I love how Italians are so hardcore about their food, I was half expecting her to say, "There will be consequences.... from Italy."

Prosciutto on Carbonara is honestly just a waste of good prosciutto.

that last bit sounded like she's gonna send the itallian mafia after those who put prosciutto on the wrong pasta...

0:29 suddenly reminded me of "if my grandmother had wheels, she wouldve been a bike" 🤣

She’s so Italian, I love it

If there is one thing Italians love more than Italian food, it’s telling other people, Including other Italians, that they are cooking and eating Italian food incorrectly. Substitute that meat or cheese? NO! Drinking a coffee? ITS THE WRONG TIME OF DAY

"If my grandmother had wheels, she would have been a bike"

guanciale is pig cheek for those who aren't aware. to make carbonara you cut the skin off the guanciale, then you cut the guanciale into sticks. you cook the sticks at low heat until they get crunchy. while this is happening you get pecorino cheese and stir it furiously into a few egg yolks, about 100g of cheese and one egg yolk per 100g of pasta you're making + one whole egg (with the white). when you cook the pasta, make sure not to add salt to the water, there is plenty salt in the cheese so don't worry about that. once the pasta is close to being ready, save a cup of the starchy water you've boiled the pasta in, it will be important later. once the guanciale gets crunchy, you remove the pieces from the pan (but keep them, they're important later) then you toss the pasta into the leftover fat that was rendered out of the guanciale, then you add the mix of egg yolks, cheese and the whole egg and stir it in, then you start adding the starchy pasta water until you're satisfied with the texture, at which point you put the crunchy sticks of guanciale back in and serve.

Guanciale is a cured pork cheek. Very fatty and salty. Adding Pecorino who is also salty, hence why you dont need to add salt anymore to an authentic Roman Carbonara at least.

okay then * put fries on carbonara pasta *

I’ll just quote, “If my grandmother had wheels she would have been a bike”

My knowledge to watch Raora cuisine stream is based on Jojo Vento Aureo

I Just Want a Collab Raora & Panko Manjo talking about Italian food

Raora: "There will be consequences, not from me, but from a certain brothers who wear blue and white" 😆

we need a Raora x Panko colab where they just talk about Italian foods

Vincenzo would be kinda pissed if he saw an Italian using bacon for carbonara instead of guanciale 😂🤣😂🤣

There's gonna be consequences, but not from me. I get what you're putting down boss.

Most Italian VTuber clip title of all time

Guanciale = face bacon It's a cured meat made from a pig's jowl or cheek.

As an Italian, let me explain a few things. In Italy, food is not just something you stuff yourself with, it is a cultural aspect with ties to both the history and tradition of a territory and the ingredients used (we have IGP, wich is a denomination for food that is protected by the territory in wich it is made. You cannot call a cheese, for example, parmiggiano, unless it is produced in the correct geographical territory where it historically was made, by the people that are certified to do it). Given that food is so ingrained in a lot of aspects of the Italian culture, from history, to economics, to geography and sociology, it is not a wonder that many of us get up in arms when somebody, especially someone that often knows dick all about the tradition of a food, comes in and pretends to be able to "improve" a traditional recipe, or says some inane stuff like "actually the best parmiggiano is from winsconsin". It's like you're coming into our house and disrespecting our grandparents. Italians are VERY traditionalist, where many things are passed down the family line, wich is why we have such heavy respect for our traditions, especially food, given how Italian culture is one of conviviality.

Traditional: Guanciale Substitute: Pancetta (if no pancetta just any type of Bacon really) Dont use Ham (Prosciutto is also ham) just get some bacon, they sell that practically everywhere

Guanciale is cured pork cheek/jowls Face bacon

I'm looking forward to her talking about pizza and pasta in every stream

Is it weird that this remind me of Vincenzo's Plate?

Guanciale is pork jowl, or pork cheek, salted and spiced it is hung to dry and has juuuuust the right amount of fat (a lot) to emulsify with the starchy pasta water and egg

I immediately imagined those two Italian guys staring violently at the screen when someone suggested prosciutto on carbonara

Guanciale is the pork cheek. Different from bacon which is the belly.

I don’t know about Hololive Justice’s mission to arrest advent, but I have a feeling Raora will soon be starting her own mission to arrest those who commit crimes de cuisine.

I guess Chatini need to get her 1 big Parmesan cheese wheel for her birthday

Main consequence of using prosciutto for carbonara is it won’t cook right. You use the fat from the guanchale (or bacon, or w/e) as thr cooking oil and part of thr sauce that the egg and cheese mix cooks into. Prosciutto won’t render enough fat for that by itself, I don’t think.

Good thing nobody mentioned adding green peas

Italian mafia will find you.

For the ones that need it guanciale is pig cheek

Call an ambulance, but not for me! Italian style

you got me at bacon

No ham seen, no harm done

It's really hard to find guanciale where I live so I just use super streaky bacon, which has enough fat to drown itself in the pan.

Someone is going to get the cross

She strode so fearlessly into the pasta battlefields. A legend.

While I was deployed to Poland for a year, I arguably ate the best pasta I have ever had in my life. They didn’t do too hot on their Asian cuisine(most restaurants were just a mash up of multiple Asians), but whenever I went to a restaurant that had pasta, it was 15/10 beat tasting food ever.

Man i want to her with Panko so bad!

