My Grandfather was in ww1 and came over to America in 1921 to start his family .From a small village outside of Rome. He always need a chuck of gorgonzola and a soup spoon for his pasta. That's right Grandpap came from Italy and always used a soup spoon for his pasta. GOD I, Love that man. Cin-Cin and Salute. Have a blessed day.
It is very considerate of you to address the Italian and French side of recipes. It shows tolerance of cultures and Heaven knows we need as much of that as can be mustarded. ttfn
Mon Dieu! Mamma Mia! This is the best recipe of this dish I've ever had, it's the ONION and the splash of wine! Folks, just do this, and be very satisfied. I use guancale, being in Germany, the local Italian market is always nearby. THIS recipe, is fabulous. Merci!
Finally a recipe without garlic.!!! I am allergic to garlic and cannot find too many recipes that don't use garlic. This dish looks amazing!!! I am going to try this one soon. God Bless you!!!
This man has perfect knowledge from the science of cooking and traditions. I have made this so often and think it works great with the onion as well. If you don’t use onion, be sure to use high quality tomato or the result will be too sour. I like versions with or without the heat. Here I can easily find guanciale, but harder to get bucatini. I do think it’s doesn’t add a lot of value as the holes make it hard to eat. It often gets messy, when you know you know. Just use a good spaghettoni
Hey Chef! I am third generation Australian and I am so proud of our rich heritage of migrants arriving on our shores over the years that I have ended up the same way you have mon ami...a fusion cook. If anyone can break rules it is ex-convicts from England. Of course, we all can't claim this lineage and some of us came here as free land holders. Regardless, our cuisine is richer for the experience. To think I would be learning so much from a French/Italian Chef living in Ft Lauderdale speaking openly to an open hearted and grateful Aussie. I even recognise the Louis Latour white wine you are using in the recipe and yes my favorite cured meat is guanciale which I often refer to as Pig Candy when cut into lardons as you have. Also, I love trying new types of pasta both fresh and dried. Cheers!
That’s amazing, another one I’m going to make. Don’t comment every time, but watch every one. Chef’s channel is the best entertainment, teaching, cooking, etc. etc. anywhere. Thanks JP. You make a lot of us happy every week.
Chef, loved it when the small camera replied to seeing the pasta 😂😂. Another wonderful day started watching you teach us how to make fantastic food. My soul is inspired every time I watch you prepare a new dish or you show us how to prepare food. Truly you are blessed with the the Italian love of food and the French passion for culinary artistic perfection. Thank you again Aussie John
Hello, from Valencia, Spain. Great recipe used Italian canned pomodoro tomatoes for the sauce. It's so tasty even with panceta. I bet it tastes even better with guanciale. I have a good Italian supermarket I can go to. It's also great learning about how to do a reduction. Jean Pierre explains it perfectly and makes it easy how to learn to use this cooking technique.
You are absolutely right Chef J-P, it is an easy to make recipe with few ingredients but the outcome is exceptionally tasty. Like you said no onions nor garlic to keep the delicate flavor of the pig cheek (namely guanciale). Good job that requires a toast. Cin Cin Chef J-P
Chef Jean-Pierre I have been watching your channel for a while now. I can’t Thank You Enough for what I have learned from you. Your are without a doubt one of The Best Chefs that I have ever seen. Most recently I have been asked where I studied cooking. My answer was At Jean-Pierre University Of Course. Then I told my friend about your channel here on RUclips. I told him that You are Absolutely Amazing. Well we have been telling everyone that has an interest in learning how to cook about you. Not only do you have the ability to teach but you are definitely funny. I Can’t Thank You Enough For What you Are Doing Here On RUclips. You truly are one of The Best Ever.
Thank you so much, it is comment like yours that keep motivating me not to retire! I love and cherish the opportunity to share what I learned the past 50 years!
