Pro Chef Reacts... to How to Make SPAGHETTI CARBONARA (Approved by Romans) Vincenzo's Plate

Let's see how a real Italian makes spaghetti carbonara and if the romans he is making it for approve.
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• How to Make SPAGHETTI ...
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[@vincenzosplate]

Ciao Chef Brian 😍😍😍🤌🤌🤌love you and your videos but I love your food even more. Thank you for reacting to my carbonara. It is a dish that keeps evolving and will never stop evolving. It doesnt mean that you can add peas and cream like Uncle Gordon but it evolves using the same ingredients. In this video I recreated an old fashion carbonara with a little creamy scrambled egg, in these days its almost impossible to find a restaurant in Rome who makes it this way. In 2022 everyone serves it super creamy. How will it be served in 2023? I would love to see you making Carbonara so I can react to. I must react to, it is a challenge 😍😄

[@renofumi28]

YOOOO VINCENZO 😍😍😍

[@ohitsjustgigachad5544]

Yoo wassup Vincenzo.

[@argonwheatbelly637]

This is why I never order this when I go out to eat. The cream. Awful. I make it at home...the right way. Always have. ❤

[@avgperson6551]

Yes, let’s see the reaction. Thanks to Vincenzo, I treat pasta like a work of art now instead of a cheap TV dinner

[@bobd2659]

You say no peas, and I agree! What I would love to see someone do is do something that makes it a little more 'kid friendly'. My nephews used to not like it, until we made it together by hand (granted, using homemade linguine...not traditional, but easier to make with a hand roller!). They ended up liking it since we coloured the pasta to what they wanted! Now they both LOVE to cook and experiment with food. Neither are going culinary, but little sparks like that can change minds!

[@chrisviggiano9980]

Also, pecorino Romano is not a great melting cheese, so a lot of times what you think is coagulated egg is actually still a little bit of the cheese that has not melted

[@mrloqqe1610]

good point, makes sense actually

[@sasales]

Vincenzo's way is obviously his method. A couple of things we do here in Rome is once the guanciale is rendered you take the guanciale to the side out of the pan. Once you mixed the eggs, pecorino and pepper you pour the liquid fat from the guanciale in the mix. Wait for it to cool down a little prior to doing that. By doing that you allow the flavours of the mixer to really come together. Now you grind a some pepper into the pan at a moderate flame to bring out the oils from the pepper. Once the pasta is ready you through that in the pan where you cooked the guanciale and pepper. Add a little bit of water to create a little bit of the cream that comes from enzymes within the pasta. Then you pour the sauce in with the pasta and mix together. Then, you add the guanciale and mix some more. The heat under the pan should be off at this point. Then serve and eat. I would never add water to the guanciale because the moisture of the water would be absorbed by the guanciale and expand to a chewy form which you don't want. Guanciale must be crispy. I agree with Vincenzo by using the whole egg. This dish comes from poverty and nothing was thrown away back in the day. Also, cool note, the word "Carbonara" comes from the word "Carbone" which means "Coal" in english. The pepper represents coal so it's important to add a good amount of pepper to represent the "carbone".

[@sasho888prm]

One other fun fact: Yes, most Europeans use a fork to beat the eggs, because all the fancy kitchen tools did not exist back in the day. In fact in Bulgaria (southern Europe) there was only one grater in the whole country about 100 years ago. You can imagine the amount of people who wanted to borrow that grater!

[@KUsery42]

@@daoyang223 Depends. At least in my experience. Am US person, but if I want to aerate or emulsify, then I use a whisk because it’s an efficient tool to do so. If that’s not the goal, but just a homogeneous mix, I’ll just fork my sauce/egg mixture or whatever, and it’s easier to clean afterwards. ;p It’s a you do you, and I be me type thing imo. Whatever’s clever and works, eh? ¯\_(ツ)_/¯

[@George-iz2ce]

Greek here. Mother always used fork.

[@Drunkle.]

Latvian here. Everyone i know always used fork

[@HAbarneyWK]

Hungarian here. I still use a fork.

[@RikudoMadaraUchiha]

My Dominican Mother always taught me to whisk with a fork

[@wiltchamberlain9920]

Something particular about this video that I love is that Even Though Vincenzo is Italian and even though he’s literally in Rome making a real, authentic dish… there’s still “wiggle room.” He gives some options for pasta. He gives some options for whole egg vs. egg yolk. And a few things here and there. Because yes, there are ways to personalize a dish, even a “seriously classic dish” such as Carbonara. Vincenzo obviously cares about the dish and doing it right, even with the options. And that’s where other certain chefs fail *coughcoughOliveOilcough*. They don’t seem like they care about the history of the dish. They don’t seem to care about the culture of the people who made the dish. They just throw whatever together and say it’s a specific dish. Look, at the end of the day, what you want to put in your mouth is your business alone. But if you are trying to instruct someone in something, there is a responsibility there to at least address where you may be deviating from a classic dish. If a chef wants to make something that’s just sort of whatever they think is tasty, that’s fine. But don’t make a video of… like… a hamburger and tell me it’s roast chicken (if you get what I mean).

