@@GlenAndFriendsCooking I have watched your video on that and I can say I never used Fennel. Too many people dislike its flavor. Now my grandmother she used fennel.
I live with an Italian, and I will never forget his face of disgust when I was using shitty pasta sauce from a jar. He just turned to me and said "every time you do this, an Italian dies."
My friend went to to cook pasta by just putting the pasta into the cold water in the pot…straight away, without bringing water to a boil first & unsalted; myself and another friend tried to correct her and she got very upset with us. Then our other friend who’s Italian came into the kitchen and he literally cried out in pain
I live with an Italian, and I will never forget his face of disgust when I was using shitty pasta sauce from a jar. He just turned to me and said "every time you do this, an Italian dies." Someone should tell the supermarkets in Italy that stock hundreds of those jars, then. And no, it wasn't for foreigners, as the towns I lived in had very few of those.
It was more of a "you will definitely dissapprove so let's save each other the pain". Knowing Babish the dish probably actually tastes really good but for an Italian it might have different foundational pillars. They use few ingredients and make sure to not mess any of them up. Babish probably *tweaked* a few things, taking away from the essential stuff, which is what would annoy an Italian chef.
As an Italian, I can tell you Italians who cook will not do what tastes best. They will do what Appa, or Grammy did. Babish is not bad, get your hate out of the kitchen.
Also Babish said that the eggs will only cook with the residual heat, that means that he torned the stove off, but he didn't heard that one, so...not paying that much attention to the videos xD
@@rocioyasminpantalone3787 Yeah and you can see when he toss the pasta, that the stove is off, as there's no gas ^^ I bet every chef id turn the stove off but didn't say it ^^
I'm not Italian but I was once called ignorant for not liking this "Udon Carbonara" which had cream (instead of eggs, not even a sharp flavor to at least cut it) & thick Udon noodles. Idk how they swallow that shit.
Ryan Miller Americans are better than Brits st making Italian dishes what are you talking about I’ve been to England and the Italian food is horrible 😂 I’ve been to America and their Italian food is quality in certain places because there are also places that sell bad food.
Hold up, there are people who dont dive into their food the second its delivered to their table? I dont care how good the convwesation is, the second food is at the table, Im digging in.
many times business deals are talked over dinner tables and sometimes food have to wait. Same for dates, some time you'd have to let your partner finish a story before you dive into the food
Wow, he is so genuine and nice. He isn't cruel or overly strict but very kind and authentic with constructive criticism for which he always gives understandable reasoning. Best "Italian chef reacts to..." video!
@@tubus_ Well, I wouldn't have imagined a Georgian to answer my comment either. 😄 I would be interested in Vincenzo reacting to Luka Nachkebia's Carbonara. While he is indeed a great cook, he didn't do a great job on that, to be honest...
Something that really annoys me is when people call a recipe something its literally not?? Like tastys recipe... why not just call that like creamy bacon pasta??? I would never cook a hamburger and be like "that's a filet mignon"
Because traditions change. There are a lot of people who think we should respect the original recipe. They dunno that cultures evolve, and that a lot of recipes changed with time. Sfiha is not the same in Lebanon and in Argentina. Why ? Pizza is not the same in Italy and in Argentina. Why ? Why tabbouleh is not the same in Morocco and in Lebanon ? Why we cook couscous differently in Tunisia and in Morocco ? Today, people have internet. They have informations quickly. They can move quickly. But before the end of the 20th century we didn’t have that chance. That’s why traditions changed a lot. People weren’t sick like nowadays when people didn’t respect the original recipes.
@@jadseif8102 I really agree with you. Recipes have variations depending on the chef, at the end of the day that freedom is what makes the gastronomic culture grows at the same time that creates variations and, new flavors of classic recipes.
@@vincenzosplate you do know that the first carbonara had both cream and bacon in it right? It was made from american army rations in the 40's. So it definitely is a carbonara if it has cream and bacon, actually that would be more true to it's origins than guincale and no cream. Also it had powdered egg yolks which I recommend you both start use immediately in your carbonaras since you both are so eager to follow the true original carbonara. God bless that creativity evolves food so we don't still eat the se food that was the best in cooking in medieval times because I think the most of those recipes sounds like they taste terrible. With that said, do it whatever way you prefer it and think it tastes the best.
@@jadseif8102 yea thats like not adding entire eggs to your Carbonara but it is not like adding heavy cream to your Carbonara. The difference is that the basic idea of Carbonara is that the egg makes the sauce, not heavy cream. Its like calling Sweet Corn Couscous
I think a lot of people around the world felt bad in that moment, but couldn't figure out why until the taping of this video came out. Lmao. Watching the video's going, "no,...oh...no. sigh. Just no. Whut the.. Why? Why do i even bother? It's like your not listening to me.-Ha. NOO Not Chicken stock!? Who hurt this person? That's just not carbonara. don't show your face, I'd be ashamed too." I mean they Obviously have access to the internet. Wonder if some one told her the wrong way intentionally, like the MIL did on "Every body loves Raymond." lol Husband wakes up, "what have up been up to today? I heard screaming & laughing from the bed room." Oh just watching some cooking videos! heh~
Lo avranno visto fare nei ristoranti di Piazza Navona? Scherzo, ovviamente come guarnizione finale come il prezzemolo per il turista medio (estero) è molto più instagrammabile. Va così. Complimenti per il canale ogni tanto ti seguo. Ciao
I'm from Rome and grow up with carborara. Carbonara is: pasta, guanciale, eggs, pepper and pecorino Romano. If you change one of those ingredients is another thing.
Sure you can put Parmigiano if you don't like pecorino and using entire eggs or just yolks mixed woth cheese to do a cream and than put it on pasta not too hot to avoid that become an omelette. What we mean is just non change the plate with ingredients like cream or milk ot mashrooms. Buon appetito! 😃
I've always been afraid to over or undercook my eggs so I've never actually made real carbonara... but I have made real pasta alla gricia and I will say it is arguably the best pasta dish I've ever had.
It's not that hard tho.. I started making carbonara several months ago and pretty much follow the original recipe, but i use pancetta instead since guanciale is pretty darn expensive.
You can use a Kitchen termometer. Eggs for 3 minute at 62-63 C° and the bacterical charge will decrease to a not dangerous point BUT the eggs remain creamy
that's my gripe with videos like this, it frightens people out of trying new things in the kitchen by makeing it seem like it's of such importance that you do everything "correctly". if you're afraid of undercooked eggs just add a bit more pasta water and cook it for a few seconds longer. also undercooked eggs should be fine if they're decent quality and fresh.
