Hey man, I have the same feeling about Mr. Contaldo. Back in 2018, I had the opportunity to meet him in person at Jamie's Italian location in east London and tell him that he was the ground pillar for my cooking skills, and, by that time, it saved my life. That day, not only did Gennaro spend almost 1 hour sitting at a table with me drinking pro-secco and talking about food, Brazil, traveling, but also went back to the kitchen to cook for me the meal. Amazing experience. Thanks for share your experience too. Hope you meet him to tell all of this.

@@lucasalmoreira Lucas, thank you!!! I hope I get to tell him in person too. Your story is inspiring and helps me see how possible it is. Thanks so much! I’ll come back and post here if the opportunity arises!

@@lucasalmoreira That is such a fantastic story. What a gentleman!

What's "zupa di lenticci"!? If anything "zuppa di lenticchie". Why is it so difficult for you Anglo-Saxons to speak and write the noble and cultured languages ​​like Italian?

@@macsen55LoneWolf I come from an Italian family and household where we speak both languages often. Zupa di lenticci ( lentil soup) is the name of the recipe in his cookbook I referenced (the titles are written in Italian, believe it or not ;) ) and because I want to show respect to a mentor and role model, I addressed it as such. My comment to Gennaro was full of love and gratefulness. Your comment was racial and hateful. I pity people like you that live in anger and resentment their entire lives. It pains me to know that whatever your background and upbringing is/was taught you to hate. That is why things don’t change. Generational hate. It all started when real things happened to real people. It continues when the person who was taught to hate before you then hands it down. I hope you’re able to realize that actions like the ones you displayed above only serve to strengthen the continuation of something that could disappear so quickly without it. I wish you the best of luck in life. I hope you find peace.

He’s cooking scrambled eggs very well indeed 😂

they can get new one😂

Don't assume the chef is doing it wrong.There are high-quality non-stick pans you can use with any metal tools except sharp edges (knives etc) I own one myself

As I say to my kids, just because you can doesn't mean you should.

@@acciid This doesn't make any sense. You can use metal tools without damaging those pans. They're literally designed for that.

@@yellowknife8223 Usually they are not meant to be scratched with something sharp. Metal spatula? May be. Fork or knife? Absolutely not

Yeah I noticed that too. He didn’t let the pan cool down enough, and he scrambled the eggs!

I thought I saw a slight scrambling going on on the side of the pan there. Only slight, though. I'm making tonight and will try to let it cool off a bit longer. So many of my carbonaras have scrambled

@@ingridferg9779 Another alternative is quickly add the pasta to a bowl and very rapidly pouring the egg to the same cold bowl. Then you mix vigorously with small amounts of pasta (only a touch). Mix it vigorously for like 5 minutes which is a lot but it is an italian traditional method that is used in rome to create a very think creamy sauce.

I too have been betrayed by the pan while making carbonara. Those thick bottoms are unfit for tempering eggs. Love from Brazil

Next video in English Tanks 😁👍🇬🇧

Same

isnt that goat cheese

@@opvask its sheep

100% agree

Pecorino is a MUST

I do the same.

same here. i don't think they used to throw half the egg away.

You should teach Gennaro to make a good carbonara instead of producing scrambled eggs like he did in this video 😂

@@achimbahnen Hey, at least he called it before mixing the egg in - he had time restraints...

Yes, but in that one he used pecorino, which is in my opinion how it should be.. but Parmesan cheese goes as well

Try to cook his risotto! That is something!

It's not very common where I live, but recently there was an international market where I managed to buy some from an Italian butcher. A bit expensive, but completely different taste than our bacon. Definitely worth it.

The trick is to wait until the sizzling stops. Then add the eggs and they won't scramble.

@@acciid oh cool, thank you 😊

hehe i love his videos talking about his life in Italy.... he is like the main sponsor for Parmigiano now isnt he??? lots of sponsor videos but I still love Gennaro... but agree with you :)

I wish they’d made seven or ten seasons of Two Greedy Italians. My favorite Gennaro shows and Lord do I miss Signire Carluccio as well. Read his memoirs for some real feelings.

D:

Yes it did

I thought the water would've helped prevent that, but seeing it start to curdle on the sides of the pan was a little concerning :((

Yup xD

Classic mistake, even italian do that sometimes. Keep trying! Just wait 3/4 Min for your frying Pan to get a bit colder or transfer your pasta in something like a Bowl and mix your eggs there