Italian Chef Reacts to Pro Chef vs Homemade Carbonara

[@trevorhague6603]

Notice that Frank put the peas on the side because he really didn't want to use them 🤣🤣

[@vincenzosplate]

Totally agree ahaha

[@CaptanF0rever]

Yeah. That's the bit though. They HAVE to incorporate the other chef's ingredients in some way. Frank always does silly things in these games but in his normal solo videos he makes things more traditionally.

[@michaeltakahashi3468]

I'd put the entire ingredient board to the side and go to Vincenzo's house to taste some real carbonara 🙂

[@ronaldyeater3322]

Hi, merry Christmas, what channel are these guys please, tyvm tc

[@warrencramer4516]

He should have left it on the side with the cream 😂

[@MrMikellsof88]

Personally I blame Lorenzo for the peas and cream. He backed Frank into a corner by providing him with ingredients that don't belong that HAD to be used.

[@vincenzosplate]

🤦‍♂️🤦‍♂️🤦‍♂️

[@dillanschuur8731]

@@vincenzosplate it was the fault of lorenzo

[@jjryan1352]

I'm sure the show producers arranged the ingredient list not Lorenzo.

[@clawedsimian]

@@jjryan1352 I like to think lorenzo put in the peas and cream knowing they don't belong but just wanting to see what Frank would do with them. I guess it's almost as amusing to think the producers were trolling Frank and not necessarily Lorenzo doing it

[@toriless]

Did the HAVE to be used? What are the rules?

[@ragnaulva_]

Frank is an amazing chef it is a rule of this show that they have to use all the ingredients they are provided with From my years of watching Frank I believe he would not make a dish that isn't done the traditional way Also Frank loves to go heavy on seasoning in his cooking, that's just his thing

[@donwald3436]

I would have made a cream of pea soup on the side, served in a teaspoon oops the teaspoon rolled over.

[@sciacallojo]

😊❤

[@ww6156]

One of the best pieces of advice I've learned from Vincenzo is to wait until the sauce is finished before cooking the pasta

[@vincenzosplate]

Thanks for sharing your experience! I'm glad you found that tip helpful 😉👨‍🍳 Keep following for more traditional Italian recipes! 🇮🇹🍝

[@toriless]

I preheat the water and then put the pasta in a few minutes before the sauce is done. I find if you just use tongs to transfer them, letting them drip a bit, you have no need to reserve and pasta water and retain the starches to the sauce sticks to the pasta. I am no pro but this works for me. It just seems right.

[@kdub175]

I still beg my step mother to wait on the pasta an try mixing the noodles with the sauce…she refuses haha like a pride thing…she lets the noodles sit in the colander an heats them up in the microwave before spooning on the sauce ☹️🙁😕🫨🫨🫨🫨🤬

[@kweassa6204]

Frankly, I think the best advice is simply "honor the recipe." If it's a contest of interpretative cooking, creative new fusion styles and etc, it's fine. But if you're gonna show something with the name of a time-honored classic, then STICK TO THE RECIPE! Honor the tradition.

[@aguigol5]

@@kdub175you need to show her da wey 😂😂

[@chandleraskew6496]

Chef frank has his own channel where he makes real carbonara and he chooses the ingredients so he makes it the right way

[@vincenzosplate]

Glad to hear that 🙏🙏

[@gergk5]

Italians so anal about their recipes. Dishes always evolve. Most of these 'set-in-stone' recipes that they're always whining about, probably don't look or taste anything like their original version.

[@jordanbridges]

But does he rinse the pasta?

[@timoliver3587]

The wine is there because any time Frank does one of these with Italian dishes, he wants a glass of wine with it. So in order to get that glass of wine he has to put a bottle onto the tray for the amateur chef

[@vincenzosplate]

Thanks! Didn't know it

[@lluisg.8578]

Then adding the price of the whole bottle of wine, the oil bottle, 1kg of flour and two big chunks of cheese to 1 portion of carbonara is just cheating and clickbait

[@toriless]

Hey, I only drink the unused portion. Damn Bourguignon !! It uses the whole bottle, reduced. Beef stew only uses half a bottle but Chicken Picatta only half a cup, wheee!!