[@sethgaston845]

People act like Italians are some kind of totalitarian regime when it comes to cooking; they aren't. It's just frustrating seeing something that's a part of your upbringing being done completely wrong and called "traditional". No one will tell you that you *can't* put a spin on a classic. Anyone that would is too close minded. But don't say it's the "original" or "classic" or "authentic". Just say it's your version or your take on it. I like how you put your thoughts! Well said!

[@vespasiancloscan7077]

@@sethgaston845 there are pasta nazis in Italy, but it's not usually the people that are good at cooking. Nonna's the cook, grandson's the expert kind of thing. Once in a while you'll see person A having an opinion, person B saying "I'm Italian and that's not how it's done" and shocker, turns out person A is Italian too.

[@damianolanzoni9583]

Fun fact: carbonara isn't really a "classic dish", since before the 50's there are no references in any cookbook or any other source. As a matter of fact the first written recipe for carbonara is in an american book!

[@marziamira7895]

@@sethgaston845 I totally agree with you, I’m Italian, born and raised, I love to cook and I love our traditional dishes and share them with my American friends. I think everyone is free to invent new recipes and share them with the world but don’t call them “carbonara” or “bolognese” or “parmigiana” because they are different things and part of our culture and history. It would be like making an English shepherd pie using chicken, bell peppers, zucchini and mushrooms.

[@sethgaston845]

@@marziamira7895 exactly. It's the ones that say it's the classic recipe or nothing that bother me. Food, just like anything else, should always evolve while those who push it along remember and respect traditions.

[@tildessmoo]

The really fun part of this is that it's (mostly) not even the egg coagulating, but the cheese. In culinary school terms, carbonara is like a combination of custard and mornay sauce. As anyone who's ever messed up a mornay sauce will know, if you overcook it, the cheese will start to curdle, ie: the casein will separate from the liquid and form little grains of cheese curd. This is where the custard part becomes magical: first of all, because of all the buffering from the starch and tempering the eggs and putting water at the bottom of the pan, the eggs will actually curdle slightly _after_ the cheese instead of before like it normally would, so the if you stop cooking when the cheese granules show up, that means the custard is cooked to perfection. Secondly, the lecithin in the egg yolks and the starch help to bind the water and cheese together, so it doesn't all break at once, meaning that you'll just get a few grains instead of the whole dish turning into a grainy mess. Thirdly, the bits of cheese curd will capture some egg protein, meaning that they take on an egg flavor, with the squeaky chew of fresh cheese curds, a combination you won't get anywhere else, and quite distinct from scrambled eggs. I can see why restaurant chefs might want to avoid it, but as I think it can't be beat both as a rustic touch and as a cool bit of food chemistry!

[@JC-life-is-good]

Thank you for your explanation. Making consistently good food is a science and art, ensuring that various ingredients mix well and their end product is tasty, aesthetically pleasing, and what people will enjoy. Cooking good food is not simple, even though the recipe may be simple.

[@David_TheSuperior]

The Carbonara reaction video I watched from Vincenzo was the video that opened my eyes to trying authentic italian cuisine. I tried to make the Carbonara this way, with help from my mother to cook, and it was a delight! Delicious pasta throughout, the pancetta(since I couldn't find guanciale anywhere at that time) was tender, the egg-cheese mixture was very creamy, and family did enjoy this pasta.

[@worldpeace6322]

Omg tu esti ala care joaca BTD! Ce crossover dubios sa te vad aici 😅

[@pietroscarpa2384]

Try to make the carbonara from luciano monosilio, he is the master of carbonara.

[@mercuryrising2424]

@@pietroscarpa2384 Luciano uses Grana Padano cheese in addition to Pecorino and uses just the yolks of the eggs. Otherwise it is the same as Vincenzo's recipe.

[@edim108]

I tried making traditional carbonara with Guanciale and it was amazing, but a pain to get Guanciale. I make it with bacon every week and at the beginning of a new month I make it with Guanciale to treat myself. Either way is delicious 🤤

[@MaxiRyu99]

Vincenco is the Man.... plain and simple

[@LowbrowDeluxe]

Alex the French cooking guy just did a carbonara based on a chef's recipe from a visit to Italy during his making dry pasta at home journey. I *really* liked the technique the chef used. You should check it out.

[@clashwithkeen]

I agree with this.

[@madslick4147]

luciano monocillo 💯

[@frankg2003]

@@madslick4147 yes Luciano is a master, he’s got a few secret tricks. He’s the “Carbonara King”.

[@panagiotispagonis6856]

It’s a great technique yes and fool proof yes BUT FOR RESTAURANTS!!! BE WARNED that if you try this at home your whole kitchen is going to smell VERY EGGY for at least 1-2 days doors opened and all for ventilation. In my opinion thateggy odour can be felt in the carbonara as well compared to the traditional method. I don’t know the science behind it but after trying it many times that is my conclusion . Of course full proof methods are the best for most people and the taste is not off by any stretch but for home made carbonara I think it’s best to master the classic technique

[@youdeservethis]

I like that you concentrate on one vocabulary word for this episode--threshold. I really got a good understanding of all the different ways Vincenzo's plate was using "threshold." As ever, thanks for the delightful content.

[@vl5008]

RT Hedda. It was a great introduction to Threshold as a concept. And by keeping that thread throughout the video it was really pushed into our brains.

