Conor Hughes you don’t toast the ground pepper, you toast the peppercorn first then you grind it (guanciale has heavy amount of pepper and salt used during the curing so the fat is infused with black pepper just enough, this is not cacio e pepe, you just want a light amount of pepper added in carbonara to offset the richness)
pyrotechnologist1 i don’t think so, the name carbonara itself comes from how you serve it with freshly ground pepper as garnish (the black pepper contrast with the yellowish white sauce makes it look like there is coal ash on it)
@@dsfgasdgqweq3456t534 you realize the time between the vice munchies and this episode is almost 10 years? dude was fat as fuck back then. imagine getting mad at someone getting full body tats in 10 years.
Carbonara seems to almost be a Fad recipe/dish lately. It's the next Lasagna, or Chicken Parmigiana found in nearly every Checkered Cloth Italian Joint.
Fantastically simple, I did it the first time, it was on heat and the eggs became scrambled eggs and then tried it a second time, and mixed the eggs off the heat and then just mix in the diced bacon and some cheese. Maybe add on some chopped parsley. It's made with things you probably already have, but I did it the Gordon Ramsey way with creme fraiche and it was really expensive and complicated.
Awesome, I tried the "budget" version with just plain smoked ham (still with a little bit of fat on) instead of pancetta and even that tasted super delicious!
The most likely, u don't use Parmigiano but pecorino romano, u don't use any oil, but only the fat that come out from the guanciale, and only egg yolks!
I always call Carbonara "Breakfast Pasta". I modify it a little sometimes the next morning by browning up some breakfast sausage, adding it to the reheated leftovers, and topping with an over easy egg. It's AMAZING.
Finally an appropriated Chef and recipe... Guanciale is so much better, but you can used any cured pork product really. And you NEVER skip the extra black pepper because it's what makes its name. (Carbonara = "Carbon" and it was invented as a quick italian dish for italian coal miners. The name "carbonara" comes from the particles of coal that would fall into their plates)
finally a non-Italian guy cooking a Carbonara pretty well! Easy tips: instead of spaghetti you can use "paccheri" pasta. Usually we use only the egg yolk and we say: "one yoke for each one and one for the pan".
"I watched a video of something I've seen multiple variants of, so that I could leave a comment in regards to why it's the author and publisher's fault that I choose to consume media that I dislike." - Nicola Cammisa
i once made the husky kid on my youth golf team carry an extra 20 pound weights in his golf bag during matches and forbid him from eating per my newly instilled intermitten fasting, he lost 22 pounds in less than a week and starting playing better golf, its amazing what weight loss can do for performance
@@TJ-nk4de fax i was a big boi as a kid, started intermittent fasting. Got a bit carried away and im real gaunt and skinny but my muscles are the strongest theyve ever been and i feel superhuman some days.
@@votdfak it's just to make fun of Us, and sometimes they're right, we are too strict about food. 😂😂 But everyone should understand that knowing cooking rules, makes it easier to have a Healty Life.
Fabio Palmieri I am from Serbia, near by, this summer went to Napoli (to eat OG pizza), Roma (to eat OG carbonara and cacio e pepe), and Firenze (to eat at All’Antico vinaio). 🙏
@@votdfak So let me tell you one thing at first, by a MAGICA supporter: Aleksándar Kolárov!!! We're proud of him, Great Player :-) I hope you enjoyed everything about Italy.
One thing to note is to make sure the guanciale isn’t cooked to death, it should be well browned and rendered but it shouldn’t be cooked to crisp (this ain’t bacon y’all)
As an Italian citizen I can say this is the most legit carbonara recipe I've ever seen a non-italian cook. In Rome they usually only put yolks and mix them with enough pecorino and parmigiano to get a thick paste which they then melt into the pasta. But this is in general pretty good. Nice job!
