He used a blend of parmigiano and pecorino, best way to do it and the way u are going to eat it in the majority of italian restaurants. If u put only pecorino as the ‘recipe’ says it can be really salty. The guy does it just perfect.
Bro I am from Rome and this guy ABSOLUTELY nailed it! This is literally my grandmother recipe who worked with the mortar, the only difference is that she just used much, much more pepper because the "CARBO-nara" is a plate full of pepper like the coal. In italian coal is "CARBONE" and then explain the name, but I can confirm that this is just so perfect!
@@starfuryniko3702when my son visited Italy and he first tried Carbonara he loved it so when he came home be showed me how a real carbonara is made. Greetings from Greece ❤️
In realtà il motivo è un altro, serve a portare a 70 gradi l uovo per pastorizzarlo con il vapore, altrimenti consumare uova crude è rischioso x la salmonellosi
@@NguyenHung-dk2ht in realtà la cremosità viene data dall amido all interno dell pasta insieme all uovo, occhio che se superi i 70 gradi l uovo coagula e diventa una frittata
THIS is the traditional recipe, I'm Italian (born and living in Firenze) and trust me if I say that he cooked Carbonara in the traditional way. GRAZIE (thank you very much) , congratulations 👏👏
Not entirely. Most people/restaurants use whole eggs to yolks at a 1:3 ratio and the original recipe used whole eggs almost certainly, but many “modern” restaurants will use just yolks.
@@Erlewyn, It’s a heavy dish to begin with and it would be considered a normal sized portion especially if you were having another dish, which is typically the case (either a starter or main)
For those bitching about the cheese, Pecorino is delicious but very salty, making it 50/50 with parmiggiano or grana makes the carbonara more delicate and balanced, less agressively salty. Guanciale's already salty, so is the pasta water. This guy can cook perfectly any kind of cuisine, I'm very impressed.
Solo pecorino niente parmigiano. Basta non salare l'acqua della pasta. Fidati sono di Roma. Se non ti piace troppo saporita perché secondo te già lo è non metti il sale nell'acqua e hai risolto. Carbonara=Pecorino
Sometimes though some Italians yell for adding Pecorino on top at the end, I like to add more cheese to mine as well but it's something I've seen numerous comments about.
Ok. Le résultat est sublime. Miam miam 😋. Sauf qu'en 2 ou 3 bouchées, t'as fini ton assiette... Ben, moi, après ça, j'ai encore faim...😮 Sans déconner !😶
@@zephyr707 perdonami🙏 il godimento è nella preparazione ma soprattutto nella degustazione. No impiedi, no sul divano, no col piatto sulle ginocchia, ma seduti composti a godersi lo spettacolo 😎🖤🍷🍷
It’s actually how you’re supposed to make it not that much necessary with such a small portion cos that’s more dishes, just add the pasta water to pan first tempering the eggs the same way you would for a custard but in big batches you use a double broiler
I’ve generally tempered the eggs first before going straight into the pan (that’s usually cooled a bit since the pork was cooked) but I’m going to try this method next time!
Oh, que bonita demostración de la preparación de un platillo muy interesante, se nota que los ingredientes son de la mejor calidad, así se asegura el sabor total de cada elemento. Debe ser increíble poder prepararlo así, gracias por compartirlo
You had me at the guanciale. Then you got pecorino and parmigiano reggiano cheese in there. Then toasted and ground your own peppercorns????? YES!!!!! The only thing I'd change is I'd use bucatini pasta instead of spaghetti. But that's just a preference. You absolutely nailed this carbonara. That's authentic AF!!!!!
@@HUGO-vl4ur carbonara really doesn’t need improvements. All of the “improvements” I’ve seen don’t really enhance the dish at all. If you find one, can you please share it?
This guy has amazing cooking skills. I can guarantee you that the bain-marie step is skipped by most Italians because it's not very practical, but many will start trying it from now on. Even some Italians still fail the final step of making carbonara, which unfortunately results in the dreaded "scramble eggs", something that can be avoided by using only the yolks, not the whites. Some people mistakenly add all the whites to make the egg cream appear more abundant, but this is the number one mistake in making carbonara. The second cause of failure is when the pan is too hot; adding the egg mixture to a rovent pan will cause it to scramble them instantly. So, if you want to skip the bain-marie step, you can usually put the egg cream in the fridge briefly or simply turn off the heat under the pot for about thirty seconds before adding the eggs.
