I only watch stuff cooking videos that are authentic likes yours and your Nona’s. The carbonara looks dry also. Oh and the chef could have some acid reflux issues hence the lack of pepper. I have acid reflux sadly so I can’t even make pasta carbonara anymore. It’s my favorite Italian dish to make. Outside of fresh handmade pasta which I don’t often make cause I hate the mess it makes. Oh also tomato sauce by hand is fun for me
I honestly don't understand why so many people mess up this recipe. Once you have it & the ingredients down, it's really not hard. Simple ingredients, no bs, but a whole lot of flavor in a quick wonderful meal. As well as one of the most important things other than not using bacon if possible, is using the authentic italian pecorino romano cheese.
I am French and eve3i do not makes this. I must s Aid that when I use cream I never call it carbonara 😂 but forgetting the black pepper? Reopen the colosseum and throw the guy to the lions 😂
Especially because the dry pasta releases the starch that is needed for the egg cream, if you look at the final effect it looks like glue. never use fresh pasta.
You can call it carbonara as long as carbonara is not added "List of Italian products with protected designation of origin " en.wikipedia.org/wiki/List_of_Italian_products_with_protected_designation_of_origin before it is added there it is 100% ok to add even Apples and Oranges to Carbonara(if you for some reason want to do it. I wouldn't personally add those as spices but I will not forpid people to try)
@@jylauril are you serious? XD as the name itself says "List of Italian products with protected designation of origin" carbonara is a dish not a product, guanciale is a product, and being protected or not does not cancel the origin of a dish, it only indicates that the original it can only be produced there.
It also didn’t help that he put the pasta into water that wasn’t boiling. Meaning to cook the pasta, it has to sit in the water longer, and the longer it sits in the water, the soggier it gets
Well, spaghetti originally was up to one meter or longer, sometimes they would even make one spaghetto as long as a house's height! So I don't really see a problem with the length. Where I certainly see a problem is in them using smoked bacon. I agree guanciale and a lot of Italian charcuterie is really hard to find outside of Italy, and even the locally produced versions can be very expensive... but in that case just use unsmoked bacon, or pork belly. Guanciale is not smoked at all. Now, guanciale is usually cured with fennel, thyme, black pepper and sometimes garlic, so what I do is while the unsmoked bacon or pork belly is cooking in the pan I just add one clove of garlic whole just to give the fat a hint of it, then discard it. When it's all cooked, I just add a bit of ground thyme, a bit of ground fennel seeds, and a bit of black pepper. I've made sugo all'Amatriciana that way and believe me, it really works. It's not as juicy and flavorful as using real guanciale because both bacon and pork belly have less fat, but it's a cool trick.
fresh pasta in a Carbonara?? I guess Alex was right about the Pasta Misconception here... the dish is a bit ok, but the technique is a bit wrong, no pasta water and yeah, black pepper is missing
Do you know " fettuccine alla papalina "? They are a carbonara, made with fresh pasta, prosciutto insted of guanciale, eggs souce, parmigiano and black pepper. This pasta was made in 1920 for Papa Pio XII. Romans have a lot of plates with egg souce !!! This the carbonara grannie.
You can call it carbonara as long as carbonara is not added "List of Italian products with protected designation of origin " en.wikipedia.org/wiki/List_of_Italian_products_with_protected_designation_of_origin before it is added there it is 100% ok to add even Apples and Oranges to Carbonara(if you for some reason want to do it. I wouldn't personally add those as spices but I will not forpid people to try)
@@chrissymessytransit it does but I’d like to inform people of the fact that it was originally made with egg pasta. Too often people take the word of a content creator as gospel. I’m sure there are plenty of his viewers who do not know that
I remember this show. One of my favourite seasons was season 6 with the chef Adam Handling. He was considered a phenomenal chef as his food was like art to him. One of the critics on the show said and I paraphrase: “I don’t know whether to eat this or take it home and mount it on my wall.” That’s how good he was, I think his food was also beautifully prepared and presented. But I’m not an artist, I just put it on the plate. That season introduces me to Massimo Bottura, I don’t know if you’ve heard of him. He’s a three Michelin stars chef with a dessert that’s called, and I’m not kidding here “Oops, I dropped the lemon tart”. I swear to Christ it’s true.
