Kelvin Sim lol so true!

True but its a show I dont think he cooks like this at home

You read my mind 😂

I was looking for that comment hahah

this gave me a good laugh :)

ahahaha love it! im italian too and i love to be the one who knows exactly everything about food, especially about italian food! but barilla is trash!

Lovely comment!

Im sure the french would like to speak with you.... But the french dont speak italian, do they?

@@lucasbachleitner1212 Hi... Random Swede here... Just out of pure curiosity, which are the brands of dried pasta that actually is concidered "good" in Italy?

@@lucasbachleitner1212 molte paste sono spazzatura in america, (sud nord) dipende dalla qualita del grano duro che usano per farla

Anchio volevo lamentarmi,ma è giusta.

ELIz Lord giusta, ma non perfetta. Per esempio l'aglio con il guanciale oppure il pepe nero direttamente sul guanciale (che non ho mai visto fare da nessuno mi sembra) oppure un unico uovo con poco pecorino.

l'aglio lo ha dato come opzionale per cui si salva :P , per le proporzioni, si un uovo è poco ma se pensi ad una porzione singola ci può stare forse io avrei usato solo il giallo, o due gialli e parte del bianco per una porzione bella tosta , il pepe aggiunto al guanciale è interessante perchè presumo ti si cuocia molto e si mischi bene al grasso e sono curioso del risultato , anche io avrei pure messo più pecorino ma alla fine sono gusti , che poi personalmente io metto metà pecorino e metà parmigiano per mio giusto personale , anche se diventa meno "autentica"

In tutta onesta tutto quel pepe mi dà un po' di ansia.. sono l'unica? Io ne metterei molto meno

beh il pepe nella carbonara ci vuole, poi quanto va a gusti , e io personalmente di pepe ne uso tantoin genere per cui non mi ha spaventato.

Juan S 😉

Juan S guess what will happen with a real carbonara 😃

Mmmm note really sure

NICE!!!😃

@@Sayemsinha u must be really fucken fun to hang out with in parties

@Anglo SaxonAgreed

@Anglo Saxon I'm sure your food is much better and just very bad circumstances in your childhood and youth prevented you from being a famous TV-cook, right????

@Anglo Saxon did you taste it?

This Cabornara was better than Uncle Roger's

What about just using yolks?

😂😂😂 he just dashed it in there like its pub grub

LMAO love it

😂

O ok o

@@chingitclarkson6723 ok l ok

To make a master piece it gets a bit messy

Lifes A Risk

@@colourlesssky2754 no it doesnt lol

My wife will disown me for sure if I splash the sauce everywhere

@@tuapuikia that's for sure :v

4 weeks and 4 dishes later, I've started to add a little parsley and basil to it as well as maybe 2 table spoons of olive oil since I can't get such fatty ham. Makes it a little more juicy and "fresh" :)

maybe the eggs likes being slammed 😂

Never seen a chief shows off an egg that can stand up right lmao

It is well known if you want an omelette you have to crack some eggs 😉

a food representation of a ''nice guy''

🤣🤣🤣

😂😂😂 I can't breathe

lmaooooo

That's too much water in my opinion I add about a quarter of a cup to carbonara which taste the best

Lol

Haahhahahahaahahaahahahahahahahaah oh god

They are there for you to make them jealous while you eat your pasta.

that is not garlic. heehhehe

We're so glad you like it Phoenix!

I agree, apart from using egg whites and garlic.. but i guess you as an italian are allowed to make exceptions, while other nationalities are not allowed to do adjustments :)

@@johnsmith_1942 I'm happy with "adjustments" just don't agree on keeping the name if the adjustments change the recipe ;) In my mind, it would be like making sausage rolls but deciding to use Spam instead of sausagemeat (please don't do this... it sounds terrible even as I'm writing it lol)

@@phoenixwyllow It's just one opinion in the sea of opinions. Does not matter in the big picture. Cream affects the taste less than garlic. It's still a Carbonara. I wouldn't call it "authentic Carbonara" but still, a carbonara. Italians need to learn to respect culinary arts at some point. or they can choose to live in a bubble. They have a very simple, restricted taste palette and world view.

and it's wrong.