I eat eggs raw. You people are just way too afraid of life. I actually once ate Parmesan that had been resting on a heater for a 3 weeks in an opened bag. Didn't kill me.
@@bennieboi20 yeah real pecorino. i wouldnt listen to anything the american says, all their stuff is fake, the pecorino and parmigiano is fake over there no wonder its cheap, its fake.
Never had carbonara until I went to Rome. A waiter recommended it, and I've loved it ever since. Here in the States I don't order it, everybody uses cream or can you believe it, chicken broth. You just have to make it at home.
@@VirusZero0140 5:08 babish says the only thing cooking it is residual heat from pasta, and then the guy here says "OOOOOH ok he didnt switch off the cooktop, it is extremely extremely important, at this point you switch off the cook top, other wise there is a big percent high percentage that youre going to create scrambled eggs pasta" And thats the LAST thing he mentions on it
@@DawnRun I mean you're wrong. I don't care to double check or timestamp anything, but I know I checked when I first posted, so yeah you're still wrong 🤷♂️
@@wolololer highly unlikely with fresh unwashed eggs. I've ate so many half cooked eggs.. Actually for 0ver 25 years and I never had salmonella problems. In the US it could be different.
When an influencer makes it wrong, 1000 people learn it wrong and spread the wrong recipe. That's how food culture vanishes today. Fortunately we are speaking of carbonara, which is extremely popular, and for which many will still look for the right recipe.
I first learned how to make carbonara in Australia 30 something years ago. My chefs taught me to use ham, cream and parmesan. I LOVED it! Fast forward, I become an accomplished chef myself running high volume restaurants in Hawaii and studying actual regional recipes like a passion, to make sure I stayed authentic. I learned there was NO cream in carbonara and the correct meat was pancetta, and the correct cheese was pecorino. Today as a retired chef I finally learn the true meat is guanciale and the pasta is Spaghettoni. You never stop learning.
@@Khazandar Yes, and when the recipe was changed beyond reason, name it something else. For example, I never use chocolate ice cream when I make bouillabaisse....
@@drk321 No you probably don't. However, in this case, it's not even remotely beyond reason. The core elements of the dish are intact. There's simply a few elements added, to make it personal. You still have the cheese, you still have the eggs, you still have the pork.
From what I read the original carbonara was not created by G.I.s but by an Italian chef who created it for G.I. staff members, and yes at the time he used what was available and mostly sourced from G.I. inventory which included bacon and dried egg yolk. The chef himself, Gualandi, is in fact known for embracing authenticity of flavours, preferably from local produce, and rejecting usage of needless ingredients, like the cream if you use fresh eggs and the oil if you use fatty pork. Bottom line: if you want to use cream, find dried egg yolks. If you're going to use fresh eggs, leave the cream alone.
I feel like a lot of the North Americanized versions of European cuisines often substitute cheeses because of our relative lack of exposure to cheeses. There's a bunch of historical and social aspects I suspect are related to this. However, as the industry and access to information on international cuisines grows, the tendency to prefer authentic ingredients tends to grow too. Your video is an excellent example of this! Great commentary!
I couldn't agree more. When I visit the US, I always have to smile about the 'Swiss cheese' brand. For Pete's sake, there are over 400 types of cheese exist in Switzerland, it really hurt me. :-) Of course, as we 'evolved' in cooking, now it's much more common to find a more decent selection in the US, but you would still have to be in a bigger city or find a specialized gourmet deli.
Not to mention lack of availability of the variety needed for authentic recipes. You get away from larger cities and some of these are not even an option. Same with guanciale and in some cases pancetta. Lot of time you just have to use the local option and do the best you can.
I agree that most Americans are woefully undereducated about cheese. I'm also guessing they are used to getting their parmesan in a green can with cellulose. They probably don't know enough to appreciate real parmesan, let alone consider paying a premium for accuracy.
I agree with you, in my country finding Pecorino and Guanciale can be really difficult, with luck you can find a nice pancetta (good quality smoked bacon is what you will always find)... But cream or milk are a NONONONO 😂😂
Dear Vincenzo, thank you for clarifying all these important details to all the friends in the world who are doing this wrong! As an Italian leaving abroad, I just must say that finding guanciale (sometimes even pancetta) and pecorino in other countries might be very difficult, if not impossible (or super expensive), so that might be one of the reasons why people tend to use bacon in place of guanciale/pancetta and Parmigiano Reggiano or Grana Padano instead of Pecorino. In my case (I live in rural Japan), for example, I had to give up and accept the fact that I have to make "carbonara" with Japanese bacon (I usually flavor it with salt and black pepper before cooking it, because the flavor is not as strong as our pancetta) and Grana Padano, which here costs the half of Parmigiano Reggiano. Needless to say, there's no way to find Pecorino where I live. =(
I am moving to Japan soon (for the second time). I am going to sub to you, hoping that you will post videos about how to make acceptable Italian food using ingredients available on Japanese Amazon (or Kaldi, maybe). Japan is firmly in the hand of creme carbonara, sadly.
Maybe Parmigiano Reggiano is easier to find in the US, especially outside big cities. I personally love pecorino because it is sharp and salty, no need to add any other spices.
Living in the States, I had never even heard of pecorino until well into my adult life. Now it's my favorite cheese. That's fortunate, because almost every grocery in my city has it...
We actually say "se il mi' nonno avea le rote era 'n carretto", "if my grandpa had wheels, he'd be a cart" But I'm Tuscan, we may tend ti be'a bit particular about speech... 😇
People like you don't understand, there is no right or wrong in cooking a dish when done technically right. Gordon ramsay never said he was cooking the real carbonara, this dude interprets a lot of dishes his way. And he is doing a damn good job. Btw, I tried that carbonara myself and it wasn't too bad, though I love Vincenzos even more ;]
@@w0ok13 I believe Gordon was trolling. He knows that it wasn't authentic. Also you should watch Vincenzo's reaction to it. If you ordered a margherita pizza and they delivered a meat lovers pizza, is it still a margherita pizza?
Cause people don't like italian attitude of knowing best. I've seen italian chefs adding garlic and parmegiano to carbonara with self-righteousness. I've seen Italians saying that adding olive oil to pizza is a disgrace and Italians doing that in different regions, both beliving more than anything in the world that this is the only way, "italian" way. That's just their way of being, having italian friends I accepted that long time ago. Sometimes one of them gets angry after my reply on "the thing you're eating is not pizza" or "this is not cofee" is "I don't care man, let me eat/drink", but it's temporary.
