Gino D’Acampo shows you how to make the perfect Carbonara | Italian Food, Made Easy.

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  • Опубликовано: 24 дек 2024

Комментарии • 319

  • @christinawatkinsyoutube
    @christinawatkinsyoutube Год назад +121

    "if my grandmother had wheels she wouldve been a bicycle " - my fave Gino quote lol

    • @almost_harmless
      @almost_harmless Год назад +2

      Came to write just that :D

    • @rupertpupkin5265
      @rupertpupkin5265 Год назад +2

      Grow up child he was forgiven get one

    • @craigdavid6668
      @craigdavid6668 Год назад

      👌

    • @High_101
      @High_101 Год назад +1

      @@rupertpupkin5265 lol. Well said

    • @Vecnaitalia
      @Vecnaitalia 11 месяцев назад

      I agree and If my grandfather had three balls, he would have been a pinball machine.

  • @kavbojctinko4131
    @kavbojctinko4131 11 месяцев назад +5

    Gino, sej il migliore. salutti dalla Slovenia

  • @nonnamacdeah1950
    @nonnamacdeah1950 Год назад +7

    Wellllll, thissss isssss the best, simplest, most perfect recipe for this dish that I have ever seen. I am soooo thankful I accidentally came across it! Awesome!!! Bucatini ? Who knew? Many thanks to Chef DeCampo for thisssss!!! ❤️👍❤️

  • @CG-Bloxfruit
    @CG-Bloxfruit Год назад +20

    Ohh man,i love this guy,nothing fancy, just plain world-class chef 😊

  • @captainexistence
    @captainexistence Год назад +9

    My God that looks incredible. I will only go by the Italian masters for this dish, Antonio Carluccio, Gennaro Contaldo, Vincenzo's Plate etc, and of course your recipe, it is sacrilege otherwise. I have been lucky enough to have carbonara in the eternal city herself during my travels, I could almost cry and I make it every week now. Buon appetito from Ireland ❤

  • @PaulDekleva
    @PaulDekleva 3 месяца назад +2

    A new approach to this dish. I’ve seen Antonio and Gennaro make their versions; I am going to give your version a try. Love your television series.

  • @hendu7111
    @hendu7111 Год назад +6

    I just stumbled on this channel and thus far, I really enjoy watching the dishes he's made. Buongiorno from America!

  • @Ghostface4k
    @Ghostface4k Год назад +1

    Yeap! Absolutely beautiful! When it's about making Carbonara, i only learn from Italian chefs. Don't care about what any non Italian chef has to say about it.

  • @c-styl3
    @c-styl3 Год назад +12

    The man,the myth,the Legend! Bravo,much love from South Africa

    • @elsenordeker
      @elsenordeker Год назад

      bravo in cooking food for dogs. In Italy this pasta go straight to the trash

    • @c-styl3
      @c-styl3 Год назад

      @@elsenordeker shame man, you need some attention? Us italians have pride, you seem to be looking for likes 😂

    • @elsenordeker
      @elsenordeker Год назад

      @@c-styl3 shame? This carbonara is a shame. If you are italian...u know. I don't need attention. I have to let know he doesn't know how to cook real italian recipe. Sorry my friend

    • @c-styl3
      @c-styl3 Год назад

      @@elsenordeker shame man, I feel sorry for you. Maybe you need to go see a doctor

    • @elsenordeker
      @elsenordeker Год назад

      @@c-styl3 mMangiatela tu sta schifezza immonda così dal dottore ci finisci tu e pure d'urgenza. Se non sai nulla di cucina stai zitto. e ripigliati!!!!

  • @skarblah
    @skarblah 10 месяцев назад +6

    Now this is what you call a real Carbonara! Bravo Gino!

  • @carnagefxmarketslayers7795
    @carnagefxmarketslayers7795 Год назад +4

    Gino has a genuine personality. Simply love him!

  • @Anomaly84
    @Anomaly84 Год назад

    Gino, you beautiful man..I tried this and it was amazing. Much love! Ciao bello!

  • @danbaumann8273
    @danbaumann8273 10 месяцев назад +1

    Beautifully done. Mmmm mm 🤤👌😊

  • @jenjem5810
    @jenjem5810 2 месяца назад

    Love GINO!

