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Audio Format: 140 ( High )
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Date : 1732242757864 - unknown on Apple WebKit
Mystery text : bnlCR2FIbEdFblkgaSAgbG92ICB1IGV1LXByb3h5LnBva2V0dWJlLmZ1bg==
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358,268 Views • Nov 1, 2024 • Click to toggle off description
Views : 358,268
Genre: Entertainment
License: Standard YouTube License
Uploaded At Nov 1, 2024 ^^
warning: returnyoutubedislikes may not be accurate, this is just an estiment ehe :3
Rating : 4.847 (377/9,492 LTDR)
96.18% of the users lieked the video!!
3.82% of the users dislieked the video!!
User score: 94.27- Overwhelmingly Positive
RYD date created : 2024-11-22T01:24:34.292261Z
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238 Comments
Top Comments of this video!! :3
The guanciale won’t be the source of angry comments but those garlics surely will be
668 |
A heartattack amount of chees is always necessary
108 |
"Gonna keep it as classic as we can!"
adds garlic
skips black pepper entirely
336 |
For all the non culinary people in the comment section. Guanciale is typically cured with garlic, black pepper and herbs. Adding extra pepper or garlic just means you like more of one flavour or the other. Eggs / pecerino / pasta water for the cream. Italy was too hot and too poor to use cream especially in Rome :). I also add butter to my carbonara or cacio Pepe it improves the texture. Cooks / foodies need to understand why certain things are done not just jump on a bandwagon because one particular Italian person says a particular recipe is authentic.
43 |
Did you cook the pasta in water from the Tiber?
If not, NOT AUTHENTICO
65 |
I've been doing that garlic trick since I saw Gennaro Contaldo do it like a decade ago. Why I'm cooking so good!??!
7 |
bro what does this restaurant not make
79 |
Italians get mad and that’s fine but I knew an Italian who would put cloves in his. His family had done that for years. Was surprisingly good
24 |
How has this chef not been dragged into the spirit world by the angry ghosts of 10,000 Nonas?
1 |
MAKES IT NICEEE AND CWISPYYYY
1 |
what got me is pronouncing sauté like sóté
6 |
I’ve had different versions of this dish all over Italy. Each place claimed theirs is traditional. They all used garlic to flavour the meat, and finished it off with a dash of fine pepper, so I’m not sure what people in the comments are moaning about.
Guanciale isn’t even a requirement, good quality bacon will do just fine.
14 |
Guanciale is the only food I can’t eat. I love largo and would always pick that fattiest meat but for some reason it just makes me want to gag. I’m maybe not rendering it enough.
8 |
Behzinga's new career going well
|
I have been really.craving a legit carbonara recently. Damn
1 |
I adore that garlic idea. Haven't seen it before but pure genius
|
I’ve seen chefs drain their quanciale and save some of the fat, once it cools a bit they add it to their egg and cheese for more flavour.
1 |
carbonara archenemy: any british chef
|
Funnily enough, made carbonara for my sister and i this evening. I do love proper carbonara
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@PLANDerLinde99
2 weeks ago
"Anything you like really"
Cut to me proceeding to get the cheapest processed ham from Asda
807 |