POV: Cooking a (Not-So-Authentic) Spaghetti Carbonara

[@tonydaddario4706]

That was an impressively large forkful of carbonara you managed to shove down your cake hole, chef pelican.

[@nizlor]

I'm more impressed he chewed it only twice

[@hislord1]

chef pelican, I'm done. 😂

[@stampeda24]

First youtube comment in a while to actually make me chuckle

[@jorb1903]

Extremely cursed comment

[@ashku27]

Giving me Beavo vibes

[@4231jerome]

I often make a traditional carbonara at home; I don’t think that Italians will get too mad at this, literally the only thing that isn’t canon is the garlic flavour . . Your techniques for emulsifying and combining are spot on!

[@tylerjirkovsky482]

Yea it's pretty spot on. But there is a few things they did that most Italians that run restaurants don't do. 1 is using 2 whole eggs. most chefs use more egg yoke then that. 3 yoke to 1 whole to make a thick paist. 2 as you said no garlic and 3 is they don't add the extra salt. The cheese acts as the salty component.

[@4231jerome]

@ yeah I use 3 yolks to one whole egg too

[@EGOCOGITOSUM]

@@tylerjirkovsky482as an Italian cook I don’t mind the garlic flavor considering that good guanciale is aged with garlic, the only issue for me is the how thin thin guanciale is cut, there is nothing like chewing an a big piace of crispy guanciale that pops perfectly rendered fat in you mouth along with everything else, the thin cut may help it blend with the pista but the trade-off isn’t worth it

[@carpediem5232]

​@@tylerjirkovsky482I don't think you can generalise like that about the egg to egg yolk ration. Some use just whole eggs (as done traditionally) some only use yolks some spilt it 50/50 like here some will split it 25/75 like you suggested. Salt is always to taste. If you have a younger cheese/ milder guanciale you might want a bit of salt. The more the cheese and guanciale are aged the less salt you need or even no salt at all like you said.

[@tylerjirkovsky482]

@@carpediem5232 yea some may do it different everyones taist is different. All I'm saying is most of the best rated/ oldest/ authentic restaurants in Italy do it that way. Not that it's the original cuz we don't actually know what is the original there's no real way to tell that

[@metalhz]

Italian chef here: excellent technique i'm very impressed! what i do is cook eggs cheese and pepper au bain marie like a bernaise using the pasta pot. The guanciale would render in the meantime and I use its fat instead of clarified butter for the bernaise ;D In the meantime the pasta is done and you can just throw it in the bowl directly and add the crispy guanciale :D No garlic though lol

[@jaihalai7674]

This is the technique that Luciano’s uses no?

[@Stewart_Bell]

My ego is outrageously swollen as that's exactly how i do it. Holding Fallow KZbin in high regard at present having used your method for beef welly and roast potatoes on Christmas day and both were banging; in fact the welly was well beyond anything I thought I was capable of, and that's very inspiring. Thank you guys.

[@8thlvlMage]

These two are like brothers on camera. Will's compliments are so genuine too! Thanks again for a lovely technique video.

[@SP-cp3qu]

love it!

[@ryand141]

They're very respectful of one another. It's good to see. If I go to London, I'll definitely drop in guys. Keep it up. Consistency is key. You inspired me to get cooking again. The cod's head looks really good.

[@scottnickerson7876]

I've tried to make carbonara a few times over the past year, always following some KZbin recipe, and never succeeded in getting the eggs to emulsify into a sauce. I always ended up with some scrambling. This video finally got it to click for me. Excellent teaching style and skill.

[@christopherbloor3901]

Put the bowl of cheese and eggs onto the boiling pasta pan, and mix it into a smooth emulsion. Then let the pasta cool and put the pasta into the emulsion with a bit more pasta water. I don't really know why people do this the other way round.

