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How to make Carbonara | Gennaro Contaldo
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How to make Carbonara | Gennaro Contaldo

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40 Comments

  2. Mike L

    My most favourite chef. Makes everything look so simple and the reason I can make Italian food…..

  3. Adam Funke

    i love you gennaro, but tbh the heat was still too much and the carbonara got a little more like scrambled eggs…:D

  4. Effhorst

    Hammer your Initials with a nail into the non-stick layer of the pan, turn the carbonara into noodles with scrambled eggs, fry the pancetta, until it's crunchy – I DON'T CARE!!! As long as I can watch and listen to Gennaro❣❣❣

  6. CARLOS ZAMORA

    Mr. Gennaro, I was able to make the recipe…not with guanchale but bacon…absolutely deliciuos…my love and respect…. Carlos from Caracas, Venezuela.

  12. Phil M

    I bought a sauce and will use it, but after watching several instructional videos that will no longer be the case. I have seen how simple it is to make such a sauce so why buy it? I am even tempted to add to the sauce I bought with eggs to thicken it. Anyway, now I have been shown how to create the sauce I will make it myself.

  19. Biu Balog

    Perfection, Genaro makes me love italian kitchen more than any other kitchen in the world

  21. David

    Why add oil when you’re just going to cook the cheek? It creates its own oil.

  22. George Emerald

    No disrescpect to you, I really like you, but you had some scrambled egg in there. I always add the sauce in a bowl instead of the pan and let just the heat of the pasta itself do the pasteurization.

  27. O

    Gennaro is like an old episode of the T.V. Show…why my mama kicked me out of the kitchen…for the scramble

  28. Michele Federici

    Caro Gennà… a child can do it better! No oil in the pan with the guanciale!! no whole eggs otherwise it will make frittata in the end (and in fact look the final result..)!!! parmesan is almost accepted but pecorino is the original cheese you have to use (you can try to mix it) and in any case you put too little and the cream was too runny

  29. Thijs Vermeulen

    5 to 6 times a “little” salt is a LOT! of salt. Youdo not need salt at all if you use pecorino.
    A little more pepper and cheese in the egg would help the eggwhite from clogging.
    I won’t eat your Carbonara.

  39. Zoxer

    He looks like a type of Italian that could kill someone for putting pineapple on a pizza😂

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