I often make a traditional carbonara at home; I don’t think that Italians will get too mad at this, literally the only thing that isn’t canon is the garlic flavour . . Your techniques for emulsifying and combining are spot on!
Yea it's pretty spot on. But there is a few things they did that most Italians that run restaurants don't do. 1 is using 2 whole eggs. most chefs use more egg yoke then that. 3 yoke to 1 whole to make a thick paist. 2 as you said no garlic and 3 is they don't add the extra salt. The cheese acts as the salty component.
@@tylerjirkovsky482as an Italian cook I don’t mind the garlic flavor considering that good guanciale is aged with garlic, the only issue for me is the how thin thin guanciale is cut, there is nothing like chewing an a big piace of crispy guanciale that pops perfectly rendered fat in you mouth along with everything else, the thin cut may help it blend with the pista but the trade-off isn’t worth it
@@tylerjirkovsky482I don't think you can generalise like that about the egg to egg yolk ration. Some use just whole eggs (as done traditionally) some only use yolks some spilt it 50/50 like here some will split it 25/75 like you suggested. Salt is always to taste. If you have a younger cheese/ milder guanciale you might want a bit of salt. The more the cheese and guanciale are aged the less salt you need or even no salt at all like you said.
@@carpediem5232 yea some may do it different everyones taist is different. All I'm saying is most of the best rated/ oldest/ authentic restaurants in Italy do it that way. Not that it's the original cuz we don't actually know what is the original there's no real way to tell that
First of all respect for qualifying that is “not so authentic “ actually a lot more authentic than other videos. All the principles are there. As other commentators point out garlic not needed also because guanciale is already quite pungent and you run the risk of burning garlic. I personally - add the starch from the pasta water (the white foam ) rather than just cooking water (you have to scoop it up as it forms - add the starch to yolk and cheese and whisk it over light heat (like the Vapor of the pasta whilst cooking . In this way you control the cooking of the egg - a bit more black pepper ( some say that is why is called carbonara ie charcoal - I think in Rome some people add think slices of onion to give it a touch of sweetness Overall great cooking !
Italian chef here: excellent technique i'm very impressed! what i do is cook eggs cheese and pepper au bain marie like a bernaise using the pasta pot. The guanciale would render in the meantime and I use its fat instead of clarified butter for the bernaise ;D In the meantime the pasta is done and you can just throw it in the bowl directly and add the crispy guanciale :D No garlic though lol
This was actually pretty good and quite authentic. I don't know why people feel the need to add garlic to everything though. Living in Italy, where garlic is used quite sparingly, unless in a dish in which garlic is the main flavour, it's amazing how many more flavours you taste when you don't have garlic overpowering everything. In any case, it's nice to see him not call this a traditional carbonara, even though it's pretty close apart from the garlic, compared to others that put their whole fridge in a pan and call it a carbonara. The other reason you don't add garlic, is the guanciale Is often seasoned with it already. Also, you never season pasta after it's cooked. Apart from the fact this dish already has very salty ingredients like the guanciale and pecorino, pasta should only be salted through the water it boils in, otherwise it does not dissolve.
You gave the warning that this wasn't authentic, then proceeded to make carbonara almost exactly the way it's supposed to. You even managed to get guanciale. Adding garlic is the only rogue ingredient, but you removed it before serving which is also how Italians would do it.
@@matejkaukal3231 From English chefs, when they cook classic Italian dishes, you can expect anything ! (see for example Gordon Ramsay). However as an Italian I have to say that this guy here, apart from adding garlic which he later removed, managed to make a good carbonara.
He didn't pepper the egg mixture. Also the technique was not great imo, having to put it back on the heat after making the sauce means the pasta isn't al dente anymore.
@@cigolsimons1768 Putting it back on the heat to finish the sauce is how it's done. Pasta is cooked al dente specifically for finishing it with the sauce and extra pasta cooking water.
Buona Note Jack. Questa e Michele Firenze ( OK, it's Mike Florence the seafood chef). I'm well proud of my Italian heritage and grew up in Florence. Alora, I'm not sure why you said this isn't authentic. You used the correct meat and correct combo of eggs and pecorino for the sauce. Thankfully, you didn't add cream !!! Bravissimo, questa e MOLTO BUONO !!! Ciao, Mike.
@@michaeldalpiaz540 Buona Sera, OK you are quite right about the garlic. Not as bad as that celebrity chef Marco Pierre White who poured in heavy cream to make up the sauce !!! Hope you doin' well. Ciao, Mike.
I used this recipe over the weekend and although I didn't quite get the sauce right, I didn't scramble the eggs and the overall dish was nice. I think the garlic flavour imparted on the guanciale is lovely.
They're very respectful of one another. It's good to see. If I go to London, I'll definitely drop in guys. Keep it up. Consistency is key. You inspired me to get cooking again. The cod's head looks really good.