[@gingersue8514]

Excellent. Totally inspiring ….such a talent …..just subscribed 👏🏻👏🏻👏🏻👏🏻

[@jayinwood647]

As an Anglo Italian I was nervous about watching this. Thank you 🙏 this is exactly how I cook it at home. 🇬🇧 ❤ 🇮🇹

[@Kuchenrolle]

I like how you can feel how nervous he is about this, taking his time adding (too much) water and stirring, not daring to scrape the bowl with the egg-cheese mixture out too long and then obsessively keeping things moving in the pan at the lowest heat. This is _exactly_ what I look like when I do this. You can get this right 50 times in a row and you'll still fuck it up next time. I think after putting it back on the heat he ended up taking it off a couple seconds too early as well, the sauce isn't quite tight enough and looks a bit slimy. Say about cream what you will, but just a bit helps immensely with the emulsification and adds a slightly bigger margin of error. I often instead stir in some butter before I add the egg mixture, that also helps. And it's hard to argue with butter. Can't wait to try fallow some time this year. (:

[@mikeflorence8655]

Buona Note Jack. Questa e Michele Firenze ( OK, it's Mike Florence the seafood chef). I'm well proud of my Italian heritage and grew up in Florence. Alora, I'm not sure why you said this isn't authentic. You used the correct meat and correct combo of eggs and pecorino for the sauce. Thankfully, you didn't add cream !!! Bravissimo, questa e MOLTO BUONO !!! Ciao, Mike.

[@michaeldalpiaz540]

He is right saying that it isn´t authentic, as he adds garlic.

[@mikeflorence8655]

@@michaeldalpiaz540 Buona Sera, OK you are quite right about the garlic. Not as bad as that celebrity chef Marco Pierre White who poured in heavy cream to make up the sauce !!! Hope you doin' well. Ciao, Mike.

[@ewanmcfadyen3183]

Two "T"s in buona notte, Chef.

[@barrypain4188]

I used this recipe over the weekend and although I didn't quite get the sauce right, I didn't scramble the eggs and the overall dish was nice. I think the garlic flavour imparted on the guanciale is lovely.

[@moggeskate1]

love how the second lad just swallowed the whole bite. he chewed maybe two times maximum :-o

[@paulh7751]

Just made this, inspired by you guys, just used smoked bacon instead. Best I've ever made, even if I do say so myself!!! Keep up the outstanding work....

[@Nick-from-norfolk]

I make my own guanciale and pancetta at home. No nitrates, no Prague powder, restaurant grade salt so no anti caking agent. So delicious I can’t eat carbonara or alla gricia anywhere but home. So easy and cheap to make and much better than the stuff you get in Roma.

[@gauravshukla71]

You have to realize that most people won't have the space or time to do that (curing your own guanciale etc). I actually didn't realize that guanciale had nitrates. Thought that was largely for low grade hot dogs. Regardless I think your point is well-taken in that - get good quality guanciale from your local butcher. Same thing for getting good pecorino.

[@Covenant-R]

This is basically how I do mine as well. But I actually like the garlic still in there, but I slice it thinly after halving the cloves and removing the stems, then brown the garlic very gently in a little bit of olive oil that I add to the Guanchale/panchette/etc while its rendering, and pick out the garlic as it starts getting a very light golden color, then finish everything similar to what's in the video, then I sprinkle the garlic in with everything as it's done. Not authentic, but I love having the garlic there, the trick is to never let it get too much color or the garlic will have a bitter edge to it. When done right it's just about crispy dry and fairly sweet and garlicky.

[@Joe-fn9mi]

Best method I find is to heat the egg and cheese mixture in a bowl over the saucepan of pasta while that cooks. This is a perfect gentle heat to cook it without scrambling. When ready, throw the pasta in.

[@MDavis1990]

These guys are seriously good.

[@asepsisaficionado7376]

You gave the warning that this wasn't authentic, then proceeded to make carbonara almost exactly the way it's supposed to. You even managed to get guanciale. Adding garlic is the only rogue ingredient, but you removed it before serving which is also how Italians would do it.

[@matejkaukal3231]

Yeah, I was fully expecting him to add cream with that warning

[@aris1956]

@@matejkaukal3231 From English chefs, when they cook classic Italian dishes, you can expect anything ! (see for example Gordon Ramsay). However as an Italian I have to say that this guy here, apart from adding garlic which he later removed, managed to make a good carbonara.

[@mandtgrant]

missing the pepper

[@cigolsimons1768]

He didn't pepper the egg mixture. Also the technique was not great imo, having to put it back on the heat after making the sauce means the pasta isn't al dente anymore.

