I used to cook this at an Italian restaurant. We used a thick french steel pan to render the guanciale then kill the flame and pull the pasta into the pan and add a ladle of the pasta water which cooled the pan and added some liquid. Then a large ladle of egg wash and toss toss and add a fist full of grana then on to the plate before it curdles. The timing has to be perfect or the dish is dead, but this is one of my favorite dishes. Thanks for sharing your methods and humor.
I want ppl to stop filming and televising the kardashians and film him instead. Nothing against them, they just seem to have a large camera crew and good editors, and I need a kardashian family-size portion of Matteo.
I can’t tell you how happy I am to see these videos. This video was so relatable. My favorite part was the lighter and the saving the egg yolk. It shines through that you’re passionate about cooking. But your complaining as you cook and cussing was like watching myself cool some eggs lol. The food looked delicious and you were so funny and entertaining. I hope your channel gets more visibility! Fantastic job.
I was in Italy talking to the waiter about Carbonara and he was literally kneeling on the ground screaming about all the things that DO NOT BELONG IN THE CARBONARA! before we were done. He was being funny, but I think there was a streak of angst there, too!
This looks delish. Another little tip to add-the egg separating can be done over a bowl and the whites can be put in the fridge and used for later instead of sending it down the drain.
You are such a natural at cooking, you have a flair for being an entertainer, and it is so interesting to hear your stories and different experiences. Look forward to watching more of your cooking videos. * You can always get an egg separator. It will be very helpful for you when you have to separate eggs.
Omg, my son and I made this tonight and it was so delicious!! We've never had it before. I didn't have guancale(?), so we used bacon, but it was so creamy and yummy and easy to make! Thank you for these videos. Next up for us is pasta pesto 🙂
Love it, that's real Italian cooking! Some ingredients you just have to "eyeball" or you take the soul out of the food! By the way, now I miss my Sicilian grandmother and her ancient "knuckle shredder" cheese grater that taught me how to grate cheese properly (if there's blood in it you did it wrong).
As someone with a foodie ancestry (I'm Cajun), that was the most relatable moment. As I was taught with spices, the only time you measure ingredients is when you're baking. The rest of the time you just keep shaking it in until the spirits of the dead whisper, "Woah, Che'... dat's 'nuff now!"
Great video. Absolutely agree it should be done with yolks only. It's a very different flavor and mouth feel. And seriously, most restaurants (even those that do other Italian dishes well) suck at Carbonara even when they put it on the menu; the kitchen is more focused on the guanciale / bacon part, not the egg part. The last restaurant i where I ordered Carbonara, what I got was bacon alfredo. If there was any egg in the sauce, I couldn't taste it.
So this is the third video I've watched and i look forward to trying all of the recipes. Great tutorials that are easy to follow along and Matteo, you are delightful to watch. When you were stirring the egg yolks all i could hear was my spin instructor saying " it should be challenging and uncomfortable!"🤣
Omg I’m so jealous of you. You can paint, sing, cook, speak Italian AND French AND you are incredibly funny. Wow.Anyway that food looks so delicious. Good job!
I can’t believe you only have 500k followers? You are hilarious and so diverse……holy crap……opera, cooking, fluent in Italian and Spanish, comedy, gay culture…… stop. So good.
This is one of the best looking carbonara i’ve ever watched ever.. and i watch a lot trust me 🤣 it really summarizes all my youtube education in cooking the perfect carbonara in one!!
The dish itself looks absolutely beautiful man! I’ll forever use this recipe. Although I can’t quite find the same cuts of meat that you can lol. I’m probably used trimmed jowl. Jowls are the closest thing I can find in the south. 😂
Beautiful carbonara ....And I'm a roman mum . After trying lots of recipes I finally use 1 yolk for pers and 1 whole egg for 'the pot'. If you wish, give it a try. P. S. I love your outfit while cooking 😍
people looking for QUEER FEMINIST: wrong place, it was on his instagram, i can't bother to look for the actual comment he talked about but she is there, she made another comment about us trying to find what she said before xD
Just watched your special on RUclips where you mention your comment from Queen Feminist and your video of making cabonara on how it is constantly made wrong. Every time I go to an Italian restaurant and I see they have carbonara on the menu I first look to see if they are making it as a cream sauce. Almost 98% of the time it is with a cream sauce (just happened last weekend). And no, I am not going to Olive Garden aka Adult Chef Boyardee. Love your recipe and may try it that way sometime. We make ours slightly different based on the recipe my grandmother brought back from a chef she spoke to in the restaurant where she first had it in Rome. I know in her recipe it called for bacon or pancetta (probably because guanciale not being readily available. I also believe in the recipe she received the chef was using peppers and onions (more for flavor than an additive).
