Italian Chef Reacts to Popular CARBONARA VIDEOS

There are too many carbonara videos out there but are they done right? In this video I react to some of the most popular Carbonara recipes on KZbin.
Are these videos any good? Lets Find out...
👍This is my CARBONARA VIDEO RECIPE
• How to Make SPAGHETTI ...
😱This is my second video where I react to More Popular CARBONARA VIDEOS (Part 2) • Italian Chef Reacts to...
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[@vincenzosplate]

Are you still going to put cream in your CARBONARA?

[@williamgamez6856]

We’ll try not to put cream next time

[@tbac2432]

STILL? How about NEVER.

[@GlenAndFriendsCooking]

Never!!! We even make our own guanciale.

[@blueclothes1]

NO! 😆

[@tbac2432]

@@GlenAndFriendsCooking I have watched your video on that and I can say I never used Fennel. Too many people dislike its flavor. Now my grandmother she used fennel.

[@Leon-kb5qs]

I live with an Italian, and I will never forget his face of disgust when I was using shitty pasta sauce from a jar. He just turned to me and said "every time you do this, an Italian dies."

[@vincenzosplate]

😂😂😂😂😂

[@ms42662]

My friend went to to cook pasta by just putting the pasta into the cold water in the pot…straight away, without bringing water to a boil first & unsalted; myself and another friend tried to correct her and she got very upset with us. Then our other friend who’s Italian came into the kitchen and he literally cried out in pain

[@jamesrawlings5781]

I live with an Italian, and I will never forget his face of disgust when I was using shitty pasta sauce from a jar. He just turned to me and said "every time you do this, an Italian dies." Someone should tell the supermarkets in Italy that stock hundreds of those jars, then. And no, it wasn't for foreigners, as the towns I lived in had very few of those.

[@erisblaireoliveros4324]

@Sigritus 6

[@GeffChang]

@Yung Xeelee You're clearly not Italian.

[@SegaForce]

Babish: Now Im going to ask all italians to leave the room. Vincenzo: Okay

[@Snatxi]

Vincenzo: "Understandable have a great day"

[@atallahraihan478]

@@Snatxi about to say that 🤣

[@seigwardofcatarina5776]

Yung Xeelee he did in the modern part that he didn’t watch.

[@AkaiKnight]

Yung Xeelee IS THAT A JOJOS REFERENCE

[@Doeff8]

That is super

[@benmoxon7796]

Babish, as a joke: I'm going to ask all Italians to leave because now we're making modern carbonara. Vincenzo: *actually leaves*

[@vincenzosplate]

Hahahahaha 🤣

[@tian.-.]

But it wasn’t a joke

[@TheSuperhoden]

😂

[@nodezsh]

It was more of a "you will definitely dissapprove so let's save each other the pain". Knowing Babish the dish probably actually tastes really good but for an Italian it might have different foundational pillars. They use few ingredients and make sure to not mess any of them up. Babish probably *tweaked* a few things, taking away from the essential stuff, which is what would annoy an Italian chef.

[@danielclark2459]

As an Italian, I can tell you Italians who cook will not do what tastes best. They will do what Appa, or Grammy did. Babish is not bad, get your hate out of the kitchen.

[@sadboyflrn5641]

She: *puts garlic in carbonara* He: "Pasta la vista"

[@Samuel-fx2mq]

So underrated

[@Lyttii_]

XXXD

[@claudiobarroso8765]

here before fame

[@sno9044]

Oh myyy

[@superidol4670]

Its spanish xd so it wont work this joke

[@Galileo964]

I love how when Babish said: “Now its the time to all Italians stop watching the video” He actually did leave the video lol

[@vincenzosplate]

😅😅

[@rocioyasminpantalone3787]

Also Babish said that the eggs will only cook with the residual heat, that means that he torned the stove off, but he didn't heard that one, so...not paying that much attention to the videos xD

[@krankarvolund7771]

@@rocioyasminpantalone3787 Yeah and you can see when he toss the pasta, that the stove is off, as there's no gas ^^ I bet every chef id turn the stove off but didn't say it ^^

[@Bigkabigon]

At least, he warned x)

[@bathtap91]

@@rocioyasminpantalone3787 It's not really fair to say he didn't pay attention. He just didn't necessarily pick up on the implication.

[@vso2219]

Me: That looks so damn goo- Chef: Pathetic me: Pathetic.

[@ronaldjackgaming7679]

100% accurate

[@davidevicidomini8128]

True

[@AlexArizaNadjar]

Hahahahai

[@keeponplanting3241]

Ahahha true

[@stevenkenji3651]

Perfectly 100% accurate

[@ZzCanonBull]

He looked genuinely heartbroken when they added the chicken stock

[@vincenzosplate]

I was! 😢

[@peppercakeman]

i know, i saw that part too, and i was like, "what!"

[@darian_2247]

I think every heart is bleeding when THIS happens

[@verbon47]

im not even italian and even iknow this shouldnt even be there. like?!?!?!

[@m.p.2534]

So was I... And I am a Canadian. In my family, cooking is a religion. XD

[@ttpetio]

Every time someone adds cream to his Carbonara, an Italian dies.

[@vincenzosplate]

more than one 🤣

[@AdiSchwarz]

I'm not Italian but I was once called ignorant for not liking this "Udon Carbonara" which had cream (instead of eggs, not even a sharp flavor to at least cut it) & thick Udon noodles. Idk how they swallow that shit.

