Came to write just that :D

Grow up child he was forgiven get one

👌

@@rupertpupkin5265 lol. Well said

I agree and If my grandfather had three balls, he would have been a pinball machine.

World class chef 🤣🤣🤣🤣

It wasn't it was scrambled egg😂

so finally he can explain to us how to rape italian traditional recipes!

More like 6000 years amirite?

bravo in cooking food for dogs. In Italy this pasta go straight to the trash

@@elsenordeker shame man, you need some attention? Us italians have pride, you seem to be looking for likes 😂

@@c-styl3 shame? This carbonara is a shame. If you are italian...u know. I don't need attention. I have to let know he doesn't know how to cook real italian recipe. Sorry my friend

@@elsenordeker shame man, I feel sorry for you. Maybe you need to go see a doctor

@@c-styl3 mMangiatela tu sta schifezza immonda così dal dottore ci finisci tu e pure d'urgenza. Se non sai nulla di cucina stai zitto. e ripigliati!!!!

in italy the only way for that is the trash way

@@elsenordeker Just spent a week in Naples last month... beautiful city... tourist shit hole ...oh so far you have fallen. you dont even know who you are anymore...

@@elsenordekerGino’s looked nicer than your depressing carbonara video, cooked on your dirty stove in your one-bed flat, lmao loser.

and if gino knows how to cook real italian food he''s be a chef in italy...not on english tv!

questo tizio non ha la minima idea di cosa sia la cucina italiana....mette il prezzemolo nell'amatriciana....

@@elsenordeker questo tizio non lo conosci per un cazzo, le ricette possono anche essere rivisitate e adattate a proprio gusto..quindi è inutile fare l’italiano medio e difendere la cucina italiana

nell'amatriciana si, bucatini, nella carbonara tonnarelli, spaghettoni, spaghetti alla chitarra o rigatoni, ma i bucatini proprio no.

@@elsenordekerHe’s from Napoli. When chefs go to other countries, they try and cook food they’re not familiar with. So he doesn’t know Roman food or a chef from Paris will try and make cassoulet the wrong way or a chef from Mumbai will make a mess of Punjabi food.

La cosa più importante nella carbonara è il pepe e non l’ha messo 😂

of course it's his real channel

I've made Carbonara many, many, times. But with pancetta and parmesan. It is simply tasteless. I don't know why, but I think this maybe be the most overrated dish ever. I would love to try it when some chef prepares it, because no matter what I tried it has no taste at all

​@Marko GG Do you season the egg / cheese mixture with salt? Because if not that might explain the lack of flavour. You only need a small pinch though because the pancetta is already salty. And make sure you're using smoked pancetta; the non-smoked stuff doesn't have anywhere near the same level of flavour.

@@mez7736 Nope, I never tried putting salt in the mixture because they always say you don't need salt because bacon is salty. But yeah, I could try that, it makes sense, thanks

@@GLHVAlways Well you're using parmesan, so it's already wrong. Pecorino romano is sheep's milk and has a much sharper taste than parmigiano, which is cow's milk. Also if you're using pre-grated stuff, it'll have even less taste.

@@alexandernapper3683 Yeah, I know it is wrong, but they say you can use parmesan if you don't have p. romano. But you are right, I use pre grated cheese, I think it is called Zanetti parmesan. I know it is not correct recipe, but I thought it would taste like something at least, and not be tasteless completely

think about smorrebroad and shut up!

Yes, where's the pepper? I also sprinkle some parsley to finish.

yes, pepper is in the original recipe! But parsley? Don't hurt yourself like that, you deserve better

👵+⚙️=🚲

@@MrBaluby u kno if my grandma had a wheels, she would've been a bike... what do u know it doesn't make any sense.....

Yes, plus mushrooms and cream to completely ruin it.

Exactly the comment and replies I was looking for!

lol you on crack

for dogs probably!

@@elsenordeker he's decent buddy

@@richshackleton8104 maybe for english people. For italian people i ensure not

@@richshackleton8104 kzfaq.info/get/bejne/m9KhZLiKx7CReoU.html these are good.

Also he used some of the water before the pasta was in it. So odd! Surely use the starchy pasta water to mix in the bowl

excelllent?? maybe for dogs....gino is the worst spot for italian food!

That's the point of pouring the pasta water in the egg!! You're pasteurize the eggs and getting rid of the lumps from the cheese. Every italian chef does it.

