Marinate in olive oil Sautee in olive oil Fry in olive oil Braise in olive oil Then finish with healthy dose of olive oil Then plate and drizzle with olive oil.. Love this guy
This recipe is the best example of not taking cooking too seriously and always trying new things. If someone had invented this today and put it on the internet, there would be a huge outcry among pasta lovers.
Well you kind of summarized it. All it is is overcooked fried pasta. I mean it makes sense if you reheat leftovers.... In a way, but otherwise not for me.
I imagine that if this recipe was created anywhere outside of Italy, the Italians would scream, throw a tantrum and attack in droves for ruining spaghetti. However, since it originated in Italy, it's perfectly fine and is now a classic pasta dish. Interesting how things work.
The ingredients look so simple I could not believe how insanely delicious it was. Didn't have the cheese on hand this time so am definitely making it again. Thank you for this gem!
I often imagine how recipes came to be, or evolved. This one, someone came home from the pub really drunk and hungry. “I want pasta.” This is what happened.
So I came across this recipe and I was like “wait what. We burn the ¿pasta? I have to go and see if Vincenzo has made this” and you didn’t disappoint. I’m going to try this asap, thank you!
I'm glad you had that moment of curiosity and found the recipe here! Can't wait for you to try it out yourself. Enjoy cooking and have a fantastic experience! 🍽️👨🍳
I had this when I was in Monopoli, and there they also served it with stracciatella. It was so great! I never got around to making it myself but now that you've put up this recipe I definitely will!
I'm going to try this. As a kid my mom would always fry the leftover spaghetti and sauce in oil and it is my favorite way to eat leftover spaghetti. This seems similar but the noodles probably have a better texture since they weren't boiled and kept over night mixed with sauce.
This video was one of the reasons why I booked a flight to Bari. Me an my friends walked around Bari Vecchia, found a nice restaurant and the manager was also very happy that we had this dish. I was a little afraid to have this combination of burnt spaghetti with creamy straciatella but it was soo goood. Loooved it, now I'm gonna try to prepare it myself per your kind instructions, Chef :)
This is such a fantastic experience. I am so delighted that you shared this with me. I'm glad you like this dish, and it reminded you of when you were travelling with amazing people. It is such an honour. I hope you try this recipe and share it with the people close to you. Cheers!
I ran into this recipe a few months ago and needless to say I've been making it at least once every week since. This recipe is pure genius. It breaks all rules, conventions and it's so simple yet elegant and it tastes amazing. I make it exactly the same way you do Vincenzo! Cheers my man!
Actually, this dish is so delicious, that the thought of adding cheese to the plate doesn't even cross my mind once I'm sitting down and eating. That's how delicious it is.
I'm over the moon to hear that the flavors are so captivating that cheese doesn't even make an appearance in your thoughts while savoring it! That's the kind of connection we strive for with our dishe
Tried this one in a whim (after loving every recipe you’ve done) and despite breaking every rule I had been taught about cooking pasta, was absolutely phenomenal. My partner wants me to make again this week, which is a rare request. Really different textures than what I was used to, but actually really easy to execute.
Been waiting for this. Been getting this from many channels as suggestion, even Pasta Grammar. Wanted to ask you to cover this, but wasn't sure what the best way to do that is. So glad you covered it now.
My Dad is from Bari and this is how we would eat leftover pasta sometimes. I remember bringing it to school in fifth grade and the other kids saying “what’s wrong with your spaghetti” or “that looks gross.” Little did they know that they were the ones missing out I shared this video to him and he was like “yep from the land of Bari, fried pasta with peperoncino”
Absolutely love your recipes and videos, Vincenzo. I’m half Italian, and that half is first generation from Sicily, and yet I have learned that 1) I haven’t salted my water enough, and 2) I have not used pasta water unless the sauce seems dry. That is, until now! I’m amazed by the simplicity of this fantastic emulsification which occurs when cooking Carbonara!! It’s such a great receipt to teach these basic but important principles. Thank you for making such fun lessons! I tried your Carbonara, which was delicious and with good texture, and your Bolognese. I added some nutmeg at the end, as that is how my mother made it, but I was very happy not to use chicken liver, just because I can’t stand looking at that stuff!!!
I've been to Bari and some of the surrounding towns (Alberobello, Locorotondo, Monopoli, Trani) like a month ago and the Pugliese food was a huge surprise (I totally fell in love with orecchiette and focaccia barese). Unfortunately I didn't get to try this dish, there just wasn't any more time left. But I will cook it in a couple of days for dinner. Grazie mille, Vincenzo, for sharing the recipe!
I really like how you tell some kind of "Story" to this reciepe, how the Pasta have to "suffer" when you cook it. It brings some nuances of a legend in this artisanal way of cooking. Bravo my Friend!
I tried this for the first time in a restaurant here in Mola di Bari a few days ago. So good. When I want to know how to make something right, I come to Vincenzo's Plate. I made your carbonara recipe and it was perfect! Thanks for all you do!
I'm glad you enjoyed it! This recipe is truly one-of-a-kind; it may sound strange when you cook it, but the underrated aspect of this dish is always the flavour and unique texture that I'm sure everyone will enjoy. Your mom is such an amazing cook, tell her I said hi!
We did fry pasta with oil and some sort of sauce in the Soviet Union alot, primarily bucatini (they were called just "macaroni"). Mostly with mushrooms. God how delicious it has been.
@@vincenzosplate i don't think it was similar, they must have cooked it first, but i believe this, because pasta in the USSR was shite. Modern Russian pasta from Russian brands is shite too. We were once binge drinking at a friend's place, and we had some preserved sea food leftovers, so we decided to make some pasta with those and cream (we are indeed animals). We found no pasta, so we went to the shop downstairs, which was the only shop around, and for some reason at that time it only had round-dye nests of only one russian brand. Not even Barilla, no nothing, so we bought that. It said it was made from durum wheat, and that cooking time was 4 minutes. We boiled that shit for 2,5, and got a fucking semolina pie after it sat drained for about 30 seconds. So, by that yardstick, i think that to get at least some texture from that abomination that's known here as макароны (which literally means "macarons", and it's the russian word for extruded pasta), you'd need to fry it hard after boiling.
