My Grandfather was in ww1 and came over to America in 1921 to start his family .From a small village outside of Rome. He always need a chuck of gorgonzola and a soup spoon for his pasta. That's right Grandpap came from Italy and always used a soup spoon for his pasta. GOD I, Love that man. Cin-Cin and Salute. Have a blessed day.

I was watching another video on youtube. There comes the Chef’s notification, go for it immediately.

@evelynemalone91

Жыл бұрын

Me too, ends gossip videos, goes straight to the chef’s

Mon Dieu! Mamma Mia! This is the best recipe of this dish I've ever had, it's the ONION and the splash of wine! Folks, just do this, and be very satisfied. I use guancale, being in Germany, the local Italian market is always nearby. THIS recipe, is fabulous. Merci!

I can’t pronounce 100% of Chef’s recipes, but I sure as hell would eat 100% of them!

@kVidStream

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I tried bucatini... My pasta dictionary increased!

@thegodofpez

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@@kVidStream Hell yeah! (:

He is adorable! He is a perfect combination between a french and an italian!🥰

It is very considerate of you to address the Italian and French side of recipes. It shows tolerance of cultures and Heaven knows we need as much of that as can be mustarded. ttfn

My wife and I love your show. It is amazing! We can watch it for 17 years! Thank you Jean Pierre!! Thank you.

As an italian, I was a bit scared before watching this video. But I have to admit that your amatriciana is perfect. ;)

I noticed that the small camera is back! I loved it in the old videos!

Nice to see Chef pay tribute to his Italian heritage. BRAVA!

@ChefJeanPierre

Жыл бұрын

Thank you very much!

Finally a recipe without garlic.!!! I am allergic to garlic and cannot find too many recipes that don't use garlic. This dish looks amazing!!! I am going to try this one soon. God Bless you!!!

you mix Italian with French and you get the best chef!

Mamma Mia Guanciale is flavoured with herbs 💋❤ 😘

Chef don’t change style of cooking …I like this calm long videos ..love it

finally, somebody else who appreciates bucatini

I'm addicted and so look forward to Mondays and Thursdays just for your videos. Thank you maestro.

That’s amazing, another one I’m going to make. Don’t comment every time, but watch every one. Chef’s channel is the best entertainment, teaching, cooking, etc. etc. anywhere. Thanks JP. You make a lot of us happy every week.

Just loving all your pasta dishes and they taste wonderful! Thx chef!

Chef Jean Pierre is the best, so entertaining. Love this channel

Chef's timing is perfect once again: we just harvested a bushelful of la Roma tomatoes from the garden that were grown from San Marzano heirloom seeds, plus a few dozen pepperoncini chilis (1 of 4 Italian varieties we like to grow). Been trying to buy hog cheeks for curing from our neighbors who raise hogs, but so far no luck, so will need to use unsmoked cured bacon. Just need to find the bucatini!

@jamming8519

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Try Amazon. You'd be amazed what you can find there! Just make sure to use the proper name. "hog cheeks" isn't going to work! lol

@solanaceae2069

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@@jamming8519 Will do - lol!

@donscott6431

Жыл бұрын

Try buying “jowl” from a large butcher shop, or research “pork jowl for sale near me”. I run a southern style meat-n-3, and buy it by the case. It may say “smoked”, but I guarantee you can NOT taste smoke (a pity, in my situation)..

I love the food history you share, thank you!

Your trick to twirl that pasta into a mound is brilliant. Ty Chef!

Master Chef JP, thank you 👍

Thank you very much for your sharing & time again! Your shows made me feel happy and want to cook 🥰🙏

@ChefJeanPierre

Жыл бұрын

Glad to hear that

That looks amazing! Thank you, Chef! 😋

Hey Chef! I am third generation Australian and I am so proud of our rich heritage of migrants arriving on our shores over the years that I have ended up the same way you have mon ami...a fusion cook. If anyone can break rules it is ex-convicts from England. Of course, we all can't claim this lineage and some of us came here as free land holders. Regardless, our cuisine is richer for the experience. To think I would be learning so much from a French/Italian Chef living in Ft Lauderdale speaking openly to an open hearted and grateful Aussie. I even recognise the Louis Latour white wine you are using in the recipe and yes my favorite cured meat is guanciale which I often refer to as Pig Candy when cut into lardons as you have. Also, I love trying new types of pasta both fresh and dried. Cheers!

Thank you once again Dear.Chef Jean-Pierre!...Another wonderful video!

Chef, so simple yet so perfect! Thanks for another easy and tasty meal idea!

What a wonderful chef to share his recipe so enthusiastically.

You are absolutely right Chef J-P, it is an easy to make recipe with few ingredients but the outcome is exceptionally tasty. Like you said no onions nor garlic to keep the delicate flavor of the pig cheek (namely guanciale). Good job that requires a toast. Cin Cin Chef J-P

What an amazing recipe! Thank-you chefie..I love your channel ❤️

Chef J-P your the best !!!!!!

I will surely try out this recipe. Looks fantastic.

Looks delicious as always Chef, thank you for your great recipes and for all the chuckles 😁❤️🍷

It looks absolutely delicious

Chef Jean Pierre. I love your recipes. I am trying as many as I can. Your approach to cooking is awesome. Most professional Chefs will not show their slip ups. The fact that you do is an inspiration. Thank you so much x

☀️Good Monday morning, Chef Jean-Pierre! Thank you for sharing yet another lovely recipe! I’m sure there are many of us who will be preparing this very soon! 💕

Another simple yet elegant recipe. Thank you Chef Jean Pierre

Another great recipe! Thanks so much 🤗

Now all comes together, I love the way you act in videos, and I consider your advices very good! Now with this video I learned that you’re half French and half Italian, the 2 best cooking cultures in the world. Excellence is what we aim, you can see this by how we can seek the perfection in a “simple” pasta dish (obviously forgetting something, that’s my quality too😆👍). I’m Italian, from Piacenza, as you know, every about 10km here we have different “killer” plates. I can’t wait to host you and try to enrich you’re great food culture. Did you ever hear about anolini, pisarei e fasö, tortelli, piccola di cavallo, coppa, pancetta, salame…ah, we have good wines too. I promise you, if you ever plan to come here, I (we) host you

I love to watch your knife work. You make it look so easy🥹

I was trying to decide what to fix for lunch for my husband and myself--just decided--PASTA!! 😋😋👌💓Thank you, dear Chef!!

