I was trying to figure out why it wasn’t carbonara and then realised it didn’t have egg. I swear these Italian dishes are separated only by one tiny ingredient.
Is that like a fancy word for bacon? Look, I’m not a chef, just a white American male between 18 and 45 with a loud mouth and a gun. I am the American dream.
I love these dishes, but my wife has a pork sensitivity. She gets very icky when she has pork. I've had moderate success using chicken skins in the place of pork products, but it's a lot more work.
Im convinced the Italians invented the 'less is more' saying. Ive had Pizza in my lifetime with only 4 ingredients (dough, sauce, cheese + 1 topping) and it's been one of the best Pizza I have ever had.
So you put the baceon on top of paper towels to absorb the fat, than after that you took the fat from pan where you fried baceon to mix it with the baceon again😅 something is not right here 😆
So basically carbonara without eggs? I wonder how well it reheats because that’s my problem with carbonara. I always end up making too much (because it’s f’n hard to cook for one person LOL) and it dos not reheat well at all.
48 Comments
Yes, i have done this along Amatriciana and Carbonara.
It is glorious
Lol 3 ingredients does not make it easy if nobody sells them in a 1500 mile radius. Spaghetti, bacon and cheese I got
Per prima cosa il guanciale 😅
Lo switch degli accenti è smooth like a' pasta!
As a natural born italian from rome , approved
Only 3 ingredients… and you manage to find 3 things impossible to find.
This video is why I subscribed
3 ingredients 160 dollars 😂
Why is Pecorino pronounced like Becorino (with B) by italians?
Great job with the sauce 🤌
recipe is solid. i have no idea what bro was saying.
Because regular people just have guanciale lying about lol
Che bravissimo! Bene fato, ragazzo!
Whats a good replacement if u can't find the bacon stuff no clue how to sleep that
It’s difficult to buy guanciale in the us
You sound like that chick from the cacio de pepe video. Use your own accent or full send and be the lobster roll with lemon girl.
awe guencale goes out to form the outside. beautiful.
The Italian accent on just the Italian words is beyond annoying. 😮
I'm uncultured so I'll use spaghetti, ham and cheese
Why is he wincing when starting the burner?!?! Amateur
I was trying to figure out why it wasn’t carbonara and then realised it didn’t have egg. I swear these Italian dishes are separated only by one tiny ingredient.
I'm gonna need that whole box of pasta!
Ok so I got thin spaghetti, Kraft Parm, and bacon.
I don't speak Italian (sadly) but I didn't need captions for, "more pecorino, obviously!" 😂👌
Is that like a fancy word for bacon? Look, I’m not a chef, just a white American male between 18 and 45 with a loud mouth and a gun. I am the American dream.
Daje insegna qualcosa a questi infedeli della cucina! 😂😂😂
Cant wait to try this
"Squareghetti isnt real it cant hurt you"
Tonnarelli:
I will have to substitute the Black Pepper, but it looks great! I'm allergic, unfortunately
I love these dishes, but my wife has a pork sensitivity. She gets very icky when she has pork. I've had moderate success using chicken skins in the place of pork products, but it's a lot more work.
This looks fantastic and simple though.
Amazing accent vecio!
Im gunna dew this with maple bacon and nacho cheese and tell all my drinking buddies how fancy and Eyetalian I am
How does one prevent the sauce from being grainy?
And remember; breaking pasta in half is a war crime.
It's 11PM and I just got an appetite again. Thanks.
so bacon, spaghetti and Kraft parm?
If you're poor like I am you can just use bacon for this recipe and it's not as good but it's still pretty damn good
to make caccio e pepe / gricia – you roast the pepper and don't add it to the water
That’s carbonara without the fart fuel
Looks delicious. Nice and light
Im convinced the Italians invented the 'less is more' saying. Ive had Pizza in my lifetime with only 4 ingredients (dough, sauce, cheese + 1 topping) and it's been one of the best Pizza I have ever had.
So you put the baceon on top of paper towels to absorb the fat, than after that you took the fat from pan where you fried baceon to mix it with the baceon again😅 something is not right here 😆
Menace 🤌
Following recipe: " other guancialle fat? " 😅😅
Yeah .. three things I can't get anywhere. Nice
SPECTACULAR
So basically carbonara without eggs? I wonder how well it reheats because that’s my problem with carbonara. I always end up making too much (because it’s f’n hard to cook for one person LOL) and it dos not reheat well at all.
"3 ingredient" then lists 4 ingredients.