As someone who was raised by an Italian grandmother and who is currently living in the Philippines, let me assure you, as other commenters have said, he's using more common (if expensive for locals) ingredients that are available in most (but not all) of the 1700+ islands in the Philippines. Outside of the three main cities (Manila, Cebu, or Davao), you simply cannot get pancetta or pecorino. What makes it Filipino is that it's made with things that Filipinos throughout the country can get (that and the condensed milk for the sweet element Filipinos expect from pasta 😄). So, no, outside of the big cities, the authentic ingredients are not available to the vast majority of Filipinos.
Then it's still not carbonara. It's cream pasta Filipino style. You can't make seafood pasta by exchange the seafood with pork and still call it seafood pasta.
So how does that explain why he added garlic, onion and mushrooms? and why use condensed milk and butter instead of eggs? Surely eggs are easy to get in the Philippines? He took a recipe that has 5 ingredients and turned it into something far more complicated than it needs to be.
@@DamienMackay People are missing the context of the video itself. The video is made by a Filipino for Filipinos. Filipinos call any white cream pasta Carbonara. It's simply what the masses are used to. Most Filipinos don't even realize og Carbonara is made out of eggs, and most don't even know wtf Guanciale or Pecorino is. The closest cheese available to Filipinos are cheap processed Eden cheese. However, Filipinos are aware of garlic, onions, mushrooms, evaporated milk, cream, and butter as food we usually use in plenty other dishes. It sounds misleading but to the average Filipino, it's exactly what they want in a quick google search.
Eh Kasi iba Naman yung adobo recipes SA YT dinaman SA ibang bansang cuisine eh siguro Kung sinabi nalang own version /or Kung ano country style Shi yun acceptable. at Yung filo style carbonara at filo spaghetti part na Ng cuisine Natin Kaya Tayo Lang pede mag judge dun Kung Tama ba recipe/process like Yung original Italian recipe pag sinabing " Italian " spaghetti or "Filipino"adobo you can't messed it up the both original original recipe pero the new one or inovated version of it Di na nasusunod yung original pero ok parin
You are doing a great job showing these videos Vincenzo! I have seen a lot of people that can not even boil pasta correctly, let alone make a pasta sauce... keep educating people.
I'm Filipino but I made real (kinda) carbonara a few times myself. Did not use pecorino cheese (can't consume sheep's milk, lamb, mutton), but I used Parmigiano-Reggiano instead. I couldn't find guanciale, but I used pancetta. However, I NEVER use cream for my carbonara. And I have to say, an actual carbonara is more simple than using bacon, cream, mushrooms, whatever it is. I'd say for those who are vegetarian, you could substitute the guanciale/pancetta with mushrooms or artichokes if you wanted a mushroom/artichoke carbonara.
I used a pig face meat and just spiced it. That is my substitute for guanciale. I also need to look for Parmigiano Reggiano, I wanna try all sorts of cheese.
As a Filipino, that's exactly the carbonara recipe I grew up with, loaded with white Nestlè cream, cheddar & quickmelt cheese😂. Wait til u see our Filipino spaghetti😂. Un saluto da Bologna.
Hi, I really hope we can get to know each other better since we all don’t know what the future holds for us all, besides communication is key to success!
Hi there! That guy is a chef. His name is Chef Tatung. His style of cooking is, making dishes simple and easy to understand (that's why his channel name is Simpol). I think he has an idea of how Italian carbonara works, it's just that he wants it to one, fit the dish to the Filipino taste (we like mushrooms and cream and some sweetness), and two, to make it cheaper and still flavorful (Italian ingredients are costly in the Philippines).
I am from the Philippines and this is how filipinos make their Carbonara for decades with same ingredients, it's 100% different from Italian Carbonara. It's Filipino Carbonara because we use cream like all purpose, cheddar or quick melt cheeses since Parmigiano Reggiano costs 4x than these alternatives in the super markets. Love your videos Chef Vincenzo no hard feelings, I understand culture difference 🤣🤣 Also, that canned mushroom was the show's sponsor, we have the right to be angry 🤣🤣
Just to shed some light to Vicenzo , imported cheese are very expensive on other parts of the world e.g. Philippines thus making an authentic one could worth couple of meals. The ingredients used on the videos were chosen based on the common ingredients used in Filipino Carbonara. Love both authentic and filipino carbonara.
I instantly regretted it. That's how we make carbonara so I had to make a change and incorporated the original carbonara recipe on my own dish, no ham, no bacon, but the only twist is I used "Lechong Kawali" aka crispy fried pork belly (but a bit thinner so its on the crunchier side as well) and the reason why is because its hard to find pancheta here in the Philippines, lastly is ofcourse NO CREAM, ONLY EGGYOLK AND CHEESE (so sorry if I had to use fake cheese cause like the pancheta, pecorino or real parmigiano is not actually available everywhere and its really expensive so I tend to go on the budget friendly side)
I love your videos Vincenzo. I also love how critical you are on Italian cuisine. If you ever go to the Philippines I would love to see you there someday! My fiancé is an amazing filipino cook!
Can't stop laughing! Everything here is Filipino cause all processed ingredients. We don't use olive oil, mozza, pecorino is pretty expensive. You're right we have to call this with some other name. I have been saying that for the longest time. But now in Philippines if you say carbonara automatic the thing in peoples head is cream and bacon..
Oh sorry Vincenzo that you get to see this. I agree with you that this dish should not be called carbonara. Most of us Filipinos are not really aware what an authentic carbonara is. This pasta dish with cream sauce was introduced to us as carbonara by the Americans so all this time we thought that this is the proper carbonara. Pancetta and parmigiano cheese only became available here recently but they are still not that common to find in our local grocery stores. So for a common homecook, we resort to make use the local ingredients that are available to us. But like what you said, it is not carbonara. What we thought as carbonara is actually a spaghetti dish with cream sauce.
As an Italian like Vincenzo, I have to say…… the time has come for people in the Philippines to realize that this is not a “carbonara” and so they should decide to put another name on it. They should call this dish whatever they want, but please don't call it carbonara ! I'm sorry but to call this dish carbonara is almost an insult to this famous specialty of the Roman cuisine. PS: Of course, in the Philippines someone who has never seen or never eaten an authentic carbonara, may think that this is a carbonara.
Here's the channel: www.youtube.com/@Simpol And here's another 'Filipino Carbonara' recipe (One without cream, of course): th-cam.com/video/WdiAv74vJbo/w-d-xo.html
You’ve given me so much knowledge on Carbonara and Italian Cuisine. This helped me a lot when I went to Italy summer of 2022z I had an amazing time trying pastas in northern Italy and tried my first true carbonara in Modena. Best pasta I’ve ever had.
