I challenged the #1 Carbonara Master to a Battle!

[@s1gne]

It's a good take on a carbonara but the good thing about carbonara is that it's a cheap dish that you can even make outdoors while you are chopping wood (original take on the story is that it was made by forresters as a lunch dish). Luciano's dish is €20, how much does a wagyu version in a cheese wheel cost?

[@pb6270]

No you dont get it bro Guga's gonna open a restaurant just like Salt Bae

[@TheChirix999]

it will cost around 200 dolars atleast:D or even 300 :D

[@pmcsk01]

@@TheChirix999 1500, 'cause he'll cover it with gold

[@Cedric-id9yg]

​@@pmcsk01😂 with smoked fusion gold to make a nice sear on the meat

[@TheAngryAustrian]

When you change enough ingredients it becomes a whole different dish. Thats why i wouldn't call it carbonara and would be upset if i ordered carbonara and got pasta with steak

[@borrellipatrick]

"In America, we use A5 Japanese waygu" Guga uses Japanese A5 Waygu 😆

[@njuoergiubeg1857]

the ego on him lmfaooooo

[@spankie7728]

yup just show how BAD and STUPID Guga really is ...

[@Demion83]

What is funny about that? Wagyu is no laughing matter.

[@titaniumhud1536]

@@Demion83 the joke is the irony behind us americans using externally sourced items

[@Tom_TP]

@@titaniumhud1536 Also, I don't think normal people would choose to use japanese wagyu A5 in this case

[@Victor-kh5rh]

If you change 3 ingredients on a 4 ingredient dish, can you still call you the same thing? If I roast a duck I wouldn’t call it prime rib.

[@sharky9056]

Also the price of the whole dish...

[@andreamarletta6414]

Come on, still forgivable the pork bellly, the bacon, grana padano instead of pecorino or parmigiano.. but this one is a mess and does not deserve to be called a "carbonara". And BTW, truffle is disgusting, in Italy is a very divisive flavour

[@nick6334]

That's because it would be roasted prime rib

[@HerrBrutal-bl2fk]

Ingredients that have been used in Italian carbonara recipes since 1944 include bacon, pancetta, guanciale, coppa, prosciutto, American cheddar, parmigiano reggiano, gruyère, pecorino romano, powdered egg yolks, egg yolks, whole eggs, cream, milk, butter, white wine, parsley etcetera. L'Accademia Italiana della cucina also likes to include garlic. Guanciale didn't appear in a written recipe until 1960 (in La Grande Cucina by legendary Roman chef Luigi Carnacina) and recipes using only egg yolks didn't exist before the mid 1960s. Today's standard carbonara hasn't been around for long, contrary to what a lot of people believe. What is allowed in a carbonara? Apparently, there's been a lot of different ideas regarding that matter throughout the years.

[@AmericanNuke54]

Bro what?

[@tomholloway7566]

Whilst I would eat both if I wanted carbonara I would go with luciano every time not a beef dish which by definition cannot be carbonara

[@computerexperts903]

that applies to every dish ever made

[@CasualViewer91]

True....carbonara is the very definition of Less Is More....while Guga's dish might be really good, it ain't Carbonara

[@jozefsmajda8036]

Exaaactly what I wanted to say! Guga made pasta with egg sauce and steak and NOT carbonara, automatically losing the "challenge".

[@ramachandra776]

Guga's love for steak has reached peak levels . Now he is on a worldwide crusade to replace every dish's meat with steak (or wagyu beef) . Peking Duck, Carbonara etc are all fair game in Guga's enthusiasm to push the envelope in his endless search for steak nirvana . 😊

[@MatthiaGryffine]

Carbonara is my favourite pasta dish but if it doesn't have pork, it's not Carbonara.

[@CharloBagis]

I agree, Guga should have used Iberico Secreto in my opinion

[@Raaandy]

Guga a master manipulator. He knows he didn't make carbonara, he knows he made a tasty dish, he knows the carbonara lovers will be commenting. lol

[@iBueee]

hi Guga, I’m from Rome and here we say that the best Carbonara is the one you make at home! (Obviously you have to do it right)

[@annother3350]

...and not with beef!

[@remnant24]

Just because you say something doesn't make it true.

[@PaleHorseO.o]

When Guga goes to the wood grill with the steak, all doubts are expelled. NOTHING IS BETTER than a fatty steak done properly on the grill.

