I find it impossible to get pecorino near me without going online, I can get 30 month parmigiano reggiano easily, like 3 minutes from my house. Is it an acceptable replacement, if not an ideal one?
thank you for this specific video idea. I realize there are a lot of people who are used to cooking for large groups but, since i cook for at best three/four but usually one/two people, every time i have to cook up a large batch of anything, i go into panic mode. Things i usually know how to do with my eyes closed become daunting and intimidating and i turn into a bumbling awkward mess.
@@vincenzosplate Trust the process and pray ahahah no but seriously, i don't do that trick with the bowl over the hot pot (but next time i'll make carbonara, i'll definitely try it out). Normally i'd just use the residual heat from the pan where i cooked the guanciale (since i cook guanciale and pasta simultaneously), adding the hot grease i saved up and the pasta water to maintain the temperature and add flavour and creaminess. The problem is that, when i'm cooking for many people, obviously there's more guanciale so it needs more time to cook and if i cook it too early, the pan cools down (and in that case i'd just heat up the pan again, but that could take too long) and if i cook it too late, the pasta's ready but the guanciale isn't. Plus, what stresses me is always the amount of cheese. I always ask for a second opinion to gauge if i'm using enough cheese. I think i'll try that bowl-over-pot trick, since it would theoretically allow me to not cook guanciale and pasta simultaneously.
I think the reason why almost all American restaurants use cream in the carbonara is so they can make the sauce in advance. You can't do that with real carbonara, it must be served immediately after preparation.
@@moonbeamskies3346 Correct, but it's not "Carbonara" with cream. Like I tell people who make it with cream - "I'm sure whatever that is is tasty, it's just not Carbonara. Call it something else"
This is the kind of video I love seeing you make! Don't bring so much negativity from your reaction vids into your life but make videos like this of you doing what you love, cooking great food!
Wow! Vincenzo, you were one of the major influencers for me to start cooking carbonara couple of years ago. But now, with all the experience, I would suggest 2 things: 1 - you should avoid using this black residue which is on the bottom of the pan after guanciale is done (it gives bitterness which you don't want). 2 - guanciale looks a little overcooked (just several minutes). Bit still I really appreciate your role in my carbonara journey.❤
@@ohger1 no matter how thoroughly I clean my diced guanciale before cooking - there is still significant amount of this residue. So I think it's not just pepper.
@@ohger1 but it is very easy not to pick it up. It is heavy and kinda sticks to the bottom. So carefully taking liquid part with the spoon lets you have absolutely clean fat. So it is not a problem at all. But it requires a separate pan for mixing with pasta if you mix it in a traditional manner.
@@Dnsgmv I am very fond of fond (heheh..), but I am very sensitive to bitter, which is why your comment caught my attention. I've always used pancetta because that's all I can get locally, but I'll keep your comment in mind if I should ever make it with guanciale.
Amazing video! I can feel the engineering challenge of this recipe as I have a big family -- four kids, three of them teenagers -- and there's no sauce pan in the world that can mix enough asta and sauce for them. 🤣I use the technique of mixing in the bowls often.
@@vincenzosplate they really like my gnocci alla gorgonzola (which I don't make as often as we would like) and the second favourite is fresh pappardelle with cherry tomatoes and basil.
I think i have watched your videos for around 3 years - and carbonara is your speciality for sure :) i have to admit though, that milanese risotto was the thing that i always wanted to see the most from you, because i had a very genuine recipe for that and had been using it for years. Then you did a video on it and you had the saffron sitting in water before adding it - an absolute game changer for me, i have done it today and i will never ever forget this hint. Regards from the english guy from germany loving italian cuisine. 🇮🇹
It’s amazing to hear that you’ve been watching my videos for around three years - I really appreciate your support! I'm glad you enjoyed the carbonara, and it's wonderful to know that the tip about soaking saffron in water made such a difference for your risotto. Your feedback means a lot. Sending warm regards to the English guy in Germany who loves Italian cuisine! 🇮🇹🍝
You can use this technic for even one person... (its just more dishes, but guaranties success every time ), what you should not have done though is putting oil in the egg/pecorino mixture 9:46, before pasta was in there... it made it scramble a bit 10:56 ( oil been at 200°C+ does not help), if you want to add the oil for whatever reason you need to stir while purring one table spoon at the time (yes that slow, when you do it alone), what i do is have a gigantic pot with egg/pecorino, and add pasta a bit at a time... this brings egg to temp slowly and eggs do not scramble at all..
Thank you for sharing this tip with me! Fun fact: having a bit of scrambled egg is totally normal, in fact that's how carbonara was made back in the day in Rome!
I love that you always give a suggestion what to do with the egg whites. I hate it in other cooking channels when they just throw it away with the shell. I can't stand if food gets wasted, in particular if it's animal products. The fact that you don't do this shows that you have respect for the ingredients. Like nonnas in the old days had. They never waste any food. In fact, i would love to see a video about the 'forgotten wisdom' of the nonnas with their secrets how to use stuff that most people just throw away.
Thank you so much for your thoughtful comment! I completely agree-wasting food, especially animal products, is something I try to avoid as much as possible. Respecting ingredients is a principle that’s deeply important to me, and I’m glad it resonates with you too. I love the idea of a video dedicated to the 'forgotten wisdom' of the nonnas and their clever ways to use every bit of food. Stay tuned, and thanks again for your support! 🌟🍳👵🏻
15:18 Tu forse dirai che te piace così (perché oramai non puoi dire diversamente 😉) però, caro Vincenzo, obiettivamente quel guanciale è venuto fuori molto scuro dalla padella ! Sembrano quasi dei pezzetti di carboncino. Io l’avrei fatto abbrustolire un pochino di meno nella padella.
Ciao amico mio. Si sono d accordo con te. quando hai un guanciale di livello e' buono anche crudo tagliato finemente. Sinceramente questo guanciale non e' di altissimo livello e purtroppo non convince. L unico modo per gustarmelo e cosi.
