For those who don’t have access to guanciale… ignore the gatekeeping Italians. Thick cut bacon is perfectly fine and so is pancetta. Edit: sure there is a slight difference in flavor… but not even remotely as much as y’all are making it out to be
@l.-..__l6 ай бұрын
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.
@davidduong91446 ай бұрын
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
@davidz26906 ай бұрын
what gatekeepers lol, most italians wouldn't have guanciale at home
@17tignau6 ай бұрын
@@davidz2690 literally read the comments
@davidz26906 ай бұрын
@@17tignau i scrolled pretty far and didn’t see any
@JerryEboy693 ай бұрын
As an Italian, this was excellent. However, bacon and pancetta would work just fine. My Sicilian father uses bacon due to the lack of usage of guanciale and expenses. It’s more convenient and not traditional, but not a bad swap-out. Either way, awesome video. Enjoy that man
@eganc19762 ай бұрын
If my grandmother had wheels, she'd be a bike
@JerryEboy692 ай бұрын
@@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
@eganc19762 ай бұрын
@@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 🤌🤌🤌
@JerryEboy692 ай бұрын
@@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.
Guanciale wasn’t even particularly widely available outside central Italy only a few years ago, never mind outside of Italy. Italians abroad usually had to use bacon or pancetta for carbonara unless they had a very good deli nearby. And it was banned in the USA until 2013 and took another few years to proliferate there. We shouldn’t be so absolutist about something that not everyone can get and that those who can have often only heard of it in the last five years.
@keeshasingleton505Ай бұрын
😊thanks
@araen1120 күн бұрын
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.
@Uchiha-_-_-11 ай бұрын
“nobody wants limp meat”😭😭💀💀im crying
@Lat55711 ай бұрын
Facts tho
@keishavaughn75468 ай бұрын
@@Lat557fr😂❤
@williambowes-xt2sm4 ай бұрын
Hes talking about food right!? 😂
@BillySanders-jx7ieАй бұрын
Terrible attempt to be funny
@notrbh13 күн бұрын
Bros talkin crap about me for no reason
@VoidKai3553 ай бұрын
I don't care about how it was supposed to be made, if I like it I eat it even if it's a variation of the traditional.
@JayDuuubb11 ай бұрын
I like the classic approach, and I think it's good to learn the traditional way. But, I feel like it should be a spring board into the realm of experimental cooking that suits you, the one who's gonna eat it. If you wanna use local ingredients because you can't get traditional ingredients at a fair price, do that. This is how food evolves and grows and new culture is formed. Eat for you, not for others.
@6180339887493 ай бұрын
Yes... a 'spring board'.
@vladdy1995Ай бұрын
Beautifully said
@knighthawk0954 ай бұрын
Pan is not cold. On or off heat (Bain-Marie method). Oil, eggs and cheese should be emulsified.
@randypanthegoatboy26 ай бұрын
The pan is not " pretty cool" when the sauce is added. Still needs to be quote warm, just not fry. Otherwise, you're eating raw eggs. Add the spag, let the pasta cool the pan, once the sizzling stops, its sauce time. YOU STILL NEED TO COOK IT.
@Jorpando5 ай бұрын
Raw egg is fine
@chefmike44145 ай бұрын
Thank you. He didn't heat it back up, he may of served it at room temp. 😜
@olimchugh87934 ай бұрын
@Jorpando yes, but this is carbonara, its sweved hot not raw
@iammaxhammer3 ай бұрын
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
@user-qz4ge1go9g3 ай бұрын
@@olimchugh8793it’s supposed to be mostly raw eggs
@protoman13652 ай бұрын
I make carbonara with pancetta. Whenever I’ve asked people about it both in person and online the majority of Italians say it’s fine. At that point, that’s good enough for me. Maybe one day I’ll find guanciale available and make it more authentically, but I no longer get worked up over this.
@magnumopus16282 ай бұрын
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. 💙
@capollyon2 ай бұрын
Pancetta is OK. But the flavour and quality difference of guanciale is just too big.
@maryheatonwhatsnext36103 ай бұрын
I actually prefer bacon. I also like to mix in a little bit of cream into my it makes it a little bit more creamy still has the egg flavor in it but it’s not as powerful. So trust me there’s more than one may to make that pasta and it’s still delicious.