Can we please get Tim Mälzer for his German TV show Kitchen Impossible into your restaurant where he needs to recreate a dish from your restaurant. This would be amazing. This is one of my fav RUclips channels. You guys are doing an amazing job
This is basically how I do mine as well. But I actually like the garlic still in there, but I slice it thinly after halving the cloves and removing the stems, then brown the garlic very gently in a little bit of olive oil that I add to the Guanchale/panchette/etc while its rendering, and pick out the garlic as it starts getting a very light golden color, then finish everything similar to what's in the video, then I sprinkle the garlic in with everything as it's done. Not authentic, but I love having the garlic there, the trick is to never let it get too much color or the garlic will have a bitter edge to it. When done right it's just about crispy dry and fairly sweet and garlicky.
Even in the one way you broke from authenticity, you were very Italian. You just gave the fat a hint of garlic flavor from big pieces you removed (classic technique, especially if you remove the stem in the clove) rather than blowing it out with mince left in the final product.
@@jdawkins111 lol, cut it out. It's not as common as not using it, but there are Italian recipes using it as well. Including the very first carbonara recipe in print back in the 50s.
“As an Italian” stfu, Italians have the most mid food that gets glorified, all you eat is pasta and sauce 😂 so bad and it’s always so easy to make yet you always have stupid opinions
L'aglio è un'aggiunta non necessaria (se lo trovassi in un ristorante, non ne sarei contento), ma comunque non incompatibile. L'aglio, molto spesso è un ingrediente utilizzato nella preparazione del guanciale, prima di mandarlo in stagionatura, proprio perché come taglio troviamo il muscolo della guancia, e l'aglio ha proprietà antisettiche che aiutano a preservarne la conservazione. Al posto del guanciale viene utilizzata anche la pancetta, più grassa (la parte esposta al taglio è grasso e normalmente è sufficiente condirla/proteggerla solo con sale e pepe (ecco, quando si usa la pancetta, un prodotto comunque in genere inferiore, un po' di profumo d'aglio non guasta, anche "in camicia"). Un'altra cosa non mi è piaciuta: l'aggiunta di sale direttamente sulla pasta 😢, proprio no! Basta il sale presente a sufficienza nell'acqua di cottura, che lentamente penetra all'interno della pasta.
What my fellow Italians often ignore or forget, is that the recipe for Cabronara that we steadfastly protect is a much more modern version. It's a version that has gone through many evolutions at the hand of chefs that tried to improve and perfect it. Ofc do not put cream in it, cause it alters the flavor leaving you with a close enough approximation of Carbonara, but not the actual dish (plus is kind of a cheap trick to get it creamy and also pointless if you just spend sometime mastering the use of Pasta Water); and also do not call it traditional if you add any non-canon ingredient like peas or mushrooms. Garlic, I personally do not think it goes well with it, but if you like it you can use it, nobody is gonna die and it doesn't drastically change the dish like cream.. If you do not have Guanciale and want to use Bacon or Pancetta, is perfectly fine, they are a similar product to an extent. For example, I do not use Pecorino Romano (sorry Roman friends, but I think your Pecorino is a block of Salt pretending to be cheese, is a useless cheese), but rather I use a Sardinian one, or Parmigiano if I have no Pecorino at home...it's fine.
Sono della stessa opinione: per me è molto meglio un pecorino sardo da grattugia (stagionato), piuttosto che un pecorino romano, effettivamente troppo salato, ma così richiede il disciplinare di produzione. Se si usa il romano bisogna bilanciare il sale, diminuendolo, nell'acqua di cottura.
Who cares if it's not authentic. Cuisine is an individual thing and subjective. you can make a recipe that you like and that works for you - there are no laws or rules. If people eat it and like it then that's all that matters.
@justgame5508 yeah but the point was that even if it wasn't. He's not trying to pass it off as one and even if he did it would be his interpretation of it.
Even Lidl sell it during “Italian Week". It’s vacuum packed, has a shelf life of 6 months+ and isn’t bad; especially when compared to the alternative "use some form of bacon" option. Somewhere in Liguria there’s an Italian chef explaining why Yorkshire pudding is much better with garlic and balsamic vinegar in the batter! 😉
@@ThisOldManOfTheSea never seen it in any shops i always look for it in the cured meats area seen something i think might be it in a polish shop need to ask next time i go if its cured cheek it's a similar shape
Just go to a butcher and get a lump of good streaky bacon, or an Italian shop (not a deli ffs) for some pancetta and use that instead. You really won't taste the difference.
Comunque aggiungere nel titolo del video “Not so authentic”, salva dalle critiche. Il guaio sono quelli che nei titoli dei video scrivono “originale o autentica” carbonara e poi combinano un guaio.
Just made this, inspired by you guys, just used smoked bacon instead. Best I've ever made, even if I do say so myself!!! Keep up the outstanding work....
