Stumbled on your channel looking for cauliflower puree. Fabulous recipes!! I am going to try this one this coming weekend. Your channel appears to be for those of us who already know how to cook, but are maybe looking for something a little different. Perfect for me and probably thousands of others out there! Your videos are awesome. They show measurements, nice soothing music, they are short, and professional. Bravo I hope your channel grows!
I am very happy with your comment. In my 23 years of experience as a chef, I thought it would be interesting to make a video with a recipe that could be made at home. I'm glad you like it.
Hi.. your recipe looks yummy and delicious.. will definitely try this. Just a few questions, 1st what type of cream did you use and how many is it in cups? Cause here in my country, we have different kinds of cream like, all purpose cream, heavy cream, cooking cream etc. 2nd, can i use a different broth? Or even broth cubes? Thanks so much and more power to your YTchannel!😊
Sorry for the late reply. The cream I used is pasteurized with 37% fat. I used about 1/6 cup of cream. Probably heavy cream is fine. Please use your favorite Broth. You can use it after melting the cube with hot water. Let's cook freely :)
the result looks good but you dont really need onion or even broth because it tastes insanely good by itself. Bacon is great, cream is fine, too much eggs maybe and i think you should add more parmezan 20-40g
Thank you for your comment! Unfortunately, I don't recommend freezing this sauce. The sauce gets its light and fluffy texture from being whipped and incorporating air. Freezing would cause it to lose these air bubbles.
Thanks for your awesome video! I always wonder why the Spaghetti in Japan is so al Dante, is there any particular brand or way of cooking it you recommend?
Sorry for the late reply. Yes, in Japan, Al Dente is considered the best. Many japanese people like ramen and other noodles that are hard and boiled. I don't mind hardness :) I like DeCecco pasta, specially spaghettini is my favorite:)
Never use onions in carbonara 😂😂😂 at last you can use a little garlic, but never onion, i am Italian ex chef, but i like your channel a lot, so i don't care, nice video 👍👍👍, regards from Netherlands
Hi! I got a question. Why dont you just use the whole eggs that you put in but instead you only put the yolk? Would it mess with the taste or consistency? Thank you in advance!
Hi, Sorry for the late reply. The reason I added egg whites as well as egg yolks was because I wanted to add the texture of the beaten egg whites to the sauce. Thank you for your question.
Than you for your question. Traditional recipes don't add onions, but in my opinion you can lighten the heavy taste of eggs and cheese with the sweetness of onions. Thanks :)
Thank you for your comment. If you put it on hot water too much, the egg will solidify. It starts to harden at about 65 degrees. Mix well it on hot water. Then it thickened, please remove from hot water.
Im pretty sure that carbonara is a relatively siple dish to do. So why making it like this i wonder. I eated carbonara with cream, and personally i dont like too much the milky taste that adds to it. Alltrough, it looks good. Yeah it's not the traditional way but i think it could be pretty good. But wait thers more, i think you just used the cream at place of the pasta water...right?
Please try it! The point is to take the moisture of the pasta after boiling well and quickly entangled with fluffy sources. I want to do what chef said you can not do:)
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This is actually super smart to not mess up the heat of the eggs and turn it into omlet. Bookmarked!!!
Italians would freak out over this recipe but I love the techniques that you've shown. Maybe its not traditional but I bet it tastes amazing.
Yes I think it would taste delicious , even if it is not the purist version
Stumbled on your channel looking for cauliflower puree. Fabulous recipes!! I am going to try this one this coming weekend.
Your channel appears to be for those of us who already know how to cook, but are maybe looking for something a little different. Perfect for me and probably thousands of others out there!
Your videos are awesome. They show measurements, nice soothing music, they are short, and professional. Bravo I hope your channel grows!
I am very happy with your comment. In my 23 years of experience as a chef, I thought it would be interesting to make a video with a recipe that could be made at home. I'm glad you like it.
You are awesome, thank you for sharing! Im looking forward to more videos from you.
Sam Elliott
Thank you so much:)
I have never tried it, but perhaps it's a good idea as you showed here to give a little onion flavor to the sauce.
It's not a traditional way of making, but it adds the Umami of onion.
Thank you for your comment :)
This is great! Thank you for sharing.
Thank you:)
Success! Thank you!
Gonna try this tomorrow and compare with the traditional methods
I also like to try and compare different recipes.
Thank you for your comment:)
So that's the starters. What's for the main?
im here bc my mum is not home and im hungry.
