WAIT, WAIT, WAIT, I'm Italian and no one ever said you can't put cream in pasta. You don't put it in the carbonara but that's about it. There are many dishes where cream is added, for example pasta with peppers. So in Italy there are dishes with cream
Yeah I think people just remember it wrong and then tell other people the wrong thing lol. The only time ever heard this said by a cook was when they watched one use it for carbonara, like you said. I’m from the “birth place” of chicken riggies and people definitely seem to think we invented the pink sauce🤦🏻♂️ although I’ve cooked this for MANY people who had never seen or had a pink sauce before so…who knows.
yeah I miss the classic episodes, back when it was a lot less about the jokes and editing and more relaxed and giving explanations on the reasons for different methods or ingredients. Fast paced is not what I cook for
Agreed. He's gotten into gimmicks and overly expensive bullshit. I miss the old Joshua Weissman that taught me about cold brewing in a mason jar. Now days he'd probably talk about some 10,000 dollar cold brew set
Hey, not sure if you've ever heard of it, but "spaghetti all'assassina" is a very traditional one pot pasta recipe from Bari Italy, and it tastes delicious. Basically you start by frying the raw dry spaghetti in olive oil with a very small amount of garlic. tomato paste and chopped fresh hot pepper (traditionally peperoncino peppers, but I've substituted other peppers or even red pepper flakes before.) In another bowl take a can of pureed or crushed tomatoes diluted about 50% with water (or less traditionally, chicken broth) and salt the watered down sauce to taste. Once the pan has sauteed for a minute or two with the dry pasta and other ingredients, slowly add the watered down tomato mixture little by little like your making a risotto. Each time you add more liquid, let the liquid absorb into the pasta completely, and let the spaghetti start to fry slightly before adding more liquid. Your trying to intentionally let the spaghetti brown a little bit more before adding more liquid each time. You keep going until the pasta has your desired level of doneness. If you run out of sauce, but it's still to dry or too hard, continue the process with plain water until it's finished.
I really liked the editing in this episode! For a while many videos felt catered to a younger audience (being louder and more flashy). This episode seemed calmer and more about the food, like how the channel started. And starting with opening the cabinet again! yay!
@@thomascansino) People are very sensitive with carbonara. Most are not even of Italian heritage. But they like to feel special... They hold it as a sacred dish while "disrespecting" many other culinary traditions. Go figure.
Italian here. Nothing wrong with one pot pasta dishes. Sometimes you're tired after work and don't want to clean too many things. If it's good, who cares the how?
Or, you clean the pan with the water from the pasta. At least that's what they do in my family in the South (because you don't let water go to waste when you start the day at 28c and haven't seen a cloud in weeks)
I started teaching my 4 kids to cook at a young age so they could cook/eat at their dad's house. We found your channel and we love to watch your videos together. I bought your cookbook and pre-ordered your new cookbook for my 14 year-old son that loves experimenting in the kitchen. Thank you for making such great videos the whole family can watch!
Using heavy cream is not a heresy. It is included in some pasta recipes, such as vodka pasta, scampi risotto or heavy cream tortellini (duh). Even if I seldom use heavy cream, I would still eat a pasta dish containing it because it is likely to taste good. It must be said that in Italy in the '80s heavy cream was way more popular than it is today.
Heavy cream is a crutch imo. It's used in order to get the desired consistency at the cost of erasing flavours. Cream & garlic is very common in carbonara because the cream hides the taste of the cheese/black pepper but not the garlic taste. I use cream for some dishes but it's kinda like, "this probably would taste nicer without cream but its always too dry / turns into soup"
I think he was referring to the traditional Roman way of making pasta rather than the way they do things all parts of the country. I also instantly thought of penne a la vodka when he said it's a crime in Italy to put cream in pasta. I think he just misspoke.
I don't like cooking, so quick recipes like this are beautiful to see - thank you. Edit: Funny enough, I do like watching people cook. Weird how that works.
All'assassina is my absolute favorite!! Pasta Grammar (youtube channel) stated that it breaks all the pasta rules, but dang, the end result is worth it.
I made the second dish for my family today and everybody enjoyed it.I added a little twist to it where I added some cyprus cheese on top which made it really nice, since I didnt add any salt in the dish, that cheese made it come really well together. thank you joshua for a new dish in my making palate for pasta.
There is nothing wrong with that, garlic is already in guanciale so there already is garlicky flavor and if he wants more of it then there’s nothing wrong with that
@@nihilistlemon1995 yeah and it was only invented in like the 40s. Theres nothing traditional about it, most evidence says it was probably made for americans stationed in italy. They just seethe over it for no reason
@@jackapps2126 idk which kind of guanciale you have were you live but it is seasoned only with salt and pepper, there are lots of wrong things in that carbonara recipe and lots that are right, it will for sure taste good, just it would taste better with few changes
Italian here. Also, used to be a chef. 1) Nothing wrong with cream in pasta. We have fettuccine alla papalina (which, ironically, is basically the wrongest carbonara ever), tagliolini limone e panna, and a lot more recipes like that. 2) One pot pasta is actually really good, I always make it that way because i don't like water waste, but the best way to prepare it is to drop your pasta in the pot already filled with boiling water (use a 1:3 pasta to water ratio); 3) Look for Davide Scabin's Amatriciana, it's really good, 100% italian and totally sacrilegious.
Fun fact us Italia love cream in pasta, it’s often used with mushroom and it’s amazing. We just get pissed at people using it in carbonara cause it’s not necessary if you prepare it correctly. Also we never have pasta with chicken, don’t ask me why😅
Also, traditionally there is no garlic in carbonara and a good way to make it is to make the cream in a metal bowl using it as bath Marie and add pasta water until it’s perfect. And then add the pasta to the bowl. It’s a safe way to avoid the scrambled eggs.
But in plenty of countries, carbonara pasta is always made with cream so a lot of us didn’t know that it’s traditionally not made with it. Is it so bad that we like the white cream sauced pasta?
@@rufiredup90 My opionion? Make it with cream if you like, whatever, but... i mean, with the fat from the guanciale (or whatever you use if you can't find any), the loads of cheese and the whole eggs, this dish is heavy enough as it is. Adding cream to that is just a heart attack waiting to happen. And i am, very decidedly, usually not a health apostle...
