To help you find the guanciale and other specialty ingredients for this recipe, I set up a discount at www.donatoonlinestore.com, just use code TRIGGTUBE for an extra perk and to let them know I sent you. Donato Online Store did NOT sponsor this video, I can just make this recommendation after buying from them for years. I would recommend the smoked guanciale that I used in this video, but guanciale alle erbe is the most traditional. Enjoy!
what's the point of guanciale if you don't use the fat??? how do you mess up carbonara in 2023!? you don't have carbonara there, you have pasta with cheese, egg and pepper topped with fried guanciale. i'm not even italian and this is sad. have you tried it with the fat? you know... the normal way? jesus christ... "look me on internet me make food me teach others" - do it right or invent your own recipes dude
You can tell the recipe and its implementation were totally spot on by the fact there are no Italians criticizing on the comments section, which usually happens under any video of foreigners trying to cook Italian dishes
@@TriggTube that's because you made a great carbonara and an amazing editing. Keep up the good work, I smile every time you make a video on our cousine. You make it justice because you understand it. Keep on cooking!
Am Italian, can confirm this carbonara is 10/10. Sometimes when you cook for many people you add 1 whole egg for every 4 yolks but everything else is just perfect, now I want carbonara too
In italy (where i live) they use 1 whole egg and 1 yolk, then add a yolk for every portion they will serve, up until 5 portions. Also black pepper is not just a garnish at the end, mix that in with your eggs and cheese, and use a lot of fresh ground pepper. Stuff pre ground in a tub is not the same. At all.
@@jackiedavison9898There is no cream in carbonara ever. In fact, you be hard pressed to find cream in any pasta sauce. The only one I can think of is Pasta Ai Quattro Formaggi. Creaminess is typically achieved by emulsifying the starchy pasta water with fat and cheese.
@@T0pMan15 A few years ago I would have agreed with you, but the “real recipe” for carbonara has become very popular, including among the most mainstream food RUclipsrs. It even became a RUclips meta with reaction videos to reaction videos of carbonara recipes.
The best way to check to salt your water is to buy a refractometer and salt it to around 20~25 ppt which coincidentally is the same ppt that stomolophus meleagris polyps prefer.
just one extra tip for all the viewers, when you're putting the sauce in the pan after you've sauteed the pasta, pls the turn off the heat, otherwise instead of a creamy pasta sauce you'll end up with pasta and scrambled eggs. (it's not necessary to turn off the heat entirely but it's extremely important that you control the temperature, this is the same principle of making Cacio and pepe, basically you don't want the sauce to "split". BONUS TIP: it's standard to do a 50/50 mix of pecorino and parmesan cheese to soften the strong pecorino flavour, good luck everyone!
if you guys wanna go further, one other tip is to toast the pepper on a pan with no oil and it will have a very nice distinctive perfume as well, carbonara is a recipe from a family of roman dishes that all take influence from each other and learning one will make you understand how to apply all these neat tricks to other recipes as well, the family being: Gricia pasta Amatriciana pasta cacio and pepe pasta
Definitely agree. I just saw a woman that made a roast and then put ketchup on it that had a crazy amount of views. People need to know about this fella
As an Italian, seeing you use spaghetti from Rummo filled my heart with joy, best pasta brand PERIOD. The recipe is perfect, I use the exact same one, 100% approved
Recently a journalist went in search of the earliest carbonara recipe and what they found were ingredients that would be considered sacrilege today. I a lot of the recipes involved bacon, gruyere and cream! My mind was blown. I love the modern progression that you've shown in your video, but it really shows that stagnant rules stop innovation. Luciano's in Rome makes fresh in house dry pasta, which almost no one else does, and my god it's amazing.
@@123marijn321 If you really want to have the authentic flavor yes, but in my experience it's far rarer for the average home cook to have Pecorino on hand compared to Parmigiano. It makes for a different experience, sure. But it works perfectly fine with just Parmigiano.
I love this Just few quick tips: 1-better "tonnarelli" than "spaghetti", the first ones are handmade and a bit thicker -we use 1 egg yolk for each person eating, and a whole egg more, just for it to be a bit more thicker (and for the pan)
"Like the sea" works - yes, the Mediterranean Sea is salty at 3.8%, but your pasta won't absorb all that salt (by the way, it's the same level of brine used on your Costco rotisserie chicken and most cured hams). Wheat pasta (includes semolina and egg pastas) need the salt for flavor enhancement otherwise they will be bland (like bread made without salt). Try salting your pasta water more,, not "just a bit" and be sure to use a lot of water, say 3-4 quarts for the amount of pasta he's cooking (which looks close to 16 oz).