[@TheUltimateNoobHD]

If Wagyu cows were moo-ing in Italy when this pasta recipe first appeared trust me it would also have Wagyu in it. But you gotta respect the Italians from making the absolute best of what they had, making a pig so flavorful takes skill.

[@DamOneMan]

Only Guga can politely instigate a fight

[@WiTTeNx]

for real, ive had to hold back nona from throwing her pasta roller at the screen for the past 20 minutes!

[@robertopisano6582]

Apples and Oranges here. Love them both, but a traditional and classic Spaghettoni alla Carbonara and a "Carbonara-inspired" Spaghettoni alla Guga con Wagyu are two different beasts.

[@eowynrain421]

"buRrRAtA" got me laughing 🤣 but gotta say that looks incredible and i ain't rich can't do that at home hahahahaha

[@gabrielbarbosa8681]

In Brasil we use this sound for "r" also.

[@kamaldeepatkar3081]

This was one of better videos recently, recreating dishes and ideas from your recent trip made me so immersed in this video!

[@Keith_KC8TCQ]

Another option to improve carbonara is to use smoked guanciale, sold often in the us as "Hog Jowl Bacon"

[@tommmlij]

I make similar Carbonara for years now and I always took the hot spaghetti into the sauce which was always a little critical. Letting the spaghetti cool too long -> too low heat, too liquid. Spaghetti too hot -> stocking... The water bath setup is really an awesome idea. Thx a lot dude!!!

[@kurttrzeciak8326]

I still hope for the day Guga opens a restaurant with some of the amazing dishes he makes! The Miami food scene is begging for it!!

[@Demion83]

Guga is my spirit animal. I have the same attitude, everyone is like "this is why xyz is better in restaurants" and I am like "... huh? No... it isn't." I can do basically everything better at home than in restaurants, there is no way they can match the attention to detail and decadent "no expense spared" additions. I've worked in restaurants, just isn't practical. HOWEVER, there are about 4 examples of restaurant dishes I have experienced where I can't figure out how to improve them, and they are the mount rushmore.

[@PianothShaveck]

I'm italian and I'd say anyone who would say the original carbonara is better, is crazy. And while I say that, also keep in mind Carbonara is my favorite pasta dish (which is actually not that common). Guanciale is great and all, but nobody with a sane mind would actually pick it over a wagyu A5. That dish is at least 5-10x more expensive, of course it's going to be better

[@juansanchez-tr1dq]

At 4:16... That's not a tiny bit of parsley oil lol😂

[@Glothmorg1]

Respect to Guga for being the only popular youtuber to pronounce Parmesan correctly. It's not effing parme-jean, it's Parme-san (almost like in Xander) or Parmiggiano. Guga does justice in both situations!

[@badooasu9406]

guga have cracked the secret by telling italian the truth from different perspective to piss italian off. this what the brits done to gino

[@youngkingyoungking1481]

Day 41 of asking guga to dry age steaks in rendang paste

[@thory_6567]

this make me curious about the results

[@timebong8366]

​@@thory_6567Guga never reads the comments 🤡

[@dakotahendrix9037]

Beautiful idea Guga! The way you took a classic rendition of a recipe like that and turned it into your own. That’s amazing the truffle wheel is astonishing. Good job!

[@Zero1380X]

This is like other channels (and his too) saying "I can make the 5 Guys burger better" and proceed to use wagyu A5 ground beef, white wine and black truffles mustard, whiskey infused pickles, etc., of course it's gonna be better, duh, but your burger can only be served in high class restaurants because it's gonna cost like 300 minimum (if you're not Salt Bae, he would charge 10k for that). Next time you proclaim your version of a dish is better, do it with similar costs.

[@marctrossbach6560]

Damn Guga, lost some serious weight!! Well done buddy

[@cainednd]

I would eat both pasta dishes. Not even a contest!

[@ulverop]

About the char coal grilling... I'd still like to see Guga and his crew in a real blind test of this. Make someone external make steaks using char coal, gas and even an electric grill and see if they can really tell the difference. I've seen a few tests like this done in magazines before and hardly anyone could get it right...

[@KimmyKimMae]

That side dish is a South Jersey's panzerotti, lol The best, fight me, 😂😂🥊🥊

[@DonCron]

Been cooking Luciano's original Carbonara for 10 years now. Still everyone eats it is stunned because of this pasta perfection.

