I have to tell you, You are the only non italian youtuber I found that really knows how to cook real Italian, and that has a real knowlendge about it, and the fact you did this ancient recepie proves that even more. Molto Bravo!
Literally one youtube search and I can find thousands of people cooking "real italian" and they even cook it in italy, too. Stop riding this dudes D so hard.
That breadcrumb thing was very common in the south of Italy among poor families who couldn't afford Pecorino (In the south Pecorino is da thing...). Instead of sprinkling your pasta with pecorino, they did it with flavored roasted bread crumbs. It's actually really good! In Calabria and Sicily they don't use butter, so they roast them in olive oil.
Exactly. I use it a lot for other pasta styles as well, mostly Sicilian, and I never use butter except for a needed bit in risotto. Love the texture of the bread.
I’ve watched 4 different cooking channels today, and yours is the first one that I actually liked - interesting hook, gives me some interesting context for the dish while also telling me how to make it, doesn’t take 10 minutes to belabor a 3 minute point, you explain WHY you used certain ingredients in case I need to substitute, and have some really nice B-roll footage.
Casio e uova 🤤, my kids favorite, the parm added with the pecorino is because salty parm makes up for guanciale or pancetta, this was an excellent video👍, really shouldn't brown the butter, great with toasted breadcrumbs with anchovie butter/evoo, but thats being picky, as long as eating it right. One of few American cooks that didn't add cream🙏
Stephen! I cannot wait to give this a try. I've now successfully completed all 4 Roman pastas, thanks to you, which took me 40 times each to perfect 🤣 I'm looking forward to 40 attempts of Cacio e Uova! When is your next Sunday dinner? I need a heads up so I can plan getting myself from western NY to NYC!
If you like roman cousine i suggest you to cook, pasta coda alla vaccinara and papalina, I think you can find papalina on this channel too, this are some fantastic roman pasta recepies that very few people know outside italy and the first one can be eaten even without pasta. If you search you will probably find mostly italian videos but the recepie method is understandable, I suggest to give it a try. There is another called pajata wich is the symbol of Rome, but I think is impossible to find outside Italy. Ps: I am roman so you can trust me😉
THANK YOU! Always wanted to try carbonara but not being able to eat pork I had to figure out what the least offensive meat substitute would be. Now I have an alternate!
If you can get your hands on some turkey or beef bacon, that's always good. If you want a meatless carbonara, shiitake mushrooms with chili flakes and garlic are pretty great.
I had this robusto gouda last week. Gouda made like a Parmigiano. It was great. I mixed it in with the Romano in some dishes like cacio e pepe and a lasagna and they came out amazing.
This is awesome and a great history lesson! I had no idea Carbonara was such a recent creation and just assumed it went back centuries. With so many Italian chefs upset with “Americanized” takes on Carbonara, how ironic would it be if Carbonara is actually the result of American soldiers influencing Italian cooking? 😮 M. Night Shyamalan couldn’t write that twist 😅
A little miss-informative lessons, the recipe he is doing has only the ingredients in common not the method the old recipe is meant to have the Hess scrambled hard not creamy, it’s just convenience for views not history
I tried to make pasta carbonara before and failed miserably. I do believe it was because a certain ingredient went bad due to shipping issues, etc. So this time I'm going try straight up bacon just like the soliders did and I think it will be delicious. Wish me luck😉😊😌
He’s right. Both pecorino and parmegiano reggiano contain animal rennet, an ingredient from slaughtered animals. There is a producer in the US called Sartori that makes a very good aged parm called Bellavitano that is made with a microbial enzyme instead of rennet-for a truly vegetarian (though of course not vegan) version of this dish, i recommend it.@@aster_01718
It was very interesting to learn about the background of the carbonara, one of my favorite dishes. Your cooking directions were very clear and precise. Great video!
@NOT ANOTHER COOKING SHOW Love & appreciate your video's!! Just wondering how you like that cheese grating bowl, is it worth the cost & space? (I'm thinking of getting one) Was also looking into food mills, I'de really love to see you do a review video on kitchen tools!
i don't mind the recipe, i mind calling it (original) italian as there are no butter and bread crumbs in cacio e uova. honestly it is equal to putting peas in carbonara.