Carbonara is my favorite italian dish, I don't think I've ever seen a place in NYC (that's not $$$$) that does it correctly. I think I'm going to have to take this recipe and do it myself lol
Matteo, I just did the recipe (with some changes because dietary restrictions and I can't find guanciale in my city)... It was the best Carbonara I have done in my life.
To prevent your hands to be sticky and smelly, you can slide the egg between the two shell pieces until nothing but the yolk remains! Ottimo lavoro gioia ❤️
Guanciale is hard to find sometimes....like most, I've used bacon, and also pork belly....but I finally found an Italian market down here that often has guanciale. It's hard to find in S Fla. You were skimpy on the pepper for my taste. Lol
I make this for my family and they freaking LOVE it. I’ve never been to a Whole Foods and don’t live close to any butcher so instead of guanciale I use jowl bacon. The meat is the same, but it’s been baconized. It’s what is available in my Kentucky Kroger and Meijer. Other than that tiny change I prepare it with eggs (using mostly egg yolks, too), pecorino, and pasta water. No cream or milk at all; not even garlic and I effing love garlic. Salt and pepper to taste. Even my pasta picky youngest son goes back for seconds and thirds (if there’s any left for thirds)
omg I need to try this ASAP! I'm from Spain, I KNOW we also do it wrong LO SIENTO! I've been cooking my carbonara without cream for a long time but I never looked for a proper recipe! It looks SO creamy!!
I've only had Carbonara once, my friend's wife is Italian and made it for us and explained how because there's technically raw egg most restaurants won't serve it, I'm so going to make this now, I love raw egg in like an asian rice bowl with a sunny side up egg and spam (don't judge me I was raised by multicultural friends who fusionend everything lol)
I thought part of the not having raw egg on food in the US was because of how poor our food safety standards are with chickens and eggs and we have a higher chance for bacteria infections. Like Japan uses raw egg all the time without worry because they have high quality standards with a very low risk of infection to someone that consumes the eggs uncooked. Is there some where to get healthy eggs in the US?
@@KillerLettuce That is true, but there is more to it. Because of the high probability of bacteria in US it was considered better to overcook the egg to be sure. I understand the point, when culinary education was low and it was difficult to explain to people that egg with an internal temperature of 130°F is not OK but 140°F is fine. Much easier to tell people to overcook it until it is dry clots of egg. But actually the pasteurization temperature of egg is 135°F. That is _extremely_ runny egg. It is the internal yolk consistency of an egg boiled 3 minute. What Matteo is doing in this video - mixing the egg on top of the boiling water and later mixing it with pasta water and the pasta itself - is _more than enough_ to have a safe dish even if the egg is actually infected with Salmonella. It is actually even OK to put a raw egg on hot pasta if you are fast enough, but if you make the past cool down a bit it could be problematic. Something like this is how I was preparing Carbonara when my wife was pregnant and I wanted to be sure to avoid even minor risks.
i love these pasta videos so much! this one brought back childhood trauma though, when i was around 10 years old we would have "carbonara" at school for lunch and i was beyond horrified every single time. i swear to god- they served us penne, a white thick flour-based sauce with "meat" cubes and chopped boiled eggs!!! literally boiled egg whites in white gunk... it was criminal. whenever i came home from school hangry and sad my parents knew it was carbonara day 😢
That looks DELICIOUS! Thank you for teaching everyone how to make it the right way. It tastes SO BLAND when it has cream in it. You need like a pound and a half of salt to give it flavour when people put cream there!
This is brilliant! I could watch Matteo cooking content EVERY DAY!! Hilarious and authentic. Well done. Side note: I'm a chef from Detroit if you ever need a sidekick for your cooking channel HOLLER AT YOUR BOY ;)
I love this. The real carbonara. I do want to point out how ironic it is to make a Roman/Lazio dish and have "Funiculì, Funiculà" playing in the background. **giggle**
You’re absolutely adorable. My friend sends me videos of your stand up all the time. I love it. I need more of you in my life. I’ve subscribed to you and all your shenanigans. I will see your wonderful face in my feed now. Thank you for being you!! 😊
We never made carbonara. I guess because we’re . and Sicilian . Our big egg deal was frittata. It has to have the wet mozzarella ( a genuine pain in the ass to find ) and dry mozzarella or my dad would complain. Thanks for the recipe and demo!