This is excellent advice. I've been making carbonara at least once a month for the past 5 years. The bain-marie, or double boiler is great a great idea for consistent results. I've never made it with that setup but I've scrambled my fair share of dishes just by inattention, or having the heat a little too high, or an incorrect ratio of egg yolks to whites. Listen to this guy they know what they're talking about.
I’m not only Italian, but also Roman born and raised, and truth be told after years of practice and a lot of passion for cooking I make a pretty sick carbonara and I gotta say this is the best carbonara execution I have ever seen on screen, I had been using the steam from the pasta water for tempering for a while but the cloth on top to rest the pan was the step I missed to make the technique perfect, thank you for the inspo !!
This is what 99.9% of Americans don't understand, a lot of these types of dishes DO NOT USE CREAM!!! I'm tired of seeing every pasta dish using cream/ cream cheese/ sour cream🙄🙄. Thanks for making it the correct way
I don't know if this is true or not. But I heard the whole use of cream started in WW2 when Italy had shortages of the proper ingredients to make these dishes, like eggs, and had to substitute cream. And that's how American soldiers had them, and when they got back and wanted their families to try them they made them the same way, not knowing that's not the proper recipe. And that caused cream based recipes to just kinda stick here. Again, I can't confirm if that's true or not, that's just what I've heard.
@guts4637 you're an idiot, that's what I'll call you. Not because of your dietary preference of cream over egg, but for the sheer lack of comprehension to my statement. Keep being a victim.
I made this dish in a similar way (nowhere near as skilled and good looking) but heard from my Italian recipient that it's "Just like Nonna used to make". Filled me with a unique kind of pride. It's a dish that truly requires the correct ingredients and method, and it winds me up to death that I can't find it truly represented anywhere near where I'm based in the UK. They always use cream and it absolutely boils my piss.
Yeah, I thought so too, coming from a culture that drinks while eating, except that it's bad for your digestion. If you drink while eating, it waters down the acids in your stomach and takes longer to digest, which could complicate things depending on your schedule for that day, especially if you're physically active. Ideally one should wait 15 minutes after eating before drinking anything
Only do it like that if you have quality eggs, otherwise, just add a bit more water to the pan, with the pasta and egg mix and stir, stir, stir on low heat to cook the eggs a bit more, without getting scrambled eggs. I gotta say... this is the prettiest carbonara I've ever seen, though!
Елинственный промах запить все это газировкой,истинные итальянцы конечно же с бокалом вина❤ а карбонара на высоте,это все 100 % правильно!!! Никаких сливок!
И самая неоднозначная, что я пробовал. Очень жирная из-за гуанчиале, очень солёная из-за пекорино. Уж лучше европеизированную версию со сливками и панчеттой
Little advise: don’t throw away the jowl’s oil. In the original recipe it go on pasta. For the rest you were good. P.s. sorry for my bad english, i’m italian and i’m trying to learn it.
Little advice: don't throw away the jowl's oil. In the original recipe it GOES on THE pasta. You are doing great with the English. Just a couple slight edits. But you are better than 99% of English writers in the comments:)
I think your English is very good. Your English is much better than my Italian. ;) (I have no Italian. I tried studying French for, like, 8 years, & still have very little, very poor French. I salute your willingness & ability to study & learn a new language! Bravo. ❤)
@@redwoodrebelgirl3010 The italian is a difficult lenguage, i know. Like French, it has difficult grammar. Trust me, if i talked to someone, i would be wrong everything. I still need to check sometimes the words and the logical constructors that i want use 🫠. Everyway, thanks for the encouragement 🥹
This is fantastic! Perfect execution. However as an Italian, I have only ONE gripe with the final plate, but it's a major one: That portion wouldn't feed a toddler. A true Roman would take that plate, enjoy it, compliment the chef, and then ask if there are more starters or if it's time for the main dish. For me the best Carbonara is the one that's so good that you can only stop eating it when it physically can't fit in your body anymore 😂
Bro knows what exactly he's doing
cooking
He used the wrong cheese.
