At last we learned the real answer to the question, "Why do Hollywood composers use so many assistants?" 1. To source high quality fresh ingredients from their mothers around the world. 2. To do the washing up.
A good Carbonara is never bad. 🍝 It's good to see behind the scenes for a bit. I love music, but sometimes one has to leave it for a while and enjoy life! 🍔🍻👍👍👍
Anyone watching this in late 2018? Can you believe that a guy like me, who wanted to learn music making on UA-cam, is learning cooking in a musician's channel. This is now my favorite channel
As an italian lover of Carbonara I must say I am deeply impressed!!! Great cooking Tom! Italian food made in the U.S. always scares me, but in this case I was wrong to be scared... absolutely legit! You made me so hungry! :-) Only one small note: you used Fettuccine, not Spaghetti! Fettuccine are "flat" while Spaghetti are cylindrical. And a true Carbonara wants spaghetti. (...I'm going to be a nitpicker and add that the right temperature for eggs is actually around 65°, not 84°) I know Antonio and I am going to congratulate him about exporting the holy culture of Pecorino... :-) Thanks for sharing this!
Luca Antonini pure io ero scettico, cibo italiano e US di solito non vanno bene nella stessa frase (tra l'altro lui è olandese, quindi anche questa volta diciamo che è confermato ahahah), però qui è stato davvero bravo, a parte gli errori che hai giustamente messo in risalto. Si vede che ha la passione per la cucina. Bravo Tom! Thank you for sharing your love for italian culture with other people!
Classic episode. It's just a different set of elements and instruments to create a different kind of composition. Just listened to the awesome score for The Dark Tower. Can't wait to see the movie. . .
I've got the Roland synths, I've got the hardware sampler, I'm building a Dotcom modular rack, I've got the FX, I'm looking at getting Cubase into my studio, and by the looks of it I'm going to have to go to the deli and get some pecorino and pancetta.
Well done Tom! Carbonara is my favourite pasta dish too. I am writing from Umbria, the heart of Italy. The final "mixdown" of pasta, sauce and pancetta is really scary, few degrees of temperarure can make the difference and timing is critical. This is why I use the carbonara to test restaurants. In fact this is one of the few pasta dishes that must be done in real time.. no cheating with deep-frozen sauces and microwave! Carbonara is a sort of alchemical process, perhaps every italian has his own proper way to prepare it so this is very ..italian. In my opinion all add-ons and plug-ins are legitimate and experiments are welcome. (just avoid sour cream, please :-) ) Some advice for non-italians that want to become carbonara-wizards: Final stage of pancetta cooking: fire under the frying pan must not be turned off if the pasta is late on cooking. The pancetta oil must be high temperature when it is poured, so it blends nicely with the eggs (but not too hot or you'll end with scrambled eggs). Pecorino: try to find "pecorino romano", it has a black crust, it's very salty and slightly spicy (hot). I think It's the best choice for this dish. Garlic: if you can find fresh garlic you can put some in with the pancetta, let it fry a little and then take it away, so it gives a little "edge" to the dish. Heat: carbonara must be eaten immediately, if it cools down the cheese can transform the spaghetti in solid rock. In the winter it can be a good idea to warm up the dishes. Pasta: spaghetti are fine (and fetticcine too), try also "penne" or "pennette". It's short tube like pasta, the creamy sauce gets trapped inside and oohh.. yeahh!! A note for Tom: Beware of the Belly! If you quit smoking and love pasta you'll need lots of gym to compensate! A second note: Nicorette and Chardonnay? Yeech! But I forgive you this time. See you in Italy, cheers!
Tom thank you so much for treating us with all these nice video's. I love watching you go on and on about your gear and now even Italian dishes. This makes me feel proud to be a Dutchy. Keep these coming!
I´m totally hooked to your videos Tom. Thank you so much for sharing your knowledge and passion with us. You are an incredible talented artist, but above all you are a teacher, a shaman, a guide... and you are doing it with your own money and time!. Thank you, thank you, thank you!!!
Many thanks for your great videos Tom! Know that we are very grateful for your time and tips, especially the cooking ones ;) Would love to see you make a pizza video too!
