Reacting to the King of Carbonara: Rome's Best Carbonara Revealed!

What a pleasure to see the King of Carbonara at work, I believe that are videos like these that should go viral and not those horrors that chefs like Gordon propose. We can really learn a lot from Luciano Monosilio and first of all I learned even many more things. But is he really the only true king of carbonara? I have been to Rome and seen many other chefs making incredible Carbonaras, who I consider to be just as good as Luciano!
💯 Follow this link to watch my video where I am in search of the Best Carbonara in Rome. I found the Best Carbonara and it's not made by the King: • Eating the World's MOS...
#reaction #carbonara #vincenzosplate
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🎬 #VincenzosPlate is a KZbin channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

[@vincenzosplate]

Is it time for a collaboration Between Me and Luciano? Can you image to Carbonara lovers in the same kitchen? Maybe we will create a new Carbonara version that will change the culinary world. You let Luciano Know

[@rosebuster]

Please make it happen.

[@Mycroft2311]

O yes, I would like to see that!

[@YurEC24_on_yt]

Absoluteley! Also, it would be nice if Luciano will react to your videos with Carbonara recipes, like David reacted to your Bolognese recipe :)

[@davidbrown9947]

Nah, he is way above your station. Vincenzo, stick to knockabout average home cooking, that is at best your simple level.

[@ciripa]

So definitely whole egg is more ok, if you don t have what to do with the white, also yes for a colab with Luciano....Alex was at his place in his pasta series, so he looks like a pretty ok guy in sharing his knoledge.....also have you thought about a colab with australian Nat s what i Reckon???? if you wonder what u have in comon with Nat it s you both encourege people to cook and make tasty food at home...

[@andrewtan881]

I tried his Carbonara when I went to Rome last December, easily the best Carbonara I’ve ever tasted, and while he himself has admitted that it’s not the most traditional recipe, it is one that he crafted and refined over the years to suit the modern taste, which is why it tastes so good

[@vincenzosplate]

Happy to hear that you've enjoyed Carbonara when in Rome 😊

[@PistolBR]

Me too. And at least for me, the best part was the guanciale. We used to do with bacon, and its incredible the difference between both

[@EARTHMUSIC3]

What is the difference between this meat and pancieta?

[@andrewtan881]

@@EARTHMUSIC3 Guanciale is pork cheek whereas pancetta is pork belly, but both are cured meat

[@centrino538]

​@@PistolBRbacon??? LOL

[@Mr440c]

8:35 This is actually a crucial tip from Vincenzo! Even grinded very small the cheese tends to stick to itself rather than on pasta so it's hard to do already. The smaller the easier it is. It's not as critical with carbonara as you mix it into eggs but I still do it anyways just in case.

[@vincenzosplate]

That's very important especially for beginners! Stay tuned for more tips my friend! 😊🇮🇹

[@RenghisKhan]

I use a Microplane grater that turns cheese like pecorino into a 'cloud'. It's so fluffy I can only start to feel it after I put more than one inch of my finger into the pile. When the cheese touches something warm like pasta it looks like it just disappears. I can really recommend investing in (some) Microplane graters. Mind your fingers though, they were originally a company that specialised in wood working tools and these will still cut wood.

[@jbmarine0612]

Did he have a pop up in manila?

[@GlobalGeorgeIR]

I was raised in Rome and I've been to Luciano's restaurant a couple of times with friends and it's exceptional. Definitely worth visiting if you have the opportunity.

[@thisisnotapipe6878]

Wow in every direction. I’ve watched this chef many times on Italia Squista Channel. In the 80’s as a prep cook, I was taught always crack eggs on a flat surface rather than a edge… for less she’ll fragments. Thank you, Chef!

[@vincenzosplate]

Ah, the classic egg-cracking wisdom! 🍳🔨 It's all about those little tips that make a big difference in the kitchen. Grazie for sharing your experience! Chef's got skills! 😁👨‍🍳👏

[@leightoncooke]

Luciano is truly inspiring, and I hope to pass by his restaurant one day. I agree with you about grating the cheese smaller at home, Vincenzo, just to make it easier to mix. This was a video Picasso.