Miriam Incorvaia The only Problem is the Garlic ...

Yeah, and usually add the black pepper to the egg, not to the Guanciale in the pan. Also the garlic has nothing to do with this dish.

Amazing! Multo bene💋

L'aglio non ci vuole (no garlic)

Ma non si mette l’acqua, se non ti esce la crema senza non so che stai sbagliando

He is a hack and his food is never authentic.

I've noticed this as well ;)

I'm guessing he means delicate with regards to heat. The pan has to cool down enough, or as he said, you get scrambled eggs carbonara :)

your not the smartest fellow arent ya

Haha i just realized he cracked the egg XD

Doh! His point skipped right over your head didn't it?? He is talking about the amount of time you cook it in the pan with the noodles, idiot.

Falso, il tuo inglese e molto bene 👌

Your English is Great... Question: WHY do people in Italy don't use GARLIC?

@@judichristopher4604The Guanciale is already rubbed with pepper, herbs and often garlic. So it is the guanciale which deliveres the spice.

@@AaaAaa-mh6zv Thank you so much.

Let me clarify: the reason most people around the world don't use Guanciale and Pecorino, is because is not available everywhere. Every type of food was twisted/enhanced at some point, somewhere, which sometimes makes it even better. Don't be afraid to try. Tastes are not the same, and even that Italian classic recipe was "invented" by changing and trying stuff P.S. garlic is great ;)

😂😂😂haha "and shivering" because I never thought real carbonara has water thrown into it lol

@@cupcakes4100 it doesn't have, he really mixed up the ingredients

Hmm I've never heard of it have water in it, but then again,... Curry has it.... So let's think of Carbonara... AS A CURRY PASTA SAUCE lol. But seriously, I have no idea which is right haha😂

Im loving this comment grace.

Just don’t do his Asian recipes or you finna get expelled

@@kittcatt228 yas

@@kittcatt228 You won’t get expelled. You will be beaten to death by chef Wang gang’s uncle that looks like villain from kung fu hustle lol

Don't do ALL of his recipes. Stick to the Italian, those are pretty good (because he was trained by Italian chefs). His Asian food though... disaster.

FlavCity with Bobby Parrish I’ve made this a number of times now, my own recipe with parsley but same technique. I can confirm it makes a dreadful mess 😂

You also can use a spoon to add some water into the sauce instead of splashing it 😁

You don't need to add water, in Italy nobody does it. The eggs must remain slightly raw, if they look like scrambled eggs you have them cooked too much. I often do the carbonara and do not dirty the kitchen. Greetings from Italy! :-)

FlavCity with Bobby Parrish great J.O. 😘🌹🍷

Yes, I agree with the water :) But I think, he didn't overcook the eggs, did he?

Hahahahaha I laughed when he nonchalantly splashed all over

Use a ladle! :) it’s great! Ha…

Are you American?

Little Psycho preach

@@genchwan thats not a big portion if you are slav like i

Diabetus

Classico panzone americano

Leo Da Vinci I love it :D

the real one was made by mr why am cooking soo good gennaro contaldo :P

Or by his tutor Mr. Antonio Carluccio.

Im italian, i can say this is the real deal... just take garlic out

that's why he said optional garlic

Ciao bro

bella hahah

Più che altro,a mio modesto parere, l'aglio da un sapore diverso alla carbonara che secondo me non è necessario. Teoricamente l'originale sarebbe senza aglio.

@@sofiachelli26 ciò che intendo dire è che la carbonara tutto sommato non è un piatto di chissà quale raffinatezza, l'aglio ci può anche stare, non è perché un piatto all'origine contiene pochi ingredienti che per forza è più buono così. Certi "puristi" invece aspettano solo l'occasione per incazzarsi inutilmente perché uno aggiunge uno spicchio d'aglio, mi sembra assurdo

Gordon or Jamie? That's the question. 😂

How many eggs for 500grms of pasta?

