“You know, if you put ham in it, it’d be a british Carbonara.” “If my grandmother had wheels, she would have been a bike.”
@maryann23667 ай бұрын
Oh Gino!! ❤❤❤
@LinYouToo6 ай бұрын
😂❤️❤️🔥🔥❤️❤️😂
@tonykuriger5736 ай бұрын
This made me laugh so hard I woke up my wife.
@Hozenfefer6 ай бұрын
Legendary line!
@ayusinnyu6 ай бұрын
Jeeeee nooooooo
@jeetkd09 Жыл бұрын
As a carbonara myself, this is how you make a real Italian!
@johanlarsson9805 Жыл бұрын
Had me reading it three times, well played.
@owamuhmza Жыл бұрын
😂😂😂💀
@Jagarcia92 Жыл бұрын
😂😂😂
@calum5sosfam Жыл бұрын
Lol
@EverGreenElephant Жыл бұрын
Looove this comment 😂
@michelebarzan6 ай бұрын
Friendly reminder from an Italian who knows little about cooking: “Carbonara” comes from “carbone”, coal in Italian. That’s because you use a lot of black pepper and so it looks like “carbone”. We usually add pepper also to the egg and cheese mixture, a lot of pepper. Plus we turn off the heat when we add the egg mixture to the pasta to prevent it from becoming an omelette.
@LKnight326 ай бұрын
Typically you would also use a mix of Pecorino and Parmigiana as well?
@dylanmorgan27525 ай бұрын
That’s true but clearly he didn’t scramble the eggs and everything else was authentic so not even the Italians can complain.
@georgestobbart26905 ай бұрын
I think he has turned it off.at least it looks like
@UnseenLive15 ай бұрын
Ty
@francesctorrent51865 ай бұрын
And the guanciale doesen't have that much peper ethier like i was literally thinking it haa to be good but diferent cause it has no peper. Btw is you can get you hands on Spanish panceta curada and swap it for the guanciale is the same method but the flavor changes so much that i would encourage everyone who can to try it
@johncreedon784711 ай бұрын
1 egg 3 yolks is an absolute winner. I like the way he adds the pasta water to the egg mix instead of adding it later. More consistency with the sauce texture the way he does it. Bellissimo 🎉
@JustAnything975 күн бұрын
Only yolks is the winner, thank me later
@andrewmckay38554 күн бұрын
Thank you John, thank you for letting us know what has been happening since we started watching: and thank you for your 10/10 chef reaction for this absolute classic and never interfered with dish. Well done you, great commentating
@johncreedon78474 күн бұрын
@andrewmckay3855 want a hug Andrew ? Is life getting you down ? Bless 🤣
@andrewmckay38554 күн бұрын
@@johncreedon7847 yea no good thanks. Just wondering if you’d finished carbonaring in your pants considering you like the way he adds the pasta water to the egg mixture instead of adding it later, I’d assume that can be a sticky situation for your husband to clean up in the morning. But as you say: more consistency with the sauce texture the way he does it. Bellissimo
@johncreedon78474 күн бұрын
@andrewmckay3855 that's it Andrew. Keep crying into that pillow. Somebody out there loves you
@fidelisaji7738 Жыл бұрын
Just a sight of a man with love for his carbonara 🤌🏻
@jan.lotvall Жыл бұрын
"If you don't have Guanciale, you are not making carbonara" EPICALLY CORRECT 😋
@user-yr2vh1vo1l Жыл бұрын
My nonna was happy about this vid
@izomlad9056 Жыл бұрын
🤌🤌🤌👌
@justahyundai Жыл бұрын
too bad its not even close to carbonara
@luigioneroma904 Жыл бұрын
Hahaha
@keepout2268 Жыл бұрын
This guy knows his shit finally someone who uses the right cheese and the right cut of the meat
@hkprx6911 Жыл бұрын
I dont think it's Pecorino Romano, the cheese looks too young and not dry enough. And pancetta is ok, guanciale can be hard to find.
@squeezter Жыл бұрын
Technique perfect too
@nikkidimick947 Жыл бұрын
@@hkprx6911 pecorino is the traditional cheese to use.
@magamisic5924 Жыл бұрын
@@hkprx6911 nope you're wrong dude. this dude is a chef
@Laszlo5897 Жыл бұрын
@@nikkidimick947 you misunderstood him, he said the pecorino shown in the video doesn't look ripe enough
@VixeyTeh6 ай бұрын
For anyone wondering what to do with the leftover 3 egg whites. Whisk them until soft peaks. Add 1 cup of caster sugar, 1 tablespoon at a time, and whisk until the sugar is completely dissolved. Add 1 Tablespoon of cornflour and a teaspoon of vinegar and keep whisking untill well combined for at least 3 more minutes. Grease a baking pan and dust it with some corn flour. Put the egg white mixture in the pan and bake at 115°C/240°F for 1 and a half hours. Then, let it cool slowly in the oven for a few hours. (If it cools too fast it will crack up.) Decorate with whipped cream and your favourite fruits or candy bars. You now have a delicious yummy sweet pavalova for desert. 😋
@Mr_Helios764 ай бұрын
As an Italian I can tell you that if you have carbonara left over it means you don't know how to make a carbonara 😂😂😂 whipped cream...oh my Goodness 😂😂😂
@tonyflow62447 күн бұрын
@@Mr_Helios76the commenter is talking about what to do with the left over egg whites required by the recipe, clearly
@BAALABZV5 күн бұрын
Eton Mess.
