I live to please an Italian woman🫡🍝
HTML-код
- Опубликовано: 9 фев 2025
- I hope this pleases the Italians of the internet 🙏🏼🍝
Carbonara
Ingredients:
Guanciale (3 - 4 slices)
Spaghetti (250g)
Egg (1 whole)
Egg Yolk (3)
Parmigiano Reggiano (2 cups grated)
Black Pepper (tt)
Salt (for pasta water)
#cooking #recipe #quickrecipes #easyrecipe #lunchideas #dinnerideas #easylunch #easydinner #carbonara #pasta
Please tell me yall aren’t getting that weird AI audio translation!! I am so sorry! YT put it out and turned it on automatically and I missed it!, but I turned it off and it should be fixed!!
Because the uppercase I looks like a lowercase l, I thought you meant Weird Al Yankovic
That was something! I missed listening to your voice, mate! (If YT allowed us swap the audio on shorts as well that wouldn't be an issue, really)
Mine was okay. You good
Mine also was business as usual
All Good here !
Okay but the way you're grating that cheese is absolutely unhinged 🤣
Nah that's the way you're supposed to grate it if you actually know what you're doing aka if you actually have a plan for the rind/remnants of the cheese 🙏🙏
It is unhinged!
😂😂
Came here to talk about the cheese as well! 😂
lol
italian from italy here, u are the only content creator who did everything in the right way, big up from italy. u deserve it
You said big up are you sure you are not a Jamaican 🇯🇲🇯🇲🇯🇲 big up yu self mr Italian man 🔥🔥🔥
No you arent or you would know carbonara uses pecorrino
@bigmol1633 one r in pecorino dude, but how could you say that to this perfection of a recipe? He even pointed out that the cheese is different from the one that Americans use
Are you Italian?! 😂😂😂 The Carbonara is made with Pecorino Romano, not with Parmigiano.
This is my kids' favourite food. I've been living in Italy since 2000 and I've learned how to cook Carbonara and other Italian food, so you don't fool me!
@@corinaluanavlad2417 zio ma hai ascoltato cosa dice nel video? Dai su cammina
Some tips from Italy:
-pecorino romano better than parmigiano
-black pepper, and A LOT of it
-if you use pecorino, use less to no salt in the pasta water
-also, for and extra, if you use less water to cook your pasta, it's would be super starchy, and it helps emulsify the cheese
If he would’ve used pecorino romano,he would’ve got roasted by angry overreacting Italians. If he would’ve used lots of pepper, he would’ve got roasted by angry overreacted Italians. If he would’ve used little or no salt, he would’ve got roasted by angry overreacted Italians. There’s no pleasing them unless it’s their own mother’s cooking.
He could’ve done all of that, and you still would find something to pick apart. Admit it, The only cooking that’s acceptable is your own or your nonnas
@Manualtrdtacoma My nonna's dish are the best in the world! Ahahah
Jokes apart, his version is a good one, I tried it and it's very tasty and really good. Also, it's similar to the original recipe, so mine are tips, not criticisms. I really appreciated his respect for our coisine.
Still, pecorino makes for a greater taste with its saltiness and flavor. Again, tips not criticisms
@@Manualtrdtacoma carbonara is a specific recipe you only need to have the right ingredients which he's pointing out not even in a rude way...
@@Tuysicom understood. but food can be made however someone wants to make it. Seems like it’s always the Italian style dishes get the most complaints.
My wife's Italian, being native myself i never grew up eating anything Italian unless it was a pizza. For the last 24 years she's literally made me fall In love with everything that comes from an Italian kitchen. I've even taken her to Italy just so she can visit where her family came from.
Reading your comment got me feeling something beautiful .. bless yall ❤
Overrated food
please keep not popular opinions to yourself @@НадеждаАлександрович-э7г
"being native myself". Native to where?
@@DavidFranklandNative American I’m assuming.
Just two little tips as an Italian pecorino romano is better and use the fat in your sauce for flavor and smoothness🙌🙌but really good
Pecorino is the original recipe, but I really dare you to try 2/3 pecorino and 1/3 grana. Emulsify the sauce in a water bath with some of the guanciale fat and pasta water before adding to the pasta. When I visit italy with my wife everyone wants me to make the carbonara, the grana is my secret.
Do you havw any meat subs for this? I can't eat pork (generally red meat as a whole but mostly pork) due to sensitivity issues
Would something like fish work well as a substitute?
