Just came back to this video to let you know I've been on a Marco kick the past week or so,and ever since I saw this comment I think about it every time he uses olive oil. I laugh my ass off everytime. Golden comment.
The funny thing about Marco is that he is always making intense eye contact with someone. He isnt talking in to the camera as most cooking show chefs do, hes talking to someone in the room. A lighting guy? A boom mic holder? It doesnt matter, theres no real recipe, it's your choice.
@@camarocarl7130the traditional flavour in the carbonara sauce comes from the fat of the rendered guanciale, mixed with the parmesan/egg yolk paste and the pasta water. That’s where the real depth of flavour comes from - this recipe is missing that. He knows this isn’t the traditional method
I’m a fireman. There’s no real recipe to putting out a fire. Some people use water, I prefer to add knorr stock pots to my water for that beautiful charred chicken aroma
Yeah. Kinda reminds me of how RUclips has turned from just a place to watch random videos, to like mini-tv where everything is really just one big commercial where anything you watch for any reason including educational reasons is diluted to near pointlessness by advertising. Shame really.
He said “it doesnt matter wether its the traditional carbonara , my version or your version , what matters is that it tastes delicious” and i absolutely agree with that
@@Judas_1989 hes a homechef now , of course i'm sure that if he had a italian restaurant , he would cook it how italians made it , but im sure he has enough credibility to say if it tastes delicious who are we to say that is wrong to do it or not ! 🧐🧐
Marco’s recipes are the only ones on the internet that i dont have to look back to or watch as i cook. He makes it so clear and understandable that the info sticks
@@Aces314 yeah, it's astonishing how many things he does for which to improve every home cook in Italy knows how.. like oil in the water. Why on earth would you waste such a fine and expensive ingredient.
I liked that he acknowledged that cream doesn’t belong in Carbonara for some other places, but they do in others, and it’s not really important how you make it, or what method you used to make it, as long as it tastes delicious.
This is funny cause it’s kinda true. In 19th Century Britain they used to put plaster of Paris in their bread to make it as white as possible, white bread was seen as prestigious. Killed a lot of people as a result.
I’ve been a qualified chef for 40 odd years and still learn something new from Marco every time, would give anything to meet and cook a simple with him. Legend.
He always preaches “keep it simple” and he really showcases that in this recipe. The sauce is literally egg yolks and cream with a bit of technique. Then he layers the bacon and parm. Brilliant!
@@Qtro you know what is even better? THE WAY IT TASTES. Most countries dont even have quality eggs in store, so the sauce with only eggs tastes like shit 90% of the time. Also, most unexperienced cooks will never nail a creamy sauce in a carbonara with only eggs, as it tends to be quite tricky to figure the correct amount of water to incorporate (because the pasta and the bacon absorb some water as well) and you dont have all the time in the world to think about it because your pasta will be overcooked. Shut the fuck up with all these comments patronizing expert chefs about shit they do, pretending you know more (p.s you dont).
Except that the real recipe is literally simpler... My god you have all internet and yet you go listen to this money hungry fraudster. Stock and Cream in a carbonara? Why? Just fucking why?
Marco honestly looks more intimidating than Gordon Ramsay, who is much more predictable and is shouting all the time anyways. But Marco looks like the kind of guy to be calm and quiet most times but when he does get angry, he turns into a monster
@@micklar2000I mean if you know marco this is nothing. He used to throw customers out of restaurants if there were any complaints lol. He’s mellowed a lot since then though
And he saved it with bacon instead of guanciale, with parmesan instead of pecorino romano, and cherry on the top, he saved the whole recipe with the cream that Italians love so much in their carbonara!
just tried this with leftover knorr stock (used half of the stock to make mushroom sauce), it turned out to be one of the simplest and quickest pasta i ever done.
I decided to watch his video this time because I thought to myself “it’s a carbonara recipe.... there’s no way he can use stock pot this time”..... unbelievable 😂😂😂😂
And olive oil, but not salt which genuinely flavours the spaghetti and the water while being boiled. Then decides to remove a minute from the actual cooking process while mixing a load of cream in with the eggs, did he even use pecorino? 😂😂😂😂 Guy is a clown!
@@sctncl You dont need salt when you have so much ham, salty cheese etc I have recently made about half a dozen different carbonara recipes from Gordon Ramsey, to "not another cooking show" and you dont need to add salt. Particularity if you use Pecorino cheese which is more traditional and even more salty. If you think this guy is a clown you obviously don't know who he is. Hes one of the greatest chefs of all time.
