You can’t talk about iconic Roman pasta without mentioning Carbonara. And if you’re hunting for the best Carbonara in Rome, trust me (I, of all people) know where to find it.
The place I want to introduce you to completely won me over. It is a humble restaurant serving what I believe to be the best Carbonara in Rome. They use two special ingredients, and once you learn their method, you’ll want to bring it into your own kitchen.
💯 Follow this link to read all about it and discover the secret behind the best Carbonara in Rome.
https://www.vincenzosplate.com/is-this-the-best-carbonara-in-rome/
#carbonara #rome #vincenzosplate
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to the Best Carbonara in Rome
0:38 Welcome to Maritozzo Rosso
1:23 The Secret Behind Their Creamy Carbonara Sauce
2:16 How They Plate Their Carbonara
3:05 Carbonara Taste Test
5:47 Bonus: Tasting Their Famous Maritozzo
6:15 How They Make Amore al Primo Morso
7:10 How They Make Venezia Treviso
8:17 Maritozzo Taste Test
10:12 Why You Should Visit Maritozzo Rosso
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🎬 #VincenzosPlate is a YouTube 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!).
38 Comments
Be careful about saying "sweet breads!" In English "sweetbread" is a culinary term meaning the thymus and pancreas of a mammal, usually from lambs or calves. (Adult pigs and cattle don't have a thymus per se, not one that can be prepared that way anyway.) I've known of more than one person who has ordered the sweetbreads thinking they were getting pastries and instead getting organs that aren't really sweet at all, but mostly salty, gamey, and tender.
I love to watch you eating pasta while eating pasta😀
Vincenzo, she says "ceci" which is chickpeas, not "mandorle" which would be almonds. Did I not hear right? At 07:20
🤤😋
Once again I find myself watching your video with morning coffee and now my stomach is literally growling at me. It's saying "Just eat your video screen!!" 😅
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https://youtu.be/xh-GV1LTpOk?si=kl2PUHEUQYuzvBcB
I owned quails for about 13 years. The egg yolks from quail eggs are the best for Carbonara. However, you need to feed the Quails correctly and take care of them well. We gave them grains, herbs, live worms, and fresh vegetables (they love salad). They live around 2-3 years in the wild, but our quails laid eggs until they were 7 years old. The last one died at age 11.
Thank you, Chickens,😆
It's so great to get to know that Italy that is of the beaten path. 😉
Do you take your cameraman with you, or do you travel there on your own / with your family?
Thank you for a new video.😇
Is Carbonara the most controversial Italian dish 😮?
All this food looks epic!
I still would like to see you try Luciano Monosilio's Carbonara, as he is hailed as the King of Carbonara.
Just a question on 1:18, I thought Vincenzo always reminded us not to leave the pasta alone without sauce. Is there any reason why this is fine in this case?
What type of pasta is being used?
Hi Vincenzo. As a Roman, I love carbonara and I cook it quite often. But to me, it’s just a normal dish. Something I make when I don’t know what to cook, and I enjoy having seconds or even thirds. When two female friends from Milan came to visit and asked me to take them to eat the best carbonara, I had no idea where to go. I never order it at restaurants. I cook it at home. I called some friends. And they all gave me the same answer: "We make it ourselves, we never order it out." So I looked on YouTube and found the place you mention in your video. I live near Trastevere, so it took me ten minutes to get there. I went with the two friends. What can I say. It was delicious. Really good. But…but…but. Would I go back? No. Not without other tourist friends. Definitely not. This new “carbocrema” philosophy, pushed to the extreme, turned it into a heavy dish. Thick. Rich. I had the tonnarelli. Their portion is about 80–90 grams. And when I finished, I didn’t want more. I wiped the plate with one of their plain maritozzi and left. They were thrilled. Super happy. I was glad I tried it. Prices, I must say, are even cheap considering the quality and location. But it’s not a place I’d go back to on my own. For a turist, it's a must.
Am i having a deja-vu? Or was this video already shown on the channel before?
Is it better than luciano monosilio's carbonara? He does have a Michelin star for it
I wish I could taste those Italian loaded buns
It needs that special Chinese ingredient: WANG XIALE
Maestro Vincenzo treating himself and us.
Sharing is caring after all.
Keep being awesome king 👑
In the Netherlands you can buy Rummo pasta at the Jumbo supermarket, among other places.
This is a reup, right?
Greetings Vincenzo. It is thanks to you, in a previous video, that I began researching and buying a few new pasta brands for us to try. Previously we were buying Barilla and De Cecco. This could sound crazy, we felt that De Cecco had changed. We started with La Molisano, then Delverde, and then Rummo. Rummo is our favourite! Number 2 is Delverde, so far. Thank you for your Channel, I have learned alot; which is fantastic for 70+ years old. Have a good day, stay safe and God Bless
With a whole egg and Cheddar, I get the same color. And I avoid the smell of sheep's butt… 😉
Looks amazing, I couldn’t wear a white shirt tho. 😁
That’s the first time in my life thinking “I’d eat the hell out of those anchovies”…
I tried eating one (it was high quality anchovy) and immediately it was in a napkin.
Not that I don’t like the flavor anchovy provides. I always put an extra anchovy filet or 2 into the base for my Caesar dressing for example.
But those anchovy filets sitting on top of that stracciatella just clicked in my head as something that couldn’t possibly be anything but delicious.
Ciao Vincenzo .
Vincezo, now you probably need to come back to haf of your videos and apologize for criticising egg pasta with carbonara 😂
Constantine the Great made the Baker and Butcher Hereditary, Marco Polo brought Pasta to Italy, I am Venetian.
Enzo, what were the secret ingredients in the Carbonara? We can't add eggs from chickens that eat carrots in America – I guess that settles it! I need to move to Italy!! It is morning here, but I'm craving carbonara for breakfast! It has eggs and meat, why not?
I don't care that I'm lactose intolerant, when I go to Italy I will bring a big bottle of Lactaid
I'm getting hungry just watching this. Cant wait to go back to Rome. Such a vibrant city. So much amazing food.
So many very close "variations on a single theme". As I explore Italian cooking I have (after a good bit of effort) found many ingredients that the typical non-Italian probably never heard of! Guanciale??? Bottarga?? Lardo? Cottechino?… They are all here, you just have to find them! "NO CREAM IN CARBONARA…IT IS FORBIDDEN". I gather that it was not originally a fault to have a small bit of "scrambling" in the egg!
카르보나라에 왜 크림이 안들어가죠?
Vincenzo enjoying it so much his nose is sweating beads XD
Got a question regarding the guanciale:
It's impossible to get where I live. – and I dont want to order this online.
The only thing I can buy in a store is guanciale pre-cut in small stripes, pre packaged – like the pre cut parmigiano flakes you can buy in a package (noone should buy that…)
The guanciale I got tasted very strongly – like pig grease – the grease taste was the only taste recognizable.
Even in the finished carbonara dish that taste was overwhelmingly strong.
So the question: I guess the quality of my guanciale was bad – how should it taste using a good quality guanciale?
I only made carbonara so far using a hot smoked ham – which is totally differnt taset i guess.
Thank you Vincenzo! Went there today and had a marvellous Carbonara, best one I ever had. Also tried their Maritozzi, they were also great, but the pasta was a highlight of the day. Yesterday went also to Che Pasta! – their quality to price ratio is indeed unbeatable! Loved every bite of it!
Never tired of your delicious videos, keep going my friend!
Isn't the Carbonara in the video not "authentic'' because it uses fresh pasta? According to Italians, ''authentic'' Carbonara should only use dry pasta.