Kong Kong Summit 2020, 8 Dec 2020

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From YouTube: How To Make The World's Best Carbonara Pasta | Kong Summit 2020 Closing Celebration

Description

Join Kong CTO Marco Palladino as he shows Kong VP of Marketing Sandeep Singh Kohli how to make Carbonara just like they do it in Rome. Growing up in Milan, Italy, he learned the basics of great Italian cooking from his grandparents at a young age. Since then, Marco has perfected the craft and will reveal some family recipe secrets during this cooking class. Some say five-star Italian food provides the fuel to create the world’s most reliable service connectivity platform.

Learn more about Kong: https://bit.ly/2I2DypS

A

Thank you for joining kong sammy and see you next year. Thanks for having us, it's been great. It's a lot of fun thanks.

B

Thank you for joining kong summit thanks everybody for watching.

A

Thank you for joining. Thank you.

B

And let's make the next kong summit bigger and better.

B

What great way to end this amazing kong summit by a cooking class by our very own um marco palladino, uh founder cto of uh kong, one of the great things about working with both augusto and marco is have been their love for cooking, and um with that we want to share all the great things that I have learned from them with the rest of the world and with that uh marco. What are we doing today?.

A

Yes, so today we're making pasta with uh pasta, carbonara carbonara, you know, means coal, mine worker in italian, and you know there's lots of debate on how the pasta may uh was born, but, but you know most likely, it was born because the coal mine workers, after along their work, you know in the mine uh they needed something at the end of the day, to replenish all the nutrition that they've lost by working- and this is a very simple dish with very simple ingredients that you can find pretty much everywhere, but it's also very a caloric.

A

So it is, um it is a full dish per se. You know once you have a good dish of carbonara, you really do not need anything else. The way we're going to be making it today it is going to be the best carbonara you can ever you can find anywhere in the world back in rome. This is the traditional recipe like they do it in raw. So in order to make the carbonara we need to get guanchali. So this is pork cheek, um that's uh you know, uh cut and aged and it looks like bacon.

A

It looks like pancetta, but it's not bacon, and it's not pancetta, because it comes from a different part of the animal uh when child is very hard to find. You know it took me many tries and this one I found from this website called sonia toscano which effectively they import it and then ship it to you. If you cannot find one charlie and we're going to be showing the link where we can find this.

A

uh If you cannot find one charlie, then as a substitute you can you could use bacon or pancetta, but that's definitely a second choice.

A

The first choice would be one challenge, then uh we're going to be having two different varieties of cheese just because today I want to do this dish the right way, and so we're going to be having pecorino romano, which is a very salty, uh salty cheese, that um it's a chip, chip, cheese from ship milk, that's quite salty, pecorino, romano, not to be confused with picorinosardo, which is made in sardinia, and then we're going to be having a little bit of a parmigiano reggiano not to be confused with not to be confused with a parmesan that you would normally find in in markets.

A

Yeah I mean so this is the thing right. This pasta dish would be very cheap to make in in italy because everything comes locally like the cheese. Are italian cheeses right, the guanciale, you know everybody does it in italy, the pasta we make it in italy right, and so it would be very cheap to make in u.s this dish, it's just a little bit more expensive because we have to use these important ingredients uh and there is a markup on that.

A

So the pasta like I said it's, uh it's the room, pasta, but we can use any brand of italian pasta and, in particular, I'm using rigatoni right now. You know you can find these at whole foods like some deep set and you can see there is some little lines in the rigatoni. These lines are very important.

A

Do not make this pasta with um with uh kind of a smooth, smooth pasta pieces, but they have to be having these lines, because these lines are going to be capturing all the sauce that we're going to be mixing the pasta with. So this is very critical and important in order to have a good good outcome. You got.

B

It could we use spaghetti pasta if, if you can't find.

A

Any you you could be using, you could be using spaghetti and, as a matter of fact, the carbonara with spaghetti it's very popular, but because we're doing the traditional dish today.