At first you learn all important rules how to cook properly pasta, with using a techniques and knowledge, and now suddenly the new recipe comes from the south of Italy and it’s telling me to break everything I started to believe while I was cooking, it broke me Italian soul gained by all your efforts Vincenzo😂. I have no idea how could an Italian create this recipe 😂😂
Those rules were nonsense anyways. You don't need a lot of water to cook pasta and it's also fine to salt the pasta afterwards. Using a lot of water is nothing but a big waste of time and energy and it's still being done because people keep repeating each others stories without actually making a test and blind tasting if it makes a difference. This pasta is yet again a nice example of how nonsensical those rules are. You can make great pasta by breaking all of those silly rules.
@@stauffap I strongly disagree that those rules were nonsense. All videos which i saw on this channel helped me to improve my cooking skills greatly. You only referred to one specific matter so I will answer to one, however number of advices received by me was higher. Nevertheless let’s go back straight to the pasta and my answer is it depends. It depends which pasta you use, what kind of stove do you possess, which pot you decided to pick and last but not least - dish which you make also strongly influences the way of cooking pasta. Sometimes you need more water sometimes less but the fact is that you are safer with using larger amount of water, because in that method you can be less careful due to fact that your pasta is not going to stick to the pot or to the other part pasta which is cooking simultaneously in the same pot. So straight answer to your opinion - it’s false that using a lot of water is nothing but the waste of time and energy. It depends on what and how are you preparing dish but usually it’s just safer to give pasta more space to cook.
@@erezerezio4134 I don't want to be the person, who diagrees with everything, but i have to disagree in this case. You can cook pasta in very little water and if it isn't enough you can commit another "sin" and just add more water. Yet i do agree with you that there certainly are types of pasta, that you don't want to risk cooking in pot with not enough water. I'm also sure that this channel has given a lot of good advice. I'm not saying it's all nonsense. But that you'll ruin pasta, if it's not cooked in 5l of water with the water being salted is just a myth by people, who repeat what other people are saying without questioning it, without testing it and without understanding it. I mean, you must have noticed too that in cooking there are a lot of old myths floating around. I'm sure you've heard of the myth of searing meat to keep the juices in. It turns out that it just doesn't work that way and that people who say this have no understanding of what makes meat tender and juicy. What i've mentioned is the pasta version of such a myth. PS: Cacio e pepe is another dish in which pasta is often boiled in a frying pan with minimal water. Works just fine and tastes amazing, if you do it right.
@@stauffap You don't need 50 liters of water, you need the right ratio between pasta and water. The fact is that if you cook pasta in little water you will end with a really starchy water. And because you need often pasta water to complete dishes an excessive amount of starch can ruin the plate. But it depends, for instance if you need the pasta to be really creamy you can reduce the amount of water to have more starch, it just depends based on what's your needs
This looks insane. I'm English. My best friend is Italian. This meal looks like it was created for me. This is absolute love, on a plate, with a dark delicious burn 🔥I am in love😍
I appreciate your trust in my cooking expertise! 🍝👨🍳 Traditional Carbonara is indeed made without cream. It's all about using quality ingredients and the right technique. If you have any questions about Italian cuisine or other recipes, feel free to ask. Happy cooking! 🇮🇹😊
I just made this recipe last night: simply amazing! I was worried about the amount of olive oil, but it's clearly absolutely necessary because the pasta is sort of fried, obviously, I wish I could have realize this when I was watching LOL. I'm starting to realize that pastas where the noodles are not cooked in water, but rather cooked in sauce, and thus absorb the sauce for maximum flavor, kind of seems to be the only way to go. First of all, the flavor is extraordinary, for a pasta cooked without meat, it is AMAZING how much flavor is in this recipe. Beyond the flavor, the thing that stands out is the texture and incredible mouthfeel... This is definitely my new favorite pasta, edging out carbonara which was my previous favorite. I will absolutely be making this again. 10/10.😊
I'm so glad to hear that you enjoyed the recipe! The texture and flavor are really something special, I agree. It's always great to find a new favorite dish. Thanks for sharing your experience! 😊🍝
I started watching your channel about a month ago and I'm loving every content you have! Thank you! My son is half Italian so I can make food from his Italian Heritage❤ thank you so much!
Thank you so much for your kind words! I'm thrilled that you're enjoying my channel and finding inspiration for your son's Italian heritage. It means a lot to me! 🥰🇮🇹
I just made this recipe, and it's amazing. The flavor is quite different, very spicy, obviously, but it has a texture and taste that's all its own. Wow! I'm eating it as I write. One thing, it is a messy preparation, but that's okay. It's worth it.
That's fantastic to hear! 🔥👨🍳 Spicy dishes do have a way of leaving a unique impression. Embrace the messiness - it's a sign of a good time in the kitchen. Enjoy every flavorful and spicy bite! 🌶️🍽️👌
Italy (and specifically Rome) had always been my dream since I was a kid. Coming from a less developed country in the eastern part of the globe, never in my life I dream to be able to visit Rome. I didn't even know that carbonara is supposed to be cooked without cream before I knew your channel. Damn, I even had my very first ever (fake) carbonara (with cream and peas) on my 20s. Never knew any kind of cheese but cheedar. Last Christmas the dream came true! I tried the REAL carbonara in Rome. No bacon but guanciale. No cream but mixture of egg and pecorino. That's BEAUTIFUL. No contest against the fake one. No contest against any food in Europe. Thanks Rome for making my dream reality!
@@vincenzosplate I went to a restaurant in locarno very close to italy, they even speak italian there. Its the italian part of Switzerland. And even they served Carbonara with cream…
Dear Vincenzo I am one of the Polish followers. I really enjoy your recipes and suggestions. For all’Assassina, in the preparation phase, you prepare „blood” out of 1 liter of water and 150 g of concentrate. Finally you are using like 1/4 of it. Why to prepare so much liquid? I will appreciate your reply. Regards from Warsaw😊
I'm thrilled to hear that you've tried the spaghetti all'assassina not just once, but twice! The rich and concentrated tomato flavor does add a special touch.
