Bro I don’t care if it’s outdated - that old Amatriciana video is legend. All the old pasta videos were. They made me

@jdv4623

Ай бұрын

Same I learned all my pasta techniques from those old videos

@Sazed0

Ай бұрын

Real ones know about the cutting board

@jordanthomas1107

Ай бұрын

Yep - Love both channels and couldn't agree more - we can always do better but some people don't have access to everything, so even if it wasn't SUPER perfectly traditional, it was LEGIT!

@shaunhull9235

14 күн бұрын

I’m definitely an honorary Italian because of Steve’s old vids

@killswitchh

15 сағат бұрын

That and 99% of the country you can't go out and get Guanciale.

"if you get that pre grated"...(cut) next scene lol

@jacobdalton6868

Ай бұрын

He was probably going to mention “anti-caking agents” lol @ 4:17

@Bonifaquisha

2 күн бұрын

@@jacobdalton6868 "If you're gonna get that pre-grated. . ." Then Don't. That's how I read that. but also to @Josephc.6431, YES, also this. Even the ones that do it more naturally use potato/tapioca etc. starches. Not great since it's also a thickener and will fuck up your sauce. Grate it yourself fam, trust.

my guy, i always ALWAYS come back to you and your recipes! It never fails me

To bring the topic full circle, you then also have the 5th bonus "tomato *and* egg" option, pasta alla zozzona - which Steve also did a video on a while back! Nice to see this refresh.

@vaporz109

7 күн бұрын

Yeah but it includes an additional ingredient in sausage that sort of ruins the visuals. Just adding egg to amatriciana apparently doesn’t make it a zozzona; it always includes sausage as well for some reason.

Yeah access to guanciale is whats holding me back from using it more often, as well as the price.

@bakerteacher2905

Ай бұрын

I prefer pancetta but you can get guanciale at Ivarone brothers if that's near you.

@timolean5846

Ай бұрын

@@bakerteacher2905worked at a Italian restaurant in Philadelphia almost 20 years ago and they only had pancetta. I’ve never had it with guanciale cause I ain’t paying that much money for it. Everything doesn’t have to be authentic to be good.

@ThomasD66

Ай бұрын

I use the lightly cured pork jowl bacon from our local groceries. May not taste exactly correct, because I suspect they use some sugar in the cure, but only a Roman would know the difference. Another option is to get fresh pork cheeks from a butcher and salt cure them yourself in the fridge. Not hard, just takes some time.

@jeanniebrooks

Ай бұрын

@@timolean5846Absolutely! And didn’t I hear Stephen say (more than once) “this isn’t about authenticity- this is Italian-American!” And authentic Italians were living in a different environment with different ingredients available and they made use of the bounty that was here in America. According to Lydia Bastianich, and she would know, having emigrated to America at the age of 12, meat of all kinds was more available to the newly arrived Italians, who were poor, they were peasants, they only had meat on Sundays (hence the birth of Sunday Gravy, born here in America). Italians made use of pork, one of the least expensive animal proteins world over, and they used the least expensive cuts, like guanciale, which is pork cheek, and almost entirely fat with slim ribbons of muscle meat. Now bc it’s “authentic, people seek it out and are willing to pay up to $39.99 for a hunk? I don’t think “real authentic “ Italians would agree with that - they’d find some other way, maybe American bacon or ham hocks. Why does it have to be authentic? What does that even mean? It’s more “authentic” to abide the philosophy of “use what you have,” and make gastronomic miracles with what you have. 😊 This was poor people’s food, and poor people’s food is the origin of all the best dishes and cuisines all over the world. Now the high end chefs try to re-create it in pricey Michelin star restaurants. Crazy!

@jeanniebrooks

Ай бұрын

You can buy pork back fat or thick cuts of bacon from many regular supermarket delis, which you can cut into the same size and shapes as what Stephen makes w/ guanciale. The only difference is that it is hickory smoked, which I think is an improvement. It’s more flavorful. And many Americans prefer it for the Smokey flavor. I know I do. But then, I’m not Italian.

Had this in Amatrice when I was in my young teens! Even though I basically never eat meat, I make an exception for this dish whenever I see it in restaurants in memory of that little mountain town which was destroyed in an earthquake soon after I went there 🥲✊🏻

Weird that they throw shade about the Pancetta when every cook is at the mercy of availability, like most Italian American restaurants use bacon in their Carbonara and Amatricana.

