Italian Chef SCHOOLS Jamie Oliver on Pasta CARBONARA | Pro Chef Reacts

[@hoodwynk1389]

For the sake of Frenchie's sanity, Alex might have to stay in rotation

[@ChefBrianTsao]

More to come!

[@matthewgilfus1640]

@@ChefBrianTsao Alex's Bourguinon Burger

[@enviroawareness]

@@matthewgilfus1640 YES

[@groofay]

Uncle Roger would see all that fresh black pepper in Jamie's carbonara and go "Remember, he put just THREE CHILI in his Thai green curry!"

[@donlapham1265]

Tree chili.

[@eloquentsarcasm]

Alex is great because he just wants to LEARN, he goes into an experiment with no ego, no pretension, he just wants to make something good.

[@ikaika0083]

You guys should react to Alex’s mother sauces video where he claims hollandaise being a mother sauce was a translation error. I want to see what Frenchy has to say about that!😂

[@ChefBrianTsao]

Def more Alex to come

[@gtxviper]

100% lazy translation... loved that episode of Alex and the mother sauces

[@Tengokujin]

This comment needs to rank highest. I need to see Frenchie's reaction (and possible arguments).

[@waynec3563]

The whole mother sauces series would be great.

[@CoffeeCupVT]

Frenchie's on to something: why not bring in a talented amateur cook, have him prep something for you two, then you guys critique his work - not in a mean way, but showing him/her what's good, what went wrong, and how to fix the problems? This could be immense. Love you guys!

[@rainycakes]

FutureCanoe lives right there in NY, I nominate him!

[@EBlank3807]

I volunteer as tribute!

[@KimMitchellLopez]

Yeah I love this idea!

[@dpclerks09]

You can also go apprentice/stage in a kitchen! Or mail them YOUR diced potatoes and onions, and have them critique YOUR knife cuts!

[@EBlank3807]

@@dpclerks09 not servsafe compliant! 😂😂😂

[@XBluDiamondX]

Maybe poor Jamie's fighting the stereotype that the British don't season their food by throwing an entire bucket's worth of pepper onto his food.

[@aaronlopez492]

LoL, I love the way Master Chef Luciano s politely explains to him " yeah I can show you something better than this" awesome, such politeness. Chef Brian and Frenchie make more of this types of reaction videos. PS; that carbonara would make a heavenly Saturday morning breakfast.

[@Positiffity_Vibes]

I love how Frenchie acts like an annoyed teenager when he watches Jaime Oliver 🥹😂🥹 That’s so much black pepper…I bet you couldn’t even taste the guanciale. Oh my 😖

[@jaydog93]

Vincenzo and Uncle Roger have a conmon enemy with Jamie Oliver messing up Italian and Asian cuisine

[@TreantmonksTemple]

Vincenzo LOVED this Jamie Oliver Carbonara vid.

[@andyquin5386]

A Carbonara is literally called a Carbonara because of the amount of black pepper in it.

[@psibiza]

Jamie's Carbonara wasn't bad at all. This reaction video was a joke. They have no clue what they're talking about.

[@Gogettor]

Brian, clarify that whenever you use that Italian accent, you’re doing a Marcel.

[@ChefBrianTsao]

😂

[@Seki1987]

Hon! Hon, hon!

[@THErealOGse]

Marcel... and I.... don't like bacon in the carbonara....

[@Unbreaded452]

Nah definitely racist yt just isn’t there yet. You can’t act sensitive about being a minority and then make fun of other minorities when you have a larger majority ww on an international platform. You drop the nonsense or suffer the consequences of yt striking stuff like this in the future.

[@GodUnderSiege]

Oh my! That "bowl over the pasta water" hack is awesome! Just tested it and I can safely say I'm never gonna mess up my Carbonara again! Thanks for that!

[@TLRNemesis]

Love the channel. You guys have taught me so much about cooking and techniques that I never would have known about if not for you.

[@jjrod2988]

When Jamie Oliver comes on the screen, Frenchie's attention span goes from 100 to 0 in 3 seconds 😂

[@gauravshukla71]

I think Frenchie needs a hug after being forced to watch a Jamie Oliver video

[@StnrVibe]

I live for Frenchie's Jamie Oliver slander 😂

[@KarmasAB123]

Ain't slander if it's true

[@StnrVibe]

@@KarmasAB123 I mean you right 😂

[@doriangarcia73]

Really glad to see Alex in your video. It keeps getting better and better!

