“You know, if you put ham in it, it’d be a british Carbonara.” “If my grandmother had wheels, she would have been a bike.”

@maryann2366

4 ай бұрын

Oh Gino!! ❤❤❤

@LinYouToo

4 ай бұрын

😂❤️❤️🔥🔥❤️❤️😂

@tonykuriger573

4 ай бұрын

This made me laugh so hard I woke up my wife.

@Hozenfefer

4 ай бұрын

Legendary line!

@ayusinnyu

4 ай бұрын

Jeeeee nooooooo

Just a sight of a man with love for his carbonara 🤌🏻

@jan.lotvall

Жыл бұрын

"If you don't have Guanciale, you are not making carbonara" EPICALLY CORRECT 😋

@user-yr2vh1vo1l

Жыл бұрын

My nonna was happy about this vid

@izomlad9056

Жыл бұрын

🤌🤌🤌👌

@justahyundai

Жыл бұрын

too bad its not even close to carbonara

@luigioneroma904

Жыл бұрын

Hahaha

Andy’s format is so perfect because he demonstrates the cooking narrative so efficiently and because it’s these signature regional/local/cultural dishes the comments are full of information

@Jerry_Bean

7 ай бұрын

Alright

@theresahenderson3534

7 ай бұрын

You nailed why we love Andy.

@bfeltyonkimin7884

7 ай бұрын

Can I make this with bacon?

@Ena48145

6 ай бұрын

​@@bfeltyonkimin7884Absolutely. Am italian and have done it many times. Sick of gatekeepers!

@ShanesCreating

6 ай бұрын

​@bfeltyonkimin7884 I think the point he's trying to make is that it's not authentic carbonara. It will taste similar, but the texture and over all taste will be more authentic and slightly different if made with guanciale.

Friendly reminder from an Italian who knows little about cooking: “Carbonara” comes from “carbone”, coal in Italian. That’s because you use a lot of black pepper and so it looks like “carbone”. We usually add pepper also to the egg and cheese mixture, a lot of pepper. Plus we turn off the heat when we add the egg mixture to the pasta to prevent it from becoming an omelette.

@LKnight32

3 ай бұрын

Typically you would also use a mix of Pecorino and Parmigiana as well?

@dylanmorgan2752

3 ай бұрын

That’s true but clearly he didn’t scramble the eggs and everything else was authentic so not even the Italians can complain.

@georgestobbart2690

2 ай бұрын

I think he has turned it off.at least it looks like

@UnseenLive1

2 ай бұрын

Ty

@francesctorrent5186

2 ай бұрын

And the guanciale doesen't have that much peper ethier like i was literally thinking it haa to be good but diferent cause it has no peper. Btw is you can get you hands on Spanish panceta curada and swap it for the guanciale is the same method but the flavor changes so much that i would encourage everyone who can to try it

As a carbonara myself, this is how you make a real Italian!

@johanlarsson9805

Жыл бұрын

Had me reading it three times, well played.

@owamuhmza

Жыл бұрын

😂😂😂💀

@Jagarcia92

Жыл бұрын

😂😂😂

@calum5sosfam

Жыл бұрын

Lol

@EverGreenElephant

Жыл бұрын

Looove this comment 😂

This guy knows his shit finally someone who uses the right cheese and the right cut of the meat

@hkprx6911

Жыл бұрын

I dont think it's Pecorino Romano, the cheese looks too young and not dry enough. And pancetta is ok, guanciale can be hard to find.

@squeezter

Жыл бұрын

Technique perfect too

@nikkidimick947

Жыл бұрын

​@@hkprx6911 pecorino is the traditional cheese to use.

@magamisic5924

Жыл бұрын

@@hkprx6911 nope you're wrong dude. this dude is a chef

@Laszlo5897

Жыл бұрын

​@@nikkidimick947 you misunderstood him, he said the pecorino shown in the video doesn't look ripe enough

Respect to this new Zealander man 🫡 he portrayed our carbonara like chef kiss hats off!

@francescasemeria3763

19 күн бұрын

No way...he put the white of the eggs!

