It's so funny that Babish did a Botched episode since his original carbonara wasn't "authentic" enough, and now here he is, throwing caution to the wind with all these carbonara riffs. No fear of judgmental Italian commenters.
Like many villain stories this one started meaning well. The classic "villain is the hero in his mind". In the second act we see his decline, when compromised wrong choices start to lead to a dark path that might still be redeemable. Alas, in the third act the steep fall into madness and pure evil is on full display when wrong turns taken lead to absolute unrestrained carnage.
@@joshrzepka4139 No worries mate, I would happily eat all three dishes. Even the third one. But my Italian food superiority complex wouldn't let me not make fun of him.
Now THIS feels like old-skool Babish, "here's a thing, let's see all the ways we can push it to teh very edge of still technically being the same thing"
Are the Italians really offended by "bad" recipes of Italian-inspired food? I only ever see this type of comment where they're either joking about it or support it.
@@cam4636 Few unironically really offended if you dare to make a spin of their traditional cuisines even just adding one extra ingredient. Pretty hypocritical when in Italy alone there are dozens of variations of the same dishes. Borderline xenophobic imo. Best you can do it laugh and ignore them.
Chef Luciano Monosilio may be crying right now but I'd still happily eat all those dishes with relish. Especially the mushroom version. I've used the blender trick before when I want an almost whipped, very light cheese sauce for certain dishes, it works well.
The theme song for basics makes me beyond happy. Watching basics during the height of the pandemic in 2020 was literally the only thing that gave me peace. Now the theme is a beautiful nostalgic sound and i love it.
Makes me think of schnitzel. I make schnitzel with pork, but the prep and cooking method works with theoretically anything. Used fish, sausage, chicken, beef, heck I could probably make fried ravioli schnitzel if I wanted to (may actually have to try that later...)
The original German word just means "cutlet". So yeah, you can make any kind of cutlet you want. Even breading is optional (in German Naturschnitzel "natural cutlet") when you get down to it.
Funny that you mention sausage Because the east german version of "Jägerschnitzel" (which is actually a schnitzel with a creamy mushroom sauce) is a thick slice of Jagdwurst (a cooked sausage containing chunks of lean pork) that is breaded, fried, and served with noodle and "tomato sauce" (actually watered-down ketchup with onions and thickened with a roux).
Thank you for doing the vegan experimentation. I love carbonara but am violently intolerant of egg yolk and am delighted that the vegan egg substitute works.
@@jasonbonham2057 I mean at base pasta doesn't really have a flavor, and some cultures put chocolate and/or sugar on rice so it's entirely possible to just use the regular pasta
I was so close to closing out the video at 2:57 to search for a vegan carbonara recipe, but two seconds later, I was met with a beautiful recipe I will be cooking today!! Thank you for incorporating more recipes for vegans!
When Babish said you could make a carbonara out of anything I thought "What about mac & cheese?" and lo and behold he made mac & cheese. Gotta try this sometime.
The true essence of cooking is taking what you have learned from making other dishes and then making something that is your own. It doesn't have to be something mind-blowing or original, just your own take on the foods that you've experienced.
This video is the perfect mix for generating views; both from making delicious and easy recipes, and creating inevitable controversy from angry italians by calling them 'carbonara'.
I knew as soon as i started watching that there would be some angry idiots shouting "impure!", and "its not carbonara". It always makes me laugh when food purists do this. Especially as they have no valid argument. But , I was pleasantly surprise that most comments are positive. Not sure about the macaroni version, but the blender idea is def one i will try.
Well the valid argument is that there is a dish called pasta alla carbonara and there are specific ingredients for it. If there is something else in the dish or something is missing, it can't be called pasta alla carbonara. As simple is that.
It’s been a joy watching your channel over the years and it’s been wonderful to see how it remains the same but evolves over time. The additions of other food personalities has been wonderful. Just wanted to give a quick thanks to all the peeps and the effort that goes into all these videos!
Speaking as a mushroom forager, your supposedly hen-of-the-woods (grifola frondosa) mushrooms look an awful lot like pleurotus ostreatus (oyster mushroom) to me, having rounded caps rather than wavy ones.
Been watching your channel for a while. But I gotta say, nothing feels better than seeing that even you cannot transfer pastas without some falling out on the stove. Lov u dude !
