Sure,it was excellent.Every time I think your recipes can’t get better,but every time You surprise me,You are just gorgeous. Waiting for amaretti recipe!!!
My wife is very picky when it comes to having a meal from someone other than herself. She almost always refuse to eat something with black pepper in it.... until this evening. This was my first time in my life I made Carbonara. What more -this was the only meal I made apart from scrambled eggs. You, sir Vincenzo, are godsend! My wife was astounded and said that from this day forward she will eat almost whatever i will cook. Well done! Thank you from Czech republic!
Thanks a bunch for your kind words! It's true that I have this strong love and passion with cooking especially with Italian cuisine and I made this channel to share that love with all of you. Let's enjoy it together!
The pan on the pot technique has really really helped to stop accidentally scrambling the eggs when adding the eggs and cheese to the pasta!!! Thank you!!! Its been great watching the carbonara evolve in your videos! Looking forward to the 2024 version now!
I've never managed to scramble my eggs. I just take the pan off the heat and wait for the sizzling to stop and then add the egg mixture. No need to make it complicated.
Vincenzo I’ve been following you for a few years now and I have to say you’re such a legend . You keep it traditional but are never afraid to evolve innovate . I come from an Italian family from my dads side and unfortunately my nonna and nonno passed away a few years back and took their cooking for granted as my dad isn’t a keen chef . But when I make you’re recipes for my Italian family they have always been so impressed . I’d also like to add that my family are from Basilicata in a small village called Forenza . I’d love to see if you could do a recipe from my family’s region in the future .
Thank you so much for your support and kind words, it means a lot to me 🙏 I would love to explore recipes from your family's region and share them with everyone. Stay tuned! 🍝🇮🇹
Just made this for my wife for our anniversary. OMG 10/10. Had to wait two weeks for the pecorino and guanciale to be delivered; I’ve been waiting for this night for so long. Thank you Vincenzo, as always 😘
Happy anniversary! 🥂🎉 I'm thrilled the dish turned out perfectly for your special night. Your patience and dedication to sourcing the finest ingredients paid off. Wishing you many more delicious and memorable moments together. Buon appetito! 🍝❤️🌟
Grazie Vincenzo. I made this for my family today, it was a farewell meal for my daughter who is going overseas. Followed your instructions to the letter of the law. It was perfect, they absolutely LOVED IT. Thank you!!!!!
In my house, that does not feed 3 x people. That feeds one person. We love the Carbonara and we love the versions that Vincenzo has taught me to cook. Grazie Vincenzo!
I'm so glad you enjoy the Carbonara recipe and find my explanations helpful! Everyone's appetite is different, but I'm happy to provide recipes that can be adjusted to your needs. 🍝 Grazie mille!
For me I’ve noticed it seems a lot harder to cook a bigger portion for multiple people than for one person. It’s hard to get everything to come together in the larger quantities for some reason
Hello Vincenzo! I was very inspired by your enthusiasm towards italian cuisine. Today I did this 2023 version of carbonara and I and my mom are loving it! Thank you for sharing your knowledge and culture. I'm not an italian but I appreciate what are you doing
So happy to hear that you and your mom enjoyed the recipe! Italian cuisine is all about sharing love and culture through food, no matter where you come from 🇮🇹❤️
Visité Roma en diciembre de 2022, y comí carbonara casi todos los dias. MARAVILLOSA. Ahora, he descubierto tus vídeos, y tengo la receta perfecta para cocinarla en casa. GRAZIE MILLE, CHEF!!! 👏🏼💓
¡Qué increíble experiencia en Roma! Me alegra que hayas disfrutado tanto la carbonara allí. Ahora puedes recrearla en casa siguiendo mi receta. ¡Buon appetito! 🍝🇮🇹
@@vincenzosplate I'm annoyed that I didn't take a picture as I also used artisan Bucatini as you suggested - I'll send you one the next time I make it with the new steaming technique.
My Cacio e Pepe used to always be stringy, and after seeing your updated post-Rome video, where you also used the steam to help with the creation of the cream, it came out perfect. This looks awesome too, as always!