It's kind of mind-blowing that years ago, I had a fantastic carbonara, and all that I knew at that point, was that I loved carbonara and that I needed to make it for myself. Little did I know that this would be an arena of controversy for years after. I just want carbonara, and I had no idea that there were all these "variations" out there. I'm glad I found Vincenzo and the recipe for genuine carbonara.
Maybe try some Portuguese, Brazilian, and Argentinian food. You have talent to improve recipes. Sometimes it's good to work on recipes that can challenge or elevate cooking to a higher and greater level. What I like is how savory flavors interact and combine economically. This is kind of where Italian food started going back to Roman pulse.
Hi... Sir Vincenzo. I'm a new subscriber, I'm filipina and love watching your reaction videos, very honest and straight forward,. Filipinos are good in cooking always explore, experiment and trying recipes on our own ways,. As long as it taste good, but you're right, i learned something now that a real carbonara has less ingredients and more simple than ours. Sometimes too much is not good also... Looking forward to watch more of your videos to educate myself....
Love the reacting video vincenzo love your content your a amazing TH-camr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo
Love this video. Made me laugh so hard. Vincenzo, I am Filipino and I have been to Rome many times. I cook carbonara they way you cook it, period :-) and it's delicious. If you think this recipe is disrespectful, you should taste the pizza whenever you are in the Philippines, it's got some quick melt cheese ROFL :-). I love your channel, keep up the good work. I am eager to try your pork sausage rigatoni dish with ricotta cheese next time (Pasta alla Norcina). Cheers and grazie mille.
I hope you enjoy making the Pasta alla Norcina (pork sausage rigatoni with ricotta cheese) as well. It's one of my personal favorites, and I'm sure you'll find it delicious too. Grazie mille for your encouragement, and cheers to more culinary adventures! 🍝🧀🇮🇹
@@vincenzosplate Sempre, Amico!!!😀 When I got reassured how bad sugar really is, I've been trying to emulate real Italian simplicity in feeding my soul.☺ You and 'La Donna E Pasta Grammar' are my constant reminder not to massacre and destroy Italian tradition😆 My son was born in Napoli when we lived there during my US Navy years so I told him not to even try calling the dish he cooks authentic Italian unless he visits Italy first. He's trying to be a chef now! Please wish him luck.☺
please don't be offended and frustrated on how filipinos cook pastas... filipino cooking is just plain and simple... we just use whatever ingredients we have... most of us don't use techniques in cooking...
I appreciate your honesty about the straightforward and practical approach to Filipino pasta cooking. Cooking is a beautiful and diverse art, and each culture brings its own flavors and traditions to the table. I'm rooting for our filipino friends, they should continue learning the proper ways in cooking dishes across the world.
Oh please. You can't blame an Italian for being frustrated about a carbonara video without actually having any hint of carbonara in it and still call it carbonara. Even other Filipinos are offended when certain recipes are changed WITHIN the Philippines and they call it the same name. *Ehem Sisig*, *ehem Bicol Express* (which DID NOT even originate in Bicol)
As a Filipino, I want to say thank you Vincenzo. We really like taking something and calling it by its own name instead of simply taking inspiration from it and calling it something else. Fellow pinoys, just don’t call it carbonara because it isn’t.
I've just enjoyed my delicious Amatriciana following Your recipe as always. So I am hurt by this video as well, Vincenzo! Let us stick together in preparing and enjoying the REAL stuff!
This may be a stupid question but we always use pasta water in the dish we're making...is there any point in saving it to use to thicken up OTHER dishes after the fact? Soups. Any random sauce? Etc...?
0:59 you'd wish that were mozzarella. But I'm pretty sure that's one of the Filipino brand cheeses. My experience with mozzarella, pecorino or Parmigiano here in the Philippines is that it's ridiculously hard to find, and if you manage to find it it's going to be so expensive that it makes you cry. The last 2 years have been a struggle. I can't remember the last time I ate proper pasta with proper ingredients. Everything here is sweet. I've had to result to using cream a couple of times. But I don't think I want to do that again because it ended up as sweet as birthday cake.
Hmm I understand if they put the aromatics if they have to use bacon, guanciale has so many wonderful flavours in the seasoning which makes garlic irrelevant. If you do not have guanciale, you need additional flavour to make it better. All bacon has is salt.
The problem is you did not get it ,,,,!!!!! As you said its Filipino pasta what ever it is ,,, its Filipino version,,, we dont care if you angry,,, dont get Philippines angry to you
>crave authentic carbonara >no guanciale anywhere, not even pancetta >parmigiano-reggiano does not exist, regular parmesan is processed to no longer being parmesan >give up and make filipino-style carbonara instead
sadly most countries outside of Italy think carbonara is pasta with bacon and cream. Sometimes some like adding extra ingredients like mushrooms or peas etc because they think it will make the dish better.
Hello Vincenzo. The type of “cheese” he’s using is called “Eden” cheese. It a Kraft brand of “cheese” that’s made from oil and water. The flavor is milder and creamier than American cheese.
I totally understand your frustration. I’m Filipino and also cringe whenever I see videos or see carbonara on the menu that has any form of cream. Yes, call it something else - not Carbonara 🤌🏻
Please understand that anything pasta is beyond any traditional Filipino recipe, it’s more than likely something that is passed down by the Americans when the Philippines was a US territory. More than likely, it is derivative of some American recipe, not directly connected to any Italian recipe, and Filipinos just called it whatever the Americans called it. Any pasta dish in the Philippines is considered novelty, not reflective of traditional Filipino cuisine. Also, most traditional Italian ingredients like cheeses and cured meats are largely unavailable to most Filipinos.
Al "ma che cazzo!" mi sono ribaltato dalle risate 😂😂😂 È troppo bello sentirti parlare inglese mettendoci in mezzo cose che ti vengono proprio dal profondo del cuore!
