Carbonara pasta with zucchini

[@SAM-zn3ct]

I'm appalled by the disregard for tradition and blatant misrepresentation of my culture in this video. It's not a cereal if it's not made from grains. Without grains, it's an entirely different dish. The name "breakfast cereal" comes from the fact that it's made from processed cereal grains. The word 'cereal' is even derived from the word 'Ceres', the Roman God of harvest and agriculture. Sugary cereal is an important American tradition that is very dear to me and my family. Please be more respectful in the future. The pasta looks amazing btw!

[@general__g]

They had us in the first half, not gonna lie

[@gustavkrogsgaard7910]

This guy just killes a whole lot o people in the comments

[@rohan1_]

Hahaha great work

[@272vanditsharma8]

GOT EEMMM

[@ThatOneGolurk]

got jebaited LOL

[@Mu_cubed]

Adam in a mirror universe is saying: “this new garlic-free carbonara is pretty good, but it lacks the full garlic flavor tradition calls for. Long live the empire”

[@Manuel-pd9kf]

lol

[@jo_ovin1482]

Remember, he also has a goatee

[@mysteryman3634]

underrated

[@armorfrogentertainment]

Fun fact: La Cucina Italiana's original 1954 carbonara recipe included garlic. And the cheese wasn't pecorino, but gruyere.

[@godnotavailable2094]

*Baking soda arm is on the left*

[@Moley1Moleo]

"If it gets too hot it will start to curdle and go grainy. In fact, let me show you what that looks like." Yeah, sure, that was *all* totally planned. Nice VO save there, Adam.

[@briandimaano6387]

nothing wrong with using footage of mistakes made and it didn't sound like he was acting as if he meant to do that, just showing the error he did make while filming for this recipe

[@nisnast]

@@briandimaano6387 pretty sure he was just joking (the commenter not Adam)

[@joeroganpodfantasy42]

I appreciated that so much to see the difference , so you know when you fuck up.

[@nerdomatic2489]

@@nisnast No offense, but when a person we don't know in any way shape or form outside of a profile picture comments on an online forum something even mildly humorous, people jumping to their defense if they get any response back with "it's just a joke" seems like a sign of cognitive dissonance. Neither me or you can tell what the OP intended to point out and in what tone as this is the internet, and more importantly calling everything a joke is rather unnecessary.

[@princessdeelohim]

nailed it

[@colderratic5681]

Hearing Adam say “TikTok” is like hearing my 97 year old grandpa saying yeet

[@rohithbaliga]

😂😂

[@crysis_pyscho9386]

How ya doing fellow kids??😎😎😎

[@stevenrowan9244]

Did your Grandpa actually say yeet?

[@colderratic5681]

Stephen Rowan It was his final word before he passed into the great beyond

[@stevenrowan9244]

@@colderratic5681 Oh, god.

[@DerpyAf]

Other KZbinrs: RAID SHADOW LEGENDS Adam: Magic spoon cereal

[@trentkopp49]

Except for that time that Adam got sponsered by RAID. Honestly I think we should be greatful for all the RAID ads because they are single handedly keeping most of KZbin’s creators afloat with their money

[@memeguy6637]

@@trentkopp49 facts

[@pkattk]

What the hell is raid shadow legends

[@perhaps8467]

@@trentkopp49 yea i was kinda sad about all the hate he got for that single ad. The man needs the money to keep the show we all watch for entertainment and education going and theyll freak out about a videogame sponsor?

[@Nana__Marfo]

@@perhaps8467 It kinda is a scam though because it's same damn ad read that doesn't match the look of the game.

[@shantanupanda1650]

"if myah grandah mather hadah wheels, she wouldah been a bike" _-Gino D'Acampo, on Carbonara_

[@melaniafavaro7876]

A train, not a bike

[@shantanupanda1650]

@@melaniafavaro7876 he said bikes 🤷‍♂️

[@melaniafavaro7876]

Lol

[@Jupiter9999]

"I'm using chickpea pasta because I'm no fun anymore" LMAO ... Adam, you're a gem.

[@shittin_on_the_job]

In the description, he says to use an unholy amount of pepper. He's great.

[@Zetvue]

@@shittin_on_the_job I guess pepper isn't religious and must be crucified

[@aurus7245]

@@Zetvue pepper is religious enough in normal quantities, but a little natural error can turn into a LOT of sin when using exorbitant amounts of pepper

[@Zetvue]

@@aurus7245 This was 2 years ago

[@aurus7245]

@@Zetvue classic

[@jastonyuh765]

I can hear the Italians typing furiously

[@skylerb9594]

cook it traditionally or dont cook it at all

[@revengeoftheshreks1860]

Skyler B what’s wrong with people adapting recipes to meet their personal preferences or dietary needs?

[@Lavi-Aemilia-Astori]

Skyler B i get you

[@l0lLorenzol0l]

As long as he doesn't pretent it is real traditional carbonara they can forgive

[@cerulean8893]

*Loads Tommy Gun with malicious intent*

[@rinaantler4790]

As an italian I am much more offended by the wasted white egg parts at the beginning rather then the creative liberties that Adam took to adapt this dish to his own taste.

[@nikolaspiras1316]

true

[@fluffyflareon4152]

me too

[@Athalwolf13]

How can one use the egg whites?

[@nicholasbrown5572]

​@@Athalwolf13 you could always save it for breakfast in the morning

[@svenkathememelord]

Same

[@sirrooster1541]

5:40 Adam: "see that fond? I will now deglaze that with-" Me: "An entire bottle of white wine? Adam: "the pasta water"

[@Void_Wars]

Hilarious, did you come up with that all by yourself? 😐

[@nickazarmusic]

Good meme

[@PolarsArchives]

Sir Rooster Nani!?

