He used a blend of parmigiano and pecorino, best way to do it and the way u are going to eat it in the majority of italian restaurants. If u put only pecorino as the ‘recipe’ says it can be really salty. The guy does it just perfect.
@@zephyr707 perdonami🙏 il godimento è nella preparazione ma soprattutto nella degustazione. No impiedi, no sul divano, no col piatto sulle ginocchia, ma seduti composti a godersi lo spettacolo 😎🖤🍷🍷
Bro I am from Rome and this guy ABSOLUTELY nailed it! This is literally my grandmother recipe who worked with the mortar, the only difference is that she just used much, much more pepper because the "CARBO-nara" is a plate full of pepper like the coal. In italian coal is "CARBONE" and then explain the name, but I can confirm that this is just so perfect!
@@starfuryniko3702when my son visited Italy and he first tried Carbonara he loved it so when he came home be showed me how a real carbonara is made. Greetings from Greece ❤️
In realtà il motivo è un altro, serve a portare a 70 gradi l uovo per pastorizzarlo con il vapore, altrimenti consumare uova crude è rischioso x la salmonellosi
@@NguyenHung-dk2ht in realtà la cremosità viene data dall amido all interno dell pasta insieme all uovo, occhio che se superi i 70 gradi l uovo coagula e diventa una frittata
It’s actually how you’re supposed to make it not that much necessary with such a small portion cos that’s more dishes, just add the pasta water to pan first tempering the eggs the same way you would for a custard but in big batches you use a double broiler
I’ve generally tempered the eggs first before going straight into the pan (that’s usually cooled a bit since the pork was cooked) but I’m going to try this method next time!
For those bitching about the cheese, Pecorino is delicious but very salty, making it 50/50 with parmiggiano or grana makes the carbonara more delicate and balanced, less agressively salty. Guanciale's already salty, so is the pasta water. This guy can cook perfectly any kind of cuisine, I'm very impressed.
Solo pecorino niente parmigiano. Basta non salare l'acqua della pasta. Fidati sono di Roma. Se non ti piace troppo saporita perché secondo te già lo è non metti il sale nell'acqua e hai risolto. Carbonara=Pecorino
Sometimes though some Italians yell for adding Pecorino on top at the end, I like to add more cheese to mine as well but it's something I've seen numerous comments about.
You had me at the guanciale. Then you got pecorino and parmigiano reggiano cheese in there. Then toasted and ground your own peppercorns????? YES!!!!! The only thing I'd change is I'd use bucatini pasta instead of spaghetti. But that's just a preference. You absolutely nailed this carbonara. That's authentic AF!!!!!
@@HUGO-vl4ur carbonara really doesn’t need improvements. All of the “improvements” I’ve seen don’t really enhance the dish at all. If you find one, can you please share it?
Oh, que bonita demostración de la preparación de un platillo muy interesante, se nota que los ingredientes son de la mejor calidad, así se asegura el sabor total de cada elemento. Debe ser increíble poder prepararlo así, gracias por compartirlo
This guy has amazing cooking skills. I can guarantee you that the bain-marie step is skipped by most Italians because it's not very practical, but many will start trying it from now on. Even some Italians still fail the final step of making carbonara, which unfortunately results in the dreaded "scramble eggs", something that can be avoided by using only the yolks, not the whites. Some people mistakenly add all the whites to make the egg cream appear more abundant, but this is the number one mistake in making carbonara. The second cause of failure is when the pan is too hot; adding the egg mixture to a rovent pan will cause it to scramble them instantly. So, if you want to skip the bain-marie step, you can usually put the egg cream in the fridge briefly or simply turn off the heat under the pot for about thirty seconds before adding the eggs.
This is excellent advice. I've been making carbonara at least once a month for the past 5 years. The bain-marie, or double boiler is great a great idea for consistent results. I've never made it with that setup but I've scrambled my fair share of dishes just by inattention, or having the heat a little too high, or an incorrect ratio of egg yolks to whites. Listen to this guy they know what they're talking about.
