Like his UA-cam videos he will get it, I love that he has embraced a new medium and hopefully he will reach a new generation, I've been watching him for years and not only is he a fantastic chef with a calming way but he has the best knife skills I've ever seen ❤
There are thousands of wonderful people in retirement homes or nursing homes who can still converse and who have wonderful stories. Go visit a home and ask if you can just visit with people. Quit thinking it’s only worthwhile to do this with someone famous.
Hi Mr. Pepin. I grew up watching you as a little boy, because my grandma would make recipes before she would go off to work, you know....I really enjoy cooking, and watching you. Thank you for everything...I mean it Goodbye, Jacque
@@slicksalmon6948to much of the world it’s carbonara. It’s like calling tissue, Kleenex, and cola, Coke. People are gonna call similar things the name of the OG even if it isn’t the same
Everyone is entitled to do as he or she pleases but just 2:29 don’t call it carbonara. I am sure that if you were to put some parsley , garlic and cream on a soufflé , French people would be horrified and rightly so, so why put it on a carbonara? Call it something else not to confuse
Dude just makes food that you know tastes good. Thats it. You know he can make it traditional better than 92% of chefs in the world but he also makes stuff he likes and it looks and I’m sure tastes amazing. We are blessed to have him.
Jacques is still doing it at the age of 88! An inspiration for everyone. Jacques has also proven that high fat and/or white flour will not kill you. It is processed food/junk food that kills you, while having a great love for your own cooking will keep you young (Jacques Pepin, Julia Child, even Grandma Gina, all reached or will soon reach 90).
Bravo Signor Peppino, è una ricetta della carbonara che si faceva prima del 1945, dopo, a Roma, l’hanno modificata per farla con il guanciale, il pecorino è solo il tuorlo d’uovo! Magnifico… 🇮🇹🇮🇹🇮🇹♥️♥️♥️
@davidmarrazzo774 I was grateful that Vincenzo published a video with amounts to use per svg. I live alone, and can't make huge amounts, but I love it. I was laughing when that cream went in! 😅
Chef Jacque it's truly a pioneer. Any definitely makes many of these folks on the Food Network look like amateurs. I truly miss just good old cooking on the Food Network. ❤
I love Jacques, he is my favorite TV chef of all time! He is entitled to make carbonara any way he chooses and I would certainly help him eat it! That said, this is not the traditional classic Roman carbonara recipe and I'm sure the purists would have something to say about it. That is, if they have the balls...😁
(1) For those on keto, substitute heart of palm linguine for the pasta and add a spoon of water with pinch of corn starch; (2) we love you Jacques, thank you
Jack always said, "I am not a wine snob." Well, he's not a food snob either. He can make something delicious with stuff just lying around his kitchen. That's part of his charm. Elegant peasant food.
He said ala carbonara, which is like a carbonara , his variation. True carbonara is not quite like this but tasty nonetheless. I love the great chef Jacque ❤️
Marco Pierre White also uses cream. It's not "traditional", it's a variation. Jacques Pepin cooks on TV for the average Joe without pretention, and he's admired for that. I've seen him (and Marco Pierre White) use Tobasco and Ketchup on traditional French dishes (sacrebleu!) and that's OK if it's done with integrity.
@ChuckMarteau, je suis d'accord avec vous! Je pense la même chose quand je le vois utiliser la mayonnaise en bocal (je suis française et je fais ma mayonnaise maison). Fière de Jacques Pépin !
Wanna see the Frenchies 🇫🇷 in the comments thread lose their collective minds? Call a sparkling wine (from anywhere OTHER than the eponymous region) “Champagne“, and grab your popcorn… 😊🍾🥂
It's a "K-tip" knife, its common name deriving from Japanese 'kiritsuke'. As far as I know (and I am not an authority), the pointed shape was a Japanese invention, kiritsuke knives being a variation of their 'gyuto' knives (the equivalent of Western general purpose "chef's knife"). The one M. Jacques is using has a Western handle, so it may be a Western brand - or it could be a Japanese knife with a Western handle! Suggest you google "K-tip knives" and that will lead you to suppliers if you wish to buy one. Happy knife-hunting! 😎
Unpopular opinion: carbonara is improved by the addition of garlic and a small amount of cream. Rare to see a version with either these days after a decade of finger waging by cross Italian UA-cam Nonna's.
Food police are hilarious. Like a bunch of bean counters cruising UA-cam for any sign of divergence from the recipes they grew up with. "Zero variations! Only call things what I call them in my country no matter where the dish originated! Only eat Neanderthal recipes!" I'm sure they're all award winning chefs in the restaurant of their mind.
I'm surprised there aren't more Italian gatekeepers complaining about this dish not being "real" carbonara like their grandma cooked. Those people are insufferable.
