🧑🍳 Do you want to learn how to create Michelin-quality multi-course meals at home? Check out our up coming group coaching program where we will develop the skills and processes to do so with personalized feedback from me: group-coaching.scoreapp.com/ Watch next: 3 Michelin Star $4 Agnolotti | The French Laundry: ruclips.net/video/20cfH4O9va4/видео.html 📋 Recipes: Uni Pasta: parkerhallberg.com/le-bernardins-uni-pasta/ Carbonara:parkerhallberg.com/le-bernardins-carbonara/ 🔪Free Culinary Skill Assessment: culinary-skills-assessment.scoreapp.com Learn what areas you can improve upon and receive personalized feedback based on your responses.
Chef Hallberg - you're brilliant. I made the uni-caviar one 4 years ago. With your video in hand, I will try again and expect to do a much better job. Thank you!
@@ParkerHallberg for uni pasta, is De Cecco ok? their web site says they are are bronze-extruded. if not, can you give me a link for the pasta you recommend, please? and can you send a link for those black plates? or can you recommend some really fancy white ones?
@@allanarmstrong3275 If you are going to spend the money on uni and caviar, I personally would go with something a little nicer. Linguine: amzn.to/3UUclIx Plates: amzn.to/3OYWlzP
Glad you found the channel! Besides good quality spaghetti, I would try to get a good quality, small tomato like a cherry or San Marzano style. Blister them under a broiler, then peel the skins then make your sauce. The sugars in the tomatoes start to caramelize and it really brings up the flavor.
Great video as always! Did you find that the osetra contributed the sharp saltiness that pecorino usually would? I also read that Ripert added crème fraiche to add tanginess to balance out the richness of the egg and pork, so I could see the caviar taking that idea a little farther since osetra is somewhat briny in flavor
Thanks Tommy! Yeah, the caviar added complex saltiness that pecorino would add if used. That makes sense, the creme fraiche balanced the richness of the dish, but was still able to add a creamy texture.
Man, thank you for this - another - great recipe! If I ever win the lottery, I will ask you for a cooking class! I think, I will try this for Thanksgiving as a primi.
Very nice. More Le Bernardin, please. Also, you didn't link to the small saucepan. It looks like an All-Clad. They're expensive. A link to other quality small saucepans would be nice. I'm in the market for one or two and am not sure of what sizes are most common. Thanks.
Thanks Paul, will do! The one that I have is made by Mauviel, which is very expensive. I have a 3/4 qt, which is a very versatile. I know Made In is known for their quality. Here is a link to the size I would get. amzn.to/3MXMISM Not sure If you have a Homegoods or a similar store in Columbiia, But I have purchased All-Clad at close to half the price.
@@ParkerHallberg Luckily, Consumer Reports tested portable induction and once yours goes out permanently, you should check out their best overall: _Duxtop Portable Induction Cooktop 9600LS_ Followed by the _Avantco IC1800 Countertop Induction_ Should you need pro-style heavy duty hardware… “Our” Duxtop was also well-rated and was the budget choice (speedy heating, steady simmering, not as good on simmering)! I gotta admit mine is sometimes getting hard on the on/off button. 🤘
Yes, I pretty much only use unsalted. I used Trader Joe’s organic butter, which is what I normally use. Also, I like Challenge. I will use a European style butter like Kerry Gold or Plugra when you only use a little, like finishing a sauce. In my opinion, it would overpower the Uni.
@ParkerHallberg Do you remember that recently I prepared a special dinner for my girlfriend and found your video on Michelin-star restaurant tools to be incredibly informative. It helped me acquire the necessary equipment for a sophisticated culinary experience.
in case more angry carbonara purists come with pitchforks: (And since this is a small channel angry people sometimes are more vocal than they need to be) As Parker made clear in the video and in the comments, this is him recreating a dish that another chef is calling Carbonara. Being angry that what the dude in the video is making isn't "carbonara" adds nothing to any relevant discourse. If you have a problem with it, take it up with the chef who invented the dish and decided to name it that. Don't dislike/angry comment bomb a small creator who is in this particular scenario the messenger. And a great one at that! Gonna steal that trick of boiling pasta inside the strainer, super way better than trying to pour between 3 different bowls/pots
Call me an angry Italian but that’s not how carbonara should be interpreted. I think there are ways to innovate it but I really don’t understand tagliolini crème fraiche and caviar
You don’t sound angry, quite the opposite. I don’t believe they were trying to innovate Carbonara, but make a pasta dish in the vein of it, that could be served in a tasting menu. To do that, you have to make it way smaller, but richer than the original. I’m not Italian, but thought it was very good!
