I’m a fireman. There’s no real recipe to putting out a fire. Some people use water, I prefer to add knorr stock pots to my water for that beautiful charred chicken aroma
Just came back to this video to let you know I've been on a Marco kick the past week or so,and ever since I saw this comment I think about it every time he uses olive oil. I laugh my ass off everytime. Golden comment.
Yeah. Kinda reminds me of how TH-cam has turned from just a place to watch random videos, to like mini-tv where everything is really just one big commercial where anything you watch for any reason including educational reasons is diluted to near pointlessness by advertising. Shame really.
He said “it doesnt matter wether its the traditional carbonara , my version or your version , what matters is that it tastes delicious” and i absolutely agree with that
@@Judas_1989 hes a homechef now , of course i'm sure that if he had a italian restaurant , he would cook it how italians made it , but im sure he has enough credibility to say if it tastes delicious who are we to say that is wrong to do it or not ! 🧐🧐
This is funny cause it’s kinda true. In 19th Century Britain they used to put plaster of Paris in their bread to make it as white as possible, white bread was seen as prestigious. Killed a lot of people as a result.
@@camarocarl7130the traditional flavour in the carbonara sauce comes from the fat of the rendered guanciale, mixed with the parmesan/egg yolk paste and the pasta water. That’s where the real depth of flavour comes from - this recipe is missing that. He knows this isn’t the traditional method
And he saved it with bacon instead of guanciale, with parmesan instead of pecorino romano, and cherry on the top, he saved the whole recipe with the cream that Italians love so much in their carbonara!
I respect this man tremendously. He had 3 Michelin Stars by age 23 and is willing to talk to us house cooks like we matter. He makes you feel competent amd eager to cook.
I've been so inspired by his vids I even put Knorrs Stock pot in my beers, car engine, and even inside my A/C ventilation so it smells and taste good inside of my car!
He always preaches “keep it simple” and he really showcases that in this recipe. The sauce is literally egg yolks and cream with a bit of technique. Then he layers the bacon and parm. Brilliant!
@@Qtro you know what is even better? THE WAY IT TASTES. Most countries dont even have quality eggs in store, so the sauce with only eggs tastes like shit 90% of the time. Also, most unexperienced cooks will never nail a creamy sauce in a carbonara with only eggs, as it tends to be quite tricky to figure the correct amount of water to incorporate (because the pasta and the bacon absorb some water as well) and you dont have all the time in the world to think about it because your pasta will be overcooked. Shut the fuck up with all these comments patronizing expert chefs about shit they do, pretending you know more (p.s you dont).
Except that the real recipe is literally simpler... My god you have all internet and yet you go listen to this money hungry fraudster. Stock and Cream in a carbonara? Why? Just fucking why?
The original comment here was neither very smart nor funny, it doesn't deserve a fraction of the attention it got for some reason - and I am a little sick of the spam. So, take a deep breath guys, cook your pasta the way it tastes good to you, that's all that matters. Cheers.
@@kaszankajakichmao1380 yes it does when you add the sauce it will run off the pasta because of the oil and you'll have a pool of sauce under the pasta.
Marco honestly looks more intimidating than Gordon Ramsay, who is much more predictable and is shouting all the time anyways. But Marco looks like the kind of guy to be calm and quiet most times but when he does get angry, he turns into a monster
Mateusz Koziński i dont think his lying, obiusly recives some good money for the comercial but is a professional chef...... Pd: your comentary would taste more good if you put knorr soup in that, bealive me.
So what? He has a right to make money just like anyone else! I’m a 59 year old man, and if the tampon company offered me thousands of dollars. I’d tell them their my favourite, I love them, and I wouldn’t use any other brand! You wouldn’t? Ride the short bus to school?
I’ve been a qualified chef for 40 odd years and still learn something new from Marco every time, would give anything to meet and cook a simple with him. Legend.
@@elendor3428 What do you even mean? He did so many things wrong in this whole video it's like he was purposely messing it up, and the whole reason this video was made in the first place was because he had a weird partnership with Knorr where he had to introduce it to everything. Even putting the ad aside, it's a bad recipe video. Not only the ingredients aren't right, the cooking method isn't either, and he's a professional chef, not some random amateur, so he's also supposed to be held to a high standard
@@djangodjango5694 Theres this weird trend with carbonara that people feel the need to point out that any deviation from the original recipe is 'wrong'. Its not like this with other dishes, take lasagne for example - northern and southern Italian recipes are completely different aside from both using pasta - food evolves. If there's one thing you could learn from Marco, it's cook to your own taste - recipes are a guide, not some doctrine. He even mentions that cream isn't in the traditional recipe! Pointing out the 'errors' in his recipe doesn't make you look cultured, literally tens of thousands of comments have been following this trend for a few years. Think for yourself 😂
@@elendor3428 Why do you think I'm just following a trend, I just see something done wrong and I point it out. And this carbonara, like I said, was only done by him because he had thid weird Knorr sponsorship phase where he tried adding it to random food for a quick cash grab. I replied to the original comment specifically because he said there is much to learn from him, because there is nothing to learn from this video! The knorr thing is just a misdirection caused hijacking popular recipes for clicks because of a sponsorship, and the rest of the recipe isn't something you can "learn" from, because it's basically as if you just asked some random guy to look at a picture of a carbonara, figure what's in it and figure out how to make it. The real process of making the sauce without cream is way more "educational" because it's not just something one randomly thinks about.
it is horrible with cream, and is not Carbonara! I once took my sister to have it for the first time at a reputable authentic Italian eatery....OMG THEY USED CREAM - whole different animal
@@SorrentoShore ahh yes, you know more than one of the most influential chefs alive. I'm sorry to tell you this, but when people see carbonara they expect cream. Words and recipes change lmao
Arman Ahmad Traditional Italian lasagne sheets are made by flattening out Knorr stock cubes by hand. Marco talks about this in another of his videos. Uses up to 50 cubes. Imagine just how much better it tastes!