[@dylnfstr]

Ordering food from amazon is WILD to me. Here in Texas that's not going to be same day shipping... ALSO I REQUEST MORE ALEX. His in depth videos are fantastic where he progresses in learning to cook specific dishes known around the world.

[@DoctorWho8]

Vincenzo's Plate and Lionfield would approve.

[@quandoku1798]

that's obvious, they're Italians together

[@hoileongdai6956]

Still upset that Uncle Roger's 10M special won't feature Mr. Chili Jam

[@ChefBrianTsao]

Me too

[@TheRealYDA]

Yeah, Jamie is Too Scared to Face the Truth, I would Willingly Collab with Experts if it was me

[@tanikokishimoto1604]

Personally, Roger is too annoyingly cutsie to collab on anything with. I'd rather collab with a channel like Chinese Food Demystified.

[@SkaterBlades]

I've made carbonara once for myself and my mother using parmigiano reggiano and bacon lardons. Would've liked to use guanciale and peccorino but my mum was recovering from surgery and i didn't have £30 lying around for guanciale nor the time for delivery. Glad to say no cream went near my carbonara, did put a bit of flakey garlic salt in though

[@UnbeltedSundew]

Jamie Oliver cooks like he's never had to clean up a kitchen or buy his utensils.

[@Tengokujin]

I hated seeing the tongs scraping on a Tfal like that. :shudder:

[@strawberrylemonadelioness]

19:43 I'm half awake and for a moment I thought Jamie Oliver has holding a handful of Blueberries. And I guess i just accepted that as something he'd do.

[@Maco_7075]

I've replicated that carbonara myself, and there is a detail you guys kind of mention, but not really, and that is actually mentioned on the continuation of Alex's carbonara series. There is a secret that that italian chef does not mention, and is that he makes a hollandaise with the sauce. He grabs the yolks and adds the residual oil from the guanciale over a bain marie in steps until you get an hollandaise. There he adds the pecorino, pepper, starch from the water, and a little bit of salt. Then he adds the pasta and the guanciale back. I forgot thought that the chef cuts the peppered edge of the guanciale though, so I'll have to try it again...

[@absenceofwordz3828]

Just like I commented on your original reaction chef Brian, Jamie Oliver made Carbonara e Pepe😂

[@feroexe7965]

Brian I fokkin love your band's new song! Augh, I jsut HAD to add it to my playlist

[@elizabethmartinez4779]

Frenchies worry that he would be called out for critiquing other French chefs reminded me of a Anti Chef video i watched today. Where he makes the same dish 3 times from 3 different chefs. Technique alone can drastically change a dish. Everyone does it differently.

[@theblackhand6485]

This was fun again. Thx. Jamie Olifant and his Carbonara a la Poivre Noir. ...hahaha 👻😝

[@shanidar]

I love the "bleep" sound that is used for Frenchy

[@jamesyamamoto5155]

I always put my black pepper in my egg cream mixture then add pasta water to that while it's in a separate bowl. I add the pasta to the guanciale in a separate pan then turn off the heat and add the egg cream mixture last. Then add the egg cream mixture and toss without overcooking the egg. You can always add more pepper later to taste.

[@MartinRPaquet]

Back then, at my restaurant, I used to roast my pepper in a pan, which I then ground. Always guanciale. I only used the yolks, the whites went to my pastry chef. And I used a mixture of pecorino romano and parmigiano reggiano. This is how my nonna taught it to me

[@Monochromatic_Spider]

This is like watching a tragedy. Frenchie being so happy, so alive, so smiling and in his comfort zone, talking about good food being made right without anything horrible being done to the ingredients. And all the while, there's this Jamie Oliver sized iceberg floating about in the horizon, and we just know it's about to Titanic poor Frenchie.

[@15oClock]

The way Jamie Oliver made carbonara is normal for how they make it in Italy, sans garlic. How the chef made it is how you make it for a restaurant where you have to worry about constancy and not about how many dishes you dirty.

[@blinky297]

Frenchie looked so happy and content, and then that joy was ripped away. Highly enjoyable.

[@sinnamonbun2063]

it's not a bullshit excuse, i do NOT want to order guanciale off of amazon.

[@h1r086]

I boycott amazon outright. His claiming everyone should just be using it by default only strengthens my opinion about amazon. They're too large and corrupt, taking customers for granted.