I don’t know if this is really supposed to mirror carbonara, but regardless. There is no “right” way to interpret a dish. That’s the core ethos essential to most brilliant Italian companies: amazing things born from a refusal to stick to conventions. Carbonara was a dish created by an Italian man improvising what ingredients he had to feed an incursion of American troops that had saved him and his family from a fascist regime in 1944. The dish is 80 years old. Get over your weird nationalist pride.
@@ParkerHallberg the goat replies🙏 I see the richness in a smaller dish for a tasting menu. I wonder how truffle would go on that, would remind me of the taglierini with truffle they make in alba at piazza duomo
So many rules broken by the carbonara recipe. Let's focus on just one: *you don't match egg-based pasta with an egg-based sauce*. Thhis rule is aimed at balancing flavors and textures. In authentic Italian cuisine, specific pasta types are chosen to complement the sauce they are paired with, ensuring harmony in taste and consistency. Carbonara, traditionally made with spaghetti or rigatoni (both typically semola or wheat-based pasta), uses an egg-based sauce. Pairing this sauce with egg-based pasta (such as tagliatelle or fettuccine all'uovo, which contain eggs in their dough) would be considered excessive in both texture and richness. This combination would result in a dish that feels too heavy, with the eggs in the sauce and the pasta reinforcing one another, overwhelming the palate rather than providing contrast. Italian cooking often aims for a more balanced and refined dining experience, where ingredients work together without overpowering one another. The use of a neutral pasta like semola-based spaghetti allows the creamy, rich egg sauce in carbonara to shine without clashing with the pasta’s inherent qualities.
That makes sense, but this is a recipe that is served as part of a tasting menu in a French restaurant. Imagine an amazing bowl of Carbonara, but a 10th of the size with the a similar level of richness. Thats what this dish is. I do appreciate you explaining why you don't put egg pasta with an egg based sauce. Although I would probably never create a recipe like that, it is nice to know the reason why.
Boohoo. No one really asks that question. Everyone understands that it's a take on Carbonara. But somehow Carbonara always gets the crowd agitated. Pretty wild considering that Carbonara as it is served now in Italy is barely 50 years old...
![Coheed and Cambria - Searching for Tomorrow [Official Video]](http://i.ytimg.com/vi/hDsYGLbmadg/mqdefault.jpg)
🧑🍳 Do you want to learn how to create Michelin-quality multi-course meals at home? Check out our up coming group coaching program where we will develop the skills and processes to do so with personalized feedback from me: group-coaching.scoreapp.com/
Watch next: 3 Michelin Star $4 Agnolotti | The French Laundry: ruclips.net/video/20cfH4O9va4/видео.html
📋 Recipes:
Uni Pasta: parkerhallberg.com/le-bernardins-uni-pasta/
Carbonara:parkerhallberg.com/le-bernardins-carbonara/
🔪Free Culinary Skill Assessment: culinary-skills-assessment.scoreapp.com
Learn what areas you can improve upon and receive personalized feedback based on your responses.
So much cool stuff in 5 minutes. Love how compact the videos are! Thanks!
Thanks Stan, glad you liked it!
Thank you for rekindling my passion for cooking
That’s awesome!
Chef Hallberg - you're brilliant. I made the uni-caviar one 4 years ago. With your video in hand, I will try again and expect to do a much better job. Thank you!
Oh nice, it’s a great pasta. Glad you like it and my pleasure!
@@ParkerHallberg for uni pasta, is De Cecco ok? their web site says they are are bronze-extruded. if not, can you give me a link for the pasta you recommend, please?
and can you send a link for those black plates? or can you recommend some really fancy white ones?
