Don't put Prosciutto on the Carbonara [Raora Panthera] 

I love how Italians are so hardcore about their food, I was half expecting her to say, "There will be consequences.... from Italy."

Prosciutto on Carbonara is honestly just a waste of good prosciutto.

that last bit sounded like she's gonna send the itallian mafia after those who put prosciutto on the wrong pasta...

0:29 suddenly reminded me of "if my grandmother had wheels, she wouldve been a bike" 🤣

If there is one thing Italians love more than Italian food, it’s telling other people, Including other Italians, that they are cooking and eating Italian food incorrectly. Substitute that meat or cheese? NO! Drinking a coffee? ITS THE WRONG TIME OF DAY

She’s so Italian, I love it

guanciale is pig cheek for those who aren't aware. to make carbonara you cut the skin off the guanciale, then you cut the guanciale into sticks. you cook the sticks at low heat until they get crunchy. while this is happening you get pecorino cheese and stir it furiously into a few egg yolks, about 100g of cheese and one egg yolk per 100g of pasta you're making + one whole egg (with the white). when you cook the pasta, make sure not to add salt to the water, there is plenty salt in the cheese so don't worry about that. once the pasta is close to being ready, save a cup of the starchy water you've boiled the pasta in, it will be important later. once the guanciale gets crunchy, you remove the pieces from the pan (but keep them, they're important later) then you toss the pasta into the leftover fat that was rendered out of the guanciale, then you add the mix of egg yolks, cheese and the whole egg and stir it in, then you start adding the starchy pasta water until you're satisfied with the texture, at which point you put the crunchy sticks of guanciale back in and serve.

Guanciale is a cured pork cheek. Very fatty and salty. Adding Pecorino who is also salty, hence why you dont need to add salt anymore to an authentic Roman Carbonara at least.

"If my grandmother had wheels, she would have been a bike"

As an Italian, let me explain a few things. In Italy, food is not just something you stuff yourself with, it is a cultural aspect with ties to both the history and tradition of a territory and the ingredients used (we have IGP, wich is a denomination for food that is protected by the territory in wich it is made. You cannot call a cheese, for example, parmiggiano, unless it is produced in the correct geographical territory where it historically was made, by the people that are certified to do it). Given that food is so ingrained in a lot of aspects of the Italian culture, from history, to economics, to geography and sociology, it is not a wonder that many of us get up in arms when somebody, especially someone that often knows dick all about the tradition of a food, comes in and pretends to be able to "improve" a traditional recipe, or says some inane stuff like "actually the best parmiggiano is from winsconsin". It's like you're coming into our house and disrespecting our grandparents. Italians are VERY traditionalist, where many things are passed down the family line, wich is why we have such heavy respect for our traditions, especially food, given how Italian culture is one of conviviality.

I’ll just quote, “If my grandmother had wheels she would have been a bike”

Raora: "There will be consequences, not from me, but from a certain brothers who wear blue and white" 😆

we need a Raora x Panko colab where they just talk about Italian foods

My knowledge to watch Raora cuisine stream is based on Jojo Vento Aureo

okay then * put fries on carbonara pasta *

I Just Want a Collab Raora & Panko Manjo talking about Italian food

There's gonna be consequences, but not from me. I get what you're putting down boss.

Vincenzo would be kinda pissed if he saw an Italian using bacon for carbonara instead of guanciale 😂🤣😂🤣

Most Italian VTuber clip title of all time

Traditional: Guanciale Substitute: Pancetta (if no pancetta just any type of Bacon really) Dont use Ham (Prosciutto is also ham) just get some bacon, they sell that practically everywhere

Guanciale = face bacon It's a cured meat made from a pig's jowl or cheek.

Guanciale is cured pork cheek/jowls Face bacon

Main consequence of using prosciutto for carbonara is it won’t cook right. You use the fat from the guanchale (or bacon, or w/e) as thr cooking oil and part of thr sauce that the egg and cheese mix cooks into. Prosciutto won’t render enough fat for that by itself, I don’t think.

Guanciale is pork jowl, or pork cheek, salted and spiced it is hung to dry and has juuuuust the right amount of fat (a lot) to emulsify with the starchy pasta water and egg

Is it weird that this remind me of Vincenzo's Plate?

I don’t know about Hololive Justice’s mission to arrest advent, but I have a feeling Raora will soon be starting her own mission to arrest those who commit crimes de cuisine.

I'm looking forward to her talking about pizza and pasta in every stream

Here's the thing though, carbonara and alfredo are so different in Italy. What I mean is that the ingredients and kind of pasta you use. High quality dried pasta is pale, not yellow. Parmesan and Pecorino in Italy, i've tried in bologna and rome, are much milder (less salty). You really need legit high quality ingredients to give carbonara and alfredo justice when you are making it at home.

Italian mafia will find you.

Guanciale is the pork cheek. Different from bacon which is the belly.

I immediately imagined those two Italian guys staring violently at the screen when someone suggested prosciutto on carbonara

Good thing nobody mentioned adding green peas

I guess Chatini need to get her 1 big Parmesan cheese wheel for her birthday

For the ones that need it guanciale is pig cheek

Call an ambulance, but not for me! Italian style

No ham seen, no harm done

While I was deployed to Poland for a year, I arguably ate the best pasta I have ever had in my life. They didn’t do too hot on their Asian cuisine(most restaurants were just a mash up of multiple Asians), but whenever I went to a restaurant that had pasta, it was 15/10 beat tasting food ever.