Not after that....he goes through the trouble of making the wrong fresh pasta, doesn't know to add pasta water for the creaminess, and forgets the black! After watching Vincenzo, I know to make my hands tired with the amount of grinding of pepper I do with the egg mixture and plating.
I'm glad you've learned some new techniques from watching my videos! 👨🍳 It's all about finding what works best for you in the kitchen. Keep experimenting and enjoying the process of cooking delicious meals. Buon appetito!
You can call it carbonara as long as carbonara is not added "List of Italian products with protected designation of origin " en.wikipedia.org/wiki/List_of_Italian_products_with_protected_designation_of_origin before it is added there it is 100% ok to add even Apples and Oranges to Carbonara(if you for some reason want to do it. I wouldn't personally add those as spices but I will not forpid people to try)
We can get guanciale in the UK - odd that the show is using bacon 🤔 I know it’s a cooking show but I’m surprised he’s making fresh pasta as most chefs recommend dry to get al dente. It was also so long it looked more like ramen noodles 😂 it looked dry at the end because the pasta soaked up the sauce. And where was the pepper? 😢
You can call it carbonara as long as carbonara is not added "List of Italian products with protected designation of origin " en.wikipedia.org/wiki/List_of_Italian_products_with_protected_designation_of_origin before it is added there it is 100% ok to add even Apples and Oranges to Carbonara(if you for some reason want to do it. I wouldn't personally add those as spices but I will not forpid people to try)
I've never seen people acknowledge the issue of watery carbonara because of too much pasta water in combination with too little eggs or cheese. I think that's worse than this because even when a bit dry you'll still have your pasta coated with sauce and the dish will have the strong and delicious flavour of cheese, egg, salt, meat and PEPPER. I'll rather have it a bit dry than watery. So when something is off with my ingredients for some reason I keep it a bit dry instead of moist. This chef rushed it way too much. There's no love in the dish. I guess he made it a bit dry because his pasta is not good. He messed up and tried to mask it with flavour....but then, where's the PEPPER?! It looks overcooked, is too long and I feel like more pasta water would have made it mushy. But maybe it's a bad guess because as you said the video is not of the best quality.
Io comunque la pasta fresca per la carbonara, non la trovo tanto appropriata. C’è gente che magari pensa che usare pasta fresca (indipendentemente dal piatto, dalla ricetta) sia sempre la migliore scelta, ma non è così. In questo caso la scelta di una buona qualità di pasta secca, è l’opzione migliore. Poi ovviamente ci sarebbe da dire qualcosa sul pepe che manca, così come il guanciale, sul formaggio messo extra, sull’uovo messo extra, anziché di mischiare prima tutto in una ciotolina. Ma possiamo dire che specialmente dagli inglesi abbiamo visto di peggio. 😉
Concordo pienamente con tutto ciò che hai detto. Ha fatto un lavoro discreto, e in confronto ad altri tentativi di altri chef questo sicuramente vince.
I find if you replace the pecorino cheese with cool hwhip....it really highlights the flavour of the peas,tofu bacon and onion flavours in the carbonara....also some chilli jam on top and using the darkest yellow gluten free macaroni also brings it to another lemon,I also find decaffeinated coffee powder instead of evil salt and garlic tea-leaves as pepper work a treat and boiled rice bubbles reduced to a nice paste as an egg substitute.....you're welcome 😎🇦🇺
I wonder what it tastes like if you used Long pepper? I've not actually tried Long Pepper so I don't know what it tastes like lol but seen it in some old recipes.
