Thank you so much! I’m really glad the video communicated everything clearly without words. Sometimes visuals speak louder than words! Appreciate your support!
Thank you so much! I'm thrilled to hear it was your best carbonara yet. Keeping it simple and letting the ingredients shine is what it's all about. Congratulations on nailing it!
I used to love cooking staff meals when I was a line chef. Free to make whatever I wanted, within reason, from all the ingredients we had. That’s my idea of heaven in a professional kitchen.
The amount notes I have after this holy cow! 1. Add pasta water to cheese/egg mixture it adds salt, starch and loosens it up 2. Adding the fat to the egg mixture, reserving the rest. 3. Toss noodles in the emulsion and salt, wow that layer of flavor. 4. Add noodles to mixture and toss in bowl, stays creamy and won’t sieze. This will be my new method, I can’t wait to try it but I totally see how good it is
@@lowlight1063 would say the same myself as @lespaul678 says it. It´s the same way i do it by home, and all the small tics, the way he moves stuff and the way he does stuff it´s the same i would do. And yes, i work as a professional chef in a professional kitchen..
@FishpopperThanks for the suggestion! Amatriciana is definitely another classic, and you're right-it's a simple yet incredibly flavorful dish. I’ll definitely consider featuring it in a future video. Stay tuned!
Hey, I just made a Carbonara for dinner and I used your video to see the process, helped me a lot. It was my first time doing it and it was good, I just need to improve though. Thank you so much!
That’s awesome! I’m really glad the video helped you out. Carbonara can be tricky the first time, but it sounds like you did a great job. Keep practicing, and it’ll just get better each time. Thanks for trying it out with my recipe!
Its easy, and you can see him do it when he is throwing in the spaghetti in water. You go and make a ring from your thumb to your index finger. Thats like 1 portion. He did that 3 times, so 3 portions. Thats the secret.
Seguo il tuo canale da qualche mese. Sono sempre stato appassionato di cucina e di ristorazione . Ho avuto anche la fortuna di insegnare in una scuola alberghiera, insegnavo scienze , peró ogni volta che avevo un ' ora libera andavo nelle cucine e nel bar della scuola per vedere come si lavora nella ristorazione. Mi mettevo in un angolo ed osservavo incantato . Per me è stata pura felicità. La stessa cosa provo adesso nel guardare i tuoi filmati . Grazie e continua a pubblicare .
Grazie mille! Sono davvero felice che il mio canale vi piaccia. È stato un piacere leggere il vostro commento, e farò del mio meglio per continuare a migliorare
Thank you so much! I'm really glad you like the POV and un-edited style-it definitely brings a more authentic and immersive feel to cooking videos. I agree, it has the potential to become something really popular! Appreciate your support!
Odio cucinare la carbonara a causa di tutti sti problemi moderni con la carbocrema eccetera. Ma questo video mi ha di nuovo fatto venire voglia! Molodiez Denis! I spasibo.
I long to have a professional kitchen in my house one day. Working in restaurants now would be no fun, given my career, but there is bliss in the efficiency and organization of a kitchen like that.
I totally understand! Having a professional kitchen at home would be a dream come true for anyone who loves cooking. The organization and efficiency of a well run kitchen really make a difference, even more so when you're just cooking for the joy of it rather than in the pressure of a restaurant. Maybe one day you'll get to enjoy that setup in your own space!
Thank you! I really appreciate that, and I'll definitely keep the updates coming. It's great to know that the responses resonate with you-l'll do my best to keep things authentic and engaging!
Am I taking crazy pills, or did he forget the fucking pepper?!?! ...Nope, you can see it sitting in its little jug there off in the corner of the frame at 13:55. The poor, forgotten pepper he loving toasted and painstakingly cracked fresh at the beginning of the video. He put the tiniest sprinkle on the guanciale lardon while they were cooking, and then he set it too far off to the side, and they probably ate their meal, feeling happy and full, and he went back to the kitchen to wash up - saw it sitting there - and was like "what the fuck is this?" Carbonara, many believe, is so named due to the ittalian word for coal which is "carbone", and the freshly cracked black pepper looking like tiny bits of coal in the dish (though there are many theories) and this guy makes a beautiful traditional carbonara and leaves out the pepper!
I’m not Italian, and I know it’s not traditional carbonara, but I like to put lots of sliced onions and fry with the ham. It reduces down to a sauce and makes it beautifully sweet and salty at the same time.
$ •That sounds delicious! While it's not traditional carbonara, adding onions and frying them with the ham sounds like a great twist. The sweet and salty combination must make for a really flavorful sauce. Cooking is all about making it your own-great idea!
I'm from Sicily, and I'm used to a different approach on carbonara (at least in my house we use the egg whites as well, and we normally use short pasta like rigatoni, penne, mezze penne...but also spaghetti is OK). Apart from spaghetti not entirely pushed down in the boiling pot at the beginning of cooking (which makes me suffer a lot! XD), i see no mistakes. Bravo!
Thank you so much! I appreciate your feedback and insights into how you make carbonara in Sicily. Using egg whites and short pasta like rigatoni or penne is a nice variation every region and family has its own touch! And I totally get it about the spaghetti not being fully submerged at first it’s one of those small things! Thanks again for watching and sharing your thoughts!