This is my favorite pasta sauce. I make it with buccatini or spaghetti. I like to use shallot in there and I put more than you. CAn't get the guancale, and pancetta is $17/lb. although I have made it with pancetta a few times, so I use bacon. I can't get those little chilli peppers so I use the crushed red pepper. Also I load it up with the cheese. I like your technique to render the fat slowly. Love this stuff.
The texture of bucatini is so great. Cacio e pepe, carbonara, and your amatriciana. Even with just butter and garlic--it is just the best pasta for so many things.
Oh My momma always said, “one of the best utensils are attached to your wrists”. 😊 my grandparents owned a Pub near Chicago. They were Hungarian and Polish. My pops Side of family we’re all from the Bordeaux Valley France. I grew up with lots of cooking. The one dish that I always loved and was only served on special occasions was Syrian Chop Suey. The lamb meat 🥩 😢😢melted in your mouth. Tomato 🍅 type fresh sauce over this certain kind of rice and the crunchy noodles momma fried up in butter. the sauce would go over the rice/ fried noodles with Fresh Green Beans. I do recall garlic. After our mother’s passing, my big brother made the Syrian Chop Suey exactly like mom. Then shortly after my brother passed away @ 50 - too young. Miss my family greatly.
Love it. "low flame...look". Chef... nobody else takes the time to show us. Also the plating demos are superb. For the first time I understand exactly how to make those great looking mounds of pasta. So easy a child could do it. Thanks for my second childhood.
I will make this next! I made your chicken pot pie last night! Everyone raved about it! I always give YOU the credit! I love your show and love your love for cooking and flavor of different foods! Bravo again!!!
I'll have to try this sauce. I like that you explain the traditional ways to do things and modify them to your taste. After all, food would be boring if it was always the same. I also like the bucatini, but it is hard to find also. I found it in Publix one time, but they never had it again.
☀️Good Monday morning, Chef Jean-Pierre! Thank you for sharing yet another lovely recipe! I’m sure there are many of us who will be preparing this very soon! 💕
Great one. My kids love bucatini - they always try to use them like straws.... :D As with the pomodoro - there's something special about these simple recipes made well. Looks delicious.
Now all comes together, I love the way you act in videos, and I consider your advices very good! Now with this video I learned that you’re half French and half Italian, the 2 best cooking cultures in the world. Excellence is what we aim, you can see this by how we can seek the perfection in a “simple” pasta dish (obviously forgetting something, that’s my quality too😆👍). I’m Italian, from Piacenza, as you know, every about 10km here we have different “killer” plates. I can’t wait to host you and try to enrich you’re great food culture. Did you ever hear about anolini, pisarei e fasö, tortelli, piccola di cavallo, coppa, pancetta, salame…ah, we have good wines too. I promise you, if you ever plan to come here, I (we) host you
Hello Chef, the Bucatini is absolutely beautiful!! Going to duplicate this recipe, looks delicious. Thank you for another terrific recipe.. Appreciate your attention to detail. Our great Chef from Florida.... (Palm Beach County)
Chef's timing is perfect once again: we just harvested a bushelful of la Roma tomatoes from the garden that were grown from San Marzano heirloom seeds, plus a few dozen pepperoncini chilis (1 of 4 Italian varieties we like to grow). Been trying to buy hog cheeks for curing from our neighbors who raise hogs, but so far no luck, so will need to use unsmoked cured bacon. Just need to find the bucatini!
Try buying “jowl” from a large butcher shop, or research “pork jowl for sale near me”. I run a southern style meat-n-3, and buy it by the case. It may say “smoked”, but I guarantee you can NOT taste smoke (a pity, in my situation)..
Chef! This is my all time favorite pasta sauce. I've made this several times but not with onyo. I already know this will give it a new depth of flavor. I've made this with bacon which was good, but guanciale is by far the best, and luckily for me my local butcher carries it(for now). :-) Thanks chef!
Chef Jean Pierre. I love your recipes. I am trying as many as I can. Your approach to cooking is awesome. Most professional Chefs will not show their slip ups. The fact that you do is an inspiration. Thank you so much x
As always wonderful to watch. However, my sainted grandmother always made all' amatriciana with bucatini and always included onion and chili pepper and tomatoes from her garden. I loved it. And I love your videos.