It must be Linguini Pepin because there is no dairy cream in a Carbonara. The "cream" is egg yoke, pecorino romano, parmigiano reggianio, black pepper and pasta water.
I’m sure using pancetta , rather than guanciale, is forgivable for most Italians, but cream in Carbonara? Congratulations, Chef Pépin, you truly are an American now!
It's not even Americans who add cream to carbonara. So do the Brits and Australians. In fact the first time I saw cream in carbonara was when it was made by Marco Pierre White.
The food police are such a bore. The original carbonara was made without cream. The original Caesar salad was made without anchovies. Now it is common to use anchovies in a Caesar, sometimes just in the dressing but often separately. Nobody complains. I think if some cooks want to add cream to a carbonara, it's fine. If there had never been innovation in cooking, what would we be eating?
I wouldn’t say adding cream is “innovating” whatsoever, as it’s not needed to get a rich, creamy result, but as many have commented on the video, it’s fine, he can do his version of the dish ! Now Italian food often proud itself of its simplicity and the quality of its ingredients, cooked simply, so there’s that to meditate on.
I wish there was a way to let Jacque know how much he is loved while we still have him.
Like his UA-cam videos he will get it, I love that he has embraced a new medium and hopefully he will reach a new generation, I've been watching him for years and not only is he a fantastic chef with a calming way but he has the best knife skills I've ever seen ❤
Cook like nobody is watching, thats how you can show him
Jacques is to food what Hendrix was to guitar 🎸
Tell him to stop licking his fingers when he cooks...disgusting.
Were
Jacques Pepin is a national treasure of both France and America. Thank you.
The guy cant even make an original carbonara😂
Uno schifo. Il mio cane mangia meglio.
Is there anyone else that would just love to sit with him and have a glass of wine just over his very basic simple dishes I absolutely love this guy
There are thousands of wonderful people in retirement homes or nursing homes who can still converse and who have wonderful stories. Go visit a home and ask if you can just visit with people. Quit thinking it’s only worthwhile to do this with someone famous.
@@Kingfisher1215I promise you it’s not that deep
@@Kingfisher1215
I just turned sixty-seven and live here in a retirement community...
Been watching Jacques since his lovely daughter was a little girl. There is no one like him. Such a wonderful chef & gentleman
We love you, Jacques, thank you for everything.
Sincerely.
I wasn't hungry this afternoon until I watched chef master Pepin produce this italian masterpiece.
Hi Mr. Pepin. I grew up watching you as a little boy, because my grandma would make recipes before she would go off to work, you know....I really enjoy cooking, and watching you. Thank you for everything...I mean it Goodbye, Jacque
I'm italian and i think JP is entitled to do as he pleases.
@@slicksalmon6948to much of the world it’s carbonara. It’s like calling tissue, Kleenex, and cola, Coke. People are gonna call similar things the name of the OG even if it isn’t the same
Then you are not a real italian
Yeah, carbonara is an American invention anyway. Made in Italy though during the war. The original contains bacon instead of guanchale or pancetta.
Everyone is entitled to do as he or she pleases but just 2:29 don’t call it carbonara. I am sure that if you were to put some parsley , garlic and cream on a soufflé , French people would be horrified and rightly so, so why put it on a carbonara? Call it something else not to confuse
@@Andrea-sp9gj I came to the comments to see how many Italians were screaming about the cream in it!😅
I just love to watch Jacque cook. I remember him cooking with Julie when i was younger.. keep cooking Jacque. We love you!!
Dude just makes food that you know tastes good. Thats it. You know he can make it traditional better than 92% of chefs in the world but he also makes stuff he likes and it looks and I’m sure tastes amazing. We are blessed to have him.
Jacques is still doing it at the age of 88! An inspiration for everyone.
Jacques has also proven that high fat and/or white flour will not kill you. It is processed food/junk food that kills you, while having a great love for your own cooking will keep you young (Jacques Pepin, Julia Child, even Grandma Gina, all reached or will soon reach 90).
I agree, he still is a wonderful chef.
Still learning from him
Thankyou so much🤗
Bravo Signor Peppino, è una ricetta della carbonara che si faceva prima del 1945, dopo, a Roma, l’hanno modificata per farla con il guanciale, il pecorino è solo il tuorlo d’uovo! Magnifico… 🇮🇹🇮🇹🇮🇹♥️♥️♥️
You are amazing Mr. Jacques. Thank you for another fabulous recipe. Who wouldn’t want your kind and sensible soul in their kitchen.
Love the simplicity & freshness of this recipe! Thanks chef for another great one!
I like that he has his own version which is equally delicious. Thanks, Chef!
Very diplomatic lol
Their is no cream in Carbonara,that’s how people who don’t know how to make it would make it. Embarrassing performance by Jacques.