1 egg 3 yolks is an absolute winner. I like the way he adds the pasta water to the egg mix instead of adding it later. More consistency with the sauce texture the way he does it. Bellissimo 🎉

This guy has literally no haters. Everything he makes is authentic af.

@ryanblue4166

Жыл бұрын

My only thing is it kinda looks like he never focused on saute. Good for him. Still looks fantastic

@asafa36363636

Жыл бұрын

No bra, I am sorry but when he try traditional Italian he made loads of mistake!

@naycnay

11 ай бұрын

Last time I stumbled into him, it was the travesty he called a Full English Breakfast. Looked great, probably was great. But not a Full English.

@jackmertz1954

11 ай бұрын

What is guanciale? I love your site, and I tried your crispy pork roast and it worked really well and we loved it!

@asafa36363636

11 ай бұрын

@@jackmertz1954 is pork cheek

That black paper's sound... Defines satisfaction ❤️👀

@uncopino

Жыл бұрын

pepper

@thanwatownow

Жыл бұрын

yea pepper mill cost 200$ 😂

@romeDCfc

Жыл бұрын

I love this. Needed more black pepper, though. It complements the guanciale and pecorino, and considering how much of those went in, more pepper would be better. Besides, the pepper is one of the reasons it’s called carbonara! 😊

@svn5994

11 ай бұрын

​@@thanwatownowWhat are you smoking? He's using a cheap glass pepper grinder with a plastic cap you can buy in your grocery store for a few bucks. 😂🤡

I love making carbonara like this, but I always have to substitute the guanciale with pancetta because no store sells guanciale near me.

@kyleh1494

7 ай бұрын

Yeah it’s not exactly easy to find so I don’t think anyone would blame you

@anthonygm85

7 ай бұрын

Same for me I do order in online but expensive

@pantherslair

5 ай бұрын

It's like what he said, if it doesn't have Guanciale in it, then it's not a Carbonara. Bacon and Pancetta simply does not have the texture or explosion of flavour like Guanciale has when you cook it, giving a crunchy, crispy coating on the outside and a barn-yard soft explosion of flavour inside. Plus the oil from the Guanciale is an essential part of the cooking process. I make authentic Carbonara like this semi regularly and Guanciale is readily available from many Italian Grocers, European Deli's, Online retailers, and from an Aussie business known as "Super Butcher". If you shop around, you will find someone close to you that sells it.

@giangboo

4 ай бұрын

Are you near a Korean or any Asian specialty store? They sell this cut of pork belly that's essentially guanciale bc of the fat to meat ratio

@alostforgottensoul282

4 ай бұрын

Please keep the likes @ 69!

You're the first non-italian person I know making an actual Roman carbonara. Thank you so much for doing what you're doing so beautifully ❤

@rme1383

Жыл бұрын

Are there different types of carbonara?

@asafa36363636

Жыл бұрын

What u mean Roman Carbonara, Carbonara is been created by Renato Gualandi that was from Bologna and he created in Riccione, than the carbonari used the American food to try to recreate pasta cacio e ovo. And by the way in the real carbonara black pepper is major ingredient is not " a lil bit of cracked pepper"

@skanf

11 ай бұрын

@@asafa36363636 it's a fake!

@skanf

11 ай бұрын

@@rme1383 no!

@manyskbigbear

11 ай бұрын

I am Canadian from Québec and I Do my Carbonara like this. I change the way to Do IT on an restaurant I work years ago and some custumers Begin to Come just for that because only Carbonnara on Town without Cream and bacon.

ok as an Italian you need a medal for this

@matthew568

Жыл бұрын

Is this how to cook it?

@bogdanbatura1970

Жыл бұрын

​@@matthew568 plus minus yes, but a lot of us don't use egg white only edd yoke with pecorino and black paper..., put in the pan the pasta and guanciale, lightly fry, kill the heat, put the egg yolk and cheese with a little bit off cooking water and start mixing up side the bowl where you boiled the pasta, the steam produced by the evaporation will condense and make the most creammy pasta u have ever eat

@matthew568

Жыл бұрын

@@bogdanbatura1970 that sounds delicious.

