"Macro Friendly" Pasta

[@ext3rn734]

I bet Alan could've won World's Strongest Cook in 1995.

[@JaMeshuggah]

Yeah I didn't read cook.

[@ehsanjahanbakhsh2935]

and the pot weighs 1000 POUNDSSSSSS!!!!

[@marcusorillius6971]

Why 1995??? I don’t get it………

[@JaMeshuggah]

@@marcusorillius6971 he has another video facetiously stating he could've won WSM 1995.

[@michaelcaron5756]

😂😂😂

[@somekindofmonkeyapprentice8697]

Alan is basically a dad for john at this point

[@mr.rcastro70]

You misspelled Punchnugget.

[@alexr5118]

In case anyone is wondering the macros are for the whole thing is around Calories: 4070 Carbs: 364.1 g Fat: 172.7 g Protein: 301.5 g EDIT: Forgot to mention that for the above recipe I calculated for 2lbs of ground beef instead of Alan’s 1lb beef & 1lb pork. So HIS recipe macros would be: Calories: 4660 Carbs: 368.1 g Fat: 248.1 g Protein: 272.4 g Personally Id go for the 2 lbs beef instead since its more protein dense and calorie efficient. Sorry about that.

[@albireoadam3966]

Holy small piece of shit, thank you.

[@Candyapplebone]

@@albireoadam3966 wow man nice. I could totally break that pot into 10 servings at 400 calories each

[@fredrichardson9761]

That doesn't seem bad at all - 20% fat, 36% protein, 43% carbs. So yeah a 400 calorie, 80g serving would have almost 30g of protein and I bet it tastes great! Hard part would be eating only 80g...

[@alexr5118]

@@fredrichardson9761 If I were to make this I’d probably divide up into 6 separate servings for each 6 days (651 cal & 48.2 g protein) that way it wouldn’t spoil while being a pretty hardy meal 👍

[@fredrichardson9761]

@@alexr5118 Great idea! Yeah, either that or freeze some for a rainy day 🤣 Yeah, that would be a good amount of protein and calories - other meals of the day could be pretty lean (for me at least - my daily quota is low...).

[@ianfleming446]

Hey Alan, pro tip: For a big flavour boost, add the tomato paste to the cooked veg at the same time you add the garlic and let is sautee for 30-60 seconds before adding the crushed tomatoes.

[@TheTenCentStory]

Alan has an electric can opener? Well isn't someone mister fancy pants.

[@kensei1984]

Yeah I didn't expect him to be as extra as Joshua Weissman.

[@dudeistotle1545]

No cook. Unsanctioned equipment.

[@southj89]

As a lazy person who refuses to eat anything that requires more than a single pot, I love these videos. If you released a "one pot cookbook" I would definitely buy it

[@semajsga]

I, for one, love the new direction the channel is taking 👍

[@Badachew]

Alan, I made this and my wife came home from work and tried it. She then asked where I got take out pasta from, so thanks for the recipe it’s made it into the rotation!

[@Dad_Lyon]

"Sets, reps, RPE are all the same." I see what you're doing there, not sure if I'd call heavy cream an accessory though.

[@TrollPductions]

Main compound lift imo

[@ronroyce6]

The CNS fatigue equivalent of yoke walk

[@AB0BA_69]

"Doggy style is a different main movement that requires different accessory work, but sets, reps, RPE are all the same." 😎

[@rockirol1]

2 cooking vids in a row? Was wondering when this would turn into a cooking channel

[@oz_jones]

Remember to always COOK UNTAMED

[@Candyapplebone]

Can’t look buff without eating right

[@JohnNathanShopper]

This man has better knife skills than I realized.

[@axislobo]

Man spent 4 years with knife hands, of course he knows how to use them

[@theworldmayneverknow1470]

He looks like he really knows what he’s doing. Between the knife skills and knowing to put the garlic in last I’m thinking he watches a lot of Gordon Ramsey or learned from someone who really knows what they’re doing.

[@ciarfah]

@@axislobo Perhaps it's a bit early, but I'm disappointed that no one seems to have gotten your joke

[@axislobo]

@@ciarfah give them time, they'll get it eventually 😭 lol

[@bosef9727]

@@axislobo i almost missed it, that was a good one😂

[@willwoodvine143]

We need a collab between Alan (a strongman who cooks) and joshua weissman (a chef who lifts)

[@crossfittersareweird1037]

Thatd be so amazing lol

[@ciarfah]

Maybe Alan cooks a recipe that Joshua lays out, and Joshua does a workout at untamed strength

[@crossfittersareweird1037]

@@ciarfah thats a amazing idea lol

[@crossfittersareweird1037]

@Pat Media alan better slide into those dms

[@jeffcmolik]

Just trying to help get this comment some traction. Love the idea

[@wolfj2uwedu]

I made this today. I used chicken breast and pork sausage. I used some fresh herbs from the italian seasoning list and everything else as recommended. Outstanding dish. The sausage and chicken add a meaty flavor to a clean tomato base that provides the right amount of acid and sweetness making everything come together when you simmer the pasta in the sauce. 1/2 a cup of heavy all that's required to take it over the top and add an incredible richness. Recipe works well. Great flavor. Great for meal prep. Can't wait for the next cooking video.