Carbonara has got to be the most abused Italian recipe. Anything and everything gets called "carbonara". I'm waiting for the carbonara with cabbage, nutella and blue cheese, at this stage it wouldn't even surprise me. 🤣
I completely understand your sentiment, my friend! Carbonara, like many classic recipes, is often subject to creative interpretations, some more traditional than others. While innovation in the kitchen can be fun, there's a fine line between creativity and culinary chaos. Let's hope the essence of this beloved Italian dish is preserved, and we don't see a "cabbage, Nutella, and blue cheese Carbonara" anytime soon! 🍝😅🇮🇹
@vincenzosplate The funny thing is I used to be angry at the French carbonara, with lardons and cream. But now, seeing the crazy ones all around the world, I'm thinking it's not that bad after all. 🤣
Is it correct, that You have already published a book? I am waiting for that so hard, could You please give me the title of that book so that I can find it?@@vincenzosplate
I didn't know you are from Pescara, I have been this year there and was amazing and the people extremely friendly. I proposed to my girl there it just felt right :X
Its because Carbonara was introduced to us by Americans and not Italians. Its only lately that because of youtube, now know how it was really made. To be fair, we have the same reaction when bbc made their version of Filipino Adobo
Growing up in the Philippines, at least where I'm from, all the white sauce pasta dishes are called carbonara, and all red sauce pasta dishes are called spaghetti. This is how I was introduced to carbonara to be honest, and loved cooking it. Eventually I came to know how carbonara should be cooked(yes I was doing it wrong), that spaghetti is the pasta shape's name and not the pasta dish itself, and not all white sauces is named carbonara or Alfredo. Ever since then, I make my carbonara the Italian way, and loved it. I think those are the ingredients used so that it would appeal to the general public? I mean, not everyone of us in the Philippines has the extra budget and can afford to buy pecorino cheese and guanciale(even pancetta), as they would just rather spend the money on other important expenditures. Also, those kinds of meats and cheeses are available only in the cities, so if you're in a remote area, you'd have to spend a bit more to get to the city. But I totally understand your comments about this, and do agree that we should call it in another name. Ciao Vincenzo.
I understand the frustration.. 😅 It's their dish, they know the right way.. It's like when an Italian or an American chef trying to cook adobo then put cheese or red wine, Filipinos would also react that it's not the right way to cook adobo. but on a side note, I've never seen a pancetta anywhere in supermarket or local markets here in the Philippines. It's not common and not readily available here in the Philippines. the nearest would still be the bacon.
But the strange thing is that then in the Philippines they also call it “Carbonara” ! PS: And you can't say this is a “Filipino version”, because this is a completely different dish that also wants a different name. Because calling it “Carbonara” is simply an insult to this famous Roman dish.
@@n8pls543I think we Filipinos are just ignorant on what the term carbonara actually meant...it is true that spaghetti pasta + white sauce = carbonara here.
That's Filipinos for you. 😜 I cooked Italian style spaghetti since we got a lot of tomatoes and it felt weird to my Filipino taste buds but surprisingly, all of us in the family loved it due to its simple taste.
In denmark we have this dish called "monkey brain" which is basicly all the wrong things you can do when you make carbonara. (cream, bacon, ham, mozzeralla cheese)
Vincenzo, I have a Carbonara question. I was making pork and lentil soup recently, and I like to start by rendering the fat from salt pork, over a low heat until it's crispy. Which is similar to how guanciale is cooked when making Carbonara. So my question, would salt pork work in place of guanciale in carbonara? I assume in Australia you have salt pork, if not you can Google it, like I said I use it in soups because the rendered fat and the crispy pork creates a beautiful flavour. Also where I live on the midcoast of Maine guanciale is hard to find, unless I drive all the way to Portland to an Italian market. Also I'm sure this is sacrilegious but I once had some lamb trimmings, and used that, and the flavour was amazing, not authentic by any means, but it worked really well, though I wouldn't make a cooking video telling people that it is real or authentic Carbonara.
I have done proper Carbonara with pancetta. no Guanciale near me, and I don’t trust shipping speed enough to buy it online. Salt pork is available much closer, and I have used it before. I will say if you add some garlic, rosemary, thyme, and black pepper, and let it sit overnight and remove them before cooking, the flavors mix and become quite like pancetta. However, it is not quite the same. Much better than bacon though.
We love to imitate. From Hollywood films to Carbonara. Also we used a lot of cheaper options as compared to Italy maybe because of purchasing power is much lower as compared to Italians.
It was like watching a culinary magic trick! They start with eggs and cheese, added a bit of bacon, and then... abracadabra! They pulled out a giant mushroom and a carton of heavy cream and declared it "Carbonara: The Funghi and Cream Edition!"
While I do love your work… some of the reactions to this are starting to feel a bit mean spirited without necessarily trying to be. A lot of Asian countries have adapted multiple Italian dishes using what’s available therein. If it’s an issue with using the names, well, a lot of those same countries don’t really have any equivalent names to give them - so they just call them as they are. Is authentic? No, but most don’t claim to be anyway. Heck, that’s how we got most Italian American food, they had to adapt to what was available here.
@Vincenzo's Plate, I came across Desi style pasta the other day, you should do a react to that, they did cook the fusilli first, I don't know why folk do this, was a decent masala sauce to be fair, but they put cheese in it..I think I am just old fashioned maybe! Hehe!
@@vincenzosplate You didn't read my other reply. So I'm replying to you again. Chef Tatung (the guy in this video), didn't just invent this recipe and called it "carbonara". This is really how most Filipinos cook "carbonara". Hence, in the video, it is called "Filipino Carbonara". Now, how did Filipinos come up with this? There are two factors. One, most Filipinos aren't really aware of the real Italian recipe. We don't really have a historical connection with Italy. Most of the pasta, even pizza, that we have here, we got the idea from Americans, hence the use of cream. If you ask a typical Filipino what carbonara is, they will show you this. They completely have no idea that carbonara should have eggs and no milk or cream. Second, and more important factor is the ingredients. Authentic ingredients such as guanciale and pecorino, heck even real parmigiano and pancetta are expensive and hard to access here. I know some people in the comments say that it is available. Yes, you can buy it but in higher-end stores in the city. In provinces and normal grocery stores? No. As I said in my other comment, the cost of a few grams of guanciale or pecorino is higher than an ordinary person's daily wage here. You can't spend 1000 pesos on one meal if you only earn 500 a day. Hope that gives you a perspective. Filipino carbonara and spaghetti were invented because people here actually want to eat your food but can't afford the real deal. So a new recipe is created with ingredients that are affordable and accessible here. It is not out of disrespect to the cuisine, but lack of knowledge and resources. It is simply an adaptation. I hope you read this so you can understand the situation more and not pin this down to Chef Tatung only or think that Filipinos just want to bastardize Italian food.
Majority of the Filipinos don't spend too much though on pasta names. There are only two main pastas, one with red sauce - spaghetti , and one with white sauce - Carbonara. They were grown and raised that way so it's not their fault. Some people from the Philippines dive deeper into cooking and only then will they know that it's not Carbonara. If you go to slums and present alfredo, no matter what the sauce is made of as long as it is color white yellowish, it is called carbonara. You just put butter in a cooked pasta - they will still call it carbonara.
