I will try It, I do like leek a lot in my pasta so why not. Vincenzo, I have to say that I like the way you critisize peoples food in your video. You are genuine and honest about what you like and what not. Even this dish which is not even a real carbonara. I like that.
@@Lordsheva80 Carbonara with salmon ?? I bet if someone else made it, Vincenzo would surely find something strange in it. If, on the other hand, he makes it himself, it's all okay.
I made this dish last night and it was fantastic! Vincenzo is right on, one egg is not enough - I used two eggs for three people and the sauce was deliciously creamy. Don't add salt if using Pecorino, the cheese provides just the right amount of saltiness. This recipe is a keeper!
@@Hydra_X9K_Music well this is generally in the discussion of a carbonara, so it sounds as though it's being suggested to be called such. when really it would just be a pasta dish. there's nothing wrong with clarifying that it wouldn't be that dish, since that is what the whole discussion and video is about.
Vincenzo! I’ve been watching your videos for a long time and I truly love how you share the TRADITIONAL way to make Italian dishes. I don’t like how Americans have changed any/every ethnic dish and killed the soul of that dish. Thank you for sharing the true, proper way to prepare Italian cuisine!
But...Jaime Oliver is British. And so is Gordan Ramsy. It's not just an American thing. Maybe if you opened up your world view you would know this. And you would know that just about every country tries to make their own version of popular dishes from around the world, right? So to think that, again, it's just an American thing is just very ignorant for you to say. It's the celebrity chefs of the world who are destroying traditional dishes. Quit trying to divide everyone.
Love the surprise Brett clip. Sacrilegious 😂 Anyway, I think this looks like a pretty tasty meal. Can definitely understand why he said it's a family favourite.
This recipe looked great. Not sure about the thyme, but he really didn't add enough to overpower the rest of the ingredients, so it probably just served as an aromatic. I really like leeks so I give this 2 thumbs up. Now Chef Vincenzo, we need to talk about your coffee recipes.
I really like Jamie's enthusiasm and have tried several of his more traditional English recipes. I tried one of his recipes for a shepherd's Pie and he went back to the original basics of using a joint of lamb rather than ground lamb. As usual, I found his recipe a bit overly complicated but not something that could not be done in a home kitchen. The result was excellent. It is when he ventures into Italian recipes that I think he lets his enthusiasm get the better of him. What he creates may be excellent but they are usually NOT what any Italian would recognize as one of the classics despite what he calls them. Many are obviously modified to "tickle" English tastes. Certainly, experiment and do it wisely with the knowledge of the characteristics of the ingredients BUT you change too much and your "goose" is now a "turkey". It may be great but give the dish a new name (take responsibility for it!) and don't tie it to a classic that it no longer is. Food evolves, just as we do.
Maybe it's better not, because then who knows how many UA-camrs will make a reaction to such a video. And I think the reactions will not be so positive. 😉
I like watching Jamie and Gennaro cooking together, too. And, of course, I learn so much about real Italian cooking from you, Vincenzo - I regret that I was too young and foolish to learn from my Italian-born grandparents and from my parents while I could. I’m going great guns now, though! Thank you. 🥰
This is an interesting mix. Have you checked the video where I react to Wagyu pasta? Here I also give some tips ua-cam.com/video/jMve8HiC1mA/v-deo.html
@@vincenzosplate I have your watched video on the wagyu, and have also tried making carbonara without cream. Thank you very much, Vincenzo. It's very amazing how we could make the best use of simple ingredients with the tried & true techniques.
Well, he certainly did a tasty looking interpretation of a great Italian dish. For home cooking it's alright, if I wanna the real thing I visit a good Italian restaurant.
I was making carbonara the other day and just decided to help it evolve. I made it the old fashioned way but for a twist, I added shallots, mushrooms, ground veal and two tablespoons of tomato ketchup and I was totally disappointed that it tasted nothing like Carbonara at all...
Hahahaha you definitely made another kind of dish and it wasn't carbonara. But that's okay, atleast you learned something from what you made. Don't stop cooking!
thank you, I0m glad you enjoyed this video! Regarding the Lasagna, it depends. If you're using homemade pasta sheets, you need to boil them. Instead if your using storebought ones, you can also use them without boiling first
@@vincenzosplate Wonderful! Thank you so much for replying. This method seems too good to be true, so was worried. Have a blessed day! And your baby is precious!!