@@vincenzosplate i gotta tell you Vincenzo I have made fresh homemade pasta taglietelle without a pasta machine by watching your videos. It was so much fun making pasta, and while I didn't have fresh Parmigiano to grate, I notice the massive difference in cooking with the pasta water the butter and the cheese when I make cream as opposed to using heavy cooking cream. I can see the difference here. With his pasta it just looks like baby food. I could do better just from watching your videos. You should react to chef jean pierre one of my favorites on UA-cam get a lot of good cooking tips from him and I think he made a pretty good carbonara.
It’s hard for me to get proper ingredients for carbonara. Heck you can’t even get the chunky bacon you need for Irish recipes aside from ham hock which isn’t the same! I can’t find Asian ingredients here either. Seriously, living in rural Australia limits your options for good cooking so hard.
I understand the challenges of finding specific ingredients, especially in rural areas. Don't worry, cooking is all about creativity! Feel free to adapt recipes with what's available to you. I'm sure you'll still create delicious dishes! 😄👍
Are you a fan of Masterchef?
I was a fan of Masterchef Professionals. Until I saw this video 😂
Did not know of him until today. 😳
Not only does it look dry,
For a first impression coming frm. A Master chef?
That's a big nope for me
😂
Italy? More like Shitaly! 🤣 Just playin. I’m Texan. Rip me a new one!
I only watch stuff cooking videos that are authentic likes yours and your Nona’s. The carbonara looks dry also. Oh and the chef could have some acid reflux issues hence the lack of pepper. I have acid reflux sadly so I can’t even make pasta carbonara anymore. It’s my favorite Italian dish to make. Outside of fresh handmade pasta which I don’t often make cause I hate the mess it makes. Oh also tomato sauce by hand is fun for me
No Black pepper. No pasta water. Not enough eggs. No pancetta or guanciale. So no carbonara.
Exactly!
Agreed
Eh, no cream, no Carbonara
@@harrygreb8427 go take some cooking lessons
I honestly don't understand why so many people mess up this recipe. Once you have it & the ingredients down, it's really not hard. Simple ingredients, no bs, but a whole lot of flavor in a quick wonderful meal. As well as one of the most important things other than not using bacon if possible, is using the authentic italian pecorino romano cheese.
For my taste and most of Italians carbonara should be eaten only with dry pasta, the Al Dente is crucial in this dish
Yes you’re right my friend
I am French and eve3i do not makes this. I must s
Aid that when I use cream I never call it carbonara 😂 but forgetting the black pepper? Reopen the colosseum and throw the guy to the lions 😂
Especially because the dry pasta releases the starch that is needed for the egg cream, if you look at the final effect it looks like glue. never use fresh pasta.
You can call it carbonara as long as carbonara is not added "List of Italian products with protected designation of origin " en.wikipedia.org/wiki/List_of_Italian_products_with_protected_designation_of_origin before it is added there it is 100% ok to add even Apples and Oranges to Carbonara(if you for some reason want to do it. I wouldn't personally add those as spices but I will not forpid people to try)
@@jylauril are you serious? XD as the name itself says "List of Italian products with protected designation of origin" carbonara is a dish not a product, guanciale is a product, and being protected or not does not cancel the origin of a dish, it only indicates that the original it can only be produced there.
Not only he used the wrong type of pasta. He didn't even cut the pasta to length. It all turned into a big clump
Yeah exactly
It also didn’t help that he put the pasta into water that wasn’t boiling. Meaning to cook the pasta, it has to sit in the water longer, and the longer it sits in the water, the soggier it gets
Because it was Clumponara
@@MrKersey 😂
Well, spaghetti originally was up to one meter or longer, sometimes they would even make one spaghetto as long as a house's height! So I don't really see a problem with the length.
Where I certainly see a problem is in them using smoked bacon. I agree guanciale and a lot of Italian charcuterie is really hard to find outside of Italy, and even the locally produced versions can be very expensive... but in that case just use unsmoked bacon, or pork belly. Guanciale is not smoked at all.
