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
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 🤌🤌🤌
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.
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.
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. 💙
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.
Our recipe is based on guanciale because it releseas way more fat than pancetta and you can use it to mix it with eggs and pecorino for a way more rich taste. Obviously if you can't get guanciale use pancetta, but there's a reason for it
You can (and should) definitely add some parmesan with the pecorino! It balances very well the saltiness of the pecorino which is absolutely delicious! Guanciale is the best, but pancetta or bacon can still do the job just fine!
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❤
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 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.
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?
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.
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. :)
I actually prefer bacon. I also like to mix in a little bit of cream into my it makes it a little bit more creamy still has the egg flavor in it but it’s not as powerful. So trust me there’s more than one may to make that pasta and it’s still delicious.
You can do this all with one pan. Once toast your pepper, render the fat. Then you let the fat cook down a little add the pasta and pasta water boil till al dente and emulsify the fat and water. Let it cool a bit more then add the egg pecorino, mix’y mix’y baddah bing baddah boom carbonara
The same goal is achieved however you’re transferring the pasta less so you’re losing less heat with the pasta itself and allowing the dish to be served hotter without curdled eggs
Yup I'm am from Rome, we Use one pan, because you want all that Guanciale flavors to marinate with the egg and Pecorino Romano. My Nonna & Mom taught me how to cook Carbonara since I was 5 year's... it's simple but when I moved to America in Tucson AZ...I can't find any authentic Italian dishes except for one or two true Authentic family made restaurants and I can never find Pancetta or Guanciale 🫣 I miss my Nonnas and moms cooking.
Are you intentionally trying to make me cry? 😭 I'm half dutch and half italian, so you're basically insulting me twice with a single sentence. Congrats! I'm currently sending disappointed vibes from Milan to wherever you're at. 😤
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 would literally stick that horrific crap you call carbonara, in your face...that's what I'm gonna do...play with our cultural dishes and you would get cultural beating. Who puts Pinnacle and Nutella in a pasta dish 🤦🤮 Mama Ma!...you all already desecrated our Pizzas and Pastas.
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
it's okay because some twits went to culinary school thinking it's gonna be a 200k job then started a youtube channel thinking they're Gordon Ramsey's entire team and now we need a video made. Just fry up Canadian bacon and don't eat it alone and you're golden.
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!!!
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
As an Italian I really don’t know what he’s on about, pancetta is perfectly fine. Although a cured bacon would be better if neither is available.
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
@@17tignau i scrolled pretty far and didn’t see any
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
“nobody wants limp meat”😭😭💀💀im crying
Facts tho
@@Lat557fr😂❤
Hes talking about food right!? 😂
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
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'.
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.
Go ahead and use Pancetta if you don’t have access to Guanciale. And definitely, bacon if you don’t have access to the abovementioned.
I used your recipe and pan seared scallops with it. It was delicious.
😮 HOLY SHIT that sounds good..!
Carbonara is a gem when properly executed. My favorite
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.
THIS is the way it should be prepared. Good job!
*breaks spaghetti*
😂😂😂😂😂
Yummmm my favorite!! That looks fantastic
I actually made scrambled eggs while doing this 😢
😢
Add some boiling water and mix it really fast
"nO pAnCeTtA" shut up, pancetta is absolutely fine if you can't get guanciale anywhere near you.
Our recipe is based on guanciale because it releseas way more fat than pancetta and you can use it to mix it with eggs and pecorino for a way more rich taste.
Obviously if you can't get guanciale use pancetta, but there's a reason for it
No it’s not
@@FireWillWorkNL yes it is
just order online lol..
@@karokkiolo2491with egg yolk and cheese, I don’t think it needs much more fat, it will already be very rich. Any kind of fatty pork will work
You can (and should) definitely add some parmesan with the pecorino! It balances very well the saltiness of the pecorino which is absolutely delicious! Guanciale is the best, but pancetta or bacon can still do the job just fine!
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’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 actually prefer flat pancetta to guancale. At least the stuff that I’m able to buy
I’m gonna start doing that from now on!
Looks good. Bruh...GIMME PIECE!
it’s rare to see someone outside our country that know how to actually make it like ours🎉
Well done!
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 breaking the Pasta, so there! Good channel
This was my first dish when i artived in Rome. Sooo delicious
Only issue is you cut the guanciale too thin
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.
Just made this 😭😭😭 so fire 🔥
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...
You will NEVER come after me!🎵😅
Good job Domenic!
More people need to understand and respect this cuisine. Too much pasta has died because of ignorance… hahaha
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
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.
Ideally guanciale or pancetta. If you want to use bacon, make sure it’s not smoked and it has enough lard.
Carbonara is the only food I hate because of texture. I always thought texture was never an issue for me until I tried this.
Where can one buy the pan?
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.
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.
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. :)
Is this guy Italian? He nailed it!!
Bravissimo 👏👏Maestro 🤗👋
Finally some foreigner posting real carbonara..god bless u❤
Imma use bacon and break my noodles. That's the best way to do it. 😂
What are the other three Roman pastas??
Pancetta will always be better for this, and I'll die on that hill
im convinced this dude does this shit on purpose just to piss people off lmao
you can't see me break my pasta! Don't creep me out like that.
