The Real Carbonara

[@MileZeroKitchen]

"Rimorsi" in Italian literally means "Regrets". It's a sarcastic way for romans to say that Carbonara is extremely good but also not a light bite: you have it because it's so delicious while feeling overly satisfied right after. Let's screw our diet, it's Sunday after all. You all enjoy. ✌👽

[@Brandon-mv7fz]

It's crazy that you say that, because today is a Sunday that I have watched this video, and I will be making carbonara tonight.

[@rickloginname]

Jesus - not sure which is better - the cooking - he cinematography - the audio mix. It is all so pro. If this is really your part time job - just wow.

[@MileZeroKitchen]

Let’s call it sidekick for now 😌👋

[@dropcheekelbow9110]

I've been watching for a while and his videos, techniques, and recipes are amazing. Just his pizza content alone is far superior to these other pizza content creators. By far

[@calokent411]

Miles Zero is a true channel of joy - bro you've created something special, a place where one can linger. Through your choice of music and the way you edit your videos, it's like being a quiet visitor in your cucina with Jake, a place where flavor and passione come together. The dedication and joy you put into showcasing amazing prodotti, the appreciation you give them, and finally, savoring it all with pure gusto! Grazie for all the incredible effort you put in! Salve Calo ✋

[@MileZeroKitchen]

Thank you so much for the special comment! I appreciate it :)

[@mariellebdg5082]

Thanks!

[@MileZeroKitchen]

Thank you so much for the support!

[@yhavin]

The ambient background noise is so beautiful and peaceful. And obviously the carbonara too!

[@MileZeroKitchen]

Thank you!

[@robertmuellers9107]

This is the most calming cooking video I’ve ever watched. Beautiful

[@TellurianMarc]

Thank you for a much needed dose of calm

[@Whodatindyman]

Beautiful and elegant. Thank you for 5 minutes of bliss.

[@MileZeroKitchen]

You are most welcome!

[@lianebabb9638]

Oh my…..At 2 minutes in, I could already smell (through my screen) how delicious this is going to be, & it just keeps getting better. Thanks Chef & Jake 😋

[@louandbarb]

So sad that we're not there to share this beautiful dish with you! Always a pleasure to watch you cook.

[@MileZeroKitchen]

Thank you, let’s plan a lunch all together! 😊

[@Dixcus-zp7om]

So sad normal Americans can not afford such luxurious ingredients for a cheap meal. This was easily $10 worth of ingredients for one small plate of pasta.

[@MileZeroKitchen]

@@Dixcus-zp7om it’s worth the investment considering the healthcare prices! 😂

[@carbybirett]

You are an artist ........ this looks so delicious and the presentation ........ wow. I will make this on Friday.

[@jc51373]

such a good dish! And an even better video! Thank you for the wonderful editing, it's like being in the kitchen with you

[@GregCurtin45]

Thank you sir. Every day is better with one of your Italian food recipes. #Carbonara Most definitely a Chianti or something from Croatia. A former neighbour, Bruno carchidi (from Calabria) made his own liqueur that had strong cherry notes and two shots of that and I would be on the floor. A good rule to live by is make friends with someone from Italy and you will always eat and drink well. I've always enjoyed red wine but I have a chilled white frascati and it was a perfect summer wine for the hot weather. Appreciate all your creative work in filming, editing, and adding subtitles.

[@MileZeroKitchen]

Thank you!

[@gnemesis2001]

Questo è uno di quei canali che guardo più per il piacere di apprezzare la realizzazione che per il contenuto in se. Intendiamoci la cucina mi piace ... ma i tuoi video sono tecnicamente ineccepibili ed un piacere da guardare.

[@MileZeroKitchen]

Ma grazie!

[@superguido46]

Confermo, anche io e la mia ragazza non vediamo l’ora che esca un tuo nuovo video! Belli, istruttivi, ripresi e montati da professionista e fanno sempre venire una fame incredibile! Grazie per condividere una parte del tuo tempo.

[@KK-lw7oc]

Pure perfection! Looks so delicious! Can't wait to try making it. Thank You!

[@MileZeroKitchen]

Hope you enjoy!

[@briandowd6607]

Your videos are just fantastic. My favorite wine for a pasta dish is Luce Lucente Toscano.

[@wiseone5968]

BRAVO! You have to have Pasta on Sundays!

[@MileZeroKitchen]

Sunday pasta is the best.

[@gi0rgi0ba]

Bravissimo , complimenti per i bei video che ci condividi. Un saluto dall'Italia ❤

[@DanielBradler]

I thought Recipe30 cinematography is top notch but this right here is just next level. Absolutely incredible!

[@bounsoukprakhin6925]

Appétissant . Donne envie d'en manger. Merci de ce partage

[@AloofTheGhost]

This is art.

