How to Make SPAGHETTI CARBONARA (Approved by Romans)

Some recommendations for you people. Don't drop the pasta at 1st. Wait until half the way through the other prep. I use a mixing bowl and go from noodles to mixing bowl. Dump in cooked pancetta and onions/garlic and mix in yoke/cheese mixture. No cooking. The hot noodles will cook the yoke mixture and turn into the light cream you need. It is definitely a good recipe.

LOOK HOW CREAMY IT IS!

Do you see suzan?

I hate those who present a recipe for carbonara with only the egg yolks without also giving us a recipe that utilises the remaining egg whites

You should stick to this type of spaghetti and stay away from the meatballs with red sauce

All bacon isn't smoked ,there's such a thing as unsmoked bacon ,surely you're you're aware of the existence of unsmoked bacon?

One great trick I've found to render out fat from bacon or pancetta or in this case guanciale, is to add a small splash of water to the pan together with the meat.

What happens is that the water will help to heat the fat very slowly which in turn means that when all the water has evaporated, basically all the fat will instantly render out and give plenty of oily deliciousness.

For that amount of meat, about 2-3 tablespoons would do the trick.

For a guy who loves to criticize the way others cook Italian food, dude isnt a very good cook. He totally scrambled the eggs in this carbonara.

Those pieces at the bottom aren't pecorino, they are bits of scrambled egg😂. You should use lower heat or less wat when bringing the sauce together.

Hi chef👨‍🍳 I made this beautiful recipe for dinner tonight it was delicious 🤤 w 🍷🍷thank you and I wish you and yr fam8ka happy new year and buonna fortuna 🥳

Mine turned out bitter. Any ideas why?

didn't overheat it too much?

I had always assumed carbonara was made similarly to alfredo just since thats how restaurants do it here. I made this tonight and it turned out awesome! Thank you both for the recipe, and educating me to real italian dishes 😁😋

Superb. Pretty much exactly how I make it. I always use the whole egg.
I always look at the Carbonara in the window menu of Italian restaurants. If it has cream in, it's not a proper restaurant and I move on.

How can anybody not love this guy? Great food with great personality!

I can't make this. Only because I'm allergic to pork

What is the difference between carbonara and caccio e Pepe

I'm sorry but this is pasta with scrambled eggs, nothing to do with carbonara. Horrible. 😔

Questa è una carbonara? fortuna che siete un albergo rinomato di Roma centro... Non va assolutamente, non ci siamo proprio. Un disastro anche presentarla come carbonara... Ma andiamo per ordine. Il parmigiano MAI, nella carbonara originale SOLO pecorino romano, di media stagionatura perché non deve aggiungerci troppa umidità, e poi NON esiste mettere le uova intere! Ma non esiste proprio! Se si documenta troverà scritto che nella ricetta secolare originale i romani ci hanno da sempre usato solo e soltanto i rossi d'uovo. Ma soprattutto, l'errore CLAMOROSO è aggiungere quella che lei chiama "crema o salsa" alla pentola ancora sul fuoco!!!! Assurdo, lei ha praticamente cotto l'uovo, quando al massimo è consentito solo ottenere una pastorizzazione delle uova stesse, e c'è una tecnica ben specifica. In poche parole le è venuto fuori un "pappone" con le uova completamente rapprese e COTTE! Si vede chiaramente nel video. Un'ultima cosa, il grasso fuori uscito per "essudazione" dal guanciale, va adoperato per mescerlo alla mistura di rossi d'uova e pecorino, insieme ad un "goccio" di acqua di cottura della pasta. In tal modo ha un duplice vantaggio, aggiunge cremosità alla salsa e allo stesso tempo ottiene la "famosa" pastorizzazione delle uova, di cui anticipavo prima, non la cottura che avviene dopo i 65 gradi. Sarà anche buona sta carbonara, forse per lei, ma non è affatto la ricetta corretta e l'è venuta una brodaglia con gli seghetti.

If I have learned anything from Jamie then this is not a proper carbonara. WHERE IS THE MUSTARD?!