@@rufiredup90it's just not carbonara. It gives people the impression that carbonara is different than what it really is. It is a misrepresentation of the dish.
The no chicken in pasta "rule" is the one that bugs me the most. I love pasta. My favorite meat (and one of my favorite foods overall) is chicken. I like chicken way more than beef or pork or any other meat that would be more traditional in pasta. So yeah, I'm going to put them together.
the first recipe is a great cold dish for the summer. my grandma always made this dish, when it was hot in july/august and she knows it from her sicilian grandmother. but since the other other ingredients aren't cooked, it'll be way better flavorwise
The first dish is a great way to enjoy RAW BOILED ONIONS, because someone didn't want to cook the onions and garlic before adding the pasta and cooking liquid,.
I made the second and the third. The carbonara was really excellent, and MY FAVE, even though I had to cheat it even further. I can't resist. Call me Captain Loophole. I couldn't get guanciale, so I resorted to cubes of pancetta, and rather than boiling the spaghetti, I transferred the pancetta onto a dish and put the pasta in the pan, with just enough water to cover, and moved it around in the pan until it was just shy of al dente. I drained it, and this left me with a really nice pasta water, which I could then use to help emulsify the sauce once everything was in the pan. A drizzle of olive oil, a sprinkling of chopped parsley, some freshly ground pepper, and dinner was served! Junst like that! Thanks Josh, and my vote is for the carbonara, although the one-pot rigatoni with the sinful cream was a close second. Quick and easy, minimal clean-up, great weeknight pasta. Thanks again!
@@simonmiya402 Why wouldn't they? xD Pasta appeared way too colorless sauce wise to me, it often happens when you do not put in enough tomatoes, be it paste, or canned, or fresh.
@@DemonMaluMintus I personally only like it when the tomatoes are cooked into a nice sauce. Fresh bits of tomato in pasta taste weird to me. Might be a texture thing.
@@TurquazCannabiz Oh it's the same here, I have ADHD, texture of raw tomatoes, or low boiled eggs really gets to me. Not due to taste but the texture. Hence why if I am using genuine real tomatoes for a sauce I make sure to cook them through!
I make a late night one pot pasta all the time and it's better than most pasta dishes tbh. I use whatever pasta and leftover veggies I have and make a primavera type deal. I cook it in a skillet with the bare minimum amount of salted water (and usually add extra water as necessary a tablespoon at a time late in the cooking process), and I boil the veggies at various stages along with the pasta to make sure they're firm in the finished dish. I start with tomatoes and onions at the start (they more or less dissolve by the time the cooking is done) and add peppers, zucchini, carrots, green beans, spinach, asparagus, brussels sprouts, peas or whatever else I have. I add EVOO along with the veg and usually finish the dish with garlic, extra oil, butter and sometimes cream or milk, and plenty of parm. The sauce comes out extremely starchy, thick, and vegetal with a concentrated tomato and onion base flavor. Leftover diced chicken or chopped bacon added in for the final minute is also nice.
Joshua Weissman's 8 million subscriber special "the world's most perfect wedding cake" --- Congratulations Josh on your wedding and the subscriber level success.
The point of a one-pot pasta isn't time-saving so much as reducing dishes. Doing dishes is the bane of my existence. Especially since I don't have a dishwasher (not that pots and knives go in the dishwasher, but still).
definitely make the second one!! i’ve made it twice since i saw the video, it was amazing! my brother who is the pickiest person in the world ate it it’s really easy to make i’m 14 and i made it! thank you for sharing :D
In some places, tap water is contaminated. So learning to make one pot pasta helps us save money on purified water! Also tap water is sometimes scarce too, so less dishes to wash is good too
@Fadeinblack yes you're right, where I live a sediment filter still can't get all the mud out of the water. Purification system at home is way more expensive and hassle than most people can afford. But some people do have access to cleaner water too
I love that Josh is talking so much about the blasphemy towards Italians in the first two dishes and half of the comments are Italians saying cream is actually okay in most cases and the real blasphemy is the garlic in the carbonara.
Yeah, that was really good! Although next time i’ll probably boil the pasta separately because I do feel it takes longer to cook with the one pot method.
Video suggestion: a home chef cooks in your kitchen, with your appliances/tools, and whatever I in your fridge/pantry at the time. Then you cook in their home with their stuff including what's in fridge/pantry and compare meals. Possibly there could be a category like pasta dishes, appetizers, Asian inspired, ect or not
Josh it was so sweet seeing you wearing a weeding band! Congratulations again on your recent nuptials. As far as the pasta is concerned, number 2 for sure. Don't worry about the Italians, there will be many making this dish I am sure!
One-pot dishes are and will always be the most easy-to-make yet creative and tasty meals. I have already made the first one, but I look forward to preparing the other two! 😊
I'm italian and i do cook the one pot carbonara sometimes, and i actually use the pan only! The trick is to do the guanciale first as Joshua did and once cooked put it aside in a bowl, with some of it's fat (i use the rest of the fat together with the eggs and cheese mix "cream", but it depends on how "fatty" you want your carbonara). Then in the same pan, put a bit of water and salt and re-heat it up, once boiling put the spaghetti in it and gradually add hot water just to cook it (this tecnique is called "pasta risottata", because it's kinda similar to how you cook risotto) so that you would have a low amount of starch rich water while checking that your pasta gets to the desired cooking (ideally "al dente"). The first times might require a bit of practice to get the right amount of starchy water at the end, but it's very satisfying when you start to pull it out consistently! At this point you re-add the guanciale with a bit of it's remaining fat to help "glaze" the pasta, then stop the heat and add the egg-cheese mix with black pepper while continuosly mixing... the egg and cheese form the sauce with the little "surviving" starchy water, and if it seems too watery you can add a little heat and a little cheese to get to your desired creamyness (but be cautious with the heat, or you'll might scramble the eggs too much! Again, it might need some practice). P.S. Cream in pasta is not a crime at all, cream and mushroom pasta is very appreciated here, as well as cream and salmon pasta, and that's just two famous examples of creamy pasta! Most of italians just think's that you shouldn't use it in carbonara because it kinda ruins it's consistency and flavour!
Vincenzo's Plate releases a video criticizing Josh's pizza. One week later, Josh makes carbonara with no pepper, but adds garlic. I’ve heard of petty, but holy shit, Josh.