[@asepsisaficionado7376]

@@cigolsimons1768 Putting it back on the heat to finish the sauce is how it's done. Pasta is cooked al dente specifically for finishing it with the sauce and extra pasta cooking water.

[@trex70]

These eyes are completely focused on the work. I like that.

[@lukasmadrid1945]

Was expecting cream or smth, glad to see it didn't. Looks great!

[@brownie3454]

why are you cream shaming? you telling me you’ve never been shown a good creaming?

[@lukasmadrid1945]

@brownie3454 i enjoy a creaming as much as the next fella, just not in my carbonara

[@__Raziel]

got a lot of respect for you chefs. I really hope to discover one of your restaurants one day during a visit in London

[@cristianoattanasi6028]

As an italian cook I'd say you got it right, apart from the garlic. If you'd cook it more often you wouldn't add too much water, but good saving it.

[@vp5633]

“As an Italian” stfu, Italians have the most mid food that gets glorified, all you eat is pasta and sauce 😂 so bad and it’s always so easy to make yet you always have stupid opinions

[@Solidus5]

I get the usage of the garlic, it adds flavour. Okay its not classic but nothing wrong with it

[@antc.4457]

L'aglio è un'aggiunta non necessaria (se lo trovassi in un ristorante, non ne sarei contento), ma comunque non incompatibile. L'aglio, molto spesso è un ingrediente utilizzato nella preparazione del guanciale, prima di mandarlo in stagionatura, proprio perché come taglio troviamo il muscolo della guancia, e l'aglio ha proprietà antisettiche che aiutano a preservarne la conservazione. Al posto del guanciale viene utilizzata anche la pancetta, più grassa (la parte esposta al taglio è grasso e normalmente è sufficiente condirla/proteggerla solo con sale e pepe (ecco, quando si usa la pancetta, un prodotto comunque in genere inferiore, un po' di profumo d'aglio non guasta, anche "in camicia"). Un'altra cosa non mi è piaciuta: l'aggiunta di sale direttamente sulla pasta 😢, proprio no! Basta il sale presente a sufficienza nell'acqua di cottura, che lentamente penetra all'interno della pasta.

[@cristianoattanasi6028]

@antc.4457 100% , ma io il maiale non lo mangio >

[@noname-p2f2q]

Awesome channel. Thanks for the effort chef.

[@gianniilcamionaro7370]

Hai legato molto bene .. 👍 mia nonna usava pancetta e guanciale..

[@shawndurbs]

Bravi ragazzi. Avete fatto bene.

[@vasimargariti]

I’d say that’s a pretty decent carbonara that’s AUTHENTIC. A little garlic never hurt anyone!

[@GustyforEminem]

Finally managed to cook this dish properly, to emulsify the sauce using this technique.

[@mattseaton3521]

Garlic in a carbonara is an absolute must for me.

[@songlinwang8982]

Yea i don’t care about whether it’s ‘right’ or ‘wrong’. I only care if it tastes good. I’ve tried to full on traditional, but adding garlic tastes better. So

[@taoron]

Looks right to me. Exactly how I make it at home, sans the garlic, but only because people throw in a ton of garlic in everything Italian, in America. Absolutely going to add garlic to the Guanciale next time.

[@RaezoR57]

All the right ingredients here. Finishing off with 1cm cubes of Guanciale, crispy on the outside & soft in the centre added on top of your Carbonara pyramid. Luxury crunchy finish.

[@Michael-xd7sj]

Even in the one way you broke from authenticity, you were very Italian. You just gave the fat a hint of garlic flavor from big pieces you removed (classic technique, especially if you remove the stem in the clove) rather than blowing it out with mince left in the final product.

[@jdawkins111]

still, no garlic, not ever

[@BurgoYT]

@@jdawkins111who gives a fuck, garlic makes things taste better, no one cares

[@sisyr5615]

@@jdawkins111 lol, cut it out. It's not as common as not using it, but there are Italian recipes using it as well. Including the very first carbonara recipe in print back in the 50s.