[@Shampaggin]

Did you catch Guga's butter stick video the other day? Pretty sure the idea was Frenchie's roast chicken. Now the relevant stuff: Fresh pasta in the north is also typically made with eggs already. You don't need to be adding an egg-based sauce. Rigatoni is best for pasta alla Gricia, which is like a sister recipe to carbonara and one of the four Roman pastas. If you don't count the secret fifth pasta, zozzona. But my heart will always belong to the spicy red delight that is penne all'arrabbiata.

[@ChefBrianTsao]

Oh YES WE DID

[@KFrost-fx7dt]

Thank you chef Brian! On behalf of all lactose intolerant people I want to thank you for spreading your message. I want to taste carbonara but I never have because all the restaurants around here use cream.

[@tattoolovety]

Man I love Frenchie's reaction to just the mention of Jamie Oliver. Wish i could do that, simply try to walk away when I know something is terrible for me. 😅

[@amberyoung4425]

"is he a politician?" 🤣🤣😂😂 That's exactly what i said😂

[@miciso666]

Politician in the state of jam 😂

[@marcoreus3091]

there's a video uploaded by Aden Films, with Luciano where he explains the why of what he is doing, and actually shows all the steps. it's amazing

[@EvilTwinSister-nj4hi]

I believe the Italian chef only used the egg yolks. It briefly showed him separating the egg.

[@Gremlack13]

I love carbonara and make it 1-2 times a year. I use parmesan, not pecorino, mostly out of convenience. I use pancetta as well. Plus a few eggs and pasta water and salt and pepper. Very simple and amazing. Though the best carbonara I ever had was at a restaurant on the grand canal in Venice, Italy. First time and still best time. Other places in Italy were not close to as good. Especially the Olaf win Florence that it rated like Mac n cheese.

[@miciso666]

As a teen with no dad and 2 siblings this was my fav thing to cook for us.. Amazed jamie fucks it up...

[@tanikokishimoto1604]

Sorry, a good quality salad needs a little vinegar as well, if only in the form of lemon juice. A bit of coarse ground pepper, a hint of salt, that splash of EVOO, and absolutely some vinegar/lemon.

[@Strail_R]

grana padano is made the same way as parmigiano reggiano, but outside of the parmigiano region, so it has a different taste

[@MatusDubrava]

i really like all this geeking out. inspires me outside of just cooking :)))

[@MatusDubrava]

passionate geeking out sorry about that :D

[@THErealOGse]

So I am an RN full-time but cook part time (started my professional life in the restuarant business and cannot leave fully, it's like a bad relationship you keep going back to haha) & my boss hates Oliver lol. Like an irrational hate. I just sent this to him and he's like, "why do you hate me?". Legit though I agree with taking the pepper off the guanciale. I also really appreciated the relationship and respect the French and Italian guys had for each other. As my restuarant jobs Sous Chef says, "you can always learn something or at the very least appreciate something from everyone you come across" and I tend to agree.

[@juntianwei9273]

Need to see you guys get to collab with Alex the French guy one day

[@anngcampbellbower4385]

That mustache 😂 too funny 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂

[@mikeyy5747]

Parmigiano Reggiano has the same crystals from Grana Padano. These crystals appear during the aging process: the more the age the more the crystals the more the umami, in-fact these crystals are made by calcium lactate which is a kind of salt. SOURCE: I'm from Parma where Parmigiano Reggiano is made

[@Gabriel.-_-.]

Alex has a whole episode about Mother Sauces and how he found a mistake in historical books related to Hollandaise and mother sauces! You should review this episode!!!

[@suburbanyute340]

I make carbonara with spam. i don't add cream and i add a little bacon grease to compensate for the lack of fat rendered. i smile every time i do it because i know it would make Italians seethe.

[@am0eba168]

Let's gooo frenchie is a watch nerd too, I guess almost all chefs have a good taste in watches

[@theblackhand6485]

@Chef Brian Tsao: Could you guys show us how to make brunoise cut (sweet) pickles they use on Chicago hotdogs? I really do wonder how they make this topping.

[@ianheckman6655]

From what I understand, grana padano is a similar cheese to parmigiano reggiano in how it's made, but grana padano can be made anywhere, and there are fewer restrictions in how it's made.

[@charlesr.8159]

As Jaime said, guanciale is cured pork cheek. The only place I can get it is from an Italian delicatessen, and it is expensive because I do not live in Italy. Other cultures treat the pork face differently so each of these countries probably haven’t thought of curing pork cheek.

[@matthewmcinnis9368]

Great video guys! I've been puting Black Pepper on Salad my whole life, and to this day most people I mention this to have never tried it. I'm 47 years old right now, born, raised, and reside in The Greater Toronto Hamilton Area (GTHA) of Southern Ontario Canada! Love your videos and the Platforms (Channels)! Keep up the great work and content!