[@switchstatement568]

@@AdiSchwarz The same type of people that would call you ignorant for not liking dog food

[@AdiSchwarz]

@@switchstatement568 meow

[@zabdielisaiahmaynes4345]

My mom does this all the time and I want to tell her that it's just so wrong💀💀💀 I'm just not brave enough to do it

[@endem0278]

Even the non italians cringed when the chicken stock entered the game

[@vincenzosplate]

Yes, I’m sure!

[@courtneycherry113]

Yeah that was bad

[@user-tv4ih2kq6r]

Lol I forgot for a sec that he's reacting to Carbonara when they put that chicken stock.

[@charlesbannon6909]

Yeah I definitly did. Anyone who has a basic grasp of cooking should know how wrong that is.

[@endem0278]

@@charlesbannon6909 even cooking instant fucking ramen you don't put the flavor packets in when boiling the noodles

[@marlin2856]

Anyone not italian: * makes carbonara * Italian chef: *so you have chosen death*

[@bodychoke]

Not funny. Be quiet.

[@marlin2856]

@@bodychoke i'm Gonna be quiet, just if you kiss Me with you hot mouth you forward

[@candrawiradi277]

Everytime he reacts at Tasty videos it’s exactly my reaction as well, they made the worst food compilation video plus a super terrible host.

[@estarossa6207]

Same joke every single ytube comment 😴

[@ouxu597]

Garbage reddit meme

[@citrus8788]

Wow, he is so genuine and nice. He isn't cruel or overly strict but very kind and authentic with constructive criticism for which he always gives understandable reasoning. Best "Italian chef reacts to..." video!

[@vincenzosplate]

Wow 🤩 you’re so kind! Thank you veeerry much ❤️❤️

[@Sim0sama]

I would also add that he was also opened to new recipes or tricks You never stop to learn 😆

[@tubus_]

never would have imagined finding a georgian on yt under italian being pained by carbonara recipes

[@citrus8788]

@@tubus_ Well, I wouldn't have imagined a Georgian to answer my comment either. 😄 I would be interested in Vincenzo reacting to Luka Nachkebia's Carbonara. While he is indeed a great cook, he didn't do a great job on that, to be honest...

[@citrus8788]

@@Sim0sama totally agree!😄

[@joeswanson1102]

Tasty:adds chicken stock Vincenzo:look a how they a massacred my boy

[@TERRENCEJJR]

"I want you to use all your powers and all your skills. I don't want a real Italian to see it this way."

[@Aruesx]

"no garlic" "Chicken sto- **flatlines**

[@Max-dv1kq]

carbonara: NEVER GARLIC - IT OVERWHELMES THE TASTE - NEVER CREAM IT MAKES NO SENSE

[@jeremiahnji6]

I also flatlined when I saw that chicken stock thrown in. I just arrived back from the hospital

[@crazylips123]

this comment made me laugh so hard, now i need to stop every30 seconds the video bc i remember this comment and i start to laught

[@kobuu]

I heard Uncle Roger saying 'hiya' in my head..

[@kangaroopunchyt]

lol

[@mimorichi8473]

I think it's pretty universally known that Tasty isn't to be trusted to cook foods properly.

[@vincenzosplate]

That’s true!

[@reginaldrasyid2456]

Exactly! **silently deleting my Tasty playlist**

[@Adri-dj9ve]

Mimorichi they just puth random ingredients

[@patmccann2696]

It's food p0rn.

[@lorgarspersonalchair]

Their 101 series isn’t too bad tbh. Their cake recipe is solid. (Not the world’s best but it works.)

[@eleanortsang1175]

COVID has given me time to perfect my carbonara: pecorino only (no Parmesan), lots of pepper, egg (+ extra yoke).

[@vincenzosplate]

wow, it sounds great! Nice job Eleanor 😍

[@cg2792]

Sounds like Cacio e Pepe

[@fatalos6855]

@@vincenzosplate Don't forget the chicken stock !

[@jacksonsabre4606]

@@fatalos6855 🤮🤮🤮

[@TheBigMclargehuge]

Covid didn't do this the government did

[@fatalos6855]

"I'm gonna ask all Italians to leave the room" Vincenzo : Fair enough

[@vincenzosplate]

Hahahahha 🤣

[@fuckERLa]

Made me cry to see from Antonio Carluccio’s Carbonara, I was hoping his would appear and it did! Rest In Peace the great Master

[@Frietuurs]

You cried? Like actual tears? God damn

[@christianb572]

It’s thanks to Antonio Carluccio’s video that I taught myself to make Carbonara.

[@AndreasLindholm]

If you go to the UK, its a lovely restaurant experience

[@wessley4606]

Why, it was shit? 🤣

[@kieranrolph3387]

I felt like a proud father when he was complimenting Guga

[@gray_gogy]

Haha same 😂

[@kellylewis3361]

Same 😂 I've followed guga from the start and I was so happy that someone reacted to one of his videos

[@kieranrolph3387]

kelly lewis can’t find any other reaction vids anywhere sort from xQc on stream but his chat is toxic and he knows nothing about food

[@michelgerbrands9040]

Kieran Rolph 🙋🏻‍♂️

[@Yetha148]

I love guga

[@geraldarcuri9307]

As an Italian-American, I really appreciate learning the right way to do Italian cooking. Thanks!