Im interested on how Vincenzo will react to this filipino carbonara. The way I see it, (1) the chef uses ingredients readily available in philippine local supermarkets, (2) its made with intentions to make it appealing to children, and (3) i think its a paid cooking segment because of the ingredient brands mentioning. Additional info: we average filipinos arent well educated on the different kind of cheese, as long as its cheese.. is cheese. 😂 Finally a legit video about a foreigner reacting without baiting, anticipating for more food reaction/criticism. Cant wait for the next video 😊😊
I would also like to add that legitimate carbonara is not a common dish in the country, heck people are so used to the usual sweet spaghetti flavor (cue some oversized bee fastfood chain) that the true taste of carbonara is so foreign.
Yup, that’s how carbonara is usually made here in the Philippines. I think it’s like that mostly due to stuff like pecorino, parmesan and guanciale not being easy to find and too pricey for most Filipinos. All I can find is bacon and pre-grated parmesan in a jar. That and most Filipinos love their onions and garlic, especially the overdone kind, in their sauces. Stuff like cream, bacon and evaporated milk are much easier to find for most Filipinos, and cheaper too. I feel like you need to keep in mind that certain foreign variants of food are the way they are due to economic reasons in the regions. Like blueberries & strawberries grow easily practically in only one place in the Philippines, resulting in them being pricey in most parts here. Although my family tends to use cream of mushroom soup in our carbonara instead of cream. And occasionally use tuna instead of bacon & ham. If you thought the carbonara made in that video was sacrilege, wait till you see my family’s carbonara!
In South Tyrol (part of Italy) they make carbonara with cream and a local cheese. I would call it south Tyrolian pasta in cream sauce but they call it Carbonara.
hi Vincenzo, i got a question is mozzarella ever used in pasta or just on salades and sandwiches ? Also i made your Carbonara (with bacon so i put in a little garlic) and it was the best i ever tasted thanks for that.
Based on it's colour and consistency, that cheese looks like soft gouda you can buy in a supermarket on the ground floor of every single housing complex in East-Europe.
Hi Vincenzo sorry for not being around but my cooker broke down but I'm getting my new cooker installed this weekend and guess what my first dish will be yep carbonara authentica with guancale and Pecorino God bless you and your beautiful family always Grazie
In the Philippines we have the standard carbonara and that one falls under the creamy carbonara; which is more blasphemous. 😃 Seems Filipinos love everything creamy. Even ramen shops, including those legit from Japan, adapts to the Filipino taste which is creamier than normal. That person is Chef Tatung and his channel is named "Simpol", a romanization of "simple". His aim is to do dishes in the simplest procedures using the most accessible ingredients.
![Italian’s reaction to Hawaiian Pizza [PRANK]](/img/n.gif)
Since I discovered this channel I always lock my doors and windows and close the curtains when making carbonara. You never now if Vincenzo is looking.
😂 Know what you mean!
You gave me such a chuckle 🤭
Omg I’m dying 🤣🤣🤣🤣
I’m really curious now to know how you make Carbonara hehe
He knows if you've been bad or good and he knows when you're awake.... or we're just paranoid. 😂😂 .
If you make it the right way, you have nothing to worry about.
As someone who was raised by an Italian grandmother and who is currently living in the Philippines, let me assure you, as other commenters have said, he's using more common (if expensive for locals) ingredients that are available in most (but not all) of the 1700+ islands in the Philippines.
Outside of the three main cities (Manila, Cebu, or Davao), you simply cannot get pancetta or pecorino.
What makes it Filipino is that it's made with things that Filipinos throughout the country can get (that and the condensed milk for the sweet element Filipinos expect from pasta 😄).
So, no, outside of the big cities, the authentic ingredients are not available to the vast majority of Filipinos.
Then it's still not carbonara. It's cream pasta Filipino style.
You can't make seafood pasta by exchange the seafood with pork and still call it seafood pasta.
So how does that explain why he added garlic, onion and mushrooms? and why use condensed milk and butter instead of eggs? Surely eggs are easy to get in the Philippines?
He took a recipe that has 5 ingredients and turned it into something far more complicated than it needs to be.
@@DamienMackay People are missing the context of the video itself. The video is made by a Filipino for Filipinos. Filipinos call any white cream pasta Carbonara. It's simply what the masses are used to. Most Filipinos don't even realize og Carbonara is made out of eggs, and most don't even know wtf Guanciale or Pecorino is. The closest cheese available to Filipinos are cheap processed Eden cheese. However, Filipinos are aware of garlic, onions, mushrooms, evaporated milk, cream, and butter as food we usually use in plenty other dishes. It sounds misleading but to the average Filipino, it's exactly what they want in a quick google search.
@@DamienMackay I learned cooking carbonara the Italian way from Vincenzo's videos, never went back to the Pinoy way of doing it. 😊
You should do a carbonara tour of the Philippines, then you would see what the do, and do not, have available to them. 😊
My wife is Filipino and I'll just say.... There's more sugar in their spaghetti than in a big bag of lollies haha
This is so true!
My thoughts exactly after trying my mother-in-law's banana ketchup and sausage 'bolognese' 😃
Better to talk. Don’t know why you would want to replace your wife immediately and kind of mean
@@Tcheny there's nothing authentic about Filipino spaghetti, read the sauce label it's full of sugar
@@vincenzosplate- Forgive us. Philippines is one the biggest producer of Sugarcane so it’s in our blood.😅
To be fair, his reaction isn't far from the reactions we Filipinos have to some of the "adobo" recipes on TH-cam :)
Also, i think filipinos are good at cooking authentic spanish food. Yes, they have some variations and all, but they can make it pretty accurate
Eh Kasi iba Naman yung adobo recipes SA YT dinaman SA ibang bansang cuisine eh siguro Kung sinabi nalang own version /or Kung ano country style Shi yun acceptable. at Yung filo style carbonara at filo spaghetti part na Ng cuisine Natin Kaya Tayo Lang pede mag judge dun Kung Tama ba recipe/process like Yung original Italian recipe pag sinabing " Italian " spaghetti or "Filipino"adobo you can't messed it up the both original original recipe pero the new one or inovated version of it Di na nasusunod yung original pero ok parin
You are doing a great job showing these videos Vincenzo!
I have seen a lot of people that can not even boil pasta correctly, let alone make a pasta sauce... keep educating people.
