The Best CARBONARA in ROME is Made with 2 Special Ingredients

You can’t talk about iconic Roman pasta without mentioning Carbonara. And if you’re hunting for the best Carbonara in Rome, trust me (I, of all people) know where to find it.

The place I want to introduce you to completely won me over. It is a humble restaurant serving what I believe to be the best Carbonara in Rome. They use two special ingredients, and once you learn their method, you’ll want to bring it into your own kitchen.

💯 Follow this link to read all about it and discover the secret behind the best Carbonara in Rome.
https://www.vincenzosplate.com/is-this-the-best-carbonara-in-rome/

#carbonara #rome #vincenzosplate

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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to the Best Carbonara in Rome
0:38 Welcome to Maritozzo Rosso
1:23 The Secret Behind Their Creamy Carbonara Sauce
2:16 How They Plate Their Carbonara
3:05 Carbonara Taste Test
5:47 Bonus: Tasting Their Famous Maritozzo
6:15 How They Make Amore al Primo Morso
7:10 How They Make Venezia Treviso
8:17 Maritozzo Taste Test
10:12 Why You Should Visit Maritozzo Rosso

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

When I go to Rome, I always eat carbonara because carbonara in Rome is the best. Okay, but can you find a best carbonara in Rome? They are so good. Well guys, yes, I found the best carbonara in Rome and you cannot miss it. And in this video, you will see why it is the best. Watch this video because you will learn the reason why this carbon is the best and maybe you can do it at home as well. bring the best carbonara in Rome into your kitchen. [Music] And this place where we go now is called Maritos also. Marso is a traditional Roman uh sweet, but they also they make a savory and they won awards for it. And they also specialize in Roman pastas. It’s a funky place. It’s not anything fancy, but they give you amazing amazing food served in a funky way. Let’s go and have a look. [Music] Oh my god. Look at the cream, guys. Look at this. Oh wow. How is the cream so red? What do you do? Why is it so red? The eggs. The top of the eggs. No. Oh, wow. She’s saying that these eggs are red because the eggs come from a town called Leorno. And the chickens there, they eat carrots. And look, look, it’s like look like a carrot cream. But does it taste like carrot? No. No. Only the color. Wow. Look at that. Look at the smile. Croante. So you never put the you never put the guanchal in the pan and mix it together. You put at the end. Yeah. The tweezers are so important for this process. Oh wow. The red carbonara. It’s about to be eaten. Wow. Look at that crema. Mama mia. Mama mia. Mama mia. Wow. Wow. Wow. Wow. Oh, Romano. Abundance of Peorino Romano. It’s a must. No pegorino party. I always say to everyone, if you don’t have pegorino in your own country, move out. Move to a different country. The guanchal. Yum. Yes. This is tonarelli made with eggs. Oh, and so much cream. What? Look, look at the cream. Look how much cream we have here. Look, a great amount of uh guanchal, which And they cut it the same way I like it. I like it. Strips of of guanchal. Look how much cream we have over there. A lot of cream. So, the spaghetti, the tonar in this case are wet. They’re swimming in carbonara cream. A great amount of pecorino. Pepper is everywhere. I need to eat it. Come on. Wow. Until this morning, until now, I kept saying carbonara with egg pasta is too heavy. It’s too much. But you know what? So good. It’s so light. So delicate. The cream is everywhere. I can close my eyes right now. All I can see are chickens eating carrots in Leoro. So this carbonara can be created thanks to these chickens. Thank you, chickens. I want you to believe what I’m saying. Okay, here we go. Some friends, some travelers. I can ask you a question. Do you like your carbonara? Oh, it’s awesome. It’s so good. The cream is very creamy. It’s very, very good. And the one is What are you eating? Oh, buo. M carbonara that you must try when you come to Rome. If you don’t come to Rome, I’m sorry for you, but you need to come to Rome and try this. [Music] So the restaurant we just went to see is a very casual restaurant perfect for lunch and you enjoy the best carbonara. But if you want to have a nice more elegant refined dinner, Marito Rosso has another restaurant open at night in Via and you should go there if you want to have the night life. If you want to have the night experience where you’re more dressed up, more calm and enjoy the full menu, then go to Maritos roso via braatti in the evening, which is a completely different restaurant and it’s a more of a more of a sit down proper restaurant. Maritoso normally it’s a sweet uh pastry. It’s served with whipped cream, but here at Maritos also they make it savory. So, what is it? Let’s go and find out. So, what’s maritoso? What’s this bun? Mars is a So usually we have marots of a breakfast with the white whipped cream. It’s a sweet bread. So she’s building chory chorino. Oh wow. Yeah. No marit. What is that? Sicilian. Uhhuh. Look at that. Sicilian anchov. So you get that salty flavor from the anchov, the sweet from the stretchella, the chicoria which is a little bit bitter. [Music] See guys, Romans always put they put pepper in the coffee too. The Romans, they love they love pepper so much. Always. Thank you, Jesse. So, here we have some bakalamicado vento style. A nice ven dish from Vento. Oh, they’ve got omos in there. So, it’s a mix of omos and cod served with ingredients to a secret ingredient. Jessica doesn’t want to tell us. Can you please get Jessica here, please? Can you please Jessica, what’s the secret ingredient after your smile? You try and you tell me. Okay. Okay. Tomatoeshi and the pepper. Yes. This mar and this one here. It’s time to eat. [Music] I can’t wait to try this. Oh my god. So soft. The bun is extremely soft. M. Beautiful bun. Beautiful, beautiful, beautiful bread with a beautiful oil. In my nostril, I get the flavors of the anchovis. Very strong. In my palette, I get the bitterness of the chicoria chori and the beautiful sweet um straatella, which I love. I don’t love anchovis. Anchovis is not my first choice. I eat it occasionally. I can calibrate it simply. I absolutely love it today. I absolutely love the flavors of enchov mixed with the other ingredients. If you don’t love anchovies, maybe you don’t want to try. But you know what? It goes so well with all the ingredients. the signs of you know behind this it makes sense. Here we have radiko and cod bakala and jama the bread melts in my mouth guys. The bread melts in my mouth. Look how soft it is. The bakala mixed with almost is extremely extremely delicate. What’s the secret ingredient? That’s what I need to know. The comfort, tomato conf is nice. The pepper is there, but it’s not there. You know, it’s not too much. There is something in the bakaline hummus. I don’t know what it is. It could be cream cheese maybe. But this is my favorite. I can eat this every day. If you come to Rome, you come to maritoso also. You come and have a maritoso. And this one with the cod bakala must. The most delicate thing I’ve eaten today. I will eat this before panoi porqueta. I said it. I said it. This is an experience. Not many people do it in Rome. This place is the place where maritoso savory maritoso was created. So if you’re looking for a cutting out experiences, this is the