[@immortal_newbie]

Man until I found your channel I was so lost eating the american "versions" of pasta... I feel like a sinner for eating pasta the wrong way all this time... but now I have the power of knowledge from a true Italian chef... Thank you Vincenzo love your channel

[@vincenzosplate]

I'm delighted to hear that my channel has helped you discover the true joy of Italian pasta! 🍝 It's never too late to embrace the authentic flavors. If you have any specific pasta requests or questions, feel free to reach out. Happy cooking and enjoy your culinary journey! 👨‍🍳🇮🇹

[@7663226]

It's not Frank's fault that he has to use the ingredients. That's how the show works. You'll have to cut him some slack here, Vincenzo.

[@Frank305786]

I agree he’s not to blame for the amount of cream that he hast to use

[@fullonsociopath]

One of these days someone is going to make Neopolitan pizza topped with peas, and Vincenzo is going to throw his laptop.

[@vincenzosplate]

That'd be the final dish ahah

[@daro8414]

About the price, I am pretty sure in the show they ask the pro chefs to come up with the most expensive way to make the dish for entertainment value, something similar happened with the egg fried rice one, which does not need to be an expensive dish at all.

[@vincenzosplate]

Yes could be!

[@lluisg.8578]

But they counted the full bottles price, same with the cheese and flour. Not just the portion they need. That's clickbait.

[@daro8414]

@@lluisg.8578 Oh, agreed. I don't think it's clickbait per se but they're certainly taking advantage of that. Besides the clicks I think they may be trying to avoid getting the typical comment in videos with titles like "X dish for 5 dollars", where people always complain about how that's not the real price cause you have to buy the whole thing, but ofc that's just my assumption.

[@lluisg.8578]

@@daro8414 they didn't do the same with the noob dish. So it's all made on purpose. Epicurious is big enough to know how to gain viewers with this kind of dirty tricks.

[@daro8414]

@@lluisg.8578 fair enough

[@kishisetasama]

Well, to be fair, Frank was obviously just having fun with it. He seems to know how to actually cook carbonara, but he was obviously just having fun at this point. His techniques are very much large batch restaurant-like, rather than homemade stuff. Like rinsing and oiling the pasta. The peas still suck though.

[@Lia-A-Eastwood]

As soon as there is any cream near a carbonara recipe Vincenzo's heart's ready for extra ballistics... 🤣🤣🤣🤣🤣

[@vincenzosplate]

EXACTLY 😂😂

[@caseyrogers573]

Your criticism is valid, but please know Chef Frank is a very a very competent chef and absolutely knows how to make an authentic Carbonara. This series is intended for a non-Italian audience and the pro chef’s recipe is always a bit over the top since it has to the “the expensive one.”

[@dominicballinger6536]

He recognized that, no? He was quite impressed with the traditional recipie that Frank gave the other guy

[@BullyHunter501]

to be fair to frank, pre-ground pepper looses a lot of its flawor and spice so he probably used that much to compensate...he still might have added too much but that might be because he is not used to pre-ground stuff and over compensate

[@vincenzosplate]

Yeah could be!

[@toriless]

But he took it too far, I agree with Vincenzo

[@mxrsExe]

I mean, frank had to use all the ingredients given to him.

[@vincenzosplate]

I know, but don’t understand why there are peas among the ingredients

[@mxrsExe]

@@vincenzosplate a common misconception from people who don’t know what a real Carbonara is. As these are Lorenzo's ingredients, he doesn’t know how the ingredients of an authentic Carbonara look like.

[@RonJDuncan]

@@vincenzosplate As the pro chef, he's required to incorporate what he's been given so he still included peas, but he kept them out of the pie. If you were required to incorporate peas in order to stick to the rules, what would you do with them?

[@kyushirokun]

@@vincenzosplate doesn't matter at that point, they were, and he had to use them regardless. Are you really saying that in the same situation and under the same rules you would be disqualified because of an inability to improvise? 😂

[@SteveScapesYT]

@vincenzo just going to guess but knowing Lorenzo, I bet HE also knows no Peas or Cream in Carbonara. In this series the home cook’s ingredients are also an opportunity to prompt folks to learn about what they SHOULDN’T use. If they didn’t shoehorn cream or peas onto Lorenzo’s plate, those ingredients would not be at all in the conversation. But because they were there Frank could explain how you don’t use them. It’s definitely orchestrated and not organic.