[@webfox1]

Nerdy explanation: The part where the water gets put first into the final preparation, when you add the egg and all the fatty richness, fat/oil floats on water. As water gently evaporates at low heat, you can control the speed of your final product. It's very insightful. Love your videos. I wish I lived close enough to get a sandwich.

[@glock17games]

its not so much about water evaporating, the egg yolks are a emulsifier, whats happening is the emulsifier binding the fat, oil and starchy pasta water into a kind of hollandaise sauce. Or like making mayo, there the egg yolk also are the emulsifier that make the whisked oil go stiff and creamy

[@octpod3923]

These dishes work better on a gas stove because you have full control of the flame.

[@kartoffelbauczh9554]

"I am really tired" has been your catch phrase the last 2 videos :D

[@professorbutters]

I love authentic Italian food. As a side benefit, I’m lactose intolerant and can’t eat cream or soft cheeses, but hard cheese is ok. I could eat Vincenzo’s authentic version, but I don’t dare order it in a restaurant. I miss Italy so much!

[@ethanleas6319]

Im lactose intolerant as well, try using the lactose enzyme supplements before or just after eating dairy works like a charm for me.

[@professorbutters]

@@ethanleas6319 For me, it only works a little bit, some of the time. Cream and ice cream seem to be the worst offenders.

[@KimJongUnGamingAndVlogging]

im lactose intolerant. but who cares. in asia you either live or die

[@adrianocassalia]

Original Parmigiano Reggiano has no lactose. You can try with that in case instead of pecorino.

[@doctorcrew2388]

@@adrianocassalia As he said, hard cheese is ok, parm is a hard cheese

[@michel4rthur]

*"Cream is Italian people 'chilli jam'."* - Uncle Roger

[@erlumen7775]

I live in Rome and I personally think that vincenzo's carbonara is very well done and perfectly pasteurized(a little coagulated but it's not bad). I personally prefer using 2 full eggs per person (1 full egg and an egg yolk only when I want the perfect colour)but the professionals only use egg yolks to use less pecorino cheese(we never use parmigiano reggiano but sometimes blend some pecorino with grana padano because children like it) to create the yellow carbonara paste. It's ok to pastorize everything over the heat when there are children, grandparents or pregnant women like Vincenzo did but in family and between friends we are not professionals...so to make it all easy we throw all the stuff in a bowl with a little pasta water and mix until it is ready to serve

[@catherinedurbin9298]

Ok I have a question: how do you “pasteurize it?” I’m pregnant and have had some tummy issues but my husband is craving this.

[@mauriziocobalto5770]

@@catherinedurbin9298 you pasteurize the eggs with the heat from the hot pasta that was just boiling, the hot starchy water, and low temperature on the stove. To be pasteurized, eggs need to reach about 60-65°C (140°F).

[@SmarK2K]

@@catherinedurbin9298 you know it's pastourized doing a simple check, take a spoon put its back in the cream and and wipe with a finger a line in the middle, if the two halves do not get united it is pastourized You can visually see this in this video kzbin.info/www/bejne/bpaQeJKam5KJgac

[@erlumen7775]

@@catherinedurbin9298 when you use a pan to finish cooking carbonara like vincenzo did and use some hot starchy water from the pasta to make the sauce the temperature of the boiling water is high enough to pasteurize the egg, at the same time you have to keep moving to not overcook the egg. In restaurants they keep it a little bit runny because it thickens up by the time they serve it but when you make it at home you can choose the concistency and it's secure to eat when you notice the egg starts coagulating, not too much because you don't want scrumbled eggs but a thicker sauce. If you're not sure when eggs start coagulating look at the final result of vincenzo's carbonara as a standard

[@BrutusMaximusAurelius]

I’ve made a couple of Vincenzo’s recipes and they were all super delicious! Great video again.

[@chilibreath]

I watched Vincenzo react to a video of a Filipino chef cooking Filipino-style (sweet) spaghetti, and that cracked me up. I understand where Vincenzo's concerns come from, and I hope he tries Filipino spaghetti in person. Frankly, sweet spaghetti is more of a staple for kids and kids' parties, and it is a comfort food for those who grew up with it. I have wondered if you would be interested to watch videos of home cooks, particularly those who try out vintage recipes. Have you heard of B Dylan Hollis? He uploads his videos on Tiktok (and he's starting to upload them here on KZbin), and they're his recreations and reactions to vintage recipes.

[@KikiYushima]

I love Dylan Hollis! His short videos are so fucking hilarious.

[@valenesco45]

Spaghetti and sweet is an association that we can't elaborate enough in our minds lol

[@jbbeaudry]

Fantastic ! I am neither a pro cook nor a pro musician but I am definitely both a guitar and pasta nerd. So what a great coincidence I came to know your channel I have been a fan of Vincenzo’s for years and many of his videos have played a major role in how I approach Italian cuisine today, to the point of making me ashamed of myself for how I used to cook before. Guitars and food : the perfect, weird combination. New subscriber here !

[@garrenbrooks4778]

Your story about the instructor giving your classmate shit for the fork stuck a chord with me lol. Not to say it's always the case but in my career, especially in the three years I've been a kitchen manager I've noticed all the absolute worse cooks I've worked with all had the same thing in common: They all went to culinary school.

