:)

😂😂👍👍👍

Truth!!

Yes I do agree. Best channel to learn italian cooking and understanding science behind cooking.

thanks mate!

I think I'm trying that next.

I like this method too. Its so much to experement and result is so nice.

mainmajo Gaetano Catanuso?

Nicolas S : Sorry i am not a Priest.

Most of them aren't the result of trials I assume, take for example spaghetti aglio e olio, I can just imagine a poor house wife who has nothing left in her pantry except for olive oil and garlic, same for carbonara, Alfredo.... See, every region in Italy uses its local, fresh ingredients... nothing fancy, but fresh, local, in season and of course very tasty..

@@marilynbouziane5530 In reality Aglio Olio and peperoncino was originally created as a stand alone dish because this is the "base" for pasta con vongole, but during the war vongole weren't avaible....

@@marilynbouziane5530 Alfredo isn't Italian

@@marilynbouziane5530 pasta alfredo isn't an italian recipe !!!!!!!

@@marilynbouziane5530 they may look simple to prepare, but trust me, they are not

which carbonara?

Hid did amatriciana not carbonara. Carbonara is with eggs, amatriciana is with tomato sauce. They both come with guanciale (pork cheak) 😋. Don't make confusion they super bloody different and delicious.

@@antoniogalluccio4213 he didnt do carbonara in this vid. but he is the king of carbonara.

he is a master of pasta, he even makes his own pasta ! some people come to Rome specially for his carbonara pasta !

Perchè Non sai cucinare?

Gabriele Fornezza Perché dovrebbe saper cucinare?

Io ci ho mangiato, tutto buono (ma non effetto wow) ma super caro. 3 piatti di pasta 2 antipasti e amari 90 euro per 2 persone.

MY god, that is Amatriciana. Where the hell have seen or heard carbonara? They both are made with guanciale (pork cheak) 😋 but they are bloody different and delicious. Don't confuse. Italians will laugh on you.

@@antoniogalluccio4213 he didnt talk about the recipe in the video, he justr talked about monosillos famous carbonara recipe

@@kallemertens why would you comment about Carbonara under Amatriciana video recipe and viceversa? Doesn't make sense at all

si dice fuoco spengiuto... che non lo sai?

Esatto. Aggiungerei che è meglio calare, aspettare che riprenda il bollore e dopo spegnere. E coprire

Dario Bressanini rules

Importante ricordare una musica di sottofondo adeguata che rilassi le mezze maniche rigate!

@@MmanukillaK a fuoco spengiuto la pasta viene calata

Edkaszwagrakobitybrat 1 i m polish but i live in italy i am a vert lucky guy !

Grazie mille without e

That’s just because you never met my nonna

Thanks! By the way IS provides captions ;

@@italiasquisita Thank you so much, then. It really helps.

how did it go?

@@cjamesjasper5117 bad

@@afrochill same was not good at all

@@afrochill Hi. I know it's been (at least) a year, so if you've got this licked already or no longer care, please disregard this. If you do care, tho, here's my humble advice now that I can make it reliably: -while in "practice mode", always use the same pot, the same burner and the same quantity of same pasta (brand and shape) -until you nail down the perfect amount of water to start with for your inputs, keep a pot of boiling water (or kettle) on the side as with the _alla risottata_ so that you can add a _little_ water if it's shy near the end of the cooking time; better that way than starting with too much water...you can only end up with soup or mush! -if your onions or other veggies are crunchy upon serving (and you don't want them to be next time!), they can boil a few minutes at the front end, before you add the pasta -be absolutely certain to use cheap pasta! If you use fancy bronze die-extruded pasta with this technique, you'll end up with glop. By contrast, this is verrrrry appropriate to use with the cheapest orangey, force-dried stuff that's locally made in various European squatter colonies the world over (e.g. U.S., Canada, Australia, Argentina, etc.), and even in Italy (e.g. Barilla). -if your flavour is a little flat and you're trying to keep it vegan (READ: no romano cheese), you can put some tomato paste in at the end of cooking Frankly, I'm probably better at cooking than explaining, so...I'm hoping there's something of value here for you! Cheers. P.S. Je viens juste de voir que tu parle le français. Fait-moi signe si je peux traduire quelque chose pour toi, mon ami. Salut de mon squat dans le pays des Anishinaabés. 👋

@@fun_ghoul salut! Merci pour les conseils alors je vais essayer ta technique 😉 salut en retour du petit pays des horloges coucou et du paradis fiscal

trust me, his is italian is way way way too far from being correct :D be careful, depending from the part of italy a person originates from changes accent, grammar and with it the "correctness" of his italian. for instance the chef here says spengiamo, instead of spegniamo all the time :)

@@TheMetalbrother Il suo italiano è perfetto ma che stai dicendo

@@TheMetalbrother Same goes for English.

@@TheMetalbrother My Italian sucks, but I know how to say *P O L E N T O N E* 🖕

OK, but...you're using some pecorino in there too, right?