#2 is something ive been making since i was 13 or so. a bootleg alfredo type sauce with very similar ingredients. only major deviation is that i add a quarter of a knorr/bullion beef cube just for a tiny bit more of a defined meaty taste. legitimately one of my favorite things to eat, especially when it's the end of the month and the groceries have started to run thin
This might be the first of Josh's videos that went exactly as expected. I make pasta so much that even Josh can't teach me more about pasta! Fyi you can still do 1 pot if you boil the noods first and then strain them and keep them to the side while you make the sauce in the same pot... yes it takes longer but I think that's better than having a water based sauce
Seriously, I feel like he sabotaged #1 on purpose because he wanted to hate it. One-pot pastas can be absolutely delicious, but you need to put some love into it - like using broth like you said, and also sautéing the veg, protein and aromatics first.
I have an even easier one. For 1 lonley person, cook 3 or 4 tagliatelle nests however you like it in boiling salted water (around 7 mins). While it's cooking, over medium heat cook up half an onion thinly sliced, 2-3 cloves of garlic, then add 4 teaspoons of your desired homemade or store-bought pesto. Cook for some 30 seconds, then add 4 heaping teaspoons of creme fraiche and reduce the heat to low. Add salt and pepper, maybe some of whatever cheese you like or have, maybe some halved olives. Mix the sauce and pasta together, done. Super tasty, super easy, a "lazy night meal" I do once a week or 2.
I'm italian the carbonara is my favourite pasta dish, i study and try "every" way to do it almost in a scientific way. I think this is the best execution of that dish from a non italian youtuber. The garlic is not in the recipe but the tecnique is almost perfect.
Can't believe this is one of the last videos in this kitchen. another end of a era to another of Josh's kitchen. Can't wait to see what the next one holds!
Zongzi, rouzong or simply zong is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves. Yes we follow your recipes. Love your sandwich bread btw
Almost everything right, About the egg and cheese cream You should use pecorino instead of parmesan and also forgot pepper, no need to use garlic or oil to season guanciale it’s already seasoned and it release grease by itself to get crunchy. Enjoy cooking love to y’all ✌🏽❤️
Hey Joshua, I'm a junior in college and came up with a few ideas when cooking. Pasta is the easiest thing to make especially on a budget. One of the recipes I do is Sauce with sauteing some onions and garlic then adding tomato paste with a little water. When that is done I cut tomatoes and crush them in the pan then add salt pepper and oregano then i add heavy cream and parmesan and cream cheese to add some thickness. Of course this is made with chicken a pasta. If you could make a college recipe video with that stuff that would be amazing.
My favorite pasta right now is mixed mushrooms (otlysters, shitakes, shimejis), garlic, shallots, salt and pepper, white wine, lemon juice, chili, stock, butter, arugula, chili, and basil. Topped with parm and toasted almonds. It's on the menu and sells like crazy. I also like a simple aglio olio and cacio pepe or carbonara.....even without the bacon
@Haidar.ansari saute your mush, shallots, garlic, salt and pepper in olive oil. Add Zuchinni, cherry tomatoes, chili flakes, deglaze with white wine. Add lemon, veg/chicken stick and linguine. Simmer, then add butter and arugula til butter is melted. Add basil and toss. Plate and garnish with parmesan and toasted almonds
Hey Joshua, your biggest fan here. I wanted to propose you a challenge that you won't be able to resist. As a practicing Jew, I can only drool at your videos and try and decipher the kosher version that you'd still be proud of. So I dare you take your most popular recipes and make the kosher version of them. I'd be happy to assist you on learning the limitations that kosher food comes with ;) Let me know what you think!
That's a lot of comments, so you'll likely never see this Josh, but I made the second of these three for Mum's 71st birthday, went down a storm, thank you for the excellent guide!
Josh, make real Czech kolache/ koláče, with poppyseeds or plum jam or cream cheese, they are quite difficult to make, especially the fillings, but so good. :)
I made the 2nd pasta in 2-3 times scale, here's so pointers for anyone making: -I used olive oil when cooking the chicken, worked wonders -Since I had triple the amount of chicken, shallots and garlic as well as twice the pasta, I added only 700ml of water, however even that ended up being too much! ->So with 500g of pasta, use more like 500ml of water
I'm Haitian and we make one pot pastas all the time, for me you don't put the pasta in dry, you make the sauce first and add all your spices then boil the pasta in it. This is how I make all my pasta and it tastes really good and you can still make a separate thicker sauce if you want to add that in
I thought this was an old video, because your newer videos are heavily edited and a bit intense (just my opinion) so it was nice to see this video with a calmer vibe
Hey, why are there no recipes posted for this? The link in the description just says "we couldn't find this page". EDIT: Transcribed the 2nd recipe for myself, here it is for everyone else. INGREDIENTS - boneless skinless breasts - unsalted butter - one medium shallot - cloves of garlic - one large tomato - cajun seasoning - rigatoni - heavy cream - lemon juice - parmesan 1. cut 2 chicken breasts into thin sheets, about 1/4 inch thick 2. season with salt and pepper 3. heat oil in pan to medium high 4. sear chicken in batches for 2 minutes, then flip and cook for another 2 minutes or until browned 5. reduce heat to medium, add 3 tbsp of butter and allow it to fully melt 6. add finely chopped shallot, 4 cloves finely chopped garlic, and diced tomato 7. salt and sautee until fragrant and beginning to soften 8. add 2.5 tsp of cajun seasoning and 8oz rigatoni, then toss 9. add 1.5 cups of water and increase heat to medium high 10. once boiling, reduce heat to medium and cover with lid and allow to cook for 5 minutes 11. add 2 cups heavy cream, bring to boil over medium high, then reduce to low once boiling 12. allow it to simmer while tossing occasionally for 5-8 minutes or until the pasta is cooked 13. cut chicken into cubes and add, along with 2.5 tsp lemon juice 14. add 1/4 cup parmesan and stir over medium low until emulsified 15. serve with additional parmesan on top
My recipe: Red wine spaghetti: -a handful of spaghetti -some water to rinse the tomato sauce container a couple times -500 grams chuncky tomato sauce or tomato puree -2 beef stock cubes - 1-1,5dl of red wine -a little oil You just mix everything together, add the pasta and let it cook. I never added anything else but maybe cheese or olives could work on this :)
at 0:51 are you using container lids to cut tomatoes in half? I just want clarification because it looks genius and i need to start doing whatever that is
Yeah, but the whole thing is that weeknight meals, where youre coming home from work/gym/whatever are meant to be quick and easy while simultaneously tasty and nutritional BUT not fussy and with little to no cleanup. Thats why one-pot anythings are great. Heck, even 2-pots. Make a looser tomato sauce for the chicken one and its even less fatty without the cream, tradition be damned!