Now, guanciale is usually cured with fennel, thyme, black pepper and sometimes garlic, so what I do is while the unsmoked bacon or pork belly is cooking in the pan I just add one clove of garlic whole just to give the fat a hint of it, then discard it. When it's all cooked, I just add a bit of ground thyme, a bit of ground fennel seeds, and a bit of black pepper. I've made sugo all'Amatriciana that way and believe me, it really works. It's not as juicy and flavorful as using real guanciale because both bacon and pork belly have less fat, but it's a cool trick.
fresh pasta in a Carbonara?? I guess Alex was right about the Pasta Misconception here... the dish is a bit ok, but the technique is a bit wrong, no pasta water and yeah, black pepper is missing
Do you know " fettuccine alla papalina "? They are a carbonara, made with fresh pasta, prosciutto insted of guanciale, eggs souce, parmigiano and black pepper. This pasta was made in 1920 for Papa Pio XII. Romans have a lot of plates with egg souce !!! This the carbonara grannie.
Exactly
@@emanuelapartis9978 maybe that's the basis of that dish in the video but you cannot call it carbonara if you gonna use fresh pasta
You can call it carbonara as long as carbonara is not added "List of Italian products with protected designation of origin " en.wikipedia.org/wiki/List_of_Italian_products_with_protected_designation_of_origin before it is added there it is 100% ok to add even Apples and Oranges to Carbonara(if you for some reason want to do it. I wouldn't personally add those as spices but I will not forpid people to try)
Guanciale is pretty easy to get in London so there isn't really any excuse.
👏🏻👏🏻👏🏻👏🏻
in whole europe its easy to get unless you live in rural area.
@@2sdd In a rural area you can find it a lot easier.
@@Hell-Awaits no. Italian shops are in cities.
@@2sdd
Even then you can buy it online.
he maybe also forgot to add the pasta water, this is why it is not so creamy
Yes, exactly
When he said "fresh pasta", my bones shivers! Do not use fresh egg pasta in a carbonara. NEVER!
I'm sure when he Makes His Carbonara. An Italian Nonna will SPANK him
👏🏻👏🏻👏🏻👏🏻👏🏻
That’s how it was originally made though lmfao
@@Ardyrezv tbh yes that was how it was invented. but what the key thing is that, The Dry pasta does a better job in getting the sauce on the pasta.
@@chrissymessytransit it does but I’d like to inform people of the fact that it was originally made with egg pasta. Too often people take the word of a content creator as gospel. I’m sure there are plenty of his viewers who do not know that
When the pasta is fresh & thin, it is mor delacate when you mix. Dry pasta has a bite and is firmer.
I remember this show. One of my favourite seasons was season 6 with the chef Adam Handling. He was considered a phenomenal chef as his food was like art to him. One of the critics on the show said and I paraphrase: “I don’t know whether to eat this or take it home and mount it on my wall.” That’s how good he was, I think his food was also beautifully prepared and presented. But I’m not an artist, I just put it on the plate.
That season introduces me to Massimo Bottura, I don’t know if you’ve heard of him. He’s a three Michelin stars chef with a dessert that’s called, and I’m not kidding here “Oops, I dropped the lemon tart”. I swear to Christ it’s true.
Waiting for the "Anabolic Carbonara" by Vincenzo and Greg 😇😂
Hahahaha omg
@@vincenzosplate 😂😂 we need a collab.
Yes!!!
@@106andie it has to happen!
I need anything in this universe become anabolic
Masterchef my a**!
Omg 🤣🤣🤣🤣
Not after that....he goes through the trouble of making the wrong fresh pasta, doesn't know to add pasta water for the creaminess, and forgets the black! After watching Vincenzo, I know to make my hands tired with the amount of grinding of pepper I do with the egg mixture and plating.