@@danielwithane911 bah, se il tuo risultato è na frittata vuol dire che non sai cucinare. La crema viene anche con gli albumi se segui un metodo giusto.
@@danielwithane911 Prima dell internet in alcune regioni d Italia ci mettevano anche la crema e la cipolla nella carbonara, l uovo era l ultimo dei loro problemi e anche se veniva una frittata( come mia nonna me la faceva) nessuno si lamentava. Adesso tutti bacchettoni, se si viene a sapere che usi pancetta o salsiccia o le mazancolle vieni messo alla gogna.
Yes, the egg yolks are raw, but they cook slightly with the residual heat from the pasta and guanciale, which gives them a smooth, creamy texture without overcooking. It's key to make sure the heat is not too high so the eggs don't scramble. Thanks for your question!
I've never understood why people are so hateful around a food environment. Lol. So many experts in the comments. Thanks for the video. I'm enjoying watching it as I eat my precooked lasagna and processed turkey sandwich! Lol
The point of the comment is explained when you read the video title! Thats the only thing. nothing else :) You just think that you can make a carbonara in 15min when you read the title, but that would be a big challenge. No hard feelings and the carbonara looks amazing anyway.
Great Technique Bro!! Bravo! It might sound like a joke but I am actually very serious, I am currently on a Carbonara diet and today I have eaten my 157th Carbonara this year, lost 27kg so far. Thing is, Carbonara is the best dish on earth and I only wanna eat once a day, hence why I make a big enough portion to fill me completely and get me the calories I need in one go. Your tec is exactly the same one that I use and what you had in your bowl before you split the portions is roughly what I eat everyday, minus lots of the Guanciale ofc, too much calories. I only use enough to emulsify and thats that, roughly 50g per portion, 300g of Pasta (btw nice brand, Rummo are great altho I personally prefer La Molisana for the Bang/Buck ratio) and 100g of Pecorino and I use 2 whole eggs, cant waste that protein. If you make such a dish every day, ofc you want to make it in a way that is fast and comfortable and with the lesdt amount of waste and effort possible. Hence I start with getting the pasta waster to temp, meanwhile cutting and frying the guanciale. Before and while the pasta is cooking I combine the eggs and cheese in a stainless steel bowl not unlike the last one you have used. 3 mins before the pasta is done, I remove the guanciale from the pan (sometimes I fry a few chili flakes in the oil before I combine it for a dif flavour, very much recommended!! Korean chili flakes add a wonderful taste to the dish!), add a but if pasta water to the cheese mix, whisk vigerously and then add the oil from the pan into the mix, whisk again and then simply save a bit of pasta water in a cup for later and toss the drained pasta into the mix directly. After that comes a few minutes of vigerous stirring so that everything can emulsify together and add more pasta water depending on the consistency I crave (and very much necessary depending on the pasta type, only spaghetti gets boring after a while). I prefer to add the guanciale after everything is done but adding it in with the oil is also great, personal preference. Ultra fast, ultra simple, only 5 mins of cleanup afterwards. Its the perfect meal for once-a-day-eaters like myself. Ofc, if I make it for others I also usually only use the yolks and use more guanciale, but for me, that ratio is perfect for daily consumption. PS: As I have seen some commenting on the "raw eggs"..I have never had any issues, ever. If you use quality eggs, there is no harm. You could do a bain-marie way of "cooking" the eggs, but the heat of the pasta water, the guanciale oil and finally the pasta itself should be more than enough to kill of all potential salmonella, but ofc, its all about doing it right. Carbonara is incredibly easy to make but you do need some timing to get it all together. My carbonara journey continues. I will keep eating it daily for at lesst the rest of the year to get the whole year done and then I see what I do..but man, even when I have friends and family over..not esting carbonara is kinda tough for me. I love all types of foods, but man, Carbonara is just the best.
Hi, thank you so much! I never would have thought that someone could be on a diet while eating carbonara - that's awesome! Thank you for the suggestion with the Korean chili; I'm excited to try that version! I also never saw an issue with not reheating the eggs after adding the pasta. I was taught that as soon as the yolk is added, the heat should be turned off right away. The guanciale fat and the pasta are very hot, so everything is perfectly fine. Thank you for watching and for this wonderful comment! Wishing you all the best and good luck!
@@DenisInTheKitchen Thank you very much for your kind words and your splendid video of showing everyone how its done!! Indeed, the heat from the pasta, pasta water and hot fat is enough to pasteurize the eggs, so there should not be any worry, as long as the eggs itself are high qualit, of course. Only when you and experiment with the Carbonara mix (cheese, eggs, guanciale fat) for different dishes, like using it as a pizza sauce or on a Burger, you might wanna use the bain-marie style to make sure its all done well and emulsified. Speaking of, I highly recommend testing out that Carbonara mix in different ways, too! It is so versatile. I have done Carbonara Risotto, Carbonara Mashed Potatoes, Carbonara Pizza, Burgers..even Onion Soup with a carbonara base and as long as you get the mix right between the eggs, cheese and guanciale fat, the core flavour is always there and it truly works with almost everything, at least in my opinion. But of course, the original, as shown in your video, will forever be king!