[@Neamhain97]

my anxiety 8:50 man alan youve mastered this cauldron style cooking. I remember trying your jambalaya recipe and it was filled to the absolute brim. Keeps me up some nights just thinking about it overflowing.

[@BulletESV]

ahhhh that classic cooking tune

[@farmerwayne1404]

Looks great Allen! One of my versions is to, cook 1.lb Pasta and broil chicken breast. When done chop chicken, mix with pasta, mozzarella, spices, broccoli florets, and tomato sauce. Bake 30 min, 350.... Oh, lots of evoo.....

[@itsamystery1648]

tip: cook your pasta separate in boiling water and then add it to the pot, by cooking it in water it removes the starch. It looks delicious.

[@jakestanley190]

Using RPE for cooking is downright genius.

[@FridgemaxxedHybridoreanLifta]

I'm loving this series man, seeing variety on channels is always the best. Keep it up, Alan!

[@jacobwumbo827]

Damn absolutely fearless addition of the raw pasta!

[@keltoibard]

Happy Father's Day to all. I'm cooking "Pasta Thrall" for my family tonight.

[@jamesbrockett6045]

Have to get yourself a Zyliss press for the garlic. Just put the glove in, no pealing necessary and press. Garlic is pressed out, peal stays in, remove peal and repeat. Super convenient.

[@JohnNathanShopper]

You can actually toast the dry uncooked pasta in the pan juices after you brown the veggies and then go in with the red sauce, same as arroz con pollo technique. Even more flavor.

[@xlafxx]

The way he was staring at the time 😂 please make this cooking vids once a week 🙌🏻

[@daved1113]

Your cooking videos are awesome mang. You should definitely do more.

[@ATurkeySandwichGAME]

so this recipe reminded me of a dish me and my sergeant made for a culinary competition we won in the army. mint lamb ragu brown of 1lbs of ground lamb or beef if your a poor former soldier like myself saute some diced onion and garlic then add it to the beef drain the fat from the lamb then add the wine and let cook until its been evaporated add a can of crushed tomatoes and season with basil, oregano, and thyme and a couple tablespoons of brown sugar boil some rigatoni noodles when the sauce has cooked for a couple hours on a low heat, add some ricotta cheese and mix into the noodles. add mint to taste while mixing the lamb meat sauce into the noodles and cheese. serve and enjoy a recipe from your friendly, neighborhood former army cook/powerlifter

[@areyoumad]

Your "bon appétit" sound really nice, Alan! Cheers from France :)

[@Halfpasttime]

Ravi de voir qu'il y a une "Untamed" communauté en France !

[@areyoumad]

@@Halfpasttime Absolument ! Ses vidéos sur le soulevé de terre, le squat etc. sont par exemple souvent recommandées sur des forums comme le M&N de jeuxvideo(point)com

[@JohnNathanShopper]

Marine vet with grip strength to tear open cans with his bare hands -uses electric can opener... Sometimes you need the right tool for the job

[@danwest268]

This is damn near chilli mac, which of course has been building military bodies to greatness since the '40s lol

[@TheTenCentStory]

@@danwest268 chili mac is basically crack on deployment

[@Will-ge7ri]

Loved the chili Mac, but I’m a glutton for punishment so I actually enjoyed the omelette MRE.

[@danwest268]

@@Will-ge7ri Oh man. No. Just, no. LOL. I got the omelet once, used it for baiting traps, got me a squirrel and a catfish at Ft. Lostinthewoods. Now thats a breakfast!

[@olalindeberg3555]

Nice and easy dish. You can try to switch the salt with soy sauce after frying the vegetables. Guaranteed success. Brings the umami to another level.

[@jenniferm.engles4024]

It never ceases to amaze me how versatile and awesome Alan Thrall is. He's helped me with my squats and deadlifts AND what to make for dinner tonight. 🍝👍

[@stefanomagaddino6868]

Very good recipe Alan. 2 small suggestions. Since it's already NOT macro friendly, to the ground beef, pork combo- add the same proportion of ground veal. Then, instead of Philly Cream Cheese add Marscapone (sp.) cheese. If you try it, you'll like it.

[@gretgen]

Thanks you so much Alan. I just love these videos. Keep them coming.

[@woblelol]

Hey alan! Try to put the tomato paste in first before the other liquids to brown the paste a little!