Love the video vincenzo love your content your a amazing RUclipsr I love watching your videos they are the greatest and the best and the coolest the spaghetti carbonara looks so yummy and delicious im So going to make for my family and friends 😋 🤤
I'm gonna do a little experiment with my next carbonara, gonna use some spicy Italian sausage broken in small crumbles in place of pancetta and use orecchiette as I have an abundance of it at the moment
I always make a portion with about 300g of pasta and that is the only thing I have eaten, once per day, for 30 whole days. I couldnt be happier. When I say " I can eat authentic carbonara every day until I burst" - I mean it🥰
@@vincenzosplate How could I not be? It is the best pasta dish in existence!🤤 I am basically following the same recipe as you have shown on your channel but I have also tried all possible variation of using different forms of pork (Guanciale is the best ofc!) and different cheeses and mixes of those (but my favorite is 100% Pecorino Romano, simply the greatest cheese there is!). I find the difference between using the whole egg and only the yolk to be minor in taste personally, but if you only use the yolk, the emulsion becomes extra creamy. Ah, whichever way it is prepared, it is simply a marvelous dish!! Ofc, only fools put cream in it, that should be prohibited by law!! But then again, those people are the ones that are missing out big time, hence we should pity them!😁 Thank you for spreading the love for italian cuisine!! All your videos and recipies are so inspiring and I have tried out quite a few of them already but when it comes down to it, the original Carbonara is still the Queen.
Thank you so much. I wondered for a while now how to make pasta for more than 2 people without making it look like a high school buffet lunch. Whenever I tried to make a bigger batch, it never worked out the right way. Now THIS seems like I could do. Thanks again so much 🙏
You're very welcome! I'm so glad you found the video helpful. Making pasta for a large group can definitely be tricky, but it sounds like you're on the right track. If you have any questions while you're cooking, feel free to reach out. Happy cooking! 🍝
I screwed up yesterday’s carbonara. I thought I remembered the recipe but I forgot that NO salt goes in the spaghetti water… The end result was so SALTY! 🤦🏻♀️ Tasty but crazy salty! Thanks for this video!
Looks great! The only issue (what is pretty difficult to solve) is that you might get a little bit of scrambling if you don't start stirring immediately (but in all seriousness, who tf minds a little bit of scrbling
I love Vincenzo. His cooking is fantastic. This recipe is spot on. I am a qualified Chef who worked in French and Italian Hatted Restaurants in Melbourne during the 1990's and 2000's. French and Italian classics have no chnages allowed Classic is always best and Vincenzo smashes it. A somewhat sharp kinife is always a good idea. The cooking is part of the process, but the process of choppoing and cuttting is the starting point. Not wishing to be nasty because I know Vincenzo is awesome.
The other technique you used in previous video where you add the pecorino in the eggs and you mix it and then all this mix you put it in the pasta pan and stir it with pasta water seems to be easier for me. Of course you can always mix in a bowl the eggs the pecorino and almost all the guacamole WITH all the oil, mix it all together and when pasta is ready put all that mix in the pasta pan. The process of using a boiling water bowl underneath looks more difficult to me
Yes I've been looking for a video like this!! I know that real carbonara is made in small batches, but multiple times I've tried to make a really big batch for a lot of people and it didn't work out. It was still good obviously, but I couldn't get the cheese to melt all the way. Now I finally have instructions on how to do it!
Dopo aver visto il video in cui spiegavi la tua storia e la tua esperienza n cucina è davvero bello vederti nel tuo "habitat", ovvero cucinare per tante persone. Bravissimo, un abbraccio dalla Romagna
What a fabulous looking dish! I love your videos. Don’t change a thing. I also like your reaction videos because you point out the mistakes that I would probably make as well. It’s important to improve cooking techniques by watching others and avoiding making those same mistakes. Please continue to teach us how to make authentic Italian dishes.
@@vincenzosplate My wife and I plan to make a bunch of Your recipes this year. Right now is grilling season. Your Grandmother's meatball recipe is at the top of My list, Chef!
Something about mixing the Yolks with the Parm or Peccorino is so satisfying. It's making my taste buds start to wake up, and my stomach says it won't be long now!!🌿😎🌿
Amazing video, Vincenzo! Like Monosilio (the king of Carbonara) I generally use 1 egg yolk for every 50g of spaghetti and when I do carbonara for myself I can easily eat 150g of spaghetti, so I use 3 egg yolks. Isn't 100g spaghetti per person a bit too little? If you do a carbonara for 1 person, how many eggs would you use? And if you then do for 10, you would simply multiply the amount by 10 or you would reduce the amount of eggs? PS: The guanciale look burned.
I'm happy to say that at no point in my life have I put cream in carbonara and I have taught at least 3 people how to properly make it. I'm doing my part!
Cooking for more than 2 - 3 people has always been a nightmare for me. With one exception, I haven't done that so far (When in action as an UN-Officer many years ago, I cooked Wiener Schnitzel and fried potatoes for my whole platoon, because we had lost our field kitchen and the cooks...). In this video it looks so easy. Really fascinating. The right timing seems to be elementary.
I put the skin of the guanchale also in the pan (fat side down), and then remove it later. So the fat that is left there can also melt. Guanchale is super expensive here (30 €/kg), so i try to get the maximum flavor out.
That's a fantastic tip! Getting the most out of guanciale, especially when it's expensive, is so important. Adding the skin to the pan for extra flavor is a great idea-every bit of that delicious fat can make a difference. Thank you for sharing this method! I’m sure others will find it very helpful too. Happy cooking! 🍝
Thanks Vincenzo, great video as always. I have a question: How do you get that lovely bright, vibrant yellow colour to the finished Carbonara that you often see in Roman restaurants rather than a paler whitish/yellow colour that I often end up with when making it at home?
