Pro Chef Reacts.. To Vincenzo's Plate SPAGHETTI CARBONARA!
ฝัง
- เผยแพร่เมื่อ 20 ก.ย. 2024
- We are finally going to see how @vincenzosplate makes his spaghetti carbonara the traditional way and he is making it in Rome! It is a very good video and recipe so if you have tried it then let me know in the comments!
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Vincenzo's Video: • How to Make SPAGHETTI ...
Jamie's Carbonara: • Pro Chef Reacts... To ...
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#spaghetticarbonara #carbonara #vincenzosplate
Don't Forget to Subscribe and see Jamie's Carbonara next! th-cam.com/video/yrOGL3E7PaE/w-d-xo.html
What about the last egg? What do you crack it against?
@@buttholasaurus99 good one! hahaha your head, if you are a funny chef ;)
@@BobbysCuisine well, I was expecting a response, but my wife thought I was clever for 2 seconds and said “ another egg, only one is going to break and be used”
@@buttholasaurus99 hahahahahaha clever wife you have mate. LOL good one!
@@buttholasaurus99 kept seeing these ornate wooden or ceramic eggs being sold in these posh homewares stores. I thought they were pretentious decorations mindless people put in bowls alongside vases of glass beads and plastic orchards. Turns out this is exactly what they’re for - cracking actual eggs. I keep mine with the other eggs and use it everyday.
Ciao James, I always love watching your videos and every week I await to watch your reaction. This week I am surprised to see me making the original carbonara for you. Such a beautiful dish that doesn't stop evolving. It's funny because the old school carbonara has almost scrumbled eggs in it. In the last 20 years, Carbonara have been done just like this video you reacted to but in the last few years Carbonara evolved very quickly and it's even creamier. You should check out my 2021 carbonara version but be ready for my 2023 version because it will be the cremaiest one ever
Can’t wait to see this year’s carbonara. how are you going to top the previous one?
Love your videos you've greatly improved my skills in the kitchen and my friends can agree with that for sure!
@@mikeoxmaul837 Just wait for the video.. I'm guessing he's going to show the technique of adding the rendered fat of guanciale to the bowl of egg pecorino mixture so it cooks the eggs that way, then add noodles. Adding the guanciale at the end as toppings.
Pro: Creamiest version as of yet. Can be executed more easily. Lower risk of overcooking eggs / scrambling eggs.
Contra: You have to use Guanciale/Pancetta. If you use Bacon you won't get nearly enough fat rendered to cook the egg mixture.
Hey Vincenzo! Thank you! I got a lot of requests to see this. haha I will have to check it out. I hope you are enjoying your time in Italy, I saw the video yesterday about the best cacio e pepe and the places you went to looked pretty good!
METAL ON NON STICK PAN? XD
Vincenzo not only makes videos that demonstrates the most authentic italian techniques and ingredients, he also offers a bunch of alternatives and simplified methods for home cooking that deliver similar results. He's honestly great at both explaining the authentic version and possible home versions
Couldn't agree more!
You should have seen him at first. He toned it down a lot.
Alternatives? An italian that can think outside the tradition box? Well that's a new one.
However at the same time he complains about anyone who offers alternatives😅
@@TheNuggzt3r Vincenzo shows sensible alternatives to achieve the real flavour not the random botch job most Americans do. They think they are "improving" the dish, instead they are just f@#king it up. Italian cooking is essentially very simple, the right ingredients and method are essential. You can play with it to a certain extent but it is really easy to screw it up with shortcuts and substitutions.
Having made carbonara based off Chef Vincenzo’s instructions from that video, I can attest to how well it turned out. My wife was raving about it after I made it, and said it might be her new favorite pasta dish. Vincenzo did such a good job explaining all that steps that I, who had never made this before, was moving so efficiently through the steps that my wife didn’t believe I was cooking it for the first time.
That is awesome!
@@ChefJamesMakinson same here, and it was perfect! :P
I live in Montreal, and I can often find guancale and peccorino, otherwise I take some pancetta with a mix of peccorino and parmigiano - because with pancetta and only peccorino, it's too salty
After all the bad it’s really nice to see someone like Vincenzo who is an absolute master of what he does
agreed!
