Pro Chef Reacts.. To Pro Chef & Home Cook MAKE Carbonara! (Epicurious)

We have Lorenzo and Frank making Pasta Carbonara! Who do you think is going to win?! Let me know in the comments!
Pro Chef Reacts THE WORST Pancakes! • Pro Chef Reacts.. To T...
Pro Chef Reacts.. To The WORST Pizzas! • Pro Chef Reacts.. To T...
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#carbonara #epicurious

[@ChefJamesMakinson]

Be sure to see!! Pro Chef Reacts.. To The WORST Pizzas! kzbin.info/www/bejne/iYe3iaeej9-nbMk

[@danielsantiagourtado3430]

You're amazing! can't get enough of your content!

[@skibidi.G]

Ahhh ❤

[@peterschutzek325]

Peace be with you, not peas...

[@peterschutzek325]

20:04 It's also not Vincenzo's favorite pasta (which you might think. It's only 3rd place)

[@davidepannone6021]

Also yes, frittata di pasta is actually a thing we do BUT we do it with next day's leftovers, we never cook pasta and then make it into a frittata straight away. I guess you could say it's like fried rice, you don't do the rice and then make it into fried rice immediately. You do it with next day's leftover rice.

[@sarveshanandas1917]

yeah it also makes sense right. the starch of the pasta kind sets in again so it sortta retains shape better. If i am not wrong, the whole "pasta chips" trend that picked up during the initial phases of the pandemic also requires well done, overnight cooled pasta for optimal results.

[@davidepannone6021]

@@sarveshanandas1917 yeah the pasta hardens on the outside but remains soft on the inside, so it's a nice texture inside of the frittata. It literally makes no sense to cook pasta and straight away use it to make a frittata as you're gonna either overcook it or make it too raw for it to be cooked properly.

[@sarveshanandas1917]

@@davidepannone6021 yup. Totally

[@jp3711nc1]

So is it like Uncle rodger recipe with day-old fried rice so the rice wouldn't be too crumbley and soggy. That why you use left overs.

[@NikSvobodniy]

It is a quite elegant solution if you consider the format of the show. The chef has to use all of the ingredients provided by a home cook, and he very much didn't want to become another episode of "Italians cursing American cooking videos for carbonara". By making it a frittata he basically opened up opportunities to add anything to the dish, as it is leftovers-based, including the peas that would have dragged him across the internet if he used them in a more colloquial way.

[@jaylagan5899]

It’s Sunday and not only did we get a cookery lesson but also a geology lecture, too! Is there anything this man can’t do?! 😀 Stay classy, Mr James…

[@ChefJamesMakinson]

🤣🤣🤣🤣

[@Enthusiastic-Trainspotter-BNE]

@@ChefJamesMakinson definitely in a class above the rest actually 🔥😉😎

[@Andres-db4jm]

Without glasses this hits different 😊

[@ChefJamesMakinson]

Haha

[@NicholasDeMarcoHall]

The video was low-key a thirst trap by chef. He'll never admit it though 😉

[@giraffesinc.2193]

@@NicholasDeMarcoHall His eyes ARE freaking gorgeous!

[@Enthusiastic-Trainspotter-BNE]

🤣​@ChefJamesMakinson nearly thought you were another person for a sec in the beginning 😅😂

[@Enthusiastic-Trainspotter-BNE]

🤨​@@giraffesinc.2193😏😏

[@CrimsonCrow420]

11:59 here in italy we have the "frittatina alla napoletana" (neapoletan's little frittata), it's basically a fried bucatini pasta, besciamella (white sauce), prosciutto and peas mixed and covered with flour. Obviously the "frittatina alla napoletana" has nothing to do with the tradicional frittata and nothing to do with carbonara

[@waywardmind]

Out of curiosity (genuinely), is what Frank did a monstrosity, or did he surprise you?