  • @ironborn4389
    @ironborn4389 Год назад +5

    Theres only ONE right way. And this is it. YES Gino! Ciao Bello!

    • @elsenordeker
      @elsenordeker Год назад

      in italy the only way for that is the trash way

    • @ironborn4389
      @ironborn4389 Год назад

      @@elsenordeker Just spent a week in Naples last month... beautiful city... tourist shit hole
      ...oh so far you have fallen. you dont even know who you are anymore...

    • @HydroSnips
      @HydroSnips Год назад

      @@elsenordekerGino’s looked nicer than your depressing carbonara video, cooked on your dirty stove in your one-bed flat, lmao loser.

  • @R.I.S.69
    @R.I.S.69 Год назад +4

    Yay finally an official Gino channel on You Tube !! XD

    • @elsenordeker
      @elsenordeker Год назад

      so finally he can explain to us how to rape italian traditional recipes!

  • @ashfuller3480
    @ashfuller3480 Год назад +11

    Hi Gino! Love the channel. I do have a t-shirt that says "if my grandmother had wheels, she'd be a bike"

    • @elsenordeker
      @elsenordeker Год назад

      and if gino knows how to cook real italian food he''s be a chef in italy...not on english tv!

  • @josephvaes6987
    @josephvaes6987 Год назад +1

    I like Italian food😃😃😃

  • @pkl8811
    @pkl8811 Год назад +1

    Nothing more important than our Lord.

  • @magiccarpet1850
    @magiccarpet1850 Год назад +1

    Fantastic

  • @surfwriter6273
    @surfwriter6273 Год назад

    Roman APPROVED!

  • @0katmandude0
    @0katmandude0 Год назад +14

    if you want it extra creamy try working the eggs and pecorino on a bain marie and whisking them Zabaione style, then putting the pasta in. it's a tad more complicated timing wise but worth it :D

  • @gianinacrisan-j5b
    @gianinacrisan-j5b Месяц назад

    Wow ❤

  • @johnlee2230
    @johnlee2230 Год назад +1

    Pretty perfect, apart from adding just the salted water to the eggs initially, surely just wait until its cooked the pasta in it, then its perfect

  • @KINGKLIP987456123
    @KINGKLIP987456123 8 месяцев назад +2

    I come here because of the grandma joke about having wheels and being a bike, so funny. I love food, and I love cooking. Caio😍🥰🤩

  • @leehammett8717
    @leehammett8717 Год назад

    Its probably not his own real channel but tbf its good to watch so who cares?

    • @rookere1604
      @rookere1604 Год назад

      of course it's his real channel

  • @prathyush-ip6fx
    @prathyush-ip6fx Месяц назад +1

    minimum effort maximum satisfaction

  • @Shaggy12321
    @Shaggy12321 Год назад +6

    Finally someone that gets it right! So many 'Chefs' add cream, garlic, whole eggs, parmesan etc. I mean Gordon Ramsay put peas in his for f*** sake

  • @dariot5160
    @dariot5160 8 месяцев назад

    very well done!! personal opinion... I do love also short pasta alla carbonara, like mezza maniche.

  • @jayremiahYT
    @jayremiahYT Год назад +41

    you know if you put a ham in it, it'll be closer to a British Carbonara..
    what... Oh No!!!!

    • @MrBaluby
      @MrBaluby Год назад +16

      👵+⚙️=🚲

    • @jayremiahYT
      @jayremiahYT Год назад +1

      @@MrBaluby u kno if my grandma had a wheels, she would've been a bike... what do u know it doesn't make any sense.....

    • @paullb2440
      @paullb2440 Год назад +2

      Yes, plus mushrooms and cream to completely ruin it.

    • @eclectica1
      @eclectica1 Год назад +1

      Exactly the comment and replies I was looking for!

  • @virginiafeliciano9318
    @virginiafeliciano9318 Год назад +6

    That’s so simple yet elegant! Can’t wait to try making it but will have to use pancetta

    • @GuINES-mG
      @GuINES-mG Год назад +1

      I've made Carbonara many, many, times. But with pancetta and parmesan. It is simply tasteless. I don't know why, but I think this maybe be the most overrated dish ever. I would love to try it when some chef prepares it, because no matter what I tried it has no taste at all

    • @mez7736
      @mez7736 Год назад +2

      ​@Marko GG Do you season the egg / cheese mixture with salt? Because if not that might explain the lack of flavour. You only need a small pinch though because the pancetta is already salty. And make sure you're using smoked pancetta; the non-smoked stuff doesn't have anywhere near the same level of flavour.