Jamie Oliver is also one of my heroes (especially when he makes food with Gennaro Contaldo). 😎👌 Gordon Ramsay I don't like much, he seems always so stressed and makes a lot of mistakes. He should definitely also have an Italian coach, like Jamie has, so he could make authentic, traditional Italian dishes in the right way. 😉 Thanks so much, Vincenzo for your always constructive critics to how making Italian food. It inspires me. 🤠😊
I love the contrast between Gordon and Jamie in your videos and Uncle Roger's videos. Complete opposite. It's clear that Jamie Oliver is much more educated in Italian cuisine while Gordon is better at Asian cuisine. Good to know for who to follow for what type of recipe.
Jamie is different, I think he’s one of the best cooks and he genuine. I also love your videos with all the recipes. I would love to see you make this version your way 😊
@Tony Emantsal Perdonami stai facendo un errore enorme,non è una "versione" è proprio un'altro piatto,magari è anche buono ma *NON* è una versione della carbonara,la carbonara ha regole precise a cominciare dagli ingredienti,quindi NO olio,NO burro,NO panna l'unico grasso arriva dal guanciale,NO pancetta e NO Bacon...
@@fasullodavvero it is very hard to find guanciale in a lot of countries so we mostly use pancetta. I know it is not the original but it is the closest thing we have.
@@truijs65 Perdonami,sò bene che il guanciale fuori dall'italia è introvabile o quasi,ovviamente si usa quello che si trova,basta chiamare il piatto "quasi-carbonara" e nessuno si lamenterà,io mi riferivo ovviamente agli "chef" che hanno il coraggio di chiamare carbonara qualsiasi cosa sia fatto con pasta... è come se Trump spacciasse il disegno del nipotino per la "gioconda" di Leonardo da Vinci...😂😂
Vincenzo, I like him. Why can't a new name be taken instead of the old one? Thank you very much for sharing your wonderful documentary video with us. Greetings to Suzanne, to Sebastian, to your families in Australia and in Italy and to you, Vincenzo, from the Swiss Kitchen Dummy.
I tried this a while ago cos I'm vegetarian but I wasn't overly impressed. I think I might make my own version with more egg and mushrooms instead of leeks
Amazing concept. Changing it to your liking is another viable option. I'm glad you found inspiration in one of our recipes. Don't forget to like and subscribe.
@@vincenzosplate Exactly how I've made it before Vincenzo but you have to use a lot of zucchini because that stuff shrivels up like a pene in cold water!
Interesting recipe. When he mentioned that he doesn't want to waste the entire egg, it got me thinking... Would making a fresh pasta using the egg whites, which can then be used towards the Carbonara made with the yolk work that way you're still using the whole egg?
Jamie Oliver is an excellent chef. I make a lot of his English dishes. He did a good job with this variation. When it comes to Italian food I am a traditionalist.
Leeks do call for a bit of butter though. And in this case I think it substitutes the animal fat from guanciale. I need to try this, I think it's a win
I think Uncle Roger has a word to talk with you, about all that praise for Jamie Oliveoil :D Don't let him cook asian food! Great Video as always Vincenzo!
Vincenzo i agree with you on most things, but I would have to disagree with you on vegetarian Parmigianino/Pecorino. I come from a vegetarian family and in my religious culture, cows are sacred. If my family ever ate a pasta with real parmigiano that contains the animal rennet, they would be upset/disgusted that they ate it not knowing. That's why its a great thing that there are cheeses with bacterial rennet to replace the animal now.
No offense to Vincenzo but Jamie never alluded to Italian Carbonaro & his recipe is easy & delicious! I like knowing it’s a family fav by the way. It means it’s a winner 😊 Taste is for each of us to determine without rules! I love garlic in carbonara & I add Pamigiano Regg to my shrimp pasta dishes!!!! Me thinks you are being very picky & a bit snobby!!!
Did Jamie Leek Carbonara impressed you?
I will try It, I do like leek a lot in my pasta so why not. Vincenzo, I have to say that I like the way you critisize peoples food in your video. You are genuine and honest about what you like and what not. Even this dish which is not even a real carbonara. I like that.
No not really.. but some might like it.. so why not 😉
I'm always searching for what to do with leak. I'll definitely try it out, even tho I don't really like Jamie's recipes usually
🟠Haiyaaa 😡
Yeah, I'd try that. No peas, no mushrooms.... sweet? interesting. I'd try it.
Vincenzo deserves an official recognition as the authentic Carbonara keeper
He did a carbonara with salmon so he lost all his credibility.
