I just tried the second method, doing the sauce in a bain marie. It came out absolutely perfect. This is definitely the way I’ll be cooking carbonara from now on. Thanks!

@MicheleToscan

5 жыл бұрын

And you'd be right. If you want to make it perfect and have a sous vide machine like Anova or Joule, set the temp of the water is 62 degrees celsius.

@anthonys5568

5 жыл бұрын

I like the rigatoni idea, but If you look closely the first guy scrambled the egg a bit. Second guy got it right. Third guy not so sure....

@karansood7347

5 жыл бұрын

I've just started cooking! Excited to see how it'll turn out. I think the Guanciale is beautiful and adore the way this has been put together. One day I hope to travel to Italy and taste the cuisine as it has come from the earth

@SamsonGuest

4 жыл бұрын

I also get the most consistent results this way. But I swear there is a mistake on the amounts of cheese either in the recipe or the translation because it calls for 50g of cheese (30g parmesan 20g pecorino) aswell as 1 yolk per 50g of pasta. He is using 3 yolks ( so preparing for 150g of pasta, meaning 150g cheese) but no way is he using 150g of cheese. It looks like a lot less that he adds, probably like 50g maybe 100g but definitely not more. Also the sauce after adding the cheese doesn't look like it does when you add 50g of cheese per yolk. I tried and it gets so thick it is hard to remove from the whisk. It's also to much for the flavor the cheese just gets over powering with 50g per yolk. Also what he is saying doesn't fit the recipe given in the beginning where it says 4 yolks, 30g parmesan, 20g pecorino but 280g of pasta. The method is great but the ratios mentioned seem way of.

@andydriffield101

4 жыл бұрын

Anthony Sera went to his restaurant last week the carbonara is the best

Whoever made the subtitles in english is a saint. The 2nd recipe shown is the one I use, goes great everytime.

@italiasquisita

4 жыл бұрын

All our videos have Eng captions!

@rachel.the.riveter

2 жыл бұрын

@@italiasquisita And for that, we love you.

@markmulder996

2 жыл бұрын

@@italiasquisita The subtitles are wrong though ffor the second one. He's not using parmezan but Grana padano.

For all the people who do not understand italian: The third recipe is an APPETIZER, it's not a main course. He uses the original ingredients but making a different way to get the exact same flavor. Ingenious

@Sebastianmelmothuk

5 жыл бұрын

Fatti un corso di Inglese Caproide

@philmcgroin1661

4 жыл бұрын

We understand and it was gay AF. Don’t eat that crap , even as an appetizer

@matthewwilliams1212

4 жыл бұрын

If he wanted to make an appetizer just make small parmesan cups and put it in them, putting it is an egg shell just looks nasty, you try to avoid shells

@nickwhy9233

4 жыл бұрын

yeah but he presented it in something that was shot out of a chickens arse, and no matter if the shells were boiled, which they weren't, you can never get rid of all the bad bugs on and in them. Bloody disgusting practice.

@TMJF114

4 жыл бұрын

wow, if only the video had subtitles!

us chefs: pepper uk chefs: peppa italian chefs: ｐｅｐｅ

@bien.mp4

4 жыл бұрын

hahaha

@HarimaKenji92

4 жыл бұрын

Twitch: pepega

@mucas3834

4 жыл бұрын

Pepe

@kenta469

4 жыл бұрын

Pp

@ninaelsbethgustavsen2131

4 жыл бұрын

Norway ; pepper Iceland ; pipar Sweden ; peppar Denmark ; peber Finland ; mustapippuri 😉😁😆😘😃

Now I want 3 other Italian chefs (if possible grandmas) to react to this video

@luketutolo

5 жыл бұрын

These are 3 shit versions

@Chaals

4 жыл бұрын

i bet their own grandmas would rip them apart lmao

@Adam-rh9my

4 жыл бұрын

:D u made my day

@Evan490BC

4 жыл бұрын

@@Chaals I was going to write that you don't want the grandmas. They would start swearing in Italian. Possibly also smack them.

@SirHirnschaden

4 жыл бұрын

@@luketutolo why?

We went to Rome, staying close to the Spanish steps. On the Via Sistina we tried a small restaurant. I ordered Carbonara. That is when I discovered I had been doing it wrong for 40 yrs.