Thank you very much for your comment Stefan. Yeah! Maybe I'll make a video of Filone bread, i love it too, check my video about Ciabatta Bread: ua-cam.com/video/vsuadXWkWTk/v-deo.html
@@vincenzosplate probably gonna try it altough it is a bit tricky to make 😅 that's why I was waiting for your recipe, not some random one on the internet
In Sicilia, we kill the pasta the next day by superheating it in a frying pan. That's when we add the chili pepper, the "stratto" and the extra virgin olive oil. We then top it off with ricotta salata. Nice and crispy pasta with an absolutely phenomenal taste and texture. Works beautifully when we do this to left over Pasta alla Norma... and no, I'm not from Catania but from Buscemi (Siracusa). Sometimes, my mother used to add beaten eggs to the mixture. Thank you signor Vincenzo.
That looks so good, I'm glad I was able to share this with a fellow Italian that cooks this dish too. Some people find it bizarre how I'm frying and burning the pasta but back in the days, we also used to cook this with my family. Flavor is very unique and taste extraordinary!
This is the only time we should accept breaking Italian kitchen rules. I promise you, this dish is a flavor bomb and you'll also love the texture dish. I hope you'll try this out soon, enjoy.
This dish is fantastic, as I keep telling everyone. They should give it a shot. I'm glad you enjoyed every bite of this dish; you've got an exquisite palate. Continue to cook, rockstar!
we have a similar recipe in persian cuisine in which the spaghetti seems quite look like this and we call it macaroni tandis. its basically the same taste and people are dying for it
I must admit if I watched this from anyone else than you Vincenzo, I would have thought they gone mad, BUT when you speak..I listen! :) Funny note is I like when pasta is burned, so I should definatly try this! As usual GRAZIE :)
It may appear strange at first, but once you try it for yourself and taste the distinct flavour, you will undoubtedly enjoy every bite of this dish. I received a lot of feedback from my viewers about how this dish seemed strange to them at first, or how it was their first time seeing this type of dish, but after they tested and tasted it, it turned out to be one of their favourites. I believe this is where the "don't judge a book by its cover" adage comes into play, as it truly takes you on a flavour rollercoaster.
It is certainly a comfort food. It may appear strange at first, but after you taste the richness of the sauce and the toasted pasta, you'll enjoy every ounce of flavour this meal possesses. I'm glad you enjoy it.
I loved this when I first tried it in Italy I was a little skeptical about it at first, but ever since then I’ve been trying to recreate the flavor it’s actually easier to make than I thought
Thanks for sharing your experience, it's great to hear that you've been trying to recreate the flavors! Have fun experimenting and let me know how it goes 🍴👨🍳
Delicious dish, Vincenzo; your videos are always so well done and a pleasure to watch. This is truly a unique dish as you said, and a must try for everyone!
@@vincenzosplate i just founded your channel .. it s great . Yeah..I m glag to know all this italian recipe from her . a true legacy . I love you sense of humor, humilty and open mind . (even jamie oliver can make deliciuos past ;-) ) Thats great !
another dishe is pasta with a "raw sauce" . (sauce vierge" in french cuisine) . no pan etc.. 1- put pasta in water 2 - take a bowl : crush 2 peeled can tomatoes (without sauce) with a lot of garlic (thin slice) + extra virgin olive oil + salt + black pepper. drained pasta ,pour that raw sauce on it . mix well together .. ..eat ! Enjoy . feel free to tell me if you like
i made the same recipe finishing off with dill & parmezano reggiano - out of this world. Also added a bit of grated garlic at the end, to keep the fresh garlic smell
Vincenzo, still a true inspiration to me cooking italian dishes... i will try this recipe for myself. And I wrote you an email last summer: Please make an episode about italian ice cream. How to do it at home. Would love that too, just like all your other videos. Thank you for all this! Greetings from Germany
I made this pasta recipe for lunch today. It didn't take long and it's really delicious. Watching the video it looks strange but it's actually really good. The only problem is that it took me longer to clean the kitchen than to cook the pasta. 😅😂 Thanks so much for sharing it with us.
I made this with my mums garlic, double the chilli, pasata I made from a random box of tomatoes and tomato paste I made from condensing the juice from making pasata. When I tasted it I actually said, without ironic intent "I think I killed it" 😂
The og has spoken bringin tradition and authenticity back to modern italian cuisine an educatcating the masses of the italian Am community as well only you and a few others
Vicenzo! I want you to review the Cacio e Pepe receipe by Errico Recanati. I wanna know your perspective on his very unique and interesting take on Cacio e Pepe
Already make it this morning, but because i don't have any passata at the moment, i just make it scratch from a fresh tomatoes like a sauce, Then i add 2 chili in it Yeah, turn out very hot spicy and great at the same time Definitely make this again
Cant wait to make this soon for me what is stracciatella cheese as i dont have that in Singapore can i use other cheese i never had spaghetti all' assassina before i love italian food soooooooooooo much perfect for my after office meals
I just made this last night, and it was eccellentemente! I tried it with fresh birdseye chillis for greater kick. Might try with different sauces just to see which ones work and which ones dont. Grazie!
Fantastic! I'm also glad you tried it with fresh chilis. I think that's a great way to add a bit more heat to the dish. I'm also interested to hear that you're going to try it with different sauces. It's definitely worth the try. Do let me know how it all goes. Happy cooking!
It's absolutely delicious in my humble opinion, I'm eating it while eating. Made it a bit too spicy, but it's worth it. Sweet, spicy, a bit of crunch, the pasta absorbed the delicious sauce fully. What's not to love
I watched a video on this recipe and it did not look good, but yours looks absolutely delicious! Oh by the way, I do something slightly similar to this with my leftover lasagne noodles. I put them in the pan I cooked the meat/sauce in with a little extra oil, crank the heat to max and lightly season with whatever seasoning blend I feel the inspiration to try at that moment. It's a nice treat for the cook and you just fry the lasagne noodles in the pan, making sure to chop the pieces smaller. Some of the pieces will be a bit chewy, but the best pieces will be crunchy and flavorful.
So that was super intense. Really intense tomato taste and interesting texture. One question I have is why do we mix tomato paste with water? Isn’t paste+water just passata? 0:09 Why not just use 1l of passata 1/2 at the start and the other half as needed? Anyway interesting plate and I’m glad I tried it. Grazie
You did throw away the pan after this recipe, didn't you? My wife would kill me before even tasting just for putting her to the misery of cleaning the pan..
great recipe! but whats the point of burning the pasta? i feel it will be better to add the tomato concentrate earlier and moving the pasta around a little bit to prevent burns
The burnt pasta will add a new kind of flavor into the overall dish, it will also add a new texture to it, which is a good combination with the overall dish. We are purposely burning the pasta to get a new flavor into the dish, you should definitely try this out.