Jonathan Bowen you can’t boil pasta without adding a good amount of salt to the water, I don’t mean the actual finished dish. Obviously I know who he is, he mentored Ramsay and is one of the UK’s greatest ever chefs. He is still a clown for some of his recipes on here, look at his Spanish omelette aswell for example..
@@sctncl I'm eating a beef stroganoff right now that has unsalted pasta.. his stroganoff recippe in fact. It's salty enough for me. May not be to everyones taste . There are other examples of not bothering to put salt in the pasta like the guy on "not another cooking show." Iirc
I made this last weekend for the fanily and it is the single most amazing recipe i have ever followed! Hands down this one can be made by anyone and demostrate the difference between cooking and Michelin star cookery.. Gobsmaked, now i have 3 books and a Marco youtube addiction lol
I've been so inspired by his vids I even put Knorrs Stock pot in my beers, car engine, and even inside my A/C ventilation so it smells and taste good inside of my car!
What I like about Marco is he uses ingredients that you can get in any supermarket without spending a lot of money in contrast Gordon Ramsey's recipes would cost a fortune like his Fillet Steak Sandwich lol
Some questions from watching all Marco’s videos: (1) does he like stock cubes? (2) do we have to follow the recipe exactly to the letter? (3) does he have any Italian family? (4) my pasta says cook for 9.5 minutes, how long do I keep it in the pot for ?
I respect this man tremendously. He had 3 Michelin Stars by age 23 and is willing to talk to us house cooks like we matter. He makes you feel competent amd eager to cook.
At 0:46 I expected him to make a deep explanation because of how he used his body language and gestures but he just ended up saying “It better cause it taste better”
So what? He has a right to make money just like anyone else! I’m a 59 year old man, and if the tampon company offered me thousands of dollars. I’d tell them their my favourite, I love them, and I wouldn’t use any other brand! You wouldn’t? Ride the short bus to school?
Mateusz Koziński i dont think his lying, obiusly recives some good money for the comercial but is a professional chef...... Pd: your comentary would taste more good if you put knorr soup in that, bealive me.
The funny thing about Marco using Knorr products is that he always mentions an alternative to them so basically he's saying, " I'm just getting paid to use them but you don't have to..." Genius 😊
I've been binging these vids lately and have learned two things: 1 - Do whatever you want as long as you enjoy it 2 - You better use a stockpot or Pierre will shive you
I just made this carbonara using leftover roast beef, mashed potatoes stuffing and with gravy. I know it's not a traditional way of making a carbonara, but that was my choice! Keep it simple!
The original comment here was neither very smart nor funny, it doesn't deserve a fraction of the attention it got for some reason - and I am a little sick of the spam. So, take a deep breath guys, cook your pasta the way it tastes good to you, that's all that matters. Cheers.
@@kaszankajakichmao1380 yes it does when you add the sauce it will run off the pasta because of the oil and you'll have a pool of sauce under the pasta.
it is horrible with cream, and is not Carbonara! I once took my sister to have it for the first time at a reputable authentic Italian eatery....OMG THEY USED CREAM - whole different animal
@@SorrentoShore ahh yes, you know more than one of the most influential chefs alive. I'm sorry to tell you this, but when people see carbonara they expect cream. Words and recipes change lmao
Well to be fair he does mention that its not original. And hes showing recipes for people who normally dont cook and are used to having cream in their carbonara. It's your choice really
Actually makes your pasta taste amazing but I use vegetable stock instead so my pasta doesn’t taste like chicken. But again there’s no real recipe, it’s your choice
If you spill red wine on a carpet use a Knorr and it has to be a Knorr chicken stock pot, rub it into the stain, it won’t get rid of the stain but, it will smell of chicken. Marco told me.
Producer: "When you put in the stockpot just say something about why you like it. You know try to sell it a little." White: "Its better than salt. Try it." Producer: -_-
@@keikei2942 I agree! He has a sponsor but he doesn't try to make it sound like it's a miracle ingredient. A lot of the people in the comments make it sound like he sold out but how many RUclipsrs/sports stars/etc sell stuff to make extra cash? Who turns down money like that?
@Yummy Spaghetti Noodles Not just Knorr but the whole idea of replacing salt with stock adds amazing flavour to cous cous, pasta, and virtually everything else that needs to be cooked in boiling water.
Something about him being so respectable and him signing his soul to Knorr stock pots devil that make the Knorr stock pot memes of him so funny. Everytime I wanna have a laugh I just watch one of his clips and read the comments.
This looks delicious but the sauce wasn't heated up wouldn't that make the pasta cold before serving? Can u toss it in a pan on low heat and mix in the pasta or would that ruin it?
