"This is amazing but you don't necessarily want to eat a gigantic plate of it..." Me: *does not compute*

@whatsaguygottado2669

2 жыл бұрын

LOL

@arthrodea

2 жыл бұрын

Yeah - the small plate would be the Italian tradition... this is 'Murica!

@R0gue0ne

2 жыл бұрын

Yep, I'm totally going to eat a gigantic plate of it. Maybe two!

@nicholejoslin4324

2 жыл бұрын

I did the same 😂 "You won't want a big bowl of this" Me: "Don't underestimate my love for pasta and cheese"

@ufinc

2 жыл бұрын

Yeah that statement literally made no sense. Doesn’t matter what kind of pasta I usually eat at least 3 large plates with garlic bread on the side.

I think I've been a subscriber for about 11 years.. I never get tired of hearing you narrate these videos. ♥️

@dxcSOUL

2 жыл бұрын

How can you stand the voice inflecting upwards after every phrase? It's exhausting to listen to.

@bobbakian7369

2 жыл бұрын

@@dxcSOUL that's funny. I've always noticed it, but it never bothered me. I listened to a audiobook last week and the lady that narrated it did the same thing. Found it hard to listen to.

@jd52wtf

2 жыл бұрын

@@dxcSOUL This is my one and only issue with this channel. I watch these every now and then but would watch a lot more if he could get that under wraps. Oh Well...

@dxcSOUL

2 жыл бұрын

@@jd52wtf same. I come back every now n then but I can't get thru more than one at a time.

@sixstringedthing

2 жыл бұрын

I wasn't sure if I could dig it, but it's grown on me, along with the deadpan humour and occasional awful pun. :)

Your professionalism and quality of content make this channel the absolute winner. Can't say how much I appreciate the fact that you are not promoting anything. You just keep on doing the most simplistic and precise thing, while making us laugh too. A true genius.

@chrisshaw380

2 жыл бұрын

He really is the best! If I need a good recipe idea explained well I know where to go!

@shadow_realm47

Жыл бұрын

May the algorithm bless this man ♥️

@JohnJohnson-dj2dv

Жыл бұрын

I agree with everything you posted. I love how Chef John presents these delicious recipes with a wonderful measure of humor...including his analogies... after all we are the Madonna of our Pasta all’Amatriciana!!

I was looking for quinoa recipes, drank a few beers, so here I am. Thanks chef John, I'll be making this tomorrow.

Truly, Chef John is the Bob Ross of a happy little pasta sauce.

Fact: this recipe originates in the town of Amatrice, thus the name "amatriciana". Unfortunately the town of Amatrice and its people suffered severe damage and loss of life due to a major earthquake back in 2016.

@emmaharrison1399

2 жыл бұрын

My family is from Amatrice. Their homes were destroyed.

@kizoruborsalamino2909

2 жыл бұрын

Damn, that is sad. In their honour I will stuff a whole pot of this dish in my face tonight

@maydaygarden

2 жыл бұрын

The earthquake happened one day before the Amatrice pasta festival. There would have been many, many more casualties if it happened on festival day. The town is destroyed. So sad.

@cheshirecat6518

2 жыл бұрын

@@maydaygarden 😥

@k8eekatt

2 жыл бұрын

@@emmaharrison1399 so sorry,🙏 heritage, a sense of place and history lost. I hope they were saved😔

The problem with Italian food is three days later you’re hungry again.

@patrickdurham8393

2 жыл бұрын

You win the internet!

@name2589

2 жыл бұрын

Seconded, great joke

@sararichardson737

2 жыл бұрын

Good one

@TheFidelRF

2 жыл бұрын

I don’t get it

@name2589

2 жыл бұрын

@@TheFidelRF it's a play on the expression "the problem with Chinese food is three hours later you're hungry again" (because of the msg), the joke is Italian food is so rich you won't need to eat again for three days

Chef John and food wishes. One of the last remaining places of comfort left in the world. Thank you.

You are, after all, the Papa Americana of your Pasta all’Amatriciana.

@whatsaguygottado2669

2 жыл бұрын

YOU! You're good!!!!! LOL.

