Like his RUclips videos he will get it, I love that he has embraced a new medium and hopefully he will reach a new generation, I've been watching him for years and not only is he a fantastic chef with a calming way but he has the best knife skills I've ever seen ❤
There are thousands of wonderful people in retirement homes or nursing homes who can still converse and who have wonderful stories. Go visit a home and ask if you can just visit with people. Quit thinking it’s only worthwhile to do this with someone famous.
Hi Mr. Pepin. I grew up watching you as a little boy, because my grandma would make recipes before she would go off to work, you know....I really enjoy cooking, and watching you. Thank you for everything...I mean it Goodbye, Jacque
I love Jacques, he is my favorite TV chef of all time! He is entitled to make carbonara any way he chooses and I would certainly help him eat it! That said, this is not the traditional classic Roman carbonara recipe and I'm sure the purists would have something to say about it. That is, if they have the balls...😁
Dude just makes food that you know tastes good. Thats it. You know he can make it traditional better than 92% of chefs in the world but he also makes stuff he likes and it looks and I’m sure tastes amazing. We are blessed to have him.
Jacques is still doing it at the age of 88! An inspiration for everyone. Jacques has also proven that high fat and/or white flour will not kill you. It is processed food/junk food that kills you, while having a great love for your own cooking will keep you young (Jacques Pepin, Julia Child, even Grandma Gina, all reached or will soon reach 90).
@@slicksalmon6948to much of the world it’s carbonara. It’s like calling tissue, Kleenex, and cola, Coke. People are gonna call similar things the name of the OG even if it isn’t the same
Everyone is entitled to do as he or she pleases but just 2:29 don’t call it carbonara. I am sure that if you were to put some parsley , garlic and cream on a soufflé , French people would be horrified and rightly so, so why put it on a carbonara? Call it something else not to confuse
Chef Jacque it's truly a pioneer. Any definitely makes many of these folks on the Food Network look like amateurs. I truly miss just good old cooking on the Food Network. ❤
Bravo Signor Peppino, è una ricetta della carbonara che si faceva prima del 1945, dopo, a Roma, l’hanno modificata per farla con il guanciale, il pecorino è solo il tuorlo d’uovo! Magnifico… 🇮🇹🇮🇹🇮🇹♥️♥️♥️
@davidmarrazzo774 I was grateful that Vincenzo published a video with amounts to use per svg. I live alone, and can't make huge amounts, but I love it. I was laughing when that cream went in! 😅
(1) For those on keto, substitute heart of palm linguine for the pasta and add a spoon of water with pinch of corn starch; (2) we love you Jacques, thank you
Jack always said, "I am not a wine snob." Well, he's not a food snob either. He can make something delicious with stuff just lying around his kitchen. That's part of his charm. Elegant peasant food.
Marco Pierre White also uses cream. It's not "traditional", it's a variation. Jacques Pepin cooks on TV for the average Joe without pretention, and he's admired for that. I've seen him (and Marco Pierre White) use Tobasco and Ketchup on traditional French dishes (sacrebleu!) and that's OK if it's done with integrity.
@ChuckMarteau, je suis d'accord avec vous! Je pense la même chose quand je le vois utiliser la mayonnaise en bocal (je suis française et je fais ma mayonnaise maison). Fière de Jacques Pépin !
Food police are hilarious. Like a bunch of bean counters cruising RUclips for any sign of divergence from the recipes they grew up with. "Zero variations! Only call things what I call them in my country no matter where the dish originated! Only eat Neanderthal recipes!" I'm sure they're all award winning chefs in the restaurant of their mind.
Unpopular opinion: carbonara is improved by the addition of garlic and a small amount of cream. Rare to see a version with either these days after a decade of finger waging by cross Italian RUclips Nonna's.
It must be Linguini Pepin because there is no dairy cream in a Carbonara. The "cream" is egg yoke, pecorino romano, parmigiano reggianio, black pepper and pasta water.