[@ThePaullam328]

Home Cook vs Pro Chef vs Italian Chef show be like: Lorenzo: "Here use my shitty ingredients" Frank: "I don't waste food and I follow the rules" Vincenzo: "Those rules simply don't apply to me" *discards peas and cream*

[@vincenzosplate]

😂😂😂$

[@toriless]

Make a pea sauce and put it in side bowl. Do not ruin the food.

[@jesusislord88]

The peas make me laugh everytime. Honestly, this is one of my favorite cooking channels, I love the idea of making things traditionally and everything Vincenzo makes looks phenomenal. Keep up the great work chef. 🙂👍

[@WealthyWizard369]

Lmaaaoooooo I love all three of these chefs. I have no idea why but Vincenzo is making me laugh so much when he's critiquing Frank. 😂😂😂😂😂😂

[@vincenzosplate]

Ahahha I'm glad you're enjoying my videos 👨‍🍳👨‍🍳👨‍🍳 Keep cooking and keep laughing!

[@WealthyWizard369]

@@vincenzosplate Yes sir! Keep the videos coming. I love to see it. You should try and Collab with Frank that would be great

[@simonh6371]

Lol because Italian guys (more than women in my experience) get very passionate about things, the older they are, the more so as well. Watching people rant is always funny although I'm not saying Vicenzo is ranting here, he's actually pretty calm by Italian standards. Also everything he says is spot on. One other Italian guy who is really funny to watch is Nouriel Roubini, the economist, when he talks about cryptocurrency. I totally agree with everything he says but it's just funny how emotionally invested he gets.

[@jorleejack]

I'm not sure Vincenzo was grasping the concept of the video. Frank knows how to make carbonara. The expensive version was his recipe using ingredients he selected. He knows carbonara uses guanciale and doesn't use peas and cream, but for the video he has to use the ingredients that Lorenzo selected, which means he has to use the bacon, peas, and cream. I'm sure the producers also asked him to choose very expensive ingredients for the purpose of a "cheap vs expensive" video. No, you don't need olive oil or wine, but those pad the price, and then drinking the wine with the good carbonara enforces the "expensive" and "premium" handmade, artisan experience that they want to show for the traditional carbonara.

[@sirMadMushroom]

I know nothing about carbonara bebause I'm Polish, but still - I like the final product of your recipe A LOT more than the others, it just has a lot more flavour and seems to be the most well ballanced and spot-on-version online. love it ❤

[@vincenzosplate]

Try my recipe! You'll find the big difference eheh

[@calisthenicsaded8514]

Sometimes I feel bad that Vincenzo goes through so much trauma while reacting to these videos for our entertainment. The poor guy is suffering emotional damage due to the atrocities that Americans and Brits are committing against Italian food.

[@vincenzosplate]

These reactions are gonna kill me 😂😂

[@Kathleen5429]

Don’t feel badly for Vincenzo. He has 1.2 M subscribers by critiquing others! And he does a great job. I always love watch him. The show that Frank and Lorenzo are on is one where they have to use the products of each other. Chef Frank goes for the pricier ingredients and the other person (Lorenzo on this showing) uses products that the normal home cook would use. I still love hearing Vincenzo complain and moan in glory! 😊

[@nelsonlswong]

Oh no I wanted to see your reaction when your reaction when you found out the wine was for drinking on the side!

[@-EchoesIntoEternity-]

Vincenzo not understanding the concept of the video, Lorenzo and Chef Frank has to use every ingredient on their tray.

[@RiskOfBaer]

Yep, also cooking without waste is a very important concept. I think Frank did a fantastic job improvising so many uses for ingredients that he had and made something that is a coherent dish and probably absolutely delicious.

[@vincenzosplate]

Ciao! Thanks for commenting, I know they have to use all the ingredients but I don’t understand why there are peas among the ingredients for a carbonara

[@-EchoesIntoEternity-]

@@vincenzosplate because Lorenzo is clearly not italian, and that is what he thinks goes into carbonara. he is an amateur home cook without the vast knowledge of a pro chef or someone italian. Vincenzo could you tell me the ingredients to make basic jjajangmyeon? 🤔

[@Ryandunbar1996]

​@@vincenzosplate cuz not everyone does Italian food the Italian way which YOU need to learn the sun doesn't shine out Ur backside Vincenzo

[@-EchoesIntoEternity-]

@@sriramc5329 yes they did, if you bothered to even watch the original video they drink it at the end together with Frank.