B

Traditional dish.

A

It is with rigatoni, okay, so, like I said, the ingredients of sandy have to be very, very good, and so we need to have some very good high quality eggs um and again I found this on whole foods as well. We need to have kosher salt. We need to have some very good extra virgin olive oil. uh We don't need the red wine for cooking the dish, but we're going to be using this later for drinking while eating the dish and we need some white wine can be cheap white wine.

A

You know chip chardonnay that we're going to be using to deglaze the guanciale uh once it's cooking.

B

All right, I have everything ready here, marco and um based on your instruction. I already have some boiling water uh going on here. It's right now, marco, it's just boiling water. Should I put anything in it.

A

No we're just boiling water so that we can accelerate the the procedure. This is a pasta that we can make in 15 minutes. um You know when done right. You may notice sandeep that I don't have any parsley any peas or any cream or heavy cream. This is because making this pasta requires us to create this egg and cheese cream from scratch without using any other product like a heavy cream, or you know anything like that now commonly when we go eat this pasta in a restaurant.

A

You know because people don't really know how to make it as well. They may use cream or heavy cream to help themselves make these um this sauce, but the sauce should not should not have any of those ingredients. We are going to be making that cream ourselves.

B

Exactly so that's this is what he was telling me that uh this seemingly simple uh dish um has all these layers of uh intricacies and that's what we're going to learn today.

A

So the water is boiling. I think that we should definitely start by cutting the guanciale and we have to cut the control in a very specific way. So, as you can see the gun challenge, okay um has a layer, an outside layer, that's usually peppered, and then there is an inside layer. So what we're going to be doing is cutting very thick slices of glue and challenge. You have a larger piece, so I need more slices to match the the quantity I need, but let me show you so if.

B

A

uh What I'm going to be doing is cutting pieces that are this thick right, this okay, we want to have thick pieces of gunchallenge, and so we go ahead. All.

B

Right and cut it, so let me try it. Let me try it here. So maybe.

B

B

Marco is this the right side.

A

Yes, that's the right size, that's the right size. No, that's the right.

B

Size: okay, that's.

A

The right size.

B

Okay, so so how do? How do they cure this uh uh mark on the gonchala like? um Is there a particular way they cured it and put pepper on it?.

A

Yeah they put pepper, they put pepper around it um and then they let it rest for a few months now. The thing with many guancialis that we find online is that they're too salty, they're too salty, because they put too much salt in order to preserve them. The one I've I've tried. I've tried every guanciale, you can possibly find an order online in us, and this from sonia toscano uh is the best one. Charlie is the best controller you can possibly get.

A

uh They sell it for fifty dollars for two pounds, but two pounds is a lot we can make. We can make probably uh you know six five, six dinners with it now we're gonna take each and every individual piece of gonzalez and we're going to be removing the borders of the guanchalet, especially the yellow part, because the yellow parts are going to be giving a bitter taste to our sauce, and we don't want that. So what we're going to be doing? If you look at what I'm doing right now, I am cutting.

A

We still want the fat right, but I'm cutting the outer layer away, as you can see, I'm cutting it away from the guanciale and if there is any visible, yellow part on the borders on the sides of our grandchild slides, we want to cut it. So I'm as you.

B

A

Removing and so at the end of the day, we're going to be having something like this, so we basically are peeling out we're peeling out the outer layer. Now the water is boiling, which is uh which is great uh because uh once further down with this we are, we can basically start cooking the pasta and, as the pasta is cooking, we will prepare the sauce and we will do it from scratch. So this is the traditional way of doing carbonara.

A

So sandeep sandy show me show me your guanciale: did you cut the outer layer.

B

Yeah is this good.

A

Yeah perfect, yes, perfect! You don't have to be okay, just cut. You know, I think, just cut the tin, a thin slice. It doesn't have to be too thick right because we want to have as more as much control as we can into the axle.