I eat a lot of carbonara and amatriciana, but nowhere near your amounts. I use more often than not pancetta (a really good one) and Parmesan instead of pecorino. I also use peperoncino a lot. My eating window is 6-8h. Wish you best of luck brother
Ciao Denis bravissimo in tutto se posso dirti un piccolo consiglio l’acqua di cottura e il grasso de guanciale se riesci a raffreddarlo prima di metterlo nel uovo sarebbe top capisco che non c’è molto tempo in cucina ma essendo ad una temperatura alta rischi di “friggere” l’uovo del resto bravissimo 🤙🏻👍🏻❤
Ciao, grazie mille per il consiglio e per i complimenti! In realtà, ho fatto questo passaggio intenzionalmente per pastorizzare leggermente l'uovo con il calore dell'acqua e del grasso. È una scelta voluta per garantire sicurezza e consistenza. Grazie comunque per il tuo suggerimento!❤️❤️❤️
Pretty spot on! I do a slightly different step in the last part of the dish. When I add the pasta to the guanciale, I also add the egg & pecorino sauce to the pan and turn down the heat. Keep stirring until it has some thickness to it, and let the aroma of the cheese stand out with a bit of heat. Another interesting thing to try. Use parmigiano cheese instead of pecorino, and don't salt the pasta. The parmigiano is not the traditional way of doing it, but it makes for an awesome replacement and since it's salty, you don't need any salt. Also, try using ham instead of guanciale and I mean iberic ham. Search for presunto curado or jamon iberico! Awesome job!
Thank you for the detailed feedback and tips! I love the idea of adding the egg and Pecorino sauce directly to the pan with the guanciale and letting it thicken a bit with gentle heat-that definitely enhances the flavor. Parmigiano as a substitute sounds great too, especially with its natural saltiness. Using Iberian ham like presunto curado or jamon iberico is an interesting twistdefinitely have to try that! Appreciate the suggestions and thanks again for watching!
If you want try this order, put the pasta inside the sauce first, mix it well and then put it in the pan. It may not change a lot but technically if you put the pasta inside the pan the grease will prevent the egg sauce to stick well. First let the sauce stick to your pasta and then cook it low inside the pan to thicken it.
To be fair, the solt in the water is needed if u use parmesan cheese, with peorino an guanciale u got already all the salt u need if not more, please dont heat the pasta when u put the souce kr u risk to scrumbles the eggs
@ermetetrismegisto5341 u can't call it carbonara if u don't use the carbonara ingredients but since pecorino cheese an guanciale are hard to finde outside itali u can use non smoked bacon and parmesan cheese
Nice technique! Very classic. I like to add the sauce to the pan though instead of the pasta to the sauce in a seperate bowl. The sauce thickens slightly and coats to the pasta more. After I strain the pasta I add it to the pan with a little pasta water like you did, and heat though on medium heat. Then I shut off the heat and wait about 20 seconds for the pan to cool down slightly before I add the sauce to the pan. The residual heat thickens the eggs. Its risky though, if you add the sauce too soon it will cook the egg too much. But your technique is perfect too
Приветствую Денис. Отличное приготовление и подача, сам являюсь любителем кулинарии. Смотрел чуть на Итальянском не заговорил, не зная его!🤌🤌🤌😄Спасибо друг🤝
Haha, I know it’s not the usual way! I didn’t have a mortar and pestle on hand to grind the pepper, so I improvised with the immersion blender. It worked out pretty well in the end! Thanks for noticing!
@@DenisInTheKitchen Necessity is the mother of invention. I just hadn't even considered the possibility of doing that. That is resourcefulness at it's peak
Was just appreciating learning from the technique in this. Dry roasting pepper corn and then blitzing with an immersion blender? Would have never thought of that. No need for a spice grinder or mortar and pestle. Those forceps like tonges are nice, very multi-purpose. Also appreciate seeing exactly in what order the sauce comes together, first the yolks and parmesian, then tempered with a bit of pasta water, then tempered again with a bit of oil from the parma, then the parma itself, and then finally the pasta (which clears the fond from the ham pan before going into the sauce). I expect the whites and the leftover oil went to some other cooking task. Thanks!
I’m not sure if the stuttering is from the camera or the edits😅 if you’re cutting the vid do it less cos it makes the video look like it’s stuttering 👌
Thank you so much! I’m glad you enjoy the POV style it really brings you into the kitchen! I’ll definitely work on a POV video for Aglio Olio. Lots of love back to you, my friend!
Well done, Mister! Thank you for the insights!❤We love Italian cuisine and it makes me feel like taking out the pot, pan and starting make 'Carbonara' now😂Bring some creamy tomato sauce recipe too, please!❤
@@nikoladragicevic6306That would definitely be true, if this was a line work video during business hours. This is a step by step video on how to make it mostly from scratch. Your last message didn't make much sense, and jumped to a few conclusions.
That was beautiful. You are clearly a very talented chef. I will definitely be watching more of your videos. I think you have inspired me to even try some on my own.
Thank you so much! I’m really glad you enjoyed the video, and it means a lot to hear that I’ve inspired you. I hope you have a great time trying out the recipes yourself! Let me know how they turn out!