@Mark Wood "they also crumble chicken stock cubes" no we don't. "Traditional Italian lasagne sheets are made by flattening out Knorr stock cubes by hand. Marco talks about this in another of his videos" wtf, no. Marco clearly or doesn't know anything of the italian cousine or freely reinterprets the recipes because he has to sell these Knorr cubes. When you add cream in carbonara and also says there's no recipe, well you are not really a good source of knowledge about italian traditional recipes. This is how Spaghetti alla Carbonara are made: th-cam.com/video/34iW6EN4h9I/w-d-xo.html
At 0:46 I expected him to make a deep explanation because of how he used his body language and gestures but he just ended up saying “It better cause it taste better”
Producer: "When you put in the stockpot just say something about why you like it. You know try to sell it a little." White: "Its better than salt. Try it." Producer: -_-
@@keikei2942 I agree! He has a sponsor but he doesn't try to make it sound like it's a miracle ingredient. A lot of the people in the comments make it sound like he sold out but how many TH-camrs/sports stars/etc sell stuff to make extra cash? Who turns down money like that?
@Yummy Spaghetti Noodles Not just Knorr but the whole idea of replacing salt with stock adds amazing flavour to cous cous, pasta, and virtually everything else that needs to be cooked in boiling water.
@@micklar2000I mean if you know marco this is nothing. He used to throw customers out of restaurants if there were any complaints lol. He’s mellowed a lot since then though
@@MansMan42069 First, he doesn't claim he make traditional, orginal, real italiana carbonara. Marco explained why he use cream. Second, he doesn't use GARLIC.
@@mishakac1283 I wasn't talking about Marco. There was a video where some old italian men watched videos of chefs doing carbonara recipes and they started ranting about authenticity. I was saying that they should've watched Marco's video but they didn't because they were too scared to critique Marco.
I add some tears from a violent crying session that I've stored in a jar to the water. Some say it isn't necessary, but having said that, I did have an abusive mother
just tried this with leftover knorr stock (used half of the stock to make mushroom sauce), it turned out to be one of the simplest and quickest pasta i ever done.
he clearly said "in England and American, we tend to put cream in it" so clearly this is not meant to make for traditional Italian. Why are ya'll bugging lol
I mean, he uses Bacon when you should use Guanciale or at least Pancetta when you can’t find Guanciale. He uses Parmesan when you should use Pecorino. (50/50 Pecorino/parmiggiano is acceptable.) He uses some fucking Stock pot or whatever and adds olive oil when you don’t need any of that. There’s literally nothing about this that makes it a Carbonara so why call it a Carbonara? Edit: he also used cream…. Embarrassing.
@@PeterBalkEllende again, he clearly said this is not the traditional Italian way, He's making the British and American version. You don't need to be a smartass to say everything you said. Why are you so pressed ? relax it's food.
@@khoado123 Hmm, okay. True, he did mention that. But I still think that he should have stated that in the title then because now people are gonna think this is the actual way to make Carbonara. I ain't pressed by the way but just love Italy, it's culture & it's food
Fun fact: Global warming was caused by this video making every dead Italian role in his grave at such a speed that the friction made the weather change.
but its true in the case of carbonara. Carbonara just means charcoal, its the color the spaghetti when you put tons of black pepper on it. Carbonara basically mean spaghetti with a lot of black pepper. If there is anything that get an italian triggered by this recipe that would be the little amount of black pepper he put
@@rbg75 there's a shitload of things wrong with this recipe, not just the amount of pepper he used. Cream is totally unnecessary and only for people who aren't able to cook properly (and I'd assume Marco knows how to cook a proper carbonara, so this is only for the meatheads that aren't able to keep stirring for 20 seconds), parmesan is the wrong ingredient since the correct cheese is cacio (pecorino romano), the oil in the water is completely random (in Italy noone with a sane brain would do that, unless you're cooking for 10 people to maybe prevent some clumping in the pot) and I've never heard of someone using stock cubes instead of salt (but then again, that's obviously done only because of the sponsorship). This recipe is a disgrace and no sane person that has eaten a true carbonara would call this as such. You can for sure make this if you feel like it, just don't pretend it's a carbonara. Call it something else. I don't call my car a Ferrari just because it has 4 wheels and an engine.
Marco understands that recipes are an illusion. That's what sets him apart from other chefs and it's the right perception to have when teaching cooking. Cook what makes you happy. That's the perfect recipe!
They aren't an illusion. A recipe is a guidline to a dish, so that in the end you have something that resembles it. Are there variations and twists? Sure! That is how cooking evolves and if you like it a little differently, you can indeed put your own spin on it. But there is always an underlying "original" recipe and if you deviate too far from it, at some point it just becomes an entirely different dish. There are dishes that are more controversial on what the traditional ingredients are, but a lot of Italian dishes are rather simple when it comes to that. If you ask an italian chef what belongs into a Carbonara, he will tell you, guanciale, pasta, egg and pecorino romano. If you use cream, bacon and parmigiano you effectively replaced two ingredients with something different and added one. You can call it a carbonara style but it is different from a traditional one. Imagine baking an apple pie and then replacing the apples with pears and still call it an apple pie. Sure it is still a pie and probably tastes good but it isn't the same thing anymore.
@@TheTrueVirus22 poor comparison. Carbonara mean "coal miners wife." There are several interpretations as to where the name comes from. Apple pie gets its name from being a pie with apples as its filling.
im actually considering to try it as i am curious how the stock taste affects the pasta, i can see this to be an interesting flavor added to the Carbonara, i tried herbs etc. in the past for other dishes or rice and it definately makes an impact if you spice the water...