[@danruocco9200]

The reason to remove the pepper is for burning reasons but also because the meat has a long dry aging process, during that time the pepper part is exposed and no one can be sure that insects or something got there. Also the reason for the bagnomaria is to make the egg mixture safe. It also helps perfecting the consistency

[@duckadence]

Luciano makes everything look so easy. When I was learning how to make cacio e pepe, he made it in a stainless steel pan like it was nothing! He made it look so easy I thought I could do it too. Many pans stuck with cheese later, I finally did it...

[@rickjensen1480]

My grandmother used to make this dish all the time when I stayed on their farm when I was a boy. I just made it for the first time in about 30 years a couple of nights ago. Because my memory was poor, I went online and found Vincenzo's video on just how to make this dish. I had real trouble gathering the ingredients. In a city of one hundred thousand people, in the USA. It took forever but I finally got it done. Thanks Vincenzo, it was so good. Many fond memories too.

[@dubravkovitlov3213]

Congratulations Vincenzo. You’ve admitted that someone is great king of cooking. I agree with you. There are plenty kings of cooking. Thank you for the tips 🎉🙏👍

[@vincenzosplate]

When I see chefs that do a great job the least I can do is to appreciate them 😊🇮🇹

[@JLPetter]

Would be great to see the two of you together in the kitchen. Luciano is really next level!

[@vincenzosplate]

Cooking with Luciano? 🍳👨‍🍳 That would be an epic collab! The culinary sparks would fly for sure! Who knows, maybe one day it'll happen! 🔥😁👌

[@CBEEBLE]

Luciano Monsilio comes across as very humble. There’s no ego. His genius is the precision of his method, it’s well thought through and of course by default allows the ingredients to shine.

[@kristianj1977]

Every time we gonto rome the first meal my partner has is carbonara at tretoria luzzi. However, im here again today, because i bought home pecorino, guinciala and other ingredients including truffles. But tonight i will am making a carbonara for my partner, and i am trying to perfect my own version also. Love all your work and videos 😊

[@Voguish.by.j]

I ate at Luciano’s restaurant and had the Carbonara. It was the best i’ve had tried. Every Carbonara dish he made looked exactly like this.

[@xichen1565]

i personally enjoy using the guanciale oil in the pan to stir fry the al-dente tagliatelle first (yes i prefer this type of pasta due to wearing dental braces at the moment) i also typically do the final mixing part with medium heat until there is almost egg bits appearing and i immediately add the pasta water to cool it off for creaminess. i find this sequence of operations can produce the most amount of cream, the guanciale oil frying the noodles a bit brings out additional flavour, the egg white flavour is less pronounced when its under medium heat for a while. and yes, pecorino all the way (luckily in toronto the pecorino is somehow cheaper than parmigiano reggiano😂)

[@LeonardoMarchese]

I met Luciano and tried his carbonara and as a guy who lived in Rome for 10 years, i can guarantee this guy raised the bar up. Here in Australia I can’t find a good Guanciale and yes i need to add a bit of olive oil while cocking as per Vincenzo suggestion! Grande Vincenzo, sono tuo paesano e ti seguo sempre!

[@Rob_1689]

Ever since a saw Luciano use the ban Marie to make the sauce I've been hooked on that method.. I set my bowl in a pot of water set at 140 (I use a sous vide machine to keep it at exactly 140) and I get super creamy rich carbonara

[@vincenzosplate]

Wow you surely are a pro at making Carbonara! Keep up the great work! 🇮🇹🍝

[@Rob_1689]

@@vincenzosplate Mille grazie!!! (now to get language skills up 😎)

[@mdleweight]

I watched Luciano's video last night and wondered what Vincenzo would say. I started making carbonara at home during a trip to Rome last Dec. and have made it five or six times since. I definitely will try the Bain Marie technique.