[@vincenzosplate]

Bravo Gerald! Thank you

[@haze5638]

me: Ooh this starting to look gre.. chef: Horrible! me: Yes, disgusting!

[@vincenzosplate]

Hahahaha 🤣🤣🤣

[@padreviolento7565]

Don't take credits for other people jokes man

[@haze5638]

@@padreviolento7565 welcome to youtube where you will only find generic comments to get likes.

[@lex9659]

@@padreviolento7565 Welcome to youtube where youll barely ever find an original comment

[@allesiao]

@@padreviolento7565 welcome to youtube where everything you see is copied

[@CAK3BOSS]

His face when they added chicken stock 😂

[@vincenzosplate]

🤣🤣🤣

[@BladeGTR]

It reminds of that God Father meme "Look how they massacred my boy." 😂😂😂

[@joshuahuff607]

@@vincenzosplate I'm going to comment here about babish's guanciale. It looks like they rolled guanciale up, which is why it looks like that.

[@TheRe3ly]

It did hurt...a lot

[@pavel-gubanov]

It hurts :)

[@powerofanime1]

*adds chicken stock* Vincenzo: Hello Darkness my old friend....

[@vincenzosplate]

😂😂😂😂😂

[@mrmochi2133]

Lol

[@user-xr3qm3qp7v]

@@vincenzosplate ㅋㅋㅋ

[@grouchostarx531]

OMgoodness I'm rollin'

[@dianafox3513]

😂😂😂😂

[@kaleezinn5214]

Something that really annoys me is when people call a recipe something its literally not?? Like tastys recipe... why not just call that like creamy bacon pasta??? I would never cook a hamburger and be like "that's a filet mignon"

[@vincenzosplate]

I’m with you Kalee

[@jadseif8102]

Because traditions change. There are a lot of people who think we should respect the original recipe. They dunno that cultures evolve, and that a lot of recipes changed with time. Sfiha is not the same in Lebanon and in Argentina. Why ? Pizza is not the same in Italy and in Argentina. Why ? Why tabbouleh is not the same in Morocco and in Lebanon ? Why we cook couscous differently in Tunisia and in Morocco ? Today, people have internet. They have informations quickly. They can move quickly. But before the end of the 20th century we didn’t have that chance. That’s why traditions changed a lot. People weren’t sick like nowadays when people didn’t respect the original recipes.

[@LautaM01]

@@jadseif8102 I really agree with you. Recipes have variations depending on the chef, at the end of the day that freedom is what makes the gastronomic culture grows at the same time that creates variations and, new flavors of classic recipes.

[@Reverentia9]

@@vincenzosplate you do know that the first carbonara had both cream and bacon in it right? It was made from american army rations in the 40's. So it definitely is a carbonara if it has cream and bacon, actually that would be more true to it's origins than guincale and no cream. Also it had powdered egg yolks which I recommend you both start use immediately in your carbonaras since you both are so eager to follow the true original carbonara. God bless that creativity evolves food so we don't still eat the se food that was the best in cooking in medieval times because I think the most of those recipes sounds like they taste terrible. With that said, do it whatever way you prefer it and think it tastes the best.

[@darian_2247]

@@jadseif8102 yea thats like not adding entire eggs to your Carbonara but it is not like adding heavy cream to your Carbonara. The difference is that the basic idea of Carbonara is that the egg makes the sauce, not heavy cream. Its like calling Sweet Corn Couscous

[@sfdanceron1]

Never had carbonara until I went to Rome. A waiter recommended it, and I've loved it ever since. Here in the States I don't order it, everybody uses cream or can you believe it, chicken broth. You just have to make it at home.

[@vincenzosplate]

Oh I know A thing, homemade is better!

[@Anna-gp2hq]

I use cream also 😂😂 then my carbonara was not original . Lol

[@luismart7714]

I really like your style. State facts, give balanced opinions and do not put people down.

[@_o_69]

Bro is the ITALIAN STYLE *LA VERA RICETTA* .

[@vincenzosplate]

Thank you!

[@didierguengudengo2592]

The chicken stock did kinda broke him.

[@rikiz98]

@@didierguengudengo2592 well, seeing that will make any italian break down. Sources: I'm italian

[@aliradwan5465]

This is sarcastic right?

[@zaralicious]

tasty: uses chicken stock vincenzo: *That Was Unforgivable*

[@effea1147]

I'm from Rome and grow up with carborara. Carbonara is: pasta, guanciale, eggs, pepper and pecorino Romano. If you change one of those ingredients is another thing.

[@vincenzosplate]

WELL SAID!! Thank you for your precious comment 🙏🏻

[@lasvegasnevada7514]

I didn’t know how simple carbonara when doing the Italian way...

[@loadingameplays]

Entire eggs always?

[@Saidor570]

I prepared carbonara with spaghetti, eggs, parmesan and pancetta. Could it be considered as carbonara? ^^'

[@effea1147]

Sure you can put Parmigiano if you don't like pecorino and using entire eggs or just yolks mixed woth cheese to do a cream and than put it on pasta not too hot to avoid that become an omelette. What we mean is just non change the plate with ingredients like cream or milk ot mashrooms. Buon appetito! 😃

[@rymdalkis]

Vincenzo: "You don't need olive oil. Skip the olive oil" Antonio Carluccio: *Adds olive oil* Vincenzo: *Sweats profusely*

[@jefa_]

It depends on your meat, if it doesn’t have enough fat, olive could assist. If it is fatty enough no need for oil

[@yeahyeah9856]

@@jefa_ my meat is pretty fat, what should I do with it?