    • @GuINES-mG
      @GuINES-mG Год назад

      @@mez7736 Nope, I never tried putting salt in the mixture because they always say you don't need salt because bacon is salty. But yeah, I could try that, it makes sense, thanks

    • @Naps-95
      @Naps-95 Год назад +1

      @@GuINES-mG Well you're using parmesan, so it's already wrong. Pecorino romano is sheep's milk and has a much sharper taste than parmigiano, which is cow's milk.
      Also if you're using pre-grated stuff, it'll have even less taste.

    • @GuINES-mG
      @GuINES-mG Год назад

      @@alexandernapper3683 Yeah, I know it is wrong, but they say you can use parmesan if you don't have p. romano. But you are right, I use pre grated cheese, I think it is called Zanetti parmesan. I know it is not correct recipe, but I thought it would taste like something at least, and not be tasteless completely

  • @countrylifediary
    @countrylifediary Год назад +1

    Yesterday I was wondering why Gino doesn't have a youtube channel?!and Today You have it!!! 😍😜❤💋

  • @aris1956
    @aris1956 Год назад +98

    Personalmente credo che i bucatini non siano proprio il tipo di pasta adatto per la carbonara, meglio spaghettoni o rigatoni.

    • @elsenordeker
      @elsenordeker Год назад +12

      questo tizio non ha la minima idea di cosa sia la cucina italiana....mette il prezzemolo nell'amatriciana....

    • @gatexX7
      @gatexX7 Год назад

      @@elsenordeker questo tizio non lo conosci per un cazzo, le ricette possono anche essere rivisitate e adattate a proprio gusto..quindi è inutile fare l’italiano medio e difendere la cucina italiana

    • @PepponeSilver
      @PepponeSilver Год назад +2

      nell'amatriciana si, bucatini, nella carbonara tonnarelli, spaghettoni, spaghetti alla chitarra o rigatoni, ma i bucatini proprio no.

    • @Dreyno
      @Dreyno Год назад +4

      @@elsenordekerHe’s from Napoli. When chefs go to other countries, they try and cook food they’re not familiar with. So he doesn’t know Roman food or a chef from Paris will try and make cassoulet the wrong way or a chef from Mumbai will make a mess of Punjabi food.

    • @guidodilauro4036
      @guidodilauro4036 Год назад +5

      La cosa più importante nella carbonara è il pepe e non l’ha messo 😂

  • @JerryLewis-uu3pj
    @JerryLewis-uu3pj 6 месяцев назад

    Gino's the man👍

  • @Trouble1995s
    @Trouble1995s Год назад

    Song at the end of the video? Qual è la canzone alla fine del video?

  • @bonvivant808
    @bonvivant808 Год назад

    Yes❤

  • @jimsta10
    @jimsta10 Год назад +2

    Great video Gino! 2000 years? 😄 lets go with that!

    • @epr1
      @epr1 Год назад

      More like 6000 years amirite?

  • @Pepe-mf1gx
    @Pepe-mf1gx Год назад

    Great video. Perfect carbonara, great choice of beer and love those glasses!

  • @richshackleton8104
    @richshackleton8104 Год назад +4

    Definitely one of the top 3 chefs in the UK at the moment

    • @mitchellbooth8435
      @mitchellbooth8435 Год назад

      lol you on crack

    • @elsenordeker
      @elsenordeker Год назад +1

      for dogs probably!

    • @richshackleton8104
      @richshackleton8104 Год назад

      @@elsenordeker he's decent buddy

    • @elsenordeker
      @elsenordeker Год назад +1

      @@richshackleton8104 maybe for english people. For italian people i ensure not

    • @elsenordeker
      @elsenordeker Год назад

      @@richshackleton8104 ruclips.net/video/elq1UYbJ-JQ/видео.html these are good.

