Spaghetti Carbonara with Chef Frank

[@ProtoCookswithChefFrank]

Tell me about your favorite classic Italian pasta dish.

[@tellur808]

Hirtenmakkaroni - shepherd's makkaroni. Don't let the German name fool you, it's an authentic, if reluctantly Italian pasta dish. Mostly served on mountain huts as a hearty meal after a cold day of skiing. Everyone has their own variation, but peas, champignons, speck, onions and obviously tomato sauce are a must.

[@belaytriks]

Pizza!!!

[@saratoga4126]

Spaghetti always but we do it differently in the Philippines it's savory sweet not like the original Italian which is sour because we can't stand the acidity of pure tomatoes so yeah you can curse me

[@erickamcc1701]

Pasta puttanesca. I love olives, I love capers, and I especially love both of them in the same dish. I don't eat meat, so I sub the anchovy with a vegan fish sauce for a similar flavor. Also, the name is fun, too.

[@majoroldladyakamom6948]

Oh, baby!! My all-time Italian restaurant litmus tests? The lasagna, the Caesar dressing and whether the croutons are home made from either Sourdough, Brioche or French bread, sautèd with garlic (roasted or otherwise), EVOO and sprinkled with a large portion of freshly grated parm with fresh herbs. Toss in a large bowl and bake at 300-350. Do not walk away. Must be babysitter, or you'll end up with a large bowl of burnt garlic bread croutons, set off the smoke detectors, scramble to open all the windows and/or doors. Really? Yup. 😥 Want to say hi or thanks to a special friend, co-worker, family or neighbor? Just quadruple the batch, let cool, put in a ZIP-style bag and share. Sharing is caring, right? 💕 Nothing on the planet like freshly made croutons. Toss all ingredients, pour onto 2 cookie sheets, toss every few minutes, or saute them in small batches in a large, med-hot sauce pan or wok. I have The Joy of Cooking recipe book. SCRIBNER, Simon & Schuster, 1997 version. Been Copywrited since 1931. It has become so stained over the past 25+ years, and is in my Will to my Soldier son. Many recipes taped in it, on the page of a fav recipe. (This was before YT was around and the Internet was just being made available to us simple people, lol.) Don't judge me!. It's in my comment title name. 🤣 Yellow, red, blue, orange, blue pen highlights, notes in the margins, etc., all over it! Have 7 recipes for Phad Thai in it. One that came with the book, the others cut and taped to it on those 2 pages. Rubbing hands together... so, what do I feel like today... ? The Joy needs to go on a serious diet... it is bulging around the middle... 😎 Caesar salad dressing? The original one, and the story/history behind it (ditto, as well as so many of the recipes in The Joy of Cooking... yum!). Way fun Recipe Book. For new/young cooks? Go for Betty Crocker. Got my first one in 1981. Easy step-by-step recipes for the young folks moving in to a Dorm, first apartment, newly married/wedding gift. The Joy can be overwhelming, but is a kitchen must-have. For those wanting to dive in deeper? THE JOY OF COOKING, hands down... EXCEPT FOR OUR BELOVED CHEF... of course. 👏👍👏 Momma always said stop playing with your food, right? SHHH... momma is not watching now... !!! 👍 First thing that I do when buying a new recipe book? Yellow highlighter and a blue pen in hand. Go to the back, to the alphabetical listing. Go through it, marking what looks/sounds good, and blue or red pen circles around the recipe name. Then? Get to work, ingredient lists, some mis en place, and before you know it? Yummy. The meal is done. They the recipe again a few times, refining it for your or your family's respective palates, of course. Take care, everyone, from your eternal sister in Christ somewhere near Seattle and around the World... Yay... finally!

[@jaisejohnson]

"I eyeball it, because I am a chef"

[@jensh2353]

@@stanvanillo9831 everything is more precise than using cups

[@thalleshenrique6256]

The moment I heard him say that, I came to the comments and oh boy, I wasn't disappointed.

[@Maglioscarlatto]

As an Italian guy I totally approve. Hail chef Frank, the gates of Rome will be always open for you!

