Cooking Amatriciana: Simple, Authentic, Delicious

[@Ribosome_mkv]

awesome ! honestly, you don't even need to edit the video, just the raw footage is perfect

[@DenisInTheKitchen]

Thank you so much! I'm glad you enjoy the raw footage-it's great to hear that the simplicity works well. I'll definitely keep that in mind for future videos!

[@fmmusic5198]

8:30min the sound of love 😌

[@DenisInTheKitchen]

❤️❤️❤️

[@michaelthompson1056]

I really enjoy your videos-no music, no talking, just the authentic sounds of the kitchen. Excellent time management; it always feels like you're juggling 100 things at once. Seems like you are very proud of your work. What’s the name of the restaurant? I’m visiting Italy next summer and would love to stop by for a bite if I can! thanks

[@MrPianolee]

Another classic roman pasta! Wonderful!

[@DenisInTheKitchen]

Thank you 😋

[@KgatlhegoMabitsi]

Love from South Africa ❤

[@DenisInTheKitchen]

Love from Italy ❤️❤️

[@johanhelms58]

It's so satisfying to watch these POV cooking videos! Keep up the great work! I'm a huge fan of this dish - and, of course, carbonara. When you've already bought guanciale for your carbonara, you might as well whip up an amatriciana the next day. I always throw in finely chopped dried peperoncino in my amatriciana, though. Just before adding the white wine. To give it some extra kick

[@Thinkandgrowrich00]

한국사람입니다. 요리를 꿈꾸는 사람으로서 영상 너무 잘 보고 있습니다. 좋은 영상 올려주셔 감사합니다. 현장감을 생생하게 느낄 수 있어 좋습니다!

[@DenisInTheKitchen]

Thank you so much! I'm really happy to hear that my videos bring you a sense of realism and inspire your passion for cooking. It means a lot to me, and I'll keep sharing great content to support your journey!

[@mr.nobody3075]

Amazing work....let it keep coming 🙏🙏🙏

[@DenisInTheKitchen]

Thank you❤️

[@thatitaliandude7802]

5:47 Wooow he really has the skill of a true Italian master, look how fast he works And drinks 😂 Gretly done recipe, and really shows how easy and quick it can be to make some top quality food with just few, simple good quality ingredients, bravo! 😊

[@DenisInTheKitchen]

Thank you so much for the kind words!❤️❤️😃

[@Expressoburguer]

Beautiful dish! Thanks for sharing!! 🙏🏾

[@DenisInTheKitchen]

Thank you too❤️❤️

[@egertcaka]

Really really love your cooking 🎉

[@DenisInTheKitchen]

So glad!❤️

[@tinkham01]

No need to fast forward and edit, your pace is part of what makes these videos so nice. The fast forward can be distracting

[@DenisInTheKitchen]

Thank you for the feedback!

[@lukyo7621]

è un piacere guardarti! Grazie Denis per questi video hai un nuovo iscritto e non intendo nemmeno skippare ogni secondo filmato. Vanno guardati tutti per intero perché dai veramente l'idea di cosa significa l'essere cuoco. Ahimè io ormai faccio un altro mestiere ma guardandoti rimango sempre innamorati dei tuoi movimenti sinuosi e professionali. Continua così!

[@mikiPirozzi]

Aspetto la ricetta della pappa al pomodoro a modo tuo ❤

[@DenisInTheKitchen]

Ottima idea, grazie per il suggerimento! La pappa al pomodoro è un classico che adoro, e presto porterò una versione!)

[@jet43]

Great and simple, but I'm adding garlic clove when frying guanciale and fresh chilli for some heat. Greetings from Poland buddy!

[@DenisInTheKitchen]

Thank you! Adding garlic and fresh chili sounds like a great twist to add some extra flavor and heat. It's always fun to adapt recipes to your own taste. Greetings to Poland, my friend!

[@jet43]

@DenisInTheKitchen ✌️

[@Steven15889]

Looks absolutely delicious, silky and full of flavor, I wish I could get could guanciale easily but unfortunately I am using pancetta.

[@DenisInTheKitchen]

Thank you! Pancetta is a great substitute if guanciale is hard to find-you'll still get a delicious and flavorful result. Guanciale does have a slightly different texture and richness because of its higher fat content, but pancetta works beautifully for most people. The most important thing is enjoying the cooking and the final dish!

[@lousekoya1803]

Cheers from Quebec !

[@DenisInTheKitchen]

Cheers from Italy! Thanks for watching and supporting the channel!

[@ayrtkl0l]

top tier content, great video ty +vibe

[@DenisInTheKitchen]

Thank you so much for the kind words! I'm glad you enjoyed the video and the vibe. More to come!

[@hamode_]

رائع تسلم الايادي ❤❤

[@DenisInTheKitchen]

❤️❤️❤️

[@ditchi1000]

Magnifique 😇😇😇😇

[@DenisInTheKitchen]

Grazie!

[@Gurkerl123]

as a sibling i have to say, the right plate is way better

[@DenisInTheKitchen]

👌

[@thefreeloader5376]

I’m about to say that lol 😂

[@adelsonalonso7587]

a happyman in the your work thanks

[@123whiterussianrus6]

Так держать Денис, залипательно!