[@lordempty8574]

Void Phenomenon you fucking killed him

[@JakeLovesSteak]

The Italians are pissed off enough as it is with Adam putting milk, garlic and zucchini in carbonara. If he had added white wine to it, the entire nation of Italy would have declared war on him.

[@jl6842]

Garlic in carbonara: exists Italians: die

[@timetobuildbattlenolastnam5800]

Me as an American: Whut?

[@Maxer110]

I am the 112th like. I'm so sorry dude

[@fireblast133]

You’d think it’d be fine, with how prevalent garlic is in Italian dishes. But no. It’s sacrilege. But there’s a reason. Because most don’t get it quite right and mess it up. Then it tastes bland. You get the real stuff and you’ll notice a difference. Someone explained it to me. A store bought loaf of bread and packaged butter vs an artisanal loaf of bread fresh out the oven with fresh churned butter. On paper, the same general idea. In practice, miles different. There’s a reason it’s called the culinary arts.

[@jl6842]

@@timetobuildbattlenolastnam5800 Italian cooks hate it when you put garlic in carbonara, mostly because of tradition

[@ece5925]

Jl yes

[@thanhavictus]

The absolute best part of this channel is that you demonstrate what happens when you go wrong. Every video recipe skips that kind of demonstration and I think so much can be learned about knowing the different possibility of results.

[@TenaciousTheSketcher]

I love how you cook for you. Everyone is always afraid of cooking non-traditional versions of dishes because angry hoards say you can't.

[@satan9487]

ye its so stupid, its just food, we can cook it our way even if its not traditional

[@groethendieck]

No one says you cannot cook a dish you invented, the problem is naming it a name it is not. people are not angry because adam invented a dish, people are angry because he is saying this dish is carbonara, which is a completely diffrent tasting dish since it has not zucchini and garlic which change completely the flavor profile, and it has not milk, which changes completely the sauce texture.

[@MisterLambda]

groethendieck Words change over time, language is simply the means of how we most effectively communicate an idea, the word carbonara is so unanimous with these types of emulsified egg sauces it’s original meaning has been lost, no one but a few Italians and food connoisseurs will think of the traditional dish upon hearing its name anymore. That’s simply what happens over time as humanity becomes more culturally mixed and the sooner you accept that reality the less painful it will be for you because it’s just going to get worse unfortunately.

[@rapdogg953]

Mister Man what you just said makes no sense. Imagine ordering a cocktail say a cuba libree and when you get it you find that it has fanta instead of coke and vodka instead of rum. And it’s not just a few italians who know the actual recipe for carbonata, tons do. When you have a dish that has just 4 ingredients (not including pasta, water, salt), any change can drastically change the taste.

[@rapdogg953]

depressed cockroach garlic is a pretty strong flavor. It’s not something subtle. But even so, where do you draw the line ?

[@ace625]

For those interested in debating Italians over the role of tradition in food, I have a brick wall over here you might be interested in conversing with.

[@taylorbritt499]

No kidding lol

[@Fidodo]

I prefer to see what italians speaking italian on actual italian cooking sites have to say. Here's a Zucchini Carbonara recipe on a popular italian website, and everyone in the comments are really nice and nobody is contesting the authenticity of it: ricette.giallozafferano.it/Pasta-alla-carbonara-di-zucchine.html It's almost as if they don't have something to prove.

[@ajaxtelamonian5134]

Might have more luck to be fair.

[@muhilan8540]

@@Fidodo most of them are saying this isn't carbonara because it has milk in it not even because of the zucchini or garlic

[@ssr6036]

@@Fidodo There are plenty of Italians and Italian chefs that don't know how to make a Carbonara correctly. Carbonara comes from Rome, so if you go to Sicily for example, it is likely that you will not get a very good Carbonara in a restaurant. Italian food does not exist, it is very regional each region is like it's own country with it's own cuisine. Just because this Italian website has a zucchini Carbonara doesn't mean it is a Carbonara. I made something similar myself and it was delicious but not a Carbonara, and that's a fact whether you are Italian, American, Chinese, African, brown, white or pink.

[@arandomkooki3132]

White wine report: There was no white wine in this video This is the end of the white wine report

[@aaronfkckcjc6910]

which tbh is a bit odd, I use white wine and pasta water to deglaze the pan

[@watergazes7420]

arandomkooki stolen comment but ok

[@wyattsanford1881]

Thanks for the update

[@jeffreyxu6430]

Garlic, Zucchini, and milk in Carbonara Italians: *Dies*

[@brokeindio5072]

Didn't they died due to covid already

[@Alexander-vb3lj]

@@brokeindio5072 that one slided there perfectly

[@djmagzbtd]

@@brokeindio5072 US hit harder by covid than Italy

[@standardoilofnewjersey4260]

@@djmagzbtd 𝗥𝗲𝗺𝗼𝘃𝗲 𝗰𝗵𝗲𝗲𝘀𝗲𝗯𝘂𝗿𝗴𝗲𝗿

[@musman9853]

@@djmagzbtd per capita not even close.

[@sampound]

White Wine Report: No white wine has been seen in this video. This has been your white wine report. (Disclaimer: Do not accept fakes or lies when it comes to other reports.)

