I really like this guy. This is obviously not a traditional carbonara but man does that look delicious, his style of cooking is real home cooked comfort food and I like that
Happy to see this video today!! Always in my heart as well as in my kitchen!! I watch his videos on a weekly basis to help me try new recipes. I have his blackened seasoning in my cupboard and and thank God for putting him in my life even though it may have only been through his TH-cam videos and treasure the day that he makes me dinner in heaven!!! You truly were blessed Lucy to have this beautiful man as your father!! God bless!!❤️
I love to watch this gentle giant cook, my Grandfather was a Master Butcher and lived for authentic dishes from all over the world. Granddad served two tours in Italy and England during the War, from there he brought home so many memories of dishes he ate while overseas. This chef cooks from his heart, shares his creations with all who is there, only from the kindness of his heart.
I’m sure it’s delish but authentic carbonara has no butter, cream, garlic or onions. It should have egg yolks and freshly ground black pepper. The pepper represents the charcoal, hence the name: pasta in the manner of the charcoal maker.
@@uncopino its hard to get guanciale or pancetta here where most of us live. You have to use what's local. Im not driving 50 miles to a Wegmans grocery store for guanciale or pancetta. If i have to use bacon, so be it. This is an American verican version of carbonara. Stop being so sensitive. Damn, it's just food. It's not holy.
@@pennyg1966 fair enough. i’d rather have carbonara with bacon than no carbonara at all. sure you can’t find italian pancetta on some online shop? that’s sad
@@uncopino i live in the Country down South. The only thing we have is bacon. Down here, they don't have specialty shops and fancy butchers. You go to the local Piggly Wiggly or Food Lion. Nothing fancy here.
@@MrAhmes2001 didn't know he died that's sad, wanted to visit his restaurant one day. Honestly mate I think bad health from food is more complicated than whether you eat garlic and use butter my friend. You know garlic is a supplement used for heart health and there's no evidence butter causes heart disease. That was myth designed to sell margarine which was originally designed to lubricate farm machinery!! I'd say it's combination of high fat with high amount of refined carbs and sugar!! Fats actually pretty healthy without the processed food with it. Your just sounding a bit reductionistic!!
Hole eggs, the classic way from Roma. Waste nothing was the tune in Roma back in time. Guancale, spagetti, eggs, pecarino alt. parmeciano 50-50, pasta water and lots of black pepper. Orginale Carbonara. nam nam
@@allenkolle8774 everyone has a different way of making things. if you spent your time going around telling everyone what they're making isn't whatever they're calling it youd die a very miserable person
Love this Guy !!!!!! Very passionate about his craft, makes it look easy and has that “Classic Old School” Chef aura about him. Very refreshing to see. Hope to visit his restaurant someday.. keep up the good work “Big Daddy Jack”..... 🎉🎉🎉
as a Portuguese it’s cool see our cured meats been praised. i know we have good stuff, but it’s usually our spanish brothers that take all the recognition.
Eu sou italiano e esse "chef" destruiu parte da cultura culinaria italiana e um produto excelente portugues. So um americano poderia fazer isso ahahhahaha
oil,pepper,guanciale,pecorino cheese and egg yolk.These are carbonara ingredients.Respect for italian cuisine!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
This is definitely not Alfredo pasta either. If you search on TH-cam, there is a popular video that they recorded in the "Alfredo alla Scrofa" restaurant - where the original recipe was created - and they teach how to do it.
Watching your pasta videos has given me confidence in cooking something other than plain spaghetti. Thank you, Chef Chaplain. Your approach is humble and real.
Thanks Matthew for ordering classic American patty melt! You will soon be served chicken fillet, mayonnaise and jalapeños in a pita bread! Yepp, thats a classic American patty melt!
Now, in 2019 he’s about to crack 10 million views. And that’s not counting his new channel. It never fails when I’m starving, immobile, and perusing TH-cam, this guy’s delicious recipes are recommended.
Looks great, and I bet it tastes great, but with that fine of ham would've you wanna make a carbonara with a traditional recipe? Kinda destroys it will all that cream, garlic and onions i bet.
I grew up in CT..Love all your programs. Have made many of your recipes and all were delicious. Still have family near the shore and wa t to visit the restaurant when I go back. Keep up the good work.
1)Start with an inordinate amount of garlic in a cold pan with cold butter 2)After garlic has absorbed the butter and the pan is dry throw in some onion that was chopped by a toddler 3) Let that fucker rip 4) Roll up the iberico into a wad and cut like a toddler 5) Toss clump into pan 6) Add white wine. Be careful not to deglaze the wine or render out alcohol 7)Immediately add enough cream to fill one New Balance sneaker
People may complain about this not being 'authentic'. Let me tell you something...Hungry IS Hungry...and anyways, this was how it was from my childhood. My mama can do now wrong.
I absolutely miss this man. I never met the man in person. I feel like I was cheated. I told my wife from the time I saw his postings that we SO needed to take a trip the eat coast and patronize this amazing Americans establishment. I was fortunate enough to have several back and forth message sessions with him and consider myself blessed to have done so. Just imagine how much better the world would be if it was full of men amd woman who loved life and loved people as he did. It's still hard to believe he's gone...
looks tasty. but please call it an alfredo or something. don't call that carbonara. carbonara is made with egg, pork (guanciale or pancetta), and cheese. that's it. never with cream.