@eternallight44255 күн бұрын
@@Mr_Helios76 read again
@ashku272 күн бұрын
Fabrizio Ramano's method is the most authentic I've come across - outstanding
@rainaakshay Жыл бұрын
This guy has literally no haters. Everything he makes is authentic af.
@ryanblue4166 Жыл бұрын
My only thing is it kinda looks like he never focused on saute. Good for him. Still looks fantastic
@asafa36363636 Жыл бұрын
No bra, I am sorry but when he try traditional Italian he made loads of mistake!
@naycnay Жыл бұрын
Last time I stumbled into him, it was the travesty he called a Full English Breakfast. Looked great, probably was great. But not a Full English.
@jackmertz1954 Жыл бұрын
What is guanciale? I love your site, and I tried your crispy pork roast and it worked really well and we loved it!
@asafa36363636 Жыл бұрын
@@jackmertz1954 is pork cheek
@andreamancusomarcello9220 Жыл бұрын
ok as an Italian you need a medal for this
@MattShine11 Жыл бұрын
Is this how to cook it?
@bogdanbatura1970 Жыл бұрын
@@MattShine11 plus minus yes, but a lot of us don't use egg white only edd yoke with pecorino and black paper..., put in the pan the pasta and guanciale, lightly fry, kill the heat, put the egg yolk and cheese with a little bit off cooking water and start mixing up side the bowl where you boiled the pasta, the steam produced by the evaporation will condense and make the most creammy pasta u have ever eat
@MattShine11 Жыл бұрын
@@bogdanbatura1970 that sounds delicious.
@bogdanbatura1970 Жыл бұрын
Ma dai che ci sono modi e modi di farla ed il suo non è il migliore, ma questo non cambia che è un bravissimo cuoco !
@ps3shakes123 Жыл бұрын
Am I crazy, or does carbonara have peas?
@kittypybro80849 ай бұрын
Respect to this new Zealander man 🫡 he portrayed our carbonara like chef kiss hats off!
@francescasemeria37633 ай бұрын
No way...he put the white of the eggs!
@AndyBjerregaard9 күн бұрын
@@francescasemeria3763 What are you on about? That's like not adding cream to your mash potatoes. You're on a daily basis eating egg whites, I guarantee you.
@davidserlin80975 күн бұрын
I spent a year in Rome, frequently eating the best carbonara in the world, and this is EXACTLY what I had whenever I ate out. Bravissimo!
@giuseppecamarda9118 Жыл бұрын
As an Italian I thank you from the bottom of my heart for making the realest carbonara I've seen since a long time, full love and support
@andrewobrien6282 Жыл бұрын
With a name like Giuseppe, I appreciate this comment. - Some random Florida man
@BenZink Жыл бұрын
I was in Bologna earlier this year and could Taste real italian food. I cant eat any of this fake shit anymore they stell in other countries as italian food lol. Also the princes werde insane i paid 7€ for a carbonara so big i could Not finish.
@Faiyaz225 Жыл бұрын
Italians didn’t even make carbonara. It’s an American dish. Look it up.
@gf516 Жыл бұрын
Brother manca il pepe nero nella mistura di uova e pecorino... si chiama carbonara proprio per quel pepe nero che lui mette alla fine in quantità esile
@mattiasaputo7373 Жыл бұрын
Actually he overcooked the eggs putting them on the stove when mixing them with the pasta and guanciale. (And I personally think that souce is too runny
@lol-zj5rh Жыл бұрын
That black paper's sound... Defines satisfaction ❤️👀
@uncopino Жыл бұрын
pepper
@threvorpaul Жыл бұрын
yea pepper mill cost 200$ 😂
@romeDCfc Жыл бұрын
I love this. Needed more black pepper, though. It complements the guanciale and pecorino, and considering how much of those went in, more pepper would be better. Besides, the pepper is one of the reasons it’s called carbonara! 😊
@svn5994 Жыл бұрын
@@threvorpaulWhat are you smoking? He's using a cheap glass pepper grinder with a plastic cap you can buy in your grocery store for a few bucks. 😂🤡
@sebastianjuric21255 ай бұрын
Great simple and tasteful meal/recepi. Done in 10 min. 😊😊😊😊
@justpassingthrough14618 ай бұрын
Recently my later attempts at carbonara have been lacking compared to usual. Then stumbled across this vid. The idea of almost temporing the egg/cheese mixture with pasta water is a game changer. Allows you to add the mixture back into the pasta without having to completely kill the heat (to avoid scrambled eggs) First time in ages my carbonara has tasted great again. Earned a subscriber from me.