@@rafaz.695 it is true that you get italians with differing opinions about food and ingredients - often they'll argue each other over one specific ingredient for one recipe - but on some things they all agree, for example in carbonara, no cream, no chicken stock, no garlic (I doubt the authority of that "italian chef" you mention)... and as far as being self righteous and knowing best ... if italians can't have that attitude when it comes to Italian food... where can they have it?!? :D
@@rafaz.695 I love it though. As long as they don't put a gun to my back and prod me into following their every instruction anyway ;D Also I think there's a bit of a divide between North and South there, but I don't quite know the details. So that might be partially responsible for the multiple Italian ways too?
I really love how the criticism is just out there to help offer insight. I also love the consideration and not being immediately offended at what other people do. Really shows open-mindedness. Love it!
That's absolutely not true. They have many wildly different ways of making Carbonara in Italy. The heart of the dish, however, are the ingredients. So you can experiment as much as you want with the preparation method, but you shouldn't mess with the perfect, well tried, well balanced ingredients.
Ah the late, great Antonio Carluccio - thank you for paying him the respect he deserves. His Carbonara looks so delicious - the best by far, of all the versions shown here.
And he's really easy to follow. He makes it simple. I've made carbonara twice already. The main skill is not overcooking the eggs. I still need to work on that.
Vince: "That's not how we do it!!!" Me as an asian chef who likes to criticize others for their asian cuisine attempts: "So... that's how it feels like" Culinary is an art. It's flexible and expands by our creativity and ideas in using the materials we have. From now on, I won't criticise other people's cooking... as long as it's doesn't taste like what I picture shit taste in hell.
I disagree.. If someone is going to post a video of how a classic dish is made and title it as that dish, they need to know how it's done properly... They ALWAYS have the option to change the title of the video. Same with restaurants. They can adjust their menu to state something else. We don't need people thinking they are eating something from any country and being duped into thinking that's what they are getting.
It's often the case that even people from the same country won't cook your "traditional/national" dish the "correct" way. I'm from Vietnam, and nobody cooks fried rice and pho the same way. Also, not everything grandma cooks taste good, especially if you're used to your mom's cooking. And not all asians put MSG on the pedestal. A good chunk of homecooks in Vietnam take pride in their ability to make tasty food without resorting to MSG, which they consider street food's "cheap trick". It's kinda silly to see people getting all riled up over "incorrect" cooking techniques.
Thank you. This is exactly how I want others who spend their days criticising others for trying to do what they do to feel. Having a taste of their own medicine.
Are you still going to put cream in your CARBONARA?
We’ll try not to put cream next time
STILL?
How about NEVER.
Never!!! We even make our own guanciale.
NO! 😆
@@GlenAndFriendsCooking I have watched your video on that and I can say I never used Fennel. Too many people dislike its flavor. Now my grandmother she used fennel.
Babish: Now Im going to ask all italians to leave the room.
Vincenzo: Okay
Vincenzo: "Understandable have a great day"
@@Snatxi about to say that 🤣
Yung Xeelee
he did in the modern part that he didn’t watch.
Yung Xeelee IS THAT A JOJOS REFERENCE
That is super
I live with an Italian, and I will never forget his face of disgust when I was using shitty pasta sauce from a jar. He just turned to me and said "every time you do this, an Italian dies."
😂😂😂😂😂
My friend went to to cook pasta by just putting the pasta into the cold water in the pot…straight away, without bringing water to a boil first & unsalted; myself and another friend tried to correct her and she got very upset with us. Then our other friend who’s Italian came into the kitchen and he literally cried out in pain
I live with an Italian, and I will never forget his face of disgust when I was using shitty pasta sauce from a jar. He just turned to me and said "every time you do this, an Italian dies."
Someone should tell the supermarkets in Italy that stock hundreds of those jars, then.
And no, it wasn't for foreigners, as the towns I lived in had very few of those.
@Sigritus 6
@Yung Xeelee You're clearly not Italian.
Me: That looks so damn goo-
Chef: Pathetic
me: Pathetic.
100% accurate
True
Hahahahai
Ahahha true
Perfectly 100% accurate
Babish, as a joke: I'm going to ask all Italians to leave because now we're making modern carbonara.
Vincenzo: *actually leaves*
Hahahahaha 🤣
But it wasn’t a joke
😂
It was more of a "you will definitely dissapprove so let's save each other the pain".
Knowing Babish the dish probably actually tastes really good but for an Italian it might have different foundational pillars. They use few ingredients and make sure to not mess any of them up. Babish probably *tweaked* a few things, taking away from the essential stuff, which is what would annoy an Italian chef.
As an Italian, I can tell you Italians who cook will not do what tastes best. They will do what Appa, or Grammy did. Babish is not bad, get your hate out of the kitchen.
"no garlic"
"Chicken sto-
**flatlines**
carbonara: NEVER GARLIC - IT OVERWHELMES THE TASTE - NEVER CREAM IT MAKES NO SENSE
I also flatlined when I saw that chicken stock thrown in. I just arrived back from the hospital
this comment made me laugh so hard, now i need to stop every30 seconds the video bc i remember this comment and i start to laught
I heard Uncle Roger saying 'hiya' in my head..
lol
I love how when Babish said:
“Now its the time to all Italians stop watching the video”
He actually did leave the video lol
😅😅
Also Babish said that the eggs will only cook with the residual heat, that means that he torned the stove off, but he didn't heard that one, so...not paying that much attention to the videos xD
@@rocioyasminpantalone3787 Yeah and you can see when he toss the pasta, that the stove is off, as there's no gas ^^
I bet every chef id turn the stove off but didn't say it ^^
At least, he warned x)
@@rocioyasminpantalone3787 It's not really fair to say he didn't pay attention. He just didn't necessarily pick up on the implication.
She: *puts garlic in carbonara*
He: "Pasta la vista"
So underrated
XXXD
here before fame
Oh myyy
Its spanish xd so it wont work this joke
He looked genuinely heartbroken when they added the chicken stock
I was! 😢
i know, i saw that part too, and i was like, "what!"
I think every heart is bleeding when THIS happens
im not even italian and even iknow this shouldnt even be there. like?!?!?!
So was I... And I am a Canadian. In my family, cooking is a religion. XD
*adds chicken stock*
Vincenzo: Hello Darkness my old friend....
😂😂😂😂😂
Lol
@@vincenzosplate ㅋㅋㅋ
OMgoodness I'm rollin'
😂😂😂😂
Even the non italians cringed when the chicken stock entered the game
Yes, I’m sure!
