How to Make SPAGHETTI alla CARBONARA Like a Roman (The Latest Carbonara Version 2023)

Our supermarket just added guanciale to their assortment 🎉

I will say, I'm not sure how yours turned out, but in my experience, if you cook your pasta to perfect doneness and then continue to cook it in a watery, creamy sauce, it continues to get softer and when you finally plate, the pasta is no longer al dente or in worst case is now overcooked. This varies a lot from pasta to pasta, the less the cooking time of the pasta, the more of a problem this is to look out for. Some pastas even have unreliable packet instructions. A good channel for people to be shown how this works is on "Not Another Cooking Show", deliberately undercooking pasta by an extra minute or so and finishing them to a perfect al dente in the pan as it cooks with the sauce.

I know how to make carbonara from your past videos but I always like to watch the newest one to keep up to date with your techniques, what a genius. Delicious!

Music is the Hungarian rhapsody 😂😂

THIS 2023 I COOKED MY FAVOURITE

Just amazing recipe !! Every recipe is a hit !! Thank you xx

Can you make it without pepper?

Hi Vicenzo! I tried this recipe. Very delicious! 😊 Jazzmin here from the Philippines 🇵🇭

Poco pepe, si chiama carbonara perché deve ricordare il nero del carbone. Guanciale troppo cotto e poi perché lo togli per rimetterlo? Se lo togli é per tritarlo un po' prima di rimetterlo e far sì che nel piatto non finisca tutto sotto e si distribuisca meglio negli spaghetti (che non hai usato). Ottima la crema ma la pasta é stracotta, si vede benissimo.

How many does this serve??

I make it like this, but I use a mix of peccorino and Parmiggiano …. I like that… ❤

Made this egg “crema” with bacon. Didn’t have guanciale. But it was still delicious!!!

2023 absolutely the best version

Thank you, chef!

Black pepper? I thought I should use white.

Looks creamy and delicious!

This was absolutely genius with the pan on top of the Pasta Water Pot ❤🎉 thank you so much for sharing, next time I make it, it'll be so much better 🙌🫶

I found pancetta in the market and I'm trying to master this dish. Still not that creamy as yours but I will make it happen in close future.
Thank you Vincenzo!

Vicenzo thank you for your video. By now we all know how much you like your cheese especially pecorino. I wish to ask you for those who cannot eat cheese what would you suggest to put instead of cheese to make the sauce creamy. I know you are against cream:)) Thank you!

This recipe/ version of carbonara looks the best so far!

Delicious recipe. Though I have to apologize I ended up using bacon because I'm cheap and it's what I had on hand.😅

Where the mushrooms? Where the peas???

we can find square spaghetti in supermarkets, La Molisana (my favorite pasta) have this type o spaghetti.

Hi Vincenzo! I’m about to make this. Discovered square thick spaghetti at the supermarket here in Liguria that I’m dying to try, and am thrilled to hear it’s your favorite for Carbonara!

At the end of the video, you say that the guanciale is more delicate without the peppery marinade. Does that mean you remove it before slicing into strips?

Thanks in advance!

We just had it! Wish I could show photo! Absolute perfection! Thanks for the perfect recepies!

U have made a perfection! <3 U Vini :)

So then at the end you add a bunch of cream, peas, and parsley? Right? 😂😂😂

2023 Vincezo best way to do carbonara, et tu n'est pas obligé, y con el pecorino you don't need to add meat just if you like but simple pasta et pecorino eggs et pepper is perfect

A question from the cold north of Europe: the guanciale I'm able to buy tastes like old dead pig.. almost decayed. Is that the actual taste or has the meat been spoiled because of the journey from Italy to Denmark?

I’m going to try this exactly the same way you made it.

I should try making some Spaghekki Karbonara someday.

Work of art!

Vinny, I thought I could make carbonara from memory....why, I don't know, but I forgot the eggs! Starting again in making chicken carbonara, using boneless thighs.
I've only made carbonara one time since I watched your video. Thanks again my friend. Redoing my carbonara...the right way...lol

I made this for my family to your exact directions!! Fabulous!!!! Thank you!!!!!❤

An absolutely divine dinner. I paired it with your Caprese salad. My husband loved it and my dog went crazy when she smelled the pecorino from the other side of the house. Yes, she got a tiny sprinkle of cheese and two tiny morsels of guanciale. Vincenzo, what region did this recipe come from?

So I know I'm late to asking. I'm in the US, I don't have access to guanciale here in Tennessee. However, I do make my own bacon! I cure, smoke and slice it all myself from pork bellies, super salty, that's how I like it. Will that work as well as guanciale? Also, I don't have access to pecorino (I know, who doesn't have access to pecorino.) Trust me, I buy as much as I can when I travel to areas that have an Italian market, but you can only transport so much over an 8-9 hours drive. So, will parmesan regianno or some other cheese work. A Romano? I am of Sicilian ancestry and adore your video's, it brings life to the dishes i would eat in my grandma's kitchen and I love recreating them for my family.

So I've been watching these since you were at like 5k subscribers. I mentioned that some pallets can't handle the tang of straight peccorino so it's okay to mix with parmesean. Also that bacon is okay because we can't get guancale in many places. I've moved and finally found guancale.

So I'm about to make this with guancale and locatelli peccorino Romano foe the first time.

I have some red cow parmesean, but I think I'll just do straight peccorino.

I also have my own toasted and ground black pepper that I'm going to bloom in the guancale fat.

I'm excited.

There's only one thing wrong in this recipe. Not a little wrong. Big, big mistake. 300 g for 3 people? Only if you're planning on having aperitivo, antipasti, primi, secondi, contorni, insalata, dolce... If I made 100 g of this delicious pasta per person without anything else, I'd get slapped across the face and I'd have to give half my plate to my wife.

Love you videos! Do you have a recommended pan to use when making carbonara?

Caro Vincenzo, i love your program and execute your delicious recipes. But please, solid fat, when it gets liquid, is still fst. It does not transform in oil!🙈thanks anyway. Continua per favore!

Can be found anywhere but Islamic areas...

2024 here.

Boa tarde Diego patrício

Amazing Chef

I really like this version. I use spaghetti instead of buccatini, which for me is too heavy. As for the cheese, I mix Pecorini Romano and Parmesan Reggiano half and half. 3 large egg yolks and one full egg. I also add crushed red pepper. I use no salt, figuring like you have done, that the pecorini and guanciale are salty enough,. When I first had the dish it was in Naples at the Hotel Royale in 1956 and been eating it since. So many varieties. A local restaurant with a Neopolitan chef drops an egg in the middle and too much salt. In sixties I attended boarding school in Rome. A light green salad and tomatoes was served as a side dish. I tended to mix the salad with the pasta. I realize that's probably a sin, but it worked for me.

Have you tried all my Carbonara versions? If so which one is your favourite?