@ginnyweatherbee7941

Ай бұрын

True

@elliotowens8939

Ай бұрын

Bacon is so different you’re cooking another dish at that point

@richymoto

Ай бұрын

@@elliotowens8939 There are many sorts of bacon, even some, that are made like pancetta ... dry cured and not or only lightly smoked. Bacon is not necessarily the watery, oversalted factory-stuff from Walmart. Take your time and listen to the passta grannies ... when they were young, they often were poor and very rarely had the fancy ingedients, that this so called food experts call for. They were glad to have cheese or some klind of pork at all and did not care, what kind it was exactly. If i.e. somebody says, that you can only make carbonara, if you have guanciale and pancetta is not working, because it's not the real deal ... i guess those people have completely lost connection to reality.

@AndryuITA

Ай бұрын

As an Italian, born and raised in nothern Italy, who worked as a butcher, in a butchery shop that sold salumi as well... i can tell you that the "guanciale only" thing started around 10 years ago even in our country, before then most people in the nothern part of Italy made carbonara using pancetta, because that's what was available, you couldn't even find guanciale. Growing up, my mom used to make carbonara with pancetta, everyone used pancetta. So.... yeah, i agree that by using pancetta/bacon completely changes the flavour, it does, even tho guanciale is still a fatty cut of pork just like pancetta, it has a completely different flavour. But i hate that we get pissed for that, cause at the end of the day, even by using pancetta or bacon you can still make a decent "carbonara", i personally think it's all good as long as you don't add the notorius "italian-american bs" such as cream, chives, parsley or garlic. Just live and let live...

@dekoener485

Ай бұрын

Because pancetta and bacon are way cheaper and readily available.

Mr. Cusato, you are always on point. Perfect recipe and perfect attitude as always. Take care of yourself, and go feed yourself. Love from Italy.

You are a king. You simply never fail to bring good food in a fun and simple video. Thanks

Enjoy seeing you go back and update prior recipes, for whatever reason. Think that's great to see how you've improved your talents as a chef. This is outstanding, one I will surely try. Looks fantastic!

@txdieselkid

Ай бұрын

This 100%. The older videos were my #1 resource when I went the my Roman pasta phase and I'm so glad I found the channel though them.

My wife and I made this based on your older video since we don’t have easy access to guanciale (we live in Alabama) and it was incredible. We are inspired to try the other famous Roman dishes on your channel. We visited Rome last year and it reminded us of being there. Thank you for allowing us to bring Italy to Alabama. For the record, you have way more soul and style than that guy who critiqued your video. I also want that “Christmas Thyme” hoodie. I’ll be on the lookout for it around Christmas time

@Firevine

Ай бұрын

Don't give up hope. I live in Georgia, but very close to the Alabama line, and I've got easy access to guanciale. If you're by chance around the Auburn area, it might be worth a trip.

Comment from a Roman (born and raised): GREAT JOB MAN! Making us Romans proud, perfect recipe!

Thank you for sharing Chef.

i learned how to make 4 pastas from you as well as pasta a la zozzona. its perfect every time, thanks a lot

Perfect timing! I was about to look up your old Amatriciana recipe to make today, and lo and behold, there is a new one. Thank you!

Probably my favorite pasta dish that really nails what’s great about real Italian pasta dishes. I’m in Seattle though so I usually have to order guanciale so I appreciate what you were doing in your old vid.

Finally saw guanciale at a small market not far from me, and I think it's the one you have. Wish I could obtain fresh rigatoni, but alas that may be to much to ask,lol, thinking I can do this close enough. Thanks Steve, always appreciated! Ciao👍❤️

Thank you. I really enjoy your channel and culinary approach.

"2024 steve does not approve of the method" me who comes back to that amatriciana video constantly bc of the recipe and production: *nervous sweats*

I've been watching and making your recipes for years now. What a gem this channel is!

Gorgeous! Well done.

I absolutely love the way you instruct a novice cook like me; your video editing and shooting is perfect. I have learned so much from you over the past four years. Thanks!

Man your videos are legend. Thank you!! 🙏🏾

Love your work! Thanks For this ❤❤❤

I just want to say I was a big fan of your philosophy that 'using whats on hand' is what's truly authentically Italian. I thought that was an excellent take and lesson to learn. Thanks for the update though, if what's on hand is 'the best and the original' then sign me up!!