Yeah, I thought so too, coming from a culture that drinks while eating, except that it's bad for your digestion. If you drink while eating, it waters down the acids in your stomach and takes longer to digest, which could complicate things depending on your schedule for that day, especially if you're physically active. Ideally one should wait 15 minutes after eating before drinking anything
Bro knows what exactly he's doing
cooking
He used the wrong cheese.
@@TfYouLookinAt1he used pecorino Romano, which is the traditional cheese for carbonara. There is nothing wrong with the inclusion of parmesan.
See this is good @@scanngin1559. You must listen for all cost.
npc ahh comment
As an Italian i can confirm dude can cook carbonara better than 90% of Italians 👌
You ain't italian. He used the wrong cheese, you missed that bro?
He used a blend of parmigiano and pecorino, best way to do it and the way u are going to eat it in the majority of italian restaurants. If u put only pecorino as the ‘recipe’ says it can be really salty. The guy does it just perfect.
È fottutamente perfetta
Yes it does Alberto.
@@alberto22445 Luciano Monosilio mixa parmigiano e pecorino ed è la miglior carbonara di Roma
eating at the kitchen counter standing up is classic home chef moment, love it
È tristissimo
@@sixfreenk sometimes you just can’t wait ;)
@@zephyr707 perdonami🙏 il godimento è nella preparazione ma soprattutto nella degustazione. No impiedi, no sul divano, no col piatto sulle ginocchia, ma seduti composti a godersi lo spettacolo 😎🖤🍷🍷
@@sixfreenk haha very true! to each their own, the best meals are of course gatherings around a table with good food, drink, and company!
Is it? Or is it a douchy "influencer" trend that these sheep follow, one after another?
dude makes the most amazing dishes on yt, then proceeds to eat standing and facing the wall.. absolute legend
The only thing i know about a Carbonara is that if my grandmother would've had wheels, she would have been a bike
Fantastic comment! Love Gino!
😂😂😂
Gino !
😂😂😂
No, not the ham! 😂
The fact that a lot of the positive comments are in Italian makes me think this guy nailed it.
Facts
It is 100% on point indeed!
Bro I am from Rome and this guy ABSOLUTELY nailed it!
This is literally my grandmother recipe who worked with the mortar, the only difference is that she just used much, much more pepper because the "CARBO-nara" is a plate full of pepper like the coal.
In italian coal is "CARBONE" and then explain the name, but I can confirm that this is just so perfect!
Interesting,thank you for sharing this ❤@@starfuryniko3702
@@starfuryniko3702when my son visited Italy and he first tried Carbonara he loved it so when he came home be showed me how a real carbonara is made. Greetings from Greece ❤️
oooo finalmente fatta come si deve, bravo! Una meraviglia
для ушей , для сердца и для желудка ! Все есть ! 👏👏
И для глаз, мальчик тоже симпатичный 😂❤
Emulsifying the sauce over the pot of pasta water is the touch of genius!
Or common sense for anyone with a small kitchen.
it's Luciano's way of making it, he shares it widely on youtube. The best thing is that even a kid couldn't fuck it up
In realtà il motivo è un altro, serve a portare a 70 gradi l uovo per pastorizzarlo con il vapore, altrimenti consumare uova crude è rischioso x la salmonellosi
@@alessiosavini3158 Another reason is that at higher temp the egg has a denser texture, which lead to a creamier sauce
@@NguyenHung-dk2ht in realtà la cremosità viene data dall amido all interno dell pasta insieme all uovo, occhio che se superi i 70 gradi l uovo coagula e diventa una frittata
using the heat from the pasta water instead of the frying pan, so the egg yolks dont get cooked, its actually pretty smart
It’s actually how you’re supposed to make it not that much necessary with such a small portion cos that’s more dishes, just add the pasta water to pan first tempering the eggs the same way you would for a custard but in big batches you use a double broiler
Pasta water is used because of the starch it contains, thickening the sauce. Later on he used the Double Boiler method to not overcook his eggs.
That’s nothing new.