@@TfYouLookinAt1he used pecorino Romano, which is the traditional cheese for carbonara. There is nothing wrong with the inclusion of parmesan.
See this is good @@scanngin1559. You must listen for all cost.
npc ahh comment
As an Italian i can confirm dude can cook carbonara better than 90% of Italians 👌
He used a blend of parmigiano and pecorino, best way to do it and the way u are going to eat it in the majority of italian restaurants. If u put only pecorino as the ‘recipe’ says it can be really salty. The guy does it just perfect.
È fottutamente perfetta
Yes it does Alberto.
@@alberto22445 Luciano Monosilio mixa parmigiano e pecorino ed è la miglior carbonara di Roma
@@TfYouLookinAt1ha usato i 2 formaggi giusti parmigiano e pecorino
The only thing i know about a Carbonara is that if my grandmother would've had wheels, she would have been a bike
Fantastic comment! Love Gino!
😂😂😂
Gino !
😂😂😂
No, not the ham! 😂
Now this is content! The classical music is just heavenly
rossini?
first i thought beethoven.
What's the piece pls?
@@wuyipiano "barber of seville" by rossini
The fact that a lot of the positive comments are in Italian makes me think this guy nailed it.
Facts
It is 100% on point indeed!
Bro I am from Rome and this guy ABSOLUTELY nailed it!
This is literally my grandmother recipe who worked with the mortar, the only difference is that she just used much, much more pepper because the "CARBO-nara" is a plate full of pepper like the coal.
In italian coal is "CARBONE" and then explain the name, but I can confirm that this is just so perfect!
Interesting,thank you for sharing this ❤@@starfuryniko3702
@@starfuryniko3702when my son visited Italy and he first tried Carbonara he loved it so when he came home be showed me how a real carbonara is made. Greetings from Greece ❤️
Emulsifying the sauce over the pot of pasta water is the touch of genius!
Or common sense for anyone with a small kitchen.
it's Luciano's way of making it, he shares it widely on youtube. The best thing is that even a kid couldn't fuck it up
In realtà il motivo è un altro, serve a portare a 70 gradi l uovo per pastorizzarlo con il vapore, altrimenti consumare uova crude è rischioso x la salmonellosi
@@alessiosavini3158 Another reason is that at higher temp the egg has a denser texture, which lead to a creamier sauce
@@NguyenHung-dk2ht in realtà la cremosità viene data dall amido all interno dell pasta insieme all uovo, occhio che se superi i 70 gradi l uovo coagula e diventa una frittata
Da Italiano, Romano, Capolavoro! Tecnica bellissima! Bravo.
I love how bravo translates to good boy
@@antonbagelTRUE LMFAO
In effetti ci sta di brutto
@@danielemaccioni2349 perche?
Ma per carità sono brodosissime..da sbocco!!!
Non so di che Roma sei ma una crema allungata con l'acqua di cottura é da galera
THIS is the traditional recipe, I'm Italian (born and living in Firenze) and trust me if I say that he cooked Carbonara in the traditional way. GRAZIE (thank you very much) , congratulations 👏👏
Not entirely. Most people/restaurants use whole eggs to yolks at a 1:3 ratio and the original recipe used whole eggs almost certainly, but many “modern” restaurants will use just yolks.
Is that a traditional portion too? Because it looks like an appetizer.
@@geoffreyk9164 the traditional recipe is just with yolks 😊
@@Erlewyn obviously not. Come to Italy and you'll learn how to eat and drink well 💚
@@Erlewyn, It’s a heavy dish to begin with and it would be considered a normal sized portion especially if you were having another dish, which is typically the case (either a starter or main)
For those bitching about the cheese, Pecorino is delicious but very salty, making it 50/50 with parmiggiano or grana makes the carbonara more delicate and balanced, less agressively salty. Guanciale's already salty, so is the pasta water.