I use techniques I've learned from the Italian cuisine almost everyday when cooking. So while it isn't carbonara, you can make tons of dishes using the techniques
As guanciale (or pork in general) is not common here, one of my favorite replacements is merguez sausage. Result has a very special meaty spiciness to it, highly recommended :)
consider using pink oyster mushrooms as a bacon replacement as well! i use them with eggs sometimes, they taste remarkably similar to your standard ham steak
Simply safe: “We’d like to send you loads of security stuff and sponsor your video!” Babish: “Not sure I need a load of security stuff?” Simply safe: “It will protect your kosher salt and your tiny whisks?” Babish: “Send it all now!!!”
When you think about it, this technique is the fool proof version of Luciano Monosilio's technique. Same way you would use the blender technique to make hollandaise instead of using a bain Marie (double boiler). Well done Babish, i'll give it a try!!
So this looks awesome! Definitely gonna try the vegan one too. Love mushrooms and might be *slightly* healthier? Any idea how long making the sauce bases ahead of time would keep?
It was mentioned in brief during the pretty Pattie’s episode, with Squidward and Mr. Krabs mocking SpongeBob’s innovations by suggesting sequin milkshakes and bow tie French fries as other additions to his pretty patty creations. I’d definitely be curious to see how Babish can make these novelties vaguely edible though lol
Alex (French guy cooking) did an episode involving Carbonara and went through an entire recipe. It looks luxurious. Just figured I'd recommend you try that recipe (Luciano Monosilio) for yourself. It's more of a modern Carbonara with a silkier sauce. Great video though man, I'll definitely try the tactics you used here!
Pancetta is usually more easy to find and affordable and closer to tradition. Not the same experience but better than bacon. Lets say a misdemeanour, not a felony.
Ngl but I always fail at Carbonara-like pasta because my sauce ends up just turning into cooked eggs 😭 but this method might just help me out so much! Thanks!
I would put the eggs at the very end and quickly stir the pasta. You kind of want a sunny side up egg consistency. Other than that... Carbonara is flexible between beef to shrimp etc. The only difference is to find the cheeses which best compliment the meat/flavor.
Make sure that the heat is off for the pan, or even move the pasta to a new bowl before tossing. The residual heat from the pasta is enough, and just stir constantly until it's set.
Take your bacon pan off the heat for a minute and a half before adding the rest and it cannot go wrong. Also, keep stirring! If the sauce is still a little runny, just put the pan back on the fire for around 30 seconds, while stirring.
After putting the pasta in to the pan, take it off the heat and stir constantly, while slowly adding a bit of pasta water to start the emulsion and to prevent the eggs from sticking to the surface and immediately start scrambling. Once the pan cooled down a bit and the sizzling (!) stopped (usually after a minute or so) thats when I add the egg+cheese mixture. Using that sound cue, I never have failed a carbonara so far
Ok we're here! What is the problem sir.... OH MAREMMA MAIALA CHE CAZZO FA!! APRITE IL FUOCO! SPARAAATE! PRIMA CHE METTA LA SOUR CREAMME O COME CAZZ SE CHIAMA!!
Thank you for the Vegan version. Though I'm not vegan, I have allergies to egg, dairy, and gluten (yeah sucks to be me). What this means is I typically find vegan recipes that can just add meat to and gluten free noodles, and Bob's your uncle.
It's so funny that Babish did a Botched episode since his original carbonara wasn't "authentic" enough, and now here he is, throwing caution to the wind with all these carbonara riffs. No fear of judgmental Italian commenters.
Looks like he is deleting comments
@@kristinehansen.
Kinda doubt it. Odds are it's the TH-cam algorithms deleting them. They tend to filter out specific words and auto-delete comments.
@@Jason_Altea maybe. Just lots of popular comments fram Italian people.
I can already hear Vincenzo's cringe lol
Once you've proved you *can* do it right, you have more freedom to do it however you want
"Cheese cheese cheese, I love the cheese, I'm a cheesy boy" -Thomas Jefferson
You've well and truly earned your like today, Babby.
5:59 Possibly the most eloquent statement from one of our nation's founding fathers.
Like many villain stories this one started meaning well. The classic "villain is the hero in his mind". In the second act we see his decline, when compromised wrong choices start to lead to a dark path that might still be redeemable.
Alas, in the third act the steep fall into madness and pure evil is on full display when wrong turns taken lead to absolute unrestrained carnage.
Wut.... Oh come on I like macaroni and cheese done professionally and this proves it
First dish: Masterwork
Second dish: Vegan Options = Excellent
Third dish: Oh... oh no... no, No, NO. NO! It felt like watching someone go mad. :P
@@joshrzepka4139 No worries mate, I would happily eat all three dishes. Even the third one. But my Italian food superiority complex wouldn't let me not make fun of him.