[@raducora7159]

Luciano is so easy to follow even if you don't speak Italian at all. I've been in a pasta rabbit hole for the past few weeks, and the AOP that came to suit my taste the best is a mix between his recipe and yours 😋

[@vincenzosplate]

That's great! I'm glad to hear that you're enjoying Luciano's recipes! He's a great chef and teacher, and his recipes are always easy to follow.

[@rhysjackson2597]

You will be pleased to know Jamie Oliver has a new show on at the moment, called 5 ingredient meals. On Monday he created an asparagus carbonara, it was an abomination. I felt ill watching it! 😂

[@joeysausage3437]

Let Uncle Roger know of this crime.

[@alexis1156]

Thought I would never hear the words asparagus and carbonara together. But if it's Jaime I guess anything is possible. That dude needs to stop trying to re invent. Do you have a link for this atrocity?

[@vincenzosplate]

Oh no🤦‍♂️ I'll have to check it out 😅

[@rhysjackson2597]

@@joeysausage3437 I'm on it!

[@rhysjackson2597]

@alexis1156 left a link below, didn't realise it ended up on KZbin after it was broadcast. The worst bit is it doesn't seem like the first time he's done it! 😂

[@serkanipek7483]

I like your 2023 version with egg yolk, but I also mix pecorino with grana padano like luciano not because the pecorino is too salty (I'm turkish and i can handle that) but because i like it that way. I also think it is interesting that it was more easy to find guanciale in Istanbul bul than copenhagen. Because the majority of Istanbul are muslims

[@nigelbyrom8189]

Completely agree with you about cutting the Guanciale into strips, I ate at Lucianos back in August and although the carbonara was really good the larger chunks were just a little overpowering for my taste

[@maksa.v4]

When I went to Rome in April last year Luciano's was actually the most important thing to visit on my list. Didn't dissapoint.

[@draxxusk1131]

I made carbonara for the first time, and thanks to your many videos is turned out really well. I wasn't able to get guanciale, but i used pancetta instead and my family loved it.

[@atabac]

Looking forward for interview with Luciano. He also makes his own dried pasta for his restaurant, something that might be interesting if he allows.

[@vincenzosplate]

It would be an interesting and valuable experience for sure! 😊

[@kweassa6204]

Everytime I watch Vincenzo's content my mind puts on 5 kilograms and I get this craving to seek out an Italian restaurant and spend money.

[@trevorcook3129]

I’d love to see it with smaller bits of Guanciale

[@vincenzosplate]

Well, you can basically cut the guanciale as you prefer! The end result would be the same

[@Bruneyk86]

A little bit of knowledge - he was trained at Roscioli, which is probably why he cuts his guanciale the same way

[@stephengardiner9867]

I have never created a carbonara but when I do, I will very likely cut the guanciale rather smaller. This recipe looks good, perhaps a bit more involved than some others but nothing that cannot be done in a kitchen at home. Well worth a try!

[@vincenzosplate]

I'm glad you like my carbonara recipe! It is a bit more involved than some other recipes, but I think it's worth the extra effort. The guanciale is a key ingredient in carbonara, and I think cutting it into smaller pieces helps to release its flavor and fat into the sauce.

[@Melpheos1er]

On my first two traditional carbonara I remove the cured part of the guancale but on the subsequent ones I kept it and it's far better to leave it on. You obviously must put less pepper in your pasta and also you need to clean your pan from the black burned bit you will find in the released oil.

[@matt0993]

Fed up reacting to Jamie 😆. Great content.

[@allanparapuram548]

We ate there in June this year, fantastic restaurant and the carbonara was next level. Definitely worth visiting

[@marioban4074]

What i found out when grate cheese, is that pecorino melts harder than parmigiano, so i do mixing both of it

[@vandoren156]

As Italian (the nick is just a nick) I can tell you that a lot of people not used to the pecorino can find it too strong, so for a restaurant that would get tourists from outside of Italy, other "rice with butter" Italians etc cutting the pecorino with parmigiano does help, helps the creaminess a fraction more than pecorino too and, at the same time, the rest of the pecorino covers it anyways (at least he didnt go for creamy cheeses like some other so called "chefs") My family in Rome however would be mortally offended if I used parmigiano

[@HamiltonStandard]

Lately i have been draining the rendered fat, setting aside the guanciale, and then adding the fat back to the egg and cheese in the pan with the pasta. So now I see he does this, but first tempers the egg and cheese paste with the fat. I will try this next time... great video Don V

[@wellbbq]

I like this recipe!!! Shout Out to Boston's North End for supplying the best Italian ingredients.