In general I think it's a good idea to generously salt pasta water, but with carbonara it's a bit much. Pecorino is a very heavily salted cheese and you're adding a lot of it to the sauce, and the guanciale on top of that, AND you're adding a fair bit of pasta water back into the sauce. I find it's wise to hold back with the salt in the water, half what you'd normally do or even less, you can always add a touch of salt at the end if you think it needs it (spoiler: you won't) but once you've over salted the dish there's nothing you can do to fix it.
I can’t tell you how many authentic Italian restaurants I’ve been to where I’ve asked for carbonara and they absolutely swear up and down. This is the real authentic carbonara, and they bring me something resembling spaghetti Alfredo and my heart dies a little bit every single time.
It’s funny because in Italy we use to say that pasta water has to be as salty as… the sea 😂 Btw I agree, that’s definitely too salty. And anyway big respect to you for being so thorough with Italian recipes. EDIT: you should salt the water before adding the pasta
To help you find the guanciale and other specialty ingredients for this recipe, I set up a discount at www.donatoonlinestore.com, just use code TRIGGTUBE for an extra perk and to let them know I sent you.
Donato Online Store did NOT sponsor this video, I can just make this recommendation after buying from them for years. I would recommend the smoked guanciale that I used in this video, but guanciale alle erbe is the most traditional. Enjoy!
what's the point of guanciale if you don't use the fat??? how do you mess up carbonara in 2023!? you don't have carbonara there, you have pasta with cheese, egg and pepper topped with fried guanciale. i'm not even italian and this is sad. have you tried it with the fat? you know... the normal way? jesus christ... "look me on internet me make food me teach others" - do it right or invent your own recipes dude
Youre not using guanciale..... Real guanciale is dried in a crust of peper and some other Spices.....
@@bingobango1986XY as an italian i think the less fat there is at the end the better
Yes salt it like the sea... you don't have enough salt in your house to do this anyway. So just put salt in it
Venite in Italia 😂😂😂
It was so good bro forgot that 7 existed💀
It was so good bro didn't even watch until the finish to see why he didn't put 7 in 💀
Ya but I was still 9 statements instead of 10 💀
@@Ranger_Steve Ya but it sounded better to say the 10 commandments than the 9 commandments. It's almost like he said it in the video💀
nine ate seven
should have skipped 9 bcs 7 ate 9
The double pun for 4 was perfect: "Salty as fu-our-maggio"
Nicely done👏
What's the second pun
@@nathantew2180
'formaggio' is Italian for 'cheese'
What's the first pun
@@JapanischErfahren
F word
Better than SE-ix was even better for me
You can tell the recipe and its implementation were totally spot on by the fact there are no Italians criticizing on the comments section, which usually happens under any video of foreigners trying to cook Italian dishes
Yeah. I avoided it on this one. 👍
@@TriggTube that's because you made a great carbonara and an amazing editing. Keep up the good work, I smile every time you make a video on our cousine. You make it justice because you understand it. Keep on cooking!
@@drakoranhe's also American italian
@@timdeathly which is usually a very bad thing when it comes to authentic italian cuisine ^^
Am Italian, can confirm this carbonara is 10/10. Sometimes when you cook for many people you add 1 whole egg for every 4 yolks but everything else is just perfect, now I want carbonara too
i'm Italian this is perfect 100%....approved
A parte il guanciale affumicato, ma lo scrive nel commento quindi ci può stare.
Ma poi, ognuno faccia le cose come più gli piace🤟🏼😉
Why shouldn't we salt the water like the sea? I've read it's the best for pasta
Holly- "So its like a british carbonara"
Gino- "IF MY MOTHER HAD WHEELS SHE WOULD BE A BICYCLE" 😂
GRANDMOTHER* ...WOULD HAVE BEEN*
If it had ham…
@@efisgpr *BIKE!!!!!
*Host chokes*
that is the wrongest quote i've seen in a while 😅
Deadass didn't even notice 7 was missing, think I slipped into a Carbonara coma 😂
I immediantly noticed and was like the hell is 7
It's like Spaceballs. What happened to seven?!