Oh cmon... People gotta chill on this gastro policing. Cooking is not c++ programming. Yes its still a carbonara if you add a teaspoon of butter. Infact, i have several pre 70s italian cookbooks, and they all state slightly different ingredients on almost every dish... Its not until early 90s when Roman Gastro Institute standardized the dishes when this all Italian gastro snobism truly started anyway....
you say snobism, I say proper recipe. just don't call it cacio e uova, invent a new name. imagine ordering in north croatia purica s mlincima, and getting lets say the turkey drenched in olive oil. would you accept that?
Hang on, Stephen is an American of Italian heritage who respects tradition instead of trying to reinvent every dish. Just a tweak here and there, always with an explanation.
Minus the guanciale? Now you're talking. Might as well call it guano, cuz it stinks while cooking. Had such an odd whang to it that I gave it to the dogs. Never again.
I think you need to do a bit better research. Carbonara is an evolution of pasta alla gricia with an addition of an egg. Alla gricia has been around since Roman times. Addition of tomato instead of egg makes Amatriciana. Together with cacio e pepe these are the 4 Roman pasta dishes
Except that the earliest recorded recipes in the 50s didn't use pecorino or guanciale. Guanciale didn't even start showing up in recorded recipes until the 60s.
![Yailin La Mas Viral, @kreizyk.official - Dale 2 (Remix) [Video Oficial]](http://i.ytimg.com/vi/JaYHBzgqz94/mqdefault.jpg)
You have no idea how happy it makes me to see I've been doing an actual Italian recipe this entire time
Me too! I've been making basically this since I went vegetarian a few years ago whenever I crave carbonara
@@hoytfjell Same!
I’ve been making this my entire life thinking I was alone lol
I have to tell you, You are the only non italian youtuber I found that really knows how to cook real Italian, and that has a real knowlendge about it, and the fact you did this ancient recepie proves that even more. Molto Bravo!
Literally one youtube search and I can find thousands of people cooking "real italian" and they even cook it in italy, too. Stop riding this dudes D so hard.
Check out pasta grammar, the lady Eva is Italian and she is INCREDIBLE at explaining and making really wonderful stuff
Vincenzo's plate is fantastic also. In fact I would say more authentic than this channel, but I like the modern take from not another cooking show.
Check out Italia Squisita. Real Italians :)
i mean you really need to check out Italia Squisita (of course somebody already say this to you)
That breadcrumb thing was very common in the south of Italy among poor families who couldn't afford Pecorino (In the south Pecorino is da thing...). Instead of sprinkling your pasta with pecorino, they did it with flavored roasted bread crumbs. It's actually really good! In Calabria and Sicily they don't use butter, so they roast them in olive oil.
Exactly. I use it a lot for other pasta styles as well, mostly Sicilian, and I never use butter except for a needed bit in risotto. Love the texture of the bread.
Pasta and breadcrumbs is a pretty common Italian-American comfort food
Pangritata
Your channel is one of my favorites. I'm excited to be here when you break a million subs! Keep up the great work.
Love, love it when you post meatless recipes ❤️❤️❤️❤️
The OG mac & cheese? 😁Just got my hands on some guanciale yesterday, so it's carbonara time! But trying this soon! Much love! 🧀
One of the most underrated cooking channels!
Cheers from San Diego California
I’ve watched 4 different cooking channels today, and yours is the first one that I actually liked - interesting hook, gives me some interesting context for the dish while also telling me how to make it, doesn’t take 10 minutes to belabor a 3 minute point, you explain WHY you used certain ingredients in case I need to substitute, and have some really nice B-roll footage.
his channel is top-tier! every video is great.
Casio e uova 🤤, my kids favorite, the parm added with the pecorino is because salty parm makes up for guanciale or pancetta, this was an excellent video👍, really shouldn't brown the butter, great with toasted breadcrumbs with anchovie butter/evoo, but thats being picky, as long as eating it right. One of few American cooks that didn't add cream🙏
Love the cheese grater - would you let me know where to find it? Gratzi
I’m Italian, and this is the most genuinely Italian dish explained by an American I’ve ever seen on RUclips. will try this soon! Bravo.
Your website with instructions, pictures and ease of printing is excellent.
I know what I am having for lunch today! merci.
This looks really good. I’d love to see your take on a beef ragu.
Pretty sure he's done a ragu before
Stephen! I cannot wait to give this a try. I've now successfully completed all 4 Roman pastas, thanks to you, which took me 40 times each to perfect 🤣 I'm looking forward to 40 attempts of Cacio e Uova! When is your next Sunday dinner? I need a heads up so I can plan getting myself from western NY to NYC!
