Homemade food from scratch isn’t hard, it just requires a little more time but the flavor that comes from it is far superior to anything …
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Authentic Homemade Spaghetti Carbonara Recipe
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Roman way is using dried pasta from semolina
My wife gave me a pasta machine for Christmas it is a Philips… With the fresh pasta, i only need to cook it for about a minute in water before I finish it in the pan does this sound right?
Are you kidding me! Many of us are lucky to find pancetta in their grocery store.
Where can I find guanciale?
Where do you get your guanciale?
We made this tonight… OMG. I was a little hesitant about the egg yolks, never used them before. We stepped outside of our comfort zone and tried it. This will now be a staple in our menus. We are so happy that we were able to temper the eggs and not scramble them. And yes we made our own pasta for it. Thank you for your recipes and the hint and tricks. I guess you could say we are your Commie’s and super fans!
So, did you separate the pork out by hand, to sprinkle it over the top at the end?
Billy! Please DM your address so I can send you a Cubs hat. Guarantee the ladies will find you more attractive.
Also love the videos my dad was a chef and let me say you make it so easy. Which is very hard to do, love your attitude as well. I tell everyone you’re the best I’ve seen.
Cheers🍷
Love, love, love your videos, recipes and your style. Now every time I add salt to a pot of water I remember when you say “ it has to taste like the ocean” thank you for sharing your recipes with us!
I love your passion when you cook 👨🍳
Love this classic. And your video quality is just awesome! Amazing recipe, I loved that you did not add garlic to it because I think it totally messes up the recipe, you left the original recipe and you put a twist on using guanciale, i bet it was brilliant. My trick is to use a bit of cold water in egg/cheese mix, that helps me controlling egg temperature plus I think it helps to emulsify the actual sauce. Next time I definitely try this way. I really enjoyed this video, thank you!
I'm so happy attending Billy Parisi's culinary academy! 🙌 💟 I'm serious Billy if you'd ever open your school I'd enroll -if distance wasn't an issue 😢. Love all your videos and how amazing that you shoot them yourself wow I have to make some homemade pasta w your recipe. Need to undust my pasta machine 😂
this guy reminds me of DJ Vlad.
Never disappointed with your vids.
Keep up the great work.
Cheers from Australia 🇦🇺
Dude, your vids are high quality, very informative , no fluff. Don't quit
Looks great. First video of yours that I've watched, and I'm curious about the thought process behind how this was shot. There are a lot of closeup shots, and I'm interested to know the reason for that. For example, from 2:07 to 2:13, there's a lingering shot of those admittedly beautiful looking egg yolks. I'm having trouble articulating why, but it feels a little, unnecessary maybe? I'm not trying to criticize, I like the video and I can't wait to try making this myself. Just curious about your process.
This pasta is my absolute favorite. I will try it soon. Thank you so much. Really enjoy your videos, and I learn things that keep bringing me back. THANKS!
Looks Delish 😋👩🏽🍳🍷 ♥️
Love the hat!!