[@rogermccaslin5963]

Really, that's funny. Around here (South Florida), you go to a decent restaurant and they come around with a pepper grinder when they serve the salad and ask if you'd like some on your salad.

[@tanikokishimoto1604]

​@@rogermccaslin5963Also true here in New England. That's when I started putting some on my home salads.

[@howardpayne4128]

I mix the cheese and eggs beforehand, fry the guanciale and boil the pasta. Where I appreciate the chefs approach for consistency, something I will try. I think I having a good judgement of the temperature and consistency will balance the final outcome. Basically adding pasta water before the sauce scrambles.

[@Sharon46T]

AR is a great cook - he’s not tied to traditional processes like chefs are and dares to go against convention 👏 Pasta water adds starch and breaks down the fat/grease of the ‘pecorino cream’ creating a creamy sauce 👌 Italians mix the ‘pecorino cream’ (eggs, pecorino, pepper and pasta water) into the pasta either off the heat or very low heat using pasta water and it doesn’t scramble 👏

[@therealgimlibolo]

We're gonna add some black pepper. Then after you add the pasta, We're gonna add some black pepper. Now you can finish with some black pepper. In a glass, pour the red wine and top the wine with black pepper. When plating your tiramasu ensure you sprinkle the top with black pepper.

[@georgecostan3248]

Well, Jamie's carbonara is Michelin star compared to how Gordon made carbonara.

[@user-ql2vu8vp5c]

Not only will I make it with bacon, but I'll use double smoked bacon. Ain't nobody gonna stop me.

[@argonwheatbelly637]

Patience is a virtue. If you lose your patience, you lose your virtue.

[@meatbyproducts]

Mother Sauces, Some sources have 4 and some have 5. Bechamel Veloute Espagnole Hollandaise Tomato This is the one that is not listed by all sources. Tomatoes didn't make it to Europe until the early 1600s and the other Mother Sauces were already in use by then.

[@dpclerks09]

Again, Alex has a video explaining how Hollandaise as a Mother Sauce may have been a mistranslation.

[@Razer5542]

To be fair, when i make carbonara myself. I love to throw a mass amount of cracked black pepper on it, i don't drown it in pepper but i just enjoy that stronger pepper taste.

[@LaOwlett]

"I think in history - flour (you know because of bread) was the original." To this, I say - which came first, the bread or the egg? Pretty sure we discovered we could do food stuff with birds eggs before we discovered grinding grains into a powder.

[@davidhughes2336]

Love you man amazing videos phone crashed shit place to watch a video in town hahaha

[@KarmasAB123]

2:23 Facts. I just ate out the other day and I'll usually be on my phone while I'm eating but the food was so good that it straight up distracted me :D

[@ZikkityZakOTA]

It's funny how I'm eating spaghetti with meat chunks while you mention your version of spaghetti and meatballs, and you're all talking about carbonara. Slight coincidence. :)

[@CreatorInTrng]

Thanks! That was simply a fun video. I've had several Carbonara dishes over the years - mostly from 'Italian' restaurants. And most have been adequate. The best was from a small restaurant where Nana supervised the kitchen. Hands-down, the best. And affordable. And, no, I don't make Carbonara. Tried it several times and failed miserably. --- "why are there scrambled eggs in my pasta?..."

[@Maiasatara]

I just happen to have guanciale in my fridge, too, but alas…no pecorino. Just Parmigiano Reggiano. Not even Grana Padano which is actually cheaper than the parm. It has to wait until after Thanksgiving because I can’t spare 1 inch of fridge space. Good excuse to get some Monograno Matt spaghetti though! Great video!

[@lkl3210]

14:50 that's not true, shaved grana padano on salads is pretty common

[@Jen-iy7lq]

I love Alex. So glad he's back. Water bath carbonara sauce does take significantly longer; I use less water. I don't know what it is about some chefs who introduce guanciale and gesture to their cheek as if us normies wouldn't understand what a cheek is in the context of pig. Reaction to the pepper was hilarious; it was an obscene amount and should have been blurred out.

[@chanandler_bong]

You guys should watch Alex’s mother sauce series.

[@dvizr]

Another video that would really fire up Chef Paul would be “Beef Wellington in a 3 Michelin stars English Reataurant with Mario Zampese - Connaught***” from Italia Squisita.

[@louiseed1321]

I think I can hear Vincenzo's anger when Jamie is mentioned...Arrghh!

