You have the "touch".
This looks _spectacular._
I tried this pasta dish a couple weeks ago, before I tasted it, I expected it to just be okay, when I took my first bite, I was blown away by how good it was, immediately became my favourite pasta
Love your style....enjoy your videos. Thank you 👍
Looks amazing, definitely have to check this one out for myself: The Mother of all Pasta.
this pasta is perfection.
You aint just some TH-camr, youre an actual chef!!!!! Great skill!
Thanks for the recipe. Im onto it. I grew in an italian town surrounded by all things italian but i never saw this.
I've made this almost 10 times so far, it's sooooooo good
Such a simple idea, yet I can‘t wait to cook it myself! Amazing!
It looks good, I’ll try to make it!
Thanks ☺️
Appreciate your pasta dishes
I love supermarket Italy 💙💙💙 I get extremely ill from American pasta but organic Italian pasta is a god send.
Jeepers! That even smells awesome through the screen. Going to give it a go
I made this. It's delicious, thank you!
This is a damn good recipe. Made it recently. So good.
Ready to make for our date night at home tomorrow. Thanks!
I’m trying this! Thank you for the recipe!
My godness, this looks like pasta heaven! Thanks Stephen, you always deliver!
Oh this is phenomenal
From an Italian…really well done!! Keep as close as you can to the original recipe…bravo!
Where in Italy do you live?
The video production improvements are not going unnoticed Steve!
Beat food channel on TH-cam.
Thumbnails could use some work.
made this following your recipe, fantastic. thanks
DUDE!!! This pasta was incredible.
BEST TH-camR! HANDS DOWN! LOVE THE CONTENT!
Ty for leaving in the mistakes and how to fix them ❤
This looks fantastic.
Made this tonight for Mothers Day dinner in New Zealand and so glad I did. Lovely and creamy. Will do again if I can find Guanciale as I used speck instead.I will also probably go an extra egg as our chickens are smaller here.
Sounds and looks delicious😊
Looks great cheers I’ll try this
Grand slam. I'm never disappointed with your recipes. For this one I used pancetta instead of guanciale (wasn't in a position to second mortgage my home), and it was a bit too salty. Next time, less pancetta but otherwise, this was effing amazing. Keep 'em coming sir!