Yes Vincenzo, You are absolutely right: The shown dish isn't creamy at all as a Carbonara should be. and the onions make me shiver as well as the useless addition of parsley. I've made Carbonara several times now following Your video lesson and recipe and it turned out perfect. There is also some deterioration when using panchetta instead of guanciale, although not as much as in most "Italian restaurants" here using bacon...
@@gauravshukla71 They're probably a social media promotion team and a production team. No surprise if everyone else stays out of the star's realm and lets him just wing it alone so they don't have to deal with boss ego.
I am so thankful for your videos Vincenzo. My dad is a 3rd generation Sicilian American. He has been desperate to pass down the family recipes to one of his sons without any luck. Your videos inspired me to teach myself how to cook and I've now learned several of our family recipes and am on the way to learning more with my Dad. I go over his house to learn with him the first time then make it on my own and let him try it. It's been such a rewarding experience to have with my Dad. Thank you again Vincenzo! Edit: I've started saying out loud "Be generous..." when I'm cooking and I hear it in your voice in my head haha.
It's SO worth doing, one day your father won't be around & it'll hurt your soul if you didn't learn your families food. For Italians food is more than just food, it's their culture & identity. Good luck, you can do it.
@@JohnHausser Doesn´t matter if not a pure blood italian, its about keeping the family traditions that matter, could be 10th generation, what matters is they share the knowledge in the family.
@@JohnHausser Both his parents and grandparents are 100% Sicilian. They all stuck together/married each other after immigrating here. Not sure how this is relevant though or why you want to make unnecessary comments. Hope you have a great day! :) Edit: And yes, I still have family my father and my brothers go to visit in Licata, Sicily every two years. Never heard them say something like what you said.
Stop this nonsense snobbery. It is not disrespectful to change a dish. And calling a dish "authentic" is just silly. Even the traditional Carbonara Vincenzo is talking about, is not REALLY the most traditional one. People used cream back in the day for example.
@@MetaphorInVainthe egg functions as a creme its stupid to put cream on a dish that doesn't need it, you see in Italy we know how our food matches you can make something however you like it but just don't make it seem your making an actual italian dish
@@HyperionCH i wanna go to Rome and try, just watched a Swedish youtube chef test Carbonara in Stockholm with a pizzeria owner that also lived in Rome, we got pretty good Carbonara in Stockholm but to little pepper was common but you can always solve it yourself after :)
At #3:50 he correctly says "When you add peas or heavy cream, it's not Carbonara", only to add onions a few minutes later. And you were very calm this time.
Seriously, I cannot understand why people don't follow tradition of recipes if you're going to call it a very traditional recipe. Hey just say its inspired by a traditional recipe. It's the misinformation that I'm not a fan of.
My favorite Chef on UA-cam that really teaches you. I made my first Carbonara and I did not believed how good it was. Your tips are simple and brilliant! I just don't understand how other good chefs tries to invent / add / or improvise on such recipes with deep roots. I think there are simple word for that - RESPECT. Learn that first, then try Italian kitchen.
Vincenzo, I tried many carbonara recipes but the one I use the most is yours!!! You make it so simple. So far I have made your Carbonara, Alla Gricia, Cacio Pepe, Amatriciana, and alla Zozzona. And each time I made it, it looked just like yours!! Thank you so much for sharing your knowledge with us!! Keep going!! Bravo Vincenzo!!
Love the reacting video vincenzo love your content your a amazing UA-camr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo😊❤️❤❤❤
The positive points: he didn’t used cream and peas (btw. I think peas are generally not so good wirh pasta). In my opinion, bucatini is OK for Carbonara (I use Spaghetti) but you have to adjust the amount if the sauce. But onions and parsley is really wrong and I think because of that the spaghetti is even more dry. And pepper is missing. In Rome, they love pepper.
"I want to add a little color to this". Okay... how's about a splash of BLUE PAINT... *that's* colorful-! "... just a touch of water... it's gonna let the creaminess of the cheese wake back up". Oh, really-? As you point out, Vincenzo, the bucatini is stiff and not creamy. Aww - what do you want-? He's always been 'all show and no go'. That's why the Food Network loves him - he's perfect for their "brand" of glitz, glamour and mediocrity. And, BTW, "... you get all the sweetness from the caramelized onion". Huh-? You mean the onions that were cooked for about five minutes-? Did the "caramelizing" come out of a spray can-?? Sigh. I'm sorry - he's really a hack. Thanks, Vincenzo for all of the groans.
I want to do a reaction video with you. You would have added more fun and info into this video. He is a great guy but its more of a showman. He doesnt care for quality food as much. The show pays 😱😭
😂😂😂😂 I nearly lol’d right out my seat when you said how’s about a splash of blue paint for color 😂😂😂😂😂😂 You’re not wrong though 😂😂😂😂😂 This dish does have all the color it needs… from the eggs and the properly cured cut of meat… and the cracked black pepper he chose to leave out. That’s all the color and flavor you need. But nope, he added parsley 🙄 And why the onions for “flavor”. Or was it to hopefully mask the entire salt mine he added? That’s probably why he only serves tiny portions like that. Aside from the eggs, every single thing has salt in it. Honestly, I wouldn’t have salted the pasta water. The salt in the sauce would be more than enough. Plus, the sauce is the flavor. Way too much salt and other ingredients that weren’t needed at all. I learned nothing from him aside from disrespecting the ancestors with this dish and how to NOT make proper traditional carbonara 😂
It drives me crazy how people completely miss the entire point of Italian food. The beauty in Italian cuisine is that its simple concepts executed very well.
I was called by my chef “Queen of under-salting” .. I know not good right but I find restaurant chains over salt the crap out of food to the point that’s the first hit on the palate. I believe in salting just to bring out the natural essence of foods- not to appease to fast food connoisseurs - so I guess I’ll accept the critique because my guests to my home table rave so I’m doing something right. Enjoyed this video and the education on true Carbonara!
Here in the New Orleans area, we have many excellent Italian restaurants. Since most of the Italian immigrants that had come here were from Sicily, most of the restaurants have a Sicilian twist to their recipes. That being said, I’ve only found one restaurant that serves spaghetti carbonara in the entire region and the owner/chef is directly from Sicily. His carbonara is very good but he uses pancetta and a tiny bit of onion. Thankfully, there’s no cream. Still very good though.
@@aris1956 I think we could find more authentic carbonara if guincale was more affordable. I found a local source that charged $9 for a piece the size of the palm of my hand. Maybe that’s why so few restaurants offer it.