Of course it was. The hate he gets for this chapter of his life is disgusting because he's just giving back to his community. He knows quite well that Knorr doesn't belong in restaurants, and he doesn't hide that he knows precisely how to make a better version of it for restaurants -- because he did so until he became the youngest person to win three Michelin stars.
@@robertm346 I think that the “hate” is not real. He Marco Pierre White. He is the man. I appreciate the videos cause he actually shows just how simple a lot of this stuff can be. The comment section is an added benefit cause these stockpot videos have the funniest comment sections over ever seen.
When I watched the first 38 seconds of this video I could hear the pained screams of every single Italian that ever lived since the roman days in my head.
I made this last weekend for the fanily and it is the single most amazing recipe i have ever followed! Hands down this one can be made by anyone and demostrate the difference between cooking and Michelin star cookery.. Gobsmaked, now i have 3 books and a Marco youtube addiction lol
I'll tell you whats up. Every non-italian commenting how this should be made, all used to eat the creamy version. In the past 10 years the internet has become obsessed with the original method. Now they all feel the need to list the ingredients and method on every video that doesn't comform to the orignal recipe. Food evolves, thats part of the beauty.
The idea of cooking pasta in a stock or sauce isn’t new. The more I’ve thought about it, using the stockpots is actually rather smart. Adds yet another layer of flavors.
i love marco, he is such an accomplished chef, yet still cooks foods the pleb way, like we all used to eat. Gordon is great, but he puts items that I definitely wouldnt have in my pantry/fridge.
Im an italian Cook, i live near Roma. Ok, of course, the real carbonara is different, no need to Say that but.. we should be accepting some differences here and not get easily Mad
How hard is it to cook down some fatty cured pork, boil some pasta, shred some cheese, and mix it all together with an egg and add a splash of pasta water? The whole principle of the dish is to be simple and be a quick pasta.
But then you don't call it carbonara. Call it english carbonara. Call it american pizza, but not with (italian) carbonara. Fuck sake, if i cook some english food the italian way and i say its english name, i get bollocked.
@@guitarrerist698 - This isn’t directed at Americans. Knorr Stock Pots are not available here. There are Knorr Homestyle Stock, but only for beef and chicken, and Marco does not mention them.
I thought I was the only one cooking my pasta adding chicken broth instead of salt, everytime people think I'm weird. I feel way better now seeing you do it. 😂
Other Nationality when they see someone makes their cuisine differently: pretty innovative if I say so myself. Italians seeing someone cooks italian cuisine differently: I declare war!!
I used Knorr products at home. I don't see the big deal. And I have worked in 5 star hotel/restuarants that make all stocks fresh. But I ain't doing that shit at home. Knorr stockpots work perfectly fine for home cooking.
I’m a fireman. There’s no real recipe to putting out a fire. Some people use water, I prefer to add knorr stock pots to my water for that beautiful charred chicken aroma
I add beef knorr stock pots when im fighting fires, after all there's no real recipe.
"You should try 'em"
Yea me too there’re no real recipes for having love but i prefer to add some chinken stock pots to get that beautiful aroma on my wife
It’s your choice.
I am a concretor. There's no real recipe for concrete, but then, I'm a pretty lousy concretor
Marco: Add a splash of olive oil
*Invades Italy*
So much oil that america started invading
Hilarious cause in another Knorr video he says he "never" adds oil to pasta water
Just came back to this video to let you know I've been on a Marco kick the past week or so,and ever since I saw this comment I think about it every time he uses olive oil. I laugh my ass off everytime. Golden comment.
Brilliant LOLed XD
If you like cream, a little bit more.If you don't like cream, a little bit less
‘You May ask why I season my water with a stock pot”?
Because I don’t have a salt sponsor.
Baldheadedchimp somebody get a hold of Morton's STAT.
Shane Clark or Maldon’s
Yeah. Kinda reminds me of how TH-cam has turned from just a place to watch random videos, to like mini-tv where everything is really just one big commercial where anything you watch for any reason including educational reasons is diluted to near pointlessness by advertising. Shame really.
That was proper funny
I tried it and it Knorr does season the spaghetti better, tastes alot better.
He said “it doesnt matter wether its the traditional carbonara , my version or your version , what matters is that it tastes delicious” and i absolutely agree with that
Sure. Just don't call it Cabonara. If I order a burger, and a delicious Hot Dog turns up, don't tell me that I got what I ordered.
Yeah but that basically means "cook whatever you want" and that is not why people usually watch chefs cooking their recipes.
@@Judas_1989 hes a homechef now , of course i'm sure that if he had a italian restaurant , he would cook it how italians made it , but im sure he has enough credibility to say if it tastes delicious who are we to say that is wrong to do it or not ! 🧐🧐
@@ericomelo3645More than enough credibility
I agree with that.
I have italian mother too. I also have italian father, so I cook my spaghetti in pure olive oil, no water allowed.
Pure olive oil? You really need to add a stock pot to your spaghetti cooking liquid.
So, you fry it? Lol
Italian huh? Yeah, the name should have been a dead giveaway...comrade.....
so comrade italian man deepfries his pasta like american? doubt.
No ma contaci anche perche nella pasta l’olio non ci va
When you make bread, you can use flour or cement powder, its your choice. There's no real recipe. Everyone's different. My mother's Italian.
This is funny cause it’s kinda true. In 19th Century Britain they used to put plaster of Paris in their bread to make it as white as possible, white bread was seen as prestigious. Killed a lot of people as a result.
underrated
And your dad was a builder
genius comment, gold star/ buy yourslef a chocolate bar
🤭🤭🤭🤭🤭
I would love to see a dessert recipe from Marco, curious how he'll incorporate stock pot into that one.
Knickerbocker Glory... Instead of butterscotch sauce... Knorr chicken stockpot... Or beef... Your choice, no real recipe...
There are several dessert recipes in White Heat. Roasted pears with honey ice cream. Peach melba. Savarin of raspberries. etc.