Watching this while high is a lot of fun! 100% will do this again
Thanks!
Same. Eating a bowl of chili w some cornbread too 👌
Samee
don't do drugs
haha. i have to go to bed for work but cant sleep. rolled one and here i am watching the perfect carbonara. im going to make this again anytime soon.
This is the best video explanation on how to do carbonara and not a single word is spoken
Thank you so much! I’m really glad the video communicated everything clearly without words. Sometimes visuals speak louder than words! Appreciate your support!
There’s no cream added to the sauce like you see in a lot of restaurants. This is the real deal carbonara, perfect just as it is. It looks so good !
Thank you ❤️
The cream (crème fraiche) recipe is an adaptation/modification of the original italian recipe by french
gordon ramsay uses cream, but you can make your eggs creamy without no need for cream at all.
@@moncomptegoogle352 this modification is an abomination
cream in carbonara is a matter of poverty and the rich, both versions are correct
Just made it and was the best carbonara I ever made. Simple, without loud and self proclaimed verbose chefs. Congratulations!
Thank you so much! I'm thrilled to hear it was your best carbonara yet. Keeping it simple and letting the ingredients shine is what it's all about. Congratulations on nailing it!
I would eat all 3 portions and more. Nice
❤️
I used to love cooking staff meals when I was a line chef. Free to make whatever I wanted, within reason, from all the ingredients we had. That’s my idea of heaven in a professional kitchen.
Left plate person was wishing they got the middle plate 😂.. looks sooooo good!
I say left is for leftovers haha
That one peppercorn at 3:01 was sending it
I wish he added the song around the world while that was happening
The amount notes I have after this holy cow!
1. Add pasta water to cheese/egg mixture it adds salt, starch and loosens it up
2. Adding the fat to the egg mixture, reserving the rest.
3. Toss noodles in the emulsion and salt, wow that layer of flavor.
4. Add noodles to mixture and toss in bowl, stays creamy and won’t sieze.
This will be my new method, I can’t wait to try it but I totally see how good it is
noodles!!!! Are you drunk?
@@denisbreda why, you want company?
It's like watching myself making this. It's exactly how I do it myself. My all-time favorite Italian dish.
exactly? so also in a professional kitchen?
@@lowlight1063 would say the same myself as @lespaul678 says it. It´s the same way i do it by home, and all the small tics, the way he moves stuff and the way he does stuff it´s the same i would do. And yes, i work as a professional chef in a professional kitchen..
If u like Carbonara, u should also try Amatriciana. Great, easy and traditional pasta dish!
@FishpopperThanks for the suggestion! Amatriciana is definitely another classic, and you're right-it's a simple yet incredibly flavorful dish. I’ll definitely consider featuring it in a future video. Stay tuned!
@@DenisInTheKitchenis a bit harder then the carbonara but i think is way more delicious
11:33 Confidence is when you are sure that you are putting just the right amount of water and you won’t need any more. Smooth!
Thank you, my friend!❤️
Hey, I just made a Carbonara for dinner and I used your video to see the process, helped me a lot. It was my first time doing it and it was good, I just need to improve though. Thank you so much!
That’s awesome! I’m really glad the video helped you out. Carbonara can be tricky the first time, but it sounds like you did a great job. Keep practicing, and it’ll just get better each time. Thanks for trying it out with my recipe!
That portioning at the end was phenomenal. Being able to know the exact amount of food you need for x amount of plates is a great skill to have.
Lol the left most plate got the least amount of pasta
Its easy, and you can see him do it when he is throwing in the spaghetti in water. You go and make a ring from your thumb to your index finger. Thats like 1 portion. He did that 3 times, so 3 portions. Thats the secret.
Seguo il tuo canale da qualche mese. Sono sempre stato appassionato di cucina e di ristorazione . Ho avuto anche la fortuna di insegnare in una scuola alberghiera, insegnavo scienze , peró ogni volta che avevo un ' ora libera andavo nelle cucine e nel bar della scuola per vedere come si lavora nella ristorazione. Mi mettevo in un angolo ed osservavo incantato . Per me è stata pura felicità. La stessa cosa provo adesso nel guardare i tuoi filmati . Grazie e continua a pubblicare .
Grazie mille! Sono davvero felice che il mio canale vi piaccia. È stato un piacere leggere il vostro commento, e farò del mio meglio per continuare a migliorare
A lot of the sound of love right there
POV and un-editted, this format could be the next great hype for cooking video's! Love it!
un-edited, except for about a million jump cuts...
Thank you so much! I'm really glad you like the POV and un-edited style-it definitely brings a more authentic and immersive feel to cooking videos. I agree, it has the potential to become something really popular! Appreciate your support!
bruh this is the most edited cooking video ive ever seen
it is edited.
Odio cucinare la carbonara a causa di tutti sti problemi moderni con la carbocrema eccetera. Ma questo video mi ha di nuovo fatto venire voglia! Molodiez Denis! I spasibo.