Carbonara is pasta, eggs, guanciale or pancetta and finished off with Pecorino cheese never cream or garlic. Iberico Ham is from Spain and Portugal from the Pata Negra pigs.
Check out my Spaghetti and Clams Carbonara Alfa, I did it the right way! Jack Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues
A Carbonara recipe that would probably get you shot in Italy. Butter, garlic, onion, wine (un evaporated), heavy cream and scallions! WTactualF... This is not Carbonara.
There is nothing classic about this and this is not carbonara. Carbonara is just made with pasta (usually spaghetti), eggs, pecorino romano cheese, guanchale (IDK how to spell it) or pancetta if not guanchale, pasta water, black pepper, and maybe salt in the pasta water.
koalificated naa,that happens just below video of Americans trying to cook something they don t know anything about.Try to check this:Carbonara Stefano Barbato.You won t find any complaint
I love watching those videos and this guy seems like a real cool dude. However the recipes are terrible :D "This is the finest ham in the world.." starts with burning some garlic LOL
theres white wine and no cream in classic carbonara, the cream is made with the egg, parmesan/pecorino and cooking water with pan out of fire and ham is guanciale, definitely not iberico, which is way too salty. That probably taste good but its not carbonara.
You are right, this is in no way Carbonara. There is no ham (spanish or otherwise), garlic, onion (green or otherwise), wine, or heavy cream in Carbonara. Traditional Carbonara is made using Guanciale (seasoned pig jowl), or Panceta if Guanciale is not available, extra virgin olive oil, eggs, lots of fresh black pepper, and Parmigiana-Reggiano cheese or Pecorino Romano cheese or a combination of both. It is also served with spaghetti, not linguini. Often the egg whites are mixed in with the pasta with a little of the pasta water, and the raw egg yolk as added on top of each serving to be broken and mixed in after it has been served. This is what gives Carbonara its creamy texture, not heavy cream. It is the Italian equivalent of "bacon and eggs," only with pasta.
There's only one original way to make Carbonara. But many ways to modify it. Italians will not agree with that. But Jack isn't making it for Italy. This is his way, not the real way, but his way, and it probably taste great. To anyone other than Italians, a "Carbonara" is just a pasta with ham and cream sauce. Whether you use cream or egg, or both, the idea is that it's a creamy sauce with some form of pork. Bottom line, make it how you want to meet that criteria, and be proud of it. Food is a very personal thing, and people won't always agree about the taste or method. You don't have to follow a recipe down to the exact ingredient and amount for it to be called a certain name. Tho Jack strayed pretty far off with his take on Carbonara, I guess it's the thought that counts in this case. He doesn't claim to be a expert on Italian food, he's just a down to earth chef that cooks with heart and passion based on his own ideas of what a dish is. That to me is awesome.
Rattmaster86 : Then he should be calling it what it is: Spanish ham cream sauce over linguini. Instead, he is calling his recipe something that it clearly is not. It is like calling a hotdog a hamburger. It doesn't matter how good the hotdog may be, it is still not a hamburger. Just as this video is not Carbonara.
It looks good, but I wouldn't call it Carbonara on your menu, true Carbonara has only Bacon/Panceta, Eggs, and Pecorino cheese. You prepared something more like Al Fredo. Looks delicious, but I would be dissapointed if I ordered Cabonara, and this was served.
joepinehill Well, if you're so concerned, why don't you just ask the waiter how the chef prepares it and decide for yourself and if you still don't like it either leave or open your own restaurant. This man appears to be a very nice good-hearted person and I'm sure all of his clientele love him and his cooking. Too many know-it-alls around here that would call the restaurant police to give him a citation. Bunch of Dudley Do-Rights in all likelihood do not know how to boil water.
joepinehill gave constructive advice and he said it respectfully. he also said the food that the chef made looked good. but some of us do know how to cook and we know that a carbonara and an alfredo do not taste the same. would it be such a crime to feel disappointed to pay for a meal that was not what we ordered? this is the kind of information and feedback from potential customers that could help this good chef make his already good restaurant into something greater. why are you so personally offended by this?
Charles Martel I have no problem with Portugese ham in a cabonara. I said nothing about the ham. The problem is that using CREAM would essentially turn the dish into an alfredo and not a carbonara. It would be fine to serve an alfredo at home and call it carbonara. But for a professional chef to charge money for a carbonara that is actually an alfredo.... At the very least, it would only be a mild disappointment for customers who wanted an actual carbonara. But it makes the chef seem less competent and it makes it less likely for these customers to give good reviews and to eat there again. The chef seems like a good guy, and a very good cook, and that's why I give constructive criticism. Receiving feedback is important so he can continue to improve and elevate his business and at least lessen the chances of having a failed business. I don't understand why people become so agitated when other people give constructive criticism that's said in a decent way. I would understand if people got agitated if someone called this chef an idiot and a fraud like what Gordon Ramsay says every time he sees a chef call a dish something that it isn't.
@@zeel33 @@zeel33 come to Italy and find a restaurant with this shitty dish. It 's been created by an Italian in USA. It is not Italian. Nobody eats it here. Sometimes we cook it for babies, but without butter...