This guy can cook perfectly any kind of cuisine, I'm very impressed.
Just ignore them, some people can't understand "different culture, different approach" these days.
Si il ragazzo fa paura sa cucinare veramente bene ogni piatto del mondo
@@AC-ri8ux Veramente si, incredibile
Solo pecorino niente parmigiano. Basta non salare l'acqua della pasta. Fidati sono di Roma. Se non ti piace troppo saporita perché secondo te già lo è non metti il sale nell'acqua e hai risolto. Carbonara=Pecorino
Yap yap yap
As an italian, this is the main example of what is a carbonara. All passages are perfect. This is what we italians want to see about carbonara
Sometimes though some Italians yell for adding Pecorino on top at the end, I like to add more cheese to mine as well but it's something I've seen numerous comments about.
What the hell do Italians know about carbonara?
@@SafeEffective-ls2pl id say a lot since they created it
@@iris754346mth old troll account. don't feed it.
there is no eggs in traditional carbonara
Man.... this is probably the BEST Carbonara I've seen on Internet... You're a master !
man... look video of antonio carluco
@@XzzVttllthat man is not mortal when talking carbonara. This is the best mortal carbonara ive seen apart from mine HAHAHA.
Guga foods made one that is like a million times better
th-cam.com/video/UPH0pqk5frM/w-d-xo.htmlsi=86PB59ipkBi3dV6P
Nope its done wrong!
In Italy thats grounds for a fight😆
@@alimantado373 what is wrong in the proces? In italy you put french fries in pizza so that argument is a bit flimsy.
Ok. Le résultat est sublime. Miam miam 😋. Sauf qu'en 2 ou 3 bouchées, t'as fini ton assiette... Ben, moi, après ça, j'ai encore faim...😮 Sans déconner !😶
My Guy, I just yelled Bravo many times, because this is sublime. Kudos. You made Italians proud.
You don’t speak for all of us
@@Jrt91 you also dont speak for yourself
That dish will taste like raw eggs. You can tell by the color of the sauce. If it was cooked correctly it would be a light yellow.
@@Kamala-Walz-4-America Pretty sure you're wrong, and the lighting is to blame. Plenty of residual heat in the pasta and pasta water to cook the eggs.
@@myopiczeal - Hope so. Give it a try and let me know.
eating at the kitchen counter standing up is classic home chef moment, love it
È tristissimo
@@sixfreenk sometimes you just can’t wait ;)
@@zephyr707 perdonami🙏 il godimento è nella preparazione ma soprattutto nella degustazione. No impiedi, no sul divano, no col piatto sulle ginocchia, ma seduti composti a godersi lo spettacolo 😎🖤🍷🍷
@@sixfreenk haha very true! to each their own, the best meals are of course gatherings around a table with good food, drink, and company!
Is it? Or is it a douchy "influencer" trend that these sheep follow, one after another?
Flawless execution of this Roman classic.
we italians can just appreciate when you have such care for our dishes. Thank you so much!
molto bene, italian food forever!
using the heat from the pasta water instead of the frying pan, so the egg yolks dont get cooked, its actually pretty smart
It’s actually how you’re supposed to make it not that much necessary with such a small portion cos that’s more dishes, just add the pasta water to pan first tempering the eggs the same way you would for a custard but in big batches you use a double broiler
Pasta water is used because of the starch it contains, thickening the sauce. Later on he used the Double Boiler method to not overcook his eggs.
That’s nothing new.
I’ve generally tempered the eggs first before going straight into the pan (that’s usually cooled a bit since the pork was cooked) but I’m going to try this method next time!
The eggs don't get cooked at 65C. /s
Esse foi o carbonara mais original e com execução de forma simples e didática, mais incrível que eu já vi na vida. Bravo 👏 👏 👏
But ending was rude 😒 😂
It's not the "most original" carbonara, it's a delicious looking very accurate modern carbonara :)
The combination of dramatic music, video editing, and of course, outstanding culinary skills and passion is perfectly on point. I love it!