If you like roman cousine i suggest you to cook, pasta coda alla vaccinara and papalina, I think you can find papalina on this channel too, this are some fantastic roman pasta recepies that very few people know outside italy and the first one can be eaten even without pasta.
If you search you will probably find mostly italian videos but the recepie method is understandable, I suggest to give it a try.
There is another called pajata wich is the symbol of Rome, but I think is impossible to find outside Italy.
Ps: I am roman so you can trust me😉
THANK YOU! Always wanted to try carbonara but not being able to eat pork I had to figure out what the least offensive meat substitute would be. Now I have an alternate!
If you can get your hands on some turkey or beef bacon, that's always good. If you want a meatless carbonara, shiitake mushrooms with chili flakes and garlic are pretty great.
@@manicpixiecurse5337 for whatever reason that person pretends he couldn't think of a substitute
I just made this, and let me tell you… it should literally be ILLEGAL how delicious it is!!!! I’m in a pasta coma now but it was so worth it
May I ask where I can get the same cheese grater you are using?
I had this robusto gouda last week. Gouda made like a Parmigiano. It was great. I mixed it in with the Romano in some dishes like cacio e pepe and a lasagna and they came out amazing.
Gouda and that style of cheese can be very parmesan like. My favourite is Old Winchester
Man, this looks fantastic.
Where did you get that cheese grater? Link it please.
Vincenzo’s Plate must see this! A collab would be amazing!
Yes it would!
What's that cheese grater you are using?
www.italiancookshop.com/products/bari-stainless-steel-cheese-grater
This is the closest thing I could find online
@@iJansport thank you!
This is awesome and a great history lesson! I had no idea Carbonara was such a recent creation and just assumed it went back centuries. With so many Italian chefs upset with “Americanized” takes on Carbonara, how ironic would it be if Carbonara is actually the result of American soldiers influencing Italian cooking? 😮 M. Night Shyamalan couldn’t write that twist 😅
don't get excited, the US is still a culture-less country.
😅😊
A little miss-informative lessons, the recipe he is doing has only the ingredients in common not the method the old recipe is meant to have the Hess scrambled hard not creamy, it’s just convenience for views not history
Stephen is honest. And that is upsetting for racist audience and Italian cooks who like to hide in mystery.
I can't wait to try this recipe!
Thank you!!!!!♥️
So scared to make this....only because I'm probably gonna want it EVERY. SINGLE. DAY.🥰
I tried the link...but it said it couldn't find the page....you're a terrific presenter
Its 11:30am and I am starving!
Gonna cook this right now.
Awesome recipe, and a history lesson! Win win!
I love both, cooking and teaching.
I tried to make pasta carbonara before and failed miserably. I do believe it was because a certain ingredient went bad due to shipping issues, etc. So this time I'm going try straight up bacon just like the soliders did and I think it will be delicious. Wish me luck😉😊😌
Look up Luciano Monosilio. The king of carbonara. Good luck!
By any chance did you cut off the spiced up layer and skin of the gunaciale? They tend to go bitter and i too, thought it was bad guanciale
I cook for my family and they love a carbonara, but this is for me as I am a vegetarian! Thank you so much, Steve!
You might want to sub out the cheeses. 🙄 Pecorino and Parmesan are not vegetarian.
He’s right. Both pecorino and parmegiano reggiano contain animal rennet, an ingredient from slaughtered animals. There is a producer in the US called Sartori that makes a very good aged parm called Bellavitano that is made with a microbial enzyme instead of rennet-for a truly vegetarian (though of course not vegan) version of this dish, i recommend it.@@aster_01718
Dude. I have made variations of a few of your recipes. I've learned a lot from your stuff and it's improved my technique.
It was very interesting to learn about the background of the carbonara, one of my favorite dishes. Your cooking directions were very clear and precise. Great video!
Awesome, great work.
Reminds me a bit of "Allgäuer Kässpatzen", a traditional dish from the very south of germany.
My mouth is litteraly watering. Looks delicious!!!
Love it. Thank you.
Hallo, Chef!
I browsed through a goodly number of your previous videos, and - just brilliant! Subscribed. Done. Thank you!
Just made pasta today 👌
Love ALL of your videos! Your recipes are so good. I've made too many to count last year, YOUR soup recipes made me like soup!!
Thanks, I am trying to learn recipes of old. Love simple ingredient food! Thanks.
Have you thought about doing a crossover History/ cooking video with Tasting History with Max Miller? It would be very interesting.
Very nice cheese grater, Where did you get it?
