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Famous ITALIAN SPAGHETTI CARBONARA That is Driving The World Crazy! Simple, fast, delicious!
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- čas přidán 14. 04. 2023
- FAMOUS SPAGHETTI CARBONARA! The original recipe of one of the most loved pasta in the world. Simple, fast, delicious! Incredible tasty and easy!
Ingredients for 4 people:
0,9lb/400g of spaghetti.
5 egg yolks (about 3oz/85gr).
3,5oz/100g of pecorino romano.
7oz/200g of guanciale.
black pepper.
Method:
Grate the pecorino; create circles on a plate with baking paper and cook in a preheated oven at 356°F/180°C for a few minutes, the edges must start to be amber; wait for them to cool down and remove from the baking paper.
Separate the yolks from the whites and place them in a bowl; add the grated pecorino, a couple of tablespoon of cooking water and mix everything.
Cut the guanciale into strips and brown it in a pan; drain it on absorbent paper and keep the melted fat aside.
Put the mixture of yolks and pecorino in a bain-marie, add 2 spoons of melted fat and mix well.
crush the pepper and toast it in a pan, add 2 ladles of cooking water, the spaghetti and finish cooking for the last 2 minutes in the pan, adding cooking water if necessary; turn off the stove, add eggs mixture, 1 spoon of melted fat and mix well.
Serve with a sprinkling of pecorino and plenty of guanciale.
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Thank's for watching! Cook with joy.
A real masterclass
Thank you so much 🤗❤️
Brilliant 👏 👏 👏 ❤.
❤️
Vincenzo needs to see this
Hi Jaymunnie, show it to him!🤗
One of my favorites
Hi Kevin! Thank you 🤗
That looks incredibly good, I have to try making it
Thank you ❤️! Let us know how it went! 🤗
Wow, this looks like the best carbonara I've ever seen!
Thank you 🤗❤️
Stumbled across this at 2am whilst having a drink or two. Have now ordered some guanciale and pecorino online.
Hi Darren Wilson, this's a great satisfaction! You couldn't give us a better compliment! Thank you!🙏🏼🤗
@@Pastaandbastarecipes Great stuff. Have made plenty of carbonara before but usually with parmesan and pancetta as pecorino and guanciale aren't readily available in the UK at my local supermarket. After watching this I had to try an authentic recipe.
Thanks again Darren and let us know how it went!🤗
@@Pastaandbastarecipes Made it last week and with the pecorino wafer. Even more delicious than I had hoped.
Hi Darren, we are really happy! If you have some pecorino left over, you absolutely have to make our new recipe: czcams.com/video/Mv61N2W9DM8/video.html 😉 it's just gone out! Enjoy! 🤗
Really nice variation of a traditional carbonara!
Thank you Kara! 🤗❤️
Yesss!!! Love fron 🇮🇹🇮🇹
Thank you Martina! ❤️🤗
looks really delicious. But must be extremely savory with all these garnish....
Hi N CHOU, it depends on the flavor of the guanciale and pecorino; by tasting them first, you then adjust to salting the water for the pasta!🤗
I use a blend of grana padana and pecorino (thank Chef Luciano for that one). Real good balance between the cheeses. A dish that is only a handful of ingredients but it is absolutely delicious. This looks great.
Thank you J.D.!Mixing pecorino with parmesan or grana padano is a good way to keep the sapidity under control! 🤗
Die Welt ist schon verrückt genug - verrückt machende Gerichte überwinden! 😄
This is SPOT ON and the only way to make Carbonara. This is how i also make it. You see so many BAD videos on this recipe. people using cream and make a disaster. Great JOB !!!!!!!!!!!!!!!!!!!!!!
Thank you Ross. 🙏🏼🤗!
Complimenti bella anche la presentazione del piatto
Grazie Salvatore ❤️🤗
Excellent. Nice presentation.
Thank you! 🤗
Fainted. Just fainted from joy, watching this masterclass of cooking.
Thank you, John ❤️🤗🤩
Wow really good 👍🏻
Thank you! 🤗❤️
carbonara looks delicious😊
Thank you! 🤗
This is the real carbonara 👍 looks really delicious.