[@MileZeroKitchen]

Carbonara is art!

[@badfaith4u]

That carbonara was delicious. I love the background music.

[@MileZeroKitchen]

Thanks so much!

[@photostu]

A beautiful love letter to a roman pillar, grazie.

[@brianfilkowski]

Spot on start to finish

[@chinoyhealingfoodstravels8888]

Greetings from Redondo Beach 🇺🇸🇺🇸Making me hungry👌Looks so delicious👍🏽👍🏽

[@cslattfri]

I read an article in a travel magazine several years ago that explained this version of Carbonara. It said according to the Romans there is NO CREAM!! This was a new concept to me at the time. I tried it and never looked back. I do not care for Pecorino Romano and the article suggested Piave Vecchio as an alternate cheese. It's so delicious! Your videos are incredible! I love to binge watch them. :)

[@MileZeroKitchen]

Only Pecorino Romano! Piave vecchio has nothing to do with this pasta :)

[@cslattfri]

@@MileZeroKitchen I'm not surprised that you feel that way. LOLOLOL!!!!

[@MileZeroKitchen]

@@cslattfri they would literally fire me from the KZbin realms. 😂

[@paddybissett7288]

Once again chef u made something so beautiful I love your food ❤ and the music was calming to listen to

[@MileZeroKitchen]

Thank you!

[@cadmielbarcelona3111]

bro this is a masterpiece

[@shauncullen5038]

aaahhh next level as always bro!

[@cartierlucky5306]

안녕하세요 반갑습니다 와!넘간단하고 맛있어보여요 치즈의향이 이곳까지오는듯~~주로 생크림으로만 하는줄알았던 그파스타! 입안에 고이는😅 당신의요리는 최고👍👍👍입니다🏅🏅🏅

[@omarcortes5754]

This is a joy to watch.

[@MileZeroKitchen]

Thank you!

[@jpbanksnj]

Awesome video. I hope Jake got a piece of Guanciale!

[@marthalozanogarcia6610]

Perfecta. Gracias y bendiciones Eso cenaré.

[@marthalozanogarcia6610]

Perfecta. Gracias y bendiciones

[@josereyna8885]

This looks amazing; inspiring! 🙏🏽😋🙏🏽

[@MileZeroKitchen]

Thank you!

[@JoaoPedro-go3up]

you cook art bro

[@ИннаВласенко-ж8у]

Все как и всегда очень красиво! Удачи вам

[@MileZeroKitchen]

Thank you!

[@CrystalStearOfTheCas]

I do my best to follow your recipes. Now that I am a pretty decent cook when it comes to dough and understand most of the variables I can usually get pretty close to the result, but never exactly as great as yours. Carbonara is of course much easier than Ciabatta or Pizza once you get the right ingredients and know where NOT to fail, but still, I can confidently say : I do this dish as well and as "perfectly" (if such a thing exists in the kitchen) as you. This brings me great pride! When I saw your video pop up I thought "How can he make this even better?", well you can't but that's because Carbonara is already a perfect dish! Just a question/remark : My guanciale is usually the same size as yours, (maybe just a tinny tiny bit thicker) but I render it WAY longer than 5 minutes, around 12 to 15 I'd say. I think I do it at a lower temp because the final result looks like yours. The texture is heavenly, like a .... meringue? It just caves in with almost no chew. Is yours closer to fattier lardons / bacon or do you achieve the same result in a shorter time? I guess it's just preference but because only guanciale can give you this texture, I would not want it any other way! Thanks again for the video, you've really perfected your visual style and pacing!

[@MileZeroKitchen]

Medium flame, stir frequently, then turn off and leave it there for a bit while the pasta cooks! Thanks for the comment!

[@SlevinKalevera]

Oh... Cinematic Leidenfrost effect shot? *insta sub* Good god this was an experience. 😍😍

[@Spykolofficial]

After you go artisanal with a brand like gentile, you can’t go back. Every time I cooked with these, your video is how I thought the process looked

[@Zangmas]

멋진 음식이예요 ㅎㅎ

[@PentaclesNPing]

Mazzaro's Guanciale 😍. Just found your channel. Love to see TB represented on YT.

[@MileZeroKitchen]

Love the Bay Area so much!

[@prdllima]

Eu tentarei reproduzir, com certeza!😋 I will try to reproduce it, for sure!

[@kj4726]

No naps! You didn't walk Jake!

[@hannahroberts6295]

I've just had dinner. Am now ready for seconds. Roman Carbonara seconds that is!

[@TheJugendstil]

Would love to try a bite or two 😂 what a shame. ❤ I will try your recipe asap. Cannot wait 😅

[@MileZeroKitchen]

Please do try! It’s always such a treat!