I’ve generally tempered the eggs first before going straight into the pan (that’s usually cooled a bit since the pork was cooked) but I’m going to try this method next time!
The eggs don't get cooked at 65C. /s
Italian approved, that's a perfect Carbonara
Bro eating standing up in the kitchen after making a good meal is a mood
For those bitching about the cheese, Pecorino is delicious but very salty, making it 50/50 with parmiggiano or grana makes the carbonara more delicate and balanced, less agressively salty. Guanciale's already salty, so is the pasta water.
This guy can cook perfectly any kind of cuisine, I'm very impressed.
Just ignore them, some people can't understand "different culture, different approach" these days.
Si il ragazzo fa paura sa cucinare veramente bene ogni piatto del mondo
@@AC-ri8ux Veramente si, incredibile
Solo pecorino niente parmigiano. Basta non salare l'acqua della pasta. Fidati sono di Roma. Se non ti piace troppo saporita perché secondo te già lo è non metti il sale nell'acqua e hai risolto. Carbonara=Pecorino
Yap yap yap
As an italian, this is the main example of what is a carbonara. All passages are perfect. This is what we italians want to see about carbonara
Sometimes though some Italians yell for adding Pecorino on top at the end, I like to add more cheese to mine as well but it's something I've seen numerous comments about.
What the hell do Italians know about carbonara?
@@SafeEffective-ls2pl id say a lot since they created it
@@iris754346mth old troll account. don't feed it.
there is no eggs in traditional carbonara
Чуть слюной не подавилась! Умничка🧡
Я тоже! Поэтому пойду на кухню и с большим желанием при готовлю макароны по-флотски😂😂😂😂😂😂😂😂😂😂😂
Вам то мокшам что...до гЕйропейской кухни? Жрите своё щи.
Solo sé que me hubiese gustado tener una porción del plato también, se veía magnifico
My Guy, I just yelled Bravo many times, because this is sublime. Kudos. You made Italians proud.
You don’t speak for all of us
@@Jrt91 you also dont speak for yourself
That dish will taste like raw eggs. You can tell by the color of the sauce. If it was cooked correctly it would be a light yellow.
@@trumplosthahaha Pretty sure you're wrong, and the lighting is to blame. Plenty of residual heat in the pasta and pasta water to cook the eggs.
@@myopiczeal - Hope so. Give it a try and let me know.
i’ve been watching too many capybara videos, i had to read the title 3 times before realizing it did not in fact say “capybara”
Lol
Kurwaaa
Capabarnia
Autism
ayooo
Bro magically took spaghetti through the towel and the pan and put it on a pan
The towel throw never gets old 😂.
"If my grandmother had wheels she would've been a bike"
The first thing I said when I saw this video, honestly. 😂
Greek people say this alot
@@Lelekoz What about "if my grandfather had 3 balls he would've been a pinball machine" ?
@@fabio_39LMFAO
If my aunty had bollocks she'd be my uncle
This deserves a standing ovation.
Wow this looks absolutely stunning
This was smoove not gonna lie and it looked 🔥
You had me at the guanciale. Then you got pecorino and parmigiano reggiano cheese in there. Then toasted and ground your own peppercorns????? YES!!!!! The only thing I'd change is I'd use bucatini pasta instead of spaghetti. But that's just a preference. You absolutely nailed this carbonara. That's authentic AF!!!!!
Yes, spaghetti is terrible for 'holding' sauce.
i hate that it has to be authentic it honestly just making the dishes worse by not allowing improvements
@@HUGO-vl4ur carbonara really doesn’t need improvements. All of the “improvements” I’ve seen don’t really enhance the dish at all. If you find one, can you please share it?
@@HUGO-vl4urI mean you should nailed the authentic first then do improvement, right ?
for Carbonara "rigatoni" are used which retain a lot of seasoning, more than spaghetti and bucatini which go very well with "Amatriciana" 😉
Flawless execution of this Roman classic.
100% Italian approved! Great job, man!
