I just tried the second method, doing the sauce in a bain marie. It came out absolutely perfect. This is definitely the way I’ll be cooking carbonara from now on. Thanks!
I've just started cooking! Excited to see how it'll turn out. I think the Guanciale is beautiful and adore the way this has been put together. One day I hope to travel to Italy and taste the cuisine as it has come from the earth
I also get the most consistent results this way. But I swear there is a mistake on the amounts of cheese either in the recipe or the translation because it calls for 50g of cheese (30g parmesan 20g pecorino) aswell as 1 yolk per 50g of pasta. He is using 3 yolks ( so preparing for 150g of pasta, meaning 150g cheese) but no way is he using 150g of cheese. It looks like a lot less that he adds, probably like 50g maybe 100g but definitely not more. Also the sauce after adding the cheese doesn't look like it does when you add 50g of cheese per yolk. I tried and it gets so thick it is hard to remove from the whisk. It's also to much for the flavor the cheese just gets over powering with 50g per yolk. Also what he is saying doesn't fit the recipe given in the beginning where it says 4 yolks, 30g parmesan, 20g pecorino but 280g of pasta. The method is great but the ratios mentioned seem way of.
For all the people who do not understand italian: The third recipe is an APPETIZER, it's not a main course. He uses the original ingredients but making a different way to get the exact same flavor. Ingenious
If he wanted to make an appetizer just make small parmesan cups and put it in them, putting it is an egg shell just looks nasty, you try to avoid shells
yeah but he presented it in something that was shot out of a chickens arse, and no matter if the shells were boiled, which they weren't, you can never get rid of all the bad bugs on and in them. Bloody disgusting practice.
@@gianlu6398 "he can't cook carbonara" tu hai un evidente problema con le spiegazioni. Ti ha detto a più riprese che gestire una quantità tale di pasta per tante persone necessita di una certa attenzione e, oltretutto, fa porzioni più abbondanti. La carbonara non ha una ricetta, ha degli ingredienti. Lui ti fa mangiare una pasta cremosa secondo il suo procedimento, non è che se non piace a te allora non la sa cucinare.
We went to Rome, staying close to the Spanish steps. On the Via Sistina we tried a small restaurant. I ordered Carbonara. That is when I discovered I had been doing it wrong for 40 yrs.
If one has never eaten a Carbonara made like in Roma (the home of the Carbonara), it means that he does not know what a real Carbonara is and he does not know what a real carbonara tastes like.
Ogni tanto torno qui per vedere i commenti disperati di chi insulta senza motivo difendendo una presunta tradizione di estrema pignoleria invece che la tradizione del gusto. Quando sono triste torno a leggere questi commenti così penso che c'è qualcuno che ha una vita peggiore della mia
La seconda ricetta è la carbonara perfetta, del resto si tratta della migliore carbonara a Roma secondo tutti gli esperti. La prima mi sembra una buona rivisitazione, molto attraente il risultato finale. La terza è geniale, poco da dire.
il vino e facoltativo in base alla padella che si usa. se usi una cazzo di padella in multistrato o inox e ovvio che dovrai deglassare la padella sennò tutto il gusto del guanciale rimane attaccato al fondo della padella. se invece usi una padella in antiaderente come fa Monosilio nel suo altro video di 3 minuti per Italia squisita , non avrai bisogno del vino. Non sfracellate il cazzo coi commenti da masterchef che non siete ed apprezzate..
Sicuro non fosse il premio di miglior frittata? L uovo sulla padella cotto è un errore peggio della panna , si vede chiaramente che è stra cotto quando la va a servire
La seconda sarebbe la carbonara scentifica, probabilmente de maio ha preso spunto dall' altro chef che ha postato il video un anno prima. provata in casa , la miglior carbonara mai mangiata. Lo zabaione salato è il top.
Three great ways to prepare this great Italian classic. The third is particularly creative I really liked it. Congratulations everybody and thanks for sharing!
Quello che mi diverte di più di questo tipo di video è leggere i commenti degli stranieri che si stupiscono di quanto gli italiani possano diventare isterici e competitivi quando si tratta di cibo e, in modo particolare, di ricette tradizionali. Da un lato, sorrido e mi compiaccio per la gioia e il senso di appartenenza che la nostra passione per la cucina riescono a trasmettere, ma dall'altro non posso fare a meno di accorgermi con una certa amarezza che molto spesso i commenti più irragionevoli ed offensivi (talvolta ai limiti del ridicolo) sono proprio quelli che provengono dagli italiani. Certo, la linea che separa la passione dall'arroganza e della presunzione culturale è estremamente sottile, ma credo che un briciolo di utilità e di autoironia in più gioverebbe a noi tutti, e più in generale all'immagine del Paese.
Pretentious? I think most people here miss the point. It's kinda funny because it shows how hard it is to convey an idea across culinary cultural differences. The last guy surely isn't doing carbonara in the traditional way, but then again, he is not deviating from the ingredients, which is the most important part. The taste of the "recipe" will be preserved, which is totally different from adding cream or garlic: this would be not respecting the tradition, and the taste would be completely different! He takes a traditional recipe and yeah, twists it into something of nouvelle cuisine. Surely it's not as his grandma, but it's an interpretation well within the boundaries of tradition. It's actually a nice twist. They said it right at the beginning: there is no fixed procedure but there are fixed ingredients. Also, for whoever is saying the first guy is using mineral water and wine: you have to understand these are (very interesting actually, can always learn from chefs) minor tweaks which will hardly alter the taste, they are technical solutions to achieve a better result with guanciale, which being very fat can be somewhat heavy. Just tricks up a good chefs sleeve, and in Italian cuisine there are many as such, little additions (or subtractions as well) meant to help bring out the best and mitigate the worst(if I can use such a word) of any ingredient. It's in the little details, and this I think is the greatest strength of our cuisine.
Haha, I definitely didn't expect these three dishes based on the last video. They're all doing at least slightly "non-traditional" things. Seems like the thing with the last video critiquing other videos is that they objected to the ingredients used, rather than the methods involved.. maybe..
They all said that Carbonara isn’t a recipe, you don’t have to follow precise steps to make it. You only have to use the right ingredients, and they only talked about the ingredients used in the videos not the tecniques
I don't think they would laugh at him. They clearly specify that the most important aspect of the Carbonara are the ingredients. You can do whatever you want after that.
Now semi-lockdown, I have time to catch up with these videos from IS. So nice to see 3 chefs sharing different ways of preparing Carbonara. Rustic, restaurant, Michelin level. Yet you guys respect and embrace each others’. There is no one best way, is who you are cooking for. Humanity should approach this way, ps: I shall try!