I've made one pot pastas on occasion, and used broth instead of water. While it cooks, the pasta soaks up the broth and you get a pretty amazing flavor that you can't get by cooking the pasta separately. However... I've also found one pot pastas usually take a lot longer to cook than traditional, so I still opt for traditional.
When staying at VRBOs/airbnbs, you need to be creative in the kitchen based on the often limited equipment. Limited pots, pans, bowls, utensils. My first one pot pasta happened in one.
for carbonara, i like removing the guanciale from the pan but leaving the oil there. then, once the pasta is done, cook it and toss it with some starch in the now-cooled oil in the pan. the guanciale-oiled pasta can now be tossed into the egg-yolk-cheese mixture in the bowl and you won't 'cook' the cheese or egg but it's hot enough to melt and mix with the water. then you can add the guanciale.
I guess you need to go to Italy, pal. Not everyone there is rich with a massive kitchen and clean water to just throw away. And cream is absolutely used in pasta dishes
Hello Italian here! Pasta risottata is a very real and traditional. Maybe inform urself more about the actual culture… especially when u were just there…..
I made pasta in one pot before. It actually took a bit more effort than normal. Maybe because it was my first time or maybe it was how I was doing it. But the cleanup was amazing.
I cook one pot pasta as a homemade version of Hamburger Helper. I brown the meat (I use tvp with Braggs liquid aminos) and add a can on tomato sauce and three cups on water and spices. Never claimed to be a gourmet chef. Once it's boiling I add the pasta and cover for 20 minutes. It's as good as the spaghetti and meat sauce I get at the Italian restaurant I sometimes go to, and much much cheaper.
WAIT, WAIT, WAIT, I'm Italian and no one ever said you can't put cream in pasta. You don't put it in the carbonara but that's about it. There are many dishes where cream is added, for example pasta with peppers. So in Italy there are dishes with cream
Yeah I think people just remember it wrong and then tell other people the wrong thing lol. The only time ever heard this said by a cook was when they watched one use it for carbonara, like you said. I’m from the “birth place” of chicken riggies and people definitely seem to think we invented the pink sauce🤦🏻♂️ although I’ve cooked this for MANY people who had never seen or had a pink sauce before so…who knows.
You're not supposed to put Garlic in Carbonara either but here we are
what's wild is in America carbonara has a red pepper cream sauce lol
Doesn't Norcina have cream too?
yeah the whole trope of "angry Italians in the comments" feels exagerrated...
This episode felt way more like classic Josh Weismann unlike the more recent episodes with big gimmicks and challenges etc. Very nice change.
yeah I miss the classic episodes, back when it was a lot less about the jokes and editing and more relaxed and giving explanations on the reasons for different methods or ingredients. Fast paced is not what I cook for
that's because he need (and want changes) for some variety... or ends up like Babish with 10mln subs and being quite different
You mean he's growing and changing (only a bit).
That's like doing the same routine everyday. That gets BORING. Learn to switch things up and live!!
Agreed. He's gotten into gimmicks and overly expensive bullshit. I miss the old Joshua Weissman that taught me about cold brewing in a mason jar. Now days he'd probably talk about some 10,000 dollar cold brew set
Hey, not sure if you've ever heard of it, but "spaghetti all'assassina" is a very traditional one pot pasta recipe from Bari Italy, and it tastes delicious.
Basically you start by frying the raw dry spaghetti in olive oil with a very small amount of garlic. tomato paste and chopped fresh hot pepper (traditionally peperoncino peppers, but I've substituted other peppers or even red pepper flakes before.) In another bowl take a can of pureed or crushed tomatoes diluted about 50% with water (or less traditionally, chicken broth) and salt the watered down sauce to taste. Once the pan has sauteed for a minute or two with the dry pasta and other ingredients, slowly add the watered down tomato mixture little by little like your making a risotto. Each time you add more liquid, let the liquid absorb into the pasta completely, and let the spaghetti start to fry slightly before adding more liquid. Your trying to intentionally let the spaghetti brown a little bit more before adding more liquid each time. You keep going until the pasta has your desired level of doneness. If you run out of sauce, but it's still to dry or too hard, continue the process with plain water until it's finished.
tbh all hip food channels made it its pretty known on youtube right now
I like Mine cronchy
Thanks for sharing 😊
sounds like "assassin spaghetti" and im here for it
Sounds delicious, thanks for sharing!
I really liked the editing in this episode! For a while many videos felt catered to a younger audience (being louder and more flashy). This episode seemed calmer and more about the food, like how the channel started. And starting with opening the cabinet again! yay!
Nothing wrong with a creator evolving or tying new things
I'm a kid and I (personally) prefer the more relaxed style of editing
@@Gojiboi_productionsmany people do, but it depends on age. little LITTLE kids (like, 1-6 I’d say) prefer the flashy and loud editing.
@@alexparraparra4484 fair
garlic but no fresh black pepper on the carbonara? 🥺
I know he was so close
I can already hear Vincenzo speaking aggressive italian gibberish in response to this
@@thomascansino) People are very sensitive with carbonara. Most are not even of Italian heritage. But they like to feel special... They hold it as a sacred dish while "disrespecting" many other culinary traditions. Go figure.
@@technobladeliveon7363 Vincenzo's plate, italian food-UA-camr
I think the meat had pepper on the outside. You can see little black bits on the meat when he tosses it in the pan
this felt more like the old videos most of us loved. no stupid gimmicks and constant weird jokes. just chill cooking. thanks josh
Italian here. Nothing wrong with one pot pasta dishes. Sometimes you're tired after work and don't want to clean too many things. If it's good, who cares the how?
That’s true but i guess chefs are that much more triggered by it 😅
Yea, it's not the time factor for me. I want the least amount of dirty dishes.
