How To Make Carbonara With Michael White

Chef Michael White of Marea, Morini, and Ai Fiori knows carbonara. It’s a dish best made and eaten at 3am after a night out. He talks through what al dente means, how to cook spaghetti perfectly al dente, whether you should use guanciale, bacon, or pancetta, and whether it’s ever appropriate to throw your spaghetti against the wall. The real secret, though, is copious amounts of pecorino and parmesan cheese.
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[@LittlebigG]

I love chef Micheal white, he looks like the average American dad but like became a hipsters on his late 40s

[@louiearmstrong]

looks like if Jason Segel had an older chef brother

[@meya3521]

He's cool, you mean he's cool.

[@LittlebigG]

louiearmstrong lmao

[@kereruwilson6633]

idk lad he seems like an OG who has been around ae

[@footylifestyle]

"if my grandmother had wheels she would have been a bike"

[@wompwomp9904]

"This is whats wrong with this country"

[@jamespike6938]

CHE SCHIFO

[@DarshUK1]

Gino my boy

[@BIGT-tg4gu]

Minimum effort maximum satisfaction !

[@superthrowdown1]

Ginooooo! Ginooooo!

[@TheRealJawnz]

Guanciale and no cream? This is a legit recipe.

[@conorhughes6018]

Fully legit is where you toast off freshly ground pepper in the pan first. This looks amazing though.

[@andrewfelixferdaus8767]

Conor Hughes you don’t toast the ground pepper, you toast the peppercorn first then you grind it (guanciale has heavy amount of pepper and salt used during the curing so the fat is infused with black pepper just enough, this is not cacio e pepe, you just want a light amount of pepper added in carbonara to offset the richness)

[@pyrotechnologist1]

Pretty sure I've seen Italian chefs say there shouldn't be pepper in it though.

[@andrewfelixferdaus8767]

pyrotechnologist1 i don’t think so, the name carbonara itself comes from how you serve it with freshly ground pepper as garnish (the black pepper contrast with the yellowish white sauce makes it look like there is coal ash on it)

[@fglend73]

I love it when people use bacon and cream. It triggers people like you.

[@RedHeffer]

Never would’ve figured he was tatted up like that. Only ever saw him with his chefs coat on.

[@habibmate8466]

RedHeffer that’s why he’s always wearing long sleeves huh looks way more professional 👌😂

[@dannyjamz23]

I thought the same ! Lol

[@lyricalstyles]

I think he got tatted up recently. He didn’t have any tats in his vice munchies episode

[@dsfgasdgqweq3456t534]

Bro all these fuckin white lameo normies have full sleeves now Shit is boring

[@aleks2912]

@@dsfgasdgqweq3456t534 you realize the time between the vice munchies and this episode is almost 10 years? dude was fat as fuck back then. imagine getting mad at someone getting full body tats in 10 years.

[@RahulBonnerjee]

THIS GUY AGAIN? good to see him really. glad he's doing well

[@abergs-dp2ob]

is this internet sarcasm

[@mon6745]

I love this chef! Not only did he make an amazing carbonara with authentic ingredients, but he also scrapped that bowl clean! 😆

[@funktastically]

He’s like a tatted chef version of Jason Segal.

[@jaylavine4552]

The best chef ever the truffle genius

[@beeaura]

A true master of the craft. So much game in this video.

[@webstergilessmith6947]

Wonderful chef and recipe! I like him and this dish VERY MUCH!

[@HybridzProductions]

I see Michael White, i like.

[@estherisabel2478]

I made this recipe tonight. Delicious and foolproof!

[@3brv]

Yesss! Might be late on this but I’m happy to see Michael White has gotten healthier.

[@mattyboyevans]

More Chef Michael White please Munchies

[@nicolacammisa5205]

Thank goodness for yet another carbonara recipe. We really needed it. And one with no cream too! 😉👍🏻

[@xaeromatic]

"I watched a video of something I've seen multiple variants of, so that I could leave a comment in regards to why it's the author and publisher's fault that I choose to consume media that I dislike." - Nicola Cammisa

[@camtron]

So happy to see him make carbonara the RIGHT way! I personally would cook the guanciale a little more crisper.