[@georgejackson4105]

If I want to eat Carbonara, I would choose Carbonara. If I wanted to try some luxurious dish, very loosely inspired by Carbonara, but that is quite clearly not Carbonara, for sure I would give Guga's creation a go.

[@svsguru2000]

On the one hand, I don't think putting Wagyu in everything is financially sound, and wasting a cheese wheel on this is a sin, but on the other hand, enraging all of Italy with "hey, your national dish isn't good enough, watch this" is a virtue.

[@Margot_est_douce.]

This video is amazing, love how unique it is!

[@lmpeters]

Can you try curing a beef cheek using the same process that's used to make guanciale, and make a carbonara-style dish from that?

[@moto814]

Can't wait for Vincenzo to react to this.

[@lucamiamiflorida5065]

As an Italian man, born and raised in Rome, and now living in South Miami... What am I gonna say now? I have to try it!

[@michaelbradley7529]

The thing with Italians is if you change the ingredients you have to change the name. It's no longer Carbonara, it's something else.

[@aididdat1749]

Funny that I cooked some Carbonara just today! The classic version of course. But I had a dry aged picahna that I wanted to grill on the Guanciale fat. Dude that was paradise. For me, it tasted even better than on beef tallow.

[@XHunter442]

i was expecting to hear him say, "JUST DO IT!"! lol

[@boyofboys]

Love your vids Guga

[@user-em8fq2ev4b]

Waygu A5 for pasta would sure beat the italian version...the only qns is cost.

[@bennypesquire]

as a fellow south floridian, i feel as though many have the following to say to you...OPEN A RESTAURANT ALREADY!!!! PLEASE!!!

[@ceriber2107]

At its core. Carbonara is fatty meat, egg, cheese, pasta, the water and a bit of pepper. Using that as the guide line, I’d be curious to see what else could be made. Traditional carbonara is king for a reason, but I view it as less a recipe and more a technique.

[@amyunknown2977]

They both looked amazing jealous you get to eat all this tasty food constantly

[@FLATRONNIE666]

that parsley oil made it all soggy

[@yosoydame]

“In the US, we use this. JAPANESE WAGYU A5.” Yeah I live in US and still never had it. Too much $$$.

[@nairolf8144]

Brother, no. If I throw ice cubes and cream in a pan, it will never be an omelette.

[@Pebb2024]

2:57 🐧🐤🐦🦤

[@yorzengaming]

I think guga broke world record of how many Wagyu he consumed wow that looks fantastic

[@OddHijinxx]

Time for Guga to make an April Fools video where he travels to turkey and wears a wig the entire time while never addressing it.

[@DK_HAXX]

Faawk it looks so good man! If all the michelin chefs in the world are gen 5 fighters... Then you are a gen 7 fighter.

[@taftoc7288]

Guga is slowly turning into a cooking villain 😂

[@Unf0rG1Vin]

I wouldn't go to Luciano for Steak, nor Guga for Pasta. Each has a specialty I would prefer to try

[@MrConsto]

“If my grandmother had wheels she would be a bicycle”

[@justinpaul163]

I was thinking of doing EXACTLY this....except I was going to use Short Rib.

[@cjramos1158]

Pecorino Romano will always be the best for carbonara

[@lardna]

"IN THE US WE USE THIS: JAPANESE-"

[@raheemhydol3741]

Guga when the restaurant opening......trust me you need one

[@skiro838]

Over cooked steak instead of crispy guanciale and a traditional recipe just redone : 🥂 to guga this time he literally pissed off all the steaks community,Italians and japanese all together 😂😂😂😂😂

[@amyunknown2977]

Please do pistachio cream next for an experiment

[@G_GO0NO]

Using box pasta for carbonara is criminal, you already lose Guga

[@mdv2043]

Dammmm bro that looked freaking amazing and my mouth is watering.

[@ChrustyVT]

Guga i DARE you to try and improve Fårikål, very simple dish, but its my favorite dish and i doubt it be improved

[@Marmaduke_Jones]

I’m just here to see the brainrot takes from the Italian armchair chef community

[@galik79]

I came over here, because i heard some Italians screaming. Now i`m screaming too.

[@nightrunnerstv]

The way leo lifted his head up after gugas version😭😭😭😭😭

[@Heinz57Sauce]

I’d love to eat the dish you made, it looks amazing!! It’s not Carbonara though. Guganara maybe??