[@lorenzodepaoli]

@@waywardmind As an Italian, I wouldn't call it a monstrosity. Not traditional, but also not a monstrosity. It's actually an elegant solution to the problem. It's difficult to find a combination of bacon, peas, heavy cream palatable to the average italian, and this frittata is fine. I would eat it (though the whipped pepper cream smells too much like french cuisine to me)

[@Psianth]

I mean, that $174 seems to be ignoring the amount of servings you could make out of it. That could probably serve 10 people, with a ton of cheese left over... like is that really the smallest amount of cheese they could buy?! It's so much!

[@BillyWitchDoctorDotCom]

Between the cheese and gwanchaly that's about 98% of cost. You can make a perfectly passable carbonara with cheap bacon and shaky cheese.

[@darrenlang1111]

@@BillyWitchDoctorDotCom LMFAO GWANCHALY that’s gotta be the funniest spelling i’ve ever seen (it’s guanciale)

[@ericjensen7580]

You're talking about Frank here, last time he made Alfredo he made it inside a wheel of cheese

[@TheDumplingOrc]

Pasta in a frittata is usually only done when you have too little leftovers of a pasta dish to make a whole plate/family meal with and you use the egg and other ingredients at hand to not waste it. Never seen it as a first choice recipe though. My family mostly used leftover pasta as a side dish; the only time we had something similar was with leftover risotto and made a big omelette.

[@moreoliveoil1579]

I like how Frank did everything he can to avoid using as much peas as possible. 🤣

[@ChefJamesMakinson]

🤣

[@dexteritymaster]

But lets be honest, he had cream and peas and needed to do "carbonara" dish. I feel like he tried to be as tactful as he could. He even mentioned peas were added after dish traveled the world (should not be added in traditional carbonara), and cream is not needed at all. But he is a chef and he needed to not get stumped by ingredients and at least try using all of them, so he played around with idea of it.

[@LolLol-nd5yz]

I found your channel 2 days ago and I just can't stop watching your reaction videos, they are soooo good.

[@ChefJamesMakinson]

I'm so glad to hear that!

[@RangeGleasry]

Same, two weeks ago for me

[@Maplecook]

Wait till you discover his cooking vids! =)

[@electronsauce]

I don't watch Epicurious outside of you channel, but I love that they actually tasted each others dishes in this episode! When I was watching this episode, I was like "I've seen this before..." ... " wait what is he doing? I haven't seen this before..." back and forth. Then looked at the date posted and realized it was new :)

[@ChefJamesMakinson]

really?! haha I appreciate hearing that!

[@jmurray1110]

Dan Formosa is a good presenter there he deals with product design and is incredibly interesting

[@janzizka9963]

Lorenzo is so enjoyable to watch and usually does great job too. It would be interesting to see what Vincenzo would say about the Carbonara Frittata. Picking up Uncle Roger's vocabulary is "Not bad, not bad" until you say "Fuiyoh!" 😁

[@jaylagan5899]

I’d pay money to hear Mr James say “Haiyaa!”. 😂

[@janzizka9963]

@@jaylagan5899 He can buy talking buttons for that now 😁

[@Enthusiastic-Trainspotter-BNE]

​@jaylagan5899 😅😂

[@ChefJamesMakinson]

🤣🤣 hahahaha

[@cutelittlemoose]

@@jaylagan5899 I’m waiting for “KING OF FLAVOR” (curious what his king of flavor it!) or if he is feeling a little more saucy than usual, “M.S.G.: make $#!t good.” 🤣🤣

[@Grimmance]

Dehydrator are a great way of dealing with vegetables on sale, you can roast them, dehydrate them then blend them for an easy vegetable seasoning, no/less waste

[@panvlk]

I am quite sure Italians mostly use pasta without eggs for carbonara. It's a fairly heavy dish already containing tons of eggs, cheese and fat, so using egg pasta would make it unnecessarily heavier.

