Italian Chef Reacts to MARCO PIERRE WHITE CARBONARA VIDEO

You asked me to react to Marco Pierre White video and here it is. I was really surprised by Marco and the techniques he used to make Carbonara. He is a Michelin Star Chef who can't cook Carbonara. One of the simpliest dishes in the world ruined just like that. If you are too soft don't watch this video!!!
❌This is my Reaction to GORDON RAMSAY CARBONARA Disaster • Italian Chef Reacts to...
🍝This is my CARBONARA VIDEO RECIPE
• How to Make SPAGHETTI ...
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🎬 #VincenzosPlate is a KZbin channel with a focus on cooking, determined to teach the world, one #videorecipe at a time that you don’t need to be a professional #chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own #kitchen whilst having a laugh (and a glass of vino!).

[@vincenzosplate]

What do you think of the chicken stock in the pasta water?

[@carbonsoul5121]

Its the worst

[@glozone-718]

We actually have a traditional Cypriot style pasta soup which is made with a clear chicken stock - just a boiled chicken and water. We then take the chicken out and boil spaghetti or shell pasta in the stock. Then when the pasta is just a bit over al dente, take the pasta out pour some of the stock on top, flake some of the chicken on top and then cover heavily with finely grated halloumi cheese. The halloumi is CRUCIAL!! Anyway, such a comforting dish. (P.S sometimes vegeta is added into the stock too but it is not essential)

[@MrKersey]

No, absolutely detestable! Water and salt only!

[@willisbcteoh9840]

Aqua pazza! Santa Maria Rosso 😆 🤣 😂 😹

[@LivingWaterWay]

Cringe!!!!!!!! No!!! You can tell he has no relationship with pasta LMBO

[@futehans2655]

Marco is that damn good at cooking, he can simply change a recipe to evolve into something not traditional but special instead. Not much cooks reach that level. He is a legend

[@jrmungandr]

I usually put a cup of pure plutonium in my water, but then again my Grandfather was part of the Manhattan Project.

[@joycealdrich]

LOL

[@thedreadtyger]

lol, mine too, but we never use plutonium. we do use hog jowl.

[@letosvet1]

Ah but see, you're moving from tradition here, 'Little Boy' only used Uranium. Granted, 'Fat Man' that was dropped three days later used Plutonium but I will never understand moving away from the simple things that made 'Little Boy' so great. More people killed in Hiroshima by the way, it was all down to that special crunch only found in Uranium.

[@errolmoo1049]

Hahaha

[@czdot]

But what do you have do when you don't have plutonium? Would you recommend another radioactive material?

[@donna7873]

Aha .. he’s half Italian. That’s not the half that is cooking the carbonara.

[@vincenzosplate]

Hahahahahaha true!

[@j.anthony1350]

Half Italian, Half Embarrassed. Haha -Sebastian Maniscalco

[@thickymcghee7681]

@Donna HAHA! I am dying. That was hilarious.

[@tommysoprano1441]

His mom is Italian

[@dorianleakey]

@@vincenzosplate Pretty sure this is him selling his soul and he knows exactly how to cook carbonara and chooses not to, for the most part i have no idea why. The stock cube is about sponsorship from knorr.

[@jillians1138]

“Can’t find prosciutto? Just get out, move out of the city where you live. Go somewhere else” 🤣🤣🤣 lost some of my water on that one

[@rudi8192]

Underrated 😭😭😭😭😭😭😭😭😭

[@vincenzosplate]

🤣🤣🤣🤣

[@Madjo-qj2ge]

Uncle Roger like to say that too

[@nunzionapoli6325]

Even Walmart carries prosciutto; I would never by ham from Walmart but it's there also 🤢

[@Ramon-gg3bd]

"Today we will make insalata caprese, so we start off by preparing the chicken stock...."

[@vincenzosplate]

Hahahahhaa 🤣🤣🤣

[@fairouzsaad4930]

Hillarious

[@carlyleambrose104]

😆😆😆😆😆😆😆

[@MegaFortinbras]

I'll bet he puts chicken stock in gelato.

[@Nick-di7fz]

He uses stock because he is payed by Knorr Haha $$$

[@jamesprice4647]

It is a product placement and he admits it.

[@johnsrome8459]

@@jamesprice4647 Doesn't mean it’s good for the dish, though. Only his bank balance!

[@aris1956]

@@jamesprice4647 The problem is, he placed it in the wrong recipe! This is not a “Pasta in brodo” (pasta in broth), but a Carbonara ! He could choose another video to advertise that product. By doing so, he made it clear that he doesn't know how to make a real carbonara. And don't talk to me about “Michelin stars”. To make a real carbonara, you don't need Michelin stars, you simply need to know the tradition and originality of classic Italian dishes.

[@Exophobia]

Whats wrong with that though?

[@Nick-di7fz]

@@Exophobia Nothing really like those Knorr recipe videos he does, just don't think its best suited to carbonara

[@kikan1899]

I don’t think Marco really makes this recipe. He has a partnership with knorr so he just makes recipes really weird just to fit it in

[@kenfern2259]

Hes getting dat breadd

[@jaytorr6701]

The best carbonara I have ever eaten is from Luciano Monosilio. I have eaten at his restaurant in Rome, but I think it is also the rbst recipe on KZbin. In regards to White. He has explained the recipes for this series. This is a number of recipes he did for Knorr. Hence the stock in the water. He had explained that some recipes are technical and difficult to do for a non experienced home cook. This is the audience for these Knorr videos. Adding a bit of cream protects from the eggs curdling, I love an authentic carbonara myself, but have to admit that I might throw a splash of cream if I have to add some richness and creaminess.