Hey there from San Antonio! 🌶️ Sesame or chili oil can give a unique twist, but traditional Italian recipes usually stick with olive oil for authentic flavor. Give it a try! 😊👨🍳
I have been trying to muster this dish and this video helped a lot. I have to say though I prefer pecorino over Burrata. I think the Burrata adds a sweetness and I prefer that shared, salty spicy taste.
The way I always did this was to fry the pasta in hot olive oil with lots of red pepper flake first. You get a good char/crust on just the outside of the pasta and once it's nice and roasted, you add left over sauce and then basically cook the pasta in the sauce until the pasta can be spun on a fork. Adding water as needed. The result is a crunchy outside/cooked inside pasta that's soaked in sauce. And it's usually very spicy and makes your nose run. It's really good in the morning with a good beer.
Marinate in olive oil
Sautee in olive oil
Fry in olive oil
Braise in olive oil
Then finish with healthy dose of olive oil
Then plate and drizzle with olive oil..
Love this guy
😂😂
Don't forget the garlic and the spice!
Gordon Ramsay would love Vincenzo
This recipe is the best example of not taking cooking too seriously and always trying new things. If someone had invented this today and put it on the internet, there would be a huge outcry among pasta lovers.
This is how we heat up leftover spaghetti. Olive oil in the pan and crank it so they get nice and crispy. It’s the best with hot peppers!❤
Amazing 😍 love it!
Well you kind of summarized it. All it is is overcooked fried pasta.
I mean it makes sense if you reheat leftovers.... In a way, but otherwise not for me.
Like an Italian fried rice! 😂
@@mircea5013 have you tasted all assasina?
@@Mr-R.R. no, i don't really plan to but I'm happy it works for you!
I imagine that if this recipe was created anywhere outside of Italy, the Italians would scream, throw a tantrum and attack in droves for ruining spaghetti. However, since it originated in Italy, it's perfectly fine and is now a classic pasta dish. Interesting how things work.
So true 😂😂😂💯
Yeah, it’s almost like a nation gets to decide what is or isn’t right for their own cuisine.
@ that's not the point, at all.
@@runtwer5700yes it is
@ considering I made the comment, I know what the point of it is, and it isn't that.
The ingredients look so simple I could not believe how insanely delicious it was. Didn't have the cheese on hand this time so am definitely making it again. Thank you for this gem!
Glad you liked it!! Usually few ingredients make the best dishes 🥰
thats true@@vincenzosplate
i watch every video of vicenzo this guy get better and better every video what he make all the time you make me smile
oh wow you're really kind, thank you
I often imagine how recipes came to be, or evolved.
This one, someone came home from the pub really drunk and hungry. “I want pasta.” This is what happened.
HAHAHAHA 😂😂
Sounds about right. Apparently, the original chef got drunk while daydreaming about a beautiful woman and this is what he came up with.
So I came across this recipe and I was like “wait what. We burn the ¿pasta? I have to go and see if Vincenzo has made this” and you didn’t disappoint. I’m going to try this asap, thank you!
I'm glad you had that moment of curiosity and found the recipe here! Can't wait for you to try it out yourself. Enjoy cooking and have a fantastic experience! 🍽️👨🍳
Lol I did the same. 😂😂😂
@@vincenzosplate well, you can be proud that people turn to you for counter-proof when they have a doubt about Italian cuisine!
I had this when I was in Monopoli, and there they also served it with stracciatella. It was so great! I never got around to making it myself but now that you've put up this recipe I definitely will!
Fantastic 😍 this is great to hear!
I'm going to try this. As a kid my mom would always fry the leftover spaghetti and sauce in oil and it is my favorite way to eat leftover spaghetti. This seems similar but the noodles probably have a better texture since they weren't boiled and kept over night mixed with sauce.
Yeah try them and let me know! What a good memory 🥰
Ooh I will have to try next time we have extra spaghetti leftovers.
This video was one of the reasons why I booked a flight to Bari. Me an my friends walked around Bari Vecchia, found a nice restaurant and the manager was also very happy that we had this dish. I was a little afraid to have this combination of burnt spaghetti with creamy straciatella but it was soo goood. Loooved it, now I'm gonna try to prepare it myself per your kind instructions, Chef :)
This is such a fantastic experience. I am so delighted that you shared this with me. I'm glad you like this dish, and it reminded you of when you were travelling with amazing people. It is such an honour. I hope you try this recipe and share it with the people close to you. Cheers!
whats the name
I ran into this recipe a few months ago and needless to say I've been making it at least once every week since. This recipe is pure genius. It breaks all rules, conventions and it's so simple yet elegant and it tastes amazing. I make it exactly the same way you do Vincenzo! Cheers my man!
Thanks for sharing your experience with this recipe, it's always great to hear feedback! I'm glad you enjoy it as much as I do 🤗
I'd make this every week too, but the one thing scaring me is the cleanup, jesus.
@@thiccestboi5114 oh yeah lol. passata and hot oil does NOT like each other XD
So you've had it at least 12 times or more?
Actually, this dish is so delicious, that the thought of adding cheese to the plate doesn't even cross my mind once I'm sitting down and eating. That's how delicious it is.
I'm over the moon to hear that the flavors are so captivating that cheese doesn't even make an appearance in your thoughts while savoring it! That's the kind of connection we strive for with our dishe
Tried this one in a whim (after loving every recipe you’ve done) and despite breaking every rule I had been taught about cooking pasta, was absolutely phenomenal. My partner wants me to make again this week, which is a rare request. Really different textures than what I was used to, but actually really easy to execute.
Been waiting for this. Been getting this from many channels as suggestion, even Pasta Grammar. Wanted to ask you to cover this, but wasn't sure what the best way to do that is. So glad you covered it now.
Glad you enjoyed the recipe!
Have you ever been to Bari and tried this dish?
My Dad is from Bari and this is how we would eat leftover pasta sometimes.