  • @coffeeluvsgardenia8418
    @coffeeluvsgardenia8418 Год назад

    What's a great substitute for the pork? Would love to eat it, but then my stomach will not be friendly later😮

  • @hoenircanute
    @hoenircanute Год назад

    WHats that last grating cheese? Cheddar?

  • @mattiaraffio1005
    @mattiaraffio1005 Год назад

    Spettacolo

  • @samker5491
    @samker5491 10 месяцев назад

    How many eggs yolks?

    • @MicLucia
      @MicLucia 10 месяцев назад +2

      5

    • @samker5491
      @samker5491 10 месяцев назад

      @@MicLuciathanks

  • @svetcovladich9996
    @svetcovladich9996 Год назад +18

    Yes, excellent. Except one thing: You shouldn't put hot pasta water in the egg and cheese bowl because it will cook your eggs a bit. The cheese and egg mix must be at room temperature in a thick ball, then you add it to the pan over the pasta and guanciale and mix with pasta water.

    • @Liberaven
      @Liberaven Год назад +3

      Also he used some of the water before the pasta was in it. So odd! Surely use the starchy pasta water to mix in the bowl

    • @elsenordeker
      @elsenordeker Год назад +8

      excelllent?? maybe for dogs....gino is the worst spot for italian food!

    • @filippo8495
      @filippo8495 Год назад +10

      That's the point of pouring the pasta water in the egg!! You're pasteurize the eggs and getting rid of the lumps from the cheese. Every italian chef does it.

    • @svetcovladich9996
      @svetcovladich9996 Год назад +4

      @@filippo8495 No, that's not true. I have watched countless Italian chefs prepare carbonara both in person and on YT, and I have made it myself many times. Gino is the first I've seen add hot pasta water to the egg and cheese mix, which you don't want, because it slightly cooks the eggs. If you prepare it like Gino does and you like the results, then that's fine, but it's not the classic technique.

    • @edmonddantes587
      @edmonddantes587 Год назад +11

      @@svetcovladich9996 I've tried both methods. Adding pasta water to the egg/cheese mix gives much more consistent results. Far less chance of lumps in your carbonara!

  • @codeallnight56514
    @codeallnight56514 Год назад

    Anyone know what that meat is called that he used?

    • @KevinKanji
      @KevinKanji Год назад +1

      Guanciale - from the pig cheeks

    • @Ssfgs
      @Ssfgs 9 месяцев назад

      Guanciale. I've never found it in the UK but in italian delis indeed. Even Tesco extras don't sell it and they literally sell anything

  • @ozziejohn571
    @ozziejohn571 Год назад

    How many yolks?

    • @Ssfgs
      @Ssfgs 9 месяцев назад

      In Italy we say 1½ yolks each 100 grams of pasta but you can do whatever you like. Don't exaggerate tho. Must be pasta with egg. Not egg with pasta. Plus the egg is raw and can be disgusting

  • @boluk1bo
    @boluk1bo 6 часов назад

    Im islam, can i use cow? I dont eat pork chef. Which is better, cow or lamb? Thanks chef Gino ❤

  • @pedrodaniz9664
    @pedrodaniz9664 Год назад

    What, where's the cream?? Lol only kidding!!! I love making carbonara and I make it quite close to that recipe minus the guanciale.... I have yet to find it where I live. Someday....

  • @s99bf0c8
    @s99bf0c8 Год назад +1

    Wondering what drink would go with it maybe cold gassy beer

  • @tamanimaiesia5344
    @tamanimaiesia5344 Год назад

    No emphasis on one of the stars of the dish. Pepper.

  • @robertof.763
    @robertof.763 9 месяцев назад

    for non italian :1 don't use bacon...guanciale is the correct ingredient, 2 after cook guanciale half or so of its fat need to be removed. 3 mixing pasta with guanciale and its (half) liquid fat and yolk and pecorino mix need to be done without fire, the rest is correct....enjoy

  • @Hooch0959
    @Hooch0959 Год назад

    Get yourself to an Italian Deli, I live in Dudley mate 😂

  • @atakd
    @atakd Год назад +1

    2000 years of tradition. Except carbonara was first made in the 1940s for US troops who wanted pasta with their rations of bacon and eggs.