[@ChefJamesMakinson]

Yes it can be heavy

[@m0shman]

It's not carbonara but Pasta alla Gricia

[@panvlk]

@@m0shman Pasta alla Gricia doesn't have eggs in the sauce. I am talking about eggless pasta dough for Carbonara, where you'd have eggs in the sauce of course.

[@nemure]

Dude heavy? For me pasta with or without egg in the dough it's super light. I'm Hungry again in 20 minutes, no jokes.

[@panvlk]

@@nemure It's a dish full of eggs, starch, cheese and very fatty pork meat. So yes, Carbonara doesn't exactly count as a light dish.

[@Superintendent_ChaImers]

If someone does not have a fine mesh strainer. They can also use a normal one but line it with a coffee filter. Not as fast, but works in a pinch.

[@arichiquabtd8092]

Brian Tsao collab would be super cool!! You 2 are easily one of my favourites.

[@ChefJamesMakinson]

I'm glad to hear that!!

[@theinigosilvastation6232]

I would definitely love to see you, Uncle Roger, Vincenzo, Lorenzo, and Frank coming together to embrace each other's adventure and taste of food. It's amazing cooking with you guys!! 🍳🍪

[@catroll4247]

i love Lorenzo's vibes! Having fun while cooking is important!

[@stthomasmore4811]

My Sicilian Nana actually ALWAYS made a frittata from old pasta. Loved them as a child.

[@waynec3563]

Would be great if you could do something with Brian Tsao and Frenchy. Maybe go onto their podcast too!

[@ChefJamesMakinson]

I would love too!

[@Enthusiastic-Trainspotter-BNE]

​@@ChefJamesMakinsonwas mentioned that they shall be doing a collaboration in LA during February in their latest video too

[@ChefJamesMakinson]

really?! with UR?

[@Enthusiastic-Trainspotter-BNE]

Who knows mate.@@ChefJamesMakinson Brian was unwilling to spill the beans.

[@Harald.]

My favorite shape of pasta is Conchiglie. It holds very well to the sauce, and you even get small scoops of sauce within the shape of the pasta. If I want more texture, I go for Linguine. In Norway we usually tend to cook the pasta a little beyond al dente. The typical serving of pasta in Norwegian homes is that you put pasta on the plate yourself, and then add the sauce, which is normally tomato based with minced meat. The sauce will often include milk, sour cream, or cream. This is far from authentic, but pasta was introduced in Norway when we didn't have access to authentic recipes. That's what I grew up with in the 70's and it brings good childhood memories. Back in the days we had two kinds of pasta. That was either spaghetti or gomiti.

[@excludy145]

Preground black pepper also has less piperine then fresh black pepper, because they extract it first

[@theanithusiast1478]

The thing that I like about these videos from Epicurus is that it teaches people new techniques that would be unconventional to the original recipe, essentially creating something new; which I believe, makes people better cooks and give born to new recipes. Traditions have their place but moving from them is what expands the culinary world (in my opinion of course).

[@alternativejk90]

Loving that this came out right on my mom’s bday! Thank you for this video as well!

[@bakk.]

As far as I know, they use dried pasta for carbonara in Italy, because it gets more al dente. High quality dried pasta is great

[@GoodForYou4504]

I just noticed that you crossed 250k subs. Well deserved! I'm doing a basic chx alfredo today, but now thinking about a carbonara next week. Thank you for your content, always informative! 👍

[@ChefJamesMakinson]

Thank you so much!!

[@spacefalcon6900]

I like the without glasses look!, You look like the most popular Person in any educational institution! ❤️

[@ChefJamesMakinson]

Thank you! 😃

[@newgrl]

In addition to bacon, pancetta, or guanciale, salt pork also works ok, which is basically streaky bacon without the smoke and can be found in Walmarts in US across the nation (or at least in the South and the Plains states).