Nonna still likely to attack you with the rolling pin xD
Or, you clean the pan with the water from the pasta. At least that's what they do in my family in the South (because you don't let water go to waste when you start the day at 28c and haven't seen a cloud in weeks)
Why does it matter if your Italian? That’s like me say being Asian I know better ?
I started teaching my 4 kids to cook at a young age so they could cook/eat at their dad's house. We found your channel and we love to watch your videos together. I bought your cookbook and pre-ordered your new cookbook for my 14 year-old son that loves experimenting in the kitchen. Thank you for making such great videos the whole family can watch!
Using heavy cream is not a heresy. It is included in some pasta recipes, such as vodka pasta, scampi risotto or heavy cream tortellini (duh). Even if I seldom use heavy cream, I would still eat a pasta dish containing it because it is likely to taste good. It must be said that in Italy in the '80s heavy cream was way more popular than it is today.
Heavy cream is a crutch imo. It's used in order to get the desired consistency at the cost of erasing flavours. Cream & garlic is very common in carbonara because the cream hides the taste of the cheese/black pepper but not the garlic taste.
I use cream for some dishes but it's kinda like, "this probably would taste nicer without cream but its always too dry / turns into soup"
I think he was referring to the traditional Roman way of making pasta rather than the way they do things all parts of the country. I also instantly thought of penne a la vodka when he said it's a crime in Italy to put cream in pasta. I think he just misspoke.
@@colina1330Tbh penne alla vodka is a recent phenomenon from Italy - from the 1980s or slightly earlier compared to older traditional dishes
@@jaihalai7674 yeah, but it's still Italian. Plus, it's delicious.
non era necessario flexare usando "seldom" hahaha
I don't like cooking, so quick recipes like this are beautiful to see - thank you.
Edit: Funny enough, I do like watching people cook. Weird how that works.
It's not technically 1 pot, but spaghetti all'assassina is theoretically traditional and puts raw spaghetti in a pan. It's pretty good too.
All'assassina is my absolute favorite!! Pasta Grammar (youtube channel) stated that it breaks all the pasta rules, but dang, the end result is worth it.
2 pots if you count the one you make the tomato broth in, but I immediately thought of that one, too.
Assassin pasta?
@@colina1330 I usually make the tomato broth in a bowl. The sauce cooks down so heavily in this recipe that there is no need to precook it.
Nah, you can totally blend the tomatoes into water and use the juice raw. It can be a one-pot pasta dish.
I made the second dish for my family today and everybody enjoyed it.I added a little twist to it where I added some cyprus cheese on top which made it really nice, since I didnt add any salt in the dish, that cheese made it come really well together. thank you joshua for a new dish in my making palate for pasta.
If you hear a knock at your door, it’s the Pasta Police coming for you for putting garlic in your carbonara 😆
There is nothing wrong with that, garlic is already in guanciale so there already is garlicky flavor and if he wants more of it then there’s nothing wrong with that
@@jackapps2126 the people who whine about it are just being gatekeepy little crybabies
@@LeatherDaddy97 just like people who whine about cream in carbonara , since the no cream rule really came in the 80s
@@nihilistlemon1995 yeah and it was only invented in like the 40s. Theres nothing traditional about it, most evidence says it was probably made for americans stationed in italy. They just seethe over it for no reason
@@jackapps2126 idk which kind of guanciale you have were you live but it is seasoned only with salt and pepper, there are lots of wrong things in that carbonara recipe and lots that are right, it will for sure taste good, just it would taste better with few changes
Italian here. Also, used to be a chef.
1) Nothing wrong with cream in pasta. We have fettuccine alla papalina (which, ironically, is basically the wrongest carbonara ever), tagliolini limone e panna, and a lot more recipes like that.
2) One pot pasta is actually really good, I always make it that way because i don't like water waste, but the best way to prepare it is to drop your pasta in the pot already filled with boiling water (use a 1:3 pasta to water ratio);
3) Look for Davide Scabin's Amatriciana, it's really good, 100% italian and totally sacrilegious.
Fun fact us Italia love cream in pasta, it’s often used with mushroom and it’s amazing. We just get pissed at people using it in carbonara cause it’s not necessary if you prepare it correctly. Also we never have pasta with chicken, don’t ask me why😅
Also, traditionally there is no garlic in carbonara and a good way to make it is to make the cream in a metal bowl using it as bath Marie and add pasta water until it’s perfect. And then add the pasta to the bowl. It’s a safe way to avoid the scrambled eggs.
But in plenty of countries, carbonara pasta is always made with cream so a lot of us didn’t know that it’s traditionally not made with it. Is it so bad that we like the white cream sauced pasta?
@@rufiredup90 My opionion? Make it with cream if you like, whatever, but... i mean, with the fat from the guanciale (or whatever you use if you can't find any), the loads of cheese and the whole eggs, this dish is heavy enough as it is. Adding cream to that is just a heart attack waiting to happen. And i am, very decidedly, usually not a health apostle...
@@rufiredup90it's just not carbonara. It gives people the impression that carbonara is different than what it really is. It is a misrepresentation of the dish.
The no chicken in pasta "rule" is the one that bugs me the most. I love pasta. My favorite meat (and one of my favorite foods overall) is chicken. I like chicken way more than beef or pork or any other meat that would be more traditional in pasta. So yeah, I'm going to put them together.
Huge one pot fan. Less dishes, no draining. Also in many recipes use broth instead of water for a flavor boost.
Joshua, congratulations on your wedding! Happy Day!!! Also, I'm glad to see the kitchen cabinet opening back. I missed it while it was gone.
Yk too much.... Must be a real subscriber 😂
the first recipe is a great cold dish for the summer. my grandma always made this dish, when it was hot in july/august and she knows it from her sicilian grandmother.
but since the other other ingredients aren't cooked, it'll be way better flavorwise
wait wdym
The first dish is a great way to enjoy RAW BOILED ONIONS, because someone didn't want to cook the onions and garlic before adding the pasta and cooking liquid,.
It’s bloody delicious!