Loved the old video and love this one as well. Rigatoni hits the spot everytime!

Cooked this tonight and wow this is easy to do and amazing.I think what makes this dish so great is when you make your own sauce and then add it to this dish !!!

Great job Steve

My preference is to include reduced white wine, but this will still be amazing. Loads of respect for the content you create.

Tried your method today, amazing. I did add i small green chili to the tomatoes for a little kick

A local spot to me does this and it’s my favorite pasta ever. It’s an incredible pasta

I'm with you this is easily becoming my all time favourite

Very nice. I especially like you add crunchy guanciale at the very end to keep it crunchy. Really liked all 4 recipes.

Food mill removes the seeds and skins!! I need this for my pizza sauce. Thanks for posting I've been grappling with the issue of too many seeds in my pizza sauce for weeks now. Plus - love the channel.

Good vibes from ya keep it up

Always love your recipes, and its less about being technically correct, and the inspiration you proivide for me to explore my own culinary interest. All love brother, keep crushing

Great video! I love rigatoni!!!

Pasta King at it again! This just made your cavatelli and sausage recipe - fantastic. We need a team up of Pasta King and Pasta Queen one day!

Your videos inspired me to make all four Roman Pastas. Amatriciana is indeed my favourite. The wife loves them also.

Thank you for sharing this (and all the other fine recipes) Tried out the Rigatoni Amatricana yesterday - and absolute fantastic dish. And fairly easy to make helps also. ;-)).....

@BillHicks420

Ай бұрын

Skål!

Seeing the love for Alex is great. Two great food creators collide.

Hands down the best of all pastas. I like it with some heat though so I add peperoncinos to the tomato sauce. Nice video!

Amatriciana has become one of my weekly dishes. So simple yet so good.

Excellent!!!

Maybe it’s not traditional, but I like to leave a few of the guanciale strips in the sauce while it simmers. Enhances the richness a bit I think. I’ve used crushed Mutti tomatoes and DeLallo - both work well. I have also learned to judge sauce thickness by parting the Red Sea with a wooden spoon and if it stays for 1-2 seconds before coming together it’s the right thickness. Then adding a bit of pasta water really rounds it out.

This is significantly more accurate than the previous video 👏I think keeping *all* of the rendered fat for the tomato sauce may be too much. But all in all, amazing content!

There is no way for me to get guanciale where I live, so I decided to make some. And I know not many people will have the time and space and comfort to do it, but I highly recommend it.

Love the pasta choice its like missiles of flavor

Made this last night and it was good, but somehow its phenomenal the next day.

No wine? That would be my only question mark here-but as others have commented, I'm in your debt for being able to cook these Roman pastas at all.

I just made this dish. I used spaghetti, because I prefer it to rigatoni. Wow! What an awesome dish!

Guanciale and a good set of cheese makes it all ! Had it alllll over Rome and love making it at home now in Montreal

Buona realizzazione,hats off to you! For the record,according to the original recipe from Amatrice,one cup of dry white wine goes in before the passata,to deglaze the guanciale. Once the wine has evaporated,you add the passata.

I started making amatriciana with with guanciale last summer. This dish went from a "sometimes if I have sliced pancetta" dish to a luxury dish. Guanciale is severely underrated. This is my favorite pasta dish of all time. If you like it spicy, I'll sweat some JP Graziano's (my favorite) muffaletta after cooking the guanciale and before dropping the tomato instead of using red pepper flakes during the reducing process. This is my Chicago spin on a Roman classic.

The amatriciana was the first of Steve’s recipes I ever made!!

I love that Gil’s tattoo! Hilarious

We need to get you and Vincenzo’s Plate on a collab! E hora, si mangia!

awesome!

Twenty twenty four Steve iteration for ALL PASTA DISHES! ❤

Nice, and i agree this is healthier and better as a daily dish, but surely not a replacement for a good carbonara on special occasions.

Fantastic

damn I’m so early. One of my favourite cooking channels ❤

Mmmm , this looks devine. Where can I get that cheese grater!?

The pasta recipe is great as always. The AI generated stuff really brings the (otherwise fantastic) production value and aesthetic appeal waaay down, tho.

Where can I get that cheese grater, please 🙏 My mouth is watering we’re going to try this this weekend.

