We made this tonight… OMG. I was a little hesitant about the egg yolks, never used them before. We stepped outside of our comfort zone and tried it. This will now be a staple in our menus. We are so happy that we were able to temper the eggs and not scramble them. And yes we made our own pasta for it. Thank you for your recipes and the hint and tricks. I guess you could say we are your Commie’s and super fans!
Love, love, love your videos, recipes and your style. Now every time I add salt to a pot of water I remember when you say “ it has to taste like the ocean” thank you for sharing your recipes with us!
I love how the egg yolks are tempered with the hot grease from the fried guanciale and hot pasta water. I always hesitated to eat carbonara sauce fearing that the egg was not cooked enough. The hot noodles just didn't seem hot enough to cook the egg. Now, after seeing your video, I'm eager to prepare this classic dish .
This pasta is my absolute favorite. I will try it soon. Thank you so much. Really enjoy your videos, and I learn things that keep bringing me back. THANKS!
Love this classic. And your video quality is just awesome! Amazing recipe, I loved that you did not add garlic to it because I think it totally messes up the recipe, you left the original recipe and you put a twist on using guanciale, i bet it was brilliant. My trick is to use a bit of cold water in egg/cheese mix, that helps me controlling egg temperature plus I think it helps to emulsify the actual sauce. Next time I definitely try this way. I really enjoyed this video, thank you!
Thanks so much for the love, I appreciate it! Guanciale is the original fat used in the Roman pasta but I’ve seen northern Italians use pancetta. I agree on the garlic, changes the simplicity of it!
I would love now that I am older with arthritis and wisdom ailments, I used to love to cook nowadays it's difficult. You should consider making your food cooked and available by delivery, there are many other food delivery options available, why not give it a try. I would love to see it, by it any have a great meal plan sent to my door. 😋
You can prepare the guanciale before the rest and let it stay just warm in the pan. Proper trick is to take the pieces out the pan and let it dry and cool off for extra crunch (it works really well). And cut the guanciale in way bigger pieces, they will get crunchy too fast before releasing enough fat.
I'm so happy attending Billy Parisi's culinary academy! 🙌 💟 I'm serious Billy if you'd ever open your school I'd enroll -if distance wasn't an issue 😢. Love all your videos and how amazing that you shoot them yourself wow I have to make some homemade pasta w your recipe. Need to undust my pasta machine 😂
Quick addition, dont think of dried pasta as lesser quality then fresh, but as a different ingredient. The texture of dried pasta is much firmer, allowing for more of a bite to your pasta. That being said, not every dried pasta is of good quality, but for a dish like this using dececco or rumo for example is not a bad choice. To me its always worth using higher quality pasta, but especially in authentic meals (like this one) in which the pasta itself really shines go for a good quality one please.
Looks great. First video of yours that I've watched, and I'm curious about the thought process behind how this was shot. There are a lot of closeup shots, and I'm interested to know the reason for that. For example, from 2:07 to 2:13, there's a lingering shot of those admittedly beautiful looking egg yolks. I'm having trouble articulating why, but it feels a little, unnecessary maybe? I'm not trying to criticize, I like the video and I can't wait to try making this myself. Just curious about your process.
I just like it. Plus I probably needed b-roll to fill in me talking that’s why I hold the shot for awhile since I’m the one who shoots it. Thanks for watching!
If you want it to taste right, you really need to use the Guanciale. It is a cured meat and keeps well, so you can mail order it with little risk. I would avoid pre-diced options, as they tend to be inauthentic in my experience. Go for the whole cut. I generally dice it a bit smaller than he does in the video, but I'm an American dude who fell in love with carbonara at a Swiss ski resort and could never find it back home so I spent way too much time figuring out how to make it, so take it for what it's worth. I'm no true authority, just an enthusiast. The reason that guanciale is key to the recipe is seasoning, AKA flavor profile. Guanciale is black pepper cured. From what I have learned in my quest to make good carbonara for myself, Carbonara is primarily about the balance between the soft flavors of the egg and cheese, and the sharp flavors of the salt and pepper. Getting the egg consistency right is also key, but that is baseline entry point for this dish. Using Bacon for example, completely changes the flavor profile due to the smoke. If you use Pancetta, you probably need something like 3-4 times as much pepper as this recipe shows to get anywhere close to the real taste, and you are still missing the oils from the cooked down guanciale for emulsification. Carbonara is a bit of a cruel mistress. But when done right, her kiss is to die for. :)
@@cudyjudyem 😅 - I think in the description… you need to press the tab below the title of this video. Hope that helps… otherwise contact the channel themselves and ask for this particular recipe.