INGREDIENTI/INGREDINTS Flavio di Maio's Carbonara Guanciale/Cured pig cheek_____250 g /8,8 oz Uova/Eggs_____4 Pecorino/Pecorino cheese_____30 g /1 oz Parmigiano Reggiano/Parmesan cheese_____20 g /0,7 oz Pepe/Pepper_____qb/to taste Vino Bianco/White wine_____qb/to taste Rigatoni/ Pasta “rigatoni” shape_____500 g /17,6 oz Luciano Monosilio's CARBONARA: Tuorli/Yolks_____4 Pecorino/Pecorino cheese_____20 g /0,7 oz Grana Padano/Parmesan cheese_____30 g / 1 oz Guanciale/Cured pig cheek_____200 g /7 oz Pepe/Pepper_____4 g /0,15 oz Spaghettoni/ Spaghetti (Larger shape)_____280 g /9,9 oz
Qui sopra c'e' scritto 280 g di pasta ma nel filmato Chef Monosilio dice un tuorlo per ogni 50 g di pasta; dovrebbe essere dunque 200g di pasta. Poi nel filmato per ogni 50g di pasta 30g di grana e 20g di pecorino (!!).
The second chef did a wonderful job by using the baine Marie technique for home cooks that are scared of ending up with scrambled eggs or undercooked eggs .
One clarification. He says one egg yolk per 50grams of pasta. But in the recipe it says 4 yolks for 280grams of pasta. Then the recipe says 30grams padano, 20grams pecorino for 280grams of pasta. he says 30/20 per 50 grams of pasta. This would mean for 280grams of pasta 280 grams of cheese are needed. Seems a bit too much... Which one is the correct?
I made 1/4 the recipe as it is on the card. Honestly didn't seem like enough sauce, just barely enough to coat the pasta, none left in the bowl to drizzle over the top. Today I made 3/4 the amount of cheese/yolk for 80g pasta. More sauce than needed, but more is better. I'll try twice the amount, and I think that'll be about right. So 70g pasta, 25g cheese, 2 yolks per serving.
Loved all three variations... the third one added a clever modernist twist without being too gimmicky; perfect little bite either as a part of a multi-course tasting menu or as an amuse-gueule.
A me ispira il primo piatto, si vede che fa il cuoco per passione e vuol far felice il cliente prima di tutto. Penso che, se capitassi a Roma, in quel ristorante, ci andrei più che volentieri.
Heads up: The video's ingredient list for Luciano Monosilo's recipe is inaccurate when compared to what he says. If you follow the video's amounts at 4:34 you will be very short on cheese! As he makes the egg paste he gives the following ratios. For every 50 GRAMS of Pasta: - 1 egg yolk - 30g Grana + 20g Pecorino Così, come Cristo comanda. ;)
I see I've never had a true Carbonara in the United States, but I certainly want to fix this dish. I finally located a source to get the guanciale from.
You're right, lol. I live in the San Francisco bay area and a good carbonara cannot be had anywhere. You wouldn't believe some of the concoctions they call carbonara. You have to make it yourself. I like the second chef's interpretation. When I was in Rome, this is what I was exposed too. .
Siamo tutti italiani e ci piace mangiare la riunione di famiglia, sembra che stiamo combattendo, parliamo molto forte, siamo tutti italiani, un grande abbraccio dal Brasile, amiamo l'Italia e siamo orgogliosi di aver combattuto e aiutare a liberare l'Italia, preferisco Buona vecchia ricetta alla carbonara. senza nemmeno togliere nulla. grazie fratelli miei
I cooked this dish twice following the recipe of Luciano Monosilio and I have to say that I am so satisfied with it, the dish ends up being just amazingly perfect! Thanks so much for sharing this video with everyone!
Now I wanna see the reactions of yet more three Italian chefs on these Italians making carbonaras and aglio i olio. Wait a minute le'me get the popcorn
I was taught how to cook Spaghetti Carbonara by a couple of old men and their wives I used to go mushroom hunting with in Italy. They were Charcoal makers and foragers. The Carbonara was cooked in the forest using embers from the charcoal making fire. Slice the pork cheek into large pieces and fry to light golden. Drain the fat and keep to use for another recipe. These are poor people, money wise, but in every other respect of life, they are richer than any billionaire. Nothing is wasted. Boil the water, add the salt, cook the spaghetti until just al dente with good bite. Remove the hot spaghetti and add it to the frying pan with the fried pork cheek. Beat eggs and cheese, Parmesan, Pecorino or other together and pour this onto the hot spaghetti stirring in to cover the spaghetti and pork cheek. Add some of the boiling hot water you cooked the spaghetti in to make the sauce. Black pepper and more grated cheese job done. Easy and delicious. No garlic, no cream or anything else.
Francesco Nicoló Thankyou. I love traditional authentic Italian cooking and I spend a lot of time and energy trying to get recipes right. It is like French cooking...Grandma knows the little secrets! The only problem with Italian cooking is that one town or village claims to have invented the Original recipe but the village 4 kilometers down the road say No! It was us! Italy. Beautiful food, people, culture! What I really hate is Italian restaurants in America and the UK who serve Authentic Italian dishes and the have fucking Spaghetti Bolognese on their menu. WTF? When I pass these restaurants I like to go inside and ask discreetly to speak to the manager or owner....”Are you Italian? Do you know that Ragu Bolognese is supposed to be served with Tagliatelle NOT spaghetti. No point in asking them how they make their Ragu because it will be bullshit as well. Just makes me sad when people who should know better don’t respect their own recipes!
@@bebisibeb I mean that they know it isn’t true to the original and post the recipe anyway. One of the cooks from this channel even said (while commenting on a popular video): "he was here in Rome, he saw the right way, what is he doing?" and nonetheless - even after visiting Italy and seeing the right way - the popular RUclipsr decided to do different. And I am saying - he did so (just like many others, who are on the top viewed list) not by mistake.
I just went to the market and bought a pig cheek, I'm going to try and make my own guanciale. And in some time when it's ready I'm looking forward to trying these recipes with it. I'm going to try the second method with the ban marie so i can control the temperature precisely, they all look great.
Mi trovo spesso a fare la carbonara in compagnia di amici, ma la moglie non ama il grana per cui per lei solitamente mi incasino la vita per fare la porzione senza grana. Ora che vedo la versione di Flavio de Maio, beh mi si è aperto un mondo. pancetta uova pasta salto tutto, tolgo la porzione per mia moglie e sul resto vai di formaggio. Grazie, bella dritta non ci avevo pensato.!