To be honest, at first, while scrolling on UA-cam and seeing this video's title, without looking at it carefully, i actually thought "KITCHEN" was the name of a synthesizer........... Then i saw the word "Spaghetti Carbonara" in the thumbnail.... I never thought that you would actually make a video about how to make spaghetti carbonara, which, along with film music, is one of my most favorite things on Earth :))))
Top quality content! Great tips and stories, you made a 45min cooking episode enjoyable to watch without any time jumps or music now I think about it. It's also hilarious how often you add a little pecorino. edit: I finally made it! Overcooked the bacon instantly :(, remembered the cup of water, added a ton of pecorino and it was the best Carbonara I've ever eaten. Didn't even need a timer because the video doesn't have any cuts.
That was absolutely wonderful! I've not really been familiar with your music until recently, but I thoroughly enjoy your Studio Time series. I'm also a HUGE fan of carbonara, and I'm so pleased that you shared your process with us. Thank you for all you share! You have a new (within the last several months) fan.
Cooking and composing have a lot in common. You need good ingredients, you have to combine them in a simple yet fascinating way and when cooking it's all about timing. Oh, and the presentation is always better having an audience.
Yum! My favorite Italian dish! I'll gonna try this, thanks for share. If you go to Rome, there's an small restaurant called Cacio e Peppe that makes the best ever spaghetti carbonara. No tourist bullshit dishes, it's an authentic Roman restaurant populated with Roman pasta lovers.
Congrats on quitting smoking. If you can try and convince Hans to quit as well. It's because of you two that I'm pursuing film scoring and the world needs you both around for a long time to change lives with your music. Thank you for being you.
Hi Tom, (great name by the way), love the video. If my eyes don't deceive me your using Barilla pasta, fortunately we can get this Italian made Pasta here in Australia as well. I've tried a lot of different brands and after seeing Barilla on the shelves in Italy I thought it must be good. Also couldn't agree more with no oil in the pasta while cooking. Congrats on quitting smoking, besides it being good for you it's great for your children.
Hi Tom great video and great food, it makes me really hungry. I let my mother watch the video and she told me "Great pasta, but try to tell Tom to cook bacon or guanciale in its own fat at low temperature without adding olive oil and butter". Carbonara was created in Rome, where we live, during second world war after U.S. Army reached the city. The original recipe was with american bacon (U.S. Army food supply). Then american bacon was replaced with guanciale because of the similarity with amatriciana or gricia that are two dishes very popular around here. Thank you again
Heh good to see this side of you, now I know how a composer cooks, please show more recipe. I also quit smoking...for a few times which means I failed and I want to share a possible helpful advice. It is true at first people say when you stop for at least a month, you are in the clear which is quite true, but also the longer you stop the more likely you want to smoke as it happened to me. You sure get a lot of praises and congratulations from friends and family for your achievement, sure you will pat yourself at the back too, after stopping for 10-12 months all that admiration will play tricks on you, just like me, my brain started to tell me "I've already stop 10-12 months, I think having 1 now is ok, I use to smoke 1 pack a day, now 1 stick in a year, it's ok, give me a break" this is where you will ignore it, as for me, slowly but surely taking 1 then...2 then slowly I'm back. Hope this helps
Fantastic to see you making a proper carbonara, and not one of those cream -versions. I would like to offer a piece of advice though: ever thought of using scissors for the bacon? It's much easier, you have more control over the cut and you don't need to wash a cutting board either. Thanks for the nice video and for sharing all the wonderful experience and insight on the channel!
Well that was unexpected but definitely enjoyable! Spaghetti carbonara is one of my favourite dishes ; ) Thanks for the tips, and congratulations for giving up smoking!! Did it 14 years ago and I'm now really proud of it.
more pepper = more drums!! " ok lets add some more pepper...." " ok, lets add some more drums..." yeah!! I'm a big fan of black pepper. going to try this recipe out, thx for posting!
At last we learned the real answer to the question, "Why do Hollywood composers use so many assistants?"
1. To source high quality fresh ingredients from their mothers around the world.
2. To do the washing up.
Tom is successful in both music and cooking. Makes him a true role model! If he can do a kickflip I give up...
Best place to get samples is in the kitchen.