[@jamesbond6214]

I need to report Adam for not using White Wine Jk I won’t

[@mrdrink3779]

Im sam pound im number one

[@MrMarki134]

Thank you

[@wcodelyoko]

)

[@thayerdycus5036]

Mr Drink apologizing for what I’ve done

[@fettuccinealfred]

Me watching Adam make this while I stuff my face with Pop Tarts: Adam: and by adding that zucchini you remove some of the carbs Me: Mmmm, good idea

[@pauljimbooo2640]

I just showed this recipe to my Italian grandfather. He threw an orange at me. It seems he liked it.

[@Phil_the_Fedora_Musician]

I'm Italian, and nothing in this video particularly angers me Except the fact that he threw the egg whites in the sink

[@annikavallurupalli5113]

Filippo Piero Serafino Yeah I feel that, and I’m American

[@annikavallurupalli5113]

Lukas Cavalier There are a lot of tasty desserts to make with egg whites, and I just don’t like wasting food.

[@Rebuswind]

@Lukas Cavalier because it is food?

[@Mateus-ir3vv]

because it is food? ²

[@Phil_the_Fedora_Musician]

@@Rebuswind Exactly

[@GeoffBosco]

Pasta water is the most underrated cooking ingredient in any kitchen imho.

[@stluanne]

Boy howdy!

[@doctorlove3536]

Geoff Bosco it’s like white wine a good substitute for water

[@federicoclaps5099]

I stopped using that by making a potato starch slurry to thicken the sauce.

[@GeoffBosco]

​@@federicoclaps5099 That's a good way to go too, but for me using-instead of dumping down the sink-something that is generated during the cooking process, is very attractive to me.

[@federicoclaps5099]

@@GeoffBosco you're right, but sometimes it's not concentrated enough and it's not as reliable.

[@bridgetcooney5085]

For my meatless version, I use sun dried tomatoes packed in olive oil. Doesn't taste like bacon obviously, but it adds some nice texture, and the olive oil is super flavorful. I have also used feta instead not part before (one of those, I don't want to go to the store, and need to empty out my fridge dinners). My only suggestion there, is to pop the feta and the yolks into the blender for a sec. I used the smoothie blender cups since they're small. Worked surprisingly well, very tasty

[@BruvMoment007]

Just made this with the sun dried tomatoes you suggested instead of meat and it came out delicious! The oil they come with was amazing

[@aluminiumknight4038]

Tomato has the umamy thing

[@ExpandDong420]

@@aluminiumknight4038 umami* and it's not a thing, it's a taste.

[@creshiell]

Thanks for the tip!! That sounds perfect even in addition to meat!

[@meimisaki7443]

ok nerd@@ExpandDong420

[@brycemccoy9671]

I love how he says during almost every step that breaks away from tradition "THIS ISNT TRADITIONAL" and italians still complain. Bruh hes just cooking a pasta dish that he modified to make it "better" for his health. And he still clarifies that its not traditional.

[@casaroli]

It's so different from the traditional recipe that I wouldn't even bother calling it carbonara.

[@DemonRaticate]

So give him a better name. One that is concise and easy to remember.

[@B0tAcH1]

@@casaroli so... by your logic I should not call any other countries curry dishes curry? since all the various curry recipes I see are vastly different from each other because guess what? different places have different ingredients and different dietary needs. cooking itself changes through cultural osmosis. He can put milk in carbonara just as East Asians like to put cream on theirs.

[@gamerkaren5691]

Italians be mad

[@larriyrnir5756]

There's no in between you either make carbonara or you don't. And he has certainly not

[@novaexx6587]

Just tried making this today.. 10/10!! My family loved it and I'll DEFINITELY be trying it again, thank you, Adam! Only thing I've done differently is that I've changed bacon for a chopped up piece of salted, smoked beef meat (I've used a part with more fat, so that it can replace the fat from bacon, without having to add extra oil) and it was MOUTHWATERING!! *chef's kiss*

[@certainromance24]

Adam woke up and said: "Hey, I'm going to make some Italians really angry today!"

[@bianca6294]

@DonnyBlips not really, go in Naples, show an Hawaiian pizza to a random stranger you find in the streets and prepare to get nuked. If you're talking about food Italians are Italians no matter what. They get angry. A lot.

[@JohnHausser]

quoniam I saw Hawaiian pizza in Rome few years ago. The ham was replaced by prosciutto. I’m not joking

[@yungboy4216]

hawaiian pizza is dumb. if you want pineapple go for it, but sausage goes so much better with it than ham

[@giacomo9274]

Im frome venice 😪

[@derekschinke2512]

@DonnyBlips how is it gross? fruit on pizza is normal, classic Italian pizza toppings include pear and figs.

[@jmaaloe]

You intentionally published this after all of Italy just finished dinner, didn't you?

[@cmolty9582]

@@galfinite says the guy with a McDonald's meal for a name.

[@normalhuman78-53]

Filet-O-Fish bruh it’s literally just pasta, does it really matter he did it slightly differently than you like

[@isaaclong6085]

@@galfinite And what's so gut wrentchingly DISGUSTING about this recipe that makes you wanna vomit everywhere? Boohoo it isn't traditional like mama made :(

[@knightbread]

@@galfinite ok judge the person who made this fucking video.. of coarse without knowing the context.

[@eecho4066]

@@galfinite u literally have no vids

[@bqbt9173]

Bro’s I’m a Italian myself and I gotta be honest with everyone here it looks like a fine dish

[@a.h.tvideomapping4293]

I bet 99.99% of Italians who had his recipe on the table would gulp that down on an empty stomach only the stuck up ones attack not complain, attack

[@edwardblom4217]

@@a.h.tvideomapping4293 of course 99.9% would eat it if theyre on an empty stomach

[@nicolassamanez6590]

found the new jersey italian!