@@Lordsheva80 Carbonara with salmon ?? I bet if someone else made it, Vincenzo would surely find something strange in it. If, on the other hand, he makes it himself, it's all okay.
@@aris1956 exactly.
Hahaha wow thank you my friend, I’m glad you think so 🙏🏻
@@aris1956 Bang on...such a hypocrite sometimes
I made this dish last night and it was fantastic! Vincenzo is right on, one egg is not enough - I used two eggs for three people and the sauce was deliciously creamy. Don't add salt if using Pecorino, the cheese provides just the right amount of saltiness. This recipe is a keeper!
Fantastic!
I think you're right about the egg - this recipe is for 4 people and I just made it for 2 and one egg was just right.
I was blindsided by that “Sacrilegious!” clip haha. Cultured Vincenzo!
Hhahaha thaaanks
Vincenzo: "Un caffè corretto per favore."
Cameriere: "Grappa?"
Vincenzo: "No, pecorino grazie."
😂😂
Made me spill out my drink lol. Thx for the laugh :)
Hahahaha decisamenteeee
I think Jamie should say "carbonara style"
Yeah, definitely not the original recipe!
Or inspired
I even put pecorino in my coffee, LOOOL, that one had me laughing
Hahahaha that’s the truth 😂😂
@@vincenzosplatehow does it taste, im begging to know
Chef you carbonara recipe rocks! All of my guests that tried it have praised the dish!!
That is awesome!
That Vincenzo also put pecorino cheese in his coffee, we knew this long ago. ;)
Hahaha you know me too well
Hey Vincenzo! Your reactions are amazing to watch! Always make my day😂
Oh thank you 🙏🏻 I appreciate it a lot!
Fantastic Reaction Vincenzo
Many thanks Laura 🙏🏻 I’m glad you enjoyed it
Leek probably adds a nice flavor. I’d need a stronger cheese, like a Romano or even an aged Asiago to give it a cheese punch.
Sure it adds a nice flavour but that is NOT a carbonara!!
@@vincenzosplate Who cares? As long as it tastes good. Be a little more open mided.
@@Hydra_X9K_Music well this is generally in the discussion of a carbonara, so it sounds as though it's being suggested to be called such. when really it would just be a pasta dish. there's nothing wrong with clarifying that it wouldn't be that dish, since that is what the whole discussion and video is about.
Now you feel uncle rogers pain loll
I think it would be genuinely interesting if you ate the food you review in the outro to let us know what you think of the recipe.
His asian recipes make my ancestors cry.
I know he’s not really good in Asians recipes
Vincenzo! I’ve been watching your videos for a long time and I truly love how you share the TRADITIONAL way to make Italian dishes. I don’t like how Americans have changed any/every ethnic dish and killed the soul of that dish. Thank you for sharing the true, proper way to prepare Italian cuisine!
oh you're so kind Rick, I appreciate it a lot 🙏🏻❤ many many thanks!
But...Jaime Oliver is British. And so is Gordan Ramsy. It's not just an American thing. Maybe if you opened up your world view you would know this. And you would know that just about every country tries to make their own version of popular dishes from around the world, right? So to think that, again, it's just an American thing is just very ignorant for you to say. It's the celebrity chefs of the world who are destroying traditional dishes. Quit trying to divide everyone.
Love the surprise Brett clip. Sacrilegious 😂
Anyway, I think this looks like a pretty tasty meal. Can definitely understand why he said it's a family favourite.
sure it tastes great, but not a carbonara
@@vincenzosplate yup
This recipe looked great. Not sure about the thyme, but he really didn't add enough to overpower the rest of the ingredients, so it probably just served as an aromatic. I really like leeks so I give this 2 thumbs up. Now Chef Vincenzo, we need to talk about your coffee recipes.
Maybe I'll make a video about italian coffee!
when I saw the title I knew how this was going to go. You didn't disappoint Vin!
great! Did you enjoy the video?
I really like Jamie's enthusiasm and have tried several of his more traditional English recipes. I tried one of his recipes for a shepherd's Pie and he went back to the original basics of using a joint of lamb rather than ground lamb. As usual, I found his recipe a bit overly complicated but not something that could not be done in a home kitchen. The result was excellent. It is when he ventures into Italian recipes that I think he lets his enthusiasm get the better of him. What he creates may be excellent but they are usually NOT what any Italian would recognize as one of the classics despite what he calls them. Many are obviously modified to "tickle" English tastes. Certainly, experiment and do it wisely with the knowledge of the characteristics of the ingredients BUT you change too much and your "goose" is now a "turkey". It may be great but give the dish a new name (take responsibility for it!) and don't tie it to a classic that it no longer is. Food evolves, just as we do.