@ninaelsbethgustavsen2131

2 жыл бұрын

It's never too late to learn new recipes. 😋🍝 According to my dad. He'll be 94 this October... Love from Norway 💖

@aris1956

2 жыл бұрын

If one has never eaten a Carbonara made like in Roma (the home of the Carbonara), it means that he does not know what a real Carbonara is and he does not know what a real carbonara tastes like.

One of my favorite pasta preparations ever. It took me years to get it near right... this gets me closer. Thank you, all!

INGREDIENTI/INGREDINTS Flavio di Maio's Carbonara Guanciale/Cured pig cheek_____250 g /8,8 oz Uova/Eggs_____4 Pecorino/Pecorino cheese_____30 g /1 oz Parmigiano Reggiano/Parmesan cheese_____20 g /0,7 oz Pepe/Pepper_____qb/to taste Vino Bianco/White wine_____qb/to taste Rigatoni/ Pasta “rigatoni” shape_____500 g /17,6 oz Luciano Monosilio's CARBONARA: Tuorli/Yolks_____4 Pecorino/Pecorino cheese_____20 g /0,7 oz Grana Padano/Parmesan cheese_____30 g / 1 oz Guanciale/Cured pig cheek_____200 g /7 oz Pepe/Pepper_____4 g /0,15 oz Spaghettoni/ Spaghetti (Larger shape)_____280 g /9,9 oz

@jpc5357

4 жыл бұрын

Qui sopra c'e' scritto 280 g di pasta ma nel filmato Chef Monosilio dice un tuorlo per ogni 50 g di pasta; dovrebbe essere dunque 200g di pasta. Poi nel filmato per ogni 50g di pasta 30g di grana e 20g di pecorino (!!).

@jamesn.5721

4 жыл бұрын

Is the amount for Luciano's pepper too much? I followed this a while back and the pepper was overwhelming

@italiasquisita

4 жыл бұрын

@@jamesn.5721 You are perfectly right! We fixed it. Thanks!!

@robhert6953

4 жыл бұрын

@@jpc5357 Ho notato anche io che le quantità non corrispondevano, quindi che si fa?

"Io uso 140 grammi di pasta perché le nostre porzioni sono abbondanti" Mia nonna:"Bitch please..."

@lorenzmuller3542

3 жыл бұрын

Hahahahah

@kadir-11

2 жыл бұрын

Jajajajaaaaa

@luthier78

2 жыл бұрын

be dai magari a personaah ... meh

The one who did the 1st recipe is a God-tier chef. He put the eggs straight to the pan and make sure it mixes well with pasta while not overcooked.

@user-rf6jf9uy4s

Жыл бұрын

Yes but with spaghetti it’s harder to do that because it’s not easy managing the heat they have while mixing the sauce

@gianlu6398

Жыл бұрын

he can't cook carbonara, the real and only one carbonara is the second one

@simoneciancotti8654

11 ай бұрын

@@gianlu6398 "he can't cook carbonara" tu hai un evidente problema con le spiegazioni. Ti ha detto a più riprese che gestire una quantità tale di pasta per tante persone necessita di una certa attenzione e, oltretutto, fa porzioni più abbondanti. La carbonara non ha una ricetta, ha degli ingredienti. Lui ti fa mangiare una pasta cremosa secondo il suo procedimento, non è che se non piace a te allora non la sa cucinare.

@giuseppepirruccello5462

7 ай бұрын

​@@gianlu6398ma perché dovete fare le p*ttanelle della cucina? Ognuna la fa come gli pare.

"Here we eat pasta al-dente, if you'd like it a bit more cooked you should probably move to a different city" X-D

La seconda ricetta è la carbonara perfetta, del resto si tratta della migliore carbonara a Roma secondo tutti gli esperti. La prima mi sembra una buona rivisitazione, molto attraente il risultato finale. La terza è geniale, poco da dire.

@giordanonagro3592

6 жыл бұрын

mattia torre veramente la prima ha vinto il premio miglior carbonara di Roma l'anno scorso

@laretta899

6 жыл бұрын

mattia torre non me ne vogliano gli altri, ma la seconda carbonara è quella vera 😍😍😍 La prima è una buona rivisitazione, la terza è geniale

@renaldoshkembi2371

6 жыл бұрын

il vino e facoltativo in base alla padella che si usa. se usi una cazzo di padella in multistrato o inox e ovvio che dovrai deglassare la padella sennò tutto il gusto del guanciale rimane attaccato al fondo della padella. se invece usi una padella in antiaderente come fa Monosilio nel suo altro video di 3 minuti per Italia squisita , non avrai bisogno del vino. Non sfracellate il cazzo coi commenti da masterchef che non siete ed apprezzate..