[@Playlist-td3rd]

Italians losing Nonna's marbles over a food recipe.

[@Duhtonyle]

Would rather eat the original carbonara. Guga’s was too fatty and rich, I’d probably can only eat like 3 bites max

[@GazEdwards8690]

Please dry age with horseradish sauce.

[@hughjanus5518]

Just made carbonara last night for the first time ever and it was everything it's hyped up to be for such a simple dish. Just couldn't find guanciale so used Panchetta.

[@annother3350]

panchetta cubes? theyre a good 2nd best

[@UltiMogr]

I can't undertand why everyone makes Italian pizza and pasta pizza and pasta pizza and pasta over and over again, but noone ever touches Greek cuizine, yet everyone that eats Greek food is obsesed with how good the food is. Is it a marketing thing?

[@rockmuschel]

Seems like there has been some time before you got to try the food, because the sauce looks like it has dried. Which happens quite fast with carbonara haha

[@jesusvaldez8677]

"Not life changing"? even Vincenzo would go Haiyaaa

[@mrosck1]

Clogged stomachs…after this. This is good looking food.

[@ElderDragonBrasil]

I think the wagynara probably be good, but I have some critics: - It is NOT Luciano's carbonara. He uses Grana Padano, and I've watched him doing his carbonara, there is some differences in the tecnique, and in italian cuisine, that make a huge diference; - Well, the second plate is just TOO expensive for someone normal to replicate, so even it is slightly better in taste, I don't think it is possible for me to spend so much money; - You are telling to your audience that your replica is the same taste, but I doubt. Please, don't do that.

[@HesselFolkertsma]

Guga’s creation looks m delicious, but I’ll take a simple classic carbonara for 99% of the time.

[@EatWithRafy]

Thank you for sharing these contents! I’m always taking notes for my cooking channel @eatwithrafy . Keep it up! Love the work you guys do

[@GOATED0846]

Ur videos look good too my boy! I subscribed and good luck with your channel

[@EatWithRafy]

@ thank you! I’m trying haha

[@UncaringMan]

That side dish kind'a looks like a deep fried heart. I guess something that artery clogging should look like a heart.

[@PhilMorgan303]

Looks awesome!

[@xcutionunknown9634]

Your thumbnail be like: YOU CAN'T COOK! SERIOUSLY!?

[@Redacted-Information]

OR... HOW TO GUILD A LILY!

[@Justahumbletalonmain]

Day 1 of asking for a video with rice

[@moi-meme4502]

Guga's dish is obviously better. Luciano's less expensive. Taste vs price ? Probably difficult to choose one.

[@victorramirez5685]

Rich people use fancy steak us poor people use regular steak pork chops or whatever we can afford 😂

[@_FZ06]

Guga, if you ever need another taster on your show...just lemme know! 😂

[@KishanPatel-mz1pb]

8:36😂😂

[@urieelSEptim]

that deep fried burrata has got to be the most american thing an italian ever created 😅🤢

[@Omegaman87272]

perhaps keep it as pork and use guanciale made from Iberico Pork

[@danielcastilla460]

well i hope Guga visits Spain someday

[@ShriyamsKannan]

It’s obvious that Leo and angle will pick the one with the steak … when have they chosen something else

[@tamouraawad6447]

I bet if you make it with a dry aged wagu would be even better 😋

[@vikingrage]

a GUGASTEAKANARA!!! 🙂

[@luisnouel3407]

No, that is not carbonara, it may be delicious, but is not carbonara. Call it spaghetti a la guga 😂

[@patrickwong4824]

Guga uses the term Life-Changing. When it comes to that, only two kinds of food matter, taste is irrelevant. Food that will kill, whether immediately or slowly. Food that will make you live longer or cure a disease. A plate of pasta or a cut of steak no matter how good is not a life changer.

[@remnant24]

You win the award for stretch of the year.

[@mrxxxmiseryg9388]

You can tell giga has been eating rib eye and wagyu for too long, most Americans can't afford to sample wagyu these days. Of course that doesn't mean we wouldn't like to or that we don't love his videos

[@mikeb7611]

Dude thinks he's reinventing the wheel.

[@ryakai.satori]

Dry age steaks in oyster sauce or hoisin sauce

[@SimonPeter1]

"Heat the plate before you put the pastas in it", is that for Carbonara or for Cacio e Pepe?

[@zebeezy5141]

yea