[@PurushNahiMahaPurush]

I add and mix a spoon full of pasta water in the egg sauce before adding the egg sauce to the pasta. That prevents curdling of eggs. Cream just dilutes the crap out of the strong flavours from Pecorino and your pork meat. Also Luciano Monosilio is the G! I tried his carbonara recipe and it was the best carbonara I've made so far. I hope to visit his restaurant someday in life.

[@AdamFloro]

Don’t cook the eggs in a hot pan. That also helps keep the eggs from curdling.

[@LBStirlo]

Yeah spot on jay

[@realdragon]

That makes a lot of sense

[@InTheSh8]

Who buys Knorr and Maggi these days, must be crazy. I live in Cyprus. The cubes don't cost much. But their stupid satchets are close to 2 Euros now! We have ready sauces in a glass for 50 cents more! Am I crazy to buy powder for that price? I hope they will lose their business!

[@jojibot9193]

“A little splash of olive oil” _Dumps the entire bottle into the water_

[@vincenzosplate]

😭🤣🤣🤣

[@moakamoh]

People use olive oil like its showers like rain. A good extra virgin olive oil is very expensive and its meant to be used for little seasoning for flavour not drowning everything generously like gordon marketing ramsay

[@rgerber]

"generous amount of volleyball"

[@nangirb1]

now i know where gordon ramsay's tendency of doing exactly that (a little splashh, but put a lot, a sprinkle but put a handful) came from. he's just as his former teacher, marco pierre white

[@sovrazim]

SONO CHINO SADAME

[@Zzyzzyzzs]

You've caught MPW in his Knorr sponsorship phase, wherein he had to somehow work Knorr stock or gravy into every recipe. I wouldn't take it seriously as a pure wisdom on how to cook Italian food. I think we also have to remember that they are making these videos for us, not themselves. The average person has little confidence in cooking even basic things. I'm sure that every time we see them add cream, for instance, it's because they know people don't have the confidence to get the creamy texture right using just eggs, butter and cheese. People may also use cream to stretch the ingredients, so they don't have to use as much expensive cheese.

[@razvanciobanu3229]

You are right about the Knorr phase but that's not an excuse for making this dish the way he did. I will never understand boiling pasta in basically a soup...The pasta should absorb the flavors from the other ingredients, not be put in the dish already tasting like a noodle from a chicken soup. If he wanted to promote the Knorr stock cubes or whatever he should've cooked something else not carbonara! And just the way he makes carbonara is really wrong...it's the type of dish where all the flavors should combine in perfect harmony not in layers like a baked pasta dish such as lasagna. And cream is actually more expensive than cheese, pecorino being a very cheap cheese or even parmeggiano which you can find it anywhere nowadays

[@nahum3557]

@@razvanciobanu3229 You have more knowledge than the average person on making carbonara. They do not market towards you but the mass of people who want recipes with little to nowhere to go wrong.

[@cristianalexandru3563]

Cream from eggs and cheese*. Butter is for other recipes, not for Carbonara

[@razvanciobanu3229]

@@cristianalexandru3563 he used cream not butter...he made it really weird....it's a fake Carbonara

[@razvanciobanu3229]

@@nahum3557 maybe...but the pasta boiled in stock is really idiotic! And what he said about making a soup after is strange...I would never make a soup in a starchy water. And what he really wanted to market was the Knorr stock shit not the dish. Tbf I would not eat the MPW "carbonara" ever! So wrong on so many levels...the oil just prevents the sauce to coat the pasta...and the flavor of the olive oil is disturbing.

[@rgerber]

Vincenzo "I've got the recipe" Marco immediately "it's your choice, there is no real recipe" I laughed

[@shifulan3652]

Marco : I wasn't made him mad, He made himself mad, it was his choice to mad

[@RDB93]

And look who made a name for themselves 😂 It just goes to show that obeying recipes just for the sake of it is a waste of time. Uncle Roger is the worst for that shit; he bangs on abut authenticity yet his accent isn’t even real. He’s a parody. Vincenzo is not so bad, but even he acts like carbonara is a closely-guarded Italian secret.

[@haurg7418]

@@RDB93 obey a recipe if u want to eat the true dish, otherwise don't. Marco here is not making carbonara.

[@RDB93]

@@haurg7418 You must have a very boring life then 😂

[@haurg7418]

@@RDB93 why so? i myself make "weird" recipes sometimes, but i like autenthic food too.

[@seproh0]

Marco is so eloquent and smooth in the way to talks and moves that he could be cooking with dirt and I would still think it looks delicious

[@abraham2174]

With olive oil...