Thank you! 🤗
But where's the cream?
I'm kidding 😂
SUPER!!!!😋😋😋😋
Thank you Toni! 🤗❤️
And there you have it folks, the most complicated carbonara recipe on the internet.
Hi Tony, there is absolutely nothing complicated; toasting pepper and making a wafer of pecorino is rather elementary and can be avoided anyway.🤗
Completely right. Carbonara is a very simple recipe, and there is absolutely NO need to make a great show of it...
Approved 💚🤍❤
Thank you vonvindice! 🙏🏼 There are many recipes you might like; check them out and let us know if you "EAT or PASS"! 🤗
Forgot how good pecorino is. Need to get some for this recipe.
Hi Sam, pecorino romano is fantastic. And Carbonara is awesome; good choice! Tell us how it went! 🤗
Perfekt, ich würde nur den Guanciale nicht so kross backen, aber das ist denke ich Geschmackssache
Danke Sascha, es kommt auf deinen Geschmack an; Ich neige dazu, es stark zu bräunen, um dem Gericht eine knusprige Note zu verleihen.
Mňam 👌👌👌👌👌 milují to👌👌🇨🇿 AHOJ ❤️ Zdena Karovičová Brno Česká republika 🇨🇿
Děkuji!🤗❤️🇮🇹
Bravo ❤
Grazie❤️
The best Carbonara i've ever cook !
Hello Kajo! Thank you very much 🤗❤️
Its beautiful well done ! Did yiu know Pecorino Romano is made in Sardinia.
Hi Adam, thank you very much 🙏🏼! Also in Sardinia, with Lazio and Grosseto area! It's a wonderful cheese, very strong and versatile; must be very aged!🤗
Miam miam
Thank you 🤗
Ich liebe die Rezepte von Ihnen 🤩🤩Danke 🙏🏻
❤️Tausend Dank! 🤗🤗🫶🏻
👍👍😋😋
Thank you 🤗
Looks delicious
Thank you! 🤗
Bravissimo
Grazie Chris!
I find the guanciale skin hard to eat …. Do others trim it off? Your carbonara looks amazing!
Hi boom, thank you very much! The skin of the guanciale must be removed; I kept the top seasoned with pepper to avoid waste; you can take it off quietly! 🤗
와 침고인다
Thanks for your opinion
definitely Eat.
Thank you! 🤗
Spettacolo!
Quando la cucina è arte.
Grazie Marco!
Absolutely the best and easiest way to cook this dish! Well done! Will definitely try this! 🙏🙌
Thank you very much! It is always a great satisfaction to receive compliments like yours! Let us know how the test went! 🤗
What pot/pan do you use for the pasta mixing?
Hello, it's an Agnelli aluminum pan 0,12""/3mm, flared 2,6""/6,5cm high, diameter 11""/28cm! Excellent value for money! @PentoleAgnelli
as an Italian I can tell you that it turned out well but you made several mistakes.
1 never put the bacon in absorbent paper
2 first put the yolks, then the pecorino, once you have obtained a super thick mixture, put the fat from the cold guanciale and mix it, once you have obtained a semi-smooth mixture, put it on the water and make it creamy.
3 decorations with a piece of parmesan and a large guanciale to put on the plate are absolutely prohibited. only foreigners who don't know the traditions do it.
4 never leave the carbonara semi-dense, add cooking water to make it as smooth as possible.
5 the cooked guanciale is placed in the carbonara cream and then some pieces are left out to be placed on top of the plate as a decoration.
Thanks for your opinion!
"as an Italian" does not make your opinion more or less valid. As a chef if you execute this recipe as it was shown you are in for a treat.
@@pauloviegas9918 I am a cook, raised in a family of chefs with 40 years of experience. this dish is wrong, in an Italian restaurant it would be rejected by the customer. there is a book with official recipes, follow the official recipes and you will have no problems.
