Something random I noticed this time and absolutely love is that Alvin doesn't do an over the top reaction to trying the food. He just tries it like a normal person who's trying something that wants to savor and appreciate would
I stopped watching Babish for a few years cause I find Andrew bit annoying and skipping past his commentary and humor lol Alvin whoever he is I like better personality wise
@@Electragirl5 Dude, I started watching Andrew BECAUSE he wasn't over the top and annoying. I miss when it was just a voice over and a headless torso, before the algorithm took over the show.
i love that you've started visiting restaurants after recreating their dishes too, not to mention made your own sauce from scratch to compare with their stock standard one! the effort, the benchmarking, just 👌👌 appreciate you so much Alvin
I like to fine dice the onion and sauté it with half EVO and Butter with Calabrian chilli, until the onion is soft and basically falls apart. Also I find adding pecorino directly into the sauce adds a great punch and a little bit more thickness and creaminess
would have loved a final section trying to get the jarred sauce version to taste more like the restaurant version so us at home can modify the jarred sauce since that’s what we have access to!
Thought we might get a Benny Blanco co-host; if I'm remembering correctly, this is the Carbone recipe they let him include in his cookbook. I appreciate Alvin regardless!!
Alvin im not gonna lie when i went back to this channel after awhile and found more videos of you and less of well babish i was disappointed but after watching this video i admire your work and will watch more videos of you i loved the video thank you
Think he should’ve actually gone back into the kitchen after going to the restaurant and show us what modifications he would make to his original attempt 🤔🤨
There is a restaraunt here in Arizona that is very similar called the Big Rig. Its a Chipotle Cream and Tomato sauce with a choice of shredded chicken or italian sausage and topped with basil.
So when you do it again, you're also probably going to avoid burning the tomato paste, which will probably make a bigger difference than anything else. I always regret when I let that happen. A little brown adds depth, but any blackening can take the freshness out of the whole dish. You really have to be ready to dump in the tomatoes before you add the paste, because a second of distraction will let it go too far.
I throw like a cup or two of parmagiano Reggiano into the sauce, and I only use tomato paste though I don’t make a whole lot of sauce in the first place
I like to mix jarred marinara/red sauce and jarred alfredo sauce for a nice pink sauce. People should seriously try this. Maybe one of these days I'll try making homemade red & alfredo sauces from scratch and see how they compare.
As I see, Alvin's face showed different types of "meh" all 3 times while eating each version of this pasta. 👀 The third one was the least "meh" mixed with a bit of surprise.
I didn't realise the entire population of Earth had one single UA-cam account. What's the password, I've got some videos I need to reply to as the whole world.
@@funakfunak2740 yeah, New Yorkers seem to be the ones that forget they don't represent the entire country. It's a unique place unlike anywhere else in the country, and non-NYers don't really have any knowledge of what's "famous" in NY.
Thoughts on using Sour Cream over regular cream? I kind of like the tangier aspect of it. I'm curious if I can get a similar effect with Greek yogurt too.
Italians dislike blended tomato sauce because the blender crushes the tomato seeds and make the sauce more bitter. The preferred method is with a food mill which captures the tomato seeds and only lets through the crushed tomato flesh and tomato juice.
@@eliastaveras1760 If you're trying to see if the stuff in the jar works the way the people who put it in the jar intended, yes. If it doesn't, then just making it from scratch makes more sense than trying to make it work, because it probably won't without more work than anyone wants to put into it, which is why they bought it in a jar.
@@blairhoughton7918 Don't know if you actually had the pasta mentioned in the title (which is not the jar stuff), very unique taste. That's why the title is misleading
I don't know, but I think that they might have made fresh pasta with an extruder and served it that way. I have never done it, but I have been to restaurants which claim to do that.