@@rainfallen7574I can't be sure about it but i think Shrimp could be a good fish substitute because it tastes good with cheese and eggs,swordfish could work too i think
@doppio2593 oooh thank you! I'm not big on shrimp but I could look for some swordfish
HE DID USE THE FAT
Actually pancetta (also from the belly) is considered an acceptable substitute for guanciale but there is a difference between pancetta and bacon. Personally parmigiano reggiano is fine for me in carbonara but some people will tell you that it should be pecorino. You still did a great job.
Guanciale is pork cheek
@ewdtrey yes, it is. I was talking about the similarity between bacon and pancetta. Both are from the belly but pancetta is an acceptable substitute for guanciale and is prepared differently from bacon.
I was just coming here to say this lol. I think pancetta is the better of the two because i find cheek too fatty
@sofia-rosegionomo8201 I like the cheek but it isn't the easiest to find and is quite expensive. I've been curing my own pancetta for a fraction of the price of buying guanciale.
My Nonna ( she, my grandfather, and my mother came to the US at the outset of WW2) was cooking this before it was even called Carbonara. She called it "cheese and egg pasta" and would use many different types of meat such as guanciale, pancetta, bacon, or even chicken. She would also use Pecorino cheese more than Parmigiano As a teenager I made a version using shrimp which she absolutely loved and I still make to this day.
Very nice. You can also emulsify the mixture with the hot pasta water before it goes back in the pan with the pasta.
Pretty sure it was called carbonara long before your grandma was born tbh
@@GaryThatsgary My grandmother was born in1898 and carbonara didn't start being called carbonara until the mid 1940's by an Italian cook cooking for the US Army
@tigerwave5742 Googled it huh ? 😉
@@GaryThatsgary absolutely....as you should have done before being so publicly wrong
He did it perfectly. As an Italiana, you’re family now. From now on, you are no longer Ian. You are Giovanni. 😂 🇮🇹
Lol why lie. No pecorrino
Accettabile al massimo, perfetta manco da lontano…
Your wife, friends & family are very lucky to enjoy your FABULOUS food 👌🏼😎❣️ stay Blessed 💖
Parmigiano reggiano come from parma region, is the og and is protected and certified. We ha e some other tipe like grana padano, witch is similar but less hard and come from padania plane in the north ecc. By the way almost perfect, the orginal recepy wanta pecorino romano, but its sometimes difficult to find even in italy if you are to far away from rome so, who cares. Amazing, love from italy ❤
Thank you for sharing!! I’ve seen some recipes use pecorino, and have tried it mix with Parmigiano but I’ve always like the straight Parmigiano better and pecorino for cacio e pepe
Funny enough, most Pecorino Romano these days is produced in the south in Sardinia. What’s important though is one must use a hard aged cheese made from sheep’s milk, as it is less likely to break when emulsifying the sauce. Parmigiano is made from cows milk, but aged similarly.
Edit: Sicilia -> Sardinia
@@IanKyo the problem Is that we have a lot of type of pecorino, Is a blanket terme for ship cheese, but every region have ita own. So tuscany, sicily, Sardinia, Lazio and so on, make very different type of cheese with very different taste , and often in many many variant per region. So every pecorino Is different, we have to many and a Little change in origin can have a big impact in how It taste. Parmigiano Is the only constant 😂
It's funny that you say that the most original recipe uses Pecorino Romano because it actually used some Swiss cheese I the name whereof I can't spell (something like Grier).
Carbonara is also very likely to have been first made with bacon (because 'muricans and ww2).
@@tuluppampam you are correct and yet Is not all the story, Is Just part of It. Because there are some dish, from region near by dating back to the late 1800. Some from Naple, but using pork fat and not guanciale and some other with the recepy almost intact from Abruzzo, created by the people Who made charcoal. Coal is carbone in italian, back in the 1800, making charcole required constant attention, so you Will bring ration, often eggs, pasta and lard, because It was cheap. So you are correct, but Is only part of the story and we love to bitch about It 😂😂😂
I do black pepper to finish as well, essential for me.
Yes!
Did u not see the recipe post
@@Michael13108 hail satan
Ingredients:
- Guanciale (3 - 4 slices)
- Spaghetti (250g)
- Egg (1 whole)
- Egg Yolk (3)
- Parmigiano Reggiano (2 cups grated)
- Black Pepper (tt)
-
- Salt (for pasta water)
- Pasta Water (tt)
😅
Pecorino romano ...