@@allanarmstrong3275 If you are going to spend the money on uni and caviar, I personally would go with something a little nicer.
Linguine: amzn.to/3UUclIx
Plates: amzn.to/3OYWlzP
Amazing. What a cool twist on the carbonara recipe. Definitely going to try this one. Thanks!
Glad you liked it. If you try it, let me know what you think!
Thanks for making content! Glad the algorithm threw these my way!
Got tips for a great pomodoro?!
Glad you found the channel! Besides good quality spaghetti, I would try to get a good quality, small tomato like a cherry or San Marzano style. Blister them under a broiler, then peel the skins then make your sauce. The sugars in the tomatoes start to caramelize and it really brings up the flavor.
Thank you for posting!!
Thoughts on making Marea’s fusilli bone marrow and octopus recipe?
I haven’t thought about making it, but is it definitely a dish I would consider!
High quality content, every single time. Thanks again, Parker. Confit bacon 🤯
Thanks Robert!
Great video as always! Did you find that the osetra contributed the sharp saltiness that pecorino usually would?
I also read that Ripert added crème fraiche to add tanginess to balance out the richness of the egg and pork, so I could see the caviar taking that idea a little farther since osetra is somewhat briny in flavor
Thanks Tommy! Yeah, the caviar added complex saltiness that pecorino would add if used.
That makes sense, the creme fraiche balanced the richness of the dish, but was still able to add a creamy texture.
I humbly request a video(s) on plating including things like herb oils/sauces, edible flowers, layering, plates, etc.
I will be filming a video on TFL technique for herb oils next and plan to do a video on plating in the near future. Thank you for your comment!
Man, thank you for this - another - great recipe! If I ever win the lottery, I will ask you for a cooking class! I think, I will try this for Thanksgiving as a primi.
Thank you! Sounds like a plan. If you try it, let me know what you think!
Awesome! I got into high quality bronze die pasta's (mostly Italian brands) about a year ago and I can never go back to teflon die pasta's....
Thanks John! Agreed, worth the extra cost.
Very nice. More Le Bernardin, please.
Also, you didn't link to the small saucepan. It looks like an All-Clad. They're expensive. A link to other quality small saucepans would be nice. I'm in the market for one or two and am not sure of what sizes are most common.
Thanks.
Thanks Paul, will do!
The one that I have is made by Mauviel, which is very expensive. I have a 3/4 qt, which is a very versatile.
I know Made In is known for their quality. Here is a link to the size I would get.
amzn.to/3MXMISM
Not sure If you have a Homegoods or a similar store in Columbiia, But I have purchased All-Clad at close to half the price.
Good shit man !
Appreciate it!
I have the same portable induction! Works very well to this day!
😜
Nice, I think mine is starting to go out.
@@ParkerHallberg Luckily, Consumer Reports tested portable induction and once yours goes out permanently, you should check out their best overall:
_Duxtop Portable Induction Cooktop 9600LS_
Followed by the
_Avantco IC1800 Countertop Induction_
Should you need pro-style heavy duty hardware…
“Our” Duxtop was also well-rated and was the budget choice (speedy heating, steady simmering, not as good on simmering)! I gotta admit mine is sometimes getting hard on the on/off button.
🤘
Thanks for letting me know!
The 4 oz of soften butter, unsalted right? And any recommended butter brand we should use or butter fat percentage?
Yes, I pretty much only use unsalted. I used Trader Joe’s organic butter, which is what I normally use. Also, I like Challenge. I will use a European style butter like Kerry Gold or Plugra when you only use a little, like finishing a sauce. In my opinion, it would overpower the Uni.
Woo. 42 minutes ago. Was waiting for your next upload. This ought to be good.
Thanks, hope you liked it!
I never realized how crucial having the correct tools would be for successful cooking.
100%, especially when you are cooking professionally. Every tool has a backup.
@ParkerHallberg Do you remember that recently I prepared a special dinner for my girlfriend and found your video on Michelin-star restaurant tools to be incredibly informative. It helped me acquire the necessary equipment for a sophisticated culinary experience.
Yeah, I remember. It was carpaccio and Wellington right? I am glad you found the video helpful!