Authentic carbonara would be awesome, guanciale ,eggs ,egg yoks, pecorino cheese, some pasta water to make it very creamy, a generous amount of black pepper, sounds delicious just thinking about it, oh and don’t forget handmade fettuccine
I watched every one of them. I really wanted to meet him he is a part of my life forever. RIP MY BROTHER DADDY JACK. YOU WILL BE MISSED. NEAL APOLLO BEACH FLORIDA
In southern Italy yes due to climate. Northern Italy generations have been using cream. Traditionally the cream went bad when shipped to the warmer southern region by horse and carriage. And in those days no electricity and fridges. So southerners improvised with eggs and dried cheese to replicate the creamy texture. The original carbonara used cream and came from Northern Italy. It became popular in Rome and the Roman's subbed in the egg to meet demand when cream couldn't be mass available (as a congested city mass-farming cows locally didn't work out as well due to disease.)
There's nothing fake about this chef! He is very spontaneous, and he cooks with love. No script, no re-hersal, just plainly spontaneous and captivating! Wonderful!
A WARNING TO ALL YOU VIEWERS, I AM CALLING THESE FRAUDS OUT I recently came across these clowns purporting to be 'chefs' on their video making Spaghetti Bolognese and left a criticism of it there if you wish to read. I have now found this ludicrous recipe video for Carbonara from them and just laughed out loud. The cook is giving you the impression he knows how to cook authentic Italian dishes, has not got a clue, really. This is the second time he uses cream. Having lived in Italy, trust me, no one there puts cream into a Ragu sauce OR a carbonara. For those interested a carbonara - or any other dish for that matter, will not suddenly improve if you put ANY kind of ham in it. Like all dishes it is a combination of all ingredients that make the dish. As mentioned below Carbonara consists of Bacon Lardons, sautéed onions and egg yolks. Italian food was borne out of poverty where people had small holdings where they raised a pig, chickens. Grew vegetables, onions, tomatoes etc. For authentic Carbonara you NEVER put cream in it. AND you NEVER cook the egg yolk, you use the heat of the pan only to fold the yolk in. Just one observation, do see how quickly he 'cooked' the onion? He never left the pan alone with his tweezers. Spring onions NEVEr go in a Carbonara. I have made it my mission to find other Italian recipe videos they have made and them out to stop making such muck they call food. Try flipping burgers boys, that's about your mark.
This is "A" carbonara recipe. You can make adjustments how you like, but the key ingredients are there. I don't understand you "cooking snobs" that claim that EACH ingredient has to be 100% correct to be a certain dish. That is just so stupid. Instead of clinging to old traditions, you should try to evolve into somthing better for once.
This is not a carbonara. A similar dish is called "panna e prosciutto". It is not very common in Italy but in some regions they prepare tortellini with such a sauce!
And yet he's wrong as are the other carbonara police. Northern Italy generations have been using cream. Traditionally the cream went bad when shipped to the warmer southern region by horse and carriage. And in those days no electricity and fridges. So southerners improvised with eggs and dried cheese to replicate the creamy texture. The original carbonara used cream and came from Northern Italy. It became popular in Rome and the Roman's subbed in the egg to meet demand when cream couldn't be mass available (as a congested city mass-farming cows locally didn't work out as well due to disease.)
@@mukiwabanda2794 Ehm, can you please share with us the source of this beautiful fantasy story? I'm quite sure you just don't know what you're talking about. The arrogance of the ignorants. I hope carbonara police will put you in jail forever and ever.
@@mukiwabanda2794 That's the funniest shit I've ever seen... Carbonara never had cream, and never will. Non-traditional "restaurants" put cream in carbonara just to lure the tourists. Cream is used in some italian dishes, but definitely not for carbonara.
How to ruin a 20 months ripened Ham at least and at the same time cooking a "classic carbonara" where, As An italian, I can recognize just one ingredient in common with the original one. Moreover, i still can't understand why extra-italian people and especially americans, are convinced that we use those amounts of garlic and onion.
my dad loved Carbonara when i made it for him. i did it old school. Daddy Jack should come up with names for his culinary inventions. i make something called "Lily's White Elbow". hahaha, "Lily's White Elbow" is made exactly the way i make it, a white cheese macaroni dish.
I mean that's not a carbonara at all,but that's not the main problem. Did he really waste that amazing iberico ham doing a pasta full of cream and garlic? That's actually crazy. If he ate the ham alone ,it would have been better
It genuinely looks nice, but...Carbonara is spaghetti, guanciale, pecorino, eggs, black pepper. You literally don't have one thing in there resembling carbonara! Just call it something else dude!
Cooking is a wonderful thing. So many inspiring dishes we're influenced by to be able to create our own. Tradition and respect for where recipes come from are very important. Letting people know about Carbonara's traditional origins is very important too. Respect.
People really make anything then call it Carbonara 😭, they put cream and garlic in everything and think they can pass it off as Italian 😂. I am not Italian or from rome but I know for sure thats not carbonara. real carbonara has Guanciale, Pecorino romano, eggs, pepper, pasta water and pasta. THAT'S IT. 🤦🏿♀️
Yokes are a tuff burden to bear while yolks go down smooth. John Smith you have made yourself the butt of the yoke. Have you heard the yoke about the china man that walks into the bar?
