As an Italian, this was excellent. However, bacon and pancetta would work just fine. My Sicilian father uses bacon due to the lack of usage of guanciale and expenses. It’s more convenient and not traditional, but not a bad swap-out. Either way, awesome video. Enjoy that man
@@eganc1976 Interesting joke. My grandmother would be split between slapping my head due to paying too much or not having the right thing. She wouldn't approve the absurd prices over the "so much worse" ingredient
@@JerryEboy69 I was only playing, there was a live morning TV show where an Italian chef was engineering his carbonara, you might see it one day on YT...I meant no disrespect...I bet the recipe used in the family was delicious, and more importantly, shared amongst loved ones. That to me = perfection 🤌🤌🤌
For those who don’t have access to guanciale… ignore the gatekeeping Italians. Thick cut bacon is perfectly fine and so is pancetta. Edit: sure there is a slight difference in flavor… but not even remotely as much as y’all are making it out to be
I use pancetta in my carbonara all the time, I prefer the taste over guanciale but once you use any other ham or cheese it’s no longer traditional recipe
Guanciale wasn’t even particularly widely available outside central Italy only a few years ago, never mind outside of Italy. Italians abroad usually had to use bacon or pancetta for carbonara unless they had a very good deli nearby. And it was banned in the USA until 2013 and took another few years to proliferate there. We shouldn’t be so absolutist about something that not everyone can get and that those who can have often only heard of it in the last five years.
Yeah, om the other hand, though, who the fuck needs approval from some internet randoms? I make my carbonara with grana padano and bacon, because guanciale is unobtainable, same with pecorino romano or parmesan. To be honest I prefer it over parmesan anyway.
Reminds me of the Italians who hate people for making American style pizza (New York, Chicago, New Haven, etc) and Alfredo with heavy cream. If it tastes good who cares if it’s traditional or not 🤷🏼
@@JacksonWalter735 Italians mostly don’t know or care what Americans do with food. But I suppose some of them question it when they find something on a menu that purports to be Italian and just isn’t. It would be like an American getting an apple pie on a menu in Europe and it doesn’t have pastry. Or an American style diner in Europe with burgers, fries, pancakes and hashbrowns but the food is all Mexican when it arrives.
I like the classic approach, and I think it's good to learn the traditional way. But, I feel like it should be a spring board into the realm of experimental cooking that suits you, the one who's gonna eat it. If you wanna use local ingredients because you can't get traditional ingredients at a fair price, do that. This is how food evolves and grows and new culture is formed. Eat for you, not for others.
In Rome, we usually crush the black pepper and sometimes use a mixture of different black pepper. Also, the pan should be warm, but not hot (I’m not sure why this guy is saying it should be cold).
I think the container you mix everything in should be room temperature. not cold, not warm, not hot. The heat comes from the pasta water and noodles. At least that's how I'd do it.
@@CaptainMurdock1337, Yeah, room temperature is fine and frankly safer. If you have everything ready and can move quickly enough though, I think a pan at low heat to finish the dish is best because it allows the pasta to be served hotter and I have a particular preference when pasta is served very hot so by the last bite it’s still warm if that makes sense.
Using the pot heat where you make pasta is a good way to warm the pan while you mix (like a bain-marie). Eggs and cheese benefits from this heat (65ºC) to get creamy and safer. Raw eggs could bring salmonella. Contaminations mostly are outside the egg, but without heat is very difficult to be totally safe.
The pan is not " pretty cool" when the sauce is added. Still needs to be quote warm, just not fry. Otherwise, you're eating raw eggs. Add the spag, let the pasta cool the pan, once the sizzling stops, its sauce time. YOU STILL NEED TO COOK IT.
You get engagement with this comment regardless, but if we're being traditionalist, you've missed out a few steps and can improve on ratios and ingredients. For others, this is a simple dish. The base is all there, but it's really a springboard for you to make alterations. Use 50/50 pecorino and parmigiano. Grind different black peppercorns (tellicherry, sarawak) to make your pepper. Have fun with it. Lived in Rome for 2 years. They certainly do. :)
Italians will use 50/50 if they're having carbonara earlier in the day as a breakfast or lunch for the evening meal pecorino only is traditional. Country that was conquered by the Romans. 👍🏼
Pretty good, dunno about a totally cool pan though if that is what you meant? I let the guanciale pan cool until the 'music stops' when there is no sound from the pan than put all the ingredients.