@gohabs9

Ай бұрын

i want this grater too, anyone know where to get one?

@mnbsay9548

Ай бұрын

@@gohabs9 I haven’t looked yet but when I find it I’ll let you know.

@stevecram7705

Ай бұрын

@@mnbsay9548 please let me know as well, please!!

Recipe link is broken. Looking forward to making this!

@FantasyGhost

Ай бұрын

Came on to say the same, hopefully it’s fixed soon. Can’t wait to try this dish

@evildaemo

Ай бұрын

It's working for me, now.

I never smoked a day in my life, but after your recommendation, I am smoking FUME 24/7!! Thank you! I finally have a healthy habit!!

What would you recommend if you don't eat pork? We've tried using anchovies or sun-dried tomato as an alternative to get the umami/ salty flavour.

Are you a chef at a restaurant, or is this just a hobby? Excellent videos. Lots of advice and tips, which have helped me become a better cook.

Watched a few days ago you video about the 5th Roman Pasta. Including tomatoes...Pasta alla Zozzona.

Carbonara and your zozana are my 2 favorites

Nice 👍

I believe Chef Gabrielle Perilli in Amatrice did use a touch of white wine in between the guanciale and tomatoes.

At 4:15 it seems like something got cut off? I am pretty sure I knew what you were going to say but it might be missing a part.

Someone sound the alarm, the pasta king is back, baby!

Prolly my favorite past

I grow way too many Tomatoes....and i can them, to get me through the winter. Where can I get your tomato crushing Rig? I dont even know what to call it. But i NEED it!

Thx

I made ala gricia last night. And I was thinking…. This is just OG Mac and cheese. But better. It was amazing

Hot take: Pasta alla Zozzona beats all other Roman pastas. No contest!🤤

brooooooooo. Fresh Rigatoni is damn near impossible to find. lol. This was great though! Making it this weekend.

@avonlave

Ай бұрын

Nobody really eats fresh rigatoni or any other tubular pasta. Americans are fixated on thinking "fresh pasta" is always superior.

@rolig3518

Ай бұрын

@@avonlave I generally prefer quality dried pastas, but there is a place near me that makes Rigatoni and it is quite good.

@jonmsimpson

Ай бұрын

@@avonlave Dry pasta is also the better choice when you need that starchy pasta water for your disk, like cacio e pepe, carbonara, etc. Fresh pasta cooks too quickly to develop good starch in the pasta water. There are methods around this problem, but why do the extra effort when top quality dry pasta does the job perfectly.

What type of pan are you using for the tomato sauce to finish the pasta? I need that!

Where can I order the cheese grater you use in this video?

What is the name of the cheese grater you are using?

Looks awesome, but I’d definitely fry garlic and/or herbs and onions in that fat. It may not be authentic, but would taste amazing.

I love the tatttoo

seeme like an editing error at 4:13. You start a sentence about pre-grated cheese, but then it suddenly jumps to talking about rigatoni vs spaghetti

Old school 2016 style thumbnail made me laugh

Where can i get that food mill? Recommendations?

Glad you pointed out that carbonara was invented during WWII, because the original recipe most definitely DID NOT include guanciale! It was a war torn country surviving on US rations alone. Canned pork, powdered eggs and MILK are actually traditional.

There is a fifth Roman pasta called Pasta Zozzona. It's kind of like Carbonara with tomatoes, onions and italian sausage added.

I totally agree.. I have to import the guanciale as its not readily available in England... but its the best 👌 👍 😍

@enockowl681

Ай бұрын

Also for me and my price range de cecco pasta and mutti tomato sauce is fantastic

@vasilis8437

18 күн бұрын

Waitrose use to do diced guancialle until about a year ago and discontinued it. Now I find it in local Italian delis. You can also order it online.

Where can one find that diamond grater for the cheese?

my dawg getting his culinary lick back 😤

I've always found the fact that guanciale is unobtanium interesting, especially since cured hog jowl is available in any southern meat market or grocery store. Is it from Italy? Nope. Is it smoked? Sometimes, but not always. Is it from the same cut of pork, and extremely delicious? Oh yes.

Stares at the seeds in the bowl… lol.

we learned, we grew, we’re back

How are you cleaning that grater? A green-back sponge won’t survive that.

I love a much a chana!

are you telling me I can't add a squirt of fresh olive oil on top at the end?