I'm glad you've learned some new techniques from watching my videos! 👨🍳 It's all about finding what works best for you in the kitchen. Keep experimenting and enjoying the process of cooking delicious meals. Buon appetito!
ur faces and comments crack me up! love ur videos chef
Hahaha thank you 🤣
@@vincenzosplate I´m your super fan! Buona Domenica carissimo chef
I'm right with you - what is a carbonara without the black pepper? 🤔
👏🏻👏🏻👏🏻
You can call it carbonara as long as carbonara is not added "List of Italian products with protected designation of origin " en.wikipedia.org/wiki/List_of_Italian_products_with_protected_designation_of_origin before it is added there it is 100% ok to add even Apples and Oranges to Carbonara(if you for some reason want to do it. I wouldn't personally add those as spices but I will not forpid people to try)
Yeah it just looks like a lump of overcooked really thin pasta.
exactly 🤦🏻♂️
We can get guanciale in the UK - odd that the show is using bacon 🤔 I know it’s a cooking show but I’m surprised he’s making fresh pasta as most chefs recommend dry to get al dente. It was also so long it looked more like ramen noodles 😂 it looked dry at the end because the pasta soaked up the sauce. And where was the pepper? 😢
great react video chef!
Thank you! 😃
Link to original video: ua-cam.com/video/Gmq7hTmFNKk/v-deo.html
Thank you
It looks more like sauce with pasta. As opposed to pasta with sauce.
it can be called carbonara...but it can still be improved
exactly!
You can call it carbonara as long as carbonara is not added "List of Italian products with protected designation of origin " en.wikipedia.org/wiki/List_of_Italian_products_with_protected_designation_of_origin before it is added there it is 100% ok to add even Apples and Oranges to Carbonara(if you for some reason want to do it. I wouldn't personally add those as spices but I will not forpid people to try)
I've never seen people acknowledge the issue of watery carbonara because of too much pasta water in combination with too little eggs or cheese. I think that's worse than this because even when a bit dry you'll still have your pasta coated with sauce and the dish will have the strong and delicious flavour of cheese, egg, salt, meat and PEPPER. I'll rather have it a bit dry than watery. So when something is off with my ingredients for some reason I keep it a bit dry instead of moist.
This chef rushed it way too much. There's no love in the dish. I guess he made it a bit dry because his pasta is not good. He messed up and tried to mask it with flavour....but then, where's the PEPPER?! It looks overcooked, is too long and I feel like more pasta water would have made it mushy. But maybe it's a bad guess because as you said the video is not of the best quality.
Very well said. I love your insights regarding this matter.
Let's hope that Gordon Ramsay is watching today's lesson!
Hahahaha 🤣🤣🤣
Lived in Uk all my life. Can’t find guanciale anywhere
The one thing we can say is at least he didnt use cream
Yeah 😂😂
Carbonara... questa sconosciuta 😆
Mamma mia 🤦🏻♂️ ma è davvero così difficile? Boh
Io comunque la pasta fresca per la carbonara, non la trovo tanto appropriata. C’è gente che magari pensa che usare pasta fresca (indipendentemente dal piatto, dalla ricetta) sia sempre la migliore scelta, ma non è così. In questo caso la scelta di una buona qualità di pasta secca, è l’opzione migliore. Poi ovviamente ci sarebbe da dire qualcosa sul pepe che manca, così come il guanciale, sul formaggio messo extra, sull’uovo messo extra, anziché di mischiare prima tutto in una ciotolina. Ma possiamo dire che specialmente dagli inglesi abbiamo visto di peggio. 😉
Concordo pienamente con tutto ciò che hai detto.
Ha fatto un lavoro discreto, e in confronto ad altri tentativi di altri chef questo sicuramente vince.
I recommend watch Carbonara made by Luciano.
I will check it out, thank you 🙏🏻
I find if you replace the pecorino cheese with cool hwhip....it really highlights the flavour of the peas,tofu bacon and onion flavours in the carbonara....also some chilli jam on top and using the darkest yellow gluten free macaroni also brings it to another lemon,I also find decaffeinated coffee powder instead of evil salt and garlic tea-leaves as pepper work a treat and boiled rice bubbles reduced to a nice paste as an egg substitute.....you're welcome 😎🇦🇺
Thanks for the recipe my friend!!
🤣🤣🤣🍻
Got to have plenty of black pepper 👍👍👍 love black pepper
Yayyy 😍
As the name suggests, this is a dish that LOVES black pepper.