As an italian obsessed with carbonara this is excellent! Everything done to perfection! Even the guanciale was cut in big chunks, as many of us here would do! Seriously, well done! I would eat that in heartbeat!
I don't think we have guanciale here in my country. So im using bacon i dont care how many italian dies in the process 😂😂😂 also i noticed there's thick cut bacon now in our supermarket. It's a better alternative to bacon because our thick cut bacon here is very salty.
Question for the Italians/cooks. Every person I see making this dish always seems to put such a small amount of guanciale, like the meat to pasta ratio is low compared to other pasta dishes I’ve seen. Is that just how it’s traditionally supposed to be? Is guanciale considered expensive?
Typical ratio is one jowl per 4 servings of pasta (about 1 lb of dry pasta). Depending on the size of the jowls, this is usually about 8 oz of meat, which cooks down substantially. Not sure why, exactly! That's just the standard. I love me some meat, so....
Actually, many of us eat quite a lot of meat amd seafood. But guanciale is very fatty and, as you said, very rich. Too much would be too strong in this dosh.
I make carbonara with pancetta. Whenever I’ve asked people about it both in person and online the majority of Italians say it’s fine. At that point, that’s good enough for me. Maybe one day I’ll find guanciale available and make it more authentically, but I no longer get worked up over this.
Yeah, if you don't find guanciale it's not that big of a deal to be honest. Although it's always better to make a recipe with all the correct ingredients, that difference is almost similar to using one type of tomato instead of the other. We still appreciate our traditional food being enjoyed around the world. 💙
Not everyone can find Guanciale? They don't sell it in some parts of America. All we have is different types of bacon. Do you all know where I can find Guanciale in Tucson AZ?
Is there any good beef type as a substitute for the pork? I'm muslim and want to recreate Carbonara at least a little faithful to the traditional recipe
If you can find “beef pancetta” or cured beef belly, it could be similar. Wouldn’t be exactly the same as guanciale but would give you the closest effect.
I like my food, especially dishes like pasta, to be piping hot when I’m eating. Is it ok to return to the heat for a minute or two once everything is combined?
I do a few things that would make Italians cry but unquestionably improve the dish. I use penne instead of spaghetti, I use parmigiano instead of pecorino, and I put 2 whole cloves of garlic in with the meat while it cooks, although I remove it before adding it to the egg yolks. The one thing I don't do though is add cream. No way.
I put cream in mine, not a lot, probably a quarter of a cup for each portion and then just a little bit of sour cream or Greek yogurt give it more cream
Little advice: someone may want to add more pecorino alone or together with more black pepper; so just in case you can either grate it on the spot or you can grate some more when you make the sauce depending on how you prefer to do
Hot take: I much prefer pancetta. Guanciale is far too gamey for my palette and overpowers the rest of the flavours in the carbonara whereas the pancetta has a more rounded complementary flavour.
To all americans: you dont need to remove anything constantly. If you use the bacon anyway, just leave it in. Just cook the noodles separately at the same time. Nothing will burn.
So if I can't get or want to pay $$$ for guanciale, I'm going to add bacon and maybe even ham and I'll break my pasta if I want. It will be great and I'll eat every bite. Last time I added some mushrooms, spinach, and I had 1/2 a boursin cheese and threw that in too. Awesome!!!
Guanciali hard to find here but we have it. .i usually save the guanciali for when i make carbonara for visitors, but i use pancetta when its just for myself.
I’m looking trough carbonara videos so I can impress a girl(😂) but I have to say, this is one of if not the best carbonara’s I’ve seen so far! You get my sub just from this short and I already can’t wait to learn more from you❤
I like how people say this is the only way you should be making some thing when the truth of the matter is is that there’s only one traditional way to make some thing but if you want to take any amount of these ingredients or switch them out as long as you’re making something delicious. Who cares? There isn’t only one way to do a damn thing.
Good review of some basics, tho bit overly dramatic here. Pan doesn't need to be cold, especially if you're watering it down with pasta water--you need some heat for starch to thicken the sauce. Even if heat's on low and you stir constantly it won't scramble, but you might get flecks of stringy cheese. You generally render the guanciale on low first before crispifying. Many people can't get guanciale, so yes you can use pancetta, it's just not as complex/umami. Also, I'm surprised a presentation tone so strict doesn't remind viewers about the guanciale skin and render at least an opinion as to use of the pepper bark. Don't need to salt the water when you have guanciale and pecorino.