The Knorr Ice cream is fantastic, make it. Or not. It’s your choice really
@@GH-oi2jf i worked for two years in the kitchen where peach melba was invented. i love hearing peach melba talked about
this guy can incorporate a stock pot into a bowl of cereal...dessert is easy
I like that he did everything that all the other Carbonara videos say not to do... total legend.
Must try this and I expect it will be better than traditional.
@@camarocarl7130the traditional flavour in the carbonara sauce comes from the fat of the rendered guanciale, mixed with the parmesan/egg yolk paste and the pasta water. That’s where the real depth of flavour comes from - this recipe is missing that. He knows this isn’t the traditional method
Yes I agree, both versions are fantastic.@@smellmyphart
Cream ....enough said .no clue
@@smellmyphartpecorino, not parmesan
This goes well with a cold glass of knorr stock.
lol
gross
Omg this 1
No stop
Nothing like a cold glass of knorr stock over a few cubes of stockpot two or three or none at all, it’s your choice
This was originally a chicken pie recipe but Marco made a few choices along the way
There's no real recipe
His choice, really.
@@richardgoss4777 ..
The choices were 4 stock pods i love the flava of a stauuk pod DELICIOUS
Pizza Hut
Producer: Season your pasta water with a Knorr cube and we'll give you your daughter back.
Seán Hayes 🤣🤣🤣🤣
Haha!
"Why do I season my pasta water with a stock pot? Because I'm not putting it in the fucking carbonara."
Next level
MY SIDES
Not everyone likes spaghetti in their spaghetti carbonara. If you don't want to use spaghetti, then leave it out. It's your choice.
Well....I mean there are other pasta shape out there, like fettuccini or penne. So if you don't like spaghetti you can use the other types of pasta
Contra Mundi No
@@l-dv2502 let's agree to disagree then
Darren H instead of pasta use toast, pour the eggs on the warm toast and the heat of the toast will cook the eggs
Darren H some of these comments are actual comedy gold
I was beginning to worry that this wasn't going to be the true authentic carbonara, then he saved it with the stockpots.
I'm not even going to ask if you're joking 🤣🤣
His choice.
And he saved it with bacon instead of guanciale, with parmesan instead of pecorino romano, and cherry on the top, he saved the whole recipe with the cream that Italians love so much in their carbonara!
All the jokes aside I could watch this man cook anything and still be in awe
"You may ask, why do I season my water with Knorr chicken stock pot"
"Because I'm being paid for it"
its quite smart to do that if you are planning to make something stock based anyway.
dat Pianoguy I'd just make stock if I wanted it, I don't really like the idea of my pasta tasting like salty chicken/ham/beef whatever
never tested it, might have something to it tho. but w/e floats your boat
xDDDD Best coment everr xDDD
Stock? Yea right! Cream in carbonara? Fuck no!! I hate that
I can honestly say this is a 100% authentic recipe for Stockpotetti Knorrbanara
Wow 😂
I respect this man tremendously. He had 3 Michelin Stars by age 23 and is willing to talk to us house cooks like we matter. He makes you feel competent amd eager to cook.
I agree. But, he was 32 not 23
That makes more sense
@@cactusmalone pasta doesn't want the chicken stock flavour. It needs salt
Puts in chicken stock,cream, parmesan cheese.italians declare war
He's getting paid for it. Shut up
I've been so inspired by his vids I even put Knorrs Stock pot in my beers, car engine, and even inside my A/C ventilation so it smells and taste good inside of my car!
Rei yen
The Marco Pierre White/stockpot subculture has to be one of my favourites.
Rei yen dude stfu u not funny at all dumbass
Knorr stockpots in the wash make my whites whiter, and keeps my linens springtime fresh!
Lmao omg hilarious!!!
@@LetsGoAlready jesus...
"Home alone, wife's away. Bottle of olive oil in one hand, stock pot in the other. Its 3 in the morning, lets have some fun."
"I did have an Italian mother" - Then adds cream to a Carbonara...
carabinieri are on their way
and then goes to say that usually you don't put cream in it but he does.
@Icof onoldpeople Doesn't matter, you don't do that
to be fair its really good
@@iorwerthhughes8069 You cared enough to respond...
Rumour has it Marco wanted to call his first child Knorr stock pot and said to his wife, but that's your choice so she said no.
Gemm Roslynd why were you here 1 week ago, loser?
@Gemm Roslynd no u
I went in thinking, 'how is he gonna manage to get a knorr stock pot into this one?'. And then he did it. Beautiful, inventive work chef!
Jasper Jozef He always manages, chef on point
Jasper Jozef he would put it in cereal if he had to.
Gold 😂
9929kingfish lmao
killed me with that comment
😂 I'm dying
He always preaches “keep it simple” and he really showcases that in this recipe. The sauce is literally egg yolks and cream with a bit of technique. Then he layers the bacon and parm. Brilliant!
You know what is even better? A carbonara sauce with only eggs... and some mammamias
@@Qtro you know what is even better? THE WAY IT TASTES. Most countries dont even have quality eggs in store, so the sauce with only eggs tastes like shit 90% of the time. Also, most unexperienced cooks will never nail a creamy sauce in a carbonara with only eggs, as it tends to be quite tricky to figure the correct amount of water to incorporate (because the pasta and the bacon absorb some water as well) and you dont have all the time in the world to think about it because your pasta will be overcooked. Shut the fuck up with all these comments patronizing expert chefs about shit they do, pretending you know more (p.s you dont).
@@Qtrojust made it today, and I agree🔥🔥🤌🤌
Except that the real recipe is literally simpler... My god you have all internet and yet you go listen to this money hungry fraudster. Stock and Cream in a carbonara? Why? Just fucking why?
