my professors dont make me feel like a programmer, leader, or academic scholar even if im excelling in school this guy this guy makes me feel like an Italian Chef in each of his videos why? im paying 32k a year for "the best" education i can afford and yet, he's being a better teacher than anyone else in my entire life
This guy is seriously chill, and really informative! I'm liking how he cooks the dish and educates and tell us of the originations and all sorts of info, love learning while cooking! YOU GO FRANKIE.
Every time I make a pasta dish, I used your techniques and ideas. and they turn out to be sooo good. cooking pasta literally takes me just 15mins now, with no planning done. my pasta dreams are now my reality. THANK YOU PASTA DUDE!!
I love how he mocks the haters that say it's not authentic xD Frankie knows his stuff and plays outside the lines!! That's completely different than somebody who doesn't know the food theyre making and trying to teach others about it. Love your Style Frankie!! Keep it up!!
I'll be honest, the moment I laid eyes on this beardless, fair-haired, boyish little man-child, I was prepared to find him thoroughly annoying. That melted away immediately. This guy is GREAT! Mind you, he might want to be a bit more sensitive when he's discussing how often the spaghetti is getting penetrated, but I look forward to his future videos.
Ann Piez - I’m sorry that you’re reading my comment that way. I didn’t intend it as an insult, and Frankie appears to have not taken it as one. Nonetheless, if my comment made you feel like you’re living in even a slightly loving world, I’m sorry for that. If there’s one thing that we all need right now; it’s to love one another.
I love that at least once every video I learn a little culture of Italia and a little bit of WHY it should be cooked this way or that way. Thank you, good sir!
Making this tonight! No guanciale in my local grocery store though... bacon it is! Frankie, you are my absolute favorite on Tastemade and your recipes have inspired SO many of my family's favorite dinners. Thanks for being awesome
"And here it is, "Son of Amatriciana" That made me laugh really hard, can't lie lmaoo. This guy can always put a smile on my face and hunger in my belly haha.
I know this may sound weird but i love how he slices food with a knife, the way he does it is so smooth lol, he kinda drags it and pulls it through the food instead of just going full force on with the knife on the food I just like it
Here in the South, smoked hog jowl is readily available at most supermarkets.I love it more than bacon! It is more "buttery." Glad to see more and more cooks using red onions. White and yellow cultivars are now so sweet, they have no distinct onion taste.
+Valentina Della Gatta Grazie - sai che, è quasi impossible fare la ricetta 'tradizionale' qui negli USA. perche devo usare; guanciale dall'Amatrice (che non abbiamo) Pecorino dall'Amatrice (che non abbiamo) ecetera. Quindi volevo fare una 'nuova' ricetta o il figlio di (amatriciana) meglio se gli americani almeno capire un po della ricetta originale - grazie per aver guardato!
+Frankie Cooks grazie per aver condiviso una ricetta VERA. Per qualche motivo la cucina italiana all'estero non è mai autentica ed è piena di stereotipi. Forse sarai in grado di spiegare che la pasta Alfredo o la pasta col pollo o gli spaghetti con le polpette non esistono in Italia, e che sono delle cose italo-americane inventate negli anni '50 che in Italia non ci sono mai state... Buona fortuna e complimenti!
+Valentina Della Gatta capisco 100%, ma sono italo-americano, mangio pochissimo spaghetti con le polpette oppure spaghetti con pollo oppure spaghetti Alfredo, e provo ogni giorno a spiegare ai miei amici che questi questi piatti non esista in Italia - anche io non sapevo questa verità fine che qualche anni fa. sei brava
@@FrankieCooks ma allora perché devi chiamarla "amatriciana"? Ti sembra guanciale quello? E poi l'aglio? In quale ricetta tradizionale si usa l'aglio? E la cipolla? Scrivi "MIA VARIAZIONE AMERICAN STYLE della Pasta all'amatriciana" e nessuno avrà niente da ridire. Ma scriverci "all'amatriciana" è truffa e fai un danno all'Italia. Mi spiace che non lo capiate. Non ci si inventa la tradizione.
Hey Frankie I like what you do! Gone be following you! South Philly Up In Here! You got style Frankie And You Can Cook To! Guanciale, hey they gone think they died and went to haven! Thank for putting me in da game!
Wow! That's a really quick change of persona right there! From the Struggle Meals guy Frankie to Mr Posh eating Spaghetti Amatriciana Mr. Celenza. 🤣🤣🤣🤣🤣😆😆😆😆😆
Hey Frankie, I'm writing a post for my version and didn't know if I could call it 'Amatriciana Sauce' without backlash from Italians. My first thought was, I better check if Frankie does one! You're a joy to watch!
