Per ottimizzare il suo procedimento avrebbe dovuto aggiungere il pecorino all'uovo in una ciotola """"cuocerlo"""" con il vapore di una pentola piena d'acqua( Anche sulla stessa pentola della pasta) fino ad ottenere una crema densa. Poi nella padella con il guanciale,prima la pasta (cosi che si impregni del "sugo" grasso)e poi velocemente un mestolo (porzione per due persone) d'acqua di cottura .Far saltare un pochino ,spegnere la fiamma e versare la crema d'uovo e formaggio nella padella girando continuamente così da non far solidificare le proteine dell'uovo

I'm surprised you don't add pasta water to your pasta dishes. Most Italians do it all the time. What region of Italy are you from?

@@jkozelek6 mistake? Who are you?

wwg1 wga why do you seem so offended over a comment that wasn’t even towards you..😂🤦‍♀️

@@jas5609 offended?

There's literally a link to the recipe in every video they do, but you keep being a noble Floridian.

And a preposterous amount of salt :p

C

seymourglass26 Alex wasn’t being negative

😂

LOL for real. Just fat on fat on fat

@@Thehubb1 with plenty of salt.

😂🤣😂😂😂🤣🤣

I trust my carbonaralogist’s word more than my cardiologist’s

@Southeastern777 that's what people who die of heart attacks say

Yes... And don't say you don't Tony, I know you're reading this

@@golden-sun Tony isn't an italian name btw

@@d96002 fine what is an Italian name

@@golden-sun Guðmundur

@@d96002 wot

i did that once, still not allowed near schools...

*Send noods*

That actually sounded like test one nude

And you are wrong, because the real carbonara is made with guanciale. And so it is in Rome, which is the city where I was born

@@marcovaldo8786 what am I wrong about?

@@marcovaldo8786Calma dai, ha solo detto che non si trova, all’estero il guanciale é come un unicorno. Siamo d’accordo che SERVA il guanciale, ma, suvvia, non ha insultato la ricetta di proposito, è solo che non si trova.

@@26japrey Real carbonara is with guanciale here in Italy, but I know that is REAALY difficult to find some outside of the country, so I understand you, but some people have to make feel other miserable even when they’re trying their best.

Steven Smith channels your inner crab

That’s hilarious

I did this once and realized they were broken

Thats like kicking the car tyres

This made me laugh so much. Thank you.

Stefano D approvi? Sei sicuro sicuro?

Almeno non ci ha messo aglio, cipolla e prezzemolo...apprezziamo lo sforzo dai

Voglio provarlo così tanto.

cazzo!

Im italian and i dont. No parmegiano only pecorino and egg yolk only.

What did he have for dessert?

As an Italian it amuses me how much other Italians get so angy! Just get over it! Btw I'm Just here for the WURDER guy :D

so they can type in all caps angrily in their greaseball language [this is just a joke, i love the Italian community and their lively passion for cuisine]

@@kuzko0000 THANK YOU

Jackwhoknows who hurt you? Was it an Italian girl 🤕😭

To dislike the video and send hate. Tony searches Italian recipes up everyday just to leave a mean comment

Simpin' hard!... my guy! or gurl ;)

Sher Maine 🤗

Sher Maine that's smart

or you could become the production manager

Sher Maine pretty sure cleaners have it pretty rough, considering how much cooking are there in their kitchen

Same

no one's gonna say it? . . . molly, send noods

dangit you beat me to it

Brucey Boii yeah, I'm definitely stealing that

@@Paul_K_ i don't think anybody would be upset if molly told you she was going to send you some noods, and they got pasta.

@Molly Baz is Molly seriously interacting with people here? Okay im about to have a heart attack.

MADE FROM LOVE DOO DOO DOO DOO DOO DOO DOO DOO

♪♫♬ Isn't she wooooooonderrrrrrrrful ♪♫♬

she's adorable!

Not at all

no

Did he use a rocket to get to the moon?

@@papanero646 Oh get over yourself.

Which is funny, because lots of Italian cooks on youtube use cream and/or garlic... which is generally frowned upon. By Italian cooks, of course.

@@shoutenry nobody in italy use garlic or cream in carbonara

Actually this recipe is kinda good.....but jesus...7 yolks....ahahah Thats too much!

