Just me, trying to replicate Bonci's suppli' all Carbonara. What you guys think? Would you deep-fry some pasta? Comment down below, hit the like button if you enjoyed the video and subscribe if you haven't already! ✌🏼👽
Hello Zero! I’ve been learning from pizzaiolos in YT for almost 1.5y cuz in 2 monts I will start my own dream of having pizza to go shop. I found you just month away and I can say for sure u gave me more clear knowledge then those iolos. Respect man u are so close to my vision for cooking. If I get famouse with my pizza shop I will want to call you as a guest to craft something together.
Cheers from Canada!! Thank you for this and all of your other videos!! I've been developing a new fast casual Italian restaurant concept for three years now, in the last six months, as I'm getting down to finalizing my menu, your videos have been the fitting final touch of inspiration. Your previous videos on Roman pizza have helped me develop our al taglio program, and I'm definitely going to try and incorporate this recipe into my menu; a fitting counter point to arancini!! Thanks again for really great video!!!
Aunque soy español tengo descendencia italiana,nunca pense ver la pasta asi, jeje buena idea la prepare pero con aceite de oliva virgen extra y panceta iberica. mis hijos adoran la pasta asi que uan nueva forma de hacerles difrutar, gracias por el video, suerte y se feliz ;)
Not if you’re using a lot of pecorino Romano to season your eggs. If you properly season the pasta water you’re risking a very salty carbonara, considering the salt in the cheese as well.
Ciao sono di Roma, ho usato pancetta arrotolata, non bacon - visto che è quasi impossibile trovare guanciale in Florida. Bisogna arrangiarsi un po’! Si dice pork jowl btw, not pork cheek 😉
Just me, trying to replicate Bonci's suppli' all Carbonara. What you guys think? Would you deep-fry some pasta? Comment down below, hit the like button if you enjoyed the video and subscribe if you haven't already! ✌🏼👽
I just watched the Pizza episode with Bonci and I HAVE to make these now. Thank you for this amazing video. It doesn't look too hard to make.
in quanto nipote di italiani... ti assolvo... e approvo la tua audacia. congratulazioni e vai avanti. da Montevideo Uruguay 🇺🇾
Most inspirational cooking/baking dough jedi channel I've ever come across.
We ate this Bonci in Rome it was very good. One of their best sellers.
Se mira increíble!! vamos a intentarlo.
Hello Zero! I’ve been learning from pizzaiolos in YT for almost 1.5y cuz in 2 monts I will start my own dream of having pizza to go shop. I found you just month away and I can say for sure u gave me more clear knowledge then those iolos. Respect man u are so close to my vision for cooking. If I get famouse with my pizza shop I will want to call you as a guest to craft something together.
I'm going to have to try this
This makes it all make sense! THanks, I was baffled by making the pasta cooperate.
Cheers from Canada!! Thank you for this and all of your other videos!! I've been developing a new fast casual Italian restaurant concept for three years now, in the last six months, as I'm getting down to finalizing my menu, your videos have been the fitting final touch of inspiration. Your previous videos on Roman pizza have helped me develop our al taglio program, and I'm definitely going to try and incorporate this recipe into my menu; a fitting counter point to arancini!! Thanks again for really great video!!!
Thanks John! I'm glad my little movies helped you and your project somehow! Wish you the best of luck with the restaurant! :)
Beautiful work my friend.
Cheers from Italy! This is good!!!
Grazie Manuel!
And you should have more subscribers ! This is awesome!
Amazing Channel!!!
Love the video. If I left the rectangles frozen for a day or 2 could I just take them out. Coat them and breadcrumbs and fry?
Aunque soy español tengo descendencia italiana,nunca pense ver la pasta asi, jeje buena idea la prepare pero con aceite de oliva virgen extra y panceta iberica. mis hijos adoran la pasta asi que uan nueva forma de hacerles difrutar, gracias por el video, suerte y se feliz ;)
There is a great documentary on Netflix, Chef's table: pizza , episode 2 is dedicated to Bonci
-You cannot make an unhealthy meal unhealthier
-Hold my beer and bring me some panko
What kind of oil did you fry these in?
Can this be refrigerated till next day then fry?
Now that is how to eat it all without even noticing it hahaha
For 200gr pasta, you should be using 10g salt, which the amount you measured is very short of. The pasta would be under-seasoned.
Not if you’re using a lot of pecorino Romano to season your eggs. If you properly season the pasta water you’re risking a very salty carbonara, considering the salt in the cheese as well.
This recipe is mouthwatering gorgeous!!! I really would like to know, if Gabriele Bonci also adds Mozzerella 🤫🤗. I like this!
Not sure if he adds mozzarella. However, in the pizza documentary he definitely says twice the normal amount of sauce.
@@damien4266 Thank you for this information!
This will be on Thanksgiving menu.
Everyone is sick of the usual stuff I'm my house.
Great stuff!
You should have more subscribers, very nice
LA MOZZARELLA NOOO 😭
jokes aside 😉
nice video, looks great, will try it 👍🏼
Alma gourmet has guancialle
This must be Arancini's noodly cousin visiting!
Bonci Bonci bon bon bon
This is illegal 😭😭😋😋
Yeeeeeesss!
Que rico
OMG! Can be real?
carbonara recipe is with pork cheek, not bacon. Otherwise nice video.😀
Ciao sono di Roma, ho usato pancetta arrotolata, non bacon - visto che è quasi impossibile trovare guanciale in Florida. Bisogna arrangiarsi un po’! Si dice pork jowl btw, not pork cheek 😉
❤❤❤❤❤❤❤❤😅😅😅😅😅😅😅😅
Ugh, too mush drama, just get to it & keep it real & make the recipe©️🤦🏼♀️