This is how the ancient Romans made this pasta recipe. Thank you for preserving the simplicity of this wonderful dish. Less is more. You would make them proud.
@@maryyoung6380 The first recipe for a dish called carbonara published in Italy appeared in 1954 in the magazine La Cucina Italiana, some time after the Roman Empire. That recipe had pancetta, garlic, and Gruyere cheese. There was an earlier recipe for pasta cacio e uova, which had cheese and eggs, but no meat, and can be dated back to the 1830s. It appears that pasta carbonara was invented after the US Army arrived in Italy in World War 2, because American soldiers liked their bacon and eggs. Pasta was not eaten in the Roman Empire.
The most important things you have to have if you can get guanciale near your home are the right aged cheese (in the US at least, I find most places don’t use an aged enough cheese) and the right type or blend of fresh black pepper (if you use just regular black pepper corns you find in the US at the ratio Romans use, it will be way too peppery).
@@geoffreyk9164yeah I agree hundred percent. Fortunately I am in the UK and we have plenty of pecorino and good pepper. The guanciale is a little more difficult to find but possible
@@kristianj1977, What is typically used in Rome is a blend of different black peppers so that is what you should look for if you want to make a Carbonara. There is an Eataly on Bishops Gate near Liverpool Street Station in London if you’re there or going to be there.
This is how many self-proclaimed experts today say carbonara ought to be made. But is it really the true, original version? Did the original dish contain guanciale? Is pecorino the only cheese you should use? Is whole eggs or yolks only correct? Was cream once common in carbonara? Read this (especially the part dealing with the history of the dish) as an introduction, the google topics like "The history of carbonara" etcetera and judge for yourself: en.m.wikipedia.org/wiki/Carbonara
1. Pasta cacio e pepe, which has only the cheese and black pepper, no meat or eggs. 2. Pasta alla gricia, which has the cheese, black pepper, and guanciale: no eggs. 3. Pasta alla amatriciana, which has cheese, black pepper, guanciale and tomatos. 4. Then, of course, Pasta carbonara, which has cheese, black pepper, guanciale, and eggs.
Guanciale is kinda hard to find in the states. I’ve used any kind of pork jowl I could find and pancetta for carbonara so don’t let this man gaslight you into thinking that you need that to make the stinkin dish
As an Italian, this was excellent. However, bacon and pancetta would work just fine. My Sicilian father uses bacon due to the lack of usage of guanciale and expenses. It’s more convenient and not traditional, but not a bad swap-out. Either way, awesome video. Enjoy that man
If my grandmother had wheels, she'd be a bike
@@eganc1976 Interesting joke. My grandmother would be split between slapping my head due to paying too much or not having the right thing. She wouldn't approve the absurd prices over the "so much worse" ingredient
@@JerryEboy69 I was only playing, there was a live morning TV show where an Italian chef was engineering his carbonara, you might see it one day on YT...I meant no disrespect...I bet the recipe used in the family was delicious, and more importantly, shared amongst loved ones. That to me = perfection 🤌🤌🤌
@@eganc1976 No no, I’m sad that I didn’t understand the joke. I should have told you that. Tell me about it; I’m here for a quick laugh.
@@JerryEboy69 ruclips.net/video/8fgNixllFJg/видео.htmlsi=ZsJudHlLce4k-Llc
For those who don’t have access to guanciale… ignore the gatekeeping Italians. Thick cut bacon is perfectly fine and so is pancetta.
Edit: sure there is a slight difference in flavor… but not even remotely as much as y’all are making it out to be
I use pancetta in my carbonara all the time, I prefer the taste over guanciale
but once you use any other ham or cheese it’s no longer traditional recipe
what gatekeepers lol, most italians wouldn't have guanciale at home
@@davidz2690 literally read the comments
@@Teedeelee i scrolled pretty far and didn’t see any
@@l.-..__lu aint italian
Carbonara is a gem when properly executed. My favorite
“nobody wants limp meat”😭😭💀💀im crying
Facts tho
@@Britnybihhhfr😂❤
Hes talking about food right!? 😂
Terrible attempt to be funny
Bros talkin crap about me for no reason
Guanciale wasn’t even particularly widely available outside central Italy only a few years ago, never mind outside of Italy. Italians abroad usually had to use bacon or pancetta for carbonara unless they had a very good deli nearby. And it was banned in the USA until 2013 and took another few years to proliferate there.