[@hOtneO]

Fantastically simple, I did it the first time, it was on heat and the eggs became scrambled eggs and then tried it a second time, and mixed the eggs off the heat and then just mix in the diced bacon and some cheese. Maybe add on some chopped parsley. It's made with things you probably already have, but I did it the Gordon Ramsey way with creme fraiche and it was really expensive and complicated.

[@pesto5k]

wow, he's great, so much enthusiasm and knowledge!

[@2triky]

He worked in an restaurant kitchen in Italy for years before he moved back to the USA to open his restaurant in New York City.

[@mustafaocal4256]

Chef White looks like he's getting younger by the Day, Long May he last 👍

[@paulbarranco9904]

give him his own show. he is so legit. it may be the only way to get Action back on munchies

[@Lumax96]

Awesome, I tried the "budget" version with just plain smoked ham (still with a little bit of fat on) instead of pancetta and even that tasted super delicious!

[@neilkasher]

I like this guy, he's entertaining, more vids of him please

[@ray7419]

Great authentic recipe!!!

[@Pizzasalladland]

Omg.... So delicious!

[@BizmarktheGreat]

Thank you chef.

[@sundae6969]

My husband makes this for me all the time. It's so delicious

[@NatashaE98]

His voice is so calming

[@omarchowdhury09]

Damn, that's Michael White, he's a real chef!

[@dinoscarsella5079]

Bravo chef...

[@Boyetto-san]

Gauntlet thrown by Munchies for Italia Squisita!

[@imhangryyall]

I always call Carbonara "Breakfast Pasta". I modify it a little sometimes the next morning by browning up some breakfast sausage, adding it to the reheated leftovers, and topping with an over easy egg. It's AMAZING.

[@tommydee1981]

Ok I think we’ve got enough carbonara recipes on KZbin now.

[@RandallJT84]

Carbonara seems to almost be a Fad recipe/dish lately. It's the next Lasagna, or Chicken Parmigiana found in nearly every Checkered Cloth Italian Joint.

[@ahpadt]

@@RandallJT84 Most people still fuck it up tho :p

[@BIGT-tg4gu]

Most of them are done wrong and are Americanised versions with cream .

[@tommydee1981]

BIG T actually I’m haven’t seen any with cream. Every one is using pasta water to make the sauce “creamy”. Just the proportions are off.

[@MrKinghuman]

Says the guy who’s watching a carbonara video 🤪

[@drumbass2029]

Anybody noticed the book on the back which says acid trip

[@shieroc]

Straight away

[@carlosagredano2587]

i tough I was the only one

[@cookwithqueen5824]

Good job Very nice My favourite 💖💖💖👏👏👏

[@RockstarEater]

I had a guy from Italy show me how to make carbonara. It isnt too different from this recipe. You are all in good hands! :)

[@xaeromatic]

Foreal. Should probably go for a run after eating that.

[@nodrama490]

Very good👍 what a champ

[@ishmael_03]

Nice. Well done.

[@vahl-die8552]

Like that Acid Trip book on the shelf in the background.

[@austindown15]

mike you killed it bro

[@FartFilmEnt]

finally a non-Italian guy cooking a Carbonara pretty well! Easy tips: instead of spaghetti you can use "paccheri" pasta. Usually we use only the egg yolk and we say: "one yoke for each one and one for the pan".

[@jayguerrero5003]

and the Italians are happy once again!!! thx munchies

[@flavorsome8925]

Added to my collection

[@christopherdennis4280]

Right on Mikey!

[@mrbear1302]

he is a good teacher!

[@aricdenim5636]

My favorite chef

[@spanksthx]

I like this guy. Bring him back!

[@shieroc]

He's fantastic

[@rxlo1062]

Yummy 😋

[@albertledesma5173]

Looking forward to what the chefs from Italia Squisita say about this. This is gonna be good.

[@8401SALM]

No water The guanciale isn't cooked enough Not enough cheese and egg Dont use parmigiano Toast the pepper before you use 😂😂 that's what they will say

[@johng5261]

@@8401SALM also, that ain't al dente , thats fully cooked.