[@ginger942]

@@yeahyeah9856 don't put oil.

[@MB-ry6ez]

Maybe IT gives some flavor with etxra Bit of Olive oil

[@ginger942]

@@MB-ry6ez no, It doesn't

[@justa9uy]

Babbish: "At this point I'm going to ask all Italians to leave the room" Vincenzo: "Aight I'm bouta head out"

[@leeminhoe8037]

kzbin.info/www/bejne/raXFlJSNo96VsNU

[@TheKadirovstas]

italians born in America: now i teach you how to cook a "real" carbonara. italians born in Italy: no, thank you.

[@omerkaymak4471]

Video : Chicken stock Vincenzo : **looks like a disappointed mother**

[@vincenzosplate]

Hahahaha definitely!

[@rtl4x4]

I'm not even Italian and I said "Mamma mia ..." in a sad voice

[@justvibinbro7406]

Ive watched this man for about 6 minutes and i love him😂😂, his personality and authenticity is just wow , youve got my subscription

[@vincenzosplate]

omg 😍 I'm so happy you enjoyed the video 😁 welcome aboard😘

[@antkins1673]

Babish did shut off the cook top. That’s why he said “ the only thing cooking the eggs is the residual heat from the pasta “ thank you for the info!

[@VirusZero0140]

Yes he did say that. But what this guy said is that he turned it off too late, not that he didn't turn it off

[@TheodoreBrosevelt]

He said it was good that he turned off the stove, were you listening

[@coreyg7364]

Truth

[@DawnRun]

@@VirusZero0140 5:08 babish says the only thing cooking it is residual heat from pasta, and then the guy here says "OOOOOH ok he didnt switch off the cooktop, it is extremely extremely important, at this point you switch off the cook top, other wise there is a big percent high percentage that youre going to create scrambled eggs pasta" And thats the LAST thing he mentions on it

[@VirusZero0140]

@@DawnRun I mean you're wrong. I don't care to double check or timestamp anything, but I know I checked when I first posted, so yeah you're still wrong 🤷‍♂️

[@forest3823]

Hold up, there are people who dont dive into their food the second its delivered to their table? I dont care how good the convwesation is, the second food is at the table, Im digging in.

[@vincenzosplate]

Hahahahahaha 😂

[@riogurung1501]

Same here I care more about food then conversations

[@PersonausdemAll]

@@riogurung1501 yes😋👍🏻

[@mainstream2092]

For real , people talking can wait , my dominos pizza is not getting any hotter

[@PK_ZXD]

many times business deals are talked over dinner tables and sometimes food have to wait. Same for dates, some time you'd have to let your partner finish a story before you dive into the food

[@ricstarb6715]

“The only thing that’s going to cook this sauce is the residual heat from the pasta” - “oh he didn’t switch off the cook top” Are you sure about that?

[@dereomar4525]

If you finish the video you will see that he says you should turn the pan off before adding the pasta

[@321findus]

@@dereomar4525 Vincenzo missed the fact that Babish had turned off the gas already. Maybe you should try watching the video before correcting people 👍

[@SentaDuck]

@@321findus At 5:12 it looks like the gas is still on but its just the reflection from the other hob. I think this is what confused Vincenzo.

[@josiahpeck9631]

Such a wonderful personality and I love how open you were to most of these recipes. You didn't come off as stuck up, which is how I thought things would turn out, and instead, you only offered advice on how to improve or how the original is actually made. Loved it :)

[@mxwtubemxw]

"chicken stock" LOL! WTF??? - I feel your PAIN!

[@vincenzosplate]

😭😭😭🤢

[@opek02]

@@vincenzosplate im not even Italian, but when i saw the chicken stock in carbonara i was like WTF

[@absboodoo]

Wasn't sure what that video was trying to do. Some sort of lazy quick cooking method of dumping everything in a pot it seems.

[@recordkeepingandinformatio8206]

Same energy as "oh nonononononoNONO! Jam in rice? Who put jam in rice?"

[@absboodoo]

@@recordkeepingandinformatio8206 Hiya... Why do you have to remind me of that? Uncle Roger sad now...

[@brandensoutdoorb-channel8084]

Americans think parmesan and parsley goes on every pasta dish

[@moderatorbodyguard9913]

Lol

[@daishoga]

Better than Britnerds who don't know spices exist.

[@ryanmiller5308]

Nope not all of us some can make real italian

[@zerotwosixty7416]

Ryan Miller Americans are better than Brits st making Italian dishes what are you talking about I’ve been to England and the Italian food is horrible 😂 I’ve been to America and their Italian food is quality in certain places because there are also places that sell bad food.

[@The_Drumple]

YES and there is nothing you can do about it

[@hitrapperandartistdababy]

6:42 “What have they done...they’ve massacred my boy..”

[@vincenzosplate]

🤣

[@AenemicTOOL]

Someone: *makes it wrong* Chef: why are we still here? Just to suffer?

[@moi-meme4502]

When an influencer makes it wrong, 1000 people learn it wrong and spread the wrong recipe. That's how food culture vanishes today. Fortunately we are speaking of carbonara, which is extremely popular, and for which many will still look for the right recipe.

[@IbanezDanny]

I won't scatter your pecorino to the heartless sea. I will always be with you.