@@aussietramp way to much

@@giulianomamane897 appunto

It's not exactly rocket science. All the info you need to make proper, traditional carbonara is on wikipedia. And, like the cute lady said, it's five ingredients. People like Gordon Ramsay or Jamie Oliver have the ability to remember five ingredients. However, what wikipedia doesn't do is deliver Guanciale and Pecorino everywhere in the world. So a British or American tv chef, who creates recipes for the masses, has to try and mimic those flavors with ingredients his viewers can actually buy. The onion makes no sense (and I haven't seen any good chefs use it), but a hint of the right herbs and/or garlic infused into a bit of olive oil will definitely help make up for replacing guanciale with a less flavorful alternative (like pancetta or bacon). Guanciale is, after all, flavored with herbs and often garlic as well. Olive oil is also far healthier than grease from processed, smoked meat, which I'm sure plays a factor in Jamie Oliver's decision to use it, for instance. He's a health food advocate. So, if you have the right ingredients, and see the prospect of a heart attack as the beginning of a new, exciting chapter in life, by all means, those are the only five ingredients you need. But I assure you, the alternative recipes, with the gently flavored olive oil, are just as tasty, and healthier.

deinse82 yes, but if you use other ingredients then it's not a carbonara anymore it's as simple as that. In italy you have many many ways to do a carbonara but only 5 ingredients which remain the same. But everyone is free to cook the way he prefers as you suggest :D

I've seen an Italian cook the guanciale with extra virgin olive oil. Check out yellow saffron.

lol Italians always think their dishes are supwer complex. It's not rocket science....

Italians do put in crushed garlic with the meat, just so you know! :)

giulio ciappelli ha sbagliata la pasta?

thoyo sbagliato magari è una parola grossa, il bucatino lo vedrei meglio con l'amatriciana 😊

giulio ciappelli ahhh ☺ ho capito

ferrari, baguette!!!!

cristobal caro Too bad baguettes are French.

I usually add onions that I cook with the cured meat. I like it more that way but it's not the standar way to do it.

parmigiano is not used in carbonara ;) and for my tasting there was too much pasta compared to the eggs. it looked a bit dry. but it's still way better than most

RS you have cleary no idea of how to carbonara properly lol If you prefer it without parmigiano that's fine, if you like it I'm happy for you.

a real carbonara is only with pecorino.

RS actually a mix between pecorino and parmigiano, but only parmigiano is okay too

Worf knows what he's talking about.

Qapla' Worf, son of Mogh

its not

Alienman1212 yes it is, boi

its not

It's just not a party without Molly

Ok cool.

It’s not excessive, it’s why restaurant-quality food tastes good and most home cooks make bland food. SEASON your food.

Maya Brown I tried making one of the pasta dishes. Used even less salt than recommended, but close (and just as much water). My friend and I couldn’t even eat it, the salt was so overbearing. You couldn’t taste anything else in the dish but salt. I would definitely salt afterwards to taste

@@madtonesbr no ik I was making a jooooke

@@morganrose687 the key is to use just enough salt so that you could eat the noodles plain and they still taste good. You also need to compensate for that by adjusting the amount of salt in the other components of the dish.

@@morganrose687 I also think people should be more careful on how much of that salty water is being used.. maybe adding it gradually and taste the food in between would be an idea

Whole Milky yeah she does

This recipe looks way too salty.

Kwejeebo There's way too much Salt in the pasta water. but you can put a lot less, use less pecorino and dont add other Salt. it's a very savory recipe though.

I mean, I'm gonna try it before pretending it is the best one. Recipes from Contaldo and Carluccio are amazing. I have to test this one to see if it is as creamy as theirs.

Stanislas Villard I was talking about the ingredients. You can see hundreds of carbonara recipes with garlic onions cream parsley! But she made it pretty close to the authentic recipe.

I wish I could post a picture of it

she is but she still lacks a little personality. Its kinda good to watch her and fall asleep

@@sharonmorales9520 And who would be the king of personality in BA's kitchen?? Brad, of course.

Good for you man! Just dont call it carbonara, okay? 😉 /S

Chômeurnara.

Somewhere, an Italian is crying.

@@bluebirdsigma Good, that makes me happy.

Just call it Baconara cuz that’s exactly what it is. Carbonara does not taste the same without guanciale and pecorino Romano. Completely different taste. I’m just a regular American lol not Italian at all

John Chidley-Hill dude, same

almost there. but better than 99.99% of the other attempts on youtube.

That's not the way you make carbonara..