Carbonara At The Colosseum | Gino's Italian Escape E4 | Our Taste

Chef Gino D'Acampo makes a culinary journey around his native Italy. This episode finds him in the country's capital, where his first stop is one of Rome's finest delicatessens. There, he picks up some succulent pancetta to make a traditional pasta carbonara, also adding some luscious cured guanciale into the mix. He chooses a stunning location to cook his pasta - right in front of the iconic Colosseum. Gino then travels to Ariccia, a town that is passionate about porchetta - a slow-roasted, moist, boneless pork roast stuffed with seasoning and rosemary, traditionally enjoyed in rustic bread. Gino's final port of call is a restaurant belonging to Anna Dente, a chef who has been keeping authentic Roman recipes alive for 40 years. In Anna's garden, he prepares a Roman-inspired dish of pan-fried lamb in rosemary and honey sauce, along with a fennel salad.

This film was first broadcast: 4 Oct 2013

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[doktoronyx]

This guy was probably arrested after taking this video because he put parsley into spaghetti carbonara. Under Italian law this is a criminal act. 🤣Parsley has very strong flavor and will take over the dish. 🤔

[gergelyzoltan]

So the chap from the store told you to expressly use Guanciale, but you still add Pancetta? 🙂 I would not use neither butter (north Italians use it) and nor olive oil, take a look at the Guanciale, it has so much fat when you render it. I also never tried parsely, i dont think its traditional, but its subjective. The important thing with Carbonara that it has so few ingredients, that you need the best ingredients. Guanciale will always taste better than either Pancetta or Bacon. Especially if you want to prepare the traditional Roman way

[atabac]

Butter, olive oil and parsley...purists gonna cry with this

[tamanimaiesia]

I'm not Italian but right off the bat I knew that wasn't supposed to Pancetta but Guanciale. Kudos to me!

[jf]

Even I know it should be guanciale for carbonara, as a Chinese Canadian! Then again I did live in Rome for a while. Pancetta is delicious, but for carbonara if you can find guanciale, so much better. Also for a little extra creaminess, add one more egg yolk and more grated pecorino with a splash of pasta water.

[angel]

Wow Gino you’re covering everything in every episode, the history, the beautiful places, the food and your recipes, you are awesome 😊

[fernandoguimarey]

I can't believe Gino didn't know Guanciale was the correct part of the pig to use for Carbonara

[sghu]

Please add all episodes of Ginos Italian Escape!! Love it

[robertblue]

Anna's cooking reminds me when I was in Rome in the 80s and my friend found this hole in the wall place where local workers ate. There was no sign outside, no menu. You selected from a choice of food cooked from what was good and available that day. Super delicious.

[peter_bazinet]

I could have just eaten a 7 course meal, yet I'm ALWAYS hungry after one of your videos.

[murraytalman]

How could a chef that has been trained in Roma not know that carbonara is made with guanciale?

[Thegoat]

There’s no way he didn’t know guancale was in carbonara 😂

[monicabraicu]

That pork looked amazing!!! Thank you, Gino!

[lauraautry]

It looks so delicious and Gino is an awesome cook…enjoy watching him…his personality ❤️

[joeprospero]

I cried when I saw him put the parsley in the eggs and pecorino

[leerobins]

Brilliant..just brilliant...wonderful backdrops and wonderful people...I am drooling, I shall try your Lamb cutlets..divine..your are a clever chef Vino...from Melbourne Australia...

[gramirez]

Grazie mille per questa bellissima esperienza! Sono appena stato in Italia e io vorrei che avevo saputo questi posti appena fuori Roma. Mi manca il cibo italiana!

[xenisflavors]

Amazing city and trully good chef gino❤❤ love from greece💙

[anderskarlsson]

How can he not know about guanciale in carbonara? He even puts cream in his tiramisu!

[marcogiomby]

BRAVO GINO, IN ITALIA DI MANGIA BENE COME DA NESSUNA PARTE DEL MONDO