Yeah that was bad
Lol I forgot for a sec that he's reacting to Carbonara when they put that chicken stock.
Yeah I definitly did. Anyone who has a basic grasp of cooking should know how wrong that is.
@@charlesbannon6909 even cooking instant fucking ramen you don't put the flavor packets in when boiling the noodles
Anyone not italian: * makes carbonara *
Italian chef: *so you have chosen death*
Not funny. Be quiet.
@@bodychoke i'm Gonna be quiet, just if you kiss Me with you hot mouth you forward
Everytime he reacts at Tasty videos it’s exactly my reaction as well, they made the worst food compilation video plus a super terrible host.
Same joke every single ytube comment 😴
Garbage reddit meme
Every time someone adds cream to his Carbonara, an Italian dies.
more than one 🤣
I'm not Italian but I was once called ignorant for not liking this "Udon Carbonara" which had cream (instead of eggs, not even a sharp flavor to at least cut it) & thick Udon noodles. Idk how they swallow that shit.
@@AdiSchwarz The same type of people that would call you ignorant for not liking dog food
@@switchstatement568 meow
My mom does this all the time and I want to tell her that it's just so wrong💀💀💀 I'm just not brave enough to do it
I felt like a proud father when he was complimenting Guga
Haha same 😂
Same 😂 I've followed guga from the start and I was so happy that someone reacted to one of his videos
kelly lewis can’t find any other reaction vids anywhere sort from xQc on stream but his chat is toxic and he knows nothing about food
Kieran Rolph 🙋🏻♂️
I love guga
I think it's pretty universally known that Tasty isn't to be trusted to cook foods properly.
That’s true!
Exactly! **silently deleting my Tasty playlist**
Mimorichi they just puth random ingredients
It's food p0rn.
Their 101 series isn’t too bad tbh. Their cake recipe is solid. (Not the world’s best but it works.)
COVID has given me time to perfect my carbonara: pecorino only (no Parmesan), lots of pepper, egg (+ extra yoke).
wow, it sounds great!
Nice job Eleanor 😍
Sounds like Cacio e Pepe
@@vincenzosplate
Don't forget the chicken stock !
@@fatalos6855 🤮🤮🤮
Covid didn't do this the government did
His face when they added chicken stock 😂
🤣🤣🤣
It reminds of that God Father meme "Look how they massacred my boy." 😂😂😂
@@vincenzosplate I'm going to comment here about babish's guanciale. It looks like they rolled guanciale up, which is why it looks like that.
It did hurt...a lot
It hurts :)
I really like your style. State facts, give balanced opinions and do not put people down.
Bro is the ITALIAN STYLE *LA VERA RICETTA* .
Thank you!
The chicken stock did kinda broke him.
@@didierguengudengo2592 well, seeing that will make any italian break down.
Sources: I'm italian
This is sarcastic right?
Im not italian and even i cringed watching the chicken stock 🤦🏽♀️
Ewww
pretty much everything can be forgiven for me as a non-Italian, but chicken stock?!
My Nonno would literally lose his mind if he saw someone doing that !!
I did too XD
the chicken stock is worse than the small garlic, parsley, cheese, and oil mistakes combined. how are you gonna call it carbonara
Tasty:adds chicken stock
Vincenzo:look a how they a massacred my boy
"I want you to use all your powers and all your skills. I don't want a real Italian to see it this way."
Americans think parmesan and parsley goes on every pasta dish
Lol
Better than Britnerds who don't know spices exist.
Nope not all of us some can make real italian
Ryan Miller Americans are better than Brits st making Italian dishes what are you talking about I’ve been to England and the Italian food is horrible 😂 I’ve been to America and their Italian food is quality in certain places because there are also places that sell bad food.
YES and there is nothing you can do about it
"chicken stock" LOL! WTF??? - I feel your PAIN!
😭😭😭🤢
@@vincenzosplate im not even Italian, but when i saw the chicken stock in carbonara i was like WTF
Wasn't sure what that video was trying to do. Some sort of lazy quick cooking method of dumping everything in a pot it seems.
Same energy as "oh nonononononoNONO! Jam in rice? Who put jam in rice?"
@@recordkeepingandinformatio8206 Hiya... Why do you have to remind me of that? Uncle Roger sad now...
Hold up, there are people who dont dive into their food the second its delivered to their table? I dont care how good the convwesation is, the second food is at the table, Im digging in.
Hahahahahaha 😂
Same here I care more about food then conversations
@@riogurung1501 yes😋👍🏻
For real , people talking can wait , my dominos pizza is not getting any hotter
many times business deals are talked over dinner tables and sometimes food have to wait. Same for dates, some time you'd have to let your partner finish a story before you dive into the food
Wow, he is so genuine and nice. He isn't cruel or overly strict but very kind and authentic with constructive criticism for which he always gives understandable reasoning. Best "Italian chef reacts to..." video!
Wow 🤩 you’re so kind!
Thank you veeerry much ❤️❤️
I would also add that he was also opened to new recipes or tricks
You never stop to learn 😆
never would have imagined finding a georgian on yt under italian being pained by carbonara recipes
@@tubus_ Well, I wouldn't have imagined a Georgian to answer my comment either. 😄
I would be interested in Vincenzo reacting to Luka Nachkebia's Carbonara. While he is indeed a great cook, he didn't do a great job on that, to be honest...
@@Sim0sama totally agree!😄
me: Ooh this starting to look gre..
chef: Horrible!
me: Yes, disgusting!
Hahahaha 🤣🤣🤣
Don't take credits for other people jokes man
@@padreviolento7565 welcome to youtube where you will only find generic comments to get likes.
@@padreviolento7565 Welcome to youtube where youll barely ever find an original comment
@@padreviolento7565 welcome to youtube where everything you see is copied
This is just like that Asian guy dying inside while watching a woman cook rice wrong.
Uncle Roger!
Hahaha yes uncle Roger but an Italian instead of haiyaaa he says Mama Mia
I'm dead inside when gordon turn rendang into an omelette
@@JaszLcookie what ?! He did WHAT?!
@@JaszLcookie Gordon ? Ramsay ? 😱
tasty: uses chicken stock
vincenzo: *That Was Unforgivable*
Something that really annoys me is when people call a recipe something its literally not?? Like tastys recipe... why not just call that like creamy bacon pasta??? I would never cook a hamburger and be like "that's a filet mignon"
I’m with you Kalee
Because traditions change. There are a lot of people who think we should respect the original recipe. They dunno that cultures evolve, and that a lot of recipes changed with time. Sfiha is not the same in Lebanon and in Argentina. Why ? Pizza is not the same in Italy and in Argentina. Why ? Why tabbouleh is not the same in Morocco and in Lebanon ? Why we cook couscous differently in Tunisia and in Morocco ?