SACRILEGIOUS
Yeah that’s absolutely not a carbonara!!
Vincenzo, show us your pecorino coffee recipe, pls. 😜
Maybe it's better not, because then who knows how many UA-camrs will make a reaction to such a video. And I think the reactions will not be so positive. 😉
Hahahaha omg 😂😂😂😂
I make this a couple of times a month, its always a winner in our household
Jamie Oliver added butter in Carbonara.
BUT WHY THE HELL HE DIDN'T ADD BUTTER IN BUTTER CHICKEN???
Hahahaha you should ask him
I like watching Jamie and Gennaro cooking together, too. And, of course, I learn so much about real Italian cooking from you, Vincenzo - I regret that I was too young and foolish to learn from my Italian-born grandparents and from my parents while I could. I’m going great guns now, though! Thank you. 🥰
That's great to hear!
Thank you for watching me my friend!
Very nice video, Vincenzo.
One day, hopefully, I want to experience a combination of this with Wagyu.
This is an interesting mix. Have you checked the video where I react to Wagyu pasta? Here I also give some tips ua-cam.com/video/jMve8HiC1mA/v-deo.html
@@vincenzosplate I have your watched video on the wagyu, and have also tried making carbonara without cream. Thank you very much, Vincenzo. It's very amazing how we could make the best use of simple ingredients with the tried & true techniques.
Jamie trained at the River Cafe. Best Italian in London.
Very nice review today. Do your comical add ins have me laughing they’re so good.
Thank you
Happy 2023 Vincenzo!
I haven't seen you eat with your family, come on mate!
Happy new year!
I'm really interested in the pizza version. my mouth waters every time.😊😊❤
Now I need this.
Ofcourse you do, hahaha! Why don't you give this a try and let me know how it goes.
Let's see if we can stay friends...
"Yes, I normally know it has smokey bacon" 🤣
🤦🏻♂️🤦🏻♂️🤦🏻♂️
@@vincenzosplate 🤣🤌
Even in my coffee ☕😂
Hahahahaha
Yes, I would like to see your version. 👍
Got it!
Well, he certainly did a tasty looking interpretation of a great Italian dish. For home cooking it's alright, if I wanna the real thing I visit a good Italian restaurant.
Well said!
Wow, Jamie Oliveoil made something edible, impressive.
🤣🤣🤣
Nah thts Marco's splash of volleyball
Could use some chili jam
😱😱😱
I'm now imagining Vincenzo drinking his coffee with pecorino, lol 😄
HAHAHA 🤣🤣 I shoudl try
Jamie has sworn that he's gonna F up every traditional dish in this world 🤣🤣🤣🤣
😂😂😂
I was making carbonara the other day and just decided to help it evolve. I made it the old fashioned way but for a twist, I added shallots, mushrooms, ground veal and two tablespoons of tomato ketchup and I was totally disappointed that it tasted nothing like Carbonara at all...
Hahahaha you definitely made another kind of dish and it wasn't carbonara. But that's okay, atleast you learned something from what you made. Don't stop cooking!
Wow didn’t think Jamie had it in him. That looked nice sounded vegan
Jamie Oliver kinda made Italian ancestors cry again by using butter and thyme.
yes, I think so
Pecorino Romano is the ruler.
Oh yes! Definitely
That pecorino in cofee and TF2 meme got me hhaahha
Ahaha no, I don't do that of course! But I love it!
@@vincenzosplate wow thats called a reply ;D
While watching this video I'm having serious flashbacks... As the saying goes, "If my grandma had wheels, she would have been a bike".
Hahahaha that moment was hilarious
Loved this episode! I have a question: Does it adversely affect lasagna if you don't boil the pasta first?
thank you, I0m glad you enjoyed this video!
Regarding the Lasagna, it depends. If you're using homemade pasta sheets, you need to boil them. Instead if your using storebought ones, you can also use them without boiling first
@@vincenzosplate Wonderful! Thank you so much for replying. This method seems too good to be true, so was worried. Have a blessed day! And your baby is precious!!
Glad he didn't put chili jam in that.
Haha, thanks for sparing us from the chili jam! 😂👌🏼
Ah, Vincenzo, you are so nice to everyone. Even to Jamie. :)
msny thanks!