[@donlapham1265]

Am NOT a cook or a chef but this makes sense to me. Culinary school seems to lock people into a “only one way is the right way” mentality when it comes to preparation and technique. People without that limitation are free to be more creative.

[@MrArgonaut2501]

I work in the tech industry and I can always tell a lot about some folks by the questions they ask. Good questions come from thoughtful minds. Folks who are set in their ways, stop asking good questions. If you want to improve, always ask better questions

[@garrenbrooks4778]

@@donlapham1265 yeah learning how to cut a perfect batonnet and drudging through a 6 hour service at a high volume restaurant are much different beasts. I'll always maintain the best place to learn how to cook is the kitchen.

[@tric5122]

I think that's why so many right out of culinary school tend to try and get into the best kitchens with top chefs. It helps them take what they learned and then break apart all the BS.

[@catherinedurbin9298]

I love Vincenzo! I live in Naples and love trying all his recipes with the local ingredients. We love making carbonara at home (or getting it in Rome!) but I love to use just 2-3 whole eggs and 2-3 yolks (the eggs I get are really small). And then I use the egg whites the next day in a frittata or a dessert. But I only do the additional egg yolks if I know I’ll use the egg whites. I’ll have to try adding water to the eggs before putting it in the pasta! I’ll probably take some water out first and let it cool slightly.

[@YouTuberdeAnime]

Its ok to have some coagulated egg at the side of the pan. But when u grab the pasta and put on the plate, u'll probably grab only the sauce (wich is perfectly done).

[@Chibi-kittenplays]

Love to see your reactions.. and you both seem to be such talented chefs!!! Good luck with your shop!

[@RadioSnivins]

I can vouch for Vincenzo's recipe and instruction. I made it a cuppla times during the lockdowns and it was great and novice friendly. The spag water in the egg mixture was the secret.

[@neomilw4703]

Wow, both these guys are amazing. So lucky to have found both channels

[@ConradsStudio]

I used Vincenzo's recipe shown here when I tried making my first carbonara, and it works great. Just keep everything moving when you add the eggs/cheese and are cooking it down to the right consistency. Note on bacon: if you have to (because you're say, *hungry* and it's what you have) it will taste JUST FINE. Not perfectly authentic, but plenty tasty. Tip if you do have to use it, is to use like half again more because it's comparatively lean, and separate out the extra to sprinkle on top later when you plate. With pure pecorino in the sauce, add some parmesan on top for some nice flavor separation. I've gotten to the point I'll just whip it out for lunch sometimes, so guys like Vincenzo have been a fantastic resource. No cream, no peas (

[@wloffblizz]

Oh, totally... a mock-carbonara made with bacon will be absolutely delicious if you do it right - it just won't taste the *same*. Just call it "bacon and cheese pasta inspired by carbonara" or something instead of actual "carbonara" and even Italians won't disapprove! :D

[@rotwang2000]

As a very humble student of Carbonara there are a few key points. 1) Guanciale, guanciale, guanciale, it's not negotiable, period ! 2) Italian cooking is cooking with starch, it's all about making that rich sauce, that's why the pasta water is an actual ingredient. And the sauce is always mixed with the pasta in the pan, you don't drain the pasta, don't serve it all in separate pots, it's a one-pan dish served directly to the plate. 3) Italian recipes are a list of ingredients, the secret is to finding how to combine them to make YOUR perfect Carbonara, that's why you need to figure out what works best for you, like yolks vs whole eggs and find the ratios that work best overall for a yummy Carbonara. Always respect your ingredients ! 4) If you want to learn to cook, try traditional Italian recipes, they are the cuisine of the poor, they didn't know fancy techniques, they had limited ingredients, but they knew how to make something extremely tasty.

[@alva7701]

I like how you start your video very honest and humble man, that speaks good of your person and your soul.

[@tomf6545]

This is a great review of Vincenzo's Carbonara. I need to make this right away. Looks great. Can'y wait to see your version Chef Tsao

[@barneycoffman6663]

Glad to see that Vincenzo put your video on his KZbin list. I have been a follower of Vincenzo's Plate for almost a year. It was great to see your perspective and comments. Great Video.....

[@ouja8502]

I live in Harlem and managed to make my way down to your new restaurant. Absolutely worth it. That Steve Byrne sandwich was excellent. Definitely going back.

[@weaselsdawg]

If you really wanted to do some studying, I believe Luciano Monosilio, the "King of Carbonara" has a video exploring three different techniques of creating it. He is absolutely sensational and such a wonderfully adaptive, talented, and respectful chef.

[@RobertoCdeAnda]

Great advice

[@QuickQuips]

Italian Squsita is basically Bon Appétit but good for Italian food. They have a Cacio E Pepe three ways. But their carbomara video is good too. kzbin.info/www/bejne/m53UYoiPl69ggLM

[@MrSinghKhanna]

Your honesty is refreshing, I'll be watching more of your videos

[@ColtGColtG]

you randomly brought up grannies and their recipes and that just reminded me of an idea for a culinary competition show I wish would happen where grannies from different cultures do battle to see who has the ultimate version of a dish. For example almost every culture has some kind of chicken soup you give a kid when they are sick. I know its all very subjective but I still think it would be fun.