Vero. A me affascina in particolare la relativa incertezza che ancora aleggia intorno alla genesi esatta della combinazione degli ingredienti. C'è chi la considera una semplice evoluzione della più antica ricetta prettamente laziale della pasta cacio e ova, chi ci vede una geniale invenzione delle massaie del tempo per far fronte alla relativa scarsità di ingredienti determinata dalla guerra, e ancora chi sospetta addirittura un'origine straniera per imitazione da altre ricette parzialmente recepite e adattate per il resto al contesto italiano. E per certi versi rimango convinto che una porzione del fascino dell'autentica carbonara stia proprio nel mistero che avvolge la sua primissima comparsa.
I like how all of them made sure the eggs were cooked. I've seen other chefs teaching how to do carbonara saying that the hot pasta is enough to cook the eggs, I'm always concerned they will be raw. I'll test the bain marie next time.
If you work fast, hot pasta is hot enough to scramble the eggs, so I don't see the problem. One could understand chefs, serving dozens portions a day trying to be extra careful though. Doing bain marie for carbonara is a total waste of time, like the chef said maybe you have pregnant wife you can do this salty zabaglione.
Excelente! En Argentina no sé si se puede conseguir guanciale, y pecorino romano, y grana ni les cuento! Una pena que en un país como este en el que abundan los lácteos no haya productores que elaboren esos quesos. Pero con panceta salada, y algún (falso) parmesano local podríamos lograr un resultado "decente". Así como aquí somos cultores de la carne y del asado, es digno mencionar que en Italia los mejores cultores de la pasta, la pizza, los formaggio y los prosciutto, son ustedes. Por suerte mi apellido procede de allí. Abrazo y gracias por una receta demostrada por grandes exponentes de la cocina de su país.
6:43 - I like the technique of leaning the pan, with the product uphill, to drain the fat. I do this often when cooking lardons of bacon. Since it's draining hot, more of the fat is preserved separately instead of being lost in kitchen paper.
I've spent a good 3 years making Carbonaras... From messing it up and scrambling it to not letting the sauce develop enough (pasta with runny eggs anyone?). It's such a temperamental dish that needs to be perfect to be delicious. I usually just throw the pasta in the cooked pork oil and let it coat first. After, I throw in the pecorino/yolk mix and start stirring & adding in pasta water. If the consistency isn't quite there, I keep the pasta water boiling in the pot and just put my sauce pan over it and continue stirring and working it until I get the desired creaminess & heat. And I finish by garnishing the bacon or guinciale over the top because I enjoy the crunchy texture on it's own. Looking to fully try the 2nd Chef's method though. He has a few more steps he does in other videos but this looks the best out of all that I've seen thus far.
I usually add some pasta water to the egg/cheese mixture and stir it, and then combine that with pancetta and pasta in a pan on low heat. Perfect carbonara every time.
I'm using this method too, maybe the most classical one btw. Adding pasta water (not too hot) into the egg/cheese mixture is a godtier tip because that way emulsion is starting before you add it to your pan with pasta plus that way it moderate its temperature when hitting the hot pan+pasta. Btw the second guy is used to put half the guanciale fat into the egg/cheese mixture before adding the pasta (same concept here but he did not do it on this vid or i missed it).
*The egg cream* is warmed up, but it never cooks till the proteins become sticky. Which means it would be also possible to mildly pre-heat the cream separated and mix it all up in the final stage, so that the hot spaghetti cook the egg cream on their surface, when the fire is already off.
in every pasta dish we usually do it with a little bit of the hot pasta water, it's full of starch released from the pasta. It thickens the sauce and stick it better to the pasta. In carbonara case it helps getting the eggs more creamy and pasteurizes them
In high quality restaurants it's a trick you must use. Either you charge 20E for a carbonara to have a pro chef whisk some egg combo over steaming water or else you precook the sauce in a sous-vide batch and just warm it up in the pan at the very last second.
1:23 I like when Flavio De Maio used white wine to deglaze the pan to get the fond of the guanciale why leave the good stuff behind? Get that fond. And adding the spices and cheeses until the end.
Chef impeccabili! Ma è il cane che è stupendo! Confeziona dei video signorili! Che nulla hanno a che vedere con la “cucina in tv”. Ogni video un piacere dei sensi! Magnifico!
Dev'essere un cane perfettamente addestrato sia all'arte dell'obbedienza che a quella culinaria, se riesce a proporre delle ricette tanto raffinate e a trasmettere la passione per la cucina al grande pubblico della rete XD Scherzi a parte, trovo anch'io che l'iniziativa di una canale come questo e la scelta di proporre i sottotitoli di accompagnamento anche per coloro che non parlano italiano ma vogliono comunque avvicinarsi alla nostra cucina sia una scelta azzeccatissima!
I guess I'm lucky but guanchalle is really easy to find here in Pittsburgh lol and it's definitely an accquired taste, I love it but other people say it's aweful.
This was such an eye opening video! Really enjoyed their preparations of carbonara. Unfortunately, the closest thing my local grocers have to guanciale is thinly cut pancetta. I use that and parmigiano reggiano. Hope to find some uncut guanciale and make carbonara like these chefs!
I get the third one was supposed to be a take on molecular gastronomy and was probably just as tasty as the first two, I'm just not too interested in that type of food prep. Probably impressive for people that can appreciate and respect the ingredients of carbonara but I'll definitely be making Flavio's and Luciano's versions.
Io considero la cucina un arte, il modificare un piatto "sacro" come ha fatto Marco Martini è la cosa che piú ho apprezzato. Flavio De Maio ha semplicemento usato un suo metodo e alla fine conta il risultato finale. La ricetta è la base sta poi alla creativitá dello chef completare il piatto in modo personale. Siate aperti di mente verso l'arte
Luciano Monosilio is known throughout Rome for making one of the best, if not the best, carbonara of all time. My visit to Pipero, the restaurant he recently left, made me a fan of carbonara. Marko Martini who owns The Corner restaurant in Rome is all about presentation. Been there and wasn't impressed.
The first one is the quickest way, that's for the pros. The second one is the foolproof way that you just can't mess up. The third one is just showing off really.
A me è piaciuta tanto la seconda... nella prima forse l'uovo era un po' troppo cotto e la terza è un'evoluzione della carbonara... Con tutto il rispetto degli Chef, sia chiaro!!!Ah... me le mangerei tutte e tre!!!!