Млн рецептов карбонары видел, но после этого видео буду готовить только так! 👏
Da Italiano, Romano, Capolavoro! Tecnica bellissima! Bravo.
I love how bravo translates to good boy
@@antonbagelTRUE LMFAO
In effetti ci sta di brutto
@@danielemaccioni2349 perche?
Ma per carità sono brodosissime..da sbocco!!!
Non so di che Roma sei ma una crema allungata con l'acqua di cottura é da galera
Esse foi o carbonara mais original e com execução de forma simples e didática, mais incrível que eu já vi na vida. Bravo 👏 👏 👏
But ending was rude 😒 😂
It's not the "most original" carbonara, it's a delicious looking very accurate modern carbonara :)
美味しそうですね！そしてかっこいい！！
that carbonara looks HEAVENLY
The Italian brothers would be very proud of you
Approved!
Nope, wrong cheese.
@@TfYouLookinAt1 what is your problem? You already said that. We all read it the first time.
We same @@aliciaspadaccino5338
Wow double boilers and folds the sauce in...
Oh, que bonita demostración de la preparación de un platillo muy interesante, se nota que los ingredientes son de la mejor calidad, así se asegura el sabor total de cada elemento. Debe ser increíble poder prepararlo así, gracias por compartirlo
Best ever video I've seen on how to make Spaghetti Carbonara
This guy has amazing cooking skills. I can guarantee you that the bain-marie step is skipped by most Italians because it's not very practical, but many will start trying it from now on. Even some Italians still fail the final step of making carbonara, which unfortunately results in the dreaded "scramble eggs", something that can be avoided by using only the yolks, not the whites. Some people mistakenly add all the whites to make the egg cream appear more abundant, but this is the number one mistake in making carbonara. The second cause of failure is when the pan is too hot; adding the egg mixture to a rovent pan will cause it to scramble them instantly.
So, if you want to skip the bain-marie step, you can usually put the egg cream in the fridge briefly or simply turn off the heat under the pot for about thirty seconds before adding the eggs.
Or temper with a scoop of hot pasta water
I use one whole egg and one egg yolk. Makes enough to serve 3 people
You can absolutely include a couple whites as long as they're mixed well
I learnt to do that from an Italian chef on youtube many years ago.
czcams.com/video/c86H7KTxTzo/video.html&ab_channel=ItaliaSquisita
This is excellent advice.
I've been making carbonara at least once a month for the past 5 years. The bain-marie, or double boiler is great a great idea for consistent results. I've never made it with that setup but I've scrambled my fair share of dishes just by inattention, or having the heat a little too high, or an incorrect ratio of egg yolks to whites. Listen to this guy they know what they're talking about.
Doing carbonara properly is an art!
I've never seen it done like this though. Must try it next time
@@Aristocrafied then they did it the wrong way
Это не карбонара, это произведение искусства!) 😻🔥👍
man this looks so good i’ll start crying
You made the Italians proud with this one.
He did!
Probably the best Carbonara I've ever seen.
Oooohhh i always find it fascinating how they mix the sauce without scrambling the eggs but never knew it's this easy!
That looks absolutely divine. And I can't wait to try it myself.
The double boiler pissed me off. I should've been doing that.
Having attempted carbonara and ended up with bucatini and scrambled eggs, that bit had me flabbergasted. Never would have thought of it myself.
@@Yormunzumr that cracked me up 🤣
Opening the drink after you’ve already finished is wild
I eat like that too. Not to take up too much space with the drink so I can enjoy and fit the whole meal first and foremost.
Yeah, I thought so too, coming from a culture that drinks while eating, except that it's bad for your digestion. If you drink while eating, it waters down the acids in your stomach and takes longer to digest, which could complicate things depending on your schedule for that day, especially if you're physically active. Ideally one should wait 15 minutes after eating before drinking anything
W choice of music, Barber of Seville goes hard
My god this is perfection.
Idk if anyone's mentioned this, buy dicing the slices diagonally to ensure each cube has a piece of meat on it is boarder-line genius! Thank you
love that you didnt remove ALL the black pepper from the guinciale before frying it. gives a different black pepper kick.
