Like his TH-cam videos he will get it, I love that he has embraced a new medium and hopefully he will reach a new generation, I've been watching him for years and not only is he a fantastic chef with a calming way but he has the best knife skills I've ever seen ❤
There are thousands of wonderful people in retirement homes or nursing homes who can still converse and who have wonderful stories. Go visit a home and ask if you can just visit with people. Quit thinking it’s only worthwhile to do this with someone famous.
@@kai326IT even goes way deeper my friend, celebrities, media personas, content creators and everything spanned around this disgusting construct WE call media/the internet completely fcks your brain, Go do exactly what OP said above and stop being a sperg
If I was the food police, which I'm not, I'd only say I wished he used pecorino cheese instead of parmesan and mixed it into the egg mixture rather than just putting the cheese at the end. That's what makes carbonara great, in my opinion....but I was raised in a house where we ate a lot of pecorino. Jacques is making the dish according to his tastes, which is the most important thing.
Dude just makes food that you know tastes good. Thats it. You know he can make it traditional better than 92% of chefs in the world but he also makes stuff he likes and it looks and I’m sure tastes amazing. We are blessed to have him.
Hi Mr. Pepin. I grew up watching you as a little boy, because my grandma would make recipes before she would go off to work, you know....I really enjoy cooking, and watching you. Thank you for everything...I mean it Goodbye, Jacque
Jacques is still doing it at the age of 88! An inspiration for everyone. Jacques has also proven that high fat and/or white flour will not kill you. It is processed food/junk food that kills you, while having a great love for your own cooking will keep you young (Jacques Pepin, Julia Child, even Grandma Gina, all reached or will soon reach 90).
Still important to not rely on genetics to live well and long. Gotta eat as best and healthy as one’s budget can afford, strength-train minimum two days per week and an often forgotten step, take a daily optimal amount of vitamins and minerals! The holy trinity of health!
Jack always said, "I am not a wine snob." Well, he's not a food snob either. He can make something delicious with stuff just lying around his kitchen. That's part of his charm. Elegant peasant food.
Chef Jacque it's truly a pioneer. Any definitely makes many of these folks on the Food Network look like amateurs. I truly miss just good old cooking on the Food Network. ❤
Bravo Signor Peppino, è una ricetta della carbonara che si faceva prima del 1945, dopo, a Roma, l’hanno modificata per farla con il guanciale, il pecorino è solo il tuorlo d’uovo! Magnifico… 🇮🇹🇮🇹🇮🇹♥️♥️♥️
@@slicksalmon6948to much of the world it’s carbonara. It’s like calling tissue, Kleenex, and cola, Coke. People are gonna call similar things the name of the OG even if it isn’t the same
Everyone is entitled to do as he or she pleases but just 2:29 don’t call it carbonara. I am sure that if you were to put some parsley , garlic and cream on a soufflé , French people would be horrified and rightly so, so why put it on a carbonara? Call it something else not to confuse
@davidmarrazzo774 I was grateful that Vincenzo published a video with amounts to use per svg. I live alone, and can't make huge amounts, but I love it. I was laughing when that cream went in! 😅
I love Jacques, he is my favorite TV chef of all time! He is entitled to make carbonara any way he chooses and I would certainly help him eat it! That said, this is not the traditional classic Roman carbonara recipe and I'm sure the purists would have something to say about it. That is, if they have the balls...😁
@@lesliekunkel8663no it's not. By melting your cheese with the water of the pasta you recreate some cream so it does not make any difference anyway. It is hard to succeed a true carbonara the " best Italian way". In this case he mixes some cold cream with the egg so that the egg will just be perfectly broken down and airy, and cooked the exact way (that is not overcooked) that is needed. The point of Pepin is to make an excellent recipe that is impossible to fail. It is not to break "a rule" that keep the Italians in terror of their grandmother reaction if they saw that. We French have a slightly different view on the rules and cooking anyway. Myself I like to follow recipes because I'm no professional. But old cooks and especially grandmothers do their cooking by instinct and there is no rule. It's very frownd upon even to follow a recipe believe it or not.