    • @orfeoassiti6669
      @orfeoassiti6669 Год назад

      This is just a myth there is literally 0 proves that that's true beside people saying that it's true

  • @EphemeralProductions
    @EphemeralProductions Год назад

    A little bit of Gino's British English came out here i could hear it. 😁😁

  • @lordred4116
    @lordred4116 Год назад

    Paul young's favorite!

  • @Leon753951
    @Leon753951 Год назад +2

    Is it acceptable to change the pecorino with parmesan cheese? I can't eat goat/sheep cheese because I think it's disgusting.. so sad, because it's a beautiful product and it's the only thing in the world I don't like. Would you recommend any other cheese?

    • @walt6620
      @walt6620 Год назад +1

      Yes. You can. Obviously not traditional....But when i can't find Pecorino i go for PARM,,,,,,BUT IF YOURE GUNNA CHEAT - BUY THE REAL STUFF

    • @elsenordeker
      @elsenordeker Год назад +2

      you can also you parmesan, or miix 2 part of parmesan with 1 part of pecorino

    • @elsenordeker
      @elsenordeker Год назад

      ruclips.net/video/0zxPrjJOSww/видео.html

    • @Khazandar
      @Khazandar Год назад +3

      The only person who gets to decide that is you. You wanna use parmesan? Use parmesan. Fuck what other people think.

    • @walt6620
      @walt6620 Год назад

      @@Khazandar well no. Not every cheese creates the same consistency when this dish is made.

  • @FabioT.
    @FabioT. Год назад

    Bravo Gino, continua cosi

  • @UR2Compliant
    @UR2Compliant 3 месяца назад

    Did you only use one egg?

  • @SorrentoShore
    @SorrentoShore Год назад

    Heya Gino 👨‍🍳 👌
    Carbonara has not been prepared for 2000 😂years!!!?!!!!!

  • @haleosman3087
    @haleosman3087 Месяц назад

    hale cook ❤

  • @ciprian3506
    @ciprian3506 4 месяца назад

    Finally he learn how to make properly carbonara 😂

  • @micheledigregorio8879
    @micheledigregorio8879 Месяц назад

    Carbonara tortiglioni o mezze maniche.
    Spaghetti ai turisti.
    I bucatini sono per l’amatriciana a Ginooooooo

  • @kalyansub
    @kalyansub Год назад

    Se mia nonna avesse le ruote, sarebbe una bicicletta!😂😂

  • @almilner6210
    @almilner6210 Год назад

    I thought you turned your pan off before adding your pasta too the guiancarli

  • @mahadevovnl
    @mahadevovnl Год назад

    So what would be dishes that are based on this Carbonara? I love the taste, but eating it makes me feel so bad because there is nothing in there that feel healthy.
    How can you elevate this dish? Fresh greens? Tomatoes?

    • @orfeoassiti6669
      @orfeoassiti6669 Год назад

      If you think it's unhealthy just don't eat it and make something else, there's no need to "elevate" anything here

  • @domenicozagari2443
    @domenicozagari2443 Год назад +1

    The name Gennaro comes from the Vikings.

  • @wickywills
    @wickywills Год назад +3

    But where's the peas? Gordon would be disappointed.

  • @kurtzcol
    @kurtzcol 2 месяца назад

    i s there ham in this?

  • @Augustus_Imperator
    @Augustus_Imperator Год назад +9

    Pasta goes in the eggs and then you add Guanciale with its oil, otherwise the oil from Guanciale coats the pasta and the eggs slip away without sticking to the pasta

    • @ssr6036
      @ssr6036 Год назад +2

      No that doesn't happen at all. You are meant to create an emulsification with the fat from the Guanciale, pasta water and eggs.

    • @Augustus_Imperator
      @Augustus_Imperator Год назад

      @@ssr6036 the emuIsification is created by pasta water and egg + cheese, then yon can incorporate the oiI, adding the eggs at the end can spIit it

    • @ssr6036
      @ssr6036 Год назад +4

      @@Augustus_Imperator You can do it that way if you want and I'm sure it's fine and I'm sure people do do it that way, but the usual way I've seen it done and the way I do it is to place the pasta (undercooked by a minute or 2) in the pan with the Guanciale and fat and then continue cooking the pasta and creating a cream with the fat and pasta water, and quite a bit of it. This way the pasta absorbs all that flavour. I then add the egg and cheese mixture and add more pasta water as needed. I have never had an issue with the eggs splitting so long as the pan is off the heat and you stir vigorously, which is usually easier with something like spaghetti. I really don't get how people scramble the eggs. Something like a caccio e peppe i find to be far more difficult, it always becomes a string mess for me.