[@dr.radvanyiadam206]

Just perfect - again.. What video gear you use?

[@patrikrugolo6973]

Che spettacolo!!

[@InoRobert]

Sotto il video di una carbonara perfetta come questa, su un altro canale, si son precipitati a scrivere commenti del tipo "troppi tuorli per una persona!"... Gente che prepara la carbonara con panna, funghi e prezzemolo, si lamentavano dei tuorli, a loro avviso, in eccesso. Ottimo lavoro come sempre, mai ricetta fu più corretta. Ps dall'anteprima del video pensavo avessi usato 4 uova intere e m'era preso un coccolone, fortunatamente fai dei video stupendi che poi uno li guarda fino alla fine e si accorge d'essere in errore 😅

[@munstersestraat]

Remember kids: don't throw away all the pasta water. Add it to bring the sauce texture to your liking!

[@PeterHase-qz2ex]

Perfect Sunday 😋

[@MileZeroKitchen]

The best!

[@Slashovia]

"Capirai" 😂

[@thesoandso2]

Epic 😍

[@preeya.s]

Mile, will you adopt me? I promise to eat EVERYTHING you cook 🤤

[@MileZeroKitchen]

😂😂😂

[@brunomaglione2138]

Enlightening 🇮🇹❤️

[@MileZeroKitchen]

🔥🔥🔥

[@pinogrottola9906]

Bravissimo un ottimo carbonara ... Very good excellent carbonara ... Ditali Rigati ...Red and White wine ...

[@MileZeroKitchen]

Grazie Pino!

[@minhducnguyenha6456]

when guancale in, did u lower heat before that?

[@erwanmougin7873]

Watch this Da Vinci, THAT’s art 🖼️

[@НатальяТочисская]

Ох, вы настоящий гурман!

[@MrChristopherMolloy]

Jake!...and the pasta looks good too.

[@MileZeroKitchen]

😂😂😂🐕

[@MrAndrewdemetriou]

What pot brand is that?

[@MileZeroKitchen]

Caraway. Link in description!

[@Do6go]

This is very fresh guanciale. I envy the US because processed meats and cheeses are so easy and cheap to get in there. In Japan, Italian guanciale can only be purchased frozen, so it's very dry, the skin is hard, and it's not fresh at all. Furthermore, due to the African swine fever outbreak in Italy, imports of Italian pork will be banned in Japan from 2022. Even now, Italian guanciale and pancetta are not available in Japan. I can't wait for imports of Italian guanciale to resume. Unlike the authentic Italy, long pasta is the mainstream in Japan, so the carbonara I make uses 2.4mm in Mancini. By the way, in Japan, Manchini's 2.4mm 1kg is very expensive at $ 12.

[@bennykeer]

wow.

[@Artsificial]

Honey! We're making carbonara tonight! Don't ask!

[@MileZeroKitchen]

Enjoy!

[@perotinofhackensack2064]

Dani, I am cooking this for 7 people. What are my ratios? 28 egg yolks ? Can I cook it in one large pot?? It will be a special Christmas time dinner

[@MileZeroKitchen]

Mine is a little exaggerated to have more egg cream. I’d do at least two egg yolks per person and add a final whole egg to loosen up a bit the consistency. Add the pecorino, make the cream, add some pasta water to whip up the pasta off fire. You should be golden! ❤️

[@perotinofhackensack2064]

Thank you. My previous attempts at this were following people who did that bain Marie thing, the boiling water and then you wisk your eggs over that gentle heat to slightly cook them. Your method is easier and less equipment. I think people are worried about salmonella but probably that worry is not as warranted, today. Great videos. Streamlined cooking method!

[@seb0rn739]

I would use less guanciale. Have of that block is more than enough. Stuff is expensive. Also, put in the cold pan, not a a hot one. If the pan is cold in the beginning and slowly heats up, the fat from the ham is released better and you get a smoother texture in the end and more rendered fat becomes part of the emulsion giving the sauce more flavour. Otherwise great!

[@pietrop7030]

Miles ma sei italiano? Perché quando hai detto "capirai" mi sembra di aver sentito l'accento romano. :)

[@MileZeroKitchen]

Nato e cresciuto a Roma, si! :)

[@pietrop7030]

​@@MileZeroKitchen Grande❤

[@jaybeaton9301]

Serves 4?

[@MileZeroKitchen]

Serves 1. For 4 you can multiply. I’d say change to the pasta amount to 80g each if you’re making large quantities.

[@flaviovianna4889]

How come you don't have millions of followers??????

[@MileZeroKitchen]

I’m a slow burn!🔥

[@DariusKind]

TOOOOOOOOOOOOOOOOOOOOOOOOOOP!