[@zheckav]

The clumps in the sauce, at least partially, could be the cheese, rather then the egg going scrambled. I think the curd of the scrambled egg is larger, then what we are seeing here.

[@thisguy5655]

100% Once the pecorino loses its heat up the sides of the pan it's what we are seeing solidify. I've cooked this any times and it's always the cheese not the egg.

[@Dreckmal01]

I agree with you about cracking the eggs on a flat surface. I spent a lot of time watching Good Eats, and i specifically recall Alton Brown mentioning the exact same technique. You avoid shoving shell shards into the egg. You also end up getting less egg on whatever surface you are cracking against if it's flat.

[@blankblank7932]

I fell in love with the pasta, feel like im gonna visit Vincenzo's Channel alot from now on :D

[@MXM194]

Heck yeah man! Love Vincenzo's Plate! I could listen to him read a phonebook, he's so lovely and always so gracious in his critiques even when he goes hard!

[@divolax]

Thanks for so many details. I feel so educated right now!

[@forty_two42]

This is my first new video. I subbed 2 days ago. This was rad. You're a cool guy.

[@mrloqqe1610]

i love your humility and humbleness, even though you're obviously a pro. always willing to learn and evolve, it's a great attribute, not many people have. much love 🥰

[@FLIrishmann]

I've always thought orecchiette looks like hats, now I'm going to think about eating ears...thanks Chef Brian

[@sevenseas2673]

I mean, the name literally means "little ears"

[@aris1956]

@@sevenseas2673 Yes…. in Italian “Orecchie” it means “ears”. So….the diminutive of Orecchie is than “Orecchiette”….which means exactly… “little ears”.

[@jenelaina5665]

Just found your channel, great stuff! For the 🥚 cracking on flat surface - as someone who worked at a professional bakery doing scaling and prep, 💯💯💯. Nothing faster or cleaner, for separating (easy shift to your other hand to separate) or mixed whites and yolks (a machine exists to automatically crack eggs but it was a pain - I didn't break it out unless I had more than ~200 to do that shift).

[@michealibra6350]

When i first saw the video, i was like whaaat ? Someone dares hate on Vincenzo ? But after watching i have to admit, it’s nice to see someone professional react to other people’s passionate cooking .

[@mikegraham7078]

I understand why we are constantly told to use a big pot for boiling even a small amount of pasta. You want to make sure that the pasta won't stick together if it's left alone to boil while you're doing other things. However, the more water you use to boil the pasta, the less concentrated the pasta water will be with starch. If you can stand there and stir it then you can use a MUCH smaller amount of water, and the starch will be much more highly concentrated which is particularly important for something like cacio e pepe or carbonara. In extreme cases I have boiled pasta in a saute pan. The starchy water from there will do incredible things to your sauce. Seriously, though, if you can't stand there and stir it regularly then it will stick.

[@suckieduckie]

Correct, there are a lot of good one pot pasta dishes that use a minimal amount of water to starch it and turn it into a sauce.

[@philruck7066]

I recently bought the food lab by Kenji and he even tested all the myths about big pots and hot rolling water. Truth is: we don´t need the big pot not even the boiling water to begin with. As Mike here says: a smaller pot and less water gives you starchier and better pasta water.

[@suckieduckie]

@@philruck7066 The boiling water I believe is required for fresh pasta, but not for the dried stuff.

[@ivyrose779]

I used Vincenzo’s recipe for my first carbonara. Even though I used bacon and not very good Parmesan, it was delicious! Mine wasn’t the smoothest but that’s only because I was lazy and used the food processor for the cheese instead of a microplane.

[@Jayll1984]

The more you try the better it gets ;-) This is one of my fav dishes. Personally I use more pepper though :D

[@lizhutchinson6978]

When the cheese isn't as good, it gets clumpier. You may have done it perfectly and it just wasn't smooth because of the cheese.

[@victoriahong5738]

I’ve actually made this spaghetti carbonara and it was to die for. 😍 I was even lucky to find guanciale, too. I loved every single bit of it!

[@glock17games]

If you cant find guanciale, and have to use pancetta not all is lost. but do add a bit of garlic and rosemary, as those are used in the curing process :)

[@TheOnlyAlexandra]

Vincenzo's recipes and Eva from Pasta Grammar are the best at keeping it authentic. Former professional chef married to an Italian also from Abruzze and we only eat Italian food at home.

[@danny70708]

Vincenzo is legit pro Italian chef

[@mflambert]

I absolutely loved this video because of the fine details. Perfection can never be achieved but we can get so fucking close!

[@nandkuj]

I've tried to make it using Vincenzo's method and it was amazing and so simple as well

[@bobd2659]

Threshold: eggs. I find the age of the egg (or time to 'expiry') dictates how I crack them. If it's fresh, flat works best. If it's getting near the end, the edge works better, breaks the inner 'skin' better. Kind of like how the 'hardness' of a tomato dictates how you slice it, you work with it the way IT wants to be worked with... Pastas I cook MANY different ways depending on what they are and how they're being used. Long pastas certainly this way. Smaller pastas, especially for a pasta salad, start cold and covered by an inch or 2 of water, bring to boil and then time it to a minute before al dente. Rice cooker also works well for making a pasta, or a noodle soup if you're sick and don't really want to do anything but NEED chicken soup!