[@iota-09]

And? That's not the problem. "A fine dish a specific dish makes not" I could make the best hamburger in the world, but if i call it a hotdog, even if it's good, people would still rightfully complain.

[@MarkyIsNow]

@@iota-09 true

[@ultraalbi01]

I'm italian. And... as people have mentioned most of us are typing furiously. But we still love you

[@bean_pasteyt8246]

hey does carbonara taste eggy or is it mayonnaise level eggy

[@st43k76]

@@bean_pasteyt8246 a little late but just make it, its a fun dish to try and master. and it tastes amazing. I'd say the egg flavor isnt dominant at all, but it's there. i wouldnt compare it to "mayo level eggy" cuz im not 100% sure what that means. but just try to make it :)

[@yeright4625]

@@st43k76 pretty sure what they meant is the fishy taste of the egg. Well it depends on the quality of the egg

[@pastasos]

No one: Adam Ragusea: **bites garlic sprout**

[@Manuel-pd9kf]

NOOOOO, you just can't put garlic in Carbonara! Adam: Hahaha, garlic press goes brrrrrrrr

[@tgkisnotreal]

HAHAH -dies The Gaming Kitten 1976-2021

[@thomasbyrne9127]

Itialians watching this video : "you've momma'd your last Mia"

[@skylerb9594]

cook it traditionally or dont cook it at all

[@nomongosinthaworld]

Skyler B what a lame ass mindset to have

[@skylerb9594]

@@nomongosinthaworld we do not muddle the traditions of others, why muddle our traditions and insult our people

[@null-00000]

@@skylerb9594 imagine thinking that changing a recipe is insulting it.

[@skylerb9594]

@@null-00000 you can change a recipe without changing what the dish is all to gether

[@pale1032]

You’re very brave to be attempting carbonara on the Internet Adam, I wish you luck, you will need it.

[@bantot1296]

Me: **makes normal pasta** Italians: *_peace was never an option_*

[@patrickdonoghue7]

this had to be the least traditional carbonara recipe on the internet. I love it.

[@anthonymarconi761]

I think there's one from Gordon Ramsay's with peas and other stuff that could give it a run lol

[@gingainfinity1034]

Adam is the most non-traditional cooks on youtube and i hope that people recognize that cause traditional dishes are great but people need to accept that change happens and just try to keep the traditional recpie alive

[@skylerb9594]

cook it traditionally or dont cook it at all, vaffanculo

[@DaIe]

@@skylerb9594 if nobody cooked anything that wasn't traditional we'd never have gotten the great traditional dishes we love. He's giving us his take on carbonara and is very clear it's not traditional. Stop being so elitist about food, if you like something a different way that doesn't make it wrong.

[@patrickdonoghue7]

@@skylerb9594 you make yourself sound really annoying

[@skriller7102]

I can't help but have respect for Adam just for having these recipes to begin with. Every remotely Italian dish he makes ends up with snobby elitist Italians in the comments and dealing with that just seems stressful. Great recipes though, I'm sure the majority of people appreciate it.

[@jakovg3838]

"Did you watch the video?" "Yes" "What did it cost" "My italianess"

[@miketacos9034]

Italianity *

[@iamthefirstandonlycheesecake]

Mike Tacos lol ok

[@robertog8008]

Adam: makes carbonara with ingredients other than egg, pasta, cheese, bacon and pepper Italians: *Holy music stops*

[@alfredograve2387]

As an italian reading this, bacon really hurts me ahahaha

[@spaghett5531]

B a c o n ?

[@MarvinsMusik]

GUANCIALE NOT BACON

[@TheGroundedCoffee]

PORKS CHEEK IS NOT BACON

[@justgame5508]

“Bacon” you’ve just angered 99% of all Italians reading this, it’s exclusively guanciale to them😂

[@43yeba]

magic spoon only ships to US. I'm so devasted, this cereal looks amazing

[@nyawndere]

its basically fruit loops

[@fbiguy5269]

Meh it's to expensive anyways.

[@digitalwire.]

“I need to tiktok” me: *suprised pikachu face*

[@BluE68_]

MeatballMountain he’s became one of *them.*

[@alexmei4973]

@@BluE68_ he was suppose to be the chosen one

[@phoenixgamer10gaming18]

Alex Mei *Execute order 66*

[@unreal-the-ethan]

he does cooking tidbits on that site if i remember correctly.

[@calebbabcock5687]

I've never clicked faster in my life

[@emptycup75]

Wow! Never seen that comment before!

[@calebbabcock5687]

@@emptycup75 Wow! You liked your own reply! By the way, I'm not doing this for attention. I literally haven't clicked faster.

[@cubicworld4519]

Bruh i dont click fast i leave it for when i need to watch a vid while eating

[@tyflake9267]

Omg same the second i saw this bam

[@calebangell77]

@@tyflake9267 omg omg I clicked on the video too!!!!!!!??!!

[@archangel5627]

Just a quick observation, as a professional chef I’ve always cut my veggies in manageable pieces before I do any fine knife work. Instead of cutting the entire zucchini length wise in half, I cut the zucchini into two whole pieces first, then I proceed to cut those two logs length wise in half. I do that because you can control the zucchini and manipulate it with one hand much easier while your dominant hand cuts it into whatever pieces or slices you’re looking for. For me I find safer especially when teaching people who don’t have the same level of knife skills. There are so many different ways of going about things in the kitchen. Again you do what works for you and what’s most comfortable for you. Love the videos and I’m always excited when watching your content! Take care!

