We Blind Test Which is The Best Carbonara with Erwan Heussaff

[@JL-qj4pi]

I love the funk and saltiness of real Italian carbonara. But I also love hotdog slices and fake cheese in sweet spaghetti. 🤷🏻‍♂️

[@thenthen4440]

Fake cheese. 😭😭😭

[@noahlenten8360]

ah yes a fellow bona fide intellectual

[@ryandumaguit4724]

Kid before you were even born we used what we can get.

[@rabbitazteca23]

@@thenthen4440 fjsdfjsjd it's hard to come buy please we dont have cows in our backyards kfjdsdjsdf

[@ddosscheck9866]

@@rabbitazteca23 agree bro.

[@TQBF0304]

I think why we Filipinos gravitate to the American and local versions is because of the limited access to imported cheese. Those are very expensive and would prefer the usual budget variants. We have this notion that pasta dishes are never simple but strangely authentic Italian cooking is the complete opposite tho they use rich but fewer ingredients.

[@allier1867]

that's true. where i live there's no freely accessible source to different kinds of cheeses. I would have to visit other areas or order online

[@RocKM001]

Actually the Filipino "Carbonara" is for all intents and purposes a localised version of the "Pasta Boscaiola" as it involves practically the same ingredients. ie. Bacon, Mushroom, Onions and Cream. The recipe just subs in Ham instead of Bacon as its a bit easier to source Ham over Bacon. My theory is that Filipinos probably equated "white sauce" pasta to "carbonara" which ended up mislabelling the Boscaiola as a Carbonara!

[@sb19edition15]

@@RocKM001 I think so too when we say white sauce we automatically say carbonara. So maybe we have to correct that hehheehhe

[@krsbeln23]

Nah, Filipinos got sweet tooth that's why we love cheesy, creamier and more sweetened pasta. If you're a pinoy who loves authentic italian Pasta, aminin mo na hindi ka Pinoy, wag na magpanggap, at wag ka na mangdamay. Kahit kumpleto ka pa sa ingredients, mas ok parin pinoy version

[@sb19edition15]

@@krsbeln23 ha? Hindi pa pwedeng mag expand ang taste ng pinoy? Di ba pwedeng ma gustohan mo ang lahat ng style? Kung pinoy ka dapat isa lang talaga gustong style? Ano bang pag iisip yang medyo ang kitid lang 2022 napo heheheheh

[@andrewsandoval1383]

For all the Italian food police who will react to this, it has been made very clear. Only the italian one can be called carbonara. The others are different (because of preference, availability of ingredients). So don't go saying that the others are disgusting

[@itzgaraffa604]

true

[@ThePieMaster219]

Hell, even the Italian one isn't going to be 100% right all the time because... Where are you going to get the guanciale? The proper pecorino romano that won't taste like a salt lick? I speak as someone who lives in Italy and I'd say people are fine to make do with whatever. If not, then why don't you source them with the necessary ingredients or sumthin'. Even in this video I could tell that wasn't the proper guanciale but people really need to give it a rest :/

[@lorenzoalcamisi3495]

That is not an italian carbonara. What he claimed to be guanciale doesn't even have 10% of the fat that is supposed to be in a guanciale slice (moreover it's too soft to be the cheek, it's simply a seasoned pancetta which is bacon in the end). Moreover he says "Parmigiano, Gran Pnado (lol) or some Pecorino sometimes is acceptable" that's a no. Pecorino needs to be in the carbonara, 100% or 50-50 with Parmigiano/Grana Padano. And yeah, Italian food police exists because otherwise Americans would already have claimed pizza as an American invention, causing a huge damage to our economy and our culture (since literally our culture and economy is based on export and food based tourism). And also he uses a shit pasta, you can see it's smooth just like Barilla (which is a shit brand for us italians).

[@rezrezv.2195]

No it cant cuz Italian carbonara is with pecorino not with parmigiano.

[@lorenzoalcamisi3495]

@Thor Odinson the thing is that he said that Pecorino is acceptable, which is the other way around

[@chrismaurice9455]

I think it also has something to do with the order on what they ate…like if they ate the Italian carbonara first they’ll taste the saltiness of the guanciale and parmigiano cheese. Then if they’ll eat the Filipino or American version after the Italian, it’ll taste better to them because the creaminess cuts the saltiness of the Italian version. I think they should’ve had a palate cleanser just to neutralize the after taste or weird taste from the previous one…Just my honest opinion though…😊✌🏻

[@milesparker557]

This actually makes sense. They definitely needed a palette cleanser.