The food police are such a bore. The original carbonara was made without cream. The original Caesar salad was made without anchovies. Now it is common to use anchovies in a Caesar, sometimes just in the dressing but often separately. Nobody complains. I think if some cooks want to add cream to a carbonara, it's fine. If there had never been innovation in cooking, what would we be eating?
I wouldn’t say adding cream is “innovating” whatsoever, as it’s not needed to get a rich, creamy result, but as many have commented on the video, it’s fine, he can do his version of the dish ! Now Italian food often proud itself of its simplicity and the quality of its ingredients, cooked simply, so there’s that to meditate on.
I’m sure using pancetta , rather than guanciale, is forgivable for most Italians, but cream in Carbonara? Congratulations, Chef Pépin, you truly are an American now!
It's not even Americans who add cream to carbonara. So do the Brits and Australians. In fact the first time I saw cream in carbonara was when it was made by Marco Pierre White.
I respect and love this great man, but this is not carbonara. Although garlic, parsley, and cream are not part of the original recipe, it still looks delicious. He is a great chef and man. Also, El Dante sounds funny.
Някои хора от млади са глупаци и си остават такива цял живот. Какво общо има възрастта на г-н Пепен с представената рецепта? Това е неговото виждане за ястието. Яла съм оригинална карбонара в Рим, но и показаният вариант ми харесва.
I don't get why somebody who's a master in his things has to try and teach something that's clearly not part of his studies, I really enjoy his videos but this seemed like a first time attempt at a carbonara, where probably the worst part was having to use fresh cream to compensate for the use of belgioioso shredded parmesan, which unlike non shredded parmesan and parmigiano contains cellulose that prevents the creation of the regular carbonara cream
It's all wrong.... the ingredients, the technique .... why doing a clip ? Why ? RUclips is full of roman restaurants and roman cooks giving you the right recipe .... it's so easy
![BRASIL vs. URUGUAY [1-1] | RESUMEN | ELIMINATORIAS SUDAMERICANAS | FECHA 12](http://i.ytimg.com/vi/-hWBAuxF1eY/mqdefault.jpg)
I wish there was a way to let Jacque know how much he is loved while we still have him.
Like his RUclips videos he will get it, I love that he has embraced a new medium and hopefully he will reach a new generation, I've been watching him for years and not only is he a fantastic chef with a calming way but he has the best knife skills I've ever seen ❤
Cook like nobody is watching, thats how you can show him
Jacques is to food what Hendrix was to guitar 🎸
Tell him to stop licking his fingers when he cooks...disgusting.
Were
Is there anyone else that would just love to sit with him and have a glass of wine just over his very basic simple dishes I absolutely love this guy
There are thousands of wonderful people in retirement homes or nursing homes who can still converse and who have wonderful stories. Go visit a home and ask if you can just visit with people. Quit thinking it’s only worthwhile to do this with someone famous.
@@Kingfisher1215I promise you it’s not that deep
Jacques Pepin is a national treasure of both France and America. Thank you.
The guy cant even make an original carbonara😂
Uno schifo. Il mio cane mangia meglio.
Been watching Jacques since his lovely daughter was a little girl. There is no one like him. Such a wonderful chef & gentleman
Oh yum. Everything he makes look so simple yet soooo beautifully presented
Hi Mr. Pepin. I grew up watching you as a little boy, because my grandma would make recipes before she would go off to work, you know....I really enjoy cooking, and watching you. Thank you for everything...I mean it Goodbye, Jacque
I love Jacques, he is my favorite TV chef of all time! He is entitled to make carbonara any way he chooses and I would certainly help him eat it! That said, this is not the traditional classic Roman carbonara recipe and I'm sure the purists would have something to say about it. That is, if they have the balls...😁
I think you found a diplomatic way of saying it.
I wasn't hungry this afternoon until I watched chef master Pepin produce this italian masterpiece.
We love you, Jacques, thank you for everything.