C'è qualcosa di particolarmente gradevole e soddisfacente nel vedere una ricetta della tradizione esposta ed eseguita a regola d'arte da persone autenticamente appartenenti al contesto culturale dal quale proviene quella tradizione culinaria. Può darsi che dipenda dalla maggiore passione manifestata per un piatto che si conosce da sempre o più semplicemente dalla partecipazione diretta alla dimensione sociale (e linguistica) del piatto presentato, ma ho la sensazione che la stessa ricetta eseguita da una persona diversa, per quanto competente e preparata questa possa essere, difficilmente potrebbe avere lo stesso sapore ;)
![[RICETTA] La VERA CARBONARA!](http://i.ytimg.com/vi/-MAnC7IU7Ys/mqdefault.jpg)
![[RICETTA] La VERA CARBONARA!](/img/tr.png)
I just tried the second method, doing the sauce in a bain marie. It came out absolutely perfect. This is definitely the way I’ll be cooking carbonara from now on. Thanks!
And you'd be right. If you want to make it perfect and have a sous vide machine like Anova or Joule, set the temp of the water is 62 degrees celsius.
I like the rigatoni idea, but If you look closely the first guy scrambled the egg a bit. Second guy got it right. Third guy not so sure....
I've just started cooking! Excited to see how it'll turn out. I think the Guanciale is beautiful and adore the way this has been put together. One day I hope to travel to Italy and taste the cuisine as it has come from the earth
I also get the most consistent results this way.
But I swear there is a mistake on the amounts of cheese either in the recipe or the translation because it calls for 50g of cheese (30g parmesan 20g pecorino) aswell as 1 yolk per 50g of pasta.
He is using 3 yolks ( so preparing for 150g of pasta, meaning 150g cheese) but no way is he using 150g of cheese. It looks like a lot less that he adds, probably like 50g maybe 100g but definitely not more. Also the sauce after adding the cheese doesn't look like it does when you add 50g of cheese per yolk. I tried and it gets so thick it is hard to remove from the whisk.
It's also to much for the flavor the cheese just gets over powering with 50g per yolk.
Also what he is saying doesn't fit the recipe given in the beginning where it says 4 yolks, 30g parmesan, 20g pecorino but 280g of pasta.
The method is great but the ratios mentioned seem way of.
Anthony Sera went to his restaurant last week the carbonara is the best
For all the people who do not understand italian:
The third recipe is an APPETIZER, it's not a main course.
He uses the original ingredients but making a different way to get the exact same flavor. Ingenious
Fatti un corso di Inglese Caproide
We understand and it was gay AF. Don’t eat that crap , even as an appetizer
If he wanted to make an appetizer just make small parmesan cups and put it in them, putting it is an egg shell just looks nasty, you try to avoid shells
yeah but he presented it in something that was shot out of a chickens arse, and no matter if the shells were boiled, which they weren't, you can never get rid of all the bad bugs on and in them. Bloody disgusting practice.
wow, if only the video had subtitles!
Whoever made the subtitles in english is a saint. The 2nd recipe shown is the one I use, goes great everytime.
All our videos have Eng captions!
@@italiasquisita And for that, we love you.
@@italiasquisita The subtitles are wrong though ffor the second one. He's not using parmezan but Grana padano.
us chefs: pepper
uk chefs: peppa
italian chefs: ｐｅｐｅ
hahaha
Twitch: pepega
Pepe
Pp
Norway ; pepper
Iceland ; pipar
Sweden ; peppar
Denmark ; peber
Finland ; mustapippuri
😉😁😆😘😃
Now I want 3 other Italian chefs (if possible grandmas) to react to this video
These are 3 shit versions
i bet their own grandmas would rip them apart lmao
:D u made my day
@@Chaals I was going to write that you don't want the grandmas. They would start swearing in Italian. Possibly also smack them.
@@luketutolo why?
The one who did the 1st recipe is a God-tier chef. He put the eggs straight to the pan and make sure it mixes well with pasta while not overcooked.
Yes but with spaghetti it’s harder to do that because it’s not easy managing the heat they have while mixing the sauce
he can't cook carbonara, the real and only one carbonara is the second one
@@gianlu6398 "he can't cook carbonara" tu hai un evidente problema con le spiegazioni. Ti ha detto a più riprese che gestire una quantità tale di pasta per tante persone necessita di una certa attenzione e, oltretutto, fa porzioni più abbondanti. La carbonara non ha una ricetta, ha degli ingredienti. Lui ti fa mangiare una pasta cremosa secondo il suo procedimento, non è che se non piace a te allora non la sa cucinare.
@@gianlu6398ma perché dovete fare le p*ttanelle della cucina? Ognuna la fa come gli pare.
"Io uso 140 grammi di pasta perché le nostre porzioni sono abbondanti"
Mia nonna:"Bitch please..."
Hahahahah
Jajajajaaaaa
be dai magari a personaah ... meh
We went to Rome, staying close to the Spanish steps. On the Via Sistina we tried a small restaurant. I ordered Carbonara. That is when I discovered I had been doing it wrong for 40 yrs.
It's never too late to learn new recipes. 😋🍝
According to my dad.
He'll be 94 this October...
Love from Norway 💖
If one has never eaten a Carbonara made like in Roma (the home of the Carbonara), it means that he does not know what a real Carbonara is and he does not know what a real carbonara tastes like.
One of my favorite pasta preparations ever. It took me years to get it near right... this gets me closer. Thank you, all!
Ogni tanto torno qui per vedere i commenti disperati di chi insulta senza motivo difendendo una presunta tradizione di estrema pignoleria invece che la tradizione del gusto. Quando sono triste torno a leggere questi commenti così penso che c'è qualcuno che ha una vita peggiore della mia
La seconda ricetta è la carbonara perfetta, del resto si tratta della migliore carbonara a Roma secondo tutti gli esperti.
La prima mi sembra una buona rivisitazione, molto attraente il risultato finale.
La terza è geniale, poco da dire.
mattia torre veramente la prima ha vinto il premio miglior carbonara di Roma l'anno scorso
mattia torre non me ne vogliano gli altri, ma la seconda carbonara è quella vera 😍😍😍
La prima è una buona rivisitazione, la terza è geniale
il vino e facoltativo in base alla padella che si usa. se usi una cazzo di padella in multistrato o inox e ovvio che dovrai deglassare la padella sennò tutto il gusto del guanciale rimane attaccato al fondo della padella. se invece usi una padella in antiaderente come fa Monosilio nel suo altro video di 3 minuti per Italia squisita , non avrai bisogno del vino. Non sfracellate il cazzo coi commenti da masterchef che non siete ed apprezzate..