[@michel4rthur]

*"If niece and nephew can't find guancale, then get your shit together and move to better neighborhood."* - Uncle Roger

[@LeviathansCross]

The fit for king shirt 🤘🤘 also incredible video as always. I would love to see you do a random video going over your guitars 🙂

[@diamondflaw]

Not Italian, but my grandma taught me to scramble eggs with a fork like this. Up and out and slapping it back to scrape the bottom of the bowl briefly. Breaks the albumen and incorporates some air better and easier than I’ve ever been able to do with a whisk while not giving the unpleasant homogenized texture that a blender or processor can.

[@marcoss6212]

Good video Chef Brian, Carbonara is a dish very closed to my heart, I was born in Rome, living in the states for 40 years now. I also did culinary program at Le Cordon Bleu and worked in New York at San Domenico, considered one of the top 25 Italian restaurants outside Italy. Carbonara was not made that often but was on the menu at times. I learned to do it from my mom. The issue with the whole eggs vs just the yolk, is a matter of science really. Egg whites and yolks cook at different temperatures, the creaminess is not the same with the whole, reason number one why people have trouble making it the first couple of times, whites will cook faster. Carbonara's creaminess is truly achieved with just the yolks, also easier to control that way. Another detail is using pasta water, you don't add water to the yolks before cooking, it will start diluting the flavor before cooking, unless is properly tempered it might coagulate the yolks before starting to cook. I use pasta water at the very end if the yolks are too thick , jump it real fast on the pan while adding water, almost like risotto. That process in Italian is known as "Mantecare", to amalgamate to a velvety consistency. Of course, cream? NEVER! For those afraid of wasting the whites, set aside and do a "merenge" for desserts or bakes little bits of for a later sweet snacks. Thank you for the video!

[@ChefBrianTsao]

Love this! Thanks for the comment dude!

[@marcoss6212]

@@ChefBrianTsao Always 😀.

[@lukasr.5839]

17:30 I've been to Ravenna once accompanied by some older German men one of which was a teacher. We had dinner and he ordered a pizza. Once he got it he put some (more) Oregano onto it and said: "Now it's tasting Italian!" - And I thought to myself: "You as****e! You are in Italy, eating an Italian dish which has been prepared by an Italian but you think it needs a German school teacher to correct it to make it taste "Italian"?!?!?!?!?"

[@huh5950]

I'm from Italy and personally I think he put too much water, and that's why he had to keep it on the heat for too much and so some of the eggs got scrambled, personally I think his cream was too water, I do a VERY thick cream, add it to the pasta and guanciale and then add a bit more pasta water during the mantecatura to get the perfect cream

[@angelachouinard4581]

Thanks for that story about the fork. I actually was helping a friend cook one time and my eggs blended just as thoroughly and quickly as his with a whisk and he was a pro. I was just taught by an old grandma who never saw a whisk.

[@HarryLoveTV]

I love Vincenzo man. What a great guy. I just remembered how I found him after my first trip to Puglia I wanted to know more about Panzarotto and found his video about it then the Carbonara vid. Since that day my son has become completely obsessed with Carbonara and now, esp thanks to Vincenzo, Freddie makes it better than most adults. I really hope I can afford to take Fred to the Italy tour both Vincenzo and Pasta Grammar are doing 🙏

[@jakken666]

Yes!

[@codytsukayama7800]

You did indeed give a perfect 10/10. Chef Wang Gang’s fried rice!

[@mannys4547]

"those chunks" are not coagulated egg, as tempting as it is to think that. carbonara is a water saturated sauce, so the pecorino will precipitate out of the sauce as you cook it, or let it sit. those chunks are pecorino coming out of solution. thats why they diaappear when he covers them with more sauce-they get reabsorbed. a good way to increase the "time threshhold" for this dish is to add more water as it dries out over time. ofcourse, keep it warm but not too hot, because then you WILL have scrambled eggs xD

[@eranshachar9954]

Too bad you didn't react to Vincenzo making Egg Fried Rice two versions always fun to see your reaction duo. Anyway I love Vincenzo and Italian food in general but I can't eat like Italians. Pork meat is expensive in my country and is in poor quality, I can't find Guancale for that reason. Also I don't like it when the Pasta is Al Dente, not everybody like it and I am one of them. I don't like a soft Pasta either, I love it in the middle. I still have my hopes up about the Butter Chicken video Jamie Olive Oil did reaction. And recently uncle Roger also reacted to Biryani, so I hope you know enough about Indian food and educate us what went wrong.

[@septimusjames9623]

I did infact try cracking it on a flat surface! After you said it was better as well, I can almost Crack them open all cool like one handed now as well!

[@claudiobernardi6153]

Hi chef, like you said orecchiette in italian means “little ears”, and are a type of pasta from Puglia (south east of Italy). They are usually made with turnip greens and anchovies. The carbonara I usually made when I was working in a canteen ended in a different manner. At the end i take out the pasta from the water 1 minute before its cooked and let it finish in the pan with the guanciale and a bit of water from the pot. When it’s cooked, i throw the pasta in the egg cream and stir. If needed, I add a bit of water from the pot to let the egg pastorize without coagulating it. Everyone has its method to do it

[@marcodoe4690]

The double boiler method is also used by Luciano Monosilio. I've also seen variations where the rendered fat from the guanciale is put into the egg mixture.