[@LeSpicey]

2:16 Hell yeah, that’s how a restaurant should be! I hate it in Vancouver, how almost everything is about the hype. Almost every single restaurant has to “give you an experience”, and they all blast music so loud it’s almost impossible to talk with your friends. I’ve become reluctant to go out, unless it’s a place that lets you enjoy its atmosphere without music being necessary.

[@LeSpicey]

12:45 Yes! Totally agreed on black pepper! Man, loving Frenchy’s energy this episode!

[@LeSpicey]

23:58 I have an uncle who literally puts tons of black pepper on everything he eat, even before tasting the dish. This is my reaction every time. How can you enjoy food when it only tastes like pepper?!

[@hbzach]

Many chefs would cringe at using a fresh egg pasta in an egg-based carbonara, probably one of the few pasta dishes requiring dried pasta.

[@R3k3tty3]

I wanna see you guys make some authentic hungarian chicken paprikash!!! Hajrá Magyarok likeoljátok, hogy lássák! :D

[@Raver_S_Thompson]

I'm guilty of over peppering things. I always add more pepper to everything.

[@Nilja]

You really should watch Alex's video on the mother sauces, its very interesting

[@nour2146]

Brian: It gets better By better he means worse when watching Jamie Oliver

[@Ich1GoTgl]

8:06, Hollandaise is NOT a mothersauce, this is an error in translation. Mayonaise COULD be considered a mothersauce. Source: Alex

[@ElderDragonBrasil]

Hi, Brian! There is some videos of Luciano Monosilio doing this recipe, including one showing it to Max. You should watch it with frenchie. I always know that he uses Grana Padano, but I prefer not spoil you. Still, I am sure that you will be surprised how masterful is Luciano doing his carbonara.

[@ElderDragonBrasil]

Alas, NEVER put garlic in carbonara. It will piss off all the italians, and it is not a welcome taste to this dish.

[@brahmpayton334]

Guys, I made a similar mistake with sesame oil as a kid. You don't put it in at the beginning. It's an aromatic that needs to be at the end. Jamie probably wasted all of the effort of sifting that black pepper by adding it that early. And it's probably why he added so much, adding it early kills it. Otherwise, great commentary as always. As you said, Alex could have benefited from more starch water for balance.

[@waynec3563]

Alex also did a later video series with guanciale, one at a place where it is made, one about Pasta all'amatriciana. amd one where he makes Pasta Alla Gricia in a field!

[@stawka2859]

ff you remove the husk from black pepper you get white pepper - which is hotter

[@HiMy_Name_Is]

I love watching Frenchy suffer in silence awaiting disaster from Jamie’s Oliver 😂

[@drunkhas]

Frenchy: We should make more videos like this Frenchy on the actual day of making those videos: Brian you do all the work.

[@ChefBrianTsao]

Lol

[@carlh-thehermitwithwi-fi679]

dumb question...would carbonana be better with fluted pasta, to increase surface area?

[@CreditBreakThroughSystem]

You should have played the video where Alex actually cooked Luciano's recipe himself.

[@neeleneeleambarpar2151]

Brian and Frenchy! Y'all need to check out Italia Squisita.

[@christophercortez7191]

Grana padano is essentially Parmagiano but the milk used does not have to all be from the same region. Thats the main distinction as i understand it though im sure there are other differences. But essentially parmagiano but the criteria isnt as strict.

[@gustavemilpilgaard2398]

Brian please start with the bad video :) Would love to see Frenchy be happy at the end of a video ^^!

[@no_one01-5]

"FloopFlarp" I have seen the light and it is, FloopFlarp.

[@KarmasAB123]

Jamie: 21:52 Also Jamie: 19:38

[@Provokant]

From personal expirience: Pasta water is half sea water half drinking water.

[@Dawson_Nate]

As a black pepper lover, I only love it till it doesn't discolour the sauce 💀

[@crafty_badger]

I would love for you to review or even make some eastern rice dishes, like pilaf.

[@Jaytrocious]

I love fresh ground pepper, I would use that much, maybe more. I am not a Jamie Oliver fan, but that would be so good, to me.

[@matthewbrennan4032]

I bet that is good. All three of those are great. I’m sure and I ate at that restaurant Luciano’s.

[@Bubbajones213]

Italian Guy : Makes Carbonara Jam-e Olive-Oil : Makes pepper-water with spaghetti noodles and some bacon fat.

[@miciso666]

More like burnt charcoal fat. With an extra layer of pepper. O right creamy noodles.