[@Chris-v6b1n]

​@@jdawkins111🙄 There's always one wannabe wiseguy. Well done. Goooood for you.

[@jtyree0226]

@@jdawkins111​​⁠you’re never going to guess what your precious guanciale is cured with 😂

[@TauEnjoyer]

my go to trick is just put some of that hot pasta water in the egg/cheese mixture, it tempers the eggs and makes them "scramble proof"

[@sambomcl]

Looks amazing and authentic, apart from adding garlic - but I do that too cos I like it. :)

[@lehoff]

Who cares if it's not authentic. Cuisine is an individual thing and subjective. you can make a recipe that you like and that works for you - there are no laws or rules. If people eat it and like it then that's all that matters.

[@justgame5508]

It pretty much is though. Other than the garlic cloves (which he took out so not as bad) it’s spot on

[@lehoff]

@justgame5508 yeah but the point was that even if it wasn't. He's not trying to pass it off as one and even if he did it would be his interpretation of it.

[@BenSanchez-n6w]

Italian people are jackasses when it comes to food and they have no idea what they are talking about

[@tilerman]

I don't care, most people don't care. But some do and boy can they be vocal.

[@lehoff]

@tilerman ain't that the truth! 😂

[@RafeekKaramat]

Nice to see you guys use the same pasta brand I buy from Walmart. From America 👌. Also thank you soooo much for all the content you guys put out it has helped me to be a much better home cook.🫡

[@richieh2006]

Jack, you crack me up!

[@panagiotiskatsieris6667]

Good recipe bro!

[@zukacs]

Just made carbonara yesterday =D I find myself adding pasta water to the egg-cheese mixture to temper them a b it, any difference ? Seems easier not to end up with omelet in the pan like this

[@jeffreychan6357]

think tempering the egg/cheese mix before adding to the pasta is an optional but done and tested technique. always done that and always works

[@justgame5508]

The best way to get a creamy carbonara is using Luciano’s recipe. You have a double boiler for your egg mixture and slowly bring the mixture up to temp with the pasta

[@johnnyll91]

Ye i do the same and often just add the pasta into the bowl with the egg instead of other way around if i need more heat i quickly warm the bowl above the pot i cooked the pasta Find that easier

[@justinbukoski1]

This is how I teach people who have never made it before. Add some pasta water to the egg and cheese to temper it and start the emulsion. you almost always have too much water but you cook it down like the chef did here. The benefit is no scrambled sauce.

[@rupertsmith6097]

This is the way to do it.

[@happytobehere-o4j]

That looks BANGING

[@Wolf462]

Love the camaraderie!

[@adamlawrence6816]

When Jack put the pasta on to cook and told Siri to tell him when it would be done, my phone heard him and set a timer :)

[@Vekenstein]

We need a Jack, Will and Brad Leone collab video! Universes colliding make for the best content

[@charlesparr1611]

If it DOES start to scramble, you can change directions on the fly to another dish. Pull it off the heat the instant you see any chunky bits, and set the pan in a tray with some cold water in it. This will stop the cooking process dead. Now, grab a nonstick pan, heat it up to medium high heat with a little bit of clarified butter or olive oil. While the pan is heating, put a couple cups of panko bread crumbs in a dish. Now, stir up the screwed up carbonara mix to ensure the remaining liquid egg mix is distributed evenly. Take a dollop of it, and plop it in the panko. Then carefully lift out the dollop from the panko with a spider, and ease it into the hot butter an oil in your nonstick pan. As the panko on the bottom biggies to turn golden brown, and the egg mix nearest the pan starts to seize up, sprinkle more panko on top, and then flip it, to brown the second side. If you time it properly, what you are left with is pasta in a very soft scrambled egg, pork and cheese mix, with shatteringly crisp golden brown panko top and bottom. It's actually every bit as tasty as carbonara, and sometimes I even make it on purpose. it only works if you quickly shock the pan in a water bath as soon as you notice clumping, because if the egg seizes too far it will split from the cheese and pork fat, but other than that it's extremely easy...