[@fiachnaodonnell7895]

To be fair! All the Knorr videos are advertisements he was paid to do, I highly doubt it's even his recipes and I highly doubt he'd ever use stock pots like he does in these videos if at all

[@PTfromSCR]

Exactly! He probably came to a set, made a few videos, cha-ching and he's gone ;)

[@raffritter6766]

Well, agreeing to a lot of money is still not a good excuse to spread lies about how to good ol' carbonara, is it

[@whydoyoucum1753]

Marco bathes himself in Knorr stock pot, quite simply because it tastes better. Again, there’s no real recipe, the choice is yours

[@fiachnaodonnell7895]

@@raffritter6766 Finish the video man, he's not lying he even says that his recipe isn't traditional and that they wouldn't put in cream in Italy, that it's a British/American thing

[@PTfromSCR]

​ @Tom Tomsen He's not lying. 2-3 times he says 'Do it as you want. It's not traditional.' The truth is that he's accomplished more as a chef than most of those KZbin chefs combined. Once he uses the opportunity to make a ton of money and now everybody criticize him. In the end, this recipe is not healthy, not traditional, may be hard to call it carbonara but for sure very very tasty and quick ;)

[@gearhar1]

Hey Vincenzo, a bit of interesting history about Marco Pierre White. This man trained Gordon Ramsay (Gordon douses everything in olive oil as well). He's the youngest chef to get 3 Michelin stars at the time, and the first British chef to be awarded 3 stars. The video you've watched, and most of the videos you can find of him online, are because of his Knorr sponsorship. It's become quite a 'meme' on the internet. I really suggest you to watch his older footage where Gordon Ramsay is his apprentice, it's brilliant - a completely different man.

[@hanbaggen6972]

3 Michelin stars at a time when there was not even an English "cuisine". I've been in England at that time and the food was total rubbish. The guy got 3 stars for his attitude I guess. But then again, I have to admit, if and when MPW starts talking, I am glued to the screen because of his presence. A very special person he is....for sure.

[@daves6394]

the michelin guide does not hand out stars based on attitude. but i will agree that there wasnt much available in the way of cuisine. but then again i also couldn't afford the £300-400 bill at marcos places... could you ?

[@Andinus3000]

@@daves6394 Using cheap ingredients and cheating with cream? If this is the carbonara they make at his restaurants I think I'd pass on going to one.

[@peterjohnson9291]

MPW also was the first chef to hand back his three Michelin stars.

[@mac1414]

@@hanbaggen6972 Such bullshit. English cuisine dates back way back. For example, first steakhouses date back to 17th and 18th century England. First English-style fish and chips restaurants opened in 1860s. Full-English breakfast appeared at the beginning of Victorian era (1830s). Beef Wellington, again, 19th century. Scotch egg, again, its recipe appears first in the year 1805... I could go on and on to address your total ignorance. Lastly, M. Pierre White and Ramsey weren't necessarily cooking English cuisine in their restaurants, sorry. They cooked at least 50% French dishes, some Italian dishes, and so forth. Unless (reading it now straight from Pierre's menu): "Roast Chicken à la Forestière" , "Roast Lamb à la Dijonnaise" or "Escalope of Pork alla Milanese" sound very English to you. Go to your nearest neurologist as someone else mentioned.

[@davidtopeira]

In Marco Pierre defense... This is stock cubes advertisement. But this "carbonara" its a crime

[@vincenzosplate]

Right!

[@eduardschall6295]

@@AB-jk9lc In the original Carbonara you will never find chicken stock or cream

[@diasspeed]

Also, I might add that these videos of Marco are supposed to be "cooking at home" videos, not professional cooking. They are supposed to be simple and easy for any amateur cook and fast recipes. Marco is a living legend and he has an amazing philosophy about food.

[@davidtopeira]

@@diasspeed no doubt about it

[@waxerstarwarsexplained550]

@@AB-jk9lc well ........ You can not put cream. Cream is fucking expensive! And you can find guanchale or pancetta

[@DerBomster]

I have to say one thing: I remove my cGuanciale bits from the pan after rendering the fat before tossing the pasta in, too. When the sauce is finished I mix them in again, so they're a nice mix of crispy and soft. The only problem: Now I have to keep myself from constantly snacking on those heaveny Guanciale dice while I'm creating the sauce.

[@mlmubaldo]

"nobody cooks better than my grandmother" I couldn't agree more

[@joycealdrich]

I grew up in a French-Canadian family. My grandmother made delicious food. She said you never have to use a lot of spices, that salt and pepper were often enough. Sometimes, she used allspice, especially when making tortierres. I love the simplicity in Vincenzo's authentic Italian Cuisine, passing down the beautiful legacy of generations of grandparents. Beautiful!

[@szymongrabarczyk3561]

When did you met his grandmother?

[@peterflom6878]

The one thing that Italians agree in "MY Nonna makes it best"

[@joycealdrich]

@Jay jay Spices are wonderful. Indian food uses them Ayurvedically, and that's what makes it so great. My Korean daughter-in-law eats extremely spicy food. So hot! I was raised on food from my French Canadian ancestry, which is based on traditions they learned while pioneering; simpler food. It's said variety is the spice of life. That's what makes the world go round! Bon Appetit!!!

[@joycealdrich]

@Jay jay Sadly, I get rosacea from spicy food. A little is ok, though. 😄

[@yukihollow]

When he added cream, I screamed.

[@vincenzosplate]

Me too!

[@razvanciobanu3229]

It made me sick...like instantly sick

[@JuggernautSPQR]

As you should, that's the only correct response! :D

[@kinleychimmi8689]

What are you like a certified experienced chef. The least you cooked is instant noodles. Stfu

[@Milo19970]

@@kinleychimmi8689 Not being a chef doesn't mean you can't cook lmao you stfu 😂 I am a chef but there are absolutely people who can cook some foods better than me. I have nothing on the village grandma in italy for example.