@@ParkerHallberg yes
@ParkerHallberg I'm genuinely surprised you recalled that!
in case more angry carbonara purists come with pitchforks: (And since this is a small channel angry people sometimes are more vocal than they need to be)
As Parker made clear in the video and in the comments, this is him recreating a dish that another chef is calling Carbonara.
Being angry that what the dude in the video is making isn't "carbonara" adds nothing to any relevant discourse. If you have a problem with it, take it up with the chef who invented the dish and decided to name it that. Don't dislike/angry comment bomb a small creator who is in this particular scenario the messenger.
And a great one at that!
Gonna steal that trick of boiling pasta inside the strainer, super way better than trying to pour between 3 different bowls/pots
Thank you, I appreciate you saying that.
A strainer helps a lot, I hate trying to fish every last piece.
Its a pasta ala michelin, not carbonara 😊
Call me an angry Italian but that’s not how carbonara should be interpreted. I think there are ways to innovate it but I really don’t understand tagliolini crème fraiche and caviar
You don’t sound angry, quite the opposite. I don’t believe they were trying to innovate Carbonara, but make a pasta dish in the vein of it, that could be served in a tasting menu. To do that, you have to make it way smaller, but richer than the original. I’m not Italian, but thought it was very good!
I don’t know if this is really supposed to mirror carbonara, but regardless. There is no “right” way to interpret a dish. That’s the core ethos essential to most brilliant Italian companies: amazing things born from a refusal to stick to conventions. Carbonara was a dish created by an Italian man improvising what ingredients he had to feed an incursion of American troops that had saved him and his family from a fascist regime in 1944. The dish is 80 years old. Get over your weird nationalist pride.
@@ParkerHallberg the goat replies🙏 I see the richness in a smaller dish for a tasting menu. I wonder how truffle would go on that, would remind me of the taglierini with truffle they make in alba at piazza duomo
@@Justsayinyall all I was saying is that I didn’t see the vision. Maybe it’s the internalized aversion to cream in pasta that was talking
Sounds like it would be delicious! Yeah, I believe tagliolini is is commonly served with truffle. Are you saying truffle instead of caviar?
So many rules broken by the carbonara recipe. Let's focus on just one: *you don't match egg-based pasta with an egg-based sauce*.
Thhis rule is aimed at balancing flavors and textures. In authentic Italian cuisine, specific pasta types are chosen to complement the sauce they are paired with, ensuring harmony in taste and consistency.
Carbonara, traditionally made with spaghetti or rigatoni (both typically semola or wheat-based pasta), uses an egg-based sauce. Pairing this sauce with egg-based pasta (such as tagliatelle or fettuccine all'uovo, which contain eggs in their dough) would be considered excessive in both texture and richness. This combination would result in a dish that feels too heavy, with the eggs in the sauce and the pasta reinforcing one another, overwhelming the palate rather than providing contrast.
Italian cooking often aims for a more balanced and refined dining experience, where ingredients work together without overpowering one another. The use of a neutral pasta like semola-based spaghetti allows the creamy, rich egg sauce in carbonara to shine without clashing with the pasta’s inherent qualities.
That makes sense, but this is a recipe that is served as part of a tasting menu in a French restaurant. Imagine an amazing bowl of Carbonara, but a 10th of the size with the a similar level of richness. Thats what this dish is. I do appreciate you explaining why you don't put egg pasta with an egg based sauce. Although I would probably never create a recipe like that, it is nice to know the reason why.
Merdonara would be a better name. Change te recipe change the name please. Basic.
It’s not my recipe, so I can’t change the name. Only Le Bernardin can do that.
Nothing more insufferable than the carbonara police.
Haha, true. Not even sure what the original recipe is.
Bacon, creme fraiche and caviar. If you're not doing carbonara, why call it that? Just call it luxurious bacon linguini or something.
I’m guessing because it is in the same vein, but you would have to ask Chef Ripert or who ever came up with it at Le Bernardin.
Boohoo. No one really asks that question. Everyone understands that it's a take on Carbonara. But somehow Carbonara always gets the crowd agitated. Pretty wild considering that Carbonara as it is served now in Italy is barely 50 years old...