Something random I noticed this time and absolutely love is that Alvin doesn't do an over the top reaction to trying the food. He just tries it like a normal person who's trying something that wants to savor and appreciate would
I stopped watching Babish for a few years cause I find Andrew bit annoying and skipping past his commentary and humor lol Alvin whoever he is I like better personality wise
@@Electragirl5 Dude, I started watching Andrew BECAUSE he wasn't over the top and annoying. I miss when it was just a voice over and a headless torso, before the algorithm took over the show.
BABISHHHHH GIVE ME A DUNGEON MESHI EPISODE AND MY LIFE IS YOURS
YESSSS !!!!!PLEAAAAASEEEEEE!!!!!!
He has to do it now
YES!!
But it's hard to get mandragoras, dragons or some of the other ingredients in this universe.
Next recipe: this dudes soul infused lasagna
i love that you've started visiting restaurants after recreating their dishes too, not to mention made your own sauce from scratch to compare with their stock standard one! the effort, the benchmarking, just 👌👌 appreciate you so much Alvin
I like to fine dice the onion and sauté it with half EVO and Butter with Calabrian chilli, until the onion is soft and basically falls apart. Also I find adding pecorino directly into the sauce adds a great punch and a little bit more thickness and creaminess
What's EVO?
@@trevortammen2341 I'm guessing it's Extra Virgil Olive Oil, or EVOO.
Cars don't have bones
Boneless cars
They do have skeletons though. Body-on-frame has an endoskeleton, while unibody has an exoskeleton.
They do, but it’s cartilaginous, so it doesn’t fossil well…
Don't look in da trunk. Don't. Don't do it.
canadian cars have bones, eh
would have loved a final section trying to get the jarred sauce version to taste more like the restaurant version so us at home can modify the jarred sauce since that’s what we have access to!
Thought we might get a Benny Blanco co-host; if I'm remembering correctly, this is the Carbone recipe they let him include in his cookbook. I appreciate Alvin regardless!!
BB is always at Carbone, it’d have been cool for him to cohost
Alvin: “This is one of the best things I’ve ever eaten.”
His face: 😐
Alvin always rocking the poker face. Never let em know your plans.
He always have that face
Thanks a lot!! I just tried this recipe but finished the sauce with some oven roasted sliced and chopped eggplants, tomatoes and zucchini. Phenomenal!
I feel like this is one episode that should have started with the restaurant. The jarred sauce doesn't even seem quite right.
He should've called it Carbone's Jarred Pasta lol
Has anyone else noticed how often Alvin’s cadence changes. Like I swear every few episodes it’s different
This is just like Gorbino's Quest. This is the Gorbino's Quest of Babish.
The sun smiles at you with eternal malice.
When the bass drops
Babish should make pizza houses famous pizza or veggos meatoids
God's light shines upon you.
I've been blacksuppositoried and debased
These all look delicious, it’ll be exciting if you try the recipe again. Alvins version seems like it would be really flavorful like the original.
Alvin im not gonna lie when i went back to this channel after awhile and found more videos of you and less of well babish i was disappointed but after watching this video i admire your work and will watch more videos of you i loved the video thank you
one thing i do that's alil different, i add the parm cheese right in with the sauce before adding the pasta so its part of the sauce
$34 for a pasta dish that doesn't even include meat? Wow. New York is expensive!
if a restaurant makes it to a drake lyric... it's gonna be pricy 🥵🥵🥵
I'd go further and make it vegan 😂
It also pays for your complimentary stuff. You aren't really assumed to just get a pasta (this isn't from experience, I'm poor)
@tonythenonja you're not selling it with drake the nonce 🤣
@@theppotato1667What complimentary stuff would you expect at a restaurant such as that?
You should do Beef Stroganoff from Symphogear.
Thank you for making this video! I just recently made the jarred version. It was awesome to see this video pop up in my subscription feed!
Please do a Babish vs Alvin episode. Blind taste of a dish they make in secret.
I appreciate going the lengths to make and try a bunch of different pastas
Think he should’ve actually gone back into the kitchen after going to the restaurant and show us what modifications he would make to his original attempt 🤔🤨
I agree!!!