Sicuro non fosse il premio di miglior frittata? L uovo sulla padella cotto è un errore peggio della panna , si vede chiaramente che è stra cotto quando la va a servire
La seconda sarebbe la carbonara scentifica, probabilmente de maio ha preso spunto dall' altro chef che ha postato il video un anno prima. provata in casa , la miglior carbonara mai mangiata. Lo zabaione salato è il top.
Three great ways to prepare this great Italian classic. The third is particularly creative I really liked it. Congratulations everybody and thanks for sharing!
Tried the second recipe today, amazing! Thank you for letting me taste some authentic Italian
Quello che mi diverte di più di questo tipo di video è leggere i commenti degli stranieri che si stupiscono di quanto gli italiani possano diventare isterici e competitivi quando si tratta di cibo e, in modo particolare, di ricette tradizionali. Da un lato, sorrido e mi compiaccio per la gioia e il senso di appartenenza che la nostra passione per la cucina riescono a trasmettere, ma dall'altro non posso fare a meno di accorgermi con una certa amarezza che molto spesso i commenti più irragionevoli ed offensivi (talvolta ai limiti del ridicolo) sono proprio quelli che provengono dagli italiani. Certo, la linea che separa la passione dall'arroganza e della presunzione culturale è estremamente sottile, ma credo che un briciolo di utilità e di autoironia in più gioverebbe a noi tutti, e più in generale all'immagine del Paese.
Absolutely loved the first two recipes - the third... might be harder to get your head around, but he did show respect to the ingredients.
ol' boy jus got a michelin star
I love your ginger beer! I always make that, anyway the 1st is not good sistem the is 2nd excellent.
"Here we eat pasta al-dente, if you'd like it a bit more cooked you should probably move to a different city" X-D
The last one was actually full of love. Bravo.❤️
Trovo che la versione di Flavio era geniale nella sua semplicita! 😋Comunque bravi tutti.Salutone da Budapest!!
Pretentious? I think most people here miss the point. It's kinda funny because it shows how hard it is to convey an idea across culinary cultural differences. The last guy surely isn't doing carbonara in the traditional way, but then again, he is not deviating from the ingredients, which is the most important part. The taste of the "recipe" will be preserved, which is totally different from adding cream or garlic: this would be not respecting the tradition, and the taste would be completely different! He takes a traditional recipe and yeah, twists it into something of nouvelle cuisine. Surely it's not as his grandma, but it's an interpretation well within the boundaries of tradition. It's actually a nice twist. They said it right at the beginning: there is no fixed procedure but there are fixed ingredients. Also, for whoever is saying the first guy is using mineral water and wine: you have to understand these are (very interesting actually, can always learn from chefs) minor tweaks which will hardly alter the taste, they are technical solutions to achieve a better result with guanciale, which being very fat can be somewhat heavy. Just tricks up a good chefs sleeve, and in Italian cuisine there are many as such, little additions (or subtractions as well) meant to help bring out the best and mitigate the worst(if I can use such a word) of any ingredient. It's in the little details, and this I think is the greatest strength of our cuisine.
I am going to make a Carbonara pudding. It's going to be grande.
yeah i agree entirely, it's the flavour that's the dish right not the way it's presented.
Porco dio
So if you can use white wine in that way, why not garlic? Is it because it alters the dish that much?
@@theskullman0 Because wine evaporates. The sweetness helps cut down the strong flavour from the guanciale. It doesn't add any flavour, unlike garlic.
Ragà il terzo era n'aperitivo, calmi
Pasta alla Carbonara: 3 ricette. Quello non è pasta alla carbonara. Fa schifo.
@@hadesk1988 a mio parere può essere interpretata in vari modi, uno schifo sarebbe con aglioe prezzemolo
Anche il secondo.
Kevin Martínez l’hai assaggiato?
@@hadesk1988 ma tu che ne sai che fa schifo??? Gnorante che non sei altro
IL secondo che monta il pippone sul bilanciamento della sapidità e ci spara un kg di formaggio quando la impiatta...solo gioie!
Macche cazz capisc tu
Ahahahah esatto
Ma tatte zitto Ceccherini che fai più bella figura. Zotico papelico!
Glad to see that as long as you have the basic ingredients and respect the basic processes, the recipe can be altered however you like.
Let's all be honest, if Jamie Oliver had done that last one they'd all be laughing at it saying it's stupid.
it's just a welcoming appetizer for a high-class restaurant, not a main course.
Haha, I definitely didn't expect these three dishes based on the last video. They're all doing at least slightly "non-traditional" things. Seems like the thing with the last video critiquing other videos is that they objected to the ingredients used, rather than the methods involved.. maybe..
They all said that Carbonara isn’t a recipe, you don’t have to follow precise steps to make it. You only have to use the right ingredients, and they only talked about the ingredients used in the videos not the tecniques
I don't think they would laugh at him. They clearly specify that the most important aspect of the Carbonara are the ingredients. You can do whatever you want after that.
Cyrribrae the english videos used wrong ingredients and were also bad cooks anyway
If I don't have pasta can I use pineapple instead?
Charles Sanders
Lol
Sure.
As long as you use garlic with it you'll be fine 😂
Of course. And I recommend you to drink a cappuccino or an hot choccolate while eating your carbonara.
Pineapples should be fine..Just make sure to use fresh ones,it's a crime to used those in cans...😅
Now semi-lockdown, I have time to catch up with these videos from IS. So nice to see 3 chefs sharing different ways of preparing Carbonara. Rustic, restaurant, Michelin level. Yet you guys respect and embrace each others’. There is no one best way, is who you are cooking for. Humanity should approach this way, ps: I shall try!
Monosolio is a true master. Superb study and technique
The first recipe seems so much simpler than anything i ever tried!
thank u for sharing your approaches :]
because is wrong
@@gianlu6398 "It's wrong" chi te lo dice? Ma hai sentito la spiegazione? Che cosa ha di sbagliato? Ma che dici?
I just tried out the first recipe, and I'm eating it right now! MMMmmmmmhhhh!!!!!!!!!! :) Grazie mille!
INGREDIENTI/INGREDINTS
Flavio di Maio's Carbonara
Guanciale/Cured pig cheek_____250 g /8,8 oz
Uova/Eggs_____4
Pecorino/Pecorino cheese_____30 g /1 oz
Parmigiano Reggiano/Parmesan cheese_____20 g /0,7 oz
Pepe/Pepper_____qb/to taste
Vino Bianco/White wine_____qb/to taste
Rigatoni/ Pasta “rigatoni” shape_____500 g /17,6 oz
Luciano Monosilio's CARBONARA:
Tuorli/Yolks_____4
Pecorino/Pecorino cheese_____20 g /0,7 oz
Grana Padano/Parmesan cheese_____30 g / 1 oz
Guanciale/Cured pig cheek_____200 g /7 oz
Pepe/Pepper_____4 g /0,15 oz
Spaghettoni/ Spaghetti (Larger shape)_____280 g /9,9 oz
Qui sopra c'e' scritto 280 g di pasta ma nel filmato Chef Monosilio dice un tuorlo per ogni 50 g di pasta; dovrebbe essere dunque 200g di pasta. Poi nel filmato per ogni 50g di pasta 30g di grana e 20g di pecorino (!!).