I once went to a pizzeria in Helsinki and had to send back to the kitchen a calzone twice because they kept adding huge amounts of garlic. In order to play it safe, I finally decided to ordered spaghetti alla carbonara instead of pizza, although It felt very silly to eat a dish that I can prepare at home 10 times better. Guess what?! There was a whole load of garlic in the carbonara too!! That's so much worst than cream 😂
Era forse una pizzeria in mano agli americani ? 😉 Loro adorano, ma anche altri, mettere (ed anche in abbondanza !) aglio dappertutto ! Ovviamente vivendo io all’estero non mi meraviglio nemmeno se si trattasse di una pizzeria italiana, gestita da italiani. Qui in Germania, ad esempio, sul menù della maggior parte delle pizzerie e ristoranti italiani, quando leggi carbonara, vedi scritto…….”Carbonara: prosciutto cotto, panna e uova”. Praticamente alla stessa maniera di come la farebbero la maggior parte delle casalinghe tedesche a casa loro. 😀
@@aris1956Era, forse lo è ancora, in mano a finlandesi. Qui aglio è sinonimo di cucina italiana e tante persone lo amano talmente tanto da metterne un'esagerazione anche in cibi che non lo richiedono. Vedo che anche voi in Germania siete messi bene! Mi consolo... 😂
@@massimozanasi Ma io vedo in alcuni video americani (e dalle tue parti è un po’ la stessa cosa) che quando questa gente prepara un piatto italiano, pensa che per essere “italiano” bisogna riempire mezza padella di aglio (e metterlo anche dappertutto !) altrimenti non è un piatto italiano. C’è questo strano modo di pensare all’estero riguardo la cucina italiana e l’aglio. Quando poi da noi in Italia spesso, quando si mette qualche spicchio di aglio, alla fine, una volta lasciato il suo aroma, molti lo tolgono anche ! Questa cosa evidentemente all’estero non è arrivata. 😉
Die Frage ist halt, ob man in Finnland in eine Pizzeria gehen muss um sich das zu erwarten, was man zu Hause zu essen bekommt (erinnert mich an Deutsche, die nach Mallorca reisen und sich erwarten dort Schnitzel und ähnliche Speise wie bei sich zu kriegen). Und bei allem Respekt vor der finnischen Küche: eine Carbonara mit viel Knoblauch ist da für mich unter Umständen das geringere Übel.
@@vincenzosplate always! Guanciale is very hard to find in Greece so I sometimes make do with the closest things like cured panchetta or some fatty pork sausage, but eggs and pecorino are a definite. I don't even like cream to be honest. Too heavy.
Hey, Vincenzo! Just wanted to say that I found your videos back during the initial wave of COVID lockdowns, and carbonara became *my* favorite dish to make too! I don't have access to guanciale, but I do have access to pork cheek, which i use slightly more than you because i love the flavor, and everything else is beautifully done.
Thrilled to hear that I made you company during lovkdown! Using pancetta instead of guanciale is a good idea when you don't have access to guanciale! And pork cheeks work too😊 I hope you enjoy!
@@stevencoardvenice.. I think he means the uncured pork cheek, which is why Vincenzo recommended using pancetta. (Tho I am asking to make sure..). He may be confusing it with cured pork belly(similar to bacon, but not smoked) which ppl will also use.
@@vincenzosplate.. too rigid for me - I absolutely love peas in a Carbonara. May not be a pure virginal Carbonara to you, but freshly shelled and lightly steamed peas go so well with ALL the ingredients in the Carbonara. Seriously, this kind of dictatorship has absolutely no place in the kitchen anymore!! While I agree the cooking process you teach is the most important lesson here, I think if ppl want to add the simple green pea, homegrown fresh, it's about the only other food item that actually will not ruin any of the creaminess or flavors you've created. Tho a saute mushroom added at table also tastes really good to me. These I would never mix in prior to plating however bc it will change the flavors completely!! So glad I'm a whole half world away right now, lol!!! 😎😂
Thank you! The big trick is to handle the huge amounts of pasta and sauce properly, if you're cooking for so much persons. Since I'm cooking usually for 2-3 persons at max, the effort of making Amarettis from the leftover egg whites is to much for the amount I'd get. After cooking and eating, I use the pan from the Gunacale, fry the egg white to preference (soft or crispy), and put it in a sandwich for the next day.
The trick is that the spaghetti must be cooked in water. Cooking it later will not change the softness of the paste, only the egg with spices, pepper, guanciale oil and whatever else is added.
I also recommend to heat up the plates in a microwave (without food) before serving, as this dish gets cold very fast and you will lose like 7m serving, so heating up the plates before will prevent this.
@@vincenzosplate si, ma normalmente la faccio solo per me. Ho visto questo video per che so che è molto più difficile farla per parecchie persone, ma due trucchi che ho "inventato" sono: riscaldare i piatti prima come ho già detto. L'altra cosa che faccio diverso è soltanto aggiungere il guanciale una volta gli spaghetti sono già impattati, in questa maniera evito che alcuni piatti restino con poco guanciale e altri con molto di più.
Hi Vincenzo, thanks for sharing this video! I ran into problems before when scaling this up to six people. Your video is going to be a real help for sure. I was just wondering why you remove the pepper from the Guanciale and then add fresh pepper back in?
Im pleased to see that while Vincenzo is looking for tradition, hes not going to be like social media when it comes to guanciale, and accepts that its not easy to come by. Social media commenters can get quite militant and demanding about it.
Sure my friend, I understand that guanciale isn't always easy to find and in these cases we have to go for the second best alternative: pancetta or bacon!
100g of pasta per person? Don´t know if its way different in the world, but i cook 1KG of pasta for 4 to 5 Persons. 200g of uncooked pasta for everyone. Don´t get me wrong, its a wonderful video and a superb recipe, but i would starve if i had only 100g :)
Take a shot every time Vincenzo says cream or creamy 😂 In all seriousness though seeing Jamie’s vomit soup and Chef James Makinson’s amazing lasagna, I’d love to see how you would make a vegetarian lasagna 😊
Hi vincenzo, love your videos. Here in India we do bot eat beef and pork for religious reasons, so to replace the meat, what type of protein can we use (please suggest some vegetable or chicken related ingredient) thanks
Hi Vincenzo, I came across a recipe called Sugo Marinetti. I find that peculiar, not sure how to pull it off correctly. Do you have any plan to cover it sometime?
It's a good attempt for sure! But it only served to solidify what I already knew. Carbonara should be made in small batches, e.g. 2 plates at a time. And that's totally fine as it puts the focus on individual execution rather than mass preparation.
Isn't the guanciale a bit overly cooked? It looks pretty dark and dry in the end. Maybe it's fine, it's hard to tell by looking. But I like to make sure the guanciale still has some soft inside, not all just crunch.
What is the extra whole egg for? 1 person = 2 eggs, 2 person = 3 eggs... 12 person = 13 eggs. At what point do we consider 2 extra eggs? Will the 1 extra egg have the same effect whether it's 2 person or 20 person?
When Vincenzo says don't add salt, he means it: my wife and I both LOVE salt, and when I had her make the carbonara the other day, I forgot to tell her not to add any salt. The only salt she put in was in the pasta water. Even so, the dish was far saltier than desired, and we are the sort of people that salt canned soup.