There is a restaraunt here in Arizona that is very similar called the Big Rig. Its a Chipotle Cream and Tomato sauce with a choice of shredded chicken or italian sausage and topped with basil.
Oregano’s? I would not say that chain compares to this…
If we want to see how this pasta affects the environment...
We must first check for its... Carbone Footprint. XD
😂
I've really grown to love alvins videos
More videos like this. This was awesome!!!
Thanks For this! Please Make Colombian food! Suggestion: Arequipe. Fan from there 🇨🇴
Every time I see the name Carbone I think of the frozen guy on a meat hook in Goodfellas.
same!
excellent episode- I'm going to try making this one!
Anything With Alvin "Go Ahead" Count:
6 "go ahead"s (0.67 "go ahead"s per minute).
Whatever that clicking sound is on the music sounds like it coming from outside the room and it's had me up and about looking for the source!
I made this recipe. So easy and rewarding!
Tried to replicate this for dinner tonight and it was spectacular. Thanks Alvin, just an amazing dish.
Ok Alvin! I’m ready for this! 🎉
I love watching Alvin take bites because he always looks surprised - I'm not sure if this is a choice or just his general expression, lol
I’ve been craving Parm (Carbone’s sister restaurant) for weeks and seeing how to make their sauce is amazing! I can finally make it at home.
So when you do it again, you're also probably going to avoid burning the tomato paste, which will probably make a bigger difference than anything else. I always regret when I let that happen. A little brown adds depth, but any blackening can take the freshness out of the whole dish. You really have to be ready to dump in the tomatoes before you add the paste, because a second of distraction will let it go too far.
Take a shot every time he calls something “nice”, you’ll be in the hospital before the end of the video lol
Or says "kind of." Liver failure guaranteed.
You can tell when he writes his own scripts
I need a delicious in dungeon episode, in fact a would love for you to do a bunch from the anime 😊
This is gonna be a nice weeknight dinner for me from now on thanks Alvin!
I throw like a cup or two of parmagiano Reggiano into the sauce, and I only use tomato paste though I don’t make a whole lot of sauce in the first place
I like to mix jarred marinara/red sauce and jarred alfredo sauce for a nice pink sauce. People should seriously try this. Maybe one of these days I'll try making homemade red & alfredo sauces from scratch and see how they compare.
Alfredo sauce takes like 5 minutes total to make, buying it is silly
Looks hella tasty! I am going to try a vegan version of this dish
As I see, Alvin's face showed different types of "meh" all 3 times while eating each version of this pasta. 👀
The third one was the least "meh" mixed with a bit of surprise.
Can we get Alvin to do his 150hr chocolate cake? It'd be really great to have that recipe
I’ll try this at home!
i really love alvin features ❤️
34$ for a pasta dish? that's insane, and I'm all for fine dinning.
worth it to try once
Oh hey!!! Less than 5 min upload. Food looks incredible
I feel like I'm learning so much by watching Alvin
Especially what NOT to do.
Banish if you're reading this we NEED a video on the Elvis burger from supernatural
Please make the cress soup from The Witches (1990)
I'm getting ads for Babish on Babish videos. Stonks
Table captain? This is a new one for me, please explain.
Head waiter, more customer service than taking orders and moving food.
like a head waiter.. the guy in the purple tux
“Carbone” always reminds me of Frankie Carbone from Goodfellas.
$34 for a bowl of pasta! Would be interested to know how much the Alvin/Rachel equivalent cost per serve.
World famous?
Never heard of the place and their sauce until today.
I didn't realise the entire population of Earth had one single UA-cam account. What's the password, I've got some videos I need to reply to as the whole world.
Well, you know New Yorkers, to them New York is the entire world.
Everything in US is "world famous". I mean, they even call their national baseball league World Series.
@@funakfunak2740 yeah, New Yorkers seem to be the ones that forget they don't represent the entire country. It's a unique place unlike anywhere else in the country, and non-NYers don't really have any knowledge of what's "famous" in NY.