I'm Filipino but I made real (kinda) carbonara a few times myself. Did not use pecorino cheese (can't consume sheep's milk, lamb, mutton), but I used Parmigiano-Reggiano instead. I couldn't find guanciale, but I used pancetta. However, I NEVER use cream for my carbonara. And I have to say, an actual carbonara is more simple than using bacon, cream, mushrooms, whatever it is. I'd say for those who are vegetarian, you could substitute the guanciale/pancetta with mushrooms or artichokes if you wanted a mushroom/artichoke carbonara.
I used a pig face meat and just spiced it. That is my substitute for guanciale. I also need to look for Parmigiano Reggiano, I wanna try all sorts of cheese.
As a Filipino, that's exactly the carbonara recipe I grew up with, loaded with white Nestlè cream, cheddar & quickmelt cheese😂. Wait til u see our Filipino spaghetti😂. Un saluto da Bologna.
Hi, I really hope we can get to know each other better since we all don’t know what the future holds for us all, besides communication is key to success!
Already did
Hi there! That guy is a chef. His name is Chef Tatung. His style of cooking is, making dishes simple and easy to understand (that's why his channel name is Simpol). I think he has an idea of how Italian carbonara works, it's just that he wants it to one, fit the dish to the Filipino taste (we like mushrooms and cream and some sweetness), and two, to make it cheaper and still flavorful (Italian ingredients are costly in the Philippines).
I am from the Philippines and this is how filipinos make their Carbonara for decades with same ingredients, it's 100% different from Italian Carbonara. It's Filipino Carbonara because we use cream like all purpose, cheddar or quick melt cheeses since Parmigiano Reggiano costs 4x than these alternatives in the super markets. Love your videos Chef Vincenzo no hard feelings, I understand culture difference 🤣🤣 Also, that canned mushroom was the show's sponsor, we have the right to be angry 🤣🤣
Just to shed some light to Vicenzo , imported cheese are very expensive on other parts of the world e.g. Philippines thus making an authentic one could worth couple of meals. The ingredients used on the videos were chosen based on the common ingredients used in Filipino Carbonara.
Love both authentic and filipino carbonara.
When an Italian thinks the french carbonara is the worst, but haven't seen a Filipino carbonara yet hahaha.
Exactly 🤣 oh mamma mia
Try Filipino spaghetti with tomatosauce and you'll have a heartattack. Even worse... Filipino birthday spaghetti
@@marcr9410true 😂😂😂
you haven't taste their banana ketsup spaghetti 😂 @@marcr9410
I instantly regretted it. That's how we make carbonara so I had to make a change and incorporated the original carbonara recipe on my own dish, no ham, no bacon, but the only twist is I used "Lechong Kawali" aka crispy fried pork belly (but a bit thinner so its on the crunchier side as well) and the reason why is because its hard to find pancheta here in the Philippines, lastly is ofcourse NO CREAM, ONLY EGGYOLK AND CHEESE (so sorry if I had to use fake cheese cause like the pancheta, pecorino or real parmigiano is not actually available everywhere and its really expensive so I tend to go on the budget friendly side)
Maybe use a local authentic cheese, better than any fake ones.
shopee has it
Awesome reaction video - Not having background music playing all throughout the whole video, makes it way more personal and impactful. Good one! 👏
I love your videos Vincenzo. I also love how critical you are on Italian cuisine. If you ever go to the Philippines I would love to see you there someday! My fiancé is an amazing filipino cook!
"The black pepper is the best part" Vincenzo almost killed me with that one!
Can't stop laughing! Everything here is Filipino cause all processed ingredients. We don't use olive oil, mozza, pecorino is pretty expensive. You're right we have to call this with some other name. I have been saying that for the longest time. But now in Philippines if you say carbonara automatic the thing in peoples head is cream and bacon..
Oh sorry Vincenzo that you get to see this. I agree with you that this dish should not be called carbonara. Most of us Filipinos are not really aware what an authentic carbonara is. This pasta dish with cream sauce was introduced to us as carbonara by the Americans so all this time we thought that this is the proper carbonara. Pancetta and parmigiano cheese only became available here recently but they are still not that common to find in our local grocery stores. So for a common homecook, we resort to make use the local ingredients that are available to us. But like what you said, it is not carbonara. What we thought as carbonara is actually a spaghetti dish with cream sauce.
As an Italian like Vincenzo, I have to say…… the time has come for people in the Philippines to realize that this is not a “carbonara” and so they should decide to put another name on it. They should call this dish whatever they want, but please don't call it carbonara ! I'm sorry but to call this dish carbonara is almost an insult to this famous specialty of the Roman cuisine.
PS: Of course, in the Philippines someone who has never seen or never eaten an authentic carbonara, may think that this is a carbonara.
Here's the channel: www.youtube.com/@Simpol
And here's another 'Filipino Carbonara' recipe (One without cream, of course): th-cam.com/video/WdiAv74vJbo/w-d-xo.html
You’ve given me so much knowledge on Carbonara and Italian Cuisine. This helped me a lot when I went to Italy summer of 2022z I had an amazing time trying pastas in northern Italy and tried my first true carbonara in Modena. Best pasta I’ve ever had.
Hello Sir! Im a Filipino chef here in Croatia but I do idolize you. I'm copying all of your recipes and I really love the authentic Italian cuisine ❤
Call it "Cream Pasta a lo Filipino". Now it has its own identity and is its own thing.
You made my day FoodFather . 😂😂😂 I'm from Philippines starting to learn cooking and I always follow how you cook pasta. ❤🙏
It's kind of mind-blowing that years ago, I had a fantastic carbonara, and all that I knew at that point, was that I loved carbonara and that I needed to make it for myself. Little did I know that this would be an arena of controversy for years after. I just want carbonara, and I had no idea that there were all these "variations" out there. I'm glad I found Vincenzo and the recipe for genuine carbonara.
Maybe try some Portuguese, Brazilian, and Argentinian food. You have talent to improve recipes. Sometimes it's good to work on recipes that can challenge or elevate cooking to a higher and greater level. What I like is how savory flavors interact and combine economically. This is kind of where Italian food started going back to Roman pulse.
Hi... Sir Vincenzo. I'm a new subscriber, I'm filipina and love watching your reaction videos, very honest and straight forward,. Filipinos are good in cooking always explore, experiment and trying recipes on our own ways,. As long as it taste good, but you're right, i learned something now that a real carbonara has less ingredients and more simple than ours. Sometimes too much is not good also... Looking forward to watch more of your videos to educate myself....
Love the reacting video vincenzo love your content your a amazing TH-camr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo
Many many thanks Alex, I always appreciate your words!
Love this video. Made me laugh so hard. Vincenzo, I am Filipino and I have been to Rome many times. I cook carbonara they way you cook it, period :-) and it's delicious. If you think this recipe is disrespectful, you should taste the pizza whenever you are in the Philippines, it's got some quick melt cheese ROFL :-).
