How to make Spaghetti Carbonara the right way | | A typical dish from Italy 

Agree!, Carbonara is not so Easy!... but Italian cuisine can be in general truly simple, economical, and made with a few ingredients adapted through countless regional recipes, but with some simple tricks and underlying principles. Learning Italian cooking is really a great investment of time!

If my grandmother had wheels.....

It is incredibly easy.

lovely

And when exactly did the Guanciale get so brown? 😅Because when he put it out, it barely got any color..

buen appetito

I appreciate the traditional ingredients but in small-town Colorado USA you cannot get guanciale so thick-cut bacon is what you use.

C'ho fame regà

I swear I saw a huge amount of egg whites present in the bowl of supposedly only yolks

There is nothing wrong with good pasta with bacon, egg, cheese and cream. But: It is not a carbonara. Let us appreciate and keep the traditional Italian recipes. And if someone creates something new which might be different but good too - just give it a new creative name. And the most important thing at all: Enjoy homemade dishes with good ingredients - traditional or modern. Just stay away from the industrial garbage. Buon appetito! 😋

Explain why ,with so little ingredients, restaurants charge you an arm and a leg for this dish?

Ok, now do the same thing for cheesesteak.

The traditional carborana is with guanciale and pecorino romano indeed, however the non traditional (French) version is with cream and bacon. Both versions are amazing when done property with proper ingredients and technique.

Damn thats only 2 bites

So that serving size is just for a small kid? Right?

I wanna taste genuine Spaghetti carbonara

You say he uses "only the yolks" of the eggs but at 2:50 you show him putting an egg yolk into a bowl with at least one egg that includes its whites. Not very helpful.

Replace chicken egg with quail egg and thank me later since the flavor tasted so much better.

What is Guancale? Ita not available here in our country, any options for that?

3:25 so when you use the fat???

the king of carbonara is Luciano Monosilio in Rome.

Yes, but the dish should be more big space for the spaghetti , and less decoration in the food KA-Pich! 👌🏻

Guanciale is not easy to get and the opposite of cheap in many parts of the world. So some of us have to settle for what is locally available. Carbonara is supposed to be peasant food. Not food of royalty. Other than that, yes, it is only a few ingredients. Not peas or cream or ham (ham doesn't have the fat content).

i tried to make bacon vs guanciale. the flavors were day and night. guanciale all day. Dont be cheap and use bacon

Having said that if you live in country where Pecorino or any ingredient shown is too expensive then go and replace by what you want/can afford either being smoked bacon, panchetta or else. And do call it carbonara anyway.

Cubes, too large, whole eggs+ extra yolk is the correct way. Guanciale not cooked enough here!!(?)! Score: B+/B-

or use bacon

I've done the original once just to see. The French version with creme fraiche or cream was way better. The original is also good. But the guanciale is too fatty and the romano is too salty. I respect the original, but I make the cream version with parmesan.

Very risky to put eggs in to the pan. Prefer Luciano's method

Don't get me wrong, I like carbonara - but technique wise, spaghetti al nero di seppia e frutti di mare is way more interesting

Take note everybody out there in the world . That's how you make the original perfect carbonara. Everything else give it a different name. French carbonara 😂😂😂😂😂😂😂😂😂😂😂😂

There is enough proprietary information in this video to start a civil war in Italy. The guy has a great recipe, however, what he shows is NOT gospel!! First, the major battle here is the use of cheese. Some believe you can only use parmigiano, others strictly pecorino. And pecorino from Sardinia would be absolute sacrilege in Rome. Pecorino has a stronger flavor, parmig is softer. Personally, we use a roughly 50-50 combo. As long as you don't use Kraft from Wisconsin, you will be fine! Find your own preferences. Next the eggs. The answer to everything is 42. The answer to eggs here is 1.5 per person. You can use only yolks, you will be fine. God forbid you use the whole egg, you will be fine. But whatever proportion you choose, for God's sake, DO NOT add the beaten egg to the pasta if the heat is on!!! The pepper - absolutely essential ingredient. If you want to toast the peppercorns first, no problem it WILL be better. And lastly, the guanciale. Sue me, I use my own home cured pancetta. Flavor wise, unless you are in Italy, there is NO difference. Guanciale is much fattier than pancetta. If you are desperate, you can use smoked American bacon, it just isn't as good. It works, but... So, gently fry up the guanciale/pancetta until the fat is completely translucent. The meat can be browned or not. Pour off the liquid fat, reserve, put the meat bits to the side. Next boil up the pasta, the proper cooking time to al dente MINUS 3 minutes. Next, heavily beat the eggs with the cheese. You can add the pepper if you choose. A minute or so before the pasta is ready, reheat the reserved oil in the pan, when hot, TURN OFF THE HEAT, Add the mostly cooked pasta to the pan, mix well, add ½ cup of the pasta water, keep mixing. The pasta needs to be hot, add the eggs/cheese, keep tossing. This is the hard part, The pasta needs to be coated with egg, but the egg must not scramble. As long as the oil was hot, the pasta went in hot, the water is hot, a quick mix should be fine and the egg goes creamy. NOW add the panchetta bits, mix well, grind on the pepper and be generous, serve. You can add chopped parsley, or just serve immediately.

Yeah our ingredients are simple and cheap and people will eventually figure it out, what to do now. Simple, let's say it is complicated to make. It is simple to make PERIOD

Drama

Buen apitito is Spainsh. Not good

"carbonara" said in English with such accent is huge turn off. Now I don't even want Spaghetti Carbonara

It's BUON appetito, not BUENO.

unpopular opinion carbonara with cream, bacon, and mushroom is far better and tastier than the traditional version. And the traditional version isn't that hard to make

Looks so boring that dish

This is ridiculous🤣🤣

Its pasta ffs.

I can cook better pasta then this. They are just talking.

99% of the Italian recipes are super easy. Many are also super unhealthy just like this one.