More seizures!

Like a Hollywood action movie. Disorienting

Especially with the eating part. I need WAY more than 4 edits when someone brings a fork to their mouth.

The skill required to twirl that cheese shredder in the cutting board tho

So they get cooked using the heat of the pasta itself (/some of the pasta water). You have to be pretty quick to 1) make sure there’s enough heat and 2) keep from making scrambled eggs.

Here’s a Babbish video with a good walkthrough: https://www.youtube.com/watch?v=qoHnwOHLiMk&ab_channel=BabishCulinaryUniverse

I’m not a cook nor Italian, but I think the egg yolks in here got cooked in what was effectively a double boiler? In carbonara, the yolks are meant to be gently cooked, emulsifying the sauce without fully setting.

I believe the whites aren’t used in the recipe, and would need to be used for a different recipe.

Yolks: look up “coddling”; whites: reserved for aioli, ofc.

What is being used in the video is pork jowl, known as guanciale in Italian (basically cured pork cheek) . It has a high fat content, even compared to pork belly. Fat is flavor, so no convincing from butchers is required. Also, it’s a cheap cut, so if they want to make money off their customers, they’ll want to also sell things like Secreto ibérico, or better yet, jamón ibérico de bellota.

Is Italian not traditionally food that poor people ate? They often made due with what was available.

And thats Guanciale, or pork cheek. Not pork belly.

Way too fatty for dogs.