It's like they had Marco at gunpoint when he read his Knorr lines
Fr tho 😂
Producers: "say the lines marco." 🔫
@@wereallsquidward6764 hahahaha
😂😂😂😂😂😂😂
The original comment here was neither very smart nor funny, it doesn't deserve a fraction of the attention it got for some reason - and I am a little sick of the spam. So, take a deep breath guys, cook your pasta the way it tastes good to you, that's all that matters. Cheers.
@Klint Beastwood true haha
@Klint Beastwood why?
@@juanflores3957 Because it does nothing.
@@kaszankajakichmao1380 yes it does when you add the sauce it will run off the pasta because of the oil and you'll have a pool of sauce under the pasta.
So what they use instead of cream
Marco honestly looks more intimidating than Gordon Ramsay, who is much more predictable and is shouting all the time anyways. But Marco looks like the kind of guy to be calm and quiet most times but when he does get angry, he turns into a monster
Or stays calm and quiet, then is standing at the end of your bed later that night with a butchers knife
Now I understand why his eyes are so dark. He's Italian. That's the intimidating factor. It's all in the eyes.
Marco did train gordon
The guy made Gordon's choose to cry
The moment he says "Knorr Chicken stockpot makes your pasta taste better than the salt" his face looks like part of his soul just died.
Mateusz Koziński i dont think his lying, obiusly recives some good money for the comercial but is a professional chef......
Pd: your comentary would taste more good if you put knorr soup in that, bealive me.
Don't be a hater they come a dime a dozen. Youngest Michelin winner..
@Lol Why You can leave knorr stock out it's your choice. Cooking is about building flavor as you cook.!!!
Or maybe that look is him pondering what to buy next with all that Knorr money he's making.
Hahahahahhshshshshshssaaaaaa
“Why do I season my sauce with knorr chicken stock pot”
💰💰💰💰💰
You can literally buy any other stock you like - the point remains: adding stock instead of salt is fucking delicious.
@@acidtears the point is he is sponsored by knorr and every single one of his recipies have it in it
Isn’t he saying stock POD?
@Mike Saroglou i know its good im just saying it is for his sponsorship
So what? He has a right to make money just like anyone else! I’m a 59 year old man, and if the tampon company offered me thousands of dollars. I’d tell them their my favourite, I love them, and I wouldn’t use any other brand! You wouldn’t? Ride the short bus to school?
day 87: I've painted my apartment gravy brown using stock pots.
makes your walls smell better 😂
You're living your life right.
Pmsl, u made my day 😹
Haha
You in H block?
I’ve been a qualified chef for 40 odd years and still learn something new from Marco every time, would give anything to meet and cook a simple with him. Legend.
Learn what? This was very different to how carbonara should be made, and added the stock because it's a sponsor video
@@djangodjango5694leave off with the 'how its supposed to be made ' internet is obsessed with carbonara for some reason
@@elendor3428
What do you even mean? He did so many things wrong in this whole video it's like he was purposely messing it up, and the whole reason this video was made in the first place was because he had a weird partnership with Knorr where he had to introduce it to everything.
Even putting the ad aside, it's a bad recipe video. Not only the ingredients aren't right, the cooking method isn't either, and he's a professional chef, not some random amateur, so he's also supposed to be held to a high standard
@@djangodjango5694 Theres this weird trend with carbonara that people feel the need to point out that any deviation from the original recipe is 'wrong'. Its not like this with other dishes, take lasagne for example - northern and southern Italian recipes are completely different aside from both using pasta - food evolves. If there's one thing you could learn from Marco, it's cook to your own taste - recipes are a guide, not some doctrine. He even mentions that cream isn't in the traditional recipe! Pointing out the 'errors' in his recipe doesn't make you look cultured, literally tens of thousands of comments have been following this trend for a few years. Think for yourself 😂
@@elendor3428
Why do you think I'm just following a trend, I just see something done wrong and I point it out. And this carbonara, like I said, was only done by him because he had thid weird Knorr sponsorship phase where he tried adding it to random food for a quick cash grab. I replied to the original comment specifically because he said there is much to learn from him, because there is nothing to learn from this video! The knorr thing is just a misdirection caused hijacking popular recipes for clicks because of a sponsorship, and the rest of the recipe isn't something you can "learn" from, because it's basically as if you just asked some random guy to look at a picture of a carbonara, figure what's in it and figure out how to make it. The real process of making the sauce without cream is way more "educational" because it's not just something one randomly thinks about.
Daughter ~ how was I made
Mother looks at father ~ it was his choice, there was no real recipe
With knorr stock pot
"I used knorr stock pots as lube"
@@cakenbolls442 IM DYINGF
Sounds like an assault
Marco: "This is Spaghetti Carbonara, made with cream"
Italy: *War has been declared*
I KNOW RIGHT
You are the least funny person alive.
it is horrible with cream, and is not Carbonara! I once took my sister to have it for the first time at a reputable authentic Italian eatery....OMG THEY USED CREAM - whole different animal
@@SorrentoShore ahh yes, you know more than one of the most influential chefs alive. I'm sorry to tell you this, but when people see carbonara they expect cream. Words and recipes change lmao
@@joshuahollowell9170 Just call it with another name?
Marco-Pierre White, The Surgeon: “I’m just going to disinfect the wound with some Knorr Stock Pot”.
The simplicity he explains with is actually legitimately inspiring.
I was diagnosed with AIDS, but I stopped taking my medication, cause a knorr stockpot does the just job just slightly better.
placeholder it’s your choice
My poor sweet mother has aids
J Isbister it’s her choice
fail and brainless tards still like, hopeless
@@darkhorse306 tell her to consider some knorr stock pots treatment? x
In Italy, they also crumble chicken stock cubes over their pasta instead of parmesan. Tastes better.
