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How much pasta was that for the amount of cheese? It appeared to be about 1/2 lb.

Looks Great. #STAYSAFE #PHILLYPHILLY 🇺🇸 #FLYEAGLESFLY

this looks great sir! just a suggestion that would level up your videos in my opinion, one of the microphones you could clip to your apron, there is a bit of your voice lost at some points and you sound a bit far away, this would solve that! good luck to you

I do love your third hand when mixing! Can I get one from the website?

Nice! I'm going to try this...

Bravissimo Piero!

Fantastic Piero. Easy and fast. A must try. 👌

sono sul a grana padano "kick" con burro irlandese (mio nonno conosceva la lingua italiana meglio di me)

tell me honestly,, after they were finished dry curing in the fridge and you taste them did they not have a rancid smell and taste? or slightly rancid?

Guys if you are looking for comments of someone who actually made it. We did!!! Actually we did twice and i also bought meat for the next time. I was SO anxious the first time we were making it, but i just followed the steps. Our first batch we started in the end of October, and we are having a carbonara now - in January. This is so good!!! Piero, please make different recipes of pasta with guanciale❤❤❤ Now whoever visits us, we make carbonara. I am from Ukraine, my husband is from Hong Kong, we live in the UK, and you know what?! We both absolutely LOVE the recipe, good for different tastes ❤❤❤

Thank you Piero. I will be making this tonight for dinner 😊

I watched an Italian Noona and she hung it up in the house no refrigeration

I have made several batches of Soppressata for the first time this year after watching your video. In your video at 4 minutes I see something on your pointer finger. Is this silver skin? I saw it in mine and wasn't sure If I did something wrong.

Nice. Thanks. #STAYSAFE #PHILLYPHILLY 🇺🇸

Love this Enrico, definitely going to make this, Chef in the making

Bravissimo piccolo chef!👏👏👏

Wow il grande Chef ! 😃🇮🇹🇮🇹🇮🇹❤️

The kid is a great help I am sure 😂❤. This pancetta is the real one❤

It looks delicious. Enrico is growing so fast. It must be all the great food you cook for him. Ciao Piero.

BBBBRRRAAAVVVVOOOOO

Please turn off background music

Maestro :) I can almost smell it. As soon as my Pancetta is finished (also your recipe) I will make Guanciale as well. Have no more room in my fridge so it has to wait :P

Wow che delizia 🇮🇹👍

Enjoy your food 🔥👌👍

What casings are you using and where did you buy them? Thanks for your information

You can leave the fat on I’m sure. I’m not wasting anything!

What size skin do you use to wrap the meat in? The link shows the tube type for making sausages. Thank you for sharing

Make sure to use theCLOSED CAPTION, my italian is a little rustie!!

🔝👌🤌 btw do you have a czech wife?

Allu und Salz oh Backe

So easy ❤

Poor audio quality and heavy accent make understanding a little bit difficult. Cute kid. Nice tutorial.

Thank you! I want to go back in time to last year and make all these so I can have some tonight for new years eve!

Il pane non e necessario for this beautiful candy! Maybe with some mortadella. I can't wait to make this recipe.

Great video, I am going to make some. Much appreciated.

Beautiful, thank you for sharing.

Way overcooked...

Never use aluminum for this kind of application. Use glass or ceramic. I would not even recommend stainless steel.

Subbed !

Chef ....I would like to use a port wine as well what do you think ?? and how many grams ? also I will be using Ghost pepper powder I am thinking just 2 grams reduced from 8-10 cayenne as it has a higher heat range Thank you in advance Luke

Looks very good.

Bravo Enrico! You are instructing your father well! ;) I'm proud of you... My son is your age and also teaching me.... Buon lavoro!

So we made our guanciale and it turned out incredible! Now i want to make this, but my partner won't be very happy!!!

Pivo! 🇭🇷 Sretan Božić!

Only a real Italian man will hang a raw piece of pig from a hook in his fridge! Love this! 🤠 Starting my kitchen Pancetta journey tmrw!

Thank you, mille. This is my goal recipe. I can't belive we can have sopressata without having to use curing salts. Great video, I am subscribed! Mamma mia, I am hungry now!

You lost 20 pounds waiting for your sopressata. Looking good!

do you have a cookbook?

Hi Piero, where are you based, are you UK? I would love to give you some venison that we hunt to see what magic you can do?

Peruvians like Beef Heart = Anticuchos.