Just made carbonara yesterday =D I find myself adding pasta water to the egg-cheese mixture to temper them a b it, any difference ? Seems easier not to end up with omelet in the pan like this
The best way to get a creamy carbonara is using Luciano’s recipe. You have a double boiler for your egg mixture and slowly bring the mixture up to temp with the pasta
Ye i do the same and often just add the pasta into the bowl with the egg instead of other way around if i need more heat i quickly warm the bowl above the pot i cooked the pasta Find that easier
Try a squeeze of lemon at the end. I even put grated lemon rind in as well. The lemon cuts through the fat and richness so damn well I can never go back. Give it a try, it will blow your taste buds away
I cant help putting crème in, what's your thoughts on crème in carbonara? i know its not traditional, I just love more sauce and the flavours join with the crème perfectly. Carbonara i like more pepper also hence the name of it, read it was created in 1944 by Renato Gualandi and they used crème and the carbon part referred to the pepper as it resembled Coal (which is Carbone in Italian). Think its based of a roman recipe but was modified in the 1940s
Surprisingly the Tesco premium brand is better! It is actually better than many premium Italian brands. The bucatini in particular are outstanding, I have only eater better from boutique italian brands.
BTW, the best carbonara recipe out there is the Monosillo recipe, where he cooks the eggs and then the mixture on bagno maria, cant get creamier sauce than that.
IMO, having a clear understanding of what something is and what defines authentic, isn't about offence/ gate keeping or whose is better. It simply defines a common language so people understand the intention. So if i claim mines 'authentic' anyone watching or reading / eating understands what's in it and knows what to expect. Or If i say I've made a variant, you can understand what I've deviated from
You can use turkey bacon. My wife is a veggie and I tried to made this with the "fake" veggie bacon you can find in most supermarkets. Work surprisedly well. Just make sure you add extra salt because you miss the saltyness of the pork
As you say it's not autenthic because of the garlic. Anyway i would like to try this version. Technically you did a great job, even if u put more pasta water than necessary. In modern version of carbonara pasta water is used (someone in italy likes the cream you get with water and someone prefere the "pasta asciutta" concept where the final result is drier because u don't use pasta water at all) This recipe is far from being standardized in roman culture
To anyone that wants to perfect their Carbonara game I would suggest watching Luciano's ("king of carbonara") video! Since I started using bain-marie method it's always comes perfect consistently and it's hard to fail.
spot on. I like it a wee more thick on the sauce, but as he sai, he's added too much pasta water. everyone does it for the first 29 times cooking carbonara.
Yea i don’t care about whether it’s ‘right’ or ‘wrong’. I only care if it tastes good. I’ve tried to full on traditional, but adding garlic tastes better. So
It's not particularly inauthentic. You acknowledged the fact that it wasn't 100% authentic from the outset, so no-one should whine. Garlic wouldn't normally be used, as you're fully aware, and probably more pepper, but if it tastes great, so what? At least you didn't chuck peas & cream in like Ramsay. An Italian chef I once worked alongside used to chuck dollops of bechemal in it 😱. Some of the cooled fat from the guanciale can be added to the egg & cheese mix, as I'm sure ya know. Top post, lads 👍.
Quality Jack. Made up too because it’s exactly how I make mine. Although I don’t cook garlic down with the bacon so will be trying that next time! Keep up the amazing work. Love this channel!
Adding Garlic to carbonara is a thing in some households. I think its not neccessary to apologise to italians in advance if you dont make the same dish for the 134124 time. Every Nonna every three doors down has her own little secrets and moves. As long as you made it with good intent in the end everything goes haha.
Which one, Guanciale or Garlic? 😂 Their faces would have lit up at the former, recoiled in horror at the latter! As long as it tastes good, who cares? As you say, 'Looks delish' - I agree 👍.
No garlic. Otherwise it's fine. Many would say the guanciale should be cut thicker and fried crispier (add back at the end before serving), and pepper could be toasted, but that's more of a matter of taste
The only thing that would be classically different most of the time (not for every region) is that you wouldn't tend to use garlic and would probably use more pepper
Awesome, someone actually telling the truth in a title and thumbnail. Impressed by the no bs, subbed and too hungry to watch till any time that isn't between 1:17am-dinnertime 🤘 Edit: I already was subbed 🤣👌
Yes Chef! Looked amazingly delicious, and I think the term "Authentic" is too over used! You could go a few miles from village to village, or even house to house, in any country in the world, and every dish of the same name, would be subtly different, but they would all claim it to be the most "Authentic". 🙂😋😎❤
nothing is really gonna replicate the mix of crispy + tenderness that you'd get in a bite of guanciale, but you could try turkey bacon + duck fat/beef tallow
Put it in a beef stew over pea n ham soup. @Fallow what is your BEST UPON BEST, Leek and potato soup "mother soup" recipe. I made it for my Fiancée before she died and got it sooooo stinging. But after not so good, just salty taters! Originally I used orgainc leeks sept - oct and red shallots. Meh, I'm sure there's more than one "corden bleue" amongst you! Hehe, if I win the lottery am off to paris to train en cuisiner. Grew up in uk hotels.
I used cheddar in a risotto once when I thought I had parmesan in the fridge but turns out I didn't. Best risotto I ever made! Rules are made to be broken!
Why do people love him so much?! He isn't as bad as uncle Roger but he literally just watches other people's videos and moans about them. It's an insufferable trend.