You need to pin the recipe comment because sometimes it gets lost in the void
What makes using pasta water different than just using water?
Heck ya, 2 cups of cheese is bomb! BTW, in a pinch, I’ve used bacon and or ham. Works just as well.
As an Italian woman, I'm really proud😊 you can also use pecorino instead of Parmiggiano but the whole process was great and the pasta at the end looks amazing❤
best recipe i've seen from a foreigner. i'm italian and my mouth is watering this is how i make it
Yeah but he clearly makes it better than you do.
Where do you live in valle d Aosta fir God sakè, here in Rome of you do carbonara with parmigiano instead of pecorino we trowh the plate at you you unconscious primitive
@ probably!
I am Hungarian and we have the same problem: foreigners publishing videos on our cuisine that are not the real thing, and they refuse to listen when they are told that that dish is not even close to what it is meant to be. I have yet to find content on Hungarian food made by foreigners that is based on proper research. I think maybe I should start posting my own, to prevent foreigners from perverting my culinary culture.
HAHA the guanciale actually impressed me! that’s the real stuff, but when my family didn’t have the money we’d use pancetta or even cube up bacon, so i give substitutions my blessing 🙌
But then uses the wrong cheese
Just knowing I’m never gonna cook any of these it’s just so satisfying to watch
Facts
I've seen 100 vodd on the proper carbon. 1 guy said if you can't get guanciale don't bother, which I thought wtf, it's still pork, because it's impossible to get that in my country. But fondly 1 guy said it a few weeks ago: if you can't just use bacon. & as for the cheese, don't use parmesan, the powder, but any hard cheese should do, so even grana padono, or gruyere, just get best of what is available & you can afford really
You should try making Carbonara at least once. It's pretty easy, and despite what they alway say just use bacon, Parmasean Reggiano (instead of pecorino that Italians also use for this) , and whole eggs if you don't wanna waste the whites. But you can just save the whites for a day or 2.
@@ShadedOne_”parmesan reggiano”☠️☠️
@@kurtsudheim825you aren’t even making carbonara with the ingredients you’re talking abt
Dude, you are a great cook from the looks of things. But I honestly love your videos because of how chill and down to earth your personality is. Keep on being you my man, and keep being that special person that you have been chosen to be. I hope that you and your wife live a happy, and long prosperous life together. Much love from Cali✌️
Thank you brother 🙏🏼🙏🏼🙏🏼🙏🏼
Cringe.
As an Italian, I believe this is the best rendition of carbonara made by a foreigner that I've seen on RUclips. Keep going ❤
This man doesn't miss! 💐💐💐
I am Italian and this is perfect. 👌🏻Also, my mom used to make it with bacon cause we were a big family and guanciale is expensive. People who get mad just like to complain. Recipes will evolve over the years and the first carbonara recipe had bacon so no problem at all 😂
Fanculo pecorino e guanciale, meglio il grana più economico e la pancetta del discount. E si va a cazzo durooo
Personally I can't tell a difference when it's cooked up like this
I was gonna say, as a chef, while guanciale is preferred, some nice thick cut bacon while making it smokier, is still hella delicious.
From across the pond I hope your day is going great fyi!
I mean I’m italian and it’s harder to find someone who actually uses guanciale than one of its many alternatives. Although i’ve heard people who use these apologize to everybody after, which is really funny
It needs pecorino
Amazing! I know a lot of people are saying how important the specific cheese is, but in my opinion, the beauty of cookimg is adapting. Looks absolutely delicious
Only purists, of your just making it at home for yourself & partner, men, don't worry too much, won't be AS good but fine. Don't use parmesan, the powder, maybe to add on top at the end, but not for cooking, especially in the US, laws on ever that is is very loose. For the actually cooking part get best you can afford, but it must be a hard cheese & hate it yourself, grana paranoid or even gruyere will do, but of course the real stuff is better, but bit worth baking the bank, especially for a simple pasta dish
No, cooking I'd not adapting, certainly things yes, but they're recipes for a reason. Once your a pro, worked in hotels & have all the skills, know what you're doing, NOW you can start playing around because you have the ground work down, but don't try mess around with things if you're still learning
Yeah but don't go out of your way to get guancale and immediately use the wrong cheese. The taste difference between bacon and guancale is tiny. Pecorino taste Nothing like Parmigiano. Not even close.