You see them yolks? Orange 🍊 them are well treated chickens
the pasta not cut in half made it look messy
when he says he’s using the best ingredients. HE IS NOT LYING. Quality is A1
This deserves a standing ovation.
dude makes the most amazing dishes on yt, then proceeds to eat standing and facing the wall.. absolute legend
you clearly haven't seen elburrito guy lol
Oh, que bonita demostración de la preparación de un platillo muy interesante, se nota que los ingredientes son de la mejor calidad, así se asegura el sabor total de cada elemento. Debe ser increíble poder prepararlo así, gracias por compartirlo
THANK YOU for not spoiling it! So beautiful!
You had me at the guanciale. Then you got pecorino and parmigiano reggiano cheese in there. Then toasted and ground your own peppercorns????? YES!!!!! The only thing I'd change is I'd use bucatini pasta instead of spaghetti. But that's just a preference. You absolutely nailed this carbonara. That's authentic AF!!!!!
Yes, spaghetti is terrible for 'holding' sauce.
i hate that it has to be authentic it honestly just making the dishes worse by not allowing improvements
@@HUGO-vl4ur carbonara really doesn’t need improvements. All of the “improvements” I’ve seen don’t really enhance the dish at all. If you find one, can you please share it?
@@HUGO-vl4urI mean you should nailed the authentic first then do improvement, right ?
for Carbonara "rigatoni" are used which retain a lot of seasoning, more than spaghetti and bucatini which go very well with "Amatriciana" 😉
i’ve been watching too many capybara videos, i had to read the title 3 times before realizing it did not in fact say “capybara”
Lol
Kurwaaa
Capabarnia
Autism
ayooo
This guy has amazing cooking skills. I can guarantee you that the bain-marie step is skipped by most Italians because it's not very practical, but many will start trying it from now on. Even some Italians still fail the final step of making carbonara, which unfortunately results in the dreaded "scramble eggs", something that can be avoided by using only the yolks, not the whites. Some people mistakenly add all the whites to make the egg cream appear more abundant, but this is the number one mistake in making carbonara. The second cause of failure is when the pan is too hot; adding the egg mixture to a rovent pan will cause it to scramble them instantly.
So, if you want to skip the bain-marie step, you can usually put the egg cream in the fridge briefly or simply turn off the heat under the pot for about thirty seconds before adding the eggs.
Or temper with a scoop of hot pasta water
I use one whole egg and one egg yolk. Makes enough to serve 3 people
You can absolutely include a couple whites as long as they're mixed well
I learnt to do that from an Italian chef on youtube many years ago.
th-cam.com/video/c86H7KTxTzo/w-d-xo.html&ab_channel=ItaliaSquisita
This is excellent advice.
I've been making carbonara at least once a month for the past 5 years. The bain-marie, or double boiler is great a great idea for consistent results. I've never made it with that setup but I've scrambled my fair share of dishes just by inattention, or having the heat a little too high, or an incorrect ratio of egg yolks to whites. Listen to this guy they know what they're talking about.
うまそうー！
こんな美味しそうに作る人初めてみた！
oooo finalmente fatta come si deve, bravo! Una meraviglia
si, me bebe birra!
Mama Mia I have no idea what you are talking aboute!
@@emin7020comment says it was done properly well done while the reply says i drink beer
Sono contento che sia finalmente come doveva essere. 😊
"If my grandmother had wheels she would've been a bike"
The first thing I said when I saw this video, honestly. 😂
Greek people say this alot
@@Lelekoz What about "if my grandfather had 3 balls he would've been a pinball machine" ?
@@fabio_39LMFAO
If my aunty had bollocks she'd be my uncle
The Italian brothers would be very proud of you
Approved!
Nope, wrong cheese.
@@TfYouLookinAt1 what is your problem? You already said that. We all read it the first time.
We same @@aliciaspadaccino5338
Wow double boilers and folds the sauce in...
Ottimo lavoro!!!👏👏👏Sei riuscito a fare una cremina pazzesca, e hai fatto una carbonara bellissima! Che bontà!😋
Doing carbonara properly is an art!