[@MrReset94]

What my fellow Italians often ignore or forget, is that the recipe for Cabronara that we steadfastly protect is a much more modern version. It's a version that has gone through many evolutions at the hand of chefs that tried to improve and perfect it. Ofc do not put cream in it, cause it alters the flavor leaving you with a close enough approximation of Carbonara, but not the actual dish (plus is kind of a cheap trick to get it creamy and also pointless if you just spend sometime mastering the use of Pasta Water); and also do not call it traditional if you add any non-canon ingredient like peas or mushrooms. Garlic, I personally do not think it goes well with it, but if you like it you can use it, nobody is gonna die and it doesn't drastically change the dish like cream.. If you do not have Guanciale and want to use Bacon or Pancetta, is perfectly fine, they are a similar product to an extent. For example, I do not use Pecorino Romano (sorry Roman friends, but I think your Pecorino is a block of Salt pretending to be cheese, is a useless cheese), but rather I use a Sardinian one, or Parmigiano if I have no Pecorino at home...it's fine.

[@antc.4457]

Sono della stessa opinione: per me è molto meglio un pecorino sardo da grattugia (stagionato), piuttosto che un pecorino romano, effettivamente troppo salato, ma così richiede il disciplinare di produzione. Se si usa il romano bisogna bilanciare il sale, diminuendolo, nell'acqua di cottura.

[@TheRealAstro_]

I agree but I'm not sure about using Bacon instead of Guanciale, as it is very different in taste and is smoked and not cured meat. As long as ingredients are similar they are perfectly fine replacements for the same recipe, just twists that are properly done. I'd love to taste a carbonara with a Sardinian Pecorino!

[@ralphcolaluca150]

It’s the best looking carbonara I’ve saw made by any brittish chef 👌 and that includes Ramsay, he puts mushrooms in his 😳🤔

[@Yorkshiremadmick]

Ramsey a cook not really a chef. Marco Pierre White has forgotten more than Ramsey knows.

[@georgehelliar]

I temper the eggs a bit with a splash of the hot pasta water; I find that helps

[@holylight17]

Instant like and favorite. Now if only I can somehow find guanciale in my (Asian) country without having to ship it from Europe....

[@phillipbecker4393]

Nice how the sauce gets thick in the pan. Looks delicious chef!

[@adacookingstyle168]

Very nice 👍952❤ and Great recipe ❤ I'm full watching look so very good tasty ❤ ✅🤝❤️✨✨ thank you so much for sharing dear friend 🥰🥰

[@drhughied]

Guanciale is cut too thin, which is often done in restaurants for Carbonara for cooking times. But at home, do thicker chunks and cook SLOWLY. This will allow the fat inside to render perfectly, and when the pan fills with oil, it will start to crisp the outside. If you have it thin, you don't get the succulent centre of the guanciale and only the crisp. Considering that this is a pasta sauce of three ingredients (eggs, cheese, guanciale), each step matters an awful lot. Feel free to add things like garlic, truffles or whatever else, but make sure the core is done right. Creamy sauce without splitting/cooking the eggs, al dente pasta and perfectly rendered chunks of guanciale that have a crisp exterior and succulent centre.

[@Bridgukule-eh3xs]

When I saw you added garlic I was convinced you were going to add cream🤣

[@MadofaA]

-Not your first time around a bowl of Carbonara! -😊! -Bet you say that to al the ladies! 😂😂😂

[@bigman4404]

Looks pretty authentic to me!

[@LuckyM83]

It's not.

[@Abefroman-lq3md]

No garlic

[@revilogo]

Definitely not authentic, it’s missing an Italian nonna…

[@azael1474]

No garlic. Otherwise it's fine. Many would say the guanciale should be cut thicker and fried crispier (add back at the end before serving), and pepper could be toasted, but that's more of a matter of taste

[@azael1474]

​​@@revilogoIn Rome, restaurants and cuisine are more of a men's world. Nonna is not mandatory in this case

[@Cameron-n3b]

Bro, you're killing me. I'm high af right now. Im going to buy a cabonara 😂😂

[@ionicafardefrica]

looks good. The only thing i would change is add more black pepper. That pasta was apparently eaten by coal miners - therefore the name. The black pepper is supposed to emulate the coal that would end up in the pot, so you would need about three times as much as you added

[@Nosceteipsum166]

I'm on a diet and can't eat carbs. I have no idea why I'm watching this. Self-torture, HERE WE GO.

