Bucatini all'Amatriciana | Chef Jean-Pierre

[@robertcorrigan3816]

My Grandfather was in ww1 and came over to America in 1921 to start his family .From a small village outside of Rome. He always need a chuck of gorgonzola and a soup spoon for his pasta. That's right Grandpap came from Italy and always used a soup spoon for his pasta. GOD I, Love that man. Cin-Cin and Salute. Have a blessed day.

[@falcobislacco7976]

As an italian, I was a bit scared before watching this video. But I have to admit that your amatriciana is perfect. ;)

[@lets_go_see_]

It is very considerate of you to address the Italian and French side of recipes. It shows tolerance of cultures and Heaven knows we need as much of that as can be mustarded. ttfn

[@pega1245]

you mix Italian with French and you get the best chef!

[@roberturenatehollandhollan2106]

Mon Dieu! Mamma Mia! This is the best recipe of this dish I've ever had, it's the ONION and the splash of wine! Folks, just do this, and be very satisfied. I use guancale, being in Germany, the local Italian market is always nearby. THIS recipe, is fabulous. Merci!

[@ahmedreeshan10]

I was watching another video on youtube. There comes the Chef’s notification, go for it immediately.

[@evelynemalone91]

Me too, ends gossip videos, goes straight to the chef’s

[@noras.9774]

He is adorable! He is a perfect combination between a french and an italian!🥰

[@4312caviar]

Mamma Mia Guanciale is flavoured with herbs 💋❤ 😘

[@Phazur]

This man has perfect knowledge from the science of cooking and traditions. I have made this so often and think it works great with the onion as well. If you don’t use onion, be sure to use high quality tomato or the result will be too sour. I like versions with or without the heat. Here I can easily find guanciale, but harder to get bucatini. I do think it’s doesn’t add a lot of value as the holes make it hard to eat. It often gets messy, when you know you know. Just use a good spaghettoni

[@billrey8221]

My wife and I love your show. It is amazing! We can watch it for 17 years! Thank you Jean Pierre!! Thank you.

[@momma1a]

Finally a recipe without garlic.!!! I am allergic to garlic and cannot find too many recipes that don't use garlic. This dish looks amazing!!! I am going to try this one soon. God Bless you!!!

[@recoswell]

finally, somebody else who appreciates bucatini

[@Batvolle]

I noticed that the small camera is back! I loved it in the old videos!

[@videoman10]

Nice to see Chef pay tribute to his Italian heritage. BRAVA!

[@ChefJeanPierre]

Thank you very much!

[@craigmetcalfe1749]

Hey Chef! I am third generation Australian and I am so proud of our rich heritage of migrants arriving on our shores over the years that I have ended up the same way you have mon ami...a fusion cook. If anyone can break rules it is ex-convicts from England. Of course, we all can't claim this lineage and some of us came here as free land holders. Regardless, our cuisine is richer for the experience. To think I would be learning so much from a French/Italian Chef living in Ft Lauderdale speaking openly to an open hearted and grateful Aussie. I even recognise the Louis Latour white wine you are using in the recipe and yes my favorite cured meat is guanciale which I often refer to as Pig Candy when cut into lardons as you have. Also, I love trying new types of pasta both fresh and dried. Cheers!

[@blackiceYt09]

Chef don’t change style of cooking …I like this calm long videos ..love it

[@gregchandler900]

Gotta love this guy

[@riverrock335]

I love to watch your knife work. You make it look so easy🥹

[@mikecroly4579]

Thank you once again Dear.Chef Jean-Pierre!...Another wonderful video!

[@thegodofpez]

I can’t pronounce 100% of Chef’s recipes, but I sure as hell would eat 100% of them!

[@kVidStream]

I tried bucatini... My pasta dictionary increased!

[@thegodofpez]

@@kVidStream Hell yeah! (:

[@Maitree15]

LLLLLLLLLOOOOOOLLLLLLLLLLLLLLLLL, this is great, I was reading a book and it mentioned this dish, I wanted to see it.......and there you go !

[@SusanFreeman]

Another great recipe! Thanks so much 🤗

[@MrMedicike]

I'm addicted and so look forward to Mondays and Thursdays just for your videos. Thank you maestro.

[@goshdarnit]

My boys love this!

[@Andrei-gx3po]

You are the best! We love you, Chef!