He should start a miniseries called "Will it Carbonara"
Hello fellow mythical beast.
Now THIS feels like old-skool Babish, "here's a thing, let's see all the ways we can push it to teh very edge of still technically being the same thing"
Gotta embrace the chaos of "carbonara is just pasta made with breakfast foods, anyway here's my denver omelette carbonara"
As a man with 100% Italian heritage who has lived in Rome, I give Babish completely culinary freedom to offend my people
I value you immensely as an Italian who isn't so full of themselves about food
Are the Italians really offended by "bad" recipes of Italian-inspired food? I only ever see this type of comment where they're either joking about it or support it.
@@cam4636 I sent an Italian girl a picture of Spaghetti I made and she was not impressed.
@@TheGuyWhoIsSitting LEAVE HER!!
@@cam4636 Few unironically really offended if you dare to make a spin of their traditional cuisines even just adding one extra ingredient. Pretty hypocritical when in Italy alone there are dozens of variations of the same dishes. Borderline xenophobic imo.
Best you can do it laugh and ignore them.
Fun fact, I actually used the blender method last time I made carbonara. It just works perfectly. :D
wow that is a fun fact. i'm so amused by that fact. thanks for bringing the fun
Chef Luciano Monosilio may be crying right now but I'd still happily eat all those dishes with relish. Especially the mushroom version. I've used the blender trick before when I want an almost whipped, very light cheese sauce for certain dishes, it works well.
I see someone else that watched Alex' dried pasta series
Yeah it looks amazing!
@@ScareBarley Busted eh!? 😆
> Chef Luciano Monosilio may be crying right now
Oh no, whatever shall we do? Surely we can't disappoint chef monosilio!
i feel like relish might be a strange addition to carbonara
Mushroom carbonara just sounds delicious. I’m going to try that this weekend. Thank you, chef!
not a chef
it does not
My housemate always makes carbonara with mushroom and spinach (but also bacon) because she is near terminally low in iron
I made this last night. I didn't have miso paste but soy sauce is a substitute. I will definitely be making it regularly. It's absolutely delicious.
I don't think he ever appreciated being called a chef.
The theme song for basics makes me beyond happy. Watching basics during the height of the pandemic in 2020 was literally the only thing that gave me peace. Now the theme is a beautiful nostalgic sound and i love it.
Makes me think of schnitzel. I make schnitzel with pork, but the prep and cooking method works with theoretically anything. Used fish, sausage, chicken, beef, heck I could probably make fried ravioli schnitzel if I wanted to (may actually have to try that later...)
Sliced eggplants!
Fried ravioli is a thing sssssomewhere in the US, either Boston or Chicago
@@TheNomnomnommer they call it toasted ravioli but it is a thing in st. louis
The original German word just means "cutlet". So yeah, you can make any kind of cutlet you want. Even breading is optional (in German Naturschnitzel "natural cutlet") when you get down to it.
Funny that you mention sausage
Because the east german version of "Jägerschnitzel" (which is actually a schnitzel with a creamy mushroom sauce) is a thick slice of Jagdwurst (a cooked sausage containing chunks of lean pork) that is breaded, fried, and served with noodle and "tomato sauce" (actually watered-down ketchup with onions and thickened with a roux).
Thank you for doing the vegan experimentation. I love carbonara but am violently intolerant of egg yolk and am delighted that the vegan egg substitute works.
Serious question - was it not an oversight for him to use standard pasta? Surely that has egg yolks in it?
@@FumBingerer Store-bought pasta doesn't have egg in it (check the ingredients on the box to make sure).
@@FumBingerer Most pasta does not have egg. Egg noodles are usually labelled, and they do have egg.
@@FumBingerer Dried pasta usually only has flour and water. Fresh pasta might have egg as a binder but that's not what Babish used.
I've been making mac and cheese "carbonara" for years. I love it!
Trying it tonight. Wish me luck!
I made in a microwave with a whole egg and the sauce didn't break I was very impressed
Literally perfect timing, I was grating parmesan cheese when i got this notif, thank you Babish
My brain totally stalled, because it's 8:30 in the morning for me
Graded Cheese Types + Butter + Pealed Shrimp + String Noodles (or on rice) + Lime... ... ... Heavenly.
222 likes and 2 comments wow
So, were you just grating parmesan cheese for the heck of it? Just casually?