I love your channel, keep up the good work. I am eager to try your pork sausage rigatoni dish with ricotta cheese next time (Pasta alla Norcina). Cheers and grazie mille.
I hope you enjoy making the Pasta alla Norcina (pork sausage rigatoni with ricotta cheese) as well. It's one of my personal favorites, and I'm sure you'll find it delicious too. Grazie mille for your encouragement, and cheers to more culinary adventures! 🍝🧀🇮🇹
Happy birthday, Vincenzo--tanti auguri!
Grazie mille per gli auguri, caro amico! 🎂🥳 Sempre un piacere sentire il vostro affetto. Un abbraccio! 🤗😄
I would like to extend my deepest condolences to what you've been subjected with in this video.😆😆😆
Haha! Grazie for your condolences! I hope my culinary adventures brought a smile to your face, even if it was at my expense.
@@vincenzosplate Sempre, Amico!!!😀 When I got reassured how bad sugar really is, I've been trying to emulate real Italian simplicity in feeding my soul.☺ You and 'La Donna E Pasta Grammar' are my constant reminder not to massacre and destroy Italian tradition😆 My son was born in Napoli when we lived there during my US Navy years so I told him not to even try calling the dish he cooks authentic Italian unless he visits Italy first. He's trying to be a chef now! Please wish him luck.☺
please don't be offended and frustrated on how filipinos cook pastas... filipino cooking is just plain and simple... we just use whatever ingredients we have... most of us don't use techniques in cooking...
I appreciate your honesty about the straightforward and practical approach to Filipino pasta cooking. Cooking is a beautiful and diverse art, and each culture brings its own flavors and traditions to the table. I'm rooting for our filipino friends, they should continue learning the proper ways in cooking dishes across the world.
Oh please. You can't blame an Italian for being frustrated about a carbonara video without actually having any hint of carbonara in it and still call it carbonara. Even other Filipinos are offended when certain recipes are changed WITHIN the Philippines and they call it the same name. *Ehem Sisig*, *ehem Bicol Express* (which DID NOT even originate in Bicol)
As a Filipino, I want to say thank you Vincenzo. We really like taking something and calling it by its own name instead of simply taking inspiration from it and calling it something else. Fellow pinoys, just don’t call it carbonara because it isn’t.
11:21 - I've never heard Vincenzo saying „Mamma mia“ - That's somehow wholesome to me. :D
I'm surprised you weren't crying, I almost was......
Vincenzo, there is a new Epicurious Carbonara vid with the most funny mexican chef ever. You really... really really really need to react to this!
I've just enjoyed my delicious Amatriciana following Your recipe as always. So I am hurt by this video as well, Vincenzo! Let us stick together in preparing and enjoying the REAL stuff!
Awesome to hear you followed (and loved) my Amatriciana recipe! 😍 Grazie
I have added an item to my bucket list. Hanging out in Rome with Vincenzo eating pasta!
When I am planning to cook any Italian signature dish for my family ,I am more prepared, than to my serious interview job, Thanks Vincenzo.
This may be a stupid question but we always use pasta water in the dish we're making...is there any point in saving it to use to thicken up OTHER dishes after the fact? Soups. Any random sauce? Etc...?
0:59 you'd wish that were mozzarella. But I'm pretty sure that's one of the Filipino brand cheeses.
My experience with mozzarella, pecorino or Parmigiano here in the Philippines is that it's ridiculously hard to find, and if you manage to find it it's going to be so expensive that it makes you cry.
The last 2 years have been a struggle. I can't remember the last time I ate proper pasta with proper ingredients.
Everything here is sweet. I've had to result to using cream a couple of times. But I don't think I want to do that again because it ended up as sweet as birthday cake.
Hmm I understand if they put the aromatics if they have to use bacon, guanciale has so many wonderful flavours in the seasoning which makes garlic irrelevant. If you do not have guanciale, you need additional flavour to make it better. All bacon has is salt.
It was great to meet you today Vincenzo and family 🤩 Maria has told Nick she will teach me to make gnocchi ❤ I’m still star struck lol 😂 💖 Sharon
The problem is you did not get it ,,,,!!!!!
As you said its Filipino pasta what ever it is ,,, its Filipino version,,, we dont care if you angry,,, dont get Philippines angry to you
I'm a Filipino but I always use your recipe when cooking carbonara with my fam 😊
>crave authentic carbonara
>no guanciale anywhere, not even pancetta
>parmigiano-reggiano does not exist, regular parmesan is processed to no longer being parmesan
>give up and make filipino-style carbonara instead
sadly most countries outside of Italy think carbonara is pasta with bacon and cream. Sometimes some like adding extra ingredients like mushrooms or peas etc because they think it will make the dish better.
Thank you for your honest review.
It is my pleasure to provide you with honest and informative reviews with certain dishes. I hope you learned something from the video.
Hello Vincenzo. The type of “cheese” he’s using is called “Eden” cheese. It a Kraft brand of “cheese” that’s made from oil and water. The flavor is milder and creamier than American cheese.
I totally understand your frustration. I’m Filipino and also cringe whenever I see videos or see carbonara on the menu that has any form of cream. Yes, call it something else - not Carbonara 🤌🏻
Italians after knowing there are different version of pastas: 💀💀💀💀
Please understand that anything pasta is beyond any traditional Filipino recipe, it’s more than likely something that is passed down by the Americans when the Philippines was a US territory. More than likely, it is derivative of some American recipe, not directly connected to any Italian recipe, and Filipinos just called it whatever the Americans called it.
Any pasta dish in the Philippines is considered novelty, not reflective of traditional Filipino cuisine. Also, most traditional Italian ingredients like cheeses and cured meats are largely unavailable to most Filipinos.
Love your channel!
Al "ma che cazzo!" mi sono ribaltato dalle risate 😂😂😂 È troppo bello sentirti parlare inglese mettendoci in mezzo cose che ti vengono proprio dal profondo del cuore!
😂😂😂😂😂 I want to stay calm today. It didn't even take a minute to lose it. 😂😂😂😂😂👍👍👍
Foodfather! You make dishes that i can't refuse!❤
There was no time for me in the morning to watch the video so I just listened to the audio
It's good
Carbonara has got to be the most abused Italian recipe.
Anything and everything gets called "carbonara".