I just made it! In Japan I ordered the guanciale on line. Living here you tend to emphasize quality over quantity. My Quebec ways of large amount of food drown in maple syrup and pork fat are over! Really chef Jean-Pierre changed my culinary life. PS I added the microscopic amount of "oignon". The French touch is really light.
I gotta say, you have the best cooking show I've ever seen and I've watched a lot. My family has been in the restaurant business for almost 60 years -- Italian restaurants -- and when you make Italian food it's as close as I've seen to how my father taught me. Very curious about how you make your meatballs! Thanks for the great show and keep up the great work!
Bucatini is very popular now in Rome for amatriciana. But, yes in Amatrice the traditional method was and is always with spaghetti. Nobody’s gonna kill you for bucatini. 🇮🇹🍝
Hey Chef, I just wanted to drop in and say I love your channel. Although I have to say something about cooking time. I live in Arizona. Cooking times here are much longer. So what takes you 10 to 12 minutes there takes 25 minutes here!
Ooooohhh, another delicious pasta recipe! Thanx, Chef, for showing us another great recipe using guanciale. I am fortunate to live near an Italian community so there are a couple of stores that sell guanciale and I hope they have the Bugatini Pasta too! Stay safe. Peace.
I FINALLLY found some Bucatini and have been waiting for the right dish. And here it is! There is no guanciale within at least 80 miles of rural central Florida so I either hock my car to afford it on Amazon, or I wait, or I use Pancetta. I can't wait, so... again thanks Chef!
Probably my favourite from the classic Roman peasant dishes. I love this meal, I can forgive the tiny bit of Onyo! It's such a lovely Roman meal, right down to the crushing of the tomatoes by hand. This and a truly traditional Carbonara are two dishes I would kill for! Perfecto! Prago!
I'm so hungry!! Mt mouth waters everytime I watch you cook!! Youe so amazing! Can't wait to try this one. Im going to make this for tomorrow night dinner!! Yum yum. I so enjoy you!
Thank you !!! Although Romans never add onion to amatriciana, I live in Fl and I do. I am convinced it tastes better. I prefer spaghettoni to bucatini, or even spaghetti all chitarra. Really important are the canned tomatoes (I use Mutti). If you don't want to pay for guanciale which is scarce an costs like gold, Pancetta will do fine . Even, fresh thick cut bacon is excellent.
I absolutely adored the pasta sauce you featured a week or two ago - we’ve eaten it three times since! My family is definitely going to try this new recipe tonight!
If you use onions against the tradition, how many people are going to die, if you also use smoked pork? You are not supposed to serve meatballs with spaghetti, either. Oh, please. Gastronomically that makes absolutely no sense. At all.
@@vrfvfdcdvgtre2369I've made this with double-smoked bacon, carmelized onion, and chipotle pepper. It may not be traditional, but it tastes good. "I'm stuffed, but getting thirds anyway" good.
@@KeyClavisI managed to find smoked guanicale which Im going to try soon in this recipe, apparently that's practically the only way they sell it in the usa for whatever reason
Thank you chef for sharing your recipe,I’ve made this pasta a lot of times but never with bucatini,I’m going to follow your recipe for my family,being Italian always changing the recipes cos I live in Australia 🇦🇺 now I experiment with whatever is on hand at the time good bless.
My Grandfather was in ww1 and came over to America in 1921 to start his family .From a small village outside of Rome. He always need a chuck of gorgonzola and a soup spoon for his pasta. That's right Grandpap came from Italy and always used a soup spoon for his pasta. GOD I, Love that man. Cin-Cin and Salute. Have a blessed day.