[@misscoffeebeans]

Adam must love working for hours or days on a video only to have the KZbin armchair critics dissect every little thing like they’re experts. I’m sure it never gets old.

[@jhobb01]

Adam you can’t just anger the entire population of Italy like that

[@najib9093]

Yes he can because he just did lol

[@hazelhazelton1346]

Hold his beer, why don't you? ^.^

[@Smothier]

I tried this exact recipe today - it was incredibly tasty and somehow I didn't fuck up the egg mixing part. Though my only issue was that the grated cheese didn't mix as well as yours with the egg yolk. It went kinda lumpy but my grater only really grates large, medium or those little spiky holes that you can never ever get the cheese from between the spikes (I used medium so it was quite course)! The courgette is a great addition though - adds a bit of color, texture and veg to the meal. Thanks Adam!

[@finnjacobs]

my grated parmesan just floated for some reason in the egg mixture, but when I dumped it in with the pasta and kept mixing it for a good while it all came together nicely.

[@giovanni-cx5fb]

In an alternative reality... Italian KZbin cook: To make a traditional Texan brisket, the first step is to debone the chicken.

[@enzobertolo6744]

The comments in the same alternate reality: Boohoo, I'm sorry he can't make a modification to your american recipe, cry more.

[@lorenzozanelli3437]

And put some papaya and passion fruit...

[@mortglickman3217]

texan chicken brisket...yum

[@mislovelover31]

Adam: "This is a classic!" Also Adam: *changes almost every part of the dish*

[@ZacharyEntenman]

Good

[@playea123]

What he made will taste absolutely nothing like what a traditional carbona would. Just don't call it carbonara.

[@MatthewsGauss]

The technique and main ingredients are mostly the same so yea i'd say it's close the original.

[@MisterPuggles]

I would say adding milk, garlic, and zucchini gives a completely different flavor profile. He can call it what he wants, but it definitely will taste different than the taste the classic dish is known for.

[@kameron1060]

Kenneth Bowen adding a little splash of milk and zucchini wont completely change the flavor profile. That little milk won’t have an effect to the overall flavor of the dish and zucchini is flavorless. The only thing thatll change the flavor is the garlic. It 100% tastes like normal carbonara.

[@cauliflower101]

I love how you show how things can go wrong, what it looks like, and how to solve for it. Wicked helpful for super amateur cooks like myself.

[@Birticus2]

Fun Fact- Carbonara means roughly “in the manner of coal miners,” and the likely origin of the name is a Roman restaurant named Carbonara.

[@jdterrell]

I've also been referred to as "unappetizingly brown"

[@Astavyastataa]

Kek. Nice. I’ve been told that I smell like curry.

[@eccremocarpusscaber5159]

Danielle Anderson eurgh. They were making a joke.

[@ismokecrackbecauseheroinis401]

Yeah, because you clearly haven't refined your recipes yet to satisfy the taste requirements people want, you see, taste is subjective, and so is what food you like and food you don't like. I, for example, prefer salty food, also spicy, but if it's just salty it's better. People don't like their dish to be just covered in pepper, that's why it's sometimes being referred as "unappetizingly brown" hope this helps, have a good day

[@Volodimar]

*orange

[@slutkiller]

I’m “racists”

[@MJTRadio]

The traditional Italians want to be furious, but it’s hard to fight a guy so Italian Ragu is literally part of his name.

[@Ryan-do6vr]

Brace yourself for the Italian food purists.

[@brofessional4493]

I’m already here.

[@ren.67]

@Nice green shit sometimes it kinda annoys me to be honest

[@ren.67]

@@brofessional4493 yo wassup

[@skippzz3713]

@@brofessional4493 ive seen you comment on like 5 different comments, bashing around and being mad that its "not traditional". your not even italian! i am and this doesnt annoy me whatsoever, just let him cook what he wants without making a big deal. its, really annoying.

[@brofessional4493]

SkippZz you must’ve skipped over one, because I clearly stated that I don’t care what the hell he makes. Just don’t call it Carbonara, because at this point he’s twisted it into something much more different and it shouldn’t be classified as “Carbonara”. The only thing it actually has in common with it is eggs, pork and pepper.

[@thewagon3020]

Italians watching this are probably screaming

[@jac1011]

ye can confirm

[@brofessional4493]

Not Italian, but yes. I am screaming.

[@shadowrrose]

the butthurt people have already infiltrated EVERY comment. rawr! it's catfight time... :/

[@ismokecrackbecauseheroinis401]

I'm suffering in silence because I don't wanna annoy my whole family

[@bacla100]

I'm Italian and it doesn't matter to me if this recipe doesn't follow the Italian Tradition, if you like it than it's fine, isn't the thing that we're looking for? I just wanna say that ear you say in Italian the type of pasta and some other words made me happy!

[@princessdeelohim]

if you’re ok with milk or cream in your carbonara, your Italian card is revoked. Bad Italian, BAD!

[@placebo1618]

Firstly, I hate when people get so precious about recipes. I'm Italian (although don't live there) and have worked as a chef my whole life, why would you ever get angry about someone making a dish differently to suit their needs or flavour preferences? Garlic in cabornara isn't traditional but it's delicious so do it if you want. Also I found a really good way of cooking carbonara without any chance of over cooking the egg is to do it over a bain-marie. It goes against the 1 pan magic that Adam is so good with but if you end up ruining a whole pan of pasta by over cooking the egg it might be worth it.