Grazie mille,speriamo che questa volta viene bene e facile!)
cioè tu odi cucinare una cosa perchè la gente sta male? stai male pure te :)))
Non esiste la carbocream è solo un modo di fare moderne per gente che non sà cosè la carbonara
@@aldeonuwu2634 Bevi meno
@@denisbreda hick! ScUsA
I long to have a professional kitchen in my house one day. Working in restaurants now would be no fun, given my career, but there is bliss in the efficiency and organization of a kitchen like that.
I totally understand! Having a professional kitchen at home would be a dream come true for anyone who loves cooking. The organization and efficiency of a well run kitchen really make a difference, even more so when you're just cooking for the joy of it rather than in the pressure of a restaurant. Maybe one day you'll get to enjoy that setup in your own space!
Thanks for sharing Chef! It would be great to see more regular updates, as the responses come across as highly authentic and natural.
Thank you! I really appreciate that, and I'll definitely keep the updates coming. It's great to know that the responses resonate with you-l'll do my best to keep things authentic and engaging!
That looks so damn good! Now I want to eat a carbonara. Great video, keep it up!
Thank you!❤️
100% Italian carbonara! Finally!
Greetings from Italy.
Grazie!❤️
Non proprio è la variante sponsorizzata dai media col guanciale
No cream...this man is a real one!!! AMERICANS....TAKE NOTES
FU🇺🇸🇺🇸🇺🇸
8:10
11:55
プロでも俺と同じようにキッチンペーパーを勢いで切り取るんだと思って、安心したわ。
lol
falou tudo irmao
Mouth actually watering......and Ive had dinner...
Haha, that’s the best compliment! Glad the dish looks that tempting, even after dinner. Thanks for watching!
Am I taking crazy pills, or did he forget the fucking pepper?!?! ...Nope, you can see it sitting in its little jug there off in the corner of the frame at 13:55. The poor, forgotten pepper he loving toasted and painstakingly cracked fresh at the beginning of the video. He put the tiniest sprinkle on the guanciale lardon while they were cooking, and then he set it too far off to the side, and they probably ate their meal, feeling happy and full, and he went back to the kitchen to wash up - saw it sitting there - and was like "what the fuck is this?"
Carbonara, many believe, is so named due to the ittalian word for coal which is "carbone", and the freshly cracked black pepper looking like tiny bits of coal in the dish (though there are many theories) and this guy makes a beautiful traditional carbonara and leaves out the pepper!
I’m not Italian, and I know it’s not traditional carbonara, but I like to put lots of sliced onions and fry with the ham. It reduces down to a sauce and makes it beautifully sweet and salty at the same time.
$
•That sounds delicious! While it's not traditional carbonara, adding onions and frying them with the ham sounds like a great twist. The sweet and salty combination must make for a really flavorful sauce. Cooking is all about making it your own-great idea!
@ thanks DTK. If you try it be sure to cook the onions for long enough to dissolve into a sauce.
I'm italian, and you did pretty well! Maybe you did the more difficult way, but it's still ok!
Grazie mille! Sono felice che ti sia piaciuto. ☺️
Don't you think there's too much sauce in the plates at the end?
@@lemuscleetudiant1225 The creamier, the better
@@thailakhampo Right!!
@@lemuscleetudiant1225 NO!
Super, j'espère plus de recette , j'aime cette façon de présenter la cuisine , il faut continuer j'adore 👍
I'm from Sicily, and I'm used to a different approach on carbonara (at least in my house we use the egg whites as well, and we normally use short pasta like rigatoni, penne, mezze penne...but also spaghetti is OK). Apart from spaghetti not entirely pushed down in the boiling pot at the beginning of cooking (which makes me suffer a lot! XD), i see no mistakes. Bravo!
Thank you so much! I appreciate your feedback and insights into how you make carbonara in Sicily. Using egg whites and short pasta like rigatoni or penne is a nice variation every region and family has its own touch! And I totally get it about the spaghetti not being fully submerged at first it’s one of those small things! Thanks again for watching and sharing your thoughts!
albumi e tuorli così viene una frittata
@@danielwithane911 bah, se il tuo risultato è na frittata vuol dire che non sai cucinare. La crema viene anche con gli albumi se segui un metodo giusto.
@@danielwithane911 Prima dell internet in alcune regioni d Italia ci mettevano anche la crema e la cipolla nella carbonara, l uovo era l ultimo dei loro problemi e anche se veniva una frittata( come mia nonna me la faceva) nessuno si lamentava.
Adesso tutti bacchettoni, se si viene a sapere che usi pancetta o salsiccia o le mazancolle vieni messo alla gogna.
Who put you in charge of finding mistakes on chefs work? Are you the official ambassador of carbonara country?
this is pure gold thanks!
one question: So the egg yolks are raw?
Yes, the egg yolks are raw, but they cook slightly with the residual heat from the pasta and guanciale, which gives them a smooth, creamy texture without overcooking. It's key to make sure the heat is not too high so the eggs don't scramble. Thanks for your question!
This video made feel like Ratatouille
Oh god ㅋㅋㅋ
E niente. La fai 20.000 volte meglio di tanti "chef" italiani. Grande!
P.s. credo di essere il 4.800 iscritto, te ne auguro molti di più!
Grazie mille caro!