I've had the pleasure of eating a lot of carbonara while visiting Rome. Although this looks delicious, it is not carbonara or anything that resembles carbonara. Guanciale, eggs parmesan and pepper over pasta. It's a simple dish, you don't need to complicate it
I really like this guy. This is obviously not a traditional carbonara but man does that look delicious, his style of cooking is real home cooked comfort food and I like that
Happy to see this video today!! Always in my heart as well as in my kitchen!! I watch his videos on a weekly basis to help me try new recipes. I have his blackened seasoning in my cupboard and and thank God for putting him in my life even though it may have only been through his TH-cam videos and treasure the day that he makes me dinner in heaven!!! You truly were blessed Lucy to have this beautiful man as your father!! God bless!!❤️
I love to watch this gentle giant cook, my Grandfather was a Master Butcher and lived for authentic dishes from all over the world. Granddad served two tours in Italy and England during the War, from there he brought home so many memories of dishes he ate while overseas. This chef cooks from his heart, shares his creations with all who is there, only from the kindness of his heart.
Well the carbonara from this video is not even slightly close to authentic
Karbounaura... a classic Italian dish from Enzo Gorlomi, Dominick DeCocco and Antonio Margheriti!
😂😂😂
arrivederci :-D :-D :-D
ahahahahha
This comment needs more likes
HAHAHAHAHA
I’m sure it’s delish but authentic carbonara has no butter, cream, garlic or onions. It should have egg yolks and freshly ground black pepper. The pepper represents the charcoal, hence the name: pasta in the manner of the charcoal maker.
I’m actually pretty sure it’s not delicious, looked grim as fuck
also pecorino cheese and italian pancetta or guanciale, no bacon strips or ham
@@uncopino its hard to get guanciale or pancetta here where most of us live. You have to use what's local. Im not driving 50 miles to a Wegmans grocery store for guanciale or pancetta. If i have to use bacon, so be it.
This is an American verican version of carbonara. Stop being so sensitive. Damn, it's just food. It's not holy.
@@pennyg1966 fair enough. i’d rather have carbonara with bacon than no carbonara at all. sure you can’t find italian pancetta on some online shop? that’s sad
@@uncopino i live in the Country down South. The only thing we have is bacon. Down here, they don't have specialty shops and fancy butchers. You go to the local Piggly Wiggly or Food Lion. Nothing fancy here.
Classic Carbonara with Spanish ham ... dude, you're gonna need that deep water port when the Italians hear of this
From Italy we are working for this 🙂
Aahhahh that s fare away from real carbonara
Portuguese ham, son!
@@josephshmoesinsky8610 iberico ham isn´t from portugal my friend. xD
@@hamett356 My ass, it isn't from portugal!
I love that at the end of the day, Daddy Jack just wants to cook and use his talent to make people happy!
More like make them fat and smell like garlic
@@MrAhmes2001 garlic will make you healthy man settle down!!
@@justhadtosay680 ... is that why Jack died ???sounds like too much garlic and fat stopped jack 🤣
@@MrAhmes2001 didn't know he died that's sad, wanted to visit his restaurant one day. Honestly mate I think bad health from food is more complicated than whether you eat garlic and use butter my friend. You know garlic is a supplement used for heart health and there's no evidence butter causes heart disease. That was myth designed to sell margarine which was originally designed to lubricate farm machinery!! I'd say it's combination of high fat with high amount of refined carbs and sugar!!
Fats actually pretty healthy without the processed food with it.
Your just sounding a bit reductionistic!!
Should just be egg yolks and pecorino Romano for the sauce.
And pasta water
And plate 👀
totally, this thing is not a carbonara
Hole eggs, the classic way from Roma. Waste nothing was the tune in Roma back in time. Guancale, spagetti, eggs, pecarino alt. parmeciano 50-50, pasta water and lots of black pepper. Orginale Carbonara. nam nam
vifgull the original is guanciale the red of the egg pecorino romano pepe end rigatoni pasta
This person looks happy, he is doing what like to do.
MERCEDES IS the same like FIAT ??
1. Comes to the comments section
2. Expects to see 350 people saying this isn't Carbonara
3. I'm not leaving disappointed
👍
Well, because it's not
@@allenkolle8774 everyone has a different way of making things. if you spent your time going around telling everyone what they're making isn't whatever they're calling it youd die a very miserable person
@@koalificated maybe you don't need to worry about what I do!
@@allenkolle8774 im not worried allen, just disappointed
@@allenkolle8774 just say nice dish and stfu
Love this Guy !!!!!! Very passionate about his craft, makes it look easy and has that “Classic Old School” Chef aura about him. Very refreshing to see. Hope to visit his restaurant someday.. keep up the good work “Big Daddy Jack”..... 🎉🎉🎉
as a Portuguese it’s cool see our cured meats been praised. i know we have good stuff, but it’s usually our spanish brothers that take all the recognition.
Eu sou italiano e esse "chef" destruiu parte da cultura culinaria italiana e um produto excelente portugues. So um americano poderia fazer isso ahahhahaha
oil,pepper,guanciale,pecorino cheese and egg yolk.These are carbonara ingredients.Respect for italian cuisine!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
shut up you bozo cooking is like art its supposed to be creative and innovative not rigid like some mathematical formula
this, to me is, Alfredo with over priced ham :(
True
This is definitely not Alfredo pasta either. If you search on TH-cam, there is a popular video that they recorded in the "Alfredo alla Scrofa" restaurant - where the original recipe was created - and they teach how to do it.
And over cooked pasta
@@screwballsquirrel4473 Shameful (but I love overcooked pasta lol)
Real alfredo is just butter and cheese.