    • @Augustus_Imperator
      @Augustus_Imperator Год назад +1

      @@ssr6036 For cacio e pepe to work you need both the right cheese and a moderate temperature. Many cheeses either get stringy or get grainy because the proteins coagulate with high temperature, it's as delicate as the eggs in carbonara, you really need to do it out of the stove.
      I grate the cheese in a bowl, put the pepper in, then when the pasta is almost cooked add a couple ladles of starchy pasta water and mix to form a paste, when the pasta is ready drain it, wait 20 seconds to lose some temperature then put it in the bowl with the cheese and mix, if needed add some more pasta water to loosen it and it should be ok.

    • @ssr6036
      @ssr6036 Год назад +2

      @@Augustus_Imperator Yes, I do exactly that, except the pepper, I toast that in the pan and then add pasta water to that and cook the pasta a bit in there too. I probably just don't wait long enough for the pasta to cool before adding the cheese. And I use Pecorino Romano, which is the cheese traditionally used.

  • @DanJHayes
    @DanJHayes Год назад +3

    I like to add a lot of pepper to mine

    • @jr.bobdobbs
      @jr.bobdobbs Год назад +1

      Yes, where's the pepper? I also sprinkle some parsley to finish.

    • @R3QVIEM
      @R3QVIEM Год назад

      yes, pepper is in the original recipe!
      But parsley? Don't hurt yourself like that, you deserve better

  • @PiProductionHK
    @PiProductionHK 5 месяцев назад

    "See all of these? Absolutely useless." well said

  • @FrankyyBalboa
    @FrankyyBalboa 24 дня назад

    Why you don't drain off fat from the guanciale?

  • @mega_byt3
    @mega_byt3 Год назад

    If my grandmother had wheels, she would've been a bike

  • @elmo8479
    @elmo8479 Год назад

    Thanks Gino, but please for us non Italians. How many eggs and how much cheese? 😅

  • @vincenzodilo3030
    @vincenzodilo3030 21 день назад

    Some mistakes:
    1) Bucatini are for Amatriciana not for Carbonara
    2) Pepper needs to be together the chease and the eggs, when you prepare the cream
    3) The hot wather you use for the cream is better after you start cooking pasta: in this way you also take some starch
    4) Do not cook together pasta and guanciale: the water of the past will remove the crispy effect from it; if you decide to use the "guanciale's oil", remove the guanciale and mix the pasta and the oil
    That's it ... but your recipe is not bad; I would say 6.5/10 ...

  • @sih1095
    @sih1095 Год назад +1

    Well as the original recipe is shrouded in history. It could be as late as the 1940s. From where the liberating American forces bringing bacon etc. And local Italians used local ingredients to make the dish. 👍

  • @georgeengland630
    @georgeengland630 Год назад

    I thought the whole point of adding the pasta water was to have the starch that the pasta lets out? Add the water once the pasta has cooked for a while?

    • @maxfiol2011
      @maxfiol2011 Год назад

      No the point of the water is just for get the creamy sauce. The pecorino romano/ yolks mix can be a little tricky, is easy to miss the balance and get it either or too much Liquid or too much solid, also because when you mix it with pasta that consistency change and turns to be more Liquid than before... When is too much solid you put water in, if is too much Liquid you just add more pecorino. And be sure that the pen is not too much hot when you gi to mix them, is safer mix them in a bowl, or you Cook the eggs and get a pasta/frittata mix

  • @jeanhank5179
    @jeanhank5179 Год назад +11

    Bucatini alla carbonara?😁ti confondi con l'amatriciana...

  • @Akitorbenov
    @Akitorbenov 6 месяцев назад

    Ma hai un tuo canale?! Eh dai allora, ti seguo dall'Italia, deciso!

  • @briansymmes7917
    @briansymmes7917 Год назад

    Is this like a British carbonara?

  • @sisko212
    @sisko212 Год назад

    Hahaha still dyng for the "If my grandmother had weels.shewpuld have been a bike..."