I DARE YOU, next time you are listing ingredients, not to touch your cheek when saying “pig cheek” for the guanciale and not to say “baaaaaah” when you say that pecorino is made from sheep milk 😂
This is maybe the first video where you absolutely need a large pot for pasta, instead of just a wide sauce pan for example. Really Vincenzo, if you cook pasta for 1-3 people, you dont need a large pot. Seems like an Italian superstition that you always need a large pot to cook pasta. When amateurs try to do as you say, it might even hurt the final dish, because of a very low starch content in the water. But I am not an Italian, so if you disagree, please prove me wrong. /// And for this video itself, this is perfection, I love it.
Carbonara for a large group is a lot easier to make so invite your friends over and cook them Carbonara.
I find it impossible to get pecorino near me without going online, I can get 30 month parmigiano reggiano easily, like 3 minutes from my house.
Is it an acceptable replacement, if not an ideal one?
@@JimRivenParmigiano has less salt than Pecorino, so if you use Parmigiano instead just put salt in your pasta water
@@Austin333-gl1gc Cheers mate, thanks for the info.
I'd share this amount with three persons.
@@athanasiusdicia117 😆
thank you for this specific video idea. I realize there are a lot of people who are used to cooking for large groups but, since i cook for at best three/four but usually one/two people, every time i have to cook up a large batch of anything, i go into panic mode. Things i usually know how to do with my eyes closed become daunting and intimidating and i turn into a bumbling awkward mess.
My pleasure my friend! What's your trick when cooking carbonara for large groups of people? 😊
@@vincenzosplate Trust the process and pray ahahah
no but seriously, i don't do that trick with the bowl over the hot pot (but next time i'll make carbonara, i'll definitely try it out). Normally i'd just use the residual heat from the pan where i cooked the guanciale (since i cook guanciale and pasta simultaneously), adding the hot grease i saved up and the pasta water to maintain the temperature and add flavour and creaminess. The problem is that, when i'm cooking for many people, obviously there's more guanciale so it needs more time to cook and if i cook it too early, the pan cools down (and in that case i'd just heat up the pan again, but that could take too long) and if i cook it too late, the pasta's ready but the guanciale isn't. Plus, what stresses me is always the amount of cheese. I always ask for a second opinion to gauge if i'm using enough cheese.
I think i'll try that bowl-over-pot trick, since it would theoretically allow me to not cook guanciale and pasta simultaneously.
We dont deserve you Vincenzo 😭😭😭 these videos are just too good!
Aw thank you so much for your support my friend!
We need to teach the young generation that there is no cream in carbonara and that Gordon Ramsay can't make pasta dishes correctly.
I wouldn't let Ramsey prepare a Top Ramen package..
We must keep the tradition alive! 😊
I think the reason why almost all American restaurants use cream in the carbonara is so they can make the sauce in advance. You can't do that with real carbonara, it must be served immediately after preparation.
@@moonbeamskies3346 Correct, but it's not "Carbonara" with cream. Like I tell people who make it with cream - "I'm sure whatever that is is tasty, it's just not Carbonara. Call it something else"
@@moonbeamskies3346 Most restaurants in Rome do the same.
You can also make lemon meringue pie with the egg whites. Perfect dessert after a delicious meal
Excellent idea! Nothing should be thrown away in the kitchen! 😊
This is the kind of video I love seeing you make! Don't bring so much negativity from your reaction vids into your life but make videos like this of you doing what you love, cooking great food!
Glad you enjoyed this video! Thanks fir the advice and support ❤
Wow! Vincenzo, you were one of the major influencers for me to start cooking carbonara couple of years ago. But now, with all the experience, I would suggest 2 things: 1 - you should avoid using this black residue which is on the bottom of the pan after guanciale is done (it gives bitterness which you don't want). 2 - guanciale looks a little overcooked (just several minutes). Bit still I really appreciate your role in my carbonara journey.❤
I wonder if it's the black pepper in the guanciale that is burning..
@@ohger1 no matter how thoroughly I clean my diced guanciale before cooking - there is still significant amount of this residue. So I think it's not just pepper.
@@ohger1 but it is very easy not to pick it up. It is heavy and kinda sticks to the bottom. So carefully taking liquid part with the spoon lets you have absolutely clean fat. So it is not a problem at all. But it requires a separate pan for mixing with pasta if you mix it in a traditional manner.
@@Dnsgmv I am very fond of fond (heheh..), but I am very sensitive to bitter, which is why your comment caught my attention. I've always used pancetta because that's all I can get locally, but I'll keep your comment in mind if I should ever make it with guanciale.
Thank you for your suggestions my friend! Two great points indeed! 😊
Very dull knife, you think i didn't see? Haha great video!
It's time to sharpen the knife 😅😅
Amazing video! I can feel the engineering challenge of this recipe as I have a big family -- four kids, three of them teenagers -- and there's no sauce pan in the world that can mix enough asta and sauce for them. 🤣I use the technique of mixing in the bowls often.
It's a great technique when cooking for large groups! Which pasta recipe do your kids enjoy the most? 😊
@@vincenzosplate they really like my gnocci alla gorgonzola (which I don't make as often as we would like) and the second favourite is fresh pappardelle with cherry tomatoes and basil.
I think i have watched your videos for around 3 years - and carbonara is your speciality for sure :) i have to admit though, that milanese risotto was the thing that i always wanted to see the most from you, because i had a very genuine recipe for that and had been using it for years. Then you did a video on it and you had the saffron sitting in water before adding it - an absolute game changer for me, i have done it today and i will never ever forget this hint. Regards from the english guy from germany loving italian cuisine. 🇮🇹
It’s amazing to hear that you’ve been watching my videos for around three years - I really appreciate your support! I'm glad you enjoyed the carbonara, and it's wonderful to know that the tip about soaking saffron in water made such a difference for your risotto. Your feedback means a lot. Sending warm regards to the English guy in Germany who loves Italian cuisine! 🇮🇹🍝
You and Frank from Epicurious. Should be pasta buddies for ever.
We should! 😊😊
Alexander is so adorable little guy ❤
He is adorable!! 😂❤😘😘😘
Alessandro is such a sweet boy! ❤❤
Beautiful Baby Boy!!
