I prefer the penne regate (??? spelling) to the smoother one for everything but I was thinking maybe it would work well for a pasta salad like pasta, cherry tomatoes, olives, onion , cheese and a simple dressing. But for everything else the ridges hold more of the sauce and seem better to me.

Have you heard of oil-pulling? swish 1T oil in your mouth 10-15 min. It is fabulous for your mouth's health. Olive oil or coconut oil can be used.

Doesnt the water that you keep adding dilute the flavor?

🤌🏼🤌🏼 x 1000000 Ma che schifo! Smoked salmon with eggs with cream with parmigiano? I'm just happy he didn't put it on a piece of toast and tried to call it Authentic Neapolitan Pizza Salmon Carbonana with Parsley... That's the way it's going 🤦🏻‍♂️

Here in Thailand, we can get the Pomi high Lycopene passata. Apparently the tomotaos used are selected for 50% higher lycopene. Tastes heavenly. No acidity regulator or sugar or citric acid. The salt content is 0.57%. It's the one I buy now always

Grazie 🙏

It’s more like a biscuit

Thank you. I'll definitely try making it. How long can I eat this fresh from the day I made it?

Love all the original ways to cook pastas Thanks for sharing

Vincenzo can I use this as the base for my lasagna ?

I make that thing but no garlic, no shalots, i use extra virgin olive oli + leaks + mild red bell pepper + sea salt +white pepper. No cheese or water but 1 cup double cream, i do not call it carbonara, i just call it cold smoked salmon pasta, its good easy fast food, but nothing special.

Siamo a Maggio e non sono ancora stato a Bologna quest'anno. Il 2023 ho fatto vendetta per il tempo perso con il COVID - 8 settimane (4+1.5+1.5+1). Il 2023 era un buon anno.

Bravo! And Bach and the Carbonara are the perfect fit!

The breadcrumbs are called PANGRITATA for anyone not sure. Also known as poor man's parmesan. For those that can't afford cheese. Doesn't get chili. But because of the dish, that's why he's added it.

This is a pasta dish for lazy people. And lazy cooking equates to a lousy pasta dish. That spaghetti meatballs looks sad 😭

I also melt anchovies in the olive oil, but what’s in that case the name of the dish?

Vincenzo wants to get invited to the cookout yo.

I was always taught that the boiling water should be as salty as the Mediterranean Sea when cooking pasta. I steam my potatoes as that process results in less water in the mash - what do you think, Vincenzo? But bechamel?? Noooo, seriously, what?? Lightly frying the gnocchi in butter is ABSOLUTELY delicious. 😊 But, again, I'm Maltese, not Italian. Mi dispiace, Vincenzo.

If tomatoes are not the best quality some sugar can be fine to offset acidity

Maybe he wants to convince you to try the sauce without the pasta. Then try the pasta without the sauce. He might just have the best pasta in the world too.

assolutamente delizioso! 😋

Vincenzo, you're already done this dish a few years ago and it was great. Why is no longer available on your channel? Btw, you are awesome guy and chef, I adore your channel 👌😊

they make the cheese orange by adding food coloring -- I have no idea why they do that

He was the youngest chef to ever win 3 Michelin Stars. He taught Gordon Ramsey and Heston Blumenthal among others Michelin starred chefs. He is considered the Godfather of modern British cuisine.

I like pieces of vegetables that I can sink my teeth into

А, ще є прикольний італієць, який знімає дуже італійські рецепти і огляди в стилі "та це не болоньєзе!", дуже кумедний, харизматичний і з італійським вайбом. Було б прикольно взяти його якусь дуже італійськц страву kzbin.info/www/bejne/fardaKZpmKudkLcsi=uUz1_SoRZSYt4Jji

If I boiled an Rao's Homemade, Garofalo, Barilla, or any similar stick noodle that I found in a convenient store, put some salt before I put it in, adding some whatever cheese, tomatoes, chili or anything that I want, and posting it online with the name noodle and not past*, Will I be able to avoid the sins? 😅

So glad to know you approve of Rana, we actually get that in the States! But what about Buotoni, which is the most common in our grocery stores?

Thank you so much Vincenzo! I had been disappointed for years ordering Tiramisu at restaurants. I made this a few years ago and it’s the only one I make once I get the craving. Thank you so much for sharing!!!

Shallotsanara 😂😂

"This salmon is great...it does not deserve that" I think we all felt the pain of this one with you!

A Vicenzo...il chef deve essere dal Nord definitivamente non dal Sud🤌. I remember watching that video when it came out i was like what??? E gira e liscia ma che liscia sta salsa😂 The customers must be waiting for hours for that sauce then mix the pasta at the table and make a mess. 3 hrs what's he thinks he's making ragu bolognese or Napoletano

boy, you probably would be mad at me because i made a pizza that had an american style cream-based alfredo sauce (yes i know authentic doesn’t use cream), marinated artichokes, anchovies, fresh button mushrooms, bleu cheese crumbles, parmesan romano, and chihuahua cheese (chihuahua cheese is a very melty mexican cheese for quesadillas that is pretty similar to mozzarella.) it’s my favorite pizza ever and everyone thinks i’m a lunatic.

He killed the pasta, the eggs, the parmiggiano and the salmon. And I think he kidnapped the guanciale. Can we call him a genocide?

72 hours for pizza dough, sorry no way. When I want pizza I want it today not in 3 days.

I agree 1000% with you! I love Pecorino but Burrata all the way, baby!!!

the dough is fantastic, makes a great pizza...however please don't put the basil on before you cook the pizza, burnt basil does not taste good. put the basil on as soon as the pizza comes from the oven, it still cooks the basil but won't char it. Cheers

I'm not sure about salmon carbonara but when I have them in the house, I do like to add maybe half a shallot to my carbonara, I fry it in the fat from my guanciale. It's a nice, mild addition.

Doesn’t every Italian chef think they prepare the best sauce in the world?😂

Beautiful 😍

Yum! You are the best!🙏🏼❤️

Chef Jean-Pierre recommended your channel in a video I saw last night. I've been a subscriber of his for a few months and he has taught me a lot. Enough to gain a couple of pounds! I am now a new subscriber to your channel and I like what I have seen so far. I also "rang the bell", as Chef JP would say! Mangia bene! I know I will!

This has been so much fun to watch!! I've followed your instructions hope mine are perfect like yours!!! Thank you so much for making this video!!! You two are so cute!! 🥰

Love it❣️👍😊

Just made it a couple hours ago, wasn't sure if it would be to my liking, but it was delicious. The only problem is that it got a little bit to watery at the end, any tips on avoiding that? Also, i think i put to many olives on it, and i feel it was slightly overpowered by it, next time gonna cut a little on them.

Oh....I WISH I could eat that much pasta. I love it! My body hates it. I would be in a carb coma and my intestines would suffer greatly. It's not fair!

Yes please!

This is *the* video that began my carbonara craze, and now it's my favorite dish! I wish guanciale was easier to find in the US (I have yet to try it!) but pancetta is wonderful nonetheless 🤤

Really want you two to do a duet in the kitchen! Love the wholesome support!

I agree allá the comments but in the case of the flour I Guess Jamie was trying to make a bechamel inside the mix