I remember bringing it to school in fifth grade and the other kids saying “what’s wrong with your spaghetti” or “that looks gross.” Little did they know that they were the ones missing out
I shared this video to him and he was like “yep from the land of Bari, fried pasta with peperoncino”
Chef, I will follow your lead and trust. I enjoy your cooking this one was hard to fathom
Yeeess, it was amazing! Thanks for sharing
Bro, come to Germany. We show you our recipe. 10 time better. Swearing. ❤
I have.
Absolutely love your recipes and videos, Vincenzo. I’m half Italian, and that half is first generation from Sicily, and yet I have learned that 1) I haven’t salted my water enough, and 2) I have not used pasta water unless the sauce seems dry. That is, until now! I’m amazed by the simplicity of this fantastic emulsification which occurs when cooking Carbonara!! It’s such a great receipt to teach these basic but important principles. Thank you for making such fun lessons! I tried your Carbonara, which was delicious and with good texture, and your Bolognese. I added some nutmeg at the end, as that is how my mother made it, but I was very happy not to use chicken liver, just because I can’t stand looking at that stuff!!!
Very happy to hear that! I try to make videos as fun as possible 🥰🙏
Yay! One of our favorites! 🎉
Oh this is so good! I loved it!
I've been to Bari and some of the surrounding towns (Alberobello, Locorotondo, Monopoli, Trani) like a month ago and the Pugliese food was a huge surprise (I totally fell in love with orecchiette and focaccia barese). Unfortunately I didn't get to try this dish, there just wasn't any more time left. But I will cook it in a couple of days for dinner. Grazie mille, Vincenzo, for sharing the recipe!
Puglia has a lot of variety in terms of food, I really like how they cook!
I really like how you tell some kind of "Story" to this reciepe, how the Pasta have to "suffer" when you cook it. It brings some nuances of a legend in this artisanal way of cooking. Bravo my Friend!
Vincenco’s plate is by far the best for Italian food on UA-cam!
Oh wow so nice of you 🙏🏻❤️ I appreciate
I tried this for the first time in a restaurant here in Mola di Bari a few days ago. So good. When I want to know how to make something right, I come to Vincenzo's Plate. I made your carbonara recipe and it was perfect! Thanks for all you do!
Thank you for your support! Can't wait for you to try more of my recipes 🤗🍝
Vin u r arrested for killing pasta
Hahahaha ops 🫢
Whatever happens, don't talk to the police without your attorney present!
I never thought I'd see Vincenzo doing this. Burning pasta or the sauce of all things?! Crazy!
It is! But the result is very good!
@@vincenzosplate you helped me understand something, before you used straciatella, I'd only heard of it in ICE CREAM as a flavour!
Look at the stillframe at 7:10 you can just tell Vincenzo is having so much fun cooking and that makes me happy :)
Ahhahah i really was 🥰🥰
I just made this for my mother today, we both loved it! Thank you again, Chef Vincenzo!
Thank you 🤩 Say Hi to your mom from me
sent this video to my mom and she made them for dinner today, and they're great! very different from regular spaghetti for sure. thank you vincenzo :D
I'm glad you enjoyed it! This recipe is truly one-of-a-kind; it may sound strange when you cook it, but the underrated aspect of this dish is always the flavour and unique texture that I'm sure everyone will enjoy. Your mom is such an amazing cook, tell her I said hi!
We did fry pasta with oil and some sort of sauce in the Soviet Union alot, primarily bucatini (they were called just "macaroni"). Mostly with mushrooms. God how delicious it has been.
Wow, was it similar to this recipe?
@@vincenzosplate i don't think it was similar, they must have cooked it first, but i believe this, because pasta in the USSR was shite. Modern Russian pasta from Russian brands is shite too. We were once binge drinking at a friend's place, and we had some preserved sea food leftovers, so we decided to make some pasta with those and cream (we are indeed animals). We found no pasta, so we went to the shop downstairs, which was the only shop around, and for some reason at that time it only had round-dye nests of only one russian brand. Not even Barilla, no nothing, so we bought that. It said it was made from durum wheat, and that cooking time was 4 minutes. We boiled that shit for 2,5, and got a fucking semolina pie after it sat drained for about 30 seconds.
So, by that yardstick, i think that to get at least some texture from that abomination that's known here as макароны (which literally means "macarons", and it's the russian word for extruded pasta), you'd need to fry it hard after boiling.
At first you learn all important rules how to cook properly pasta, with using a techniques and knowledge, and now suddenly the new recipe comes from the south of Italy and it’s telling me to break everything I started to believe while I was cooking, it broke me Italian soul gained by all your efforts Vincenzo😂.
I have no idea how could an Italian create this recipe 😂😂
Ahahhaha you're right! 😂 but this is very good actually, try it out!
Those rules were nonsense anyways. You don't need a lot of water to cook pasta and it's also fine to salt the pasta afterwards. Using a lot of water is nothing but a big waste of time and energy and it's still being done because people keep repeating each others stories without actually making a test and blind tasting if it makes a difference.
This pasta is yet again a nice example of how nonsensical those rules are. You can make great pasta by breaking all of those silly rules.
@@stauffap I strongly disagree that those rules were nonsense. All videos which i saw on this channel helped me to improve my cooking skills greatly. You only referred to one specific matter so I will answer to one, however number of advices received by me was higher. Nevertheless let’s go back straight to the pasta and my answer is it depends. It depends which pasta you use, what kind of stove do you possess, which pot you decided to pick and last but not least - dish which you make also strongly influences the way of cooking pasta. Sometimes you need more water sometimes less but the fact is that you are safer with using larger amount of water, because in that method you can be less careful due to fact that your pasta is not going to stick to the pot or to the other part pasta which is cooking simultaneously in the same pot. So straight answer to your opinion - it’s false that using a lot of water is nothing but the waste of time and energy. It depends on what and how are you preparing dish but usually it’s just safer to give pasta more space to cook.
@@erezerezio4134
I don't want to be the person, who diagrees with everything, but i have to disagree in this case. You can cook pasta in very little water and if it isn't enough you can commit another "sin" and just add more water.