@Terrormundi

2 жыл бұрын

Look this video, real original italian recipe from older italian chef (82 years) from Amatrice town, this is SPAGHETTI ALL' AMATRICIANA! kzread.info/dash/bejne/a3lprriOgJCsebQ.html

When I was lucky enough to go to Rome this was one of my absolute favorite things I tasted. Thank you for the recipe chef John!

A couple years after a decade+ in professional kitchens, I've become absolutely obsessed with Italian cooking. For me, and I mean just IMHO, it's just the most beautiful and pure cuisine ever. I love everything about it, especially the attention to great ingredients and simplicity.

This is one of the classic channels of youtube which is still classic and spreading the awesomeness the old fashioned way ! We are grateful to chef john. And enjoy !

This is probably my favourite food, my grandfather (he came to Brazil from Rome in the 70's) used to cook this dish almost every week during my childhood. I love it.

Traditionally guanciale was cooked with a bit of lard that adds a bit more richness to the sauce. You are right about the wine in the past they use to add a splash of vinegar for a note of acidity. Amatriciana is amazing and don't forget a pinch of chilli :-)

@ellenflanagan2220

2 жыл бұрын

Ecco……..esatto!

@mp3bee

2 жыл бұрын

NO...no chilli needs to be added. As for the lard, guanciale has more than enough fat to go round for flavour.

@MrLuigismusic

2 жыл бұрын

@@mp3bee dear friend I appreciate you sharing your opinion but it cannot beat hard facts! Indeed amatriciana has chilli in the original recipe registered in Amatrice where Sugo all Amatriciana was born and yes lard was used largely many years ago instead of the fancy extra virgin olive oil because lard it's what everybody had and oil could be expensive for some households.

@s1mo

2 жыл бұрын

Davvero ci va il lardo in ogni singola porzione di amatriciana? Come giusto bilanciamento, dipende molto dalla quantità di grasso che ha il guanciale Nel video per esempio, l'olio d'oliva non è affatto necessario Così come per il lardo Se proprio si vuole aggiungere lardo, olio o altri grassi bisogna togliere una parte del grasso dal guanciale mentre lo si taglia

@MrLuigismusic

2 жыл бұрын

@@s1mo non stiamo parlando di grosse quantita un mezzo cucchiaio o meno a seconda delle porzioni che stai cucinando. Io sono uno chef e anche a me sembrava esagerato ma ti assicuro che il risultato e veramente squisito ;-)

We just finished it - for our dinner…. been waiting for this with our home made sauce. Mmmmmmm We found both the cheese and meat at our local Italian grocery store. Thank you!

Made this yesterday, was fabulous felt like I was in Italy, had this in a restaurant years ago but this was much better! I love your recipes. Have made many! Thanks for your site! Enjoy

This is fantastic! I have been making this for years! It’s nice that you actually showed us a original recipe!

I love your recipe videos Chef! and your wonderful narration! I draw a lot of inspiration from your creative fun in your work. I also love that you dont have fancy expensive resteraunt equipment and keep it simple for the folks who have the normal resources in their household🤙🏽

I have never been more comforted in my life than by the words - 'That's just you cookin' ... freakin' gospel!

Shout out to whoever keeps your stove top so clean~

@starkparker16

2 жыл бұрын

That person is, after all, the Martin Sheen of keeping his stovetop clean.

@kizoruborsalamino2909

2 жыл бұрын

Hey man thanks I appreciate it

@zacharysweeney978

2 жыл бұрын

Ain't me homie

@sangreyagua1871

2 жыл бұрын

Cover your Stove top with two layers of aluminium foil and joint them with clear tape, looks good and it's a easy way to avoid cleaning the top time and time again, also cook low heat to avoid spills.

@Chef_PC

2 жыл бұрын

I would really like to see a cleanup video, because no matter how much I try, I can’t get mine to be that clean.

Thank you for this recipe! I took a food tour in Rome to Trastevere, and pasta al'Amatriciana was my absolute favorite dish there. The guanciale gives so much rich and smoky flavor.

@Mind_Idiot

2 жыл бұрын

that and the little baby artichokes roman style was it a place by the bus station?

One of my absolute favourite sauces, love your work as always

You just brought my Amatriciana game up a notch. Thank you, Chef!

You made my day. It looks great! Approved from Italy!

