Pasta All’amatricana | Gennaro Contaldo | Italian Special

Pasta All’amatricana | Gennaro Contaldo | Italian Special


Right, the bucatini is inside there. It is
almost cooked half way, so because I don’t have another gas I remove it and
I’ll let it finish cooking inside while I prepare the Amatriciana. Amatriciana
come from Amatrice, Lazio. Such an incredible and tasty sauce and so
simples to make! They usually do with pig cheek, but if you don’t have a pig’s cheek, use pancetta. If you don’t have pancetta, use bacon. But original actually
is with a pig cheek. Here in Italy look at that, so I’ve got this fantastic pancetta
is little bit of fat and everything so, pan goes on. Just a little touch of olive
oil, but then I put the pancetta inside. Whilst this one start’s melting nice,
I get half an onion, then you cut it. Doesn’t have to be very small, I do a small ones
because I’m so used to it. Cut it. You can see it’s roughly chopped just put them
inside, fantastic. Let’s get a spoon, and let it seal very very nice,
come on! Little splash of wine. We might not always like a little splash of wine.
Always remember if you cook on the gas the flame is quite high, if you splash with wine just remove away from the fire because wine has got alcohol in and it can flame it. Just a little tiny bit, just a little tiny bit. Let it evaporate. I like mine with a tomato. This is already Amatriciana you don’t
have to do anything. Just nice, sweet, small tomato just cut them in half, and
then half again. Just cut them in half, this is all you have to do. Now make
sure they’re really ripe tomato don’t use a half of green tomato, it
doesn’t work. Come on half again, half and again, done it.
Pick them all up and just put them inside, ah yes! And keep
stirring it. I need to some pasta water. Okay,
be careful with the salt, because the pancetta is already salted, the pasta
water is already salted, so balance yourself. Just put it inside it’s done, it’s hardly anything. Put back this one. Let’s have a taste. Oh yeah, I wanted this tomato to cook quickly. I don’t want the sauce
really red, because it’s already full of colours. I’m gonna put a little parsley inside, you
can put basil if you like it, or hardly anything. Just cut it. This is my
way. Do you know you got many people
complaining, oh no it’s just pancetta, No it’s just the onion, it’s
just Pecorino cheese so-and-so, make it, it’s so simple and
just enjoy it. I don’t take the tradition away. Yeah, it’s all done,
it’s hardly anything. Look at this sauce how nice it is, oh my gosh, oh
my my. Get the pasta by now the pasta is ready. Yeah let’s move some
stuff from here. Let’s put the plate on top, my gosh, oh my my.
Let’s get it. They call it bucatini because a long thick spaghetti, the
word bucatini because it’s got a little, well they have a hole inside the pasta because they’re quite thick, having a hole they cook better and quicker. That’s all you need. Little pasta
water this is for me. Actually this is done in a real time so you can do it. Of course you
can do it. You know what, here the Sun is there, here on the shade because it’s
nice to film, and I had a jacket on and they said to me remove your jacket and show
your beautiful shirt. Look where’s my jacket, that is my jacket. Look, I am
freezing, why? Because I love the way it’s cooking
and I want you to make it. So when you actually cook this one, think of me
that I’m cold, it’s the wind you can hear it and give my love and passions.
Okay, look, come on wind stop for few seconds. Make sure that everything
is getting loverly, melt inside. Little dash of olive oil. Come on! When you’ve got love and
passion it’s so simple to cook. Toss them a little bit that’s a chefy way. Put on top. Get a place ready, turn everything off, I
love it. Look at this. Grab it to not splash
anywhere because this is the only shirt I have. Nearly done it Oh my gosh, come on, I’m gonna leave some
inside because he’s for me, that should be enough. This one, woohoo, it’s cold.
Okay the food is good, little parsley this way. I’m doing with my hand, I don’t
have to use a knife. Grating of a pecorino, you must create a pecorino. If you
don’t have it, parmesan will do it. No other cheese. Now a drizzle of olive oil. So do
make it, it’s quite easy, there’s nothing to it. So I put some pancetta inside there, cut
a very ripe tomato, put him inside, little bit of pasta water, little bit parsley
what else do you want? Come on the pasta goes in and hallelujah. What kind of life?
What you have to do for living? I can’t believe it. This is eating for real. Ahhh! It’s cold! The pastor was good but I am freezing!

Comments

(100 Comments)

  • David King

    Minus the pork and cheese I can eat that dish.

  • deadfr0g

    4:56 “They said to me, ‘Move your jacket off!’ … Look, I am FREEZING.”

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    😀

  • Greg Fitzgerald

    it's not a real Gennaro recipe if it doesn't have three steps that add olive oil.