Wonderful to watch ! This is the perfect and original recipe of Carbonara ! Good work :)
Thank you so much for watching! I'm really glad you enjoyed it!
Me watching this video while eating instant noodle, feels good
Carbonara fatta a regola d'arte
Grazie🔥
Pura arte
I've never understood why people are so hateful around a food environment. Lol. So many experts in the comments. Thanks for the video. I'm enjoying watching it as I eat my precooked lasagna and processed turkey sandwich! Lol
bravissimo, vogliamo più video dei servizi
Ciao Matteo! Grazie! Fra poco uscirà un’altro!
where is pepper?
Приятно видеть, что хоть кто-то делает как надо!
Спасибо!
Nice one, but with jump cuts anyone can cook a carbonara in 15min LOL
I don’t see the point of this comment
The point of the comment is explained when you read the video title! Thats the only thing. nothing else :)
You just think that you can make a carbonara in 15min when you read the title, but that would be a big challenge.
No hard feelings and the carbonara looks amazing anyway.
dude not too hard to cook karbonara for 20 min you know
I know guys, but thats not the point! Come on haha
Dude took 2 days just to cut the jowl and then proceeds to struggle opening the stove 😂 no way this guy's a chef
Finally a real Carbonara, well done!
Perfect! I make it the same way but here in Qld / Australia I can't buy guanciale so I use pancetta instead.
Great, I'm glad you liked it! Yes, pancetta is a good alternative.
인상깊은 영상 감사합니다.
Thx bro
I love your kitchen setting
Thanks!
I want to meet you and I want to gift you an Italian flag after this video! Thank you to share the right way to make carbonara!
Now that's how you make the most amazing pure carbonara. well done!
Thank you so much! I’m glad you think so I always aim to keep it as authentic and delicious as possible. Appreciate the support!
Great Technique Bro!! Bravo! It might sound like a joke but I am actually very serious, I am currently on a Carbonara diet and today I have eaten my 157th Carbonara this year, lost 27kg so far. Thing is, Carbonara is the best dish on earth and I only wanna eat once a day, hence why I make a big enough portion to fill me completely and get me the calories I need in one go. Your tec is exactly the same one that I use and what you had in your bowl before you split the portions is roughly what I eat everyday, minus lots of the Guanciale ofc, too much calories. I only use enough to emulsify and thats that, roughly 50g per portion, 300g of Pasta (btw nice brand, Rummo are great altho I personally prefer La Molisana for the Bang/Buck ratio) and 100g of Pecorino and I use 2 whole eggs, cant waste that protein.
If you make such a dish every day, ofc you want to make it in a way that is fast and comfortable and with the lesdt amount of waste and effort possible. Hence I start with getting the pasta waster to temp, meanwhile cutting and frying the guanciale. Before and while the pasta is cooking I combine the eggs and cheese in a stainless steel bowl not unlike the last one you have used. 3 mins before the pasta is done, I remove the guanciale from the pan (sometimes I fry a few chili flakes in the oil before I combine it for a dif flavour, very much recommended!! Korean chili flakes add a wonderful taste to the dish!), add a but if pasta water to the cheese mix, whisk vigerously and then add the oil from the pan into the mix, whisk again and then simply save a bit of pasta water in a cup for later and toss the drained pasta into the mix directly. After that comes a few minutes of vigerous stirring so that everything can emulsify together and add more pasta water depending on the consistency I crave (and very much necessary depending on the pasta type, only spaghetti gets boring after a while). I prefer to add the guanciale after everything is done but adding it in with the oil is also great, personal preference.
Ultra fast, ultra simple, only 5 mins of cleanup afterwards. Its the perfect meal for once-a-day-eaters like myself. Ofc, if I make it for others I also usually only use the yolks and use more guanciale, but for me, that ratio is perfect for daily consumption.
PS: As I have seen some commenting on the "raw eggs"..I have never had any issues, ever. If you use quality eggs, there is no harm. You could do a bain-marie way of "cooking" the eggs, but the heat of the pasta water, the guanciale oil and finally the pasta itself should be more than enough to kill of all potential salmonella, but ofc, its all about doing it right. Carbonara is incredibly easy to make but you do need some timing to get it all together.
My carbonara journey continues. I will keep eating it daily for at lesst the rest of the year to get the whole year done and then I see what I do..but man, even when I have friends and family over..not esting carbonara is kinda tough for me. I love all types of foods, but man, Carbonara is just the best.
Was to long to read
Hi, thank you so much!
I never would have thought that someone could be on a diet while eating carbonara - that's awesome!
Thank you for the suggestion with the Korean chili; I'm excited to try that version!
I also never saw an issue with not reheating the eggs after adding the pasta. I was taught that as soon as the yolk is added, the heat should be turned off right away.
The guanciale fat and the pasta are very hot, so everything is perfectly fine.
Thank you for watching and for this wonderful comment! Wishing you all the best and good luck!