[@tsanyio]

Adam: Uses milk whole of Italy: downvote

[@anteeru8110]

Had a similar experience with my 'alla panna'. It wouldn't turn out right *until* i started reheating the pan for a moment again. Putting it off the stove was a fixture in all recipes, but without the reheating, the egg yolk remained too runny. Now i rarely eat 'alla panna' in the restaurant because: NAILED IT!

[@karmo1629]

04:34 lmao i thought he poured in the cereal from the ad for a good second

[@nickeverhart1628]

Yes! I love when Adam discards tradition to make a dish that's simply more delicious! Bacon is awesome! Garlic is awesome! Rosemary and zucchini are awesome! I don't see why authenticity is so important in weeknight cooking, if it tastes good, fills me up, and isn't a pain in the ass to clean, I say it's damn good.

[@jac1011]

but then why call it carbonara? why not eggs and zucchini? there is a social/psychological reason for traditional food to exist. don't mess with it just because you do not benifit from it.

[@SupplYY]

It does not taste better .. but ok

[@brofessional4493]

Exactly what jac1011 said. It’s okay to do whatever you want, just don’t call it Carbonara, because it obviously isn’t that.

[@2AChef-n-BBQ]

Someone has never had real carbonara 🤣

[@gingainfinity1034]

My opinion and i think something everyone should consider is keeping the original reicpe alive but allow people to adapt it for themselves

[@TheHabadababa]

My dad is from southern Italy and zucchini carbonara is something he cooks quite a lot. Without the milk though and parsley instead of sage and rosemary. I personally prefer it with a little more color on the zucchini but this still looks great and I'm actually going to make it for lunch right now because this video made me hungry.

[@a.h.tvideomapping4293]

I think traditional “right” ways of cooking a dish should be reserved for the culture who first started cooking that item and they have a right to be angry when it’s used to disrespect them but for people like Adam who just like different things or people making a vegetarian version of this with non meat (mostly Muslims like me and my Jewish friends) to meet religious and/or medical needs shouldn’t be attacked for it. I cannot care less if you make Kanafe (a dish from my culture) with veggie cheese or just have those orange strands with sugar water by themselves because one that’s delicious and two it fits the needs of people who eat it. In the end just let people eat their damn food the way they want to unless they are doing it to trigger people or disrespect a culture.

[@VyarkX]

Haven’t found Dad yet Exactly! I never understand why some people get angry if I’m “not eating/making (some certain dish) properly”. Like..... just let me eat my damn food the way I want to, until a minute ago I didn’t even know this dish was traditional and neither do I care if it is!

[@a.h.tvideomapping4293]

Silver Strats in fact this dish is kinda traditional. There’s this Italian website that has zucchini in carbonara and people seem to like it. It’s almost like the “Italians” that are triggered are actually trolls from another country. The most I will do when seeing someone eat for example a well done steak is a small judgement but if they like it THEY LIKE IT. Who gives two Fricks about how someone eats their steak?

[@stanislausklim7794]

I have to kind of agree with you. I'd also like to point out how we are more connected with each other and with other cultures than people were in the days that these dishes were created, so we are at an age where we can create new versions of these dishes. Like what if I put middle eastern spices or Indian spices in carbonara? The inventor of carbonara probably wouldn't have known since he probably wouldn't have as much access to those spices as we do today, so we have the chance to evolve cuisine.

[@federicoclaps5099]

If you can't use pork in this pasta i suggest you to try thinly slicing zucchini and cooking them in oil.

[@victorbressler7156]

but what he made isnt carbonara. carbonara isnt a genre of dishes it is one specific dish

[@blackwolf618]

And if my grandmother had wheels she would have been a bike..

[@kameronpeterson3601]

if my bike had an engine it would be a motorcycle

[@andrew9772]

The real Italian idiomatic expression is if my grandfather had three balls he would have been a flipper but obviously that chef couldn't say that live on TV.

[@LukeEsther]

Adam a tip with adding the eggs in, if you add some pasta water to the egg mixture first and then add it to the pan, it will be less likely to scramble. By diluting the egg mixture you raise the temperature at which the mixture as a whole will solidify.

[@Theorimlig]

Came here expecting to be mad because this recipe contains zucchini, ended up being happy because Adam is helping to bust the bitter garlic sprout nonsense!

[@mrkrule4373]

Adam : uses other types of pasta than noodles Italy : "carbonara time stops"

[@thenicolasaurus]

Za Warudo?

[@JohnRbxPVP]

“This is where the fun begins”

[@MrMarki134]

Not exactly, a lot of actual italian chefs use short pasta like mezze maniche. I actually prefer short pasta for carbonara, y think stabbing with the fork gives me more control of the amount of meat/pasta in every bite

[@mrkrule4373]

@@MrMarki134 yeah. Im commenting this because ive never use any kind of pasta other than noodles in carbonara.(this is because i have eaten it only once in my life no joke)

[@skylerb9594]

noodles are not a type of pasta also cook it traditionally or dont cook it at all

[@Rhaet]

Hi Adam I tried your recipe today and I have to say it's delicious, everyone like it! I used less garlic, another type of pasta and no salt (the bacon was already very salty)~ Thank you for sharing your recipes :)

[@symowebb]

I recommend you use alt though, it's mainly to make the sauce better!

[@DalimilNov]

Adam just went all out on Italians. Milk, garlic, zucchini, rosemary. That didn't leave much space for Carbonara.

[@frafrafrafrafra]

It is more similar to a Pasta alla Boscaiola than to a Carbonara

[@sudochmodx3752]

Adam: makes a video about carbonara Italian Squisita: why hello there, have I introduced myself?