Is the amount for Luciano's pepper too much? I followed this a while back and the pepper was overwhelming
@@jamesn.5721 You are perfectly right! We fixed it. Thanks!!
@@jpc5357 Ho notato anche io che le quantità non corrispondevano, quindi che si fa?
Middle Guy: Here's my two tablespoon's worth of Carbonara.
makes sense it's often served as a starter.
La porzione del secondo era per vedere se era cotta giusto?
sono un doge E il terzo ne vogliamo parlare?, ha calato 3 paccheri.
@@pancraziolevrieri6141 Era un aperitivo non un primo.... 😭🤦♂️
Scusami ma il 3? Con tutto quel formaggio il pacchero manco si sentiva
@@alessas2313 aperitivo o no per 3 maccheroni non gli darei nulla.....
Era un assaggio. Ottima ricetta ma facciamo 150g a testa e ne possiamo parlare!
The second chef did a wonderful job by using the baine Marie technique for home cooks that are scared of ending up with scrambled eggs or undercooked eggs .
I've been binge watching this channel since discovery
Me too. It basically shows I've been living a lie.
Bravo, grazie!!! Very interesting really enjoyed watching you chefs make carbonara, I learned a lot. Make some more videos PLEASE!!!! Grazie.
Dios mio!, what a wonderful video, amazing to watch the 3 recipes. I love Italian cuisine, I will try my best to cook it as it has to be.
Love the first, interested with the 2nd, extremely curious about the 3rd! 😍😍😍
My favourite is the first one, especially for home cooking.
Ma vattene a friggere degli Hamburger, va!
i did the second one at home. super easy and perfect!
It's quite bad. The second one is MUCH easier to get right every time as a homecook
@@dask7428 I need to rewatch this....
First one isn't carbonara
One clarification. He says one egg yolk per 50grams of pasta. But in the recipe it says 4 yolks for 280grams of pasta. Then the recipe says 30grams padano, 20grams pecorino for 280grams of pasta. he says 30/20 per 50 grams of pasta. This would mean for 280grams of pasta 280 grams of cheese are needed. Seems a bit too much... Which one is the correct?
I have the same question. Pity you didn't get a reply!
I made 1/4 the recipe as it is on the card. Honestly didn't seem like enough sauce, just barely enough to coat the pasta, none left in the bowl to drizzle over the top. Today I made 3/4 the amount of cheese/yolk for 80g pasta. More sauce than needed, but more is better. I'll try twice the amount, and I think that'll be about right. So 70g pasta, 25g cheese, 2 yolks per serving.
The first one is my favourite, like the touch of wine. The last one was a bit weird but probably belongs in a fancy restaurant
Loved all three variations... the third one added a clever modernist twist without being too gimmicky; perfect little bite either as a part of a multi-course tasting menu or as an amuse-gueule.
A me ispira il primo piatto, si vede che fa il cuoco per passione e vuol far felice il cliente prima di tutto. Penso che, se capitassi a Roma, in quel ristorante, ci andrei più che volentieri.
Mah, sarà, quella che ha fatto è tutto tranne che carbonara. Ha fatto una frittata con pasta e guanciale
Non è che sti piatti sono invitanti di più complimenti davvero
every time I see people making carbonara in a ridiculously wrong way, I go watch this video to clear my memory
ahahahah
This isn't the traditional way
First recipe is a shame. Second one is perfect.
Heads up:
The video's ingredient list for Luciano Monosilo's recipe is inaccurate when compared to what he says. If you follow the video's amounts at 4:34 you will be very short on cheese!
As he makes the egg paste he gives the following ratios.
For every 50 GRAMS of Pasta:
- 1 egg yolk
- 30g Grana + 20g Pecorino
Così, come Cristo comanda. ;)
I was desperately scrolling down the comments to find such a comment. 50 grams of cheese for 300 grams of pasta is completely off.
I see I've never had a true Carbonara in the United States, but I certainly want to fix this dish. I finally located a source to get the guanciale from.
Why do Americans say "fix" when they talk about cooking? Fix implies it's broken.
STlTCHlZ because ‘prepare’ has too many syllables maybe? I don’t know. I just roll with the oddities of my mother tongue ^_^
What's wrong with "make"? Same amount of syllables, and it's literally what you're doing lol, you make a sandwich, you don't fix it.
Nothing is wrong, both mean the same thing. Fixing can mean fixing a broken object, or just to prepare or to get ready.
You're right, lol. I live in the San Francisco bay area and a good carbonara cannot be had anywhere. You wouldn't believe some of the concoctions they call carbonara. You have to make it yourself. I like the second chef's interpretation. When I was in Rome, this is what I was exposed too. .
Siamo tutti italiani e ci piace mangiare la riunione di famiglia, sembra che stiamo combattendo, parliamo molto forte, siamo tutti italiani, un grande abbraccio dal Brasile, amiamo l'Italia e siamo orgogliosi di aver combattuto e aiutare a liberare l'Italia, preferisco Buona vecchia ricetta alla carbonara. senza nemmeno togliere nulla. grazie fratelli miei
siamo passati da 1 kg per 5 persone, a 4 forchettate a un ovetto.....
Ahahahahah
ahahahahah hai vintooo
😂😂😂😂😂
Ma ha specificato che quello è l'aperitivo di benvenuto.
è originale a modo suo diciamo cosi
@giovanni Balisteri sei troppo forte LOL
Grazie mile per questa ricetta fantastica!
Italians just seem to have life figured out.
Rubashow not now
We do
The greatest show on RUclips.
Second recipe looks bomb
it tastes bomb too! Did it at home and tastes divine!
@@bien.mp4 I hate you lol
I cooked this dish twice following the recipe of Luciano Monosilio and I have to say that I am so satisfied with it, the dish ends up being just amazingly perfect! Thanks so much for sharing this video with everyone!
This channel is so good, greetings from Mexico
Luciano has the perfect style... the other ones maybe are more traditional, but Luciano's style is the evolution.