I've heard of Knorr stock pods but never ever used them and notice very many unusual uses for them in the comments...I'm going to try it on my breakfast Weetbix 🤔 love you Chef Marco. BTW your comments here are brilliant just brilliant
@@MansMan42069 First, he doesn't claim he make traditional, orginal, real italiana carbonara. Marco explained why he use cream. Second, he doesn't use GARLIC.
@@mishakac1283 I wasn't talking about Marco. There was a video where some old italian men watched videos of chefs doing carbonara recipes and they started ranting about authenticity. I was saying that they should've watched Marco's video but they didn't because they were too scared to critique Marco.
I am cook in a 5star hotel ..am dream is one day become a professional chef..I love watching Marco and Gordon cooking.. because it gives me brilliant ideas to cook some difficult dish ..
@@slofty almost none of the ingredients he uses are in carbonara You don't use parmesan but pecorino romano, which you mix with the yolks and pepper, and that's how you get the sauce, pecorino got a different texture than parmigiano reggiano, so it melts and don't get sticky Also you don't use bacon but guanciale I mean carbonara literally has 3 ingredients and he got 2 wrong haha
Knorr stockpot does better for you during bath time rather than bath salts. It has no benefits to your skin, but you will smell lovely and well seasoned. You should try it sometime
I add some tears from a violent crying session that I've stored in a jar to the water. Some say it isn't necessary, but having said that, I did have an abusive mother
Marco: Add a splash of olive oil
*Invades Italy*
So much oil that america started invading
Hilarious cause in another Knorr video he says he "never" adds oil to pasta water
Just came back to this video to let you know I've been on a Marco kick the past week or so,and ever since I saw this comment I think about it every time he uses olive oil. I laugh my ass off everytime. Golden comment.
Brilliant LOLed XD
If you like cream, a little bit more.If you don't like cream, a little bit less
The funny thing about Marco is that he is always making intense eye contact with someone. He isnt talking in to the camera as most cooking show chefs do, hes talking to someone in the room. A lighting guy? A boom mic holder? It doesnt matter, theres no real recipe, it's your choice.
True 😂
Marco stared at the ghost. The ghost got spooked.
There maybe two cameras. He may have an audience. Who knows?
That person is probably like “what are you doing? That’s not what…..*looks around* normal cooks look at the camera!”
Marco: Theres 3 cameras in the room filming , I'll look at the one thats not filming , it doesnt matter you decide which camera you like :-)
This morning instead of sugar, I seasoned my coffee with a stock cube. It was my choice. Beautiful!
Whether it's traditional or your method, who knows, but what's important is did that coffee with chicken stock cube taste delicious?
Your choice 👍
Again there’s no real recipe but then again my mother was Italian so.
Good on you
It's your choice
Why do I season my coffee with a stock cube instead of sugar? Because it tastes more delicious than sugar.
I like that he did everything that all the other Carbonara videos say not to do... total legend.
Must try this and I expect it will be better than traditional.
@@camarocarl7130the traditional flavour in the carbonara sauce comes from the fat of the rendered guanciale, mixed with the parmesan/egg yolk paste and the pasta water. That’s where the real depth of flavour comes from - this recipe is missing that. He knows this isn’t the traditional method
Yes I agree, both versions are fantastic.@@smellmyphart
Cream ....enough said .no clue
@@smellmyphartpecorino, not parmesan
I’m a fireman. There’s no real recipe to putting out a fire. Some people use water, I prefer to add knorr stock pots to my water for that beautiful charred chicken aroma
I add beef knorr stock pots when im fighting fires, after all there's no real recipe.
"You should try 'em"
Yea me too there’re no real recipes for having love but i prefer to add some chinken stock pots to get that beautiful aroma on my wife
It’s your choice.
I am a concretor. There's no real recipe for concrete, but then, I'm a pretty lousy concretor
‘You May ask why I season my water with a stock pot”?
Because I don’t have a salt sponsor.
Baldheadedchimp somebody get a hold of Morton's STAT.
Shane Clark or Maldon’s
Yeah. Kinda reminds me of how RUclips has turned from just a place to watch random videos, to like mini-tv where everything is really just one big commercial where anything you watch for any reason including educational reasons is diluted to near pointlessness by advertising. Shame really.
That was proper funny
I tried it and it Knorr does season the spaghetti better, tastes alot better.
He said “it doesnt matter wether its the traditional carbonara , my version or your version , what matters is that it tastes delicious” and i absolutely agree with that
Sure. Just don't call it Cabonara. If I order a burger, and a delicious Hot Dog turns up, don't tell me that I got what I ordered.