@vince0873Ай бұрын
Guanciale is not always necessary, pancetta it's fine, but great job man!
@geoffreyk91645 ай бұрын
In Rome, we usually crush the black pepper and sometimes use a mixture of different black pepper. Also, the pan should be warm, but not hot (I’m not sure why this guy is saying it should be cold).
@CaptainMurdock13375 ай бұрын
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.
@geoffreyk91645 ай бұрын
@@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.
@kevinr.31072 ай бұрын
You can (and should) definitely add some parmesan with the pecorino! It balances very well the saltiness of the pecorino which is absolutely delicious! Guanciale is the best, but pancetta or bacon can still do the job just fine!
@user-ow3ek3dt4r4 ай бұрын
I'm breaking the Pasta, so there! Good channel
@allihavearepasta-basedthou28905 ай бұрын
You get engagement with this comment regardless, but if we're being traditionalist, you've missed out a few steps and can improve on ratios and ingredients. For others, this is a simple dish. The base is all there, but it's really a springboard for you to make alterations. Use 50/50 pecorino and parmigiano. Grind different black peppercorns (tellicherry, sarawak) to make your pepper. Have fun with it. Lived in Rome for 2 years. They certainly do. :)
@janicemitchell5529 ай бұрын
I used your recipe and pan seared scallops with it. It was delicious.
@Duschbag9 ай бұрын
😮 HOLY SHIT that sounds good..!
@Werkvuur8 ай бұрын
"nO pAnCeTtA" shut up, pancetta is absolutely fine if you can't get guanciale anywhere near you.
@karokkiolo24918 ай бұрын
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
@FireWillWorkNL7 ай бұрын
No it’s not
@karokkiolo24917 ай бұрын
@@FireWillWorkNL yes it is
@ThienNguyen-wh1fz6 ай бұрын
just order online lol..
@James-ij9cm6 ай бұрын
@@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
@CYB3R2KАй бұрын
The problem is that at home nobody wants cold pasta. Throwing the pasta into a cold bowl with the eggs makes everything cold.
@flufygrowthАй бұрын
as soon as he said "this is the ONLY way to make it" I'm clicking on "DO NOT RECOMMEND CHANNEL"
@heathermetz65765 күн бұрын
"If I see you break the spaghetti...." NO!
@jeffreycooley20324 ай бұрын
Carbonara is a gem when properly executed. My favorite
@chilloutcentral20975 ай бұрын
Ideally guanciale or pancetta. If you want to use bacon, make sure it’s not smoked and it has enough lard.
@archangel5627Ай бұрын
That is the classic text book way of making Carbonara. People who don’t know how to manipulate eggs and egg yolks under heat will add completely unnecessary ingredients like heavy cream in order to reach the desired texture and consistency. Any real Italian will tell you all you need is some pasta water and some elbow grease to get to the final result you’re looking for. Thank you for sharing this wonderful dish and recipe!
@rickeyuscg9 ай бұрын
I actually made scrambled eggs while doing this 😢
@DomenicsKitchen9 ай бұрын
😢
@natashat29306 ай бұрын
Add some boiling water and mix it really fast
@1truthseeking821 күн бұрын
@@DomenicsKitchenhave you made Carnivore noodles / spaghetti? Just watched a video
@GvillBoy5 ай бұрын
Imma use bacon and break my noodles. That's the best way to do it. 😂
@generalnawaki24 күн бұрын
As a true music lover, I like your choice in music brother. AH AH AH AH stayin alive, stayin alive!
@maryyoung6380Ай бұрын
This is how the ancient Romans made this pasta recipe. Thank you for preserving the simplicity of this wonderful dish. Less is more. You would make them proud.
@divx1001Ай бұрын
The recipe isn't ancient 😂😂 it's actually one of the most recent Italian dishes, created in the last 100 years.
@maryyoung6380Ай бұрын
Actually, it does goes back to the ancient Roman empire. It is the Americans who changed it 100 years ago.
@marksieving7925Ай бұрын
@@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.
@sparkus42293 ай бұрын
THIS is the way it should be prepared. Good job!