Yet i do agree with you that there certainly are types of pasta, that you don't want to risk cooking in pot with not enough water. I'm also sure that this channel has given a lot of good advice. I'm not saying it's all nonsense. But that you'll ruin pasta, if it's not cooked in 5l of water with the water being salted is just a myth by people, who repeat what other people are saying without questioning it, without testing it and without understanding it.
I mean, you must have noticed too that in cooking there are a lot of old myths floating around. I'm sure you've heard of the myth of searing meat to keep the juices in. It turns out that it just doesn't work that way and that people who say this have no understanding of what makes meat tender and juicy. What i've mentioned is the pasta version of such a myth.
PS:
Cacio e pepe is another dish in which pasta is often boiled in a frying pan with minimal water. Works just fine and tastes amazing, if you do it right.
@@stauffap You don't need 50 liters of water, you need the right ratio between pasta and water. The fact is that if you cook pasta in little water you will end with a really starchy water. And because you need often pasta water to complete dishes an excessive amount of starch can ruin the plate. But it depends, for instance if you need the pasta to be really creamy you can reduce the amount of water to have more starch, it just depends based on what's your needs
This looks insane. I'm English. My best friend is Italian. This meal looks like it was created for me. This is absolute love, on a plate, with a dark delicious burn 🔥I am in love😍
Vincenzo, you are my Italian cooking guru. NO CREAM IN CARBONARA!!!!
I appreciate your trust in my cooking expertise! 🍝👨🍳 Traditional Carbonara is indeed made without cream. It's all about using quality ingredients and the right technique. If you have any questions about Italian cuisine or other recipes, feel free to ask. Happy cooking! 🇮🇹😊
And no parsley in bolognese!!!
I just made this recipe last night: simply amazing! I was worried about the amount of olive oil, but it's clearly absolutely necessary because the pasta is sort of fried, obviously, I wish I could have realize this when I was watching LOL. I'm starting to realize that pastas where the noodles are not cooked in water, but rather cooked in sauce, and thus absorb the sauce for maximum flavor, kind of seems to be the only way to go.
First of all, the flavor is extraordinary, for a pasta cooked without meat, it is AMAZING how much flavor is in this recipe. Beyond the flavor, the thing that stands out is the texture and incredible mouthfeel... This is definitely my new favorite pasta, edging out carbonara which was my previous favorite.
I will absolutely be making this again. 10/10.😊
I'm so glad to hear that you enjoyed the recipe! The texture and flavor are really something special, I agree. It's always great to find a new favorite dish. Thanks for sharing your experience! 😊🍝
Now that's the kind of spaghetti that I'll never refuse
Ahaha you've a good taste my friend
Love this. Love seeing a recipe ive never seen before. Ty vincenzooo!! Love from USA - Cali
You are so welcome! Please try this recipe and let me know!
I started watching your channel about a month ago and I'm loving every content you have! Thank you! My son is half Italian so I can make food from his Italian Heritage❤ thank you so much!
Thank you so much for your kind words! I'm thrilled that you're enjoying my channel and finding inspiration for your son's Italian heritage. It means a lot to me! 🥰🇮🇹
@@vincenzosplate hoping to travel there next year so that my son will get immersed by the beautiful culture you have
I just made this recipe, and it's amazing. The flavor is quite different, very spicy, obviously, but it has a texture and taste that's all its own. Wow! I'm eating it as I write. One thing, it is a messy preparation, but that's okay. It's worth it.
That's fantastic to hear! 🔥👨🍳 Spicy dishes do have a way of leaving a unique impression. Embrace the messiness - it's a sign of a good time in the kitchen. Enjoy every flavorful and spicy bite! 🌶️🍽️👌
Italy (and specifically Rome) had always been my dream since I was a kid. Coming from a less developed country in the eastern part of the globe, never in my life I dream to be able to visit Rome. I didn't even know that carbonara is supposed to be cooked without cream before I knew your channel. Damn, I even had my very first ever (fake) carbonara (with cream and peas) on my 20s. Never knew any kind of cheese but cheedar. Last Christmas the dream came true! I tried the REAL carbonara in Rome. No bacon but guanciale. No cream but mixture of egg and pecorino. That's BEAUTIFUL. No contest against the fake one. No contest against any food in Europe. Thanks Rome for making my dream reality!
Thank you for sharing your story Steven! Some restaurants, even in Europe, continue putting cream in Carbonara 🤦♂️🤦♂️
@@vincenzosplate I went to a restaurant in locarno very close to italy, they even speak italian there. Its the italian part of Switzerland. And even they served Carbonara with cream…
Dear Vincenzo I am one of the Polish followers. I really enjoy your recipes and suggestions. For all’Assassina, in the preparation phase, you prepare „blood” out of 1 liter of water and 150 g of concentrate. Finally you are using like 1/4 of it. Why to prepare so much liquid? I will appreciate your reply. Regards from Warsaw😊
Exactly my thoughts. No reply though... :-(
A really magnificent recipe, and a nice alternative take on preparing pasta.
I'm glad you liked it! I agree it's an interesting alternative of the common way of cooking pasta
Tried this twice! Love it! The concentrated tomato flavor is so good!
I'm thrilled to hear that you've tried the spaghetti all'assassina not just once, but twice! The rich and concentrated tomato flavor does add a special touch.
I simply love the Passion in your voice, when you deliver the recipes
Thank you very much for your comment Stefan. Yeah! Maybe I'll make a video of Filone bread, i love it too, check my video about Ciabatta Bread: ua-cam.com/video/vsuadXWkWTk/v-deo.html
Chef this dish is amazing!! I have made for my son & I made it last night for my hubby, they were totally blown away!! Tonight your pork Milanese! ❤
I'm delighted to hear that you and your family are enjoying the dishes! 🍽️😊 Pork Milanese is a great choice for tonight. Buon appetito! 🇮🇹👨🍳
Awesome, I was waiting for this recipe from you for a while
Oh yes I know my friend! Finally here’s to you 😍 what do you think of it?
@@vincenzosplate probably gonna try it altough it is a bit tricky to make 😅 that's why I was waiting for your recipe, not some random one on the internet
In Sicilia, we kill the pasta the next day by superheating it in a frying pan. That's when we add the chili pepper, the "stratto" and the extra virgin olive oil. We then top it off with ricotta salata. Nice and crispy pasta with an absolutely phenomenal taste and texture. Works beautifully when we do this to left over Pasta alla Norma... and no, I'm not from Catania but from Buscemi (Siracusa). Sometimes, my mother used to add beaten eggs to the mixture. Thank you signor Vincenzo.