[@GCohen9782]

When I was a kid, my grandma (mom’s side - Italian) used to take leftover spaghetti from Sunday dinner and turn it into a frittata. It was delicious. The recipe was leftover spaghetti in a Sunday sauce (that she made with meatballs, sausages, pork neck bones, and pigs feet) + eggs + pecorino cheese + a little parsley. The pasta on the edges would get a little crispy (think the edge of lasagna) and the inside was soft and rich. One of the best ways to repurpose leftover spaghetti IMO.

[@Earthstorm84]

James, frittata di pasta is a typical dish in Naples :) you use leftover spaghetti and make them a frittata directly into the pan. Can be done white (just eggs and pasta) or red (with tomato sauce). Some people as the chef did, add some meat into it. Its a traditional way of using leftover pasta and make it into a meal you can carry on a day out (we used to bring them as children when we went to the beach for a day of sea ;)

[@666aron]

I was a bit afraid when I saw the red wine in a carbonara video, but thankfully, it was saved until the end. You asked about our favourite pasta shape. I'm somewhat of an odd one; my go-to pasta is the pappardelle. Maybe because I love making wide, ribbon-like noodles (mostly alkaline and without eggs for Asian cuisine), and it carried over.

[@pdubb9754]

Great selection. More enjoyable to watch successes than a reaction to some sort of kitchen farse.

[@Hitsugix]

You have the talent to upload a new video right on time when I have dinner! I never made fresh pasta myself, but I had it once at my neighbour's. She bought a complete Kitchen Aid machine and eagerly wanted to make her own pasta. In the end she made too much for one person and invited me and another neighbour over. :D It was really good pasta! Regarding the favourite type of pasta: for me it's spaghetti and penne.

[@ChefJamesMakinson]

hahaha good timing!

[@TheJillers]

In my experience of only ever cooking dry pasta, it is impossible to cook just enough pasta for one. All amounts of pasta are enough to feed your entire extended family or small army.

I love tagliatelle pasta when making sauce with it. It has so much surface for flavors to stick on. Still my favourite pasta recipe is Lasagna with slow cooked tomato sauce.

[@tonybehaviour9945]

U are not alone in imitating Uncle Roger 😀😍

[@kylebeatty7643]

I, an old white guy, said "hai-yha" spontaneously. Thank God I was alone.

[@ChefJamesMakinson]

🤣

[@TranceCore3]

Fuiyoh!

[@mountaverage2706]

Pasta fritatta is actually a very typical homemade leftover dish in Italy! Usually with leftover spaghetti

[@angelachouinard4581]

I had a roommate who grew up in Little Italy in Manhattan New York. She made fritatta di spaghetti on weekends for brunch. I love it and still make it. But a lot of Italian Americans I've known don't seem to know it.

[@mountaverage2706]

@@angelachouinard4581 Haha yeah, but most Italian Americans are rather clueless about actual Italian cuisine. Italo-American cuisine is a VERY americanized version of Italian cuisine that for the most part has very little to do with the originals. Think of stuff like "Alfredo sauce". And i's fine, I have nothing against those dishes per se. What bothers me is that so many people think they're Italian dishes when they're just not.

[@Astavyastataa]

@@mountaverage2706okay but they’re still Italian

[@mountaverage2706]

@@Astavyastataa What are? Italian American dishes? No, they're not, they're American dishes that evolved from Italian dishes into something of their own.

[@Astavyastataa]

@@mountaverage2706 and they’re still Italian. It’s like pretending Fijian or South African Indian food isn’t still Indian.

[@angelachouinard4581]

OK Chef you asked. I was friends with a family the father of which was on disability and did all the cooking. In true Italian tradition, once I was "adopted" I attended the Sunday dinner. The first time I was invited Big Tony, the dad, asked me to pick the pasta shape. I said, "My favorite is radiatore, if you can find it". He was thrilled, his kids and his wife always asked for the same old shapes. i love exploring all the different shapes, but radiatore is still No 1.

[@ChefJamesMakinson]

I haven't seen radiatore in awhile!