<<The recipe for carbonara began to appear in 1944. It is said that American soldiers, during the Second World War, tasted the Abruzzo "cacio e ova" pasta prepared by carbonai (carbonari in Roman dialect) in the L'Aquila area and this could have given rise to also the name "carbonara". From there, adding the bacon came almost naturally, also due to the area in which the recipe was made and, perhaps, also the smoked bacon, the famous bacon, imported directly from the United States.

La ricetta della carbonara inizia a comparire dal 1944. Si narra che i soldati americani, durante la Seconda Guerra Mondiale, assaggiarono la pasta "cacio e ova" abruzzese preparata dai carbonai (carbonari in romanesco) nel territorio dell'Aquilano e da qui potrebbe nascere anche il nome "carbonara". Da lì, aggiungere il guanciale venne quasi naturale, anche per la zona in cui la ricetta veniva realizzata e, forse, anche la pancetta affumicata, il famoso bacon, importato direttamente dagli Stati Uniti.>>

So Roma didn't invent nothing.😊

Bacon is ok. Especially if you are living in America. If you can't find the Italian equivalent.

Made this for dinner tonight. Easily the best csrbonara I've made, but not the best I will make. I need to work on my technique, but love this recipe as a foundation for me to practice from.

Also, thanks to your other videos, I have significantly upgraded my pasta and pecorino over what I would have otherwise used.

My food snob 9 year old daughter (how did I end up with a 9 year old food snob???) also approves :)

I've done this 2 times so far and it's getting better.
Thank you so much!

I am learning lot of italian recipies from you chef ,very much educated thank you love from Sri Lanka i am a big fan of you❤❤❤❤❤

This recipe is the best spaghetti I’ve ever had

I make this for just myself and I use one egg whites and all, but add another yolk alone. I eat a little larger portion and this combo works best for me. I also use a thick #5 spaghetti or bucatini with this recipe. I find the bucatini a nice alternative to thick spaghetti and holds onto the sauce really well. Another great recipe! Thanks

The time you cut the guanciale and said "See how beautiful this looks and it smells" - Never thought I'd write this, but i've totally been able to tell right away that this smells great.

As an Italian I disagree with using the whole egg.

Thank you Chef Vincenzo! I made it just like this and it came out amazing. Pretty easy too!

This reminds me of another pasta we make at home. But we use alder smoked bacon. And we put some cream in to get that smooth and rich texture and flavour. But it's NOT carbonara. It's better, in my opinion!

Btw, you do not want to use rock salt. Just ordinarie table salt will desolv in the water much faster. Costs less as well.

Hi, I would like to ask what about using linguine for carbonara and white wine? if yes can you show us how and when to add the white wine? thanks.

That is so delicious but so the amount of eggs depends on is ok in people I’m cooking for example 4 eggs=person is that right?

Well done sir, perfection on a plate. I have nearly traded punches over whether Carbonara has cream in it, of course it doesn't. Cream kills the flavour.

Love the recipe, love the explanations. One complaint - using metal utensils on non-stick pan is just wrong, terribly wrong.

Dry

i want to eat it so bad

Thank you Vincenzo! I can't wait to try it out. Would this work well with fettuccine? I'm thinking it would have the same mass as the spaghettoni but more surface area for the sauce.

See people?! NO CREAM!!!!

I bought Guanciale, Peccorino and Spaghettoni and made ist exacly like that. It was amazing. Thank you.
Guianciale is very diffrent to bacon. Another level.

❤🔪👨‍🍳🐖🥚

I dont know my man.. I think the pasta queen got you beat on this one.. I still love you though!

I worked as a pizza maker in a small Italian restaurant where most of the cooks were Abbruzzese. But...we had one lady working there who was born and raised in Rome. She even worked in a small cake shop where a regular customer was Truman Capote before emigrating to Australia. She taught me how to make carbonara exactly as described in this brilliant recipe. Unfortunately in my town, guanciale is almost impossible to get. So I use the fattiest speck I can find. Don't hate on me - I work with what's available.

I think original pasta Italian pasta, not American,Italian cheaf know, How to make pasta.

Just made this and it was outstanding thank you vinny much appreciated ❤

This was a learning experience for me! Wonderful video!

Any advice for making this for 9 people and not 3? Should I just make it 3 times or just triple the recipe?