@@jdtoledo I Think four eggs, look at the video, the content of the eggs, two are missing, but did Jamie used both eggs....? 🙂

@@jdtoledo 4yolks + 1 whole egg. The best video you can watch for carbonara is Antonio Carluccio. I met him in England before he died. He shows the proper consistency and makes it just like my grandpa used to make. Use either guancialle or thick cut pancheta or bacon. Never the thin stuff, and leave the bits a little bigger. Jamie cuts them too small. Good luck.

No one cares sorry man

@@smelliestduck you cared enough to leave a comment.

Me too 😂

Still sounds delicious

It’s still sound great XD

If you temper the eggs with 3-4 tablespoons of the pasta water, and whisk quickly before slowly adding them to the spaghetti, the eggs won't coagulate and ruin the dish.

🤣🤣

@Trainspush Through it's not but you can put pancetta there if you can't find that kind of meat he mentioned.

Chuck Gregory 🤣

And 10 seconds to eat it

😂

Chuck Gregory Hahahaha laughed so hard!!

Chuck Gregory 😂😂😂exactly

Hello Gorgeous. I must say there are really good and Interesting post on your timeline. Forgive my bad If I'm wrong, we could be friends okay, I'll be glad to get a friend request from you, thanks and stay safe...

Please don't be antisemitic.

Marget Baron quarantine life here in socal. hopefully mine turns out as delish as yours!

Most of the true, real, original recipes say: use what you have got, it's always the best.

Please don't use garlic!😵🙈🇮🇹

@@alessandrocaluisi6405 haha use it! Yes, I know that Gennaro Contaldo's recipe doesn't have garlic, but it gives it a bit extra flavor as Jamie said. Try and you won't regret it!

@@aleksandarcolic835 I'm sorry! I'm italian, I can't do it. My parents would kill me😂😂

@byfolko no #1 food is it that Coco pops ? Dontask I no nothing ,prefeferer kherreihais

sadé v Hahahaha yess I do that all the time too! And it is still soooo good!

Saaaame. Just bacon and Walmart parmesean

@@adriansvarela You guys are getting parmesan? Cheddar for me xD

I'm not broke but I think Kraft Parmesan will do.

Do you have a link to that video?

Lol

same I went to fiorentina and ate something that tasted so good, they used to call it "pizza".

YAAAAAAY!!

Hi jamie

@@JamieOliverhi me making rn

Are you from the USA?

@@ErnieKings27 Tbf, UK isn't much better. The starters they serve at restaurants here are as big as the mains I cook at home. And don't get me started on their mains. Obviously not as bad as the US, but not much better.

@@ErnieKings27 what he said is what I thought and I'm italian

chi sei? Well as if the secondo is not enough you need a big primo. Omg

@@ErnieKings27 I am from the USA and thought the same thing. I made larger portions and am in food heaven. Tomorrow I have to run an extra 2 miles !! Happy tonight, sad tomorrow :)

Pasta. Is. Delicious. But. It. Turns. You. Into. A. Hippo

Yes indeed..and Jamie used the whole egg instead the yolk only..I never understand why the Italians (I am 1/2 Italian also heheh..)threws the white always away..

I’m seeing this message WAY too late!!!! 😤😤😤

@@edgarkrattiger9185 When he whisks the egg it looks like it's only the egg yolk though. Might have been video editing magic.

@@edgarkrattiger9185 the white part raw is not so healthy

@@samuelmartin8650 during my childhood in Italy, I used eat raw eggs fresh from the chickens and still warm..heheh..I am 67 now...(:-))

😍

So disappointing when I found out he wasn't actually naked on his show.

we do not care

"Was"?

You look like you have syphilis