[@burnedglade]

My favorite type of pasta is fussili for tuna pasta so the tuna chunks get caught in the ridges, and linguine for saucy pastas with a tomato base so the sauce sticks while twirling.

[@audreybossman8369]

@07:10 Agreed! Dehydrating at home is awesome! I actually have the same machine that Chef Frank is using. It's a huge money saver and a blast to experiment with, especially with jerkies.

[@not_toste8920]

its always a great sight when u get a new james video on you're recommended. keep up the great work man

[@Enthusiastic-Trainspotter-BNE]

Very true mate.

[@ChefJamesMakinson]

I appreciate that!

[@Kr0noZ]

That black pepper whipped cream is such a stellar idea, I think there are other dishes you can add that to. I'm going to steal this, but I'll be using a mixer for whisking it up, doing this by hand is fancy but I'm lazy.

[@framegrace1]

I do know some families I know here in BCN have a tradition to do tortilla with leftover pasta. I tried it with spagetti bolognese from the day before and is Amazing!!!

[@Elienko11]

Peas and Cream in Carbonara? What's next? Chocolate pudding with Wiener schnitzel? Coconut flakes on pizza? Beef with Indian Curry? Where does it end? Ministry of Italian food should do something about this, maybe some marketing ads or manuals, leaflets...

[@mramisuzuki6962]

I’ve been using the French omelette method for tortilla for years. I took a cooking class at RU years ago and Jacques Pepin shows us this method and I’ve never missed the plate since. I will admit it’s slight more dangerous on heavier tortilla over omelette but it works the best.

[@keithjackewicz8423]

The one thing to be said for cream in carbonara, alfredo, or caccio e pepe is that the sauce keeps its consistency much better in the fridge if you are planning on leftovers. Pasta water-based creaminess is fantastic for a single meal, but the water tends to get lost to the air and the pasta if you try and keep it overnight.

[@user-ps1ft1hy4j]

They both succeeded! Nice to see!

[@uzbekistanplaystaion4BIOScrek]

for dishes with lots of sauce or with thinner sauce, i like fusili or conchiglie; for thick sauce, tagliatelle. i also like farfalle as an all-rounder and for pasta salads.

[@eliasstrand6313]

I love "route". I often make a tomatosause that my uncle from Napoli thought me , and "route" is perfect to that thin sauce

[@elvickRULES]

I’d love to try both of these. Lorenzo has an infectious personality and it’s easy to like him.

[@sarveshanandas1917]

Ravioli/ Capelleti/Tortellini are hands down my favourites. Tortiglioni is a close second followed by linguine. as always, great content James, especially touching on the bain marie. Great stuff.

[@adventuresofalocalangler5512]

Love the videos James your doing great job hope the channel grows and grows more

[@ChefJamesMakinson]

Thank you so do I!!

[@mckidney1]

I would just say to be careful with super fine mash sieves - some are designed not to let liquid fat through and you can easily use too much force and break down the cream.

[@FJA---]

The best pasta changes depending on the dish. But for most things I use Capellini/Angel Hair or Pappardelle. For shaped I usually use Fusilli or Farfalle.

[@CallanElliott]

Personally, I prefer tagliatelle, pappardelle, fettuccini and linguini for when I need long thing pasta, or penne and fusilli or penne when I want shapes.

[@mekketabo]

My whole family is italian from the Basilicata and honestly we've never made a pasta frittata. But what we do sometimes is "pasta al forno" or "pasticcio di pasta" which is basically pasta (any type is good, but we use rigatoni or ziti) with some left over ingredients from the fridge, like prosciutto, mozzarella, either tomato sauce or ragù and you can add also peas or mushrooms (pasticcio means literally mess so you get the idea). Then you simply bake it in the oven. I know that in naples they make frittata di spaghetti, but I never tried it myself.