Thank you, I love your cooking videos. They feel comfortable and doable, like an actual real person is showing you practically how to make these dishes, instead of making a big foodie mystique about it. Grazie!
3:50 I remember when I first got to the Philippines and we bought some eggs. I'd been raising chickens the best way I knew how since I was a little kid and i was in utter shock at how saturate the yoke was. I was terrified because I thought it was diseased or something but apparently that's how eggs look! Makes me wonder why the yokes just weren't orange. My theory would be different feed.
Anyone else looking for the Queer Feminist comment?
I think it’s somewhere on his Instagram
Yes, the comment is on Instagram
My heart ached
@@l.m1990mine did when I found out her comment is on Instagram😢
What comment?
so WHERE is the comment by QUEER FEMINIST???
lol
Searching for it 😂
Haha, I wanna see her as well and support her 😂
it’s on the instagram post of the episode
@@DemetriosNavras gosh i see now
I used to cook this at an Italian restaurant. We used a thick french steel pan to render the guanciale then kill the flame and pull the pasta into the pan and add a ladle of the pasta water which cooled the pan and added some liquid. Then a large ladle of egg wash and toss toss and add a fist full of grana then on to the plate before it curdles. The timing has to be perfect or the dish is dead, but this is one of my favorite dishes.
Thanks for sharing your methods and humor.
That's how I make it -- Hot pasta + grease, then the egg and cheese
(However you assemble it, bacon and egg tastes good!)
I could watch Matteo just tie his shoes over and over and I'd never look away. So adorable.
You down bad bro
I want ppl to stop filming and televising the kardashians and film him instead. Nothing against them, they just seem to have a large camera crew and good editors, and I need a kardashian family-size portion of Matteo.
I know! Look at his arms when he sliced and stirs.
My heart ached
Let's be honest. You came here to search for queer feminist 😂
Me
Yes😂😂
Aye! xDD
I'm still looking
I actually came to see the recipe BUT I my secondary mission is queen feminist lol
I can’t tell you how happy I am to see these videos. This video was so relatable. My favorite part was the lighter and the saving the egg yolk. It shines through that you’re passionate about cooking. But your complaining as you cook and cussing was like watching myself cool some eggs lol. The food looked delicious and you were so funny and entertaining. I hope your channel gets more visibility! Fantastic job.
Might give this a try. You make it look easy.
Honestly, this should be a series and done shirtless at that.
I’m straight. But I agree with both recommendations.
@@zzzzzz5234 Funny you preceded that with "I'm Straight". Ha ha.
How are you still single?
@@zzzzzz5234 as a straight black man, I agree /s
I'm as gay as Richard Simmons' picnic basket, and I agree!!
Who else is here looking for the comment from queer feminist?!
Love your new special, Matteo 🙌❤️💕😂
guiltyyy
Yup
Damn, is it this video?
Same still cant find it
can't find it ....
I'm here for Queer Feminist. I have egg whites
This is super brilliant...my stepfather was Italian and he would be so proud of you keeping it so real and authentic 🥺❤️❤️❤️❤️
I was in Italy talking to the waiter about Carbonara and he was literally kneeling on the ground screaming about all the things that DO NOT BELONG IN THE CARBONARA! before we were done. He was being funny, but I think there was a streak of angst there, too!
An excellent video. Not only is Matteo a very funny man, but you can tell he’s a talented cook. This is truly how you make Carbonara.
No! Where was the pepper?!
Wake up and watch the video.@@Snerpderp
This looks delish. Another little tip to add-the egg separating can be done over a bowl and the whites can be put in the fridge and used for later instead of sending it down the drain.
You are such a natural at cooking, you have a flair for being an entertainer, and it is so interesting to hear your stories and different experiences. Look forward to watching more of your cooking videos.
* You can always get an egg separator. It will be very helpful for you when you have to separate eggs.
I believe that carbonara and amaretti should be a combo. Yolks for pasta, whites for meringue in amaretti
Did he just throw away the egg white?! OK the video just became completely non Italian.
Throwing food away?
Repent for your sins
@@iriss7343 he's gay , what did u excpect
@@avrazjuan even more lol
@@avrazjuan Wtf is that supposed to mean?
The Italian mom in me was slapping him upside the head!
Omg, my son and I made this tonight and it was so delicious!! We've never had it before. I didn't have guancale(?), so we used bacon, but it was so creamy and yummy and easy to make! Thank you for these videos. Next up for us is pasta pesto 🙂
Next time, use pancetta if you can’t get guanciale. Pancetta is acceptable over bacon.