@@darthbroda He was a chef. EDIT: sorry, from what is available online, self educated and has run companies involved in food. So, it all comes down to what you define is a chef.
@@darthbroda He trained and worked in professional kitchens, therefore he has the knowledge and experience needed to offer opinions based on professional methods he learned years ago even if he now does it from home. Knocking someone for being a "RUclipsr" without knowing their past is dumb - why do you think anyone going for a job has a curriculum vitae? You might as well say that a retired doctor is no longer a medical expert or a veteran soldier is unable to discuss military tactics with a small-minded attitude like that. What's your contribution to society that gives you the right to be so pretentious and dismissive, I wonder? Very little, I imagine... are you "pro" at anything other than trolling? And you can't even do that well... 🙄
Man this is right and autentic, apart the garlic and the eggs (in my opinion just too much) this os a good plate of carbonara. Yes im italian and im not trigger
That hint of garlic was perfect in my humble opinion. My own very un-Italian version includes 3 cloves of garlic confit. It may not be authentic, but I love it and it’s what I crave 👌
Great video! I cook it like this too but without the garlic and it's delicious! I will definitely try it with garlic the next time. I also highly recommend mixing Pecorino Romano with Parmigiano-Reggiano~
That was an impressively large forkful of carbonara you managed to shove down your cake hole, chef pelican.
I'm more impressed he chewed it only twice
chef pelican, I'm done. 😂
First youtube comment in a while to actually make me chuckle
Extremely cursed comment
Giving me Beavo vibes
I often make a traditional carbonara at home; I don’t think that Italians will get too mad at this, literally the only thing that isn’t canon is the garlic flavour . .
Your techniques for emulsifying and combining are spot on!
Yea it's pretty spot on.
But there is a few things they did that most Italians that run restaurants don't do.
1 is using 2 whole eggs. most chefs use more egg yoke then that. 3 yoke to 1 whole to make a thick paist.
2 as you said no garlic and 3 is they don't add the extra salt. The cheese acts as the salty component.
@ yeah I use 3 yolks to one whole egg too
@@tylerjirkovsky482as an Italian cook I don’t mind the garlic flavor considering that good guanciale is aged with garlic, the only issue for me is the how thin thin guanciale is cut, there is nothing like chewing an a big piace of crispy guanciale that pops perfectly rendered fat in you mouth along with everything else, the thin cut may help it blend with the pista but the trade-off isn’t worth it
@@tylerjirkovsky482I don't think you can generalise like that about the egg to egg yolk ration. Some use just whole eggs (as done traditionally) some only use yolks some spilt it 50/50 like here some will split it 25/75 like you suggested.
Salt is always to taste. If you have a younger cheese/ milder guanciale you might want a bit of salt. The more the cheese and guanciale are aged the less salt you need or even no salt at all like you said.
@@carpediem5232 yea some may do it different everyones taist is different. All I'm saying is most of the best rated/ oldest/ authentic restaurants in Italy do it that way. Not that it's the original cuz we don't actually know what is the original there's no real way to tell that
First of all respect for qualifying that is “not so authentic “ actually a lot more authentic than other videos. All the principles are there. As other commentators point out garlic not needed also because guanciale is already quite pungent and you run the risk of burning garlic. I personally
- add the starch from the pasta water (the white foam ) rather than just cooking water (you have to scoop it up as it forms
- add the starch to yolk and cheese and whisk it over light heat (like the Vapor of the pasta whilst cooking . In this way you control the cooking of the egg
- a bit more black pepper ( some say that is why is called carbonara ie charcoal
- I think in Rome some people add think slices of onion to give it a touch of sweetness
Overall great cooking !
Italian chef here: excellent technique i'm very impressed! what i do is cook eggs cheese and pepper au bain marie like a bernaise using the pasta pot. The guanciale would render in the meantime and I use its fat instead of clarified butter for the bernaise ;D In the meantime the pasta is done and you can just throw it in the bowl directly and add the crispy guanciale :D No garlic though lol
This was actually pretty good and quite authentic. I don't know why people feel the need to add garlic to everything though. Living in Italy, where garlic is used quite sparingly, unless in a dish in which garlic is the main flavour, it's amazing how many more flavours you taste when you don't have garlic overpowering everything. In any case, it's nice to see him not call this a traditional carbonara, even though it's pretty close apart from the garlic, compared to others that put their whole fridge in a pan and call it a carbonara. The other reason you don't add garlic, is the guanciale Is often seasoned with it already. Also, you never season pasta after it's cooked. Apart from the fact this dish already has very salty ingredients like the guanciale and pecorino, pasta should only be salted through the water it boils in, otherwise it does not dissolve.
You gave the warning that this wasn't authentic, then proceeded to make carbonara almost exactly the way it's supposed to. You even managed to get guanciale. Adding garlic is the only rogue ingredient, but you removed it before serving which is also how Italians would do it.
Yeah, I was fully expecting him to add cream with that warning
@@matejkaukal3231 From English chefs, when they cook classic Italian dishes, you can expect anything ! (see for example Gordon Ramsay).