@bogdanbatura1970

Жыл бұрын

Ma dai che ci sono modi e modi di farla ed il suo non è il migliore, ma questo non cambia che è un bravissimo cuoco !

@ps3shakes123

Жыл бұрын

Am I crazy, or does carbonara have peas?

Vera carbonara seguendo la tradizione.. incredibile il livello che riesci ad arrivare sui vari tipi di cucina.. sei veramente tanto bravo..!

Should have mentioned to take off the heat before adding the sauce to prevent just making scrambled egg but this looks delicious 🤤

@shaunlikescheese

5 ай бұрын

Adding the pasta water beforehand to the egg mix helps stop this from happening

@paperinik69

5 ай бұрын

​@@shaunlikescheesenot if you keep it on the live fire. The final mantecatura needs to be done off the stove

@pogiewogie

4 ай бұрын

Mantecatura... I learned a new word😂

Great simple and tasteful meal/recepi. Done in 10 min. 😊😊😊😊

i just had carbonara yesterday, the first time in months, and now i’m pissed it wasn’t like this haha

@KEGLY7

Жыл бұрын

It's kinda hard to master 😊

@GreyPunkWolf

Жыл бұрын

​@@KEGLY7 Really not. It can be hard to find guancale, but making og carbonara is honestly easier than making thin crêpes, which teenagers are able to master. Really, it's not that hard. And it doesn't have to be perfect either, as long as you've got the right ingredients.

@ronrey2010

Жыл бұрын

From carbonara to carbonada

@webfreakz

Жыл бұрын

Make it again 😅

@dontworry5981

Жыл бұрын

​@@KEGLY7 nah. It's super easy. Just don't scramble the eggs

So, being just Uncle Andy is not enough, you are trying to be the Pasta King as well ))) The pasta looks wonderful!

@Enaluxeme

Жыл бұрын

He tryna be Zio Antonio as well 🤌

@rickigloo1561

Жыл бұрын

hiya

@Lionfield MUST see this to reliefe their hearts and brains from all the horrors they usually see! Thats a really good one CARBONARA! And really well done with the carbocrema! 😍

Recently my later attempts at carbonara have been lacking compared to usual. Then stumbled across this vid. The idea of almost temporing the egg/cheese mixture with pasta water is a game changer. Allows you to add the mixture back into the pasta without having to completely kill the heat (to avoid scrambled eggs) First time in ages my carbonara has tasted great again. Earned a subscriber from me.

Once again, you're making a traditional Italian dish perfectly right. We're proud of you sir

As an Italian I thank you from the bottom of my heart for making the realest carbonara I've seen since a long time, full love and support

@andrewobrien6282

Жыл бұрын

With a name like Giuseppe, I appreciate this comment. - Some random Florida man

@BenZink

Жыл бұрын

I was in Bologna earlier this year and could Taste real italian food. I cant eat any of this fake shit anymore they stell in other countries as italian food lol. Also the princes werde insane i paid 7€ for a carbonara so big i could Not finish.

@Faiyaz225

Жыл бұрын

Italians didn’t even make carbonara. It’s an American dish. Look it up.

@gf516

Жыл бұрын

Brother manca il pepe nero nella mistura di uova e pecorino... si chiama carbonara proprio per quel pepe nero che lui mette alla fine in quantità esile

@mattiasaputo7373

Жыл бұрын

Actually he overcooked the eggs putting them on the stove when mixing them with the pasta and guanciale. (And I personally think that souce is too runny

Well done!

This is a very good representation of a "modern" carbonara. The old recipe only uses yolks and a lot more rendered fat is added to reach an almost custardy consistency

Love seeing proper carbonara. As you said, no cream or trying to fancy it up. Just the few ingredients of the highest quality. Looks amazing.

@Arrynek01

Жыл бұрын

Few ingredients? Sure. The technique is horrible, though. For a supposed chef, it's a disgrace.