[@JJ_991]

Ideally you don't want that much of the white of the egg, other than that spot on, bravo!

[@HardTimesUK]

Quality Jack. Made up too because it’s exactly how I make mine. Although I don’t cook garlic down with the bacon so will be trying that next time! Keep up the amazing work. Love this channel!

[@brendangarske553]

Just saw an Italian woman fall to her knees in Tesco while watching this

[@FallowLondon]

😂

[@hislord1]

I've spent the last 10 minutes laughing hysterically at this.

[@Karol-x3g]

@@hislord1 By any chance anyone fell to their knees watching you laugh at this?

[@hislord1]

@@Karol-x3g I'm still on my knees, crying out to the italian gods.

[@waynemoore9951]

Have you seen some of the abominations Italians in America, call Italian food, they have no right to lecture

[@rob-oe4wr]

Looks really tasty. Wish i could could cook that fast.

[@georgecorden9526]

Them moves on 6 minutes are madddddddss

[@GizaDog]

Looks super tasty!

[@LivinRob]

Is that how British guys high five? Pasta looks awesome!

[@marcom2248]

The only difference is the garlic. There is nothing wrong with it. Very well done 👍

[@TheSebbel19]

Spaghetti Carbonara.... my most favorit food. my mom makes some awsome cabonara

[@stewartmair3995]

Gotta love how youve "vincenzo-proofed" this video.

[@thenuking]

Did he trigger anyone else’s Siri/Homepods when he triggered his Siri in the video lol 😂?

[@MattCampbellca]

Yes!

[@gonoszcerkof]

Millions of voices suddenly cried out in terror when the garlic made a brief appearance.

[@antc.4457]

No. Quello è un peccatuccio veniale. Un vero errore è stato fatto quando si è aggiunto del sale, direttamente sulla pasta, dopo averla cotta.

[@thethubbedone]

I'd love a bit more pan sound, as a way to judge temperature 😊

[@jaytorr6701]

BTW, the best carbonara recipe out there is the Monosillo recipe, where he cooks the eggs and then the mixture on bagno maria, cant get creamier sauce than that.

[@thefamilycat86]

I've just cooked dinner, eating it while watching this and I'm hungrier than when I started 😂

[@Dzeroed]

Awesome, someone actually telling the truth in a title and thumbnail. Impressed by the no bs, subbed and too hungry to watch till any time that isn't between 1:17am-dinnertime 🤘 Edit: I already was subbed 🤣👌

[@andrewdominika]

Wow. Never seen a chef make carbonarra.

[@bionicsjw]

Carbonara is one of my favorite dishes. I’ve seen several Italian KZbinrs say their way is the only way. To them I say screw you. I’ve been to Italy many times and have had Carbonara in at least a dozen different places. Each restaurant said their recipe was the original, but each was different. I cook to my tastes and not theirs.

[@jkbutnotreally]

A bain-marie would be more foolproof for home cooks. And the pasta water is added at the end to control the liquid.

[@sepandee]

Can imagine every Italian or purist's face when you mentioned the 'G' word. Looks delish.

[@Sr19769p]

Which one, Guanciale or Garlic? 😂 Their faces would have lit up at the former, recoiled in horror at the latter! As long as it tastes good, who cares? As you say, 'Looks delish' - I agree 👍.

[@konradmiliard]

De Cecco❤

[@nielspeppelaar6001]

Love it, from Rotterdam!! 😮

[@prorastanate4665]

italia squisita made a video recently where they use rough grained pans to finish pasta sauces. It works :D

[@newdawnfades263]

How do you keep the dish hot? I take pan off the heat to mix cheese and eggs but by the time I’ve got my emulsification, the whole dish has cooled down loads.

[@symmetricat188]

"You cut me open, I bleed pasta water." That's a single-page-pasta-cookbook-title.

[@TheVas1968]

Grasias por conpartir

[@aris1956]

Comunque aggiungere nel titolo del video “Not so authentic”, salva dalle critiche. Il guaio sono quelli che nei titoli dei video scrivono “originale o autentica” carbonara e poi combinano un guaio.

