The use of pasta steam to finish cooking the sauce is great! I've always just poured the sauce straight on the pan with the pasta and wish for the best (because i am impatient 😅) so this is a great solution !
@bannapa03062 жыл бұрын
毎回何気なく見てる食材カットの技術がすごすぎる
@GeorgeLABO2 жыл бұрын
そういう視点て見て貰えるの嬉しいす
@flashnewlight10752 жыл бұрын
サラっと上級なテクを見せてますね。
@tilio9380 Жыл бұрын
I used Korean ssamjang instead of the Chinese doubanjiang (because the latter is harder to buy where I live), Worcestershire sauce instead of fish sauce, and did not use bacon. The result is simply out of this world! It is by far the most amazing "simple pasta" I have had! Thank you so much for this recipe.
@melron101810 ай бұрын
4:58 the way he twisted and pushed the pasta in...didn't know you can do it that way
This is very unique. Never seen an Asian carbonara before. Also, at the end using the steam from the pot to help bring the sauce together is genius.
@GeorgeLABO2 жыл бұрын
thank you!!
@gvnady83802 жыл бұрын
its a french technique called bain-marie. You have to control the temperature otherwise too much heat you end up with scramble egg
@Didos540882 жыл бұрын
@@sutterk.6419 King of Carbonara, Luciano Monosilio did this. I seen that.
@ppicci2 жыл бұрын
@@sutterk.6419 who fucking cares where it's from
@ppicci2 жыл бұрын
@@sutterk.6419 e lo dico da italiano porcodio
@Hellfire42 жыл бұрын
Thank you chef, I have always struggled to get the perfect consistency for egg sauces and have never once thought of using a double boiler. Fantastic method my pasta turns out perfect every time now.
In my Japanese restaurant, this is our staff meal when we are low on rice! We always have eggs and garlic for kara-age so it's very convenient. We use leftover spicy mentaiko instead but your soy sauce mix sounds great, I'll have to give that a try
@paundo22 жыл бұрын
にんにくのような小さな食材に対してスルスル包丁入れれるの素直にすごいです…。!
@benjaminhoese7665Ай бұрын
Great concept. Definitely have to try it. One suggestion though as an Italian chef. Either just smash the garlic, or just slice it and slice it thicker, and put it in cold oil before heating. It means that the garlic has more time to infuse the flavour into the oil before the garlic browns.
Hi George, After 2 years of wanting to cook this dish, I finally did it. And I have to say it was the best pasta dish I've ever had. Arigatou I stayed more western (in a western dish?) with the changes of using chicken broth instead of dashi and bird eye chilies instead of doubanjiang. It was still an incredibly delicious combination of two dishes that combined the best of both worlds. I will definitely cook it again!
@josephine77110 ай бұрын
Hi Chef George, thank you so much for this recipe. There are many times where I did not know what to make for dinner or did not have many ingredients, and I come to your KZbin and make delicious meals out of a couple of ingredients. I made multiple versions of this using this technique, healthier pastas because we heat up the egg to thicken up the sauce instead of cheese and pasta water is genius. Thank you so much for sharing with us your technique and knowledge. Thank you again
he’s not kidding, I made this using an egg yolk and it’s SO GOOD! 10/10 restaurant quality pasta
@nickybrian2 жыл бұрын
Amazing revisit of the classic carbonara, making it more eastern! techniques on point! probably will love to try make this once! Greetings from Rome
@nickybrian2 жыл бұрын
oh also.. Zoro-Juro is my favorite!
@eatingmoose11 ай бұрын
Thanks for the recipe~ Just made this and substituted bacon with mushrooms (minced and added smoked paprika for a more smokey flavour), worked quite well! Super yummy! Now I need to find some vegan fish sauce to make it fully vegetarian.
Thanks for sharing.❤️ Glad you showed us a way to make a creamy pasta without any cheese or cream. Can't wait to try this out!
@sushidushi84725 ай бұрын
I am Korean, and i don’t understand Japanese. But i enjoyed watching your video. This recipe is creative- To ban jang infused carbonara spaghetti , i want to try that soon. Thank you so much.
I was already making this without knowing it was a thing. The Italian pasta dishes (aglio e olio, carbonara, cacio e pepe) are very versatile and easy to combine together.
@Altraly10 ай бұрын
I'm Italian, when I first heard of mentaiko spaghetti I was on the fence about whether or not it would be good, I had it for the first time last year and it was really great. I'm gonna have to give this a go too.
@MrBunoo9 ай бұрын
As an Italian I'm so happy that this video popped up on my home
what I love about this recipe is that there's not a single grated parmesan 😍 it's not easy to find parmesan in asia, and also, it's expensive too 😂 thank you for sharing! (and the english sub! really appreciate it)
@Al-hx6pc2 жыл бұрын
if you want a substitute for parmesan, you can make pangrattato. Best with panko, butter, oregano, rosmary, thyme and olive oil. It's easy to make and inexpensive, it also lasts for a long time :) btw, butter is optional.
@layism38572 жыл бұрын
There’s no parmesan in aglio e olio anyway 😅
@ekimfehc2 жыл бұрын
@@layism3857 nor is there eggs lol. he also says pepperoncino which to me i thought usually meant to use chili pepper but i guess it could mean just black pepper too. whatever it is it does sound and look good.
@kobe24OBCity2 жыл бұрын
It’s such a flavour bomb that it doesn’t need parm. Alternatively, but also completely redundantly, you can cure an egg yolk in soy sauce and then grate it on top. But that’s just being naughty
thanks for the subtitules my japanese friend!! great pasta, greetings from argentina!
@easylistening39242 жыл бұрын
I understand why use bacon instead of guanciale as the former is harder to find. What more pecorino romano cheese. Good thing parmesan is easy to find where I am from. However, I love this recipe as it didn't use any cheese at all. The creaminess will all come from the egg. Asian cuisine, hence fish sauce. Talk about saltiness, plus, umami. But what I like best about this recipe, it is not just the tempering of the bacon to the egg mixture, but use a double boil approach to fully cook the egg instead of using the residual hit of the pot/pan. This works for those people who are picky when it comes to the egg.