Pasta into the cream? Never tried it that way, might give it a go next time 😍🇮🇹🍝
Cgm89
You need to sharpen some knives.
MC_Sadness
Looks amazing! Will try this tomorrow! Thank you for sharing!
Africanus1990
Saved! Thank You
dawidn0412
You dont remove the bottom skin of guanciale?
didok
Guanciale, or as we in Croatia say it kimpapkla or podbradak it is the best…especialy if pig was 250 kilos
busmibabe
Yum.
TB12thegreatest
Pasta looks great. I would grind the pepper and grate the cheese over the top but that’s just me
prf_q
You guys don’t trim the guanciale’s skin? It’s nasty
Dodibabi
Thanks so much for Sharing this recipe with us! It’s outstanding and relaxing to watch! Please post more🥰🙏🏾
ballsofstyle
It looks nice but you cooked the guanciale on too high heat. The fat of the guanciale was burning. Be a bit more patient and put your hear on medium. Also I add the sauce in the pan when it has some slight residual heat to really make the sauce stick to the pasta but without cooking the eggs.
Entire_Click_8871
That glass bowl is not Italian made, so this is not authentic. Sorry, no clue what kind of Frankenstein “carbonara” you made, but it’s NOT Italian
Florestana
A distant cousin in my Italian family loves carbonara so much that he started his own company for the sole purpose of teaching people how to make carbonara.
I should send this video to him and get his reaction. It’ll probably be some insignificant critique about the ratio of yolk to white, or the practicality of the pasta shape, lol
Scallywag810
Don’t want to be a dick but I’m going to be a dick don’t call it a recipe if you fail to include quantities
MMazeo
Ugh now I need to have carbonara in the next couple of days. Just no way around it after seeing that finished product.
Eugene-Pontecorvo
I would like to know where I can find the shirt you have on in this video?
[deleted]
This recipe is great but if you don’t have good pecorino then you’re really struggling. And good guanciale. That’s why when you eat pasta in Italy it’s as if you never tried it before.
19 Comments
INGREDIENTS:
– 1 Egg yolk (x Pers) + 1 Egg
– Pecorino cheese
– Black Pepper
– Guanciale
– Mezzi Rigatoni
Looks delicious, I love Italian food! 😍😍
Amazing!
Pasta into the cream? Never tried it that way, might give it a go next time 😍🇮🇹🍝
You need to sharpen some knives.
Looks amazing! Will try this tomorrow! Thank you for sharing!
Saved! Thank You
You dont remove the bottom skin of guanciale?
Guanciale, or as we in Croatia say it kimpapkla or podbradak it is the best…especialy if pig was 250 kilos
Yum.
Pasta looks great. I would grind the pepper and grate the cheese over the top but that’s just me
You guys don’t trim the guanciale’s skin? It’s nasty
Thanks so much for Sharing this recipe with us! It’s outstanding and relaxing to watch! Please post more🥰🙏🏾
It looks nice but you cooked the guanciale on too high heat. The fat of the guanciale was burning. Be a bit more patient and put your hear on medium. Also I add the sauce in the pan when it has some slight residual heat to really make the sauce stick to the pasta but without cooking the eggs.
That glass bowl is not Italian made, so this is not authentic. Sorry, no clue what kind of Frankenstein “carbonara” you made, but it’s NOT Italian
A distant cousin in my Italian family loves carbonara so much that he started his own company for the sole purpose of teaching people how to make carbonara.
I should send this video to him and get his reaction. It’ll probably be some insignificant critique about the ratio of yolk to white, or the practicality of the pasta shape, lol
Don’t want to be a dick but I’m going to be a dick don’t call it a recipe if you fail to include quantities
Ugh now I need to have carbonara in the next couple of days. Just no way around it after seeing that finished product.
I would like to know where I can find the shirt you have on in this video?
This recipe is great but if you don’t have good pecorino then you’re really struggling.
And good guanciale. That’s why when you eat pasta in Italy it’s as if you never tried it before.