I've never seen it done like this though. Must try it next time
@@Aristocrafied then they did it the wrong way
@@Aristocrafiedthat is how Carbonara is done in Italy
WOW. Carbonara at it's perfection and in typical Italian style, he threw in the towel to say he is satisfied and done. Magnifico.
Idk if anyone's mentioned this, buy dicing the slices diagonally to ensure each cube has a piece of meat on it is boarder-line genius! Thank you
Drooling!!!!!! And those eggs are just the right color…clearly from healthy pastured chickens!!!!
I’m not only Italian, but also Roman born and raised, and truth be told after years of practice and a lot of passion for cooking I make a pretty sick carbonara and I gotta say this is the best carbonara execution I have ever seen on screen, I had been using the steam from the pasta water for tempering for a while but the cloth on top to rest the pan was the step I missed to make the technique perfect, thank you for the inspo !!
для ушей , для сердца и для желудка ! Все есть ! 👏👏
И для глаз, мальчик тоже симпатичный 😂❤
Да при чём тут он, там блюдо настоящее фудпорно...
Из сала карбонара...о,боже ((( и салфетку он вам всем в рожу кидает. А вы млеете..😂
You made the Italians proud with this one.
He did!
만족해하는 이탈리안 댓글보니 가슴이 웅장해집니다❤
파스타 반으로 잘라서 삶고 소스에 크림 왕창넣은 까르보나라 버전도 만들어주세용❤
Libidine pura! Bravissimo!!!! Da leccare pure la padella!
Probably the best Carbonara I've ever seen.
Это не карбонара, это произведение искусства!) 😻🔥👍
Finally someone with culinary inteligence long live the good chefs❤
Это божественно! Браво 👏🏽!
В рожу салфеткой.. ну-ну
Qué maravilla! Se ve exquisito todo, desde el primero hasta el último ingrediente y el resultado final. Bella Italia ❤
El primer ingrediente es "Guanciale di Norcia" que la gente suele confundir con panceta o bacon
This is what 99.9% of Americans don't understand, a lot of these types of dishes DO NOT USE CREAM!!! I'm tired of seeing every pasta dish using cream/ cream cheese/ sour cream🙄🙄. Thanks for making it the correct way
meat sauce pasta doesn't use cream though
I don't know if this is true or not. But I heard the whole use of cream started in WW2 when Italy had shortages of the proper ingredients to make these dishes, like eggs, and had to substitute cream. And that's how American soldiers had them, and when they got back and wanted their families to try them they made them the same way, not knowing that's not the proper recipe. And that caused cream based recipes to just kinda stick here. Again, I can't confirm if that's true or not, that's just what I've heard.
i like cream more then egg.
and what will you do to me?
@guts4637 you're an idiot, that's what I'll call you. Not because of your dietary preference of cream over egg, but for the sheer lack of comprehension to my statement. Keep being a victim.
Americans just using 99% butter in every food
素敵としか言いようが無い😂❤
love that you didnt remove ALL the black pepper from the guinciale before frying it. gives a different black pepper kick.
I made this dish in a similar way (nowhere near as skilled and good looking) but heard from my Italian recipient that it's "Just like Nonna used to make". Filled me with a unique kind of pride. It's a dish that truly requires the correct ingredients and method, and it winds me up to death that I can't find it truly represented anywhere near where I'm based in the UK. They always use cream and it absolutely boils my piss.
Ah, Carbonara! Non sono italiano, ma adoro la carbonara e il cibo italiano. Grazie per la tua ricetta e per la musica di accompagnamento. Grazie !
Sa a l'air trop bon ! magnifique..
The production of this is fantastic worth every second you spent on splicing it together. Bravo!
The background music sounds like tom and jerry making carbonara
😂😂
I was picturing Bugs Bunny, but I'm ok with your choice too.
It´s "The Barber of Seville" by Rossini. Fantastic piece.
That would be utter chaos lol
Yes!!!
