It's in the COOKBOOK! 📖 Find this recipe and 49 more in our new cookbook “PASTA AFFAIR: 50 Authentic Italian Recipes from Italy”! Available on Amazon🍝👉 amzn.to/3BkWFXJ
Can also add a bit more grated Pecorino on top as well as more freshly ground black pepper. The Romans love their black pepper. The quality of the raw ingredients really important here. Best quality pasta you can get. For a lot of American's probably DeCecco. I have not found Guanciale in any super market but i have found Pancetta. Remember key to not burning your Guanciale/Pancetta is start with cold pan and low heat, let that fat render out -- that's your deep flavor there.
Thanks so much, Jade! We hope you'll consider subscribing to our channel (it's free) and clicking the bell for new video notifications :) More pasta coming soon...
Thanks so much! We hope you'll consider subscribing (it's free) to our channel and clicking the bell for new video notifications. Coming soon? Spaghetti Amatriciana :)
► Watch the AD-FREE version of this video (and more)? Support us on Patreon🥰: www.patreon.com/piatto ► WRITTEN RECIPE? On our website: piattorecipes.com
Took your advice and watched this too. Really like the way you explain "why" you are doing things in a particular way. Can you clarify something though, do you turn the heat right down when adding pasta to the pan or is it already very low, or is it turned down lower when adding the sauce?
Keep the heat up until you put the egg mixture. You wanna stay away from the gas or you’ll end up w a frittata. We’ll show an alternative way which will yield an even creamier result on an upcoming video…
Ok I’m not Italian and I can’t call it carbonara, but I add LOTS of chopped onions at the same time as the pork. It reduces down to a sauce consistency and makes the dish taste sweet and salty at the same time. Oh and I don’t add cheese! Is there a name for this recipe? Now, now, be nice!😂
I will have to try toasting my black pepper. I prefer parmigiana reggiano over pecorino. I also add garlic to my meat at the end of the cooking and use the entire egg. Might try with just the yoke, looks amazing. Also, this needs to be eaten immediately, not a good leftover dish.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
It's in the COOKBOOK! 📖 Find this recipe and 49 more in our new cookbook “PASTA AFFAIR: 50 Authentic Italian Recipes from Italy”! Available on Amazon🍝👉 amzn.to/3BkWFXJ
Tried this and it turned out well! thank you for the video instructions in English!
Prefect and beautiful. So refreshing to see carbonara done correctly!
Je suis ravie de trouver une recette faite de cette manière, je le ferai ça c'est sûr ! Merci !
ma dopo tutto il tempo speso col mantecare, prima di servire la pasta la riscaldate o a che temperatura la servite?
i love everything about this recipe and the way its presented. "no need for any other... _extravagant_ ingredients" absolutely perfect! :D
Can also add a bit more grated Pecorino on top as well as more freshly ground black pepper. The Romans love their black pepper. The quality of the raw ingredients really important here. Best quality pasta you can get. For a lot of American's probably DeCecco. I have not found Guanciale in any super market but i have found Pancetta. Remember key to not burning your Guanciale/Pancetta is start with cold pan and low heat, let that fat render out -- that's your deep flavor there.
Lovely 👌🏻 Greetings from Scotland 😊
your video is amazing 👏🏻👏🏻
Thanks so much, Jade! We hope you'll consider subscribing to our channel (it's free) and clicking the bell for new video notifications :) More pasta coming soon...
Beautiful
Well presented!
Thanks so much! We hope you'll consider subscribing (it's free) to our channel and clicking the bell for new video notifications. Coming soon? Spaghetti Amatriciana :)
@@PiattoRecipes I can't subscribe because I already am! :-D
good recipe, i did it and it was veryyy tasty! :D
Looks very nice and delicious!
Thank you 😋
Bellissimi! That's the way to give justice to such an iconic recipe!
► Watch the AD-FREE version of this video (and more)? Support us on Patreon🥰: www.patreon.com/piatto
► WRITTEN RECIPE? On our website: piattorecipes.com
What nuclear chickens do you guys have to make sauce that yellow? I made it and it came out great but it was more tan in colour.
Took your advice and watched this too. Really like the way you explain "why" you are doing things in a particular way. Can you clarify something though, do you turn the heat right down when adding pasta to the pan or is it already very low, or is it turned down lower when adding the sauce?
Keep the heat up until you put the egg mixture. You wanna stay away from the gas or you’ll end up w a frittata. We’ll show an alternative way which will yield an even creamier result on an upcoming video…
Ok I’m not Italian and I can’t call it carbonara, but I add LOTS of chopped onions at the same time as the pork. It reduces down to a sauce consistency and makes the dish taste sweet and salty at the same time. Oh and I don’t add cheese! Is there a name for this recipe? Now, now, be nice!😂
I would eat this,
Okay tomorrow night is Carbonara night! 🍝
Let us know how it goes! :)
Mamma mia... Questo deve essere delizioso
Minchia, che meraviglia!
Mmm lascerei questa ricetta al segreto in Italia xd
Thank you I made this once but you taught me more.I want to cook Italian not Italian American as I am one.
Superbe!!! Laszlo Montreal Photog
I will have to try toasting my black pepper. I prefer parmigiana reggiano over pecorino. I also add garlic to my meat at the end of the cooking and use the entire egg. Might try with just the yoke, looks amazing. Also, this needs to be eaten immediately, not a good leftover dish.
So you do it wrong like so many do. Try the real thing like seen here. It’s so much better.
why do people always have to ruin everything with that garlic mania
I don't use wooden wagon wheels.. because the classic wooden wagon wheels are not as good as modern tires. But traditional food is?? lol 😂😂😂😂