Thanks for sharing your experience with the Cacio e Pepe recipe! Glad to hear that the updated technique worked for you. Hope you enjoy this recipe too! 😊🍝
@@vincenzosplate I just finished making this dish for the very first time and all of us LOVED it from beginning to end! It was SO CREAMY and delicious through and through! Bravo, Vincenzo! 👏😎
@@MandoPercussion. If you know Vincenzo's channel here and only now have made a carbonara, it seems quite strange to me. 😉 Thinking about how many Carbonara videos Vincenzo has presented so far.
Really like the idea of putting the pan on top of the boiling water when adding the egg and pecorino mixture. I always get worried when the pan is on the gas burner that it might be too hot. This simplifies it makes it worry free.
@@xxwaldi Isn't there any middle ground for cooking them without getting scrambled eggs? How are you going to kill salmonella and/or other harmful bacteria?
Definitely 2023 version. That’s the way I do it. Aluminium pan is the way to go and put it together over the steaming pasta water. And only one whole egg is the only way to go. You want real creaminess, the only egg yolks plus just 1 whole egg. Way to go Vincenzo 👍👍👍
The first Hungarian dance, my favourite! And now I must try your recipe. That trick of using the boiling pasta water to get just the right temperature for mixing the cream is just brilliant!
I'm glad to hear that you enjoyed the video and found it entertaining! It's always fun to see people's passion for food and cooking, and how they express that love in their own unique ways. And yes, Bob from Bob's Burgers is definitely a great example of someone who talks lovingly to his food! It's great that you have a few favorite shows and channels that you can turn to for entertainment and inspiration. Thank you for sharing your thoughts!
Thank you, I didn't add cream which was VERY tempting to do. Eggs and pecorino is perfect. I'm American so where I live I only can find bacon, not guanciale. The creamy sauce though is the real star of this dish. Thanks again. That technique of putting the pan of pasta above the hot water worked perfectly
You nailed it! 🙌🍝 Skipping cream was a great choice for authenticity. Bacon works fine. Creamy sauce is indeed the star! So glad the technique helped. Buon appetito! 👨🍳🇮🇹
Vincenzo - so today, for the first time in my life, I got to do the Spagetti Carbonara exactly following your recipe and all I can say they are so amazing!!! Incredible creamingess, taste and combination of simple ingredients. Fantastic! Thank you so much!
That's so awesome to hear from you! 😄 I'm thrilled that you enjoyed the recipe. Keep exploring and trying out more delicious dishes. Buon appetito! 🍽️🇮🇹
Hard to think of it. Perhaps someone who doesn't like eggs or can't eat pork. 😉 Otherwise, I wouldn't know how anyone couldn't love an authentic and original carbonara.
Ciao Vincenzo! Just made your 2023 Carbonara recipe, and was blown away. My first time having real Spaghetti alla Carbonara, and it was one of the finest meals I've ever eaten. Also a first for trying guanciale. Fortunately, my local butcher shop cures their own; incredible. It's amazing how that much flavor and textures can come from just five simple ingredients! Accompanied by a healthy pour of Brolo di Sezano Amarone della Valpolcella really took the chill off a cold Alaskan evening! Thank you for sharing your love of Italian cuisine! Now, I will have to try and compare your other versions.... in the interest of science!😁
I’ve made it with rigatoni and will admit I prefer it to spaghetti. The ridges pick up the sauce and pepper not to mention the guanciale gets into the inside of the pasta.
Vincenzo…I have been following your Carbonara videos and as they have evolved for you, mine has also evolved. Thank you Sir. I enjoy it so very much! My favorite is 2023’s version…
Wonderful! I'm so happy to know how through time, your recipes has also evolved and improved. You are doing a good job, my friend! Always remember that cooking is always a growing skill, continue to learn and understand new techniques and apply it in the kitchen.
I had Grana Padano, bacon and a couple of eggs in my fridge. So I went to the store to buy some white rough spaghetti. Since I didnt have the pork cheek I compensated with a dash of EV Olive Oil. It turned to be the best meal I have ever made. I will have NO MORE butter cream, onions, garlic, milk or swiss cheese in my "carbonara". My days of sin are gone. No more. Next time I will even upgrade with Guancale and Pecorino 🤌 Thank you Vincenzo for the inspiration!!!