Sincerely.
Dude just makes food that you know tastes good. Thats it. You know he can make it traditional better than 92% of chefs in the world but he also makes stuff he likes and it looks and I’m sure tastes amazing. We are blessed to have him.
Jacques is still doing it at the age of 88! An inspiration for everyone.
Jacques has also proven that high fat and/or white flour will not kill you. It is processed food/junk food that kills you, while having a great love for your own cooking will keep you young (Jacques Pepin, Julia Child, even Grandma Gina, all reached or will soon reach 90).
You are the best, Jaque! Merci pour tout ♥️♥️♥️
I just love to watch Jacque cook. I remember him cooking with Julie when i was younger.. keep cooking Jacque. We love you!!
Just made this dish. Delicious.
You are amazing Mr. Jacques. Thank you for another fabulous recipe. Who wouldn’t want your kind and sensible soul in their kitchen.
I'm italian and i think JP is entitled to do as he pleases.
@@slicksalmon6948to much of the world it’s carbonara. It’s like calling tissue, Kleenex, and cola, Coke. People are gonna call similar things the name of the OG even if it isn’t the same
Then you are not a real italian
Yeah, carbonara is an American invention anyway. Made in Italy though during the war. The original contains bacon instead of guanchale or pancetta.
Everyone is entitled to do as he or she pleases but just 2:29 don’t call it carbonara. I am sure that if you were to put some parsley , garlic and cream on a soufflé , French people would be horrified and rightly so, so why put it on a carbonara? Call it something else not to confuse
@@Andrea-sp9gj I came to the comments to see how many Italians were screaming about the cream in it!😅
Love the simplicity & freshness of this recipe! Thanks chef for another great one!
Chef Jacque it's truly a pioneer. Any definitely makes many of these folks on the Food Network look like amateurs. I truly miss just good old cooking on the Food Network. ❤
Bravo Signor Peppino, è una ricetta della carbonara che si faceva prima del 1945, dopo, a Roma, l’hanno modificata per farla con il guanciale, il pecorino è solo il tuorlo d’uovo! Magnifico… 🇮🇹🇮🇹🇮🇹♥️♥️♥️
I like that he has his own version which is equally delicious. Thanks, Chef!
Very diplomatic lol
Their is no cream in Carbonara,that’s how people who don’t know how to make it would make it. Embarrassing performance by Jacques.
@davidmarrazzo774 I was grateful that Vincenzo published a video with amounts to use per svg. I live alone, and can't make huge amounts, but I love it. I was laughing when that cream went in! 😅
Brilliant and Mouthwateringly Delicious!!!
"More cheese 🧀 on top probably"
Love him 😊
Oh my that looks delicious. Thank you for sharing.
Jacque, you are the best.
Love you, Chef!
Ah, j'adore te regarder cuisiner! Thanks--I will make this recipe soon, just as you have shown.
Thank you for lessons
This looks amazing. Thank you Chef Pepin! 😄
Carbonara with cream in italy is illegal but it's ok. We love JP
I keep coming across different versions, any recommendations?
@@latinalopez2385 We can say that Antonio Carluccio's carbonara is consistent with the Italian tradition: look for the video.
@@latinalopez2385We can say that Antonio Carluccio's carbonara is consistent with the Italian tradition: look for the video.
@vincenzosplate has all the authentic recipes on his channel for carbonara @latinalopez2385
@@latinalopez2385
@vincenzosplate has all the authentic recipes on his channel for carbonara
This guy is so real and legitimate in the kitchen
He is the best with a knife ❤❤❤❤❤
The master.
Simply wonderful..❤❤❤
Happy to see Jacques rockin' the Wisconsin dairy products! 🐄
Beautifull pepin very easy very nice video y always watch your program on television thank you ❤😂❤😅❤😅
(1) For those on keto, substitute heart of palm linguine for the pasta and add a spoon of water with pinch of corn starch;
(2) we love you Jacques, thank you
Jack always said, "I am not a wine snob." Well, he's not a food snob either. He can make something delicious with stuff just lying around his kitchen. That's part of his charm. Elegant peasant food.