Simply beautiful. Beautifully simple

This is my favourite dish from Italy 🤗🤗🤗 I'm sooo happy you did this video! I'm going to have to make some now lolol

This tomato base for any sauce, tonight was garlic and Swiss chard, is gold. Pure gold. Plus, the solids make a terrific base for tomato relish. Fantastic.

Long day at the airfield and what better way to wind down by watching, listening and learning with chef John, only downside is it’s now too late to cook tonight.. but not tomorrow!!

This is the first time I've seen on youtube an American prepare a near perfect roman pasta dish. We usually add a small chili as well. From Rome, well done! 👍

@iBMcFly

2 жыл бұрын

The many America’s who can and do cook authentic Italian aren’t as technically savvy as folks like chef John because they are usually a lot older. Like my grandparents….

I love you Chef John!

@ChefJohn, I live in Italy and follow your channel. Sorry to say but it's only one of the many sauces our country has produced. This is top 10 in my opinion. As always, the steps you take to make all sauces is on point. Bravo!

You are so much my culinary KZread hero that I can't think of a single dish of yours I've made that didn't turn out awesome! I HATE HATE HATE anchovies. But, I just made Anti-Pasto and took your advice to use anchovies in the dressing, and OMG!!!!! It was amazing, and you nailed it, I didn't taste the anchovies; I was that person you mentioned that hates them, btw. I can't thank you enough. Honestly., I can't.

Amazing recipe. Just beware of the guanciale, as even the "low sodium" I asked at the meat market was salter than just drinking pure salt. Did it a second time with the meat gotten at a butcher's and this time it was perfecto ! Merci, Chef John, from one Jean to another :)

Chef John you are a class act. You got that good kind of comedy.

Beautiful dish! This and Caccio e pepe are my favorite pasta dishes. But I always add a measure of pepperoncini (red pepper flakes) in it and it is next level! I love the touch of using your fresh tomato sauce! I will try that!

Looks great. My Grandma always put sauce in the bottom of the wide, big bowl. Then added pasta, more sauce then stirred. Yours looks even better as it will marry flavors! I always liked left over pasta better, now I can enjoy 'same day' left over flavor. Thank you!

Making this one tonight! Thanks for showing this recipe.

Thank you Chef John!!

One of my favorite dishes to pick up a la minute on a busy dinner rush.

I made this with pancetta since I can't find guanciale where I live and it was amazing! I feel it's one of those recipes that works best as a once in a while treat rather than being a part of my regular rotation, but nonetheless I ate the whole thing and still wanted more

@vizzini2510

2 жыл бұрын

@Peter Zarelli Ciao paisano, I have used both in my carbonara, and I honestly can't tell the difference. Both are just cured slabs of fat from different parts of the same pig.

@klauspokorny4381

Жыл бұрын

I'm always surprised, that somenone on the internet claims, that he can't find a specific ingredient. Well, maybe you should use this mysterious internet!

@iang0th

Жыл бұрын

@@klauspokorny4381 Ordering food on the internet usually isn't a good value proposition. The first listing for guanciale which comes up for me on Amazon is $60/lb, while it's $20/lb at a local Italian grocer, and that's not even considering shipping. If you have to pay $60/lb for guanciale, seriously, just use pancetta.

@akaman85

9 ай бұрын

I’ve cooked with both, I definitely found there to be a difference with guanciale. In line with Chef Johns thoughts, the pork flavour was more forward and cleaner with guanciale, and the fat from which similarly affected the flavour of the sauce.

best food channel on youtube for years!! thank you!

Wow. I made this recently. It was decadent and delicious. Thanks chef!

Oh heck yeah, been wanting a good recipe for Amatriciana!

@kathleenhensley5951

2 жыл бұрын

This sounds great, doesn't it? I love the long simmered sauces but this garden fresh sauce sounds like a winner too.

@651979alvares

2 жыл бұрын

Then I wouldn’t make this recipe 🤣🤣🤣. It is not how Amatriciana is made. I got the real authentic recipe for you if you wish

Thank you for sharing this with us!

I love how accessible you make every recipe 😃🖒

Two years ago while visiting a friend I've known since 4th grade, he ordered this as an off the menu side dish for us at an Italian restaurant in north Jersey. He learned about the dish many years ago after visiting the town in Italy after which it's named. He also found a wife there while writing a couple of books before returning to the USA.