I just made Carbonara for my birthday earlier this week! We went to the local Italian grocery store, got all the right ingredients and followed your video to make it! It was amazing! I hope to keep making it and to keep improving too!
I have never had authentic Carbonara until last week Monday when I made the 2021 recipe for my wife. I have only recently started cooking well, I've just not been any good at it before. The recipe is extremely easy and fast to cook, 15 minutes for everything from start to finish. It was the best pasta dish I have ever eaten. Many firsts for me, I have not had Guanciale before either. It is an expensive meal, but it is worth every cent. I will try this 2023 recipe very soon!
I'm so glad to hear that you enjoyed the recipe and discovered new flavors! Carbonara is one of my favorite dishes too. I can't wait for you to try the updated recipe, I think you'll love it 😊🍝
@@vincenzosplate I've now made your Pasta All'Amatriciana and Pasta Alla Zozzona. I currently have your "best Italian Tomato Pasta Sauce Recipe" on the stove right now cooking. I can no longer eat at my favorite Italian restaurant any more as your recipes are so much better and so easy to make! You've made me a believer!
Love the video vincenzo love your content your a amazing RU-vidr I love watching your videos they are the greatest and the best and the coolest the spaghetti al carbonara looks very yummy 🤤 when I make fresh spaghetti it’s always makes me happy because it amazing to make and eat
Just made it! Love the 2023 version. My husband and I loved it. I am of Italian descent and he is Italian. Bravissimo e la carbonara bellissima. Grazie ❤
Ciao bella! 🍝🇮🇹 I'm thrilled to hear that you and your husband loved the 2023 version of the carbonara! It warms my heart to bring a taste of Italy to your table, especially when it resonates with those of Italian descent.
Your videos are genious. I am Swiss and since Italy is so close to us, I would expect people to not put cream in the carbonara. But nope, even here they do. Guanciale is really important! I like to do something forbidden too though: Guanciale, Pancetta, Lardo and Italian Speck (Bacon) all together👌👌👌 it is heaven on earth I swear! 😂 PS: Same goes for Amatriciana
I hope the Carbonara Gnocchi was delicious 😋 Have you tried any other recipes from my channel yet? Let me know if there's anything else you would like to see! 🍝👨🍳
I did 2021's recipe Friday. My first time and it was delicious! I really love pecorino, I've never had it before. Thanks Vincenzo, I will definitely be doing it again! Cachio de peppe next though😊
@Jan Settler If you reach a certain temperature, the proteins in the cheese will denature and become irreversibly damaged. That's why if you get it stringy and sticky, you cannot reverse it because the structure of the protein is altered. Each protein has a unique temperature at which it breaks down, and I think it's roughly 80 °C for parmigiano reggiano and pecorino romano; other hard cheeses are similar.
Vincenzo, I just wanted to thank you for this recipe. I finally made this dish but I had to make some modifications. You won't believe how hard it is to find Guanciale in Toronto. I finally found it at Longo's supermarket so I will use it next time. Instead of using pork cheeks, I had a piece of left over pork belly in my freezer. I took the meat and seasoned with salt and rubbed smoke flavour on the meat and let it absorb. I used hand dried artisan spaghetti I bought in small town in Tuscany and the result was amazing. The pasta had a nice bite, the pork belly was crisp and it had a nice smoky salty taste, and the Pecorino cheese put it over the top....it was so creamy, rich with burst of flavour. I am so pumped to try your other recipe now, I am sold.
That's incredible to hear! 🍝🇮🇹 Your creativity in adapting the recipe is inspiring. Using what's available and adding your twist leads to remarkable results. The pork belly and hand-dried spaghetti sound fantastic. Delighted to have you excited about more recipes. Keep that culinary passion alive! 👨🍳🔥
I'm in Tuscany now and I had the day of my life because I finally found guanciale! I also was at a farm yesterday where i was able to buy the best pecorino I have ever eaten. I'm now sitting in the reception lounge of the campingground ( because thats the only spot with good WiFi) and can't wait to start cooking my favourite pasta dish. Thank you for sharing these great videos! Keep cooking!