@@aris1956 As a german citizen myself I really gotta question your choice of italian restaurants. We got plenty of very good and authentic italian places here in germany and not even once did I see something as unauthentic as you just described. Not saying these places don't exist, just sayin that you got plenty of high quality options to choose from.
The pancetta is pale because American pork tends to be rather pale to begin with. Smoking it deepens the color, which is why American bacon is darker, but I've never had an American-made pancetta that wasn't that pale pink. I can understand the parsley, because it does add some depth of flavor and some visual appeal, but I know it's not traditional. I agree about the salt. I oversalted pasta water once and the result was almost inedible. Onion? Why? He didn't even mention it in his ingredients list. That said, onions have a lot of water, and if you're caramelizing them they release almost all of it and a mountain of onions becomes a lot less. But if I were going to add an allium to this, it wouldn't be a white or yellow onion, it'd be a clove of garlic and a shallot. If it's in there I want to taste it. So little pasta water added so late? Even when I don't have the executive function or energy to make sauce and instead use jar sauce I use pasta water to bring everything together. It's even more important in carbonara because the sauce is an emulsion, like Alfredo.
9:08 in factory farming, they often add turmeric (curcuma) to the chicken feed to make the yolks yellower. So, unfortunately, yellow yolks are not a guarantee of good eggs or healthy chickens.
i use the whole egg(without shell)since i'm lazy, pecorino romano or parmigiano reggiano, depending on what i have in the frigde, guanciale if available. Noodles ofc. when i fell like throwing other stuff in there, like chilly, broccoli or whatever i want to eat that day, i do that. i wouldn't call it classic carbonara anymore tho. personally i prefer a bit of fine diced shallot in the pan with the guanciale over the classical dish. edit: my mothers "carbonara" was cream souce and ham. always liked it and still make it myself now and again but she was surpriesed when i told her it's mislabled, same with the tomato sauce we called bolognse
That's it. You made me hungry. I'm making YOUR carbonara recipe tomorrow for lunch Vincenzo. With the bain-marie it has never failed me. Thanks again Vincenzo.
I love how you're commenting is in this video Vincenzo! You are completely on point without being overly offended. At least he did say "his version of carbonara" and admitted that he might not do it completely right and that saved him from being completely annihilated 🤪 lol I have made carbonara a few times using your tips, especially the making of the egg/cheese slushy up front saved my future carbonaras oh and most importantly the dusty fine grating of the cheese! Its one of the reasons I finally got myself a microplane cheese grater. Also doing it off the heat and let it cool for a few seconds before going in with the egg. I do keep it in the pan, but thats only because I accidentally discovered one day, if you let it cool too much because you really dont want to scramble the eggs 😅 it doesn't get properly 'cooked' bc there wasnt enough heat left. 🙈 If you put the whole thing back on low heat and keep mixing, the egg/cheese mixture will thicken up and somehow get even more creamy 🤩 They won't scramble, because they were tempered allready. So thats what I do now. 👌 Ps, the whole caramelized onion in pasta is kind of a viral thing atm. Personally I absolutely LOVE caramelized onion 💖 but I combine it with a simple tomato sauce. My dad isn't a fan of the acidity tomatoes can give, so in my pursuit to find a solution, I found a recipe using caramelized onion. This was such a hit 🤩 my dad loves onions period and caramelized he'd probably eat them every day if he could 😅 so now there's finally a tomato sauce he does like lol. And to be honest its absolutely fire, those sweet onions are such a treasure 👌
Would it be making the spaghetti alla carbonara non traditional if you substituted the pork for turkey chicken beef or fish if you can't eat pork due to medical conditions/religious reasons/etc?
It's weird why so many chefs put parsley in there. It just doesn't go with the panchetta/guanciale. And onions just make no sense at all. Carbonara to be is a smooth and creamy pasta, not crunchy or chewy.
Guanciale is way harder to find here in my area of NJ. I used to have to go to NYC to find it, now my supermarket actually sells it. I can only find it chopped up. I’ve used pancetta. My family adores Carbonara.
I think Guy Fieri is a decent cook, and he does know the basics well enough to give a simple class to get someone proficient in the kitchen. He makes his taste good enough, but he's more about making it and the cooking process *look* good. He's an entertainer first, then a cook, I think. He's got a few shows, after all, and he does have presence and personality.
I dont mind when people make food changing some ingredients for other ingredients they like more or they easier to find. But when they do that and still name it as a traditional recipe, thats like a joke or scam
Only if you have no choice, in Europe they use Spring Onions (Scallions) but in the US you can usually only find green onions, most people think it is the same plant when is not. They are very close to each other. I actually recently saw some for Scallions for the first time in years. I have some left I will be using to finish a green risotto tonight.
I have never made carbonara before but just from watching you react to as well as your video where you made it give me 3 tries and I bet I can make passable carbonara 😂
Ok so this video is better than his last Carbonara video, the onion, the Parmigiano instead of Pecorino, even the Bucatini, his pasta was undercooked and dry. He was right, the pasta shouldn’t be sitting in a pool of sauce, but it should be creamy and moist with sauce. This is a decent American version of Carbonara, just my opinion, at least there’s no crème fresh, peas and heavy cream in this one. Thanks Chef. 🇮🇹🙏🏽🇮🇹
7:43 "Mr. Onion" from Masterchef New Zealand agrees with him 100%, hahaha. Oh please, react to Mr. Onion again one more time in the future! He's hilarious! :P
Wykonanie typowo amerykańskie. Zrobić byle jak, byle szybko i ekscytować się tym, jakie to jest rzekomo piękne i smaczne. Jak dla mnie to coś, co przez pomyłkę zostało nazwane Spaghetti Carbonara, jest czystą profanacją tego prostego, ale jakże smacznego dania. Niestety, mój poziom znajomości języka angielskiego jest na tyle niski, że zmuszony jestem pisać w języku polskim. Vincenzo - greetings from Poland.
No Parsley No Party said Vincenzo never. 🤣😅 I love how Vicenzo destroys all this big mouthed actors with Michelin restaurants. So elegant, and so funny in the same time!
Your recipes have worked quite well for me Vincenzo. I did find you put a lot more lemon in your recipes than I can handle and I have to tune the lemon down a little but I’m sensitive to sour flavours. It could also be I rarely have access to the lovely fresh ingredients I would like.
Vincenzo, I have asked you this before and I would really appreciate if you look into it. I am seeing in a lot of these carbonara variations something similar to what Pasta Grammar posted recently. There is a Roman variation on carbonara called À La Papalina. You begin by sauteing butter and onion and you then add a combination of pancetta and peas! You then transfer the pasta to the pan and after that you add the egg/cheese/black pepper mixture. Pasta Grammar thinks this was the inspiration for the Gordon Ramsay carbonara and also why Guy here is using onion.