And that’s how to destroy jamón ibérico ... traditional carbonara fckmeee
De acuerdo, que lastima de jamoncito. Abrazo desde Málaga
Happy that he mentioned that the best ham in the world is from my country, Portugal!
You shouldn't call it classic carbonara, if you don't cook the classic carbonara. The Italians are going to be insulted.
They're always butthurt, so whatever.
I worked as a cook, but this is where I learned knife technique and cooking technique. Missed and forever remembered.
Watching your pasta videos has given me confidence in cooking something other than plain spaghetti. Thank you, Chef Chaplain. Your approach is humble and real.
I love how beat all of his pans are, you can sense the love he has for them
Me too, and I like how Jack had respect for the value of the ingredients and never let anything go to waste.
wow man you took a beating the comment section over a name. i wish i was so intelligent about recipes. keep going jack and no worries. big deal.
Thanks Matthew for ordering classic American patty melt! You will soon be served chicken fillet, mayonnaise and jalapeños in a pita bread! Yepp, thats a classic American patty melt!
Now, in 2019 he’s about to crack 10 million views. And that’s not counting his new channel.
It never fails when I’m starving, immobile, and perusing TH-cam, this guy’s delicious recipes are recommended.
Onion in Carbonara?, where's the egg?! o_O
Exactly !!
Yes, and more Parmazan and black pepper.
This is a simple mix that will try.
Seen with lemon also and the acorn fed ham makes dish look darker
Thanks for sharring
this got nothing to do with a classic carbonara :D
Absolutley NOTHING!
I don’t care. Extra half-and-half and Parm it up!
Mmm carbonara with the paint from the pan, delicious
Many great recipes for Bachelors. Thanks 😎👍
Every time you cook this, a grandmother in italy die
if u wanna spend 2 months on the toilet, make this recipe.
This recipe looks good...I'd like to try this.
OK. Google Carbonna first 😂
Was watching this video and immediately thought the comment section must be full of macaroni warriors. )
RIP JACK! MIss your videos. Learned alot just watching.
Looks great, and I bet it tastes great, but with that fine of ham would've you wanna make a carbonara with a traditional recipe? Kinda destroys it will all that cream, garlic and onions i bet.
Yeah and gunaciale is used for a reason instead of prosciutto or this...
not to mention there are no eggs in a dish literally called bacon and egg in italian
I grew up in CT..Love all your programs. Have made many of your recipes and all were delicious. Still have family near the shore and wa t to visit the restaurant when I go back. Keep up the good work.
1)Start with an inordinate amount of garlic in a cold pan with cold butter
2)After garlic has absorbed the butter and the pan is dry throw in some onion that was chopped by a toddler
3) Let that fucker rip
4) Roll up the iberico into a wad and cut like a toddler
5) Toss clump into pan
6) Add white wine. Be careful not to deglaze the wine or render out alcohol
7)Immediately add enough cream to fill one New Balance sneaker
fantastic
Heavy cream doesn't belong in a carbonara. Ever.
Gotta love the one-handed pasta-opening move. I learn something new every time Jack.
People may complain about this not being 'authentic'. Let me tell you something...Hungry IS Hungry...and anyways, this was how it was from my childhood. My mama can do now wrong.
I absolutely miss this man. I never met the man in person. I feel like I was cheated. I told my wife from the time I saw his postings that we SO needed to take a trip the eat coast and patronize this amazing Americans establishment. I was fortunate enough to have several back and forth message sessions with him and consider myself blessed to have done so. Just imagine how much better the world would be if it was full of men amd woman who loved life and loved people as he did. It's still hard to believe he's gone...
Order his seasoning it's awesome!!!!
looks tasty. but please call it an alfredo or something. don't call that carbonara. carbonara is made with egg, pork (guanciale or pancetta), and cheese. that's it. never with cream.
what he said!
Never a half a container,of heavy old store,boughy cream?
..... and never garlic onion and scallion
Carbonara is pasta, eggs, guanciale or pancetta and finished off with Pecorino cheese never cream or garlic. Iberico Ham is from Spain and Portugal from the Pata Negra pigs.
You forgot the black pepper, but yeah. no cream, no onions or garlic.
Garlic,ham,onion,and still calling carbonara😭😭😭😭😭😭😭😭😭 ma porca puttanaaaaaa
I can't believe he's gone. Made this Marine cry. Heartbroken. Neal
Carbonara?? Are you crazy??!?
Check out my Spaghetti and Clams Carbonara Alfa, I did it the right way! Jack Become a Member Of "Cooking With The Blues"
www.patreon.com/CookingWithTheBlues
A Carbonara recipe that would probably get you shot in Italy.
Butter, garlic, onion, wine (un evaporated), heavy cream and scallions! WTactualF... This is not Carbonara.
There is nothing classic about this and this is not carbonara. Carbonara is just made with pasta (usually spaghetti), eggs, pecorino romano cheese, guanchale (IDK how to spell it) or pancetta if not guanchale, pasta water, black pepper, and maybe salt in the pasta water.
Il CEO della carbonara
Before I scroll comments, how many times can you guess I’ll read “that’s not Carbonaraaaaaa.”?
ive been going around on carbonara videos and looking at all the angry people in the comments bitching about it, people are so miserable its hilarious
koalificated It’s an unbelievable phenomenon. It happens every time a carbonara video is made. Lmao
koalificated naa,that happens just below video of Americans trying to cook something they don t know anything about.Try to check this:Carbonara Stefano Barbato.You won t find any complaint
@@marcofiorentini3992 imagine being this bothered by pasta sauce
koalificated not bothered,is just funny to see the ignorant comments below the video and how Americans in general won t accept any critics.