B

Yeah, that is exactly what I was wondering. um You know, uh I'm I'm actually losing some of the fat. So that's. Why, uh to your point, I need to make a slightly thinner life here so that we actually get the good fat in right. Are we going to be cooking with some of that fat.

A

Yes, we're actually going to be preserving the fat, we're removing and put it into the boiling water, but then we're going to be removing it prior to putting the pasta we just want. We just want prior to eating the pasta. We just want the the water to taste like the guanciale, but we don't want to really eat it.

B

Man, this is making me so hungry marco. This.

A

Pasta was engineered to fill us up. You know because of the coal mine workers back in the days, and so, if you are hungry, you're not going to be hungry anymore, you after eating.

B

Reminds me of a different region, the southern uh spain, uh with hamon and- and you know they have these um small uh cafes in in southern spain. uh Sevilla uh and you know, granada and uh the smell of come on is what I'm feeling right now and it's like it's it's taking me back uh to to sudden sin. Oh my god, I'm so hungry. Now.

A

But, unlike prosciutto or hamon, we cannot eat uncooked guanciale, it has to be cooked. Otherwise it's not safe to eat. Okay, so I have all these pieces so take the big ones. You know take take the big ones that we can easily identify in the water. You know we cannot, we could. We cannot uh mistaken them for pasta, pieces, take, okay, take the big ones, take the big ones and we'll take them and then put them into the water like this and the water in the meanwhile.

A

I'm just increasing my heat should be boiling and we just let it rest like that. So.

B

This is good, so basically we don't need, um usually when with pasta you put salt in the water and other things, the flavoring. So in this case we don't need that, because they're going to get that flavor from from these cut sides.

A

But we're still going to put the the salt right, so the but the pasta will the water will have to be salted, but I'm not gonna. Do it just now, because I'm afraid that if we put salt now more water will evaporate between the time. We finish our preparation, we start cooking the pasta. Therefore, we mess up the salt and water ratio and it ends up being too salty.

B

A

Okay: okay, now that we have now that we have these big pieces of bacon of guanciale, we are not done yet to the controller. We have to cut stripes like this. You see they're they're, going to be this big, like kind of a thick stripes, okay,.

B

B

A

And we will do that for every piece.

A

So this is a trick sandy if you are hungry, while you're cooking tell me where you cook, while you're cooking, take a different knife. Yeah, you don't want to use the same knife that you use for cutting the gun, challenge and.

B

A

The same knife and cut yourself a piece of parmigiano.

B

There you go, I'm going to do that right now,.

A

You know they say if you're cooking, the shrimp did you ever notice that every time there is a chef cooking, the chef never comes with with people. You know the chef always seems to be like sitting around enjoying himself and people are, they usually say, but you shouldn't sit down and eat with us, but the chef doesn't have to eat because the chef eats more than all of them, combined by cooking and eating.

B

You know when uh one time I happened to get to a restaurant around 10 30 so before the restaurant had actually opened, and I saw the entire staff eating, and so um it's like before the restaurant actually opens for public. They have already eaten the food and they are they're. They they're ready to go before the patrons start coming in.

B

It's no smart thing to do.

A

Yeah, so you see what's the problem now with, uh I think some cheese as we're cooking. The cheese is a little bit salty right, so we want to start drinking.

A

This is just for drinking, so so I asked an italian friend of mine what is he's from wrong and I asked him what is the best wine you would suggest for carbonara, and he said you know stagsli, it's very good, the cup, the cabernet sauvignon, but you can also get a darkhorn merlot, so we opted for a stags date this time. What my dad taught me to not uh ruin the countertop is take a piece of a paper towel and then put it around the bottom.

A

So when the when you're, when you're pouring when you're pouring the wine and.

B

The last drop falls down.

A

It doesn't go all the way to the counter top so anyways we got our wine. I had my cheese it's time to drink it.