Why onions? For instance when using bacon they have a sweetness that goes well with that smokiness. They also mimic the guancale texture. It's actually pretty good.
As guanchale is a little hard for me to find, i use a block of Speck - i use water to slowly render the fat and add it to the cheese/pasta water/egg mix, comes out really creamy and creates a great emulsion. I add the speck pieces to the top of the pasta afterwards. Not 100 percent authentic but absolutely delicious.
its creamy enough even if you use the whole egg.the thing by using only yolk is you need more of it,as when you use the whole egg you get more sauce from the beginning....
I agree with you about the parsley, I don’t even like parsley, and I always scrape it off everything, but adding some for color as a decoration is harmless. The onion, though, is a disgrace.
Have you ever considered cooking food from other cultures on the channel? I think it would be awesome to see how you approached other foods. How you would research etc.
Theres a handfull of chefs I follow on UA-cam.. Vincenzo is one of them.. Uncle Roger brought me to him.. Sip and Feast is also awesome.. Gordon Ramsay.. Gino and of course Babish.. favorite cooks
Guy was right when he called it a basic dish at the end. His version was just a little too basic and extra at the same time. No, I didn’t think it looked creamy at all. To me, it looked like cooked pasta with olive oil… and no pepper! He was quick to do all the unnecessary things but leave out the most important steps. He probably should’ve titled this as his version inspired carbonara. People who aren’t trained chefs in Italian cuisine or or didn’t grow up eating authentic Italian dishes would probably trust his word and think this is how you make traditional carbonara. Lol, and I was thinking the exact same things as you when he pulled out the onions, parsley, pretty much everything. I’ve purchased a less expensive brand of pancetta once when they didn’t have what I normally get and it had way more color than what he used. His whole dish was odd to me. But I’m in love with the traditional flavors and texture of true carbonara. Thank you for sharing your review ❤
If you want color with your carbonara make a salad side dish or something. Pancetta is not cheap for me though so I have to substitute it with what I can afford/buy. I love carbonara but I am not always succesfull in making it correctly it's a little tricky for me but either way it always tastes very good. One of my favorite comfort foods.
Question: I believe that Guanciale and Pancetta might use black pepper as part of the curing spices. I have some family members that have allergies to black pepper. Any suggestions for a substitute?
I've made a vegetarian carbonara INSPIRED dish (not vegan), sun-dried tomatoes in olive oil instead of guanciale, everything else pretty traditional, just a vegetarian parm. Didn't taste like carbonara, but it had the eggy/parm creaminess, and savory umami notes. I wouldn't call it a carbonara, but it was a good dish.
If you absolutely must change out the pork, then you might take inspiration from restaurants in the Roman Ghetto which make Kosher (Style) Carbonara alla Giudia. One restaurant (BaGhetto) uses duck breast, and another (Nonna Betta) uses chunks of dry beef jerky. Also, there supposedly exists kosher beef guanciale, though I have no idea where one would get it. Now, due to Kashrut prohibiting the mixing of meat and dairy, they also omit the pecorino cheese. If you have no such restrictions, I strongly suggest you keep the cheese.
I don't necessarily mind when a cook or chef puts out a video of a recipe that doesn't strictly hew to traditional methodology or ingredients, as long as they say why. It could be as simple as "I like peas, so I add peas, but don't add them if you want the traditional version" or "I added onion to dilute some of the saltiness" or "I used pancetta since I couldn't find guanciale." Variability is fun to experiment with, but at least tell me why it's there. In this case, things like the parsley don't belong, and he gave a reason the viewer can choose to ignore. The onion wasn't explained. I like that Vincenzo has been more keen to point this type of thing out over the past year. Nicely done.
@@MyName-zd9pe he changed it in honor of his grandfather, whose original last name was Fieri. Giuseppe Fieri changed his last name to Ferry when he moved to the US. so... narcissism? not so much, I don't think
@@WitheredRoseMusic the real narcissism is the people who were already in country xyz who caused a lot of european migrants to change their surnames to fit into the 'english speaking society' in order to curb racism
How the hell can he avoid pepper ? To me, that's an essential part of the dish. Black pepper of the Carbonara would resemble the same soot-stained charcoal burners reminding the origins of the dish. Also, and you said it, it's important not to put too much salt in the water of the pasta for them not to be too salty, but also, and it's crucial, because you're gonna use the pasta water at the end. Thanks for the video
Hi vincenzo! I have a question for you!!! I want to preface my question like this: i love food. Now i dont want that confused with “i love eating”. Some people love eating, and dont really love food. Some people enjoy putting food in their mouths and others love respecting ingredients and techniques. Theres 2 things I simply can not stand though and that is 1. Cilantro. 2. Most cheeses. I find that mozzarella is can enjoy since its very mild and very fresh especially when in the vicinity of tomatoe sauce, but most other cheeses (funky or smelly or aged) i just cant bring myself to enjoy. I once had to make carbonara with parmigiana instead of pecorino for this reason and i skimped on the parmigiana cause i did not want to taste it too much. This feels wrong to me. Do you have any advice for someone like me who wishes to enjoy cheese as much as the rest of the world? A way to build up my tolerance for the funkiness? I respect cheese are an ingredient but cant enjoy it, and I really want to. Help!
Start with milder cheeses like fresh mozzarella, ricotta, or burrata, which have a creamy and delicate flavor. Gradually try mixing small amounts of slightly stronger cheeses, like young pecorino or mild Parmigiano-Reggiano, into dishes you already enjoy. Over time, your palate might adapt, and you can slowly introduce more aged or funky varieties. Pairing cheese with foods you love, like tomatoes or fresh herbs, can also help bridge the gap. Respecting the ingredient is key-take it one step at a time, and your appreciation might grow!
To be honest I followed your recipie and got it ok the first time and really good a few times later. So I get, that he tells you to be carefull with the heat, buit I dont get why he is saying it like its super easy to buck up. Thank you for your Videos.
I was thinking, since you are from Australia, have you ever made Carbonara with Emu or Ostrich egg yolks? I wonder if this will make it even more creamy. 🤔
i mean it's own preference to add caramelized onions in this carbonara, what he's making right now, also i love that sweet flavour of caramelized onions, he correctly followed the recipe but everyone has their own taste preferences, if you like caramelized onions, go for em
Zucchini (Courgette), Vincenzo has a recipe for that. Onion and Carrots. Onion just by itself could also work. I've also seen recipes that add Eggplant to the mix.