@Taksik3 ай бұрын
im convinced this dude does this shit on purpose just to piss people off lmao
@nicolaignazio11 күн бұрын
Finally an American who can cook carbonara
@Kwin93 ай бұрын
I actually prefer flat pancetta to guancale. At least the stuff that I’m able to buy
@JoshuaRex-ql4nc2 ай бұрын
Close but not quite right. Egg mixture should be cooked Bain Marie style then pasta added to the egg mixture - over Bain Marie.
@sammcneillmckinnell50034 ай бұрын
Spaghetti is good, but you need to try Carbonara with Spaghettoni, the biggest size of Spaghetti. Thick noodles are a godsend in this dish
@jipillow126 күн бұрын
Guys, believe him when he says he will come after you. He must have a lot of fighting experience defending that haircut
@kananeesh79002 ай бұрын
Go ahead and use Pancetta if you don’t have access to Guanciale. And definitely, bacon if you don’t have access to the abovementioned.
@TheRenster5002 ай бұрын
This looks good, but people can use bacon and break the spaghetti if they want! Gate keeping is stupid
@yohann19605 ай бұрын
So if I can't get or want to pay $$$ for guanciale, I'm going to add bacon and maybe even ham and I'll break my pasta if I want. It will be great and I'll eat every bite. Last time I added some mushrooms, spinach, and I had 1/2 a boursin cheese and threw that in too. Awesome!!!
@geoffreyk91645 ай бұрын
Sounds disgusting
@nunuonroad99698 ай бұрын
Question for the Italians/cooks. Every person I see making this dish always seems to put such a small amount of guanciale, like the meat to pasta ratio is low compared to other pasta dishes I’ve seen. Is that just how it’s traditionally supposed to be? Is guanciale considered expensive?
@raekell8 ай бұрын
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....
@tinab36277 ай бұрын
Any more would make the dish too rich and difficult to digest. Italians don’t eat a lot of meat
@raekell7 ай бұрын
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.
@daniele.h7697Ай бұрын
It really is annoying that all the "Italian chefs" on KZfaq make such a big deal about breaking pasta. It's not really that big of an issue.
@valeshiamatthews602019 күн бұрын
It's almost a sin. Stop.
@lindocalrissian09264 күн бұрын
@@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.
@user-zj5nn7nb3z3 ай бұрын
I think a cold pan would stop the sauce emulsion and make it clumpy/sticky. Shake/stir the pan vigorously, adding pasta water if it looks too dry
@martinschulz3262 ай бұрын
A too Hot Pan results in scrambled eggs...
@mrskye084 ай бұрын
I don't think we have guanciale here in my country. So im using bacon i dont care how many italian dies in the process 😂😂😂 also i noticed there's thick cut bacon now in our supermarket. It's a better alternative to bacon because our thick cut bacon here is very salty.
@_RJ_ZАй бұрын
You know, a little scrambled is the traditional way.
@diaverde093 ай бұрын
Guanciale is $40/lb in the US. Bacon is $5/lb. Imma have to stick with the americanized version.
@Nikki_the_GАй бұрын
damn straight
@mauriziomisso48867 ай бұрын
Finally some foreigner posting real carbonara..god bless u❤
@edwardicus42 ай бұрын
I followed somebody else's instructions and it was a horrible greasy mess. Now I know the RIGHT way. Thanks
@MartelloClaudioАй бұрын
This is the original recipy. Good job!
@rodrigojunqueira149720 күн бұрын
Takes (over)confidence to say “the only way”. Nobody likes cold pasta either, should work on that last part of the dish, double boiler while emulsifying the sauce works better, and that’s not even breaking news All in all great techno que, not need to over extend
@user-gv6kp6pu1t9 ай бұрын
Not everyone can find Guanciale? They don't sell it in some parts of America. All we have is different types of bacon. Do you all know where I can find Guanciale in Tucson AZ?
@silvyboi41508 ай бұрын
It's okay to use thick cut bacon
@Werkvuur8 ай бұрын
Pancetta is fine, don't listen to this snob
@KristijanRisteski-zp7bx8 ай бұрын
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.