Every time I watch Jamie Oliver make food, Uncle Roger cries out HIYAAAA!!!
HAHAHAHA you are too funny 😂🤣
Jamie Oliver is also one of my heroes (especially when he makes food with Gennaro Contaldo). 😎👌
Gordon Ramsay I don't like much, he seems always so stressed and makes a lot of mistakes. He should definitely also have an Italian coach, like Jamie has, so he could make authentic, traditional Italian dishes in the right way. 😉
Thanks so much, Vincenzo for your always constructive critics to how making Italian food. It inspires me. 🤠😊
Glad to hear that! I try to be as objective as I can 😋😋
@@vincenzosplate you're not objective. You are jealous of Gordon Ramsey 😅😅😅😅😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂
Vincenzo: Once again Jamie, you showed everyone why you are better than Gordon
An MSG addict wearing an orange polo: HAIYAA
🤣🤣🤣🤣
I love the contrast between Gordon and Jamie in your videos and Uncle Roger's videos. Complete opposite. It's clear that Jamie Oliver is much more educated in Italian cuisine while Gordon is better at Asian cuisine. Good to know for who to follow for what type of recipe.
exactly 👏🏻
TwoSet AND Filthy Frank in a same video? Your editor is on point.
🤩
Great video. Could try this with some vegetarian friends.
I made vegetarian lasagna, you should check it
Jamie is different, I think he’s one of the best cooks and he genuine. I also love your videos with all the recipes. I would love to see you make this version your way 😊
@Tony Emantsal Perdonami stai facendo un errore enorme,non è una "versione" è proprio un'altro piatto,magari è anche buono ma *NON* è una versione della carbonara,la carbonara ha regole precise a cominciare dagli ingredienti,quindi NO olio,NO burro,NO panna l'unico grasso arriva dal guanciale,NO pancetta e NO Bacon...
Bravo!! Non e la carbonara, no no no!!
Yes I personally love Jamie Oliver!
@@fasullodavvero it is very hard to find guanciale in a lot of countries so we mostly use pancetta. I know it is not the original but it is the closest thing we have.
@@truijs65 Perdonami,sò bene che il guanciale fuori dall'italia è introvabile o quasi,ovviamente si usa quello che si trova,basta chiamare il piatto "quasi-carbonara" e nessuno si lamenterà,io mi riferivo ovviamente agli "chef" che hanno il coraggio di chiamare carbonara qualsiasi cosa sia fatto con pasta...
è come se Trump spacciasse il disegno del nipotino per la "gioconda" di Leonardo da Vinci...😂😂
Vincenzo, Andy Cooks makes what looks to me to be a good carbonara.
I don't care what you say Vincent (almost)EVERYTHING is better with butter.
Not carbonara, trust me
Pecorino Romano is like Vincenzo's MSG
definitely
Vincenzo, I like him. Why can't a new name be taken instead of the old one?
Thank you very much for sharing your wonderful documentary video with us.
Greetings to Suzanne, to Sebastian, to your families in Australia and in Italy and to you, Vincenzo, from the Swiss Kitchen Dummy.
Hahaha you're right
The thumbnail alone..🤣🤣🤣🤣🤣
Hahahaha di you like it?
@@vincenzosplate as always
I tried this a while ago cos I'm vegetarian but I wasn't overly impressed. I think I might make my own version with more egg and mushrooms instead of leeks
Amazing concept. Changing it to your liking is another viable option. I'm glad you found inspiration in one of our recipes. Don't forget to like and subscribe.
I love leeks and I don't eat meat so gonna try this one definitely!
try it and let us know
I occasionally like carbonara with zucchini as a guanciale substitute. I like leek. I'd try this
Have you ever tried my Carbonara with zucchini recipe? www.vincenzosplate.com/vegetarian-carbonara/
@@vincenzosplate Exactly how I've made it before Vincenzo but you have to use a lot of zucchini because that stuff shrivels up like a pene in cold water!
I’d like to have you try my Irish carbonara Vincenzo with black pudding. Works very well.
carbonara with black pudding? 😱
Interesting recipe. When he mentioned that he doesn't want to waste the entire egg, it got me thinking...
Would making a fresh pasta using the egg whites, which can then be used towards the Carbonara made with the yolk work that way you're still using the whole egg?
you need to use whole eggs or yolks only when making pasta dough! But you could make a frittata, or delicious amaretti biscuits with the whites!
you talked about seafood carbonara, can you provide a good example (video) of making "carbonara"-like with shrimps or other sea food? thanks!
