Fettuccine alla Carbonara with Guanciale
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Cavolo, ma su 100 ricette di carbonara, 50 mettono anche l'albume, 50 non lo mettono. Qualcuno può dirmi se nella ricetta autentica e originale ci vuole o no??
cefaletto1 7 months ago
Spaghetti pecorino uova pepe... Hai sbagliato 3 ingredienti su 4!!!!
ravasii 9 months ago
that's a good try for a non-italian, but there are some BIG mistakes:
-in the video you overcook that poor guanciale! and you HAVE to use extra-virgin olive oil to cook it;
-the cheese should be pecorino romano, not parmesan;
-the eggs: only the red part!
-pepper: much, much, much, much, much more, and you have to put it in the egg-cheese sauce too
-pasta: linguine or fettuccine are NO GOOD for carbonara: use spaghetti or rigatoni
excuse me for my poor english, and buon appetito...
TheUomohamburger 9 months ago
Another dish in which to use your guanciale is bucatini all'amatriciana.
Clove17402 1 year ago
Do not know how - do not touch.
Perfumeus 1 year ago
Hi, Soldamerican. Yes, you're right, there's no authentic recipe, no matter what too many people tiredlessly keep saying. Anyway, "carbonara" doesn't refer to a female individual here, despite the -a indicating a feminine singular declension; it's just a shorthand for "alla maniera carbonara" (the coal miner's style), as "maniera" (manner, way, style) is a feminine noun in Italian.
marcoxyzxyz 2 years ago
Good job!
marcoxyzxyz 2 years ago
ma questa e na zozzeria nn una carbonara!!!!
volped 2 years ago
what makes carbonara is the PEPPER. The "carbonara" is the coal miner's wife - so the idea is that all those black pieces of coal have fallen into the pasta - hence the name. Also there is no real AUTHENTIC recipe. The version changes from household to household. Some use Percorino, some use Parmeggiano, some use a combination. Another cool way to do the egg portion is to separate the yolk. Then when you serve the pasta nest the yolk on top of the serving
soldamerican 2 years ago
this is the first time i see a person not italian who make the REAL carbonara recipe with guanciale and not pancetta or bacon and who don't stir the pasta at the end on fire but just with the hot of the steam and the boiling oil of guanciale. just a suggest... If you can find in your store Pecorino instead of parmigiano.... Just enjoy it. greetings from Rome
Voldemorth 2 years ago