Oh my god I know. Butter/cream AND pre- shredded parmesan from a plastic container. Its like adding dish soap to a one pot pasta recipe so you can cook and wash dishes at the same time.
Pepin is a cheapskate. He uses tasteless and cheap American parmesan from Wisconsin that’s sold in those hideous plastic tubs. I wonder how he’d feel if people celebrated horrid Wisconsin fake “French” cheese.
(1) For those on keto, substitute heart of palm linguine for the pasta and add a spoon of water with pinch of corn starch; (2) we love you Jacques, thank you
He said ala carbonara, which is like a carbonara , his variation. True carbonara is not quite like this but tasty nonetheless. I love the great chef Jacque ❤️
Marco Pierre White also uses cream. It's not "traditional", it's a variation. Jacques Pepin cooks on TV for the average Joe without pretention, and he's admired for that. I've seen him (and Marco Pierre White) use Tobasco and Ketchup on traditional French dishes (sacrebleu!) and that's OK if it's done with integrity.
@ChuckMarteau, je suis d'accord avec vous! Je pense la même chose quand je le vois utiliser la mayonnaise en bocal (je suis française et je fais ma mayonnaise maison). Fière de Jacques Pépin !
It's a "K-tip" knife, its common name deriving from Japanese 'kiritsuke'. As far as I know (and I am not an authority), the pointed shape was a Japanese invention, kiritsuke knives being a variation of their 'gyuto' knives (the equivalent of Western general purpose "chef's knife"). The one M. Jacques is using has a Western handle, so it may be a Western brand - or it could be a Japanese knife with a Western handle! Suggest you google "K-tip knives" and that will lead you to suppliers if you wish to buy one. Happy knife-hunting! 😎
I'm surprised there aren't more Italian gatekeepers complaining about this dish not being "real" carbonara like their grandma cooked. Those people are insufferable.
Unpopular opinion: carbonara is improved by the addition of garlic and a small amount of cream. Rare to see a version with either these days after a decade of finger waging by cross Italian TH-cam Nonna's.
I wish there was a way to let Jacque know how much he is loved while we still have him.
Like his TH-cam videos he will get it, I love that he has embraced a new medium and hopefully he will reach a new generation, I've been watching him for years and not only is he a fantastic chef with a calming way but he has the best knife skills I've ever seen ❤
Cook like nobody is watching, thats how you can show him
Jacques is to food what Hendrix was to guitar 🎸
Tell him to stop licking his fingers when he cooks...disgusting.
Were
Is there anyone else that would just love to sit with him and have a glass of wine just over his very basic simple dishes I absolutely love this guy
There are thousands of wonderful people in retirement homes or nursing homes who can still converse and who have wonderful stories. Go visit a home and ask if you can just visit with people. Quit thinking it’s only worthwhile to do this with someone famous.
@@Kingfisher1215I promise you it’s not that deep
@@Kingfisher1215
I just turned sixty-seven and live here in a retirement community...
@@Kingfisher1215this IS very true, thank you for speaking what i was thinking
@@kai326IT even goes way deeper my friend, celebrities, media personas, content creators and everything spanned around this disgusting construct WE call media/the internet completely fcks your brain, Go do exactly what OP said above and stop being a sperg
Jacques Pepin is a national treasure of both France and America. Thank you.
The guy cant even make an original carbonara😂
Uno schifo. Il mio cane mangia meglio.
100%. He's been part of my life since before his daughter was born. I love the series he did with Julia Child, another national treasure. ❤❤
a treasure for the whole wide world
Io sono inorridito. Qualcuno salvi l'umanità dalla "cucina" di quest'uomo.
Been watching Jacques since his lovely daughter was a little girl. There is no one like him. Such a wonderful chef & gentleman
None of those "This isn't real carbonara" video makers need to bother this man. He is a treasure.
If I was the food police, which I'm not, I'd only say I wished he used pecorino cheese instead of parmesan and mixed it into the egg mixture rather than just putting the cheese at the end. That's what makes carbonara great, in my opinion....but I was raised in a house where we ate a lot of pecorino. Jacques is making the dish according to his tastes, which is the most important thing.