[@yumike19]

Actually you're right. I have seen different cooking shows like Gordon Ramsay's Hell's Kitchen and MasterChef. I noticed that when Gordon is done testing a dish from the contestant, he usually drinks water and sometimes I see him gargling in order to cleanse the taste of the previous dish.

[@bynxz.dreamer7341]

I agree 100 percent

[@arichan7599]

Not to mention science did an experiment if you blind fold ppl and let them touch or eat something they will remember the last one..so there's really no way of making things unbias but I agree with you

[@Username-le4eq]

They obviously have a palate cleanser like water not being showed in the vid.

[@rjvislenio]

Erwan: *made a disclaimer upfront Italians: "ok, that's fine" Erwan: *uses spoon to eat pasta Italians: "WTF dude!, my disappointment is immeasurable and my day is ruined"

[@OldeCat]

Yeah, you supposed to use chopsticks

[@Takitza]

AND using pasta water from before cooking the pasta

[@cassiuspharell8711]

@@OldeCat hahaha, yeah! they copy noodles from Asia they just change the name and when someone made version of there dish it is like the end of the World for them! hehehe

[@chrisevert7539]

And where is the pepper? Lol

[@edrianquintos]

what about the parmeggiano vs pecorino?

[@boopy6430]

I'm used to Filipino style with cream of mushroom SOUP and broth cubes. I adore a lot of flavor.

[@denzeldumalag1]

Yes

[@Samiifemboy96]

Nope

[@janiahsantos3241]

I like both, either way their both delicious

[@o0Avalon0o]

Food is subjective, I will happily eat them all! 😊

[@featrmedia]

Exactly, to each their own!

[@jnac8857]

Me too!

[@dondonlumacad8313]

Same here, hahahaha

[@proteinpapi7595]

Yea its subjective just dont call something carbonara if its not

[@hiimshana]

@@proteinpapi7595 that’s exactly the point. Italians don’t hate foreign food, otherwise they would never travel… they just hate cultural appropriation

[@Ivan-td7kb]

It’s also important to remember that our taste buds are influenced by the food that we’re used to eating growing up, so naturally the Italian version is going to taste better to Italians and the Filipino version is going to taste better to Filipinos

[@ChexPagano]

Except you've probably never tried a proper carbonara. Which is the case with most Filipinos.

[@Ivan-td7kb]

@@ChexPagano Well the person in the video tried it

[@ChexPagano]

@@Ivan-td7kb that's not proper Italian 😂

[@Ivan-td7kb]

@@ChexPagano There have been people who went to Italy and tried out Carbonara and still prefer the Filipino or American version.

[@Ivan-td7kb]

@@ChexPagano what you think we live in the middle ages with no air travel? don’t get me wrong the italian version is good, just not as good as italians make it out to be.

[@ItachiUchiha-gf4fz]

People doesn't mainly change recipes to fit their taste buds but more on the availability and affordability of the product. Authentic dishes are kinda expensive to replicate especially if the ingredients are not native to that specific location.

[@matchoatlatte]

Lmao Erwan still hold that carbonara grudge 😭😭😭

[@mystery6411]

OF COURSE! LOL

[@bphlover_08]

Carbonara and Taho! 🤭

[@jdenss4755]

@@bphlover_08 sarap

[@theblacklotus8151]

He effed it up. Sayang ang huhusay pa naman ng mga nanood na italians Esp. King of carbonara napanood sa kanya

[@animemusic8]

@@bphlover_08 he definitely failed in the taho but i understand his reasons which is because of the time constraints.

[@featrmedia]

What should we blind taste test next?

[@enelymg]

Pancit palabok,luglug,Malabon and the like!😊

[@jamesmidas6021]

BBQ from America, Australia and Philippines

[@maryanntorres1686]

Adobo puti, Adobong gata and the regular Adobo, Adobo with pineapple 😋

[@mjabinas868]

Spicy Tuna Pasta

[@Kikobirdification]

white rices.

[@vernsaranas3386]

The Filipino version is what you call Alfredo sauce which is cream based, since carbonara sauce is egg based.

[@RocKM001]

It's actually a Boscaiola! A Boscaiola is a cream based sauce with mushroom, onions and bacon! But in the case of the Filipino version we subbed in the much easier to get Ham over Bacon! The American version seems to have tried to merge both the Boscaiola and Carbonara by mixing in the egg to add more body to the cream and doing away with the mushrooms.

[@wiltmarlonelao]

Alfredo sauce is not cream based. Rather, it is butter and cheese. No cream.

