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Joe Rogan makes a better one

Very delicious. Can you please guide on what you added in the last 🙏🏻

Hallo @jadsaad1 I'm Catharina from Indonesia🇮🇩 May share the complete tutorial video for this recipe?

That'll be $85 sir....

What is this milk or sour milk

Recipe please 🙏🏻

Bakeing time and Temperature?????

My brother sent me this 🥲

I just ate some soup 🍲 now you just made me hungry agian... in a good way. I'm going to go get some more soup. 🌸

Wrong already by the way you cut the meat

wow it look really authentic

😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋

Bravo, only two things, first, when you cut the guanciale you have to "clean" it a little better, you have to remove the yellowish/greenish part completely, and just the same for the peppered part. Second, when you do the "bagnomaria" method to make the sauce thicker you have to take off the pasta a little earlier with the sauce still appears a little bit loose, just because when it cools down a little bit it spontaneously becomes creamier, otherwise when you eat the sauce results just too "heavy". This said, bravo, and salute to Luciano who is a Master of pasta.

Do the authentic Italian recipes call for anchovy? I like mine much more with anchovy but a lot of the Italian videos don’t have it

Omg love it!

That looks amazing

Mouth watering 😢

Recipe? Pan size.?

❤❤this is an absolute art! What did you put in the dressing! Delicious 😋

Bravö 8.5/10

Looks amazing, what’s that sauce?

I do not know if in other countries people eat very little, because in my country that is a joke. It is one bite for me. I need at least a full plate.

i've tried real carbonara from an Italian place and it was very salty as FK. They told me that was normal. is it meant to be very salty?

I like that yummy yummy ❤

This technique is impressive because the egg gets to cook a little bit, seeing these runny carbonara sauces all over youtube gives me the heebie jeebies… I used to hold the cooled down pot over medium heat and shake and stir, taking care not to overdo it and cook the egg but this looks a lot less stressing❤

Ah yes... another video w no recipe or quantities.. just the Ego of a YT cook saying... LOOK AT ME COOK... LOL

I've had a really crap day, and watching this made me feel a whole lot better. Thank you.

Thnks for 247 subscriber keep supporting my cooking channel ❤❤❤❤❤❤❤❤❤🎉🎉🎉🎉🎉🎉🎉🎉🎉

So delicious so yummy so beautiful🎉🎉❤❤❤❤❤

Videos sin voz ni explicación,no sirven 😡

How many ML for the veg stock?

You missed the oil from the guanchale. Or you forgot to shoot it

অসাধারণ হয়েছে আপনার রেসিপি ❤❤❤❤🎉🎉🎉🎉

Here’s a bite of pasta. Enjoy.

What size is mold do you use ?

You got a crush to peppercorns to let the oil out

Honestly, that's a lot of butter 😂

Is that ice cream?

👏👏👏

Can you do French toast ?

One fucking guy that knows how to do it!! Finally

This looks similar to the last recipe I used!! Will try this with the silicone mat and pastry bag today!!

Il guanciale è troppo grosso mamma mia

Too much pepper, but it is on point with the rest .

Guanciale is cuted to big for me.. y like more crespy

This looks so good it packs so much umami and savory taste. French food is a sublime art

Personally, _full eggs_ for less waste even if doesn’t make it a bright yellow color.

just one mistake do not put oil to cook cheek. you need that natural oil from cheek it will not burn on medium heat i am a chef trust me. very nice plating

How many pieces you get?

Watching this made me so frustrated for no reason and idk why