Yeah but that basically means "cook whatever you want" and that is not why people usually watch chefs cooking their recipes.
@@Judas_1989 hes a homechef now , of course i'm sure that if he had a italian restaurant , he would cook it how italians made it , but im sure he has enough credibility to say if it tastes delicious who are we to say that is wrong to do it or not ! 🧐🧐
@@ericomelo3645More than enough credibility
I agree with that.
Marco’s recipes are the only ones on the internet that i dont have to look back to or watch as i cook. He makes it so clear and understandable that the info sticks
I always find myself doing that and it delays the process so much
If only the information was correct
@@Sander12348 agreed
@@Aces314 yeah, it's astonishing how many things he does for which to improve every home cook in Italy knows how.. like oil in the water. Why on earth would you waste such a fine and expensive ingredient.
@@Sander12348 olive oil is actually a staple in their place.
In other countries it is expensive so for foreigners your statement is actually true
This was originally a chicken pie recipe but Marco made a few choices along the way
There's no real recipe
His choice, really.
@@richardgoss4777 ..
The choices were 4 stock pods i love the flava of a stauuk pod DELICIOUS
Pizza Hut
I have italian mother too. I also have italian father, so I cook my spaghetti in pure olive oil, no water allowed.
Pure olive oil? You really need to add a stock pot to your spaghetti cooking liquid.
So, you fry it? Lol
Italian huh? Yeah, the name should have been a dead giveaway...comrade.....
so comrade italian man deepfries his pasta like american? doubt.
No ma contaci anche perche nella pasta l’olio non ci va
All the jokes aside I could watch this man cook anything and still be in awe
I liked that he acknowledged that cream doesn’t belong in Carbonara for some other places, but they do in others, and it’s not really important how you make it, or what method you used to make it, as long as it tastes delicious.
And trust me, it's better without that shitty cream. You put cream if you can't cook a proper pasta
@@giacomosanguin392
Italy lost WW2 so now cream goes in the carbonara
@@giacomosanguin392 italian food is overrated
This goes well with a cold glass of knorr stock.
lol
gross
Omg this 1
No stop
Nothing like a cold glass of knorr stock over a few cubes of stockpot two or three or none at all, it’s your choice
When you make bread, you can use flour or cement powder, its your choice. There's no real recipe. Everyone's different. My mother's Italian.
This is funny cause it’s kinda true. In 19th Century Britain they used to put plaster of Paris in their bread to make it as white as possible, white bread was seen as prestigious. Killed a lot of people as a result.
underrated
And your dad was a builder
genius comment, gold star/ buy yourslef a chocolate bar
🤭🤭🤭🤭🤭
I’ve been a qualified chef for 40 odd years and still learn something new from Marco every time, would give anything to meet and cook a simple with him. Legend.
Learn what? This was very different to how carbonara should be made, and added the stock because it's a sponsor video
He always preaches “keep it simple” and he really showcases that in this recipe. The sauce is literally egg yolks and cream with a bit of technique. Then he layers the bacon and parm. Brilliant!
You know what is even better? A carbonara sauce with only eggs... and some mammamias
@@Qtro you know what is even better? THE WAY IT TASTES. Most countries dont even have quality eggs in store, so the sauce with only eggs tastes like shit 90% of the time. Also, most unexperienced cooks will never nail a creamy sauce in a carbonara with only eggs, as it tends to be quite tricky to figure the correct amount of water to incorporate (because the pasta and the bacon absorb some water as well) and you dont have all the time in the world to think about it because your pasta will be overcooked. Shut the fuck up with all these comments patronizing expert chefs about shit they do, pretending you know more (p.s you dont).
@@Qtrojust made it today, and I agree🔥🔥🤌🤌
Except that the real recipe is literally simpler... My god you have all internet and yet you go listen to this money hungry fraudster. Stock and Cream in a carbonara? Why? Just fucking why?
I would love to see a dessert recipe from Marco, curious how he'll incorporate stock pot into that one.
Knickerbocker Glory... Instead of butterscotch sauce... Knorr chicken stockpot... Or beef... Your choice, no real recipe...
There are several dessert recipes in White Heat. Roasted pears with honey ice cream. Peach melba. Savarin of raspberries. etc.
