As the instigator of a Carbonara revolution, transforming the way this traditional dish is made
around the world, I tried an endless number while in Rome. Given I have been cooking it for
decades and not wanting to steer to far from the original I did my best to study how some of the
best chefs in Rome made it. What a sacrifice!
Every year I attempt to make a carbonara that tops the last, but I think this 2023 spaghetti
carbonara might just be my best one yet! It’s so creamy yet has a crunchy bite at the end. And I
am going to teach you a great new cooking technique to get the perfect sauce.
💯 Follow this link to read and print the written recipe: https://www.vincenzosplate.com/spaghetti-alla-carbonara-recipe/
#carbonara #spaghetticarbonara #vincenzosplate
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32 Comments
Have you tried all my Carbonara versions? If so which one is your favourite?
A friend of mine invited me to go eat this weekend. He made "carbonara" using cheap American spaghetti, heavy whipping cream and bacon as the main ingredients. He also added a few other things like chopped onion, garlic and some Alfredo sauce from a jar 🤨. I should have expected ahead of time that it was not going to be real carbonara. I ate it. But, I was disappointed because I had my expectations ready to eat carbonara 😒
Hello Vincenzo! So I started with your channel some years agora. I'm Portuguese by the way. So I have this major question and I'm sure you heard at least about our pigs. I don't have normal access to Guancalle but I do have constant access to our black pigs Bacon. Have you heard of it? Since the black pig has a large amount of fat in it this becomes something else. Is that correct in here? I understand we can work with both pork cheeks ou belly but this type of bacon is something unique and since it's pork cooks pretty much the same way you cook the Guancalle here and in other videos. I always try to go original but I also try to use what I have available and do certain substitutions. Thank you for spreading Italy's real cooking. Adeus e até breve. 😬
Thank you Vincenzo for this delicious recipe. I tried it today with Dutch bacon and Dutch cheese because I did not had the Italian ingredients. But I must say that it wasn't bad. It was realy creamy. Next time I go to the Italian store here in the city to buy the right Italian ingredients.
the tao of carbonara – waiting for 2024 😉
This man is a genius!
Salutations from Belfast Northern Ireland 🇬🇧
grande vincenzo! da roma, na gran bella carbonara
Hi, Vincenzo! I've started using less salt for the pasta water on carbonara, and thought it was a big improvement. The reasoning behind it is because carbonara uses pasta water for the cream, and so the water doesn't need to be as salty as for, like, pomodoro pasta dishes. The cheese and pork are already salty, so I always tought it's easy to overload it on Carbonara.
Its a dish that I like also to improve . And I am doing it almost monthly. Your technic with the pan over the boiling water its doing a perfect creamy . I tried it and it's a must ! I cannot send you here a picture but I would like to send to you somehow to evaluate my carbonara dish. Cherrs !
Vincenzo, excellent recipe 👌👍😉
I finallly was able to get guanciale. It made a huge difference ! The recipe is perfect, Thanks Vincenzo.
I just made it and it’s MOLTO BUONO!😃
Also carbonara can be better if you use milk cream instead of eggs and add some crispy bacon, peppers and mushrooms
My wife is very picky when it comes to having a meal from someone other than herself. She almost always refuse to eat something with black pepper in it…. until this evening. This was my first time in my life I made Carbonara. What more -this was the only meal I made apart from scrambled eggs. You, sir Vincenzo, are godsend! My wife was astounded and said that from this day forward she will eat almost whatever i will cook. Well done! Thank you from Czech republic!
Masterpiece, best Carbonara yet
was it diferent in 80S Vincenzo !? see link
below
Making this tonight!! Wish me luck! Had to sub pancetta, couldn’t find guanciale.
OH YUM!!! I first had spaghetti Carbonara in Florence, and about keeled-over with the fabulous flavors in my mouth! We were on a two week cruise of the Mediterranean, and you can bet I ordered as much as possible while we were there. I’ve been kinda “chicken” about making it myself, due to the “raw egg” possible issue, but after this video, I’ve gained all the confidence I need to make this whenever I so desire! Thank you SO MUCH for this simple, step-by-step tutorial!
Hi, I made the recipe and the eggs turned scrambled, maybe there was too much heat. But then I made it again, in a turned off pan like I’ve seen in your other carbonara videos, and it turned out amazing and creamy. I don’t know what happened but the steaming method didn’t work for me. Anyway, your other carbonara video worked for me so thank you. 😊🍝🥓🥚
Hi Vincenzo, my son enjoys watching your videos and he says that the best version of Carbonara is 2023 🙂 Many greetings from Serbia 🎉😊
Made this recipe tonight, wow, easy and delicious!
I've been cooking carbonara like this but with Parmigiano. I use the Grana Padano if I want them to be less hmmmm….let's say spicy. The flavour of the Pecorino is too mellow for a lover of intense cheese like me :))
Great Video Vincenzo, I LOVE your videos!!
Hreat new recipe. I will try it tomorrow!
I finally…. found….. Guanciale…. I don’t have to move out of the country.
What brand of pan is that?
I'm allergic in Pork what else can I use?
This recipe is so great. Unfortunately there is no more Pecorino in Russia because our president (let he would never taste any carbonara in his sorry life) started a damn war.
you are the people's champ Vincenzo! Thank you for revisiting this recipe over the years. I make Carbonara quite often and every once in a while I'll look at different recipes to hone my skills and techniques. I'm very thankful that you constantly share new tricks that you've picked up. Cheers from the US!
Dears, do you have to remove both sides of the Guanciale? I'm confused because in many videos I see that not only the hard pork rind gets removed but also the seasoned part…
Thanks for a feedback!
Amazing recepie! Much love from Bulgaria 🇧🇬❤🇮🇹
🤤🤤🤤
I love your recipes! One question, did you include the skin of the guanciale in the 200 grams?