As a pasta enjoyer i only classify them as spaghetti and carbonara

Raora: If you put Prosciutto on Carbonara there will be consequences. Also Raora: Likes Fries on Pizza.

But i put banana ketchup as sauce for my carbonara...

Since my family is in Canada we mostly use bacon though we’ve also used pancetta for carbonara. Prosciutto is more of a sandwich meat, had in other ways without heating or in pizza. At least within the specific northern Italian expats that my mom’s family is.

Pretty sure guanciale is called guanciale everywhere, it may not be easy to get in some places tho. I asked for a guanciale at my local butcher and even after explaining it was cured pork cheek the butcher was looking at me like I was asking for alien meat. You can replace it with pancetta or bacon for carbonara tho, just make sure to use diced bacon and not sliced.

I really love rigatoni alla ricotta e pomodorini this time of year

Here's the thing though, carbonara and alfredo are so different in Italy. What I mean is that the ingredients and kind of pasta you use. High quality dried pasta is pale, not yellow. Parmesan and Pecorino in Italy, i've tried in bologna and rome, are much milder (less salty). You really need legit high quality ingredients to give carbonara and alfredo justice when you are making it at home.

Mmm… carbon…

The closest thing to guanciale in North American cuisine would be pork jowl. A very fatty cut of bacon made from the cheek of the pig, cured and smoked usually. It isn't an exact replacement, but I really doubt that the average person could pick out the difference between the two in a carbona.

Rhat was my question i was literally screaming when she saw my question

“There’s going to be consequences” She’s not Sicilian by any chance . . ?

The Italians got noodles right for sure

Vincenzo Rocara Squargialupe Brancaleone

I for one make my carbonara with guanciale.

Instructions unclear. Put prosciutto into my Carbonara. Now there's 2 Italian Tiktokers at my doorstep.💀

I do also love carbonara, it’s so good and definitely one of my favourite pasta dishes

I’m not Italian, but I’ve educated myself quite a bit on Italian cuisine, so it’s quite nice to be able to understand what she’s saying about food No prosciutto, no cream in carbonara! Only eggs, guanciale, pecorino romano and pepper! 🤌🤌🤌

How bout some gabagool

Panceta would work as well.. prosciutto is only good as finisher/garnish in this case.

Hololive’s own Lionfield. Nearly.

Jokes on her, I'm a contrarian and am going to do it SPECIFICALLY because I was told not to.

Guanciale if you can get it, but pancetta will be fine if you can't.

Well, now I 'm going to have prosciutto with a side of pasta

Isn't it usually pancetta they recommend to use, not prosciutto? Though to be honest, in the US I would just use bacon simply from a cost/availability standpoint. You have to adjust recipies to where you are. There's no point in trying to slavishly following a recipe for an ingredient you can't reliably get. Same reason why every sushi place in the USA uses medium grain rice instead of the traditional short grain, or why you receive green colored horseradish when asking for wasabi outside Japan.

Based. Finally a holomem whose taste in food I can relate with.

Guanciale is cured pig's cheek! It's too good! Man I miss guanciale...

😂 c’est comme du jambon

In Argentina, we call it guanciale too, but that is probably because we are mostly descendants of the Italian immigrants who came to South America. I love this girl, feels like something close to home ❤

What if i just want the gabagool???

I think you guys don't know how bad/hillarious is the "war" for the carbonara with guanciale vs pancetta

I like to see her in 3D and making all those hand gesture while she talk like true Italian 😅

❤😂

If Raora grandmother had wheels she would have been a bike?

Wait till she hears about gabagool

At first I forgot there's actual pasta dishes and when she asked "what's your favorite pasta?" I thought she meant like... what kind of noodles. Like, linguine or spahetti or rigatoni, etc. Honestly, I only ever eat pasta in one of two ways, and one of those only rarely. Mostly, I just put a bit of sauce on it, and usually melt some shredded cheese on it. But sometimes instead, my mom will make some with butter, cottage cheese, and a bit of salt/pepper.

Well now I'm gonna do it twice as hard now

Оказывается в настоящую карбонару добавляют сало... Вау 🙀

the pasta i have probable eaten the most is macaroni and cheese. not my favorite but its cheap and easy to make. often called yellow death. I do however like chicken alfredo, and tortellini

Another aspect of the "pineapple on pizza" debate?

it's do able tbh.

Tasty!

no pesto? sadge

Unsure about her Spice tolerance but I wonder how she feels about Assassin's pasta

Yesss. Prosciutto is more hamlike than bacon. It can be a subsitute but the rendered fat from prosciutto has a different taste and texture. My country's pork sisig uses the same cuts of pork meat from the face, we call it maskara, because the flavor profile is different and tastes different if any other cuts are used.

Tbh, I prefer fermented cow lung instead of bacon for pasta It's just taste better

But what about ketchup on pizza and pasta? Is that fine?

I add boiled turkey on my authentic carbonara recipe

Does she sound like Towa only to me?

>Bacon You mean guanciale 🤌

...But there were do you put it?

i'm gonna add pepperoni to carbonara now

Okay miss french fries on pizza

Bro, your channel name...

I like the pasta from Luca, idk how to spell it, the pasta with green sauce on it

Mine is pahsketti :3

Italian food is better than French food. Yeah, that's right French people, wanna make something of it? Fight me.

THERE IS ONLY ONE KIND OF BACON

Hmm I dunno I had Carbonara with precuitto when I went to Rome and it was oishii as fu k