I tried making it maaaany years ago, here's to you www.vincenzosplate.com/seafood-pasta/
Jamie Oliver is an excellent chef. I make a lot of his English dishes. He did a good job with this variation. When it comes to Italian food I am a traditionalist.
Totally agree!
That looks pretty legit. I've seen a lot of Uncle Roger videos where he goes too far.
yeah Gordon's definitely worse
I find it interesting how so many Italians seriously think their food is the best in the world 😂.
🤷🏻♂️🤷🏻♂️
I’d like for Vincenzo to one day meet Gordon and have a person decide which carbonara is better.
Hahahaha 🤣
Great.
Did you enjoy the reaction video?
@@vincenzosplate Yes sir.
Kay’s got a new carbonara recipe with beef and mushrooms…. 🙏🏻 😂
Mamma mia... I'm scared now
Cheese in your coffee...? You always make me laugh. 😁
Leeks do call for a bit of butter though. And in this case I think it substitutes the animal fat from guanciale. I need to try this, I think it's a win
interesting
Jamie Has a History of Making Dishes Badly. Dude Put Chilli Jam in Fried Rice
No way! Is that even for real?
@@vincenzosplate its Real.
I think garlic is used for curing guanciale, so it seems logical to throw in some garlic, when omitting the guanciale, right? 🤗
that's not exactly the same, sorry
@@vincenzosplate Though not exactly the same, but somehow excusable 😆
I think Uncle Roger has a word to talk with you, about all that praise for Jamie Oliveoil :D Don't let him cook asian food! Great Video as always Vincenzo!
well, I love Jamie Oliver when it makes Italian food, and he hates him when making Asian food.
Exactly the opposite when talking about Gordon
I make it a lot! And my kids like this better than the original. I am also fan of Gordon! But Genaro Contaldo is the BEST!
Thanks for sharing! Take a try to my Carbonara too eheh
great
Glad you like it!
Should see the wonderful Carbonara Gordon Ramsay serves in Hell's Kitchen US 😂😂
😱
I'm expecting. Joshua weissman to release a video. Titled. Jamie Oliver leek carbonara but better.
mmmh interesting
yeah you could give it a try... but instead of the thyme... just use black pepper ;)
bravo 👏🏻 well said
Any other person would get his ass kicked by Vincenzo for this recipe.
🤣🤣🤣
Vincenzo, I think butter is good to substitute the fat from guanciale. Thyme I agree is a bit extra.
why not using oil?
Does vincenzo watch two set or is that his editor?
What do you mean my friend?
i make carbonara with nacho cheese
whaaaat?
Vincenzo i agree with you on most things, but I would have to disagree with you on vegetarian Parmigianino/Pecorino.
I come from a vegetarian family and in my religious culture, cows are sacred. If my family ever ate a pasta with real parmigiano that contains the animal rennet, they would be upset/disgusted that they ate it not knowing.
That's why its a great thing that there are cheeses with bacterial rennet to replace the animal now.
Looks 👍 good...☺️
yeah, I've seen someone else doing worse
This is Jamie pasta.
I do one egg per person plus one yolk.
I do 1 egg yolk per person and one whole egg
avoiding peas and cream is already better than Gordon
Hahaha this is absolutely true 😂 have you ever made carbonara? the real one?
@@vincenzosplate nah, ingredients hard to get where I live. poor family too
Should have just called it leek pasta...
exactly 👏🏻
Cool
Thank you my friend!
I hope he showed how to clean the leeks.
Jamie has made more money than Gordon if you can believe that
I’m happy for him! I definitely prefer Jamie to Gordon!
but where is the mango chutney!?
you'll have a heart attack if you find out how we filipinos do our version of carbonara.
omg... I'm scared now
@@vincenzosplate I have seen how they make their carbonara, Vincenzo. You should find a video and review, lol.
No offense to Vincenzo but Jamie never alluded to Italian Carbonaro & his recipe is easy & delicious! I like knowing it’s a family fav by the way. It means it’s a winner 😊 Taste is for each of us to determine without rules! I love garlic in carbonara & I add Pamigiano Regg to my shrimp pasta dishes!!!!
Me thinks you are being very picky & a bit snobby!!!
If you say it looks good... I'm trying it.
well there's no harm in trying
I really don't like pasta cooked al dente. In my orbit family and friends prefer pasta cooked until without bite.