[@xbreezybx8403]

I appreciate that you took the time to explain you don't mean to shame chefs for the way they cook, but that you just want to educate people so they can decide for themselves how they want to approach the dish based on their tastes vs. the authentic recipe. Bravo, Chef!

[@martinichip8969]

I love these videos where you keep it real. I want to learn to cook authentic Italian food so these videos are more than entertaining. Thank you.

[@vincenzosplate]

Grazie bella!

[@yasvaraveloson6322]

I came as soon as I saw the notification! I learned so much from your previous Carbonara reaction video and I feel like I’m reacting with you on this one. 👨‍🍳

[@AbyyMaria]

likewise. But I have so much respect for MPW compared from GR. But in any case, i still find this funny that MPW is going out of the traditional way of carbonara hehehe

[@yasvaraveloson6322]

@@AbyyMaria Do you think GR is a good chef overall though? I haven’t watched MPW before.

[@AbyyMaria]

@@yasvaraveloson6322 in his early days to struggle to get a 3rd star or even before becoming a michelin starred chef, i would have considered him to be great. But nowadays, i find his cooking method to be bizarre

[@lt.branwulfram4794]

Aiya, he mess up carbonara like Jamie Oliver mess up egg fried rice.

[@carbonsoul5121]

uncle roger and vincenzo should do a cross over

[@connorfaulds80]

Aiyaaaaaa

[@chantith4060]

HAIYAAAAAA

[@markanthonynieva6285]

Haiyaa

[@frankietrachtman4485]

@@carbonsoul5121 yes

[@doGameAV]

Your channel inspired me to start cooking, and the first plate I made is the carbonara. I used the bacon cuz the guanciale and even the cured pancetta are very expensive here, and since it was the first time I got a bit afraid to waste such ingredients, but I managed to make it very creamy just with the eggs and the cheese (I didn't use the pepper either cuz my wife can't handle spice at all, but next time I'll have sum to add on the side)

[@CalvinLimuel]

As others have said, it's a series of videos made by Knorr, and he was probably expected to use their stock cubes. He probably knew that chicken stock shouldn't go into the carbonara, so he dissolved it into a huge pot of water and get the least of the taste.

[@Losrandir]

Yes! He's simply minimizing the damage done by those villainous stock cubes.

[@juliannkretonn4623]

He's said in multiple interviews over the years that he discovered knorr first before they approached him.

[@InTheSh8]

Yes, he has a Ragu-video and I think he doesn't use stock at all, there! But it is like with the Pharma-Industry: USE OUR PRODUCT!

[@yukiko6137]

Nah, he loves these stock cubes and he's making French, not Italian carbonara.

[@scottybelle9]

Love your channel. In lieu of cream, I've begun using the cooking water to make the sauce. The result is dishes that are lighter and less stomachache inducing. Naturally, I was interested to see you react to Mr. Knorr Stockpot's version.

[@ENKTDeeColon_and_randomnumbers]

Vincenzo: "Carbonara is a simple traditional recipe with few ingredients" Marco Pierre: "Hold my olive oil"

[@TorSkywalker]

Some people literally pick up an egg and some hard cheese and think to themselves 'Anything I'll do with this will be a carbonara sauce'

[@vincenzosplate]

So true... 🤦🏻‍♂️

[@jochenjedek1807]

I love your patience for your country’s food! one can feel your love for it! 👍🏻

[@vincenzosplate]

Many thanks my friend! I really love the Italian cuisine... ❤️

[@JohnnyKaw11B]

I butcher my own hogs and I used to make brawn and kupvust from the head but you're close to convincing me to cure some guanciale.

[@zemekiel]

Just DO IT DO IT! :D

[@Neltharak]

Do it. You won't regret it.

[@skyleringer9767]

It is really good

[@jonnieboy2807]

Definitely try that.

[@MrKersey]

Carbonara is my favorite pasta, but I really don't understand why people ruin such a great recipe by adding cream, oil and other stuff that shouldn't be there. Antonio Carluccio's , Gennaro Contaldo's and yours, Vincenzo, Carbonara is the best!

[@MarcusKuann]

He made a english,american carbonara,not authentic italian.

[@Rose-ge9mr]

@@MarcusKuann *wrong carbonara

[@JasonJason-iq8wk]

That's called creamy-nara… 🤣

[@Member_zero]

I think I understand why people put other stuff, like bacon instead of guanciale or pancetta, and cream instead of eggs - it's to make it simpler. Or to taste different There are some people that don't like pepper that much, so they would put less of it in. Or they don't like eggs or are allergic and prefer cream. But that's home cooking - and as long as you know this isn't "authentic" then it's perfectly fine IMO. BUT! When I go to an Italian restaurant or when I google "carbonara" I should get the real deal - or it shouldn't be called carbonara, should it? The guy he's making a video about is a famous chef AND makes a recipe which he claims is carbonara - and it's wrong. There is no excuse not to make it real and Vincenzo is 100% correct in criticizing him. And he does it in a polite and funny manner as well - good stuff!

[@katerynaveshtak3331]

No the best is the original recipe from Roma

[@tommynoble3428]

Welcome to the gift that keeps on giving: MPW Knorr Stockpot Memes.