[@ChessGrandPasta]

Ma ci ha messo l’olio e il parmigiano dai fammi il piacere l’olio vegetale nella pancetta no

[@Maglioscarlatto]

@@ChessGrandPasta beh anche io non apprezzo l'uso dell'olio vegetale, ma per il resto non mi sembra abbia fatto male, un occhio riesco a chiuderlo.

[@federicosalvati2454]

@@Maglioscarlatto Ma stai ubbriaco? ma manco per spaglio si fa così la carbonara

[@Maglioscarlatto]

@@federicosalvati2454 in verità sono perfettamente sobrio, penso di non aver detto nulla di male

[@Zero-bm9hj]

@@Maglioscarlatto il sale nell'uovo non si mette perchè pecorino, guanciale e sale nella pasta sono abbastanza. Stiamo chiudendo un po' troppo gli occhi

[@dongiveajack]

Didn't know that Frank has a channel of his own. So glad i found it.

[@twieczor1]

Cooking with “Dad joke”...priceless.

[@twieczor1]

Grate your pec-erino. *chuckles like Bevis*

[@Jatzette]

“I like to cut the cheese” smirk. All the internally-12yr-olds watching - smirk.

[@syedrehanfida]

@@Jatzette I don't get it :(

[@ThydaCookingTV]

Priceless

[@BlackJungleCake]

@@Jatzette please explain to me, I'am not a native speaker and I feel like I'm missing a dirty joke 😭😭

[@glacio95]

This is the Italian Police. We have thoroughly analized your recipe and we consider it good enough. You may live another day.

[@lindaphueston9024]

🤣🤣

[@milny]

Dear Italian police, wouldn't you have preferred guiancale and no egg whites ?

[@glacio95]

@@milny honestly jokes aside there's no real recipe for carbonara, literally everyone makes it a lil bit differently over here. Egg whites are good for binding the sauce if you don't wanna use too much cheese, and guanciale is a very niche product not easy to find outside of Italy

[@MarkAnthony-tw4fq]

Yo Frank! This is Mark Hernandez from way back! I gotta tell you, my wife loves this dish, it’s amazing how many places are unable to make it consistently. I followed your recipe and it came out perfect. Love it! Love your new channel, your killing it!!

[@ProtoCookswithChefFrank]

Thanks Mark. You still In NYC?

[@MarkAnthony-tw4fq]

Yes, we should grab a pint!

[@erickamcc1701]

Frank is like a little boy with the fart jokes. I love it! You're such a great teacher, not only showing us how things are done, but why they are done, too. ETA: I also just read the description. I know who you're talking about (re: adding cream, peas, and garlic), and honestly, I'm here for it.

[@torih5766]

I'd love to see you do a budget meal using cheaper ingredients and applying your chef skills to create something tasty!

[@jonathanfleischer8025]

Check out epicurios. The other channel that sometimes features frank. They have a series like that.

[@Josh-ux1vy]

Frank, you were there for me at the beginning of the pandemic when everything was uncertain and learning new skills was comforting. Your passion for understanding each ingredient inspires me to care for every moment of the process. Thanks for helping make my regular trips to the grocery store become highlights of the week. Cheers!

[@ProtoCookswithChefFrank]

This makes me so happy to hear. Glad you are enjoying our videos.

[@TheActualCinnamonGirl]

Mystery box challenge please!

[@ahmed6472]

I'm a simple man, I see Chef Frank, I click.

[@earlyretirement9647]

Love that he picked up the 2 strands of spaghetti and put it back into the bowl.

[@eivind261093]

I find that for me, personally, it's easier to mix the individual parts of the dish in the pan where I've cooked the bacon/pork product - I know there's some discussion about which is the 'correct' method, but for me, mixing it in the pan makes it easier to control the heat. Specifically, if I feel like the egg isn't getting cooked properly or the cheese isn't melting as well as I want, I can just turn the heat back on low, and start gently heating it up. I know the "right" method results in the eggs being cooked by the residual heat from the pasta, pasta water, and bacon, regardless of whether you mix it in a bowl or in the pan, but as a beginner (who's slightly freaked out by uncooked eggs) I like having the back-up option of applying more heat if I need it! Great video as always, Frank :)

[@TheNuggzt3r]

I think that's just up to personal preference. Some people tend to mess it up in the pan because the pan is still too hot and they end up with scrambled eggs.