The Knorr Ice cream is fantastic, make it. Or not. It’s your choice really
@@GH-oi2jf i worked for two years in the kitchen where peach melba was invented. i love hearing peach melba talked about
this guy can incorporate a stock pot into a bowl of cereal...dessert is easy
I shower with knorr why? Quite simply I taste better
Lol
Again. It’s your own choice
Because if i simply use salt and pepper it will come off during the shower
Hahahahhahaa
There’s no real recipe
Marco honestly looks more intimidating than Gordon Ramsay, who is much more predictable and is shouting all the time anyways. But Marco looks like the kind of guy to be calm and quiet most times but when he does get angry, he turns into a monster
Or stays calm and quiet, then is standing at the end of your bed later that night with a butchers knife
Now I understand why his eyes are so dark. He's Italian. That's the intimidating factor. It's all in the eyes.
Marco did train gordon
The guy made Gordon's choose to cry
That looks amazing, and I’m going to really try to make this one day, bc the ingredients and the recipe looks simple.
Producer: Season your pasta water with a Knorr cube and we'll give you your daughter back.
Seán Hayes 🤣🤣🤣🤣
Haha!
"Why do I season my pasta water with a stock pot? Because I'm not putting it in the fucking carbonara."
Next level
MY SIDES
Except for the olive oil, chicken stock, cream, bacon, absence of pepper and cheese in the whipped eggs this is an authentic carbonara.
This guy knows what’s up
its a serious treat to have one of the best chefs in history make videos for us to learn from. his calm voice is just awesome too. what a blessing
Dude he sounds passive aggressive as if he’s had a bad day but just wants to get the video done and out the way. He sounds calmer in other videos
@@micklar2000I mean if you know marco this is nothing. He used to throw customers out of restaurants if there were any complaints lol. He’s mellowed a lot since then though
I was beginning to worry that this wasn't going to be the true authentic carbonara, then he saved it with the stockpots.
I'm not even going to ask if you're joking 🤣🤣
His choice.
And he saved it with bacon instead of guanciale, with parmesan instead of pecorino romano, and cherry on the top, he saved the whole recipe with the cream that Italians love so much in their carbonara!
Marco don’t make Italians mad,
They choose to be mad,
That was their choice.
🤣🤣🤣🤣🤣🤣🤣🤣 the best comment of this year
This isn't carbonara it's so bad
It was luck that Gordon turned out so good with having such a bad teacher
@@codythearchangel stay mad
Non si mette la panna!
The simplicity he explains with is actually legitimately inspiring.
just tried this with leftover knorr stock (used half of the stock to make mushroom sauce), it turned out to be one of the simplest and quickest pasta i ever done.
I decided to watch his video this time because I thought to myself “it’s a carbonara recipe.... there’s no way he can use stock pot this time”..... unbelievable 😂😂😂😂
And olive oil, but not salt which genuinely flavours the spaghetti and the water while being boiled. Then decides to remove a minute from the actual cooking process while mixing a load of cream in with the eggs, did he even use pecorino? 😂😂😂😂 Guy is a clown!
@@sctncl You dont need salt when you have so much ham, salty cheese etc I have recently made about half a dozen different carbonara recipes from Gordon Ramsey, to "not another cooking show" and you dont need to add salt. Particularity if you use Pecorino cheese which is more traditional and even more salty. If you think this guy is a clown you obviously don't know who he is. Hes one of the greatest chefs of all time.
Jonathan Bowen you can’t boil pasta without adding a good amount of salt to the water, I don’t mean the actual finished dish. Obviously I know who he is, he mentored Ramsay and is one of the UK’s greatest ever chefs. He is still a clown for some of his recipes on here, look at his Spanish omelette aswell for example..
@@sctncl I'm eating a beef stroganoff right now that has unsalted pasta.. his stroganoff recippe in fact. It's salty enough for me. May not be to everyones taste . There are other examples of not bothering to put salt in the pasta like the guy on "not another cooking show." Iirc
Just be glad he didn't put it in the sauce
I made this last weekend for the fanily and it is the single most amazing recipe i have ever followed! Hands down this one can be made by anyone and demostrate the difference between cooking and Michelin star cookery.. Gobsmaked, now i have 3 books and a Marco youtube addiction lol
"Home alone, wife's away. Bottle of olive oil in one hand, stock pot in the other. Its 3 in the morning, lets have some fun."
I've been so inspired by his vids I even put Knorrs Stock pot in my beers, car engine, and even inside my A/C ventilation so it smells and taste good inside of my car!
Rei yen
The Marco Pierre White/stockpot subculture has to be one of my favourites.
Rei yen dude stfu u not funny at all dumbass
Knorr stockpots in the wash make my whites whiter, and keeps my linens springtime fresh!
Lmao omg hilarious!!!
@@LetsGoAlready jesus...
I've made it many ways.
This is my new favourite.
Thank you Chef.
Luv this guy - not long winded - succinct - easy to follow - delicious !!!