He is not really a master. Italia Squisita has real masters, he is more of an enthousiast. Some recipes of his are more like a 7/10 rather than a 9 if you know what I mean. Still obviously a great guy with good content but he is no Luciano Monosillio, Ranveer Brar or Jaque Pepin of his field.
@@itsmederek1 To be fair that is just the nature of TH-cam as a platform. Even Wang Gang, who is cited a lot by other TH-cam chefs for Chinese food, is actually just a good intermediate-level chef, with tens if not hundreds of thousands of chefs at his level. Masters are not likely to do videos - they are generally too busy for that. But I think that label is a bit unfair and unnecessary anyways. We will likely never be good enough to outgrow the tutelage of someone like Vincenzo.
@@ruedelta That's not true. If you have an editor it makes the timing a lot easier. There are plenty of master chefs on TH-cam, like Wang Gang. Vincenzo is a home-chef. His recipes are for traditional Italian cooking you or me can make at home. He definitely is not a master. TH-cam itself has plenty of actual kitchen chefs that make videos.
@@ruedelta My point is exactly because this level of mastership is rare on youtube we should appreciate it when we can see it like in ranveer brar or Luciano monosillio and reserve that label for people like them. I am not saying that Vincenzo needs to be a master at all before we can properly appreciate him, he is a fantastic content creator with solid general knowledge of Italian cuisine.
Your point about Wang Gang I do find to be a little bit non-representative though because China doesn't have youtube which highly restricts access to high level Sichuan cooking content limiting it to Chinese platforms. People like Jaque-Pepin, Marco-Pierre White and even James Makinso(Spanish Recipes) can be considered masters to an extent and there is tons of content on yt from them.
To be clear I mostly agree with everything you say this is just my clarification of earlier statements
I was doing Carbonara from this recipe, but with the old video. No guanciale as I couldn't find it near me, so I've used pancietta. As a European, I was using a cream (please don't kill me guys🤣) before. Never again. I've made proper carbonara with Vincenzo's video and it ends up amazing and delicious. I've even send a photo of it to my Italian friend and he approved 😉
good to hear! :) haha
Vincenzo is always a joy to watch. His exuberance for authentic Italian cuisine is absolutely infectious
I followed this exact video 2 times and it was amazing. Tastes nothing like any "Carbonara" I've ever eaten. Really made me think about how many meals I've eaten in my life that I haven't actually eaten because they were done entirely wrong. A bit like that Matrix scene where the kid goes "but how does the Matrix know what chicken tastes like? Maybe the matrix is doing it wrong".
I'm glad to hear that!
This dish is one that has region variations that causes so many fights I've legit watched my nona and her sil fight it out so many times
@@ayajade6683 What kind of differences?
@@giusepperana6354 type of cheese where it's the same type just a different variety often a more common local variety last fight was over if Manchego Cheese and Grana Padano goes with the pecorin, type of egg used sil mentioned their area uses duck eggs as they were more common than chickens until recently, which fatty cut of pork gives it the best flavor Nona's region uses pork check and a small bit of pork belly, what extra spices goes in there,etc.
@@ayajade6683 my aunts took the competition to another level and had bake offs around christmas every year for well over 20 years, while every year they made more and more different types of cookies, went up almost in the fifties. it went so bad that they actually started in november to top each other, using all 5 weeks of their vaccation time just for this. one day one of my uncles found about 50!!kg molded cookies in the basement from last christmas and he finally put a nail in the coffin, because of the food and money waste.
I've had so many carbonara fails over the years, watched Vincenzo's video and I've never failed since!! It's a brilliant method!
Chef Vincenzo is the real deal.
He's super kind, explains it perfectly well and I tried a lot of his dishes, they all are super authentic and super tasty.
Nothing but love for Vincenzo👏
Dear Chef James: This is the first time I've seen one of your videos, and it was truly a pleasure to watch. Your voice, the delivery of remarks is gentle and incredibly kind. I always enjoy Chef Vincenzo's videos. Your clear understanding and respect for him warms my heart. I look forward to watching your other videos. I'm now a new subscriber. Much love and light to you and yours always from the beautiful east coast of Canada. ❤️🕊🇨🇦🕊❤️
Wow, thank you! it means a lot to hear that!