To QueerFemminist: Mateo is the reason eggs got so expensive
Bravo Matteo 😋Making all of us Italians proud!!!! Una carbonara fatta per bene! Grazie caro!
Who would have thought, one of the most traditional recipes for carbonara on RUclips would come from a comedian?! Bravo Matteo
Love it, that's real Italian cooking! Some ingredients you just have to "eyeball" or you take the soul out of the food! By the way, now I miss my Sicilian grandmother and her ancient "knuckle shredder" cheese grater that taught me how to grate cheese properly (if there's blood in it you did it wrong).
oh my god ! 🤣
As someone with a foodie ancestry (I'm Cajun), that was the most relatable moment. As I was taught with spices, the only time you measure ingredients is when you're baking. The rest of the time you just keep shaking it in until the spirits of the dead whisper, "Woah, Che'... dat's 'nuff now!"
my heart just ached 😭 looks so delicious
This is truly excellent. Calm and informative. No clownish cooking. Bravo. Lucky Chris.
Great video. Absolutely agree it should be done with yolks only. It's a very different flavor and mouth feel. And seriously, most restaurants (even those that do other Italian dishes well) suck at Carbonara even when they put it on the menu; the kitchen is more focused on the guanciale / bacon part, not the egg part. The last restaurant i where I ordered Carbonara, what I got was bacon alfredo. If there was any egg in the sauce, I couldn't taste it.
This little saga of cooking has completely encouraged me to cook myself things i love! So great to do it along side one of the best comedians!
Bravo Matteo, finally someone who’s not 100% Italian who makes real pasta with real recipes. Sei troppo forte!
So this is the third video I've watched and i look forward to trying all of the recipes. Great tutorials that are easy to follow along and Matteo, you are delightful to watch. When you were stirring the egg yolks all i could hear was my spin instructor saying " it should be challenging and uncomfortable!"🤣
Man, I thought I loved your stand up! I’m literally 2:27 into this video and I think you’re probably one of the greatest people I’ve never met!
Omg I’m so jealous of you. You can paint, sing, cook, speak Italian AND French AND you are incredibly funny. Wow.Anyway that food looks so delicious. Good job!
Omg your method is perfect. No lumps. Can't wait to try it!
I can’t believe you only have 500k followers? You are hilarious and so diverse……holy crap……opera, cooking, fluent in Italian and Spanish, comedy, gay culture…… stop. So good.
This is one of the best looking carbonara i’ve ever watched ever.. and i watch a lot trust me 🤣 it really summarizes all my youtube education in cooking the perfect carbonara in one!!
The dish itself looks absolutely beautiful man! I’ll forever use this recipe. Although I can’t quite find the same cuts of meat that you can lol. I’m probably used trimmed jowl. Jowls are the closest thing I can find in the south. 😂
please, instead of "guanciale" you can use "pancetta" or, at least, regular bacon. Trimmed Jowl is too different.
Your comedy is the greatest but I m glad you are adding cooking and Italian cultural stuff too because it's so fun
You should do a video with the couple who do Pasta Grammar. Your senses of humor and passion for food would mesh well.
MY HEART IS ACHING
Beautiful carbonara ....And I'm a roman mum . After trying lots of recipes I finally use 1 yolk for pers and 1 whole egg for 'the pot'. If you wish, give it a try.
P. S. I love your outfit while cooking 😍
You had me at "Subscribe" 10:09 (said with mouthful of Carbonara)😂
people looking for QUEER FEMINIST: wrong place, it was on his instagram, i can't bother to look for the actual comment he talked about but she is there, she made another comment about us trying to find what she said before xD
😂😂😂😂😂😂
This comment should be pinned!! Thank you kind stranger
Just watched your special on RUclips where you mention your comment from Queen Feminist and your video of making cabonara on how it is constantly made wrong. Every time I go to an Italian restaurant and I see they have carbonara on the menu I first look to see if they are making it as a cream sauce. Almost 98% of the time it is with a cream sauce (just happened last weekend). And no, I am not going to Olive Garden aka Adult Chef Boyardee. Love your recipe and may try it that way sometime. We make ours slightly different based on the recipe my grandmother brought back from a chef she spoke to in the restaurant where she first had it in Rome. I know in her recipe it called for bacon or pancetta (probably because guanciale not being readily available. I also believe in the recipe she received the chef was using peppers and onions (more for flavor than an additive).