"You may ask, why do I season my water with Knorr chicken stock pot"
"Because I'm being paid for it"
its quite smart to do that if you are planning to make something stock based anyway.
dat Pianoguy I'd just make stock if I wanted it, I don't really like the idea of my pasta tasting like salty chicken/ham/beef whatever
never tested it, might have something to it tho. but w/e floats your boat
xDDDD Best coment everr xDDD
Stock? Yea right! Cream in carbonara? Fuck no!! I hate that
It's like they had Marco at gunpoint when he read his Knorr lines
Fr tho 😂
Producers: "say the lines marco." 🔫
@@wereallsquidward6764 hahahaha
😂😂😂😂😂😂😂
What I like about Marco is he uses ingredients that you can get in any supermarket without spending a lot of money in contrast Gordon Ramsey's recipes would cost a fortune like his Fillet Steak Sandwich lol
Just use cheaper substitutes then? Or you cant cook unless there is a step by step guide holding your hand?
Some questions from watching all Marco’s videos: (1) does he like stock cubes? (2) do we have to follow the recipe exactly to the letter? (3) does he have any Italian family? (4) my pasta says cook for 9.5 minutes, how long do I keep it in the pot for ?
I respect this man tremendously. He had 3 Michelin Stars by age 23 and is willing to talk to us house cooks like we matter. He makes you feel competent amd eager to cook.
I agree. But, he was 32 not 23
That makes more sense
@@cactusmalone pasta doesn't want the chicken stock flavour. It needs salt
Puts in chicken stock,cream, parmesan cheese.italians declare war
He's getting paid for it. Shut up
"The reason why, is because I'm sponsored by Knorr".
At 0:46 I expected him to make a deep explanation because of how he used his body language and gestures but he just ended up saying “It better cause it taste better”
Marco’s PB&J recipe: “Start by tossing two Knorr’s Beef Stock Pods into your peanut butter …”
The moment he said cream...it stopped being an Italian recipe
“Why do I season my sauce with knorr chicken stock pot”
💰💰💰💰💰
You can literally buy any other stock you like - the point remains: adding stock instead of salt is fucking delicious.
@@acidtears the point is he is sponsored by knorr and every single one of his recipies have it in it
Isn’t he saying stock POD?
@Mike Saroglou i know its good im just saying it is for his sponsorship
So what? He has a right to make money just like anyone else! I’m a 59 year old man, and if the tampon company offered me thousands of dollars. I’d tell them their my favourite, I love them, and I wouldn’t use any other brand! You wouldn’t? Ride the short bus to school?
The moment he says "Knorr Chicken stockpot makes your pasta taste better than the salt" his face looks like part of his soul just died.
Mateusz Koziński i dont think his lying, obiusly recives some good money for the comercial but is a professional chef......
Pd: your comentary would taste more good if you put knorr soup in that, bealive me.
Don't be a hater they come a dime a dozen. Youngest Michelin winner..
@Lol Why You can leave knorr stock out it's your choice. Cooking is about building flavor as you cook.!!!
Or maybe that look is him pondering what to buy next with all that Knorr money he's making.
Hahahahahhshshshshshssaaaaaa
The funny thing about Marco using Knorr products is that he always mentions an alternative to them so basically he's saying, " I'm just getting paid to use them but you don't have to..." Genius 😊
There's a quality about his voice that really calms you.
Daughter ~ how was I made
Mother looks at father ~ it was his choice, there was no real recipe
With knorr stock pot
"I used knorr stock pots as lube"
@@cakenbolls442 IM DYINGF
Sounds like an assault
I've been binging these vids lately and have learned two things:
1 - Do whatever you want as long as you enjoy it
2 - You better use a stockpot or Pierre will shive you
stock pod
Oui, les recettes de Marco avec des doses de stockpot sont plus gouteuses...
And just a little splash of olivoo.
Mate that's a KNOR stock pot!!!
I just made this carbonara using leftover roast beef, mashed potatoes stuffing and with gravy.
I know it's not a traditional way of making a carbonara, but that was my choice! Keep it simple!
"Why do i season my water with chicken stock pot and not salt? I get paid a lot of money to do it."
The original comment here was neither very smart nor funny, it doesn't deserve a fraction of the attention it got for some reason - and I am a little sick of the spam. So, take a deep breath guys, cook your pasta the way it tastes good to you, that's all that matters. Cheers.
@Klint Beastwood true haha
@Klint Beastwood why?
@@juanflores3957 Because it does nothing.
@@kaszankajakichmao1380 yes it does when you add the sauce it will run off the pasta because of the oil and you'll have a pool of sauce under the pasta.