세모떡-세상모든떡볶이레시피전문TV the carbonara sauce produced in korea is by no means close to real carbonara sauce (from what i know that thing is akin to a cream sauce or bechamel) if this is your first time making a carbonara, i highly suggest making it using a bain marie to cook the sauce instead of doing it straight on the pan
Sophia imo_Korean Auntie don’t add too much black pepper, you can always add more later but you definitely don’t wanna add too much at the start. Guanciale is cured with pepper so the rendered fat tends to taste peppery
Sophia imo_Korean Auntie hi too. If you like heavily peppered pasta, gives cacio e pepe a try (the name literally means cheese and pepper in Roman language) other iconic Roman pasta would be spaghetti alla gricia (the mother of carbonara) and spaghetti/bucatini al amatriciana
Andrew Felix Ferdaus wow u r so Kind!! Thank u so much for informative advice👍👍👍I will make it based on ur infos!!! Thank u so much and have a good day💝💝💝
![Kodak Black - Sharp Vibes [Official Music Video]](http://i.ytimg.com/vi/oEV0OoLJeIs/mqdefault.jpg)
I love chef Micheal white, he looks like the average American dad but like became a hipsters on his late 40s
looks like if Jason Segel had an older chef brother
He's cool, you mean he's cool.
louiearmstrong lmao
idk lad he seems like an OG who has been around ae
Guanciale and no cream? This is a legit recipe.
Fully legit is where you toast off freshly ground pepper in the pan first. This looks amazing though.
Conor Hughes you don’t toast the ground pepper, you toast the peppercorn first then you grind it (guanciale has heavy amount of pepper and salt used during the curing so the fat is infused with black pepper just enough, this is not cacio e pepe, you just want a light amount of pepper added in carbonara to offset the richness)
Pretty sure I've seen Italian chefs say there shouldn't be pepper in it though.
pyrotechnologist1 i don’t think so, the name carbonara itself comes from how you serve it with freshly ground pepper as garnish (the black pepper contrast with the yellowish white sauce makes it look like there is coal ash on it)
I love it when people use bacon and cream. It triggers people like you.
"if my grandmother had wheels she would have been a bike"
"This is whats wrong with this country"
CHE SCHIFO
Gino my boy
Minimum effort maximum satisfaction !
Ginooooo! Ginooooo!
Never would’ve figured he was tatted up like that. Only ever saw him with his chefs coat on.
RedHeffer that’s why he’s always wearing long sleeves huh looks way more professional 👌😂
I thought the same ! Lol
I think he got tatted up recently. He didn’t have any tats in his vice munchies episode
Bro all these fuckin white lameo normies have full sleeves now
Shit is boring
@@dsfgasdgqweq3456t534 you realize the time between the vice munchies and this episode is almost 10 years? dude was fat as fuck back then. imagine getting mad at someone getting full body tats in 10 years.
THIS GUY AGAIN? good to see him really. glad he's doing well
is this internet sarcasm
I love this chef! Not only did he make an amazing carbonara with authentic ingredients, but he also scrapped that bowl clean! 😆
Anybody noticed the book on the back which says acid trip
Straight away
i tough I was the only one
Chef White looks like he's getting younger by the Day, Long May he last 👍
give him his own show. he is so legit. it may be the only way to get Action back on munchies
Ok I think we’ve got enough carbonara recipes on RUclips now.
Carbonara seems to almost be a Fad recipe/dish lately. It's the next Lasagna, or Chicken Parmigiana found in nearly every Checkered Cloth Italian Joint.
@@RandallJT84 Most people still fuck it up tho :p
Most of them are done wrong and are Americanised versions with cream .
BIG T actually I’m haven’t seen any with cream. Every one is using pasta water to make the sauce “creamy”. Just the proportions are off.
Says the guy who’s watching a carbonara video 🤪
He’s like a tatted chef version of Jason Segal.
The best chef ever the truffle genius
I see Michael White, i like.
I had a guy from Italy show me how to make carbonara. It isnt too different from this recipe. You are all in good hands! :)
Foreal. Should probably go for a run after eating that.
More Chef Michael White please Munchies
Fantastically simple, I did it the first time, it was on heat and the eggs became scrambled eggs and then tried it a second time, and mixed the eggs off the heat and then just mix in the diced bacon and some cheese. Maybe add on some chopped parsley. It's made with things you probably already have, but I did it the Gordon Ramsey way with creme fraiche and it was really expensive and complicated.
A true master of the craft. So much game in this video.
Last time I saw him was with a chefs coat and on the heavy side. Glad to see him again cooking. Barely noticeable!
Awesome, I tried the "budget" version with just plain smoked ham (still with a little bit of fat on) instead of pancetta and even that tasted super delicious!
wow, he's great, so much enthusiasm and knowledge!
He worked in an restaurant kitchen in Italy for years before he moved back to the USA to open his restaurant in New York City.
I like this guy. Bring him back!
