You’re the reason I cook, signore. I found you ten years ago and have seen all your videos here, as many of your tv shows as I can find, and you “Zupa di lenticci” from Passione is my daughters favorite meal. I may never get the privilege to meet you in person, but because of you, I can feed myself, my family, and my friends. Because of you, I can work anywhere in the world, and because of you, I understand what loving life really means. You’re an inspiration to me and the best teacher I could have ever asked for. Thank you for everything you’ve done and all that you will still do. You’vechanged my life forever and I’ll never forget it.
Hey man, I have the same feeling about Mr. Contaldo. Back in 2018, I had the opportunity to meet him in person at Jamie's Italian location in east London and tell him that he was the ground pillar for my cooking skills, and, by that time, it saved my life. That day, not only did Gennaro spend almost 1 hour sitting at a table with me drinking pro-secco and talking about food, Brazil, traveling, but also went back to the kitchen to cook for me the meal. Amazing experience. Thanks for share your experience too. Hope you meet him to tell all of this.
@@lucasalmoreira Lucas, thank you!!! I hope I get to tell him in person too. Your story is inspiring and helps me see how possible it is. Thanks so much! I’ll come back and post here if the opportunity arises!
What's "zupa di lenticci"!? If anything "zuppa di lenticchie". Why is it so difficult for you Anglo-Saxons to speak and write the noble and cultured languages like Italian?
@@macsen55LoneWolf I come from an Italian family and household where we speak both languages often. Zupa di lenticci ( lentil soup) is the name of the recipe in his cookbook I referenced (the titles are written in Italian, believe it or not ;) ) and because I want to show respect to a mentor and role model, I addressed it as such. My comment to Gennaro was full of love and gratefulness. Your comment was racial and hateful. I pity people like you that live in anger and resentment their entire lives. It pains me to know that whatever your background and upbringing is/was taught you to hate. That is why things don’t change. Generational hate. It all started when real things happened to real people. It continues when the person who was taught to hate before you then hands it down. I hope you’re able to realize that actions like the ones you displayed above only serve to strengthen the continuation of something that could disappear so quickly without it. I wish you the best of luck in life. I hope you find peace.
Don't assume the chef is doing it wrong.There are high-quality non-stick pans you can use with any metal tools except sharp edges (knives etc) I own one myself
Gennaro is the kind of person you sit and listen to for hours (and never get tired of). He´s like a grandfather, and his passion for food is beaultiful.
Mr. Gennaro, I was able to make the recipe...not with guanchale but bacon...absolutely deliciuos...my love and respect.... Carlos from Caracas, Venezuela.
My boy Gennarone is getting a bit sloppy as he getting older but he's always inspiring to see him cook. I follow him for so many years him and Jamie and they gave me all this motivation to cook. 👏👏👏
I love watching and learning from this gentleman god I would of loved to work with you I would be laughing all day and learning how to cook the best Italian meals thank you so much Gennaro
Thanks Gennaro. Ingredients is the most important. As in Finland we like pure good products and I found out that we have one real Italian store close to us. Tested Carbonara with your method. My wife loved it😊
I thought I saw a slight scrambling going on on the side of the pan there. Only slight, though. I'm making tonight and will try to let it cool off a bit longer. So many of my carbonaras have scrambled
@@ingridferg9779 Another alternative is quickly add the pasta to a bowl and very rapidly pouring the egg to the same cold bowl. Then you mix vigorously with small amounts of pasta (only a touch). Mix it vigorously for like 5 minutes which is a lot but it is an italian traditional method that is used in rome to create a very think creamy sauce.
Bello, you remain one of the bright lights of RU-vid. You're a wonderful chef and your recipes are simple and flavourful--THANK YOU! God bless you and your loved ones. Ciao!
I have been making Carbonara since your older video recipe exactly just this way and I never eat any other kind of Carbonara with the cream, only this one which is the best Carbonara ever!
Can we please get more videos of Gennaro cooking in his own time, rather than videos of him acting in front of the camera or doing ads for products? I don't need Gennaro explain to me how to cook Carbonara for the 17th time, I just want to watch him create food that he's passionate about in a place that inspires him. I mean, by far the best videos with Gennaro are the ones where he takes his time cooking, while talking about his life in Italy.
hehe i love his videos talking about his life in Italy.... he is like the main sponsor for Parmigiano now isnt he??? lots of sponsor videos but I still love Gennaro... but agree with you :)
I wish they’d made seven or ten seasons of Two Greedy Italians. My favorite Gennaro shows and Lord do I miss Signire Carluccio as well. Read his memoirs for some real feelings.
Hammer your Initials with a nail into the non-stick layer of the pan, turn the carbonara into noodles with scrambled eggs, fry the pancetta, until it's crunchy - I DON'T CARE!!! As long as I can watch and listen to Gennaro❣❣❣
I learned how to make this from your old carbonara video, it's one of my fave things to make! I bought parmesan tonight so I can make it tomorrow... :)
I swear, if Gennaro was my grandpa, I would be so so happy. And I would try to cook for him! While he kicked back and relaxed in the lemon or olive groves.
Gennaro...My dream in life is to one day cook with you and then sit down to eat dinner with you and to listen to your stories of your life. Thanks for sharing your vast talents with all of us!
Gennaro, Just back from work. Had yoghurt and grapes for breakfast, then watched this. Off into the garden to see if the laydeez have given eggs!! Buon apettito! Ciao, Stephen.
I'm so happy because my town (Gouda, yes, where the cheese comes from) finally has a shop that sells guanciale. And it's like Gennaro says, it's almost transparant.
It's not very common where I live, but recently there was an international market where I managed to buy some from an Italian butcher. A bit expensive, but completely different taste than our bacon. Definitely worth it.
I just love watching you cook! You look so much like my Father and you have his passion for cooking❤️ I miss him so much so watching you brings him back to me in a sense❤️ I am 2nd generation Here in the US. His roots come from both southern and the Tuscany region❤️ thank you for wonderful content!
Looks like the egg curdled a bit due to too much residual heat in the pan... It's not a massive deal, but just pointing out that detail(maybe turn off the hob before adding the pasta water, or waiting a bit longer before adding the mixture...
I agree, but I think he noticed that mistake too, that the heat was a little too high. Also I would have added a bit more pasta water in the pan and would have used no extra salt. Pasta water, Guanciale and Parmesan should give enough of salt.