@@LordMesa Agreed on using the right cheese but I would not call the taste difference between guanciale and bacon tiny at all? Having said that, I use guanciale and pecorino romano but if someone can't source them and uses bacon or pancetta and parmigiano reggiano it will still taste good even if it's not a true carbonara.
the loop on this is seamless, well done
Wonderful job 👏🏾💯👏🏾 looks DELICIOUS 🤤
😂😂😂you are so funny. Looks so good. You flip that bowl perfect
I also like adding gruyere to the sauce. And frying the guanciale with some garlic makes it taste even better.
but then don't call it carbonara ;)
Idk about using multiple cheeses, is pick 1 hard cheese & stick with it. Also somebody's got money to burn
@@SchlafAroundTheBendnobody calls or anything when your making it at home mate, you just make it & serve
@@kurtsudheim825 True! Except my boyfriend has attempted to put garlic in our carbonara, so I am traumatized 😅
@@SchlafAroundTheBend it's close enough that calling it carbonara makes sense. It tells you enough about taste and texture to give you an idea of what it is.
Also, if I didn't call it carbonara, how would I annoy the Italians?
Drooooooling. Carbonara is my favorite pasta!
APPROVED 🤌! Just swap out Parmagiano reggiano for pecorino Romano cheese instead because they traditionally use it. BUT THE STILL LOOKS FIRE🔥🔥
@italianstallionprodsThose are not chopsticks. 🤣
@italianstallionprods Ah, i see
There's distent types of pecorino Roman, & although it was that originally, parmesan region is better as it's even harder
@@kurtsudheim825 they have a completely different flavour profile, and that's the point. he announces "ultra traditional" and then starts wwith the wrong cheese.
@@TeylaDexexactly correct, and as you probably know but @kurtsudheim825 (as well as the creator of this video) clearly does not is that pecorino is made from sheep’s milk, is creamier, and has a much higher melting point than parmigiano reggiano which is cow’s milk. It’s not only the more traditional choice, it is objectively better for carbonara.
the loops are so pleasing in these vids! Top tier.
I can’t believe your videos don’t have more views. I’ve been binging your interviews during this grueling 24 hour shift. Keep up the good work. You’ve earned a new subscriber.
Nicely done, although i would suggest a couple of things: first use half and half parmigiano reggiano and pecorino romano, IMHO it gives the best flavour and mouthfeel; second, add the pasta water to the eggs&cheese mix instead of the pasta, this way you temper the mixture and avoid scrambling (and you can be a bit less aggressive in the final mixing).
Mouthfeel. If that's a word it's a gross one. Please don't say that ever again.
@brianyaniro5086 it is a word and it's widely used in relation to food and drink (mostly wine).
@@BaulSDA yuckies.
@@brianyaniro5086
OH PLEASE🤫-STOP IT, GUTTER BRAIN. CLEARLY, YOU’VE NO CLUE OR PASSION ,WHEN IT COMES TO FOOD… OTHERWISE, YOU’D KNOW THE LINGO and SLANG TERMS, USED W/ FOOD… ✌🏻
A lot of people telling you to swap Parmigiano for Pecorino but they don’t tell you why, Pecorino Romano (the one with the black exterior) is way more flavorful and salty compared to the mild taste Parmigiano. Another small tip is to add a bit of the grease from the guanciale to the egg mixture to make it easier to emulsify
I've tried pecorino, I must have gotten a bad batch because it smelled TERRIBLE when it heated up in the food.
@ it has a very strong flavor and odor but it shouldn’t stink if that’s what happened to you
There's 100 different types though, & only one is the most original, fulvi, as far as I know the only one made from sheep/ ghost milk
And it melts better than parm.
Yeah, but it’s really hard sourcing fresh ghost milk.
Such a simple yet elegant and delicious recipe.
It looks delicious 😋🤤😊
I made this tonight and the whole house loved it.
This is where i’ve been getting some of my meal ideas from. Thanks for sharing your love for cookin dood!
Technically you should use Pecorino Romano instead of Parmigiano Reggiano but it is indeed really good with Parmigiano Reggiano so a lot of people now blend the two cheeses together
Thats what I do, and although I do both with Guanciale and Bacon, they are both really good, especially if you can find dry cured bacon which is closer to european cured meats.