Today, people have internet. They have informations quickly. They can move quickly. But before the end of the 20th century we didn’t have that chance. That’s why traditions changed a lot. People weren’t sick like nowadays when people didn’t respect the original recipes.
@@jadseif8102 I really agree with you. Recipes have variations depending on the chef, at the end of the day that freedom is what makes the gastronomic culture grows at the same time that creates variations and, new flavors of classic recipes.
@@vincenzosplate you do know that the first carbonara had both cream and bacon in it right? It was made from american army rations in the 40's. So it definitely is a carbonara if it has cream and bacon, actually that would be more true to it's origins than guincale and no cream. Also it had powdered egg yolks which I recommend you both start use immediately in your carbonaras since you both are so eager to follow the true original carbonara.
God bless that creativity evolves food so we don't still eat the se food that was the best in cooking in medieval times because I think the most of those recipes sounds like they taste terrible.
With that said, do it whatever way you prefer it and think it tastes the best.
@@jadseif8102 yea thats like not adding entire eggs to your Carbonara but it is not like adding heavy cream to your Carbonara.
The difference is that the basic idea of Carbonara is that the egg makes the sauce, not heavy cream. Its like calling Sweet Corn Couscous
Babbish: "At this point I'm going to ask all Italians to leave the room"
Vincenzo: "Aight I'm bouta head out"
ruclips.net/video/wtbcaWnybzs/видео.html
italians born in America: now i teach you how to cook a "real" carbonara.
italians born in Italy: no, thank you.
Everyone's gangsta until that chicken stock appears.
He died in that moment.
Spiegami perché Marcello Ascani
I think a lot of people around the world felt bad in that moment, but couldn't figure out why until the taping of this video came out. Lmao. Watching the video's going, "no,...oh...no. sigh. Just no. Whut the.. Why? Why do i even bother? It's like your not listening to me.-Ha. NOO Not Chicken stock!? Who hurt this person? That's just not carbonara. don't show your face, I'd be ashamed too." I mean they Obviously have access to the internet. Wonder if some one told her the wrong way intentionally, like the MIL did on "Every body loves Raymond." lol Husband wakes up, "what have up been up to today? I heard screaming & laughing from the bed room." Oh just watching some cooking videos! heh~
"I'm gonna ask all Italians to leave the room"
Vincenzo :
Fair enough
Hahahahha 🤣
This is the same feeling as an Asian see someone use wrong way to cook rice
I know my friend
There is no one way to cook rice as many cultures have their own way.
@Grimmy Grim Grim asian=chinese,japanese, korean. Everyone else doesn't exist. I know. I'm in asia but not asian apparently.
Rice cooker with water depth measurement according to the portion of rice
@@vincenzosplate watch uncle roger
Why do they always put PARSLEY on it??!?!?!?!? I just don't understand
Lo avranno visto fare nei ristoranti di Piazza Navona? Scherzo, ovviamente come guarnizione finale come il prezzemolo per il turista medio (estero) è molto più instagrammabile. Va così. Complimenti per il canale ogni tanto ti seguo. Ciao
Non lo capisco nemmeno io 😭
New chefs use it to add color
What is so horrific about parsley though?
Because it adds color, is visually appealing, and it tastes good. It’s literally a win-win-win. There’s no downside.
This video was suggested to me and omg I am sorry but I know what you mean...
Lol
Wow Ochikeron-sama is here. I love your videos!
This was the last place I thought I would ever see ochikeron lol
Omg i did not think i would see ochikeron here!!! Hi!!!!
I'm from Rome and grow up with carborara. Carbonara is: pasta, guanciale, eggs, pepper and pecorino Romano. If you change one of those ingredients is another thing.
WELL SAID!! Thank you for your precious comment 🙏🏻
I didn’t know how simple carbonara when doing the Italian way...
Entire eggs always?
I prepared carbonara with spaghetti, eggs, parmesan and pancetta. Could it be considered as carbonara? ^^'
Sure you can put Parmigiano if you don't like pecorino and using entire eggs or just yolks mixed woth cheese to do a cream and than put it on pasta not too hot to avoid that become an omelette. What we mean is just non change the plate with ingredients like cream or milk ot mashrooms. Buon appetito! 😃
I've always been afraid to over or undercook my eggs so I've never actually made real carbonara... but I have made real pasta alla gricia and I will say it is arguably the best pasta dish I've ever had.
It's not that hard tho.. I started making carbonara several months ago and pretty much follow the original recipe, but i use pancetta instead since guanciale is pretty darn expensive.
Why are you here even... 😂
You can use a Kitchen termometer. Eggs for 3 minute at 62-63 C° and the bacterical charge will decrease to a not dangerous point BUT the eggs remain creamy
that's my gripe with videos like this, it frightens people out of trying new things in the kitchen by makeing it seem like it's of such importance that you do everything "correctly".
if you're afraid of undercooked eggs just add a bit more pasta water and cook it for a few seconds longer. also undercooked eggs should be fine if they're decent quality and fresh.
I eat eggs raw. You people are just way too afraid of life.
I actually once ate Parmesan that had been resting on a heater for a 3 weeks in an opened bag. Didn't kill me.
His face when they added chicken stock was literally like an Italian flag was burned in front of him.
No it would be less unforgivable
To burn an Italian flag is annoying and cheeky, to put chicken stock in a carbonara is like waging war to Italy. You don't have to go THAT far
No Chicken Stock, No Cream! No Chicken Stock, No Cream!
Repeat!!
A carbonara non se infama
Video : Chicken stock
Vincenzo : **looks like a disappointed mother**
Hahahaha definitely!
I'm not even Italian and I said "Mamma mia ..." in a sad voice
"today's going to be fun"
Also him: Depression
People before the video “damn that looks good”
Chef “noooo they added chicken stock?!”
People after video “what were they thinking?!”
@Aaron Sager the beauty of carbonara comes from its simplicity and straightforward flavors. Adding chicken stock overcomplicates the flavor profile.
@Aaron Sager r u serius
Binging with banish: “I’m going to make (modern) carbonara, at this point I’m going to ask all Italians to leave”
Vincenzo* “Ok Imma head out now” ✌🏼
Vincenzo: "You don't need olive oil. Skip the olive oil"
Antonio Carluccio: *Adds olive oil*
Vincenzo: *Sweats profusely*
It depends on your meat, if it doesn’t have enough fat, olive could assist. If it is fatty enough no need for oil
@@jefa_ my meat is pretty fat, what should I do with it?