@lucaborchio6284

6 жыл бұрын

Sicuro non fosse il premio di miglior frittata? L uovo sulla padella cotto è un errore peggio della panna , si vede chiaramente che è stra cotto quando la va a servire

@Kehbi93

6 жыл бұрын

La seconda sarebbe la carbonara scentifica, probabilmente de maio ha preso spunto dall' altro chef che ha postato il video un anno prima. provata in casa , la miglior carbonara mai mangiata. Lo zabaione salato è il top.

Tried the second recipe today, amazing! Thank you for letting me taste some authentic Italian

Three great ways to prepare this great Italian classic. The third is particularly creative I really liked it. Congratulations everybody and thanks for sharing!

Ragà il terzo era n'aperitivo, calmi

@hadesk1988

5 жыл бұрын

Pasta alla Carbonara: 3 ricette. Quello non è pasta alla carbonara. Fa schifo.

@trocklorr8843

5 жыл бұрын

@@hadesk1988 a mio parere può essere interpretata in vari modi, uno schifo sarebbe con aglioe prezzemolo

@richeart8217

5 жыл бұрын

Anche il secondo.

@anteatermusic

5 жыл бұрын

Kevin Martínez l’hai assaggiato?

@FS-lc4jj

5 жыл бұрын

@@hadesk1988 ma tu che ne sai che fa schifo??? Gnorante che non sei altro

If I don't have pasta can I use pineapple instead?

@donna7873

5 жыл бұрын

Charles Sanders Lol

@angelararara6350

5 жыл бұрын

Sure.

@givememore4free

5 жыл бұрын

As long as you use garlic with it you'll be fine 😂

@antoniopugliese3004

4 жыл бұрын

Of course. And I recommend you to drink a cappuccino or an hot choccolate while eating your carbonara.

@Soupditto123

4 жыл бұрын

Pineapples should be fine..Just make sure to use fresh ones,it's a crime to used those in cans...😅

The last one was actually full of love. Bravo.❤️

Absolutely loved the first two recipes - the third... might be harder to get your head around, but he did show respect to the ingredients.

@whenharoldmetsalad2000

3 жыл бұрын

ol' boy jus got a michelin star

@scoriondark94

3 жыл бұрын

I love your ginger beer! I always make that, anyway the 1st is not good sistem the is 2nd excellent.

Let's all be honest, if Jamie Oliver had done that last one they'd all be laughing at it saying it's stupid.

@silviamic9295

6 жыл бұрын

it's just a welcoming appetizer for a high-class restaurant, not a main course.

@Cyrribrae

6 жыл бұрын

Haha, I definitely didn't expect these three dishes based on the last video. They're all doing at least slightly "non-traditional" things. Seems like the thing with the last video critiquing other videos is that they objected to the ingredients used, rather than the methods involved.. maybe..

@Giu_Gio

6 жыл бұрын

They all said that Carbonara isn’t a recipe, you don’t have to follow precise steps to make it. You only have to use the right ingredients, and they only talked about the ingredients used in the videos not the tecniques

@onlinemm0911

6 жыл бұрын

I don't think they would laugh at him. They clearly specify that the most important aspect of the Carbonara are the ingredients. You can do whatever you want after that.

@quiky9065

6 жыл бұрын

Cyrribrae the english videos used wrong ingredients and were also bad cooks anyway

Thanks for sharing the knowledge Flavio!

Love the first, interested with the 2nd, extremely curious about the 3rd! 😍😍😍

Now semi-lockdown, I have time to catch up with these videos from IS. So nice to see 3 chefs sharing different ways of preparing Carbonara. Rustic, restaurant, Michelin level. Yet you guys respect and embrace each others’. There is no one best way, is who you are cooking for. Humanity should approach this way, ps: I shall try!

Glad to see that as long as you have the basic ingredients and respect the basic processes, the recipe can be altered however you like.

I just tried out the first recipe, and I'm eating it right now! MMMmmmmmhhhh!!!!!!!!!! :) Grazie mille!