@Toopeeneekeenho

Жыл бұрын

With double cream it always tastes better 😅

@vt0210

Жыл бұрын

@@Arrynek01 show us how it's done then "masterchef" 🤡

@Arrynek01

Жыл бұрын

@@vt0210 just put the yolks and the cheese straight into the pasta and keep stirring. If, IF, it is too thick, add a splash of pasta water. Carbonara is supposed to have a luxurious, silky texture that is a result of physical force and emulsified fats. What is in the video has none of that. Simply because it's too diluted because he pre-melted the cheese. It completely changes the feel of the dish. The less ingredients, the less places to hide bad technique. And it shows in this one.

@ianboylan1981

11 ай бұрын

Vincenzo cooks it with pasta water in the egg and cheese mix too and it looks fantastic. There's such a thing as being "too picky" when it comes to cooking and some Italians definitely fall into that category 😂😂😂 I understand your dishes get bastardised a lot, but give credit where credit is due. He used pecorino and guanciale and didn't add any crazy ingredients like cream or chilli jam 👀😂😂😂😂

Yes! I’m Italian. This is some REAL carbonara, You did it, thank you for this!💪🏻

I really love that you said your ingredients and even what you were doing with it. I cannot stand that I don't know the things that you throw in in half of your videos. Please keep communicating with us like this. I want to make these dishes.

I’ve been wondering how you’re able to adapt to so many different cuisines in a genuine and authentic way. It’s simple to describe and difficult to execute, but I think you have deep knowledge of all the ingredients you work with and know how to make them tasty. That allows you to quickly understand why different ethnic cuisines cook things a certain way.

As an Italian I reward you with the medal of the perfect carbonara which is a dish with a tipical gesture 🍝🤌 That was PERFECT, btw I follow you from Italy and I really like your work and vids, keep it going! Bravissimo 👏

@winstonchurchill571

Жыл бұрын

Ha messo le uova con i bianchi, eccetto questo ha fatto una buona carbonara.

If you listen closely you can hear The Pasta Queen singing in the distance

@swisski

Жыл бұрын

Just gorgeous, just like you are!

@boonails4351

Жыл бұрын

INGREDIENTS 🤌

@jenoszucs3287

Жыл бұрын

😂😂😂 love her..

While pecorino is probably available at most big supermarkets getting guanciale is another matter. I usually use thick cut pancetta as a substitute which is not as good but still tastes pretty bloody nice.

12/10, above and beyond. no italian could ask for a more perfect recipe. in fact, i know italians that don't make such a good carbonara. like with non-creamy eggs, or pancetta instead of guanciale.

Man, this guy is a true chef. He doesn't mess around. Thanks for all the inspiration, looking forward for all of your videos!

@kurtsudheim825

Жыл бұрын

No, he's not a chef, he's a cook

@svn5994

11 ай бұрын

​@@kurtsudheim825He's a chef.

Perrrfect, "there's no cream in carbonara!" Said the Pasta Queen

The difference between Instagram “chefs”and real chefs! Well done as always 👏👏

Just buy Panchetta. Same thing. Usually cubed. It's fantastic.

as italian i have to say...one of the best carbonara saw on the internet! well done man

@Theffries

Жыл бұрын

Not nearly enough pepper I’d say but close enough

@theowilldmann

Жыл бұрын

Can’t judge. Need a close-up

@MasterSandman

Жыл бұрын

Too bad he used the French version of "good appetite"... 😔Smh

@carolynhollen5817

Жыл бұрын

Looks scrumptious. What was the first ingredient? Bacon? It fish looks amazing you make it seem easy 👏🏼👏🏼👏🏼🔥🔥❤️🙏🙏🏽❤️

@RJR1787

Жыл бұрын

​@@carolynhollen5817 Guanciale. Its cured pork cheek. Tastes similar to bacon but a much higher fat content

Whilst you might not *technically* be making carbonara without guanciale, it's not as though substituting pancetta makes the dish substantially different, and pancetta is far more readily available.

