Please make it happen.

O yes, I would like to see that!

Absoluteley! Also, it would be nice if Luciano will react to your videos with Carbonara recipes, like David reacted to your Bolognese recipe :)

Nah, he is way above your station. Vincenzo, stick to knockabout average home cooking, that is at best your simple level.

So definitely whole egg is more ok, if you don t have what to do with the white, also yes for a colab with Luciano....Alex was at his place in his pasta series, so he looks like a pretty ok guy in sharing his knoledge.....also have you thought about a colab with australian Nat s what i Reckon???? if you wonder what u have in comon with Nat it s you both encourege people to cook and make tasty food at home...

Happy to hear that you've enjoyed Carbonara when in Rome 😊

Me too. And at least for me, the best part was the guanciale. We used to do with bacon, and its incredible the difference between both

What is the difference between this meat and pancieta?

@@EARTHMUSIC3 Guanciale is pork cheek whereas pancetta is pork belly, but both are cured meat

​@@PistolBRbacon??? LOL

Hahaha maybe it's a good idea to change the time when you watch my videos 😅

Advanced planning required.

You are not the only one, I alrady find the guancciale and the pecorino romano, but incredibly I cannot find the spaghettoni and I am so frustrated 😂😂😂

So true!!!!

No need to do sous vide or use a thermomètre to understand, touch the sauce pan barehand to feel the heat while doing a crème anglaise, or a sauce béarnaise, same technique.

I'd never heard of a 65⁰ egg til trying Za'atar Pide at Zaytinya (DC). Creamy texture *perfection* - whatever the context. Not plausible in my home, but thanks José Andrés! And ofc thanks Vincenzo for introducing us to others' solid recipes, along with yours (and ofc the very fun disaster reactions, so we know what _not_ to do).

It's probably a bit of both. Cause it is of course even safer, then if you don't heat it at all. But the chances of getting salmonella are already super small if you just make the carbonara the way Vincenzo shows in his recipe, there's more than enough residue heat in the pasta, and the pasta water to bring it all to a safe temperature.

You are perfectly right....Luciano uses this technique to make a kind of hollandaise sauce using melted guanciale fat instead of butter. That makes the sauce creamier and thicker.

Food safety. In Europe we often don't refrigerate eggs because eggshells are the perfect packaging. Unless you wash eggs before you sell them. Like in the US. Then they have to go into the fridge. In my family we never put eggs in the fridge, always on the counter in a bowl. And I also eat raw eggs from time to time. No health incidents in many decades... Probably different in professional kitchens in some countries due to all kinds of regulations and possible legal issues.

With Babish (Andy Rea) also. Luciano was emulsifying his cheese and oil based sauces with a blender.

@@professornuke7562 i think i saw that too. If i'm not mistaken he also used some sort of starch in that one as part of the trick.

Thanks to him i perfected my cacio e pepe

Wow that would be a dream😍

@@vincenzosplate Alex the French Guy made it....

a very wise man once said: When you cannot find good guanciale in your area - move.

@@psibiza Yeah, that's not really practical advice for most people 😅

Lebanese here too and I agree.

It means a lot to me to know that my content brings a smile to your face. I try my best to make my videos informative, entertaining, and inspiring. I want to share my love of cooking with the world and encourage others to get in the kitchen and try new things.

Enjoy!

Good luck, I'm sure you're gonna nail it! 😉😊

Ah, the classic egg-cracking wisdom! 🍳🔨 It's all about those little tips that make a big difference in the kitchen. Grazie for sharing your experience! Chef's got skills! 😁👨‍🍳👏

That's right my friend! When cooking Carbonara we should be carefull with the salt since pecorino and guanciale already have salt in them. Enjoy my friend! 😊🇮🇹

Thank you for the advice my friend! ❤

That's very important especially for beginners! Stay tuned for more tips my friend! 😊🇮🇹

I use a Microplane grater that turns cheese like pecorino into a 'cloud'. It's so fluffy I can only start to feel it after I put more than one inch of my finger into the pile. When the cheese touches something warm like pasta it looks like it just disappears. I can really recommend investing in (some) Microplane graters. Mind your fingers though, they were originally a company that specialised in wood working tools and these will still cut wood.

Glad you liked it! I hope this was informative for you.