@user-gv6kp6pu1t8 ай бұрын
@@silvyboi4150 Okay Thank you
@user-gv6kp6pu1t8 ай бұрын
@@KristijanRisteski-zp7bx Thank you sir I appreciate that.
@rjb101013 ай бұрын
whats wrong with breaking the spaghetti... I can get twice as much on my plate
@martinschulz3262 ай бұрын
Whats wrong with buying shorter pasta in the first place?
@Nikki_the_GАй бұрын
nothin'.
@benshihadeh85612 ай бұрын
Carbonara is the only food I hate because of texture. I always thought texture was never an issue for me until I tried this.
@darkqueennyannya159Ай бұрын
Very very nice! Im impressed!
@massimanzoАй бұрын
Man FINALMENTE. This is a real carbonara, exactly how it supposed to be. Era ora. Complimenti
@andreamarta977Ай бұрын
Well, I am from Rome, and I have to say you did a great job !!!!!
@budb.85603 ай бұрын
Looks good. Bruh...GIMME PIECE!
@PanagiotisPolitis-bl9xjАй бұрын
Instead of putting the guanciale fat and black pepper into the eggs and cheese, toast the black pepper in the fat and then add it to bring out more flavour
@TTactical1013 ай бұрын
I’m looking trough carbonara videos so I can impress a girl(😂) but I have to say, this is one of if not the best carbonara’s I’ve seen so far! You get my sub just from this short and I already can’t wait to learn more from you❤
@user-ud6hz2cu8z19 күн бұрын
Nice cooking!
@LisaBeatsCancer5 ай бұрын
Yummmm my favorite!! That looks fantastic
@F1derful.Ай бұрын
Dude gatekeeping like he’s Italian Gordon Ramsay
@holympusco.63442 ай бұрын
it’s rare to see someone outside our country that know how to actually make it like ours🎉
@RazzBurr7 ай бұрын
Good job Domenic! More people need to understand and respect this cuisine. Too much pasta has died because of ignorance… hahaha
@notblind88762 ай бұрын
Guanciali hard to find here but we have it. .i usually save the guanciali for when i make carbonara for visitors, but i use pancetta when its just for myself.
@sindrek63225 күн бұрын
You should use a bit of egg whites as well, i'd say 70-75 % Yolks and 25-30 % whites
@iagomello6317Ай бұрын
Boy isnt Luciano Monosillo but that carbonara looks really good
@Icecream1760-87 ай бұрын
*breaks spaghetti*
@Mary-uo5nq5 ай бұрын
😂😂😂😂😂
@andresinsurriaga1082Ай бұрын
Looks good. I'll go running down to my local butcher and tell him I want a slab of guanciale. I can't wait to see the look on his face.😧
@apubraithwaite127411 ай бұрын
I make carbonara with pineapple and Nutella. Watcha gonna do
@gamingwiththealexander-wv1mu9 ай бұрын
YOU WHAT
@user-gv6kp6pu1t9 ай бұрын
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.
@user-vy9zs1zh3w8 ай бұрын
So you have to call it dogshit
@boxychubbo69227 ай бұрын
😂
@jcers6 ай бұрын
Feel bad for you
@rtenrreiroАй бұрын
Just made Carbonara for the first time ever a half hour ago...wish I saw this. I absolutely made scrambled eggs and spaghetti. Goes without saying that it came out absolutely horrible.
@Alacard0malleyАй бұрын
You can use smoked bacon its ok
@krazyshady9023 ай бұрын
This was my first dish when i artived in Rome. Sooo delicious
@tartufo48707 күн бұрын
Dude you are so wrong ⚠️⚠️⚠️😂😂😂but i like your determination defending carbonara 😉
@french0103Ай бұрын
Spaghetti needs to be al dente… one of my top dishes. Glass of Merlot please
@BallJuiceOfZeus2 күн бұрын
It's "pasta" not "pahhhhsta" Say the word "past" then add an "a" on the end. Hope that helps
@EminencePhront3 ай бұрын
I do a few things that would make Italians cry but unquestionably improve the dish. I use penne instead of spaghetti, I use parmigiano instead of pecorino, and I put 2 whole cloves of garlic in with the meat while it cooks, although I remove it before adding it to the egg yolks. The one thing I don't do though is add cream. No way.