[@haitsjesse]

Looks really good! I also like adding balsamic vinegar and fish sauce to add an acidic bite and umami.

[@alback]

My wife is taking the kid to visit her parents across country for a week. These last two videos of yours will help me not starve to death.

[@alback]

Yes, my wife cooks for me. Pls don’t sue me for patriarchy.

[@yuchincheng6327]

@@alback LMAO

[@heyitsmort7744]

The ASMR of this vid hits so right. Great video Alan!

[@user-fz3sz2dj4r]

Bring back the OG music from the older cooking vids Edit 10:58 I hear it !!

[@Lajos07]

Man I FREAKING LOVE these cooking videos!!!

[@tatache5971]

My mother uses to make quite a similar sauce in which she cooks pieces of turkey breast. We call that the "magic sauce". And it's pretty good. Definitely gonna test that recipe!

[@damianolunardon821]

Man everything was fine until you threw the raw pasta inside the sauce... That scared me. As an Italian I have to say: your cooking is definetly Untamed!

[@inigoxd]

even in his last video with rice, me as an asian genuinely got confused when he put raw rice into the pot I thought he would cook it in a rice cooker and add it in the end and just mix it

[@tiogriver8479]

you think was fine to put inside the chicken broth ? then add some cream for make it more creamy ? when you can just remove both of them and the flavor and the consistence will be the same or about lets remove the starting oil"fat" so we can add all type of cream and cheese inside anyway the video made me laugh so all good

[@Uncle_Tijikun]

@@inigoxd well actually you can indeed cook both rice and pasta inside a sauce. That really depends from the style of cooking. For example if you make a risotto you actually cook the rice inside the condiments same with traditional Italian recipes such as pasta e fagioli (pasta and beans) Two biggest "problems" (from an Italian standpoint, just to be the stereotypical Italian mad at food of the party 😜) is cooking the pasta in chicken stock and adding all that heavy cream and cream cheese...and not cooking pasta Al dente 😂😂😂

[@joel5956]

I mean, the pasta doesn't care if it cooks in water or crushed tomatoes and chicken stock. But, yeah, my home cooking would have triggered the entire globe at some point if I shared it online.

[@Uncle_Tijikun]

@@joel5956 true, the pasta doesn't, the horses of Italians mas at food do 😂😂😂😂😂😂😂

[@VacuumDweller]

I can confirm that yes, my idea of "macro friendly" is just "a lot of macros".

[@Bradoshado]

You could probably use cottage cheese instead of cream cheese or heavy cream and add both a bit of creaminess to it as well as way more protein and less fat/carbs

[@CodyStassen]

love it, hope to see a series out of this if people like it.

[@danwest268]

"Unless macro friendly to you means a LOT of macros" LOL. Yes. I want all the macros

[@oz_jones]

Im on a seafood diet - i see food, i eat it

[@manu3939393]

@@oz_jones Damn the boomers really found this channel

[@ada0015]

@@oz_jones I think that's a dad joke. boomer jokes are more like hate your wives and how kids are slaves to technology

[@dksculpture]

“One pot” is key!

[@airporteffect]

12:20 sounds like that good good hehe

[@Swimslikefish]

Have the stars aligned? Has Hell it's self frozen over!?!? Alan Thrall making two cooking videos in under a week!?!?!?!? Truly we are blessed!

[@bestdayever2513]

I think creme fraiche would work a bit better than cream cheese personally but if you want a macro friendly replacement, plain greek yogurt is probably a good fit.

[@nikolaswirz4022]

We need some more mountain men cooking!

[@Aname550]

Alan using a programming analogy to describe the recipe is probably the most "I lift weights" energy I have ever seen someone exude

[@zerohero6602]

cream cheese....interesting substitute for ricotta . Nice kitchen

[@calebgodard4554]

Alan was suspiciously skillful in rolling the "parsley"

[@rooost9856]

Lmao yeah

[@humungus3]

lots of nice little tips in here to take my one pot pasta meals up a notch

[@otybhi9351]

3:02 throwing this exact amount , that's really important !!

[@todo9633]

I thought I was the only one who did the cream cheese method. Delicious Creaminess.

[@theparadisesnare]

Love PunchNuggets camera shake technique at the end, he's really got it down perfectly

[@HairyTuttle]

I'm enjoying these "Cook Untamed" videos. Solid, practical recipes.

[@Blizzdk1]

I don't know why, but I've watch pretty much all of your videos. But for some reason I still get excited about the outro every damn time! xD

[@alorafeller6496]

Okay the cooking videos are my new favorite!

[@churchgest]

Can we appreciate how freaking sharp that knife was

[@guadalupe7638]

i dont know if i click faster when its cooking videos or training videos

[@ghfjfghjasdfasdf]

Thrall, you are killing it with the Untamed Cooking Vids lately! 🤟 Love this channel.