Junkie XL is one of the best current film composers. Also happens to be the best UA-camr
A good Carbonara is never bad. 🍝 It's good to see behind the scenes for a bit. I love music, but sometimes one has to leave it for a while and enjoy life! 🍔🍻👍👍👍
Metal Gear Solid time with JunkieXL
Zelda time with JunkieXL
DJ dancing time with JunkieXL
Zimmer time with JunkieXL
You forgot Minecraft and spinners
and more more more..... xD
greatest comment ever
NOW LETS MAKE IT HAPPEN
Battlefield 1 and PUBG time with JunkieXL
Anyone watching this in late 2018? Can you believe that a guy like me, who wanted to learn music making on UA-cam, is learning cooking in a musician's channel. This is now my favorite channel
haha this is definitely on my watch later list, reminds me of the Director Robert Rodriguez cooking videos he put on his dvd's
As an italian lover of Carbonara I must say I am deeply impressed!!! Great cooking Tom! Italian food made in the U.S. always scares me, but in this case I was wrong to be scared... absolutely legit! You made me so hungry! :-)
Only one small note: you used Fettuccine, not Spaghetti! Fettuccine are "flat" while Spaghetti are cylindrical. And a true Carbonara wants spaghetti.
(...I'm going to be a nitpicker and add that the right temperature for eggs is actually around 65°, not 84°)
I know Antonio and I am going to congratulate him about exporting the holy culture of Pecorino... :-)
Thanks for sharing this!
awesome!!
Bucatini is the best tipe of pasta for carbonara and if you want add more flavour use guanciale not bacon with a little of onion and without vinegar
Luca Antonini pure io ero scettico, cibo italiano e US di solito non vanno bene nella stessa frase (tra l'altro lui è olandese, quindi anche questa volta diciamo che è confermato ahahah), però qui è stato davvero bravo, a parte gli errori che hai giustamente messo in risalto. Si vede che ha la passione per la cucina. Bravo Tom! Thank you for sharing your love for italian culture with other people!
Shallots over onion...
As an Italian, I must remind you that you don't use Bacon in Carbonara. It has to be Guanciale. ; )
Now, do you have a Holkenburger recipe?
Classic episode. It's just a different set of elements and instruments to create a different kind of composition. Just listened to the awesome score for The Dark Tower. Can't wait to see the movie. . .
Thank you!!
I've got the Roland synths, I've got the hardware sampler, I'm building a Dotcom modular rack, I've got the FX, I'm looking at getting Cubase into my studio, and by the looks of it I'm going to have to go to the deli and get some pecorino and pancetta.
Well done!! It's actually pretty close to the original recipe!! You're a talented man, Tom!
Chef in the studio and the kitchen! I dig it!
Well done Tom! Carbonara is my favourite pasta dish too. I am writing from Umbria, the heart of Italy.
The final "mixdown" of pasta, sauce and pancetta is really scary, few degrees of temperarure can make the difference and timing is critical. This is why I use the carbonara to test restaurants. In fact this is one of the few pasta dishes that must be done in real time.. no cheating with deep-frozen sauces and microwave!
Carbonara is a sort of alchemical process, perhaps every italian has his own proper way to prepare it so this is very ..italian. In my opinion all add-ons and plug-ins are legitimate and experiments are welcome. (just avoid sour cream, please :-) )
Some advice for non-italians that want to become carbonara-wizards:
Final stage of pancetta cooking: fire under the frying pan must not be turned off if the pasta is late on cooking. The pancetta oil must be high temperature when it is poured, so it blends nicely with the eggs (but not too hot or you'll end with scrambled eggs).
Pecorino: try to find "pecorino romano", it has a black crust, it's very salty and slightly spicy (hot). I think It's the best choice for this dish.
Garlic: if you can find fresh garlic you can put some in with the pancetta, let it fry a little and then take it away, so it gives a little "edge" to the dish.
Heat: carbonara must be eaten immediately, if it cools down the cheese can transform the spaghetti in solid rock. In the winter it can be a good idea to warm up the dishes.
Pasta: spaghetti are fine (and fetticcine too), try also "penne" or "pennette". It's short tube like pasta, the creamy sauce gets trapped inside and oohh.. yeahh!!
A note for Tom: Beware of the Belly! If you quit smoking and love pasta you'll need lots of gym to compensate!
A second note: Nicorette and Chardonnay? Yeech! But I forgive you this time.
See you in Italy, cheers!
Tom thank you so much for treating us with all these nice video's. I love watching you go on and on about your gear and now even Italian dishes. This makes me feel proud to be a Dutchy. Keep these coming!