He's fantastic
THIS IS THE FIRST AMERICAN GUY THAT MAKES REAL CARBONARA
The most likely, u don't use Parmigiano but pecorino romano, u don't use any oil, but only the fat that come out from the guanciale, and only egg yolks!
Omo Gnuttelo frate so italiano
@@avemusbananum7125 frate allora lo sai anche te xD
Looking forward to what the chefs from Italia Squisita say about this. This is gonna be good.
No water
The guanciale isn't cooked enough
Not enough cheese and egg
Dont use parmigiano
Toast the pepper before you use
😂😂 that's what they will say
@@8401SALM also, that ain't al dente , thats fully cooked.
I always call Carbonara "Breakfast Pasta". I modify it a little sometimes the next morning by browning up some breakfast sausage, adding it to the reheated leftovers, and topping with an over easy egg. It's AMAZING.
So happy to see him make carbonara the RIGHT way! I personally would cook the guanciale a little more crisper.
Finally an appropriated Chef and recipe... Guanciale is so much better, but you can used any cured pork product really. And you NEVER skip the extra black pepper because it's what makes its name. (Carbonara = "Carbon" and it was invented as a quick italian dish for italian coal miners. The name "carbonara" comes from the particles of coal that would fall into their plates)
I like this guy, he's entertaining, more vids of him please
Fair play to him for loosing all that weight! Not easy in his line of work! Great to watch him cook!
Yesss! Might be late on this but I’m happy to see Michael White has gotten healthier.
Damn, that's Michael White, he's a real chef!
His voice is so calming
I made this recipe tonight. Delicious and foolproof!
finally a non-Italian guy cooking a Carbonara pretty well! Easy tips: instead of spaghetti you can use "paccheri" pasta. Usually we use only the egg yolk and we say: "one yoke for each one and one for the pan".
cool video but please no stock music
Like that Acid Trip book on the shelf in the background.
Bravo chef...
Thank goodness for yet another carbonara recipe. We really needed it. And one with no cream too! 😉👍🏻
"I watched a video of something I've seen multiple variants of, so that I could leave a comment in regards to why it's the author and publisher's fault that I choose to consume media that I dislike."
- Nicola Cammisa
Michael White, Action Bronson, and Matty Matheson are basically the holy trinity of YT food personalities.
he lost a ton of weight
i once made the husky kid on my youth golf team carry an extra 20 pound weights in his golf bag during matches and forbid him from eating per my newly instilled intermitten fasting, he lost 22 pounds in less than a week and starting playing better golf, its amazing what weight loss can do for performance
@@TJ-nk4de ok bro
@@TJ-nk4de fax i was a big boi as a kid, started intermittent fasting. Got a bit carried away and im real gaunt and skinny but my muscles are the strongest theyve ever been and i feel superhuman some days.
@@brandink2416 yo dawg, congrats. thats awesome, keep it up, ladies have already and will take notice
@@brandink2416 strong boi now , good work
Chef Michael White is the best
Gauntlet thrown by Munchies for Italia Squisita!
mike you killed it bro
Oh boy, here we go......
*awaiting Italians to comment*
No need for those. This carbonara is legit.
Non fare il tirchio, mettici più guanciale!
@@votdfak it's just to make fun of Us, and sometimes they're right, we are too strict about food. 😂😂
But everyone should understand that knowing cooking rules, makes it easier to have a Healty Life.
Fabio Palmieri I am from Serbia, near by, this summer went to Napoli (to eat OG pizza), Roma (to eat OG carbonara and cacio e pepe), and Firenze (to eat at All’Antico vinaio). 🙏
@@votdfak So let me tell you one thing at first, by a MAGICA supporter: Aleksándar Kolárov!!! We're proud of him, Great Player :-)
I hope you enjoyed everything about Italy.
he is a good teacher!
Semi temper you egg mixture with the starchy pasta water ?
Nice. Well done.
My husband makes this for me all the time. It's so delicious
This guy have clearly been to italy , he got all the correct word pronunciation on point and FINALLY SOMEBODY GOT THE CORRECT EAY TO THE CARBONARA
Thank you chef.
What a lovely guy
Wonderful chef and recipe! I like him and this dish VERY MUCH!
Added to my collection
One thing to note is to make sure the guanciale isn’t cooked to death, it should be well browned and rendered but it shouldn’t be cooked to crisp (this ain’t bacon y’all)
Great authentic recipe!!!