  • SmaCk You d1cK

    I wonder is possible to make Corona spaghetti.
    the pasta that make people can exercising their breath

  • Clive Marshall

    Ok I’m up for it ….not much to do it….might cut em a chilly in half long went … many thanks all the best

  • David Than

    Hello lovely people!

  • Maria Sara

    Such a genuine passion for life and food. I like the video much.

  • Roberto Bassani

    AAARGHHH… no oil, no onion!!!!! Just pigcheeck!!!!! Greetings from Lazio

  • hilal ezgin

    Omg whenever I see genarro I always remember two greedy italians. I never forget Antonio 😔😔

  • Ralphie Decongilio

    Come on …come on…lol….he's the best

  • Jennifer Anne Ifurung

    Gennaro is always fun to watch. Very informative and natural cook.

  • Savage Historian

    He's there in a cotton shirt and I'm freezing my balls off here.

  • Fabio

    Vergognati!

  • Music Dj

    Ledge 👌🏻

  • brendan

    Am I crazy or did he learn english from a cockney? Just interested, great video!

  • Anastasia Beaverhausen

    Gennaro is the best lol

  • KD unger

    love the settig,,its home

  • NiNi Na

    Gennaro, sending you a big warm hug to warm you up!

  • NiNi Na

    "It's cold, but who cares?The food is good!"

    That almost made me cry.

  • Guy Mukenge

    boss well done!!!

  • stomingaben

    *Amatriciana

  • Falko Force

    He’s the best cook on YouTube!

  • KU SB

    All wrong

  • The Vintage Hifi ambassador

    Dr Strangelove in winter

  • xristos k

    You re the best!

  • Sam 2018

    Just cooked this in 10mins. Great use of extra pancetta I had after making a batch of ragu

  • H R

    I love Chef Gennaro ❤️

  • Can Artunç

    Actually I'm pretty surprised at the fact that he said "Just a little bit of olive oil" and he really added just a bit, Gordon adds half the bottle when he says that

  • mark heyne

    I invented a pasta dish today: using fake crab sticks / white fish sticks in a pan with the usual shallots / onion, herbs and spices to taste, cooked in olive oil, passata, then add the fish sticks. Now the presentation aspect of this dish is to serve them with 'rigatoni' specifically, so the sticks and the pasta look similar.

  • Andrew Romano

    Gennaro. Bravo. From America.

  • Kai Hin Ng

    Hi Gennaro
    Nice video!!!! It looks so delicious !!!
    Is there any tip to avoid the pasta being overcooked after transferring it to the pan? Should I put it to the pan even it’s still very chewy? It softens so fast once it’s in the pan.
    Thank you so much!

  • Fabrizio Cinelli

    Ho smesso di guardare il video quando ha iniziato a tagliare la cipolla… nella Amatriciana non va la cipolla, non va olio nella padella (basta il grasso che si scioglie del guanciale), il guanciale va messo in padella a freddo e poi la padella sul fuoco (per rendere il guanciale croccante fuori e morbido dentro)! Ma chi è questo ignorante?

  • Bryce Henderson

    Antonio’s passing has changed Gennaro :/ I can see the suppressed pain that remains. Gennaro, you two were my favourite together and I’m sorry for your loss… please know that I still love your cooking videos, they are wonderfully helpful and I feel a connection with you, even though I’m just another “view” on your video.

  • Andrea Riboldi

    Ma come fa un cuoco a fare un'amatriciana con pancetta e cipolla?? Non ho parole

  • Mityamba митя

    хуета на постном масле

  • Massimo Mariani

    it 's crap if you do not know how to do the matriciana do not make these videos that in Italy take your piss 😂😂

  • large size

    He's Chinese not Italian

  • Paul Tredrea

    Watching Gennaro cook pasta is a weird sort of happiness. Just love it

  • Cosimo S.

    this is not pasta matriciana, you Americans can only cook a few hamburgers

  • angel pitou

    Please don't tell you are cooking italian recipes. Please. Please. These are NOT italian recipes. These are other things, so PLEASE don't call it "pasta all'amatriciana", because it is not

  • Katelin good

    He’s awesome I love to watch him lol

  • The Skeptic

    i thought it's always warm in italy

  • The Animals TV

    Humm délicieux.

  • Steffen Bächle

    I totally like how he loves it 😀

  • emanuele borgese

    Ma vaffanculo

  • Julia 00

    I love you, Gennaro!!

  • Jyl Lytle

    I like this guy. He's very real.

  • frisco

    My dogs and cats always walk away from the camera too as soon as they get a bite of their goodies.

  • Yanisa Limt

    happy with your passion! what a pleasing, fun and mouthwatering video! 😆😊

  • Übermensch

    He's so full of life.. 😊

  • Rafał Białek

    I wonder if it would be a huge mistake to replace parsley with coriander… Not a parsley fan but I love coriander, I don't want to mess up with pasta and I mean no disrespect for the chef!