I really have to give Vincenzo a thank you because he really educated me on Italian cooking and of course Carbonara. It was perfect when I went to Italy last summer and knew about the different dishes and how they were prepared. The Carbonara I had in Modena was absolutely delicious
Hello James, Vincenzo is an excellent chef in my opinion, as you know to Italians everywhere, Carbonara is a staple to Italian food, Vincenzo has shown many people the proper way to do many things, he’s also no afraid to critique his own work, once he went to Bologna to see how they make Bolognese traditionally, he made a video with David Berti on a proper Bolognese, he learned a few things himself, so I guess what I’m saying is he’s not full of himself, he too is always ready to learn. Great chef. And anyone who adds cream to Carbonara shouldn’t be cooking Carbonara, call it something else if you’re going to do these things, these recipes are important, god bless. 🙏🏽
I really love these reaction videos, there's so much more to learn from these than professionals reacting to Jack's cooking videos.
Glad you like them! :)
I use two eggs per person, well one yolk and one whole. I also clean the guincale more, the outside have been exposed to a lot. But otherwise the exact technique.
If you're talking about August the Duck, I think that also has its place. When you learned to drive, you didn't do it in a Lamborghini!
Sure, it's pandering to the masses but it's not necessarily a bad thing.
Chacun à son goût! 👊🏽
@@Zoboomafoobar more in the sense of: pointing out things to adapt in a Jack video is like shooting fish in a barrel.
This was the first carbonara recipe I learned that produced consistent results each time, and results that were consistent with what one expects from an authentic carbonara. Consistency between cooks seems like a silly thing to note, but prior to this video, I had some pre-TH-cam cookbooks whose recipes just never got the correct taste/aroma/appearance, and certainly not the same ones every trial.
I also really love the traditional take on this, partially because I find historical recipes fascinating and partially because I’m from Asia where traditional recipes are still prominent in the house. It’s great that he acknowledges that there’s no right answer with the eggs, given that- as you obviously know as an accomplished chef yourself 😂 restaurants now use specific proportions of whole eggs to egg yolks for a certain level of creaminess to heaviness of the sauce.
Glad you reacted to this one! 😊
I dont mind your frequent interruptions, because they are made to teach and in a soft tone of voice. Theyre never annoying, unlike somebody else we know ! You dont put people down, just state your corrections. Very nice . The carbonara looks delicious. I can see why people think it contains cream. It's amazing what can be done with just eggs and cheese !!!
All I can say is that I follow Vincenzo's instructions on many dishes and they turn out perfect. He explains things in simple terms and uses the classic ingredients. This old Sicilian appreciates learning new tricks.
A collab between you two would be great. Vincenzo seems always down for collabs too. I think you guys would get along really well.
I think so too!
Yes, let's make it happen!
Vincenzo is the best, such a humble, honest and passionate guy. Respect to him!
Carbonara is one of my family staples. It is ALWAYS worth the extra effort. I make mine with pepper bacon as Guanciale is difficult to get where I am. I'm trying to get my local smoke house to make it but they can't seem to understand the concept. The hickory smoked pepper bacon adds and extra depth to the dish and you don't have to worry about adding additional pepper to the mix. NOTE to home cooks, always add more pasta water than you think you should. The noodles really absorb the sauce and it can become very "dry" very quickly. That soup Vincenzo showed you is the right amount. Few things are worse than having a dry carbonara when the pasta water is right there for the addition.
Vincenzo is one of the good ones. I'm glad you listened to my suggestion and gave one of his videos a try.
He's inspired me to do all sorts of neat novel things in my kitchen that I wouldn't have ever done before.
Your tips, tricks and humour adds so much value! Thanks! There are so many youtubers whose reaction videos are just stupid faces and comments. Yours is in a totally different league - so educational!
Thank you Peter!
.. This is the first time ever I've seen a Chef so calm, both in body and tone of voice, and even smiling too 😳☺️ how nice is that..
.. Thank you so very much for the explanations 🤗
Wow, thank you!