@psychopigeon89736 күн бұрын
I added the pasta water to the mix, but as soon as I added the sauce to the pasta it turned scrambled, does the pasta have to be practically cold before adding?
@Unclejamsarmy Жыл бұрын
Andy’s format is so perfect because he demonstrates the cooking narrative so efficiently and because it’s these signature regional/local/cultural dishes the comments are full of information
@Jerry_Bean10 ай бұрын
Alright
@theresahenderson353410 ай бұрын
You nailed why we love Andy.
@bfeltyonkimin788410 ай бұрын
Can I make this with bacon?
@Ena481459 ай бұрын
@@bfeltyonkimin7884Absolutely. Am italian and have done it many times. Sick of gatekeepers!
@ShanesCreating8 ай бұрын
@bfeltyonkimin7884 I think the point he's trying to make is that it's not authentic carbonara. It will taste similar, but the texture and over all taste will be more authentic and slightly different if made with guanciale.
@caterinao3042 Жыл бұрын
as italian i have to say...one of the best carbonara saw on the internet! well done man
@Theffries Жыл бұрын
Not nearly enough pepper I’d say but close enough
@theowilldmann Жыл бұрын
Can’t judge. Need a close-up
@MasterSandman Жыл бұрын
Too bad he used the French version of "good appetite"... 😔Smh
@carolynhollen5817 Жыл бұрын
Looks scrumptious. What was the first ingredient? Bacon? It fish looks amazing you make it seem easy 👏🏼👏🏼👏🏼🔥🔥❤️🙏🙏🏽❤️
@RJR1787 Жыл бұрын
@@carolynhollen5817 Guanciale. Its cured pork cheek. Tastes similar to bacon but a much higher fat content
@null_text911210 ай бұрын
I love making carbonara like this, but I always have to substitute the guanciale with pancetta because no store sells guanciale near me.
@kyleh14949 ай бұрын
Yeah it’s not exactly easy to find so I don’t think anyone would blame you
@anthonygm859 ай бұрын
Same for me I do order in online but expensive
@pantherslair7 ай бұрын
It's like what he said, if it doesn't have Guanciale in it, then it's not a Carbonara. Bacon and Pancetta simply does not have the texture or explosion of flavour like Guanciale has when you cook it, giving a crunchy, crispy coating on the outside and a barn-yard soft explosion of flavour inside. Plus the oil from the Guanciale is an essential part of the cooking process. I make authentic Carbonara like this semi regularly and Guanciale is readily available from many Italian Grocers, European Deli's, Online retailers, and from an Aussie business known as "Super Butcher". If you shop around, you will find someone close to you that sells it.
@giangboo7 ай бұрын
Are you near a Korean or any Asian specialty store? They sell this cut of pork belly that's essentially guanciale bc of the fat to meat ratio
@DimT6706 ай бұрын
@@pantherslairit absolutely is still carbonara. A substitution of the same kind of ingredient doesn't make a recipe into a different recipe
@2PillsA2 күн бұрын
YESSIR!😋👍🏻 The only thing definitely wrong in there is the "Bon Appetit"😉
@adinetwork4928 Жыл бұрын
Vera carbonara seguendo la tradizione.. incredibile il livello che riesci ad arrivare sui vari tipi di cucina.. sei veramente tanto bravo..!
@willbxtn Жыл бұрын
Now THAT is proper carbonara.
@JPK1337 Жыл бұрын
don't know man, carbonara needs way more pepper.
@mastergool Жыл бұрын
Carbonara's name comes indeed from look pasta had with the load of embedded black pepper. But this receipt is already much better than average
@ChefIsaac925 Жыл бұрын
@@JPK1337 tryna tell chef how to cook 😂
@JPK1337 Жыл бұрын
@@ChefIsaac925 just because someone has a specific profession, doesn't mean they can execute everything perfectly. example: Gordon Ramsay has 22 Michelin stars or something in total. but his carbonara with goddamn frozen peas, mushrooms, creme fraiche and Orange plastic cheese makes you vomit while watching the video 😂 everybody makes mistakes. or just shits on traditional cuisine in Gordon's case I guess.
@DH-ht9pl Жыл бұрын
@@ChefIsaac925he is 1000% right tho. Cringe little boy, please stay off the internet
@Zat0ishi2 күн бұрын
Omg. I ALWAYS crave this dish.