You must be the carbonara master 🙇♂️
@@DenisInTheKitchen Thank you very much for your kind words and your splendid video of showing everyone how its done!! Indeed, the heat from the pasta, pasta water and hot fat is enough to pasteurize the eggs, so there should not be any worry, as long as the eggs itself are high qualit, of course. Only when you and experiment with the Carbonara mix (cheese, eggs, guanciale fat) for different dishes, like using it as a pizza sauce or on a Burger, you might wanna use the bain-marie style to make sure its all done well and emulsified. Speaking of, I highly recommend testing out that Carbonara mix in different ways, too! It is so versatile. I have done Carbonara Risotto, Carbonara Mashed Potatoes, Carbonara Pizza, Burgers..even Onion Soup with a carbonara base and as long as you get the mix right between the eggs, cheese and guanciale fat, the core flavour is always there and it truly works with almost everything, at least in my opinion.
But of course, the original, as shown in your video, will forever be king!
I eat a lot of carbonara and amatriciana, but nowhere near your amounts. I use more often than not pancetta (a really good one) and Parmesan instead of pecorino. I also use peperoncino a lot. My eating window is 6-8h. Wish you best of luck brother
Those pots and pans look like some next level alien technology
I'm from the Philippines I can wait to see you in 1million subscribers
Thank you brother ❤️
Looks delicious and hoping to come to your restaurant one day in Italy. Keep it up!
Thank you so much! I'd be thrilled to
welcome you to the restaurant someday.
Your support means a lot-I'll definitely keep it up!
looks yummy, but I think he could have used a few more pots and bowls...(glad I'm not cleaning)
Ciao Denis bravissimo in tutto se posso dirti un piccolo consiglio l’acqua di cottura e il grasso de guanciale se riesci a raffreddarlo prima di metterlo nel uovo sarebbe top capisco che non c’è molto tempo in cucina ma essendo ad una temperatura alta rischi di “friggere” l’uovo del resto bravissimo 🤙🏻👍🏻❤
Ciao, grazie mille per il consiglio e per i complimenti! In realtà, ho fatto questo passaggio intenzionalmente per pastorizzare leggermente l'uovo con il calore dell'acqua e del grasso. È una scelta voluta per garantire sicurezza e consistenza. Grazie comunque per il tuo suggerimento!❤️❤️❤️
@ di nulla ❤️
Pretty spot on! I do a slightly different step in the last part of the dish. When I add the pasta to the guanciale, I also add the egg & pecorino sauce to the pan and turn down the heat. Keep stirring until it has some thickness to it, and let the aroma of the cheese stand out with a bit of heat.
Another interesting thing to try. Use parmigiano cheese instead of pecorino, and don't salt the pasta. The parmigiano is not the traditional way of doing it, but it makes for an awesome replacement and since it's salty, you don't need any salt. Also, try using ham instead of guanciale and I mean iberic ham. Search for presunto curado or jamon iberico!
Awesome job!
Thank you for the detailed feedback and tips! I love the idea of adding the egg and Pecorino sauce directly to the pan with the guanciale and letting it thicken a bit with gentle heat-that definitely enhances the flavor. Parmigiano as a substitute sounds great too, especially with its natural saltiness.
Using Iberian ham like presunto curado or jamon iberico is an interesting twistdefinitely have to try that! Appreciate the suggestions and thanks again for watching!
If you want try this order, put the pasta inside the sauce first, mix it well and then put it in the pan. It may not change a lot but technically if you put the pasta inside the pan the grease will prevent the egg sauce to stick well. First let the sauce stick to your pasta and then cook it low inside the pan to thicken it.
To be fair, the solt in the water is needed if u use parmesan cheese, with peorino an guanciale u got already all the salt u need if not more, please dont heat the pasta when u put the souce kr u risk to scrumbles the eggs
I never used guanciale or parmigiano. I will try thou
@ermetetrismegisto5341 u can't call it carbonara if u don't use the carbonara ingredients but since pecorino cheese an guanciale are hard to finde outside itali u can use non smoked bacon and parmesan cheese
That pan handle was killing me! Looks so delicious!
Haha, I know, that pan handle is a bit much! But as long as the food looks delicious, I'm happy with it. Thanks for the compliment!
hi, good job!
what do you use egg whites for?
Thank you!
Sometimes I use it for scrambled eggs sometimes for meringue.
Nice technique! Very classic. I like to add the sauce to the pan though instead of the pasta to the sauce in a seperate bowl. The sauce thickens slightly and coats to the pasta more. After I strain the pasta I add it to the pan with a little pasta water like you did, and heat though on medium heat. Then I shut off the heat and wait about 20 seconds for the pan to cool down slightly before I add the sauce to the pan. The residual heat thickens the eggs. Its risky though, if you add the sauce too soon it will cook the egg too much. But your technique is perfect too
Perfetta! M'hai fatto venì fame
Grazie!❤️
what bother’s me the most he is using a green cutting board.
I feel like im a remy
Приветствую Денис. Отличное приготовление и подача, сам являюсь любителем кулинарии. Смотрел чуть на Итальянском не заговорил, не зная его!🤌🤌🤌😄Спасибо друг🤝
Perfect carbonara? Sure! 15 minutes? Not with all those jump cuts...
That's wild, I've never seen someone use an immersion blender to grind pepper
i once had to witness someone use an immersion blender to grind up coffee beans...
Haha, I know it’s not the usual way! I didn’t have a mortar and pestle on hand to grind the pepper, so I improvised with the immersion blender. It worked out pretty well in the end! Thanks for noticing!