Quello che mi diverte di più di questo tipo di video è leggere i commenti degli stranieri che si stupiscono di quanto gli italiani possano diventare isterici e competitivi quando si tratta di cibo e, in modo particolare, di ricette tradizionali. Da un lato, sorrido e mi compiaccio per la gioia e il senso di appartenenza che la nostra passione per la cucina riescono a trasmettere, ma dall'altro non posso fare a meno di accorgermi con una certa amarezza che molto spesso i commenti più irragionevoli ed offensivi (talvolta ai limiti del ridicolo) sono proprio quelli che provengono dagli italiani. Certo, la linea che separa la passione dall'arroganza e della presunzione culturale è estremamente sottile, ma credo che un briciolo di utilità e di autoironia in più gioverebbe a noi tutti, e più in generale all'immagine del Paese.

Pretentious? I think most people here miss the point. It's kinda funny because it shows how hard it is to convey an idea across culinary cultural differences. The last guy surely isn't doing carbonara in the traditional way, but then again, he is not deviating from the ingredients, which is the most important part. The taste of the "recipe" will be preserved, which is totally different from adding cream or garlic: this would be not respecting the tradition, and the taste would be completely different! He takes a traditional recipe and yeah, twists it into something of nouvelle cuisine. Surely it's not as his grandma, but it's an interpretation well within the boundaries of tradition. It's actually a nice twist. They said it right at the beginning: there is no fixed procedure but there are fixed ingredients. Also, for whoever is saying the first guy is using mineral water and wine: you have to understand these are (very interesting actually, can always learn from chefs) minor tweaks which will hardly alter the taste, they are technical solutions to achieve a better result with guanciale, which being very fat can be somewhat heavy. Just tricks up a good chefs sleeve, and in Italian cuisine there are many as such, little additions (or subtractions as well) meant to help bring out the best and mitigate the worst(if I can use such a word) of any ingredient. It's in the little details, and this I think is the greatest strength of our cuisine.

@simonjrgensen6761

5 жыл бұрын

I am going to make a Carbonara pudding. It's going to be grande.

@krisinsaigon

5 жыл бұрын

yeah i agree entirely, it's the flavour that's the dish right not the way it's presented.

@pietroreali3523

5 жыл бұрын

Porco dio

@theskullman0

5 жыл бұрын

So if you can use white wine in that way, why not garlic? Is it because it alters the dish that much?

@Albomxnista

5 жыл бұрын

@@theskullman0 Because wine evaporates. The sweetness helps cut down the strong flavour from the guanciale. It doesn't add any flavour, unlike garlic.

Trovo che la versione di Flavio era geniale nella sua semplicita! 😋Comunque bravi tutti.Salutone da Budapest!!

Bravo, grazie!!! Very interesting really enjoyed watching you chefs make carbonara, I learned a lot. Make some more videos PLEASE!!!! Grazie.

The first recipe seems so much simpler than anything i ever tried! thank u for sharing your approaches :]

@gianlu6398

Жыл бұрын

because is wrong

@simoneciancotti8654

11 ай бұрын

@@gianlu6398 "It's wrong" chi te lo dice? Ma hai sentito la spiegazione? Che cosa ha di sbagliato? Ma che dici?

Dios mio!, what a wonderful video, amazing to watch the 3 recipes. I love Italian cuisine, I will try my best to cook it as it has to be.

Ogni tanto torno qui per vedere i commenti disperati di chi insulta senza motivo difendendo una presunta tradizione di estrema pignoleria invece che la tradizione del gusto. Quando sono triste torno a leggere questi commenti così penso che c'è qualcuno che ha una vita peggiore della mia

in some things Italian people are really amazing ❤ thank you for the Pasta dishes *we love them*

I've been binge watching this channel since discovery

@luisservin3583

5 жыл бұрын

Me too. It basically shows I've been living a lie.

Middle Guy: Here's my two tablespoon's worth of Carbonara.

@Cypeq

4 жыл бұрын

makes sense it's often served as a starter.

Terza ricetta da ammirare! Bravissimo

Compliments to all 3! I know what to serve at Xmas as an appetizer!

La porzione del secondo era per vedere se era cotta giusto?

@pancraziolevrieri6141

6 жыл бұрын

sono un doge E il terzo ne vogliamo parlare?, ha calato 3 paccheri.