It is very considerate of you to address the Italian and French side of recipes. It shows tolerance of cultures and Heaven knows we need as much of that as can be mustarded. ttfn
Mon Dieu! Mamma Mia! This is the best recipe of this dish I've ever had, it's the ONION and the splash of wine! Folks, just do this, and be very satisfied. I use guancale, being in Germany, the local Italian market is always nearby. THIS recipe, is fabulous. Merci!
He is adorable! He is a perfect combination between a french and an italian!🥰
you mix Italian with French and you get the best chef!
I was watching another video on youtube. There comes the Chef’s notification, go for it immediately.
Me too, ends gossip videos, goes straight to the chef’s
As an italian, I was a bit scared before watching this video. But I have to admit that your amatriciana is perfect. ;)
My wife and I love your show. It is amazing! We can watch it for 17 years! Thank you Jean Pierre!! Thank you.
Mamma Mia Guanciale is flavoured with herbs 💋❤ 😘
Nice to see Chef pay tribute to his Italian heritage. BRAVA!
Thank you very much!
Finally a recipe without garlic.!!! I am allergic to garlic and cannot find too many recipes that don't use garlic. This dish looks amazing!!! I am going to try this one soon. God Bless you!!!
I noticed that the small camera is back! I loved it in the old videos!
finally, somebody else who appreciates bucatini
Gotta love this guy
My boys love this!
This man has perfect knowledge from the science of cooking and traditions. I have made this so often and think it works great with the onion as well. If you don’t use onion, be sure to use high quality tomato or the result will be too sour. I like versions with or without the heat. Here I can easily find guanciale, but harder to get bucatini. I do think it’s doesn’t add a lot of value as the holes make it hard to eat. It often gets messy, when you know you know. Just use a good spaghettoni
I can’t pronounce 100% of Chef’s recipes, but I sure as hell would eat 100% of them!
I tried bucatini... My pasta dictionary increased!
@@kVidStream Hell yeah! (:
Chef don’t change style of cooking …I like this calm long videos ..love it
I'm addicted and so look forward to Mondays and Thursdays just for your videos. Thank you maestro.
Hey Chef! I am third generation Australian and I am so proud of our rich heritage of migrants arriving on our shores over the years that I have ended up the same way you have mon ami...a fusion cook. If anyone can break rules it is ex-convicts from England. Of course, we all can't claim this lineage and some of us came here as free land holders. Regardless, our cuisine is richer for the experience. To think I would be learning so much from a French/Italian Chef living in Ft Lauderdale speaking openly to an open hearted and grateful Aussie. I even recognise the Louis Latour white wine you are using in the recipe and yes my favorite cured meat is guanciale which I often refer to as Pig Candy when cut into lardons as you have. Also, I love trying new types of pasta both fresh and dried. Cheers!
That’s amazing, another one I’m going to make. Don’t comment every time, but watch every one. Chef’s channel is the best entertainment, teaching, cooking, etc. etc. anywhere. Thanks JP. You make a lot of us happy every week.
Jean Pierre is hands down the best chef I’ve ever seen wow
Thank you 🙏
Just loving all your pasta dishes and they taste wonderful! Thx chef!
Chef J-P your the best !!!!!!
Master Chef JP, thank you 👍
Thank you once again Dear.Chef Jean-Pierre!...Another wonderful video!
Your trick to twirl that pasta into a mound is brilliant. Ty Chef!
I love the food history you share, thank you!
Chef Jean Pierre is the best, so entertaining. Love this channel
Thank you very much for your sharing & time again! Your shows made me feel happy and want to cook 🥰🙏
Glad to hear that
LLLLLLLLLOOOOOOLLLLLLLLLLLLLLLLL, this is great, I was reading a book and it mentioned this dish, I wanted to see it.......and there you go !
Chef, loved it when the small camera replied to seeing the pasta 😂😂. Another wonderful day started watching you teach us how to make fantastic food. My soul is inspired every time I watch you prepare a new dish or you show us how to prepare food. Truly you are blessed with the the Italian love of food and the French passion for culinary artistic perfection. Thank you again Aussie John
I love to watch your knife work. You make it look so easy🥹
Hello, from Valencia, Spain. Great recipe used Italian canned pomodoro tomatoes for the sauce. It's so tasty even with panceta. I bet it tastes even better with guanciale. I have a good Italian supermarket I can go to. It's also great learning about how to do a reduction. Jean Pierre explains it perfectly and makes it easy how to learn to use this cooking technique.