[@anthonys5568]

In both dishes the Red Wine is important --- While cooking you drink it! 🙂

[@vincenzosplate]

😂😂😂

[@assassin_eclipse]

Carbonara is really expensive where I live. The only place I can find Panchetta/Guanciale and Pecorino is in a specialty shop, and the last time I bought ingredients to cook for 3 people, it costed me 40-50 USD (which does not sound a lot, but convert it into South East Asian currency and that would be around 5% of the monthly salary of a 20+ year old office worker). Therefore, real Carbonara is only sold in fancy fine dining restaurants here, and is considered a luxury that you treat yourself to once in a while. Most Carbonara sold here in family restaurants are made with bacon/chicken ham/smoked duck with Parmesan and/or cream. Sometimes with mushrooms. Afaik, these "fake Carbonara" is actually more preferred by locals here. People here don't really eat much cheese. Pecorino is considered too strong for quite a lot of people lol

[@vincenzosplate]

Thanks for sharing your experience! It's interesting to hear about the availability and preference of ingredients in different regions. Keep exploring and experimenting with new flavors! 😊👨‍🍳

[@toriless]

No Costco?? really? Their cheese department is the best one !!

[@jmgonzales7701]

Southeast asia? Philippines or indonesia perhaps?

[@JoeStuffzAlt]

Guanciale in my area (SF Bay Area in the USA) is around $24-45/lb by a rough estimate. My guess is that it might be imported from Italy. Pancetta looks like it might cost half as much, but it's still expensive. That being said, it was worth making carbonara with guanciale because you can have the dish for special occasions. Some eggs get up there in price. There's a company called the Happy Egg Co that sells this blue egg carton for $7.99/lb. I do taste a difference with that brand, but not many others. You also might be able to get eggs from a farmer's market that would be even better than those. It's hard to find a good egg seller at a farmer's market, but the seller is definitely worth seeking out. Last I saw was maybe $5 for farmers market eggs, but that was pre-inflation

[@int666h]

I have cooked Carbonara using Vincenzo’s recipe and it was the most delicious dish I have ever tasted. Believe me, friends, Vincenzo knows his food VERY WELL.

[@daftfeel6894]

I've learned lots from watching Vincenzo, and his channel has taught me lots about the Italian kitchen. As a chef, I embrace knowledge from people who know what they're talking about, and the way I cook pasta now is way better than what I did when I just started in the kitchen! Now, here's probably the most evil thing you could possibly do to this man. Make him a plate of carbonara. But, hide a single green pea in there, and wait until he finds it.

[@janej6253]

😂

[@chilledandthrilledforever]

Bravo, both entertaining and educational.

[@coquigirl0789]

I don’t judge Chef Frank on what he used to make his dish because Lorenzo is actually following his original recipe. Plus he’s required to use all of the other chef’s ingredients, even if some of them are wrong. So he actually knows how to make the carbonara correctly.

[@dominicballinger6536]

My dad's side of the family is from the Fillipines, and that salamat from you made me really happy!

[@bossmanebz]

I look forward to your uploads everyday 😂

[@vincenzosplate]

Ciao my friend! Thank you so much, did you enjoy the video?

[@bossmanebz]

@@vincenzosplate Always do, the best part is always when they put peas in the carbonara 🤣 I bought parmigiano reggiano and pecorino from my supermarket because of your videos and it was a game changer for my pasta

[@jimmyr1888]

I love the way Vincenzo tries his best to be diplomatic, but ultimately reaches the boiling point in the vid where he can’t keep it in, usually caused by cream or peas, always with a “che cazzo fai”… the best part of his reaction vids. 😂

[@bastimixacoustic3958]

Generally I like the idea of this frittata, even with some of the pasta not covered in the custard. Some crunchy pasta on top may actually be pretty nice. Maybe I'll try a hybrid of your and Frank's recipes.

[@vincenzosplate]

A frittata hybrid adventure? 🍳🍝 Sounds exciting! Crunchy pasta on top and custard goodness-what a combo! Cooking is all about crafting flavors that delight. Buona fortuna with your culinary experiment! 👨‍🍳🌟😄

[@allanjones4800]

I’m converted! Thank you-I shall watch again and again. Bravo!