パンチェッタを使った本格的なカルボナーラ！
日本では生クリームを使ったお店もあってそれはそれでおいしいのですけれど、このレシピで食べたらたまりません。作るのも材料の入手も大変ですが、その価値あります。
That is guanciale (cheek)rather than pancetta (belly|)
@@robertcook4705 そうだったんですね。ご指摘ありがとうございます。
This is beautiful, a work of art. It’s better than 90% of restaurants in Rome
Carbonara ist einer meiner absoluten Lieblingsgerichten! Und er bereitet sie perfekt zu!👌👏🏻
Disculpa, pero que es eso que tuesta y luego macera?
@@lidialicea4958 what????🤷🏻♀️
Black pepper@@lidialicea4958
🙈 al final me hiciste saltar de la silla!! 😅 pensé que me ibas a pegar con la servilleta.😂
Opening the drink after you’ve already finished is wild
I eat like that too. Not to take up too much space with the drink so I can enjoy and fit the whole meal first and foremost.
Yeah, I thought so too, coming from a culture that drinks while eating, except that it's bad for your digestion. If you drink while eating, it waters down the acids in your stomach and takes longer to digest, which could complicate things depending on your schedule for that day, especially if you're physically active. Ideally one should wait 15 minutes after eating before drinking anything
Под классическую музыку просто бомба 😂❤❤
Carbonara is a really simple recipe but heavenly delicious 🤤
yeah its a somewhat difficult preparation
Классическая музыка идеальное дополнение к шикарному блюду!❤❤❤
Bravo ! Complimenti ! Esecuzione perfetta !
Best carbonara recipe I‘ve seen so far.
Brother those eggs look BEAUTIFUL😩
The double boiler pissed me off. I should've been doing that.
Having attempted carbonara and ended up with bucatini and scrambled eggs, that bit had me flabbergasted. Never would have thought of it myself.
@@Yormunzumr that cracked me up 🤣
Динамично! Красиво! За музыку отдельное спасибо! Респект?
Мил человек, не скажешь название композиции?
@@dmitrybolchakov3520 Россини barbiere di siviglia overture
@@dmitrybolchakov3520Это увертюра из оперы " Севильский цирюльник " Россини, если не ошибаюсь)
Only do it like that if you have quality eggs, otherwise, just add a bit more water to the pan, with the pasta and egg mix and stir, stir, stir on low heat to cook the eggs a bit more, without getting scrambled eggs. I gotta say... this is the prettiest carbonara I've ever seen, though!
When cracked the eggs i was like oh no but when he took the yokes i knew this guy was nailing it,well done 👍🏼
Gioachino Rossini was an incredible composer and an equally great lover of delicious food.
THANK YOU! I was going to comment on the excellent musical installment.
Чуть слюной не подавилась! Умничка🧡
Я тоже! Поэтому пойду на кухню и с большим желанием при готовлю макароны по-флотски😂😂😂😂😂😂😂😂😂😂😂
Вам то мокшам что...до гЕйропейской кухни? Жрите своё щи.
Елинственный промах запить все это газировкой,истинные итальянцы конечно же с бокалом вина❤ а карбонара на высоте,это все 100 % правильно!!! Никаких сливок!
想像するだけでヨダレが出てきました(´﹃｀)
By far best carbonara I've seen 🙌🏼
WOW, I've seen many videos on how to make carbonara, but here it's clear, perfect and probably one of the best "from the presentable side".
SUPER
Just a small tip: never put oil straight from the pan into a glass bowl, a girl from my old high school did that and the glass broke in her hand.
Bro eating standing up in the kitchen after making a good meal is a mood
Даже представить не могу, насколько это вкусно.
сырые яйца? Даже в домашних можно словить, но зато вкусно, хотя так, средненько, ведь итальянцы в целом готовят средненько.
Макароны с салом? Вкусно. Но этим не стоит кичиться. Есть блюда поинтереснее.
Это самая лучшая паста карбонара которую я видел. Браво автору!
Макороны со шкварками, главное красиво назвать.
Ну, итальянцы не виноваты, что «угольщик» на их языке, так поэтично звучит для других
И самая неоднозначная, что я пробовал. Очень жирная из-за гуанчиале, очень солёная из-за пекорино. Уж лучше европеизированную версию со сливками и панчеттой
Присоединяюсь ..
