Dining and Cooking
The Creamiest Carbonara I’ve Ever Made
In Pasta

The Creamiest Carbonara I’ve Ever Made



A classic Italian carbonara… but with a twist.
In this POV kitchen video, I’m making one of the creamiest carbonaras I’ve ever cooked using a restaurant technique and a little unexpected ingredient.
Watch how the sauce comes together into a silky, glossy emulsion right in the pan.
POV cooking from a real restaurant kitchen in Italy.

If you love authentic Italian pasta, simple ingredients, and real kitchen workflow this one is for you.

Ingredients

• Spaghetti
• Guanciale
• Egg yolks
• Pecorino Romano
• Parmigiano reggiano
• Black pepper
• Truffle paste (the twist)

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43 Comments

  1. @DenisInTheKitchen

    Thanks for watching! I see a lot of similar questions, so here are a few answers:

    Pans: I use aluminum pans from Agnelli.

    Why do I stir the pasta so often?
    Frequent stirring helps release more starch from the pasta. That starch helps emulsify the sauce and gives it that creamy texture.

    Why do I add water to the cheese first?
    I mix a little water with the pecorino before adding it to the pasta because it helps the cheese melt more smoothly into the sauce and reduces the risk of clumping.

    Right now I’m renting a professional kitchen before the summer season starts.

    I read all the comments. When I have a bit more free time, I’ll try to reply to as many of you as possible.

    Thanks again for watching!

  2. @RemoVegas

    "DUDE" YOU"RE NOT COOKING FUCKING FRENCH FOOD, PUT SOME FUCKING PASTA ON THE DISHES, THAT'S NOT EVEN ENOUGH FOR MY WIFE..? WTF..?

  3. @pesjaner1

    Compliments!
    Up to that pesto classical roman carbonara!
    9,8/10.
    For 10 you have to sit in Rome with Colloseum or some other nice view 😃

  10. @Zaii_3

    – was about to sleep
    – accidentally opened youtube
    – saw the thumbnail on my feed
    – got hungry and i cooked pasta
    – pasta cook bad but good since i hungry
    – comment on ur video
    – i schlep

  12. @andydorohov

    Денис, спасибо за ваши видео! Благодаря им и вам купил стальную сковороду и начал готовить быстрые пасты на обед или ужин, и узнал чуть больше о соусах!) Несколько рецептов так и вовсе готовятся почти на еженедельной основе (например паста с тунцом, томатами и оливками)) с нетерпением жду новых рецептов!) Спасибо!

  13. @ROGERIOMuzzin

    This is Italian cuisine at the highest level.
    Excellent ingredients, simple recipes, but with a technique made to perfection, result, an incredible food.
    Congratulations @denislnTheKitchen your videos are inspiring for culinary lovers.

  21. @soyyoroaldo

    What’s that you added from the jar? I’m reading tartufo – truffles – but how? A truffle paste? Never seen such a thing but I’m no expert. Where would I get that?

  23. @nadnad2698

    i found your video and tried to make my own pasta. it's still not that good but i believe my cooking skill and confident are improving. i find it hard on how to manage the time when cooking, like, what do i need to prepare first? is it okay to chop the ingredients later, and it's always messy in the end. but your videos showed me exactly the time needed, what can i do to fill the time while waiting the pasta to cook, etc. it might be small things but i wouldn't know if i didn't watch you. so thank you very much!

  28. @alessandrosanna6962

    The chef is good, we agree, but I’ll say this for foreign viewers: in Italy, this method of preparing carbonara (except for the addition of truffle, which is not traditional) is part of a widespread culture. Even my teenage son prepares it the same way.

  29. @RodRichards-u8n

    Stop stirring with the large metal tongs in a metal pan. The use of these large type tongs for everything is just a fad and is a bad idea; however, they are great to use to swirl the spaghetti noodles on the plate.

  30. @artkitchenpov

    Grande! Mi chiedevo che fine avessi fatto ma con gran piacere vedo che ti sei riorganizzato per creare contenuti. Vorrei fare anch'io le tue views ma ahimé evidentemente sbaglio qualcosa sul mio canale 😢. Complimenti per il successo ❤

  32. @grahamproudley27

    You such a talented chef 🤩 id love to be able to eat at your restaurant one day . Can i ask what the make of your pans are ?
    i cant find any pans for sale that have the nice curved sides which makes tossing the food easy
    every time I try to do that it ends up out of the pan 😂

  35. @John_Smith_

    If the egg cream doesn't turn grey you didn't put enough black pepper in it and by definition it's not a carbonara. "Carbone" means "coal" in Italian, and this dish requires A LOT more pepper than that irrelevant sprinkle.
    What people get wrong abroad about the carbonara is they think eggs and pecorino are the main ingredients, with some guanciale and black pepper to give it flavor. The real main ingredient is black pepper, everything else is a side ingredient in carbonara.
    If you served this junk at a restaurant I would simply stand up and leave without giving you a penny. Greetings from Italy!

  38. @junearmstead

    I like watching you cook from this angle but I really want to know your camera and set up—body cam, glasses, etc.? I have been looking for something to film at this angle and quality while I work as well. I have been unsuccessful and wasted lots of money. Great recipes by the way! Thanks.

  40. @enzocardiello

    guanciale bruciato. si defe togliere dal fuoco quando diventa traslucido. cos' è quella porcheria che hai aggiunto nelle uova? Il gualnciale si ripone con carta aassorbente, non su un tovagliolo. Ma perché non ti prepari un piza di merda con ananas, invece che stuprare uno dei pitti tipici e rappresentati dell italia? Non venire av fare il cuoco qui da noi.