That looks so good, I'm glad I was able to share this with a fellow Italian that cooks this dish too. Some people find it bizarre how I'm frying and burning the pasta but back in the days, we also used to cook this with my family. Flavor is very unique and taste extraordinary!
This dish breaks every single rule in cooking pasta...except the most legendary one - the spaghetti are not broken in half.
This is the only time we should accept breaking Italian kitchen rules. I promise you, this dish is a flavor bomb and you'll also love the texture dish. I hope you'll try this out soon, enjoy.
I've made it today. Without the Burrata it was quite good, but with burrata it was just mind blowing. Probably my new favorite pasta dish!
This dish is fantastic, as I keep telling everyone. They should give it a shot. I'm glad you enjoyed every bite of this dish; you've got an exquisite palate. Continue to cook, rockstar!
we have a similar recipe in persian cuisine in which the spaghetti seems quite look like this and we call it macaroni tandis. its basically the same taste and people are dying for it
That's interesting! It's amazing how different cultures have similar dishes. Food connects us all! 😊🍝
I do this with leftover pasta made with tomato sauce. You fry it in oil for a very similar effect. And I also like to add spice.
^^My Persian friends do this, too!
One of my all time favorite recipes - very nicely done!
oh wow this is great to hear!
I must admit if I watched this from anyone else than you Vincenzo, I would have thought they gone mad, BUT when you speak..I listen! :) Funny note is I like when pasta is burned, so I should definatly try this! As usual GRAZIE :)
It may appear strange at first, but once you try it for yourself and taste the distinct flavour, you will undoubtedly enjoy every bite of this dish. I received a lot of feedback from my viewers about how this dish seemed strange to them at first, or how it was their first time seeing this type of dish, but after they tested and tasted it, it turned out to be one of their favourites. I believe this is where the "don't judge a book by its cover" adage comes into play, as it truly takes you on a flavour rollercoaster.
@@vincenzosplate I believe and trust you 100% Vincenzo :)
Thank you for this amazing rayzepee
It’s always a pleasure for me 🙏🏻
This is just delicious...crunchy rich spicy yumminess - perfect comfort food. Instant favourite, will be making this all the time.
It is certainly a comfort food. It may appear strange at first, but after you taste the richness of the sauce and the toasted pasta, you'll enjoy every ounce of flavour this meal possesses. I'm glad you enjoy it.
I loved this when I first tried it in Italy I was a little skeptical about it at first, but ever since then I’ve been trying to recreate the flavor it’s actually easier to make than I thought
Thanks for sharing your experience, it's great to hear that you've been trying to recreate the flavors! Have fun experimenting and let me know how it goes 🍴👨🍳
This recipe is just perfect !!!!
I put feta rather than burrata.
Whatever, thank you very much for sharing this wonderful recipe 🙏🙏🙏
Delicious dish, Vincenzo; your videos are always so well done and a pleasure to watch. This is truly a unique dish as you said, and a must try for everyone!
Thank you so much 😀
This seems like a traditional version of a modern Italian asian fusion cuisine and i absolutely love it
Thanks for the comment! This is actually a traditional Italian recipe, but I'm glad you enjoyed the fusion twist 🇮🇹👨🍳🥢
This looks like the Italian version of fried noodles 😁
Can't wait to try it!
Yeah it could be! Give this recipe a go and let me know
Yes it kinda resembles some Chinese cooking techniques with wheat or even rice noodles.
Thanks for recipe. I cooked it tonight and this is probably the most delicious pasta I've ever eat!
Great job my friend! I am very proud of you!!
This looks amazing, Vincenzo. I love spicy food, so I've got to try this. :)
I'm sure you will love this recipe 😍
hi there ! my granmother from sicilia used to make this pasta . Today, i do the same. Killer pasta !!
That's wonderful! 😊 Keeping the tradition alive is so special. Sicilian pasta dishes are indeed amazing! 🍝🇮🇹👨🍳
@@vincenzosplate i just founded your channel .. it s great . Yeah..I m glag to know all this italian recipe from her . a true legacy .
I love you sense of humor, humilty and open mind . (even jamie oliver can make deliciuos past ;-) ) Thats great !
another dishe is pasta with a "raw sauce" . (sauce vierge" in french cuisine) . no pan etc..
1- put pasta in water
2 - take a bowl : crush 2 peeled can tomatoes (without sauce) with a lot of garlic (thin slice) + extra virgin olive oil + salt + black pepper.
drained pasta ,pour that raw sauce on it . mix well together .. ..eat !
Enjoy .
feel free to tell me if you like
ooops ..add basil in the sauce ! obvously .. lol
if this dish was created outside of italy, the only thing this dish would have assassinated was the creator by the tribunale of pasta
i made the same recipe finishing off with dill & parmezano reggiano - out of this world. Also added a bit of grated garlic at the end, to keep the fresh garlic smell
Vincenzo we need a episode about italian icecream
That would be awesome
Now you got me cravin' pistachio gelato 😂
Vincenzo, still a true inspiration to me cooking italian dishes... i will try this recipe for myself. And I wrote you an email last summer: Please make an episode about italian ice cream. How to do it at home. Would love that too, just like all your other videos. Thank you for all this! Greetings from Germany
Thank you for all the awesome recipes Vicenzo! You are awesome!
Glad you like them! Did you try spaghetti all'assassina?
@@vincenzosplate Yes, my mother made them for me. Very tasty!
The pasta is not killed, it gets another life.
It just resurrected with a more dynamic and rich flavor. What a glow-up!
I made this pasta recipe for lunch today. It didn't take long and it's really delicious. Watching the video it looks strange but it's actually really good. The only problem is that it took me longer to clean the kitchen than to cook the pasta. 😅😂 Thanks so much for sharing it with us.
You know a italian is a psychopath when he looks happy while killing some pasta...
This is one of those pasta dishes that you'll surely love. It might look and sound bizarre but I promise you it taste absolutely divine!
Made this in a non-stick pan wnd it definitely works too, caramelzation and char as well!
I really love this pasta recipe, I make it at least once a month.