@@Manguy777 👍👍
I wonder what it tastes like if you used Long pepper? I've not actually tried Long Pepper so I don't know what it tastes like lol but seen it in some old recipes.
*_IS THERE NOT ONE PERSON IN BRITAIN THAT CAN PROPERLY MAKE A CARBONARA?_*
There's Kay, from Kay's cooking
Hahahaha probably not!!
The pasta is too soft, too thin to be a carbonara. So it's looks more like a noodle carbonara instead of Pasta Carbonara.
Totally aahha noodles carbonara 🙈🙈
HE'S FROM NEW ZEALAND
Pasta looks too thin
Yeah, that’s not the right pasta to make carbonara
Bacon just bacon? Nothing wrong with bacon, especially when it's cured like that one was. Isn't pancetta just bacon?
He didn't put any pasta water in there so it looks so dry and like raw eggs to me.
Yeah tha pasta is not creamy, but dry
@@vincenzosplate i gotta tell you Vincenzo I have made fresh homemade pasta taglietelle without a pasta machine by watching your videos. It was so much fun making pasta, and while I didn't have fresh Parmigiano to grate, I notice the massive difference in cooking with the pasta water the butter and the cheese when I make cream as opposed to using heavy cooking cream. I can see the difference here. With his pasta it just looks like baby food. I could do better just from watching your videos. You should react to chef jean pierre one of my favorites on UA-cam get a lot of good cooking tips from him and I think he made a pretty good carbonara.
I'm gonna make pasta carbonara tomorrow
awesome! Have you made it?
@@vincenzosplate of course and i ate way too much to the point my belly hurt
I love carbonara
Everyone loves it! And it should be made in the right way
It’s hard for me to get proper ingredients for carbonara. Heck you can’t even get the chunky bacon you need for Irish recipes aside from ham hock which isn’t the same!
I can’t find Asian ingredients here either. Seriously, living in rural Australia limits your options for good cooking so hard.
I understand the challenges of finding specific ingredients, especially in rural areas. Don't worry, cooking is all about creativity! Feel free to adapt recipes with what's available to you. I'm sure you'll still create delicious dishes! 😄👍
In the program they always say that presentation is a must , but this one was terrible ! Sorry Mr Masterchef
yeah you're right my friend 🤦🏻♂️
come si può dimenticare il neozelandese che mostrava come fare gli spaghetti al pomodoro?
Quello indimenticabile… 😭
Sicuramente usa il ketchup come salsa speciale.😂😂😂
Aiutoooo 😭😭😭
Have you seen any of Marco Pierre white videos
Yes, I also reacted to his Carbonara
That carbonara looks dry
Yeah.. it’s not creamy as it should be
Bacon???? It´s a crime
this is not a carbonara it is a mappazzone
Ahahaha
It looks cheesy
They missed some pasta water
Yeah exactly
Pasta water?????
He forgot
that's Carbonara? more like... MAPPAZZONE!!!
Hahaha exactly my friend
Such a CRAPonara!!!!!
well done!
I'd rather die!
same!
Master who?master baby-food chef😢
E' inutile, gli inglesi non impareranno mai a fare una carbonara degna di essere chiamata tale....
Hai pienamente ragione Monica 🙄
@@t-housetv7580 he is speaks with Italian so speak Italian too dude
OMG, this is a master chef. This looks disgusting, not like carbonara. I think an average home chef can get a "master" title in the UK.
wrong pasta, presentation is a mess, no carbon .... it's just nara....
HAHAHA exactly 👏🏻👏🏻👏🏻
Dry pasta is definitely better than fresh pasta for Carbonara.
Definitely!
Materchef has a history of messing up dishes. Just another one in the list.
No more Carbonara videos - Please!
Why?
Why?
@@vincenzosplate Why? Because it's always the same. We all know now: no cream, use pancetta or guanciale, etc etc - it gets boring....
@@Schnitzengruben then tell them to stop doing it wrong, and then Vincenzo won't have to keep torturing himself