I'm from Rome. You broke my Heart... What is this??? Oh God..
This is cookin' with the blues , bro.
@@zaltmanbleroze no please you can eat your own shit if you want but don't use Italians recipe's name please!
FINALLY someone makes a real carbonara like it was originally done in America. Kudos Jack.
language！
This Alfredo not carbonara but leave it to Americans I’ll call it what I want and because we did it in the states it has to be right wrong!!
dogdeathnuts that’s is most definitely not carbonara.
😂😂😂😂😂😂😂😂😂😂ahahahah so funnyyyuu
Looks fabulous!
I love watching those videos and this guy seems like a real cool dude. However the recipes are terrible :D
"This is the finest ham in the world.."
starts with burning some garlic LOL
you have obviously never sateud garlic if you think he burned it
Terrific. I am non an egg-person and that is the perfect alternative. Only just found you. I like your attitude as much as your cooking- well, almost.
Nice dish but Carbonara is supposed to have egg as the sauce...not the cream. Looks tasty though!
Cream is northern Italian the egg is southern Italian there's two way to make carbonara
@@dancalestini9850 no there is one way to make carbonara... With the fucking egg stupid ignorant
Pappalardo Love it, you have to be italian!
@@simoneo.5822 I'd rather have the cream so GFY!
@@dancalestini9850 NO
This is great, and I really appreciate the way you explain things, I have learned a lot from you. Thanks!
Now forget everything, this video is horrifying
Don't.... Just don't.
Carbonara?
Love your classic cooking style.... your so real
theres white wine and no cream in classic carbonara, the cream is made with the egg, parmesan/pecorino and cooking water with pan out of fire and ham is guanciale, definitely not iberico, which is way too salty. That probably taste good but its not carbonara.
butter and garlic?!?!?!?!?!
This is in no way Carbonara. This is some wierd American version with Spanish meat. There is certainly no garlic or onion in Carbonara.
u can put garlic and onion...
not really... its good bro
You are right, this is in no way Carbonara. There is no ham (spanish or otherwise), garlic, onion (green or otherwise), wine, or heavy cream in Carbonara. Traditional Carbonara is made using Guanciale (seasoned pig jowl), or Panceta if Guanciale is not available, extra virgin olive oil, eggs, lots of fresh black pepper, and Parmigiana-Reggiano cheese or Pecorino Romano cheese or a combination of both. It is also served with spaghetti, not linguini. Often the egg whites are mixed in with the pasta with a little of the pasta water, and the raw egg yolk as added on top of each serving to be broken and mixed in after it has been served. This is what gives Carbonara its creamy texture, not heavy cream. It is the Italian equivalent of "bacon and eggs," only with pasta.
There's only one original way to make Carbonara. But many ways to modify it. Italians will not agree with that. But Jack isn't making it for Italy. This is his way, not the real way, but his way, and it probably taste great. To anyone other than Italians, a "Carbonara" is just a pasta with ham and cream sauce. Whether you use cream or egg, or both, the idea is that it's a creamy sauce with some form of pork. Bottom line, make it how you want to meet that criteria, and be proud of it. Food is a very personal thing, and people won't always agree about the taste or method. You don't have to follow a recipe down to the exact ingredient and amount for it to be called a certain name. Tho Jack strayed pretty far off with his take on Carbonara, I guess it's the thought that counts in this case. He doesn't claim to be a expert on Italian food, he's just a down to earth chef that cooks with heart and passion based on his own ideas of what a dish is. That to me is awesome.
Rattmaster86 : Then he should be calling it what it is: Spanish ham cream sauce over linguini. Instead, he is calling his recipe something that it clearly is not. It is like calling a hotdog a hamburger. It doesn't matter how good the hotdog may be, it is still not a hamburger. Just as this video is not Carbonara.
I like this. Easy and delicious.
Real carbonara is easier and surely better than whatever this is.
It looks good, but I wouldn't call it Carbonara on your menu, true Carbonara has only Bacon/Panceta, Eggs, and Pecorino cheese. You prepared something more like Al Fredo. Looks delicious, but I would be dissapointed if I ordered Cabonara, and this was served.
joepinehill Well, if you're so concerned, why don't you just ask the waiter how the chef prepares it and decide for yourself and if you still don't like it either leave or open your own restaurant. This man appears to be a very nice good-hearted person and I'm sure all of his clientele love him and his cooking. Too many know-it-alls around here that would call the restaurant police to give him a citation. Bunch of Dudley Do-Rights in all likelihood do not know how to boil water.
joepinehill gave constructive advice and he said it respectfully. he also said the food that the chef made looked good. but some of us do know how to cook and we know that a carbonara and an alfredo do not taste the same. would it be such a crime to feel disappointed to pay for a meal that was not what we ordered? this is the kind of information and feedback from potential customers that could help this good chef make his already good restaurant into something greater. why are you so personally offended by this?
So if you ordered chicken parm at a restaurant and got grilled chicken with tomatoes on the side, you'd be cool with that?
Johnny Blaze chicken parm is not true Italian food anyway shape or form!! I laugh at places calling this kinda of stuff authentic Italian.