I agree with all the criticism in this video, however, I do feel like putting onion, or parsley isn't a bad thing if you like the touch it gives it, as long as you're following the original recipe as a base, which Fieri did not sadly :c but being a puritan and being like ''don't put this, don't put that'' is something I'll never understand, you can like the OG more basic recipe and respect it while evolving it or adding things you'd like to taste with it
If you want some onion taste, you can let half an onion sweat in some olive oil for a few minutes releasing flavour and then removed. Also works with garlic. However, nobody wants soggy chunks in a carbonara.
"ya gunna fuck it up" 😂🤣😂🤣 I replayed that so many times... and then he did fuck it up! I agree, there's nowhere near enough cream/sauce in that dish, and the pasta doesn't look cooked properly, it's certainly not even al dente...
If your gonna add or change carbonara understand what your doing. Carbonara uses breakfast type items. Eggs,cheese,pork. I prefer chorizo over panchetta or guanchale. You could change out the pecorino for cotija an now have a Mexican carbonara. (Vincenzo this is could be a new series for you) imagine how other cultures would do italian dishes. Could make a cool series
My father made a fideo blanco that is basically what you described. Never tried adding chorizo since its usually a side and not a main item but thanks for the idea! Gonna have to try that this week
@Vincenzo or @George, if you see this and want a rough recipe let me know! We don't measure too much but I have an ingredient list and just cook to taste. Its not traditional anywhere that I know of but its damn good. And yes, we do add Mexican Crema too - don't hate too much lol
@@georgekappos3222 Its pretty straight forward! Sauté off some garlic and bell peppers in butter, add some water and simmer the fideos for ~15 minutes. I've added egg after the noodles are cooked, like you would for a carbonara, but what really makes the sauce for me is La Vaquita crema and cotija cheese. Instead of pepper use some comino and boom you have a nice little side dish thats pretty easily modified. Its a nice change up to a parrillada that people wont expect. Dont have eggs? Dont add them. Want onion? Add some. Like Vincenzo said in the video, your house your rules. Especially since this isnt "traditional" and I think its just something the family threw together in the old days with the ingredients they had.
I don't understand why people try to complicate such an easy dish to make... it's because of chefs like him that I had no idea what carbonara really was until I turned 28...
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Guy Fieri seems like a nice fun guy but do you think he is a great chef/cook?
Yes, but he’s an American chef who specializes in American cuisine.
hes a good chef, but i think its important to note that his target audience is amateur home cooks, not gourmets :P
He learning 😊
Nope, Guy is a showman not a chef. Go back to hosting game shows.
Yes Vincenzo, You are absolutely right: The shown dish isn't creamy at all as a Carbonara should be. and the onions make me shiver as well as the useless addition of parsley. I've made Carbonara several times now following Your video lesson and recipe and it turned out perfect. There is also some deterioration when using panchetta instead of guanciale, although not as much as in most "Italian restaurants" here using bacon...
Out of all the weird Carbonara youtube videos, this must be the first one to completely forget pepper.
Well noticed! 😂😂😂
Not quite but almost as bad as Jamie Oliver's butter chicken that has no butter in it.
Yeah - literally disrespecting the name of the pasta dish. Fieri has a team and I'm surprised that no one did basic research
@@gauravshukla71 They're probably a social media promotion team and a production team. No surprise if everyone else stays out of the star's realm and lets him just wing it alone so they don't have to deal with boss ego.
Notice, there is black pepper in the eggs when he is whisking.
I am so thankful for your videos Vincenzo. My dad is a 3rd generation Sicilian American. He has been desperate to pass down the family recipes to one of his sons without any luck. Your videos inspired me to teach myself how to cook and I've now learned several of our family recipes and am on the way to learning more with my Dad. I go over his house to learn with him the first time then make it on my own and let him try it. It's been such a rewarding experience to have with my Dad. Thank you again Vincenzo! Edit: I've started saying out loud "Be generous..." when I'm cooking and I hear it in your voice in my head haha.
It's SO worth doing, one day your father won't be around & it'll hurt your soul if you didn't learn your families food. For Italians food is more than just food, it's their culture & identity. Good luck, you can do it.
@@aussiehardwood6196 I'm so thankful I came to this realization. Thank you so much for the kind words!
❤
3rd generation Sicilian American ?
Your dad isn’t Italian anymore , dude ! 😅
@@JohnHausser Doesn´t matter if not a pure blood italian, its about keeping the family traditions that matter, could be 10th generation, what matters is they share the knowledge in the family.
@@JohnHausser Both his parents and grandparents are 100% Sicilian. They all stuck together/married each other after immigrating here. Not sure how this is relevant though or why you want to make unnecessary comments. Hope you have a great day! :) Edit: And yes, I still have family my father and my brothers go to visit in Licata, Sicily every two years. Never heard them say something like what you said.
"NO ONIONS IN CARBONARA" I want the first tee shirt!
hahaha it's coming!!
I'm thankful for people like you who show the correct way to make authentic dishes with respect.
Is it disrespectful to make a dish how you might like it?? For me it's the opposite
Stop this nonsense snobbery. It is not disrespectful to change a dish. And calling a dish "authentic" is just silly. Even the traditional Carbonara Vincenzo is talking about, is not REALLY the most traditional one. People used cream back in the day for example.
@@MetaphorInVainprove it
@@MetaphorInVainthe egg functions as a creme its stupid to put cream on a dish that doesn't need it, you see in Italy we know how our food matches you can make something however you like it but just don't make it seem your making an actual italian dish
@@will14m68 You do you. Food snobbery is stupid none the less.
Did he even use pepper? screw the greens! Carbonara need a good rain of black pepper!
Not that saw.
Yes, that is missing. People in Rome love pepper. They follow the slogan: „More pepper is better… and too much is just right.“ 😁
I didn't see any pepper..
Yes, you are right ❤️
@@HyperionCH i freaking love black pepper, the more the better on a carbonara!
@@HyperionCH i wanna go to Rome and try, just watched a Swedish youtube chef test Carbonara in Stockholm with a pizzeria owner that also lived in Rome, we got pretty good Carbonara in Stockholm but to little pepper was common but you can always solve it yourself after :)
At #3:50 he correctly says "When you add peas or heavy cream, it's not Carbonara", only to add onions a few minutes later.
And you were very calm this time.
A north Italian acquaintance of mine uses onions in their carbonara and says it's quite normal in the area (northeast).
Seriously, I cannot understand why people don't follow tradition of recipes if you're going to call it a very traditional recipe.
Hey just say its inspired by a traditional recipe. It's the misinformation that I'm not a fan of.