I cooked your recipe for my wife and me today and I have to say that it was the best Spaghetti Carbonara we have ever had at home! And it was so much better than in about 80+% of the Italian restaurants here in Germany. Thank you so much, Vincenzo!
I like the most the version where you keep the guanciale in the pan, add pasta water over it, then add spaghetti, turn off the stove/flame and then add the egg mix and pepper. But all of them work
That's a fantastic technique! 😄 It's incredible how various methods can create equally delicious carbonara. Experimenting with different approaches is part of the joy of cooking. Keep exploring and enjoying the flavors! 🍝👨🍳
I'm happy you enjoyed the recipe, but just a friendly tip - using cream, ham, and cheddar doesn't make it a carbonara anymore 😅 Try to find the traditional ingredients next time and you'll be amazed by the difference! 🇮🇹🍝
Thank you Vincenzo! Almost all carbonara recipes from where I come from, using milk to make a creamy texture, and you show me the Italian way to make carbonara. Cheers
Ciao! I'm glad I could show you the Italian way to make carbonara. I know that many recipes from other countries use milk to make a creamy sauce, but in Italy, we use only eggs and cheese. This gives the sauce a richer and more complex flavor.
Your recipes are so exquisite. I had Never heard of guanciale! Being from the South USA, I know hog jowl! My beautiful imported guanciale is coming today, and I’m so excited to dig into your awesome real Italian dishes! Thanks Vincenzo!❤
Thank you for the kind words and support! 🙏🍝 Guanciale is truly a gem of Italian cuisine, and I'm thrilled to hear you're exploring its deliciousness. Get ready for a flavorful adventure with real Italian dishes! Buon appetito! 🇮🇹😄👨🍳
Cant wait to make this soon for me can i use mushrooms i love italian food sooooooooooo much i never had carbonara before perfect for my after office meals
I made this recipe, and wow it is so good, I used to drain my pasta and I was so wrong. My wife and I were so happy when we were eating this. Grazie Vincenzo. I love your videos, keep it up.
I just learned real Carbonara recipe with your video, I cooked it with Pecorino and Guanciale for the first time in my life, what a wonderful discovery! Grazie!
That's great to hear! I'm so glad you enjoyed the recipe and tried it out with Pecorino and Guanciale. 🤤 Let me know if you make any other recipes and how they turn out!
@@vincenzosplate Eating delicious pasta improved my writing! I managed to write and publish one full novella in a month. My new Velin The Lothorian heroic series is growing, one book a year :D
Just made this for lunch and it was spectacular! I had to substitute the guanciale and pecorino for bacon and Parmigianino because of availability and prices, but it still turned out great! Really good recipe!
I have watched tones of recipes of pasta on RU-vid but I like the most your chanel because you explain everything that goes to a recipe in a very relaxed and nice way. Thank you.
you are the people's champ Vincenzo! Thank you for revisiting this recipe over the years. I make Carbonara quite often and every once in a while I'll look at different recipes to hone my skills and techniques. I'm very thankful that you constantly share new tricks that you've picked up. Cheers from the US!
My god, a makeshift Bain-marie using the pasta pot and pan SHEER GENIUS that completely solves the pressure you have during the last leg of heat control, which is where mistakes usually happen. I will suggest one thing, try using a small silicon spatula for the mixing instead of the tongs the way it scrapes all the creamy sauce from the sides of the pan lets you get every bit of your ingredient mixed to perfection :) (also zero chance of scratching your cookware) Personally, I like grating some Parmigiano on top after the cooking is done instead of extra Pecorino, I find it to be a decent middle-of-the-road solution to the Pecorino vs Parmigiano debate. Excellent video as always.
Thanks for the suggestion! 🙏🏻 Using a small silicon spatula is a great idea, I'll definitely try that next time. And I agree, grated Parmigiano is a great alternative to Pecorino. 🧀 Appreciate your support!
I'm glad you found that little hack helpful! Cooking is all about experimentation and finding new ways to do things. 🧑🍳 Keep exploring and don't be afraid to try new techniques!
Followed your video step by step. I had to use pancetta because i couldn't get any guanciale. First time i ever made it. It thasted amazing! Me and my gf are very pleased. Thank you!