  • adam D

    This is far off from the original recipe, it is not even close and quite frankly kinda sloppy!

  • giuliano rossi

    non è la vera ricetta,no cipolla,no olio d'oliva..

  • P Light

    I miss Antonio beside him

  • abdi libaax

    I don't like thick pasta

  • Bruce Zhang

    My personal favorite moment is when he first tasted the sauce and
    "ohh my gosh, oh my my…"

  • W4ke Up

    You can’t be Italian

  • Google Google

    Pasta makes diabetes, Mrs. Versace!

  • leo grifasi

    Porqué carajo no hablás en italiano?

  • Luciano Rosati

    it' not real amatriciana

  • toyz4bigboys

    His English seems to get worse over time rather than better…

  • flutterbyby

    Love this 😍🥰😘 the relaxed real time cooking and his passion. Yep, love it even though I don’t cook. Does make me hungry I’d love to eat what he just made.

  • Shielalou Flores

    I really admire how he puts every ingredient into the pan with so much passion.

  • Andreas Walther

    Cold and raining here but food warms you up

  • sav

    " The pasta was good but I'm freezing "

  • Kukung Deeka

    When the goodfather retire he become this man

  • Sam 2018

    This is so simple and delicious,

    Basically:
    Olive oil
    Pancetta
    Tomato
    Basil
    Black pepper (optional)
    Garlic (optional)

  • Özlem

    Loves from 🇹🇷💓

  • Спас Янков

    Pig cheek is best smoked

  • voiceisclear

    let that man wear his jacket. ..😀

  • Matthijs N

    A man with character, respect. Something the youth is missing, sad.

  • anndrea dibenedetto

    amico impara a cucinare lei sta offendendo amatrice ci vuole guanciale senza cipolla impara e poi cucini

  • Salma Soliman

    Lol you are quite funny. Will try the recepe soonest possible

  • fabrizio arcese

    Almost everything is wrong! Quasi tutto sbagliato! Lascia stare! L’amatriciana falla fare ai Romani !

  • Sim Vig

    I just made this. I love it.

  • Pierre Assouad

    Looks delicious

  • Ma Dani

    What accent does he have? Italian mixed with something…

  • DLFB

    ‘No added cheese’

    adds cheese

  • Kemal Arslan

    He is a crazy man. I like crazy people

  • BİRİCİQ _______

    Ohhhhh oh oh oh oh mamaaa miaaaaa

  • martinolsen007

    Gennaro is the resson why i watch italian food after midnight <3

  • Guy Eshel

    lol

  • Alex Rudy

    Best chef on YouTube, Iv been making nearly every dish you prepare, all 10/10. Thank you.

  • Adipositas Kochen leicht gemacht

    Great entertainment and enthusiasm, well done. But why do you take so much olive oil for one portion and for one plate?

  • Kit

    the simplicicity is the key to perfect cuisine

  • Null Kim

    dat lil bit o' olive oil lol

  • lulumay50

    I love your videos! I will be making EVERYTHING, and heading back to Italy soon. Hello from San Diego!

  • Pete Buck

    Total legend

  • Fridai for fiuture

    the title is wrong, it should be called amatriciana pasta

  • Глеб Глеб

    Brittalian

  • Heroina The kitty

    I love this men

  • roberta betti

    Gennaro che combini!!!!!!!! Ti sei scordato come si cucina in Italia????????👎👎👎👎

  • Filippo Bacherini

    Bene….ora vado a buttarmi dal terrazzo. Spero di non rivedere una cosa del genere nell'aldilà

  • Hot n Salty

    From the old days …love it miss the big guy🙁

  • L

    I love this man!

  • Lauren Lauren

    can anyone write the ingredients

  • Carol Thiessen

    The captions are hovering over the whole cooking demonstration. Jannero does speak English, well.

  • Ivo Tsenov

    Gernnaro you are great! 🙂 I am making lasagna for years as you showed in the homemade recipe.

  • Carlo Simonelli

    PORCO DIO NO!!! NO!! DIO MAIALE!!! L’AMATRICIANA SI FA IN UN SOLO MODO. C’È UN DISCIPLINARE. NIENTE CIPOLLA!!! E NIENTE PANCETTA!!! SOLO GUANCIALE!!!

    PORK GOD!!!! NO!!! GOD PIG!!! THERE IS ONLY ONE WAY TO MAKE AMATRICIANA!!! IF YOU WANT TO CALL IT AMATRICIANA, YOU HAVE TO FOLLOW THE ORIGINAL RECIPE, WITHOUT ONIONS!!! AND NO BACON!! ONLY GUANCIALE!!!

  • Canal Lumiartes

    I got to know Gennaro through the books, today, I'm getting to know him in the video, I really liked it, I'm watching it here in Brazil. A big hug.

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