  • @waynesudama111
    @waynesudama111 3 месяца назад

    I love carbonara. Once tried it with chorizo, wouldn't recommend it. Next time I'm gonna try adding mushrooms with the pancetta. Italians please don't hate me

  • @shakenama
    @shakenama Год назад +1

    Sounds delizioso! But just make sure that his grandmother doesn't have wheels, she may be a bike 😀

    • @elsenordeker
      @elsenordeker Год назад

      in italy we put this "delizioso" straight into the trash!

  • @1974gibsonfrancesco
    @1974gibsonfrancesco Год назад

    Anybody ever attempt this via a blender, same way you do hollandaise?? Nah its good best way in my opinion. Its basically a mother suace emultion you take any direction in carbonara. I do mine with crab n smoked salmon n lil pasta...Nah ya can flavor it to taste too, to the guancale fat. Truffle oil!!

  • @samallardyce2522
    @samallardyce2522 3 месяца назад

    can you show how to make pineapple pizza ?

  • @paulbonge6617
    @paulbonge6617 3 месяца назад

    buona carbonara Gino!

  • @RoccaBZ85
    @RoccaBZ85 Год назад

    ma che bella frittata di pasta! 😅

  • @albatrosone
    @albatrosone Год назад

    You forgot black pepper!! 😂😂😂

  • @P1Fanatic
    @P1Fanatic Год назад +1

    04:05 that is not the proper Gino way of opening a pasta packet 😞

  • @fabriziosciannamea
    @fabriziosciannamea Год назад +3

    capisco che vivere in inghilterra possa far dimenticare i particolari, ma se dici che ogni formato di pasta ha il loro sugo specifico, i bucatini vanno con l'Amatriciana, non la Carbonara.

    • @niczano
      @niczano 11 месяцев назад

      non è vero, i bucatini sono consigliati per la carbonara per la loro capacità di trattenere il condimento.

    • @fabriziosciannamea
      @fabriziosciannamea 11 месяцев назад

      ​@@niczanoVorrai dire la amatriciana, con la carbonara, mai sentiti.

    • @Ssfgs
      @Ssfgs 9 месяцев назад

      Non c'è una regola fissa eh. È cucina. Si mangia ciò che place. Non facciamo come i campi du concentramento

  • @taekwanlew
    @taekwanlew Год назад

    Nice but you forgot to say to turn off the gas before adding the egg mix. You will end up with scrambled eggs if you don't

  • @riccardofaccio
    @riccardofaccio Год назад +1

    Ecco colui che esporta all'estero lo stereotipo dell'italiano del secolo scorso. Vomito.

  • @matb1101
    @matb1101 Год назад

    Tutto bello, ma non si toglieva il pepe dal guanciale prima di metterlo nella padella?

  • @Björn-g6i
    @Björn-g6i Год назад

    Can you teach Gordon Ramsay, how cook a Carbonara?

  • @georgeaustralia464
    @georgeaustralia464 Год назад

    ❤❤💜💜❤❤💚💚❤❤💙💙❤❤

  • @Khazandar
    @Khazandar Год назад +8

    This is the most hilarious thing about italians. Everyone claims to have *THE* real traditional and every time it's ever so slightly different in either method or pasta type. And then they slag off foreigners online that make the pasta dish. Uwotm8 xD

    • @elsenordeker
      @elsenordeker Год назад

      think about smorrebroad and shut up!

  • @dballesg
    @dballesg Месяц назад

    And the black pepper with the yolks and pecorino? 🤔 MIA? 🤔

  • @nuuya
    @nuuya Год назад

    spaghetti looked very hard. I would cook them at least 10 more minutes

    • @R3QVIEM
      @R3QVIEM Год назад

      Normalli that kind of pasta has 10 to 12 minutes of cooking time. If you cook another 10 minutes you are gonna have that "spaghetties" in your stomach for one week.
      Also, lot of people here in italy like to take out pasta 2 minutes before to eat it "Al dente". It's more easy for digestion and a better consistency.

  • @MrT01582
    @MrT01582 3 месяца назад

    Did Paul Young ever get his guitars back that you stole from him ?

  • @upaz84
    @upaz84 Год назад

    Remember to take the pan out of the fire when you add the eggs, we don't want a frittata.