It’s ok to break the rules at home for a weeknight dish. Italians do that. For a formal dinner or restaurant you would tend to be more conservative. If you break the rules you can call it amatriciana style sauce
Hello -- *years* later reply-- but Tastemade didn't make this. When Frankie joined Tastemade, they had the rights to all his old vids that he made before them, so they edited out the original end credits, hence the sudden cut.
He really didn't NEED to use olive oil at the beginning,. If you start in a cold pan and on low heat, the fat starts to render and there's your cooking fat, no added oil needed. Nothing against using olive oil, just sharing.
here i said it.I hate people that through away ingredients from the pan just because "They did their part".It's like through friends away because they helped you and you don't need any more.
my professors dont make me feel like a programmer, leader, or academic scholar even if im excelling in school
this guy
this guy makes me feel like an Italian Chef in each of his videos
why?
im paying 32k a year for "the best" education i can afford
and yet, he's being a better teacher than anyone else in my entire life
best comment in a while, thanks!
magno172 O
Frankie Cooks what purpose does the onion have in this dish? Does it provide more flavor or could I leave it out? Same question for the garlic.
@@rishia6504 ive made this, it just improves flavour imo
This was not a good recipe
This guy is seriously chill, and really informative! I'm liking how he cooks the dish and educates and tell us of the originations and all sorts of info, love learning while cooking! YOU GO FRANKIE.
i love when his vids are in the tastemade snaps
Frankie, you're incredible. I'm hooked!
+Just Eat Life You are Jen, looking forward to meeting you! subscribed :)
Frankie Cooks thanks Frankie for bringing another great video :D
Hi Jen! Just wanted to say that I love all your videos :)
Every time I make a pasta dish, I used your techniques and ideas. and they turn out to be sooo good. cooking pasta literally takes me just 15mins now, with no planning done. my pasta dreams are now my reality. THANK YOU PASTA DUDE!!
I love how he mocks the haters that say it's not authentic xD Frankie knows his stuff and plays outside the lines!! That's completely different than somebody who doesn't know the food theyre making and trying to teach others about it.
Love your Style Frankie!! Keep it up!!
+petster13 I will keep it up, thanks for "getting it"
I'll be honest, the moment I laid eyes on this beardless, fair-haired, boyish little man-child, I was prepared to find him thoroughly annoying. That melted away immediately. This guy is GREAT! Mind you, he might want to be a bit more sensitive when he's discussing how often the spaghetti is getting penetrated, but I look forward to his future videos.
+David Slone thanks for getting past 'the cover'
Ann Piez - I’m sorry that you’re reading my comment that way. I didn’t intend it as an insult, and Frankie appears to have not taken it as one.
Nonetheless, if my comment made you feel like you’re living in even a slightly loving world, I’m sorry for that. If there’s one thing that we all need right now; it’s to love one another.
I love that at least once every video I learn a little culture of Italia and a little bit of WHY it should be cooked this way or that way. Thank you, good sir!
I make my own guanciale from our pigs its actually fairly easy to do and it is delicious! Cant wait to make this! I enjoy your channel very much.
awesome, so so awesome!
how do you do diy curing?
Making this tonight! No guanciale in my local grocery store though... bacon it is! Frankie, you are my absolute favorite on Tastemade and your recipes have inspired SO many of my family's favorite dinners. Thanks for being awesome
+Samantha Ward great to hear! glad you're putting the recipes to use
First time i'm seeing an american doing this PERFECTLY, trust me i live in italy and i'm from here, i'm the perfect judge and the is perfection!!!!!!
He basically snapped in struggle meals
Alyson The Aly I Agree!
Sometimes i cannot believe they are the same person. Dr Jekyll and Mr Hyde 🤣
Frankie’s World was THE best cooking show anywhere. Educational in food theory and history, and FUNNY!! OMG SOOOO FUNNY!!! I love that show.
Being poor is stressful...
"And here it is, "Son of Amatriciana"
That made me laugh really hard, can't lie lmaoo.
This guy can always put a smile on my face and hunger in my belly haha.
Well, that is utterly fantastic! So clear and professional. I love that!
I was going check out the video just for a quick second, but he started to talk and I was hooked. Love the way he tells the story behind this dish!
+fairytale143 more where that came from
Love this guy!
I know this may sound weird but i love how he slices food with a knife, the way he does it is so smooth lol, he kinda drags it and pulls it through the food instead of just going full force on with the knife on the food
I just like it
Here in the South, smoked hog jowl is readily available at most supermarkets.I love it more than bacon! It is more "buttery." Glad to see more and more cooks using red onions. White and yellow cultivars are now so sweet, they have no distinct onion taste.