@@electronsauce ego
My favorite Chef on UA-cam that really teaches you. I made my first Carbonara and I did not believed how good it was. Your tips are simple and brilliant! I just don't understand how other good chefs tries to invent / add / or improvise on such recipes with deep roots. I think there are simple word for that - RESPECT. Learn that first, then try Italian kitchen.
Good to see you are being honest and not just trying to suck up to celebs with reviews.
Very good criticism from Vincenzo.
I am glad you like it 😊
Vincenzo, I tried many carbonara recipes but the one I use the most is yours!!! You make it so simple. So far I have made your Carbonara, Alla Gricia, Cacio Pepe, Amatriciana, and alla Zozzona. And each time I made it, it looked just like yours!! Thank you so much for sharing your knowledge with us!! Keep going!! Bravo Vincenzo!!
You are so right, Vincenzo! I have a hand written recipe from a chef in Rome. No onion or parsley! It has to be creamy! Enjoyed your video.
I am glad to hear that my friend 😊
Love the reacting video vincenzo love your content your a amazing UA-camr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo😊❤️❤❤❤
Thank you my friend ❤️
LOVE THIS!!!!!!!!!Onions in Carbonara WHY? You are hilarious & SO ON POINT!!!!!!!
Ahahha, no onions in carbonara for sure!
The positive points: he didn’t used cream and peas (btw. I think peas are generally not so good wirh pasta).
In my opinion, bucatini is OK for Carbonara (I use Spaghetti) but you have to adjust the amount if the sauce.
But onions and parsley is really wrong and I think because of that the spaghetti is even more dry.
And pepper is missing. In Rome, they love pepper.
recently i was lucky enough to spend a couple of days in rome and i was eating something different with every meal. the carbonara was fantastic!
"I want to add a little color to this". Okay... how's about a splash of BLUE PAINT... *that's* colorful-! "... just a touch of water... it's gonna let the creaminess of the cheese wake back up". Oh, really-? As you point out, Vincenzo, the bucatini is stiff and not creamy. Aww - what do you want-? He's always been 'all show and no go'. That's why the Food Network loves him - he's perfect for their "brand" of glitz, glamour and mediocrity. And, BTW, "... you get all the sweetness from the caramelized onion". Huh-? You mean the onions that were cooked for about five minutes-? Did the "caramelizing" come out of a spray can-?? Sigh.
I'm sorry - he's really a hack. Thanks, Vincenzo for all of the groans.
I want to do a reaction video with you. You would have added more fun and info into this video. He is a great guy but its more of a showman. He doesnt care for quality food as much. The show pays 😱😭
Hahaha I almost pee when you said "blue paint" hahhaah
@@vincenzosplate Thanks for the kind words, but it's easier to provide snarky commentary when I have time to think (and edit...)
😂😂😂😂 I nearly lol’d right out my seat when you said how’s about a splash of blue paint for color 😂😂😂😂😂😂 You’re not wrong though 😂😂😂😂😂 This dish does have all the color it needs… from the eggs and the properly cured cut of meat… and the cracked black pepper he chose to leave out. That’s all the color and flavor you need. But nope, he added parsley 🙄 And why the onions for “flavor”. Or was it to hopefully mask the entire salt mine he added? That’s probably why he only serves tiny portions like that. Aside from the eggs, every single thing has salt in it. Honestly, I wouldn’t have salted the pasta water. The salt in the sauce would be more than enough. Plus, the sauce is the flavor. Way too much salt and other ingredients that weren’t needed at all. I learned nothing from him aside from disrespecting the ancestors with this dish and how to NOT make proper traditional carbonara 😂
It drives me crazy how people completely miss the entire point of Italian food. The beauty in Italian cuisine is that its simple concepts executed very well.
I enjoyed this video a lot. Guy Fieri learned and you did also :)
I'm learning so much from your videos!
Kiitos!
You're welcome! 😃
I was called by my chef “Queen of under-salting” .. I know not good right but I find restaurant chains over salt the crap out of food to the point that’s the first hit on the palate. I believe in salting just to bring out the natural essence of foods- not to appease to fast food connoisseurs - so I guess I’ll accept the critique because my guests to my home table rave so I’m doing something right. Enjoyed this video and the education on true Carbonara!
Yep, and tough on people who need to be on a salt reduced diet!
Here in the New Orleans area, we have many excellent Italian restaurants. Since most of the Italian immigrants that had come here were from Sicily, most of the restaurants have a Sicilian twist to their recipes. That being said, I’ve only found one restaurant that serves spaghetti carbonara in the entire region and the owner/chef is directly from Sicily. His carbonara is very good but he uses pancetta and a tiny bit of onion. Thankfully, there’s no cream. Still very good though.
@@aris1956 I think we could find more authentic carbonara if guincale was more affordable. I found a local source that charged $9 for a piece the size of the palm of my hand. Maybe that’s why so few restaurants offer it.
@@aris1956 As a german citizen myself I really gotta question your choice of italian restaurants. We got plenty of very good and authentic italian places here in germany and not even once did I see something as unauthentic as you just described. Not saying these places don't exist, just sayin that you got plenty of high quality options to choose from.
You won’t die if you add cream to your carbonara dude ! There is no rule
@@JohnHausser get out!
@@JohnHausser you won't die if you add pee to it neither. You should really try!
Keep doing what you're doing. I learned amazing recipes and techniques from you, with carbonara being the best.
After watching Vincenzo’s videos I can confidently say my Carbonara would kick Guys arse.
I just woke up and made a wonderful Carbonara for breakfast and now this! What a way to start the day!
Oh that sounds like the perfect way to start the day!
Haha 😂! I was laughing very much when he has mentioned not using green peas and cream…
Thank you very much, Vincenzo, for sharing your video with us.
You are welcome my friend 😊
I am glad to hear that!
The pancetta is pale because American pork tends to be rather pale to begin with. Smoking it deepens the color, which is why American bacon is darker, but I've never had an American-made pancetta that wasn't that pale pink.
I can understand the parsley, because it does add some depth of flavor and some visual appeal, but I know it's not traditional.
I agree about the salt. I oversalted pasta water once and the result was almost inedible.
Onion? Why? He didn't even mention it in his ingredients list. That said, onions have a lot of water, and if you're caramelizing them they release almost all of it and a mountain of onions becomes a lot less. But if I were going to add an allium to this, it wouldn't be a white or yellow onion, it'd be a clove of garlic and a shallot. If it's in there I want to taste it.