[@thetek9]

13:32 the disdain 😂😂😂

[@RaptorLacrosseTraining]

I love all of your content. That is all.

[@vincenzosplate]

Your support means a lot! I'm glad you enjoy the content. If you have any specific recipes or ideas you'd like to see, feel free to let me know. 😊🍝

[@SmokeyTheHeir]

Time for a new t-shirt: No peas in carbonara

[@vincenzosplate]

Hahahaha sounds exciting!

[@LJTofficial]

If you're going to put peas in a carbonara - just dont even call it a carbonara

[@aris1956]

There is another famous Italian dish called “Pasta e Piselli” (pasta and peas, made with some onion, some pancetta). Many people evidently confuse that dish with carbonara. 😉

[@vincenzosplate]

Well said my friend 👏🏻 I fully agree with you!

[@jaym5602]

Yeah I get your annoyance but when they started this series the pros were adding things and tossing things so it seems they have rules now to use all of the ingredients they get. I find the pros deviate from traditional but I love their creativity.

[@mojo3631]

‘NO! The Peas, They Are NOT Happy!’🤣😂❤️

[@vincenzosplate]

They don't want to stay there!!

[@alexbennettbenefit366]

Love the reacting video vincenzo love your content your a amazing KZbinr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo

[@vincenzosplate]

Ciao my friend, it’s always a pleasure to get your comments! You’re super kind, appreciate it!

[@inocenciotensygarcia1012]

I loved the video.I laughed so much.They enjoyed preparing this dish and I would have done it the way you did.Easier.

[@vincenzosplate]

Thank you for enjoying the video and for wanting to cook the recipe! Happy to hear mine looks easy for you. 😊

[@ookamisanpl]

Vincenzo didn’t understand the assignment.

[@lel90]

"The pasta is continue to cook" rinses the pasta with cold water yeah stopped cooking right there... 😅

[@enderninja1015]

I honestly never understood why people put peas in carbonara. It might just be because i have texture issues, but the weird texture and flavor of the peas always ruin carbonara for me and make me unable to eat it.

[@georgegreen711]

0:09 Here's why Americans and others like to put peas in carbonara: Because it tastes good with the bacon/guanciale, provides a nice secondary texture and contrasting flavor to the pasta, and acts a way to cut through the sauce sometimes which can be a bit heavy on the palate without adding acid which would of course destroy the emulsion. If people are going to do this, they should toss in frozen peas at the last which will retain their pop, not fresh peas, which would just cook to a mush and not be any good for the dish. Of course, if you want to be authentic, then don't do it at all. - That's my armchair gourmand's analysis of that phenomena, Vincenzo.

[@AdaptiveDevelopementPlatform]

If you haven't yet, you will love reacting to Pasta Grammar channel. Real tastes of Italy!

[@vincenzosplate]

I already did! Check it 😋

[@catassia8630]

New video ❤ can’t wait to watch it 🎉

[@vincenzosplate]

Hey there! Hope you enjoy the video 🙌 Let me know if you have any suggestions for future recipes!

[@catassia8630]

@@vincenzosplate i loved it 😍 can u try to make us cannoli 😋 i trust only your recipes 🤍 watching you from algeria 🤍🤍🤍

[@matthewnolen7467]

I want to thank you my momma taught how to cook all the sicilian dishes my great gandmother taught her but i still learn alot from you thank you

[@juliencavelier5586]

10:50 he refreshed the pasta under cold water to stop the passive cooking, it's not about ruining it. It's a trick when your pasta is cooked far before your sauce is 😉

[@TheDanandHolly]

While I understand Vincenzo's points about Frank's recipe. I feel the need to jump to his defense. Of course cream and peas don't belong, but Frank had to make a good faith effort to use the ingredients he was given, even though he knew it was wrong, hence the cream dollop and peas being placed to the side of the frittata rather than on it. Having said that, I love Vincenzo's Plate. This channel has inspired me to get in the kitchen and cook tastier things than I ever thought I could. Vincenzo showed me that excellence can come from simplicity, and that was a huge gift.

[@djflakoelmonstruo9908]

excellent video chef

[@vincenzosplate]

Many many thanks, I'm glad you enjoyed the video!