[@michellepelegrino389]

uhm certainly not alfredo, alfredo is only cheese and butter. and its not even italian hahaha

[@Samiifemboy96]

Not even Alfredo it's more of a krafts instant box macaroni and cheese

[@lorenzopiscosi9566]

@@RocKM001 yeah you’re right

[@julia_dias_]

In Brazil this is made just like the italian one but not with the guanchale but bacon. Probably because we don't have or is not easy to find that ingredient. But I'm from the south of Brazil that had Italian colonies and has a lot of italian and german descendents so is also because of that is so close to the italian one. It was very good seeing how other country makes this dish. Ps: sorry for my english

[@Layput]

They should drink water in between to rinse off because the taste of the previous one still remains (residual taste) some time after they've eaten it. But most probably, for those that have eaten the authentic Italian Carbonara, the Italian would win. Otherwise, either Filipino or American would win because of cheesiness or creaminess.

[@wiltmarlonelao]

With the Italian carbonara, you should've used part of the fat rendered from the guanciale and added it to your sauce. Also, the product looked quite dry. Since you only used egg yolks instead of whole eggs, you should've added more yolk. Also, you should've added pasta water to thin it down and make it "creamy". Lastly, your choice of cheese should've been pecorino romano rather than parmigiano reggiano or grana padano. I agree that each of these pasta dishes will have its own market. If you're used to eating sweet dishes and the only cheese you've really had is processed and mozarella, it's highly likely you're going to prefer the Filipino pasta. If you like bacon and want things extra creamy, you're going to prefer the American pasta. And if you like natural, balanced and layered flavors and have sampled various real cheeses, then you'll want the authentic Italian carbonara.

[@YesUrJudgmental]

exactly.. it looked dry.

[@Klayhamn]

the "sauce" looked like powder, not like sauce. i hate when people say: "oh, it's just like the ones i tasted in italy" - ya, i highly doubt it....

[@user-um3es6br1x]

Filipino palate not used to Europe cheese.. Because we use different ingredients of cheese..

[@MrFiredragon1976]

well until a year ago, I've only knowned the "american" version. In most cases here, it's actually served with alfredo sauce... while I would still eat it, there's no way I would pay 20$ for it, since covid I had a lot of time to practice it and to be honest, it's much better the traditional way when you have the proper technique and ingrediants. from what I understand, each cook will have a different taste. the traditional/old fashined way is to use the full egg, but many with use egg yolk only and just that, will greatly change the taste/texture. even the way you cook the guanciale will change the taste. also... guanciale is super salty, so many chef use less salt in water since you need it as starchy water (not clear water) to emulsify the sauce. you're not supposed to remove the fat, the sauce is the emulsion of the fat, the cheese dans the starchy water. lastly, the original recipe use pecorino or at least 50% pecorino 50% parmesan if for you it taste too strong. it was nice seeing the blindfolded comparison though.

[@Tvianne]

YES, THIS! Thank you.

[@elpastor7155]

well said bro!

[@erichan7682]

Italian: Salty and flavourful American: Creamy and Bacony Filipino: Creamy and Sweet

[@mohnjark3739]

It’s just like Pinoy version of spaghetti we like it sweet and also in carbonara we like it creamy and savory. It’s not og and legit, but we love our version.

[@lakwatzero3465]

Same as our adobo. Not only with taste preference but also with ingridients availability.

[@caterinaclemenza8971]

for traditional carbonara, pecorino is not only acceptable, you need to use it! Parmigiano on the other hand is sometimes accepted if you want a more delicate taste but the real recipe calls for pecorino

[@sophialoren7855]

True

[@geraldlok4139]

Exactly, I was thinking "WHAT? Pecorino is acceptable? NO, Pecorino is what you need"

[@lparchejo]

Yes, Pecorino Romano and egg yolks and guanciale cut smaller so its not as salty is the traditional Carbonara, mmm I might make some tonight, thanks for the inspiration.

[@Samiifemboy96]

Yes exactly

[@Samiifemboy96]

@@lparchejo And don't forget pasta water you have to use pasta water to bring it all together

[@lorenceromana8144]

I really like carbonara , I made my first carbonara Pasta & I followed the Italian recipe , easy & less ingredients! It’s taste sooo good! Thank you I’ll try the Filipino , American recipe next time .

[@arnoldfriend6636]

I love your version of Filipino Fusion Carbonara. My mom makes it like that but also tries to (what she thinks is an American thing to do) to up the amount of meat, adding chicken as well. Our Filipino American version is ridiculously meaty which is good for some specific tastes

[@feluzbernardo6003]

I'm a Filipino. When cooking carbonara, I use sweet bacon instead of ham. I don't put onions and I cook garlic on margarine.