Billy! Please DM your address so I can send you a Cubs hat. Guarantee the ladies will find you more attractive. Also love the videos my dad was a chef and let me say you make it so easy. Which is very hard to do, love your attitude as well. I tell everyone you’re the best I’ve seen. Cheers🍷
Chef Billy , if i May .. you didn’t have to “cook” the meat part of the guanciale ( not even the fat part for that matter .. you kinda killed it , burned the meat .. i would just gently and briefly stir-fry the fat part then add the meat cubes for just a few seconds .. the guanciale was totally edible even before you cut it up to pieces .. my take 🤓🥂
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
Dude, your vids are high quality, very informative , no fluff. Don't quit
Thanks man, I appreciate you!
And his personality rocks!
We made this tonight… OMG. I was a little hesitant about the egg yolks, never used them before. We stepped outside of our comfort zone and tried it. This will now be a staple in our menus. We are so happy that we were able to temper the eggs and not scramble them. And yes we made our own pasta for it. Thank you for your recipes and the hint and tricks. I guess you could say we are your Commie’s and super fans!
Love, love, love your videos, recipes and your style. Now every time I add salt to a pot of water I remember when you say “ it has to taste like the ocean” thank you for sharing your recipes with us!
Thanks for watching
Never disappointed with your vids.
Keep up the great work.
Cheers from Australia 🇦🇺
Thanks my friend!!
I have clicked-through about 5 videos at this point, well done sir.
I love how the egg yolks are tempered with the hot grease from the fried guanciale and hot pasta water. I always hesitated to eat carbonara sauce fearing that the egg was not cooked enough. The hot noodles just didn't seem hot enough to cook the egg. Now, after seeing your video, I'm eager to prepare this classic dish .
Bravo chef.Its old but delicious.
This pasta is my absolute favorite. I will try it soon. Thank you so much. Really enjoy your videos, and I learn things that keep bringing me back. THANKS!
Such an awesome comment, thanks for the kind words and yes go make it!!
I love your passion when you cook 👨🍳
Thank you kindly
Looks Delish 😋👩🏽🍳🍷 ♥️
It really is so tasty and so easy to make!!
Love watching you cook. Is there a place to easily access recipes?
Everyone of my recipes can be found at billyparisi.com :-)
Love this classic. And your video quality is just awesome! Amazing recipe, I loved that you did not add garlic to it because I think it totally messes up the recipe, you left the original recipe and you put a twist on using guanciale, i bet it was brilliant. My trick is to use a bit of cold water in egg/cheese mix, that helps me controlling egg temperature plus I think it helps to emulsify the actual sauce. Next time I definitely try this way. I really enjoyed this video, thank you!
Thanks so much for the love, I appreciate it! Guanciale is the original fat used in the Roman pasta but I’ve seen northern Italians use pancetta. I agree on the garlic, changes the simplicity of it!
I would love now that I am older with arthritis and wisdom ailments, I used to love to cook nowadays it's difficult. You should consider making your food cooked and available by delivery, there are many other food delivery options available, why not give it a try. I would love to see it, by it any have a great meal plan sent to my door. 😋
Do you need to cool off the fat before tempering the eggs with it? Or can you use it straight from that pan once you turn it off?
You can prepare the guanciale before the rest and let it stay just warm in the pan. Proper trick is to take the pieces out the pan and let it dry and cool off for extra crunch (it works really well). And cut the guanciale in way bigger pieces, they will get crunchy too fast before releasing enough fat.
I'm so happy attending Billy Parisi's culinary academy! 🙌 💟 I'm serious Billy if you'd ever open your school I'd enroll -if distance wasn't an issue 😢. Love all your videos and how amazing that you shoot them yourself wow I have to make some homemade pasta w your recipe. Need to undust my pasta machine 😂
Thank you so kindly, I really appreciate your support. I keep that pasta machine seasoned up lol!