@ellenflanagan2220

2 жыл бұрын

The town is Amatrice. 🇮🇹

Tried this and I cannot recommend this recipe enough. The sauce has such an amazingly meaty and rich flavor while also still saucy and bright. Wish I could make this every night😅

haven’t had this in forever. SO good.

one of my very favourite pasta dishes

Sure looks delicious. Can't wait to try it

Can’t find guanciale in my area, so I use smoked hog jowl that is always available. Love it! Thank you for teaching me to be a better cook.

@kimquinn7728

2 жыл бұрын

Wonderful comment. So kind.

@Rayalboon

2 жыл бұрын

I use lightly smoked pork for amatriciana and Carbonara. I tried Guanciale but while the texture was amazing, it couldn't compare in taste so i reverted back. Guess i was unlucky with the guanciale...

@bostonrailfan2427

2 жыл бұрын

the only difference between it and jowl is the smoking part, it’s literally part of the jowl just not smoked. he’s either ignorant or trying to make you buy the more expensive cut when he said it’s not jowl…

@birdseyeview164

2 жыл бұрын

@@bostonrailfan2427 He literally calls it cured pork jowl though? Not sure what you're on about.

@notahotshot

2 жыл бұрын

@@bostonrailfan2427 "He's either ignorant, or..." No, you are. He clearly stated it's cured pork jowl.

This dish looks so beautiful and appetizing that the video made me hungry while literally eating breakfast.

So good! Thank you

I was just talking to the wife about making your bolognese sauce this weekend. I guess we will be trying this instead. Thanks for the video.

Looks great!

How did you know, Chef John? I watched about 5 of these last night looking for yours. Thanks!

As an italian I can tell you the pronuciation of Amatriciana is definitely very good 😀

I made this tonight with well-trimmed Guanciale and rigatoni. Instead of white wine I used dry vermouth, which was fine. It came out perfectly. 👍

Gosh! I am so hungry after watching this. Easy to make for my lunch today.

Thank you for everything i love your voice and humor

I'm gonna try this! Looks delicious.

I'm gonna try this tonight, looks delish !!

Apart from using oil in the beginning, a surprisingly authentic take on a Roman classic.

Oh my God! I was just telling my friend about this dish last night.

@webfox1

2 жыл бұрын

Yeah, PastaGrammar made a recipe video about this, and posted it Wednesday. She used the bucatini pasta. They both look delicious.

@ufinc

2 жыл бұрын

Same!

Very authentic. Got everything right.

Wow amazing recipe

If I drown in my own saliva it's YOUR FAULT Chef John! It is most definitely looking fine!

I love rigatoni ,my Italian friend from Boston taught me to lo e different pasta instead of only spaghetti n now I make it for others n teach them too n we all because of Tony from Boston enjoy😅what a friend he was thanx

I use American made cured pork jowl. It is easy to find in the South. I get mine at Walmart. While it isn't cured with herbs like guanciale, but it is close enough and very inexpensive. I recommend frying a small piece to check how salty it is. If it is too salty for your taste cut the jowl into lardons and then soak them in cold water for 30 minutes to an hour.

I LOVE you chef John, AMAZING, Now I am hungry, Bravo paisano ! and a NICE big glass of white wine to go with it !.

Pasta 'matriciana is my fave pasta!!! So easy to make and soooo good.

I love these videos for the cooking wisdom, but his voice I could just listen to as a relaxation audio.

@ianfenwick5189

2 жыл бұрын

His voice has me scrabbling for the mute button

Just came back from Rome. I ate this every day. 😊

I learn a lot from you. In a very nice way. Thank you.

I am so going to cook this, thanks =)

When I get a notification that you have downloaded a video, my happy time begins 📸❣️🍊♥️🥳😘🥰🤩❤️،

This served with a few home made bread crutons, just for the texture added to the dish.... I will try this. Damn. You are the Chef John, of home made cruton

@Zaubrer488

2 жыл бұрын

Tbh that guanciale is already plenty crunchy for texture. But you do you and actually, maybe I’ll try that just for the sake :)

@scilal6552

2 жыл бұрын

To add croutons to Amatriciana is a crime against humanity. Shame on you! lol

@mp3bee

2 жыл бұрын

NO, please don't add crutons...that's like adding diesel to gasoline in your car.