This isnt carbonara. Not by a long shot. This just proves everyone can make mistakes, even legends like Jacque
@@realpoetics it's not a mistake.
he likes it that way so he makes it that way.
See Anthony Bourdain's reply to someone criticizing Jacques in his book Appetites. It's hilarious.
are you strong enough to tell him he is wrong??AND..strong enough to prove ypur point and cook your version for him?@realpoetics
We love you, Jacques, thank you for everything.
Sincerely.
Dude just makes food that you know tastes good. Thats it. You know he can make it traditional better than 92% of chefs in the world but he also makes stuff he likes and it looks and I’m sure tastes amazing. We are blessed to have him.
I just love to watch Jacque cook. I remember him cooking with Julie when i was younger.. keep cooking Jacque. We love you!!
I wasn't hungry this afternoon until I watched chef master Pepin produce this italian masterpiece.
Hi Mr. Pepin. I grew up watching you as a little boy, because my grandma would make recipes before she would go off to work, you know....I really enjoy cooking, and watching you. Thank you for everything...I mean it Goodbye, Jacque
Jacques is still doing it at the age of 88! An inspiration for everyone.
Jacques has also proven that high fat and/or white flour will not kill you. It is processed food/junk food that kills you, while having a great love for your own cooking will keep you young (Jacques Pepin, Julia Child, even Grandma Gina, all reached or will soon reach 90).
Still important to not rely on genetics to live well and long. Gotta eat as best and healthy as one’s budget can afford, strength-train minimum two days per week and an often forgotten step, take a daily optimal amount of vitamins and minerals! The holy trinity of health!
Jack always said, "I am not a wine snob." Well, he's not a food snob either. He can make something delicious with stuff just lying around his kitchen. That's part of his charm. Elegant peasant food.
Whatever he’s making, you know it’s going to be delicious
Merci Jacques! C’est toujours un grand plaisir de vous retrouver! Portez vous bien.
Chef Jacque it's truly a pioneer. Any definitely makes many of these folks on the Food Network look like amateurs. I truly miss just good old cooking on the Food Network. ❤
Bravo Signor Peppino, è una ricetta della carbonara che si faceva prima del 1945, dopo, a Roma, l’hanno modificata per farla con il guanciale, il pecorino è solo il tuorlo d’uovo! Magnifico… 🇮🇹🇮🇹🇮🇹♥️♥️♥️
I'm italian and i think JP is entitled to do as he pleases.
@@slicksalmon6948to much of the world it’s carbonara. It’s like calling tissue, Kleenex, and cola, Coke. People are gonna call similar things the name of the OG even if it isn’t the same
Then you are not a real italian
Yeah, carbonara is an American invention anyway. Made in Italy though during the war. The original contains bacon instead of guanchale or pancetta.
Everyone is entitled to do as he or she pleases but just 2:29 don’t call it carbonara. I am sure that if you were to put some parsley , garlic and cream on a soufflé , French people would be horrified and rightly so, so why put it on a carbonara? Call it something else not to confuse
@@Andrea-sp9gj I came to the comments to see how many Italians were screaming about the cream in it!😅
You are amazing Mr. Jacques. Thank you for another fabulous recipe. Who wouldn’t want your kind and sensible soul in their kitchen.
Love the simplicity & freshness of this recipe! Thanks chef for another great one!
I agree, he still is a wonderful chef.
Still learning from him
Thankyou so much🤗
"More cheese 🧀 on top probably"
Love him 😊
You are the best, Jaque! Merci pour tout ♥️♥️♥️
Bless him, he's still at it!
JP- I have 5 Chefs I adore tremendously. You are in my top 5!!!! Thank you I love this recipe. Perfection. ❤
Just made this dish for my family and everyone loved it! Thank you Jaques!
I like that he has his own version which is equally delicious. Thanks, Chef!
Very diplomatic lol
Their is no cream in Carbonara,that’s how people who don’t know how to make it would make it. Embarrassing performance by Jacques.