@@pauloviegas9918 and I was also good at not criticizing him heavily. he made so many mistakes that not even a child would make in Italy.
parmesan + pecorino not just pecorino.
this is a common mistake of you foreigners.
Parmesan is used to give sweetness, only pecorino becomes too salty and unpleasant to eat. learn instead of criticizing me.
Ok, Nice, but I would need 10 of those
Thank you! Just increase the quantity of products to make more pasta! Have a good day!
Eat😋
Thank you Angela 🤗
Ci sono delle inquadrature favolose che sembra avere il piatto proprio davanti agli occhi. Ma questo è un canale di cucina italiana che viene dall’America ?
Ciao Aris, grazie per le belle parole. Diciamo 50/50; risiediamo negli Stati Uniti, ma in realtà ci dividiamo fra America ed Italia per i parenti!🤗
Music fine voice step by step recipe better. Dish looks great!!!
Thank you Janette! 🤗
Sarebbe meglio togliere lo strato di pepe vecchip dalla parte superiore delle fette di guanciale!
Non c'è bisogno di tostare il pepe non è nè una cacio e pepe nè una gricia.
Ciao Angelo, sullo strato di pepe stagionato sul guanciale, c'è chi è pro e chi contro, come in molte altre situazioni di cucina; semplicemente cerchiamo di limitare il più possibile lo spreco. Hai pienamente ragione per quanto riguarda la tostatura del pepe; non è una gricia e nemmeno una cacio e pepe, ma non credo che ne modifichi in negativo il risultato finale, anzi! Molto dipende dal pepe che si usa; con alcuni cambia molto, con altri anche no! Non è necessario, basta non farlo!🤗
@@Pastaandbastarecipes sono d'accordo
Multo Bene
Grazie 🤗❤️
👍👍👏👏
🤗
Just curious what did you do with the egg white?
Hi Joshua, usually some meringues, always a hit with the kids; but you can also use them to make omelettes!🤗
@@Pastaandbastarecipes thanks for the info!
@@Nyantify It's pleasure, you're welcome!
Looks so delicious 😋
Hi Deisy, thank you very much! 🤗
looks good but why are you serving a plate with two bites of pasta on it
Hi Mort thank you! If I made hearty dishes for every recipe, I’d tumble instead of walking! 😁 Joking aside, if you want larger portions, it's sufficient to increase the ingredients in proportion! 🤗
What about the scarpeta of those goodies in the frying pan with a few drops of tabasco? 🙂🙂
Thank you Gerald! Depends on your taste 😊. You can easily make the scarpetta with tabasco!
PLS Just keep the original recipe don't add shit
It looks so delicious, yummi yummi 👍👍👍☺
Thank you 🤗❤️
Necesario il passo a bain mari con i tuorli/formaggio? Io butto la pasta nella pentola con quanciale/grasso, mescolo, puoi il tutto nella ciotola con misto formaggio/tuorli. Piu semplice con ottima risultato 😮
Ciao, è consigliabile; necessario in caso di gravidanza. L'importante è usare uova freschissime! Il risultato è comunque ottimo! L'unico consiglio è di finire la cottura col grasso ed acqua di cottura ed aggiungere il guanciale dopo, o quando mantechi nella ciotola o quando impiatti, così non perde di croccantezza! Prova la prossima volta e facci sapere! 🤗
Eat!
BRAVISSIMO
Grazie mille! 🤗
Una carbonara veramente perfetta, io faccio solo il guanciale appena piu grande e preferisco le mezze maniche! Un saluto da Roma
Grazie mille Annette! 🤗❤️
Personally I put parmigiano and pecorino, just pecorino is too much salty, and add a white egg in the sauce. Also you should pepper the guanciale before the cook, and don't remove it when you cook the pasta in the pan, so you keep better flavor
Hi MsGerrior, the pasta is finished cooking with the fat of the guanciale, it is added at the end to maintain the crunchiness. 🤗
The real guanciale is already covered in pepper? At least the one I get is..
Eat ❤️🖤
❤️🖤Thank You!
mi fa una gola...appena posso la rifaccio
Ciao Pasquale, facci sapere com'è andata non appena hai replicato la ricetta. Saluti.