I love when Frankie eats
Yes! More Frankie please! What a gem :)
Finally, I've been waiting for this amazing recipe. You rock FRANKIE!
Looks delicious! All of the Tastemade hosts are so likeable! I could watch Frankie all day.
I'm Italian: it doesn't follow the tradition completely however it is a perfectly legitimate variation and I approve it! Well done!
+Valentina Della Gatta Grazie - sai che, è quasi impossible fare la ricetta 'tradizionale' qui negli USA. perche devo usare; guanciale dall'Amatrice (che non abbiamo) Pecorino dall'Amatrice (che non abbiamo) ecetera. Quindi volevo fare una 'nuova' ricetta o il figlio di (amatriciana) meglio se gli americani almeno capire un po della ricetta originale - grazie per aver guardato!
+Valentina Della Gatta e se lei ha voglio - ho creato questa pagina in cui farò le ricette Americane per voi Italiani :)
+Frankie Cooks grazie per aver condiviso una ricetta VERA. Per qualche motivo la cucina italiana all'estero non è mai autentica ed è piena di stereotipi. Forse sarai in grado di spiegare che la pasta Alfredo o la pasta col pollo o gli spaghetti con le polpette non esistono in Italia, e che sono delle cose italo-americane inventate negli anni '50 che in Italia non ci sono mai state...
Buona fortuna e complimenti!
+Valentina Della Gatta capisco 100%, ma sono italo-americano, mangio pochissimo spaghetti con le polpette oppure spaghetti con pollo oppure spaghetti Alfredo, e provo ogni giorno a spiegare ai miei amici che questi questi piatti non esista in Italia - anche io non sapevo questa verità fine che qualche anni fa. sei brava
@@FrankieCooks ma allora perché devi chiamarla "amatriciana"? Ti sembra guanciale quello? E poi l'aglio? In quale ricetta tradizionale si usa l'aglio? E la cipolla? Scrivi "MIA VARIAZIONE AMERICAN STYLE della Pasta all'amatriciana" e nessuno avrà niente da ridire. Ma scriverci "all'amatriciana" è truffa e fai un danno all'Italia. Mi spiace che non lo capiate. Non ci si inventa la tradizione.
This guy makes great food!
Hey Frankie I like what you do!
Gone be following you!
South Philly Up In Here!
You got style Frankie And You Can Cook To!
Guanciale, hey they gone think they died and went to haven!
Thank for putting me in da game!
Excellent knowledge of the dish and ingredients, and a solid recipe, cheers mate.
I need more Frankie in my life!
LOVE this guy already
looks amazing!
this recipe is amazing!
I made this for my family this week. I almost cried it was so damn delicious!
I want too try...I want to cry ! It does look delicious.
it is! :-)
man the tastemade cooks are all superb, subscribing to him right now
+blammer Rock&Roll
I love this man. Wow.
I ❤ this guy! super informative tutorial too. So excited to try this 😋
Mmmmmm guanciale! I know that sauce tasted amazing!
I just made this and it tastes so good, thank you Frankie! Xx
Frankie is so dreamy here! ❤️❤️❤️
Delicious!!! I love spaghetti!
Wow! That's a really quick change of persona right there! From the Struggle Meals guy Frankie to Mr Posh eating Spaghetti Amatriciana Mr. Celenza. 🤣🤣🤣🤣🤣😆😆😆😆😆
You are so entertaining! perfect video.
It's two thirty in the morning, but Frankie was in my recommended so I have to watch this
ruclips.net/video/-uepTCpwQrM/видео.html
Why is this the first video of his I watch?? I love this guy, def gotta subscribe to his channel.
+Danielle yes!
Hey Frankie, I'm writing a post for my version and didn't know if I could call it 'Amatriciana Sauce' without backlash from Italians. My first thought was, I better check if Frankie does one! You're a joy to watch!
It’s ok to break the rules at home for a weeknight dish. Italians do that. For a formal dinner or restaurant you would tend to be more conservative. If you break the rules you can call it amatriciana style sauce
You and Alton Brown would have a field day cooking together! Explaining food history and cooking! ❤
Franco, what brand are your thick bottom saute pans? Can't ID them via video. Thx. Chef Steve
This guy is awesome!
so cool
Yea I'm in love
omg, looks delicious...
I made this for my husband who doesn't care much for spaghetti. He absolutely loves it.