Comarbonara
I rewound it thinking I somehow missed it.
@@ChaseMC215spaceballs was so good but it's so sad gen z and gen a have forgotten it.
I love the editing style. using the numbers to censor yourself is genius!
Haha. Thanks! This was a fun one!
A fun 1?
@@nekto4658That 2.
In italy (where i live) they use 1 whole egg and 1 yolk, then add a yolk for every portion they will serve, up until 5 portions. Also black pepper is not just a garnish at the end, mix that in with your eggs and cheese, and use a lot of fresh ground pepper. Stuff pre ground in a tub is not the same. At all.
1 yolk per portion is a pretty nice and underrated hint. Thank you, I will try it out. ❤
What about cream?
@@jackiedavison9898Get the fuck outta here!
Yeah the pepper thing is key, but go easy if freshly cracked. Black pepper is quite hot if toasted and cracked fresh
@@jackiedavison9898There is no cream in carbonara ever. In fact, you be hard pressed to find cream in any pasta sauce. The only one I can think of is Pasta Ai Quattro Formaggi. Creaminess is typically achieved by emulsifying the starchy pasta water with fat and cheese.
slightly explicit cooking channels is one of my favourite genres
Finalmente un americano che sa fare un buon piatto di pasta come si fa in Italia.... Complimenti amico mio 🎉🎉🎉🎉🎉❤❤❤❤❤. Da un romano 😊😊😊
Brah, no one talkin bout that "the sea is salty as F-our" transition 😭👏🏻
😝
F our maggio
Better than s eggs
And the cheese is salty. Double entendre lol
Cuz they all talkin bout “thats better than s-6”
"The sea is salty as Fu--our!"
"That is better than Se--ix!"
Super Creative! ❤ These 2 lines are my favorite. 🤣🤣🤣
Glad you like them! Me too! 😜👍
agreed lol
@@TriggTube Missed a chance to say 2
but pasta is really good with salty af water
You missed the four-maggio
Formaggio in italian means cheese 😉
Damn that was creative! You’re going places mate 🙏🏻
Thanks! Appreciate that.
why? no reason. what am i talking about? the death of my dog
It's not creative, that's the right way to cook carbonara
@@maddog74he means the editing
Clever transitions. I appreciate that.
"The sea is salty as 'fu-our-maggio!'"
Me: *Double surprised in a really small interval of time*
"That is better than s-6, eggs but just the yolk" 😂💀
Sea is salty as f-4
Putting water in the bowl is genius. I'm always too impatient and put the water in when it's still too hot.
Yeah. It's a good way to do something helpful and not just wait around. 👍
Informative, creative, amusing, AMAZING ❤
Glad you think so!
I'm from Italy and i can say that you did a GREAT job
Finally a non Italian making a perfect carbonara. Well done! I am proud
Grazie Mille!
You are so lucky to have discovered the internet yesterday
@@hkprx6911 not really everyone I’ve watched has been extremely disappointing. I’ve been watching RUclips videos since the gingerbread haka.
@@T0pMan15 A few years ago I would have agreed with you, but the “real recipe” for carbonara has become very popular, including among the most mainstream food RUclipsrs. It even became a RUclips meta with reaction videos to reaction videos of carbonara recipes.
.
As an italian, I can say that this is the right way. ITALIAN APPROVED 🇮🇹
Posso confermare
Vero
I'm not convinced by the "guanciale"....the color is strange
@@MrBaffo81 come man, it's guanciale in america.... It's not like the Italian one...
@@flex-ic2sf he got the original Pecorino romano, sorry if I'm expecting even a real bona fide guanciale...
Da Italiano, sicuramente non è perfetto però è il migliore canale straniero che io abbia mai visto, quanto meno rispetta gli ingredienti!
The best way to check to salt your water is to buy a refractometer and salt it to around 20~25 ppt which coincidentally is the same ppt that stomolophus meleagris polyps prefer.
Finally someone who can follow a recipe properly without adding the weirdest ingredients for engagement and bait, and on top of that it looks amazing.
Sheesh, it looked so good i didnt even notice a lack of 7
Why is bro so wholesome, dang
😜👍
This editing style is honestly ADDICTIVE
Haha. Thanks! You should try the actual carbonara I made too!!!