[@datocco]

I cook the egg cheese mixture over the pasta water as it heats up to temper the eggs. That way I don’t need a separate pot of hot water

[@RhodeIslandWildlife]

Looks spectacular. Still searching for pork jowls, there's no guanciale in New Mexico USA. Thank you.

[@lausimeyer6558]

Via Amazon, original Guanciale is available without any issues.

[@Eunegin23]

Why you take off also the peppery side of the guanciale: 1) texture has to be homogeneous in the dish (this part is usually harder) and 2) taste has to be consistent in a restaurant every day in every dish (pepper on the skin varies). Important for a professional kitchen. Not so much at home.

[@timbaud5704]

I mostly mix Pecorino with Parmigiano reggiano. Sometimes the supermarkets here in Germany only have Grana Padano, then i use this. But only, if i cannot get the others.

[@ukaszbecik8625]

Vincenzo, my first carbonara was from Your recipe, with whole eggs. It turned out delicious even though I used spicy guancalle. Today I still use Your recipe and I wouldn't change anything about it. It always comes out delicious and as you say, you can never have too much peccorino. 😂

[@macakucizmama831]

I am looking forward to see that you met him in Rome, Alex the French guy met him and he helped him to improve his carbonara

[@josiemorgan5401]

This looks so delicious thank you for sharing my dear friend 😊🤗👍

[@vincenzosplate]

You're very welcome, dear friend! 😊👍 So glad you find it delicious. Keep enjoying those tasty recipes! 🍽️👨‍🍳

[@Konrad111111]

Vincenzo, I need help. I know how to make great carbonara thanks to you. But I am unable to make cacio e pepe. I always get big lumps of pecorino (which was very very finely grated before!). Is my pasta still too hot when I put the cheese in? Am I using too much pasta water? Is the pasta water too hot? What are the most common mistakes here? Thanks in advance!

[@vincenzosplate]

Hi my friend, thank you for your comment! Well, unfortunately I don’t know where’s the problem in your cacio e Pepe. Have you watched my Cacio e Pepe video recipe? There I explain all the tricks to get a perfect one

[@Cr4z33_YT]

@@vincenzosplateif I didn't get it wrong Konrad is adding the Pecorino STRAIGHT on the pasta and not mixing it in advance with pasta water. 🤔🛑

[@thealrightchef2800]

It's hard to make on a restaurant scale yes, he uses the blender method on a more intense restaurant level, adding the components in the sauce into a high-speed blender with a starch slurry, so he has an unbreaking, emulsified sauce that he can use with the carbonara for every order. This shown in the video Vincenzo is reacting to is his at-home method. I believe Vincenzo reacted to Babish using the method based off of Luciano's method, but Babish didn't execute it as well as Luciano did.

[@NIKOLAP7]

More pecorino instead of salt, keep in mind that guanciale is also a bit salty (panchetta not so much maybe). BTW, I love the taste of Grana Padano.

[@marklock6421]

Vincenzo I think you have to take into account that in you report to health and safety people and eggs are considered high risk, so this provides a safety cushion to prevent issue… you can hot hold it and add pasta water if it starts to break

[@milosbozilovic7843]

I agree about grana. It should be really fine for pasta. Also i have a question, is there a difference between Spaghettoni and Bigoli?