[@ricericemorerice]

"it's Filipino? really, I don't have a taste at all." HAHA arti, di tanggap na taste buds nya gusto pinoy version, like duuuh

[@user-hf8zv7qw4l]

Nagmamaganda gusto yata piliin nya yung Italian hahahaha

[@pm5872]

Bat sya na disappoint na nagustuhan nya ung Filipino version?

[@alyssaabrarerestain3814]

Akala ko ako lang na shocked sa sagot niya! Haha 😂 pasosyal si ineng eh nong sinabi sa kanya na ang cheese na ayaw niya yun yong pinakamahal tas ssabihin niya wala siynag taste kasi pilipino taste nagustuhan niya 🤦‍♀️🤦‍♀️🤦‍♀️🤦‍♀️ hello 👋 hindi ibig sabihin nagustuhan mo panlasang pinoy wh wala ka ng taste 👅 ang arte mo iha!

[@lenpc79]

Just cooked this two days ago, second time trying “Italian” way which luckily taste good. I cant say authentic as I am not sure how Italian carbonara really taste like. This second time though I added mushrooms as my husband try to avoid meat although I cooked it using my homemade bacon :D the meat looks exactly like in the video with thick skin which I also removed and I cooked it well too. Surprisingly it taste good! So I sauteed it also with garlic and mushrooms. Turned of heat added the cooked pasta with some pasta water in it then added the whole eggs and parmesan mixture to it. It looked runny so I turned on the heat very low and kept mixing using tongs until the consistency became creamy and not runny eggs. In fairness it worked for me and my husband love it. Though it is rich and not something we will eat every week or month. But its easy to make so maybe once a month :D try it guys

[@itzgaraffa604]

Italian carbonara has only 3 ingredients egg, bacon, and cheese.

[@karc9768]

@@itzgaraffa604 You'll anger the Italians by saying bacon

[@itzgaraffa604]

@@karc9768 i am italian hahaha my mom is filipina and my dad is italian

[@karc9768]

@@itzgaraffa604 you better run your dad is calling the mafia

[@cele4335]

@@itzgaraffa604 Hi! I'm from Rome and the ingredients are: yolk, pecorino romano (no parmesan/parmigiano), pepper and guanciale (no bacon that in Italian is pancetta, is a different part of the pig). This is what you'll find coming in Italy/Rome. Another thing to say is that in the video the Italian one was too dry, usually is creamier. I hope I was helpful

[@rust5427]

I always have a pet peeve when it comes to blind folded taste test like this. Like, where is the palate cleanser, did they even drink water in between tasting the 3 dishes???

[@jaames]

I cook it using a mix of all three, rendered fat from bacon, toasted sweet ham, button mushrooms, and pecorino romano for the cheese. I've only realized I was applying three different influences when I watched this video. lol

[@cesardedios3775]

Ate Pasta ala Carbonara in a sidewalk cafe in Rome run by Syrian immigrants, the pasta was unbelievable. Simple but very tasty. Cheap too. Better than what you eat in a 5 star restaurant.

[@MamitaClaud]

I agree with your conclusion. I eat what looks appetizing but I will also be adventurous in trying others. Then I try to copy what is delicious in my own kitchen. Filipino food have different versions in every household. Like for my dinuguan, I add mustard leaves/ mustasa, while my kare kare has ground glutinous rice and also ground peanuts. I mean there is no one version of Filipino food in any household. There is always a secret heirloom recipe that is passed on to one daughter to the next. Regarding an adventurous palate, since I travel locally with my work before pandemic, i put my foot down on several meat offfered to me 😅 first was in Tanjay which was Tamilok. It is a long worm from a mangrove tree. Saw it harvested and it filled a timba. Then it was prepped as kinilaw. Became brown to white. Lasang oyster daw sabi ko pass haha. Monkey somewhere in Mindanao (felt like hannibal the cannibal), sea turtle in mindoro - 😭😭. My list is long specially for endangered species. Btw before trolls comment. I teach communities livelihood para hindi mag poach sa gubat, sa dagat etc.

[@itsmaetrisha2700]

I live here in Rome the real Italian carbonara does not throw the oil of guanciale because the oil makes the carbonara creamier..

[@darwinquintos6604]

Agreed, maybe just drain off a bit of the excess oil but it definitely adds to the flavor with the right amount.

[@izenx3213]

Filipino carbonara is using the Bechamel sauce generally to make the flavors complex, using just cream, cheese, ham and salt is just fine.