You tag the location LA and I live here too yet I cannot find guanchale.
You can't find guanchale in all of LA? Then I have no shot here in Nevada...
I actually prefer bacon. I also like to mix in a little bit of cream into my it makes it a little bit more creamy still has the egg flavor in it but it’s not as powerful. So trust me there’s more than one may to make that pasta and it’s still delicious.
If I see you break the spaghetti,😂 I do that all de time!!!
I break my spaghetti in two. I'll be waiting...
Yesss, u know it
I followed somebody else's instructions and it was a horrible greasy mess. Now I know the RIGHT way. Thanks
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.
Sort of like a hollandaise sauce with pork fat and cheese. Works for me.
This would make cold pasta
Nobody what’s scrambled eggs on their pasta. Unfortunately some people do and still call it carbonara 😭
finally someone how knows the correct way to make carbonara bravo
You can cook eggs in bagno maria to get more cremosity
Dajeeeeeeeeeee thatsgooooood
Forgot to temper for a few minutes over a bain marie.
Come get it sweatpants...
You can do this all with one pan. Once toast your pepper, render the fat. Then you let the fat cook down a little add the pasta and pasta water boil till al dente and emulsify the fat and water. Let it cool a bit more then add the egg pecorino, mix’y mix’y baddah bing baddah boom carbonara
The same goal is achieved however you’re transferring the pasta less so you’re losing less heat with the pasta itself and allowing the dish to be served hotter without curdled eggs
Yup I'm am from Rome, we Use one pan, because you want all that Guanciale flavors to marinate with the egg and Pecorino Romano.
My Nonna & Mom taught me how to cook Carbonara since I was 5 year's... it's simple but when I moved to America in Tucson AZ...I can't find any authentic Italian dishes except for one or two true Authentic family made restaurants and I can never find Pancetta or Guanciale 🫣 I miss my Nonnas and moms cooking.
I go to Italian specialty stores to get real pecorino and guanciale but it’s hard to come by
Close but not quite right. Egg mixture should be cooked Bain Marie style then pasta added to the egg mixture - over Bain Marie.
I didn’t think about this way but it’s basically bacon hollandaise pasta….
Are you intentionally trying to make me cry? 😭
I'm half dutch and half italian, so you're basically insulting me twice with a single sentence. Congrats!
I'm currently sending disappointed vibes from Milan to wherever you're at. 😤
and don't forget the green peas!
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.
I sometimes put bacon bits in my Mac and Cheese.
Me too
I make carbonara with pineapple and Nutella. Watcha gonna do
YOU WHAT
I would literally stick that horrific crap you call carbonara, in your face...that's what I'm gonna do...play with our cultural dishes and you would get cultural beating.
Who puts Pinnacle and Nutella in a pasta dish 🤦🤮 Mama Ma!...you all already desecrated our Pizzas and Pastas.
So you have to call it dogshit
😂
Feel bad for you
I didn’t use grease though and added a little garlic.
Need to add 1 cup of that pasta water to the sauce.
About time some one made it fucking right! No fucking cream use eggs!!!!
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.
No salt in water with pasta. The cheese is salty enough
Some people don't have access to Guancialle.
it's okay because some twits went to culinary school thinking it's gonna be a 200k job then started a youtube channel thinking they're Gordon Ramsey's entire team and now we need a video made. Just fry up Canadian bacon and don't eat it alone and you're golden.
Making it tonight
Sembra fatta da un italiano bravo! Un consiglio il guanciale aggiungilo a pioggia a piatto concluso e non prima di avere amalgamato la carbo crema.
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?
Make sure you make the guanciale "sweat" 🇮🇹
Incorrect. 0/10.
You never said bopity or boopity in your presentation.
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.
Buenissimo
molto bello
You missed the Parmigiano which should be 1 portion if pecorino and 2 of parmigiano as the pecorino is more salty ! 😉
There's no Parmigiano in traditional carbonara. It's all pecorino specifically because it's more salty
@@mounirboudraa1515 Agree to disagree…best Carbonara in Roma ! 😉
ruclips.net/video/SsUGomHw85o/видео.htmlsi=I0ta2ebzjaa0sHLA
io sono italiano e ti dico PERFETTO!!!!!!
Guanciale is $40/lb in the US. Bacon is $5/lb. Imma have to stick with the americanized version.
Where's the cream? Kidding.
Marry me, Bee G 😊lol YUMMMM
Texan style Brisket and some drained canned chipotle peppers pasta carbonara is way better and easier to eat than rock hard bacon or guancellia
Do you use whole eggs or only the yolks?
Just the yolk
some use yolk and whole egg for this
I should make carbonara however I like
To a certain degree. I invite you to a Steak my way... and serve you just bread and Butter...
How do we know when the eggs are safe to eat like that? Since it doesn't look like they get cooked very much 😅
Ah yes, the poor-mans Fettucine Alfredo.
I’m allergic to pork so I’ll make it with beef bacon.
This looks good, but people can use bacon and break the spaghetti if they want! Gate keeping is stupid
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
i made this last….with pancetta…and, i broke the pasta into 3rds…come at me bro!
This fugazzi acting tough. You can use any high fat bacon. I'm Italian and it works