Right on Mikey!
My favorite chef
More Michael White!
Omg.... So delicious!
He is really smooth. I like that.
Shocking that Munchies kitchen doesn't have gas burners...
It really is. Gas is better
"We're not gonna use oil but we're gonna use oil to help."
Never seen a carbonara recipe on RUclips before
I love my carbonara heavy on the black pepper, freshly cracked.
and the Italians are happy once again!!! thx munchies
Spaghetti. But say it with class
Chef: "I got you"
Dolphino Egglet hear us mancs say it
What a cool guy 😊
Good job
Very nice
My favourite 💖💖💖👏👏👏
This guy is legit, no cream, lots of pepper and guanciale. What a treat.
HOLY shit he was refreshing to watch, that was good
Very good👍 what a champ
As an Italian citizen I can say this is the most legit carbonara recipe I've ever seen a non-italian cook. In Rome they usually only put yolks and mix them with enough pecorino and parmigiano to get a thick paste which they then melt into the pasta. But this is in general pretty good. Nice job!
About to to make this to help make the sad go away
Nice!
Ikr😂
Didn't know that Jason Segel's a Carbonara God.
His face dont match the tattoos lmfao
For real! That's how I would be. Lmao!
Loukis Sal I think it does. when he talks it doesn’t match lol. Maybe if he stayed silent it wouldve been fine
Grow a beard and he should be good
He looks like he's cool but he'll fuck you up if you mess with him and his homies.
You are awesome. I want to learn from you.
Yummy 😋
I have wanted to know how to make carbonara sauce..very nice😄😄😄from South Korea
세모떡-세상모든떡볶이레시피전문TV the carbonara sauce produced in korea is by no means close to real carbonara sauce (from what i know that thing is akin to a cream sauce or bechamel) if this is your first time making a carbonara, i highly suggest making it using a bain marie to cook the sauce instead of doing it straight on the pan
what a fuckin' pro.
I’m sorry you not saying Italian Pancetta is smoked? I think there’s an editing flub.
Marie Callender would have used a microwave
this guy rules
Well Done ;-)
This guy is great
Looks so original!!!! I love this way of carbonara!!!! So creamy and deep flavor 👍❤️💝 thank for wonderful recipe!!! 👍👍👍
Sophia imo_Korean Auntie don’t add too much black pepper, you can always add more later but you definitely don’t wanna add too much at the start. Guanciale is cured with pepper so the rendered fat tends to taste peppery
Andrew Felix Ferdaus oh perfect advice!!!!! I will remember this tip when I make it!! Thank u so much ❤️❤️👍 and hi from korea!
Sophia imo_Korean Auntie hi too. If you like heavily peppered pasta, gives cacio e pepe a try (the name literally means cheese and pepper in Roman language) other iconic Roman pasta would be spaghetti alla gricia (the mother of carbonara) and spaghetti/bucatini al amatriciana
Andrew Felix Ferdaus wow u r so Kind!! Thank u so much for informative advice👍👍👍I will make it based on ur infos!!! Thank u so much and have a good day💝💝💝
Sophia imo_Korean Auntie your welcome, nice japchae you made there by the way 😁
Let Italia Squisita review this Carbonara!
Great video
any substitute for guanciale/panchetta? (for non-pork eater)
Try cacio e pepe instead, if you sub by anything you'll get roasted by a whole people (the italians).
God I Love this man
God damn it!! Here here on the real burners!!!! Get on that.
Who dat be?! MICHAEL WHITE MICHAEL WHITE!
Action & him are good buddies
Cmon, we have enough videos of Carbonara out there already..
Compliments chef. Cacio e peppe and carbonara are the two of the easiest pasta dishes to make at home. Just make sure you get OG ingredients.
The aged meat master this guy makes sweet dreams out of food
“Don’t even have to put oil in the pan!”
*puts oil in the pan*
what can I use if I don't eat porc ??
The Tarantino of the kitchen
Thank goodness he used guanciale
Spaget-ti! LOVE THAT
Sure would be nice for someone to offer a fatty meat replacement that isn't pork but still works just as well for the dish.
www.google.com/
@@xaeromatic
I don't think a website will make for a good replacement for pork.
@@thebigdawgj
Neither will whining for other people to cater to your personal needs, yet, here you are :)