Italian use this at some restaurants too.
Hi.. your recipe looks yummy and delicious.. will definitely try this. Just a few questions, 1st what type of cream did you use and how many is it in cups? Cause here in my country, we have different kinds of cream like, all purpose cream, heavy cream, cooking cream etc.
2nd, can i use a different broth? Or even broth cubes?
Thanks so much and more power to your YTchannel!😊
Sorry for the late reply.
The cream I used is pasteurized with 37% fat. I used about 1/6 cup of cream. Probably heavy cream is fine.
Please use your favorite Broth. You can use it after melting the cube with hot water.
Let's cook freely :)
I REALLY WANT THAT PEPPER GRINDER
It's Peugeot pepper grinder. It's my favorite :) I have been using for years.
the result looks good but you dont really need onion or even broth because it tastes insanely good by itself. Bacon is great, cream is fine, too much eggs maybe and i think you should add more parmezan 20-40g
Can I freeze and use after?
Thank you for your comment! Unfortunately, I don't recommend freezing this sauce. The sauce gets its light and fluffy texture from being whipped and incorporating air. Freezing would cause it to lose these air bubbles.
Love your video, keep moving and make more amazing dishes
Thank you very much:)
Cant I just put the sause into a sause pan over heat and wait for it to thicken ?
Simply the best ♥️
I'm glad to hear that! Thanks
Thanks for your awesome video! I always wonder why the Spaghetti in Japan is so al Dante, is there any particular brand or way of cooking it you recommend?
Sorry for the late reply.
Yes, in Japan, Al Dente is considered the best. Many japanese people like ramen and other noodles that are hard and boiled.
I don't mind hardness :)
I like DeCecco pasta, specially spaghettini is my favorite:)
It’s because of their eggs too
Japanese egg we can it raw and it will taste sooooo gooood
Never use onions in carbonara 😂😂😂 at last you can use a little garlic, but never onion, i am Italian ex chef, but i like your channel a lot, so i don't care, nice video 👍👍👍, regards from Netherlands
Hi! I got a question. Why dont you just use the whole eggs that you put in but instead you only put the yolk? Would it mess with the taste or consistency? Thank you in advance!
Hi, Sorry for the late reply. The reason I added egg whites as well as egg yolks was because I wanted to add the texture of the beaten egg whites to the sauce. Thank you for your question.
Hi new friend here watching stay connected thanks
Thank you :)
Hi! 🙂Is it okay to put minced onion together with the liquid?
definitely yes :)
Why you add the onion broth? It is for texture, for flavor, or for what?
Than you for your question.
Traditional recipes don't add onions, but in my opinion you can lighten the heavy taste of eggs and cheese with the sweetness of onions.
Thanks :)
Perffffeeeecttttt
Yes!!!!
I tried, sauce goes lumpy and curdled on itself . Why tho
Thank you for your comment.
If you put it on hot water too much, the egg will solidify. It starts to harden at about 65 degrees. Mix well it on hot water. Then it thickened, please remove from hot water.
@@cookerymethod4239 thank you cos I had the same issue. Will try again.
Can the sauce be stored in the fridge for a day or two?
Thanks
Thank you for your comment!
This sauce is whipped so it can not be stored in the refrigerator.
@@cookerymethod4239 Thank you chef, what would be a good way to store it for hours?
I have never keep this sauce. I think that there is only a way to make just before eating.
No bacon or peas?
I use bacon(Pancetta) when making pasta carbonara.
Thank you :)
NO CREAM IN CARBONARA!!!!
Im pretty sure that carbonara is a relatively siple dish to do. So why making it like this i wonder. I eated carbonara with cream, and personally i dont like too much the milky taste that adds to it. Alltrough, it looks good. Yeah it's not the traditional way but i think it could be pretty good. But wait thers more, i think you just used the cream at place of the pasta water...right?
Yes. I respect traditional recipes but wanted to come up with ideas from a different perspective.
Thank you so much for your comment :)
Trust me , I had the same idea to create a carbonara sauce using a sabayon but my chef said no you can't do that
Please try it! The point is to take the moisture of the pasta after boiling well and quickly entangled with fluffy sources. I want to do what chef said you can not do:)
Cream and onions? Ok. I’ll try it but it ain’t carbonara.
carbonara" guanciale,pecorino,rossi d'uovo,pepe" sale una puntina perche' il pecorino e' saporito....ricetta originale
That's not a real carbonara recepie
Yes. This is my recipe.