[@perryvanhook2647]

That’s amazing, another one I’m going to make. Don’t comment every time, but watch every one. Chef’s channel is the best entertainment, teaching, cooking, etc. etc. anywhere. Thanks JP. You make a lot of us happy every week.

[@margaretfriend7208]

Love the personal stories about your family.

[@robertling9872]

Master Chef JP, thank you 👍

[@manuelfaverio1054]

Chef ma quanto sei bravo! Ti voglio bene!

[@isambo400]

I love Italian food. It’s my favorite in all of Europe

[@apjag1]

Hello, from Valencia, Spain. Great recipe used Italian canned pomodoro tomatoes for the sauce. It's so tasty even with panceta. I bet it tastes even better with guanciale. I have a good Italian supermarket I can go to. It's also great learning about how to do a reduction. Jean Pierre explains it perfectly and makes it easy how to learn to use this cooking technique.

[@WaltzTangoFoxtrot1]

Simple yet elegant. Nice job Chef!

[@GurneyGal44]

Oh My momma always said, “one of the best utensils are attached to your wrists”. 😊 my grandparents owned a Pub near Chicago. They were Hungarian and Polish. My pops Side of family we’re all from the Bordeaux Valley France. I grew up with lots of cooking. The one dish that I always loved and was only served on special occasions was Syrian Chop Suey. The lamb meat 🥩 😢😢melted in your mouth. Tomato 🍅 type fresh sauce over this certain kind of rice and the crunchy noodles momma fried up in butter. the sauce would go over the rice/ fried noodles with Fresh Green Beans. I do recall garlic. After our mother’s passing, my big brother made the Syrian Chop Suey exactly like mom. Then shortly after my brother passed away @ 50 - too young. Miss my family greatly.

[@heatseeker_]

Just loving all your pasta dishes and they taste wonderful! Thx chef!

[@tuyendiep2783]

Thank you very much for your sharing & time again! Your shows made me feel happy and want to cook 🥰🙏

[@ChefJeanPierre]

Glad to hear that

[@mrctheotherguyfromboston]

Chef Jean-Pierre I have been watching your channel for a while now. I can’t Thank You Enough for what I have learned from you. Your are without a doubt one of The Best Chefs that I have ever seen. Most recently I have been asked where I studied cooking. My answer was At Jean-Pierre University Of Course. Then I told my friend about your channel here on KZbin. I told him that You are Absolutely Amazing. Well we have been telling everyone that has an interest in learning how to cook about you. Not only do you have the ability to teach but you are definitely funny. I Can’t Thank You Enough For What you Are Doing Here On KZbin. You truly are one of The Best Ever.

[@ChefJeanPierre]

Thank you so much, it is comment like yours that keep motivating me not to retire! I love and cherish the opportunity to share what I learned the past 50 years!

[@karlasanford293]

I love the food history you share, thank you!

[@internalreality]

amazing vid as always chef, love u

[@bobbibacha]

Jean Pierre is hands down the best chef I’ve ever seen wow

[@ChefJeanPierre]

Thank you 🙏

[@yvonnesantiago7637]

I am going to make this. Always enjoy your videos.

[@dorothycuneo1284]

You are a lot of fun to watch no matter what anyone else wants tosay

[@reginabivona1282]

I'm Glad for who YOU are !!!!! Merci/Grazie!!!!!

[@virgilsantaclara]

Oh Wow , I shoundnt have watched this on an empty tummy , as allways you are the bestest Chef Big Löve from Berlin Agape

[@veronicats100]

This is my favorite pasta sauce. I make it with buccatini or spaghetti. I like to use shallot in there and I put more than you. CAn't get the guancale, and pancetta is $17/lb. although I have made it with pancetta a few times, so I use bacon. I can't get those little chilli peppers so I use the crushed red pepper. Also I load it up with the cheese. I like your technique to render the fat slowly. Love this stuff.

[@Sugarsugar-24]

My family’s favorite! Learned when we lived in Napoli. ❤️

[@dnf7778]

Chef Jean Pierre is the best, so entertaining. Love this channel

[@Sander12348]

Bucatini is very popular now in Rome for amatriciana. But, yes in Amatrice the traditional method was and is always with spaghetti. Nobody’s gonna kill you for bucatini. 🇮🇹🍝

[@ChefJeanPierre]

🙏🙏🙏😊

[@Sander12348]

@@ChefJeanPierre Ciao Jean, I forgot to compliment on your recipe, it looks delicious and you explained everything super well and clearly 😁

[@robstlace4599]

I will surely try out this recipe. Looks fantastic.