You can use this technic for even one person... (its just more dishes, but guaranties success every time ), what you should not have done though is putting oil in the egg/pecorino mixture 9:46, before pasta was in there... it made it scramble a bit 10:56 ( oil been at 200°C+ does not help), if you want to add the oil for whatever reason you need to stir while purring one table spoon at the time (yes that slow, when you do it alone), what i do is have a gigantic pot with egg/pecorino, and add pasta a bit at a time... this brings egg to temp slowly and eggs do not scramble at all..
Thank you for sharing this tip with me! Fun fact: having a bit of scrambled egg is totally normal, in fact that's how carbonara was made back in the day in Rome!
You are the best, Vicenzo! Love your content. Keep doing this great job. 👍
Thank you so much for all the love and support ❤
I love that you always give a suggestion what to do with the egg whites. I hate it in other cooking channels when they just throw it away with the shell. I can't stand if food gets wasted, in particular if it's animal products.
The fact that you don't do this shows that you have respect for the ingredients. Like nonnas in the old days had. They never waste any food. In fact, i would love to see a video about the 'forgotten wisdom' of the nonnas with their secrets how to use stuff that most people just throw away.
Thank you so much for your thoughtful comment! I completely agree-wasting food, especially animal products, is something I try to avoid as much as possible. Respecting ingredients is a principle that’s deeply important to me, and I’m glad it resonates with you too. I love the idea of a video dedicated to the 'forgotten wisdom' of the nonnas and their clever ways to use every bit of food. Stay tuned, and thanks again for your support! 🌟🍳👵🏻
The guanciale rind/skin also doesn't need to be wasted, you can use it to season a soup or stew.
@@llyranor.. was waiting to see what someone would suggest for the trimmings.. 😊
Love the video keep up the amazing and fantastic work
Thank you for your support ❤
Thank you Vincenzo, this recipe is very useful for me since I usually cook for the family😊
My pleasure! Let me know if this recipe is helpful for you ❤
15:18 Tu forse dirai che te piace così (perché oramai non puoi dire diversamente 😉) però, caro Vincenzo, obiettivamente quel guanciale è venuto fuori molto scuro dalla padella ! Sembrano quasi dei pezzetti di carboncino. Io l’avrei fatto abbrustolire un pochino di meno nella padella.
Ciao amico mio. Si sono d accordo con te. quando hai un guanciale di livello e' buono anche crudo tagliato finemente. Sinceramente questo guanciale non e' di altissimo livello e purtroppo non convince. L unico modo per gustarmelo e cosi.
Love the video vincenzo love your content your a amazing RUclipsr I love watching your videos they are the greatest and the best and the coolest the spaghetti carbonara looks so yummy and delicious im So going to make for my family and friends 😋 🤤
Messages like this are my biggest motivation to keep doing what I do! Stay tuned mate, more delicious recipes are coming 😊
I like this video better than the first one he did. It’s more detailed. The explanation as to why he is doing something is perfect.
I wish that I could beam a plate to my place.
Thank you very much, Vincenzo, for sharing your video with us.
My pleasure my friend! I hope you find the recipe easy to follow! :)
@@vincenzosplate - The difficulty is to find 10 friends…-
Absolutely gorgeous carbonara! I'm sure your guests loved it👍😊
I'm happy to say that it was a success!!
I'm gonna do a little experiment with my next carbonara, gonna use some spicy Italian sausage broken in small crumbles in place of pancetta and use orecchiette as I have an abundance of it at the moment
Let me know how this experiment will go! 😄
Thank you so much Vincenzo and all your amazing team 👏👏
It's only my pleasure to share what I know about Italian recipes with you guys! Thanks for following along ❤😊
I always make a portion with about 300g of pasta and that is the only thing I have eaten, once per day, for 30 whole days. I couldnt be happier. When I say " I can eat authentic carbonara every day until I burst" - I mean it🥰
Hahah I see that we have a Carbonara fan here! Which recipe do you follow to make it?
@@vincenzosplate How could I not be? It is the best pasta dish in existence!🤤 I am basically following the same recipe as you have shown on your channel but I have also tried all possible variation of using different forms of pork (Guanciale is the best ofc!) and different cheeses and mixes of those (but my favorite is 100% Pecorino Romano, simply the greatest cheese there is!). I find the difference between using the whole egg and only the yolk to be minor in taste personally, but if you only use the yolk, the emulsion becomes extra creamy. Ah, whichever way it is prepared, it is simply a marvelous dish!! Ofc, only fools put cream in it, that should be prohibited by law!! But then again, those people are the ones that are missing out big time, hence we should pity them!😁
Thank you for spreading the love for italian cuisine!! All your videos and recipies are so inspiring and I have tried out quite a few of them already but when it comes down to it, the original Carbonara is still the Queen.
Thank you for your informative videos. Made some the other day and it was delicious.
Vincenzo, Your Video inspired me I'm making your carbonara recipe tomorrow. You rock my friend.
How did it turn out my friend? 😊
@@vincenzosplate it was amazing. I followed the recipe to the letter. You’re right Guanciale is so much better than bacon.
i love your Videos :) I do Carbonara like Luciano in the Bain Marie you have to try this the Carbonora will be a lot creamier with this Method.
Thank you so much. I wondered for a while now how to make pasta for more than 2 people without making it look like a high school buffet lunch. Whenever I tried to make a bigger batch, it never worked out the right way. Now THIS seems like I could do. Thanks again so much 🙏
You're very welcome! I'm so glad you found the video helpful. Making pasta for a large group can definitely be tricky, but it sounds like you're on the right track. If you have any questions while you're cooking, feel free to reach out. Happy cooking! 🍝
I screwed up yesterday’s carbonara. I thought I remembered the recipe but I forgot that NO salt goes in the spaghetti water… The end result was so SALTY! 🤦🏻♀️ Tasty but crazy salty! Thanks for this video!
My pleasure! Be careful with the salt next time!
@@vincenzosplate Definitely. To make things worse, I had just seen someone recommend „to make the pasta water salty like the sea“… 😅
Looks great! The only issue (what is pretty difficult to solve) is that you might get a little bit of scrambling if you don't start stirring immediately (but in all seriousness, who tf minds a little bit of scrbling
Thats correct. It is very creamy but yes if you get a little bit of scramble is a plus hahah
I love Vincenzo. His cooking is fantastic. This recipe is spot on. I am a qualified Chef who worked in French and Italian Hatted Restaurants in Melbourne during the 1990's and 2000's. French and Italian classics have no chnages allowed Classic is always best and Vincenzo smashes it. A somewhat sharp kinife is always a good idea. The cooking is part of the process, but the process of choppoing and cuttting is the starting point. Not wishing to be nasty because I know Vincenzo is awesome.