[@bohemiansusan2897]

Most bacon, at least in America is wet cured rather than smoked. Irish bacon doesn't have smoke injected into it. Has very little fat in it but has a ton of flavor. I do at times add a bit of lard, about a teaspoon in the pan.

[@vincenzosplate]

That's a great addition, lard adds a new type of flavor that enhances the bacons' taste. I should definitely try this out too!

[@carolinavieira2755]

I love the way you react!! hahahahah

[@vincenzosplate]

Thank you for the support my friend ❤️

[@TikTok_refugees1977]

i once put peas in my carbonara and my wife walked up and slapped me hard. i never did it again.

[@vincenzosplate]

😂😂😂

[@toasted7135]

love how frustrated Vincenzo was when watching the video

[@vincenzosplate]

I couldn't anymore ahah

[@hkillorean6254]

One thing to note is that guanciale and good pecorino are both fairly expensive when bought whole in America. Trying to get some Pecorino in my home town, it was about $17, and Guanciale was about $20 per package. But regardless, there are likely more inexpensive alternatives due to the fact I was just shopping at regular grocery stores and not delis or butcherers, and the prices they paid for their ingredients were extortionist.

[@itachisvk]

A lot of people doesn´t realize that their local ingredients might be hella expensive in other countries.

[@Tsuburo01]

Dont be mean Vincenzo!! 😂😂 The fritada looks tasty!

[@vincenzosplate]

That's what I said, but in my opinion there's too much fat and as a Pro chef he could've done it better

[@curZGamingTv]

Finally a Frank reaction. Im hyped for the video

[@vincenzosplate]

Did you enjoy it?

[@Shek1nah]

the great excitement about italian cooking is, make a great dish with few good ingredients.

[@vincenzosplate]

Thank you for sharing your thoughts! Italian cuisine is all about simplicity and quality ingredients. Keep following along for more traditional recipes 🇮🇹👨‍🍳

[@arachnon4785]

Me eating a can of chef boyardee spaghetti. Yeah you tell em vincenzo you tell em how they are screwing up

[@flaviusconstantius9702]

Chef Frank is awesome. He has a much more authentic carbonara on his channel. Remember on Epicurious he's the professional chef, so he's obliged to make some fancy Michelin star type recipe.

[@ronaldyeater3322]

Sup Vince, since I subscribed to your channel I can't stop watching, I like the concept of these guys grocery swap, putting peas on side is smart but I'd use the cream for creamy peas or puree with pecorino on side? It's truly challenging, it's Xmas day so MERRY CHRISTMAS MY FRIEND, i smoke🥺 so have to step away cuz grandkids dont have the smoke, perfect time to watch, tyvm tc 🍝

[@vincenzosplate]

Thank you so much for all the support my friend, makes me happy to hear that you find my videos entertaining! Have you cooked any of my recipes? 😋🇮🇹 And Merry Christmas to you too! May this holiday season bring serenity, joy and happiness to you and to your beautiful family! 🎄🎅🏻

[@ronaldyeater3322]

@@vincenzosplate hi Vince, yes I have made your:sicilluan arranging, bruschetta with tomato and basil BBQ flavor/scent, minestrone so far but improved my recipes with what I saw and heard. Might've been a chef 30 years and cooked with lot chefs and celebrity chefs like food Network (your favorite lol) but never too old to learn👍, I do have whole chickens and going to make nonnas crepes and broth this week, Xmas slowed me down, I'm on last days due to health but still have passion for food and teaching grandkids more, no cream or peas in carbonara lol, take care

[@47crazed]

i just want a simple carbonara. nothing more, nothing less.

[@r.h.3084]

Italians are so funny. They think every ingredient change requires a new name :D

[@Handle423]

You are SO Italian Vincenzo 😆

[@vincenzosplate]

Thank you for recognizing my Italian roots! 🇮🇹 I'm passionate about showcasing authentic Italian cuisine and sharing it with food lovers like you. Stay tuned for more delicious recipes and culinary adventures! 🍝🍕🍷

[@flamerollerx01]

I like to air fry my bacon on broil at 450 for 10 minutes, but I also only buy thick cut bacon. If you but thin bacon in an air fryer, that's fine, but 10 minutes is gonna be way too long for thin cut bacon. Try 5 minutes instead. I put the bacon on foil directly on the "floor" of my air fryer, but that's because it's a ninja foodie pressure cooker/air fryer, so it has a pot that you cook in. I don't use the racks for my bacon for a few reasons. The first reason is less to clean, the second reason is it cooks less crispy than using the racks, the third reason is because I can fit more bacon and the last reason is because I don't have to swap the top bacon slices with the bottom ones.