You are absolutely right Chef J-P, it is an easy to make recipe with few ingredients but the outcome is exceptionally tasty. Like you said no onions nor garlic to keep the delicate flavor of the pig cheek (namely guanciale). Good job that requires a toast. Cin Cin Chef J-P
Chef Jean-Pierre I have been watching your channel for a while now. I can’t Thank You Enough for what I have learned from you.
Your are without a doubt one of The Best Chefs that I have ever seen.
Most recently I have been asked where I studied cooking.
My answer was At Jean-Pierre University Of Course. Then I told my friend about your channel here on RUclips.
I told him that You are Absolutely Amazing.
Well we have been telling everyone that has an interest in learning how to cook about you.
Not only do you have the ability to teach but you are definitely funny. I Can’t Thank You Enough For What you Are Doing Here On RUclips.
You truly are one of The Best Ever.
Thank you so much, it is comment like yours that keep motivating me not to retire! I love and cherish the opportunity to share what I learned the past 50 years!
I was trying to decide what to fix for lunch for my husband and myself--just decided--PASTA!! 😋😋👌💓Thank you, dear Chef!!
I will surely try out this recipe. Looks fantastic.
Just made Bucatini with Sunday Sauce yesterday a childhood memory going to Nonas on the weekend as a kid
This is my favorite pasta sauce. I make it with buccatini or spaghetti. I like to use shallot in there and I put more than you. CAn't get the guancale, and pancetta is $17/lb. although I have made it with pancetta a few times, so I use bacon. I can't get those little chilli peppers so I use the crushed red pepper. Also I load it up with the cheese. I like your technique to render the fat slowly. Love this stuff.
Looks delicious as always Chef, thank you for your great recipes and for all the chuckles 😁❤️🍷
Really like simple ingredients.
The texture of bucatini is so great. Cacio e pepe, carbonara, and your amatriciana. Even with just butter and garlic--it is just the best pasta for so many things.
Oh My momma always said, “one of the best utensils are attached to your wrists”. 😊 my grandparents owned a Pub near Chicago. They were Hungarian and Polish. My pops
Side of family we’re all from the Bordeaux Valley France. I grew up with lots of cooking. The one dish that I always loved and was only served on special occasions was Syrian Chop Suey. The lamb meat 🥩 😢😢melted in your mouth. Tomato 🍅 type fresh sauce over this certain kind of rice and the crunchy noodles momma fried up in butter. the sauce would go over the rice/ fried noodles with Fresh Green Beans. I do recall garlic. After our mother’s passing, my big brother made the Syrian Chop Suey exactly like mom. Then shortly after my brother passed away @ 50 - too young. Miss my family greatly.
Wow, that looks good, Jean Pierre!
Oh Wow , I shoundnt have watched this on an empty tummy , as allways you are the bestest Chef Big Löve from Berlin Agape
Love it. "low flame...look". Chef... nobody else takes the time to show us. Also the plating demos are superb. For the first time I understand exactly how to make those great looking mounds of pasta. So easy a child could do it. Thanks for my second childhood.
I will make this next! I made your chicken pot pie last night! Everyone raved about it! I always give YOU the credit! I love your show and love your love for cooking and flavor of different foods! Bravo again!!!
My family’s favorite! Learned when we lived in Napoli. ❤️
I'll have to try this sauce. I like that you explain the traditional ways to do things and modify them to your taste. After all, food would be boring if it was always the same. I also like the bucatini, but it is hard to find also. I found it in Publix one time, but they never had it again.
I’ve made this before with other recipes and have not been amazed. Following JP’s method, it was excellent. Will be making this one often. Thanks.