Before watching the whole video... Desert Carbonara should be easily doable and technically accurate
I mean it would just be a riff on bread pudding wouldn't it?
There's an old Bon Appetit video where Sohla makes a dessert carbonara
What would you think to substitute for instead of pasta?
@@jasonbonham2057 theoretically you could make a chocolate pasta by making a different sort of dough, maybe that'd be worth trying
@@jasonbonham2057 I mean at base pasta doesn't really have a flavor, and some cultures put chocolate and/or sugar on rice so it's entirely possible to just use the regular pasta
I was so close to closing out the video at 2:57 to search for a vegan carbonara recipe, but two seconds later, I was met with a beautiful recipe I will be cooking today!! Thank you for incorporating more recipes for vegans!
The reply above is a scam. Don't trust it.
"This time im making sure im using exactly half a pound so we don't have any more embarassing *pasta pullout* situations"
I just stumbled across this guy and he's quickly becoming one of my favorites. I love that he show mistakes and how to correct.
As an Italian, I actually find spins and novelty on traditional recipes to be interesting.
That´s the spirit. Every traditional recipe started as a spin of another recipe, so...
Dottore? ma che curioso trovarla qui
6:33 is an Adam Ragusea-level sponsor transition. Well done.
What's an Adam Ragu sauce?
Oh how perfect I've been binging Basics with Babish since yesterday
I see what ya did there. 🤣
Haven't you basically been binging with babish?
@@Luffy-su1ho indeed i have Luffy
Well what about basing the binging with babish?
When Babish said you could make a carbonara out of anything I thought "What about mac & cheese?" and lo and behold he made mac & cheese. Gotta try this sometime.
"Cheese, cheese, cheese. I love the cheese. I'm a cheesy boy." ~ Thomas "Cheesy Boy" Jefferson
The true essence of cooking is taking what you have learned from making other dishes and then making something that is your own. It doesn't have to be something mind-blowing or original, just your own take on the foods that you've experienced.
This video is the perfect mix for generating views; both from making delicious and easy recipes, and creating inevitable controversy from angry italians by calling them 'carbonara'.
Not only angry Italians, there are more of us all around the world
I knew as soon as i started watching that there would be some angry idiots shouting "impure!", and "its not carbonara". It always makes me laugh when food purists do this. Especially as they have no valid argument. But , I was pleasantly surprise that most comments are positive.
Not sure about the macaroni version, but the blender idea is def one i will try.
Well the valid argument is that there is a dish called pasta alla carbonara and there are specific ingredients for it. If there is something else in the dish or something is missing, it can't be called pasta alla carbonara. As simple is that.
I'm not Italian and I'm also angry.
@@mauroj28 seek therapy
It’s been a joy watching your channel over the years and it’s been wonderful to see how it remains the same but evolves over time. The additions of other food personalities has been wonderful. Just wanted to give a quick thanks to all the peeps and the effort that goes into all these videos!
Andrew's gonna need that security system when the Italian's come looking for him.
Plan was to make carbonara tonight, will definitely remember to pull out the blender
Just not traditional
@@kerittheone5160 yup but I believe it’s in spirt with Italian cooking either way
@@kerittheone5160 "Traditional" carbonara is less than 100 years old, in Italian years that's yesterday's leftovers
I really appreciate when you put the ad right at the start instead of burying it. Makes it easier to skip ;)
*It's all fun and games until Carbonara becomes Carabiner.*
He's gonna need simply safe for the Italians after this video 🤣
Speaking as a mushroom forager, your supposedly hen-of-the-woods (grifola frondosa) mushrooms look an awful lot like pleurotus ostreatus (oyster mushroom) to me, having rounded caps rather than wavy ones.
Yeah definitely look like oyster
As a kind of mushroom forager myself, I can confirm that they're definitely not liberty caps.
Came here for this. Totally oyster and not hen.
Also maitake would have been a better choice.
the babish has been busted
My twin is vegan, but I'm specifically *not* going to send them this just so I get the opportunity to surprise them and make them this :)
That's so cute!
Hope it goes well :)
So how did it go?
@@angterrastrikersadly, I never got to make it because they had to go on a really specialized diet to deal with gallbladder and medication issues 😢
Please do the Italian Beef or Cola Short Ribs from ‘The Bear’!