Nice to see you make something simple great job🥂
👺🎃👤
I made the second and the third. The carbonara was really excellent, and MY FAVE, even though I had to cheat it even further. I can't resist. Call me Captain Loophole. I couldn't get guanciale, so I resorted to cubes of pancetta, and rather than boiling the spaghetti, I transferred the pancetta onto a dish and put the pasta in the pan, with just enough water to cover, and moved it around in the pan until it was just shy of al dente. I drained it, and this left me with a really nice pasta water, which I could then use to help emulsify the sauce once everything was in the pan. A drizzle of olive oil, a sprinkling of chopped parsley, some freshly ground pepper, and dinner was served! Junst like that! Thanks Josh, and my vote is for the carbonara, although the one-pot rigatoni with the sinful cream was a close second. Quick and easy, minimal clean-up, great weeknight pasta. Thanks again!
Josh: This one pot pasta has no flavor
Also Josh: I felt like this was too many tomatoes, I used half
I'll set something up to fail, so I can pretend my pretentiousness is actually right.
its not like more tomatoes is gonna change the flavour for the better?
@@simonmiya402 Why wouldn't they? xD Pasta appeared way too colorless sauce wise to me, it often happens when you do not put in enough tomatoes, be it paste, or canned, or fresh.
@@DemonMaluMintus I personally only like it when the tomatoes are cooked into a nice sauce. Fresh bits of tomato in pasta taste weird to me. Might be a texture thing.
@@TurquazCannabiz Oh it's the same here, I have ADHD, texture of raw tomatoes, or low boiled eggs really gets to me. Not due to taste but the texture. Hence why if I am using genuine real tomatoes for a sauce I make sure to cook them through!
I make a late night one pot pasta all the time and it's better than most pasta dishes tbh. I use whatever pasta and leftover veggies I have and make a primavera type deal. I cook it in a skillet with the bare minimum amount of salted water (and usually add extra water as necessary a tablespoon at a time late in the cooking process), and I boil the veggies at various stages along with the pasta to make sure they're firm in the finished dish. I start with tomatoes and onions at the start (they more or less dissolve by the time the cooking is done) and add peppers, zucchini, carrots, green beans, spinach, asparagus, brussels sprouts, peas or whatever else I have. I add EVOO along with the veg and usually finish the dish with garlic, extra oil, butter and sometimes cream or milk, and plenty of parm. The sauce comes out extremely starchy, thick, and vegetal with a concentrated tomato and onion base flavor. Leftover diced chicken or chopped bacon added in for the final minute is also nice.
love a good 1 pot recipe 😁
Can't blame the UA-cam staff wanting some good pasta
Here before yts comment blows up
UA-cam waow
sup youtube
Yes
Add some fresh squeezed lemon juice to the first pasta. The acid works well with those light tomato, basil type pasta dishes.
Joshua Weissman's 8 million subscriber special "the world's most perfect wedding cake" --- Congratulations Josh on your wedding and the subscriber level success.
The point of a one-pot pasta isn't time-saving so much as reducing dishes. Doing dishes is the bane of my existence. Especially since I don't have a dishwasher (not that pots and knives go in the dishwasher, but still).
definitely make the second one!! i’ve made it twice since i saw the video, it was amazing! my brother who is the pickiest person in the world ate it it’s really easy to make i’m 14 and i made it! thank you for sharing :D
In some places, tap water is contaminated. So learning to make one pot pasta helps us save money on purified water! Also tap water is sometimes scarce too, so less dishes to wash is good too
Isn't water good to cook with if just you boil it?
@@filippo8495 I'm guessing if there's dirt and water is brown/ish, no not really
@Fadeinblack yes you're right, where I live a sediment filter still can't get all the mud out of the water. Purification system at home is way more expensive and hassle than most people can afford. But some people do have access to cleaner water too
Papa the Goat
I love that Josh is talking so much about the blasphemy towards Italians in the first two dishes and half of the comments are Italians saying cream is actually okay in most cases and the real blasphemy is the garlic in the carbonara.
I just made the second pasta version and i have to say that your recipes DO NOT disappoint
what was the seezening?
Yeah, that was really good! Although next time i’ll probably boil the pasta separately because I do feel it takes longer to cook with the one pot method.
Video suggestion: a home chef cooks in your kitchen, with your appliances/tools, and whatever I in your fridge/pantry at the time. Then you cook in their home with their stuff including what's in fridge/pantry and compare meals. Possibly there could be a category like pasta dishes, appetizers, Asian inspired, ect or not
Josh it was so sweet seeing you wearing a weeding band! Congratulations again on your recent nuptials. As far as the pasta is concerned, number 2 for sure. Don't worry about the Italians, there will be many making this dish I am sure!
One-pot dishes are and will always be the most easy-to-make yet creative and tasty meals. I have already made the first one, but I look forward to preparing the other two!
😊
It’s not the time involved, it’s the clean up. Not everyone has a dishwasher.
THANK YOU for going back to this style of video! I have missed this teaching style, slower video of food I would actually make myself.
Joshua: "This pasta is easy"
*proceeds to pull out an entire $3000 cheese wheel*
He said easy, not cheap. Those are very different things.
I'm italian and i do cook the one pot carbonara sometimes, and i actually use the pan only! The trick is to do the guanciale first as Joshua did and once cooked put it aside in a bowl, with some of it's fat (i use the rest of the fat together with the eggs and cheese mix "cream", but it depends on how "fatty" you want your carbonara). Then in the same pan, put a bit of water and salt and re-heat it up, once boiling put the spaghetti in it and gradually add hot water just to cook it (this tecnique is called "pasta risottata", because it's kinda similar to how you cook risotto) so that you would have a low amount of starch rich water while checking that your pasta gets to the desired cooking (ideally "al dente").
The first times might require a bit of practice to get the right amount of starchy water at the end, but it's very satisfying when you start to pull it out consistently!
At this point you re-add the guanciale with a bit of it's remaining fat to help "glaze" the pasta, then stop the heat and add the egg-cheese mix with black pepper while continuosly mixing... the egg and cheese form the sauce with the little "surviving" starchy water, and if it seems too watery you can add a little heat and a little cheese to get to your desired creamyness (but be cautious with the heat, or you'll might scramble the eggs too much! Again, it might need some practice).
P.S. Cream in pasta is not a crime at all, cream and mushroom pasta is very appreciated here, as well as cream and salmon pasta, and that's just two famous examples of creamy pasta! Most of italians just think's that you shouldn't use it in carbonara because it kinda ruins it's consistency and flavour!