[@eivind261093]

@@TheNuggzt3r Yeah, I messed it up the first couple of times - you definitely need to let it cool down a little bit before you pour the egg mixture in! Point is, for me, it's much easier from that point on if I've got it in the pan still. I don't end up with a liquid-y mess, and I can gently cook the eggs so they become nice and creamy, not scrambled :) I don't know, but it might be affected by the type of pork and/or cheese that's used - I'm a student, so I'm on a tight budget, which means I typically use regular bacon and a mild, 'unsophisticated' cheese. I live in Norway, and while we do have some variety, anything fancier than parm is, first of all, very difficult to find (in regular grocery stores or super markets), and second, very expensive. So I usually go for the stuff that's both cheaper, and readily available wherever I shop - which in Norway can be a Jarlsberger or something similar. Very, very mild, not too much flavour, but melts nicely, and is imo very good for carbonara, especially if you're not too into the 'funkier' cheeses. If I have it, I'll also use parm!

[@aspao555]

"I usually cut the cheese.." *Poses hilariously with dramatic silence* Yea, glad I came here xD

[@theawesomesausage]

Not really an origin legend, but I've heard that if you cook this with cream or garlic, an Italian somewhere suffers a heart attack

[@sarawinardi6745]

Lol. That’s why I am here. For the comment section lol

[@IantoddusSardus]

you must understand that carbonara is a special dish in the sense that every italian pretends it's a super classic with a recipe intact from the dawn of man. in reality it is a post war dish that got codified only in the last 2-3 decades, in the recipe books of the 70s and 80s there was cream for exemple

[@theawesomesausage]

@@IantoddusSardus I was playing a joke on the fact that if you slightly alter any italian recipe, especially this one, you will literally anger any and all italians who stumble upon this "profane" cooking. There is nothing wrong with having a heartfelt dish, but italians do take it to the next level. And I do respect this by respecting the recipies, cooking them as authentic as I can. Still, it's amusing to me.

[@Daniel-es9dq]

My dad made a great version of this. Thanks for sharing frank.

[@digitalpretzel]

Pro Chef, Cereal Box spoon. Don't ever change, Frank.

[@ProtoCookswithChefFrank]

Yep and it’s r2d2

[@clemenx]

These will be the first ever peaceful comments in a carbonara vid.

[@rc4780]

I was looking for garlic.

[@diminob]

Richie’s Favorite Pasta! Brilliant Chef!

[@BeckiieAnne]

So glad to see you have your own Channel!

[@rohailsyed314]

I didn’t know what spaghetti carbonara was before this but I’ve gained knowledge THANKS CHEF FRANK

[@sameregarde]

hey chef frank make a shirt with : " I Eyeball it, because i am a Chef"

[@Ghost_In_a_Sock]

Damn thats actually a great shirt idea

[@cherylnorman7639]

Ok, how long do you think Frank was waiting to do a video so he could talk about cutting the cheese? And I now need more Frank cooking puns. Pastable 😂😂

[@colineysabeltan1137]

Frank you deserve all the likes, comments, and subscribers Epicurious has

[@ProtoCookswithChefFrank]

Thank you.

[@danielm0rk]

Not only is this a great demonstration on how to make carbonara the traditional way. It also comes with several great points. Grind your own pepper fresh. Get proper cheeses and know the difference they in the final dish. Get proper pasta. I would add a few things though. For carbonara, I would actually cook the spaghetti in less volume of water and less salt. Since the cheese is plenty salty I would be careful that the pasta water isn't too salty when you use it to help emulsify the sauce. Less water means more starch, which can also help the dish come together. Just some of my personal ways of doing it. Great video!

[@danielm0rk]

@UCCh6iDc0vn9SrsQaeXKTWvA Okay? How does that make it any less traditional? It's been made like this for decades and generations. In much more recent times it has been made differently among others by Americans, which is why I describe the shown method as traditional in that perspective.