I tried Vincenzo's carbonara recipe and I have to say it came out really good, it actually was the first time I'd ever eaten carbonara in my life, so I decided to compare it to a carbonara from a local restaurant, I honestly couldn't eat it, from the first bite I wanted to throw up, it just felt like I was eating heavy cream with some spaghetti.
I remember my childhood in Switzerland in the 80's where Carbonara was tagliatelle with smoked ham, cream and grated cheese on top... lol what a crap!
@@Cr4z33_YT Sounds like something Olive Garden would make..
I came here to your channel just because I'm following Vincenzo's channel and I enjoyed so much his reaction to your reaction to his mushroom risotto video that I had to see some of your other videos. I appreciate soooooo muuuuch the way you explain in detail everything! It's amazing! I see a lot of other chefs or "chefs" on you tube that do a really average and inaccurate job but you are so calm, precise, on point with everything you say that's a pleasure to listen to you. I'm Polish but I'm living in Italy since I was a child and I really know Italian food and how Italians really care about the "correct" way to prepare their traditional recepies. I am too very into the traditional way of making the original recipes, I prepare the ragù bolognese according to the authentic recipe that has been registered in 1982 at the Camera di commercio in Bologna, for example, and I love on the other hand making the authentic Polish dishes that I've learned from my granny (I was "employed" in her kitchen, even before being able to reach the countertop, as her "sous chef"). Now I really appreciate your professional and very nice to listen explanation of how to do many things in a "pro chef" way. Really good job. I can't wait to see more.
I hope you enjoy the rest of my content! :)
I always learn so much from your videos. I really get a lot out of both your reaction and recipe videos. Thank you so much for sharing your knowledge with us. 🙂
Glad you like them!
Vincenzo’s cooking it is spot on. I grew up in Italy. I’ve spent time in Rome. His cooking technique and product is perfect. I’m a cook, so I embrace awesome cooks and their execution.
What I love with Vincenzo is that he exactly knows what he is doing and explains it!
I stopped watching other chefs when it comes to Italian recipes. Vincenzo is a gift that keeps on giving
I really appreciate the video. Love the insight and your views on the recipe. Would love to see both you and Vincenzo collab. Maybe even a friendly cook-off?!
Maybe one day! :)
Insight, we're not inciting violence here!
@@1dgram was about the same thing
@@Nesot it's fixed now
Vincenzo is one of the very best Italian chefs who makes videos in English. This is a really good carbonara recipe that I have tried and tested. Thanks for adding some very useful commentary., and yes folks, please don’t add cream!
We love Vincenzo and his cooking. Simple and elegant. I'm currently doing his authentic Bolognese sauce and it's only one hour into the reducing stage. Damn I'm hungry...
Vincenzo is a fantastic teacher. You follow his videos and end up serving authentic Italian food.
😉
I like that James allows the reviewed chef to explain how he cooks, then James adds to the explanation and returns to the video. James might like to watch "Gordon is left flustered after a Greek grandma criticizes his food."
Thank you! Haha that sounds like a funny video!😂
That sounds amazing. Anything that backfoots Gordon promises to be fun.
I followed Vincenzo's tutorial and for me it was a pleasure to see that my family liked it so much. Thanks for your valuable comments 😄
Great to hear!
Vince is a really really nice guy, in the school holidays he goes around different supermarkets and teaches kids how to cook, my girls have cooked with him and they love him. He really is a genuinely nice dude.
i really disliked carbonara for a long time. then i saw an italian chef make it on youtube some years ago - and tried it. to my surprise it was very good and i was confused why i disliked it for so long. then i ordered some in a restaurant and they mangled it with cream and parsley. this was the real eyeopening moment for me. it seems, in switzerland many middletier restaurants do it this way, especially for lunch, when they have to bang out 50 dishes at once. (this i learned from this video, thanks James!).
carbonara is now a staple in my own kitchen. my kids dont like pecorino, maybe its to strong or its because its made of sheepmilk. i go with parmigiano reggiano (i know, Vincenzo wouldnt be pleased :-) but its still waaaayyyy better than all the premade stuff.