I'm drooling
+Epic SoulzX please wipe your mouth at the table, thank you
This is uh mazing! frankie you're bad ass!
Is it under two dollars tho?
it can be!
Nice you have a new subscriber
This guy is great! :D
More of him please :)
HELL YES. A cutie cooking great food? 😍😍
Frankie you're the bomb
Good dish, but pls turn the music down a bit.
+Soulless0815 agree
i think the music is the only positive thing in this video ^_^
Wrong title , wrong recipe......no amatriciana in this video!!!
good job man!
I love this guy and all his recipes. Tastemade should learn how to edit, though. Why the abrupt ending? Hahah.
Hello -- *years* later reply-- but Tastemade didn't make this. When Frankie joined Tastemade, they had the rights to all his old vids that he made before them, so they edited out the original end credits, hence the sudden cut.
You sir, are amazing! Unfortunately, even the special Italian food stores in Germany often don't sell Guanciale. I have to get some again!
+chefkocher1 smuggle it on the EuroStar!
+Frankie Cooks genius!
"tradition says no garlic"
I gasped.
5:15 that cheese waste.
I gasped.
i would rather die than not add garlic to everything i cook
That is Frankie Freakin delicious 😋
Hi Frankie,I can get hog jowls,is that the same thing? Looks delicious!Thanks.
+Michael Pesavento if they're cured then yes they're the same, good luck!
Have too be good He is from NY Dammit just another great recipe this guy is the real deal do you have restaurant in NY ? I be so honor too meet you 😁👍
+SG hopefully one day I will, not currently
Drooling.
+ohbuddyiliketowatch wipe your mouth, then dig in
Have grocery shopping to do first!! Gotta find some pig cheek!!! Lmao!
ohbuddyiliketowatch CURED pig cheek - hope you can, it's becoming more ubiquitous in stores, good luck
Going to check the butchers!! Thanks I hope so too!!! I subed btw!!
ohbuddyiliketowatch thanks dude
I have been cooking pasta WRONG my entire life! Thanks for schooling me.
Frankie, the Italia Squisita guys are coming for you over this vid lol
this looks delicious
Italian is Korean! So good!!
+Frankie Cooks what purpose does the onion serve in the dish?
marronamia!🍝
MILES AWAY FROM THE REAL RECIPE
Una bestemmia
Man it took so long to find this daddy from tastemades snapchat
He really didn't NEED to use olive oil at the beginning,. If you start in a cold pan and on low heat, the fat starts to render and there's your cooking fat, no added oil needed. Nothing against using olive oil, just sharing.
Real Italians never throw anything away o,0
can't be frankie without Pecorino Romano
YOU ARE GREAT TKY
+Frankie Cooks please please please make a guanciale recipe video, one to rule all other videos😊
I knew it! Michelin Starred Chef!
Very gooood! But please make music sound below
i do that garlic thing everytime i boil a pasta or even instant noodles
I like him!
+Morissetter16 I like you!
ruclips.net/video/-uepTCpwQrM/видео.html
he’s extremely calm here compared to on struggle meals
true
Kilgrave approved this video
Luckily I can find guanciale and pecorino in my city :D
i cant find Guanciale anywhere any advice
I cried a little when Mr. Garlic hit the trash...
Now listen, I'm an Italian and I love this but seriously? Olive oil was too heavy but wine was perfectly fine to carry up the mountain!?
I know man, a lot of those old myths make no sense. Unless, hear me out, they were producing the wine in the town of Amatrice
Won't the pasta stick together if you add no oil to the water?
No. Just stir it. Adding oil to the pasta water clogs the pores of the pasta and makes it harder to absorb sauce.
Can tastemade upload "super simple garlic spaghetti" video by Frankie? Please...
+melissa chiam it is alive and well on their website proper for now
+Frankie Cooks found it. Thank you so much and hi Frankie! Love the way you talk. Very clear explanation in the video. Keep it up!
Aside from rie, frankie's my other fav chev.
Maravilha :D
If I were to use bacon, what would I need for herbs?
+Carson Worth you don't need any, but basil or parsley at the end are both very nice
here i said it.I hate people that through away ingredients from the pan just because "They did their part".It's like through friends away because they helped you and you don't need any more.
AH I SHOULD DEFINITELY COOK THIS FOR SANS!
+The ultimate spaghetti master yes you should, but you already knew that cause you da masta!
+Frankie Cucina OF COURSE I AM HUMAN! I AM THE GREAT PAPYRUS! NYEH HEH HEH!
+The ultimate spaghetti master lol
cant please anyone making this dish. At Lupa we used paste and onion, the best way.