@davidmarrazzo774 I was grateful that Vincenzo published a video with amounts to use per svg. I live alone, and can't make huge amounts, but I love it. I was laughing when that cream went in! 😅
@@davidmarrazzo774there is also no their in there.
you re snob
Oh my that looks delicious. Thank you for sharing.
Beautifull pepin very easy very nice video y always watch your program on television thank you ❤😂❤😅❤😅
Oh yum. Everything he makes look so simple yet soooo beautifully presented
Brilliant and Mouthwateringly Delicious!!!
The absolute best chef ever!!!
Jacque, you are the best.
Every time this man opens his mouth it’s master class time ❤❤❤❤!
Thanks chef for this yummy recipe I'm sure it'll be super yummy when you cook it keep it coming !!!! 😅😅😅😅😅😊😊😊😊
Ah, j'adore te regarder cuisiner! Thanks--I will make this recipe soon, just as you have shown.
He is our national treasure.
This looks amazing. Thank you Chef Pepin! 😄
I love Jacques, he is my favorite TV chef of all time! He is entitled to make carbonara any way he chooses and I would certainly help him eat it! That said, this is not the traditional classic Roman carbonara recipe and I'm sure the purists would have something to say about it. That is, if they have the balls...😁
I think you found a diplomatic way of saying it.
I'm definitely going to try this one! Easy and delicious!
Love you, Chef!
Made many times,for my family!!. ThAnK you CHEF🎉.
Jacques always fabulous. ❤
Happy to see Jacques rockin' the Wisconsin dairy products! 🐄
Jaqcues. We love you. If i have any cooking game at all it is because of watching and paying attention to Jaqcues.
This guy is so real and legitimate in the kitchen
Simply wonderful..❤❤❤
I always put cream in my carbonara too… and I delight with every mouthful at the fury it provokes in fussy Italians ☺️
@@Knappa22 Americans think it’s stupid too
@@lesliekunkel8663It's just food, people. It's nothing to have a stroke about.
@@lesliekunkel8663no it's not. By melting your cheese with the water of the pasta you recreate some cream so it does not make any difference anyway. It is hard to succeed a true carbonara the " best Italian way".
In this case he mixes some cold cream with the egg so that the egg will just be perfectly broken down and airy, and cooked the exact way (that is not overcooked) that is needed. The point of Pepin is to make an excellent recipe that is impossible to fail.
It is not to break "a rule" that keep the Italians in terror of their grandmother reaction if they saw that. We French have a slightly different view on the rules and cooking anyway. Myself I like to follow recipes because I'm no professional. But old cooks and especially grandmothers do their cooking by instinct and there is no rule. It's very frownd upon even to follow a recipe believe it or not.
@ I make it the same way Luciano Monosilio makes it. He doesn’t use cream.
Cream in carbonara, living rent free in every Italian’s brain.
This Frenchman doesn’t give a hoot about making French food the classically French way. He will do whatever he wants with his Carbonara!
@@walterverfenstein8600 just like the French always doing stuff ass backwards
Oh my god I know. Butter/cream AND pre- shredded parmesan from a plastic container. Its like adding dish soap to a one pot pasta recipe so you can cook and wash dishes at the same time.
@@walterverfenstein8600 just like the French. They do everything ass backwards.
Pepin is a cheapskate. He uses tasteless and cheap American parmesan from Wisconsin that’s sold in those hideous plastic tubs. I wonder how he’d feel if people celebrated horrid Wisconsin fake “French” cheese.
He is the best with a knife ❤❤❤❤❤
Love the addition of the cream. Thx
Been watching my entire life ❤❤❤❤❤❤❤❤❤❤❤
Thank you for lessons
Just made this dish. Delicious.
This dish can be customized in so many ways, Jacque, thank you for showing us the foundation
Jacques.
Merci Chef ! ❤ 🇬🇧
Living legend 🙏🏼
Finishing the pasta in a SS bowl, I've never seem this before. Genius! Control the temperature and the results. Skillet
Looks completely delicious
So delicious looking 👍🏼👍🏼👍🏼👍🏼
The master.
