Cooking Authentic Italian Carbonara with Barilla | Chef Tatung 

Oh yes! Hope you enjoy it!

If you have a free time after a hard work for a week you can cook all of our recipes. I know you can. Thanks for watching! Hope you enjoy it! Happy cooking.

try monograno felicetti mas mura sa healthy options shang.

De Cecco uses Bronze Die so it a creates a not so smooth surface on the pasta. Barilla uses non stick die , so less sauce clings because of a smooth surface of a pasta.

@@MarjorieRoth-lk4vc barilla academia is bronze die

Sure 😊 Please do!

Hello! Ingat din dyan palagi!

Thank you too! Thanks and welcome!

If you cannot find pecorino Romano cheese then just use only parmesan, definitely no cheddar! And by the way I mean real parmigiano reggiano cheese, not the fake pre-grated stuff they sell as "parmesan". If you can only find the fake stuff, then I would recommend not trying to make this dish at all because it won't be good. As for the guanciale, the best 2nd choice is pancetta, but if you can't find that either then yes you can use bacon as a last resort... but it's a very very different taste, it's not the same part of the pork and it's also smoked not cured. So you will not get the unique taste of a real carbonara. But, if the bacon you use is very good, then you'll still get a tasty dish even if it's not quite the real deal.

@@tbirdparis Thanks for the reply. Well, if I won’t be able ro get the desired taste of the Legit Carbonara then maybe I’ll just make Spaghetti. 🙂

You can use the "fake" Parmesan that is pre-grated and you can find at many stores, but it takes more effort to make it into a sauce. It comes with anti-caking agents and it doesn't emulsify easily. You may have to take some hot pasta water in a bowl and melt the cheese into the water with a whisk before you toss it in with the pasta. For guanciale, as said above, bacon is a totally different flavor. Honestly if you can just get regular pork belly and season it really well that would be a closer to guanciale than bacon.

Ok lang kahit cream lang gamitin, di naman kailangan laging authentic ang kakainin. Importante Simpol at masarap.

Our pleasure!

Really? I wanna go there soon.

You're welcome!

Please do! Hope you enjoy it! Kita tayo don.

You are most welcome! Thank you too for watching!

Yes! However, you can customize the sauce's salt level to suit your tastes.

Robinson Magnolia.

Please do! Hope you enjoy it!

You're welcome!

Oh so sorry for that! 😅

Walang anuman!

Sounds great! You can do this for sure! Best of luck!

quickmelt taste like vinegar and salt, no good, use real cheese

Oh really? Thanks to them and thank you too!

So good!

You should try this recipe!

@@ChefTatung My wife has to do it🙂

😂

Authentic Italian carbonara is only: egg, cheese (Parmesan or Pecorrino Romano or both), Guanciale, black pepper, spaghetti, and salt and water to boil the spaghetti.

its "Filipino" carbonara, so nothing to redeem there

carbonara does not mean black pepper, its charcoal workers😂 but historically carbonara was cooked by an italian chef using american military ration ingredients, no guanciale, no deli cheese but used processed cheese, eggs and powdered milk. then italians modifed it to what chef showed.

Thank you!

I pepper my egg pecorino sauce too. Pepper is not just a topping or finisher.

To each their own approach. In Italy the cracked pepper is added after. Since the Guancale gives the flavor already. At the end they taste the same.