[@photograhy]

Carbonara is also my favorite pasta dish!

[@jeemoon1626]

Also the aggressive stirring and mixing is what makes the fat emulsify with the pasta water and you get that creamy consistency.

[@ProtoCookswithChefFrank]

True

[@tiacho2893]

I love the four Roman pasta dishes. Different combos of a few simple ingredients. Luckily I live near an Italian meat vendor that makes guanciale. AND PECORINO ROMANO!!!

[@tomf3150]

Lucky you !

[@tiacho2893]

@@tomf3150 Close is relative. About 30 minutes by car. But my SIL's dad (Calabrian Italian) cures his own salami, Calabrese soppressata, and prosciutto. So I got a couple curing for me but not "funky" enough yet. So it's buying over the counter for a bit longer. And I love a place that buys actual wheels of pecorino Romano instead of only the vacpac stuff like at all the local supermarkets.

[@richardfusco8767]

I love carbonara, I found you on that episode with the big cheese wheel, I was so jealous🤣🤣🤌

[@ProtoCookswithChefFrank]

That was a fun one

[@REDxf0x]

That is way quicker and easier than I thought it would be! Carbonara sauces always seemed like a complicated to me because I'd only ever see it served at restaurants. Can't wait to try this tonight!

[@mousiebrown1747]

Have you ever tried an old fashion 60-70 yr ago circular cheese grater with a lever to hold the cheese against the grater wheel, called a Mouli grater? I was the designated cheese grater when I was a kid. I found one still available on line a few years back. It’s great for medium to softer cheeses like longhorn/cheddar.

[@ProtoCookswithChefFrank]

I have one. They are great.

[@danielteo6863]

I hope Vincenzo's Plate would do a reaction for this.

[@WarpFactor999]

Awesome simple dish Chef! Literally brought tears to my eyes remembering the several years I spent in Italy many years ago. Carbonara and Lasagna were my go to meals while I was there. Thanks for the fond memories!

[@dennistotzke235]

I really like how one of the stoves lights is broken. I kinda feel connected now.

[@ProtoCookswithChefFrank]

Dennis, check out the end of the Ravioli video there is a message for you.

[@CharlieRoss719]

Certainly an easier recipe than the 4-levels of fettuccine. Can't wait to try this one! The other one, probably out of my league. The whole a-- wheel of cheese and black truffle infused hand-made pasta was just not fair game. Level 1 and 2 didn't have a chance. All that was left was a steaming fettuccine shadow on the wall where they once stood. Dayum, I love Frank.

[@AstroDenny]

This is exactly how I learned to make this 30 years ago from an old friend from Italy. Nicely done.

[@kristathehungrymelon]

I love watching cooking videos where I'm rooting for the dish. Like, as the dish is being finalized and plated, I'm all but fist pumping along, getting hyped for the result. Almost no one has camera charisma like you Frank, I love watching you do the basics.

[@eloblivion]

First time watching Chef Frank. I like Chef Frank. Subbed

[@ProtoCookswithChefFrank]

Thank you

[@benmcbride101]

Making sure you get the pasta water all over the place with your Star Wars spoon... what an absolute hero!

[@puddlemini]

I love that you tell us the whys of the cooking process. Thanks chef

[@CheBellaTelevisione]

I could watch frank grate cheese all day

[@apostolosgazetas6884]

Chef Frank, you are my favorite cook on the internet and really hope to see you explode. You deserve it. 💙

[@Agorante]

Good! I approve. I've been making carbonara since my first trip to Italy fifty years ago. I use the same brand of pasta, the same imported cheeses but I started to use Guanciale rather than Pancetta. Now a days you can get rare ingredients delivered to your doorstep. I've gone authentic. I have arthritis so I have a motorized pepper grinder and a rotary cheese grater. I've tried to make authentic Pesto too. I bought a big granite mortar and pestle. I order a half dozen packages of fresh Basil and get to pounding.

[@hettiarachchibundula3972]

THANKS....CHEF...

