Spaghetti Carbonara is a traditional Roman pasta dish. It has taken on lots of different forms over the years, but I am going to teach you the traditional spaghetti carbonara version I have been eating since I was a young boy. Using pig cheek, which is known as Guanciale, Ill help you recreate a salty al dente pasta that takes only a few minutes to prepare and will leave you begging for more – and never using cream in pasta again!
This video was filmed and edited by the Barilla team in Italy. #spon
Here is the authentic recipe: http://www.academiabarilla.com/italian-recipes/first-courses/spaghetti-with-carbonara-sauce.aspx
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39 Comments
Ciao, Vincenzo. That spaghetti looks molto bene! Grazie mille, amico mio! What's the best way to find the best wineries in Italia? Have a good day, Vincenzo. Send Emma's Goodies and AllasYummyFood my love.
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Woooow yummmmmy i want one pls! ))
OMG This looks so good!
Like 16#
Looks delicious 😋
Pls checkout my latest video and share it if you like I'll do the same thanks
https://www.facebook.com/groups/2297624251/permalink/10155361582704252/
Vincenzo, this is a wonderful production! You should teach videography! Magnificent! Your spaghetti carbonara was to die for! Luscious! Great job my friend!
I love Barilla. My father used to make semolina pasta. Have to learn one day. Would you believe my father and brother bought 10 Lbs of tripe today? Guess what I have to make this weekend. {|-P
I love that you use pecorino cheese! 😋👍💖
nice recipe! great meal! liked my friend!
Vincenzo, you can/should just say guanciale, especially since it is different from pork cheek! The cut for guanciale is the jowl, lower down on the pig's face, fatty and great for curing, whereas the cheek is up higher and much better for braising in its raw state.
Ciao carissimo Vincenzo !!!!!! Top♥♡♥♡
Hi, Your video is very nice
I'm new so pls see my video and subscribe our channel Ghar ka khana
घर पर मसाला डोसा बनाने का आसान तरीका || Easy way to make masala dosa ||
Yummyyy!! I would add way more guanciale, though! Haha ;D
gorgeous
Wow that was awesome Vincenzo's. I liked how you did this video.
the eggs mix is wong! only use the yolks
fabulous hozer!
Vinny your food is always to die for but, I miss seeing your face in the video!
So easy and so yummy! Thanks, Vincenzo 🙂 Best wishes…Jenny ☼
This one of my favorite dishes! Love it and nice trick of adding the pasta water to thicken the sauce.
Meravigliosi😍😍😍li mangerei anche ora 😋😋😋
Mmmmmm delicious!!!
Great Video!!! The pasta looks beautiful and yummy!!! Well done Vincenzos!!!
One of my favorites!! Great video Vincenzo!
looks yummy 😀
YUMMY..I love this recipe!
Thumbs up from this channel too, Vincenzo, my dear friend 🙂 Happy Sunday to you!
mi si è scaldato il cuore😊
At 0:22 is that just plain water you're adding?
Non so se sei italiano o italo americano…. ma finalmente vedo un video con la ricetta fatta bene invece della merda che di solito pubblicano gli americani dicendo pure che è la ricetta originale.
This is a bullshit recipe
See Forghedaboudit Authentic NY Italian for the real deal
Called cooking with Bob carbonara
Bravo na carbonara perfetta!
this video is too quick
Hey Vincenzo, can you use pecorino with the black truffle?
mines from Sardinia.
procedimento e ingredienti corretti, ma manca di esecuzione. Alla fine a padella spenta, bisogna saltare, saltare, saltare e ancora saltare, altrimenti la crema non si formerà mai!
❤❤❤YUMMY 😋
Bareli? Best pasta for you?
The pasta water! I always did my carbonara more or less like this, but never added pasta water, so the whole thing would end up turning into a sort of Italian noodle kugel if I had any leftovers.
Gotta try the pasta water next time.
So many Italian dishes thicken the sauce using the pasta water.
Masterfully done and filmed!