Now I wanna see the reactions of yet more three Italian chefs on these Italians making carbonaras and aglio i olio. Wait a minute le'me get the popcorn
in some things Italian people are really amazing ❤ thank you for the Pasta dishes *we love them*
I was taught how to cook
Spaghetti Carbonara by a couple of old men and their wives I used to go mushroom hunting with in Italy. They were Charcoal makers and foragers.
The Carbonara was cooked in the forest using embers from the charcoal making fire.
Slice the pork cheek into large pieces and fry to light golden. Drain the fat and keep to use for another recipe. These are poor people, money wise, but in every other respect of life, they are richer than any billionaire.
Nothing is wasted.
Boil the water, add the salt, cook the spaghetti until just al dente with good bite.
Remove the hot spaghetti and add it to the frying pan with the fried pork cheek.
Beat eggs and cheese, Parmesan, Pecorino or other together and pour this onto the hot spaghetti stirring in to cover the spaghetti and pork cheek. Add some of the boiling hot water you cooked the spaghetti in to make the sauce. Black pepper and more grated cheese job done. Easy and delicious.
No garlic, no cream or anything else.
And that's perfect!
Francesco Nicoló Thankyou. I love traditional authentic Italian cooking and I spend a lot of time and energy trying to get recipes right. It is like French cooking...Grandma knows the little secrets!
The only problem with Italian cooking is that one town or village claims to have invented the Original recipe but the village 4 kilometers down the road say No! It was us!
Italy. Beautiful food, people, culture!
What I really hate is Italian restaurants in America and the UK who serve Authentic Italian dishes and the have fucking Spaghetti Bolognese on their menu. WTF?
When I pass these restaurants I like to go inside and ask discreetly to speak to the manager or owner....”Are you Italian? Do you know that Ragu Bolognese is supposed to be served with Tagliatelle NOT spaghetti.
No point in asking them how they make their Ragu because it will be bullshit as well.
Just makes me sad when people who should know better don’t respect their own recipes!
Beautiful, I like the final touch with tasting done with your fingers.
I want a new video with Jamie Oliver, Babish and co. reacting to this video.
Do you really think they don’t know what they’re doing?
@@Apollo440 which way around do you mean?
@@bebisibeb I mean that they know it isn’t true to the original and post the recipe anyway. One of the cooks from this channel even said (while commenting on a popular video): "he was here in Rome, he saw the right way, what is he doing?" and nonetheless - even after visiting Italy and seeing the right way - the popular RUclipsr decided to do different. And I am saying - he did so (just like many others, who are on the top viewed list) not by mistake.
babish just uploaded a new video fixing his carbonara
ruclips.net/video/qoHnwOHLiMk/видео.html
Your comparing Jamie Oliver, a Michelin started chef with a RUclips cook like banish...
Compliments to all 3! I know what to serve at Xmas as an appetizer!
I just went to the market and bought a pig cheek, I'm going to try and make my own guanciale. And in some time when it's ready I'm looking forward to trying these recipes with it. I'm going to try the second method with the ban marie so i can control the temperature precisely, they all look great.
Porco dio
@@emanuelemarsicano7934 Ma perchè ahahah
@@White_Tusk perché il papá non re
I did that! Mine turned out beautiful, and now i eat carbonara a couple of times a week
Mi trovo spesso a fare la carbonara in compagnia di amici, ma la moglie non ama il grana per cui per lei solitamente mi incasino la vita per fare la porzione senza grana. Ora che vedo la versione di Flavio de Maio, beh mi si è aperto un mondo. pancetta uova pasta salto tutto, tolgo la porzione per mia moglie e sul resto vai di formaggio. Grazie, bella dritta non ci avevo pensato.!
here from your reaction video to other people making carbonara. really liked this, and will have to watch more of this channel. :)
Flavio has the best method, hands down! Bain Marie is the most efficient way to make a perfect creamy carbonara with gorgeous colours!
@Dragon200g Everyone evades taxes in Italy, it's literally the only way to keep a business.
La nascita della Carbonara è qualcosa di stupendo e geniale.
Vero. A me affascina in particolare la relativa incertezza che ancora aleggia intorno alla genesi esatta della combinazione degli ingredienti. C'è chi la considera una semplice evoluzione della più antica ricetta prettamente laziale della pasta cacio e ova, chi ci vede una geniale invenzione delle massaie del tempo per far fronte alla relativa scarsità di ingredienti determinata dalla guerra, e ancora chi sospetta addirittura un'origine straniera per imitazione da altre ricette parzialmente recepite e adattate per il resto al contesto italiano. E per certi versi rimango convinto che una porzione del fascino dell'autentica carbonara stia proprio nel mistero che avvolge la sua primissima comparsa.
Terza ricetta da ammirare! Bravissimo
I like how all of them made sure the eggs were cooked. I've seen other chefs teaching how to do carbonara saying that the hot pasta is enough to cook the eggs, I'm always concerned they will be raw. I'll test the bain marie next time.
If you work fast, hot pasta is hot enough to scramble the eggs, so I don't see the problem. One could understand chefs, serving dozens portions a day trying to be extra careful though. Doing bain marie for carbonara is a total waste of time, like the chef said maybe you have pregnant wife you can do this salty zabaglione.
Excelente! En Argentina no sé si se puede conseguir guanciale, y pecorino romano, y grana ni les cuento! Una pena que en un país como este en el que abundan los lácteos no haya productores que elaboren esos quesos. Pero con panceta salada, y algún (falso) parmesano local podríamos lograr un resultado "decente". Así como aquí somos cultores de la carne y del asado, es digno mencionar que en Italia los mejores cultores de la pasta, la pizza, los formaggio y los prosciutto, son ustedes. Por suerte mi apellido procede de allí. Abrazo y gracias por una receta demostrada por grandes exponentes de la cocina de su país.
6:43 - I like the technique of leaning the pan, with the product uphill, to drain the fat. I do this often when cooking lardons of bacon. Since it's draining hot, more of the fat is preserved separately instead of being lost in kitchen paper.
Thanks for sharing the knowledge Flavio!
Perfect Carbonara starts at 4:17
I've spent a good 3 years making Carbonaras... From messing it up and scrambling it to not letting the sauce develop enough (pasta with runny eggs anyone?). It's such a temperamental dish that needs to be perfect to be delicious.
I usually just throw the pasta in the cooked pork oil and let it coat first. After, I throw in the pecorino/yolk mix and start stirring & adding in pasta water. If the consistency isn't quite there, I keep the pasta water boiling in the pot and just put my sauce pan over it and continue stirring and working it until I get the desired creaminess & heat. And I finish by garnishing the bacon or guinciale over the top because I enjoy the crunchy texture on it's own.