@robertfioravanti924019 күн бұрын
Well done It's simplicity is beautiful
@michelemichele982 Жыл бұрын
As an Italian I reward you with the medal of the perfect carbonara which is a dish with a tipical gesture 🍝🤌 That was PERFECT, btw I follow you from Italy and I really like your work and vids, keep it going! Bravissimo 👏
@winstonchurchill571 Жыл бұрын
Ha messo le uova con i bianchi, eccetto questo ha fatto una buona carbonara.
@marioferrari4626 Жыл бұрын
I’m Italian. It’s literally my first time seeing someone who’s not Italian make a carbonara the right way. As you said, cream and milk and all that don’t go in there. Like my other Italian friends I also award you with the carbonara medal 🏅😂
@gimmigimmigimmi Жыл бұрын
mamma mia
@kurokami1000 Жыл бұрын
What? Since when do you add egg white in real carbonara? And since when do you cook the egg noooo. That's not real just because he didn't add cream. Also did he put any garlic in it?
@theysaidiwasanerd8879 Жыл бұрын
@@kurokami1000 non ci va l'aglio e per quanto riguarda le uova se vuoi puoi metterlo uno intero e un tuorlo. In più la difficoltà spesso sta nello scaldare la pasta con la crema senza far cuocere l'uovo quindi si, va ripassata in padella
@gimmigimmigimmi Жыл бұрын
@@kurokami1000 giappominkia
@kurokami1000 Жыл бұрын
@@theysaidiwasanerd8879 My Italian is not that good so I only understood like 3/5 of what you said.
@joso55542 күн бұрын
Overall excellent and faithful to the Italian tradition. As of cheese though, variations are possible. Plus there are several kinds of Pecorino. Lastly, freshly ground black pepper is to be generously added. That’s what the name Carbonara comes from.
@pdpgkeeper Жыл бұрын
I’ve been wondering how you’re able to adapt to so many different cuisines in a genuine and authentic way. It’s simple to describe and difficult to execute, but I think you have deep knowledge of all the ingredients you work with and know how to make them tasty. That allows you to quickly understand why different ethnic cuisines cook things a certain way.
@nickcarlson2553 Жыл бұрын
i just had carbonara yesterday, the first time in months, and now i’m pissed it wasn’t like this haha
@KEGLY7 Жыл бұрын
It's kinda hard to master 😊
@GreyPunkWolf Жыл бұрын
@@KEGLY7 Really not. It can be hard to find guancale, but making og carbonara is honestly easier than making thin crêpes, which teenagers are able to master. Really, it's not that hard. And it doesn't have to be perfect either, as long as you've got the right ingredients.
@ronrey2010 Жыл бұрын
From carbonara to carbonada
@webfreakz Жыл бұрын
Make it again 😅
@dontworry5981 Жыл бұрын
@@KEGLY7 nah. It's super easy. Just don't scramble the eggs
@GiulioSK Жыл бұрын
As an Italian I approve this man and his carbonara, everything 100% right 👌
@franksindoneii5410 Жыл бұрын
Lol you are an American because he did this completely wrong 😂. Signed all of us here in Italia.
@Bih1stOfAll Жыл бұрын
@@franksindoneii5410 😂😂
@theysaidiwasanerd8879 Жыл бұрын
@@franksindoneii5410 ma che dici l'ha fatta bene
@dodinoooo Жыл бұрын
@@theysaidiwasanerd8879 lascia stare, non possiamo stereotiparci più di così
@badgerboy4448 Жыл бұрын
@@franksindoneii5410 yeah his great great grandad was half Sicilian and that's his whole personality 😂
@Sim_Bikes_and_More4 ай бұрын
As an Indian I can confirm that this is the exact recipe for making authentic Spaghetti Carbonara
@robertlemoine3500 Жыл бұрын
Thankyou Uncle Andy
@joeygooboi Жыл бұрын
Andy making every race happy. He keeps it authentic. ❤
@3lapsed Жыл бұрын
Italy's a country friend. You mean "every nationality"
@panajotov Жыл бұрын
@@3lapsed No worries, wait till they tell you they like "European culture" or "European cuisine" - whatever that means xd
@Repetoire Жыл бұрын
Not even black pepper. The dish is named after the flakes of carbon that would fall from workers faces. It needs hella pepper
@joeygooboi Жыл бұрын
@@3lapsed correct . I meant race as in racial type or ethnic group.
@joeygooboi Жыл бұрын
@@Repetoire Interesting.
@davidenocita5050 Жыл бұрын
Once again, you're making a traditional Italian dish perfectly right. We're proud of you sir
@User_-ec9ot4 ай бұрын
Little tip, the whole of the taste is on that guanciale oil you threw away. If you need less oily result, just use less guanciale. Also keep the temperature medium low for guanciale. All the residuals I see on the pan is burned fat.
@byza1012 ай бұрын
Yeah, it doesn’t render when you cook it with high heat. I saw that too, but for a quick, light carbonara.. this was pretty good
@User_-ec9ot2 ай бұрын
Edit after your comment as I had the chance to check this again. Agree, it is a well done dish. I'd smash it with no problem whatsoever. All been said as an Italian man.