Another beautiful informative recipe thanks sir ☺️
☀️Good Monday morning, Chef Jean-Pierre! Thank you for sharing yet another lovely recipe! I’m sure there are many of us who will be preparing this very soon! 💕
Chef ma quanto sei bravo! Ti voglio bene!
Great one. My kids love bucatini - they always try to use them like straws.... :D
As with the pomodoro - there's something special about these simple recipes made well. Looks delicious.
Chef JP you are a fantastic teacher, you love food.
Love the personal stories about your family.
Now all comes together, I love the way you act in videos, and I consider your advices very good! Now with this video I learned that you’re half French and half Italian, the 2 best cooking cultures in the world. Excellence is what we aim, you can see this by how we can seek the perfection in a “simple” pasta dish (obviously forgetting something, that’s my quality too😆👍). I’m Italian, from Piacenza, as you know, every about 10km here we have different “killer” plates. I can’t wait to host you and try to enrich you’re great food culture. Did you ever hear about anolini, pisarei e fasö, tortelli, piccola di cavallo, coppa, pancetta, salame…ah, we have good wines too. I promise you, if you ever plan to come here, I (we) host you
Here in The Netherlands we have a typical Dutch phrase: YUMMIE! Grazie, Chef xxx
I had this dish today at the restaurant for the first time and was absolutely delicious!!
Hello Chef, the Bucatini is absolutely beautiful!! Going to duplicate this recipe, looks delicious. Thank you for another terrific recipe.. Appreciate your attention to detail. Our great Chef from Florida.... (Palm Beach County)
You are the best! We love you, Chef!
Chef's timing is perfect once again: we just harvested a bushelful of la Roma tomatoes from the garden that were grown from San Marzano heirloom seeds, plus a few dozen pepperoncini chilis (1 of 4 Italian varieties we like to grow). Been trying to buy hog cheeks for curing from our neighbors who raise hogs, but so far no luck, so will need to use unsmoked cured bacon. Just need to find the bucatini!
Try Amazon. You'd be amazed what you can find there! Just make sure to use the proper name. "hog cheeks" isn't going to work! lol
@@jamming8519 Will do - lol!
Try buying “jowl” from a large butcher shop, or research “pork jowl for sale near me”. I run a southern style meat-n-3, and buy it by the case. It may say “smoked”, but I guarantee you can NOT taste smoke (a pity, in my situation)..
I am going to make this. Always enjoy your videos.
Chef! This is my all time favorite pasta sauce. I've made this several times but not with onyo. I already know this will give it a new depth of flavor. I've made this with bacon which was good, but guanciale is by far the best, and luckily for me my local butcher carries it(for now). :-) Thanks chef!
Hope you enjoy
amazing vid as always chef, love u
My favourite pasta! You honour me chef.
Chef Jean Pierre. I love your recipes. I am trying as many as I can. Your approach to cooking is awesome. Most professional Chefs will not show their slip ups. The fact that you do is an inspiration. Thank you so much x
Je l a fait exactement comme ca . Un vrai regal ...💖
Such a simple recipe Chief! Can make this after a long day at work! The kids should love it.
As always wonderful to watch. However, my sainted grandmother always made all' amatriciana with bucatini and always included onion and chili pepper and tomatoes from her garden. I loved it. And I love your videos.
I just made it! In Japan I ordered the guanciale on line. Living here you tend to emphasize quality over quantity. My Quebec ways of large amount of food drown in maple syrup and pork fat are over!
Really chef Jean-Pierre changed my culinary life.
PS I added the microscopic amount of "oignon". The French touch is really light.
Another great recipe! Thanks so much 🤗
I'm Glad for who YOU are !!!!! Merci/Grazie!!!!!
I gotta say, you have the best cooking show I've ever seen and I've watched a lot. My family has been in the restaurant business for almost 60 years -- Italian restaurants -- and when you make Italian food it's as close as I've seen to how my father taught me. Very curious about how you make your meatballs! Thanks for the great show and keep up the great work!