A

So we got the cheese and.

B

We got it. Okay cheers cheers man cheers.

A

Oh, this is very good one. This is a very intense wine for a very intense, intense pasta like so for this pasta we don't want to have fruity wines. We want to have something strong, because you know again. This is a pasta with made with egg with cheese with with one challenge. It's it's. You know there are strong tastes, and so we want something: that's also strong to drink in order to be able to to mix and match it very well. We are teasing ourselves and we're getting ready for the big meal.

A

By the way, I want to show you the pasta right now with the fat look at the coloring, the fat, it's melting in the boiling in the very hot water, and it's going to taste so good, because the pasta will then absorb it will absorb all of this water right.

B

Hey marshall, I'm also smelling it man, oh my gosh. I love the smell. It's like uh it's like a hearty stew. I think before the wine I like the picorino and after the wine I like the other ones.

A

Well, they think we have both. So we don't have to choose.

A

Exactly okay, so this is what we're going to be doing. I don't feel comfortable turning on the guanciale until I know that I'm done with the cream with the egg and cheese cream that we're going to be making from scratch.

A

So what I'm going to be doing is taking our olive oil extra virgin olive oil and put just a little bit into the into the pan without turning on the fire and then put the guanciale in, you know, mixing it with it with the olive oil, but still off, so we're not throwing on the pan just yet.

A

So I'm going to be pouring a little bit of olive oil like this just enough for for me to create this kind of oiled bed for the guanciale, and then I'm gonna go ahead and take the glue and charlie and transfer it into the pan into this um oil paddle that I've created, as you can see, tobacco is.

B

That is that maybe two tablespoons of um olive oil.

A

Yeah yeah, so we don't want to have too.

B

A

We don't have to, we don't want to have too much oil for a very simple reason. As the grandchild will start cooking, the guanchala will also start releasing fat and so that fat also, is you know if you think about it? It's fat, oil right, and so we don't want to put too much olive oil, but just enough to start creating and triggering the um the reaction. You know the mallear reaction with the guanciale so that it starts cooking without without burning.

B

Got entire so basically no oils floating around just enough to coat each of these strips of uh conchalas.

A

You see uh me and agusta are italians right. So when we started mashi even prior to kong, you know we flew all the way from italy to san francisco, to start the business and uh and uh and one of the things that we learned quite soon, because we couldn't afford to go out and buy food or you know at either restaurants.

A

You know we learned how to cook, and so you know, um carbonara is probably one of the simplest things you know anybody can make, uh and this was our treat, so we wouldn't eat carbonara every day. Of course it would be a treat you know once a month, a nice dish of carbonara. That brings you back to italy, which was our home country.

B

And today, right now, it's going to bring all of us to italy all right. Next, marco is so.

A

Ready for this, so okay, so next next we're going to take a big plate where we're going to be cutting we're going to be cutting. uh You know, grating our cheese and we're going to be using a combination of pecorino and parmigiano with the following ratio: 70 should be picarino and 30 or 20 should be parmigiano.

A

So, let's start with the pecorino forest, we need to have a good amount of of cheese here. Okay, so we're going to be grating our cheese with the following ratio: 70 percent pecorino 30 parmigiano. So let's use the smallest size that we have in our cheese grater and let's grating it. We need to have a good amount right. So something start doing it and don't stop. Until I tell you to stop.

B

Okay and I'm doing the parmigiano first right, I'm doing.

A

The pecorino first oh peccarino, first.

B

B

Marble are we going to be using the whole block of cheese.

A

No, so look at the amount of cheese I have in my plate. Right now we are going to use approximately half of it of the one that you have and then a little bit of parmigiano so that we can create a blend of parmigiano and pickering.

B

I have I have the pecorino. This much smarter just looks good.

A

That that's perfect, now 30 or 30 percent of uh parmigiano, all right guys so uh sandeep. I don't want to start.