Make Guanciale yourself. Pork cheeks arent so expensive andvits ready to eat after around 2-3 mth. You even can do it in your fridge. There a lot of instruction vids here on YT

@@hogni6036True enough. A couple of hints from my limited experience: In one of his videos Vincenzo mentioned that Roman guanciale only has garlic, sage, and rosemary. I've tried it, I like it, and it's way easier than the many complex recipes on KZfaq. I've found that hanging the guanciale to age, in the fridge or just out, it gets way too dry way too fast. It comes out more like jerky than like the guanciale you need. To solve that problem I've settled on this: After the salt cure, after washing off the excess salt, I leaving it out to hang and dry for a day. Then I wrap it in paper towels, put that in a plastic bag, and put it in the fridge. I check it every day or so at first to make sure the paper towels aren't getting too wet, maybe causing mold to grow. Change them if they get too wet. Eventually the guanciale gets dry enough, and the paper towels just humid enough that it's too dry to mold, but humid enough not to dry out the meat too much. Then it ages fine in the fridge. Finally, don't use the pink curing salt that has sodium nitrite in it. That's mandated in the USA by the Food and Drug Administration for any meet that is sold as "cured." For thousands of years people cured meat without using sodium nitrite. There are decent reasons to use it in commercial manufacturing that will be shipped long distances with indifferent handling, but for home use not so much. The problem with sodium nitrite is that it changes the texture of the meat. In the USA the difference between a ham and a pork shoulder is the addition of the sodium nitrite. The sodium nitrite gives a snappier texture to the meat, so it won't be as creamy as a guanciale that's simply salt cured.

Happy to hear that you've loved his Carbonara! It would be interesting if we two got to meet 😃

In Rome you actually eat a great carbonara a little bit everywhere. But of course, there are exceptions as well. It also depends among other things on the type and quality of ingredients used. However, Rome is the capital of carbonara, not only of Italy. It is the home of carbonara. The same goes for Cacio e Pepe and the other classic and typical Roman dishes such as.... Amatriciana and Alla Gricia.

@@aris1956 Theirs a lot of good restaurants that serve good/great carbonara but for every good restaurant theirs a bad one and just stumbling upon restaurant more than one served carbonara with smokey bacon.

That is the best way to make carbonara!

Haha, your secret is safe with us! 🤐🍝 But hey, surprising your wife with a homemade Carbonara could be a delightful way to show your love! 😉💕👨‍🍳

You're very welcome, dear friend! 😊👍 So glad you find it delicious. Keep enjoying those tasty recipes! 🍽️👨‍🍳

When I see chefs that do a great job the least I can do is to appreciate them 😊🇮🇹

What you expected you could expect from a chef like Gordon Ramsay, or some other British or American chef, but not from the king of carbonara in Rome, Luciano. From Luciano, Vincenzo here can learn many things !

@@aris1956 Gordon Ramsay is a successful TV Chef and made his fortunes by being one the most obnoxious foul mouths on TV. He is an entertainer for some and I wouldn't place him in the upper echelon of great Chefs of the world.

Glad you enjoyed. We have more reaction videos, that I'm sure you're going to enjoy. It's highly informative and entertaining.

I'm really glad you appreciate the respect for the craft in the video. It's always refreshing to learn from a talented chef who values their art. And it's a shame about Mari Maritozzi; it's disheartening when places with such promising dishes close down. If you're still on the lookout for a fantastic carbonara in Italy, I'm sure there are plenty of other hidden gems waiting to be discovered. Safe travels and enjoy your culinary adventures in Italy next February! 🇮🇹🍝😊

It would be an interesting and valuable experience for sure! 😊

Did you go to Trastevere? That's where I have found some very good restaurants in Rome 🇮🇹😊

@@vincenzosplate I did, really fun neighborhood. I had some dry bacon carbonara there, but on a positive note, I had some EXCELLENT gelato from Otaleg, and I ended up going twice there.

Oh yes, Luciano is a master 😍

Cooking with Luciano? 🍳👨‍🍳 That would be an epic collab! The culinary sparks would fly for sure! Who knows, maybe one day it'll happen! 🔥😁👌

Sounds like a true carbonara gem in Roma! 🍝🇮🇹 Creamy perfection and top-notch guanciale - that's the dream! 🤩✨ I hope they're still dishing out culinary magic in their new spot! Grazie for sharing this delicious memory! 😋👍

From their website: "The ignorant fairy is a restaurant and a cocktail bar, with a panoramic terrace overlooking the Opera Theater square"

Yes, they are still going strong! They are now just SW of the Piazza della Repubblica. Absolutely amazing food. Check out the photo gallery on their website and you'll see what I mean. Thank you for all of your amazing videos! I learn most of what I know about Italian cooking from my Nonna, but I always learn something new watching your videos. Keep up the great work!

Grazie mille! Luciano è un mito!