@alessas2313

5 жыл бұрын

@@pancraziolevrieri6141 Era un aperitivo non un primo.... 😭🤦‍♂️

@plaza9164

5 жыл бұрын

Scusami ma il 3? Con tutto quel formaggio il pacchero manco si sentiva

@plaza9164

5 жыл бұрын

@@alessas2313 aperitivo o no per 3 maccheroni non gli darei nulla.....

@marcoilariuzzi

5 жыл бұрын

Era un assaggio. Ottima ricetta ma facciamo 150g a testa e ne possiamo parlare!

The first one is my favourite, like the touch of wine. The last one was a bit weird but probably belongs in a fancy restaurant

Beautiful, I like the final touch with tasting done with your fingers.

Grazie mile per questa ricetta fantastica!

IL secondo che monta il pippone sul bilanciamento della sapidità e ci spara un kg di formaggio quando la impiatta...solo gioie!

@Al_Cuore_Ramon

2 жыл бұрын

Macche cazz capisc tu

@EverlastMsg

2 жыл бұрын

Ahahahah esatto

@FS-lc4jj

2 жыл бұрын

Ma tatte zitto Ceccherini che fai più bella figura. Zotico papelico!

This channel is so good, greetings from Mexico

Loved all three variations... the third one added a clever modernist twist without being too gimmicky; perfect little bite either as a part of a multi-course tasting menu or as an amuse-gueule.

Monosolio is a true master. Superb study and technique

here from your reaction video to other people making carbonara. really liked this, and will have to watch more of this channel. :)

My favourite is the first one, especially for home cooking.

@renatosebastiani2809

4 жыл бұрын

Ma vattene a friggere degli Hamburger, va!

@bien.mp4

4 жыл бұрын

i did the second one at home. super easy and perfect!

@dask7428

4 жыл бұрын

It's quite bad. The second one is MUCH easier to get right every time as a homecook

@inisus

4 жыл бұрын

@@dask7428 I need to rewatch this....

@dr.atticushalsey2221

4 жыл бұрын

First one isn't carbonara

Non è che sti piatti sono invitanti di più complimenti davvero

I see I've never had a true Carbonara in the United States, but I certainly want to fix this dish. I finally located a source to get the guanciale from.

@STlTCHlZ

6 жыл бұрын

Why do Americans say "fix" when they talk about cooking? Fix implies it's broken.

@Nortarachanges

6 жыл бұрын

STlTCHlZ because ‘prepare’ has too many syllables maybe? I don’t know. I just roll with the oddities of my mother tongue ^_^

@STlTCHlZ

6 жыл бұрын

What's wrong with "make"? Same amount of syllables, and it's literally what you're doing lol, you make a sandwich, you don't fix it.

@MrAbcdefgbarney

6 жыл бұрын

Nothing is wrong, both mean the same thing. Fixing can mean fixing a broken object, or just to prepare or to get ready.

@sfdanceron1

6 жыл бұрын

You're right, lol. I live in the San Francisco bay area and a good carbonara cannot be had anywhere. You wouldn't believe some of the concoctions they call carbonara. You have to make it yourself. I like the second chef's interpretation. When I was in Rome, this is what I was exposed too. .

siamo passati da 1 kg per 5 persone, a 4 forchettate a un ovetto.....

@amedeo3277

5 жыл бұрын

Ahahahahah

@Tish_Battosai97

5 жыл бұрын

ahahahahah hai vintooo

@alessioderudas

4 жыл бұрын

😂😂😂😂😂

@dariosisto1026

4 жыл бұрын

Ma ha specificato che quello è l'aperitivo di benvenuto. è originale a modo suo diciamo cosi

@antoninotroisi6585

4 жыл бұрын

@giovanni Balisteri sei troppo forte LOL

One clarification. He says one egg yolk per 50grams of pasta. But in the recipe it says 4 yolks for 280grams of pasta. Then the recipe says 30grams padano, 20grams pecorino for 280grams of pasta. he says 30/20 per 50 grams of pasta. This would mean for 280grams of pasta 280 grams of cheese are needed. Seems a bit too much... Which one is the correct?

@constantin1959

Жыл бұрын

I have the same question. Pity you didn't get a reply!