[@trumpetmusic5672]

I have been learning how to cook with Vincenzo, and now I start laughing every time I see people making the mistakes I used to make 😂

[@vincenzosplate]

Thanks for the feedback, it's great to hear that my videos have helped you improve your cooking skills! Keep watching and learning with Vincenzo's Plate 😄🍝

[@antalbino1286]

Vincenzo vs cream is the best rivalry on KZbin

[@vincenzosplate]

I will make a remake of Rocky against cream

[@toriless]

Italians only use like tablespoon or two on the rare occasion they do, it is an American bastardization.

[@andreyk9012]

Vincenzo the Sometimes a Carbonara Purist

[@vincenzosplate]

😂😂😂

[@Feril1]

The cost is most likely due to imported prices being much higher than what you'd find in Italy.

[@Abfallkannibale]

Lorenzo has a very fun energy. He's good.

[@vincenzosplate]

I fully agree with you

[@PPy_14]

I kind of feel bad for the pro chef because the rules are you have to use the ingredients that the amateur chef had for the recipe so I felt bad because he had no choice but to use those ingredients so it's not his fault

[@mobugs]

Vincenzo's commentary is so grating in this one

[@ThorStroliaDavis]

I know I am a bit late, but perhaps I can explain why I think Frank deviated so much in his take on the recipe. Let me preface by saying, Vincenzo, I love your videos. I have a huge love for food history and a sometimes unhealthy preference for authenticity or regional historical accuracy over trying to make something ""better"". All of that said... It seems the cheese was bought pre-grated, especially for the price he paid ($10? Where I live in the US I couldn't buy half that amount of cheese for less than $12 on it's own). Pre-grated cheese, at least here in the United States almost always has anti-caking agents that prevent proper melting. You are very limited in your options to go any farther than a sometimes passable garnish when it comes to pre-grated cheese. If you try to melt that it likely would have just became a stringy greasy mess. I would like to give Frank the benefit of the doubt that he was looking for an alternative dish that could be inspired by the underlying flavor profile of carbonara (except maybe the peas but I think they are supposed to try to use everything), under the assumption that anti-caking agents would have prevented it from ever melting properly. Or maybe he just took it too far just to be a bit out there... I don't know, haha

[@SheaSF]

Had an Italian flatmate in San Francisco. He'd drizzle olive oil over his bacon before he put it in the oven. It is the best bacon I've ever had.

[@ohadellert6319]

Such suspense 😅

[@chrisbryan89]

“I’ve never made pasta in my life”…. Proceeds to kneed dough like a pro.

[@Truthfulpietro]

This is the first time I've watched a video from you. I am half-Italian from my father's side, his mother was born Italian and she married a half-Italian. I got to say: "I've been to Abruzzo several times. How come I've never seen you? I LOVE the Italian cuisine there. Especially the Arrosticini! Mhua! Delicious!" My parents own a holiday home in Abruzzo on top of a mountain. Lovely views of the countryside and have been using it to get away from the world for a while. I've made Foccacia bread there myself. Hand made. For your entertaining personality, I've subscribed to you. Now I want to see if I can replicate your recipes in the future. As for Epicurious: I do appreciate alternative viewpoints from other chefs, I think it is important to experiment, but as the saying goes, "Classics work and are appreciated time after time, otherwise they wouldn't be called classics."- (USA Masterchef). That being said, I do enjoy the chemistry between Frank and Lorenzo. I really hope that Lorenzo becomes a real professional chef in the future.

[@IsaacKim-s2q]

so you arent half italian

[@Truthfulpietro]

​@@IsaacKim-s2qOK, so what am I if I'm not half italian?

[@AllanNorstrand]

That’s a lot of pepper and cream 😂

[@TheSilentVoid_]

14:49 Vincenzo, why did you have to make me laugh so hard? But other than that, good video.