Carbonara is my favorite italian dish, I don't think I've ever seen a place in NYC (that's not $$$$) that does it correctly. I think I'm going to have to take this recipe and do it myself lol
love it! you make this dish look so approachable. Can't wait to try it myself
I really like your bowl - it's a good shape and size. Anyway, I can't wait to try this recipe (you explain it concisely and coherently, thanks!).
Who else is here for queer feminist?
THAT LOOKS SO DELISH. The pasta looks great too I guess.
Matteo why did i hear C3PO when you said “ooh” when you cracked the egg 🤣😂🤣😂🤣😂
WHERE IS THE EGGWHITE COMMENT ?
I’m here too looking for it !!!!!! 😂😂😂😂 maybe she deleted it????
@@tg8285 i know where she at that comment is a artifact now
Matteo, I just did the recipe (with some changes because dietary restrictions and I can't find guanciale in my city)... It was the best Carbonara I have done in my life.
To prevent your hands to be sticky and smelly, you can slide the egg between the two shell pieces until nothing but the yolk remains! Ottimo lavoro gioia ❤️
I love your painting! It makes your kitchen fun!
I love the story behind it, thumbing his nose at the pretentious artistes 😂
Guanciale is hard to find sometimes....like most, I've used bacon, and also pork belly....but I finally found an Italian market down here that often has guanciale. It's hard to find in S Fla. You were skimpy on the pepper for my taste. Lol
I'm Italian and I'm really impressed, first of all his carbonara is legit, and he's the only RUclips I've ever seen who aknowledges his cameraman
I love that Funiculi Funicula is on a constant loop
"Chris, who's filming..." that was pure love
I make this for my family and they freaking LOVE it. I’ve never been to a Whole Foods and don’t live close to any butcher so instead of guanciale I use jowl bacon. The meat is the same, but it’s been baconized. It’s what is available in my Kentucky Kroger and Meijer. Other than that tiny change I prepare it with eggs (using mostly egg yolks, too), pecorino, and pasta water. No cream or milk at all; not even garlic and I effing love garlic. Salt and pepper to taste. Even my pasta picky youngest son goes back for seconds and thirds (if there’s any left for thirds)
Sounds so tasty!!
hahaha baconized. Guanciale is unsmoked bacon
@@juliacastro8505
I know, but smoked jowl bacon is what I have available nearby
omg I need to try this ASAP! I'm from Spain, I KNOW we also do it wrong LO SIENTO! I've been cooking my carbonara without cream for a long time but I never looked for a proper recipe! It looks SO creamy!!
I've only had Carbonara once, my friend's wife is Italian and made it for us and explained how because there's technically raw egg most restaurants won't serve it, I'm so going to make this now, I love raw egg in like an asian rice bowl with a sunny side up egg and spam (don't judge me I was raised by multicultural friends who fusionend everything lol)
I thought part of the not having raw egg on food in the US was because of how poor our food safety standards are with chickens and eggs and we have a higher chance for bacteria infections. Like Japan uses raw egg all the time without worry because they have high quality standards with a very low risk of infection to someone that consumes the eggs uncooked. Is there some where to get healthy eggs in the US?
Not raw egg, it gets cooked when you have it in the pasta.
@@KillerLettuce That is true, but there is more to it. Because of the high probability of bacteria in US it was considered better to overcook the egg to be sure. I understand the point, when culinary education was low and it was difficult to explain to people that egg with an internal temperature of 130°F is not OK but 140°F is fine. Much easier to tell people to overcook it until it is dry clots of egg.
But actually the pasteurization temperature of egg is 135°F. That is _extremely_ runny egg. It is the internal yolk consistency of an egg boiled 3 minute. What Matteo is doing in this video - mixing the egg on top of the boiling water and later mixing it with pasta water and the pasta itself - is _more than enough_ to have a safe dish even if the egg is actually infected with Salmonella. It is actually even OK to put a raw egg on hot pasta if you are fast enough, but if you make the past cool down a bit it could be problematic.
Something like this is how I was preparing Carbonara when my wife was pregnant and I wanted to be sure to avoid even minor risks.
@@bobon123 word
I made it, I did it! Surprisingly easy and super rich. I didn't want to buy a half pound of hog jowls so I substituted pancetta. Delicious!
Sensible af tbh💯👌
I just had to come here and witness the egg whites being washed down the sink after he talked about it in his show!
Same and to find Queer feminist 😂
Damn. I think queer feminist deleted their comment
❤️I so wish I had a friend like you ..