Vincenzo's Plate releases a video criticizing Josh's pizza.
One week later, Josh makes carbonara with no pepper, but adds garlic.
I’ve heard of petty, but holy shit, Josh.
#2 is something ive been making since i was 13 or so. a bootleg alfredo type sauce with very similar ingredients.
only major deviation is that i add a quarter of a knorr/bullion beef cube just for a tiny bit more of a defined meaty taste. legitimately one of my favorite things to eat, especially when it's the end of the month and the groceries have started to run thin
This might be the first of Josh's videos that went exactly as expected. I make pasta so much that even Josh can't teach me more about pasta! Fyi you can still do 1 pot if you boil the noods first and then strain them and keep them to the side while you make the sauce in the same pot... yes it takes longer but I think that's better than having a water based sauce
First one could be improved drastically by using chicken or veggie stock, and not leaving out half the tomatoes😊
shut up
Seriously, I feel like he sabotaged #1 on purpose because he wanted to hate it.
One-pot pastas can be absolutely delicious, but you need to put some love into it - like using broth like you said, and also sautéing the veg, protein and aromatics first.
I have an even easier one. For 1 lonley person, cook 3 or 4 tagliatelle nests however you like it in boiling salted water (around 7 mins). While it's cooking, over medium heat cook up half an onion thinly sliced, 2-3 cloves of garlic, then add 4 teaspoons of your desired homemade or store-bought pesto. Cook for some 30 seconds, then add 4 heaping teaspoons of creme fraiche and reduce the heat to low. Add salt and pepper, maybe some of whatever cheese you like or have, maybe some halved olives. Mix the sauce and pasta together, done. Super tasty, super easy, a "lazy night meal" I do once a week or 2.
you don't heat up pesto.
I'm italian the carbonara is my favourite pasta dish, i study and try "every" way to do it almost in a scientific way. I think this is the best execution of that dish from a non italian youtuber. The garlic is not in the recipe but the tecnique is almost perfect.
Garlic in Carbonara and no pepper?! 🤨
Whao, 8M subscribers. Congrats!
Can't believe this is one of the last videos in this kitchen. another end of a era to another of Josh's kitchen.
Can't wait to see what the next one holds!
Zongzi, rouzong or simply zong is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves. Yes we follow your recipes. Love your sandwich bread btw
Almost everything right, About the egg and cheese cream
You should use pecorino instead of parmesan and also forgot pepper, no need to use garlic or oil to season guanciale it’s already seasoned and it release grease by itself to get crunchy. Enjoy cooking love to y’all ✌🏽❤️
Hey Joshua, I'm a junior in college and came up with a few ideas when cooking. Pasta is the easiest thing to make especially on a budget. One of the recipes I do is Sauce with sauteing some onions and garlic then adding tomato paste with a little water. When that is done I cut tomatoes and crush them in the pan then add salt pepper and oregano then i add heavy cream and parmesan and cream cheese to add some thickness. Of course this is made with chicken a pasta. If you could make a college recipe video with that stuff that would be amazing.
My favorite pasta right now is mixed mushrooms (otlysters, shitakes, shimejis), garlic, shallots, salt and pepper, white wine, lemon juice, chili, stock, butter, arugula, chili, and basil. Topped with parm and toasted almonds. It's on the menu and sells like crazy.
I also like a simple aglio olio and cacio pepe or carbonara.....even without the bacon
@Haidar.ansari saute your mush, shallots, garlic, salt and pepper in olive oil. Add Zuchinni, cherry tomatoes, chili flakes, deglaze with white wine. Add lemon, veg/chicken stick and linguine. Simmer, then add butter and arugula til butter is melted. Add basil and toss. Plate and garnish with parmesan and toasted almonds
I'm in the middle of a kitchen demo and I have a one-burner induction stove top to get us by. I need all the one pot/pan dishes you got!
“Not trying to break the pasta rules on this one.” 😅 puts garlic in carbonara 😂
Hey Joshua, your biggest fan here.
I wanted to propose you a challenge that you won't be able to resist.
As a practicing Jew, I can only drool at your videos and try and decipher the kosher version that you'd still be proud of.
So I dare you take your most popular recipes and make the kosher version of them.
I'd be happy to assist you on learning the limitations that kosher food comes with ;)
Let me know what you think!
We made pasta #2 and it was AWESOME!! Thanks for this Josh ❤ 1:28
That's a lot of comments, so you'll likely never see this Josh, but I made the second of these three for Mum's 71st birthday, went down a storm, thank you for the excellent guide!
I was so happy seeing an authentic carbonara until the garlic 😭
Its too bland without garlic so shush
@@mitaskeledzija6269 someone doesn't have good panchetta or guanciale clearly
@@tubegirl1013 IM NOT FROM DAMN ITALY WOMAN 😭
@@mitaskeledzija6269 wait is good panchetta not widespread (im from england the opposite of flavourful cuisine)
@@tubegirl1013 we got panchetta man but not the guanchalle and it's different from authentic italian.. :/
I tried #2 and it does not disappoint! All I did different was add mushrooms and bell peppers for a little extra nutritional value ^^
Josh, make real Czech kolache/ koláče, with poppyseeds or plum jam or cream cheese, they are quite difficult to make, especially the fillings, but so good. :)
Frgále are even better.
I think Ethan Chlebowski made a video on both traditional kolache and the Americanized version
Don't forget to make some with jalapeños and sausage the texas way! 😋
I made the 2nd pasta in 2-3 times scale, here's so pointers for anyone making:
-I used olive oil when cooking the chicken, worked wonders
-Since I had triple the amount of chicken, shallots and garlic as well as twice the pasta, I added only 700ml of water, however even that ended up being too much!
->So with 500g of pasta, use more like 500ml of water
Thank you, that's very helpful. I plan to cook it for more numbers too.
4:28 I think you missed a spot, I still see couple parts of the table that didn't get food all over them yet.
"pasta risottata" is also an one-pot-pasta and one of my favorite dishes!
Papa coming in clutch for us lazy students 😅
Tried number 1, killer ma dude 🔥 thank you 🙏
Just made the 2nd one and I loved it❤ Thank you for another fast and delicious recipe 🤤
I just made the 2nd recipe adding old bay seasoning and OMG 🤤🔥
@@batmanvdeadpool1934 yes!!! And I used Tony’s creole seasoning. Loved it🔥🔥
I’m going to try your recipe, something about pasta and Cajun seasonings makes me happy😂
NICE! BTW, excellent flex with the whole wheel of Parmesan! Want to try a couple of these.