You're one of the best, no elitism, only genuine love for your job. From a cook to another : bon appetit
The production quality of this short is unreasonably good
stayed for the food, subscribed for the transitions and edits 😂
just one extra tip for all the viewers, when you're putting the sauce in the pan after you've sauteed the pasta, pls the turn off the heat, otherwise instead of a creamy pasta sauce you'll end up with pasta and scrambled eggs.
(it's not necessary to turn off the heat entirely but it's extremely important that you control the temperature, this is the same principle of making Cacio and pepe, basically you don't want the sauce to "split".
BONUS TIP: it's standard to do a 50/50 mix of pecorino and parmesan cheese to soften the strong pecorino flavour, good luck everyone!
if you guys wanna go further, one other tip is to toast the pepper on a pan with no oil and it will have a very nice distinctive perfume as well, carbonara is a recipe from a family of roman dishes that all take influence from each other and learning one will make you understand how to apply all these neat tricks to other recipes as well, the family being:
Gricia pasta
Amatriciana pasta
cacio and pepe pasta
Great extra notes! Thanks for adding them!
@TriggTube he found your 7th commandment
Tell me you're italian without telling me you're italian
just take the pan on and off the heat.
Your puns are on point my man! "Salty as f-our-maggio" "better than 6" wonderful
😜
Love your videos and your pastas ❤❤❤
Thank you so much!!
Transitions were fantastic
O perfetto. La prima volta che vedo un piatto di carbonara decente senza cagate di alcun tipo, congratulazioni🎉
your vids deserve more views man
Thanks. I hope you're right. 😁
@@TriggTube I'm sure it'll pay off
@@TriggTubehe is, you also just got a new subscriber from me!
Definitely agree. I just saw a woman that made a roast and then put ketchup on it that had a crazy amount of views. People need to know about this fella
As an Italian, seeing you use spaghetti from Rummo filled my heart with joy, best pasta brand PERIOD. The recipe is perfect, I use the exact same one, 100% approved
Your transitions are WINNING
I went to europe as a bit of a picky eater. Many restaurants offered carbonara and i fell in love with it
Recently a journalist went in search of the earliest carbonara recipe and what they found were ingredients that would be considered sacrilege today. I a lot of the recipes involved bacon, gruyere and cream! My mind was blown. I love the modern progression that you've shown in your video, but it really shows that stagnant rules stop innovation. Luciano's in Rome makes fresh in house dry pasta, which almost no one else does, and my god it's amazing.
Parmigiano, Pecorino or 50/50 all work well, just remember that Pecorino has a higher salt content so keep that in mind when balancing the dish.
But there always should be some pecorino. It tastes way different (it's sheeps cheese instead of cow)
@@123marijn321 If you really want to have the authentic flavor yes, but in my experience it's far rarer for the average home cook to have Pecorino on hand compared to Parmigiano. It makes for a different experience, sure. But it works perfectly fine with just Parmigiano.
@@petsan97good quality permigiano is as rare as pecorino romano ngl
@@123marijn321 Yeah, that's not happening where I live, pecorino romano costs almost $65 / kg ($30 / lbs)
I got your 7 commandment, saying carbonara the right way 😭😭😭
You were on point with this recipe...😊
Thank you 😋
Bro is a true Italian. Lionfield will be proud 👏🏻
Every time I see him I think Ryan Reynolds is showing me a new recipe 😂
lmao finally found someone thinking the same thing
the fact that you’re so underrated is infuriating to me, u deserve so much more
Haha. One sub at a time. Thanks for the encouragement. 👍
Anyone who says "salty like the sea" has never have sea water in their mouths.
This video is EXCELLENT. Very funny, very simple, very clear, very well made. I loooove it.
The sea is salty as four.MAGGIOOOO 😂
Lyrical genius 👏🏾
I love this
Just few quick tips:
1-better "tonnarelli" than "spaghetti", the first ones are handmade and a bit thicker
-we use 1 egg yolk for each person eating, and a whole egg more, just for it to be a bit more thicker (and for the pan)
You have to be the first person on the internet to tell me not to over-season pasta water. I always do and I feel like I’m going crazy.
No. Saltwater is CRAZY salty. It's a poetic phrase, but no. Just no.
I live on the Gulf, and I've tried seawater---- the pasta was _salty AF_
"Like the sea" works - yes, the Mediterranean Sea is salty at 3.8%, but your pasta won't absorb all that salt (by the way, it's the same level of brine used on your Costco rotisserie chicken and most cured hams). Wheat pasta (includes semolina and egg pastas) need the salt for flavor enhancement otherwise they will be bland (like bread made without salt). Try salting your pasta water more,, not "just a bit" and be sure to use a lot of water, say 3-4 quarts for the amount of pasta he's cooking (which looks close to 16 oz).