So little pasta water added so late? Even when I don't have the executive function or energy to make sauce and instead use jar sauce I use pasta water to bring everything together. It's even more important in carbonara because the sauce is an emulsion, like Alfredo.
not all bacon in the US is smoked
I agree not enough pasta water nor egg yolk... pasta water is really important.
Really, I mostly need it to thin my creamy sauce. It clings like crazy.
Yes, you are right my friend 😊
Love the video ☺️♥️♥️
I am glad you loved it! Have you tried my carbonara recipe?
I love watching good natured people like Vincenzo get wound up over their passions ❤️
Aw thank you so much for the support and kind words!
9:08 in factory farming, they often add turmeric (curcuma) to the chicken feed to make the yolks yellower. So, unfortunately, yellow yolks are not a guarantee of good eggs or healthy chickens.
i use the whole egg(without shell)since i'm lazy, pecorino romano or parmigiano reggiano, depending on what i have in the frigde, guanciale if available. Noodles ofc. when i fell like throwing other stuff in there, like chilly, broccoli or whatever i want to eat that day, i do that. i wouldn't call it classic carbonara anymore tho. personally i prefer a bit of fine diced shallot in the pan with the guanciale over the classical dish.
edit: my mothers "carbonara" was cream souce and ham. always liked it and still make it myself now and again but she was surpriesed when i told her it's mislabled, same with the tomato sauce we called bolognse
That's it. You made me hungry. I'm making YOUR carbonara recipe tomorrow for lunch Vincenzo. With the bain-marie it has never failed me. Thanks again Vincenzo.
You're welcome my friend! Makes me so happy to hear that you enjoy my carbonara!
I love how you're commenting is in this video Vincenzo! You are completely on point without being overly offended. At least he did say "his version of carbonara" and admitted that he might not do it completely right and that saved him from being completely annihilated 🤪 lol
I have made carbonara a few times using your tips, especially the making of the egg/cheese slushy up front saved my future carbonaras oh and most importantly the dusty fine grating of the cheese! Its one of the reasons I finally got myself a microplane cheese grater.
Also doing it off the heat and let it cool for a few seconds before going in with the egg. I do keep it in the pan, but thats only because I accidentally discovered one day, if you let it cool too much because you really dont want to scramble the eggs 😅 it doesn't get properly 'cooked' bc there wasnt enough heat left. 🙈 If you put the whole thing back on low heat and keep mixing, the egg/cheese mixture will thicken up and somehow get even more creamy 🤩 They won't scramble, because they were tempered allready. So thats what I do now. 👌
Ps, the whole caramelized onion in pasta is kind of a viral thing atm. Personally I absolutely LOVE caramelized onion 💖 but I combine it with a simple tomato sauce. My dad isn't a fan of the acidity tomatoes can give, so in my pursuit to find a solution, I found a recipe using caramelized onion. This was such a hit 🤩 my dad loves onions period and caramelized he'd probably eat them every day if he could 😅 so now there's finally a tomato sauce he does like lol. And to be honest its absolutely fire, those sweet onions are such a treasure 👌
Would it be making the spaghetti alla carbonara non traditional if you substituted the pork for turkey chicken beef or fish if you can't eat pork due to medical conditions/religious reasons/etc?
The last time I came to this channel, it wasn't even at 1M subscribers. Congrats
It's weird why so many chefs put parsley in there. It just doesn't go with the panchetta/guanciale. And onions just make no sense at all. Carbonara to be is a smooth and creamy pasta, not crunchy or chewy.
I think parsley is mostly added for views.
Hi Vincenzo - I love carbonara!!! I watched your video when you made carbonara in Rome!!! I loved that video!!! Hope you are well!
Thank you my friend! Greetings from Italy 😊
@@vincenzosplate thanks so much!
Guanciale is way harder to find here in my area of NJ. I used to have to go to NYC to find it, now my supermarket actually sells it. I can only find it chopped up. I’ve used pancetta. My family adores Carbonara.
ive made your carbonara recipe a few times and it turned out delicious everytime.
Makes me so happy to hear that my carbonara recipe has been a success for you! Stay tuned for more delicious dishes to come!
I think Guy Fieri is a decent cook, and he does know the basics well enough to give a simple class to get someone proficient in the kitchen.
He makes his taste good enough, but he's more about making it and the cooking process *look* good.
He's an entertainer first, then a cook, I think. He's got a few shows, after all, and he does have presence and personality.
i have never had Carbonara,,, but i do love watching your Carbonara vids and how everyone screws it up....
I dont mind when people make food changing some ingredients for other ingredients they like more or they easier to find. But when they do that and still name it as a traditional recipe, thats like a joke or scam
Only if you have no choice, in Europe they use Spring Onions (Scallions) but in the US you can usually only find green onions, most people think it is the same plant when is not. They are very close to each other. I actually recently saw some for Scallions for the first time in years. I have some left I will be using to finish a green risotto tonight.
Yes! I agree with you my friend ❤️
I have never made carbonara before but just from watching you react to as well as your video where you made it give me 3 tries and I bet I can make passable carbonara 😂
Greatings from Slovenia❤❤
Greetings from Italy!
Ok so this video is better than his last Carbonara video, the onion, the Parmigiano instead of Pecorino, even the Bucatini, his pasta was undercooked and dry. He was right, the pasta shouldn’t be sitting in a pool of sauce, but it should be creamy and moist with sauce. This is a decent American version of Carbonara, just my opinion, at least there’s no crème fresh, peas and heavy cream in this one. Thanks Chef.
🇮🇹🙏🏽🇮🇹
7:43 "Mr. Onion" from Masterchef New Zealand agrees with him 100%, hahaha. Oh please, react to Mr. Onion again one more time in the future! He's hilarious! :P
Wykonanie typowo amerykańskie. Zrobić byle jak, byle szybko i ekscytować się tym, jakie to jest rzekomo piękne i smaczne. Jak dla mnie to coś, co przez pomyłkę zostało nazwane Spaghetti Carbonara, jest czystą profanacją tego prostego, ale jakże smacznego dania.
Niestety, mój poziom znajomości języka angielskiego jest na tyle niski, że zmuszony jestem pisać w języku polskim.
Vincenzo - greetings from Poland.
No Parsley No Party said Vincenzo never. 🤣😅 I love how Vicenzo destroys all this big mouthed actors with Michelin restaurants. So elegant, and so funny in the same time!
Guy Fieri has never and will never be a Michelin starred chef
Some good lessons learned in this one. I prefer the creamier results that your recipe delivers. 👍😊
Happy to hear that you found my comments in this video useful! Stay tuned for more!