B

A

By my egg cream, just yet I want to start boiling the pasta and then starting the the the egg in cheese cream, and this is for a very simple reason. I don't want the egg to be left in the open air for too long and risk spoiling the egg carbonara, it's a very time, sensitive dish.

A

The timing is everything from now on, everything is going to be timed perfectly, so we're going to be cooking the guanciale as we're cooking, the guanciale we're going to be boiling the pasta and, as both of those the ganchala and the pasta are cooking. We are going to be making our cream from now on we're going to be accelerate a little bit, because this is the most critical part of making the carbonara up. Until now, we've been messing around, we cut the controller. You know we grated the cheese. This is nothing.

A

What we're going to be doing now is going to be a lot more. Intense and timing is everything if we mess up with the timing, we're not going to end up.

B

With carbon margo marco then hold on, let me get my final slip.

B

Okay, now I'm ready. Okay, let's go.

A

So this is what we're going to be doing.

A

We are going to make sure that the water boils and I'm going to be increasing the temperature of my water so that it boils we're going to be start cooking, the guanchala and, as we cook the guanciale- and we boil the pasta we're going to be doing our cream with egg and cheese.

A

We don't want to do the cream too much sooner, because we risk spoiling the eggs and then you know that'll be bad, so we're going to be to recap: cooking the guanciale as we're boiling the pasta while in the meanwhile we do our egg and cheese cream together handmade. The reason why it's very hard to find good carbonara.

A

It is because everybody messes up these steps. So now it gets real all right. So, first and foremost, what we want to do is turn on uh start cooking. The gwen challenge with a very, very high flame, but we need to.

B

Make sure that it doesn't burn.

A

High flame, yes, so we need to also make sure that it doesn't burn and remember one of the things that's very important to do in cooking is to give lots of. You know, love to the to what we're cooking. So we have to mix it to stir it. We need to make sure that we pay attention.

A

We pay attention to our ingredients, the recipe for a good dish and a good meal is giving attention to our ingredients. They don't cook by themselves. We cook them, and so we have to be on top of them. Let's make sure that the guanciale becomes very, very crunchy, and now the fun.

B

A

Make sure that the temperature, the flame, is high and then, let's drop some, let's deglaze our control a little bit to melt the fat that in the meanwhile is sticking to the to the.

A

A

And now we look at my one challenge. You see there is some crunchiness there. There is some pieces that are crunchy. There are the color you can see from the color yeah.

B

A

The wine after the wine is evaporated, I'm turning off my fire. So now the fire is off and the guanciale is resting even when the flame is off the contrary. It's still cooking now, because the the pan, it's still very hot. So let's, uh let's take our pasta and pour it into the water. So it starts cooking and then remember you have to mix it.

A

And now we have a countdown: we have to get our sauce ready within the next nine minutes. Eight minutes or it's gonna, be too late. Okay,.

B

How do I make the sauce.

A

So what we're going to be doing is opening the eggs, but we only want the the yolk. We don't want the white part, so I'm gonna break out an egg, and then I'm gonna do this. This little game. I'm gonna shuffle the yolk from one part to another and then drop it into my into my final plate. So we only want to get the yolks and throw everything away here, and this is the magic of the carbonaro.

A

We have the yolk right we're going to be taking some black pepper and put it in there and then once we have done the pepper, we are going to be taking a handful of the cheese and putting into the yolk, and as we do it, we're going to be mixing it together, because we want we want to uh create. We want to create the cream, we want to mix it and blend it together, very well with the yolk.

A

We have eight minutes, we have time, but we can do it little by little. We can put some cheese little by little and then mix it together until the consistency gets thicker and thicker sandeep you're following me,.

B

Yes, I am I'm using the whisk instead and I have put a handful of cheese.

B

Am I going to be using all the cheese that um we had graded.

A

You want to have a very strong consistency, so.