2:16 bacon has fallen out of pan onto stove
2:18 pasta falls on top of bacon
2:20 bacon is gone but pasta remains
🤔
“No Stream Tap to Retry” 😭😭😭😭
No stream tap to retry
Vegan carbonara 🤤
Hi Vlad hope your wife is ok
i've lost count how many times i revisited this video, ty so much
Chill vibes after a slightly chaotic morning. The timing was perfect.
I love that you're making carbonara again, your recipe from your master of none video has been my favourite meal for years!
Is the video not playing for anyone else? It just says ‘no stream tap to retry’
Same
@@chronic_bronchitis ok glad it’s not just me
Mine says “no stream tap to retry”
Same for me
It played fine for me, but I didn't try to view it right after it was uploaded.
Been watching your channel for a while. But I gotta say, nothing feels better than seeing that even you cannot transfer pastas without some falling out on the stove. Lov u dude !
I use techniques I've learned from the Italian cuisine almost everyday when cooking. So while it isn't carbonara, you can make tons of dishes using the techniques
cavatappi for mac and cheese is a game changer, Single noodle is enough for a bite, holds sauce better than basic elbows, it's fantastic.
I wish everyone had a nearby Kendall.
You did this one definitely better than the one I saw in the other video, there is no comparison. BRAVO !
As an Italian, from Rome, I approve. I'm sure any of those dishes would satisfy me greatly. Love it, and I'll give it a shot
As guanciale (or pork in general) is not common here, one of my favorite replacements is merguez sausage. Result has a very special meaty spiciness to it, highly recommended :)
consider using pink oyster mushrooms as a bacon replacement as well! i use them with eggs sometimes, they taste remarkably similar to your standard ham steak
The pre-emulsify is definitely going into my future carbonaras. Brilliant.
Like a Monty Python skit, I see Vincenzo dramatically running in the distance towards Babish's Carbonara video.
“I know liquid bacon might not seem super appetizing”
And that, sir, is where you could not be more wrong.
Simply safe: “We’d like to send you loads of security stuff and sponsor your video!”
Babish: “Not sure I need a load of security stuff?”
Simply safe: “It will protect your kosher salt and your tiny whisks?”
Babish: “Send it all now!!!”
When you think about it, this technique is the fool proof version of Luciano Monosilio's technique. Same way you would use the blender technique to make hollandaise instead of using a bain Marie (double boiler). Well done Babish, i'll give it a try!!
Foolproof eh? I'll show you whats foolproof with a fact: When you were a kid you thought smarties made you smart.
Something is wrong with the video it keeps saying “no stream tap to retry”
Holy carp this works so well! I'm making mac and cheese this way from now on.
It seems by the comments that some people have watched this. Wondering why mine says, “No stream Tap to retry” and it doesn’t work 🤷🏽♀️
This is so chaotic I love it
Saw this video and immediately went out to buy mushrooms. The vegan carbonara is incredibly delicious, such a fantastic recipe and was so easy.
not carbonara though
@@mryannickgilbert That’s your problem lol
I admire that he doesn’t sacrifice his ideas for authenticity’s sake. Just make it authentically and then offer a much easier option
So this looks awesome! Definitely gonna try the vegan one too. Love mushrooms and might be *slightly* healthier? Any idea how long making the sauce bases ahead of time would keep?
Okay if you’re having issues watching,trying clicking on a comment with a time stamp, the it might play for you. Aka 1:00
Love the vegan recipe! Definitely trying it this weekend. Thank you!!
great transition into the ad at the end!
I feel like I'm getting pranked... vid won't load but everyone else commenting has clearly been able to watch?
ohh i love that shallow white bowl!
Hit up ☝️☝️☝️☝️☝️☝️☝️I have something for you
I'd love to see you make Sequin Milkshake and Bow-Tie French Fries from SpongeBob SquarePants
when was that?
@@Rifyy the pretty patty episode
It was mentioned in brief during the pretty Pattie’s episode, with Squidward and Mr. Krabs mocking SpongeBob’s innovations by suggesting sequin milkshakes and bow tie French fries as other additions to his pretty patty creations. I’d definitely be curious to see how Babish can make these novelties vaguely edible though lol
@@darkninjafirefox ah
@@darkninjafirefox I remember
Italians be like: How many times do we have to teach you this lesson old man?
You had me at “cheese”, but you kept me at “sauce”. ❤️
*That's cool!*
Some Italians would have added bacon to the egg and cheese mixture altogether.
Alex (French guy cooking) did an episode involving Carbonara and went through an entire recipe. It looks luxurious. Just figured I'd recommend you try that recipe (Luciano Monosilio) for yourself. It's more of a modern Carbonara with a silkier sauce.