[@marypyles3730]

I tried to make carbonara on a whim last night when I realized I had all the ingredients. My sauce did the chunky thing, as it always does when I'm using cream. I had a feeling you would have a video on this. Thank you for your help! Very happy to have found your channel! Happy Holidays!

[@rionthemagnificent2971]

Garlic in Carbonara, Italians be like "Look how they massacred my boy."

[@Rockesb888]

😂 😂 😂

[@bean_pasteyt8246]

hey does carbonara taste really eggy or is it mayonnaise level eggy

[@SandyWhams]

Akame Ga Turtle! Think of a savory custard

[@connorhearney5941]

italians might be the most angry, picky food people on the planet. I’m japanese american and don’t get angry about americanized food hell some of it’s delicious it’s just different to appease American pallets and it STILL TASTES GOOD.

[@skylerb9594]

vaffanculo

[@marcusklaas4088]

I tried this recipe tonight. It is very different from how I usually take my carbonara. I was especially hesitant to try the zucchini as I'm not the biggest fan, but I've learned to trust the Adam. And once again, it paid off big! A more refined taste than I'm used to. I went all out on the pepper and loved it. And I totally should have listened when you said to do the prep ahead of time. I was scrambling towards the end. It all worked out though and I enjoyed the result. Thanks Adam!

[@BharatRajagopalan]

So this is what Anderson from Sherlock has been upto since the show ended.

[@acarbon-basedlifeform982]

You're very lucky you made this recipe after that magazine made italian chefs review youtube carbonara videos

[@chenugent]

This is one of my favourite carbonara recipes I’ve ever seen. The one that “not another cooking show” did was also amazing

[@AnHeC]

It's not carbonara. We seriously need a new name for this... Just like if you take a slab of beef, meance it and make a burger out of it, you can no longer call it a steak. This is a fine recipe, but it has nothing in common with calarbonara.

[@chenugent]

@@AnHeC the term carbonara has lost all meaning at this point, my room mate thought carbonara was simply just a white sauce, some people dont even know it has anything to do with egg. We need a term loike "americanized carbonara". Carbonara has an egg yolk sauce, almost like a custard, so what adam has made here is not far off, minus the cream and the added vedgetables. The fact he can make the sauce without the egg curdling shoes he could actually make an authentic carbonara, so ill give him that. At this point as long as they are actually using egg im happy. its the same phenomina you see with indian and chinese cuisine. theres so many dishes you can get from takeaways that literally dont exist in india or china. Vincenzos plate has the best carbonara recipe on the whole of youtube. Genarro contaldos recipe is also top tier

[@yurymol]

That’s why I like Adam’s videos. He showed how an error looks like and provided a detailed explanation on how to avoid this. I’ve been trying to cook a traditional carbonara (as well as other roman pastas) for months, googling all the recipes and troubleshooting videos. Turns out I didn’t have enough fat to begin with and I didn’t cook the sauce long enough. Some recipes only mix it in the bowl trying to use the heat of the pasta itself. They aren’t reliable. I wish you’d record that a bit earlier :)

[@aditig567]

White wine report: There is no white wine in this recipe. This has been your white wine report.

[@obamacheck3567]

Very detailed essay, model citizen. Really opened my eyes. Obama out

[@jordanoneill7052]

You can temper the egg mix by slowly stirring in pasta water before it's added into the pasta, as I'm cooking the pasta, and it's getting close to finished, I start spooning in small amounts of the pasta water and mixing it into my egg and cheese mix. Works great for me, I usually end up mixing half my pasta water in at this stage, and half in later while cooking.

[@jcdejesus2296]

Video: garlic in carbonara. I can hear an italian chef crying in the corner.

[@skylerb9594]

cook it traditionally or dont cook it at all

[@andreadalton6945]

Skyler B no❤️

[@muhilan8540]

@@skylerb9594 LMAO

[@skylerb9594]

@@andreadalton6945 vaffanculo

[@CaDeYbOi]

@@skylerb9594 no u

[@chaddicusmaximus]

Although I am a Carbornara Conservative and will most likely never make one with more than the 5 original italian ingredients, a friend recently served this at a home dinner with red onion in it. Hated to admit it works really well with the egg and bacon. I see you frequently use red onion just for the color, but you might be surprised what it adds on the flavor!

[@McFlingleson]

Okay, 3 things I thought while watching this: 1.) I always suspected this to be one of the quirks of my particular brand of neurodivergence, but I could never quite bring myself to make a recipe that uses egg whites or egg yolks because it always seemed wasteful to use part of the egg and throw the rest of it away. 2 possible solutions I've come up with are to either save the unused part for a later dish which just seemed like too much of a hassle to bother with or to make a dish which requires an equal number of yolks and whites, which I vaguely plan on doing someday but haven't done yet, 2.) I recently tried Magic Spoon and I like it. I was actually never too big a fan of cereal in general because by the time you've had your 3rd or 4th bite the milk has made the cereal soggy, which I find intensely unpleasant, likely also a result of my particular brand of neurodivergence, but I kept hearing about Magic Spoon until I got some out of sheer curiosity and I've found the milk doesn't make it soggy, which basically means it's my ideal of what cereal should be except that it's expensive and as far as I know you have to order it online which is less than ideal for a daily staple item, and 3.) I've been exclusively using those pastas made from chickpeas and lentils and things like that for a while now because they're supposedly healthier and I legitimately can't tell the difference between them and regular pasta. I had been meaning to mention them on one of Adam's pasta videos for a while now and now I see he already uses them.

[@alemfi]

watching him let the whites go into the sink definitely triggered something within me... Could easily just collect the whites in a bowl and then scramble the whites separately.