Il grana e il romano ci stanno bene anche in sieme li spaghetti vanno conditi insieme al guanciale e il suo sugo
Ciao Roberto; hai ragione, ci sta bene anche tagliare il pecorino con il grana, soprattutto per diminuire la sapidità, tuttavia la ricetta originale non lo prevede (ma ognuno è poi libero di fare come preferisce). Il guanciale l'ho aggiunto alla fine principalmente per un miglior effetto visivo ed avere un contrasto di colori più nitido dopo l'impiattamento; cosa che potrebbe non interessare ai più a casa, ma è importante per chi fa video. Saluti.
can I use 2 eggs and 1 yolk?
no, 2 yolks , 1 egg
Hi, yes you can use 2 yolks and 1 eggs, but be careful because the egg with tends to cook more easily!
NO, this will kill you!!!!
EAT👌🔥
🤗 thank you
He used cream. As Vincenzo Prosperi always says "NO CREAM IN CARBONARA!!!"
Hi Robert! Where I used cream??? It's a translator's error, to cream, "mantecare" in italian; probably you prefer mix! but if you watch the video, you can see that i haven't add any cream!!!!
Hi Robert, I didn't know who he was and I just watched his carbonara... not a great carbonara; he said only cream, cream, cream....he even cooked the egg!!! Also there's a basic mistake, never non-stick pan (which tends to cook the egg) for the carbonara! And he got 6m views!!!🤦🏼♂️ However happy you, happy everyone!🤗
Eat
Grazie Marco! 🤗
Bravo 🎉 bitte Abos min. 500 k this is Cucina Italiana
Thank you Robert! Welcome to our channel! 🤗
Va tutto bene, ma gli spaghetti vanno risottati nella padella insieme al grasso del guanciale non col solo pepe e acqua di cottura, altrimenti non assorbono il sapore.
Ciao Gunshy, gli spaghetti sono stati risottati col grasso del guanciale, viene aggiunto al minuto 5.06! Saluti 🤗!
@@Pastaandbastarecipes scusa, non è per essere pignoli, ma la pasta è stata risottata con pepe e acqua, poi al minuto 5.06 viene spento il fornello e aggiunto l'uovo e un cucchiaio di grasso di guanciale. Invece la pasta va risottata nella padella col grasso rilasciato dalla rosolatura del guanciale, anziché in una padella con solo pepe e acqua, altrimenti non si insaporisce come si deve! Almeno così facciamo a Roma, poi tutti i gusti son gusti...😉
Ciao@@gunshyrug1240 normalmente la risotto nel grasso del guanciale, come poi avviene per la Gricia dopo la sfumatura col vino (e non tosto il pepe; è stata un'aggiunta per avere più minutaggio); onestamente non ricordo se è stato omesso in fase di montaggio video oppure ho proprio cambiato il passaggio in quell'occasione; ad ogni modo hai ragione, risottata viene sicuramente più saporita ed è la procedura corretta!🤗
@@Pastaandbastarecipes 👍😋
Judging from now a day recipe is more like "The world driving Italian crazy"
Now this! Is the true cabonara. It's really hard to find real cabonara outside Italy, everywhere is just Cream sauce / Alfedo and then they called it a cabonara smh.
thank you Harada!🤗
Why aren't you able to follow a simple recipe
Hi, it's fun to experiment in the kitchen; anyway, if you prefer the classic version, watch our video czcams.com/video/7IU3_nPu_M4/video.html you probably appreciate it more! 🤗
Not bad, but not originaly, why do you do chemistry ??? Carbonara is simple dish, so please leave it like it is
Hi, the only variation to the original recipe is the roasting of pepper; a pretty easy step that you can still avoid! Also the pecorino chips is a decorative element, just as easy to do. Not bad, unoriginal, but absolutely not difficult!
That guanciale is really over cooked!!!!!
Yesss, thanks for your opinion!
A way to unnecessarily complicate a simple classic
Hi Spiro, I don't think there is anything complicated, I added the roasting of the pepper and the parmesan chips to have more playing time for the video; passages that can be easily avoided and in any case nothing difficult.😉
same feeling.