I have learned I just don’t like guanchale.. but other family members loved it. Thanks John

Also..I love the "crispy stage" of just about anything! I'm so hungry now! 😆

Bravo, Chef John, for an authentic version!

@jeffdekimpe1746

2 жыл бұрын

🙄

@sinda7080

2 жыл бұрын

🎹🎹🎶

@651979alvares

2 жыл бұрын

This is not authentic at all

@susanfabian1521

2 жыл бұрын

No bread...

@ollie7070

2 жыл бұрын

"uhm is your pasta made in an authentic way?" "bitch this is olive garden no we don't use a stone mill on the flour"

You are, after all, the Gran Mama of your Pasta all'Amatriciana

Looks so delicious !

I made the same recipe! Delicious

Rigatoni is just fine❣️🤤 F.Y.I.... I most certainly DO want to eat a gigantic plate of this!!😋 Thank u, Chef John👨‍🍳🌟

This Pasta all'Amatriciana recipe looks so delicious Chef John.

My husband was in shock when he learned how much cooking people in the South do with bacon drippings. Not having bacon with the meal? That’s okay, get the container where it’s stored and get some.

@annbrookens945

2 жыл бұрын

Maybe my Midwest farming family originated in the South...we save and use bacon grease all the time for all kinds of dishes!

@lordgarion514

2 жыл бұрын

@Nitro Martini When you're raised using bacon that way, nothing replaces it. It's not about better, it's about it being bacon. Lol Sounds weird I know. Same thing happened with Coke when they came out with Coke Classic. 80% of the people demanding they bring back the Classic Coke, had picked New Coke as tasting better in a blind test. They still demanded Classic Coke be brought back.... People sure are funny.

@epistte

2 жыл бұрын

I have German ancestors. 99.9% of home cooking starts with render bacon, sweat onions in bacon fat.

@tinar.a.3542

2 жыл бұрын

@Nitro Martini, I love chorizo! But, it, in my opinion, is for certain recipes. The seasonings/taste, are so very specific and special. The drippings are certainly suitable for some recipes but not as many as pork/bacon drippings.

@tinar.a.3542

2 жыл бұрын

@@epistte, my best friend’s husband lived in Germany for quite a few years as well as a few other countries. His opinion was that Germany had the best food. He said that people rave about French food, but German was better because it had more richness to it.

So lovely..omg....I must make this pasta!!!! You are amazing....!!!

Few ingredients, but big flavor! I can’t wait to try this recipe ❤️

chef, you're pretty good at this stuff

I sincerely believed, since we made the sauce earlier in the week, that you were going to be making the actual pasta today. Imagine my surprise! (😂🤣😅) Still, this dish looks delicious -and since I dutifully already made the sauce - will be a treat after I go acquire the pork cheek!

My chef buddy came back from Italy and made us this , it was so good.

This is certamente my absolute favorite sugo per la pasta.

You are the Daryl Hannah of your Pasta all'Amatriciana.

@LaMamabean

2 жыл бұрын

😂😂😂

Yes! My favourite pasta dish!

Your voiceover character is amazing!

Simply amazing

G'day Chef John, 'Perfecto!' The oldest recipe for this dish I have goes way back and then they called for homemade (naturally) chicken stock instead of wine and just a hint of garlic and a tiny sprinkle of dried or finely chopped fresh chili. Never mind the original, the secret, as you say is the way you 'build' the sauce and how the pasta 'takes up' the sauce. An old Italian chef I knew said the sauce must, 'go inside' the pasta. How right he, and you, are. The black pepper at the end is also a mandated 'garnish' along with the cheese which, in the original is any dry cheese that is local or in your pantry. So, either with five or seven ingredients, it's the development of the sauce that counts. I use either big rigatoni or any pasta with a big surface area; it's easy to work out why. Thanks, John, more people should learn this sauce. It is one of the reasons people say, 'nobody doesn't like Italian food'. I'm suspicious of any one who says they don't, you know, like men that wear white socks with dark trousers... very suspect! Chin, chin! BH

@nikolakozhuharov1042

2 жыл бұрын

I don't want to be that guy, but if you're trying to say it (write it) in Italian, it should be "Perfetto".

YUM... Mouth watering!

looks amazing

yes chef john, this and caccio and pepe - best of the best