Thank you so much for the warm words, coming from a chef they mean even more 😊😊
This recipe with a nice crusty bread, a beautiful salad, and your favorite wine and you have a successful dinner party! Well done chef!
Why bread? The pasta is delicious and enough!
@@Visitkarte Because I like bread!
@@GuppyCzarThe pasta is sufficient starch for me.
Which salad would you use for a Carbonara? 😊
@@vincenzosplate Whatever lovely greens I can find fresh! Maybe I need some great Vincenzo salad recipes.
The other technique you used in previous video where you add the pecorino in the eggs and you mix it and then all this mix you put it in the pasta pan and stir it with pasta water seems to be easier for me. Of course you can always mix in a bowl the eggs the pecorino and almost all the guacamole WITH all the oil, mix it all together and when pasta is ready put all that mix in the pasta pan. The process of using a boiling water bowl underneath looks more difficult to me
Feel free to experiment and find the technique that works best for you 😊
I'd never have the courage to cook the pasta for crowd, especially in a single serving for everyone 😨
Bravo, chef 👏
I hope this video helps you get the courage that you need! 😊
Yes I've been looking for a video like this!! I know that real carbonara is made in small batches, but multiple times I've tried to make a really big batch for a lot of people and it didn't work out. It was still good obviously, but I couldn't get the cheese to melt all the way. Now I finally have instructions on how to do it!
I hope this videi helps you to finally cook carbonara successfully for large groups of people ❤
I make the best carbonara for my family and they always love it thanks to you Vincenzo. You make everyone very happy every Sunday night here. ❤
Thrilled to hear that my Carbonara recipe has been a success in your family! Stay tuned for more cooking tips and delicious recipes 😄👨🍳
MORE of these type of videos! I always asked myself how to make for 5+ people! Amazing content!
Glad you found this video useful! Stay tuned for more 😊😊
Your son is adorable! Beautiful big brown eyes! God bless!
Dopo aver visto il video in cui spiegavi la tua storia e la tua esperienza n cucina è davvero bello vederti nel tuo "habitat", ovvero cucinare per tante persone. Bravissimo, un abbraccio dalla Romagna
Un abbraccio grande anche a te ❤
What a fabulous looking dish! I love your videos. Don’t change a thing. I also like your reaction videos because you point out the mistakes that I would probably make as well. It’s important to improve cooking techniques by watching others and avoiding making those same mistakes. Please continue to teach us how to make authentic Italian dishes.
Thank you so much for your support! It makes me so happy to hear that you enjoy my videos and find them informative ❤
Damn, Chef Vincenzo! That was a Master Chef class! Your passion and techniques are amazing! Your Son stole the show! And Our hearts! Bellisimo! ❤
Thank you so much for the support and love my friend! Have you cooked any of my recipes till now? 😊
@@vincenzosplate My wife and I plan to make a bunch of Your recipes this year. Right now is grilling season. Your Grandmother's meatball recipe is at the top of My list, Chef!
Something about mixing the Yolks with the Parm or Peccorino is so satisfying. It's making my taste buds start to wake up, and my stomach says it won't be long now!!🌿😎🌿
It also helps to emulsify the cheese better 😊
Using the guanciale oil to temper the eggs is a great idea that I haven't seen before!
Happy you liked this idea! Stay tuned for more cooking tips 😊
I tried once but it was not successful - keen to see this
I hope my technique helps you! 😊 Let me know how it goes 😊
So much easier and more practical than any carbonara recipe I have seen! Way better than the way I've always done it TBH.
Thrilled to hear that you enjoyed this video ❤
Amazing video, Vincenzo!
Like Monosilio (the king of Carbonara) I generally use 1 egg yolk for every 50g of spaghetti and when I do carbonara for myself I can easily eat 150g of spaghetti, so I use 3 egg yolks. Isn't 100g spaghetti per person a bit too little? If you do a carbonara for 1 person, how many eggs would you use? And if you then do for 10, you would simply multiply the amount by 10 or you would reduce the amount of eggs?
PS: The guanciale look burned.
I'm happy to say that at no point in my life have I put cream in carbonara and I have taught at least 3 people how to properly make it. I'm doing my part!
That's right my friend, there's no cream in Carbonara! 😊
Well done
Reminds me of cooking carbonara at the fire station
Glad I beought you back memories!😊
Thank you so much Vincenzo. Is there any beef substitute for Guanciale or Pancetta?
Cooking for more than 2 - 3 people has always been a nightmare for me. With one exception, I haven't done that so far (When in action as an UN-Officer many years ago, I cooked Wiener Schnitzel and fried potatoes for my whole platoon, because we had lost our field kitchen and the cooks...). In this video it looks so easy. Really fascinating. The right timing seems to be elementary.
Glad to hear that you found this video interesting! If you ever cook carbonara for large groups of people, I hope you find my technique usefull 😊
Gorgeous baba 🥰 - you should put a mini ‘no cream in carbonara’ t-shirt on him! 😂
Hahhaa that would be the cutest thing ever 🥰
I just ate dinner and now i'm hungry again!! Awesome!!
Hahaha I guess it's time for the second plate 😊
Great I was hoping you’d make it for a dinner party with 8 to 10 people. Thanks for doing this.
Glad to hear that you had been waiting for a video like this one! ❤
this is the first cooking video of yours that i have watched. now i want some pasta.
Welcome to my channel! I hope you stay for a long time 😊
I put the skin of the guanchale also in the pan (fat side down), and then remove it later. So the fat that is left there can also melt. Guanchale is super expensive here (30 €/kg), so i try to get the maximum flavor out.
That's a fantastic tip! Getting the most out of guanciale, especially when it's expensive, is so important. Adding the skin to the pan for extra flavor is a great idea-every bit of that delicious fat can make a difference. Thank you for sharing this method! I’m sure others will find it very helpful too. Happy cooking! 🍝
i would love vincenso‘s plate to be my plate! that carbonara looked great! can‘t wait to visit italy in summer again!
Haha I hope this video helps you cook the best Carbonara you've ever made! 😊
I’ve made this with Quadrato, but my favorite pasta that you must try with this dish is linguini.
