F: Good morning everyone, I’m Flavio
from the restaurant “Velavevodetto” in Rome.
L: Hi, I’m Luciano Monosilio from the restaurant “Pipero” in Rome. M: Hi, I’m Marco Martini,
from the restaurant “Marco Martini” at the
“The Corner” building. F: We’re here to take a look
at the videos about Carbonara the most popular in the world. F: Ok, guys, are you ready? Let’s go?
L: Let’s go! F: There she is! F: As usual… F: Sorry, wait. This video…
with so much onion in the Carbonara in my opinion, should be erased.
If you add the onion inside a Carbonara dish,
you’re doing something else. L: It’s another recipe. F: Cream… M: Hey, you can stop there! L: Great… M: The problem is that somebody makes it that way in Rome, as well! [Laughter] L: Bacon is somewhat acceptable,
as guanciale is difficult to find… M: Yes, it’s difficult to find… F: I don’t mean to demonize anything,
as everyone is free to do as they like but this use of cream, it is not even the worst,
nor bad, but generally one of the terms that should be
abrogated in the last years is this thing that conquers the most,
the cream, the cream trip. L: Are we going?
F: Let’s go! L: Guanciale… it’s guanciale! F/M/L: No! F: She started perfectly!
No, not the garlic! F: I hope she’ll remove the core, at least. F/L: Help, help… F: She pressed it!
M/L: Help, help! F/M/L: Right there!
[Laughter] F: Come on, parsley! L: To give it colour! She made it…
M: But she started nicely! F: She started perfectly, as she threw
the pasta right away, so it gives you a hint… L: She’s been practising! F: But that garlic clove in the hand,
and the final parsley… Darling – F: He’s aggressive, huh? L: What’s he got there, an ace of spades? L: Yeah, it’s Neapolitan cards…
[Laughter] M: What is he doing?
L: He’s making a pizza… F: Take a look at him…
L: He’s doing pasta! F: Yeah, right, he’s doing pasta. L: He’s making a cake! F: No! Sorry, guys.
L: There you go. F: If you make an egg pasta… We don’t serve
tonnarelli pasta with carbonara in this restaurant Not even if you kill yourself. No egg on egg,
or else it becomes an incredibly heavy dish it’s spaghetti or rigatoni.
L/F: Wheat pasta, always. Egg is no good. [Laughter]
L: It’s minced, this time! L: Whoa, what is he doing? L: This is some heritage foreigners have
about Italian flavor. They just think they’re making it Italian by
adding garlic. It’s not like this. L: He’s making a cream… M: And he thickens it.
L: He’s making a mess. L: No…
M: He’s making Lime [and Pepper Pasta] M: He made the Lime… M: He can attack the tiles… M: No, this is…
L: The worst, until now. F: I totally agree. M: Most of all, he’s frying
the garlic with the bacon grease… L: The minced garlic
is really out of the way. F: I’m just asking a question: why don’t you
pick up a book and look at the ingredients? Then you can articulate them as you like… M: They just have this thing…
L: Only pepper is missing…! F: And he even ate it all up! F: Butter? M: What’s missing then, rosemary? L: Only the red…
F: No, it’s one red and a whole, it’s ok. F: He’s adding butter, just like that… L/F: How can you put salt on top? M: What is that, a steak? M: Right on top of pasta,
with the little finger raised… F: For the moment being, this is going…
L: The first in the chart! M: Butter, garlic, he added it all… He respected Cholesterol… He mixed everything Butter, egg, guanciale grease,
garlic and oil! L: Abroad, they don’t understand
Italian cuisine has few ingredients! M: Roman cuisine is even
the poorest in Italy! L: Yeah, it’s really a few ingredients! F: Let’s take a look at this other phenomenon!
He has made big money… L: He’s honest.. L: He says that you can choose L: He’s going to add them all, later! L: Good boy. F: No!
L: Optional! He said optional, he’s correct… F: I should accept it, huh? L: No… the guanciale must not be chopped so much. F: This kind of guanciale, with its cover,
be it pepper or black pepper, should be cleaned, as you can never know what is on top of it. I would have
never expected it from him. L: Optional!?! So he put it in, after all! F/M/L: No! F: You can add pepper to toast it a little before using it…certainly not M: Not in the guanciale grease…
Just see how he threw the pepper. F: Pepper in the frying guanciale?
Jamie, what a disappointment. F/L: That’s deadly. At this point,
the garlic clove appears a feature… M: …anglosaxon, very anglosaxon.
F: If it’s ok for them, then it is… Not for us. M: No, this is Cacio and Pepper. F: You can see, how he moves… it’s all…
L: Ok, but he’s a real great character! F: Yeah, he’s moving like…
Here you’d say: Hands up! F: We were expecting something better. L: This must be one
of the first videos he made. Then he becomes much more… He changed a lot in the way he proposes Italian cuisine abroad. F: We watched some videos,
had some fun, commented them the topic is Carbonara,
which is a sacred dish for us, the line between life and death!