[@kristynabarreto544]

Can’t wait for more videos of yours 👍

[@rcbustanut2057]

Lol, I made fresh pasta for the first time today. I looked at my options for whisking the eggs inside the well of flour. I had a whisk, a fork & chopsticks to choose from. I very lightly whisked the eggs in a bowl 1st & then poured them into the flour well & then resumed to use a single chopstick to finish the job. I chose the chopstick because it was the tool that least allowed clumping to gather on it lol. It worked perfectly 👌. And my pasta came out amazing for a 1st time. 😋

[@chrisviggiano9980]

Adding the cheese to the eggs is essentially like adding cream to the eggs, which means the curdling point for the eggs will be higher than if you just hit water to straight eggs

[@toy8745]

Since you talk about optimization, see alex's carbonara video! I think the pushes the idea optimization in his video very well

[@22martinez1]

And by Alex we mean Alex French Cooking Guy.

[@shirokanzaki15]

yeah and it is based on Luciano's recipe

[@ElderDragonBrasil]

No! That video sucks!

[@toy8745]

@@ElderDragonBrasil as someone from engineering background i appreciate how methodical his approach was

[@hypermiraclepositivegirl2415]

@@toy8745 cooking is so mysterious to me. Alex's is probably the only one I understand

[@davidepannone6021]

We usually add an extra egg because we say that it's for the pan (basically the sauce that you cannot really scoop out of the pan). But yeah generally it's one whole egg (or two yolks in case you don't use the whole egg) per 100 g of pasta.

[@dbergqvst]

I always use a spatula, so I can get all the eggmix from the edges in the pan so I prevent too get any egglumps in the carbonara. Just a little tip. But, Vincenzo, what a guy. I like that Italian dude! Greatings from Sweden, Brian 👋

[@craigjohnson3203]

You can also cook your pasta in a pot with less water as long as you watch it and don't let it stick together. That way you will get more starch in the water which will make a better sauce with the eggs.

[@lindamann2113]

I love,love Vincenzo and love 💕 you too I'm so glad I watched this video and subscribed to your videos I will keep watching them too.you are so very very nice

[@williamwilson6499]

I followed Vicenzo’s video for my first spaghetti carbonara and it turned out beautifully.

[@fafalina56]

As an Italian American that could easily get guanciale in my home state of NY, it's really hard to find out here in the midwest. But, a good substitute isn't pancetta - it is jowl. Cut from the pig cheek, same as guanciale, it can get an overnight or a few days cure with the appropriate seasonings. Then just carry on with the recipe.

[@bettyboop7426]

Vincenzo is so endearing&pleased his son gets to spend quality time with Nonna in Italy as Australia is his home,he also does food tours. Mind you even immigrants like my family take shortcuts as not all products were easy to access years ago,however on my trip soon I am eager to try the authentic versions,Thanks

[@mezz09smezzanine]

I did think it was odd when you said crack eggs on a flat surface, then saw other chefs doing the same so I tried it and it is so much cleaner! Never going back!

[@No0ne001]

This is kinda similar to how I used to make it but there was a steep learning curve for me at first. I always had the pan too hot initially. Later I always dropped the pecorino shortly after turning off the heat and started mixing that in then drop in the egg and add pasta water if it starts getting too hot. I probably had my water at 180 degrees since I was using fresh pasta. I like whisking egg with a fork personally for small portions. You need to find what works for you regarding those details.

[@FrancisBourgouin]

Considering the thermal capacity of dried pasta vs water, it's not true that you need that much of a big pot of water to keep the temperature from fluctuating too much. To bring a gram of dried pasta from 30c to 100c, you need approximately 120 joules, so for 300g like in the recipe, you would need 36000j (36kj). Without any heating, a litre of water would drop from 100c to 91c, two litres would go from 100c to 95.5c, and so on. If the water is being heated, it would go back very fast at that point that it is negligible. Is it easier and nicer to work with a big pot? Definitely! Do you need it? Not really. ;) Love your videos by the way! Dried Pasta - 1.8 J/(g C) Water - 4.184J/(g C)

[@QuickQuips]

Yay math. I wonder if the kind of heating matters too. Induction is quite efficient.

[@todo9633]

I always just put the lid on for like 30 seconds after adding pasta to the water, to reheat the water to a rolling boil, although that's because I use a smaller pot, so it helps.

[@coreyhamby2989]

You also want to use a very large pot for pasta so that it can "dance" in the pot. For lack of a better word. The pasta will be agitated up and down nonstop and prevent the pasta from clumping or sticking by sitting clumped together in the bottom of the pan on the hottest surface.

[@aelfwine88]

About the use of full egg / just yolk / mixture: it may depends on the eggs you have access to in your area. If you have access to eggs from small farm or village where the chickens living condition and food they get is properly balanced the yolk of their eggs will be much larger and more deeper in color. If you have eggs from a large farm where chickens living condition is worse and their food is mostly preprocessed the quality of their yolk will be lower. In those cases it can be helpful to add extra yolk in your egg mixture to have the exact color and consistency you would like to archive.