@SanjaAdria9 күн бұрын
Thank you, I'm the one who's been asking every day:)))
@javpower Жыл бұрын
Perrrfect, "there's no cream in carbonara!" Said the Pasta Queen
@ghoul1998 Жыл бұрын
Yes! I’m Italian. This is some REAL carbonara, You did it, thank you for this!💪🏻
@oxkaioxo10 ай бұрын
Almost perfect congrats!
@Jm0417-s7 күн бұрын
I make it the same way, except I use cured smoked jowl bacon, which is the closest thing to guanciale that I can get here. I blanch it for about a minute to remove some of the smoke. And I will also add the black pepper to the eggs as well so that it incorporates better into the sauce. It is after all coal miner’s spaghetti. Gotta have plenty of coal dust.
@irinakl441 Жыл бұрын
So, being just Uncle Andy is not enough, you are trying to be the Pasta King as well ))) The pasta looks wonderful!
@Enaluxeme Жыл бұрын
He tryna be Zio Antonio as well 🤌
@rickigloo1561 Жыл бұрын
hiya
@ianboylan1981 Жыл бұрын
Love seeing proper carbonara. As you said, no cream or trying to fancy it up. Just the few ingredients of the highest quality. Looks amazing.
@Arrynek01 Жыл бұрын
Few ingredients? Sure. The technique is horrible, though. For a supposed chef, it's a disgrace.
@Toopeeneekeenho Жыл бұрын
With double cream it always tastes better 😅
@vt0210 Жыл бұрын
@@Arrynek01 show us how it's done then "masterchef" 🤡
@Arrynek01 Жыл бұрын
@@vt0210 just put the yolks and the cheese straight into the pasta and keep stirring. If, IF, it is too thick, add a splash of pasta water. Carbonara is supposed to have a luxurious, silky texture that is a result of physical force and emulsified fats. What is in the video has none of that. Simply because it's too diluted because he pre-melted the cheese. It completely changes the feel of the dish. The less ingredients, the less places to hide bad technique. And it shows in this one.
@ianboylan1981 Жыл бұрын
Vincenzo cooks it with pasta water in the egg and cheese mix too and it looks fantastic. There's such a thing as being "too picky" when it comes to cooking and some Italians definitely fall into that category 😂😂😂 I understand your dishes get bastardised a lot, but give credit where credit is due. He used pecorino and guanciale and didn't add any crazy ingredients like cream or chilli jam 👀😂😂😂😂
@eggsbacon153812 күн бұрын
Just got back from Rome. This is spot on brotha
@sergiosolazzo16323 күн бұрын
Ricetta originale! BRAVISSIMO👏
@green-ista1460 Жыл бұрын
If you listen closely you can hear The Pasta Queen singing in the distance
@swisski Жыл бұрын
Just gorgeous, just like you are!
@boonails4351 Жыл бұрын
INGREDIENTS 🤌
@jenoszucs3287 Жыл бұрын
😂😂😂 love her..
@danielz-v4083 Жыл бұрын
I’ve NEVER seen anyone put the pasta water in the egg/cheese mixture before putting it in the pan. And it just makes so much sense, prob never overcooks the egg if h do it like that and makes it easier to have that creamy sauce. Andy just knows his shit man
@AnthonyMazzarella Жыл бұрын
This is a technique that he borrowed from cacio e Pepe❤
@historyraven99 Жыл бұрын
I just finished my cacio de pepe this morning for breakfast. I'm addicted.
@PotatoPieYT Жыл бұрын
America’s test kitchen has a carbonara recipe with this exact technique! I made it the other day and it was bomb 😋
@allimc5975 Жыл бұрын
Thats how i do it! It tempers the egg so it doesnt scramble. You just have to make sure youre stirring while doing it
@Sterben_knight Жыл бұрын
He tempered the eggs with the water. When he added on the pan it still stayed creamy and avoided the scramble
@tacychristensen484612 күн бұрын
Mashed peas and Irish stew. Martabak manis.
@vernonhall693917 күн бұрын
thanks Andy i cooked this the other day and it was friggen awesome. ive been making it wrong for so many years. i never knew how good it could be.
@kananeesh7900 Жыл бұрын
Jesus, Andy knows how to cook everything perfectly!
@andresc5915 Жыл бұрын
Accurately too. 😭🤌🏽
@kurtsudheim825 Жыл бұрын
Well, if he didn't it would be a worry as to how he was a cook
@pranavkaushik8925 Жыл бұрын
As an indian i love seeing the italians loving this man reproducing their dish with 💯 authenticity
@Ossskii95 Жыл бұрын
Did he make any indian dish that you can confirm the authenticity of? 😂
@pranavkaushik8925 Жыл бұрын
@@Ossskii95 of course. Vada pav ❤️
@radekbednarczyk54939 ай бұрын
Every carbonara recepy is good, yours as well, what I am doing is that melted guanciale fat I am mixing with the egg and chees but i wait till the pił colled down otherwise woul cool my egg I add some pasta water maybe at the end to the pasta when I pour pasta on the pan mix and add my mixure. That oil gives incredible flavour.