Just tried this and it’s the first time I’ve actually been able to make a good carbonara, thank youuuu ❤ it was so good

Bravo. Sei un top della cucina.

Jesus, Andy knows how to cook everything perfectly!

@andresc5915

Жыл бұрын

Accurately too. 😭🤌🏽

@kurtsudheim825

Жыл бұрын

Well, if he didn't it would be a worry as to how he was a cook

Andy making every race happy. He keeps it authentic. ❤

@3lapsed

Жыл бұрын

Italy's a country friend. You mean "every nationality"

@panajotov

Жыл бұрын

@@3lapsed No worries, wait till they tell you they like "European culture" or "European cuisine" - whatever that means xd

@Repetoire

Жыл бұрын

Not even black pepper. The dish is named after the flakes of carbon that would fall from workers faces. It needs hella pepper

@joeygooboi

Жыл бұрын

@@3lapsed correct . I meant race as in racial type or ethnic group.

@joeygooboi

Жыл бұрын

@@Repetoire Interesting.

Absolutely delicious!

This is the real deal authentic ingredients and technique. Strangely enough I, as a fairly beginning cook 40 years ago first heard of and was taught how to make carbonara in Brisbane Australia (I am American). The person that taught me used every day bacon, Parmesan and heavy whipping cream! This is how I thought it was made and I loved it to be honest. Through the years as I worked my way up the culinary ladder I learned that some of his first words where the most important: "If you are not using guanciale you're not making carbonara". One of the best cooking channels on the internet. being a likeable person doesn't hurt your channel either.

As an Italian I approve this man and his carbonara, everything 100% right 👌

@franksindoneii5410

Жыл бұрын

Lol you are an American because he did this completely wrong 😂. Signed all of us here in Italia.

@jshaianne26

Жыл бұрын

​@@franksindoneii5410 😂😂

@theysaidiwasanerd8879

Жыл бұрын

​@@franksindoneii5410 ma che dici l'ha fatta bene

@dodinoooo

Жыл бұрын

​@@theysaidiwasanerd8879 lascia stare, non possiamo stereotiparci più di così

@badgerboy4448

Жыл бұрын

@@franksindoneii5410 yeah his great great grandad was half Sicilian and that's his whole personality 😂

As an Italian, I'm so proud of you and you your Carbonara is awesome!

@sergeybalikhin8951

Жыл бұрын

But what about second sort of parmesan? Pecorino romano and grano padano should be used. Isnt it?

@gianlucapedone679

Жыл бұрын

@@sergeybalikhin8951 only Pecorino Romano it can be used on the Carbonara!

That looks great

Now THAT is proper carbonara.

@JPK1337

Жыл бұрын

don't know man, carbonara needs way more pepper.

@mastergool

Жыл бұрын

Carbonara's name comes indeed from look pasta had with the load of embedded black pepper. But this receipt is already much better than average

@ChefIsaac925

Жыл бұрын

@@JPK1337 tryna tell chef how to cook 😂

@JPK1337

Жыл бұрын

@@ChefIsaac925 just because someone has a specific profession, doesn't mean they can execute everything perfectly. example: Gordon Ramsay has 22 Michelin stars or something in total. but his carbonara with goddamn frozen peas, mushrooms, creme fraiche and Orange plastic cheese makes you vomit while watching the video 😂 everybody makes mistakes. or just shits on traditional cuisine in Gordon's case I guess.

@DH-ht9pl

Жыл бұрын

​@@ChefIsaac925he is 1000% right tho. Cringe little boy, please stay off the internet

As an indian i love seeing the italians loving this man reproducing their dish with 💯 authenticity

@Ossskii95

9 ай бұрын

Did he make any indian dish that you can confirm the authenticity of? 😂

@pranavkaushik8925

9 ай бұрын

@@Ossskii95 of course. Vada pav ❤️

As an Indian I can confirm that this is the exact recipe for making authentic Spaghetti Carbonara

Gorgeous 😋😋😋

finally, a KZreadr makes a proper carbonara, no sacrilege

@trermiki9

Жыл бұрын

Im so glad someone finally made a real carbonara ! I dont know why no one else thought about that

@fnyqvist3

Жыл бұрын

Original carbonara was made with egg powder, cream powder and bacon :)

@ChefIsaac925

Жыл бұрын

@@fnyqvist3 sacrilege

@fnyqvist3

Жыл бұрын

@@ChefIsaac925 it's true though, it's not even a very old dish, invented during ww2

@ChefIsaac925

Жыл бұрын

@@fnyqvist3 didn’t know that thanks!