B

A

I put I put actually almost all of it right. It's becoming thick. Look how thick it's becoming like it. Doesn't it doesn't fall from my fork. It falls very slowly. You see how thick it is.

B

Oh okay, that's the reason you use the fork. Let me take. Let me think.

A

Look, this is a cream, oh wow, okay, an egg of egg pecorino and parmigiano.

A

So now, let's take a little bit of the cooking water and mix it just a little bit just like a few drops of cooking water huh and mix it and put it in here, so that we are easing a little bit that consistency.

B

A

With the cooking water which, in the meanwhile tastes like pasta, it has the starch of the pasta and also tastes like the guanciale.

A

So I am going to slowly remove all the little pieces of of guanciale that we put in there, so so that so that I don't mistakenly eat them.

B

You want the sauce consistency like a sauce like this.

A

That's perfect, that's perfect! We need to mix the sauce. The egg sauce with the pasta, as the pasta is still hot. That is critical, because the pasta, the heart of the hotness of the pasta, will cook the egg just the right amount um as we're mixing it.

A

So I was not joking. When I said timing is everything.

B

Michael as the pasta is cooking, I know that you are very, very critical about how the pasta should be al dante, and so I want to hear from you why that's important and how do you make sure that the pasta is truly and that they're not overcooked, because I've heard from you so many times when we're eating in restaurants, together that the pasta hasn't been cooked? Well, you.

A

Know, pasta means that the pasta is uh has consistency, which means that it's a little bit harder, not raw, but still a little bit harder when we eat it. We want the pasta to have consistency, because otherwise the italians say pasta tastes like glue. It's like these mashed potatoes of pasta right. So we italians, don't don't eat it that way. Al dente dente means teeth, which means that you can feel the hardness of the pasta with your teeth as you're as you're eating it al dente, you know.

A

Basically it means at the teeth touch and um and in order for us to determine if the past is cooked, all dent or not, I think a rule of thumb is to always cook it one or two minutes less than the advertised time on the pasta package. But that's not enough. The final touch is always to try your pasta. We never know when the pasta is ready until we try it. So, as it's cooking, take a piece of pasta out, make sure it's cooled down and then try it. That's the final test.

A

Once it's ready, it's ready. Remember then, once you drain the pasta, the pasta doesn't become cold. All of a sudden. The pasta is still hot. So even if it's not in the water, the pasta keeps cooking. So by the time you serve it to to the table, the pasta is cooked a little bit more. That's why timing is everything you have to take it when it's al dente by the time you eat it.

A

It has been cooking still in the meanwhile and and it becomes at the right point now to determine if the past is all dent or not, you can try it or you can do another thing. You can take a piece of pasta, you can cut it in half and if you see a white line in between the pasta that white lime means that the pasta is not fully cooked, which means that it's still al dente.

A

If you don't see any white lime chances are you've overcooked, your pasta do not overcook it yeah, so sandy how's it going.

B

I am almost got the conchala pieces out.

A

Once we're done with that, let me tell you what's going to happen next, what's happening next, it's critical in order to have a safe, carbonara, it's good to eat, that's cooked! That is tasty if our sauce ends up not being not being good enough, because it's too dense and too thick when we mix the pasta, we can save some cooking water of the pasta right now in this sticker, so that we can use it later. So I'm taking my camera to show you what I'm doing this is my teacup.

A

This is the pasta, I'm just filling it a little bit just in case. I need it for later. So we have the console. The pan is off, the granchala is crunchy and it's perfect. The pasta in two minutes is going to be ready. We have our egg cream and cheese all mixed together and we saved some cooking water from the pasta, and I have just a little bit left cheese left later, so that I can, I can, you know, tune the consistency of my carbonara, depending how I want it.

B

And we have the line ready to go with it.