I'm waiting for the carbonara with cabbage, nutella and blue cheese, at this stage it wouldn't even surprise me. 🤣
I completely understand your sentiment, my friend! Carbonara, like many classic recipes, is often subject to creative interpretations, some more traditional than others. While innovation in the kitchen can be fun, there's a fine line between creativity and culinary chaos. Let's hope the essence of this beloved Italian dish is preserved, and we don't see a "cabbage, Nutella, and blue cheese Carbonara" anytime soon! 🍝😅🇮🇹
@vincenzosplate The funny thing is I used to be angry at the French carbonara, with lardons and cream.
But now, seeing the crazy ones all around the world, I'm thinking it's not that bad after all. 🤣
Cabbage, Nutella, and blue cheese carbonara you say……🤔 can’t wait to try it
Now I wanna make a Brazilian Carbonara for you to review. Haha
How about Ramen carbonara
I am from Brazil and I didnt know this existed!? :0
Omg please noooo! My heart can’t afford it
Is it correct, that You have already published a book? I am waiting for that so hard, could You please give me the title of that book so that I can find it?@@vincenzosplate
@@vincenzosplate After surviving the dishwasher lasagna, your heart is perfect. Hahaha
Love the video
He can call it gelato if he wants to. And he can make it how he likes. I need to keep to Vincenzo’s recipe videos, haha!!
I didn't know you are from Pescara, I have been this year there and was amazing and the people extremely friendly. I proposed to my girl there it just felt right :X
Its because Carbonara was introduced to us by Americans and not Italians. Its only lately that because of youtube, now know how it was really made. To be fair, we have the same reaction when bbc made their version of Filipino Adobo
Growing up in the Philippines, at least where I'm from, all the white sauce pasta dishes are called carbonara, and all red sauce pasta dishes are called spaghetti.
This is how I was introduced to carbonara to be honest, and loved cooking it. Eventually I came to know how carbonara should be cooked(yes I was doing it wrong), that spaghetti is the pasta shape's name and not the pasta dish itself, and not all white sauces is named carbonara or Alfredo. Ever since then, I make my carbonara the Italian way, and loved it.
I think those are the ingredients used so that it would appeal to the general public? I mean, not everyone of us in the Philippines has the extra budget and can afford to buy pecorino cheese and guanciale(even pancetta), as they would just rather spend the money on other important expenditures. Also, those kinds of meats and cheeses are available only in the cities, so if you're in a remote area, you'd have to spend a bit more to get to the city.
But I totally understand your comments about this, and do agree that we should call it in another name. Ciao Vincenzo.
Honestly i laugh when sir vincenzo say "that pasta on the side is dying" 😂
I understand the frustration.. 😅 It's their dish, they know the right way.. It's like when an Italian or an American chef trying to cook adobo then put cheese or red wine, Filipinos would also react that it's not the right way to cook adobo.
but on a side note, I've never seen a pancetta anywhere in supermarket or local markets here in the Philippines. It's not common and not readily available here in the Philippines. the nearest would still be the bacon.
Ciao Vincenzo, you should see Chev RV Manabat's way of how he does Carbonara, try reviewing it. You might like it.
Im going to check it out, thank you for the suggestion 🙏🏻
I’m watching this during my lunch break and when he said “evaporated milk” I literally choked on my soup. That’s gross my friend!
I fear it was even sweetened condensed milk, which would make it disgusting for me. It's ok for pudding, like they make in Brazil.
Funny enough there's a dish called sopas here that is a macaroni soup dish that has evaporated milk in it...good during breakfast and in rainy days.
As Filipino who tasted an actual Carbonara in an authentic Italian restaurant, I never looked at our own "Carbonara" the same way again! 😭
But the strange thing is that then in the Philippines they also call it “Carbonara” !
PS: And you can't say this is a “Filipino version”, because this is a completely different dish that also wants a different name. Because calling it “Carbonara” is simply an insult to this famous Roman dish.
@@aris1956anything with white sauce and pasta is called carbonara , beef with white sauce even without a pasta is called carbonara style beef haha
@@JohnTautuan As an Italian I just have to say.... I hope you are joking. :) However, in some parts of the world anything is possible.
@@aris1956 How can you call it Carbonara if it doesn't have real charcoal in it? smh
@@n8pls543I think we Filipinos are just ignorant on what the term carbonara actually meant...it is true that spaghetti pasta + white sauce = carbonara here.
Actually some Indonesian restaurants also serve Carbonara with mushroom and cream
That's not carbonara. That is sayonara.
That's Filipinos for you. 😜 I cooked Italian style spaghetti since we got a lot of tomatoes and it felt weird to my Filipino taste buds but surprisingly, all of us in the family loved it due to its simple taste.
In denmark we have this dish called "monkey brain"
which is basicly all the wrong things you can do when you make carbonara.
(cream, bacon, ham, mozzeralla cheese)
also i use the word CarboNada whenever someone makes fake carbonara
Vincenzo, I have a Carbonara question. I was making pork and lentil soup recently, and I like to start by rendering the fat from salt pork, over a low heat until it's crispy. Which is similar to how guanciale is cooked when making Carbonara.
So my question, would salt pork work in place of guanciale in carbonara? I assume in Australia you have salt pork, if not you can Google it, like I said I use it in soups because the rendered fat and the crispy pork creates a beautiful flavour. Also where I live on the midcoast of Maine guanciale is hard to find, unless I drive all the way to Portland to an Italian market. Also I'm sure this is sacrilegious but I once had some lamb trimmings, and used that, and the flavour was amazing, not authentic by any means, but it worked really well, though I wouldn't make a cooking video telling people that it is real or authentic Carbonara.
I use something similar as well. It tastes similar to guancialle. I think. 😂
I have done proper Carbonara with pancetta. no Guanciale near me, and I don’t trust shipping speed enough to buy it online. Salt pork is available much closer, and I have used it before. I will say if you add some garlic, rosemary, thyme, and black pepper, and let it sit overnight and remove them before cooking, the flavors mix and become quite like pancetta. However, it is not quite the same. Much better than bacon though.
To answer your question as a person who lives in the Philippines “what makes this Filipino”? It doesn’t at all
We love to imitate. From Hollywood films to Carbonara. Also we used a lot of cheaper options as compared to Italy maybe because of purchasing power is much lower as compared to Italians.
😂 you must see also our all time favorite spaghetti Filipino style, lots of versions omg
Italians are so particular and personal about their foods...its amusing 😂😂😂
It was like watching a culinary magic trick! They start with eggs and cheese, added a bit of bacon, and then... abracadabra! They pulled out a giant mushroom and a carton of heavy cream and declared it "Carbonara: The Funghi and Cream Edition!"