[@picukaroz]

Always and only I use pecorino romano!!!And always follow your recipe!P.S. My lady love that carbonara so thank you my friend!🙏🙏🙏👍👍👍🤝🤝🤝😎

[@vincenzosplate]

That's fantastic to hear! 🧀🍝 So glad you and your lady enjoy the Pecorino-powered Carbonara. Cheers to good food and good times! 🥂👨‍🍳😊👍

[@picukaroz]

@@vincenzosplate I only have trouble to find guanciale but they have it from time to time in imagine the name Vincenzo's Italian store in Kitchener Ontario.Cheers!🤝

[@jacques8105]

Hello Vincenzo！I really want to buy the “No cream in Carbonara”Hoodie but I can’t find it on your website,so sad!

[@MartinoTrost]

Vincenzo , I am impressed how you are astonishing about his presentation, I do couple different version ,😅 Per bagnamaria I don’t have time , people in America don’t know for finesse , this I can do only if I have extra time I am always hungry da morire , I just finish harvest , I can’t wait to reach perfect temperature of water But I respect way how Chef Luciano do Carbonara , no come Heinz Saluti da Prosser , Washington state ,USA Ciao Bello

[@valt8288]

Theoretically, would it be possible for someone to make carbonara mayonnaise from the egg pecorino mixture while whipping in quite a bit of guanciale fat?

[@vincenzosplate]

Interesting idea! 🍳🧀🥓 You might just create a Carbonara-inspired mayo masterpiece! Worth a tasty experiment! 😄👨‍🍳👍 Just be cautious with the fat-to-egg ratio for that creamy texture.

[@jamesdandrea9132]

Why would Luciano add pepper at the end instead of keeping the pepper from the guanciale that is infused with pork goodness?

[@donaldcornwell1151]

I always serve Carbonara with slices of fresh tomato on the side. Trust me folks. The contrast of the flavors works magic

[@ph01978]

In a restaurant setting, the guanciale is probably already cut and partly cooked and the oil already set aside. Else it would take too long if it's a busy afternoon/night and 7-8-9-10 carbonara are ordered minutes apart. Also, I wonder if it's ok to prepare the egg, pecorino, pepper mixture in advance and put it covered in the refrigerator and revive it with pasta water when there is an order?

[@alexbennettbenefit366]

Love the video

[@vincenzosplate]

Grazie Alex! I’m happy you enjoyed the video 🙏🏻

[@Navigator200]

I had it in September and honestly I didn’t think it was as good as the other Carbonara i had in Rome.

[@kylepaup]

Our family has completely switched to pecorino thanks to you!

[@vincenzosplate]

Wow this is great 😍

[@Alfafanatico]

I ate a lot of carbonara in Italy, in Rome there was a pretty good restaurant called "Ristorante la Nuova Piazzetta". Carbonara was very, very good there, but sadly pizza wasn't that great.

[@per-arnejohansson4565]

This is a realy god tip, to temper the eggjokes with some warm pastawater before hitting the pasta. And it becomes bit more creamy :-)

[@julikind85]

I am in Rome right now. I had his Carbonara just yesterday. Can confirm it is absolutely delicious!

[@vincenzosplate]

Happy to hear that you're liking food in Rome! Enjoy your stay 🇮🇹❤️

[@pancakeofdestiny4367]

I LOVE carbonara - extremely easy on paper and extremely demanding in reality. And extremely tasty if You make it right

[@vincenzosplate]

Haha did you teach him how to make carbonara creamy without the cream? 😅

[@SuperDalton72]

i like the most versions but that looked good as f..and i like both strips and chunks, and yes you can change the taste just by picking a egg from another bird.

[@HakashiMP]

So nicee I LOVE Carbonara. I fell in love with Itali twice. First because of the Food and culture. Second i Fell in Love with a Beautiful Italian Woman from Napoli and married her (we have 2 beautiful girls). Because Nonna loved me so much, she told me so much about the Italian Cuisine. ❤ So i think iam the only Turkish Guy who can Cook Italian meals in Germany 😂. Btw. Vincenzo i would love to see you Cooking some turkish Food.