Tom Holkenborg is my city
I´m totally hooked to your videos Tom. Thank you so much for sharing your knowledge and passion with us. You are an incredible talented artist, but above all you are a teacher, a shaman, a guide... and you are doing it with your own money and time!. Thank you, thank you, thank you!!!
and beautiful kitchen by the way..love the cooker
It's all about quality... in everything we do. ;-)
I live in LA and they have pancetta and guanciale in the farmers market on fairfax also in this little italian market in culver city on sepulveda blvd
awesome!! I will check that
Love It!
Cooking Time with Junkie XL! This was fun. Thanks for sharing! Cheers
Many thanks for your great videos Tom! Know that we are very grateful for your time and tips, especially the cooking ones ;) Would love to see you make a pizza video too!
Very impressiv Tom! Thanks for sharing!
You should do a whole cooking series of your favorite dishes
To be honest, at first, while scrolling on UA-cam and seeing this video's title, without looking at it carefully, i actually thought "KITCHEN" was the name of a synthesizer........... Then i saw the word "Spaghetti Carbonara" in the thumbnail....
I never thought that you would actually make a video about how to make spaghetti carbonara, which, along with film music, is one of my most favorite things on Earth :))))
Delizioso! This is so awesome. I can taste it from here. My mouth is watering. Thank you for sharing.
Really cool to see you in-action cooking. Used to the Studio sessions, but this is also great to see. Now I'm hungry....
Top quality content! Great tips and stories, you made a 45min cooking episode enjoyable to watch without any time jumps or music now I think about it. It's also hilarious how often you add a little pecorino.
edit: I finally made it! Overcooked the bacon instantly :(, remembered the cup of water, added a ton of pecorino and it was the best Carbonara I've ever eaten. Didn't even need a timer because the video doesn't have any cuts.
Bon appetite - great to see you have some talents
That was absolutely wonderful! I've not really been familiar with your music until recently, but I thoroughly enjoy your Studio Time series. I'm also a HUGE fan of carbonara, and I'm so pleased that you shared your process with us. Thank you for all you share! You have a new (within the last several months) fan.
amazing! looks so tasty! I can't wait to try your recipe!
This video made me fall in love with this dish. Thank you.
Really great! Looking forward to seeing you, making pizza. I learned really a lot about Italian cooking. Thumbs up!
Thanks! I will try your recipe. Love Carbonara
Thank you so much for this, Tom! I absolutely loved this dish.
Was that a low pass or high pass filter for draining the noodles?
Low pass filter. Not joking. The concepts apply beyond sound processing.
For tagliatelli you need a bandpass....
Cooking and composing have a lot in common. You need good ingredients, you have to combine them in a simple yet fascinating way and when cooking it's all about timing. Oh, and the presentation is always better having an audience.
it's great to do something different ... a kind of winding down.
Thanks for the video ...
Just found this channel yesterday, already watched hours of content and I'm simply in love with it!
Awesome job! Looks so good - I need to try your recipe at home.. And you did a good job hosting your first cooking episode.
/ F
I particularly like the way he EQ'd the exhaust fan at 20:49 .
Awesome!
Brilliant
Wow! First time I've ever not just turned off a cooking program but I do like carbonara. I'm going to try it. Good job.
Looks pretty good Tom.
Yum! My favorite Italian dish! I'll gonna try this, thanks for share. If you go to Rome, there's an small restaurant called Cacio e Peppe that makes the best ever spaghetti carbonara. No tourist bullshit dishes, it's an authentic Roman restaurant populated with Roman pasta lovers.
Very impressed - you'll get your own TV cooking show with this!
Yummm,love a good carbonara,I go to Lygon St.,Carlton here in Melbourne,street is all Italian restaurants,cafes and shops.
Loved this episode. Carbonara is one of my favourite dishes. Great to see you attention for details good sir.
Congrats on quitting smoking. If you can try and convince Hans to quit as well. It's because of you two that I'm pursuing film scoring and the world needs you both around for a long time to change lives with your music. Thank you for being you.
Amazing performance!
Love the sounds of Spaghetti ! lol
Junkie so great as a person
I will definitely be cooking this
do you use an analog mixer or digital?
:D
Bravo chef! My family came to Argentina from Campobasso before WW1! Great carbonara!
Just made this recipe along with you was not disappointed
I am trying that this weekend!!
damn.... wasn't expecting an actual cooking video.................... lol good one..