[@islamicschoolofmemestudies]

You roasted a student(Ramsay) and his teacher(marco) at the same time ahahhah

[@LordNosfy]

I learned how to make carbonara from your videos - thank you! I don't have actual Italian guanciale here, but I have cured pig cheeks (no other seasoning than salt) and I add some pancetta for flavour. It comes out delicious.

[@frankietrachtman4485]

Vincenzo reminds me of my geology teacher. You can just see how much he loves cooking and is so happy in life even if he gets annoyed he is still happy

[@TheCheatMastercom]

I'd love to see you react to Gino D'Campo's cooking. He's a famous Italian chef here in the UK who's got quite a personality aswell. He also makes Carbonara alot and I'm sure you'd enjoy watching him😂

[@kille7543]

Your talking about the Gino that got promoted by Jamie Oliver?

[@grevatious]

I tried your recipe with the ingredients I could find in my country. I have to say my wife and I loved it. By far better recipe than what some local Italian restaurants serve. Thank you!

[@broonch33llo62]

hey, Vince my friend! Im from Serbia but i grow up with Sicilians from my neighbourhood. i know exactly how you feel.

[@zoranNS1971]

Pozdrav iz Srbije!

[@filippetrovic8501]

Pozdrav iz Japana.

[@macakucizmama831]

Pozdrav sa Antartika

[@ndroa]

Отварамо ланац талијанске хранееееее

[@user-qm9wj6vh9u]

Хаха знамо Срби од кога да учимо 😂

[@spacepirate1449]

i tried your arrabiata and it was absolutely delicious! i first did it in a whole another way and more complicated, but your version.... oelaaalaaa its perfecto!! thank you vincenzo!

[@oliverbender6571]

Thank you so much for your incredible work!

[@Gemdogy]

Vincenzo you have every right to say its the wrong way, I made your Carbonara and it was one of the best things I've ever eaten. Salute

[@vincenzosplate]

OMG!! Did I read correctly? 🤩 Thank you with all my heart, I'm glad you liked my recipe!

[@Gemdogy]

@@vincenzosplate Thank you sir for this wonderful gift of authenticity. I never knew that the type of pasta mattered so much but after having La Molisana Spaghetto Quadrato chitarra #1 I cant believe the difference.

[@iacopopacini4826]

"If you can't find prosciutto move somewhere else" sacrosante parole!

[@vincenzosplate]

Eh beh.. quando ci vuole, ci vuole!

[@slXD100]

@@vincenzosplate but Vincenzo, why so much hate on bacon? I'm sure that you know the only big difference between pancetta and bacon is that bacon is smoked, that's all. and I prefer smoked cured meat over non smoked ones! it's all about the taste, right? and in all honesty, I think you'd prefer smoked pancetta as well :P

[@A-SUS]

Me Before : "oh shit! Its Marco" Marco : *show cream on ingredient list* Me After : "....." 😐

[@ronsrox]

What bothers me is how fast and loose everyone is with the name: Carbonara. If you don’t make it traditionally, don’t call it Carbonara! Don’t make tamales and call them tacos.

[@ericpmoss]

Exactly! kzbin.info/www/bejne/d161l3t5bpZ4rcU

[@oteeec]

If you include cheese, meat, pasta, egg and pepper, you can call it carbonara. If you use only those ingredients and specific types of ingredients and amounts, you can call it traditional carbonara. When I was a student, I liked to make poor mans carbonara - without the cheese and with cheap bacon, as the funds were scarce. It was still delicious.

[@davidmiller9485]

i agree to an extent. Like language, foods evolve. However, if you do change a recipe then for the love of God either rename it or call it YOUR VERSION. Don't just keep the original name. It's not the "original" anymore.

[@abeasy11111]

@@oteeec then call it poor man's carbonara, don't call it carbonara. cooking with chickens stock is disgusting.

[@xtian_stw]

@@oteeec No. You can't generalise things like that. The individual ingredients are only half of what makes carbonara, carbonara. The method/technique is just as important. Anything skewing away from the right and original way, is not carbonara anymore. It's 'inspired by', or your version of...call it spaghetti with cream and bacon instead for example (not your example I know). You can tell, by Vincenzo's reaction and mine, that these things actually do bother us!

[@10ballb]

I like that you wear your apron even in the review/reaction videos. Almost expect you to shut off the video and start cooking to restore balance in the universe 😂

[@pckho92]

Agree, the best cooking is grandma's/mother's cooking. No michelin star restaurant can replace family recipe. Also once again I love your commentary.

[@vincenzosplate]

Oh yes! My grandmother is the best chef for me!!

[@fransalazar66]

Vincenzo, I went to a restaurant in New York City where they put an egg yolk confit on top of the classic carbonara for extra silkiness... I replicated it here at home and it was something special...no deviations for the classic recipe, just an extra yolk cooked in confit

[@60frederick]

Wow! I do hope that some of these chefs have subscribed to your channel. So by the way you have already 303000 subscribers! Congratulations, Suzanne and Vincenzo! I do remember the time when your YT have had a few subscribers ( and you have been slimmer, Vincenzo. You cook too good!). Thank you, Suzanne and Vincenzo, for sharing your wonderful video with us. #StarvingNotOnlyHungryInSwitzerlandThanksToVincenzo

[@joshuagoddard6848]

Ciao, Vincenzo! I always try to comment on your new videos because I love asking a question about the video, but honestly I don't really have one when it comes to carbonara! Great video, very educational!