But i put banana ketchup as sauce for my carbonara...

Someone is going to get the cross

It's really hard to find guanciale where I live so I just use super streaky bacon, which has enough fat to drown itself in the pan.

you got me at bacon

Raora: If you put Prosciutto on Carbonara there will be consequences. Also Raora: Likes Fries on Pizza.

She strode so fearlessly into the pasta battlefields. A legend.

“There’s going to be consequences” She’s not Sicilian by any chance . . ?

As a pasta enjoyer i only classify them as spaghetti and carbonara

Since my family is in Canada we mostly use bacon though we’ve also used pancetta for carbonara. Prosciutto is more of a sandwich meat, had in other ways without heating or in pizza. At least within the specific northern Italian expats that my mom’s family is.

The closest thing to guanciale in North American cuisine would be pork jowl. A very fatty cut of bacon made from the cheek of the pig, cured and smoked usually. It isn't an exact replacement, but I really doubt that the average person could pick out the difference between the two in a carbona.

Man i want to her with Panko so bad!

Pretty sure guanciale is called guanciale everywhere, it may not be easy to get in some places tho. I asked for a guanciale at my local butcher and even after explaining it was cured pork cheek the butcher was looking at me like I was asking for alien meat. You can replace it with pancetta or bacon for carbonara tho, just make sure to use diced bacon and not sliced.

I’m not Italian, but I’ve educated myself quite a bit on Italian cuisine, so it’s quite nice to be able to understand what she’s saying about food No prosciutto, no cream in carbonara! Only eggs, guanciale, pecorino romano and pepper! 🤌🤌🤌

Instructions unclear. Put prosciutto into my Carbonara. Now there's 2 Italian Tiktokers at my doorstep.💀

Rhat was my question i was literally screaming when she saw my question

In Argentina, we call it guanciale too, but that is probably because we are mostly descendants of the Italian immigrants who came to South America. I love this girl, feels like something close to home ❤

I really love rigatoni alla ricotta e pomodorini this time of year

Jokes on her, I'm a contrarian and am going to do it SPECIFICALLY because I was told not to.

I do also love carbonara, it’s so good and definitely one of my favourite pasta dishes

Isn't it usually pancetta they recommend to use, not prosciutto? Though to be honest, in the US I would just use bacon simply from a cost/availability standpoint. You have to adjust recipies to where you are. There's no point in trying to slavishly following a recipe for an ingredient you can't reliably get. Same reason why every sushi place in the USA uses medium grain rice instead of the traditional short grain, or why you receive green colored horseradish when asking for wasabi outside Japan.

The Italians got noodles right for sure

I for one make my carbonara with guanciale.

Mmm… carbon…

Vincenzo Rocara Squargialupe Brancaleone

Hololive’s own Lionfield. Nearly.

Guanciale if you can get it, but pancetta will be fine if you can't.

Panceta would work as well.. prosciutto is only good as finisher/garnish in this case.

I think you guys don't know how bad/hillarious is the "war" for the carbonara with guanciale vs pancetta

Based. Finally a holomem whose taste in food I can relate with.

How bout some gabagool

Well, now I 'm going to have prosciutto with a side of pasta

What if i just want the gabagool???

Guanciale is cured pig's cheek! It's too good! Man I miss guanciale...

I add boiled turkey on my authentic carbonara recipe

I like to see her in 3D and making all those hand gesture while she talk like true Italian 😅

If Raora grandmother had wheels she would have been a bike?

Another aspect of the "pineapple on pizza" debate?

Wait till she hears about gabagool

the pasta i have probable eaten the most is macaroni and cheese. not my favorite but its cheap and easy to make. often called yellow death. I do however like chicken alfredo, and tortellini

😂 c’est comme du jambon

At first I forgot there's actual pasta dishes and when she asked "what's your favorite pasta?" I thought she meant like... what kind of noodles. Like, linguine or spahetti or rigatoni, etc. Honestly, I only ever eat pasta in one of two ways, and one of those only rarely. Mostly, I just put a bit of sauce on it, and usually melt some shredded cheese on it. But sometimes instead, my mom will make some with butter, cottage cheese, and a bit of salt/pepper.

Оказывается в настоящую карбонару добавляют сало... Вау 🙀

Well now I'm gonna do it twice as hard now

❤😂

no pesto? sadge

But what about ketchup on pizza and pasta? Is that fine?

it's do able tbh.

Unsure about her Spice tolerance but I wonder how she feels about Assassin's pasta

Yesss. Prosciutto is more hamlike than bacon. It can be a subsitute but the rendered fat from prosciutto has a different taste and texture. My country's pork sisig uses the same cuts of pork meat from the face, we call it maskara, because the flavor profile is different and tastes different if any other cuts are used.

Tbh, I prefer fermented cow lung instead of bacon for pasta It's just taste better

Tasty!

...But there were do you put it?

>Bacon You mean guanciale 🤌

Does she sound like Towa only to me?

Italian food is better than French food. Yeah, that's right French people, wanna make something of it? Fight me.

Bro, your channel name...

i'm gonna add pepperoni to carbonara now

Aw hell no, Guanciale all the way, maybe pancetta if you’re in a pinch. Prosciutto just doesn’t have enough fat Although I do like an all’Amatriciana for something on the lighter side

Okay miss french fries on pizza

I like the pasta from Luca, idk how to spell it, the pasta with green sauce on it

THERE IS ONLY ONE KIND OF BACON

Mine is pahsketti :3