@davidmarrazzo774 I was grateful that Vincenzo published a video with amounts to use per svg. I live alone, and can't make huge amounts, but I love it. I was laughing when that cream went in! 😅
@@davidmarrazzo774there is also no their in there.
you re snob
Chef Jacque it's truly a pioneer. Any definitely makes many of these folks on the Food Network look like amateurs. I truly miss just good old cooking on the Food Network. ❤
Carbonara with cream in italy is illegal but it's ok. We love JP
I keep coming across different versions, any recommendations?
@@latinalopez2385 We can say that Antonio Carluccio's carbonara is consistent with the Italian tradition: look for the video.
@@latinalopez2385We can say that Antonio Carluccio's carbonara is consistent with the Italian tradition: look for the video.
@vincenzosplate has all the authentic recipes on his channel for carbonara @latinalopez2385
@@latinalopez2385
@vincenzosplate has all the authentic recipes on his channel for carbonara
I love Jacques, he is my favorite TV chef of all time! He is entitled to make carbonara any way he chooses and I would certainly help him eat it! That said, this is not the traditional classic Roman carbonara recipe and I'm sure the purists would have something to say about it. That is, if they have the balls...😁
I think you found a diplomatic way of saying it.
Oh yum. Everything he makes look so simple yet soooo beautifully presented
"More cheese 🧀 on top probably"
Love him 😊
Oh my that looks delicious. Thank you for sharing.
You are the best, Jaque! Merci pour tout ♥️♥️♥️
This dish can be customized in so many ways, Jacque, thank you for showing us the foundation
Jacques.
Jacque, you are the best.
Brilliant and Mouthwateringly Delicious!!!
Love you, Chef!
I'm definitely going to try this one! Easy and delicious!
This looks amazing. Thank you Chef Pepin! 😄
Ah, j'adore te regarder cuisiner! Thanks--I will make this recipe soon, just as you have shown.
Jaqcues. We love you. If i have any cooking game at all it is because of watching and paying attention to Jaqcues.
Thank you for lessons
Happy to see Jacques rockin' the Wisconsin dairy products! 🐄
The master.
This guy is so real and legitimate in the kitchen
He is the best with a knife ❤❤❤❤❤
Simply wonderful..❤❤❤
Been watching my entire life ❤❤❤❤❤❤❤❤❤❤❤
Beautifull pepin very easy very nice video y always watch your program on television thank you ❤😂❤😅❤😅
Just made this dish. Delicious.
(1) For those on keto, substitute heart of palm linguine for the pasta and add a spoon of water with pinch of corn starch;
(2) we love you Jacques, thank you
Не се знае оригиналната рецепта на римската карбонара и кога се е появила. С удоволствие бих яла пастата на Шеф Пепен, великолепна е. Благодаря ви!
Jack always said, "I am not a wine snob." Well, he's not a food snob either. He can make something delicious with stuff just lying around his kitchen. That's part of his charm. Elegant peasant food.
He said ala carbonara, which is like a carbonara , his variation. True carbonara is not quite like this but tasty nonetheless. I love the great chef Jacque ❤️
Marco Pierre White also uses cream. It's not "traditional", it's a variation. Jacques Pepin cooks on TV for the average Joe without pretention, and he's admired for that. I've seen him (and Marco Pierre White) use Tobasco and Ketchup on traditional French dishes (sacrebleu!) and that's OK if it's done with integrity.
@ChuckMarteau, je suis d'accord avec vous! Je pense la même chose quand je le vois utiliser la mayonnaise en bocal (je suis française et je fais ma mayonnaise maison). Fière de Jacques Pépin !
This is how people who don’t know how to make the dish would make it.
Can’t wait to try it.
Wanna see the Frenchies 🇫🇷 in the comments thread lose their collective minds?
Call a sparkling wine (from anywhere OTHER than the eponymous region) “Champagne“, and grab your popcorn… 😊🍾🥂
Your cooking education is right here.
So delicious looking 👍🏼👍🏼👍🏼👍🏼
Excellent 🎉
the best.
I know so many times I tell people that's what Jacque said to do !!!
I like my pasta cooked like Jacques. Al dente means part of it’s uncooked 😂
Perfection as usual for h I m
Anyone know what knife is being used to cut the pancetta? Awesome looking knife.
It's a "K-tip" knife, its common name deriving from Japanese 'kiritsuke'. As far as I know (and I am not an authority), the pointed shape was a Japanese invention, kiritsuke knives being a variation of their 'gyuto' knives (the equivalent of Western general purpose "chef's knife"). The one M. Jacques is using has a Western handle, so it may be a Western brand - or it could be a Japanese knife with a Western handle! Suggest you google "K-tip knives" and that will lead you to suppliers if you wish to buy one. Happy knife-hunting! 😎
No panchetta, thick bacon. Great recipe.