@@yeahyeah9856 don't put oil.
Maybe IT gives some flavor with etxra Bit of Olive oil
@@MB-ry6ez no, It doesn't
I truly miss Don Antonio Carluccio. Grazie, Vincenzo.
As a chef myself in culinary school: my soul died with him when I saw the chicken stock
😩😩😩😩
Bet it was dank asf tho
I think that person was following Marco Pierre White's recipe lmao, he suggested put Knorr chicken stock
@@Madmancer Everyone knows when you follow Chef Marco, you need to use nothing but Knorr stock pots.
@@TheGloomwave it's true.
Tasty: Chicken stock
Vincenzo: _lookhowtheymassacredmyboy_
😂😂
Vincenzo cant sleep that night
As an Italian-American, I really appreciate learning the right way to do Italian cooking. Thanks!
Bravo Gerald! Thank you
Chef: Puts chicken stock in carbonara
Vincenzo: *You mama'd your last mia*
lol
💀
The Italian equivalent of BBC's egg fried rice
Uncle Roger....
@@isaacchen3152 HAAAAAIIIIIIJAAAA
Dio mio Hahahahahaha!
I would love to see a video of uncle Roger and him together
The only reason why I'm watching this vid 😂
im guessing pecorino is alot harder to get hold of, thats why many in foreign countries use parmigiano
Pecorino is pretty accessible in the United States, most Kroger grocers have them so I don't think there's any excuse
@@chicnnuggies6969 well you can cook anyway you like and to your own taste so
Connor Lawrence the US isn’t the rest of the world :p it’s very difficult to get pecorino in the UK
It’s also incredibly more expensive pending where you reside too
@@bennieboi20 yeah real pecorino. i wouldnt listen to anything the american says, all their stuff is fake, the pecorino and parmigiano is fake over there no wonder its cheap, its fake.
Never had carbonara until I went to Rome. A waiter recommended it, and I've loved it ever since. Here in the States I don't order it, everybody uses cream or can you believe it, chicken broth. You just have to make it at home.
Oh I know A thing, homemade is better!
I use cream also 😂😂 then my carbonara was not original . Lol
Babish did shut off the cook top. That’s why he said “ the only thing cooking the eggs is the residual heat from the pasta “ thank you for the info!
Yes he did say that. But what this guy said is that he turned it off too late, not that he didn't turn it off
He said it was good that he turned off the stove, were you listening
Truth
@@VirusZero0140 5:08 babish says the only thing cooking it is residual heat from pasta, and then the guy here says "OOOOOH ok he didnt switch off the cooktop, it is extremely extremely important, at this point you switch off the cook top, other wise there is a big percent high percentage that youre going to create scrambled eggs pasta" And thats the LAST thing he mentions on it
@@DawnRun I mean you're wrong. I don't care to double check or timestamp anything, but I know I checked when I first posted, so yeah you're still wrong 🤷♂️
The "Tasty" one pot carbonara made me want to die.
Me too!!!
That looks horrid.
Glad I'm not alone in accidentally making scrambled egg pasta while trying to make carbonara for the first time
it is normal that this happens, don’t worry
I guess we all made this mistake. It takes time to find the ideal pasta temperature for the sauce to remain creamy
@@wolololer salmonella is actually in egg's shell, you can stick it in hot water for a minute to be safe.
@@wolololer highly unlikely with fresh unwashed eggs. I've ate so many half cooked eggs.. Actually for 0ver 25 years and I never had salmonella problems. In the US it could be different.
It took me 3 times... finally got it right
Made me cry to see from Antonio Carluccio’s Carbonara, I was hoping his would appear and it did! Rest In Peace the great Master
You cried? Like actual tears? God damn
It’s thanks to Antonio Carluccio’s video that I taught myself to make Carbonara.
If you go to the UK, its a lovely restaurant experience
Why, it was shit? 🤣
Someone: *makes it wrong*
Chef: why are we still here? Just to suffer?
When an influencer makes it wrong, 1000 people learn it wrong and spread the wrong recipe.
That's how food culture vanishes today. Fortunately we are speaking of carbonara, which is extremely popular, and for which many will still look for the right recipe.
I won't scatter your pecorino to the heartless sea. I will always be with you.
@@moi-meme4502 wrong comment
The fact that carbonara is really simple to make and it all depends on the ingrediants
So true!
Really wanted to see his reaction to Gordon Ramsays.
Now my video is outtt!!!
“The only thing that’s going to cook this sauce is the residual heat from the pasta” - “oh he didn’t switch off the cook top” Are you sure about that?
If you finish the video you will see that he says you should turn the pan off before adding the pasta
@@dereomar4525 Vincenzo missed the fact that Babish had turned off the gas already. Maybe you should try watching the video before correcting people 👍
@@321findus At 5:12 it looks like the gas is still on but its just the reflection from the other hob. I think this is what confused Vincenzo.
It takes too long to say "Guanciale or pancetta" every time.
I will just say guancetta.
Hahahahaha
Or panciale
@@deutschelehrer69
Or that.
Guancetta means little cheek XD
🤣🤣🤣🤣🤣
Tasty: Adds chicken stock
Chef: “Look what they did to my boy”
i can trust him on his Italian input because he uses "👌" a lot.
6:42 “What have they done...they’ve massacred my boy..”
🤣
He just looked so defeated when they put chicken stock in the carbonara.
I first learned how to make carbonara in Australia 30 something years ago. My chefs taught me to use ham, cream and parmesan. I LOVED it! Fast forward, I become an accomplished chef myself running high volume restaurants in Hawaii and studying actual regional recipes like a passion, to make sure I stayed authentic. I learned there was NO cream in carbonara and the correct meat was pancetta, and the correct cheese was pecorino. Today as a retired chef I finally learn the true meat is guanciale and the pasta is Spaghettoni. You never stop learning.
Did you also learn as a chef, that food is personal and it all comes down to what you prefer, not what somebody told you?
@@Khazandar Yes, and when the recipe was changed beyond reason, name it something else. For example, I never use chocolate ice cream when I make bouillabaisse....
@@drk321 No you probably don't. However, in this case, it's not even remotely beyond reason. The core elements of the dish are intact. There's simply a few elements added, to make it personal. You still have the cheese, you still have the eggs, you still have the pork.
And the original recipe made by the G.I.s had cream in it so actually the Italians are making it wrong if we should stay authentic..