[@MarshaEmpress12]

I have tasted the best pasta in my whole life in Italy, Fiumicino area far from tourist spots, a home cooked Carbonara. It was very tasty 😋 then had some Calamari Fritti too, melt in my mouth.. uggghhh to die for 🥰😻💫

[@Energoscels]

What is the name of the restaurant

[@angeLKharenne]

I’ve tried this experiment myself and i ate carbonara for almost a week straight.. they are all very different in tastes and distinct. If you grew up eating the Pinoy version, the Italian one will take a while to get used too and one would definitely think it isn’t ‘cooked’..

[@starkimage_jrs7710]

Filipino heritage, but was shown how to make Pasta Carbonara some what close to the Italian way. I was taught to cook "carbonara" by rendering chopped smoked pork belly. If not available, just pork belly, salt it, rendering the fat. The excess fat is then removed. Do not salt the pasta. The pork and the cheese will be carrying the salt flavour. Cooked the same way as the 1st one. No cream. But as soon as pasta is done, it will be dropped in the pan with the cooked pork, add lots of grated parmesan cheese. Add about 3 table spoon water from the pasta (or eye ball it. Lol) Just enough for it to be smooth. Put the egg yolks, pierce so it flows on the pasta, then toss / mix.

[@anonymoustech5629]

The egg and cheese slurry becomes like a scrambled egg because those who cook the carbonara forgets to turn off the stove and allow the residual heat from the meat and the cooked pasta to cook the slurry gently into a sort of a creamy consistency while adding some pasta water until there is enough egg cream to coat all of the pasta. Incorporating the egg slurry while the stove is turned on creates more heat necessary that turns the slurry into like scrammbled eggs.

[@QueenHuda]

The Italian recipe is very delicate. You can either make it bad/average or you can make it to perfection, let the ingredients merge and shine. Also it's better served hot otherwise the texture and taste when it gets colder.

[@fbiagent3998]

Shut up

[@prodotpuypuysworld2490]

Now lets wait for Vincencos reaction 🥰

[@KuyaBJLaurente]

*rants in Italian* MA CHE CAZZO!

[@tonyluiscomedy]

Any Italian could nitpick your traditional carbonara but I genuinely believe these would all be delicious

[@michaelmarkcaspillo5008]

Well, in different places around the world, we only use what ingredients are within our reach. So no nation/race should be offended by that. If you're an Italian here in ph and want to cook carbonara but you can't get the authentic ingredients, you might probably use other substitutes too. And also cooking is not limited to a single way of preparing a dish. Every household in every nation will have a different way to cook it. 😊😊😊 Or you can just say that it is an inspired dish.

[@icari3054]

Food twists aren't part of Italian Cuisine culture, nor are they commonly welcomed. This is not Adobo or Sinigang where approach can be taken differently. Most Italian dishes are approached traditionally, if its simply done differently it becomes a different dish entirely. Its an art they've honed for years and years. Its not a matter of availability. Imagine Etag by the Igorots, if you only have fish available, is it as authentic if you substitute it as pork? Nope, it becomes an entirely different dish.

[@corneliastreets]

I think their biggest issue is with non-Italians making their own version, using completely different ingredients, and calling it the name of the original dish when it barely has anything in common. The Filipino and American versions are closer to alfredo than carbonara. It's like how people here have tried passing off ground meat wraps as shawarma when they make them taste like American tacos. It's just not the same dish anymore. They're more open to fusion like kimchi carbonara or other variants like truffle carbonara because they keep the process and ingredients more or less the same.

[@togstags1286]

if you don't have the right ingredients then don't call it by its traditional name..... plain and simple....

[@michelleg.4587]

Erwan, when I first tried the Filipino carbonara, It was definitely creamy with lack of flavor. Compared to what I was use to with the Italian carbonara.

[@wiltmarlonelao]

Exactly. It's like there's only one dimension to its flavor.

[@HullsColby]

@@wiltmarlonelao True, that's why it was told to try using salt for the flavor. Otherwise, you'd just feel bad eating something you won't like.

[@roberttallafer2299]

All Filipinos cook things different. I've tasted flavorful carbonara and I've also tasted one dimensional flavor. It really depends on the cooks' choice of ingredients.

[@xtsflame8207]

The best filipino carbonara Ive had had saltiness, creaminess, mild sweetness becquse the ham would bring more, etc. Twas hella great.

[@ddizon666]

Defend who is cooking

[@d3vilmaycry25]

I've seen italians reacted negatively to italians cooking carbonara, at this point there is no need to feel guilty offending italians how to make carbonara.

[@bonogiamboni4830]

Oh yeah absolutely, there are still plenty of civil wars within italy pretty much about every single ingredient in the recipe. Us insulting foreign variations of it is just our version of a timeout where all italian teams can come together under one banner of "no, that's not how you do it".

[@ffwast]

There never was a need to feel guilty about offending italians.