We shouldn’t be so absolutist about something that not everyone can get and that those who can have often only heard of it in the last five years.
😊thanks
Yeah, om the other hand, though, who the fuck needs approval from some internet randoms? I make my carbonara with grana padano and bacon, because guanciale is unobtainable, same with pecorino romano or parmesan. To be honest I prefer it over parmesan anyway.
Reminds me of the Italians who hate people for making American style pizza (New York, Chicago, New Haven, etc) and Alfredo with heavy cream. If it tastes good who cares if it’s traditional or not 🤷🏼
@@araen11 That’s my point.
@@JacksonWalter735 Italians mostly don’t know or care what Americans do with food. But I suppose some of them question it when they find something on a menu that purports to be Italian and just isn’t. It would be like an American getting an apple pie on a menu in Europe and it doesn’t have pastry. Or an American style diner in Europe with burgers, fries, pancakes and hashbrowns but the food is all Mexican when it arrives.
I like the classic approach, and I think it's good to learn the traditional way. But, I feel like it should be a spring board into the realm of experimental cooking that suits you, the one who's gonna eat it. If you wanna use local ingredients because you can't get traditional ingredients at a fair price, do that. This is how food evolves and grows and new culture is formed. Eat for you, not for others.
Yes... a 'spring board'.
Beautifully said
"The only way you should be making it"
I will always hate when people try to teach cooking as if its a science like that, pure immaturity.
In Rome, we usually crush the black pepper and sometimes use a mixture of different black pepper. Also, the pan should be warm, but not hot (I’m not sure why this guy is saying it should be cold).
I think the container you mix everything in should be room temperature. not cold, not warm, not hot. The heat comes from the pasta water and noodles. At least that's how I'd do it.
@@CaptainMurdock1337, Yeah, room temperature is fine and frankly safer. If you have everything ready and can move quickly enough though, I think a pan at low heat to finish the dish is best because it allows the pasta to be served hotter and I have a particular preference when pasta is served very hot so by the last bite it’s still warm if that makes sense.
Using the pot heat where you make pasta is a good way to warm the pan while you mix (like a bain-marie). Eggs and cheese benefits from this heat (65ºC) to get creamy and safer. Raw eggs could bring salmonella. Contaminations mostly are outside the egg, but without heat is very difficult to be totally safe.
Ideally guanciale or pancetta. If you want to use bacon, make sure it’s not smoked and it has enough lard.
Italian cooking gatekeeping is always second to none
Pan is not cold. On or off heat (Bain-Marie method). Oil, eggs and cheese should be emulsified.
The pan is not " pretty cool" when the sauce is added. Still needs to be quote warm, just not fry. Otherwise, you're eating raw eggs. Add the spag, let the pasta cool the pan, once the sizzling stops, its sauce time. YOU STILL NEED TO COOK IT.
Raw egg is fine
Thank you. He didn't heat it back up, he may of served it at room temp. 😜
@Jorpando yes, but this is carbonara, its sweved hot not raw
Though I do use the same warm pan, I think with good timing even a cold pan will work because the spaghetti will have residual heat
@@olimchugh8793it’s supposed to be mostly raw eggs
You get engagement with this comment regardless, but if we're being traditionalist, you've missed out a few steps and can improve on ratios and ingredients.
For others, this is a simple dish. The base is all there, but it's really a springboard for you to make alterations. Use 50/50 pecorino and parmigiano. Grind different black peppercorns (tellicherry, sarawak) to make your pepper. Have fun with it. Lived in Rome for 2 years. They certainly do. :)
Italians will use 50/50 if they're having carbonara earlier in the day as a breakfast or lunch
for the evening meal pecorino only is traditional.
Country that was conquered by the Romans. 👍🏼
@@MonstehDinosawr So it's legal to have carbonara for breakfast? Good to know 😏
Pretty good, dunno about a totally cool pan though if that is what you meant? I let the guanciale pan cool until the 'music stops' when there is no sound from the pan than put all the ingredients.
So simple yet so elegant
My goodness this looks amazing
Top, well done sir!