@ yeah dried cured bacon is excellent but it doesn’t fit with Italians hahaha
But some people like my gf find the guanciale too strong in flavour and she prefers bacon 🤷🏼♂️ Gotta please everyone
@damienwarnotte5912 well, given how prevalent carbonara is, you'd think the larger stores would stock it but they don't so I have to special ordering and that gets expensive. The bottom line is it's not readily available and as much as I may hear Italians, if you had to chose between a high quality dry cured bacon or no carbonara which is frequently the case, I chose option 1.
@@robertmorrison107 you right. I have the chance to live near a butchery that delivers good guanciale. Grocery stores basically never had guanciale in here
Dudes the goat man. So happy his channel blew up. ❤❤
Thank you brother 🙏🏼🤙🏼
@ as a life long chef and foodie. THANK YOUUUIU FOR FUN EDUCATIONAL GOOD CLEAN CONTENT ME AND MY KIDS ENJOY.
I’m italian.
Congratulations. You are the first i see to prepare correctly a “carbonara”.!
🤔😂🤣
These videos are such a feel good 😊
So happy I found this channel
The internet Italians are coming for you for not using pecorino romano
As italian, i can confirm this: the pasta Police Is coming.
I was looking for this comment. I'm wounded
I think the Italian police will have mercy. I mean, he didn't add cream and he used guanciale!
@@SchlafAroundTheBend 5/10 is still not a passing grade :L
Im not italian and i was ofended that he didnt use pecorino
He’s right, Italians are fucking awesome
Theyre food is incredible
Broooo this is so good, tried it for Christmas and my whole family loved it. Keep up the amazing vids 🫡
TOP NOTCH. Authentic or not, this was AWESOMELY delicious! Thanks!
My favorite “breakfast” pasta! Bacon, eggs, and cheese!!
Perfect recipe with the whole egg and egg yolks, see way too many people just skipping it and adding only yolk, and it doesnt get the same texture otherwise... Also its more protein!!
On a side note, Pecorino has a way stronger taste, and if you add 1/3 pecorino, 2/3 parmesan cheese (or even less pecorino, depending on your preferences) should be perfect, give it a try ;)
I also try to add the black pepper whenever to the guanciale like 2 mins before its done.
Guys remember, if you don't have pecorino you can use, parmigiano or grana padano or even parmesan; if you don't have guanciale use pancetta or bacon maybe a bit thicker. Cream is not necessary, it will make everything heavier for not particular reason. It's not gonna be the same but if you can't buy these ingredients and still want to do it go for it. Kisses from italy!
I would not say parmesan, but the powder, especially in the US laws on what that actually is very loose. If course parmesan region is the hardest, best quality, but bit everyone can afford that, or get there hands on it
@@kurtsudheim825That's likely because by default most shredded cheeses in the US (and Canada from the same companies) add an anti-caking agent. While you could simply wash it off, it's better to buy a small piece of cheese and shred it yourself.
Don't use parmigiano, use a local hard sheep cheese instead. La carbonara col parmigiano non se può mangia
@@iafozzac”can’t be eaten” what are you talking about
Мені одразу захотілось приготувати за вашим рецептом❤
Wow that looks so good. I love your style of cooking. My knees are weak ❤
Italian woman in my life usually tend to make my knees weak, but will give it a try
I'll be honest if you're not in Italy or France (or anywhere else) where its easy and cheap to find pecorino or guanciale just use parmigiano reggiano and bacon, I honestly think its tastes better, the bacon has better texture and the cheese is not too overpowering. I'd also use only egg yolks, that way its much easier to prepare, and what I do is mix the cheese and egg yolk, with some toasted and grinded pepper corns, put in the bacon grease and some of the pasta water to get it going.
The difference between parmesean and parmigianno reggiano is like a square rectangle situation, as the long ass name is from cheese that HAS to be made in parma, in italy, and parmesean is a general term for that style of cheese.
Omg please no it's 1:07 am i don't even have the ingredients but every time i see your videos i wanna cook because it looks so delicious!!
Looks absolutely delicious 😊
Some basil and LOTS OF GARLIC when a recipe says like one Clove you out FIVE
I'm very impressed and surprised that the top comment is kindly pointing out the difference, and not saying "OMG it's supposed to be Pecorino!!"
Look at us being supportive Italians!!