@maryheatonwhatsnext36103 ай бұрын
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
@a2falcone3 ай бұрын
Using other kinds of pasta and parmigiano is common. Only the garlic seems unorthodox, but makes sense.
@Proeda117 ай бұрын
Only issue is you cut the guanciale too thin
@stevensonicteam20 күн бұрын
I love it, but the portion is really small
@jonnyrox1164 ай бұрын
I find it funny that all these keyboard Italians argue the proper way to make a dish that originated in China, without the cured pork...by the way tomatoes originated in the Americas and were brought back to Spain by Columbus in 1495
@ahab8047Ай бұрын
I can use pancetta, even bacon. Also I can break the spaghetti aswell. I makes ZERO differance.
@litarmleka35112 ай бұрын
This fugazzi acting tough. You can use any high fat bacon. I'm Italian and it works
@kevinc67633 күн бұрын
Bro, all good except for using boxed, prob enriched, pasta. Make your own.
@Ceijonius8 ай бұрын
You will NEVER come after me!🎵😅
@DeJayHank3 ай бұрын
Pancetta will always be better for this, and I'll die on that hill
@basedViking3 ай бұрын
About time some one made it fucking right! No fucking cream use eggs!!!!
@kopiovastaava46484 ай бұрын
I'm sorry, but the Italians did not originally invent pasta carbonara, so they do not get to decide what does and doesn't go into pasta carbonara.
@user-pg7cx9wo1m4 ай бұрын
Who did ?
@capollyon2 ай бұрын
Well done!
@josephrosato737811 ай бұрын
You can do this all with one pan. Once toast your pepper, render the fat. Then you let the fat cook down a little add the pasta and pasta water boil till al dente and emulsify the fat and water. Let it cool a bit more then add the egg pecorino, mix’y mix’y baddah bing baddah boom carbonara
@josephrosato737811 ай бұрын
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
@user-gv6kp6pu1t9 ай бұрын
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.
@josephrosato73789 ай бұрын
I go to Italian specialty stores to get real pecorino and guanciale but it’s hard to come by
@gezusmofoАй бұрын
I break the spaghetti because my dad prefers it otherwise he cuts it with a knife while eating it lol.
@SuperMarioJulian5 ай бұрын
I’m gonna start doing that from now on!
@alle12628 күн бұрын
I don’t know if I could just eat raw eggs like that, but it looks good though
@therealkoro-sensei49208 ай бұрын
Is there any good beef type as a substitute for the pork? I'm muslim and want to recreate Carbonara at least a little faithful to the traditional recipe
@DomenicsKitchen8 ай бұрын
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.
@KristijanRisteski-zp7bx8 ай бұрын
you're like marco pierre white was with the stock packs except you're unsponsored@@DomenicsKitchen
@peecyan6 ай бұрын
smoked beef bacon!
@l.-..__l6 ай бұрын
Duck bacon is a good alternative as it releases alot of fat. The fat adds richness and flavor to the carbonara.
@JohnCDSMB2 күн бұрын
Perfection
@rooboy992 ай бұрын
No salt in water with pasta. The cheese is salty enough
@bcatbb28966 ай бұрын
I just tried making this but sadly it still came out kinda dry despite me adding a extra egg yolk and a lot of water
@xoom898028 күн бұрын
such a restaurant looking portion
@kristianj19776 ай бұрын
Just got back from Rome and bought plenty of these exact ingredients back with me. Yum
@geoffreyk91645 ай бұрын
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).
@kristianj19775 ай бұрын
@@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
@geoffreyk91645 ай бұрын
@@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.
@ricklee717111 ай бұрын
I break my spaghetti in two. I'll be waiting...
@J3re_pl4yz3 ай бұрын
finally someone how knows the correct way to make carbonara bravo
@33Keith333 ай бұрын
Sort of like a hollandaise sauce with pork fat and cheese. Works for me.
@Mmmkay105 күн бұрын
So raw egg sauce and pasta! 🤢🤮
@NoBody-dp8bd7 ай бұрын
Incorrect. 0/10. You never said bopity or boopity in your presentation.