However as an Italian I have to say that this guy here, apart from adding garlic which he later removed, managed to make a good carbonara.
missing the pepper
He didn't pepper the egg mixture. Also the technique was not great imo, having to put it back on the heat after making the sauce means the pasta isn't al dente anymore.
@@cigolsimons1768 Putting it back on the heat to finish the sauce is how it's done. Pasta is cooked al dente specifically for finishing it with the sauce and extra pasta cooking water.
Buona Note Jack. Questa e Michele Firenze ( OK, it's Mike Florence the seafood chef). I'm well proud of my Italian heritage and grew up in Florence. Alora, I'm not sure why you said this isn't authentic. You used the correct meat and correct combo of eggs and pecorino for the sauce. Thankfully, you didn't add cream !!! Bravissimo, questa e MOLTO BUONO !!! Ciao, Mike.
He is right saying that it isn´t authentic, as he adds garlic.
@@michaeldalpiaz540 Buona Sera, OK you are quite right about the garlic. Not as bad as that celebrity chef Marco Pierre White who poured in heavy cream to make up the sauce !!! Hope you doin' well. Ciao, Mike.
I used this recipe over the weekend and although I didn't quite get the sauce right, I didn't scramble the eggs and the overall dish was nice. I think the garlic flavour imparted on the guanciale is lovely.
They're very respectful of one another. It's good to see. If I go to London, I'll definitely drop in guys. Keep it up. Consistency is key. You inspired me to get cooking again. The cod's head looks really good.
As an Anglo Italian I was nervous about watching this. Thank you 🙏 this is exactly how I cook it at home. 🇬🇧 ❤ 🇮🇹
Can we please get Tim Mälzer for his German TV show Kitchen Impossible into your restaurant where he needs to recreate a dish from your restaurant. This would be amazing. This is one of my fav RUclips channels. You guys are doing an amazing job
This is basically how I do mine as well. But I actually like the garlic still in there, but I slice it thinly after halving the cloves and removing the stems, then brown the garlic very gently in a little bit of olive oil that I add to the Guanchale/panchette/etc while its rendering, and pick out the garlic as it starts getting a very light golden color, then finish everything similar to what's in the video, then I sprinkle the garlic in with everything as it's done.
Not authentic, but I love having the garlic there, the trick is to never let it get too much color or the garlic will have a bitter edge to it. When done right it's just about crispy dry and fairly sweet and garlicky.
Even in the one way you broke from authenticity, you were very Italian. You just gave the fat a hint of garlic flavor from big pieces you removed (classic technique, especially if you remove the stem in the clove) rather than blowing it out with mince left in the final product.
still, no garlic, not ever
@@jdawkins111who gives a fuck, garlic makes things taste better, no one cares
@@jdawkins111 lol, cut it out. It's not as common as not using it, but there are Italian recipes using it as well. Including the very first carbonara recipe in print back in the 50s.
@@jdawkins111🙄 There's always one wannabe wiseguy. Well done. Goooood for you.
@@jdawkins111you’re never going to guess what your precious guanciale is cured with 😂
As an italian cook I'd say you got it right, apart from the garlic. If you'd cook it more often you wouldn't add too much water, but good saving it.
“As an Italian” stfu, Italians have the most mid food that gets glorified, all you eat is pasta and sauce 😂 so bad and it’s always so easy to make yet you always have stupid opinions
I get the usage of the garlic, it adds flavour. Okay its not classic but nothing wrong with it
L'aglio è un'aggiunta non necessaria (se lo trovassi in un ristorante, non ne sarei contento), ma comunque non incompatibile.
L'aglio, molto spesso è un ingrediente utilizzato nella preparazione del guanciale, prima di mandarlo in stagionatura, proprio perché come taglio troviamo il muscolo della guancia, e l'aglio ha proprietà antisettiche che aiutano a preservarne la conservazione. Al posto del guanciale viene utilizzata anche la pancetta, più grassa (la parte esposta al taglio è grasso e normalmente è sufficiente condirla/proteggerla solo con sale e pepe (ecco, quando si usa la pancetta, un prodotto comunque in genere inferiore, un po' di profumo d'aglio non guasta, anche "in camicia").
Un'altra cosa non mi è piaciuta: l'aggiunta di sale direttamente sulla pasta 😢, proprio no! Basta il sale presente a sufficienza nell'acqua di cottura, che lentamente penetra all'interno della pasta.
@antc.4457 100% , ma io il maiale non lo mangio >
What my fellow Italians often ignore or forget, is that the recipe for Cabronara that we steadfastly protect is a much more modern version. It's a version that has gone through many evolutions at the hand of chefs that tried to improve and perfect it. Ofc do not put cream in it, cause it alters the flavor leaving you with a close enough approximation of Carbonara, but not the actual dish (plus is kind of a cheap trick to get it creamy and also pointless if you just spend sometime mastering the use of Pasta Water); and also do not call it traditional if you add any non-canon ingredient like peas or mushrooms. Garlic, I personally do not think it goes well with it, but if you like it you can use it, nobody is gonna die and it doesn't drastically change the dish like cream.. If you do not have Guanciale and want to use Bacon or Pancetta, is perfectly fine, they are a similar product to an extent. For example, I do not use Pecorino Romano (sorry Roman friends, but I think your Pecorino is a block of Salt pretending to be cheese, is a useless cheese), but rather I use a Sardinian one, or Parmigiano if I have no Pecorino at home...it's fine.