Your recipes have worked quite well for me Vincenzo. I did find you put a lot more lemon in your recipes than I can handle and I have to tune the lemon down a little but I’m sensitive to sour flavours. It could also be I rarely have access to the lovely fresh ingredients I would like.
Vincenzo, I have asked you this before and I would really appreciate if you look into it. I am seeing in a lot of these carbonara variations something similar to what Pasta Grammar posted recently. There is a Roman variation on carbonara called À La Papalina. You begin by sauteing butter and onion and you then add a combination of pancetta and peas! You then transfer the pasta to the pan and after that you add the egg/cheese/black pepper mixture. Pasta Grammar thinks this was the inspiration for the Gordon Ramsay carbonara and also why Guy here is using onion.
Why onions? For instance when using bacon they have a sweetness that goes well with that smokiness. They also mimic the guancale texture. It's actually pretty good.
How do you feel about white and green peppercorns in addition to the black peppercorns for a carbonara?
As guanchale is a little hard for me to find, i use a block of Speck - i use water to slowly render the fat and add it to the cheese/pasta water/egg mix, comes out really creamy and creates a great emulsion. I add the speck pieces to the top of the pasta afterwards. Not 100 percent authentic but absolutely delicious.
That sounds like a fantastic adaptation!
its creamy enough even if you use the whole egg.the thing by using only yolk is you need more of it,as when you use the whole egg you get more sauce from the beginning....
Yes, you are correct!
I agree with you about the parsley, I don’t even like parsley, and I always scrape it off everything, but adding some for color as a decoration is harmless. The onion, though, is a disgrace.
Have you ever considered cooking food from other cultures on the channel? I think it would be awesome to see how you approached other foods. How you would research etc.
I love Vincenzo as a Dutccess of Carbona with cheaf chwaf
As a what? hahah
I think this is the first time I heard Vincenzo swear and I love it 😂
Guancciale is game changer and I will never make carbonara without it!❤
Carbonara with guanciale hits differently!
@@vincenzosplate I knew I miss spelled it 😝 Thanks for turning me on to Guanciale!
Theres a handfull of chefs I follow on UA-cam.. Vincenzo is one of them.. Uncle Roger brought me to him.. Sip and Feast is also awesome.. Gordon Ramsay.. Gino and of course Babish.. favorite cooks
that tiny little serving made my laugh, it doesn't look creamy at all haha...
Guy was right when he called it a basic dish at the end. His version was just a little too basic and extra at the same time. No, I didn’t think it looked creamy at all. To me, it looked like cooked pasta with olive oil… and no pepper! He was quick to do all the unnecessary things but leave out the most important steps. He probably should’ve titled this as his version inspired carbonara. People who aren’t trained chefs in Italian cuisine or or didn’t grow up eating authentic Italian dishes would probably trust his word and think this is how you make traditional carbonara. Lol, and I was thinking the exact same things as you when he pulled out the onions, parsley, pretty much everything. I’ve purchased a less expensive brand of pancetta once when they didn’t have what I normally get and it had way more color than what he used. His whole dish was odd to me. But I’m in love with the traditional flavors and texture of true carbonara. Thank you for sharing your review ❤
New T-Shirt idea for you that just says "Respect The Cheese!" lol
ahhaha it's coming!
If you want color with your carbonara make a salad side dish or something.
Pancetta is not cheap for me though so I have to substitute it with what I can afford/buy.
I love carbonara but I am not always succesfull in making it correctly it's a little tricky for me but either way it always tastes very good.
One of my favorite comfort foods.
Question: I believe that Guanciale and Pancetta might use black pepper as part of the curing spices. I have some family members that have allergies to black pepper. Any suggestions for a substitute?
I've made a vegetarian carbonara INSPIRED dish (not vegan), sun-dried tomatoes in olive oil instead of guanciale, everything else pretty traditional, just a vegetarian parm. Didn't taste like carbonara, but it had the eggy/parm creaminess, and savory umami notes. I wouldn't call it a carbonara, but it was a good dish.
what protein would work best to substitute pork(guanciale/pancetta) in carbonara?
Guanciale, pancetta or bacon are the main proteins that you can use in the Carbonara
If you absolutely must change out the pork, then you might take inspiration from restaurants in the Roman Ghetto which make Kosher (Style) Carbonara alla Giudia.
One restaurant (BaGhetto) uses duck breast, and another (Nonna Betta) uses chunks of dry beef jerky.
Also, there supposedly exists kosher beef guanciale, though I have no idea where one would get it.
Now, due to Kashrut prohibiting the mixing of meat and dairy, they also omit the pecorino cheese.
If you have no such restrictions, I strongly suggest you keep the cheese.
I don't necessarily mind when a cook or chef puts out a video of a recipe that doesn't strictly hew to traditional methodology or ingredients, as long as they say why. It could be as simple as "I like peas, so I add peas, but don't add them if you want the traditional version" or "I added onion to dilute some of the saltiness" or "I used pancetta since I couldn't find guanciale." Variability is fun to experiment with, but at least tell me why it's there.
In this case, things like the parsley don't belong, and he gave a reason the viewer can choose to ignore. The onion wasn't explained.
I like that Vincenzo has been more keen to point this type of thing out over the past year. Nicely done.
This cuisine needs an Italian Uncle Roger. Love all your videos, the recipes, taste tests, and reactions.
Thank you so much for your kind words my friend!
Such a shame for someone who would go lengths to legally change his surname to an Italian one, yet could not make any effort to make the right recipe
I didn't know he changed his surname, what a disrespectful thing to do to his father. Narcissism is a spiritual problem.
@@MyName-zd9pe he changed it in honor of his grandfather, whose original last name was Fieri. Giuseppe Fieri changed his last name to Ferry when he moved to the US. so... narcissism? not so much, I don't think
@@WitheredRoseMusic the real narcissism is the people who were already in country xyz who caused a lot of european migrants to change their surnames to fit into the 'english speaking society' in order to curb racism
@@MyName-zd9pe It's not narcissistic cause he did it for his grandad lol
Thank you for the video
You're welcome!
the onion shouldn’t be there in the first place but the salt does help draw the moisture out as he says and affects how the onions cook
Exactly not onion's! Garlic a lot of GARLIC! 😂😊😂
They looked like onions to me. This dish needs no shallots either or green onions and other silliness.
Can You make some recipe with Nduja? Maybe some pasta or risotto :) All the best from Poland :)
How the hell can he avoid pepper ? To me, that's an essential part of the dish.
Black pepper of the Carbonara would resemble the same soot-stained charcoal burners reminding the origins of the dish.
Also, and you said it, it's important not to put too much salt in the water of the pasta for them not to be too salty, but also, and it's crucial, because you're gonna use the pasta water at the end.