Salt goes first in the water, because salt retains the heat and cooks the pasta faster. I break the spaghetti in two for easier cooking and eating.For extra flavor fry onions with the guanciale.
After following Vincenzo's recipe for carbonara once, I'm never doing it differently. Its amazing and buying guanciale and pecorino was Worth every penny
Since I learned how to cook Carbonara, thanks to Vincenzo, It's been my absolute favorite dish to make and I constantly impress guests with it. I also love cooking it for my own, and I try to keep it different everytime, sometimes I use whole eggs, sometimes only yolks, sometimes I make it more delicate, others I go crazy with flavor. I've tried with spanish pancetta, which is very salty, etc. I just love that you can cook the sauce at the same time that the pasta is cooking, you don't have to spend hours doing it if you have the ingredients at hand. I can't thank Vincenzo enough, trully.
I've made carbonara based on a different Vincenzo's Plate video; he has at least 3 different carbonara videos. It turned out great, although I could find neither guanciale nor pecorino at the time. I recently found pecorino in a Whole Foods, so I'll be making carbonara again soon, albeit with pancetta.
After a few days of watching both you and Vincenzo reacting to some less than stellar cooking, I'm now watching back to back, Vincenzo reacting to Luciano Monosilio's carbonara, and now you reacting to Vincenzo's own carbonara, and it's refreshing to see proper techniques and the respect it generates. I will say for Vincenzo, both in this video and his own reactions to Luciano's carbonara that he may not quite understand tempering, or doesn't explain it particularly well. Luciano uses a double boiler method (bain-marie), which I hadn't seen before, but seems to be more foolproof. Also, I'd add that pasta water into the egg mix a bit at a time too, but I'm very excited to try this, assuming I can find some decent guanciale around me.
You should do a pro chef reacts to Vincenzo's Carbonara series, he has done several different ones ever since this video, and has also done reaction vids so it will be interesting to hear your perspective. :)
Great suggestion!
vincenzo has the best italian cooking channel in the world by far!
Thanks for your reaction video to Vincenzo carbonara. Out of many recipes of carbonara on youtube , this recipe and video is one of the best . It’s easy to follow , Vincenzo gives a lot of tips and it’s quite authentic . Your commentary added value to this video indeed . So kudos, Chef .
There is actually some industrially made pasta that has the rougher texture.
Usually labeled "Al Bronzo", supposedly made in bronze casts.
I have made this carbonara many times and served it to true Italian guests with excellent reception . I have used pancetta in a pinch, but really really recommend guanciale if you can find it. It is hard to find in my market: Denver, Colorado, USA. The best part of this video is Vincenzo as he is animated, entertaining and great at what he does.
yes he did do a great job! sometimes it is not easy to get the exact ingredients
Great vid as always. Just a thing: adding salt to water increases its concentration leading to more heat needed to heat. The boiling temp is still 100°C, it just needs more heat to increase temp!
You and Vincenzo my favorite chefs. You two are a delight to watch and so informative. Thank you.
I add the carbonara cream to the pan cooking on no heat until it becomes a cream. Adding water to the mix first could result in a watery cream and waiting for the water to dissolve you could risk getting scrambled eggs. He did a newer version of his carbonara where he does what I said and I feel is the best method.
Yes, I concur. You could observe in this video when Vincenzo made the carbonara. It didn't turn out the best because the eggs have scrambled a little due to the fact that he turned the stove back on. The residual heat from the pan and the pasta water is sufficient to lightly cook the eggs but not scramble it.
I'm glad he did change his carbonara game over the years to make it creamier and also prevent more accidents from happening like the one you can see here.
I've made this recipe a few times and I love it. I've tried this dish with guanciale and pancetta. Guanciale is definitely the way to go, and I always go out of my way to buy the guanciale at a local Italian market. I highly recommend this recipe. As you can see in the video its super fast to make, basically a couple of minutes longer than it takes to cook the pasta.
Sounds great! :)
Thanks for the sincere review of Vincenzo’s method. I have made both of Vincenzo’s versions of Carbonara. The only difference between the two is 3 yokes plus an 1 whole egg versus 4 whole eggs.