[@Zeryth960]

cacio e pepe is more difficult to get right and I think cooking it in a bain marie could help create that correct non-stringy texture without fail

[@amsterdam8486]

Oh god i'm harming myself by watching all these marvelous carbonara pastas, I know I dont reach that level. I am very curious to manage to do this "bain marie" trick to make it even creamier. BTW: guancale is hard to find for me, I couldnt remove so much of it, even if the chef says so, my heart cant!

[@mcmel]

I would like to ask a question why he was not roasted for using (as you mentioned in previous films about carbonara) the cheapest cheese (Grana Padano) which is unacceptable for use in Carbonara? Will you apologize for that?

[@wezzla]

Carbonara and amatriciana are staples in our household menu (once ore twice per week😂). I prefer a good pancetta over guanciale tbh. It is less fatty, more forgiving to cook and it simply tastes better. But when I use guanciale, I cut it in smaller pieces and render out the fat as you do.

[@RaezoR57]

Well, I tried many Carbonara in Rome (because his restaurant was being refurbished) NONE of them were good! Many didn't use guanciale. One recommended Carbonara restaurant I sent it back it was that bad! Luciano is King of Carbonara!!!

[@mvfirst]

If he can guarantee this sort of quality every time for every customer, ottimo soprattutto delizioso, rispetto. If not - it is for sale, go and try and tell us if this is still true in his ristorante.

[@mysorrow666]

I made this recipe (pasteurization included), and I didn’t like the peccorino/grana mix. It waters the flavor down. The next day I made it 2/3 peccorino + 1/3 grana. That’s pretty much the perfect ratio. My guests agreed

[@HmmInteresting478]

The biggest problem with Luciano's recipe is grana padano. It kills the pecorino taste which is so essential for the dishes flavour profile.

[@craigjb8740]

Hi Vincenzo and everyone, where can I go out and eat an amazing carbonara in Melbourne, Sydney and Perth. One that actually has guanciale and not pancetta.

[@aelfwine88]

He wants to reach temperature 65C not mainly because the eggs but because that's the optimal temperature to melt the cheese perfectly.

[@vincenzosplate]

He was a pro at making carbonara! 😊🍝

[@donaldduck5553]

I went to maritozzo rosso, it was early so had a cappuccino and a maritozzo, best maritozzo ever had like a lemon topping ontop of the cream 😍😍 now I’m back in shitty England 😢 I miss maritozzo

[@petembb]

I'm using his method to make my carbonara, and the best part is if the guanciale gets propper crisp on the outside, the inside is almost creamy in texture and just bursting with flavour when you bite into it. Like a guanciale bon bon.

[@vincenzosplate]

I'll make sure to try his method as well! Enjoy my friend 🇮🇹🍝

[@catassia8630]

He ´s talented but i still love ur way ❤️ love to watch ur videos chef ❤️ please can you make us a recipe of chicken pasta with tomato sauce ❤️ thank you 🙏🏻

[@aris1956]

I as an Italian don't think that “chicken pasta with tomato sauce” is a typical Italian dish.

[@ilcincia]

you gotta try it is one of the best

[@emilaslan3316]

I still consider Vincenzo's principles more traditional/authentic and reasonable that Luciano's.

[@camcorp]

ho visto questo video ma me ne sono dimenticato....divertente ho cucinato la carbonara 2 sere fa. Quindi quando ho visto questo ero interessato a vedere quale potrebbe essere la differenza, ho anche tagliato le strisce... faccio quasi lo stesso per le mie, accetto la parte a bagnomaria, ma per lo più è uguale a questa, aggiungo 2 tuorli a persona più un uovo intero. Io uso anche l'acqua della pasta e una ciotola per non strapazzare le uova....a volte uso la padella spenta. Cucino anche i grani di pepe prima di macinarli per dare anche un gusto di pepe più intenso. Vincenzo, sempre i migliori saluti. adoro i tuoi video come al solito. Questo è eccellente e informativo e la parte migliore non è mai stato fatto con la panna :-) mi piace imparare sempre di più... puoi ricevere ottimi consigli dagli altri per migliorare i sapori e fare un lavoro professionale. Grazie amico mio ciao!!