[@DenisInTheKitchen]

Спасибо!❤️

[@Mario-fc4qo]

Thanks for the recipe! Just one question, how much time do you cook the tomatoes?

[@user-lb3nv9wb6b]

美味しそう！

[@dvs010]

Денис, подскажите, пожалуйста, какие специи добавляете? Балансируете ли кислоту от вина и томатов сахаром? Спасибо

[@DenisInTheKitchen]

Спасибо за вопрос! В аматричану я добавляю только чёрный перец, чтобы сохранить классический вкус, а вот с кислотностью всё зависит от ингредиентов. Обычно жир ryaanciale и Pecorino Romano прекрасно уравновешивают кислотность вина и томатов, но если она всё же слишком выражена, можно добавить щепотку сахара. Главное пробовать в процессе приготовления!

[@sergeyskvortsov622]

Расскажите, пожалуйста, про сковороду, которую используете. Что это за бренд?

[@moto_bud]

ciao! che camera usi per girare i video?

[@DenisInTheKitchen]

Ciao! DJI osmo 4.

[@moto_bud]

@@DenisInTheKitchen grazie! e non ti da fastidio? cioè non è grossa?

[@DenisInTheKitchen]

@moto_bud la camera non mi dà particolarmente fastidio. È abbastanza comoda da usare, anche se può sembrare un po' grande. Ci si abitua rapidamente, e il risultato vale sicuramente la pena!

[@moto_bud]

@@DenisInTheKitchen grande! ma la metti in testa o sul petto?

[@fixthetempo7276]

прикольно, спасибо

[@krm-hj6yc]

ti faccio i complimenti,finalmente uno che ha capito che il guanciale non va separato dal sugo.Mi permetto di darti un suggerimento visto che l'amatriciana la faccio spesso,prova a tagliare il guanciale a dadini più piccoli e ad utilizzare le mezze maniche o gli spaghetti e a mettere il pecorino a fiamma spenta e viene perfetta

[@DenisInTheKitchen]

Grazie mille per i complimenti e il suggerimento! Ho già provato a fare l'Amatriciana con gli spaghetti, ma devo dire che preferisco i rigatoni per come trattengono il sugo. Proverò comunque a tagliare il guanciale più piccolo, mi sembra un ottimo consiglio. Grazie ancora!

[@valentincalderonortega4018]

second plate was obviously for you😂

[@mentalitydesignvideo]

I was shown this dish by a Roman, it was spicy, with chili (pepperoncino) and red onion.

[@mirzacomic344]

Hey Denis, may I ask what camera are you using for your POVS? :)

[@DenisInTheKitchen]

Hi! I m using DJI osmo 4

[@ДаниилОрсак]

Великолепно! Присоединяюсь к вопросу выше: как кислотность вина и томатов балансируете?

[@DenisInTheKitchen]

Спасибо! Баланс достигается за счёт правильного сочетания ингредиентов. Я использую качественные томаты и вино, а также добавляю гуациале, который своим жиром сглаживает кислотность. Иногда можно добавить щепотку сахара, но это не всегда необходимо.

[@CapucinInfinity]

@@DenisInTheKitchen Итог: никак!

[@SneepFox]

@@CapucinInfinity У вас упала истина :). Скорее итог - не используйте слишком кислые томаты и вино,а если используете, то добавьте немного сахара.

[@ДаниилОрсак]

@@DenisInTheKitchenбольшое спасибо! Проверил рецепт - балансировать ничем не нужно. Идеально.

[@DenisInTheKitchen]

Отлично, рад, что рецепт вышел идеально!

[@m_a_s_s_i_m_olavida8807]

Red wine even Better👍🏻💪🏻

[@DenisInTheKitchen]

👌👌

[@АлександрСильванович-б8л]

Внешний вид макарон в финальном блюде флэшбэкнул меня в детский сад...

[@bodalorand6408]

Cacio e peppe, please!

[@chris88z71]

Che pentole usate?

[@Arnosti]

Agnelli

[@funkymonk8004]

08:24 😏

[@DanNick.Daniel]

Wouldn't you serve original, authentic amatriciana with buccatini?

[@DenisInTheKitchen]

Yes, traditionally amatriciana is served with bucatini, but I chose to use rigatoni this time. The ridges on rigatoni help capture the sauce really well, and it still tastes fantastic. In the end, it's all about personal preference!

[@colinkelly8051]

Isn’t the same as carbonara?