[@hol-upLIL-bit]

i always make myself hungry watching him lol

[@garythorsell5061]

Wow that's really is simple

[@user-qj9en1kp1m]

I just found your channel and I love it. Next time I am making Carbonara I will definitely use your recipe.

[@ProtoCookswithChefFrank]

Hope you enjoy

[@ultraspec842]

As usual, awesome vid! Now I'm just waiting for Vincenzo's Plate to see this.

[@frankbodmann336]

Good but Vincentowould go berserk about the amount of salt..

[@amateurshooter6054]

Thanks Frank

[@JeremyHughes184]

Made this for lunch. Very good! Thank you for the video Chef!

[@xchawk]

This guy, really mature. "Cut the cheese".. twice.. My brain nearly exploded. I'm trying to learn something and this dork is making dad/fart jokes. IM DYING.. had to watch it 3x just to learn and adjust my recipe. Thanks again Frank you ... you.. I can't even with this guy..hehe Great job bud.

[@stevenorourke9012]

This is perfect

[@ryncalasagsag4909]

Chef frank flexing he has a new side camera.

[@aprilfalconer7140]

I'm right there with you on the dad jokes plus if you can be an adult and laugh at silly things it just means you have a good heart.

[@bethdietz7559]

New subscriber- clicked for the technique/recipe, staying for your clear instruction and humor🤓. Thank you!

[@ivpskate]

Looks nice Frank! I usually add some garlic to the pancetta, half a spicy rawit chili pepper and some extra egg yolk in the mix. Enjoy

[@seanmurphy4077]

WAY easier and a lot less messy than the version I made once! I’m going to have to try this!!!

[@starlakelsey2782]

How easy! Great for dinner on long day when you don't feel like a big meal or cooking. Thanks

[@saaaarahh]

Pretty much exactly how I do it. My sister doesn’t really cook and she’s mastered the carbonara as well. One thing that horrified me the most when I lived in the US was that almost all restaurants that served carbonara had cream in it and also added chicken and peas. Why? 😩

[@tomf3150]

Heretics !

[@nadus7775]

Because Gordon Ramsay cooked his ‘carbonara’ that way, look it up

[@joeees7790]

Because that way ignorant restaurant owners/chefs (seen way too many shepherds pies made with beef) can sell either Carbonara or Alfredo (Ive seen menus where they had the same ingredients, just different names/prices) to equally ignorant customers. Though to be fair - seeing how badly American food is butchered in European (or Japanese or Korean) restaurants the getting the dish horrifically wrong appears to be universal.

[@TheNuggzt3r]

That's totally fine as long as they don't just call it Carbonara but point out the differences. I once ordered a Carbonara and it really just said "Carbonara" in the menu...and I also got peas and so on in it. That's just wrong, almost like a scam. The reason why many restaurants use cream is because Carbonara has to be served right when it's done. If it sits in the kitchen for a bit longer because the waiter is busy or whatever it won't be creamy anymore. So they add cream so that they have a bit more time to serve it without it becoming kind of sticky.

[@Zsolt84]

There is nothing wrong with trying new things. Don't be so close minded, jeeez. The world would be a much worse place if everyone did carbonara the same way.

[@kieranfirkin544]

Just wanna pop in to say I really liked you in the EpiCurious videos, and am super glad that you've got your own cooking channel! I can always use more to pad out my subscriptions lmao

[@ericjensen7580]

I made this recipe tonight and it was amazing!

[@didisinclair3605]

Great recipe! Your grating cheese technique is a game changer for me! Why didn't I think of that! Thanks and just subscribed.

[@Willbot1972]

I'm not sure what made me smile more - the 'cut the cheese' joke that my inner 12 year old was howling at or the Star Wars tasting spoon that my inner nerd was geeking out over. Damn good recipe as always, Chef!

[@jensh2353]

Overall I like it. I would toast the pepper with the guanciale and I wouldn't put salt to the eggs. Pasta water, guanciale and the cheese should be more than salty enough. Especially if you want it extra creamy and use a little more of the pasta water.

[@Metoobie]

An Italian Carabinieri friend of mine told me that soldiers ate this and named it that because of the visual similarities with gunpowder.