[@jelen2579]

@@ffwast yea, no need to feel guilty about having preference

[@ad_astra468]

They were probably cooking it wrong, taking the easy way rather than the right way. Do whatever you want in your own home but for public figures like influencers and cooks it is mandatory to do things the right way otherwise they are Jamie Olivers.

[@bonogiamboni4830]

@@ad_astra468 yes absolutely. If a mother of three is cooking for her whole family she can do what she wants. If a cook in an "italian" restaurant abroad tries pulling any of that shit i'm gonna fireb... i'm gonna review-bomb him.

[@sirius5657]

I'm biased I really love Filipino carbonara and it's literally my fav food ever.

[@junatanofficial4872]

you did not add any starchy pasta water to your Italian carbonara. After putting the pasta on the pan, add some pasta water, the starch from the pasta is important.

[@fuge74]

for the american I do this I prepare the sauce Egg, cream, pepper, parmesean. leave to sit. I start the pasta, I use penne. I then brown the bacon in a pan. I then heat some peas, microwave or thaw by boiling (drain). I have it timed so all three are steaming hot all at the same time. I then drain some of the grease from the bacon (about half) into my bacon-grease jar. I then add all the ingredients usually sauce, bacon, peas in that order to the pasta. garnish as desired.

[@hstbt.dianealice]

Surprised that Erwan actually used spoon to taste the Carbonaras himself anyway, I bet all of 'em are delicious on their own unique ways and flavor profiles.

[@lancetheking7524]

At least a fork lmao

[@pug6951]

I'm Filipino and i use bacon to my carbonara and cream. i think there's a lot of versions of carbonara when to us Filipino. even my mom have a different version to it and a lot of spice that i will not remember. 😅i think she put a little bit of parsley and stuff to her version me i like my simple one

[@atabac]

For the italian the meat looks like a pancetta(pork belly) than guanciale(pork jowl). Guanciale tastes different because of juniper berries taste. For the cheese its ok to mix with grana padano but should be mixed two parts with pecorino romano dop. The pecorino romano dop makes a big difference. The pasta also would taste different if you would use high quality semolina like la molisana, de cecco, rummo. The flavor profile of real italian carbonara comes from guanciale, pecorino romano dop and pasta made from high quality semolina.

[@arnoldnaval8842]

Yah its pancetta bec of the fat n neat graining

[@featrmedia]

@@arnoldnaval8842 it was a sliced guanciale :) not always easy to find the whole ones here.

[@misterjadi]

@@featrmedia no it was not, if they sold it to you as guanciale then you got scammed

[@barnyO7]

I tried the italian recipe last new year because I need to try the original one. It was hard to find (for me) the guanciale and the specific type cheese, gladly I found it on landmark. :)

[@arnoldnaval8842]

You can make you own guanciale.. its very easy to do

[@Samiifemboy96]

If you can't find it you can substitute panchetta And try to also find some extra pork fat or lard and then of course of course there is no excuse when it comes to cheese Pecorino Romano is really easy to find of course the real stuff not that pregrated BS

[@huh5950]

Yeah you know, people from different places in the world and different upbringing have different palates, so although I'm guilty of getting mad when people call change traditional dishes claiming they're still traditional, it didn't happen here, and he gave MANY disclaimers and after that everyone eats what they want

[@maeclamor882]

🤗🥰Good job Erwan , now we know the difference... 😍😋 We've tried almost all your recipes. All are delicious and healthy. My family Love eating those foods we learned from you.🥰😋 Each individual has different taste and preference.🥰🤗❤️ I Love pasta dishes, thanks for sharing your delicious recipes.🥰❤️ We're your avid fans from Cebu City. Best Regards to your beautiful , kind and Lovely girls🥰 Anne and Dahlia..🥰

[@hang.0509]

BRO, IF THE FOOD IS FIRE AND I LIKE IT I DONT CARE IF ITS AUTHENTIC OR NOT. GOOD FOOD IS GOOD FOOD

[@torneycarblos9140]

Food is subjective, but to Italians, it's either perfection or a personal attack

[@chrizwood]

technically you don't need to salt your pasta water as pecorino and guanciale are already very salty. I usually would use parmesan here to reduce the saltiness of the sauce. 60:40 pecorino to parmesan ratio works best for me. But kudos for trying to use Luciano Monosilio's technique(the king of carbonara). Obviously this is sponsored and I like Ideal too, but the best pasta for carbonara are bronze die pastas which are starchy and it's pasta water emulsifies very well with the sauce making it thick and creamy.