[@alermini78]

Bravissimo, ricetta perfetta,il 90% degli italiani non la sa fare.😂😂😂

[@alexalex5405]

Bella bella, me sei piaciuto tanto 😘

[@MileZeroKitchen]

Daje tutta!

[@marialuigia9662]

What's the English for: "Da leccarsi i baffi"? It's all like a caress, thank you.

[@MileZeroKitchen]

Probabilmente la traduzione più vicina è lip smacking:)

[@marialuigia9662]

@@MileZeroKitchen grazie anche per questo.

[@moodster8552]

Nice 🤓

[@MileZeroKitchen]

Thanks!

[@mborder8428]

You know, if you had ham in it, it's closer to a British carbonara.

[@dub5674]

Should i call her a bike? 😂

[@milidza]

Pro👌

[@Foodcerquaraffaele]

Sei italiano?

[@MileZeroKitchen]

Si, di Roma!

[@Foodcerquaraffaele]

@@MileZeroKitchen però non vivi a Roma vero

[@Foodcerquaraffaele]

@@MileZeroKitchen complimenti per i video sono veramente belli bellissimi penso di averli visti tutti

[@MileZeroKitchen]

@@Foodcerquaraffaele no abito in Florida da un po’ di anni! 🌴

[@jackname49]

I'm italian, you didn't pasteurize the eggs, but otherwise everything is perfect 👍🏻

[@MileZeroKitchen]

Sono di Roma, le uova che compri al supermercato sono già pastorizzate. 😉

[@jackname49]

@@MileZeroKitchen assolutamente no, salvo esplicita indicazione. Le uova del supermercato "normalmente" non sono pastorizzate.

[@MileZeroKitchen]

@@jackname49 qua le trovo tutte pastorizzate. Cmq basta l’acqua calda della pasta. Ciao!

[@jackname49]

@@MileZeroKitchen ah ok, se li le trovi tutte pastorizzate è un altro discorso, però a livello divulgativo è un passaggio che andrebbe quanto meno citato perché appunto in Italia la norma è proprio l'esatto contrario. Preciso che il mio commento non voleva alimentare nessuna polemica sia chiaro ☝🏻

[@carlostorovalero2926]

👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻

[@MileZeroKitchen]

🔥🔥🔥❤️‍🔥

[@gabriellat.176]

da italiana ti faccio il mio grande plauso! Favolose👋👋👋👋👋👋

[@MileZeroKitchen]

Grazie! Daje.

[@elianto80]

Mamma mia guarda come ha sudato quel guanciale….mi ci farei un bagno in quella padella 😂😂😂

[@MileZeroKitchen]

Na doccia calda 😂

[@elianto80]

@@MileZeroKitchen ahahahaha

[@winonarock]

❤✨🫠😋

[@HerbRasta]

Parking on that lawn... kind of pissed me off a little... ill let it slide this time.😒

[@MileZeroKitchen]

😂 well that’s my lawn. You can let it slide easily.

[@evapastorkova7065]

Alvin Zhou 2

[@MileZeroKitchen]

Weeeeell, I started waaay before Alvin but he’s an amazing cinematographer so I’ll take it! 😊

[@adrianosoldi4574]

La panna? 😂😂😂

[@MileZeroKitchen]

Cacchio, l’ho dimenticata!

[@Hanalemma]

...... 😅😋 .......

[@phloxevl0]

4 egg yolks and 100g guanciale for 100g pasta is way off from a regular carbonara. If someone wants to give this recipe a try, my suggestion is this; 40g pecorino + 50g guanciale + 1 egg yolk per 100g dry pasta (this I use as the portion size for 1 person). The steps in the video are spot-on, however.

[@millerforester6237]

Tell me, how did you learn to talk back and forth with your dog? Why do you clutter this up with your personal life, and music that you like?

[@petebuck9889]

Looks great but real Carbonara is made with spaghetti. The real king of Carbonara is Luciano Monosilio

[@MileZeroKitchen]

Im from Rome. Carbonara can be made with Spaghetti or, traditionally in Rome, with rigatoni. The pasta used in the video is very much common in Rome for the Carbonara and in my opinion, way better than spaghetti. Try it!

[@petebuck9889]

@@MileZeroKitchen thanks for replying. I’ll try , it always ends up like scrambled eggs when I make it. Do you know Luciano Monosillios restaurant it’s in Piazza del Teatro do Pompeo. I’m hoping to go next year. I love your other recipes

[@ojotagui]

poetry. art. craftmanship. bravissimo!

[@MajsterPirzu]

Still just waiting for croissant video ... 🥹

[@MileZeroKitchen]

Will do my best!

[@aLittlePal]

calm down, with good gesture seeing the content from years ago to now it is applaudable but chillll, brother you filming for your tinder page or something?