As an Italian I really don’t know what he’s on about, pancetta is perfectly fine. Although a cured bacon would be better if neither is available.

I use pancetta in my carbonara all the time, I prefer the taste over guanciale but once you use any other ham or cheese it’s no longer traditional recipe

what gatekeepers lol, most italians wouldn't have guanciale at home

@@davidz2690 literally read the comments

@@17tignau i scrolled pretty far and didn’t see any

If my grandmother had wheels, she'd be a bike

@@eganc1976 Interesting joke. My grandmother would be split between slapping my head due to paying too much or not having the right thing. She wouldn't approve the absurd prices over the "so much worse" ingredient

@@JerryEboy69 I was only playing, there was a live morning TV show where an Italian chef was engineering his carbonara, you might see it one day on YT...I meant no disrespect...I bet the recipe used in the family was delicious, and more importantly, shared amongst loved ones. That to me = perfection 🤌🤌🤌

@@eganc1976 No no, I’m sad that I didn’t understand the joke. I should have told you that. Tell me about it; I’m here for a quick laugh.

@@JerryEboy69 kzfaq.info/get/bejne/bsyXgcyp0dKqeps.htmlsi=ZsJudHlLce4k-Llc

😊thanks

Yeah, om the other hand, though, who the fuck needs approval from some internet randoms? I make my carbonara with grana padano and bacon, because guanciale is unobtainable, same with pecorino romano or parmesan. To be honest I prefer it over parmesan anyway.

Facts tho

@@Lat557fr😂❤

Hes talking about food right!? 😂

Terrible attempt to be funny

Bros talkin crap about me for no reason

Yes... a 'spring board'.

Beautifully said

Raw egg is fine

Thank you. He didn't heat it back up, he may of served it at room temp. 😜

​@Jorpando yes, but this is carbonara, its sweved hot not raw

Though I do use the same warm pan, I think with good timing even a cold pan will work because the spaghetti will have residual heat

@@olimchugh8793it’s supposed to be mostly raw eggs

Yeah, if you don't find guanciale it's not that big of a deal to be honest. Although it's always better to make a recipe with all the correct ingredients, that difference is almost similar to using one type of tomato instead of the other. We still appreciate our traditional food being enjoyed around the world. 💙

Pancetta is OK. But the flavour and quality difference of guanciale is just too big.

I think the container you mix everything in should be room temperature. not cold, not warm, not hot. The heat comes from the pasta water and noodles. At least that's how I'd do it.

@@CaptainMurdock1337, Yeah, room temperature is fine and frankly safer. If you have everything ready and can move quickly enough though, I think a pan at low heat to finish the dish is best because it allows the pasta to be served hotter and I have a particular preference when pasta is served very hot so by the last bite it’s still warm if that makes sense.

😮 HOLY SHIT that sounds good..!

Our recipe is based on guanciale because it releseas way more fat than pancetta and you can use it to mix it with eggs and pecorino for a way more rich taste. Obviously if you can't get guanciale use pancetta, but there's a reason for it

No it’s not

@@FireWillWorkNL yes it is

just order online lol..

@@karokkiolo2491with egg yolk and cheese, I don’t think it needs much more fat, it will already be very rich. Any kind of fatty pork will work

😢

Add some boiling water and mix it really fast

​@@DomenicsKitchenhave you made Carnivore noodles / spaghetti? Just watched a video

The recipe isn't ancient 😂😂 it's actually one of the most recent Italian dishes, created in the last 100 years.

Actually, it does goes back to the ancient Roman empire. It is the Americans who changed it 100 years ago.

@@maryyoung6380 The first recipe for a dish called carbonara published in Italy appeared in 1954 in the magazine La Cucina Italiana, some time after the Roman Empire. That recipe had pancetta, garlic, and Gruyere cheese. There was an earlier recipe for pasta cacio e uova, which had cheese and eggs, but no meat, and can be dated back to the 1830s. It appears that pasta carbonara was invented after the US Army arrived in Italy in World War 2, because American soldiers liked their bacon and eggs. Pasta was not eaten in the Roman Empire.