I know so many times I tell people that's what Jacque said to do !!!
Can’t wait to try it.
This dish can be customized in so many ways, Jacque, thank you for showing us the foundation
Jacques.
Не се знае оригиналната рецепта на римската карбонара и кога се е появила. С удоволствие бих яла пастата на Шеф Пепен, великолепна е. Благодаря ви!
the best.
Your cooking education is right here.
Marco Pierre White also uses cream. It's not "traditional", it's a variation. Jacques Pepin cooks on TV for the average Joe without pretention, and he's admired for that. I've seen him (and Marco Pierre White) use Tobasco and Ketchup on traditional French dishes (sacrebleu!) and that's OK if it's done with integrity.
@ChuckMarteau, je suis d'accord avec vous! Je pense la même chose quand je le vois utiliser la mayonnaise en bocal (je suis française et je fais ma mayonnaise maison). Fière de Jacques Pépin !
This is how people who don’t know how to make the dish would make it.
So delicious looking 👍🏼👍🏼👍🏼👍🏼
Excellent 🎉
Perfection as usual for h I m
Anyone know what knife is being used to cut the pancetta? Awesome looking knife.
Not even close to a real carbonara, but its nice just watching the lad cook
love
Cream!!!
To all the Italians….Chill the F out
Chef J rocks!
Why don’t you go make mayonnaise.
Yum.❤😊
Carbonara à la française
I like my pasta cooked like Jacques. Al dente means part of it’s uncooked 😂
I would have liked a little more cheese. But if he made it, I'd eat it.
Love how everyone is a critic.
I was thinking that a carbonara does not have cream. That would be more of an Alfredo.
Classic Alfredo doesn’t have cream either.
Food police are hilarious. Like a bunch of bean counters cruising RUclips for any sign of divergence from the recipes they grew up with. "Zero variations! Only call things what I call them in my country no matter where the dish originated! Only eat Neanderthal recipes!" I'm sure they're all award winning chefs in the restaurant of their mind.
It's truly strange. Especially when the titles say things like, "quick" meaning it's literally an altered version of a traditional recipe.
Ah so French, he called it Lang-uini 😃
Looks delicious, but that's a lot of bacon grease, isn't it? Did he drain the grease or did I miss that?
Usually can't find any pancetta, so I use some chunky unsmoked bacon.
I’d watch him boil water
Looks delicious. But too salty. He added quite a bit of salt. Combined with the pancetta and cheese, it will be just too salty.
Unpopular opinion: carbonara is improved by the addition of garlic and a small amount of cream. Rare to see a version with either these days after a decade of finger waging by cross Italian RUclips Nonna's.
👍👍👍👍👍👍👍👍👍👍👍👍👍😮😮😮😮😮😮😮😮😮 master chefs Jaques pepin
It must be Linguini Pepin because there is no dairy cream in a Carbonara. The "cream" is egg yoke, pecorino romano, parmigiano reggianio, black pepper and pasta water.
That's a great point! Linguini Pépin sounds pretty good for when a totally traditional dish just won't do. -CC from JPF
All that grease? You don't drain the pancetta? 😮
Why waste perfectly good fat?
Flavor
Unsalted bacon?
Seems tasty but is no carbonara
No garlic in this dish ,no parsley, please call it something else the Italian's will get mad....lol,no cream..😊😊😊
The man is almost 90 years old, leave him alone!
Pretty sure carbonara doesn’t have pancetta, garlic, parsley or cream in it
The food police are such a bore. The original carbonara was made without cream. The original Caesar salad was made without anchovies. Now it is common to use anchovies in a Caesar, sometimes just in the dressing but often separately. Nobody complains. I think if some cooks want to add cream to a carbonara, it's fine.