[@vincenzosplate]

Oh wow Joshua! Grazie mille 🙏🏻 I really appreciate!

[@montanadassios1093]

Vincenzo, you are absolutely right about the elderly Italian generation... THEY ARE THE TRUE CHEFS OF THIS WORLD!! That's why I appreciate watching your videos, because you are the closest chef on KZbin that can actually re-create homemade, authentic Italian dishes! 😄

[@vincenzosplate]

Wow thank you so much 😘😘 I’m really happy for that

[@montanadassios1093]

@@vincenzosplate I am half Molisana (from Limosano), so I say this from watching my nonna's cooking!! Baci da Toronto, Canada! 😘

[@carltoncotter2614]

I'm OK with this theory, as long as we all agree that this skill does NOT pass down through the generations. For the avoidance of doubt, everything gets hopelessly lost in translation, long before it reaches grocery stores or houses in New Jersey or upstate New York.

[@donjuanmckenzie4897]

AND THEY ALL LOVE IL DUCE

[@haurg7418]

@@donjuanmckenzie4897 no not really lol

[@TheRudei92]

The guy is sponsored by Knorr. If he was making strawberry ice cream, he’d throw a f****ng knorr stock cube into the mix ffs 🤬

[@aaronlopez3585]

I'm a new subscriber who enjoys "authentic Italian Cocina". I've enjoyed this presentation very much thank you.

[@vincenzosplate]

Glad you enjoyed it! 😍 Many many thanks Aaron!

[@anghlazelthewanderer3777]

That man returned 3 Micheline stars for his love of cooking, so considering this, I think he has the same love for cooking as the elderly people you mention. a little more respect for the man.

[@vitothepizzaguy7475]

"you can't find prosciutto? Just move"

[@Hatsikki]

I actually liked the Sam the Cooking guy Carbonara. My mom used to make carbonara totally different which was often a bit dry so his recipe/ method taught me a lot. And I believe you would approve of his carbonara too.

[@naelna]

I love your videos. Educational and very funny, that combo is hard to find. I watched about 10 vidoes of yours today :-)

[@c-styl3]

Please dont be scared my brotha. Great video once again! Love it,all the way from South Africa

[@vincenzosplate]

Many thanks my friend!!

[@bettyb1313]

I love him he has real attainable recipes that i can do that taste nice... I have an empty spice container with "love" on label you can't see it but i let my young daughter add to our recipes it really is wonderful cooking with children!

[@swisstony8963]

- Today I am gonna show you how to make creme brulée. Let’s start by taking 2 Knorr chicken stock pot and drop it into boiling water. The chicken stock will be our base for the creme anglaise. 😄🤪

[@petermonarchist9542]

I have really enjoyed your honesty, Chef Vincenzo! Thank you.

[@vincenzosplate]

Thanks for watching! thank you Peter ☺️

[@fschlege2851]

Dude, Marco made a series for simple home cooking sponsored by Knorr. That's all, everyone needs to quit giving him crap for making those videos.

[@prkp7248]

Even with that information putting cream inside carbonara is just not right thing to do.

[@flix8743]

@@prkp7248 it keeps the eggs from scrambling in the pan

[@prkp7248]

@@flix8743 or you can just turn of gas and mix it and immediately put everything on plate. Never in my life I scrambled carbonara and I'm not really handy person.

[@bricehatcher8391]

@@prkp7248 it also keeps the sauce "saucy" if it sits for a few minutes. You could see where this is a huge advantage for restaurants or for a social setting serving many people.

[@haurg7418]

@@flix8743 and completely ruin the dish.

[@KaranThakur927]

5:58 "And I've got the recipe for you" "It's your choice, there's no real recipe"

[@MrDvfdsv]

"I got the recipe for you" 0.5 sec later "There's no real recipe" XD

[@filthINC]

I have tried your 2021 Carbonara Recipe and it's freaking awsome! My family loves it.

[@vincenzosplate]

Amazing! I love to hear that 🤩

[@joannaevans5695]

Vincenzo - the one and only true&honest expert of the italian traditional kitchen. Grazie !

[@jbrkjferkjbekjb]

Vincenzo, Marco did say that his version of carbonara may not be authentic, but he was making a version popular in UK, and which he thought was more delicious to him personally. not really fair of us to criticise him since the man has made those admissions.

[@vincenzosplate]

We're not really criticizing for the bad, but rather we're criticizing on how we could improve this dish and understand the mishaps were. I totally respect this guy, but this also gave me the opportunity to teach you guys. My apologies if I might come off hard.

[@jbrkjferkjbekjb]

@@vincenzosplate it's not really that, but more like you mischaracterised what Marco is trying to do... you should not have cut out the part of the vid where Marco mentioned that this is not the authentic carbonara, but rather how he likes to do it, and how its commonly done in UK. Also marco was making the video for homecooks and guanciale is understandably not feasible as its expensive. marco did mention this in other videos.

[@mrbluesky4838]

@@jbrkjferkjbekjb what did you expect? Of course he was gonna cut that bit out otherwise he’d have no reason to complain and make himself look superior.

[@shandean8352]

I live in Kentucky (United States) and I use smoked pork jowl because it’s so common here. We use jowl bacon in a lot of dishes.