Love your good natured manner

Another beautiful informative recipe thanks sir ☺️

I am going to make this. Always enjoy your videos.

Chef, you are simply the best! I’ve tried a few of your dishes and they are all marvellous! God bless you!

Hello Chef J P another great video never came across this dish looks great , amazing thanks 👍

Chef! This is my all time favorite pasta sauce. I've made this several times but not with onyo. I already know this will give it a new depth of flavor. I've made this with bacon which was good, but guanciale is by far the best, and luckily for me my local butcher carries it(for now). :-) Thanks chef!

@ChefJeanPierre

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Hope you enjoy

Jean Pierre is hands down the best chef I’ve ever seen wow

@ChefJeanPierre

Жыл бұрын

Thank you 🙏

Such a simple recipe Chief! Can make this after a long day at work! The kids should love it.

Love the personal stories about your family.

Looks incredible

Looks delicious can't wait to make this one! Thank you Chef!👍❤️

I'm Glad for who YOU are !!!!! Merci/Grazie!!!!!

Made this tonight. Absolutely delicious.

LLLLLLLLLOOOOOOLLLLLLLLLLLLLLLLL, this is great, I was reading a book and it mentioned this dish, I wanted to see it.......and there you go !

Fabulous dish! Thank you.

That's a great dish prepared by a great chef. I will make that this weekend. Thank you.

You are the best! We love you, Chef!

This looks wonderful!!! hopefully I can find the ingredients in my area!! Can't wait to prepare it!! Thank you Chef for wonderful recipes!

I loove this dish! Thanks for sharing it!

Hey Chef, I just wanted to drop in and say I love your channel. Although I have to say something about cooking time. I live in Arizona. Cooking times here are much longer. So what takes you 10 to 12 minutes there takes 25 minutes here!

Gotta love this guy

Simple yet elegant. Nice job Chef!

Chef JP you are a fantastic teacher, you love food.

When in fort-lauderdale, do as the floridians do! 😂

Love it. "low flame...look". Chef... nobody else takes the time to show us. Also the plating demos are superb. For the first time I understand exactly how to make those great looking mounds of pasta. So easy a child could do it. Thanks for my second childhood.

Quick easy elegance!!! Thanks Chef

I thought JP was faking a charecter for the screen. 😂😂😂 turns out he really is a zany French Italian man. JP you are one hell of a chef.

I’ve made this before with other recipes and have not been amazed. Following JP’s method, it was excellent. Will be making this one often. Thanks.

amazing vid as always chef, love u

Wow, that looks good, Jean Pierre!

Great one. My kids love bucatini - they always try to use them like straws.... :D As with the pomodoro - there's something special about these simple recipes made well. Looks delicious.

Thank you for sharing your talents with us, and making it look simple. God bless you brother!

Wonderful pasta.😊

Can’t wait to try this recipe Jean-Pierre 😜 looks amazing!!! xx

My boys love this!

I made this one with pancetta today and it turned out really nice. First time using bucatini, I think that is my new go to pasta for everything.

Good job chef. I love this sauce and you do it well. Thanks

The texture of bucatini is so great. Cacio e pepe, carbonara, and your amatriciana. Even with just butter and garlic--it is just the best pasta for so many things.

I really like when you talk about ingredients, highly informative. Thank you sir :)

This is my favorite pasta sauce. I make it with buccatini or spaghetti. I like to use shallot in there and I put more than you. CAn't get the guancale, and pancetta is $17/lb. although I have made it with pancetta a few times, so I use bacon. I can't get those little chilli peppers so I use the crushed red pepper. Also I load it up with the cheese. I like your technique to render the fat slowly. Love this stuff.

I’m gonna add this recipe to my repertoire @Chef Jean-Pierre 👏🏽👏🏽👏🏽

Chef, loved it when the small camera replied to seeing the pasta 😂😂. Another wonderful day started watching you teach us how to make fantastic food. My soul is inspired every time I watch you prepare a new dish or you show us how to prepare food. Truly you are blessed with the the Italian love of food and the French passion for culinary artistic perfection. Thank you again Aussie John

Love all your videos

thank god for your Italian mom

@ChefJeanPierre

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🙏🙏🙏😊

Really like simple ingredients.

Exellent recepie Bravo jean pierre❤

Oh man one of my fav's. You the best chef! Thanks again for another banger!

Thanks Chef!

Chef ma quanto sei bravo! Ti voglio bene!

You are the best, love your dishes…

Love Pasta! Another great recipe, 😊

So easy! And it looks fantastic! 😎

I gotta say, you have the best cooking show I've ever seen and I've watched a lot. My family has been in the restaurant business for almost 60 years -- Italian restaurants -- and when you make Italian food it's as close as I've seen to how my father taught me. Very curious about how you make your meatballs! Thanks for the great show and keep up the great work!

Τέλεια συγχαρητήρια ευχαριστούμε για την συνταγή 👌

Looks really good

I like it. Bravo!

I had this dish today at the restaurant for the first time and was absolutely delicious!!

This is the best spaghetti dish in my opinion, love it!! Thank you❤