Sono della stessa opinione: per me è molto meglio un pecorino sardo da grattugia (stagionato), piuttosto che un pecorino romano, effettivamente troppo salato, ma così richiede il disciplinare di produzione.
Se si usa il romano bisogna bilanciare il sale, diminuendolo, nell'acqua di cottura.
Who cares if it's not authentic. Cuisine is an individual thing and subjective. you can make a recipe that you like and that works for you - there are no laws or rules. If people eat it and like it then that's all that matters.
It pretty much is though. Other than the garlic cloves (which he took out so not as bad) it’s spot on
@justgame5508 yeah but the point was that even if it wasn't. He's not trying to pass it off as one and even if he did it would be his interpretation of it.
Italian people are jackasses when it comes to food and they have no idea what they are talking about
I don't care, most people don't care. But some do and boy can they be vocal.
@tilerman ain't that the truth! 😂
I wish guanciale was more accessible in the UK
Even Lidl sell it during “Italian Week". It’s vacuum packed, has a shelf life of 6 months+ and isn’t bad; especially when compared to the alternative "use some form of bacon" option.
Somewhere in Liguria there’s an Italian chef explaining why Yorkshire pudding is much better with garlic and balsamic vinegar in the batter! 😉
@@ThisOldManOfTheSea never seen it in any shops i always look for it in the cured meats area seen something i think might be it in a polish shop need to ask next time i go if its cured cheek it's a similar shape
Just go to a butcher and get a lump of good streaky bacon, or an Italian shop (not a deli ffs) for some pancetta and use that instead. You really won't taste the difference.
Ocado sell it.
@@Mat-eq8mk oh nice never used ocado
love how the second lad just swallowed the whole bite. he chewed maybe two times maximum :-o
Comunque aggiungere nel titolo del video “Not so authentic”, salva dalle critiche. Il guaio sono quelli che nei titoli dei video scrivono “originale o autentica” carbonara e poi combinano un guaio.
Just made this, inspired by you guys, just used smoked bacon instead. Best I've ever made, even if I do say so myself!!! Keep up the outstanding work....
Just made carbonara yesterday =D I find myself adding pasta water to the egg-cheese mixture to temper them a b it, any difference ? Seems easier not to end up with omelet in the pan like this
think tempering the egg/cheese mix before adding to the pasta is an optional but done and tested technique. always done that and always works
The best way to get a creamy carbonara is using Luciano’s recipe. You have a double boiler for your egg mixture and slowly bring the mixture up to temp with the pasta
Ye i do the same and often just add the pasta into the bowl with the egg instead of other way around if i need more heat i quickly warm the bowl above the pot i cooked the pasta
Find that easier
I’d say that’s a pretty decent carbonara that’s AUTHENTIC. A little garlic never hurt anyone!
got a lot of respect for you chefs. I really hope to discover one of your restaurants one day during a visit in London
These eyes are completely focused on the work. I like that.
Try a squeeze of lemon at the end. I even put grated lemon rind in as well. The lemon cuts through the fat and richness so damn well I can never go back. Give it a try, it will blow your taste buds away
No, per favore!
It’s the best looking carbonara I’ve saw made by any brittish chef 👌 and that includes Ramsay, he puts mushrooms in his 😳🤔
Ramsey a cook not really a chef. Marco Pierre White has forgotten more than Ramsey knows.
Is this a dish that can be made during a busy service? What prep would be required?
A bain-marie would be more foolproof for home cooks. And the pasta water is added at the end to control the liquid.
I cant help putting crème in, what's your thoughts on crème in carbonara? i know its not traditional, I just love more sauce and the flavours join with the crème perfectly.
Carbonara i like more pepper also hence the name of it, read it was created in 1944 by Renato Gualandi and they used crème and the carbon part referred to the pepper as it resembled Coal (which is Carbone in Italian). Think its based of a roman recipe but was modified in the 1940s
Instant like and favorite. Now if only I can somehow find guanciale in my (Asian) country without having to ship it from Europe....
I temper the eggs a bit with a splash of the hot pasta water; I find that helps
De Cecco's the best pasta brand out there.
Definitely one of the best you can buy in the uk
@@alanmyr1507 i agree, i can see diminishing returns speing more
Surprisingly the Tesco premium brand is better! It is actually better than many premium Italian brands. The bucatini in particular are outstanding, I have only eater better from boutique italian brands.
BTW, the best carbonara recipe out there is the Monosillo recipe, where he cooks the eggs and then the mixture on bagno maria, cant get creamier sauce than that.