I grew up on carbonara. Guanciale, panchetta or, thick bacon are all good. Half the point of the dish is to use what you have.
I used your recipe and pan seared scallops with it. It was delicious.
😮 HOLY SHIT that sounds good..!
This looks good, but people can use bacon and break the spaghetti if they want! Gate keeping is stupid
I'm breaking the Pasta, so there! Good channel
😂😂😂😂😂😂
Me too it's convenient for me to eat and my pan my rules ➕ no Italian was present to see the crime 🤣
Very very nice! Im impressed!
THIS is the way it should be prepared. Good job!
As an italian obsessed with carbonara this is excellent! Everything done to perfection!
Even the guanciale was cut in big chunks, as many of us here would do!
Seriously, well done! I would eat that in heartbeat!
I don't think we have guanciale here in my country. So im using bacon i dont care how many italian dies in the process 😂😂😂 also i noticed there's thick cut bacon now in our supermarket. It's a better alternative to bacon because our thick cut bacon here is very salty.
Yummmm my favorite!! That looks fantastic
Some US cooks are still waiting for him to add the Heavy Cream.
im convinced this dude does this shit on purpose just to piss people off lmao
Well done!
Question for the Italians/cooks. Every person I see making this dish always seems to put such a small amount of guanciale, like the meat to pasta ratio is low compared to other pasta dishes I’ve seen. Is that just how it’s traditionally supposed to be? Is guanciale considered expensive?
Typical ratio is one jowl per 4 servings of pasta (about 1 lb of dry pasta). Depending on the size of the jowls, this is usually about 8 oz of meat, which cooks down substantially. Not sure why, exactly! That's just the standard. I love me some meat, so....
Any more would make the dish too rich and difficult to digest. Italians don’t eat a lot of meat
Actually, many of us eat quite a lot of meat amd seafood. But guanciale is very fatty and, as you said, very rich. Too much would be too strong in this dosh.
as soon as he said "this is the ONLY way to make it" I'm clicking on "DO NOT RECOMMEND CHANNEL"
Nah I clicked subscribe, carbonara is a word that has a definition
Spaghetti is good, but you need to try Carbonara with Spaghettoni, the biggest size of Spaghetti. Thick noodles are a godsend in this dish
I make carbonara with pancetta. Whenever I’ve asked people about it both in person and online the majority of Italians say it’s fine.
At that point, that’s good enough for me. Maybe one day I’ll find guanciale available and make it more authentically, but I no longer get worked up over this.
Yeah, if you don't find guanciale it's not that big of a deal to be honest.
Although it's always better to make a recipe with all the correct ingredients, that difference is almost similar to using one type of tomato instead of the other. We still appreciate our traditional food being enjoyed around the world. 💙
Pancetta is OK. But the flavour and quality difference of guanciale is just too big.
@capollyon no it's not, stop
bro this looks supergood! you could become famous from this, do as much to go viral!
Not everyone can find Guanciale? They don't sell it in some parts of America.
All we have is different types of bacon.
Do you all know where I can find Guanciale in Tucson AZ?
It's okay to use thick cut bacon
Pancetta is fine, don't listen to this snob
it's okay to use fried ham, just nod when the idiot who went to culinary school before researching US cook's wages tells you to do.
@@silvyboi4150 Okay Thank you
@@KristijanRisteski-zp7bx Thank you sir I appreciate that.
what you do with white eggs?
I think a cold pan would stop the sauce emulsion and make it clumpy/sticky. Shake/stir the pan vigorously, adding pasta water if it looks too dry
A too Hot Pan results in scrambled eggs...
Well, I am from Rome, and I have to say you did a great job !!!!!
Is there any good beef type as a substitute for the pork? I'm muslim and want to recreate Carbonara at least a little faithful to the traditional recipe
If you can find “beef pancetta” or cured beef belly, it could be similar. Wouldn’t be exactly the same as guanciale but would give you the closest effect.
you're like marco pierre white was with the stock packs except you're unsponsored@@DomenicsKitchen
smoked beef bacon!
Duck bacon is a good alternative as it releases alot of fat. The fat adds richness and flavor to the carbonara.
This is the original recipy. Good job!
From Italia, bravissimo! Perfect carbonara
I actually made scrambled eggs while doing this 😢
😢
Add some boiling water and mix it really fast
@@DomenicsKitchenhave you made Carnivore noodles / spaghetti? Just watched a video
Getting the mixture started in a blender with some pasta cooking water makes it much easier.