Charles Martel I have no problem with Portugese ham in a cabonara. I said nothing about the ham. The problem is that using CREAM would essentially turn the dish into an alfredo and not a carbonara. It would be fine to serve an alfredo at home and call it carbonara. But for a professional chef to charge money for a carbonara that is actually an alfredo.... At the very least, it would only be a mild disappointment for customers who wanted an actual carbonara. But it makes the chef seem less competent and it makes it less likely for these customers to give good reviews and to eat there again.
The chef seems like a good guy, and a very good cook, and that's why I give constructive criticism. Receiving feedback is important so he can continue to improve and elevate his business and at least lessen the chances of having a failed business. I don't understand why people become so agitated when other people give constructive criticism that's said in a decent way. I would understand if people got agitated if someone called this chef an idiot and a fraud like what Gordon Ramsay says every time he sees a chef call a dish something that it isn't.
Classic carbonara? Theres not a single incredient except the pasta that comes to classic carbonara😂
Looks like a delicious alfredo. Love ya Jack but that's not a Carbonara.
And pasta Alfredo is not Italian... ;)
@@andreaf975 'Alfredo' not Italien??? Please update your 'knowlegde' here th-cam.com/video/Sk9HCxfIREo/w-d-xo.html
@@zeel33 @@zeel33 come to Italy and find a restaurant with this shitty dish. It 's been created by an Italian in USA. It is not Italian. Nobody eats it here. Sometimes we cook it for babies, but without butter...
@@zeel33 try to translate Italian comments here. It's vomiting
@@zeel33 one last thing. It is cooked in the hospitals, not in the restaurants...
For all the comments it's not authentic, he did say it was classic!!!
So let's just enjoy what he's doing!!
Lolololololol..... You forgot mayonnaise .... Just relax people.
😆
I just love ❤ how he invites people around to sample the dish!! I like this carbanara because no egg
Base of carbonara are eggs…if you dont use eggs its no longer a carbonara
@@proteinpapi7595 No it's still carbanara
@@joelove1987 how? So If I make fried chicken with veal is it still fried chicken? This is nowhere near Carbonara
carbonara need egg or its no carbonara
@@joelove1987 I have some coupons for Chef Boyardee I can send you...
This has nothing to do with the carbonara. Wtf
I would be honored to be Daddy Jack's dishwasher.
One of the wort attempts at Carbonara ever
Erik…you just a hater. You must live a miserable life…
I m from Portugal!!!!! Crazy way to do carbonara but God is the best way to do it!!! Yeaaah
Love this guy. Cooking with beautiful and reckless disregard.
This man puts scallions in EVERYTHING
Even On My Cheerios Bryan!
Authentic carbonara would be awesome, guanciale ,eggs ,egg yoks, pecorino cheese, some pasta water to make it very creamy, a generous amount of black pepper, sounds delicious just thinking about it, oh and don’t forget handmade fettuccine
I watched every one of them. I really wanted to meet him he is a part of my life forever. RIP MY BROTHER DADDY JACK. YOU WILL BE MISSED. NEAL APOLLO BEACH FLORIDA
This is linguini alfredo with portugese ham. Carbonara has cheek, pasta water and egg as the creamy sauce.
In southern Italy yes due to climate. Northern Italy generations have been using cream. Traditionally the cream went bad when shipped to the warmer southern region by horse and carriage. And in those days no electricity and fridges. So southerners improvised with eggs and dried cheese to replicate the creamy texture. The original carbonara used cream and came from Northern Italy. It became popular in Rome and the Roman's subbed in the egg to meet demand when cream couldn't be mass available (as a congested city mass-farming cows locally didn't work out as well due to disease.)
CARBONARA HAS GUANCALE, WHICH IS SMOKE PORK CHEEKS, PECORINO AND EGG YOLK AND PEPPER. NOTHING MORE!!
@@antoniskyriakou327 That's the roman recipie, yes.
There's nothing fake about this chef! He is very spontaneous, and he cooks with love. No script, no re-hersal, just plainly spontaneous and captivating! Wonderful!
A WARNING TO ALL YOU VIEWERS, I AM CALLING THESE FRAUDS OUT
I recently came across these clowns purporting to be 'chefs' on their video making Spaghetti Bolognese and left a criticism of it there if you wish to read.
I have now found this ludicrous recipe video for Carbonara from them and just laughed out loud. The cook is giving you the impression he knows how to cook authentic Italian dishes, has not got a clue, really. This is the second time he uses cream. Having lived in Italy, trust me, no one there puts cream into a Ragu sauce OR a carbonara.
For those interested a carbonara - or any other dish for that matter, will not suddenly improve if you put ANY kind of ham in it. Like all dishes it is a combination of all ingredients that make the dish. As mentioned below Carbonara consists of Bacon Lardons, sautéed onions and egg yolks.
Italian food was borne out of poverty where people had small holdings where they raised a pig, chickens. Grew vegetables, onions, tomatoes etc. For authentic Carbonara you NEVER put cream in it. AND you NEVER cook the egg yolk, you use the heat of the pan only to fold the yolk in.
Just one observation, do see how quickly he 'cooked' the onion? He never left the pan alone with his tweezers. Spring onions NEVEr go in a Carbonara.
I have made it my mission to find other Italian recipe videos they have made and them out to stop making such muck they call food.
Try flipping burgers boys, that's about your mark.
Its not bacon lardons its guanciale
I wish my kids to be nice an polite genuine person like daddy jack
I'm sure that dish taste great but it is NOT carbonara. Onion, wine, scallions, cream are not carbanara ingredients.