[@typeosign5094]

Looking forward to your carbonara video and Vincenzo’s reaction!

[@DonCron]

What I do a bit differently is, that I put some of the guanciale fat into the creme and mix it - have this tip from a chef from Italy who is known for his carbonara...it makes a difference. I also use to hold the bowl of cream above the boiling / hot water so the steam makes the creme a little more "loose" when mixing and even more creamy. I also use 3 egg yellows and 1 whole egg. Last but not least, besides pecorino, I am using a bit of Grana Padano (less flavor than Reggiano, but fits perfectly with pecorino). Whole other level....

[@andreaspooky6183]

From a fellow roman, a couple of things many other would agree: - dont put too much water in the cream/pan, or youll have too much residual cream in the end. We have a say here: when you finish the plate, also the cream must be finished. Cream should be something in between liquid and solid, enough to not see drops if you raise a fork of pasta. - I, as many others, prefer short pasta (such as rigatoni or mezzemaniche) because they cope better with the guanciale, which tends to stash on the bottom if you use spaghetti. The pork must be eaten with the pasta and the cream, not altogether at the end. Nobody judges me when I eat the pasta with the spoon.

[@spyderkim]

Hey Chef Brian! I've been binging your vids and love them especially with Uncle Roger. I was wondering if you ever watched anime? There are a bunch of really good food animes where you can recreate or just react, like Food Wars!, Restaurant to Another World, Isekai Izakaya to name a few of the good ones. Food Wars actually has an italian chef character that makes fusion japanese food as well. Studio Ghibli movies have some great food scenes as well! I hope you consider making vids for this massive viewer market because it's a secret love of mine. Look forward to your future videos, the combination of Uncle Roger humor with your extensive kitchen knowledge is just awesome to watch.

[@f.b.jeffers0n]

Yes! More you in the kitchen!

[@anamarf]

... I actually started trying to break the eggs in a flat surface when you mentioned it in the other video! It works most of the times X'D I've been loving your reactions. Your tips make me think on how I cook and what I can improve. I don't really enjoy cooking, but probably that's because I'm not good at it...^^' yet...?

[@rop27703]

I am Italian, as far as the quantity of eggs to use for carbonara is concerned, here in my area we say "un uovo per persona più un uovo per la padella" (one egg per person plus one egg for the pan)

[@giusepperana6354]

I started cracking my eggs on a flat surface since watching a video a while ago and now I don't understand why anyone doesn't. It's so much more consistent, easy and the result is typically better.

[@ChefBrianTsao]

🤘

[@somchai1025]

Brian I have made Carbonara using Vincenzo's style not being a professional I was really easy to make a good carbonara in his style. Enjoy your channel keep up the good work, I am in Thailand so have to use the pork belly

[@masterdurick5667]

Speaking of thresholds, about the egg coagulation... I believe there is a threshold for how much egg coagulation/scramble is acceptable. In my experience, cooking the carbonara (while mixing) until there's the tiniest bit of scramble ensures that the sauce has become thick enough to become creamy. Now, I've never cooked it long enough that it's become too dry/scrambled, but that's because whenever I am watching the sauce to be thick enough, the moment I see that first bit of dried egg I take it off the heat and mix it vigorously into the surrounding air to cool it down.

[@gut729]

You should check out Alex the French Cooking Guy videos on carbonara, it's an amazing series and it shows a very different way of cooking it but still very authentic

[@99nerka]

I'm a pole and i always whisked eggs with fork. Whisk was used to beat eggwhites before we had electric mixer :D

[@rodneythundercock]

I've used a fork as a whisk for years. Not because of tradition, but because I was poor and didn't want to buy a whisk

[@bobd2659]

The fork is MUCH better suited to mixing things... if it's liquidy (up to the point of a cake batter) use a whisk, any thicker - the fork is your friend. That said, a dutch whisk is great for both...but it's not 'really' a whisk...

[@MaheerKibria]

a ladle of water as long as you start mixing it relatively soon is not going to be enough to worry about. Its like tempering eggs for a custard. A ladle of hot milk isn't likely to curdle the eggs unless you take forever.

[@Chronacode]

The very original carbonara has a bit of barvossa or however you spell it Its when the eggs are a little coaggulated Im pretty sure that that's the style that he went for

[@f.b.jeffers0n]

Oh, and love Fit for a King! Any metalheads reading this should look up Loss Becomes!

[@frankg2003]

Good review! The only thing is if you notice the egg coagulates around the edges and sticks to the pan, but when he plates it he only takes the pasta and the cream from the middle, so actually he doesn’t get the clumps, he leaves them in the pan. I’ve tried to do it exactly the way he does but I can never get it quite right. Also, he pulls the pasta out very ‘al dente’, especially spaghetti cooks quite a bit in the cream so you need to remove it from the boiling water early or it will end up super mushy soft. He said the package says 11 minutes and he removed it after 11 minutes. I think he didn’t explain that well because he always removes it earlier. He actually has another video where he makes it in his kitchen and he explains it better.

[@walrus1300]

In a later videos Vincenzo uses 1 egg yolk only for 100g plus 1 whole egg. Also no salt in the pasta water as there’s salt in the pecorino and guanciale.