[@nekpark1]

You are awesome. I want to learn from you.

[@mexisamurai018]

Last time I saw him was with a chefs coat and on the heavy side. Glad to see him again cooking. Barely noticeable!

[@COBHC123]

HOLY shit he was refreshing to watch, that was good

[@JimBaLimBus]

More Michael White!

[@mramanau]

Chef Michael White is the best

[@AJ-xi4hb]

he lost a ton of weight

[@TJ-nk4de]

i once made the husky kid on my youth golf team carry an extra 20 pound weights in his golf bag during matches and forbid him from eating per my newly instilled intermitten fasting, he lost 22 pounds in less than a week and starting playing better golf, its amazing what weight loss can do for performance

[@unbornturnip327]

@@TJ-nk4de ok bro

[@brandink2416]

@@TJ-nk4de fax i was a big boi as a kid, started intermittent fasting. Got a bit carried away and im real gaunt and skinny but my muscles are the strongest theyve ever been and i feel superhuman some days.

[@TJ-nk4de]

@@brandink2416 yo dawg, congrats. thats awesome, keep it up, ladies have already and will take notice

[@djsfg3357]

@@brandink2416 strong boi now , good work

[@JamesMilliganJr]

Great video

[@hanimduarte9440]

What a lovely guy

[@simone_d]

What a cool guy 😊

[@fabiopalmieri4596]

Well Done ;-)

[@Alan-Byrne1987]

Fair play to him for loosing all that weight! Not easy in his line of work! Great to watch him cook!

[@26muca07]

Finally an appropriated Chef and recipe... Guanciale is so much better, but you can used any cured pork product really. And you NEVER skip the extra black pepper because it's what makes its name. (Carbonara = "Carbon" and it was invented as a quick italian dish for italian coal miners. The name "carbonara" comes from the particles of coal that would fall into their plates)

[@aaronstone360]

This guy is great

[@fakeappellation7343]

He is really smooth. I like that.

[@alexanderfranke8250]

God I Love this man

[@andrewrozich3805]

Michael White, Action Bronson, and Matty Matheson are basically the holy trinity of YT food personalities.

[@avemusbananum7125]

THIS IS THE FIRST AMERICAN GUY THAT MAKES REAL CARBONARA

[@calciindaface9895]

The most likely, u don't use Parmigiano but pecorino romano, u don't use any oil, but only the fat that come out from the guanciale, and only egg yolks!

[@avemusbananum7125]

Omo Gnuttelo frate so italiano

[@calciindaface9895]

@@avemusbananum7125 frate allora lo sai anche te xD

[@spiddlemyfiddle]

this guy rules

[@jakebantilan6285]

Spaget-ti! LOVE THAT

[@sampizzuto8615]

Semi temper you egg mixture with the starchy pasta water ?

[@dolphinoegglet7263]

Spaghetti. But say it with class Chef: "I got you"

[@rossmaclean3405]

Dolphino Egglet hear us mancs say it

[@sophiaimo_koreanauntie3747]

Looks so original!!!! I love this way of carbonara!!!! So creamy and deep flavor 👍❤️💝 thank for wonderful recipe!!! 👍👍👍

[@andrewfelixferdaus8767]

Sophia imo_Korean Auntie don’t add too much black pepper, you can always add more later but you definitely don’t wanna add too much at the start. Guanciale is cured with pepper so the rendered fat tends to taste peppery

[@sophiaimo_koreanauntie3747]

Andrew Felix Ferdaus oh perfect advice!!!!! I will remember this tip when I make it!! Thank u so much ❤️❤️👍 and hi from korea!

[@andrewfelixferdaus8767]

Sophia imo_Korean Auntie hi too. If you like heavily peppered pasta, gives cacio e pepe a try (the name literally means cheese and pepper in Roman language) other iconic Roman pasta would be spaghetti alla gricia (the mother of carbonara) and spaghetti/bucatini al amatriciana

[@sophiaimo_koreanauntie3747]

Andrew Felix Ferdaus wow u r so Kind!! Thank u so much for informative advice👍👍👍I will make it based on ur infos!!! Thank u so much and have a good day💝💝💝

[@andrewfelixferdaus8767]

Sophia imo_Korean Auntie your welcome, nice japchae you made there by the way 😁

[@williamm1014]

Nice!