Just made this 😭😭😭 so fire 🔥
Wow. He’s exactly right. No cream, no peas. This is the traditional (and best) way.
thank you for sharing the correct recipe, all italians cheer you
I like my food, especially dishes like pasta, to be piping hot when I’m eating. Is it ok to return to the heat for a minute or two once everything is combined?
Yes. Other chefs actually recommend to heat and stir at the same time, to make it more fluffy.
whats wrong with breaking the spaghetti... I can get twice as much on my plate
Whats wrong with buying shorter pasta in the first place?
nothin'.
I do a few things that would make Italians cry but unquestionably improve the dish. I use penne instead of spaghetti, I use parmigiano instead of pecorino, and I put 2 whole cloves of garlic in with the meat while it cooks, although I remove it before adding it to the egg yolks.
The one thing I don't do though is add cream. No way.
I put cream in mine, not a lot, probably a quarter of a cup for each portion and then just a little bit of sour cream or Greek yogurt give it more cream
Using other kinds of pasta and parmigiano is common. Only the garlic seems unorthodox, but makes sense.
You should do it in every way! All the time!
Just made it today, but didnt use guancale, was epic anyway!
I’m gonna start doing that from now on!
You need to explain your guanchala
Do you use whole eggs or only the yolks?
Just the yolk
some use yolk and whole egg for this
What are the other 3 roman dishes?
Finally some foreigner posting real carbonara..god bless u❤
Little advice: someone may want to add more pecorino alone or together with more black pepper; so just in case you can either grate it on the spot or you can grate some more when you make the sauce depending on how you prefer to do
Hot take: I much prefer pancetta. Guanciale is far too gamey for my palette and overpowers the rest of the flavours in the carbonara whereas the pancetta has a more rounded complementary flavour.
Are the eggs meant to be raw? Genuine question
yes otherwise how are you gonna make the 'cream' for this dish
@@ebonywine Thank you.
it’s rare to see someone outside our country that know how to actually make it like ours🎉
Good job Domenic!
More people need to understand and respect this cuisine. Too much pasta has died because of ignorance… hahaha
authenticity is for chefs
about scrambled egg with pasta.. I love that too, it's just a different vibe/dish
To all americans: you dont need to remove anything constantly.
If you use the bacon anyway, just leave it in. Just cook the noodles separately at the same time.
Nothing will burn.
I don't care about how it was supposed to be made, if I like it I eat it even if it's a variation of the traditional.
So if I can't get or want to pay $$$ for guanciale, I'm going to add bacon and maybe even ham and I'll break my pasta if I want. It will be great and I'll eat every bite. Last time I added some mushrooms, spinach, and I had 1/2 a boursin cheese and threw that in too. Awesome!!!
Sounds disgusting
Honestly it sounds disgusting, a mishmash of nonsense
Where can one buy the pan?
Thick bacon is a fine substitute when guanciale isn’t accessible. Try not to get one that is like “applewood smoked” if you can.
I just tried making this but sadly it still came out kinda dry despite me adding a extra egg yolk and a lot of water
Bravissimo 👏👏Maestro 🤗👋
Guanciali hard to find here but we have it. .i usually save the guanciali for when i make carbonara for visitors, but i use pancetta when its just for myself.
I actually prefer flat pancetta to guancale. At least the stuff that I’m able to buy
Nice cooking!
This was a heck of a carbonara: PERFECT, A+++ from Italy
Finalmente uno straniero che sa fare la vera Carbonara.
Bravo!❤
I’m looking trough carbonara videos so I can impress a girl(😂) but I have to say, this is one of if not the best carbonara’s I’ve seen so far!
You get my sub just from this short and I already can’t wait to learn more from you❤
As a true music lover, I like your choice in music brother. AH AH AH AH stayin alive, stayin alive!
Dude you are so wrong ⚠️⚠️⚠️😂😂😂but i like your determination defending carbonara 😉
I like how people say this is the only way you should be making some thing when the truth of the matter is is that there’s only one traditional way to make some thing but if you want to take any amount of these ingredients or switch them out as long as you’re making something delicious. Who cares? There isn’t only one way to do a damn thing.