Mark Wood isn’t true
Arman Ahmad Traditional Italian lasagne sheets are made by flattening out Knorr stock cubes by hand. Marco talks about this in another of his videos. Uses up to 50 cubes. Imagine just how much better it tastes!
In Scotland we just eat the stock cube! Taste like chicken
And that’s their choice
@Mark Wood
"they also crumble chicken stock cubes"
no we don't.
"Traditional Italian lasagne sheets are made by flattening out Knorr stock cubes by hand. Marco talks about this in another of his videos"
wtf, no.
Marco clearly or doesn't know anything of the italian cousine or freely reinterprets the recipes because he has to sell these Knorr cubes. When you add cream in carbonara and also says there's no recipe, well you are not really a good source of knowledge about italian traditional recipes.
This is how Spaghetti alla Carbonara are made:
th-cam.com/video/34iW6EN4h9I/w-d-xo.html
"And if my grandmother had wheels, she would be a bike..."
"Slow down Ginoooooooooo!"
😀😂🤣😀😀😂
Or a car
And Gino´s recipe (not traditional) has butter and parsley in it. Also a delicious idea.
It was her choice
Stoooop ahahahaha 🤣🤣
At 0:46 I expected him to make a deep explanation because of how he used his body language and gestures but he just ended up saying “It better cause it taste better”
There’s something cathartic about these videos. Marco has a way of making gastronomy seem simple and approachable. And the knorr comments are a bonus.
Some people put olive oil in, I never bother. But having said that, I did have an Italian mother, so I'm gonna put half a bottle in it.
You don’t put olive oil in the water because it makes the sauce slide off the pasta
@@T0pMan15 R/WHOOOOSH
Kind of funny cause in the video where he's recreating his mothers pasta he said he never bothers with olive oil when cooking pasta. 🤔
Lol
Don't forget the Stock Pot
Producer: "When you put in the stockpot just say something about why you like it. You know try to sell it a little."
White: "Its better than salt. Try it."
Producer: -_-
Man was doing the bare minimum for the sponsor. Respect for that though
@@keikei2942 I agree! He has a sponsor but he doesn't try to make it sound like it's a miracle ingredient. A lot of the people in the comments make it sound like he sold out but how many TH-camrs/sports stars/etc sell stuff to make extra cash? Who turns down money like that?
@Yummy Spaghetti Noodles Not just Knorr but the whole idea of replacing salt with stock adds amazing flavour to cous cous, pasta, and virtually everything else that needs to be cooked in boiling water.
I laughed way too hard at this 😂🤣
@@ditherdather Same
its a serious treat to have one of the best chefs in history make videos for us to learn from. his calm voice is just awesome too. what a blessing
Dude he sounds passive aggressive as if he’s had a bad day but just wants to get the video done and out the way. He sounds calmer in other videos
@@micklar2000I mean if you know marco this is nothing. He used to throw customers out of restaurants if there were any complaints lol. He’s mellowed a lot since then though
Recommendations : This video
Me : I have to see how he manages to get a stock pot into a carbonara
Jimmy McShlong Marco didnt make a Carbonara. It was his choice
@@GOODNOIGHT I'm Italian and I confirm, that isn't a carbonara
Legend has it that the person he is looking at off camera is Gordon Ramsay 😂
Lmao
this is probably he biggest joke in cooking history. Marco is a legend :)
I like the idea of Ramsay sat there with a pen & paper taking notes. Looking confused & worried when he gets told that it's his choice.
Holding up cue cards :)
Musket 2018 actually it is.
Run Marco, I can hear the sirens of the Italian Food Police coming to seize this monstrosity.
They had their chance when a bunch of old italian geezers were going around reacting to carbonara videos. Didn't touch Marco's.
@@MansMan42069 First, he doesn't claim he make traditional, orginal, real italiana carbonara. Marco explained why he use cream. Second, he doesn't use GARLIC.
@@mishakac1283 I wasn't talking about Marco. There was a video where some old italian men watched videos of chefs doing carbonara recipes and they started ranting about authenticity.
I was saying that they should've watched Marco's video but they didn't because they were too scared to critique Marco.
@@MansMan42069 I understand. I pointed why they didn't chose Marco.
@@mishakac1283 haha i see
I add some tears from a violent crying session that I've stored in a jar to the water. Some say it isn't necessary, but having said that, I did have an abusive mother
Now you know, where Gordon got this thing from 😂
@@raccoons_finest it"s your choice
I'm literally in tears of laughter
I read this as he said the similar thing brilliant
Arf!
“My mother was italian”
*adds cream 😭*
Howard Young Yeah, that’s just disgusting! There was perfectly good Knorr stockpot on the table, way better than cream!
Adds three star Michelin
@@marcushynes9999 then takes them back out and returns them
That bit is from his father's side obviously.
Just thought exactly the same thing
I love that the main source of interest in these videos comes from the entertainment of how Marco will manage to fit the stock cube into the recipe 😂
stock pod
or two
just tried this with leftover knorr stock (used half of the stock to make mushroom sauce), it turned out to be one of the simplest and quickest pasta i ever done.
he clearly said "in England and American, we tend to put cream in it" so clearly this is not meant to make for traditional Italian. Why are ya'll bugging lol
FACTS
Because he calls it a ‘Carbonara’ when it’s not a Carbonara.
I mean, he uses Bacon when you should use Guanciale or at least Pancetta when you can’t find Guanciale. He uses Parmesan when you should use Pecorino. (50/50 Pecorino/parmiggiano is acceptable.) He uses some fucking Stock pot or whatever and adds olive oil when you don’t need any of that. There’s literally nothing about this that makes it a Carbonara so why call it a Carbonara?
Edit: he also used cream…. Embarrassing.
@@PeterBalkEllende again, he clearly said this is not the traditional Italian way, He's making the British and American version. You don't need to be a smartass to say everything you said. Why are you so pressed ? relax it's food.