Stupid Russians
I’ve been here for 3 hours, that beautiful creaminess is so enchanting
Little advise: don’t throw away the jowl’s oil. In the original recipe it go on pasta.
For the rest you were good.
P.s. sorry for my bad english, i’m italian and i’m trying to learn it.
Little advice: don't throw away the jowl's oil. In the original recipe it GOES on THE pasta.
You are doing great with the English. Just a couple slight edits. But you are better than 99% of English writers in the comments:)
I think he put the guanciale oil in with the cheese, pepper, and egg.
I think your English is very good.
Your English is much better than my Italian. ;)
(I have no Italian.
I tried studying French for, like, 8 years, & still have very little, very poor French.
I salute your willingness & ability to study & learn a new language!
Bravo. ❤)
@@lqr824 infact that's how it's done
@@redwoodrebelgirl3010 The italian is a difficult lenguage, i know. Like French, it has difficult grammar. Trust me, if i talked to someone, i would be wrong everything. I still need to check sometimes the words and the logical constructors that i want use 🫠.
Everyway, thanks for the encouragement 🥹
Só a porção que ficou pequena demais, mas no final ficou um belo prato !! 👏🏽👏🏽👏🏽👏🏽
Italian approved, that's a perfect Carbonara
Супер! Карбонара с гуанчелле❤ очень правильно приготовлено,НИКАКИХ СЛИВОК СТРОГО ЯИЧНЫЕ ЖЕЛТКИ.БРАВО ШЕФУ!!!❤🎉
Bro took "let him cook" as seriously as he needed and made another masterpiece
I mean... The preparation assures me that this is not sweet, yet the presentation looks like a dessert
Ooooh that's sweeter than you think. Grease and fat are sweet. That's why u love Carbonara
이게 진짜 이탈리아 파스타군요 ❤
꼭 만들어 먹어볼께요!!
Remember - No dog
@@LiL-Shrek2onDVDare you fucking yankie?
@@LiL-Shrek2onDVD I'm curious, but why are you talking about dogs all of a sudden?
@@LiL-Shrek2onDVD 정말 놀랐습니다 세계어디에나 이런사람이 있을수 있다는걸 이제야 알았습니다.
The weird thing is this isn't even fancy food. It's literally just great quality ingredients made for the pasta.
美味しそうですね！そしてかっこいい！！
脳みそが破壊される。絶対に旨い。味も想像できる。
最後タオル投げてくるのカッコよすぎだろ
Это шутка такая....😂
Концовка понравилась, оригинально и свежо!
This is by far my very favorite pasta dish. My husband has made it for me once and it was the best ever.
Perfetto! 👊🇮🇹
No, wrong cheese.
Hai rotto il ca@@TfYouLookinAt1
@@TfYouLookinAt1no we prefer a mix of Parmesan and pecorino, beacause if you use only pecorino, it could be really salty
That's very smart@@tommasogaffuri8184. This is not wrong cheese.
@@TfYouLookinAt1fallo tu dai io sono sicuro che non sei capace
Млн рецептов карбонары видел, но после этого видео буду готовить только так! 👏
PROTECT THIS MAN AT ALL COSTS
Бро, скажу как повар. Эта карбонара одна, а если вообще не лучшая что я видел. Это просто шедевр кулинарии❤️
вместо гуанчале можно использовать сало?
@@lagnugg чисто технически - да
Molto bravo, complimenti!!!!🇮🇹🇮🇹
Guarda la prima ricetta 1954 quella vera
This is fantastic! Perfect execution. However as an Italian, I have only ONE gripe with the final plate, but it's a major one:
That portion wouldn't feed a toddler. A true Roman would take that plate, enjoy it, compliment the chef, and then ask if there are more starters or if it's time for the main dish.
For me the best Carbonara is the one that's so good that you can only stop eating it when it physically can't fit in your body anymore 😂
Your not Roman my friend they would never cook it that way mio finanzata di Roma. Vai!
@@alimantado373 Learn how to talk Italian and then come back. "Finanzata" pff.
The towel over the hot water to use almost like a double boiler I've never seen before! I'm gonna use that tip. Looks yummy as usual. 😊