In general I think it's a good idea to generously salt pasta water, but with carbonara it's a bit much. Pecorino is a very heavily salted cheese and you're adding a lot of it to the sauce, and the guanciale on top of that, AND you're adding a fair bit of pasta water back into the sauce. I find it's wise to hold back with the salt in the water, half what you'd normally do or even less, you can always add a touch of salt at the end if you think it needs it (spoiler: you won't) but once you've over salted the dish there's nothing you can do to fix it.
Lmao, do not salt your water like the sea. Makes the pasta water unusable and and the pasta too salty.
That’s so ridiculous. Have you ever tasted sea water?
Very well made and edited video!
Absolutely smashing this content bro
Me deleting my comment after he says he knew he skipped 7 🤡
😜👍
In the American Midwest we just add bacon to a fettuccine Alfredo and call it carbonara, and I think that’s kinda beautiful in its own way
That's how new traditions are born. That sounds amazing... but like cream Alfredo not the Italian butter/parm alfredo nonsense. Haha
I can’t tell you how many authentic Italian restaurants I’ve been to where I’ve asked for carbonara and they absolutely swear up and down. This is the real authentic carbonara, and they bring me something resembling spaghetti Alfredo and my heart dies a little bit every single time.
Everyone is talking about the 4 pun, but the 6 pun was amazing
Finalmente un americano che segue le ricette… BRAVO, PORTA IN ALTRO L’ORGOGLIO ITALIANO
The script, the editing and the transition felt so SMOOTH and SOOTH
For,people who don’t know, this video is about the 10 commandments of carbonars
I just want to say, this must've taken endless hours of work and it came out perfect, I wouldn't change a thing about it, amazing job 💜
That serving dish one is brilliant!
Editing had perfect timing. Bravo !
First Good Recipe that i see from a foreigner... i'm impressed
This was one of the most satisfying videos to watch
No frills. No fuss. Right on target. Absolutely fantastic! (And I am Italian...I should know)
Amazing editing, and legit carbonara!
I had all of these down, except one; using the pasta water to heat the bowl is genius. Thank you kind and knowledgeable sir
You make me laugh while I'm learning, nice job dude. Definitely a new subscriber. 🤝
Them number transitions just earned you a subscriber, sir!
Awesome, thank you!
I love your editing. Amazing shorts. Amazing work.
Thanks so much!
The editing and transitions were an immediate subscription lol
🫡
It’s funny because in Italy we use to say that pasta water has to be as salty as… the sea 😂
Btw I agree, that’s definitely too salty. And anyway big respect to you for being so thorough with Italian recipes.
EDIT: you should salt the water before adding the pasta
For dinner, I made a marinara pasta. I used San Marzano tomatoes and it was delicious! Thank you Italy ❤.
In the mood was my tap class warm up song and now I will associate it with these tips!
Dude, you are the best non italian ever cooking proper Italian Food. Good job
Wow, thanks!
Your transitions are better than anything I could have come up with for my essays
Yummy! I bet that is delicious because of the quality of the ingredients!!
This is such a well done Short. Shame we dont even See 1% of RUclips spend that much efford in a Short.
Absolutely flawless!
The warmed plate or bowl is a must!
I always break my pasta and my dishes turn out 👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼 EVERY TIME. 🥰
Those transitions were great :D
From an italian: you got everything right. Almost unbelievable
This video is so smooth
As an italian i have to say something:
This is so f*cking accurate!
Good job!
The jokes, the number puns, the good food advice. Nice
Very clever editing.
if you said 6 in an Australian accent, that would have nailed the transition hahaha
Chapeu from Italy! That's a real carbonara! And great pasta quality! Love Rummo
love you man, perfect everything, even the pronunciation is good.
I have a Mouse in my Apartment but this was Top Tier editing.
Genius script. Well charmed!
The word play made you unique bro lol so many cooking channels out there but I will look out for yours specifically for that!
Wow, number 9 is a very good advice to cool pasta water and have a warm up plate.
You just got a new subscription 🙏
Awesome, thank you!
The wordplay and transitions 😭👏
Good job, well done 🇮🇹 from an Italian amateur chef.