I'm Haitian and we make one pot pastas all the time, for me you don't put the pasta in dry, you make the sauce first and add all your spices then boil the pasta in it. This is how I make all my pasta and it tastes really good and you can still make a separate thicker sauce if you want to add that in
I don’t know why I haven’t realized people cook their sauce and noodles together 😮
I thought this was an old video, because your newer videos are heavily edited and a bit intense (just my opinion) so it was nice to see this video with a calmer vibe
Hey, why are there no recipes posted for this? The link in the description just says "we couldn't find this page".
EDIT: Transcribed the 2nd recipe for myself, here it is for everyone else.
INGREDIENTS
- boneless skinless breasts
- unsalted butter
- one medium shallot
- cloves of garlic
- one large tomato
- cajun seasoning
- rigatoni
- heavy cream
- lemon juice
- parmesan
1. cut 2 chicken breasts into thin sheets, about 1/4 inch thick
2. season with salt and pepper
3. heat oil in pan to medium high
4. sear chicken in batches for 2 minutes, then flip and cook for another 2 minutes or until browned
5. reduce heat to medium, add 3 tbsp of butter and allow it to fully melt
6. add finely chopped shallot, 4 cloves finely chopped garlic, and diced tomato
7. salt and sautee until fragrant and beginning to soften
8. add 2.5 tsp of cajun seasoning and 8oz rigatoni, then toss
9. add 1.5 cups of water and increase heat to medium high
10. once boiling, reduce heat to medium and cover with lid and allow to cook for 5 minutes
11. add 2 cups heavy cream, bring to boil over medium high, then reduce to low once boiling
12. allow it to simmer while tossing occasionally for 5-8 minutes or until the pasta is cooked
13. cut chicken into cubes and add, along with 2.5 tsp lemon juice
14. add 1/4 cup parmesan and stir over medium low until emulsified
15. serve with additional parmesan on top
Thank you!
He must have really been ashamed of it!
My recipe:
Red wine spaghetti:
-a handful of spaghetti
-some water to rinse the tomato sauce container a couple times
-500 grams chuncky tomato sauce or tomato puree
-2 beef stock cubes
- 1-1,5dl of red wine
-a little oil
You just mix everything together, add the pasta and let it cook. I never added anything else but maybe cheese or olives could work on this :)
at 0:51 are you using container lids to cut tomatoes in half? I just want clarification because it looks genius and i need to start doing whatever that is
It's just easier to cut them all like this instead of separetely
why is this the most satisfying thing to watch.
Extreme huge congratulations for not calling pasta "noodles".👍👍
That "what the friiick" sound was crazy lol😂😂
This is quite an easy pasta recipe
Yeah, but the whole thing is that weeknight meals, where youre coming home from work/gym/whatever are meant to be quick and easy while simultaneously tasty and nutritional BUT not fussy and with little to no cleanup. Thats why one-pot anythings are great. Heck, even 2-pots. Make a looser tomato sauce for the chicken one and its even less fatty without the cream, tradition be damned!
This video makes me want to try making my first ever pasta
I've made one pot pastas on occasion, and used broth instead of water. While it cooks, the pasta soaks up the broth and you get a pretty amazing flavor that you can't get by cooking the pasta separately. However... I've also found one pot pastas usually take a lot longer to cook than traditional, so I still opt for traditional.
My mom used to use actual soups, especially cream of ___ soups to make one pot pastas. Some of them were pretty good
Finally back with the recipes
Josh thinks there's no cream in italian pasta dishes and then makes a carbonara with garlic and no pepper.
When staying at VRBOs/airbnbs, you need to be creative in the kitchen based on the often limited equipment. Limited pots, pans, bowls, utensils. My first one pot pasta happened in one.
Hello gorgeous, how are you today? With all due respect can you please kindly send me a friend request thanks.😍😍😍😍😍😍
Isn't Spaghetti al aassassina made in one pan?
Yep.
good old Josh vibes, just cooking with chill music on the background. Missed it!
You almost did it right … no garlic and some black pepper next time 😘
for carbonara, i like removing the guanciale from the pan but leaving the oil there. then, once the pasta is done, cook it and toss it with some starch in the now-cooled oil in the pan. the guanciale-oiled pasta can now be tossed into the egg-yolk-cheese mixture in the bowl and you won't 'cook' the cheese or egg but it's hot enough to melt and mix with the water. then you can add the guanciale.
I guess you need to go to Italy, pal. Not everyone there is rich with a massive kitchen and clean water to just throw away. And cream is absolutely used in pasta dishes
U got issues 😂
@@stonababie420 I'm not the pothead/drug addict
In the first recipe try adding some chicken stock with the water. I have done this several times and it makes a huge difference
the fact that the 2 tasters choose the pasta WITH CREAM says it all, that non-italians LIKE PASTA WITH CREAM !
Holy crap! We're back in the cupboard. How did you manage to fit us all in there?
Hello Italian here! Pasta risottata is a very real and traditional. Maybe inform urself more about the actual culture… especially when u were just there…..
Big mad
Ty for this recipe I tried it out and it came delicious when you finish it has a taste so good thank you!
I made pasta in one pot before. It actually took a bit more effort than normal. Maybe because it was my first time or maybe it was how I was doing it. But the cleanup was amazing.
I love the Roman pasta dishes especially carbonara and cacio e pepe. Both are fast, simple, and absolutely delicious
Probably the cleanest video he made
Looks good - no complaints - sometimes its all about whats easy
I cook one pot pasta as a homemade version of Hamburger Helper. I brown the meat (I use tvp with Braggs liquid aminos) and add a can on tomato sauce and three cups on water and spices. Never claimed to be a gourmet chef. Once it's boiling I add the pasta and cover for 20 minutes. It's as good as the spaghetti and meat sauce I get at the Italian restaurant I sometimes go to, and much much cheaper.
I've recently started preparing orzo dishes and this pasta is perfect for 1pot dishes
Butchers the first 2 pastas and makes the carbonara originally which is my fav pasta ❤