Well done man! My italian grandma would hug you. ❤🇮🇹

@Lordsheva80

Жыл бұрын

Ma scherzi?

@bellasamantha237

Жыл бұрын

My Nonna would give him a C+ at best, but A for effort. 🤣

@domenicopendulo2709

Жыл бұрын

Mamma mia ragazzi che scatole! E smettetela. Ma non vedete che il cuoco non né italiano né uno chef stellato. Ma cosa pretendete che vi faccia la carbonara come si fa in un ristorante romano. E siate più morbidi Dio santo...

@Lordsheva80

Жыл бұрын

@@domenicopendulo2709 questo è un famoso chef. Su internet e qui su KZread trovi decine di video che spiegano la carbonara. Bisognerebbe che sti personaggi fossero più umili e volessero imparare.

@domenicopendulo2709

Жыл бұрын

@@Lordsheva80 Fare lo KZreadr non significa essere uno Chef stellato. Gestire un ristorante non significa essere uno Chef stellato. Sono due cose completamente diverse.

Carbonara is the only time when you can be as cheesy as you like. Pecorino is heaven!!

For anyone wondering what to do with the leftover 3 egg whites. Whisk them until soft peaks. Add 1 cup of caster sugar, 1 tablespoon at a time, and whisk until the sugar is completely dissolved. Add 1 Tablespoon of cornflour and a teaspoon of vinegar and keep whisking untill well combined for at least 3 more minutes. Grease a baking pan and dust it with some corn flour. Put the egg white mixture in the pan and bake at 115°C/240°F for 1 and a half hours. Then, let it cool slowly in the oven for a few hours. (If it cools too fast it will crack up.) Decorate with whipped cream and your favourite fruits or candy bars. You now have a delicious yummy sweet pavalova for desert. 😋

@Mr_Helios76

Ай бұрын

As an Italian I can tell you that if you have carbonara left over it means you don't know how to make a carbonara 😂😂😂 whipped cream...oh my Goodness 😂😂😂

I’ve NEVER seen anyone put the pasta water in the egg/cheese mixture before putting it in the pan. And it just makes so much sense, prob never overcooks the egg if h do it like that and makes it easier to have that creamy sauce. Andy just knows his shit man

@AnthonyMazzarella

Жыл бұрын

This is a technique that he borrowed from cacio e Pepe❤

@historyraven99

Жыл бұрын

I just finished my cacio de pepe this morning for breakfast. I'm addicted.

@PotatoPieYT

Жыл бұрын

America’s test kitchen has a carbonara recipe with this exact technique! I made it the other day and it was bomb 😋

@allimc5975

Жыл бұрын

Thats how i do it! It tempers the egg so it doesnt scramble. You just have to make sure youre stirring while doing it

@Sterben_knight

Жыл бұрын

He tempered the eggs with the water. When he added on the pan it still stayed creamy and avoided the scramble

I’m Italian. It’s literally my first time seeing someone who’s not Italian make a carbonara the right way. As you said, cream and milk and all that don’t go in there. Like my other Italian friends I also award you with the carbonara medal 🏅😂

@gimmigimmigimmi

Жыл бұрын

mamma mia

@kurokami1000

Жыл бұрын

What? Since when do you add egg white in real carbonara? And since when do you cook the egg noooo. That's not real just because he didn't add cream. Also did he put any garlic in it?