[@AenemicTOOL]

@@moi-meme4502 wrong comment

[@origamiswan1]

Everyone's gangsta until that chicken stock appears.

[@Albi2108]

He died in that moment.

[@pallesudate4677]

Spiegami perché Marcello Ascani

[@divinechaos1364]

I think a lot of people around the world felt bad in that moment, but couldn't figure out why until the taping of this video came out. Lmao. Watching the video's going, "no,...oh...no. sigh. Just no. Whut the.. Why? Why do i even bother? It's like your not listening to me.-Ha. NOO Not Chicken stock!? Who hurt this person? That's just not carbonara. don't show your face, I'd be ashamed too." I mean they Obviously have access to the internet. Wonder if some one told her the wrong way intentionally, like the MIL did on "Every body loves Raymond." lol Husband wakes up, "what have up been up to today? I heard screaming & laughing from the bed room." Oh just watching some cooking videos! heh~

[@drk321]

I first learned how to make carbonara in Australia 30 something years ago. My chefs taught me to use ham, cream and parmesan. I LOVED it! Fast forward, I become an accomplished chef myself running high volume restaurants in Hawaii and studying actual regional recipes like a passion, to make sure I stayed authentic. I learned there was NO cream in carbonara and the correct meat was pancetta, and the correct cheese was pecorino. Today as a retired chef I finally learn the true meat is guanciale and the pasta is Spaghettoni. You never stop learning.

[@BeardedDanishViking]

Did you also learn as a chef, that food is personal and it all comes down to what you prefer, not what somebody told you?

[@drk321]

@@BeardedDanishViking Yes, and when the recipe was changed beyond reason, name it something else. For example, I never use chocolate ice cream when I make bouillabaisse....

[@BeardedDanishViking]

@@drk321 No you probably don't. However, in this case, it's not even remotely beyond reason. The core elements of the dish are intact. There's simply a few elements added, to make it personal. You still have the cheese, you still have the eggs, you still have the pork.

[@Reverentia9]

And the original recipe made by the G.I.s had cream in it so actually the Italians are making it wrong if we should stay authentic..

[@WhoStoleMyAlias]

From what I read the original carbonara was not created by G.I.s but by an Italian chef who created it for G.I. staff members, and yes at the time he used what was available and mostly sourced from G.I. inventory which included bacon and dried egg yolk. The chef himself, Gualandi, is in fact known for embracing authenticity of flavours, preferably from local produce, and rejecting usage of needless ingredients, like the cream if you use fresh eggs and the oil if you use fatty pork. Bottom line: if you want to use cream, find dried egg yolks. If you're going to use fresh eggs, leave the cream alone.

[@sephiraskye9606]

... I’ve been lied to all my life about what carbonara is... I need to find pecorino and guanciale and make this the proper way!

[@vincenzosplate]

Yes please 🤩 you will love the Original one

[@manonymous4737]

I know, right? I went so far as to cure a pig cheek and made my own guanciale. It was fantastic!

[@Slanderbot]

The pure raw emotion Vincenzo has during these reactions tells of a passion you rarely see in one's craft.

[@jamesknows6862]

His face when they added chicken stock was literally like an Italian flag was burned in front of him.

[@TSFRaptorD2]

No it would be less unforgivable

[@darymetal]

To burn an Italian flag is annoying and cheeky, to put chicken stock in a carbonara is like waging war to Italy. You don't have to go THAT far

[@PhantomSavage]

I've always been afraid to over or undercook my eggs so I've never actually made real carbonara... but I have made real pasta alla gricia and I will say it is arguably the best pasta dish I've ever had.

[@Razer5542]

It's not that hard tho.. I started making carbonara several months ago and pretty much follow the original recipe, but i use pancetta instead since guanciale is pretty darn expensive.

[@wantsomeoreos3467]

Why are you here even... 😂

[@The_Regolino]

You can use a Kitchen termometer. Eggs for 3 minute at 62-63 C° and the bacterical charge will decrease to a not dangerous point BUT the eggs remain creamy

[@Diebnak]

that's my gripe with videos like this, it frightens people out of trying new things in the kitchen by makeing it seem like it's of such importance that you do everything "correctly". if you're afraid of undercooked eggs just add a bit more pasta water and cook it for a few seconds longer. also undercooked eggs should be fine if they're decent quality and fresh.

[@data4790]

I eat eggs raw. You people are just way too afraid of life. I actually once ate Parmesan that had been resting on a heater for a 3 weeks in an opened bag. Didn't kill me.

[@anniegold1763]

what I love about this video is, that he appreciates the chefs (well except for tasty, but who can be mad about that) and does not try to be a smart ass

[@vincenzosplate]

Thank you Annie, I'm glad you enjoyed the video! 🙏🏻

[@alditofabian]

Just found this channel, im italian, i love this man and his videos, he knows how to make food like grandma did.

[@vincenzosplate]

oh, welcome aboard my friend! thank you a lot 🙏🏻😘

[@robinhooduk8255]

im guessing pecorino is alot harder to get hold of, thats why many in foreign countries use parmigiano

[@chicnnuggies6969]

Pecorino is pretty accessible in the United States, most Kroger grocers have them so I don't think there's any excuse

[@JoeMetalman]

@@chicnnuggies6969 well you can cook anyway you like and to your own taste so

[@bennieboi20]

Connor Lawrence the US isn’t the rest of the world :p it’s very difficult to get pecorino in the UK

[@cassierennoldson3185]

It’s also incredibly more expensive pending where you reside too

[@robinhooduk8255]

@@bennieboi20 yeah real pecorino. i wouldnt listen to anything the american says, all their stuff is fake, the pecorino and parmigiano is fake over there no wonder its cheap, its fake.