IMO, having a clear understanding of what something is and what defines authentic, isn't about offence/ gate keeping or whose is better. It simply defines a common language so people understand the intention. So if i claim mines 'authentic' anyone watching or reading / eating understands what's in it and knows what to expect. Or If i say I've made a variant, you can understand what I've deviated from
Hai legato molto bene .. 👍 mia nonna usava pancetta e guanciale..
We need a Jack, Will and Brad Leone collab video! Universes colliding make for the best content
Looks amazing and authentic, apart from adding garlic - but I do that too cos I like it. :)
Super yammy
If you dont eat pork what can you use ???
Ty
You can use turkey bacon. My wife is a veggie and I tried to made this with the "fake" veggie bacon you can find in most supermarkets. Work surprisedly well. Just make sure you add extra salt because you miss the saltyness of the pork
@timheskes964 ty
Will try it 👊
As you say it's not autenthic because of the garlic. Anyway i would like to try this version. Technically you did a great job, even if u put more pasta water than necessary. In modern version of carbonara pasta water is used (someone in italy likes the cream you get with water and someone prefere the "pasta asciutta" concept where the final result is drier because u don't use pasta water at all)
This recipe is far from being standardized in roman culture
To anyone that wants to perfect their Carbonara game I would suggest watching Luciano's ("king of carbonara") video! Since I started using bain-marie method it's always comes perfect consistently and it's hard to fail.
spot on. I like it a wee more thick on the sauce, but as he sai, he's added too much pasta water. everyone does it for the first 29 times cooking carbonara.
Garlic in a carbonara is an absolute must for me.
Yea i don’t care about whether it’s ‘right’ or ‘wrong’. I only care if it tastes good. I’ve tried to full on traditional, but adding garlic tastes better. So
It's not particularly inauthentic. You acknowledged the fact that it wasn't 100% authentic from the outset, so no-one should whine. Garlic wouldn't normally be used, as you're fully aware, and probably more pepper, but if it tastes great, so what? At least you didn't chuck peas & cream in like Ramsay. An Italian chef I once worked alongside used to chuck dollops of bechemal in it 😱. Some of the cooled fat from the guanciale can be added to the egg & cheese mix, as I'm sure ya know.
Top post, lads 👍.
Bro, you're killing me. I'm high af right now. Im going to buy a cabonara 😂😂
Quality Jack. Made up too because it’s exactly how I make mine. Although I don’t cook garlic down with the bacon so will be trying that next time! Keep up the amazing work. Love this channel!
Adding Garlic to carbonara is a thing in some households. I think its not neccessary to apologise to italians in advance if you dont make the same dish for the 134124 time. Every Nonna every three doors down has her own little secrets and moves. As long as you made it with good intent in the end everything goes haha.
Millions of voices suddenly cried out in terror when the garlic made a brief appearance.
No. Quello è un peccatuccio veniale.
Un vero errore è stato fatto quando si è aggiunto del sale, direttamente sulla pasta, dopo averla cotta.
italia squisita made a video recently where they use rough grained pans to finish pasta sauces. It works :D
Can imagine every Italian or purist's face when you mentioned the 'G' word.
Looks delish.
Which one, Guanciale or Garlic? 😂
Their faces would have lit up at the former, recoiled in horror at the latter!
As long as it tastes good, who cares? As you say, 'Looks delish' - I agree 👍.
I'm on a diet and can't eat carbs. I have no idea why I'm watching this. Self-torture, HERE WE GO.
Them moves on 6 minutes are madddddddss
The only difference is the garlic. There is nothing wrong with it.
Very well done 👍
Gotta love how youve "vincenzo-proofed" this video.
Looks pretty authentic to me!
It's not.
No garlic
Definitely not authentic, it’s missing an Italian nonna…
No garlic. Otherwise it's fine. Many would say the guanciale should be cut thicker and fried crispier (add back at the end before serving), and pepper could be toasted, but that's more of a matter of taste
@@revilogoIn Rome, restaurants and cuisine are more of a men's world. Nonna is not mandatory in this case
I always find leftover gammon shredded is my preference.
The only thing that would be classically different most of the time (not for every region) is that you wouldn't tend to use garlic and would probably use more pepper
Awesome, someone actually telling the truth in a title and thumbnail. Impressed by the no bs, subbed and too hungry to watch till any time that isn't between 1:17am-dinnertime 🤘
Edit: I already was subbed 🤣👌
Love the camaraderie!
Bravi ragazzi. Avete fatto bene.
Vincenzo is going to have a say on this, I would think! lol
Yes Chef! Looked amazingly delicious, and I think the term "Authentic" is too over used! You could go a few miles from village to village, or even house to house, in any country in the world, and every dish of the same name, would be subtly different, but they would all claim it to be the most "Authentic". 🙂😋😎❤
Just saw an Italian woman fall to her knees in Tesco while watching this
😂
I've spent the last 10 minutes laughing hysterically at this.
@@hislord1 By any chance anyone fell to their knees watching you laugh at this?