2:11 That's not fond on our left. That's burnt, acrid, bitter, charred. Really bad way to start.
You also don't "deglaze" with tomato paste. Alvin is a fraud
Haha he sure did haha
Thoughts on using Sour Cream over regular cream? I kind of like the tangier aspect of it. I'm curious if I can get a similar effect with Greek yogurt too.
Alvin your right whole canned tomatos tast more fresh.
now im Danish but the Italiens I know dislike blended tomato sauce
Italians dislike blended tomato sauce because the blender crushes the tomato seeds and make the sauce more bitter. The preferred method is with a food mill which captures the tomato seeds and only lets through the crushed tomato flesh and tomato juice.
They're packed in the juice of pureed tomatoes, so it could be entirely psychological.
@@matthewgary6843 true
Even with jar sauce, please add pasta cooking water.
All hot pasta must be cooked in a wok. Game changer. Marco pollo learned it from Chyna. .
Where's the tiny whisk for sale on the website? I thought you used to sell one.
Unc tryna make us forget about the mayonnaise incident
Why not go to Carbone first then try and recreate it?
It's pretty obvious he was attempting to recreate their jarred, commonly available sauce.
Reese’s thanksgiving dinner from malcolm in the middle for november?
So you try the pasta you're trying to imitate.... After making it?
I'm cool with that. He's not influenced by anything but the directions on the jar. Science.
@@blairhoughton7918 Yeah the jar is definitely the thing to replicate... LOL
@@eliastaveras1760 If you're trying to see if the stuff in the jar works the way the people who put it in the jar intended, yes. If it doesn't, then just making it from scratch makes more sense than trying to make it work, because it probably won't without more work than anyone wants to put into it, which is why they bought it in a jar.
@@blairhoughton7918 Don't know if you actually had the pasta mentioned in the title (which is not the jar stuff), very unique taste. That's why the title is misleading
@@eliastaveras1760 I don't buy jarred sauce because I'm not trying to generate content. And if I go to NYC it won't be to eat at tourist traps.
Make Fondant Fancies from Nigel and Marmalade.
Third video asking Babish or Alvin to recreate the Monster Hunter World ICEBORNE canteen meal please😁
Make a Goodburger with Ed's sauce on it.
Road trip !!!!!!
You should do something from Delicious in Dungeon
Looks so yummy! I wish I could reach through my screen for a bite😋😋
Yo babish
Can you make soulstorm brew from oddworld?
Literally no one has even tried to make it
I don't know, but I think that they might have made fresh pasta with an extruder and served it that way. I have never done it, but I have been to restaurants which claim to do that.
Would have been nice to go try the food first then attempt it. I’m sure you could’ve got a better copy.
America "this is world famous"
the rest of the world "new phone, who this?"
Dungeon Meshi? When???
Why didn’t you go to Carbone *before* doing the video? 😭
If you want a more cheese taste, grate it fresh.
Yum
Hey do you think you can make the cheese smoothie from Zeke and Luther?
Seems a bit of a letdown that the jarred sauce is so different from the one in house
Give the recipe another go and update it with your new observations!
you should do Don Angie's lasagna and sweet potato
Recipe?
Carbone’s Rigatone 🤌
In upstate we call that Riggie sauce.
$34 for a plate of pasta? That's ridiculous.
Boy you burned that sauce haha 2:33 😅
THE EGGS, ALVIN. WHAT ABOUT ALL THOSE EGGS?!
$34 for pasta with no meat is crazy
Alvin can you do the massive feast from bleach thousand year blood war, that is a protagonist feast you guys will enjoy 😊😊
Extracting the bones from cars is quite difficult
YES!
Us measurement is actually called Imperial measurements
This channel has turned into the Alvin Culinary Universe and I'm okay with that
"Don't put too many onions in da sauce."
The only carbone i know is a pizza place in Minnesota
When will you show me how to make muffins papa? Plz
Delicious