Agreed
Indeed...
This is "A" carbonara recipe. You can make adjustments how you like, but the key ingredients are there. I don't understand you "cooking snobs" that claim that EACH ingredient has to be 100% correct to be a certain dish. That is just so stupid. Instead of clinging to old traditions, you should try to evolve into somthing better for once.
@@Ix10n70 Carbonara is Carbonara, you don't call a dog a cat. Same goes for food. I guess you see the difference between a burger and a pizza.
@@IceBreaker.22 This is not the same and a really bad analogy.
Americans : burgers. Italians : carbonara.
This is not a carbonara. A similar dish is called "panna e prosciutto". It is not very common in Italy but in some regions they prepare tortellini with such a sauce!
Best response here.
And yet he's wrong as are the other carbonara police. Northern Italy generations have been using cream. Traditionally the cream went bad when shipped to the warmer southern region by horse and carriage. And in those days no electricity and fridges. So southerners improvised with eggs and dried cheese to replicate the creamy texture. The original carbonara used cream and came from Northern Italy. It became popular in Rome and the Roman's subbed in the egg to meet demand when cream couldn't be mass available (as a congested city mass-farming cows locally didn't work out as well due to disease.)
@@mukiwabanda2794 Ehm, can you please share with us the source of this beautiful fantasy story? I'm quite sure you just don't know what you're talking about. The arrogance of the ignorants. I hope carbonara police will put you in jail forever and ever.
Mukiwa Banda omg wtf are you talking about stop trash talking about italy please
@@mukiwabanda2794 That's the funniest shit I've ever seen... Carbonara never had cream, and never will. Non-traditional "restaurants" put cream in carbonara just to lure the tourists. Cream is used in some italian dishes, but definitely not for carbonara.
Congratulations. Been here a long time just don't comment much. Have tried some of your recipes. Outstanding!!!!!!
Non c è nemmeno uno....e dico....un ingrediente della carbonara....
ingredienti per carbonara.....
guanciale pepe uova e pecorino.
stop....
bravo danie'.. la crema si fa con l'acqua di cottura quando salti la pasta
Spagetti carbonara ...no no no cream.
Just eggs !
This is everything but a classic carbonara.
Its Cream O Nara ......
How to ruin a 20 months ripened Ham at least and at the same time cooking a "classic carbonara" where, As An italian, I can recognize just one ingredient in common with the original one.
Moreover, i still can't understand why extra-italian people and especially americans, are convinced that we use those amounts of garlic and onion.
Davide Belli the one ingredient would be the pasta i guess.
it is the heavy cream!
@ Davide Belli....if you watch his videos he kills every dish with onions
my dad loved Carbonara when i made it for him. i did it old school. Daddy Jack should come up with names for his culinary inventions.
i make something called "Lily's White Elbow". hahaha, "Lily's White Elbow" is made exactly the way i make it, a white cheese macaroni dish.
No pancetta or guanciale, no eggs. How can this be called "classic carbonara"? I don't mind the recipe, it must be good, just give it another name.
Prosciutto Danieli from Italy has the same diet of acorns only and what a difference in taste!
You left out the eggs too.
I mean that's not a carbonara at all,but that's not the main problem. Did he really waste that amazing iberico ham doing a pasta full of cream and garlic? That's actually crazy. If he ate the ham alone ,it would have been better
Todo un artista. Qué naturalidad. Casi puedo oler la pasta a la carbonara.
It genuinely looks nice, but...Carbonara is spaghetti, guanciale, pecorino, eggs, black pepper. You literally don't have one thing in there resembling carbonara! Just call it something else dude!
Nobody gives a fuck, you pretentious moron.
Cooking is a wonderful thing. So many inspiring dishes we're influenced by to be able to create our own. Tradition and respect for where recipes come from are very important. Letting people know about Carbonara's traditional origins is very important too. Respect.
bigguscurlyus how about we call it shut the fuck up....
You're absolutely right. But I'd eat that, whatever it technically is. At least he used utensils for the ingredients this round.
People really make anything then call it Carbonara 😭, they put cream and garlic in everything and think they can pass it off as Italian 😂. I am not Italian or from rome but I know for sure thats not carbonara. real carbonara has Guanciale, Pecorino romano, eggs, pepper, pasta water and pasta. THAT'S IT. 🤦🏿♀️
Always thought the egg yoke was the key to the dish
It is. Just like spelling yolk is the key to spelling yolk.
Yokes are a tuff burden to bear while yolks go down smooth. John Smith you have made yourself the butt of the yoke. Have you heard the yoke about the china man that walks into the bar?
@@servicarrider 💀💀💀💀💀🤣🤣😂😂😂
love your show you are one great chief and one coooool person
I've had the pleasure of eating a lot of carbonara while visiting Rome. Although this looks delicious, it is not carbonara or anything that resembles carbonara. Guanciale, eggs parmesan and pepper over pasta. It's a simple dish, you don't need to complicate it
This “dish” just looks disgusting, truly a way to insult to Italian cuisine
Ibérico ham is from Spain NOT Portugal.
Iberico is from Spain not Portugal.
Everybody's a food historian suddenly. This looks delicious.
Nobody is saying that it isn't delicious. They're saying it's not a classic carbonara.
@@rhinomakro8024 you must not be reading the same comments