Waw I came here for the recipe Police but I'm glad all I see is love. Looks good Chef.
Another dish I will make Sir!!!! God bless, take care and stay healthy!!!!
Delizioso! Non avrei mai pensato che un piatto così semplice potesse risultare così saporito!
Bucatini is very popular now in Rome for amatriciana. But, yes in Amatrice the traditional method was and is always with spaghetti. Nobody’s gonna kill you for bucatini. 🇮🇹🍝
🙏🙏🙏😊
@@ChefJeanPierre Ciao Jean, I forgot to compliment on your recipe, it looks delicious and you explained everything super well and clearly 😁
Hey Chef, I just wanted to drop in and say I love your channel. Although I have to say something about cooking time.
I live in Arizona. Cooking times here are much longer. So what takes you 10 to 12 minutes there takes 25 minutes here!
Thank y'all Travis, blessings, julie
Ooooohhh, another delicious pasta recipe! Thanx, Chef, for showing us another great recipe using guanciale. I am fortunate to live near an Italian community so there are a couple of stores that sell guanciale and I hope they have the Bugatini Pasta too! Stay safe. Peace.
I FINALLLY found some Bucatini and have been waiting for the right dish. And here it is! There is no guanciale within at least 80 miles of rural central Florida so I either hock my car to afford it on Amazon, or I wait, or I use Pancetta. I can't wait, so... again thanks Chef!
Simple yet elegant. Nice job Chef!
Wonderful pasta.😊
Chef your all videos are great!
Can I request Shrimp fried rice …love your recipes
Probably my favourite from the classic Roman peasant dishes. I love this meal, I can forgive the tiny bit of Onyo! It's such a lovely Roman meal, right down to the crushing of the tomatoes by hand. This and a truly traditional Carbonara are two dishes I would kill for! Perfecto! Prago!
You are a lot of fun to watch no matter what anyone else wants tosay
Chef, so simple yet so perfect! Thanks for another easy and tasty meal idea!
Must try bucatini...
Hi Chef I will try one by one your recipes 🥰🥰🥰
That looks amazing! Thank you, Chef! 😋
Made this tonight. Absolutely delicious.
Love your good natured manner
I'm so hungry!! Mt mouth waters everytime I watch you cook!! Youe so amazing! Can't wait to try this one. Im going to make this for tomorrow night dinner!! Yum yum. I so enjoy you!
I'll taste your pasta any time Jean-Pierre, love it my friend. 😎🍜👌🙏👍
LOVE me some Bucatini..!
Thank you !!! Although Romans never add onion to amatriciana, I live in Fl and I do. I am convinced it tastes better. I prefer spaghettoni to bucatini, or even spaghetti all chitarra. Really important are the canned tomatoes (I use Mutti). If you don't want to pay for guanciale which is scarce an costs like gold, Pancetta will do fine . Even, fresh thick cut bacon is excellent.
I absolutely adored the pasta sauce you featured a week or two ago - we’ve eaten it three times since! My family is definitely going to try this new recipe tonight!
What’s it called
@@mayiakashmurr3000 Pasta pomodoro I believe.
If you use onions against the tradition, how many people are going to die, if you also use smoked pork? You are not supposed to serve meatballs with spaghetti, either. Oh, please. Gastronomically that makes absolutely no sense. At all.
@@vrfvfdcdvgtre2369I've made this with double-smoked bacon, carmelized onion, and chipotle pepper. It may not be traditional, but it tastes good. "I'm stuffed, but getting thirds anyway" good.
@@KeyClavisI managed to find smoked guanicale which Im going to try soon in this recipe, apparently that's practically the only way they sell it in the usa for whatever reason
Thank you chef for sharing your recipe,I’ve made this pasta a lot of times but never with bucatini,I’m going to follow your recipe for my family,being Italian always changing the recipes cos I live in Australia 🇦🇺 now I experiment with whatever is on hand at the time good bless.