YOU LITERALLY MAKE EVERYTHING HAPPY ❤️
Who else is here looking for the queer feminist?
ME!!! Where the F is it?!?
little tip that you could easily ignore: if you use a little less water to boil the pasta, the starch released by it is gonna make it way creamier
For me it was Barefoot Contessa or Jerry Springer. Raunchy & casually rich. All the vibes. Living for the painting.
I love this. I enjoy your stand-up clips, your roasts, but now your cooking is my favorite thing!
Guys there isno queer feminist comment 😮... I checked till end of the list
I’m looking for it now 😂
She most likely deleted the comment since everyone was looking for it
i love these pasta videos so much! this one brought back childhood trauma though, when i was around 10 years old we would have "carbonara" at school for lunch and i was beyond horrified every single time. i swear to god- they served us penne, a white thick flour-based sauce with "meat" cubes and chopped boiled eggs!!! literally boiled egg whites in white gunk... it was criminal. whenever i came home from school hangry and sad my parents knew it was carbonara day 😢
That looks DELICIOUS! Thank you for teaching everyone how to make it the right way. It tastes SO BLAND when it has cream in it. You need like a pound and a half of salt to give it flavour when people put cream there!
Not only did I learn, I laughed. So much fun. Thanks Mateo.
Thanks Matteo love your mix of humor, education and real world cultural experience!
I love watching your cooking episodes almost as much as comedy gigs. Commentary and ad-libs make it so enjoyable!
This is brilliant! I could watch Matteo cooking content EVERY DAY!! Hilarious and authentic. Well done. Side note: I'm a chef from Detroit if you ever need a sidekick for your cooking channel HOLLER AT YOUR BOY ;)
I love it when the Chinese on the back of Mateo’s shirt literally translates to “Hong Kong Yachting Club” but he’s never been on a boat lmao
who is here looking for the QUEER FEMINIST comment ? 😂🤣
😂💯 where is she?!
I am!
My heart ACHES 😭
“Sounds like me on Christmas” I love you
I love this. The real carbonara. I do want to point out how ironic it is to make a Roman/Lazio dish and have "Funiculì, Funiculà" playing in the background. **giggle**
2 years later and my hear still aches!!!!
Not me learning how to make Carbonara from Matteo and now I watch this video every time I cook it 😂
I love everything about this video. You need your own show.
You’re absolutely adorable. My friend sends me videos of your stand up all the time. I love it. I need more of you in my life. I’ve subscribed to you and all your shenanigans. I will see your wonderful face in my feed now. Thank you for being you!! 😊
We never made carbonara. I guess because we’re . and Sicilian . Our big egg deal was frittata. It has to have the wet mozzarella ( a genuine pain in the ass to find ) and dry mozzarella or my dad would complain. Thanks for the recipe and demo!
Thank you, I love your cooking videos. They feel comfortable and doable, like an actual real person is showing you practically how to make these dishes, instead of making a big foodie mystique about it. Grazie!
“I grated it myself”
Well damn, Ina. You ARE unrelatable.
I made this again last night, it was incredible. I made it for two friends who are pro Olive Garden 🙄 and they LOVED IT! Thank you Matteo!
Im LOOKKINGG FOR THE COMMENT FROM THE NEW SPECIAL !!
When Matteo nearly gave himself a Glasgow smile.
The back of his shirt said "Royal Hong Kong yacht club" lol
Here looking for queer feminist anyone?
Everything’s amazing, and the pasta too 🫣🫣🫣🫣🤯🫠🫠🫠🫠
3:50 I remember when I first got to the Philippines and we bought some eggs. I'd been raising chickens the best way I knew how since I was a little kid and i was in utter shock at how saturate the yoke was. I was terrified because I thought it was diseased or something but apparently that's how eggs look! Makes me wonder why the yokes just weren't orange. My theory would be different feed.
Like others here: FANTASTIC! Maybe combine humor and cooking and the hunky chef 'look' doesn't hurt either. Thanks for the recipe too!!
Absolutely nailed it well done. Like a trip to Trastevere
Please do more of these videos.. very helpful! And it looks delicious!!
You looking like a baby bird eating a noodle from the pot is adorbs.
I’m making this tonight for dinner for my family!! Yours is the only recipe I use!
Came here looking for Queer Feminist too, it’s on his instagram short for this video 😂
I'm a chef and you cook carbonara perfectly!! Definitely would love to cook with you together and play in your kitchen!! 😉
I had Carbonara in Rome, it was so delightful. I will try this recipe.
Yep... "tempering"
that looks so amazing!