@shawngiersz22145 күн бұрын
Good lord that looks delicious, and relatively easy, even if not cheap, to make. Italians sure know food....
@Porqueallomeao Жыл бұрын
Great Carbonara. Only thing you could change is building the pepper flavor more by adding it in layers. So in the egg/cheese mixture and even on the guanciale. After you finished it with some more it will have a richer somewhat more spicy flavor. Try it! Keep up the good work
@MrJACarroll Жыл бұрын
Whilst you might not *technically* be making carbonara without guanciale, it's not as though substituting pancetta makes the dish substantially different, and pancetta is far more readily available.
@user-zl1wk3um1m10 күн бұрын
👍🙏💙🇨🇦
@BalefulBunyip3 ай бұрын
While pecorino is probably available at most big supermarkets getting guanciale is another matter. I usually use thick cut pancetta as a substitute which is not as good but still tastes pretty bloody nice.
@blakeluvsu18 ай бұрын
Cant wait to try it out
@martinofigoni6460 Жыл бұрын
As an Italian home cook (and a very picky one), this is a solid 9! Congratulations!! How to turn it into a 10: add pepper in the eggs-cheese mix, grind the cheese finer, don't add hot water and mix them in a metal bowl. Then add the pasta in the metal bowl and take it to the top of the boiling water to gently get the perfect texture of the eggs. You're welcome!
@aaronthibault7040 Жыл бұрын
scientific research has actually come out saying that doing what you said to do actually makes the pasta measurably less enjoyable 🇮🇹
@martinofigoni6460 Жыл бұрын
@@aaronthibault7040 ok
@tony359 Жыл бұрын
I disagree, He is 10. Yours is 11 :) Ciao!
@brucef310 Жыл бұрын
Why don't you make a video yourself so we can compare. If not I trust him more than I trust you.
@martinofigoni6460 Жыл бұрын
@@brucef310 ok, you have have all right to do so
@valecalabretta5603 Жыл бұрын
Thank you for making it properly
@jellymaneducation6168 Жыл бұрын
I didn't realise you were Melbourne-based! So cool!
@domenicopendulo2709 Жыл бұрын
Well done man! My italian grandma would hug you. ❤🇮🇹
@Lordsheva80 Жыл бұрын
Ma scherzi?
@bellasamantha237 Жыл бұрын
My Nonna would give him a C+ at best, but A for effort. 🤣
@domenicopendulo2709 Жыл бұрын
Mamma mia ragazzi che scatole! E smettetela. Ma non vedete che il cuoco non né italiano né uno chef stellato. Ma cosa pretendete che vi faccia la carbonara come si fa in un ristorante romano. E siate più morbidi Dio santo...
@Lordsheva80 Жыл бұрын
@@domenicopendulo2709 questo è un famoso chef. Su internet e qui su KZfaq trovi decine di video che spiegano la carbonara. Bisognerebbe che sti personaggi fossero più umili e volessero imparare.
@domenicopendulo2709 Жыл бұрын
@@Lordsheva80 Fare lo KZfaqr non significa essere uno Chef stellato. Gestire un ristorante non significa essere uno Chef stellato. Sono due cose completamente diverse.
@Visitor1898 Жыл бұрын
Man, this guy is a true chef. He doesn't mess around. Thanks for all the inspiration, looking forward for all of your videos!
@kurtsudheim825 Жыл бұрын
No, he's not a chef, he's a cook
@svn5994 Жыл бұрын
@@kurtsudheim825He's a chef.
@JediJess110 ай бұрын
Damn! That looks good!
@enricopizzolato314310 ай бұрын
absolutely perfect
@gianlucapedone679 Жыл бұрын
As an Italian, I'm so proud of you and you your Carbonara is awesome!
@sergeybalikhin8951 Жыл бұрын
But what about second sort of parmesan? Pecorino romano and grano padano should be used. Isnt it?
@gianlucapedone679 Жыл бұрын
@@sergeybalikhin8951 only Pecorino Romano it can be used on the Carbonara!
@wickywills Жыл бұрын
Waiting for the Vincenzo's Plate reaction video...
@LoveDoctorNL Жыл бұрын
Watzi doinnn? Nonono my friend…
@marspuppy.m Жыл бұрын
Same. 😂😊😅
@EGOCOGITOSUM Жыл бұрын
As an Italian chef I can tell you Vincenzo is an absolute amateur especially compared to him. He may be good doing reactions, but is cooking his below average.