Thanks for the video
Hey so we can't use Bacon because it's smoked and not cured right? In the UK in most places you can buy cured unsmoked Bacon so would that work?
Hi vincenzo! I have a question for you!!! I want to preface my question like this: i love food. Now i dont want that confused with “i love eating”. Some people love eating, and dont really love food. Some people enjoy putting food in their mouths and others love respecting ingredients and techniques. Theres 2 things I simply can not stand though and that is 1. Cilantro. 2. Most cheeses. I find that mozzarella is can enjoy since its very mild and very fresh especially when in the vicinity of tomatoe sauce, but most other cheeses (funky or smelly or aged) i just cant bring myself to enjoy. I once had to make carbonara with parmigiana instead of pecorino for this reason and i skimped on the parmigiana cause i did not want to taste it too much. This feels wrong to me. Do you have any advice for someone like me who wishes to enjoy cheese as much as the rest of the world? A way to build up my tolerance for the funkiness? I respect cheese are an ingredient but cant enjoy it, and I really want to. Help!
Start with milder cheeses like fresh mozzarella, ricotta, or burrata, which have a creamy and delicate flavor. Gradually try mixing small amounts of slightly stronger cheeses, like young pecorino or mild Parmigiano-Reggiano, into dishes you already enjoy. Over time, your palate might adapt, and you can slowly introduce more aged or funky varieties. Pairing cheese with foods you love, like tomatoes or fresh herbs, can also help bridge the gap. Respecting the ingredient is key-take it one step at a time, and your appreciation might grow!
To be honest I followed your recipie and got it ok the first time and really good a few times later. So I get, that he tells you to be carefull with the heat, buit I dont get why he is saying it like its super easy to buck up.
Thank you for your Videos.
You're welcome! Stay tuned for more cooking tips and delicious recipes!
I was thinking, since you are from Australia, have you ever made Carbonara with Emu or Ostrich egg yolks? I wonder if this will make it even more creamy. 🤔
Any monotreme will do. Echidna, platypus are both good.😊
hahah no I haven't, but it sounds like a great idea!
Ciao Vincenzo, what is your opinion about Barilla al bronzo, my favorite Italian pasta? Thanks.
i mean it's own preference to add caramelized onions in this carbonara, what he's making right now, also i love that sweet flavour of caramelized onions, he correctly followed the recipe but everyone has their own taste preferences, if you like caramelized onions, go for em
Absolutely, personal taste plays a big role in cooking. If you enjoy caramelized onions and it enhances your experience, that’s what matters most.
Vincenzo leaves not one pizza stone unturned 😂 get em 😅
I love the addition of onion !
I hope you enjoy!
Do you have a good substitute for guanchale if you want to make a vegetarian version of carbonara (no mushroom)? Thank you
Zucchini (Courgette), Vincenzo has a recipe for that.
Onion and Carrots. Onion just by itself could also work.
I've also seen recipes that add Eggplant to the mix.
I agree with all the criticism in this video, however, I do feel like putting onion, or parsley isn't a bad thing if you like the touch it gives it, as long as you're following the original recipe as a base, which Fieri did not sadly :c but being a puritan and being like ''don't put this, don't put that'' is something I'll never understand, you can like the OG more basic recipe and respect it while evolving it or adding things you'd like to taste with it
If you want some onion taste, you can let half an onion sweat in some olive oil for a few minutes releasing flavour and then removed. Also works with garlic. However, nobody wants soggy chunks in a carbonara.
Thnaks for sharing your tip about the onion flavor!
"ya gunna fuck it up" 😂🤣😂🤣 I replayed that so many times... and then he did fuck it up! I agree, there's nowhere near enough cream/sauce in that dish, and the pasta doesn't look cooked properly, it's certainly not even al dente...
The pasta was very undercooked!
@@vincenzosplate that's an understatement!! 😂🤣😂🤣coulda taken an eye out with it!
Hi Vincenzo. For the carbonara, is there a Halal good alternative for guanciale? Anything with beef or lamb? Thank you.
Lamb IS Halal. Yeah, not sure what cut would work.
The only way to know is by experimenting!
I like to cook how you would in your home country so it real as possible. That way Im learning new ways of cooking
that pancetta looked like "rullepølse" danish cold cut.
(its also pork belly, which has been peppered and then rolled thats it)
Would you try his recipe?
@@vincenzosplate no. i already have a recipee for carbonaDa that i like. and if i make carbonaRa i use yours.
Something about people using words like unctuous, when they (politely) F_
You were much more kind to Guy than I would be.
If your gonna add or change carbonara understand what your doing. Carbonara uses breakfast type items. Eggs,cheese,pork. I prefer chorizo over panchetta or guanchale. You could change out the pecorino for cotija an now have a Mexican carbonara. (Vincenzo this is could be a new series for you) imagine how other cultures would do italian dishes. Could make a cool series
My father made a fideo blanco that is basically what you described. Never tried adding chorizo since its usually a side and not a main item but thanks for the idea! Gonna have to try that this week
@Vincenzo or @George, if you see this and want a rough recipe let me know! We don't measure too much but I have an ingredient list and just cook to taste. Its not traditional anywhere that I know of but its damn good. And yes, we do add Mexican Crema too - don't hate too much lol
@@PapiOshjayy I'd be interested in a recipe
@PapiOshjayy I wanna have him get uncle Roger for Malaysian/italian dish
@@georgekappos3222 Its pretty straight forward! Sauté off some garlic and bell peppers in butter, add some water and simmer the fideos for ~15 minutes. I've added egg after the noodles are cooked, like you would for a carbonara, but what really makes the sauce for me is La Vaquita crema and cotija cheese. Instead of pepper use some comino and boom you have a nice little side dish thats pretty easily modified. Its a nice change up to a parrillada that people wont expect.
Dont have eggs? Dont add them. Want onion? Add some. Like Vincenzo said in the video, your house your rules. Especially since this isnt "traditional" and I think its just something the family threw together in the old days with the ingredients they had.
Well, now I know why I don't watch Guy.. Loved your video Vincenzo..! made me laugh a few times, keeping it real. Thank you..
Thank you for watching! Happy to hear that you enjoyed my comments in this video!
I don't understand why people try to complicate such an easy dish to make... it's because of chefs like him that I had no idea what carbonara really was until I turned 28...
because chefs believe that they must bring sth different to the recipe!
You should apply to be on GGG. Show Guy what real Italian tastes like.
What’s even funnier, is Mark Murphy did a correct carbonara on guys grocery games, while contestants were competing, in 15 minutes