[@vincenzosplate]

Grazie mille! I am glad that you enjoyed my video, and I am glad that I made you laugh. I think that humor is an important part of cooking, and I try to incorporate it into my videos whenever possible.

[@definitelynosebreather]

Damn, Vincenzo was dying so much with the cream 😂😂😂

[@PaulRobertRuscio]

Grazie Vincenzo Excellent video. I agree with all you said. So good. Although I need to say. Chef?????? What do they do? They cook, so in reality, they're cooks. If one of them gets offended when I call them a cook. They'll get a big slap up the back of the head. Capo cuoco. Cucinare!!!

[@MichaelAngeloIV]

Your videos are always entertaining and informative. Thank you, Vincenzo! 😃

[@vincenzosplate]

Ciao Michael! Thank you for the comment, this is much appreciated 🙏🏻 I’m really glad you enjoyed the video 🙏🏻

[@ElGuerreroMaya]

I my country 1 kg of Pecorino is roughly 50 USD and 1 kg of panceta is about 35 USD. Add to that the fact that salaries are garbage third world stuff and yes, it's very expensive to make Carbonara

[@bnuttsgee]

Vincenzo has carbonara nightmares after this one.

[@vincenzosplate]

I can't sleep anymoree🙈🙈

[@toriless]

He wakes up in cold sweat yelling "no peas or cream".

[@JosephAlanOliveros]

Salamat too Vincenzo and mahal kita (I love you!) Salamat for educating us by showing us the correct way to cook carbonara. Love all the way from 🇵🇭

[@vincenzosplate]

Ciao Joseph! Thank you for the comment 🙏🏻 it’s always a pleasure for me!

[@DyadintheForce]

The problem with their itemized list of cost -- is that the bottle of wine and bottle of the extra-virgin olive oil is probably not going to all be used in one carbonara and the oil and wine will probably go a long way (unless you drink the wine). It's not like you need a whole bottle of oil to make carbonara.

[@NewVenari]

You should have had scenes from Dr Who calling for Rose lol

[@vincenzosplate]

😂😂😂

[@MrRichieHK]

Frank have to use all of these ingredients... I bet he would throw away that cream and peas - if he could. Thats why its fun swap. Not real recipe.. Vincenzo probably dont understand it correctly :/

[@SheaSF]

I really love peas. Creamed peas make me cry because they're so good.

[@RBroek1983]

I still think they both did a great job of making something out of things they are not comfortable with tho.

[@sagmalrasmus]

Yes, he had to use the cream, but no one said he had to use all of it. Just some sprinkles would have been enough. I would call Frank's dish a noodle gratin with guanciale bacon and peas. That's what it is. It might taste quite well. But it's nothing like a carbonara.

[@marcinelsanescobar9656]

2:03 - because he takes cooking lessons from G. Ramsay ;) My son always laughing of: "G. Ramsay's lockdown rainbow pasta" 2:35 - Vincenzo, please - I always use a bottle of wine whem I cooking. One, two glasses of medium dry wine is always good to drink :)

[@michaelt6969]

Who knew, I've been making a carbonara frittata for my breakfast sandwich, and didn't even know it. I use Genoa Salami though, I can't find guanciale where I live.

[@Kate-ct9ys]

I have no idea where these people live. There’s no way that was only $10

[@vincenzosplate]

Totally ahha

[@toriless]

$1 pasta, buy half a dozen eggs for a buck, $1 for the pepper but they showed the $4 brand, peas about $2, but the cream would be about $8 in the quantity shown.

[@daviewizzle]

I’m going to watch your video on carbonara frittata 😄 Because of this

[@vincenzosplate]

Great! Than let me know what you think of it

[@DEADGPK]

Wow such a great video, very nice and good commentary very respectfully but with some good humor. Thank you and good week to you 😁💯⛅

[@vincenzosplate]

Ciao, thanks for watching! I’m glad you enjoyed the video reaction 🙏🏻 I appreciate! Who do you think did a better job?

[@DEADGPK]

I liked idea of the frittata personally 😅

[@PixelsPirate]

So up and the expense ount, even if he used stuff like the olive oil, it would not be all of it, they should do prorata

[@vincenzosplate]

Hey there! Thanks for sharing your thoughts. I understand your point about expenses. It's always good to find a balance! 😄👍

[@kuzja124]

I love the godfather shirt, gave me a good laugh