Jacques,
Love your show and I have cooked many of your home favorites. When you cook carbonara, try mezze linguini rather than linguini.
Не се знае оригиналната рецепта на римската карбонара и кога се е появила. С удоволствие бих яла пастата на Шеф Пепен, великолепна е. Благодаря ви!
(1) For those on keto, substitute heart of palm linguine for the pasta and add a spoon of water with pinch of corn starch;
(2) we love you Jacques, thank you
Your cooking education is right here.
Can’t wait to try it.
Looks great
Pure class
Carbonara with cream in italy is illegal but it's ok. We love JP
I keep coming across different versions, any recommendations?
@@latinalopez2385 We can say that Antonio Carluccio's carbonara is consistent with the Italian tradition: look for the video.
@@latinalopez2385We can say that Antonio Carluccio's carbonara is consistent with the Italian tradition: look for the video.
@vincenzosplate has all the authentic recipes on his channel for carbonara @latinalopez2385
@@latinalopez2385
@vincenzosplate has all the authentic recipes on his channel for carbonara
Excellent 🎉
How at home that dude looks in the kitchen, I'd give anything to spend an evening cooking with Jacques.
He said ala carbonara, which is like a carbonara , his variation. True carbonara is not quite like this but tasty nonetheless. I love the great chef Jacque ❤️
Some men are just a cut above. He is one.
I want some
I know so many times I tell people that's what Jacque said to do !!!
Marco Pierre White also uses cream. It's not "traditional", it's a variation. Jacques Pepin cooks on TV for the average Joe without pretention, and he's admired for that. I've seen him (and Marco Pierre White) use Tobasco and Ketchup on traditional French dishes (sacrebleu!) and that's OK if it's done with integrity.
@ChuckMarteau, je suis d'accord avec vous! Je pense la même chose quand je le vois utiliser la mayonnaise en bocal (je suis française et je fais ma mayonnaise maison). Fière de Jacques Pépin !
This is how people who don’t know how to make the dish would make it.
This man can make carbonara however he wants.
No panchetta, thick bacon. Great recipe.
the best.
Perfection as usual for h I m
whenever there is a solar eclipse I‘ll have Carbonara and a bottle of Zanella wine.
I can't believe I make a better Carbonara than Jacques.
No need to claim that here. Wrong place; wrong audience.
I like my pasta cooked like Jacques. Al dente means part of it’s uncooked 😂
Yum
Amen
Yum.❤😊
I like it less dry.
Anyone know what knife is being used to cut the pancetta? Awesome looking knife.
It's a "K-tip" knife, its common name deriving from Japanese 'kiritsuke'. As far as I know (and I am not an authority), the pointed shape was a Japanese invention, kiritsuke knives being a variation of their 'gyuto' knives (the equivalent of Western general purpose "chef's knife"). The one M. Jacques is using has a Western handle, so it may be a Western brand - or it could be a Japanese knife with a Western handle! Suggest you google "K-tip knives" and that will lead you to suppliers if you wish to buy one. Happy knife-hunting! 😎
Seems tasty but is no carbonara
love
"Of course carbonara has eggs and cream"
I love how he adds the "of course" just to spite all of pretentious make-believe Italian TH-cam.
I would have liked a little more cheese. But if he made it, I'd eat it.
Cream!!!
I'm surprised there aren't more Italian gatekeepers complaining about this dish not being "real" carbonara like their grandma cooked. Those people are insufferable.
linguine alla carbonara!!!
Love how everyone is a critic.
These comments remind of that video from awhile back. "If my grandma had wheels she'd be a car"
Carbonara à la française
Should I double this if I'm cooking for 8 people?
Unpopular opinion: carbonara is improved by the addition of garlic and a small amount of cream. Rare to see a version with either these days after a decade of finger waging by cross Italian TH-cam Nonna's.
I was thinking that a carbonara does not have cream. That would be more of an Alfredo.
Classic Alfredo doesn’t have cream either.