It's so good! Do you follow my recipe while doing it?
I made this with my mums garlic, double the chilli, pasata I made from a random box of tomatoes and tomato paste I made from condensing the juice from making pasata.
When I tasted it I actually said, without ironic intent "I think I killed it" 😂
As a wise person once said, “just gorgeous”
I know who you're talking about. ;)
I also know who your talking about
I also know who you are talking about
They should collaborate
Thank you a lot 🙏🏻
I have to cook this one day. All that burnt tomato on the bottom of the pan and the crispy burnt bits of spaghetti...yum.
Love this crime ! 😍🤤
Me too! Have you ever made it?
@@vincenzosplate i knew it for a long time but never tried…i’m affraid 😂😂
Soon I’ll do 🥵
The og has spoken bringin tradition and authenticity back to modern italian cuisine an educatcating the masses of the italian Am community as well only you and a few others
Vicenzo! I want you to review the Cacio e Pepe receipe by Errico Recanati. I wanna know your perspective on his very unique and interesting take on Cacio e Pepe
I will check his video out, thanks for the suggestion
Already make it this morning, but because i don't have any passata at the moment, i just make it scratch from a fresh tomatoes like a sauce,
Then i add 2 chili in it
Yeah, turn out very hot spicy and great at the same time
Definitely make this again
Cant wait to make this soon for me what is stracciatella cheese as i dont have that in Singapore can i use other cheese i never had spaghetti all' assassina before i love italian food soooooooooooo much perfect for my after office meals
He said it’s the cheese inside of the burrata cheese balls.
@@tamc4454 Thanks i can find burrata cheese in Singapore
Hi Ramya! Im sure you will love this recipe 😋 you could skip the burrata!
I just made this last night, and it was eccellentemente! I tried it with fresh birdseye chillis for greater kick. Might try with different sauces just to see which ones work and which ones dont. Grazie!
Fantastic! I'm also glad you tried it with fresh chilis. I think that's a great way to add a bit more heat to the dish.
I'm also interested to hear that you're going to try it with different sauces. It's definitely worth the try. Do let me know how it all goes. Happy cooking!
Was very much waiting for you to do this recipe since it breaks the normal rules!, very interesting dish thanks heaps!
I know many of you were asking me to make this recipe, finally here it is!
It's absolutely delicious in my humble opinion, I'm eating it while eating. Made it a bit too spicy, but it's worth it. Sweet, spicy, a bit of crunch, the pasta absorbed the delicious sauce fully. What's not to love
It's really good, and with its distinct flavour and texture, it's well worth a try. I'm glad you enjoy it.
YUMMMMMMMMMMMMM!! Can't wait to make this.
Hope you enjoy
I watched a video on this recipe and it did not look good, but yours looks absolutely delicious!
Oh by the way, I do something slightly similar to this with my leftover lasagne noodles. I put them in the pan I cooked the meat/sauce in with a little extra oil, crank the heat to max and lightly season with whatever seasoning blend I feel the inspiration to try at that moment. It's a nice treat for the cook and you just fry the lasagne noodles in the pan, making sure to chop the pieces smaller. Some of the pieces will be a bit chewy, but the best pieces will be crunchy and flavorful.
Looks delicious, only problem with this dish is that you need a new frying pan every time you make it! Lol
Hahahahahaha! If the frying ever breaks, it's time to replace.
When a chef cook this dish, The restaurant has to hire extra kitchen workers to clean the burnt stains of the frying pan.
Hahahahah that's true
So that was super intense. Really intense tomato taste and interesting texture. One question I have is why do we mix tomato paste with water? Isn’t paste+water just passata? 0:09 Why not just use 1l of passata 1/2 at the start and the other half as needed? Anyway interesting plate and I’m glad I tried it. Grazie
Ezio Auditore da Firenze (Assassins Creed II) approves.
Woah, that means a lot! Give this recipe a try and taste its unique flavour and amazing texture.
Just made this recipe and it was SO delicious, love it! Going to make my grandmother this cause she loves spicy things
This recipe always reminds me of my warmed up pasta from the day before when I get distracted in the heating process😂
Hahahaha 😂😂😂
Love your channel!!! You are fantastic.
There is a big difference among assassina and burned, those are burned…
That’s how spaghetti all’assassina should be made
This looks amazing. I cannot wait to try this! Thanks for the video.
Happy you liked it! Let me know if you like the result heheh
You did throw away the pan after this recipe, didn't you? My wife would kill me before even tasting just for putting her to the misery of cleaning the pan..
Thanks for the video, Vincenzo. Been waiting for this one.
More to come!
❤️🥰🍝
great recipe! but whats the point of burning the pasta? i feel it will be better to add the tomato concentrate earlier and moving the pasta around a little bit to prevent burns
The burnt pasta will add a new kind of flavor into the overall dish, it will also add a new texture to it, which is a good combination with the overall dish. We are purposely burning the pasta to get a new flavor into the dish, you should definitely try this out.
Sorry Vincenzo. This just isn't for me. 😳😭
you should give this recipe a go my friend
That's OK...not everyone has the stones to be an assassin
Stick to alfredo 😂
Hi Sir,from San Antonio TX.
Is there a particular reason one could not use sesame or chili oil in place of the olive oil?
Hey there from San Antonio! 🌶️ Sesame or chili oil can give a unique twist, but traditional Italian recipes usually stick with olive oil for authentic flavor. Give it a try! 😊👨🍳
I have been trying to muster this dish and this video helped a lot. I have to say though I prefer pecorino over Burrata. I think the Burrata adds a sweetness and I prefer that shared, salty spicy taste.
If you prefer that salty taste better - that's fine! Important is that it works for you and you love the taste!
The way I always did this was to fry the pasta in hot olive oil with lots of red pepper flake first. You get a good char/crust on just the outside of the pasta and once it's nice and roasted, you add left over sauce and then basically cook the pasta in the sauce until the pasta can be spun on a fork. Adding water as needed. The result is a crunchy outside/cooked inside pasta that's soaked in sauce. And it's usually very spicy and makes your nose run. It's really good in the morning with a good beer.
where can I get this single Fire Stove?? any good one? thanks
You can find single fire stoves at kitchen supply stores or online retailers. Look for reputable brands with good reviews. 🔥🔍