[@caritas8984]

Looks delicious!

[@Thismanisright]

I went and tried this when I was in Rome and in all honesty for me it was a whole lot of hype for nothing. Yes it’s the creamiest carbonara I’ve ever had but did it taste any better than ones I’ve made at home or had in other restaurants ? The answer is no I’m afraid.

[@MiniatureMasterClass]

Are you going to try this recipe Vincenzo?

[@vincenzosplate]

For sure! I love to learn new things from the best ones!

[@MiniatureMasterClass]

I hope you post a video of your version!

[@profchaos9001]

You remove the part with the pepper because the fat on the exterior part of the guanciale becomes rancid, you dont want it in your plate, also it's not hygenic because the external part gets in contact with dust and such, the pepper itself doesnt have much flavor left having been exposed to air so much time. I see sometime cooks not removing it and it makes me cringe.

[@iamario93]

Why does look the carbonara in maritozzi so dark yellow?

[@harukaviolett5591]

I‘be been making carbonara as Luciano all the time since I learned from him. I think his recipe shines as a fail proof one, he also did a recipe of fool prof cavil e Pepe before.

[@shiftstart]

I noticed he did not use any toasted pepper or pepper in the eggs.

[@gaborhalasz49]

❤

[@Mycroft2311]

Dear Vincenzo! Thanks for this video with very interesting details. Nevertheless I will stick to Your recipe with using full eggs. It has given me constantly best results. In a paradox way this isn't always so with my cacio e pepes: From time to time they still get lumpy. I will keep an eye on further research to get rid of this issues. After eliminating the grinder factor (having just yesterday even grinded away the cap of my right pointing finger ultra fine on the starblade together with the pecorino😵‍💫), I suppose that the temperature of the pasta water as well as the temperature of the eggs are very important for a creamy result.

[@kyproset]

I had the same problem. The solution is never to add water to the pecorino+egg mix which is higher than 65 degrees C.

[@Mycroft2311]

@@kyproset I will watch that in future. Thank You very much for the hint!

[@profdrrameshkumarbiswas1337]

The Polish version of Carbonara, called Carbonarski: Substitute guanciale, spaghetti, pecorino and olive oil (all of which you do not get in Po Land) with first dried, and then boiled with coal lumps, strips of donkey skin instead of pasta, weasel fat instead of olive oil, salted sawdust instead of pecorino, with flour, sugar, potatoes, vodka and plum jam which is used in all Polish dishes.

[@surf01er66]

I like all your carbonas, and his ......

[@MrStrongbox]

Hey! You used a touch of salt still in your latest Carbonara video! Ooof Madon!!!!

[@MrStrongbox]

On a serious note, why am I getting a slightly bitter flavor when I use guanciale or pancetta? I've used both and still get a bitter type flavor in my dish and I'm wondering if it's the fat from the guanciale or pancetta. Both meats have yielded a bitter flavor in my end result. Any thoughts?

[@Patchworkdaddy007]

I never take salt in the Pasta Water for Carbonara. There is more then enough salt in the ingredients.

[@dannythemann6]

I'm so glad you watched his video! He is so talented in his dishes. In one video on italia squisita, he did two versions of carbonara with 1 the classic way and the other a unique different way where he had the egg cheese mixture with the Rigatoni trapped inside an intestine balloon and mixed it in there. I would love tobbe creative as him!

[@markedward1980]

@vincenzosplate I would love to see you making this exactly the way its done in the video and see how it tastes

[@hoozentroger]

I feel like 98% of carbonara in the world has way little sauce on it, too plain! But I look at this and can see this is juicy and intense in flavours!

[@yutehube4468]

What if they were playing a joke saying "The chickens eat carrots" but really they are orange because they are using duck eggs? 😛

[@noneofubusiness3150]

, I'm a fan of spaghetti rigati because it holds the sauce

[@licadica]

Where is the Tiramisu Recipe?, Chef?