If there had never been innovation in cooking, what would we be eating?
Are you calling this recipe innovation? I guess that’s why Americans are lining up to go to Olive Garden restaurants…
I wouldn’t say adding cream is “innovating” whatsoever, as it’s not needed to get a rich, creamy result, but as many have commented on the video, it’s fine, he can do his version of the dish ! Now Italian food often proud itself of its simplicity and the quality of its ingredients, cooked simply, so there’s that to meditate on.
Not going to lie, a little disappointed to see the cheese he used
He has a bunch of very lazy recipes lately lol
I wouldn’t eat that because of the raw egg in it.
This isn’t how you make it… no cream.
Might be tasty but its not carbonara
De la crème dans la Carbonara ? Quelle horreur.
Not the way I have made it but to each his own.
Thanks
Jacques, I love you, but this is not the correct way to make a carbonara.
I’m sure using pancetta , rather than guanciale, is forgivable for most Italians, but cream in Carbonara? Congratulations, Chef Pépin, you truly are an American now!
It’s not like he was Italian to begin with.
It's not even Americans who add cream to carbonara. So do the Brits and Australians. In fact the first time I saw cream in carbonara was when it was made by Marco Pierre White.
@@AngelusBrady That long predates Marco Pierre white. Sophia Lauren, a Roman, put a carbonara with cream recipe in her cookbook.
@@TheGodYouWishYouKnew I expect people are more familiar with the name Marco Pierre White than they would Sophia Loren these days.
@@AngelusBrady agree
This is a little disappointing. 🙃
fund
When they photo they show isn’t the dish you cooked
… and I’ll make my croque-monsieur with mortadella and provolone on ciabatta.
deve essere buona! La carbonara era così, nella guerra. Sono gli GI’s (americani) che l’hanno portata a ROMA… buona giornata 🍌
Actually that sounds delicious too.
And I’ll bet that it’s delicious!
Aggghhh. I love chef Pepin. But there’s no cream in carbonara.
As soon as the cream came out I turned off, carbonara sauce does not use cream!
Oh no...
Sorry...there is no cream in Carbonara......so im not really sure what this is Jacques??
It's Jacques' style. And so what if it's good?
I respect and love this great man, but this is not carbonara. Although garlic, parsley, and cream are not part of the original recipe, it still looks delicious. He is a great chef and man. Also, El Dante sounds funny.
And "Languine" 🙂
In jacques defense, he is not italian 😂
Knife needs sharpening
Age is showing strong on a chef 😢
Някои хора от млади са глупаци и си остават такива цял живот. Какво общо има възрастта на г-н Пепен с представената рецепта? Това е неговото виждане за ястието. Яла съм оригинална карбонара в Рим, но и показаният вариант ми харесва.
I don't get why somebody who's a master in his things has to try and teach something that's clearly not part of his studies, I really enjoy his videos but this seemed like a first time attempt at a carbonara, where probably the worst part was having to use fresh cream to compensate for the use of belgioioso shredded parmesan, which unlike non shredded parmesan and parmigiano contains cellulose that prevents the creation of the regular carbonara cream
Oh boy. Carbonara has neither cream nor garlic. Some may like pasta this way, but don’t call it carbonara when simply it’s not.
Omg!! Cream, garlic, parsley? This is not carbonara, this is typical american style, nothing to dl with italian cuisine
It's a loose variation and so what? Adding peas to a Beef Bouguignon is not "traditional" either but it's still Beef Bouguignon.
You know that carbonara is an American invention anyway? It was American soldiers in Italy who came up with the concept, and they used bacon.
Should be guancale
He probably knows that, but nobody knows where to get it.
It's all wrong.... the ingredients, the technique .... why doing a clip ? Why ? RUclips is full of roman restaurants and roman cooks giving you the right recipe .... it's so easy
Why? Because it’s delicious and easy. And it’s Jacques Pepin.
I adore him, but that is NOT Carbonara...