[@RottenWorm]

I really like your videos, you give good inside! My next goal is to go to Italy and try out all kinds of pasta dishes!

[@vincenzosplate]

Thank youuu 😘

[@Michael-gd2fn]

Hey Vinny i have a question, in the region i live i cabt find pecorino anywhere and quality of parmesan is really bad here. So can i use some other cheese,here we have cheese that is really similar to caciocavallo can i use that? Thank you

[@s1mo]

"This guy watches tasty videos??" *LMAO I LOST IT*

[@Cesarok13]

Salve Vincenzo! I love your channel and italian cusine. I'm making carbonara like you, only with one diffence - i'm using smokey Bacon, becouse guancale or panchetta are hard to buy in Poland (and i'm Polish). I must try carbonara with salami 🙂. I'm improving my cookig skills with your videos, thanks for that!

[@avivapadrutt7952]

I am not Italian, but I do speak fluently, I love the culture and the people, plus I sure love Italian food ❤ I usually take for the cheese 2/3 Pecorino +1/3 Parmegiano. While I do agree, that there are some great recepies, putting cream in the carbonara is for me an absolute NO GO, period. By the way, your recepie for carbonara tastes delicious❤❤❤

[@vincenzosplate]

Your love for Italian culture and food shines through! 🇮🇹🍝 Your cheese mix sounds delightful, and I'm thrilled you enjoyed the carbonara recipe. Keep savoring those Italian flavors! 😊👨‍🍳❤️

[@brettjohnson536]

The best carbonara I ever had was the one my Italian friend made for us when we were camping in Norway and it was her turn to cook. We pretty much just had a fire, a couple of pots and whatever we picked up from the petrol station, so we were skeptical when she said she had everything she needed to make her grandmother's carbonara, but I've never eaten a better one before or after. She still says her grandma makes it better, but I can't see how. Perfect texure on the sauce, not too salty, not too rich, I'm salivating just thinking about it 😂

[@tamd4121]

I love his chef recipe critiques and his Humor!!! :)

[@vincenzosplate]

Thank youuu 😍

[@erikhellmuth3996]

It's insulting to call this a Carbonara. It's not a Carbonara. Only the combination of those traditional ingredients make it a Carbonara. it's like math. If 1+2= Carbonara, then 1+2+1+4 is not Carbonara. It's like saying paprika+spaghetti+olive Oil = Ice cream. The equation is wrong. Carbonara has an exact definition. it's not an umbrella term like "broth" or "burger" (there's many broth or burger types).

[@vincenzosplate]

Erik you’re totally right! I couldn't have explained it better!!

[@righteousrebellion90]

I love when you says.."welcome to Vincenzo's plate." 😂...your accent is amazing.

[@vincenzosplate]

thank you 😁😘

[@WarSheep985]

It's been 3 days that I see your reactions videos about carbonara, and now I kinda want to try it. But I don't have pecorino nor parmigniana, as for the pork cheek ... but I do have proscuitto. So here is my question : do you think I could use some "Conté" cheese to replace the pecorino ? ( I can't move from my place at the moment I have the coronavirus :( and I will have some fresh food only in one week ) I know it will not be the real deal but, do you think that the Conté could approach it ?

[@Mr0ly23]

People in the comments have cooked chicken and brown rice once and now think they can talk shite about Ramsey and Marco Pierre White for not using a traditional recipe 😂😂

[@SangosEvilTwin]

or they know that it's better to trust the Italian over a couple of Brits when it comes to Italian food . . .

[@ivarsauzins3715]

indeed :D ask MPW what is traditional carbonara recipe and he will make you that with a blindfold in the middle of the night. He is THAT experienced.

[@kristianbasile7141]

@@ivarsauzins3715 Then why did he make this crap? Italy should sue him for defamation as he is lying about our cuture and recipes. This is not how you make a carbonara and fuck it's even more complicated. Carbonara is such a ridiculously easy, fast, and good dish that I don't understand why chefs have to overcomplicate it and make garbage.

[@alexanderwesterstahl]

He said it's not the traditional recipe and to do it your way several times, how the fuck is he lying? BTW, he made it because Knorr paid him to do it.

[@szymongrabarczyk3561]

@@ivarsauzins3715 THAT experienced?... Hes making italian mac and cheese :). Its like saying He is SO experienced he can make you scrambled eggs in no time.

[@justaddmusclecom]

Hahaha I love this new series my friend.

[@vincenzosplate]

Wow thank youuu

[@kille7543]

Me too ♥️

[@fingersm]

I made Carbonara your way for my family weeks ago and they were stunned!! My son reminds me once a week. Time I surprise him this weekend

[@djkluee]

Oh my God I died when I saw the face at 2:37 😂😂🤣. Really heard the shark music for a second there!!! LOL and love your videos all the way from DR!!!

[@vincenzosplate]

Hahahahahah 🤣

[@HungryManKitchen]

I had tried it with salami (thick cuts and high fat) when I was not able to find guanciale or pancetta and it really works 👍

[@ftiryaki13]

What if we can't find salami either?