Good review of some basics, tho bit overly dramatic here. Pan doesn't need to be cold, especially if you're watering it down with pasta water--you need some heat for starch to thicken the sauce. Even if heat's on low and you stir constantly it won't scramble, but you might get flecks of stringy cheese. You generally render the guanciale on low first before crispifying. Many people can't get guanciale, so yes you can use pancetta, it's just not as complex/umami. Also, I'm surprised a presentation tone so strict doesn't remind viewers about the guanciale skin and render at least an opinion as to use of the pepper bark. Don't need to salt the water when you have guanciale and pecorino.
How do you make sure that the egg is cooked and safe?
By mixing the sauce with hot pasta in the same pan where you fried the guanciale and while it's still hot, so it still cooks.
Guanciale is $40/lb in the US. Bacon is $5/lb. Imma have to stick with the americanized version.
damn straight
Only issue is you cut the guanciale too thin
Carbonara is top 3 pasta dishes in my humble opinion. I could eat that 3 or 4 times a week.
Carbonara is the only food I hate because of texture. I always thought texture was never an issue for me until I tried this.
This is how the ancient Romans made this pasta recipe.
Thank you for preserving the simplicity of this wonderful dish.
Less is more.
You would make them proud.
The recipe isn't ancient 😂😂 it's actually one of the most recent Italian dishes, created in the last 100 years.
Actually, it does goes back to the ancient Roman empire.
It is the Americans who changed it 100 years ago.
@@maryyoung6380 The first recipe for a dish called carbonara published in Italy appeared in 1954 in the magazine La Cucina Italiana, some time after the Roman Empire. That recipe had pancetta, garlic, and Gruyere cheese. There was an earlier recipe for pasta cacio e uova, which had cheese and eggs, but no meat, and can be dated back to the 1830s. It appears that pasta carbonara was invented after the US Army arrived in Italy in World War 2, because American soldiers liked their bacon and eggs.
Pasta was not eaten in the Roman Empire.
Dude gatekeeping like he’s Italian Gordon Ramsay
Looks delicious
Just got back from Rome and bought plenty of these exact ingredients back with me. Yum
The most important things you have to have if you can get guanciale near your home are the right aged cheese (in the US at least, I find most places don’t use an aged enough cheese) and the right type or blend of fresh black pepper (if you use just regular black pepper corns you find in the US at the ratio Romans use, it will be way too peppery).
@@geoffreyk9164yeah I agree hundred percent. Fortunately I am in the UK and we have plenty of pecorino and good pepper. The guanciale is a little more difficult to find but possible
@@kristianj1977, What is typically used in Rome is a blend of different black peppers so that is what you should look for if you want to make a Carbonara. There is an Eataly on Bishops Gate near Liverpool Street Station in London if you’re there or going to be there.
Am I missing where to find recipe?
This was my first dish when i artived in Rome. Sooo delicious
Looks good. Bruh...GIMME PIECE!
Def using bacon 😊
the trouble is keeping the temperature up without scrambling the eggs. It's tough.
Finally an American who can cook carbonara
depending on the dish the spaghetti or pasta can be cooked in the sauce you do not need a separate pot of water
This is how many self-proclaimed experts today say carbonara ought to be made. But is it really the true, original version? Did the original dish contain guanciale? Is pecorino the only cheese you should use? Is whole eggs or yolks only correct? Was cream once common in carbonara?
Read this (especially the part dealing with the history of the dish) as an introduction, the google topics like "The history of carbonara" etcetera and judge for yourself:
en.m.wikipedia.org/wiki/Carbonara
What are the other three Roman pastas??
1. Pasta cacio e pepe, which has only the cheese and black pepper, no meat or eggs.
2. Pasta alla gricia, which has the cheese, black pepper, and guanciale: no eggs.
3. Pasta alla amatriciana, which has cheese, black pepper, guanciale and tomatos.
4. Then, of course, Pasta carbonara, which has cheese, black pepper, guanciale, and eggs.
Guys, believe him when he says he will come after you. He must have a lot of fighting experience defending that haircut
Guanciale is kinda hard to find in the states. I’ve used any kind of pork jowl I could find and pancetta for carbonara so don’t let this man gaslight you into thinking that you need that to make the stinkin dish
What is guanchale?
You literally could have found the answer on Google quicker than it took you to type this comment.
I followed somebody else's instructions and it was a horrible greasy mess. Now I know the RIGHT way. Thanks