So what they use instead of cream
Marco: "This is Spaghetti Carbonara, made with cream"
Italy: *War has been declared*
I KNOW RIGHT
You are the least funny person alive.
it is horrible with cream, and is not Carbonara! I once took my sister to have it for the first time at a reputable authentic Italian eatery....OMG THEY USED CREAM - whole different animal
@@SorrentoShore ahh yes, you know more than one of the most influential chefs alive. I'm sorry to tell you this, but when people see carbonara they expect cream. Words and recipes change lmao
@@joshuahollowell9170 Just call it with another name?
The trick about correctly cooking pasta is a game changer
That looks so good! 😋
"I did have an Italian mother" - Then adds cream to a Carbonara...
carabinieri are on their way
and then goes to say that usually you don't put cream in it but he does.
@Icof onoldpeople Doesn't matter, you don't do that
to be fair its really good
@@iorwerthhughes8069 You cared enough to respond...
I don't cook, but wanted to see if this was easy as it seems.
15 minutes later I was full. Shocked at how easy it was.
This man is unhinged but his voice and confidence makes him sound like a genius
Legend has it that the person he is looking at off camera is Gordon Ramsay 😂
Lmao
this is probably he biggest joke in cooking history. Marco is a legend :)
I like the idea of Ramsay sat there with a pen & paper taking notes. Looking confused & worried when he gets told that it's his choice.
Holding up cue cards :)
Musket 2018 actually it is.
Every time MPW talks about why he is using Knorr Stock pot is like a student trying to meet the word minimum on an essay 😂😂
0:27 Gordon says "That stockpot is f**king KNORR!!!"
“I had an Italian mother” *adds cream to carbonara* *cooks pasta in fucking stock*
Probably tasted fucking good too
I mean he does state that in English/American versions of a carbonara they use cream.
@@GhostHack21 Those arent real versions. It's an Italien recipe and all that other shit doesnt deserve to be called carbonara.
i mean that looks delicious
Well to be fair he does mention that its not original. And hes showing recipes for people who normally dont cook and are used to having cream in their carbonara. It's your choice really
I never thought to use chicken stock or beef stock in everything or so much olive oil. I will try these methods.
This man's voice is so relaxing.
I love seasoning my pasta with chicken stock. So cool that Marco does that too
Actually makes your pasta taste amazing but I use vegetable stock instead so my pasta doesn’t taste like chicken. But again there’s no real recipe, it’s your choice
If you spill red wine on a carpet use a Knorr and it has to be a Knorr chicken stock pot, rub it into the stain, it won’t get rid of the stain but, it will smell of chicken. Marco told me.
Shut ur fuckin mouf corny ass white boi😂😂😂
And please, don't throw away the carpet.. It has stock and red wine on it, we can braise chicken and make coq au vin
hahahahaahhaahha
Julien Prévost man this guys with his stock pots in everything. What a shit chef he turned into.
@@freshlumpia8202 arrrt side naaa
Holy shit, he wasn't lying about being able to taste everything when you do it this way. Definitely would recommend
I can honestly say this is a 100% authentic recipe for Stockpotetti Knorrbanara
Wow 😂
There’s something cathartic about these videos. Marco has a way of making gastronomy seem simple and approachable. And the knorr comments are a bonus.
This is Knorr carbonara recipe...Marco knows exactly how the right carbonara pasta's made !!
Spaghetti Carboknorra
"It's your choice" makes me feel important and validated. Thank you Marco for valuing my feelings and thoughts.
God I love it when he says "It's your choice."
like it was Gordons to cry
looks amazing chef, now i can definetely try to cook my favorite pasta dish thx!
How many egg yolks are you guys using for your recipe? Im using 6 jumbo yolks and I feel thats not near enough, are you all getting similar results?
In each and every Marco P. White video comment section:
99.9% talking about Marco's stock pot
0.1 % talking about Ramsay
this is a good one
The 0.1% are the ones that probably don’t know anything about marco other than him being gordon ramsay mentor so they talk about ramsay
I smashed yer mas back door in
It's your choice really.
50% stockpots
40% it's your choice
8% fed up with stockpot banter
1% Ramsey
1% food looks good
Producer: "When you put in the stockpot just say something about why you like it. You know try to sell it a little."
White: "Its better than salt. Try it."
Producer: -_-
Man was doing the bare minimum for the sponsor. Respect for that though
@@keikei2942 I agree! He has a sponsor but he doesn't try to make it sound like it's a miracle ingredient. A lot of the people in the comments make it sound like he sold out but how many RUclipsrs/sports stars/etc sell stuff to make extra cash? Who turns down money like that?