That's wonderful to hear! 😃 Using pancetta as a substitute is a great choice, and I'm thrilled to hear that your Pasta alla Carbonara turned out amazing. Buon appetito to you and your girlfriend! 🍝🇮🇹👨🍳
OH YUM!!! I first had spaghetti Carbonara in Florence, and about keeled-over with the fabulous flavors in my mouth! We were on a two week cruise of the Mediterranean, and you can bet I ordered as much as possible while we were there. I’ve been kinda “chicken” about making it myself, due to the “raw egg” possible issue, but after this video, I’ve gained all the confidence I need to make this whenever I so desire! Thank you SO MUCH for this simple, step-by-step tutorial!
I'm thrilled to hear that you enjoyed spaghetti Carbonara in Florence! 🍝🇮🇹 Don't worry about the raw egg issue, just follow the steps and you'll nail it. Happy cooking!
Oh Vincenzo, you are the best. I had an Italian boy friend who taught me to cook pasta carbonara properly (and many dishes😊). You are proving his skills (or his mum's, as it should be). Loving your video's!
Made this just this evening for my girlfriend and i. Short summary, she made me out to be an expert in carbonara for how she never had anything as delicious as your recipe! Thank you so much Vincenzo. Will be continuing to update on how your recipes affect the loved ones in my life. Next will be tiramisu.
That's fantastic to hear! I'm thrilled that your carbonara turned out so well and that your girlfriend enjoyed it. Cooking together and sharing delicious meals is a wonderful way to bond. I look forward to hearing how your tiramisu turns out, and I'm here if you ever need more cooking tips or recipes. Buon appetito! 🍝👨🍳🇮🇹
Vincenzo, I'm in my fifties. I have been into cooking since my late teen-age years when I worked part-time in a cafe/ice cream parlor run by some brothers with the family name of Vettese (Nostriani, on their mother's side, I believe). I have cooked Italian food for a long, with success. I have even, quite by accident, catered for weddings and the like. Even been paid to do so, quite by accident. Carbonara, which for so long, so very long, I have always felt so close and yet so far to getting right... I got it right for the first time today. Thanks to you. I didn't fully follow your method to the letter, but I did follow your method in its spirit - I slowed right down at the end. I did not rush it. I was close to tears when I realised. Thank you.
I'm thrilled to hear about your journey in cooking and how you finally nailed the Carbonara! It's amazing how following the spirit of a recipe can lead to such a breakthrough. Keep up the great work and enjoy creating more delicious dishes! 🍽️👨🍳💪
I know how to make carbonara from your past videos but I always like to watch the newest one to keep up to date with your techniques, what a genius. Delicious!
Your support means a lot! I'm glad to hear that my videos help you upgrade your Italian dishes. Let's continue exploring delicious recipes together! 🇮🇹👨🍳
Exactly the same way i learned it to be made. I love that you like it. Your First versions wirh whole eggs have also been very good, but this one kicks it to another level. I am momentarilly working on a new version in which i do not make the guanciale in a Pan but in the oven. And adding the fat juice to the Peccorino egg cream. This allows the flavor of the whole guanciale to fall in love with each noodle. Have a nice evening and many thanks for your fantastic videos.
Thanks for your kind words and feedback! Your new version of the recipe sounds delicious, I can't wait to try it out. Have a great evening and thanks for watching my videos! 🍝👨🍳🇮🇹
Hello Vincenzo! I am in a tough spot in terms of searching traditional meals that are around the world due to your and Uncle Roger's take on the traditional cuisines! Nowadays it's quite tough job to search traditional recipes for example Greek dishes if I try to follow your and Uncle Roger's critical thinking on the traditional recipes! These days I want to appreciate different cultures so that I want to cook their dishes as they should make to be as traditional as they ever could be! 😊
Hello there! I'm glad to hear that you're interested in appreciating different cultures and their traditional dishes. I understand that it can be difficult to navigate through all the different opinions and takes on traditional recipes, but my advice would be to do your own research and find credible sources that can provide you with authentic recipes and techniques. One good way to find traditional recipes is to look for cookbooks written by chefs or authors who are native to the cuisine you're interested in. You can also search for cooking blogs or RU-vid channels that focus on traditional dishes from around the world. When trying a new recipe, don't be afraid to make adjustments to suit your own taste preferences, but also be respectful of the original ingredients and methods used in the traditional recipe. Overall, cooking traditional dishes from different cultures is a great way to expand your culinary horizons and learn more about different cultures and their food traditions. Good luck on your culinary journey!