Looking to fully try the 2nd Chef's method though. He has a few more steps he does in other videos but this looks the best out of all that I've seen thus far.
I usually add some pasta water to the egg/cheese mixture and stir it, and then combine that with pancetta and pasta in a pan on low heat. Perfect carbonara every time.
I'm using this method too, maybe the most classical one btw. Adding pasta water (not too hot) into the egg/cheese mixture is a godtier tip because that way emulsion is starting before you add it to your pan with pasta plus that way it moderate its temperature when hitting the hot pan+pasta. Btw the second guy is used to put half the guanciale fat into the egg/cheese mixture before adding the pasta (same concept here but he did not do it on this vid or i missed it).
You forgot the garlic Hahahahahaah (coming from the other video)
This is a lot better than the endless arguments about the "right" way to do Carbonara.
*The egg cream* is warmed up, but it never cooks till the proteins become sticky.
Which means it would be also possible to mildly pre-heat the cream separated and mix it all up in the final stage, so that the hot spaghetti cook the egg cream on their surface, when the fire is already off.
in every pasta dish we usually do it with a little bit of the hot pasta water, it's full of starch released from the pasta. It thickens the sauce and stick it better to the pasta. In carbonara case it helps getting the eggs more creamy and pasteurizes them
In high quality restaurants it's a trick you must use. Either you charge 20E for a carbonara to have a pro chef whisk some egg combo over steaming water or else you precook the sauce in a sous-vide batch and just warm it up in the pan at the very last second.
My FAVORITE pasta dish with difference.GREETINGS from Greece!!
2 second is the better....bravo!!!
so much love for the second one, the carbonara dish have to be done without egg white!
1:23 I like when Flavio De Maio used white wine to deglaze the pan to get the fond of the guanciale why leave the good stuff behind? Get that fond. And adding the spices and cheeses until the end.
Chef impeccabili! Ma è il cane che è stupendo! Confeziona dei video signorili! Che nulla hanno a che vedere con la “cucina in tv”. Ogni video un piacere dei sensi! Magnifico!
Dev'essere un cane perfettamente addestrato sia all'arte dell'obbedienza che a quella culinaria, se riesce a proporre delle ricette tanto raffinate e a trasmettere la passione per la cucina al grande pubblico della rete XD Scherzi a parte, trovo anch'io che l'iniziativa di una canale come questo e la scelta di proporre i sottotitoli di accompagnamento anche per coloro che non parlano italiano ma vogliono comunque avvicinarsi alla nostra cucina sia una scelta azzeccatissima!
I guess I'm lucky but guanchalle is really easy to find here in Pittsburgh lol and it's definitely an accquired taste, I love it but other people say it's aweful.
This was such an eye opening video! Really enjoyed their preparations of carbonara.
Unfortunately, the closest thing my local grocers have to guanciale is thinly cut pancetta. I use that and parmigiano reggiano. Hope to find some uncut guanciale and make carbonara like these chefs!
-1st and second chef reaction: oh nice interpretations
-3rd chef reaction: che cazzo...
Grazie ragazzi!
I get the third one was supposed to be a take on molecular gastronomy and was probably just as tasty as the first two, I'm just not too interested in that type of food prep. Probably impressive for people that can appreciate and respect the ingredients of carbonara but I'll definitely be making Flavio's and Luciano's versions.
The third recipe was such a twist! this guy's a scientist!
Tutti bravi ! Bella l'idea dell'apetitivo col nido di uova alla carbonara ! Ma come hai fatto a tagliare l'uovo cosi perfetto !???
Massimo Di Martino c'è un taglia uova specifico per queste preparazioni
instylehomedecor.com/products/egg-topper-shell-remover
cerca su google: "Eierschalensollbruchstellenverursacher " 😆 (non è uno scherzo!)
Io considero la cucina un arte, il modificare un piatto "sacro" come ha fatto Marco Martini è la cosa che piú ho apprezzato. Flavio De Maio ha semplicemento usato un suo metodo e alla fine conta il risultato finale.
La ricetta è la base sta poi alla creativitá dello chef completare il piatto in modo personale. Siate aperti di mente verso l'arte
Nella seconda preparazione si vede chiaramente che la pasta è almeno 5 minuti indietro. Neanche si piega
Hai ragione
La pasta per me va mangiata molto al dente , però capisco che non per tutti sia la giusta cottura , per me quella era perfetta
Al dente si semicruda no....
hai perfettamente ragione
E' vero comunque è dimostrativa poi quando la si fa a casa e diverso i tempi te li regoli tu
Luciano Monosilio is known throughout Rome for making one of the best, if not the best, carbonara of all time. My visit to Pipero, the restaurant he recently left, made me a fan of carbonara. Marko Martini who owns The Corner restaurant in Rome is all about presentation. Been there and wasn't impressed.
"A Jamie... che delusione " 😂
"Che dilusioneh!!!*"
The Monosillo carbonara is one of the best dishes I have ever tasted. Work of art
Just an English comment passing by.....
Sono uno dei pochi commenti italiani che cercavi
Prima ricetta: parmigiano, vino bianco, albume e acqua frizzante. Dai, stiamo scherzando?!
Oh è venuta buona comunque non vi lamentate
se usi l'uovo intero non serve di aggiungere acqua.
The first one is the quickest way, that's for the pros. The second one is the foolproof way that you just can't mess up. The third one is just showing off really.
A me è piaciuta tanto la seconda... nella prima forse l'uovo era un po' troppo cotto e la terza è un'evoluzione della carbonara... Con tutto il rispetto degli Chef, sia chiaro!!!Ah... me le mangerei tutte e tre!!!!
la seconda per me era eccessivamente asciutta e la prima aveva l'uovo troppo cotto, poi no parmigiano no vino!
L'albume nella carbonara è un sacrilegio
7:22 for whom is this portion?
Idk, I really hope this is only for a taste test and not for a client in a restaurant😕
For a fetus probably. It wouldn't be enough even for a child.
Lol I had the same question. There was almost more cheese than pasta.
It's a starter.
C'è qualcosa di particolarmente gradevole e soddisfacente nel vedere una ricetta della tradizione esposta ed eseguita a regola d'arte da persone autenticamente appartenenti al contesto culturale dal quale proviene quella tradizione culinaria. Può darsi che dipenda dalla maggiore passione manifestata per un piatto che si conosce da sempre o più semplicemente dalla partecipazione diretta alla dimensione sociale (e linguistica) del piatto presentato, ma ho la sensazione che la stessa ricetta eseguita da una persona diversa, per quanto competente e preparata questa possa essere, difficilmente potrebbe avere lo stesso sapore ;)