From what I read the original carbonara was not created by G.I.s but by an Italian chef who created it for G.I. staff members, and yes at the time he used what was available and mostly sourced from G.I. inventory which included bacon and dried egg yolk. The chef himself, Gualandi, is in fact known for embracing authenticity of flavours, preferably from local produce, and rejecting usage of needless ingredients, like the cream if you use fresh eggs and the oil if you use fatty pork.
Bottom line: if you want to use cream, find dried egg yolks. If you're going to use fresh eggs, leave the cream alone.
Always listen to the master Antonio Carluccio. R.I.P Antonio.
Theres just something about his voice. RIP
I had an incredible opportunity to have a masterclass with him once, and it was what really sparked my interest in cooking
What happened to him???
Joseph Cro he passed away 3 years ago
Ok i just came here from watching uncle roger so i'm new but is the person in this vid antonio?
... I’ve been lied to all my life about what carbonara is... I need to find pecorino and guanciale and make this the proper way!
Yes please 🤩 you will love the Original one
I know, right? I went so far as to cure a pig cheek and made my own guanciale. It was fantastic!
Take a shot every time he says guanciale and/or pancetta.
I would die lel
That's the only way to make it through the video!🤣
pAncEtA
Babish literally said “the only thats gonna cook ur eggs is the heat from the pasta” WHICH MEANS THAT HE TURNED THE STOVE OFF;-;
Yeah, maybe the chef should take some English lessons
@@weldon29 really uncalled for...
@@memelord7821 why are you so butthurt?
@@memelord7821 not uncalled for at all- the chef is a moron
@@firstname4337 now that, my friend, is uncalled for
I feel like a lot of the North Americanized versions of European cuisines often substitute cheeses because of our relative lack of exposure to cheeses. There's a bunch of historical and social aspects I suspect are related to this. However, as the industry and access to information on international cuisines grows, the tendency to prefer authentic ingredients tends to grow too. Your video is an excellent example of this! Great commentary!
Thank you!
I couldn't agree more. When I visit the US, I always have to smile about the 'Swiss cheese' brand. For Pete's sake, there are over 400 types of cheese exist in Switzerland, it really hurt me. :-) Of course, as we 'evolved' in cooking, now it's much more common to find a more decent selection in the US, but you would still have to be in a bigger city or find a specialized gourmet deli.
Not to mention lack of availability of the variety needed for authentic recipes. You get away from larger cities and some of these are not even an option. Same with guanciale and in some cases pancetta. Lot of time you just have to use the local option and do the best you can.
I agree that most Americans are woefully undereducated about cheese. I'm also guessing they are used to getting their parmesan in a green can with cellulose. They probably don't know enough to appreciate real parmesan, let alone consider paying a premium for accuracy.
I can forgive them cuz they don't have pecorino and guanciale, but i can't forgive them for putting PANNA NELLA CARBONARA
I totally agree!!! There are no excuses for cream!
I agree with you, in my country finding Pecorino and Guanciale can be really difficult, with luck you can find a nice pancetta (good quality smoked bacon is what you will always find)... But cream or milk are a NONONONO 😂😂
My depressed brain read ‘Italian chef reacts to popular CORONA videos’
Bahahahha 😂
I just coughed up my drink a bit
Thats not depression. That is the first of the symptoms of brainwash onset.
I read the 'carbonara videos' in the thumbnail as 'carbonara virus'. None of us are well.
Same
I usually don't watch reaction videos but the reactions of Italian chefs are just priceless, I hope to see more of such videos on your channel.
😂 I take that as a compliment!
Your Voice reminds me of the young Vito Corleone in "the godfather" :-)
"Make me some carbonara that I can't refuse"
@@marlkalone7361 hahahahahahahaha because of these comment im goin to watch godfather again
I'd love to see a video where he recreates the bolognese sauce that Clemenza was teaching to Michael.
Because he sounds Italian?
He watching these videos: "look how they massacred my boy"
Ive watched this man for about 6 minutes and i love him😂😂, his personality and authenticity is just wow , youve got my subscription
omg 😍 I'm so happy you enjoyed the video 😁
welcome aboard😘
Why do I feel like I could die for this guy’s approval.
Dear Vincenzo, thank you for clarifying all these important details to all the friends in the world who are doing this wrong! As an Italian leaving abroad, I just must say that finding guanciale (sometimes even pancetta) and pecorino in other countries might be very difficult, if not impossible (or super expensive), so that might be one of the reasons why people tend to use bacon in place of guanciale/pancetta and Parmigiano Reggiano or Grana Padano instead of Pecorino. In my case (I live in rural Japan), for example, I had to give up and accept the fact that I have to make "carbonara" with Japanese bacon (I usually flavor it with salt and black pepper before cooking it, because the flavor is not as strong as our pancetta) and Grana Padano, which here costs the half of Parmigiano Reggiano. Needless to say, there's no way to find Pecorino where I live. =(
Ciao! Thank you so much for your comment, you’re right my friend!
I am moving to Japan soon (for the second time). I am going to sub to you, hoping that you will post videos about how to make acceptable Italian food using ingredients available on Japanese Amazon (or Kaldi, maybe).
Japan is firmly in the hand of creme carbonara, sadly.
I live in Poland and pecorino is 1/3 cheaper than parmigiano
This radiates the Same energy as uncel Roger reacting to egg fried rice from BBC
Nah. That dude is cringe lord
devil lonesome hAVE YOU SEEN THAT RICE?
* eg fied rice 😂
A colander?!
Funny that was thinking the same thing. Was released around the same time...
Maybe Parmigiano Reggiano is easier to find in the US, especially outside big cities. I personally love pecorino because it is sharp and salty, no need to add any other spices.
I’m pretty sure I can get Pecorino in my local QFC
I'm from Germany and I know only one place in my 700k inhabitants city that has pecorino
Living in the States, I had never even heard of pecorino until well into my adult life. Now it's my favorite cheese. That's fortunate, because almost every grocery in my city has it...
whole foods probably has pecorino
@@Fr00stee i have never seen a whole foods in my life, they are strictly in America
If his grandmother had wheels, she'd have been a bike.
Get off me! I need to tell them I understood that reference!
We actually say "se il mi' nonno avea le rote era 'n carretto", "if my grandpa had wheels, he'd be a cart"
But I'm Tuscan, we may tend ti be'a bit particular about speech... 😇
Nimerya Spawnbrød you might already know but it’s specially a reference to a hilarious moment on British tv
We say that in Greece too! 😂
RUclips Chefs: "And now for an authentic carbonara!