I found that the 3 yoke version is much richer with more impactful flavors from the cheese, pepper and pancetta (never have I come across pig cheeks in New England). In addition the more textured the pasta is the far more efficient it is in absorbing the flavors from a pan made sauce.
Vincenzo may have a thick accent but he is from Eastern Sydney. Good cook, really knows what he is doing.
Not quite the way my Tuscan almost-mother-in-law taught me. When he served that spaghetti carbonara up on the windy balcony all I could think was it was going to be cold. Carbonara goes cold _very_ fast.
I'm not so fussed with doing it the way Vincenzo shows, because I usually cook it for my immediate family and quickly, I work with the whole eggs directly into the still hot spaghetti, heat off, quickly adding the ready cooked guancale, pecarino and pepper. Fast stir and toss and onto the plate (warm) and you avoid scrambling the eggs, not as runny as Vincenzo's version but still wet.
The main reason supermarket eggs are not as good is they are usually old, up to a month old, maybe more. Helps if you know someone who has chickens so the eggs are fresh.
It's fun to watch a chef add commentary to another chef's creations. Thanks for the video James.
My pleasure
James, you're really objective and it's nice to see someone who clearly knows his stuff being that way.
Thank you Nick!
been watching vincenzo for years. when someone loves something as much as he loves cooking pasta (and everything to do with cooking pasta) it's easy to have the utmost faith in the end product.
I'm not a cook at all. But I watched this video of Vincenzo's plate and did the recipe with pancetta because I can't find guanciale where I live. And it was quite a success. Vincenzo is a very good teacher and his enthusiasm is contagious.
I learned so much from this video when it first came out. Vincenzo has a skill for easily explaining cooking concepts.
For me a great CARBONARA is the prep work. Having all the ingredients ready, have the water boiling, the guanciale in a cold pan. Add the pasta to the water, turn on the heat to the guanciale, everything is ready at the same time.
I prefer to use a stainless pan, the guanciale fat carnalizes to the bottom, just before I add the pasta I deglaze the pan with White Wine.
For a dish that is so simple the flavour is incredible. I believe a lot of people over think it, making it harder than it should be.
I live in a small town about 1 hour from an Italian wholesaler, once a year I go into the city load up on Italian cured meats, then freeze them. Foe me it is worth the effort.
We've followed Vincenzo's tutorials for a number of dishes, Bolognese sauce, putanesca, and several others. They have all turned out wonderful.
by the way... look out for the tag "al bronzo" or "bronzato" on the pasta package, this means the pasta was formed/pressed through nozzles made out of bronze rather than plastic. bronze has a rougher surface than plastic, creating the more course surface of artisan pasta
During covid lockdown I got the urge to cook so much from home! For a long time I stuck with a lot of Japanese cuisine, but then after, Vincenzo introduced me to Italian cuisine. Love his cooking and your reactions!
Def added value to the video, for someone like me who only cooks because of my love for eating, occasionally the 'why?' they do things makes me wonder, the way that you explained it brings huge clarity.
I have cooked this one though used the instructions from Grandma Gina (Buon-A-Petitti on youtube) a while ago. I absolutely love it with the Romano cheese, however being in Australia i find they dumb it down with cream a lot .... mabee for the reasons you mention ... also may be because it is quite strong and unusual for that sort of cheese to be tasted here, i am not sure. I have it per the above recipe (but use bacon :D because its easier here) and also my mum loves like this so we serve ours first, then i have to add cream to 'thin' it for my wife and dad as it is to strong for them.
Thanks for what you do mate.
He is great, The only issue was using the scrapy metal tongs in the non stick pan. But it’s still the best carbonara video yet, IMO
I’ve followed a number of Vincenzo’s tutorials. They are great. This one is my favourite.
Glad he’s led me to your channel.
I agree. Certain pieces of equipment need handwashing, such as egg pans.
Also, if you burn it, you clean it. That was the rule in any Canadian kitchen I worked in. You only did it once, lol
excellent!! I love the format with Chef Jamie. If I were the hotel manager I would have said, "Get Out!!", terrible, but hand me the pan with the remainder of the carbonara." haha
Peccorino is extremely expensive here, so I just use DOP parmigiano reggiano. Some purists say pecorino, but parmesan works just fine. Not the pregrated junk, but grate whole one at home. Vincenzo is my go to guy for pasta, and Vito Iacopelli for pizza.