[@DarkR0ze]

would be nice to see the histories of them like why they're made that way

[@melquin4852]

I combine all the selective ingredients from all three. We all just have preferences.

[@OreoSpears]

Italian carbonara is top tier, we started not using white sauce / cream for years as egg yolks are enough!

[@matteop4395]

parmesan is good but its not traditional, pecorino is always the first choice

[@rumblefish9]

Pecorino is harder to find in the Philippines. I mean, a quality aged Parmigiano-Reggiano is already expensive

[@cassiuspharell8711]

@@rumblefish9 we don't care we use Eden cheese, hahaha

[@wiltmarlonelao]

@@rumblefish9 not really. S&R, Landers, Säntis (this is my go-to spot for these kind of ingredients), and several shops over Grab all offer pecorino.

[@user-ft3gs8vr8l]

I hope Erwan regains his confidence. Literally almost all his videos have the disclaimer that he will be bashed / he was bashed / before you comment. Its sad. The content of the channel is really is good!

[@Withjoyfulsenescence]

I tried the Italian version. It was easy to make and actually suit my taste better. But of course that’s just me. As with everyone else, depende on the preference.😊

[@Samiifemboy96]

Yes thank you I am tired of people thinking just because it's simple ingredients it's bland like sometimes adding too much stuff is not good for you

[@iamscoliosisgirl]

fair! really depends on the preference

[@TheresaArenal]

hahahaha i love all the pa-disclaimer Erwan!

[@ellowyellowful]

Filipino Carbonara using cream, evaporada, and beef stock/beef cube is **chef's kiss**

[@happysolitudetv]

Italian all the way! But the others are enjoyable too

[@Samiifemboy96]

Yess

[@lormantitusmanuel4072]

I live for these kinds of content.

[@raiisbox3371]

We should respect the Italians if they say it's not a carbonara if we don't cook it exactly like the way they do it.

[@sigbertaltamirano6426]

As a Filipino, I prefer the authentic Italian Carbonara, egg yolks, guanciale, pecorino romano, and pasta water for the sauce, which should be rightfully called Carbonara. The rest are just revisions and enhancement of the Carbonara with cream or milk, bacon, mushrooms, chicken, etc. and should not be named and considered as "Italian Carbonara". Maybe better they be called Filipino Creamed Spaghetti or American Pasta in Mushroom Cream Sauce! The less ingredients, the better!!! I personally like Pasta Aglio Olio which just comprises of oilive oil in garlic and pepper flakes topped with grated pecorino romano cheese! That is my ultimate comfort food!!!!

[@theguitarhobbyist-stringed9097]

Ang galing nyo po and thank you for saying it at last. Dami pinoy chef na khit creamy pasta eh tinatawag na carbonara kahit hindi naman.

[@AG-nj7vb]

Carbonara came from rome.. plain whole egg, picorino, guanchale and most importantly black pepper and that is the authentic one.

[@sergioad5604]

There is a reason - people who know the traditional taste of carbonara (Italians don't like garlic very much, they expect minimal ingredients and pasta is always "al dente" or not overcooked); all other are open minded, however, you find in Italy pasta alla boscaiola and funghi prosciutto e panna that probably taste like the Filipino and American carbonara versions. Today I shall eat carbonara alla salsiccia (pasta with sausage and onion carbonara) the name is different... the taste also. Buon appetito!

[@Magikero6988]

Nice comparison, I always prefer carbonara beacuse of the flavor profile, robust flavor from guanciale, creamy taste of pecorino cheese and egg and a good aldente pasta. Pancheta and parmigiano also does the trick.

[@Samiifemboy96]

Same

[@cristinasumadchat605]

Why would the last girl say that she doesn't have any taste because she chose the Filipino version? Something not so nice to say when you're a Filipino yourself.

[@yankeeromeoalpha]

Not to generalize or get political, but I find it’s definitely part of a more globalist mindset, more specifically, one that loves to explore other cultures, but denies recognition and/or patriotism towards their own. So when someone says “they have no taste” because they picked their own version, it’s almost like when someone says “we have no culture” when the culture they’ve lived in appears uniquely distinct to every other culture.

[@ndor1429]

When I first joined an italian shipping company, I did not appreciate italian cooking. Five years after, I badly craved for authentic italian cuisine like pasta, pizza, carpaccio, etc., etc. So much so that I was forced to buy expensive but authentic italian ingredients in the Philippines. Bon appetit...

