The ONLY WAY You Should Make Carbonara!!
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Published 2023-08-03
All Comments (21)
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For those who don’t have access to guanciale… ignore the gatekeeping Italians. Thick cut bacon is perfectly fine and so is pancetta. Edit: sure there is a slight difference in flavor… but not even remotely as much as y’all are making it out to be
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“nobody wants limp meat”😭😭💀💀im crying
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Guanciale wasn’t even particularly widely available outside central Italy only a few years ago, never mind outside of Italy. Italians abroad usually had to use bacon or pancetta for carbonara unless they had a very good deli nearby. And it was banned in the USA until 2013 and took another few years to proliferate there. We shouldn’t be so absolutist about something that not everyone can get and that those who can have often only heard of it in the last five years.
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As an Italian, this was excellent. However, bacon and pancetta would work just fine. My Sicilian father uses bacon due to the lack of usage of guanciale and expenses. It’s more convenient and not traditional, but not a bad swap-out. Either way, awesome video. Enjoy that man
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I like the classic approach, and I think it's good to learn the traditional way. But, I feel like it should be a spring board into the realm of experimental cooking that suits you, the one who's gonna eat it. If you wanna use local ingredients because you can't get traditional ingredients at a fair price, do that. This is how food evolves and grows and new culture is formed. Eat for you, not for others.
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Pan is not cold. On or off heat (Bain-Marie method). Oil, eggs and cheese should be emulsified.
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I actually prefer bacon. I also like to mix in a little bit of cream into my it makes it a little bit more creamy still has the egg flavor in it but it’s not as powerful. So trust me there’s more than one may to make that pasta and it’s still delicious.
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I don't care about how it was supposed to be made, if I like it I eat it even if it's a variation of the traditional.
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I make carbonara with pancetta. Whenever I’ve asked people about it both in person and online the majority of Italians say it’s fine. At that point, that’s good enough for me. Maybe one day I’ll find guanciale available and make it more authentically, but I no longer get worked up over this.
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It really is annoying that all the "Italian chefs" on YouTube make such a big deal about breaking pasta. It's not really that big of an issue.
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The pan is not " pretty cool" when the sauce is added. Still needs to be quote warm, just not fry. Otherwise, you're eating raw eggs. Add the spag, let the pasta cool the pan, once the sizzling stops, its sauce time. YOU STILL NEED TO COOK IT.
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You can (and should) definitely add some parmesan with the pecorino! It balances very well the saltiness of the pecorino which is absolutely delicious! Guanciale is the best, but pancetta or bacon can still do the job just fine!
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In Rome, we usually crush the black pepper and sometimes use a mixture of different black pepper. Also, the pan should be warm, but not hot (I’m not sure why this guy is saying it should be cold).
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I'm breaking the Pasta, so there! Good channel
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I used your recipe and pan seared scallops with it. It was delicious.
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Carbonara is a gem when properly executed. My favorite
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I actually made scrambled eggs while doing this 😢
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Guanciale is not always necessary, pancetta it's fine, but great job man!
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im convinced this dude does this shit on purpose just to piss people off lmao
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You get engagement with this comment regardless, but if we're being traditionalist, you've missed out a few steps and can improve on ratios and ingredients. For others, this is a simple dish. The base is all there, but it's really a springboard for you to make alterations. Use 50/50 pecorino and parmigiano. Grind different black peppercorns (tellicherry, sarawak) to make your pepper. Have fun with it. Lived in Rome for 2 years. They certainly do. :)