[@Razman5]

That's why you always make a whiskey/Amaretto Sour when making carbonara, no wasted egg white!

[@nerd888]

neurodiverse or not, I think it triggered something in all of us

[@JT29501]

You'll be pleased to know that it is just fine to make Carbonara with the whole egg, then :) Just the yolks, or 2 yolks in one white (or 4 yolks in 2 whites, etc.) is much richer and it is often what you'll get in an upmarket restaurant in Italy, but honestly I wouldn't worry unless you specifically much prefer it that way, as this Cabonara is really not much like an Italian version anyway. Alternatively yeah, there are quite a few egg white only recipes.. omelettes, meringue..

[@l.u.c.a.s.]

I feel like your issue with normal cereal could be solved or mitigated by just pouring in fewer cereal at a time. You add a few, eat them, and if you want more add more, etc. That way there are no cereals soaking in there for too long.

[@williamyt6174]

Adam, magic spoon has tapioca starch, or IMOs, those are high in GI scale. Not low carb

[@personguy8485]

It's also usuprsingly only for sale in the united states where the sweetener that they claim knocks off more carbs is only for sale as well.

[@asadb1990]

well it is pretty expensive. $39 for 4 200g packets. the high fibre sweetener is probably the reason for the price.

[@lukepaping]

@@asadb1990 as soon as you mentioned the price I knew monkfruit was involved.

[@rashoietolan3047]

Hitting them pockets hard some dumbass cereal No thank you They can keep it

[@aragusea]

It has a tiny amount of it. The cereal is low carb.

[@jamesbond6214]

R.I.P to the one piece of Pasta that was lost. We lost a legend.

[@Bildobearable]

I know a lot of Italians will probably be upset at how non-traditional this is, but my Nonna always said to cook however you like, so I like to think she'd be a fan

[@BluE68_]

“I need to tiktok” He’s become one of *them.*

[@crimsonszero]

Oh, no..

[@bengibson8907]

How dare he use TikTok!

[@ege9493]

how dare he

[@antonioproa5405]

where did he say that? i'm curious.

[@crimsonszero]

@@antonioproa5405 He said it at 5:10

[@user-bf6gz8ej4o]

I miss when Italians judging non-Italians cooking Italian food wasn't a character trait

[@withnail-and-i]

There has never been such a time

[@user-bf6gz8ej4o]

@@withnail-and-i Maybe you're right

[@benguman2231]

Nice username

[@user-bf6gz8ej4o]

@@benguman2231 Thanks

[@SomeGuyandHisHerps]

This comment section has inspired me to start drinking cappuccino exclusively in the afternoon

[@fluiypj]

This will probably be the only time an ad will ever work on me. Good on you, Adam

[@WouldntULikeToKnow.]

True to the original or not, it still sounds like a nice pasta option for dinner while we're quarantined. I'm gonna try it. Thank you, Adam, for the recipe inspiration! I've never had luck with the chickpea pasta though. It always becomes mush and my husband absolutely loathes it.

[@keenansmith2509]

I make a good carbonara, but this is easily one of the best I’ve seen. The attention to detail is unreal.

[@thegreatalfini]

I love this recipe! I the egg yolk with a spoon full of Nutella and I replaced the rest of the ingredients with air and I love it, it tastes amazing!

[@bailey9947]

Y’all Italians can hate but you gotta respect his bravery

[@7ele5crivente]

I love you even when you fuck up my hometown traditional dish. I'm joking, yeah it diverts a lot from the tradition but I get your philosophy in the kitchen and is more or less the reason why I'm subscribed to this channel. Good job, the egg was perfectly cooked.

[@BI0628]

I really like my carbonara with olive oil, I still use bacon but pour off the greese from the pan. I also use onion as my veggie of choice and sometimes put some chopped spinach in at the end.

[@niko1even]

don't listen to the mean comments, Adam. You keep being you, these purists are pathetic.

[@luckyabdurrahman1085]

naysayers shall always be naysayers

[@avionOasia]

Yes my man

[@WhyYouEnvious]

Lovely dish! I’m vegetarian so I charred up the zucchini with some vegan bacon seasoning. Here In Australia you can also get raw smoked eggs, I used them to oomph up the Smokiness from the lack of bacon/Guanciale *Chefs Kiss*

[@FaCancino]

I am Italian and this looks perfect, you can always make variations of classic dishes, we have many family recipes that are variations of classics

[@investigatingdwarf]

but then its no longer a classic or traditional or even really the same dish. Just kind of a revision of a classic.

[@Zetvue]

@@investigatingdwarf That's what a variation is

[@investigatingdwarf]

@@Zetvue yeah then don't call it the same thing????

[@Zetvue]

@@investigatingdwarf I mean if it's a variation of the dish it still deserves to be called carbonara

[@wesley5729]

Måns Eriksson it’s not the same thing, it’s a variation of the same thing

[@whoisthispersonagain]

Oh dear, it looks like you have summoned the House of Un-Italian Activities

[@anon7326]

I made this just now. The garlic, pepper, sage, and rosemary works very well. Thought I would taste the cheese more but the sauce is more of the canvas.

[@owenonosu]

I can't stop thinking about the "Pasta Carbanana" meme while watching this xd

[@haskan4090]

Actually name carbonara originates from Carbon, as post WW2 italian miners were poor and they were eating pasta with pork and egg, and carbon powder was falling in the pasta, therefore goes it name. However now we are living in better times, but to imitate that carbon powder we add pepper as a tradition in form of friendly reminder.