Quick addition, dont think of dried pasta as lesser quality then fresh, but as a different ingredient. The texture of dried pasta is much firmer, allowing for more of a bite to your pasta.
That being said, not every dried pasta is of good quality, but for a dish like this using dececco or rumo for example is not a bad choice. To me its always worth using higher quality pasta, but especially in authentic meals (like this one) in which the pasta itself really shines go for a good quality one please.
Love the hat!!
Thank you ;-)
Looks great. First video of yours that I've watched, and I'm curious about the thought process behind how this was shot. There are a lot of closeup shots, and I'm interested to know the reason for that. For example, from 2:07 to 2:13, there's a lingering shot of those admittedly beautiful looking egg yolks. I'm having trouble articulating why, but it feels a little, unnecessary maybe? I'm not trying to criticize, I like the video and I can't wait to try making this myself. Just curious about your process.
I just like it. Plus I probably needed b-roll to fill in me talking that’s why I hold the shot for awhile since I’m the one who shoots it. Thanks for watching!
tbh it is the main ingredient of this dish. Just curious about this senseless comment :)
Are you kidding me! Many of us are lucky to find pancetta in their grocery store.
If you want it to taste right, you really need to use the Guanciale. It is a cured meat and keeps well, so you can mail order it with little risk. I would avoid pre-diced options, as they tend to be inauthentic in my experience. Go for the whole cut. I generally dice it a bit smaller than he does in the video, but I'm an American dude who fell in love with carbonara at a Swiss ski resort and could never find it back home so I spent way too much time figuring out how to make it, so take it for what it's worth. I'm no true authority, just an enthusiast.
The reason that guanciale is key to the recipe is seasoning, AKA flavor profile. Guanciale is black pepper cured. From what I have learned in my quest to make good carbonara for myself, Carbonara is primarily about the balance between the soft flavors of the egg and cheese, and the sharp flavors of the salt and pepper. Getting the egg consistency right is also key, but that is baseline entry point for this dish. Using Bacon for example, completely changes the flavor profile due to the smoke. If you use Pancetta, you probably need something like 3-4 times as much pepper as this recipe shows to get anywhere close to the real taste, and you are still missing the oils from the cooked down guanciale for emulsification.
Carbonara is a bit of a cruel mistress. But when done right, her kiss is to die for. :)
I Can't find that anywhere. Quanchaille
The
Roman way is using dried pasta from semolina
Where can I find guanciale?
So, did you separate the pork out by hand, to sprinkle it over the top at the end?
Where do you get your guanciale?
Looks delish but I’d eat that in 2 seconds 🤷♂️
How do I get a recipe I can print?
@@cudyjudyem 😅 - I think in the description… you need to press the tab below the title of this video. Hope that helps… otherwise contact the channel themselves and ask for this particular recipe.
Billy! Please DM your address so I can send you a Cubs hat. Guarantee the ladies will find you more attractive.
Also love the videos my dad was a chef and let me say you make it so easy. Which is very hard to do, love your attitude as well. I tell everyone you’re the best I’ve seen.
Cheers🍷
Hah!! No way :-). Thanks for watching and thanks for the kind words.
Good video. Great content overall. Glad you lost the cap and moved a bit further from Gary. 😅
😛
Chef Billy , if i May .. you didn’t have to “cook” the meat part of the guanciale ( not even the fat part for that matter .. you kinda killed it , burned the meat .. i would just gently and briefly stir-fry the fat part then add the meat cubes for just a few seconds .. the guanciale was totally edible even before you cut it up to pieces .. my take 🤓🥂
min 3:10
When he says funk, he means skin and bristles.
We can't get that kind of meat here
Use pancetta. Or good quality unsmoked bacon.
Unfortunately, those of us on Social Security cannot afford to buy guanchiale!
Well count yourself lucky… I’m here in Ireland and I can guarantee they wouldn’t stock it let alone would we be able to afford it.
this guy reminds me of DJ Vlad.
LOL!
Love your episodes. Shave your neck
No