Thanks for sharing your favorite pasta for a Carbonara! 😊
Thanks Vincenzo, great video as always. I have a question: How do you get that lovely bright, vibrant yellow colour to the finished Carbonara that you often see in Roman restaurants rather than a paler whitish/yellow colour that I often end up with when making it at home?
It's all in the eggs that you're using my friend, no secret there 😊
I once went to a pizzeria in Helsinki and had to send back to the kitchen a calzone twice because they kept adding huge amounts of garlic. In order to play it safe, I finally decided to ordered spaghetti alla carbonara instead of pizza, although It felt very silly to eat a dish that I can prepare at home 10 times better. Guess what?! There was a whole load of garlic in the carbonara too!! That's so much worst than cream 😂
Era forse una pizzeria in mano agli americani ? 😉 Loro adorano, ma anche altri, mettere (ed anche in abbondanza !) aglio dappertutto ! Ovviamente vivendo io all’estero non mi meraviglio nemmeno se si trattasse di una pizzeria italiana, gestita da italiani. Qui in Germania, ad esempio, sul menù della maggior parte delle pizzerie e ristoranti italiani, quando leggi carbonara, vedi scritto…….”Carbonara: prosciutto cotto, panna e uova”. Praticamente alla stessa maniera di come la farebbero la maggior parte delle casalinghe tedesche a casa loro. 😀
@@aris1956Era, forse lo è ancora, in mano a finlandesi. Qui aglio è sinonimo di cucina italiana e tante persone lo amano talmente tanto da metterne un'esagerazione anche in cibi che non lo richiedono. Vedo che anche voi in Germania siete messi bene! Mi consolo... 😂
Oh no, sounds like the chef of this restaurant was in love with the garlic 😅😂
@@massimozanasi Ma io vedo in alcuni video americani (e dalle tue parti è un po’ la stessa cosa) che quando questa gente prepara un piatto italiano, pensa che per essere “italiano” bisogna riempire mezza padella di aglio (e metterlo anche dappertutto !) altrimenti non è un piatto italiano. C’è questo strano modo di pensare all’estero riguardo la cucina italiana e l’aglio. Quando poi da noi in Italia spesso, quando si mette qualche spicchio di aglio, alla fine, una volta lasciato il suo aroma, molti lo tolgono anche ! Questa cosa evidentemente all’estero non è arrivata. 😉
Die Frage ist halt, ob man in Finnland in eine Pizzeria gehen muss um sich das zu erwarten, was man zu Hause zu essen bekommt (erinnert mich an Deutsche, die nach Mallorca reisen und sich erwarten dort Schnitzel und ähnliche Speise wie bei sich zu kriegen). Und bei allem Respekt vor der finnischen Küche: eine Carbonara mit viel Knoblauch ist da für mich unter Umständen das geringere Übel.
Cugino, at best I need 2-3 specific friends to demolish this quantity 🤣🤣🤣🤣. Regardless, this is mouth-watering, as always!
Hahaha I see that you're a big fan if the Carbonara. Do you follow the authentic recipe to make it?
@@vincenzosplate always! Guanciale is very hard to find in Greece so I sometimes make do with the closest things like cured panchetta or some fatty pork sausage, but eggs and pecorino are a definite. I don't even like cream to be honest. Too heavy.
Cant wait to make this soon for me can i use tofu i love pasta sooooooooo much i never had carbonara before perfect for my after office meals
Happy cooking! I hope you enjoy 😊
I'm literally watching this before bed. That Carbonara is going to be in my dreams 😋
Oh you're going to have sweet dreams for sure 😊😊
Ciao Vincenzo, that's a dull knife you have there. Lot of sawing and not a lot of results 🤣sharpen that knife my friend 🙏!
Hey, Vincenzo! Just wanted to say that I found your videos back during the initial wave of COVID lockdowns, and carbonara became *my* favorite dish to make too! I don't have access to guanciale, but I do have access to pork cheek, which i use slightly more than you because i love the flavor, and everything else is beautifully done.
Thrilled to hear that I made you company during lovkdown! Using pancetta instead of guanciale is a good idea when you don't have access to guanciale! And pork cheeks work too😊 I hope you enjoy!
Pork cheek is guanciale
If you have access to pork cheek, do you mean uncured pork cheek?? Bc Guanciale is actually salted and cured pork cheeks..
@@stevencoardvenice.. I think he means the uncured pork cheek, which is why Vincenzo recommended using pancetta. (Tho I am asking to make sure..). He may be confusing it with cured pork belly(similar to bacon, but not smoked) which ppl will also use.
@@Changelingheart oh thanks for that tip
Carbonara for 10? Wow, might need to hit the freezer section for an extra bag or two of peas...
Please don't follow Gordon's example and put peas in carbonara...
@@vincenzosplate Just playin' with ya. :D :D :D
@@vincenzosplate.. too rigid for me - I absolutely love peas in a Carbonara. May not be a pure virginal Carbonara to you, but freshly shelled and lightly steamed peas go so well with ALL the ingredients in the Carbonara. Seriously, this kind of dictatorship has absolutely no place in the kitchen anymore!! While I agree the cooking process you teach is the most important lesson here, I think if ppl want to add the simple green pea, homegrown fresh, it's about the only other food item that actually will not ruin any of the creaminess or flavors you've created. Tho a saute mushroom added at table also tastes really good to me. These I would never mix in prior to plating however bc it will change the flavors completely!!
So glad I'm a whole half world away right now, lol!!! 😎😂
Thank you! The big trick is to handle the huge amounts of pasta and sauce properly, if you're cooking for so much persons.
Since I'm cooking usually for 2-3 persons at max, the effort of making Amarettis from the leftover egg whites is to much for the amount I'd get.
After cooking and eating, I use the pan from the Gunacale, fry the egg white to preference (soft or crispy), and put it in a sandwich for the next day.
Excellent idea! Happy to hear that you have found a way to use the egg whites!
@@vincenzosplate Thanks! Just thinking about wasting food I hear my Mum and Grandmum yelling at me from the heavens, and feel them pulling my ears 🤣
The trick is that the spaghetti must be cooked in water. Cooking it later will not change the softness of the paste, only the egg with spices, pepper, guanciale oil and whatever else is added.
I also recommend to heat up the plates in a microwave (without food) before serving, as this dish gets cold very fast and you will lose like 7m serving, so heating up the plates before will prevent this.