@huntstyle

Жыл бұрын

I made 1/4 the recipe as it is on the card. Honestly didn't seem like enough sauce, just barely enough to coat the pasta, none left in the bowl to drizzle over the top. Today I made 3/4 the amount of cheese/yolk for 80g pasta. More sauce than needed, but more is better. I'll try twice the amount, and I think that'll be about right. So 70g pasta, 25g cheese, 2 yolks per serving.

The greatest show on KZread.

Grazie ragazzi!

Italians just seem to have life figured out.

@ian-kc5fo

4 жыл бұрын

Rubashow not now

@lucaguastella5852

3 жыл бұрын

We do

Siamo tutti italiani e ci piace mangiare la riunione di famiglia, sembra che stiamo combattendo, parliamo molto forte, siamo tutti italiani, un grande abbraccio dal Brasile, amiamo l'Italia e siamo orgogliosi di aver combattuto e aiutare a liberare l'Italia, preferisco Buona vecchia ricetta alla carbonara. senza nemmeno togliere nulla. grazie fratelli miei

My FAVORITE pasta dish with difference.GREETINGS from Greece!!

Sieti bravissimi! Grazie tanto 😁

Second recipe looks bomb

@bien.mp4

4 жыл бұрын

it tastes bomb too! Did it at home and tastes divine!

@octpod3923

3 жыл бұрын

@@bien.mp4 I hate you lol

The second chef did a wonderful job by using the baine Marie technique for home cooks that are scared of ending up with scrambled eggs or undercooked eggs .

Chef impeccabili! Ma è il cane che è stupendo! Confeziona dei video signorili! Che nulla hanno a che vedere con la “cucina in tv”. Ogni video un piacere dei sensi! Magnifico!

@antistiolabeo8950

4 жыл бұрын

Dev'essere un cane perfettamente addestrato sia all'arte dell'obbedienza che a quella culinaria, se riesce a proporre delle ricette tanto raffinate e a trasmettere la passione per la cucina al grande pubblico della rete XD Scherzi a parte, trovo anch'io che l'iniziativa di una canale come questo e la scelta di proporre i sottotitoli di accompagnamento anche per coloro che non parlano italiano ma vogliono comunque avvicinarsi alla nostra cucina sia una scelta azzeccatissima!

Mille grazie!

*The egg cream* is warmed up, but it never cooks till the proteins become sticky. Which means it would be also possible to mildly pre-heat the cream separated and mix it all up in the final stage, so that the hot spaghetti cook the egg cream on their surface, when the fire is already off.

@centocerez

6 жыл бұрын

in every pasta dish we usually do it with a little bit of the hot pasta water, it's full of starch released from the pasta. It thickens the sauce and stick it better to the pasta. In carbonara case it helps getting the eggs more creamy and pasteurizes them

@bimbogiallo

Жыл бұрын

In high quality restaurants it's a trick you must use. Either you charge 20E for a carbonara to have a pro chef whisk some egg combo over steaming water or else you precook the sauce in a sous-vide batch and just warm it up in the pan at the very last second.

2 second is the better....bravo!!!

This was such an eye opening video! Really enjoyed their preparations of carbonara. Unfortunately, the closest thing my local grocers have to guanciale is thinly cut pancetta. I use that and parmigiano reggiano. Hope to find some uncut guanciale and make carbonara like these chefs!

La terza non l'avevo mai vista!😯 Complimenti!

every time I see people making carbonara in a ridiculously wrong way, I go watch this video to clear my memory

@italiasquisita

5 жыл бұрын

ahahahah

@and20bobposta94

4 жыл бұрын

This isn't the traditional way

@dr.atticushalsey2221

4 жыл бұрын

First recipe is a shame. Second one is perfect.

Now I wanna see the reactions of yet more three Italian chefs on these Italians making carbonaras and aglio i olio. Wait a minute le'me get the popcorn

The third recipe was such a twist! this guy's a scientist!

I'll be cooking this simple recipe soon 😊

I was taught how to cook Spaghetti Carbonara by a couple of old men and their wives I used to go mushroom hunting with in Italy. They were Charcoal makers and foragers. The Carbonara was cooked in the forest using embers from the charcoal making fire. Slice the pork cheek into large pieces and fry to light golden. Drain the fat and keep to use for another recipe. These are poor people, money wise, but in every other respect of life, they are richer than any billionaire. Nothing is wasted. Boil the water, add the salt, cook the spaghetti until just al dente with good bite. Remove the hot spaghetti and add it to the frying pan with the fried pork cheek. Beat eggs and cheese, Parmesan, Pecorino or other together and pour this onto the hot spaghetti stirring in to cover the spaghetti and pork cheek. Add some of the boiling hot water you cooked the spaghetti in to make the sauce. Black pepper and more grated cheese job done. Easy and delicious. No garlic, no cream or anything else.