[@pmthedonutgirl5221]

Im not italian and even i cringed watching the chicken stock 🤦🏽‍♀️

[@vincenzosplate]

Ewww

[@WforBogart]

pretty much everything can be forgiven for me as a non-Italian, but chicken stock?!

[@olGeolo]

My Nonno would literally lose his mind if he saw someone doing that !!

[@noodle2932]

I did too XD

[@litapd311]

the chicken stock is worse than the small garlic, parsley, cheese, and oil mistakes combined. how are you gonna call it carbonara

[@marinelab]

Maybe Parmigiano Reggiano is easier to find in the US, especially outside big cities. I personally love pecorino because it is sharp and salty, no need to add any other spices.

[@bruceasiandude8979]

I’m pretty sure I can get Pecorino in my local QFC

[@cyllxx9112]

I'm from Germany and I know only one place in my 700k inhabitants city that has pecorino

[@jdjk7]

Living in the States, I had never even heard of pecorino until well into my adult life. Now it's my favorite cheese. That's fortunate, because almost every grocery in my city has it...

[@Fr00stee]

whole foods probably has pecorino

[@cyllxx9112]

@@Fr00stee i have never seen a whole foods in my life, they are strictly in America

[@thea5424]

I'm thankful I found your channel ❤️ I learned a lot from carbonara and never thought I've been doing it all wrong until now. Because nowadays some chef or cooks shows using cream a lot and calls it carbonara. Thank you!

[@vincenzosplate]

I'm so happy to help! ❤️ Thank you a lot, and welcome to my channel! So now mistakes are no longer allowed when making carbonara 😉😘

[@johnreyespinueva3766]

I truly miss Don Antonio Carluccio. Grazie, Vincenzo.

[@TYRASSA]

No Chicken Stock, No Cream! No Chicken Stock, No Cream!

[@vincenzosplate]

Repeat!!

[@marcomazzola9448]

A carbonara non se infama

[@egekazakmusic]

When the chef starts decorating with parsley you should run as fast as you can

[@vincenzosplate]

omg you're so right my friend ahahaha

[@jecheesecake]

I’ve been watching your videos Vincenzo and was always skeptical about how critical you were of other chef’s methods. I have been making Antonio’s carbonara recipe for years for my kids, so I view this video as a litmus test. Antonio is right on, except we use no Parmesan (only Pecorino) and I add enough eggs to make it creamier (at the request of the kids). Well done- you passed the test.

[@catabonaiuanrinom.7403]

"today's going to be fun" Also him: Depression

[@heyyitsai]

As a chef myself in culinary school: my soul died with him when I saw the chicken stock

[@vincenzosplate]

😩😩😩😩

[@lonerstoner4496]

Bet it was dank asf tho

[@Madmancer]

I think that person was following Marco Pierre White's recipe lmao, he suggested put Knorr chicken stock

[@ChaosComplete1]

@@Madmancer Everyone knows when you follow Chef Marco, you need to use nothing but Knorr stock pots.

[@MonstehDinosawr]

@@ChaosComplete1 it's true.

[@martinam7806]

I loooooove Italian cuisine 😍 cooking and eating as well. Thank you for teaching us how to do it right way because I always want to make justice to the food and culture that comes with it!!!!

[@vincenzosplate]

It is always a pleasure for me 🙏🏻❤ many thanks to you for watching!

[@jshaw4757]

Good on you same here..don't be too worried though.. any attempt at anybody else's food should still be appreciated by the experts.. its always nice to pay attention to other peoples ways.. you can only try to get things right lol...

[@justcallmee898]

I learned so much about authentic carbonara from this video, thank you! If I want to make the real thing I will come back to this video time and time again(:

[@vincenzosplate]

wow thank you so much, I'm glad this video was helpful 😊 Please make Carbonara and let me know!!

[@Shrbrt]

People before the video “damn that looks good” Chef “noooo they added chicken stock?!” People after video “what were they thinking?!”

[@movietimeateds69]

@Aaron Sager the beauty of carbonara comes from its simplicity and straightforward flavors. Adding chicken stock overcomplicates the flavor profile.

[@davidevicidomini8128]

@Aaron Sager r u serius

Glad I'm not alone in accidentally making scrambled egg pasta while trying to make carbonara for the first time

[@vincenzosplate]

it is normal that this happens, don’t worry

[@pavel-gubanov]

I guess we all made this mistake. It takes time to find the ideal pasta temperature for the sauce to remain creamy

[@Losiu151]

@@wolololer salmonella is actually in egg's shell, you can stick it in hot water for a minute to be safe.

[@peterzingler6221]

@@wolololer highly unlikely with fresh unwashed eggs. I've ate so many half cooked eggs.. Actually for 0ver 25 years and I never had salmonella problems. In the US it could be different.

[@dawsonje]

It took me 3 times... finally got it right

[@zeegunn1868]

I love this guy. I can’t stop watching his videos. I love his passion and dedication to Italian food. He is so educational and funny. 👍

[@vincenzosplate]

Wow that’s great 😍 thank you soooo much! I really appreciate ❤️

[@antoniahamilton3201]

Thank you. Thank you for being here. I learn so much from you. You are such a great teacher and an invaluable great resource.