@Alex-xk9yd Жыл бұрын
I think he'll complain a bit about draining all the fat, but in the end will say "good job, Andy, very nice job"
@en2456 Жыл бұрын
@@LoveDoctorNL except he'll be happy with this one, pretty authentic carbonara.
@slim_ciki_ciki6 ай бұрын
As an italian, good job! 👌🏻
@kevinjooss934810 ай бұрын
Should have mentioned to take off the heat before adding the sauce to prevent just making scrambled egg but this looks delicious 🤤
@shaunlikescheese8 ай бұрын
Adding the pasta water beforehand to the egg mix helps stop this from happening
@paperinik697 ай бұрын
@@shaunlikescheesenot if you keep it on the live fire. The final mantecatura needs to be done off the stove
@pogiewogie6 ай бұрын
Mantecatura... I learned a new word😂
@Shiori95chan Жыл бұрын
Italian approved! just a little correction: the ground black pepper goes in the egg mixture and finer grated cheese helps with the creamy consistency 😉
@SaintSimRacing Жыл бұрын
I was looking for this comment about the pepper!!
@richiebee8719 Жыл бұрын
Certo. Ma ho anche detto che lui potrebbe cambiare il modo di usare il guanciale. Ecco. E vero, devi mettere il pepe nel formaggio, ma puoi anche metterne un po’ alla fine. Lui è australiano, va bene. 😂 Edited* ho dovuto correggere alcune frasi.
@kdogggggggggggg Жыл бұрын
finally, a KZfaqr makes a proper carbonara, no sacrilege
@trermiki9 Жыл бұрын
Im so glad someone finally made a real carbonara ! I dont know why no one else thought about that
@fnyqvist3 Жыл бұрын
Original carbonara was made with egg powder, cream powder and bacon :)
@ChefIsaac925 Жыл бұрын
@@fnyqvist3 sacrilege
@fnyqvist3 Жыл бұрын
@@ChefIsaac925 it's true though, it's not even a very old dish, invented during ww2
@ChefIsaac925 Жыл бұрын
@@fnyqvist3 didn’t know that thanks!
@ohtrueyeahnah10 ай бұрын
Damn this guy is like a Saiyan. Whenever he loses a fight he will heal back stronger
@donkemp815118 күн бұрын
I first had Carbonara at a little Italian restaurant in Mainz Germany. That set the standard for me. This looks pretty good though.
@saragiustiniani7587 Жыл бұрын
You're the first non-italian person I know making an actual Roman carbonara. Thank you so much for doing what you're doing so beautifully ❤
@rme1383 Жыл бұрын
Are there different types of carbonara?
@asafa36363636 Жыл бұрын
What u mean Roman Carbonara, Carbonara is been created by Renato Gualandi that was from Bologna and he created in Riccione, than the carbonari used the American food to try to recreate pasta cacio e ovo. And by the way in the real carbonara black pepper is major ingredient is not " a lil bit of cracked pepper"
@skanf Жыл бұрын
@@asafa36363636 it's a fake!
@skanf Жыл бұрын
@@rme1383 no!
@manyskbigbear Жыл бұрын
I am Canadian from Québec and I Do my Carbonara like this. I change the way to Do IT on an restaurant I work years ago and some custumers Begin to Come just for that because only Carbonnara on Town without Cream and bacon.
@intel3189 Жыл бұрын
I love how simple yet rich carbonara is.
@123marijn321 Жыл бұрын
It's amazing how so few ingredients can create such amazing flavors
@cyprus6731 Жыл бұрын
@@123marijn321 that's the philosophy of italian home cooking 🤤❤️
@ryan-uu9lj4 ай бұрын
Honestly, a really good jowl bacon can almost take the place of the guanciale. Especially if it's been smoked well. Just add cracked pepper to the jowl for a few days before and it's damn close. Only way i could make it here in Tennessee without spending a fortune before it was more readily available online.
@VentiVonOsterreich10 ай бұрын
Finally a carbonara recipe that doesn't make my stomach bloat with gas (I'm lactose intolerant)
@MackerelCat Жыл бұрын
Nobody can get guanciale so we will just carry on with our bastardised carbonaras 😂
@jenkhemhuffersanonymous3990 Жыл бұрын
Just find a local Italian deli they have it or some butchers do too
@KirstyWales Жыл бұрын
@@jenkhemhuffersanonymous3990 I live on a mountain in the middle of rural Wales. We can't even get speck here lmao
@ElJosher Жыл бұрын
@@jenkhemhuffersanonymous3990 Not every place has an italian deli or market.
@resolecca Жыл бұрын
@JenkhemHuffersAnonymous not everywhere has a local Italian deli, even in some places with a decently large population, especially if there isn't a significant Italian population
@jpk8471 Жыл бұрын
I Sometimes use guanciale when i get my hands on it. But using Bacon as an alternative works aswell, it tastes sligtly less awesome
@mil1thius495 Жыл бұрын
This perfect 🤩 I‘m German and would ask you to cook the dish: Königsberger Klopse… it’s my favourite dish my grandma always used to make 😊
@yoshudriver6831 Жыл бұрын
I googled the dish. Damn that looks delicious. 😍
@MistressD1va Жыл бұрын
OMG, I haven't had this in so long... Would love to see Andy make this for us.