@@khoado123 Hmm, okay. True, he did mention that. But I still think that he should have stated that in the title then because now people are gonna think this is the actual way to make Carbonara. I ain't pressed by the way but just love Italy, it's culture & it's food
Fun fact: Global warming was caused by this video making every dead Italian role in his grave at such a speed that the friction made the weather change.
Marco Knorr's in his sleep.
"You should try it"
Is that a threat?
More of a suggestion, either way It's your choice - MPW
“You may ask yourself why do I season my water with chicken stock pot and that’s because they’re paying me copious amounts of money to do so”
The moment he said cream...it stopped being an Italian recipe
Marco: "There's no real recipe".
Italians everywhere: REEEEEEEEEE
There really isn't real recipe. Carbonara is more about the ingredients which are traditionally guanciale , pecorino romano, pasta, eggs.
@@Puffadderr yea
but its true in the case of carbonara.
Carbonara just means charcoal, its the color the spaghetti when you put tons of black pepper on it.
Carbonara basically mean spaghetti with a lot of black pepper.
If there is anything that get an italian triggered by this recipe that would be the little amount of black pepper he put
@@rbg75 there's a shitload of things wrong with this recipe, not just the amount of pepper he used. Cream is totally unnecessary and only for people who aren't able to cook properly (and I'd assume Marco knows how to cook a proper carbonara, so this is only for the meatheads that aren't able to keep stirring for 20 seconds), parmesan is the wrong ingredient since the correct cheese is cacio (pecorino romano), the oil in the water is completely random (in Italy noone with a sane brain would do that, unless you're cooking for 10 people to maybe prevent some clumping in the pot) and I've never heard of someone using stock cubes instead of salt (but then again, that's obviously done only because of the sponsorship).
This recipe is a disgrace and no sane person that has eaten a true carbonara would call this as such. You can for sure make this if you feel like it, just don't pretend it's a carbonara. Call it something else. I don't call my car a Ferrari just because it has 4 wheels and an engine.
@@Puffadderr thanks for listing the recipe.
0:37 that moment when Marco internally asks himself "wait....why AM I seasoning it with stock cubes......"
Marco’s PB&J recipe: “Start by tossing two Knorr’s Beef Stock Pods into your peanut butter …”
i approve this recipe as i snort my 2nd line of knorr chicken powder
“You may ask why im using a stock pot to season my pasta?”
“Cause saying this is covering my rent for the month”
Remember, this is the man that trained gordon ramsey
0:48 , that zoom-in for emphasis was so powerful. Camera-man knew what they were doing.
Dramatic af. The equivalent of a mic drop.
Thats what you call icing the endorsement to a product thats sponsoring the segment . . . its smart marketing !
Thats what you call icing the endorsement to a product thats sponsoring the segment . . . its standard marketing !
"The reason why, is because I'm sponsored by Knorr".
Doesn’t get better than that:
- Marco Pierre White
- Knorr chicken stock pot
- TH-cam comments
Can’t ask for anything more in Life
V
I love when he says a “little” olive oil but he puts a shit ton of it in the pot.
This is Knorr carbonara recipe...Marco knows exactly how the right carbonara pasta's made !!
Spaghetti Carboknorra
I replaced every ingredient with a knorr stock because it was my choice, it was incredible
"Why do i season my water with chicken stock pot and not salt? I get paid a lot of money to do it."
Marco understands that recipes are an illusion. That's what sets him apart from other chefs and it's the right perception to have when teaching cooking. Cook what makes you happy. That's the perfect recipe!
If my grandmother had wheels, she would’ve been a bike.
That's a stupid sentiment
@@monkeytennis8861 please explain that 👍
They aren't an illusion.
A recipe is a guidline to a dish, so that in the end you have something that resembles it. Are there variations and twists? Sure! That is how cooking evolves
and if you like it a little differently, you can indeed put your own spin on it. But there is always an underlying "original" recipe and if you deviate too far from it, at some point it just becomes an entirely different dish. There are dishes that are more controversial on what the traditional ingredients are, but a lot of Italian dishes are rather simple when it comes to that.
If you ask an italian chef what belongs into a Carbonara, he will tell you, guanciale, pasta, egg and pecorino romano.
If you use cream, bacon and parmigiano you effectively replaced two ingredients with something different and added one. You can call it a carbonara style but it is different from a traditional one.
Imagine baking an apple pie and then replacing the apples with pears and still call it an apple pie. Sure it is still a pie and probably tastes good but it isn't the same thing anymore.
@@TheTrueVirus22 poor comparison. Carbonara mean "coal miners wife." There are several interpretations as to where the name comes from.
Apple pie gets its name from being a pie with apples as its filling.
I made this for the first time using his exact directions and honestly it was quite amazing.
It's even better with a good recipe
im actually considering to try it as i am curious how the stock taste affects the pasta, i can see this to be an interesting flavor added to the Carbonara, i tried herbs etc. in the past for other dishes or rice and it definately makes an impact if you spice the water...
Me too. Was very good and my wife loved it.
Of course it was. The hate he gets for this chapter of his life is disgusting because he's just giving back to his community. He knows quite well that Knorr doesn't belong in restaurants, and he doesn't hide that he knows precisely how to make a better version of it for restaurants -- because he did so until he became the youngest person to win three Michelin stars.
@@robertm346 I think that the “hate” is not real. He Marco Pierre White. He is the man. I appreciate the videos cause he actually shows just how simple a lot of this stuff can be. The comment section is an added benefit cause these stockpot videos have the funniest comment sections over ever seen.
Marco ignores the food police. He is above the fray.
When I watched the first 38 seconds of this video I could hear the pained screams of every single Italian that ever lived since the roman days in my head.
For the love of God, no Marco! Cream does not belong in carbonara! Jeesus, what are you doing, chef?