Great video though man, I'll definitely try the tactics you used here!
Just made this recipe, and it was my best carbonara ever. I think blending the eggs with the cheese and bacon rendering was the difference maker.
Those looked like blue oyster mushrooms rather than hen of the woods. Looks great though
I don't think I can make this. I don't have a "nearest Kendall" in my kitchen.
Use what(who) you have available. The home cooks' motto.
“No stream
Tap to retry”
So I’m not alone
I'd love to try this, but a quick search shows that guanciale is about $30/lb. Yeah, not likely..
Maybe a bacon ($6-7) version won't be too far off..
Pancetta is usually more easy to find and affordable and closer to tradition. Not the same experience but better than bacon. Lets say a misdemeanour, not a felony.
I'm sure guanciale is amazing, but bacon makes a perfectly enjoyable dish. Just got for the thickest cut you can get
Yum love all the versions, I think Mac and cheese would be my favorite because it’s Mac and cheese
Add soy sauce to the mushrooms for more rich saltiness. Thanks for another great video.
Mine says no stream
Your recipes are contagious AF!
No stream Tap to retry
I get the same thing
I’ve been making it this way for the past few years and it works great 👌🏻👌🏻
Ngl but I always fail at Carbonara-like pasta because my sauce ends up just turning into cooked eggs 😭 but this method might just help me out so much! Thanks!
I would put the eggs at the very end and quickly stir the pasta. You kind of want a sunny side up egg consistency.
Other than that... Carbonara is flexible between beef to shrimp etc. The only difference is to find the cheeses which best compliment the meat/flavor.
Make sure that the heat is off for the pan, or even move the pasta to a new bowl before tossing. The residual heat from the pasta is enough, and just stir constantly until it's set.
Take your bacon pan off the heat for a minute and a half before adding the rest and it cannot go wrong. Also, keep stirring! If the sauce is still a little runny, just put the pan back on the fire for around 30 seconds, while stirring.
After putting the pasta in to the pan, take it off the heat and stir constantly, while slowly adding a bit of pasta water to start the emulsion and to prevent the eggs from sticking to the surface and immediately start scrambling. Once the pan cooled down a bit and the sizzling (!) stopped (usually after a minute or so) thats when I add the egg+cheese mixture. Using that sound cue, I never have failed a carbonara so far
@@maku70 so I tried some of the techniques here and I got some decent results ngl. Now I didn't end up with scrambled eggs :D thanks guys!
I kinda want a time travel device so I can get Thomas Jefferson to say "Cheese, cheese, cheese! I'm a cheesy boi."
“No stream, tap to retry”
Got that same thing as well.
Thank you for the vegan option! It looks delicious.
hello italian police please help
Siamo qui, cos'è il problem- MAMMA MIA
Ok we're here! What is the problem sir....
OH MAREMMA MAIALA CHE CAZZO FA!!
APRITE IL FUOCO! SPARAAATE! PRIMA CHE METTA LA SOUR CREAMME O COME CAZZ SE CHIAMA!!
@@saintelysium 😂😂🤣
What seems to be the proB- DIO, MA CHE CAZZO SUCCEDE QUI
This calls for pure Italian grandma mafia. No police shall do
Carbonara is my all time favorite pasta! Gonna have to try those tasty variations!
Thank you for the Vegan version. Though I'm not vegan, I have allergies to egg, dairy, and gluten (yeah sucks to be me). What this means is I typically find vegan recipes that can just add meat to and gluten free noodles, and Bob's your uncle.
Where can I find those plate/bowls?
they look awesome
It’s not playing?? :o
Yes pls 🤤🤤🤤 my favorite Italian dish. So simple but so delicious
Video isn’t working
Every Italian is screaming at the top of their lungs in anger.
I could use a little foolproof in my life! You had me at vegan…the meat-n-cheese-laden creations look pretty crave-worthy too😋 🍻
Huh, I was planning to make carbonara tonight. What a happy coincidence!
I do the egg cheese thing wih practicly any sauce. Try doing it to a bolognese, makes it extremely rich!
I do the same thing, temper an egg yolk to coat the noodles no matter which sauce I'm gonna use.
@@Stop_Gooning I don't do it usually, it's really heavy
Only when I want to impress a friend or have a superrrrrrrrrrrrr rich pasta dish
@@ofir_likes_beer each their own. I have a bunch of chickens so the more ways I can add eggs to things the better