[@ProtoCookswithChefFrank]

I haven’t heard that before. Thanks for sharing.

[@tristanjonas6343]

learned doing it with guanciale and pecorino but if its done right you can substiute both with parmesan and bacon (wont be original carbonara but still a tasty and easy noodle dish). Only thing that suprised me was the egg/cheese mixture and leaving it with the meat for 7-10 mins (during noodle cooking time). Might be more efficient if you start with the noodles since you can prepare everything in the time they need to cook but for presentation purposes this might be better. Good video and glad you didnt use cream

[@xpyr]

Thanks for the tip of using the bowl to mix it all in. The pasta I prefer to use is Bucatini. It's like spaghetti, but there's a hole running through the center of it. And I do get the more expensive brand because copper tubes was used to make it, which causes more starch to stick to the outside of the pasta. And starch is needed for this. The way I prepare this is just like you, I'll prepare the egg and cheese mixture first, pecorino romano cheese only, but with an extra egg yolk. I'll then start to boil my water with a good amount of salt. And I put the Guanciale or Pancetta into a cold pan and then turn on the heat, with no oil. This I find extracts the most amount of fat from it. As the water boils, I'll add the pasta to it. I'll taste one strand of the pasta and if it's done, immediately mix it all together. I also add some of the pasta water if the sauce is getting too thick.

[@axel.lessio]

A proper Carbonara without any garlic, parsley, mushrooms or cream? This video could make any Italian forget about some of the atrocities of Italian American cuisine like pasta Alfredo or pineapple on pizza. Well done, Frank! 😁

[@ProtoCookswithChefFrank]

We sometimes forget that simple is better.

[@axel.lessio]

​@@ProtoCookswithChefFrank, true but there's nothing wrong with that, sometimes simple is better and other times nothing beats a big old pepperoni pizza American style with extra everything ;) the culinary world is beautiful because there's something for every occasion and America has the ultimate comfort recipes to make anyone feel warm. Cheers!

[@granthampubunderground]

First saw you on Epicurious and now here. I get so hungry after watching . You make food the way I make drinks. Something always ends up on the floor. Great stuff!

[@marcosmatheuss.isotton7963]

I did this recipe and it's delicious. Thanks Chef

[@ProtoCookswithChefFrank]

Great to hear!

[@ROMANTIKILLER2]

When I learned the recipe from my granma (Italian), she used only the egg yolks and she taught me to first mix the pasta with the guanciale and fat and then with the egg and cheese mixture. But I think that Frank's version should also work just fine. My only note would be on adding the salt: maybe it's fine if only bacon is available, but if you can get your hands on guanciale, be careful with adding extra salt to the mixture, because the meat is already salty on its own.

[@yohmsaw]

"Super easy, barely an inconvenience." Oops, wrong channel.

[@itsOasus]

We use fresh pepper in this house. Not the sneezing powder that somehow passes for pepper.

[@theawesomesausage]

Toast it efore you put it in the grinder. The fragrance kick you in the face. In a good way

[@erinhowett3630]

I started cracking my pepper in a mortar. I use so much of it and I like a bigger speck size, so a grinder just doesn't cut it.

[@ProtoCookswithChefFrank]

Nice.

[@RedRoseSeptember22]

Mmmm I totally need to make this for me and my husband :D he'd love it.

[@thjacobi2]

Really enjoy your cooking, especially authentic Italian. It's made me want to be a better cook

[@majoroldladyakamom6948]

Chef Frank... anyone? How many cranks of freshly ground pepper did he do? 44. Let the Pepper begin. Love it, and pepper, herbs and other spices have so many medicinal benefits to a body, as well. Yes, Chef Frank, some people are actually paying attention, like your students (in the Classroom and all YT Students) should be, right?