@Yummy Spaghetti Noodles Not just Knorr but the whole idea of replacing salt with stock adds amazing flavour to cous cous, pasta, and virtually everything else that needs to be cooked in boiling water.
I laughed way too hard at this 😂🤣
@@ditherdather Same
Something about him being so respectable and him signing his soul to Knorr stock pots devil that make the Knorr stock pot memes of him so funny. Everytime I wanna have a laugh I just watch one of his clips and read the comments.
I did it exactly the way Marco Pierre white did it. Delicious. Thanks Marc.
"You should try it"
Is that a threat?
More of a suggestion, either way It's your choice - MPW
This looks delicious but the sauce wasn't heated up wouldn't that make the pasta cold before serving? Can u toss it in a pan on low heat and mix in the pasta or would that ruin it?
"and we add some cream"
Its been fun yall, later.
"And if my grandmother had wheels, she would be a bike..."
"Slow down Ginoooooooooo!"
😀😂🤣😀😀😂
Or a car
And Gino´s recipe (not traditional) has butter and parsley in it. Also a delicious idea.
It was her choice
Stoooop ahahahaha 🤣🤣
What if your using hand rolled fresh cut pasta how many minutes should I cook it for
I've heard of Knorr stock pods but never ever used them and notice very many unusual uses for them in the comments...I'm going to try it on my breakfast Weetbix 🤔 love you Chef Marco. BTW your comments here are brilliant just brilliant
I love that the main source of interest in these videos comes from the entertainment of how Marco will manage to fit the stock cube into the recipe 😂
stock pod
or two
I love that he never looks at the camera, but instead at the knorr representative holding the gun
This is the first time I see chef cook pasta with stock instead of plain water.
Very interesting.
Me before the video: "it's impossible Marco will be able to put a stock pot in a carbonara
Me 30 seconds in: °_°
0:37 that moment when Marco internally asks himself "wait....why AM I seasoning it with stock cubes......"
Marco is a great chef! Find out why on what makes a great chef channel.
Thank you for sharing. Much appreciated.
Marco is Marco, is special.
Have a nice day🙂everyone.
“You may ask yourself why do I season my water with chicken stock pot and that’s because they’re paying me copious amounts of money to do so”
Run Marco, I can hear the sirens of the Italian Food Police coming to seize this monstrosity.
They had their chance when a bunch of old italian geezers were going around reacting to carbonara videos. Didn't touch Marco's.
@@MansMan42069 First, he doesn't claim he make traditional, orginal, real italiana carbonara. Marco explained why he use cream. Second, he doesn't use GARLIC.
@@mishakac1283 I wasn't talking about Marco. There was a video where some old italian men watched videos of chefs doing carbonara recipes and they started ranting about authenticity.
I was saying that they should've watched Marco's video but they didn't because they were too scared to critique Marco.
@@MansMan42069 I understand. I pointed why they didn't chose Marco.
@@mishakac1283 haha i see
What heat do you put oven and stove on
Exquisite , again the genus in Marco makes me like his cooking more
I am cook in a 5star hotel ..am dream is one day become a professional chef..I love watching Marco and Gordon cooking.. because it gives me brilliant ideas to cook some difficult dish ..
Just cooked this and wow! It’s your choice, but you have to try it.
"I did have an Italian mother"
This recipe is exactly why he uses past tense.
Holy hell, what the harsh?
Hahahaha good one
@@slofty almost none of the ingredients he uses are in carbonara
You don't use parmesan but pecorino romano, which you mix with the yolks and pepper, and that's how you get the sauce, pecorino got a different texture than parmigiano reggiano, so it melts and don't get sticky
Also you don't use bacon but guanciale
I mean carbonara literally has 3 ingredients and he got 2 wrong haha
Messed it up so hard he de-Italianed his own mother
If she had wheels she would have been a bike.
Knorr stockpot does better for you during bath time rather than bath salts. It has no benefits to your skin, but you will smell lovely and well seasoned. You should try it sometime
Meth is better than bath salts
The reason why is because it’s better, you should try it.
What a beautiful response
I have to say, since watching this video years ago the advice of taking a minute off yhe cooking tine fire pasta has been invaluable... Thanks Marco!
I add some tears from a violent crying session that I've stored in a jar to the water. Some say it isn't necessary, but having said that, I did have an abusive mother
Now you know, where Gordon got this thing from 😂
@@raccoons_finest it"s your choice
I'm literally in tears of laughter
I read this as he said the similar thing brilliant
Arf!