Authentic Carbonara

Uncover the secrets to crafting the most authentic and mouthwatering Carbonara ever with my latest video! Join me the heart of Italy's culinary tradition as I take you step-by-step through the art of making the perfect Carbonara.
Immerse yourself in the velvety richness of creamy eggs, Guanciale, and the perfect al dente pasta - a symphony of flavors that will transport you straight to the streets of Rome.
If you're a fan of true Italian cuisine or simply can't resist the allure of a classic Carbonara, give this video a thumbs up! Let me know in the comments your favorite part of the recipe or any variations you love to add.
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Got your own twist on Carbonara? I'd love to hear about it! Drop your tips and variations in the comments, and let's celebrate the diversity of this classic dish together.
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Thanks for joining me on this flavor-packed journey - let's create and savor incredible dishes together!

[@recreepy]

A symphony of flavors dancing on the palate! This plate is a celebration of taste

[@marcobrogioni]

I am Italian, and of course know carbonara very well.
Congratulations! Almost perfect. Just a few absolutely minor hints:
1) in Italy usually (not always, though) we prefer much thicker guanciale, like sticks, so that it's crunchy outside and soft inside
2) we use to take off guanciale from the pan once is ready, than put pasta in and put back guanciale only at the end
3) we don't use to sautee in pan AND mix in bowl. One or the other.
Anyway, your carbonara could be on any italian table: it looke fatntastic and the tecnique was definitely genuine Italian.

[@TheFacelessChefUK]

Thanks, this really made my day.

[@marcobrogioni]

@@TheFacelessChefUK You made my day showing me that there is someone in my beloved England knowing how to perfectly treat pasta. Not the awful sticky mess you usually see abroad. And, eventually, NO CREAM IN CARBONARA!

[@TheFacelessChefUK]

Yes pet peeve of mine where its served with cream

[@jeanthaddeus2762]

😅😢Wow mouth waterering😊

[@TheFacelessChefUK]

Thank you

[@karensorrentino9498]

Is the guancale cured or uncured?

[@TheFacelessChefUK]

Cured iirc, however, I wouldn't know the difference, I was under the impression it was always cured.

[@andreitiberiovicgazdovici]

tip no. 1: the pecorino you use did not mix well with the egg at all, which means that it was not freshly grated and contained percentages of industrial fat. It is always better to use an authentic one that is seasoned in a manner suitable to the Italian tradition. Tip n.2, never use a non-stick pan: the aluminum pan for example is much better, it allows a much more homogeneous and well-distributed degree of cooking than the others. Tip number 3: the very name of "Carbonara" comes from the use of pepper in the recipe, and you used very little of it; pepper must be used after toasting it in grains, and then grinding it by hand to get the most of its aroma

[@TheFacelessChefUK]

I appreciate the advise. But this was from a fresh block

[@andreitiberiovicgazdovici]

@@TheFacelessChefUK in this case the pecorino must be grated "to snow", as we say in Italy: very finely, to be able to mix it as best as possible with the egg and the subsequent pasta cooking water full of starch which will bind all the ingredients. The pasta should be risottoed in the pan in the pepper broth, and once the flame has been turned off after 1 minute, the well-mixed mixture of egg, pecorino and pepper is added.

[@TheFacelessChefUK]

@@andreitiberiovicgazdovici I'll take that on board cheers

[@guglielmocibeca]

L’ acqua prima va fatta bollire poi si buttano gli spaghetti!

[@TheFacelessChefUK]

Thanks...I think

[@giovannicassano8387]

THICK spaghetti please those are too thin.

[@TheFacelessChefUK]

It's all I had in

[@domenicovurchio9611]

😂😂😂😂😂🤦‍♂️🤦‍♂️🤦‍♂️

[@TheFacelessChefUK]

Ah thank you for the lovely comment...never seen a recipe use egg white before, but hey, if this is the worst you have seen, I'm honoured

[@charityndegwa6553]

No onions?

[@TheFacelessChefUK]

if I had an Italian Nonna, they would be turning in their grave right now!

[@luisrios3446]

Indeed, no onions.

[@domenicovurchio9611]

La peggior carbonara mai visto, l'albume delle uova non si mette

[@TheFacelessChefUK]

Thank you

[@43suzuky]

To much oil! 😮

[@TheFacelessChefUK]

have yuo never cooked Guanciale before? oil was drained before placing back in the pan

[@seebmamb0]

this is not english

[@TheFacelessChefUK]

Correct, it's an Italian dish. What's your point?