😉
I’m so glad you chose this video to react to - out of all the carbonara recipes I’ve made this is the best one ❤
About what you said at the end about adding salt. I learned that you add very little salt to the water when cooking carbonara because of the salty ingredients and that pasta water is added the the eggs later. It can happen pretty easily that the done dish is to salty. So it's better to add just a bit of salt to the water, taste the sauce when it's almost done and then add salt if needed. It's easier to add extra salt than to fix a oversalted dish.
You already explained the difference between the noodles a bit. Most people think that the greyish noodles have a lower quality but the opposite is true. The higher quality noodles are pressed through bronce forms that havw a rougher surface than the newer ceramic forms and the bronce ones have to be replaced more often than the ceramic ones. A cleaner look often means higher quality but this isn't true for noodles.
Very nice video. Vincenzo was great and your thoughtful comments really added value to the experience.
Dude I just saw the clip of your food. And from one chef to another it looks so good❤! I've been doing intermittent fasting and I can't watch your videos on the days I fast all day. I see your plating and I can do it. Especially when I have your recipe on making it. Please take the compliment as it is. Your food is beautiful.
I use this recipe to make carbonara about once a month, and I've made it for friends and family several times. It's by far the best and most authentic recipe I've found, and it tastes fantastic. I've also made several of his other recipes, and they're all delicious.
It's rare to see a channel that plugs someone else's channel. Usually they call each other out and call each other fake. It says a lot about you, Makinson.
Thank you!
I like your reactions because they are always honest and they way you explain the cooking techniques are precious and well explain. Hugs from Italy 🇮🇹
Thank you Luigi!
A Chef living and working in Australia, even Italian, serving a Carbonara to a Roman Italian is bold man. Even my late friend Anthony Bourdain took a humble approach in his Italy video. And right Vincenzino , taste before the guests do caro Amico
As long as you keep showing chefs of a high caliber I will love to watch thank you chef
I made the vincenzo's carbonara this way, and also his 2023 way, and both times i fell in love with carbonara
Followed this recipe a few times now and it’s just fantastic! And I’m always keen to see the comments and tips from James to make these recipes even more successful. Thanks guys.
About adding salt before water boils. Difference is pretty minimal, also dissolving salt is endothermic, means it absorbs heat from water, still minimal difference. Main reason why you should avoid that is because it pretty often destroys pot coating.
Chef, Vincenzo lives in Australia, you'd be hard pressed to go into any major supermarket in Australia and not find Pecorino. Another wonderful result of our modern multi-cultural heritage.
I just made Vincenzo's pasta limone for my daughter who just visited Rome and Venice. She said it was better than anything she had there.
love James and Vincenzo's channels
I have learned sooo much from you both
I'm glad to hear!
Personally, when I am done frying the guanciale, I will remove the bits, leaving the fat, and when plating I will add guanciale back on top, for better presentation and crispiness. Also, his method of adding an additional ladle of water before adding the eggs is risky, you can easily get a very watery sauce. The problem with carbonara is that you cannot really reduce the sauce if watery because the eggs will cook. What I will usually do is transfer pasta to pan a couple of minutes before it's cooked with some pasta water, turn heat to high and cook the pasta in the pan, while reducing the pasta water and fat mixture to my liking, getting a nice starch base. I will then turn off the heat and use IR thermometer to wait till temp falls to 80C then dump the eggs in. The residual heat will cook the eggs nicely. You can turn on burner to low and cook it a little bit more to prevent any nasty uncooked egg-whites. But you have to pay attention and as soon as you see ANY coalgulation, you have to turn it off.
Sometimes I serve this with finely chopped chives on the side. I find that chives do well to cut the richness of this dish and chives go well with any egg dish in my opinion.
Also an option: some people use a mix of pecorino and parmesano or pecorino and grana padano. I would suggest letting people grate some non-pecorino cheese at the table over the top. Pure pecorino can be quite overpowering with its very specific taste, that not everyone likes.