Love how everyone is a critic.
To all the Italians….Chill the F out
Chef J rocks!
Why don’t you go make mayonnaise.
Not even close to a real carbonara, but its nice just watching the lad cook
Yum.❤😊
He’s fantastic but I would have drained a little grease off before throwing it in the pasta…
Cream!!!
love
I was thinking that a carbonara does not have cream. That would be more of an Alfredo.
Classic Alfredo doesn’t have cream either.
I would have liked a little more cheese. But if he made it, I'd eat it.
Unpopular opinion: carbonara is improved by the addition of garlic and a small amount of cream. Rare to see a version with either these days after a decade of finger waging by cross Italian UA-cam Nonna's.
🥳
Food police are hilarious. Like a bunch of bean counters cruising UA-cam for any sign of divergence from the recipes they grew up with. "Zero variations! Only call things what I call them in my country no matter where the dish originated! Only eat Neanderthal recipes!" I'm sure they're all award winning chefs in the restaurant of their mind.
It's truly strange. Especially when the titles say things like, "quick" meaning it's literally an altered version of a traditional recipe.
Should I double this if I'm cooking for 8 people?
Carbonara à la française
I'm surprised there aren't more Italian gatekeepers complaining about this dish not being "real" carbonara like their grandma cooked. Those people are insufferable.
Looks delicious, but that's a lot of bacon grease, isn't it? Did he drain the grease or did I miss that?
All that grease? You don't drain the pancetta? 😮
Why waste perfectly good fat?
Flavor
Usually can't find any pancetta, so I use some chunky unsmoked bacon.
Surprised he doesn't have an end grain cutting board
Ah so French, he called it Lang-uini 😃
It must be Linguini Pepin because there is no dairy cream in a Carbonara. The "cream" is egg yoke, pecorino romano, parmigiano reggianio, black pepper and pasta water.
That's a great point! Linguini Pépin sounds pretty good for when a totally traditional dish just won't do. -CC from JPF
I’m sure using pancetta , rather than guanciale, is forgivable for most Italians, but cream in Carbonara? Congratulations, Chef Pépin, you truly are an American now!
It’s not like he was Italian to begin with.
It's not even Americans who add cream to carbonara. So do the Brits and Australians. In fact the first time I saw cream in carbonara was when it was made by Marco Pierre White.
@@AngelusBrady That long predates Marco Pierre white. Sophia Lauren, a Roman, put a carbonara with cream recipe in her cookbook.
@@TheGodYouWishYouKnew I expect people are more familiar with the name Marco Pierre White than they would Sophia Loren these days.
@@AngelusBrady agree
👍👍👍👍👍👍👍👍👍👍👍👍👍😮😮😮😮😮😮😮😮😮 master chefs Jaques pepin
Carbonara?
The man is almost 90 years old, leave him alone!
Unsalted bacon?
Pretty sure carbonara doesn’t have pancetta, garlic, parsley or cream in it
No garlic in this dish ,no parsley, please call it something else the Italian's will get mad....lol,no cream..😊😊😊
I’d watch him boil water
Why do people keep adding cream to this dish and call it carbonara?
The food police are such a bore. The original carbonara was made without cream. The original Caesar salad was made without anchovies. Now it is common to use anchovies in a Caesar, sometimes just in the dressing but often separately. Nobody complains. I think if some cooks want to add cream to a carbonara, it's fine.
If there had never been innovation in cooking, what would we be eating?
Are you calling this recipe innovation? I guess that’s why Americans are lining up to go to Olive Garden restaurants…
I wouldn’t say adding cream is “innovating” whatsoever, as it’s not needed to get a rich, creamy result, but as many have commented on the video, it’s fine, he can do his version of the dish ! Now Italian food often proud itself of its simplicity and the quality of its ingredients, cooked simply, so there’s that to meditate on.
Seems tasty but is no carbonara
I love him but when he pulled out the heavy cream and garlic I moved on.
Not going to lie, a little disappointed to see the cheese he used
He has a bunch of very lazy recipes lately lol
Not if he keeps putting cream in cabonara- forbidden!!
I love him buts it’s time to give it away now, getting embarrassing
Cream!!!! NOOOOOOOOOOOOOOO!!!!
Jacques please leave pasta alone. Not something for you…..
I wouldn’t eat that because of the raw egg in it.
Not the way I have made it but to each his own.
Thanks
Love this guy but this is not carbonara.
De la crème dans la Carbonara ? Quelle horreur.
Jacques, I love you, but this is not the correct way to make a carbonara.
Looks delicious. But too salty. He added quite a bit of salt. Combined with the pancetta and cheese, it will be just too salty.
Might be tasty but its not carbonara