Oh, I'm so glad you enjoyed the video! 😢🍝 Creamy carbonara has a way of touching the soul. It's pure Italian comfort food! 😄🇮🇹👌

You're welcome my friend! Don't forget to stay tuned for more content like this 😃🇮🇹

Grazie mille for sharing your journey with Carbonara! I'm thrilled to hear that the method with whole eggs worked well for you and brought that authentic Italian flavor back into your home kitchen. It's always special when a dish holds memories, especially from a place like Italy. I appreciate your support and love having you as part of our cooking community. Feel free to explore more recipes or ask any questions. Buon appetito and happy cooking! 🍝👨‍🍳✨

Many foods are reprocessed in various parts of the world. In the end everyone develops their own recipe, but real carbonare is made without egg white. Bon appetit from Italy

I am just following Vincenzo's recipe from a previous video. He said it was authentic to use whole eggs. Nevertheless the main reason I use whole eggs is that I do not know what to do with whites then. I do not reallly make sweets, which would be one use for them

That's great! I'm glad to hear that you're enjoying Luciano's recipes! He's a great chef and teacher, and his recipes are always easy to follow.

Grazie Alex! I’m happy you enjoyed the video 🙏🏻

Let Uncle Roger know of this crime.

Thought I would never hear the words asparagus and carbonara together. But if it's Jaime I guess anything is possible. That dude needs to stop trying to re invent. Do you have a link for this atrocity?

Oh no🤦‍♂️ I'll have to check it out 😅

@@joeysausage3437 I'm on it!

@alexis1156 left a link below, didn't realise it ended up on KZfaq after it was broadcast. The worst bit is it doesn't seem like the first time he's done it! 😂

Oh yes Tobia, you’re completely right 👏🏻 he’s a Pro!!!

Great information great video. Thanks, Vincenzo.

Luciano is not only the king of carbonara, but he is also the king of cacio e pepe ! His method for making cacio e pepe is foolproof !

Personalmente parlando vado per una strada un po' più semplice con la carbonara. 3-4 tuorli, parmigiano+pecorino (grattati fini)+pepe+guanciale o pancetta (a seconda di quanto la voglio forte) con un pochino (non tutto) il grasso di cottura, scolo la pasta ma non del tutto, mescolo. Il calore residuo della pasta fa raggiungere temperatura ai tuorli, avendo solo tuorli il mix resta molto cremoso, solitamente non necessito neanche di aggiungere altra acqua di cottura (anzi una volta ci ho provato ed era troppa... ho poi aggiustato aggiungendo più formaggio). Potrei anche farla come dice lo chef (con un termometro, in fondo costano poco e funzionano molto bene), ma dal risultato mi pare che la cremosità sia simile e mi pare che ci sia molto più lavoro da fare in quel modo. Di buono c'è che con questo metodo può evitare di grattare il pecorino finissimo perché mescolando un po' di acqua di cottura prima (con temperatura sotto la soglia di fusione del pecorino) il pecorino inizia a formare la cremina ancora prima di toccare la pasta calda e il tuorlo stabilizza anche bene... Questo significa che anche se non gratta fine ottiene comunque un buon risultato. Ma la cottura a bagnomaria ha lo svantaggio che è molto facile fare errori, in particolare con i tuorli. Mi è capitato un sacco di volte (prima di trovare la tecnica più semplice) di sottovalutare il calore della pentola e cuocere un po' troppo i tuorli (in particolare nel momento cruciale in cui la pasta viene inserita)... Con i tuorli a freddo il caldo della pasta semplicemente si abbassa sempre sotto il punto critico per tempo, con i tuorli già a bagnomaria è davvero dura azzeccare il momento giusto. L'altro vantaggio di questa tecnica è ovviamente poter aggiustare in caso il liquido sia troppo la carbonara in modo che sia sempre cremosa al punto giusto... infatti vorrei imparare quella tecnica prima o poi perché comunque poter restringere la crema di tuorli grazie al calore ti da un controllo in più che di norma non hai.

That's fantastic to hear! 🧀🍝 So glad you and your lady enjoy the Pecorino-powered Carbonara. Cheers to good food and good times! 🥂👨‍🍳😊👍

@@vincenzosplate I only have trouble to find guanciale but they have it from time to time in imagine the name Vincenzo's Italian store in Kitchener Ontario.Cheers!🤝

Wow you surely are a pro at making Carbonara! Keep up the great work! 🇮🇹🍝

@@vincenzosplate Mille grazie!!! (now to get language skills up 😎)

Thank you so much for the kind words my friend ❤

Grazie mille 🙏🏻

Absolutely! 🤩🍝 Carbonara is a true Italian delight, and it's a shame not everyone can savor it firsthand. But hey, we can still enjoy it together through videos like this! 📺🇮🇹😋

Ah, Alex and his guanciale cubes! 🥓 the carbonara is a must-try. Hope you get the chance to savor it someday! 😄🍝

Happy to hear that you've enjoyed eating at his restaurant! I'll make sure to visit it next time I'm in Rome 😊🇮🇹

Got it! Smart move for efficiency in a busy kitchen. Happy cooking and keep enjoying that delicious carbonara. And thank you for the insights, I appreciate it!