@@Karol-x3g I'm still on my knees, crying out to the italian gods.
Have you seen some of the abominations Italians in America, call Italian food, they have no right to lecture
You forgot the cream, mushroom and peas...bit of chopped ham would be nice too
Was expecting cream or smth, glad to see it didn't. Looks great!
why are you cream shaming? you telling me you’ve never been shown a good creaming?
@brownie3454 i enjoy a creaming as much as the next fella, just not in my carbonara
Spaghetti Carbonara.... my most favorit food. my mom makes some awsome cabonara
Wow. Never seen a chef make carbonarra.
What is the brand of your hammered carbon steel santuko?
Jack, you crack me up!
every single great dish we have nowadays is the result of breaking out of the box of traditions and close mindedness
Italians are the worst in the world when it comes to food... they are so arrogant
Does anyone have a recommendation for a beef or lamb version of guanciale ? I can’t have pork
nothing is really gonna replicate the mix of crispy + tenderness that you'd get in a bite of guanciale, but you could try turkey bacon + duck fat/beef tallow
You can cut steak with a decent amount of fat super thin and fry it up to a crisp.
@@naan2881 bresaola!
A youtuber called Golden Balance can't eat it for religious reasons and he used turkey bacon in his version. Looked fantastic too.
Hey fallow any chance of a traditional lincolnshire hotpot i think william is from that neck of the woods 😂
Did he trigger anyone else’s Siri/Homepods when he triggered his Siri in the video lol 😂?
Yes!
6:00 who does he think he is? Vito Spatafore?
He never had the makings of a varsity finook
Put it in a beef stew over pea n ham soup. @Fallow what is your BEST UPON BEST, Leek and potato soup "mother soup" recipe. I made it for my Fiancée before she died and got it sooooo stinging. But after not so good, just salty taters! Originally I used orgainc leeks sept - oct and red shallots. Meh, I'm sure there's more than one "corden bleue" amongst you!
Hehe, if I win the lottery am off to paris to train en cuisiner.
Grew up in uk hotels.
Nice how the sauce gets thick in the pan. Looks delicious chef!
I use mature cheddar , think it tastes better
I used cheddar in a risotto once when I thought I had parmesan in the fridge but turns out I didn't. Best risotto I ever made! Rules are made to be broken!
Very nice 👍952❤ and Great recipe ❤ I'm full watching look so very good tasty ❤ ✅🤝❤️✨✨ thank you so much for sharing dear friend 🥰🥰
Coronado Panama 3rd hr of rain, flooding, wet floors and biggest water event in last four years here.
"Heart Attack's Amount" is a professional term.
Definitely think Will could have taken a bigger mouthful 😂
Love it, from Rotterdam!! 😮
I would add at least 10 times as much black pepper. It should be an ingredient rather than a seasoning.
That looks BANGING
How much exactly do you pay ur dishwasher? That's like six vessels to cook this one dish😂
Looks super tasty!
Where is Vincenzo!!
Already sent him a link to this... LOL
Why do people love him so much?! He isn't as bad as uncle Roger but he literally just watches other people's videos and moans about them. It's an insufferable trend.
he's a RUclipsr and not a chef, obviously you won't find him in a professional kitchen
@@darthbroda He was a chef. EDIT: sorry, from what is available online, self educated and has run companies involved in food. So, it all comes down to what you define is a chef.
@@darthbroda He trained and worked in professional kitchens, therefore he has the knowledge and experience needed to offer opinions based on professional methods he learned years ago even if he now does it from home. Knocking someone for being a "RUclipsr" without knowing their past is dumb - why do you think anyone going for a job has a curriculum vitae? You might as well say that a retired doctor is no longer a medical expert or a veteran soldier is unable to discuss military tactics with a small-minded attitude like that. What's your contribution to society that gives you the right to be so pretentious and dismissive, I wonder? Very little, I imagine... are you "pro" at anything other than trolling? And you can't even do that well... 🙄
If my grandmother had wheels, she would have been a bike.
Make this every week ,just remove pasta from the water and add the egg/ cheese mix ,do NOT have the heat on ,it will thicken on its own ,
No garlic required :) I would have mentioned the salt content of the pecorino.
Chef was jerking the pan with two hands damn got me peaking
Good recipe bro!
Man this is right and autentic, apart the garlic and the eggs (in my opinion just too much) this os a good plate of carbonara. Yes im italian and im not trigger
Para mi gusto le pondria mas salsa y dos platos como ese
Where's that crushed garlic ended up though
That hint of garlic was perfect in my humble opinion.
My own very un-Italian version includes 3 cloves of garlic confit.
It may not be authentic, but I love it and it’s what I crave 👌
Did you see Heinz just released a tinned carbonara?
😂
Great video! I cook it like this too but without the garlic and it's delicious! I will definitely try it with garlic the next time. I also highly recommend mixing Pecorino Romano with Parmigiano-Reggiano~
Looks really tasty. Wish i could could cook that fast.
Authentic or not, it looks great to me
"Pasta liquid" its water chef 😂 3:22