I made this last weekend for the fanily and it is the single most amazing recipe i have ever followed! Hands down this one can be made by anyone and demostrate the difference between cooking and Michelin star cookery.. Gobsmaked, now i have 3 books and a Marco youtube addiction lol
He uses a that as lube also
jhahsdkahjwdawhda hahajahahahah
Who doesn't...
😂😂😂😂😂
You should know, catcher.
Theres no real recipe, its optional!
the atmosphere in Marco's kitchen is always so giggly and jovial, how he can even concentrate with all these laughs
Holy shit, he wasn't lying about being able to taste everything when you do it this way. Definitely would recommend
A great chef who keeps things simple and tasty - no nonsense!
lmao
A lot of nonsense here xD
@@romanandresgonzalezgutierr6406 oh good lord. Where are people so offended over others taste. It's very sad.
@@randomfactsthatdontmatter3466 It's like making an omelette from, i dont know, tomatos only? It's simply not Carbonara.
@@pikpik42 that literally has nothing to do with what I said
Looking forward to seeing how he’s going to shoehorn a stock cube in to a recipe that has 4 ingredients
Lol
“Why do I add stock pot to my water and not salt?” Because stock pot pays me 😃
I'll tell you whats up. Every non-italian commenting how this should be made, all used to eat the creamy version. In the past 10 years the internet has become obsessed with the original method. Now they all feel the need to list the ingredients and method on every video that doesn't comform to the orignal recipe. Food evolves, thats part of the beauty.
Marcos hand gestures always on point
That has to be the wankiest phrase ever invented. Makes people who use it sound like monumental twats.
@Grundy Malone always on stock pot? Hahaha
The idea of cooking pasta in a stock or sauce isn’t new. The more I’ve thought about it, using the stockpots is actually rather smart. Adds yet another layer of flavors.
How much did Knorr pay you to say that
i love marco, he is such an accomplished chef, yet still cooks foods the pleb way, like we all used to eat.
Gordon is great, but he puts items that I definitely wouldnt have in my pantry/fridge.
come on! everyone has fresh black truffles, foie gras, whole salmons, whole vanilla beans, every fresh herb, thousand dollar german knives!
@@SKRUBL0RD DONT FORGET THE LAMB SAUCE!!
This is a great recipe... for a heart attack 😄
The trick about correctly cooking pasta is a game changer
"what have we made..?"
"a couple of million from Knorr, Chef.."
Im an italian Cook, i live near Roma. Ok, of course, the real carbonara is different, no need to Say that but.. we should be accepting some differences here and not get easily Mad
I had an Italian girlfriend and she cooked me the real carbonara I enjoyed it. Growing up in England we only had it with cream
Thanks you! I am after taste not after tradition, that's another video!
ale venditti fuck that I’m English and I just use egg yolk
How hard is it to cook down some fatty cured pork, boil some pasta, shred some cheese, and mix it all together with an egg and add a splash of pasta water? The whole principle of the dish is to be simple and be a quick pasta.
But then you don't call it carbonara. Call it english carbonara. Call it american pizza, but not with (italian) carbonara. Fuck sake, if i cook some english food the italian way and i say its english name, i get bollocked.
Before watching this I’m thinking “how’s Marco going to work a chicken stock pod into this recipe!?”
You’ve done it again Marco 😃
I didn’t even know anyone did that lol
I do know about “ MSG” though 😋🙏🏼
Italians, how can you be mad at this guy? Get mad at other guys, not him. He is too chill and cool to be mad at.
I love his way of teaching. No bs and explains why you are doing it.
I love how he feels he needs to defend every step of the cooking process.
Probably because he knows people are going to be bitching and moaning in the comment section constantly.
Thats his way of talking to slow-thinking Americans
Because he has to.
@@guitarrerist698 - This isn’t directed at Americans. Knorr Stock Pots are not available here. There are Knorr Homestyle Stock, but only for beef and chicken, and Marco does not mention them.
Coming to these clips just for the Knorr stock pot comments has easily become one of my favorite ways to pass the time. Thanks for the giggles, guys!
Me too!
There's a quality about his voice that really calms you.
I thought I was the only one cooking my pasta adding chicken broth instead of salt, everytime people think I'm weird. I feel way better now seeing you do it. 😂
Do you also have a sponsor deal with Knorr?
@@TheGodYouWishYouKnew No, do you? 👀😂
@@mileena4285 No but I use salt instead of broth lol.
@@TheGodYouWishYouKnew I used salt when I started cooking when younger, but switched to broth to give pasta more favor 😅
@@mileena4285 next time try some heroin. adds even more flavour than stock pod. Maybe when you get even older ;) maybe not. It's your choice.
Me: oh carbonara, this must mean he isn’t gonna used a knorr product
Marco: we will also be using knorr stock pot
Me:nvm 😂
I wonder if his Italian mother still speaks with him after this
You clearly only came to know Marco through memes. His mother died when he was 6.
Me: Cutting carrots
Marco: 👁👁
Other Nationality when they see someone makes their cuisine differently: pretty innovative if I say so myself.
Italians seeing someone cooks italian cuisine differently: I declare war!!
Watch Vincenzos Plate for this. He's horrified by Gordon Rsnsays Italian recipes.
marco’s recipes are a blend of fine dining and comfort food. nice🙌🏻✨
I WILL go buy Knorr stock pots because of Marco. Lmao
That's exactly what they want
I like their rice sides, ive tried but I cant get rice to taste like the Asian chicken fried rice one
It is actually a decent product
I used Knorr products at home. I don't see the big deal. And I have worked in 5 star hotel/restuarants that make all stocks fresh. But I ain't doing that shit at home. Knorr stockpots work perfectly fine for home cooking.
I will and I am. this is a great tasting recipe for those who actually cook instead of whine.
I don't cook, but wanted to see if this was easy as it seems.
15 minutes later I was full. Shocked at how easy it was.