@@DenisInTheKitchen Necessity is the mother of invention. I just hadn't even considered the possibility of doing that. That is resourcefulness at it's peak
@@ft9832you gotta do what you gotta do
very cool POV video. thanks!
1:05 Sanji wouldn't respect you for wasting so much food
it was the skin of the pork, it’s waste not food
@bluem00n3 pork skin is the national dish in Ukraine
POV視点で観るカルボナーラ最高。
Cant believe he threw the cut off fat away at the beginning
It’s Guanciale, the rind is foul and inedible.
Wait what? Who told you? I've always used it and it was delicious and not rancid or anything. Am I missing something?
Was just appreciating learning from the technique in this. Dry roasting pepper corn and then blitzing with an immersion blender? Would have never thought of that. No need for a spice grinder or mortar and pestle. Those forceps like tonges are nice, very multi-purpose. Also appreciate seeing exactly in what order the sauce comes together, first the yolks and parmesian, then tempered with a bit of pasta water, then tempered again with a bit of oil from the parma, then the parma itself, and then finally the pasta (which clears the fond from the ham pan before going into the sauce). I expect the whites and the leftover oil went to some other cooking task. Thanks!
Back with a banger
🔥
nossa Denis do céu, fiquei com agua na boca!!!
10/10 Bro
Thanks bro !
Looks brillant, really enjoyed watching. Thank you!
Tanta roba
Grazie caro!
Awesome man, great technique.
Thank you so much!😍
I’m not sure if the stuttering is from the camera or the edits😅 if you’re cutting the vid do it less cos it makes the video look like it’s stuttering 👌
Sono di Roma...perfetta ✌️
Grazie mille!
Sbagliato non è pecorino romano
Poderia ter usado as aparas do ganciale pra fazer um feijão, feijoada ou adicionar sabor em algo, posteriormente.
Great video ! Watching this at 11am is not a good idea... 🤣
Why I opened that video.. ;( now I want to eat
😭
It looks so delicious! This video will make my carbonara much better and tastier! Thanks!!!
13:34 I should call her...
Everyone of us have his own recipe for the carbonara, and it's the Best ,that's All ... 😋🍝😉
Absolutely! Everyone has their own twist on carbonara, and each one has its own charm. That’s the beauty of cooking it’s personal.
where is tha peppaaaaaa?
The guanciale already has it, unless you remove that part (that part should be removed because it is in contact with the air during aging)
There is peppa…pig there:)
Tip for grating cheese and other things, use the whole length of the greater with each stroke, it’s more efficient and you get more with every push
15 minutes with cuts. So more like 20 min maybe ? Great video though thanks for sharing
Ahah yes, you’re right.
Thank you !
Damn gettin POV from a Chef is next level feeling. really love yo watch POV for cooking Aglio Olio lots of loveee my bro
Thank you so much! I’m glad you enjoy the POV style it really brings you into the kitchen! I’ll definitely work on a POV video for Aglio Olio. Lots of love back to you, my friend!
The camera work makes you dizzy!
Well done, Mister! Thank you for the insights!❤We love Italian cuisine and it makes me feel like taking out the pot, pan and starting make 'Carbonara' now😂Bring some creamy tomato sauce recipe too, please!❤
No wonder i wait 40 mins in the restaurant to eat a 12 minutes dish.
Cause there are another 30 “12 minute dishes” before you a%%hole
You're not the only one eating in the whole restaurant.
Ok bro you got yourself a new subscriber.
Thanks so much, bro! Welcome to the channel glad to have you here!
That is 1 portion are u kidding me
Hahaha, these portions are made just for the video, don’t worry!
I see 3.
That looks amazing. It's my favourite Italian meal.
Thank you!❤️
too many unnecessary moves…
Stop judging and watch him cook a wonderful meal. Who cares if he even is using unnecessary movements. What are you the executive chef?
@@hunterwilcox9055 why the easy way, when "better" is complicated...that is your logical decision…waste of time and energy…or just by the time😂😂😂
@@nikoladragicevic6306That would definitely be true, if this was a line work video during business hours. This is a step by step video on how to make it mostly from scratch. Your last message didn't make much sense, and jumped to a few conclusions.
Shut up
Great work chef!
Thanks!
I hope thats not a plastic cutting board.
100% recycle plastic😂
Теперь все, идти отдыхай на встреч😮ке👍🥂
This First person perspective cooking is amazing! 🎉nice work. Now I need to figure out when I make this for my wife 😅
Looks really good!
Thanks!!
That was beautiful. You are clearly a very talented chef. I will definitely be watching more of your videos. I think you have inspired me to even try some on my own.
Thank you so much! I’m really glad you enjoyed the video, and it means a lot to hear that I’ve inspired you. I hope you have a great time trying out the recipes yourself! Let me know how they turn out!
👍👍👍 I will try it’s seem to be good ,Hello from 🇫🇷
Изглежда уникално! :)
hai fatto un'ottima carbonara ❤
He moves around and cooks like his Kitchen is in the Airing Cupboard 🤣
Ooo nice pasta, I have eat karbonara ❤
🔥