@@vincenzosplate Thanks for the in-depth analysis to my question. You made a great point that it's good to follow native chefs who are saying that they cook traditional recipes. If I just search traditional recipes there may be Jamie Oliver and Gordon Ramsay stuff which may completely ruin the original recipe. This I have learned from you and Uncle Roger. I really wish that there were more chefs like you Vincenzo who are teaching people how to cook traditional recipes and who are telling what are not traditional dishes! Uncle Roger (even though he is not professional chef) is teaching Asian cooking and you are teaching Italian cuisine. For me these are important notes that you both have made in your reaction videos! I believe that the dishes that Mr. Oliver and Mr. Ramsey are cooking may be delicious but it's not fair move for them to say that they are cooking traditional recipes or recipes that are named like Spaghetti Carbonara or Egg Fried Rice etc. if they really messes the recipes! It's not good cooking etiquette! Keep up with the good work!
Hi Vincenzo! I have just made this recipe. I was afraid of it!! I was sure I was going to make an omelette with noodles in it :D But I was wrong!! It came out just fine. Not sure if it came out as good as you would make it, but it was no omelette and there was a creamy enough sauce. I bought spaghettoni from la Molisana after seeing your video about noodles :) and I had pecorino and unfortunately just pancetta, I could not find guanciale for the life of me. I followed the steps exactly as you said. The result was delicious! The first time in my life when I ate carbonara, until now I only heard of it. Delicious!! And for sure those quantities make 4 servings, like you said, not 2 :D It is really really rich. Thank you, you are my italian food guru :)
I'm thrilled to hear that you think it's the best! 😄👏 It means a lot coming from you. If you have any suggestions for future recipes, I'd love to hear them! Keep enjoying the deliciousness!
@@vincenzosplate Someone asked me to make carbonara for them like they had at a nearby fancy "Italian" restaurant. I asked if the guanciale was crispy and they said they used bacon. Ha ha
I literally just checked today to see if you made the latest version YAY!!!!! THANK YOU! You are a King sir🤴❤ Very excited and can't wait to try it.. you never disappoint 😊
Thank you so much for your support, it means a lot to me! 🙏 I'm glad I could share my passion for traditional Italian cuisine with you. Keep cooking and experimenting! 🍴👨🍳
Grazie mille, alla mia famiglia è piaciuta molto questa ricetta. Il mio composto di uova non era denso come il tuo ma a fuoco basso, con amore e attenzione, sono riuscito a preparare una deliziosa pasta cremosa. Niente frittate! Solo uovo, bucatini, guanciale, pecorino, pepe nero e acqua salata della pasta. Così economico, così veloce, così delizioso e tutti erano così pieni! Grazie Vincenzo.
I love this recipe but have been nervous 😊 to make it. Your steps are easy to follow … I love how you slice the guanciale and use the Bain Marie method to keep the pan warmer … will be making very soon !!! This looks to be my favorite of all your carbonara recipes … ❤️
You can do it! The bain-marie method is a great way to keep the pan warm without overcooking the eggs. And slicing the guanciale thinly helps it to render evenly and gives the pasta a nice smoky flavor.
Today for the first time i found guanciale in the local supermarket and i was also happy to see that pecorino romana found it's way back into the cheese assortiment, so i had to try this version. It was totally awesome! Thanks for the recipe! (hope you don't mind that i used linguine)
Thank you so much for keeping your Carbonara recipe updated. Personally, i found using 2 whole egg and 2 egg yolk work better for me, both in the cooking process and in taste. And yes, i like being VERY generous with the black pepper before serving 😉
I'm glad to hear that using 2 whole eggs and 2 egg yolks works better for you. I also understand your preference for adding plenty of black pepper before serving. It adds a nice flavor kick. Keep on cooking, you're doing great.