[@IIIllIlllIIIII]

Don't be blasphemous , they are two totally different dishes. Pasta all'amatriciana is made with "pomodori pelati sauce" (pelati are a typical type of italian tomoatoes ), guanciale , pecorino romano (typical italian cheese) and white wine. Pasta alla carbonara is made with 1 whole egg and 3 egg yolks , guanciale , pecorino romano and pepper Guanciale is an Italian salt-cured meat product prepared from pork jowl or cheeks. Its name is derived from guancia, meaning 'cheek'. Its rendered fat gives flavour to and thickens the sauce of pasta dishes. The most common mistake even among italian folks is to think that the guanciale and pancetta are the same , but they are not. U can't use pancetta instead of guanciale if u want to make pasta alla carbonara and all'amatriciana. Bacon , and pancetta are not the same part of the pork , they are two different things

[@sjy2110]

@@IIIllIlllIIIIIyou are so italiantic😂

[@IIIllIlllIIIII]

@@sjy2110 I'm from Italy 🇮🇹

[@DenisInTheKitchen]

Great question! While they might seem similar, they are actually quite different dishes, though both originate from the Lazio region in Italy. Amatriciana comes from the town of Amatrice and is made with guanciale, Pecorino Romano, and tomatoes, giving it a tangy, slightly smoky flavor. Carbonara, also from Lazio, uses guanciale, Pecorino Romano, eggs, and black pepper to create a creamy, rich texture without any tomatoes. They both showcase the simplicity and depth of traditional Italian cuisine, but each has its own unique ingredients and history!

[@kelcior]

Pasta so overcooked it started falling apart

[@OpaKopalke]

Yes? You tasted it?

[@kelcior]

@@OpaKopalke No but i have eyes

[@shortsea222]

Yea probably he should have waited a bit more for the sauce to thicken and add the pasta a bit later or start cooking the pasta a bit later. It looked a bit off.

[@picanha694]

use passata like the authentic version

[@DenisInTheKitchen]

Thank you for your comment! Actually, in the authentic version of Amatriciana, they traditionally use peeled tomatoes (pomodori pelati) rather than passata. The peeled tomatoes provide a better texture and a richer flavor that suits the dish. Passata can be a convenient alternative, but it's not part of the classic recipe.

[@utroot]

охуенный у тебя канал, спасибо тебе

[@DenisInTheKitchen]

Спасибо большое за такие тёплые слова! Очень рад, что канал нравится. Спасибо, что смотрите и поддерживаете!

[@evoryanalvaro2404]

Can you do it with some guiding.. Like You speaking?

[@DenisInTheKitchen]

Thanks for the suggestion! For now, I prefer to focus on the cooking process without speaking, letting the visuals tell the story. But I'm considering adding some commentary or explanations in future videos.

[@gabejohnson7115]

@@DenisInTheKitchen I think captions would be nice to highlight some of the intricacies some people may not catch.

[@evoryanalvaro2404]

@@DenisInTheKitchen got it,keep it up

[@evoryanalvaro2404]

@@DenisInTheKitchen il will be like you someday,be a chef like you

[@richeeeeee87]

@@DenisInTheKitchen Actually I find unique and lovely that there is no commentary. So chill and immersive with all the focus in the live cooking. It's already full of videos with all sorts of recipes. Voglio dire so de roma non me lo vedo di certo per sapere la ricetta :D (certo un po' di pepe non ci stava male alla fine)

[@MC-kd3yb]

La pasta era veramente scotta seconda me.

[@DenisInTheKitchen]

Hai assolutamente ragione, questa volta la pasta era un po' troppo cotta. I rigatoni che ho usato erano particolarmente sottili, e ho già segnalato al fornitore che tendono a scuocersi troppo velocemente. Grazie per l'osservazione!

[@ОлегТеплов-м2в]

U vas nozh tupovata

[@adammaratyan6839]

Дэн, ты рукожоп

[@mr.denoli7749]

Почему

[@DenisInTheKitchen]

😭

[@therealnewjorg]

your sound is off.. (;

[@baotang5776]

your sound is off bud we hear everything just fine

[@AntonioCavicchioni]

Are you Italian or what?🤣

[@AngryAgain1408]

russian

[@DenisInTheKitchen]

Thank you for asking! I'm actually Russian, but I've spent most of my life in Italy. That's where l developed my passion for Italian cuisine and learned the authentic techniques you see in my videos. So, you could say I have a mix of influences, but my heart is very much connected to Italian food and culture!

[@pacimini]

Wrong pasta. Amatriciana wants Bucatini or rigatoni. Wrong cheese, Amatriciana wants roman pecorino black peel. And the third mistake......is Amatriciana wants italian chilli.

[@DenisInTheKitchen]

Thank you for your comment! I actually used rigatoni in this recipe, as they work perfectly for Amatriciana. Regarding the cheese, I did use Pecorino, but I don't believe it has to specifically be Romano to achieve a great result. Italian chili is a great suggestion, but I think this dish can still shine with slight variations depending on what's available. Cooking should always leave room for personal touches!

[@ryanhobbs79]

​@@DenisInTheKitchenyou answered this criticism beautifully. There is more than one way to make a dish. Some only leave room for their own narrow interpretation. Thank you for allowing us to watch you cook. 🍳

[@Smurshes]

There are no mistakes when it comes to preparing a great dish.

[@DenisInTheKitchen]

Thank you for the kind words! Cooking is indeed an art with endless interpretations, and it's always exciting to explore different approaches. I'm glad you enjoy watching the process!

[@ДенисПопов-ш1с]

Хорошо, повара этого не видят, верно? Ндаааа...

[@DenisInTheKitchen]

Какие повара, вы о чем?)