@theysaidiwasanerd8879

Жыл бұрын

​@@kurokami1000 non ci va l'aglio e per quanto riguarda le uova se vuoi puoi metterlo uno intero e un tuorlo. In più la difficoltà spesso sta nello scaldare la pasta con la crema senza far cuocere l'uovo quindi si, va ripassata in padella

@gimmigimmigimmi

Жыл бұрын

@@kurokami1000 giappominkia

@kurokami1000

Жыл бұрын

@@theysaidiwasanerd8879 My Italian is not that good so I only understood like 3/5 of what you said.

Favourite pasta dish to make, guanciale is absolutely vital.

Spot on Andy! 👏👏👏

Great Carbonara. Only thing you could change is building the pepper flavor more by adding it in layers. So in the egg/cheese mixture and even on the guanciale. After you finished it with some more it will have a richer somewhat more spicy flavor. Try it! Keep up the good work

Awesome !

One of my favourite pasta 🍝 Looking out for your book 👍

Waiting for the Vincenzo's Plate reaction video...

@LoveDoctorNL

Жыл бұрын

Watzi doinnn? Nonono my friend…

@marspuppy.m

Жыл бұрын

Same. 😂😊😅

@EGOCOGITOSUM

Жыл бұрын

As an Italian chef I can tell you Vincenzo is an absolute amateur especially compared to him. He may be good doing reactions, but is cooking his below average.

@Alex-xk9yd

Жыл бұрын

I think he'll complain a bit about draining all the fat, but in the end will say "good job, Andy, very nice job"

@en2456

Жыл бұрын

​@@LoveDoctorNL except he'll be happy with this one, pretty authentic carbonara.

As an Italian home cook (and a very picky one), this is a solid 9! Congratulations!! How to turn it into a 10: add pepper in the eggs-cheese mix, grind the cheese finer, don't add hot water and mix them in a metal bowl. Then add the pasta in the metal bowl and take it to the top of the boiling water to gently get the perfect texture of the eggs. You're welcome!

@aaronthibault7040

Жыл бұрын

scientific research has actually come out saying that doing what you said to do actually makes the pasta measurably less enjoyable 🇮🇹

@martinofigoni6460

Жыл бұрын

@@aaronthibault7040 ok

@tony359

Жыл бұрын

I disagree, He is 10. Yours is 11 :) Ciao!

@brucef310

Жыл бұрын

Why don't you make a video yourself so we can compare. If not I trust him more than I trust you.

@martinofigoni6460

Жыл бұрын

@@brucef310 ok, you have have all right to do so

Perfect!

Thank you!!

I love how simple yet rich carbonara is.

@123marijn321

Жыл бұрын

It's amazing how so few ingredients can create such amazing flavors

@cyprus6731

Жыл бұрын

@@123marijn321 that's the philosophy of italian home cooking 🤤❤️

Nobody can get guanciale so we will just carry on with our bastardised carbonaras 😂

@jenkhemhuffersanonymous3990

Жыл бұрын

Just find a local Italian deli they have it or some butchers do too

@KirstyWales

Жыл бұрын

​@@jenkhemhuffersanonymous3990 I live on a mountain in the middle of rural Wales. We can't even get speck here lmao

@ElJosher

Жыл бұрын

@@jenkhemhuffersanonymous3990 Not every place has an italian deli or market.

@resolecca

Жыл бұрын

​@JenkhemHuffersAnonymous not everywhere has a local Italian deli, even in some places with a decently large population, especially if there isn't a significant Italian population

@jpk8471

Жыл бұрын

I Sometimes use guanciale when i get my hands on it. But using Bacon as an alternative works aswell, it tastes sligtly less awesome

I love and enjoy watching your videos. It would be nice if you mention for how many people you’re cooking so the proportions, pounds, etc are explained in your short videos. My suggestion doesn’t change at all how much I have learned from you, indeed …. Plus, you are a funny guy.🙏

@blingman78

6 ай бұрын

If you click the three dots and then "description", it has all the portions there :)

Very traditional. Excellent

This perfect 🤩 I‘m German and would ask you to cook the dish: Königsberger Klopse… it’s my favourite dish my grandma always used to make 😊

@yoshudriver6831

Жыл бұрын

I googled the dish. Damn that looks delicious. 😍

@MistressD1va

Жыл бұрын

OMG, I haven't had this in so long... Would love to see Andy make this for us.