[@randhoenhous9088]

I’ve made this before with other recipes and have not been amazed. Following JP’s method, it was excellent. Will be making this one often. Thanks.

[@ConanNYC]

I had this dish today at the restaurant for the first time and was absolutely delicious!!

[@petermontagnon4440]

Another dish I will make Sir!!!! God bless, take care and stay healthy!!!!

[@maryshew9308]

I was trying to decide what to fix for lunch for my husband and myself--just decided--PASTA!! 😋😋👌💓Thank you, dear Chef!!

[@genevievejonas6670]

Je l a fait exactement comme ca . Un vrai regal ...💖

[@j-enibroc4974]

Chef J-P your the best !!!!!!

[@ginogiori5285]

Thank you !!! Although Romans never add onion to amatriciana, I live in Fl and I do. I am convinced it tastes better. I prefer spaghettoni to bucatini, or even spaghetti all chitarra. Really important are the canned tomatoes (I use Mutti). If you don't want to pay for guanciale which is scarce an costs like gold, Pancetta will do fine . Even, fresh thick cut bacon is excellent.

[@FAMILY_KITCHENHK]

Wow Amazing 😋😍

[@karibear6504]

Your trick to twirl that pasta into a mound is brilliant. Ty Chef!

[@Maitree15]

amazing just a few vids, and you are my definite fav

[@mcricca1]

You are absolutely right Chef J-P, it is an easy to make recipe with few ingredients but the outcome is exceptionally tasty. Like you said no onions nor garlic to keep the delicate flavor of the pig cheek (namely guanciale). Good job that requires a toast. Cin Cin Chef J-P

[@tonyguerich9854]

Love it. "low flame...look". Chef... nobody else takes the time to show us. Also the plating demos are superb. For the first time I understand exactly how to make those great looking mounds of pasta. So easy a child could do it. Thanks for my second childhood.

[@renzotube3949]

Waw I came here for the recipe Police but I'm glad all I see is love. Looks good Chef.

[@relentless3735]

You can ring my bell Chef JP 🛎 Anita Ward said it, not me 💋 🎶 Anita Ward - Ring My Bell Great video Chef, great editing, videography and great content. Ciao 🇫🇷

[@johnsmall9807]

Chef, loved it when the small camera replied to seeing the pasta 😂😂. Another wonderful day started watching you teach us how to make fantastic food. My soul is inspired every time I watch you prepare a new dish or you show us how to prepare food. Truly you are blessed with the the Italian love of food and the French passion for culinary artistic perfection. Thank you again Aussie John

[@Iamllumash]

Love your good natured manner

[@shaun726]

Made this tonight. Absolutely delicious.

[@faybayers3750]

Looks delicious as always Chef, thank you for your great recipes and for all the chuckles 😁❤️🍷

[@jamming8519]

Hey Chef, I just wanted to drop in and say I love your channel. Although I have to say something about cooking time. I live in Arizona. Cooking times here are much longer. So what takes you 10 to 12 minutes there takes 25 minutes here!

[@nicko6710]

Really like simple ingredients.

[@drewdonnelly2174]

Chef JP you are a fantastic teacher, you love food.

[@ScottHillEnglish]

The texture of bucatini is so great. Cacio e pepe, carbonara, and your amatriciana. Even with just butter and garlic--it is just the best pasta for so many things.

[@mindrules1566]

Another beautiful informative recipe thanks sir ☺️

[@jceepf]

I just made it! In Japan I ordered the guanciale on line. Living here you tend to emphasize quality over quantity. My Quebec ways of large amount of food drown in maple syrup and pork fat are over! Really chef Jean-Pierre changed my culinary life. PS I added the microscopic amount of "oignon". The French touch is really light.

[@mariowickel456]

Just made Bucatini with Sunday Sauce yesterday a childhood memory going to Nonas on the weekend as a kid

[@gallp13]

Superb 👨‍🍳🥰

[@sydneydelarosa7472]

Delizioso! Non avrei mai pensato che un piatto così semplice potesse risultare così saporito!