[@giualexlucchetti9769]

Hei Frank you're such a nice and engaging person! Just a quick suggestion from an Italian from Rome, in the traditional way you only use the egg yolk and not the egg whites. Also, chefs in Rome finish cooking the pasta in the fat of the guanciale (bacon in this case) with some pasta water and when it's not hot anymore they then add the egg yolk/pecorino/pepper cream, in order to make sure that the egg doesn't scramble. Try it like this! and let me know :)

[@josepnikoliesoliman175]

Chef Frank did it right unlike Gordon Ramsey

[@GreenT_LoR]

3:06 Face is just gold xD

[@thomascool1335]

I recommend to use 1 egg 1 egg yolk or 2 egg yolk, pancetta or guanciale

[@ravindrashelar8770]

Dunno why but I like this recipe

[@Him.Me.Q.and.P]

Because it's delicious?

[@muckyduck1922]

Probably the only thing I might do different, will be to add garlic. Thanks Frank!

[@johnadamczyk6213]

no garlic in carbonara

[@voicebehindthemic4665]

"I always think the fattier the better" My arteries: "Am I joke to you"

[@marcrixey3351]

I have a question in the video you took the pasta out and just laid it inside the pot now is that something where if you had more than two people you’d break it up to get more out of the pasta or just use Another box our party is a total of six people, what would you suggest chef thank you for your help

[@trickstervier]

Thank God I make spaghetti carbonara the right way for my whole life

[@foxokon94]

I made this last night, gotta use bacon because pancheta is hard to get around here, but it’s so good! It’s super easy too, I sometimes make it right before bed!

[@tomf3150]

Guanciale. Even harder to get.

[@chriswhinery925]

I'm not an Italian so I can say this without being a traitor, I've had it both ways and I prefer it with the bacon. Sorry Italians, the smoky flavor from the bacon is too good.

[@tsalvo9290]

Frank you’re awesome. We don’t deserve you.

[@johnwelter7081]

Lets GO! One of my favorites, also im not sure ive seen a single person make it the exact same.

[@belaytriks]

So tasty!!!

[@kraner22bruh66]

What restaurant does frank work in cause I would love to go there

[@JamiePatton13]

I think he's just an instructor at ICE now.

[@michaelswain845]

@@JamiePatton13 Just??? don't insult Frank like that.

[@majoroldladyakamom6948]

In cause? What is your cause?

[@TheMrCC21]

@@michaelswain845 Clearly you've never seen his videos before. He is a culinary instructor at ICE. He no longer works in restaurants.

[@michaelswain845]

@Mr.C.C. Big Chef Frank here. Using the word"just" makes it sound like being an ICE instructor is no big deal.

[@majoroldladyakamom6948]

THANK GOD!, a sane voice of reason on YT. Love you, Chef... more than ever before and more than you will ever know... A great recipe, A great "how to", and Yet more great content... The voice of sanity, Amen, people? Am in early 60s. Love the old jokes! We cannot beat, kill, torture, hang them up by their toenails... our kids these daZe, but we can still torture them with old jokes, right? Neener, neener. Note my name, lol! Love the eye rolling thing by the kids these days... My thought? More mature eyes rolling back in my head. Just don't let them see it, ok? After all, they DO know more than we do... OR NOT, lol. They have Google, Wiki and YT, and KNOW EVERYTHING, right? SHHH! The last part might possibly be true... Yikes!!! Stay safe and well, everyone, from your eternal sister in Christ somewhere near Seattle and around the World. Once again, great vlog, Sir Chef! ⚘ 🙏❤🙏 ⚘

[@MikMaio]

De Cecco dritto per dritto, proprio. Gret job, Frank.

[@emmayoung3355]

I'll say it again, get the man a pepper cannon!!

[@ln3346]

_The cheese melts,_ _The egg cooks._ _- Chef Frank_

[@icknau5782]

Knowing that Chef Frank is a Star Wars fan makes him even more likeable

[@ginger_nosoul]

Literally everything he says "dont buy" is what i have 🤣

[@awg6397]

I am a huge carbonara fan. Instead of guanciale or pancetta, I like to use italian sausage. I feel like the anise flavor from the fennel compliments the dish very well

[@Kathleen5429]

So, then you may call it Pasta with Sausage and Cheese!

[@lindaphueston9024]

Cut the cheese, my mom would blush! lol. 🤣 :-D