[@papastalin7544]

Ikr😂

[@davetaylor264]

cool video but please no stock music

[@rickyherrickyher]

"We're not gonna use oil but we're gonna use oil to help."

[@aberdanagoodlum7172]

Didn't know that Jason Segel's a Carbonara God.

[@cormacreidy-taylor1289]

About to to make this to help make the sad go away

[@lennart4911]

Cmon, we have enough videos of Carbonara out there already..

[@misoSoup26]

I like how he says "Spaghetti".

[@pieresect]

This guy have clearly been to italy , he got all the correct word pronunciation on point and FINALLY SOMEBODY GOT THE CORRECT EAY TO THE CARBONARA

[@shannongovender1652]

Action & him are good buddies

[@TheHateuguys]

God damn it!! Here here on the real burners!!!! Get on that.

[@fvrs3411]

This guy is legit, no cream, lots of pepper and guanciale. What a treat.

[@Dj1312]

Finally.. :D

[@sike1917]

Never seen a carbonara recipe on KZbin before

[@loukissal2273]

His face dont match the tattoos lmfao

[@kristi51]

For real! That's how I would be. Lmao!

[@anagasa]

Loukis Sal I think it does. when he talks it doesn’t match lol. Maybe if he stayed silent it wouldve been fine

[@parlimentjenkinsiii6658]

Grow a beard and he should be good

[@brokeindio5072]

He looks like he's cool but he'll fuck you up if you mess with him and his homies.

[@redflamelcd]

I love my carbonara heavy on the black pepper, freshly cracked.

[@vickis.9363]

Shocking that Munchies kitchen doesn't have gas burners...

[@shieroc]

It really is. Gas is better

[@martywhitevan]

Marie Callender would have used a microwave

[@watfordman]

Oh boy, here we go...... *awaiting Italians to comment*

[@votdfak]

No need for those. This carbonara is legit.

[@DaniloRotellini]

Non fare il tirchio, mettici più guanciale!

[@fabiopalmieri4596]

@@votdfak it's just to make fun of Us, and sometimes they're right, we are too strict about food. 😂😂 But everyone should understand that knowing cooking rules, makes it easier to have a Healty Life.

[@votdfak]

Fabio Palmieri I am from Serbia, near by, this summer went to Napoli (to eat OG pizza), Roma (to eat OG carbonara and cacio e pepe), and Firenze (to eat at All’Antico vinaio). 🙏

[@fabiopalmieri4596]

@@votdfak So let me tell you one thing at first, by a MAGICA supporter: Aleksándar Kolárov!!! We're proud of him, Great Player :-) I hope you enjoyed everything about Italy.

[@jaylavine4552]

The aged meat master this guy makes sweet dreams out of food

[@claritean]

Now everyone who can cook pasta al dente call yourself a CHEF

[@votdfak]

Compliments chef. Cacio e peppe and carbonara are the two of the easiest pasta dishes to make at home. Just make sure you get OG ingredients.

[@sosa.6k]

trully munchies

[@stairs021]

Good video, I personally like it more sauce, another egg yolk or so per pasta ratio.

[@pulseweld]

*P E R F E C T I O N*

[@komo3913]

Who dat be?! MICHAEL WHITE MICHAEL WHITE!

[@mane4209]

Let Italia Squisita review this Carbonara!

[@GFWBCK]

The Tarantino of the kitchen

[@lnie14]

As an Italian citizen I can say this is the most legit carbonara recipe I've ever seen a non-italian cook. In Rome they usually only put yolks and mix them with enough pecorino and parmigiano to get a thick paste which they then melt into the pasta. But this is in general pretty good. Nice job!

[@andrewfelixferdaus8767]

One thing to note is to make sure the guanciale isn’t cooked to death, it should be well browned and rendered but it shouldn’t be cooked to crisp (this ain’t bacon y’all)

[@xxx_ray]

Thank goodness he used guanciale

[@Wapaz]

It's crazy how many videos there are about one of the simplest dishes there is