While I do love your work… some of the reactions to this are starting to feel a bit mean spirited without necessarily trying to be. A lot of Asian countries have adapted multiple Italian dishes using what’s available therein. If it’s an issue with using the names, well, a lot of those same countries don’t really have any equivalent names to give them - so they just call them as they are. Is authentic? No, but most don’t claim to be anyway. Heck, that’s how we got most Italian American food, they had to adapt to what was available here.
Belated happy birthday my friend!
Thank you, my friend! 🥳🎉 It's never too late for birthday wishes and good vibes! 😄👍
Foodfather! Thank you Vincenzo. He broke the golden rule...no cream!
@Vincenzo's Plate, I came across Desi style pasta the other day, you should do a react to that, they did cook the fusilli first, I don't know why folk do this, was a decent masala sauce to be fair, but they put cheese in it..I think I am just old fashioned maybe! Hehe!
I am a Fillipino but I rather called it spaghetti with parmesan cream with bacon.
Bravo my friend. 👏🏻👏🏻 well said
I'm a Filipino, and I cant stop laughing at your reaction. hahaha.... That's how we make carbonara though. hahaha
How many times Vincenzo and i have to repeat?! NO CREAM IN CARBONARA! 😅😂
Filipino version carbonara? I never heard of that dish this is crazy 😮
That actually isn’t a dish! This guy just created a really bad dish and called Carbonara…
@@vincenzosplate You didn't read my other reply. So I'm replying to you again. Chef Tatung (the guy in this video), didn't just invent this recipe and called it "carbonara". This is really how most Filipinos cook "carbonara". Hence, in the video, it is called "Filipino Carbonara". Now, how did Filipinos come up with this? There are two factors.
One, most Filipinos aren't really aware of the real Italian recipe. We don't really have a historical connection with Italy. Most of the pasta, even pizza, that we have here, we got the idea from Americans, hence the use of cream. If you ask a typical Filipino what carbonara is, they will show you this. They completely have no idea that carbonara should have eggs and no milk or cream.
Second, and more important factor is the ingredients. Authentic ingredients such as guanciale and pecorino, heck even real parmigiano and pancetta are expensive and hard to access here. I know some people in the comments say that it is available. Yes, you can buy it but in higher-end stores in the city. In provinces and normal grocery stores? No. As I said in my other comment, the cost of a few grams of guanciale or pecorino is higher than an ordinary person's daily wage here. You can't spend 1000 pesos on one meal if you only earn 500 a day. Hope that gives you a perspective.
Filipino carbonara and spaghetti were invented because people here actually want to eat your food but can't afford the real deal. So a new recipe is created with ingredients that are affordable and accessible here. It is not out of disrespect to the cuisine, but lack of knowledge and resources. It is simply an adaptation.
I hope you read this so you can understand the situation more and not pin this down to Chef Tatung only or think that Filipinos just want to bastardize Italian food.
@@acel32rcb If I were you, I'd hide from Vincenzo and pray to the Lord! No cream on Carbonara, Mamma mia!
I always knew it was just a matter of time until Vincenzo goes ballistic when he reviews Filipino carbonara
Majority of the Filipinos don't spend too much though on pasta names. There are only two main pastas, one with red sauce - spaghetti , and one with white sauce - Carbonara. They were grown and raised that way so it's not their fault. Some people from the Philippines dive deeper into cooking and only then will they know that it's not Carbonara.
If you go to slums and present alfredo, no matter what the sauce is made of as long as it is color white yellowish, it is called carbonara.
You just put butter in a cooked pasta - they will still call it carbonara.
My way of cooking pasta would give you high blood pressure. 😊
Hey, it’s Filipino Guga!
I knew I wasn't the only one who thought that.
Omg YES 😱🤣
Im interested on how Vincenzo will react to this filipino carbonara. The way I see it, (1) the chef uses ingredients readily available in philippine local supermarkets, (2) its made with intentions to make it appealing to children, and (3) i think its a paid cooking segment because of the ingredient brands mentioning. Additional info: we average filipinos arent well educated on the different kind of cheese, as long as its cheese.. is cheese. 😂
Finally a legit video about a foreigner reacting without baiting, anticipating for more food reaction/criticism. Cant wait for the next video 😊😊
I would also like to add that legitimate carbonara is not a common dish in the country, heck people are so used to the usual sweet spaghetti flavor (cue some oversized bee fastfood chain) that the true taste of carbonara is so foreign.
Yup, that’s how carbonara is usually made here in the Philippines. I think it’s like that mostly due to stuff like pecorino, parmesan and guanciale not being easy to find and too pricey for most Filipinos. All I can find is bacon and pre-grated parmesan in a jar. That and most Filipinos love their onions and garlic, especially the overdone kind, in their sauces. Stuff like cream, bacon and evaporated milk are much easier to find for most Filipinos, and cheaper too. I feel like you need to keep in mind that certain foreign variants of food are the way they are due to economic reasons in the regions. Like blueberries & strawberries grow easily practically in only one place in the Philippines, resulting in them being pricey in most parts here.
Although my family tends to use cream of mushroom soup in our carbonara instead of cream. And occasionally use tuna instead of bacon & ham. If you thought the carbonara made in that video was sacrilege, wait till you see my family’s carbonara!
In South Tyrol (part of Italy) they make carbonara with cream and a local cheese. I would call it south Tyrolian pasta in cream sauce but they call it Carbonara.
This man is trying to give you a heart attack!
Hahaha! It broke my heart into pieces.
hi Vincenzo, i got a question is mozzarella ever used in pasta or just on salades and sandwiches ? Also i made your Carbonara (with bacon so i put in a little garlic) and it was the best i ever tasted thanks for that.
Vincenzo, I'm in the UK and I can feel your heart breaking from here
Oh Vincenzo, that was the most horrific 'pasta' recipe ever! Always good to see you, though!
Hey! Thank you for the comment 🙏🏻 of course I agree with you!
Based on it's colour and consistency, that cheese looks like soft gouda you can buy in a supermarket on the ground floor of every single housing complex in East-Europe.
Hi Vincenzo sorry for not being around but my cooker broke down but I'm getting my new cooker installed this weekend and guess what my first dish will be yep carbonara authentica with guancale and Pecorino God bless you and your beautiful family always Grazie
sorry but to say filipino sweet pasta is tasty though..
In the Philippines we have the standard carbonara and that one falls under the creamy carbonara; which is more blasphemous. 😃 Seems Filipinos love everything creamy. Even ramen shops, including those legit from Japan, adapts to the Filipino taste which is creamier than normal. That person is Chef Tatung and his channel is named "Simpol", a romanization of "simple". His aim is to do dishes in the simplest procedures using the most accessible ingredients.