“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.”

As a carbonara myself, this is how you make a real Italian!

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.

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 🎉

Just a sight of a man with love for his carbonara 🤌🏻

This guy knows his shit finally someone who uses the right cheese and the right cut of the meat

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. 😋

Fabrizio Ramano's method is the most authentic I've come across - outstanding

This guy has literally no haters. Everything he makes is authentic af.

ok as an Italian you need a medal for this

Respect to this new Zealander man 🫡 he portrayed our carbonara like chef kiss hats off!

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!

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

That black paper's sound... Defines satisfaction ❤️👀

Great simple and tasteful meal/recepi. Done in 10 min. 😊😊😊😊

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.

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

as italian i have to say...one of the best carbonara saw on the internet! well done man

I love making carbonara like this, but I always have to substitute the guanciale with pancetta because no store sells guanciale near me.

YESSIR!😋👍🏻 The only thing definitely wrong in there is the "Bon Appetit"😉

Vera carbonara seguendo la tradizione.. incredibile il livello che riesci ad arrivare sui vari tipi di cucina.. sei veramente tanto bravo..!

Now THAT is proper carbonara.

Omg. I ALWAYS crave this dish.

Well done It's simplicity is beautiful

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 👏

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 🏅😂

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.

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.

i just had carbonara yesterday, the first time in months, and now i’m pissed it wasn’t like this haha

As an Italian I approve this man and his carbonara, everything 100% right 👌

As an Indian I can confirm that this is the exact recipe for making authentic Spaghetti Carbonara

Thankyou Uncle Andy

Andy making every race happy. He keeps it authentic. ❤

Once again, you're making a traditional Italian dish perfectly right. We're proud of you sir

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.

Thank you, I'm the one who's been asking every day:)))

Perrrfect, "there's no cream in carbonara!" Said the Pasta Queen

Yes! I’m Italian. This is some REAL carbonara, You did it, thank you for this!💪🏻

Almost perfect congrats!

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.

So, being just Uncle Andy is not enough, you are trying to be the Pasta King as well ))) The pasta looks wonderful!

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.

Just got back from Rome. This is spot on brotha

Ricetta originale! BRAVISSIMO👏

If you listen closely you can hear The Pasta Queen singing in the distance

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

Mashed peas and Irish stew. Martabak manis.

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.

Jesus, Andy knows how to cook everything perfectly!

As an indian i love seeing the italians loving this man reproducing their dish with 💯 authenticity

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.

Good lord that looks delicious, and relatively easy, even if not cheap, to make. Italians sure know food....

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

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.

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.

Cant wait to try it out

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!

Thank you for making it properly

I didn't realise you were Melbourne-based! So cool!

Well done man! My italian grandma would hug you. ❤🇮🇹

Man, this guy is a true chef. He doesn't mess around. Thanks for all the inspiration, looking forward for all of your videos!

Damn! That looks good!

absolutely perfect

As an Italian, I'm so proud of you and you your Carbonara is awesome!

Waiting for the Vincenzo's Plate reaction video...

As an italian, good job! 👌🏻

Should have mentioned to take off the heat before adding the sauce to prevent just making scrambled egg but this looks delicious 🤤

Italian approved! just a little correction: the ground black pepper goes in the egg mixture and finer grated cheese helps with the creamy consistency 😉

finally, a KZfaqr makes a proper carbonara, no sacrilege

Damn this guy is like a Saiyan. Whenever he loses a fight he will heal back stronger

I first had Carbonara at a little Italian restaurant in Mainz Germany. That set the standard for me. This looks pretty good though.

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 ❤

I love how simple yet rich carbonara is.

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.

Finally a carbonara recipe that doesn't make my stomach bloat with gas (I'm lactose intolerant)

Nobody can get guanciale so we will just carry on with our bastardised carbonaras 😂

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 😊

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.

I'd house that! Love it!

This man makes the best authentic food, he deserves alot more subscribers

Perfect!

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.

It finally happened, Chef you have warmed my soul with this beautiful and authentic dish!

I'm italian and the only error here is that you have to put black pepper in the egg and cheese mix

Thanks for doing the Chicago Italian Beef.

Thank you!!

As an Italian, this is perfect carbonara!! Best on KZfaq

As an Italian well done almost perfect

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.

Thanks for always adding the recipe in the description. Legend Andy.

Italian here. Love your videos, nailed the carbonara. You’re a blessing mate!

Looks good

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).

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

Bravo. Sei un top della cucina.

I love that he’s not shy with the guanciale

Andy e' bravissimo...e questa e' la vera carbonara !

I have made this dish many times before but never with this technique looks soo much better thanks Andy!

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.

THANK YOU I JUST TRIED THIS ITS AMAZINGGG