@@filippo8495 No, that's not true. I have watched countless Italian chefs prepare carbonara both in person and on YT, and I have made it myself many times. Gino is the first I've seen add hot pasta water to the egg and cheese mix, which you don't want, because it slightly cooks the eggs. If you prepare it like Gino does and you like the results, then that's fine, but it's not the classic technique.

@@svetcovladich9996 I've tried both methods. Adding pasta water to the egg/cheese mix gives much more consistent results. Far less chance of lumps in your carbonara!

in italy we put this "delizioso" straight into the trash!

This is just a myth there is literally 0 proves that that's true beside people saying that it's true

No that doesn't happen at all. You are meant to create an emulsification with the fat from the Guanciale, pasta water and eggs.

@@ssr6036 the emuIsification is created by pasta water and egg + cheese, then yon can incorporate the oiI, adding the eggs at the end can spIit it

@@Augustus_Imperator You can do it that way if you want and I'm sure it's fine and I'm sure people do do it that way, but the usual way I've seen it done and the way I do it is to place the pasta (undercooked by a minute or 2) in the pan with the Guanciale and fat and then continue cooking the pasta and creating a cream with the fat and pasta water, and quite a bit of it. This way the pasta absorbs all that flavour. I then add the egg and cheese mixture and add more pasta water as needed. I have never had an issue with the eggs splitting so long as the pan is off the heat and you stir vigorously, which is usually easier with something like spaghetti. I really don't get how people scramble the eggs. Something like a caccio e peppe i find to be far more difficult, it always becomes a string mess for me.

@@ssr6036 For cacio e pepe to work you need both the right cheese and a moderate temperature. Many cheeses either get stringy or get grainy because the proteins coagulate with high temperature, it's as delicate as the eggs in carbonara, you really need to do it out of the stove. I grate the cheese in a bowl, put the pepper in, then when the pasta is almost cooked add a couple ladles of starchy pasta water and mix to form a paste, when the pasta is ready drain it, wait 20 seconds to lose some temperature then put it in the bowl with the cheese and mix, if needed add some more pasta water to loosen it and it should be ok.

@@Augustus_Imperator Yes, I do exactly that, except the pepper, I toast that in the pan and then add pasta water to that and cook the pasta a bit in there too. I probably just don't wait long enough for the pasta to cool before adding the cheese. And I use Pecorino Romano, which is the cheese traditionally used.

5

@@MicLuciathanks

Guanciale - from the pig cheeks

Guanciale. I've never found it in the UK but in italian delis indeed. Even Tesco extras don't sell it and they literally sell anything

In Italy we say 1½ yolks each 100 grams of pasta but you can do whatever you like. Don't exaggerate tho. Must be pasta with egg. Not egg with pasta. Plus the egg is raw and can be disgusting

He's from Sheffield and although he had great ingredients he scrambled it garbage

If you think it's unhealthy just don't eat it and make something else, there's no need to "elevate" anything here

Yes. You can. Obviously not traditional....But when i can't find Pecorino i go for PARM,,,,,,BUT IF YOURE GUNNA CHEAT - BUY THE REAL STUFF

you can also you parmesan, or miix 2 part of parmesan with 1 part of pecorino

kzfaq.info/get/bejne/ZuCog9Wbr7W3p6s.html

The only person who gets to decide that is you. You wanna use parmesan? Use parmesan. Fuck what other people think.

@@BeardedDanishViking well no. Not every cheese creates the same consistency when this dish is made.

No the point of the water is just for get the creamy sauce. The pecorino romano/ yolks mix can be a little tricky, is easy to miss the balance and get it either or too much Liquid or too much solid, also because when you mix it with pasta that consistency change and turns to be more Liquid than before... When is too much solid you put water in, if is too much Liquid you just add more pecorino. And be sure that the pen is not too much hot when you gi to mix them, is safer mix them in a bowl, or you Cook the eggs and get a pasta/frittata mix

Normalli that kind of pasta has 10 to 12 minutes of cooking time. If you cook another 10 minutes you are gonna have that "spaghetties" in your stomach for one week. Also, lot of people here in italy like to take out pasta 2 minutes before to eat it "Al dente". It's more easy for digestion and a better consistency.

l'amatriciana col preezzemolo e il vino bianco che fa l'hai mai vista?? questo di italiano ha solo il nome. Meglio che si dedichi a fish & chips

non è vero, i bucatini sono consigliati per la carbonara per la loro capacità di trattenere il condimento.

​@@niczanoVorrai dire la amatriciana, con la carbonara, mai sentiti.

Non c'è una regola fissa eh. È cucina. Si mangia ciò che place. Non facciamo come i campi du concentramento

Veramente

Lol