Raw egg? Have fun with salmonela
Hi Pau, the egg is pasteurized in a bain-marie... and in any case they must be used very fresh; if you cook the egg you make an omelette, not a carbonara. However tastes are tastes and you are free to cook it. Fan of the great Pau Gasol?
Ci sono moltissimi errori nella tua ricetta....... Lasciate le ricette originali come devono essere....impara a cucinare 👎👎👎👎👎👎
Grazie per la tua opinione!
🤢😭😭😭😭
🪣
The garnish is futile.
Hi ilyatermini! If you prefer the classic version watch our video, you will probably like it more czcams.com/video/7IU3_nPu_M4/video.html
As the pigs cheek was over cooked to the point it was burnt I would assume this channel is American, also cream in a carbonara is just wrong.
Ciao Nick, hai ragione, il canale è americano, ma noi siamo italiani; il guanciale era volutamente avanti per dare la massima croccantezza; può non piacere, basta cuocerlo meno! La panna dove l'hai vista? È un errore del traduttore! Basta guardare il video e leggere la lista degli ingredienti!
Your video-skills are great... 👏 Your cooking skills... Hmmm, mediocre, I would say. There's absolutely no need to do a fancy show to cook a carbonara.
Thanks for your excellent writing skills to write wonderful comments... you're doing awesome!
@@Pastaandbastarecipes Yes, I know... Thank you! Just take me as your role model...
That's not even a snack
Hi Adrian, increase the quantity, in proportion, according to your hunger. 🤗
cream in carbonara.....joke....
Where I used cream??? It's a translator's error, to cream, "mantecare" in italian; probably you prefer mix! but if you watch the video, you can see that i haven't add any cream!!!!
@@Pastaandbastarecipes okay, sorry translator error ! well done then .
Looks nice but make no mistake, if you served me that portion size, I am marching into that kitchen and serving myself an adult portion
😂😂😂👍🏻👍🏻👍🏻 Hi Johnny Boy, you've no idea the satisfaction you'd give me! We are only in 2 and often we finish cooking at unlikely time to eat a lot; we try to avoid any waste. Thank you very much for your funny comment!!!🤗
Teoricamente un incrocio tra la carbonara e la cacio e pepe, praticamente.... ne una...ne l'altra
😂😂 l’hai mai fatta una carbonara in vita tua? A quanto pare no. Quella del video è perfetta
@@ciao123456789012345 , solo scenografia, io la vera carbonara la mangio almeno 1 volta alla settimana
@@ciao123456789012345 , persino il guanciale è finto, 🤣🤣
A me sembra un gran bel piatto!!! A criticare son tutti bravi; dopo gli allenatori da bar son nati gli chef ed i critici gastronomici da tastiera! Proponi la tua video ricetta e vediamo quali competenze dimostri!!! Secondo me ha ragione James Hayden… Uno che ha un minimo di dimestichezza con la cucina non può dire che quello non è guanciale; la differenza con la pancetta è molto evidente!!! Magari sei abituato a mangiarla con panna e bacon 😂😂😂
@@simoneferroni9744 tu si che vali, ne sai quanto il tuo chef da youtube, un buon guanciale si vede già solo al taglio e quello è un finto guanciale, se poi siete convinti di essere gli unici a conoscere una carbonara fatta a regola d'arte.... si è una vostra convinzione che non cambierà la mia. chiaro?
Hai sbagliato , non si mettono gli spaghetti col pepe e acqua...rileggiti la ricetta. Hai inventato una versione personalizzata.
È un passaggio che viene dalla Cacio e Pepe; serve a sprigionare maggiormente il profumo del pepe; una cosa in più che la ricetta originale non prevede e che può essere saltata!
1시간 걸리겠다
こんにちは、準備の間に眠らない場合は、25分ですべてを行います! 🤗
Так я с детства эту карбонару ел. Обычная лапша с салом!
Наверное, вам виднее.
Eat
❤️🤗