[@thewetwombat7726]

Looks pretty authentic to me. Apart from the garlic, but if anyone gets mad about that then that’s petty.

[@TheSaladin777]

Chef was jerking the pan with two hands damn got me peaking

[@yohannsetna]

Awesome looking Carbonara. Needs MORE black pepper. Much more.

[@masterofnone520]

Vincenzo is going to have a say on this, I would think! lol

[@ObiWK88]

De Cecco's the best pasta brand out there.

[@alanmyr1507]

Definitely one of the best you can buy in the uk

[@vercingetorige400]

@@alanmyr1507 i agree, i can see diminishing returns speing more

[@jaytorr6701]

Surprisingly the Tesco premium brand is better! It is actually better than many premium Italian brands. The bucatini in particular are outstanding, I have only eater better from boutique italian brands.

[@TheRealAstro_]

I love La Molisana the most, apart from making my own or buying some fancy artisan dried pasta. But De Cecco is more widely available and almost just as good!

[@ObiWK88]

@@jaytorr6701 I don't shop at Tesco as much as I do at either Sainsbury's or ASDA (both are nearer to me than Tesco), but I'll give it a try the next time I go to Tesco!

[@JasonAllen-md4cc]

Hey fallow any chance of a traditional lincolnshire hotpot i think william is from that neck of the woods 😂

[@Visionexp-f8c]

Ain’t no coming back when you mess with the amount of water

[@Andrea-sp9gj]

First of all respect for qualifying that is “not so authentic “ actually a lot more authentic than other videos. All the principles are there. As other commentators point out garlic not needed also because guanciale is already quite pungent and you run the risk of burning garlic. I personally - add the starch from the pasta water (the white foam ) rather than just cooking water (you have to scoop it up as it forms - add the starch to yolk and cheese and whisk it over light heat (like the Vapor of the pasta whilst cooking . In this way you control the cooking of the egg - a bit more black pepper ( some say that is why is called carbonara ie charcoal - I think in Rome some people add think slices of onion to give it a touch of sweetness Overall great cooking !

[@TauEnjoyer]

ooh i usually add some pasta water to the egg mixture to temper them, but your technique seem pretty good too, i'll try that next time!

[@ericmcmanus5179]

What do you do if you have a starchy bottom bef5even starting this dish?

[@naan2881]

Does anyone have a recommendation for a beef or lamb version of guanciale ? I can’t have pork

[@CptShiba]

nothing is really gonna replicate the mix of crispy + tenderness that you'd get in a bite of guanciale, but you could try turkey bacon + duck fat/beef tallow

[@888young2]

You can cut steak with a decent amount of fat super thin and fry it up to a crisp.

[@brendangarske553]

@@naan2881 bresaola!

[@michaelfoley906]

A youtuber called Golden Balance can't eat it for religious reasons and he used turkey bacon in his version. Looked fantastic too.

[@TheRealAstro_]

As others have said, u can get an approximation by frying another meat to be crispy (but tender on the inside) and then simply add animal fat to replace Guanciale fat that you normally get from rendering the meat.

[@shemw4626]

90% of Italian restaurants outside of Italy: watch and learn!!

[@renataiza]

Super yammy If you dont eat pork what can you use ??? Ty

[@timheskes964]

You can use turkey bacon. My wife is a veggie and I tried to made this with the "fake" veggie bacon you can find in most supermarkets. Work surprisedly well. Just make sure you add extra salt because you miss the saltyness of the pork

[@renataiza]

@timheskes964 ty Will try it 👊

[@tonydaddario4706]

Nothing, just make caco e pepe.

[@ArtyShat]

To anyone that wants to perfect their Carbonara game I would suggest watching Luciano's ("king of carbonara") video! Since I started using bain-marie method it's always comes perfect consistently and it's hard to fail.

[@nandkuj]

Looks good apart from the extra garlic but the only reason that garlic isn't usually used is because Guanciale should already have garlic in it.

[@natbarron]

Is this a dish that can be made during a busy service? What prep would be required?

[@mantasr]

Italians don't think garlic and cheese go together. They are crazy, but who am I to judge - it's their dishes.