A

So I'm putting my camera here because we're going to be doing these very simple steps, we're going to be taking our pasta, pour it into the drain into the pasta, drainer and then like make sure that there is no water left and then put it into the guanchali pan. So we're going to be mixing the pasta that has been cooked into the same pan where we've been cooking, the guanciale, the remaining water from the pasta there's going to be always some water left. It is going to melt the residue.

A

The fat residue that in the meanwhile has solidified at the bottom of the pan and and the heat of the pasta, which is very hot at that point, 100 degrees celsius. It's still going to be eating cooking, the egg cream that we're going to be mixing in the meanwhile. These are very fast operations.

A

We have to be fast, the pasta into the drain very, very quickly drain the the remaining water and put it into the guanciale pan in the green, charlie, pan mix it very fast and after five seconds, take the egg cream and pour it all in into the same pan. We can also take a few pieces of bacon like this outside of the pan. I'm gonna store it somewhere, like I'm, gonna store it here so that we can prepare a good presentation for our dish. So look I'm taking the water with the pasta and draining it.

A

Now, I'm taking the remaining pasta, make sure there's not much water left and putting it into the same pan where the guanciale is, then I am going to be mixing it for five seconds, one, two, three, four five perfect.

A

Finally, I'm gonna be taking my egg plate and pour it into the same pan where the guanciale and the pasta are, and as I do that I mix it very quickly. I have to mix it very quickly.

B

All right now, let's put now to put the cream.

A

And take all of the cream.

A

Let's take all of it and mix it.

B

And he looks like this.

B

Let me mix with it and see how it's looking for you.

A

The egg is now cooking.

B

Even if you cannot see it.

A

It is critical yeah, the egg does not become the gate, does not become an omelet. It's still liquid. You see.

B

Yeah, it is you're right, it's still liquid, it's not like um semi-solid, and is this because we are.

A

Mixing it really rapidly. Yes, that's right and that's exactly what we want and that's why the eggs have to be good quality if the eggs are not good quality. Obviously you can imagine what happens next and then, finally, we take our pasta and we put it into our plate.

A

Okay, um let's take all the good salad pieces as well. I take some of the of the cheese that I've left and you know wait a little bit on the pasta and then I'm taking the grandchild. I've saved on the side and also put it on top very crunchy. This one has not been mixed.

A

We have pasta like in rome but in the u.s marco. How is this? That's perfect, put put some cheese on top put some cheese on top. You know sandeep in this moment right now, yeah. This is the best carbonaras on the in the us.

A

Sandy the carburetor meeting right now, it's so good that it is above the average quality in rome itself. I think this is the best carbonara I have never made ever in my life. It's so good.

A

B

This is the best other than leg of goat after the leg of goat. This is the next best thing I've ever made in my life.

A

You know we have the pasta, we're having amazing wine.

A

You know, what's the next thing to do, for italian tradition, it's taking a little nap.

A

Can you tell the difference that guanchali makes instead of bacon or pancetta.

B

The conchala is crunchy, but not too crunchy like it's not like burnt crunchy. The conchala is like has both the crunchiness and the softness like its layers of crunchiness and softness, along with the alzante pasta. It gives it like more harmony than pasta in and bacon. In my mind,.

A

You know I'm italian, and I think I can confidently say that this quality of carbonara that we tried today, we won't find anywhere anywhere outside of rome and even within rome. It would be hard to find this and I've tried plenty of carbonaros, I'm italian. This is one of the best carbonaras that I've ever tried in my life.

A

No restaurant, no restaurant in the world, but a few in rome that have been doing it for a hundred of years can do better than this.

B

You all heard this from marco himself and I can tell you for sure that, if he's saying this, it's a huge deal and from our kitchen to yours. This is an amazing food celebration, great two days of kong summit and what a way to end it.

A

Thanks for coming at kong summit, we spoke about connectivity, we spoke about con connect, we spoke about service matches and gateways. We spoke about and talked about lots of different things, including carbonara, cheers and see you the next one. That's it.

B

All right till the next one.

B