Where did you get that cheese grater at the beginning! That is absolutely brilliant i need it
you can find some similar ones online I looked up “cheese grater with container”
Or cheese grater bari. There are vintage ones at etsy
I love every video! I just need an invite to the dinner party
That looks fantastic. I'll definitely try that.
Gonna make it tomorrow night, definitely, pasta and egg… genius
Genius yes ! Italians have always been geniuses in many sectors.
Beautiful!
Looks delicious 😋
Sheesh that looks good!
Yum! Can you come over and cook this?
That looks great. I'll try this!
That's also a very economical way to cook. One burner.
The recipe link does not work and I searched the site and the site says the recipe is not found
Where did you find the micro plane bowl?
Been checking the second edition of Cavalcanti's book, which is freely available on internet, there is no reference to any pasta recipe....
watching this as i eat burger king chicken fingers 😂 good work on the video i cant wait to try it
Thank you❤🧑🍳🙏
Cook a carbonara without dairy then I'll be impressed. Oh and it has to taste good too.
Where did you get that grater?!
I like to torture myself watching your channel when I am hungry. I am going to have to try this recipe.
Im 100% making this tonight
Looks amazing!! I usually have pasta with some wasabi paste. Maybe you could try it next time!😍
This is gorgeous ❤
The garlic goes directly in your mouth after infusing.
Recipe link not working. I searched for it on your site’s search function and it’s not coming up. Help?
I'm curious what have they eat in the year 700,1200,1600? Anyone?
Beautiful
Hey where'd you get the new cheese grater?
Can we get a link for that cheese grater?
Where did you find that cheese grater???? I Love it!!!!
Oh. My. God
I like pastaless carbonara
Where did you get that grating disk?
I heard a completely different carbonara evolution story, so it’s great to hear other versions of history. Looking forward to trying this recipe!
What version did you hear?
@@brainwashingdetergent4322 He made it up. He's pretending truth cannot be found
@NOT ANOTHER COOKING SHOW Love & appreciate your video's!! Just wondering how you like that cheese grating bowl, is it worth the cost & space? (I'm thinking of getting one) Was also looking into food mills, I'de really love to see you do a review video on kitchen tools!
The link to the recipe didn't work.
i don't mind the recipe, i mind calling it (original) italian as there are no butter and bread crumbs in cacio e uova. honestly it is equal to putting peas in carbonara.
Oh cmon... People gotta chill on this gastro policing. Cooking is not c++ programming. Yes its still a carbonara if you add a teaspoon of butter. Infact, i have several pre 70s italian cookbooks, and they all state slightly different ingredients on almost every dish... Its not until early 90s when Roman Gastro Institute standardized the dishes when this all Italian gastro snobism truly started anyway....
you say snobism, I say proper recipe. just don't call it cacio e uova, invent a new name. imagine ordering in north croatia purica s mlincima, and getting lets say the turkey drenched in olive oil. would you accept that?
werent u supposed to remove egg whites?
looks great, you know what would make it better? ;)
And for good reasons.
Didn't throw it directly onto the cutting board...change is good
Ahhhhhh.....
Wow surprisingly never heard of yhis before. Looks amazing
Hang on, Stephen is an American of Italian heritage who respects tradition instead of trying to reinvent every dish. Just a tweak here and there, always with an explanation.
I thought spaghetti and meatballs were the most favorite?
To all interested into the grater: search for „cheese grater bari“
I need pig cheek in my life 😅
Pasta and bread? :/
Neither of those cheeses are vegetarian
minus what?? guanchana ? settle down i'm as white as my moms bland cooking EY I'M LEARNIN HERE
AHHH my alexa answered me faster than me typing into the browser as uncle roger would say " hiyyaaaa"
Minus the guanciale? Now you're talking. Might as well call it guano, cuz it stinks while cooking. Had such an odd whang to it that I gave it to the dogs. Never again.
Eggs are liquid meat.
Idk looks too much like potato salad to me…
NO.
I think you need to do a bit better research. Carbonara is an evolution of pasta alla gricia with an addition of an egg. Alla gricia has been around since Roman times. Addition of tomato instead of egg makes Amatriciana. Together with cacio e pepe these are the 4 Roman pasta dishes
Except that the earliest recorded recipes in the 50s didn't use pecorino or guanciale. Guanciale didn't even start showing up in recorded recipes until the 60s.
First!!!! 🍝
This Is not CARBONARA. Please Change name of the dish or send you CARABINIERI.
looks like kraft mac and cheese. disgusting