[@vincenzosplate]

I appreciate that!

[@humberabdulah4733]

This is the same feeling as an Asian see someone use wrong way to cook rice

[@vincenzosplate]

I know my friend

[@TheAngee330]

There is no one way to cook rice as many cultures have their own way.

[@RexOedipus.]

@Grimmy Grim Grim asian=chinese,japanese, korean. Everyone else doesn't exist. I know. I'm in asia but not asian apparently.

[@philosoftfurkitusjunkyard2462]

Rice cooker with water depth measurement according to the portion of rice

[@spr15]

@@vincenzosplate watch uncle roger

[@Chleb42]

Chef: Puts chicken stock in carbonara Vincenzo: *You mama'd your last mia*

[@maymay5600]

lol

[@dylanbutler698]

💀

[@shawnathan89]

I've always loved how seriously Italians take their food, you can hear the crushing sadness in his voice, "chicken stock?.... In carbonara?....I'm speechless...."

[@vincenzosplate]

We love our food as much as we love our country. The food we have greatly reflects our culture.

[@francescotulfo8041]

3minutes into the video, and I already like this guy.

[@vincenzosplate]

Wow thank youuu ❤️

[@francescotulfo8041]

The pleasure is all mine Chef Vincenzo! Keep up the good work!

[@olgajones9435]

Me too!

[@dubhenepomuceno7752]

The fact that carbonara is really simple to make and it all depends on the ingrediants

[@vincenzosplate]

So true!

[@marissa8064]

Binging with banish: “I’m going to make (modern) carbonara, at this point I’m going to ask all Italians to leave” Vincenzo* “Ok Imma head out now” ✌🏼

[@carikabester6310]

I like how his reactions are truthful and respectful. Like his knowledge and respectability

[@vincenzosplate]

Wow, thank you so much 🙏🏻 I appreciate!

[@ouchiehampton]

among all the italian chefs that have reacted to carbonara videos, you seemed to be the most open minded. great video!

[@vincenzosplate]

Thank you so much 🙏🏻❤️

[@daleboxsell2805]

Always listen to the master Antonio Carluccio. R.I.P Antonio.

[@MegaCibai]

Theres just something about his voice. RIP

[@LtCrispo]

I had an incredible opportunity to have a masterclass with him once, and it was what really sparked my interest in cooking

[@josephcro2138]

What happened to him???

[@tfoltzyt111]

Joseph Cro he passed away 3 years ago

[@tempo8462]

Ok i just came here from watching uncle roger so i'm new but is the person in this vid antonio?

[@manuscriptsdontburn]

I usually don't watch reaction videos but the reactions of Italian chefs are just priceless, I hope to see more of such videos on your channel.

[@vincenzosplate]

😂 I take that as a compliment!

[@yawnkun]

I discovered your channel because of this video. You remind me of an Italian uncle who gives you a beer while teaches you how to cook! You have a great personality and excellent camera presence.

[@elleanorelumiere1713]

thank you to teach me how to cook real carbonara. Your comments make me understood each step and ingredients selection. Great video!

[@vincenzosplate]

My pleasure, Eleanor ❤️ thank you so much!

[@ButterToast033]

i can trust him on his Italian input because he uses "👌" a lot.

[@curtmank]

Tasty: Chicken stock Vincenzo: _lookhowtheymassacredmyboy_

[@vincenzosplate]

😂😂

[@A-SUS]

Vincenzo cant sleep that night

[@machan7285]

It's so funny to see Vincenzo's face when someone cooks spaghetti with chicken soup. 😂😂😂

[@vincenzosplate]

My god it's so bad ahahah

[@yasso304]

I love the way he respects his master. Priceless

[@reynandr.w.279]

The Italian equivalent of BBC's egg fried rice

[@isaacchen3152]

Uncle Roger....

[@MrCouchpotato94]

@@isaacchen3152 HAAAAAIIIIIIJAAAA

[@vinnykun3440]

Dio mio Hahahahahaha!

[@yemiprotector868]

I would love to see a video of uncle Roger and him together

[@PurpleBlueHaze]

The only reason why I'm watching this vid 😂

[@KEn-gy1id]

This is just like that Asian guy dying inside while watching a woman cook rice wrong.

[@katisjustfine2960]

Uncle Roger!

[@senkobread1215]

Hahaha yes uncle Roger but an Italian instead of haiyaaa he says Mama Mia

[@yasminitarestuadinda9605]

I'm dead inside when gordon turn rendang into an omelette

[@Kazue999]

@@yasminitarestuadinda9605 what ?! He did WHAT?!

[@JadedKate]

@@yasminitarestuadinda9605 Gordon ? Ramsay ? 😱

[@Jesse_Johnson]

The Godfather’s pasta looks divine. Too creamy you lose the flavor. Beautiful video. Thank you chef.

[@vincenzosplate]

It’s a pleasure!

[@MissPiixiie]

Guga is sooooo good! He does a lot of experimentation in his videos as well! He mostly cooks with beef but he does do other things too. I really enjoy his videos.

[@thelostone7404]

I feel like a lot of the North Americanized versions of European cuisines often substitute cheeses because of our relative lack of exposure to cheeses. There's a bunch of historical and social aspects I suspect are related to this. However, as the industry and access to information on international cuisines grows, the tendency to prefer authentic ingredients tends to grow too. Your video is an excellent example of this! Great commentary!