Excellent idea! 😊 Do you cook Carbonara often?
@@vincenzosplate si, ma normalmente la faccio solo per me. Ho visto questo video per che so che è molto più difficile farla per parecchie persone, ma due trucchi che ho "inventato" sono: riscaldare i piatti prima come ho già detto. L'altra cosa che faccio diverso è soltanto aggiungere il guanciale una volta gli spaghetti sono già impattati, in questa maniera evito che alcuni piatti restino con poco guanciale e altri con molto di più.
Hi Vincenzo, thanks for sharing this video! I ran into problems before when scaling this up to six people. Your video is going to be a real help for sure. I was just wondering why you remove the pepper from the Guanciale and then add fresh pepper back in?
Happy to hear that you found this video informative!
I prefer to add fresh pepper 😊
@@vincenzosplate Thanks! 😀
Man.......save me! My extended Filipino family have no idea!!
Im pleased to see that while Vincenzo is looking for tradition, hes not going to be like social media when it comes to guanciale, and accepts that its not easy to come by. Social media commenters can get quite militant and demanding about it.
Sure my friend, I understand that guanciale isn't always easy to find and in these cases we have to go for the second best alternative: pancetta or bacon!
A great teacher!
Glad you found this video informative 😊
100g of pasta per person? Don´t know if its way different in the world, but i cook 1KG of pasta for 4 to 5 Persons. 200g of uncooked pasta for everyone. Don´t get me wrong, its a wonderful video and a superb recipe, but i would starve if i had only 100g :)
Take a shot every time Vincenzo says cream or creamy 😂
In all seriousness though seeing Jamie’s vomit soup and Chef James Makinson’s amazing lasagna, I’d love to see how you would make a vegetarian lasagna 😊
Challenge accepted! Stay tuned my friend!
@@vincenzosplate As a vegetarian, thank you so much Vincenzo! I can’t wait!
I take a shot anytime vincenzo says Extra Virgin Olive Oil in videos already
Woild love more cooking italian for large groups videos
Sure! Which recipe would you like to see next?
Carbonara using Philadelphia! Chef you must react to that!
Oh no, who has done that? 😅
The Master Recipe!!
That's right! I hope you find it helpful when cooking carbonara for more than two people 😊
Come è dolce questo bambino ❤
🥰🥰🥰
Hi vincenzo, love your videos. Here in India we do bot eat beef and pork for religious reasons, so to replace the meat, what type of protein can we use (please suggest some vegetable or chicken related ingredient) thanks
You can make a vegetarian carbonara with zucchini for example 😊
Hi Vincenzo, I came across a recipe called Sugo Marinetti. I find that peculiar, not sure how to pull it off correctly. Do you have any plan to cover it sometime?
Stay tuned my friend 😊
It's a good attempt for sure! But it only served to solidify what I already knew. Carbonara should be made in small batches, e.g. 2 plates at a time. And that's totally fine as it puts the focus on individual execution rather than mass preparation.
I hope this video answers all your questions about making Carbonara for larger groups of people 😊
Isn't the guanciale a bit overly cooked? It looks pretty dark and dry in the end. Maybe it's fine, it's hard to tell by looking. But I like to make sure the guanciale still has some soft inside, not all just crunch.
It wasn't overcooked, but I prefer my guanciale a bit on the crispy side 😊
chage your logo for a grey headed one! xD
with love
😂😅
What is the extra whole egg for? 1 person = 2 eggs, 2 person = 3 eggs... 12 person = 13 eggs. At what point do we consider 2 extra eggs? Will the 1 extra egg have the same effect whether it's 2 person or 20 person?
The extra egg is ‘for the pan’ 👍
We always add one extra egg for the pan 😊
Grazie Signore Vincenzo. Now I won't have a problem making carbonara for larger groups.
My pleasure! Stay tuned for more cooking tips ❤
Stir, whip, stir, whip, whip, whip, stir 😂
That's how it goes 😂😂
What do you serve with the carbonara? Do you do appetizers or side dishes?
If you like to use side dishes you can, usualy a salad goes well 😊
Is linguine alright for this recipe ? Any shape of pasta works, right ?
I prefer spaghetti or bucatini 😊
When Vincenzo says don't add salt, he means it: my wife and I both LOVE salt, and when I had her make the carbonara the other day, I forgot to tell her not to add any salt. The only salt she put in was in the pasta water. Even so, the dish was far saltier than desired, and we are the sort of people that salt canned soup.
Guanciale and pecorino are pretty salty on their own! 😊
Great viewing, I imagine a beautiful fresh salad too 😊
Which salad would you use with Carbonara?😊
@@vincenzosplate to cut through the richness just a green leafy salad, hope I’m not in trouble for that 😊
Sebastian has a baby brother? Congrats!
Yes, Alessandro is Sebastian's little brother :)
nice job chef👍👍👍
Thanks mate! :D
Folks love to add cream to Italian dishes lol. Only Northern Italy uses cream and that is still rare 😅😅😅
If the Carbonara is made with cream it's not authentic!
What do you use to cook on? I would like to get one
I DARE YOU, next time you are listing ingredients, not to touch your cheek when saying “pig cheek” for the guanciale and not to say “baaaaaah” when you say that pecorino is made from sheep milk 😂
😅😂😂😂 challenge accepted
Hey, it's fun when he does that ..
This is maybe the first video where you absolutely need a large pot for pasta, instead of just a wide sauce pan for example. Really Vincenzo, if you cook pasta for 1-3 people, you dont need a large pot. Seems like an Italian superstition that you always need a large pot to cook pasta. When amateurs try to do as you say, it might even hurt the final dish, because of a very low starch content in the water. But I am not an Italian, so if you disagree, please prove me wrong. /// And for this video itself, this is perfection, I love it.
Pasta needs room to dance my friend, we always need a big pot when boiling pasta 😊
3:05 So, why not use it and put less (or no) pepper in the main dish? :D Problem solved, haha
I prefer to add freshly grated pepper to my Carbonara 👨🍳
Did you put the oil directly in after finishing the guancarle? Or did you let it cool a bit first? A bit shocked the eggs didn't instantly scramble...
Let it cook down for a little bit before putting it the egg mix 😊
Our little boy's hair grew into a mohawk, just like Alessandro's, haha
Just like Sebastians'? Good hair runs in the family 😂❤