[@annemiekvandorp4457]

Here in The Netherlands we have a typical Dutch phrase: YUMMIE! Grazie, Chef xxx

[@CraigArndt]

Great recipe, very delicate.

[@jean-pierreaudet2098]

Half french and half italian! Noël fiesta with a lot of sound! 😁

[@davidayn2853]

As always wonderful to watch. However, my sainted grandmother always made all' amatriciana with bucatini and always included onion and chili pepper and tomatoes from her garden. I loved it. And I love your videos.

[@idahohoosier8989]

Thank y'all Travis, blessings, julie

[@markchilluffo9638]

Love pasta ⭐️⭐️⭐️⭐️⭐️🙏

[@blackiceYt09]

Chef your all videos are great! Can I request Shrimp fried rice …love your recipes

[@barakmoss1691]

My favorite chef 🧑‍🍳

[@rolandpinette9946]

Wow, that looks good, Jean Pierre!

[@TartanJack]

I FINALLLY found some Bucatini and have been waiting for the right dish. And here it is! There is no guanciale within at least 80 miles of rural central Florida so I either hock my car to afford it on Amazon, or I wait, or I use Pancetta. I can't wait, so... again thanks Chef!

[@windsong2875]

I love to listen to your accent. I may never make anything - but I could eat your words ! LOL!

[@ChefJeanPierre]

🙏🙏🙏❤️

[@barbarafinn9499]

I'm so hungry!! Mt mouth waters everytime I watch you cook!! Youe so amazing! Can't wait to try this one. Im going to make this for tomorrow night dinner!! Yum yum. I so enjoy you!

[@catfabelav3544]

Hi Chef I will try one by one your recipes 🥰🥰🥰

[@nicokarsen6131]

YOu and Bobby Flay are the only chefs I can watch. You never make me cringe.

[@Nancy-ir4de]

☀️Good Monday morning, Chef Jean-Pierre! Thank you for sharing yet another lovely recipe! I’m sure there are many of us who will be preparing this very soon! 💕

[@1234512345887]

Just delicious. I did it Now but with spaghetti of course as i couldn't find the hollow one's. I had an idea and added finely chopped anchovies in the sauce 🙃🙃🙃and it was a deviation from your recipe but........everybody liked it. You are amazing thanks

[@otterspotter]

My family is from Spain, we don't agree with the "not much garlic." There is no such thing in my family. I would eat this, but with like six cloves of garlic. Thank you, chef, for adding pasta right into the sauce. That's how it is done. Only basic, Rachel Ray types, cook pasta and put sauce over it.

[@despinakourpouanidis3626]

Τέλεια συγχαρητήρια ευχαριστούμε για την συνταγή 👌

[@mmoore102]

You are the best, love your dishes…

[@at7595]

I will make this next! I made your chicken pot pie last night! Everyone raved about it! I always give YOU the credit! I love your show and love your love for cooking and flavor of different foods! Bravo again!!!

[@adriandonaghy7302]

Hello Chef J P another great video never came across this dish looks great , amazing thanks 👍

[@ronhansen7717]

I'll have to try this sauce. I like that you explain the traditional ways to do things and modify them to your taste. After all, food would be boring if it was always the same. I also like the bucatini, but it is hard to find also. I found it in Publix one time, but they never had it again.

[@SeniorJohnQPublic]

Wonderful pasta.😊

[@solanaceae2069]

Chef's timing is perfect once again: we just harvested a bushelful of la Roma tomatoes from the garden that were grown from San Marzano heirloom seeds, plus a few dozen pepperoncini chilis (1 of 4 Italian varieties we like to grow). Been trying to buy hog cheeks for curing from our neighbors who raise hogs, but so far no luck, so will need to use unsmoked cured bacon. Just need to find the bucatini!

[@jamming8519]

Try Amazon. You'd be amazed what you can find there! Just make sure to use the proper name. "hog cheeks" isn't going to work! lol

[@solanaceae2069]

@@jamming8519 Will do - lol!

[@donscott6431]

Try buying “jowl” from a large butcher shop, or research “pork jowl for sale near me”. I run a southern style meat-n-3, and buy it by the case. It may say “smoked”, but I guarantee you can NOT taste smoke (a pity, in my situation)..

[@josereyna8885]

Chef, so simple yet so perfect! Thanks for another easy and tasty meal idea!