[@vincenzosplate]

Thank you!

[@blondecat666]

I couldn't agree more. When I visit the US, I always have to smile about the 'Swiss cheese' brand. For Pete's sake, there are over 400 types of cheese exist in Switzerland, it really hurt me. :-) Of course, as we 'evolved' in cooking, now it's much more common to find a more decent selection in the US, but you would still have to be in a bigger city or find a specialized gourmet deli.

[@kdr082475]

Not to mention lack of availability of the variety needed for authentic recipes. You get away from larger cities and some of these are not even an option. Same with guanciale and in some cases pancetta. Lot of time you just have to use the local option and do the best you can.

[@jeffreym68]

I agree that most Americans are woefully undereducated about cheese. I'm also guessing they are used to getting their parmesan in a green can with cellulose. They probably don't know enough to appreciate real parmesan, let alone consider paying a premium for accuracy.

[@lucreziaoddone]

Why do they always put PARSLEY on it??!?!?!?!? I just don't understand

[@GiuseppeLeopizzi]

Lo avranno visto fare nei ristoranti di Piazza Navona? Scherzo, ovviamente come guarnizione finale come il prezzemolo per il turista medio (estero) è molto più instagrammabile. Va così. Complimenti per il canale ogni tanto ti seguo. Ciao

[@vincenzosplate]

Non lo capisco nemmeno io 😭

[@staggerlee2774]

New chefs use it to add color

[@eleo_b]

What is so horrific about parsley though?

[@CM-ky5go]

Because it adds color, is visually appealing, and it tastes good. It’s literally a win-win-win. There’s no downside.

[@marijunealejo1780]

This channel is a gem! So glad I found this.

[@NatalieCWilliams]

Chef makes me laugh so much during these reviews! 😂😂. His expressions are priceless! 🤣🤣

[@g.l.8319]

Tasty: Adds chicken stock Chef: “Look what they did to my boy”

[@anversailles]

I really love how the criticism is just out there to help offer insight. I also love the consideration and not being immediately offended at what other people do. Really shows open-mindedness. Love it!

[@vincenzosplate]

Thank youuu 🙏🏻

[@SpoonForkHeart]

So funny to see your reaction on this video hahaha!

[@vincenzosplate]

Hahahaha I’m glad you enjoyed this video, thank you! ☺️

[@sashazahradnikova7701]

Our friend from Rome tought us to use one egg yolk per person plus one whole egg for the pot. So I guess we make carbonara extra creamy! But no cream added :)

[@vincenzosplate]

sounds good!

[@jamesv6990]

The "Tasty" one pot carbonara made me want to die.

[@vincenzosplate]

Me too!!!

[@scootertron8332]

That looks horrid.

[@trashracoon8852]

Why do I feel like I could die for this guy’s approval.

[@tango57]

I love this! Great video! I know what to look for now in my carbonara! Bon Appetit!

[@florianhauenschild2709]

I saw your channel first time today and I love it. You motivate me to learn cooking now

[@pyark]

Alternative title: *Italian Chef Gets Clinically Depressed by Popular CARBONARA VIDEOS*

[@Reverentia9]

Alternatively chef is very narrowminded in how a dish can be made! (Not saying one is better than another or that all of the recipes in the video isn't stretching the term carbonara, just saying that the reaction to cream or bacon that was in the first carbonara recipe is really narrowminded)

[@mattias9575]

@@Reverentia9 maybe you never tried the real one, there is a way to make it and I'm telling you the original is AWESOME

[@Reverentia9]

@@mattias9575 I have tried the "real" one and love it, I've even eaten it in Rome and it was fantastic. I make it and other variations myself and like them all. My point isn't that one is better then the other. My point is that people should do it the way they think it is more tasty and both versions are carbonara (I can agree that some of the recipes in the video is stretching the term but I'm only tired of people saying that if it has bacon or cream it isn't carbonara especially since the first carbonara was made with both of that from american army rations). So eat whatever version you like and enjoy a fantastic meal!

[@switchstatement568]

@@Reverentia9 The actual problem here is people "teaching" how to make "original" carbonara, while preparing their own recipes instead.

[@Reverentia9]

@@switchstatement568 "the original"/"real" is actually not even the original recipe since the first time a dish was called carbonara goes back to the 1940s when a chef from bologna prepared a meal and had to make due with what he had - american rations - bacon powdered eggs and heavy cream was used. Therefore I don't think it's a problem calling it a carbonara in most of the cases. There are some examples I find stretching the term above what I myself would still be able to call a carbonara. But saying there is only one way to make a carbonara is just not truthfull to the history of the dish.

[@orlando1a1]

Ah the late, great Antonio Carluccio - thank you for paying him the respect he deserves. His Carbonara looks so delicious - the best by far, of all the versions shown here.

[@LoyaFrostwind]

And he's really easy to follow. He makes it simple. I've made carbonara twice already. The main skill is not overcooking the eggs. I still need to work on that.

[@MB-co6qj]

@@LoyaFrostwind if you use a higher yolk to eggwhite ratio you wont get scrambled eggs and a more creamy sauce :)

[@marcominelli332]

Love your Video‘s and the passion for Italian Cuisine. Bravo, Vincenzo! Difendiamo la vera cucina Italiana.

[@vincenzosplate]

Grazie mille Marco!! È importante “difenderla”!!