[@willisbcteoh9840]

@@ftiryaki13 use Chinese sausage 😆 🤣 😂 😹

[@SantomPh]

Carpaccio

[@aenix]

@@willisbcteoh9840 OMG, I laugh to death

[@willisbcteoh9840]

@@aenix when all else fail, has the fat to render...crispy skin etc 😆 🤣 😂 😹

[@Xanarxses]

I've made carbonara off of your vids. Only concession was that there was no guancialle or pancetta to be found so bacon had to be it. First time, no curdling, no problemo, managed to make a giga creamy carbonara. Didn't know prosciutto and salami were also options, will have to look into it. Meat has been my failing thus far. Can't quite get the texture in there but the sauce is on point.

[@186bingo]

I did it with pancetta. Omg it’s to die for!

[@RSFeed]

I really enjoy your videos and your attitude is wonderfull!

[@RivetGardener]

Excellent review Chef! Love your channel.

[@vincenzosplate]

Thank you so much 👍

[@Desmont123]

Ah yeah, Marco Pierre White, the Ambassador of Knorr. He used to put Stock Cubes into everything and I wouldn't be surprised to find out he even dumps some into his Mousé au Chocolat (as long as it's for a Knorr-Commercial) "A little bit of Olive Oil.." is also pretty funny, especially when you watch him use half a bottle. EDIT: My favourite Carbonara was made by my Italian Language Teacher, she showed me the proper Roman Recipe and I've been using it for 12 years by now.

[@daleboxsell2805]

What’s shocking about this is his mother was Italian.

[@vincenzosplate]

True!!

[@kuji017]

...his mother died when he was just 6 years old.

[@patrickwilliams3108]

Ah, Vincenzo, you know why he uses cream; he's a restaurant chef! When YOU make Carbonara, you put the plate in front of the diner and it gets eaten immediately. That's how it is supposed to be served; straight from the pan into the mouth. But in a restaurant it waits under a hot lamp until the server picks it up, then it waits on the table while the diner talks to their friends, and takes pictures of the plate, etc. Your Carbonara would be ruined with that kind of wait. Cream extends the life of the dish on the plate, and that's why restaurant chefs put cream in Carbonara.

[@mmb2211]

I learned how to make the real thing with you, Vincenzo. Greetings from Brasil!

[@vincenzosplate]

this is great! Many thanks to you Marcelo 😘

[@iacopopacini4826]

"No one cooks better than my grandma" AMEN!

[@vincenzosplate]

🤩 that's so true!!

[@iacopopacini4826]

@@vincenzosplate ma che ne sanno gli chef stellati!!

[@KuyaEnan]

Nobody: Literally nobody: Putting everything with stockpots.

[@vincenzosplate]

Eeew

[@mimmithrilsmith2165]

Haha you actually took my suggestion. Absolutely based sir.

[@sshukla821]

@Vincenzo’s Plate I enjoyed your reaction to this video! I find that your carbonara recipe is much simpler, even though I make it vegetarian.

[@vincenzosplate]

Many thanks! 😘

[@sshukla821]

@@vincenzosplate Anytime! :)

[@collier1621]

Quite disappointed to see this recipe from such a renowned chef. Please react to NOT ANOTHER COOKING SHOW's Carbonara next :)

[@smithsb]

I love that channel, he's my other go to channel other than Vincenzo

[@MrHenrisavin]

In the same time, Chefs become renowned because of their variation from the standard recipes.There is a good chance that his recipe will still taste very good, even if it is not a real Carbonara. A chef that prepares everything by the book is unlikely to gather any Michelin star... It may be unfortunate but it is true...

[@valenesco45]

chefs become renowned because of marketing reasons not because of talent...

[@jpHero3]

@@valenesco45 you're taking about Marco Pierre so shut it

[@koushinproductions]

I knew it Marco Pierre and his Knorr obsessions!

[@alperenerol1852]

I followed your instructions to make my pasta creamy and let me tell you this, omg it was the best pasta i've ever eaten. No sauce, no cream just starchy water mixed with bit of flour and parmesan cheese.

[@melvinatkins998]

One of the chef’s on KZbin that I hit the ‘Like’ button!…. Before I even watch the video!…. 💯

[@LasTCursE69]

Vincenzo: Carbonara is all about the flavors of the cheese, egg and panceta Meanwhile in mine: Mushrooms, bacon, garlic and cream xD

[@hcmaui6686]

Cool, but it’s not a carbonara. That’s all!

[@ryqn]

It’s carbonara

[@lordmuhehe4605]

If you like it that way, keep making it that way. Cooking is all about creativity, not just blindly folllowing some worthless tradition.

[@psychpmp222]

@@lordmuhehe4605 True, but at least call it differently.

[@erikhellmuth3996]

​@@lordmuhehe4605 It's simply not a Carbonara. Only the combination of those traditional ingredients make it a Carbonara. it's like math. If 1+2= Carbonara, then 1+2+1+4 is not Carbonara. It's like saying paprika+spaghetti+olive Oil = Ice cream. The equation is wrong. Carbonara has an exact definition. it's not an umbrella term like "broth" or "burger" (there's many broth or burger types).

[@stephenyork7318]

I’d never made carbonara until in saw your videos. My daughter has bhad it before but always hated it. I made yours with Guanciale exactly as you do it and she loved it, to the point where she wants it all the time now. Every time she’s had it in the past it’s been done with cream. She never realised what the issue was but it just had a gross taste and texture to her. So from someone who never liked the dish before your recipe is proof that traditional is best.

[@MonstehDinosawr]

Oh yes I was wanting this reaction video 😂