Omg this looks dope thx for my next new dish
I mean... The preparation assures me that this is not sweet, yet the presentation looks like a dessert
The production of this is fantastic worth every second you spent on splicing it together. Bravo!
想像するだけでヨダレが出てきました(´﹃｀)
The only cooking video on CZcams that no Italian would dare criticize
Bro, I apllaud your commitment to the best ingredients and the proper techniques and skills. As a southern Italian, I'd love to eat that carbonara.
Это божественно! Браво 👏🏽!
When cracked the eggs i was like oh no but when he took the yokes i knew this guy was nailing it,well done 👍🏼
Never seen the sauce cooked on a double boiler before. Great idea to prevent the sauce from breaking
Такие вещи должны запретить к просмотру на пустой желудок...
Ah, Carbonara! Non sono italiano, ma adoro la carbonara e il cibo italiano. Grazie per la tua ricetta e per la musica di accompagnamento. Grazie !
Libidine pura! Bravissimo!!!! Da leccare pure la padella!
This is probably the best version I have seen, hands down! And it looks amazing!!!
The towel over the pot is genius 😊 I'm getting hungry 😋
Классическая музыка идеальное дополнение к шикарному блюду!❤❤❤
Qué maravilla! Se ve exquisito todo, desde el primero hasta el último ingrediente y el resultado final. Bella Italia ❤
El primer ingrediente es "Guanciale di Norcia" que la gente suele confundir con panceta o bacon
Holy God that looks amazing! Thank you
Such beautiful art! You can tell he loves to cook.
🙈 al final me hiciste saltar de la silla!! 😅 pensé que me ibas a pegar con la servilleta.😂
Gioachino Rossini was an incredible composer and an equally great lover of delicious food.
THANK YOU! I was going to comment on the excellent musical installment.
thank you, finally someone follow the right recipe ahah
OMG!!! Was a brick of bacon? and homemade cheese sause!! IM IN LOVE!!
Carbonara is a really simple recipe but heavenly delicious 🤤
yeah its a somewhat difficult preparation
PERFECTION ! Good job man 👍
Bro took "let him cook" as seriously as he needed and made another masterpiece
Never thought this would be a short lol. Looks doable, and so yummy. 😍
Nice! It’s a tricky dish. But well executed!
Bravo ! Complimenti ! Esecuzione perfetta !
Mi menu predilecto....exquisito.
Saludos desde 🇵🇾🇵🇾🇵🇾PARAGUAY
Bro was right on beat with the music when he was dicing the bacon
Exquisitely Busssting my dude 😂
Выглядит божественно!❤🤤
Holy shit that looks perfect 👌. I usually go with bucatini or linguine instead of spaghetti just for some more bite and chew!
I’m italian and honestly this carbonara is perfect
I appreciate that he did not put heavy cream in. A lot of people do that, but it is not part of the original carbonara recipe.
So simple and yet it's one of the best pasta dishes in the world.
As an italian i can say you did an amazing carbonara! Bravo!
Так красиво, раз 5 пересмотрела❤❤❤
Mama mia 🤌🏼 bellísima . From preparation, to presentation , this is just amazing.
Looks insanely good
he used my favorite side of the cheese grater!
This is the most beautiful, astonishing, delectable thing I have ever witnessed.
LITERALLY PERFECT 😳😳
By far best carbonara I've seen 🙌🏼
Molto bravo, complimenti!!!!🇮🇹🇮🇹
Guarda la prima ricetta 1954 quella vera
That's a mic drop moment frfr❤❤❤❤❤
That is absolutely beautiful! ❤
ugh. Hate to admit it - but your Carbonara is perfect. Impeccable
It's not tho. Sauce pasta ratio is off, and he didn't use egg whites
@@ttkok11 He did use the egg whites idiot.
Delicious! Thanks for the video!
That was fkin perfection
Nicely done. As an italian i approve, only thing that couldve taken it up a notch is if you used those eggs whites to make a beautiful loaf of bread.