@francesconicolo9534

4 жыл бұрын

And that's perfect!

@valeriechaumeziere377

4 жыл бұрын

Francesco Nicoló Thankyou. I love traditional authentic Italian cooking and I spend a lot of time and energy trying to get recipes right. It is like French cooking...Grandma knows the little secrets! The only problem with Italian cooking is that one town or village claims to have invented the Original recipe but the village 4 kilometers down the road say No! It was us! Italy. Beautiful food, people, culture! What I really hate is Italian restaurants in America and the UK who serve Authentic Italian dishes and the have fucking Spaghetti Bolognese on their menu. WTF? When I pass these restaurants I like to go inside and ask discreetly to speak to the manager or owner....”Are you Italian? Do you know that Ragu Bolognese is supposed to be served with Tagliatelle NOT spaghetti. No point in asking them how they make their Ragu because it will be bullshit as well. Just makes me sad when people who should know better don’t respect their own recipes!

I want a new video with Jamie Oliver, Babish and co. reacting to this video.

@Apollo440

4 жыл бұрын

Do you really think they don’t know what they’re doing?

@bebisibeb

4 жыл бұрын

@@Apollo440 which way around do you mean?

@Apollo440

4 жыл бұрын

@@bebisibeb I mean that they know it isn’t true to the original and post the recipe anyway. One of the cooks from this channel even said (while commenting on a popular video): "he was here in Rome, he saw the right way, what is he doing?" and nonetheless - even after visiting Italy and seeing the right way - the popular KZreadr decided to do different. And I am saying - he did so (just like many others, who are on the top viewed list) not by mistake.

@frej2920

4 жыл бұрын

babish just uploaded a new video fixing his carbonara kzread.info/dash/bejne/o6N80NmIeK_Pfc4.html

@jiplinnartz5820

4 жыл бұрын

Your comparing Jamie Oliver, a Michelin started chef with a KZread cook like banish...

First one looks amazing!

Mine is somewhere between the first and second version, great video :)

I just went to the market and bought a pig cheek, I'm going to try and make my own guanciale. And in some time when it's ready I'm looking forward to trying these recipes with it. I'm going to try the second method with the ban marie so i can control the temperature precisely, they all look great.

@emanuelemarsicano7934

3 жыл бұрын

Porco dio

@White_Tusk

3 жыл бұрын

@@emanuelemarsicano7934 Ma perchè ahahah

@emanuelemarsicano7934

3 жыл бұрын

@@White_Tusk perché il papá non re

@manonymous4737

3 жыл бұрын

I did that! Mine turned out beautiful, and now i eat carbonara a couple of times a week

A me ispira il primo piatto, si vede che fa il cuoco per passione e vuol far felice il cliente prima di tutto. Penso che, se capitassi a Roma, in quel ristorante, ci andrei più che volentieri.

@dr.atticushalsey2221

4 жыл бұрын

Mah, sarà, quella che ha fatto è tutto tranne che carbonara. Ha fatto una frittata con pasta e guanciale

Grazie, buonissime tutte.

Una delle regine della cucina italiana 😋😋😋💪💪

Braviiii

I guess I'm lucky but guanchalle is really easy to find here in Pittsburgh lol and it's definitely an accquired taste, I love it but other people say it's aweful.

I love this...homestyle, restaurant and canape styles of a classic dish. To garlic or not to garlic is personal taste but clearly the key componants remain constant. Personally i like a little garlic chilli and a splash of cream and parley finish but i am thats me at home not Rome! When chef 1 tells you if you don't like al dente Roman pasta move to another city it made me chuckle!

Loved them ALL!!!!!

I like how all of them made sure the eggs were cooked. I've seen other chefs teaching how to do carbonara saying that the hot pasta is enough to cook the eggs, I'm always concerned they will be raw. I'll test the bain marie next time.