[@florecoessens4001]

That's why we can all agree the Filipino version is "Carbonara ng Kahirapan" (Disclaimer: Joke lang po toh)

[@elpastor7155]

guanciale and pecorino are very expensive here in the Ph. sometimes if i have the budget, i do follow the authentic recipe and enjoy the authentic carbonara. but in a normal day where you can only select what’s left in your fridge, i would definitely use bacon, our local queso or eden cheese and cream (yes i use cream because our local cheese clumps badly with egg yolks) - it’s just that i wouldn’t dare to call it a carbonara, i simply call it a bacon and cream pasta or even name the recipe after me lol. to each of his own!

[@Samiifemboy96]

I wish you guys call it something else instead of carbonora

[@Noir-mh3es]

*they're all good in their own categories* man of words

[@angelomartinisidro8793]

I like how he had a disclaimer for everything bec he knows people can't help commenting negative stuff

[@ultimateninjaboi]

Italians: appreciate the disclaimer Italian Americans: *incoherent screeching*

[@Lemuria1993]

It's the italian one. Now I can watch the video.

[@giftbox-e]

I like all 3 all of them. I think most south east asian countries have the same carbonara with the Filipinos carbonara...

[@nattym94]

"Or some pecorino sometimes is acceptable"? They usually use pecorino romano or parmigiano reggiano for authentic Italian carbonara

[@Mlqwyglxy]

Lovin teh conclusion of this vid aaaaa

[@SILENTMAUINAKA1]

its funny when filipinos make other traditional food of other countrys they say its ok but when other people make traditional filipino food like lumpia as example they are so judgemental lol im filipino an see it happen all the time in comments in videos

[@Good-advocate]

Pagkaka alam ko Magka iba ang Inspire sa remake😂

[@user-hf8zv7qw4l]

Parang wala naman nagrereklamo sa mga pinoy.

[@austybreezy9164]

Huh? In my years of using KZbin, I've never seen a comment from a Filipino like what you described. Filipinos will usually comment nice things when they see a foreigner eating/cooking a Filipino dish and add tips. Never a vicious comment like Italians towards people who butcher their cuisines even with a small mistake.

[@zword1122]

Really? sounds rare unlike italians hating cooking videos that is slightly less made in any italian way

[@Samiifemboy96]

@@austybreezy9164 Stop acting like Filipinos are the most sweetest people because they're not OK anyone of anyone of any nationality or race can be bad

[@test____]

kanya kanyang trip lang kasi talagaaaa

[@kailadelrosario1648]

Since Pecorino and Guanciale is not available in stores here in the philippines I can only make sauce using egg,cheap parmesan and grilled pork chops instead. Maybe adding salt will have difference.

[@bluzone2087]

Säntis and EuroRich have guanciale and pecorino now.

[@alexandernoel3993]

Yes, the right way is to cook the egg in carbonara, it's like making hollandaise sauce. I like that technique.

[@dluckygurl8]

1:05 The Italian cheese is called Grana Padano, not Grand Panado.

[@ZinjaGaming]

**saw Italian pasta on thumbnail* Italian: How dare you!? joke, I just imagining the reaction of Italian 🤣

[@ianmaomay1588]

I’m putting nutmeg in my carbonara and it’s divine. And yeah, it’s a Filipino one hahaha. Love it.

[@feedthesnake3394]

the highlight of this video is eating with a spoon at the end.

[@leslielai6944]

Nicely done --cooking wise as well as your explanation 👍

[@---------______]

I recommend my mom to add tuna to the carbonara and we've been eating it with tuna (Century tuna) until now

[@richdwayneadamdelacruz7633]

" *Omaygash shuta!* " -Kashka Gaddi 2022

[@tsikenwing]

Now I know why other restaurant called it creamy pasta not carbonara

[@anitun9008]

We don't have access to a lot of cheeses, okayyyy? We work with what we haveeeeeee.

[@Yamie1101]

This is Mr.Erwan version of Flilipino carbonara. I have my own version too.😄 My family and friends love it.

[@emiliomazzaa]

I’m Sorry, but it is not an option to use whole eggs, carbonara requires yolks only

[@drizzlestorm13]

What important is the TASTE.

[@noobcode9815]

did watch the whole video .and read the comments afterward .that last statement though at the end clearly explains the stiff fact about the dish and still some of the comments on the comment section contains argument about the dish . original is the only thing you can call the name legally . and then altered due to the likes of your taste .

[@christopherhalim2801]

I have a hypothesis about the cream and that is the cream is a miss in translation when the carbonara dish was brought to non-Italian audiences who associate the creamy texture with cream and since a lot of these new audience came from the US where they can spend more on food compared to their Italian counterparts. That and cream is much easier to work with compared to egg yolks that can cook and lose their emulsifying properties much easier than cream does. I don't have any source to back this up tho :p

[@JRRJ010709]

The conclusion is fair enough.