Chef Vincenzo: "Hold my guanciale..."
He would've had an aneurysm if he saw Gordon Ramsay's carbonara recipe 😂😂😂😂
I watched it....
@@vincenzosplate it was horrifying. He put peas and vegetables in it 🤢.
@@tangenindevashiya1066 That’s just the Brit in him.
People like you don't understand, there is no right or wrong in cooking a dish when done technically right. Gordon ramsay never said he was cooking the real carbonara, this dude interprets a lot of dishes his way. And he is doing a damn good job. Btw, I tried that carbonara myself and it wasn't too bad, though I love Vincenzos even more ;]
@@w0ok13 I believe Gordon was trolling. He knows that it wasn't authentic. Also you should watch Vincenzo's reaction to it. If you ordered a margherita pizza and they delivered a meat lovers pizza, is it still a margherita pizza?
When the chef starts decorating with parsley you should run as fast as you can
omg you're so right my friend ahahaha
Why does this have so many downvotes? People who actually think Prego is authentic marinara sauce.
Cause people don't like italian attitude of knowing best. I've seen italian chefs adding garlic and parmegiano to carbonara with self-righteousness. I've seen Italians saying that adding olive oil to pizza is a disgrace and Italians doing that in different regions, both beliving more than anything in the world that this is the only way, "italian" way. That's just their way of being, having italian friends I accepted that long time ago. Sometimes one of them gets angry after my reply on "the thing you're eating is not pizza" or "this is not cofee" is "I don't care man, let me eat/drink", but it's temporary.
@@rafaz.695 lol...totally understood 😂👍
@@rafaz.695 it is true that you get italians with differing opinions about food and ingredients - often they'll argue each other over one specific ingredient for one recipe - but on some things they all agree, for example in carbonara, no cream, no chicken stock, no garlic (I doubt the authority of that "italian chef" you mention)... and as far as being self righteous and knowing best ... if italians can't have that attitude when it comes to Italian food... where can they have it?!? :D
@@rafaz.695 I love it though. As long as they don't put a gun to my back and prod me into following their every instruction anyway ;D
Also I think there's a bit of a divide between North and South there, but I don't quite know the details. So that might be partially responsible for the multiple Italian ways too?
I also don’t believe in cream.
“I don’t want it near schools, I don’t want it sold to children. That’s an infamia”
What about black and lgbt communities
@@hugodaniel8975 😳
Hugo Daniel ??????
I really love how the criticism is just out there to help offer insight. I also love the consideration and not being immediately offended at what other people do. Really shows open-mindedness. Love it!
Thank youuu 🙏🏻
Ok im italian and I didn't watched the video but I'm gonna get a heart attack in the end...wish me luck
Hahajajaj good luck!!
How to trigger an Italian chef: literally do anything different
The resistance to any ANY variation is a tad fascistic.....
He liked the truffle one tho, that right there invalidates your point
That's absolutely not true. They have many wildly different ways of making Carbonara in Italy. The heart of the dish, however, are the ingredients. So you can experiment as much as you want with the preparation method, but you shouldn't mess with the perfect, well tried, well balanced ingredients.
@@Lacertos It was a joke
I mean Guga made some alterations without much issue. I think the issue is changing the recipe so much it changes the identity of the dish.
Ah the late, great Antonio Carluccio - thank you for paying him the respect he deserves. His Carbonara looks so delicious - the best by far, of all the versions shown here.
And he's really easy to follow. He makes it simple. I've made carbonara twice already. The main skill is not overcooking the eggs. I still need to work on that.
@@LoyaFrostwind if you use a higher yolk to eggwhite ratio you wont get scrambled eggs and a more creamy sauce :)
Vince: "That's not how we do it!!!"
Me as an asian chef who likes to criticize others for their asian cuisine attempts:
"So... that's how it feels like"
Culinary is an art. It's flexible and expands by our creativity and ideas in using the materials we have. From now on, I won't criticise other people's cooking... as long as it's doesn't taste like what I picture shit taste in hell.
I disagree.. If someone is going to post a video of how a classic dish is made and title it as that dish, they need to know how it's done properly... They ALWAYS have the option to change the title of the video. Same with restaurants. They can adjust their menu to state something else. We don't need people thinking they are eating something from any country and being duped into thinking that's what they are getting.
Uses eggs in carbonara
Me: *looks at our carbonara* EGGS?
_Uncle Roger has entered the chat_
It's often the case that even people from the same country won't cook your "traditional/national" dish the "correct" way. I'm from Vietnam, and nobody cooks fried rice and pho the same way. Also, not everything grandma cooks taste good, especially if you're used to your mom's cooking. And not all asians put MSG on the pedestal. A good chunk of homecooks in Vietnam take pride in their ability to make tasty food without resorting to MSG, which they consider street food's "cheap trick".
It's kinda silly to see people getting all riled up over "incorrect" cooking techniques.
Thank you. This is exactly how I want others who spend their days criticising others for trying to do what they do to feel. Having a taste of their own medicine.
So funny to see your reaction on this video hahaha!
Hahahaha I’m glad you enjoyed this video, thank you! ☺️
For such a fatty "ham", I would not use any oil. Specially no olive oil. The taste is too strong.
maybe im alone but i love the taste of olive oil
@@dotexe6415 Yes, but its too overpowering for carbonara.
LaserGadgets fancy seeing you here
@@Softbirb Why? My Carbonara is killer! :p
@@LaserGadgets I've only known you as my favourite laser gunsmith
he is getting frustrated at the same level as uncle roger watching people cook fried rice
Yeah lol
Italians and Asians hate when people blasterize their dishes
@@pinkasteriodea3480 I'm lebanese and a lot less forgiving than Vincenzo when I see people adding peppers to hummus or baking falafel.
The worst carbonara ive eaten was made on bechamel base, really disgusting
Oh nooo 🤢 béchamel
this is the worst culinary crime I've ever heard of
who in their right mind uses bechamel for carbonara?
I am genuinely angry on your behalf.
@@generalkenobi7232 yep. No egg, just flour tasting bechamel eww
3minutes into the video, and I already like this guy.
Wow thank youuu ❤️
The pleasure is all mine Chef Vincenzo! Keep up the good work!
Me too!
balance it out means: sounds nice, everyone else is using it, so I'm using it.
ruclips.net/video/MRN38gkXw3U/видео.html
I like how Italians are stick to tradition. Simple ingredients, no rocket science, lots of flavors
Him: Why Parsley?
Me: Why lemon zest????
The uncle roger of italy😂