Ya, but everyone can get it depending on where you live itw, like me, it's parmesan regions, there bis grana padono, it the powder, but no pecorino Roman or actual guanciale, ntm prices. I've seen the recipe the original, but American version, a few times now, & 1 guy said if you can't get it don't bother, I thought wtf, really, it's still pork, then fishy a wek/2 ago 1 said if you can't get it just use bacon, so I'm going to give it a try when I see some hard cheese on special
Unless you cut your pasta, italians are good people, we are just loud as hell. My gf used to think my family was fighting at the table, it was just a civil conversation about my cousin engagement.
Looks amazing. You definitely learned from that time you cooked wagyu
I re-watched multiple times for the personality 😅.
Btw, the pasta looks delectable 👌🏼😘
This looks SOOOO GOOD!!
Perfetto. Confermo ❤
I want it known that I got here before those angry Italian dudes with the guitar because I know it’s gonna be approved
Italians be concerned he didn't use pecorino romano, I'm over here concerned he's using chopsticks to eat carbonara 😭
Wow this looks fabulous❤❤
I can feel my Nonna smiling. 😇🥰
I've never made carbonara with anything but parmesan and bacon and I'm not going to apologize. Still tastes great.
Never apologize for food that makes you sigh with joy.
I mean its not actually cabonara then but its easier to get and cheaper and still tastes great
You can do whatever you want except calling it carbonara :)
This, Babish's and possibly Gordon Ramsay's are the only carbonaras I saw non-italian cooks make that *work*.
Anyway, lot of comments already said both but here we go: original recipe calls for Pecorino Romano which is, I believe, a bit saltier but honestly even some restaurants here in Italy use Parmigiano Reggiano so all bets are off; your guanciale game is on point but pancetta/bacon could also work in a pinch as long as it's good.
If it makes you (and your guests, assuming you want to share) happy, that's honestly all that needs to do.
Discovered your content some 3 days ago and love it already.
Here's to my new hyperfixation
I made this dish recently, and had to make a substitute for guanciale because there wasnt any in my local grocery stores. I used pancetta, and then let it sit in a container with fennel seed, thyme, rosemary, sage, black and red pepper and olive oil for 3 days before I cooked with it.
The rest of the recipe was as you see. Came out great if you ask me. The wife thinks the red pepper made it too spicy, but I can only do so much 😅
Ma che cavolo di ricetta è? Ma perché rovinate le ricette originali? La ricetta vera è quella che ha fatto il cuoco manca solo abbondante pepe macinato
I don’t eat enough Italian. I forget how much I love it.
You had me at the bowl flying up in the air. ❤️
APROVED’e!!
Why is no one talking about that bowl-flip. That was pretty impressive😅
Pecorino romano for the best version please. Parmegiano lacks the salty and finky taste of pecorino
I’ve see people/recipes use both but I prefer pecorino for cacio e pepe
That looks yummy 😊
I now understand why Italian soldiers performed so badly in battlefield yet so well in delicacies
Looks so simple but so good 🤤
Parmesan Riano is only called that if it has a seal on the back of the rind if it isn’t, it’s classified as Parmesan and the seal basically says it’s authentic from Italy
My favorite dish ever! I enjoy making it! 😋
Awesome. I had pork cheek for the first time last year. Never heard of it. Thank you so much. Sometimes you have ingredients I've never heard of. I think I can make this.
Appreciate you.
Thank you for sharing this meal.😊
Man that looks delicious.
Looks wonderful. I’m going to try an make this. Thank you
You’re doing so well on your weight loss journey keep up the great work 🙏🏾💖
Omg that looks delish 🤩
This is the single most greatest one piece theory I've ever watched
You’re the best!!
I would like to be a guest for this great chef at supper , because his food looks delicious 🤤 .
That's looks great! Well done ❤
You did great 👍🏾
No more, no less. This is classic and perfect.
looks good!
Yummy! 🎉❤ Thanks!
The Parmigiano Reggiano is named after the regions of Italy. It was named this way for proof of authenticity. The provinces of Parma and Reggio- Emilia. The reason this is important because they don't use a ton of preservatives, which can cause the carbonara to turn grainy
Love your stuff
Send this to my mom and said, "I HAVE MORE"! I'm gonna become my family's "you should try making this" person now. This is so good!
That looks delicious.
You make an OCD passionate home chef happy with your YT🩳.
I love your videos❤
Yes sir 👏 got yourself a good nice Italian woman to make 😊 can we see more of her too Maybe some fun stuff like some viral challenges and such 🙌
Just made it, banging! thank you