Sounds disgusting

Typical ratio is one jowl per 4 servings of pasta (about 1 lb of dry pasta). Depending on the size of the jowls, this is usually about 8 oz of meat, which cooks down substantially. Not sure why, exactly! That's just the standard. I love me some meat, so....

Any more would make the dish too rich and difficult to digest. Italians don’t eat a lot of meat

Actually, many of us eat quite a lot of meat amd seafood. But guanciale is very fatty and, as you said, very rich. Too much would be too strong in this dosh.

It's almost a sin. Stop.

@@valeshiamatthews6020 How do you think spaghetti fits into the packet? Does it grow out of the ground at 25cms or does a machine cut it to size? Have you ever wondered why they chose 25cms? Is it because it's a sacred rite passed down by the council of nonnas, or is it...because that's what marketing teams figured out was about the right length for home cooking pots? Your spaghetti is already broken by the time you got it. The size it comes in was decided for you by corporations. That's all.

A too Hot Pan results in scrambled eggs...

damn straight

It's okay to use thick cut bacon

Pancetta is fine, don't listen to this snob

it's okay to use fried ham, just nod when the idiot who went to culinary school before researching US cook's wages tells you to do.

@@silvyboi4150 Okay Thank you

@@KristijanRisteski-zp7bx Thank you sir I appreciate that.

Whats wrong with buying shorter pasta in the first place?

nothin'.

😂😂😂😂😂

YOU WHAT

I would literally stick that horrific crap you call carbonara, in your face...that's what I'm gonna do...play with our cultural dishes and you would get cultural beating. Who puts Pinnacle and Nutella in a pasta dish 🤦🤮 Mama Ma!...you all already desecrated our Pizzas and Pastas.

So you have to call it dogshit

😂

Feel bad for you

I put cream in mine, not a lot, probably a quarter of a cup for each portion and then just a little bit of sour cream or Greek yogurt give it more cream

Using other kinds of pasta and parmigiano is common. Only the garlic seems unorthodox, but makes sense.

Who did ?

The same goal is achieved however you’re transferring the pasta less so you’re losing less heat with the pasta itself and allowing the dish to be served hotter without curdled eggs

Yup I'm am from Rome, we Use one pan, because you want all that Guanciale flavors to marinate with the egg and Pecorino Romano. My Nonna & Mom taught me how to cook Carbonara since I was 5 year's... it's simple but when I moved to America in Tucson AZ...I can't find any authentic Italian dishes except for one or two true Authentic family made restaurants and I can never find Pancetta or Guanciale 🫣 I miss my Nonnas and moms cooking.

I go to Italian specialty stores to get real pecorino and guanciale but it’s hard to come by

If you can find “beef pancetta” or cured beef belly, it could be similar. Wouldn’t be exactly the same as guanciale but would give you the closest effect.

you're like marco pierre white was with the stock packs except you're unsponsored@@DomenicsKitchen

smoked beef bacon!

Duck bacon is a good alternative as it releases alot of fat. The fat adds richness and flavor to the carbonara.

The most important things you have to have if you can get guanciale near your home are the right aged cheese (in the US at least, I find most places don’t use an aged enough cheese) and the right type or blend of fresh black pepper (if you use just regular black pepper corns you find in the US at the ratio Romans use, it will be way too peppery).

​@@geoffreyk9164yeah I agree hundred percent. Fortunately I am in the UK and we have plenty of pecorino and good pepper. The guanciale is a little more difficult to find but possible

@@kristianj1977, What is typically used in Rome is a blend of different black peppers so that is what you should look for if you want to make a Carbonara. There is an Eataly on Bishops Gate near Liverpool Street Station in London if you’re there or going to be there.