#shorts #spaghetticarbonara #carbonara
Modern spaghetti carbonara is a twist on the classic and while it is a little different from the original, the most important rule remains, IT IS MADE WITH EGGS AND ABSOLUTELY NO CREAM!
This favourite pasta dish of mine combines egg yolk with crispy guanciale, salty pecorino cheese and pepper to create a super creamy version of the classic recipe.
Is it better than the original? I’ll let you be the judge this time.
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29 Comments
Probably the best way to overcook the pasta…
Problem with pecorino is that many people actually don’t like goat cheese, they say it stinks and leaves a bad smell in the nose, I personally always use parmigiano reggiano, or if I am on a budget I mix it with a grana padano. Otherwise I love pecorino, I said just when make for others.
I gonna snitch to pasta queen. You are finished
A bit of a strange technique… I feel like the pasta gets semi-fried if put in the boiling Guanciale pot full of oil…
Looks like a classic to me
How many egg yokes
Any chance can use chicken?
I thought you said "no cream" in carbonara… ?
I just made spaghetti carbonara!
Thought u can't put meat with spaghetti
Im going to make it tomorrow. Bought 320 gram guanciale and 230 gram of peccorino for 14,- euro.
Wait a minute! You just made fun of chef Ramsey for making this the same way except he added peas.
Supposed to use whole egg because when carbonara was invented I didn’t think they wasted the white of egg
Can I put parmesan instead of pecorino?
I love filipino carbonara
Use/substitute ingredients you can afford; it ain't gonna k*ll anybody.
😩😑
It’s modern but classic ❤
Bacon and parmesan for poor people 😢
Cream ? CREAM ???? VINCENZO CHE CAZZO
Simple low quality food
I appreciate you recognise the fact that carbonara originally wasn't made this way. The traditional carbonara contained cream, like the famous and much respected chef Gualtiero Marchesi explained. Let's continue using the method of our own preference, but let's also respect history.
Vincenzo have been following you for a while and i trusted you, until today… WTF cream ? have you surrendered your italian passport?
I had never had real carbonara before. I tried this recipe and didn't do it exactly right but it turned out wonderfully. Not enough cheese, a little under seasoned but if you keep on stirring, it all emulsifies and it's creamy all right but no cream. I can't wait to make it again.
🇮🇹 lasciamo stare l Italia a livello di cibo su…
Che lo fachia con il altre parte dei Uovi?
If italians are so snobby about pasta…why do they never use fresh pasta
Hi Vicenzo! After many years, I’ve finally found a Guanciale and some Pecorino Romano and managed to make an authentic carbonara! Only mistake I did was adding salt on the pasta while I was boiling it. Turned up abit too salty as I have no idea how salty the Guanciale was 😅. It was still delicious though and would make some again! My only problem was the Guanciale I found was in the limited section in Lidl.
I thought you said no salt in the water in other videos😮