Thank You Vincenzo! This is the first time I have ever made a Carbonara dinner, and I must say, this is the very best Italian Dish I have ever made! The only issue I had, was finding the Guanciale, so I used a Pork Jowel bacon instead which was okay, but I will order Guanciale on-line for the next time I make a Carbonara! I used a De Cecco Bucatini no. 15 pasta and what a difference it made over a regular spaghetti. Being a hollow pasta made it so delicious with the sauce inside of it, each bite was simply amazing!!! Once Again Vincenzo....Thank You, Thank You, Thank You!!!
I'm thrilled to hear that you enjoyed making the Carbonara! Using jowel bacon as a substitute is a great idea, and ordering Guanciale online for next time sounds perfect. The choice of Bucatini pasta makes a big difference too. Keep cooking and exploring new flavors! 🍝👨🍳
Chef Vincenzo, what can we say. We made this following your instructions to the letter (nothing different except the pasta) and OMG! This was bar none the best ever. So dang simple yet packed with flavor! I would highly recommend to anyone that makes this dish to absolutely make sure that the additional guanciale be plated on the top exactly as this maestro did. It absolutely takes this to the next level! We could not find the same pasta used but settled on a Al Bronzo by Barilla (Bucatini) which is the first time we have ever used this. It was totally next level! Thanks so much for this!!! My only question is can we freeze the leftovers and if so, how to reheat? It is a very filling meal!
I need to thank you especialy for this video. I tried Carbonara for the very first time and it turned out beautiful and delicious ! And you explain all the necessary steps so good that it's realy very simple to follow the recipe and be successful ! Tante grazie !
I found pancetta in the market and I'm trying to master this dish. Still not that creamy as yours but I will make it happen in close future. Thank you Vincenzo!
I'll be trying this next week. I'm liking the version you made in Italy at the hotel. Last time I made it was last Friday. I haven't been separating yolks, but will do so next week. I make your Cacio e Pepe exactly as you have done in your latest version and it's stellar!
Thanks for sharing your experience with my recipes! Excited to hear you'll be trying this one next week. Keep experimenting and let me know how it goes 🍽️👨🍳👍
@@vincenzosplate Had a little side track! I made it tonight... Wow! So creamy and so rich! I couldn't finish it all... bummed! But OUTSTANDING!!! Thanks, Vincenzo!
It is my pleasure. I proud to say that my carbonara recipe is made with so much love and effort. It taste stunning. Easy to make but packed with so much flavour.
Made Carbonara for the very first time last night after watching your videos and a few others. I couldn't find guanciale near me, so I did use pancetta. Mixture was 3 yolks, 1 full egg, 50% Parmigiano Reggiano, and 50% Pecorino Romano. It wasn't as "creamy" as we'd like. It certianly wasn't dry, but I might have to adjust and either use more pasta water or go with more whole eggs. All in all though, it was still delicious!
I'm thrilled to hear that you gave Carbonara a try! 🍝👨🍳 Carbonara is a wonderful classic Italian dish. Your adaptations sound delicious, and experimenting with the amount of pasta water or eggs is a great idea to achieve your preferred creaminess. Each cook's touch is unique, and it sounds like you're on the right track. Keep enjoying your culinary journey and savoring those amazing flavors. Buon appetito! 🇮🇹👌👏
Man, your mesmerizing videos made me very interested on trying to cook pasta like a pro. I've always cooked pasta, of course, but now I understand, thank to you, that it deserves the same attention and respect for the process like a paella valenciana. I went to the grocery store and got some pancetta (unfortunately no guanciale), pecorino and good eggs, and I am going to try this carbonara right now and surprise my kids when they arrive home. Thank you for your passion and your good work with your channel.
I'm thrilled to hear that you're inspired to cook pasta like a pro! It's all about the attention and respect for the process. Your carbonara with pancetta, pecorino, and good eggs will be amazing. Can't wait to hear how it goes! 😄👨🍳🍝
Thank you very much for this! Im so grateful for this content, as i can taste the traditions myself. And even more important - pass them onto the next generations and friends around me, who are (a pity) so used to the american-style carbonara. Bravo. From Russia, with love.
I'm thrilled to hear that you appreciate the content and find value in experiencing the traditions firsthand. It's wonderful that you're sharing them with others. Bravo! 🙌 Sending love from Italy to Russia.