I have make it from the scratch. Really from the scratch even make the pancetta myself. It is so hard to make when your equipment and ingredients very limited. I even use parmesan because cannot find pecorino in my country that time (Indonesia). And the result is so good. I can eat it everyday.
Love from Indonesia❤
Couldn't get guanciale in this country back when I made this all the time. Used pancetta. Spaghetti. Tempered the eggs... have to. Don't want it to scramble or break. Always delicious. Good video!
This tutorial by Vincenzo was the reason why I became so interested in Italian cuisine! 😇
Really?? Very nice!! Italian cuisine is delicious but not that many people fully understand Spanish cuisine both use a lot of olive oil but Italy is all about the pasta
Because of your videos I have started cooking, and I just want to say I use to eat to live now I live to eat. So thank you very much.
You are so welcome! :)
I've tried Vincenzo's recipe and since do the pasta carbonara only this way. Actually, all my pasta recipes (amatriciana, putanesca, tuna and etc) are Vincenzo's recipes. Never failed. Also different plates like zucchini fritters, lamb shanks and etc.
Vincenzo is an amazing cook and Italian kitchen ambassador.
Yes i tryed his Carbonara often. For me the Guancale is the difficult part bc if u dont cook it proper it tastes like lard (witch i hate) so it has to be almost cooke cristpy black for me. But i like to make a mix of half and half with panchetta. And yeah its a dish u have to ccok more than once to perfect and dont have screambled aggs.
I can't find it or pecorino in Saskatoon, SK. I like smoky flavour anyways, so I use thick-cut natural smoked bacon cubed & Parm Reggiano adjusted with fleur del sel
I dom't know if this will help, however, I made this dish with bacon. I live in China and it is a gift to get american bacon that is good. Aside from that, I made a cramy and tasty Alfredo. I used this video and one other of Vincenzo's. The flavor would not have been as good as Vincenzo's, but it worked like a charm!!!! I have a creamy saucr, 3 small eggs, 2 yolks, and one full egg. I do like it. I will keep looking for cheek, but it is not a real prosepect where I am. Thank you for the recipe! It worked great!
Massive respect to you Vincenzo, for being a great and affable Italian chef! Love your videos! I do hope you watch more of Vincenzo's videos, Chef James. 😄
More to come!
I'm cooking with this recipe for almost 2 years! Love it :)
That's awesome!
oo just found this channel, instant fan. i cant get enough videos where the person breaks down the WHY of what is done
thank you!
I have tried Vincenzo’s recipe a number of time now. The first attempt was the best as I rushed it. Each time after only getting better and better.
I have made carbonara every which way now. Exactly like this, with only yolks, with whites and yolks, with extra yolks, I've made it with cream, I've made it with pancetta, with guanciale, with bacon. I've used pecorino, I've used parmegiano, I've used a mix of both, I've even used grana padano in a pinch. And it is true that all of these things make a very very big difference on the flavor and texture of the dish. But the one thing to me is... if the romans had access to nutmeg back in the day it would be a core ingredient in the dish. It's no longer ridiculously expensive and it is readily available everywhere, so it is definitely worth using a bit of, you got the grater out to grate the cheese anyway.
You need more than 250g per litre to raise the boiling point by 5 degrees.
So raising the boiling point is more like a myth.
But the later you add the salt, the less of a salt ring will form in your pot.
Salt at a low temperature can damage stainless steel (pitting) or so I have been told.
Vincenzo has a great video about the quality of different pasta brands. Lucky me finding some of the better brands in a local store(La Molisana,DeCecco and San Marino) and although they are just slightly more expensive the difference in endresult is huge!
What a pleasure watching you cooking! My mom was Italian, born in Rome! ❤🎉
05:35 Boiling time. One issue that is rarely addressed in cooking videos is altitude. Distilled water boils at 212°F / 100°C at SEA LEVEL. I live just above 7200 feet (2195 meters) sea level and water boils at about 198°F / 92.5° - significantly cooler which extends the boiling time needed to achieve the same texture of the pasta.
I enjoyed your comments video as the underlying video is the one I used to learn to make good carbonara.