I love the fact you have done a short on the carbonara! The best part is.. you do it the same way as I do.

So good!

Honestly, a really good jowl bacon can almost take the place of the guanciale. Especially if it's been smoked well. Just add cracked pepper to the jowl for a few days before and it's damn close. Only way i could make it here in Tennessee without spending a fortune before it was more readily available online.

I have made this dish many times before but never with this technique looks soo much better thanks Andy!

@andy_cooks

Жыл бұрын

🙏

100% legit and very good point about guanciale. You can make amatriciana using pancetta as a substitute, but guanciale is essential to carbonara. Thanks Andy! 🙏

Bravo!!!finally a good execution!!

Italian approved! just a little correction: the ground black pepper goes in the egg mixture and finer grated cheese helps with the creamy consistency 😉

@SaintSimRacing

Жыл бұрын

I was looking for this comment about the pepper!!

@richiebee8719

Жыл бұрын

Certo. Ma ho anche detto che lui potrebbe cambiare il modo di usare il guanciale. Ecco. E vero, devi mettere il pepe nel formaggio, ma puoi anche metterne un po’ alla fine. Lui è australiano, va bene. 😂 Edited* ho dovuto correggere alcune frasi.

Thanks for always adding the recipe in the description. Legend Andy.

That looks delicious!

It finally happened, Chef you have warmed my soul with this beautiful and authentic dish!

This man makes the best authentic food, he deserves alot more subscribers

@jacquesc0usteau

Жыл бұрын

Likes and comments feed the algorithm! ❤

@peterthornton2396

Жыл бұрын

He’s got 3 million lol

@TheFaalhaasjes

Жыл бұрын

Bro he already has 3 million 😂

@joshyycute5823

Жыл бұрын

@@peterthornton2396 well for me deserves 5 or 6 million subs with the knowledge and effort he does to make great, authentic food

@peterthornton2396

Жыл бұрын

@@joshyycute5823 let’s make it ten million haha. Seriously tho Andy is definitely one of my faves genuinely nice guy and amazing cook

Love the gate keeping of the guanciale

Wow..❤

It’s the integrity for me! love it! Carbonara is by far one of those underrated powerhouses ❤

Great recipe! I like to finish cooking the pasta in the pan with some guanciale fat and some pasta water, to make it more creamy, and then add the egg mixture. It ends up a bit more flavourful, aswell, in my opinion!

I love carbonara and make it every now and then though I have to wean myself from too much carbs. Can't really help it! Congratulations again to you and your great team for your new cookbook!

Nice. Really really good.

My favourite food and so simple! I love the details right down to using some of the rendered fat 😙👌

Yummy food 😋

OMG this looks so delish

Amazing talent

SE VE DELICIOSO, GRACIAS CHEF, QUE PRIVILEGIO VIVIR EN MELBOURNE AUSTRALIA ❤

@mariaalfonso685

Жыл бұрын

Que carne es ESO?

almost perfect! Only thing would be adding more black pepper to the egg cream but that's it!

@ChefIsaac925

Жыл бұрын

There is no cream 😂

@saschaberger7201

Жыл бұрын

​@@ChefIsaac925 prob meant egg "cream" as egg+cheese so it's a bit more creamy wich yea in that mixture he could had added a bit more pepper

Looks good

I usually use just the one pan but always find it hard to get a perfect emulsification. It’s good but not perfect. By using an extra bowl and strainer, he can control all the levels of water v fat. Now I realise where I went wrong is that guanciale has different amounts of fat rendered out and it’s hard to eyeball it in a pan. By straining it out you see really how much came out and don’t need to guess how much is still sticking to the meat. Adding the hot water to the cheese gives a consistent texture too. Love these details. No wonder all the Italians are giving so much love

You make everything look delicious!

🔥🔥🔥

Grazie, Chef!

Italian here. Love your videos, nailed the carbonara. You’re a blessing mate!