@theheightsboy1002 күн бұрын
guanciale is awesome but almost no mainstream grocery store carries it in north america, a good substitute is pancetta or a very streaky smokey bacon.
@jasonnye14368 ай бұрын
I'd house that! Love it!
@joshyycute5823 Жыл бұрын
This man makes the best authentic food, he deserves alot more subscribers
@jacquesc0usteau Жыл бұрын
Likes and comments feed the algorithm! ❤
@peterthornton2396 Жыл бұрын
He’s got 3 million lol
@TheFaalhaasjes Жыл бұрын
Bro he already has 3 million 😂
@joshyycute5823 Жыл бұрын
@@peterthornton2396 well for me deserves 5 or 6 million subs with the knowledge and effort he does to make great, authentic food
@peterthornton2396 Жыл бұрын
@@joshyycute5823 let’s make it ten million haha. Seriously tho Andy is definitely one of my faves genuinely nice guy and amazing cook
@timpage83835 ай бұрын
Perfect!
@Gremlack137 күн бұрын
The best carbonara I’ve ever had was the first time I ever had it. It was at a restaurant on the grand canal in Venice. It was that far from the train station. It is still the best I’ve had and the few others I tried in Italy don’t come close. The version I make at home is tastier than some of the ones I had in Italy, in which one in Florence tasted like Mac n cheese.
@davledav Жыл бұрын
It finally happened, Chef you have warmed my soul with this beautiful and authentic dish!
@DragoonDark97 Жыл бұрын
I'm italian and the only error here is that you have to put black pepper in the egg and cheese mix
@a.m.bluerose25686 ай бұрын
No there is suppost to be covered in black pepper
@Gepstra6 ай бұрын
Error... Fuckin hell man
@danielnance6046 ай бұрын
Yeah I commented about the “carbone” and the pepper being important then I felt bad since it seems he’s gonna have hundreds of people telling him he didn’t put in enough pepper haha
@topauthority133510 ай бұрын
Thanks for doing the Chicago Italian Beef.
@byuevms10 ай бұрын
Thank you!!
@alessio7528 Жыл бұрын
As an Italian, this is perfect carbonara!! Best on KZfaq
@pisacenere Жыл бұрын
As an Italian well done almost perfect
@tiny4451 Жыл бұрын
Almost?
@stst4326 Жыл бұрын
@@tiny4451 for me it's still far away from traditional way
@tOphEoriginal Жыл бұрын
Dude, ALMOST? It's PERFECTO!
@briantaylor3204 Жыл бұрын
Why almost? What step/ingredient was missed?
@huh5950 Жыл бұрын
Nah bro not almost, its right. bro non possiamo andare in giro a scassare così tanto, la ricetta è giusta poi se tu hai tur preferenze aveccene ne hai il diritto però non centra con la ricetta
@Acidburnsage9 күн бұрын
Can you try making Pernil? It is an awesome puerto rican pork dish. Ive had it with a sweet/smoky/spicy red sauce on the side, and it was to die for.
@fireside9549 Жыл бұрын
Thanks for always adding the recipe in the description. Legend Andy.
@gabrielepisetta6206 Жыл бұрын
Italian here. Love your videos, nailed the carbonara. You’re a blessing mate!
@pm657810 ай бұрын
Looks good
@johnwillemsen687221 күн бұрын
That's an interesting technique, I bet the consistency of the sauce is much more... consistent. I'm used to adding the egg mix, off the heat, and then some water (if necessary, to the desired consistency).
@kuanhau4323 Жыл бұрын
I usually use just the one pan but always find it hard to get a perfect emulsification. It’s good but not perfect. By using an extra bowl and strainer, he can control all the levels of water v fat. Now I realise where I went wrong is that guanciale has different amounts of fat rendered out and it’s hard to eyeball it in a pan. By straining it out you see really how much came out and don’t need to guess how much is still sticking to the meat. Adding the hot water to the cheese gives a consistent texture too. Love these details. No wonder all the Italians are giving so much love
@pierolassandro4939 Жыл бұрын
Bravo. Sei un top della cucina.
@neo1343Ай бұрын
I love that he’s not shy with the guanciale
@gungho577 күн бұрын
Andy e' bravissimo...e questa e' la vera carbonara !
@MrHan93 Жыл бұрын
I have made this dish many times before but never with this technique looks soo much better thanks Andy!
@andy_cooks Жыл бұрын
🙏
@fraserwilliamson5330 Жыл бұрын
I love the fact you have done a short on the carbonara! The best part is.. you do it the same way as I do.