[@firatealt]

Looks anabolicious. I humbly suggest sweating, and overtraining mushrooms until they are brown before adding onions and peppers into the mix. That's shrooms @rpf10 (f for flavor).

[@Brian626]

Untamed cooking in the Untamed Kitchen.

[@slickid8888]

I'm really enjoying these videos, keep them coming!

[@rustymetalhead7714]

Just made this today, awesome recipe!

[@sparshii]

Idk what’s more fire, this weather in sac rn or this recipe 🔥

[@Fitterminal]

You’re qualified for a chef as well 😁

[@Twobordercolliesandamaltipoo]

Pork and Beef all good. No macro concerns. No one is doing low fat to that level. Assuming you drain that fat fuk.

[@mr.mustache4743]

going to straight up say no. But this is still an amazing dish and looks fantastic, but there were a few key things that were missed as he prepared this dish. Overall excellent home cooked meal, doesn't equate to chef quality food.

[@OMAR-vk9pi]

@@mr.mustache4743 what was missing

[@mr.mustache4743]

​@@OMAR-vk9pi It would take ten+ years of professional development within this domain to fully understand the interactions going on within the food you are preparing. Potentially your entire lifetime. One key thing when preparing sauce-based dishes is the development of fond, through the mallard reaction. There are numerous other critical steps for the development of a full flavour profile. At the end of the day, this is home cooking and it was excellent but in no way would this come close to a qualified chef, as the rigours of everything else that would be required to build that dish would have to be done from absolute scratch. Including the sourcing of ingredients from bespoke suppliers. Alan is an amazing home cook, and this is still an excellent meal. But we don't title someone a chef without seeing all of the development or at least a full explanation of the interactions going on within the food. Many years to go, and many steps to incorporate before he or anyone earns that title. But when I see it, I'll be the first to bestow the title of a chef into his repertoire of skills. =] I am a professional chef with well over a decade of experience working in Haute cuisine restaurants.

[@matw1x]

So friendly

[@JohnNathanShopper]

Heavy cream with red sauce is fire

[@jetsum]

Loving these videos

[@thohangst]

I'd recommend the ATK "unroll the scroll" method on the pepper.

[@jacobweldon1674]

Knuckle over finger tips and high handle grip for maximum effect

[@keltoibard]

And when you complete your set up, DO NOT MOVE THE PARSLEY.

[@mr.mustache4743]

I found it enjoying when he moved the pasta at the end. It was nice :) like exactly what you would do at home

[@Jballard9130]

Dude, you could leave the lid off and put it on direct head on the Kamado with some wood and the lid closed and that will have a bomb ass Smokey taste to it. Malcolm reed does this with homemade chili

[@propaneblanco5373]

Really enjoying these cooking vids

[@brentreimer6411]

These vids are giving me some creative ideas for meal prep. Plus they look delicious!

[@thomasbarkoski]

you know Alan is good people. and lets go Big Shaw at WSM

[@McBuffenFitnessReal]

Great video and loved the whole Macro friendly pasta! Looked really good to eat! Thanks again for the vid.

[@25davidhenry]

These cooking videos are great! You master many skills!

[@DennBoy11]

The sexy cooking music from 5 years ago is back!!!!

[@TheMonk111]

hell yeah more adam paul cooking experience, love these videos

[@garret4466]

I love hearing the old cooking video music in the background! 🤣😂

[@vinnygranata8363]

Please upload more of these

[@WisdomThroughGod]

Love this type of video!

[@Will-ge7ri]

This recipe is great. I made it with some substitutions because I only have steers to milk.

[@Candyapplebone]

Dang you make it look so simple, I’m gonna try making a big pot of this for my friends

[@jeffvargas158]

Thrall with the serious Knife skills!

[@DPK365]

Dude you really love your veggies in your food don't you? I am jealous you got to go to World's Strongest Man.

[@nomercy8989]

Years ahead of you mate.

[@AcceleratingUniverse]

looks pretty good honestly

[@Mrtunneling]

RPE 6 gas mark. Love it

[@zeus1957]

What a humble man , thanks Alan .. world's strongest cook in 1995

[@TheOneTheyCallBuck]

love me some untamed cookin'

[@k213389]

the amount of garlic Alan uses is enough to keep vampires away.

[@hiuouuihi]

Love the cooking videos. I demand more

[@zongineer]

I recommend a better knife with a sharpening stone. Does not have to be expensive but are way sharper and will last you a long time.

[@playlistforlistening]

I just had lunch, and now I'm salivating. Hooray.

[@lewisdo6734]

I am really enjoying the cooking content

[@PinballCollection]

Got DANG that pasta THICCCC!!! 😩😩😩