@Cypeq

4 жыл бұрын

If you work fast, hot pasta is hot enough to scramble the eggs, so I don't see the problem. One could understand chefs, serving dozens portions a day trying to be extra careful though. Doing bain marie for carbonara is a total waste of time, like the chef said maybe you have pregnant wife you can do this salty zabaglione.

6:43 - I like the technique of leaning the pan, with the product uphill, to drain the fat. I do this often when cooking lardons of bacon. Since it's draining hot, more of the fat is preserved separately instead of being lost in kitchen paper.

Cant wait to cook carbinara the right way.. thanks.😊

Heads up: The video's ingredient list for Luciano Monosilo's recipe is inaccurate when compared to what he says. If you follow the video's amounts at 4:34 you will be very short on cheese! As he makes the egg paste he gives the following ratios. For every 50 GRAMS of Pasta: - 1 egg yolk - 30g Grana + 20g Pecorino Così, come Cristo comanda. ;)

@RepairLab

3 жыл бұрын

I was desperately scrolling down the comments to find such a comment. 50 grams of cheese for 300 grams of pasta is completely off.

1:23 I like when Flavio De Maio used white wine to deglaze the pan to get the fond of the guanciale why leave the good stuff behind? Get that fond. And adding the spices and cheeses until the end.

Perfect Carbonara starts at 4:17

so much love for the second one, the carbonara dish have to be done without egg white!

Tradizione vs. contemporaneità. Sembrano buonissime!

La nascita della Carbonara è qualcosa di stupendo e geniale.

@antistiolabeo8950

4 жыл бұрын

Vero. A me affascina in particolare la relativa incertezza che ancora aleggia intorno alla genesi esatta della combinazione degli ingredienti. C'è chi la considera una semplice evoluzione della più antica ricetta prettamente laziale della pasta cacio e ova, chi ci vede una geniale invenzione delle massaie del tempo per far fronte alla relativa scarsità di ingredienti determinata dalla guerra, e ancora chi sospetta addirittura un'origine straniera per imitazione da altre ricette parzialmente recepite e adattate per il resto al contesto italiano. E per certi versi rimango convinto che una porzione del fascino dell'autentica carbonara stia proprio nel mistero che avvolge la sua primissima comparsa.

Tutti bravi ! Bella l'idea dell'apetitivo col nido di uova alla carbonara ! Ma come hai fatto a tagliare l'uovo cosi perfetto !???

@nbrewing1928

6 жыл бұрын

Massimo Di Martino c'è un taglia uova specifico per queste preparazioni instylehomedecor.com/products/egg-topper-shell-remover

@unexampled

6 жыл бұрын

cerca su google: "Eierschalensollbruchstellenverursacher " 😆 (non è uno scherzo!)

Thank you Italy for Carbonara❤️

Luciano has the perfect style... the other ones maybe are more traditional, but Luciano's style is the evolution.

You forgot the garlic Hahahahahaah (coming from the other video)

I get the third one was supposed to be a take on molecular gastronomy and was probably just as tasty as the first two, I'm just not too interested in that type of food prep. Probably impressive for people that can appreciate and respect the ingredients of carbonara but I'll definitely be making Flavio's and Luciano's versions.

Excelente! En Argentina no sé si se puede conseguir guanciale, y pecorino romano, y grana ni les cuento! Una pena que en un país como este en el que abundan los lácteos no haya productores que elaboren esos quesos. Pero con panceta salada, y algún (falso) parmesano local podríamos lograr un resultado "decente". Así como aquí somos cultores de la carne y del asado, es digno mencionar que en Italia los mejores cultores de la pasta, la pizza, los formaggio y los prosciutto, son ustedes. Por suerte mi apellido procede de allí. Abrazo y gracias por una receta demostrada por grandes exponentes de la cocina de su país.

Mi manci ragazzi!👏🏾👏🏾👏🏾👏🏾 the nest one is top

A me è piaciuta tanto la seconda... nella prima forse l'uovo era un po' troppo cotto e la terza è un'evoluzione della carbonara... Con tutto il rispetto degli Chef, sia chiaro!!!Ah... me le mangerei tutte e tre!!!!

@marcocherubini2566

5 жыл бұрын

la seconda per me era eccessivamente asciutta e la prima aveva l'uovo troppo cotto, poi no parmigiano no vino!

Just an English comment passing by.....

Ottima manualità ed ottimo occhio sulla temperatura....

I loved Luciano's Carbonara! 😍