Well, if that music thing doesn't pan out for you, you surely can have a career as a TV chef! Great show! 😀
Awesome! 👌🏻
Great tom !
Hi Tom, (great name by the way), love the video. If my eyes don't deceive me your using Barilla pasta, fortunately we can get this Italian made Pasta here in Australia as well. I've tried a lot of different brands and after seeing Barilla on the shelves in Italy I thought it must be good. Also couldn't agree more with no oil in the pasta while cooking. Congrats on quitting smoking, besides it being good for you it's great for your children.
Haha nice filter man! Also brilliant idea, will try your recipe as I love carbonara about as much as I love synthesizers
Tom, you rock brother, love your channel dude, enjoy, cheers...
Hi Tom great video and great food, it makes me really hungry. I let my mother watch the video and she told me "Great pasta, but try to tell Tom to cook bacon or guanciale in its own fat at low temperature without adding olive oil and butter".
Carbonara was created in Rome, where we live, during second world war after U.S. Army reached the city. The original recipe was with american bacon (U.S. Army food supply). Then american bacon was replaced with guanciale because of the similarity with amatriciana or gricia that are two dishes very popular around here.
Thank you again
Black pepper is the best flavour in cooking, I'm coming round to yours for dinner!
This is fantastic. Ever tried it with guincale instead of pancetta?
amazing
ETC Podcast sent me here, awesome video!
If that amazing kitchen is 10 steps away from his studio, my jealousy has doubled.
Heh good to see this side of you, now I know how a composer cooks, please show more recipe. I also quit smoking...for a few times which means I failed and I want to share a possible helpful advice. It is true at first people say when you stop for at least a month, you are in the clear which is quite true, but also the longer you stop the more likely you want to smoke as it happened to me. You sure get a lot of praises and congratulations from friends and family for your achievement, sure you will pat yourself at the back too, after stopping for 10-12 months all that admiration will play tricks on you, just like me, my brain started to tell me "I've already stop 10-12 months, I think having 1 now is ok, I use to smoke 1 pack a day, now 1 stick in a year, it's ok, give me a break" this is where you will ignore it, as for me, slowly but surely taking 1 then...2 then slowly I'm back. Hope this helps
I seriously love this guy.
Fantastic to see you making a proper carbonara, and not one of those cream -versions.
I would like to offer a piece of advice though: ever thought of using scissors for the bacon? It's much easier, you have more control over the cut and you don't need to wash a cutting board either.
Thanks for the nice video and for sharing all the wonderful experience and insight on the channel!
Ahhh pasta carbonara! Music fuel for all good Santa Monica music producers!
Kitchen time.. hilarious!!!
I love Italian Food so thanks for this. Never a dull moment! Haha!
Top Tip - use a kettle to boil the water - it takes ages to boil water on the stove. More power to you, Tom!
Well that was unexpected but definitely enjoyable! Spaghetti carbonara is one of my favourite dishes ; ) Thanks for the tips, and congratulations for giving up smoking!! Did it 14 years ago and I'm now really proud of it.
i just love how humble this guy is
Next Food Network star!!!!
I love this guy!
more pepper = more drums!!
" ok lets add some more pepper...."
" ok, lets add some more drums..."
yeah!!
I'm a big fan of black pepper.
going to try this recipe out, thx for posting!
*THIS GUY CAN DO AAAAAVVVRRRRRÉTHHHIIIIIIIINNNNNNNGGGGGG!!!!!!!!!!*
"Aaaaaaaand more pepper."
it's like a rolling joke :v
Great, more of this please :)
Finally a good show!
Creativity can't be contained, What's Junkie cooking in the kitchen next week.
Thank you Tom!
You've inspired me to try this dish next time I host a gathering of friends.
What's this. Jamie XL? 😁
Such an unexpected video. Love ya Tom.
This should be trending
In the dirty south of the good ole U.S of A nobody but me understands the importance of not over cooking pasta! Good form Junkie good form!
I will definitely try this. Looks freaking delicious!! Man, you've really got a knack for teaching, you know?
This is awesome Tom! If the music thing doesn't work out, you've definitely got a career ready to go as a TV chef! 😉
Yoooooo, this looks appetizing. Thank you for making this video, Tom. I can’t wait for me and my parents to eat something like that soon 😄
Man, this is classic !
This is really entertaining
Tom, fantastisch man! Ben direct de keuken ingedoken!