[@ChefJamesMakinson]

I've never tried any pasta frittata. I can only imagine what the Spanish would say hahaha

[@AromaBlue]

I love pasta al forno. Quick and delicious. Frittata, meh I'd try it, but really, why?

[@FeckOffTeaCup]

Penne and farfalle are my two favorite pasta shapes to use.

[@catherinedavidson7145]

Marcella Hazan talked about buying "fried pasta" on her way to school - left over pasta mixed with egg and cheese, then fried until crispy in either the First or Second Italian Cookbook. So, it is a thing. Also have you tried no-knead bread? It's the way forward! Obviously a bit of folding is necessary for structure, but that's about 10 seconds work. Dan Lepard's "The Hand made Loaf", is great, if you can find it. Once again, thank you for the break down of technique.

[@annaejaz6308]

For a sauce like carbonara my favourite is honestly bucatini the holes work so well in carrying the sauce!

[@transportspotterraphael]

Now what Frank did reminds me of some sort of pasta cake (without the bacon tho) that I got from a friend's mum when I was visiting him in Poland, however I wouldn't be able to recall the name, but still, that has given me a good little bit of nostalgia from that trip with all the good home-made food!

[@blabberhoof]

Found your channel some days ago, since then I was binging... boy, you got alot of stuff on, still not through yet. I love your professionalism, your constructive critique. You take the time to explain stuff when you see an error made, which is absolutely awesome. Your reacts on Uncle Roger reacts are also very nice - Nigel gives the humor element, shouting out what we are thinking in this moment, you have the cool professional point of view. I hope you'll make videos for a long, long time, love your content. I saw, you made spanish Croquetas in the past - they look (and are most likely) quite similar to the brazilian Coxinha. I got a recipe from my ex-wife's late mother, but since my Portuguese isn't that good anymore (enough for swearing, but other than that...) and the recipe is only partial (the omitted parts she told my ex several years on the phone and it stayed only in her memory), I'd love to see a professional's take on this south american street food (with portuguese roots). Maybe that could interest you and your viewers also (not my personal drama, but your take on it) :)

[@ChefJamesMakinson]

Thank you so much! Yes I could be a good idea! I want to start cooking more, this Christmas was a bit chaotic for me

[@nienke8155]

Fave pasta shape: I think its called mafaldine, made some alfredo pasta, it was great i cling on to the sauce and gave a nice texture to the dish.

[@todo9633]

In terms of favorite pastas, spaghetti for red sauces, linguine for white and rigatoni for rosee

[@ChefJamesMakinson]

nice!

[@bobd2659]

Dehydrators are great. Not only for making things, but also for saving things! One little thing I've picked up with them...pork chops! Toss a pork chop (~1" thick) on the dehydrator without patting dry for about 1h30m before cooking and you get it about 75% to internal temp. Minimal frying or BBQing required to finish. Much better flavour, hard to screw up, similar to sous vide in a way...

[@ChefJamesMakinson]

yes they are!

[@VermontCheddar]

Another AWESOME video TY James. I been binge watching all the ones I missed. I made a new account and been a long time fan.

[@ChefJamesMakinson]

Awesome! Thank you!

[@larseikind666]

The good thing about making spaghetti or linguini with a "guitar" is that the edges will be a bit rougher than if you make it with a machine, and the sauce will stick to the pasta a bit better. And it's way more fun!

[@chadasonmcgraw8097]

My favorite pasta is a dried cavatopi, bronze cut, slow dried, semolina flour, usually imported from Italy... well worth the extra dollar.

[@Ganimoth]

You should watch Vincenzo reacting to this video, he went all ballistic Italian "Mamma miaaaa, what are they doing to my cuisineeee" :D

[@ChefJamesMakinson]

maybe I will!

[@gioandrecapili4061]

I cant stop watching your videos! Your voice is also so soothing...

[@Enthusiastic-Trainspotter-BNE]

addictive

[@ChefJamesMakinson]

😊 thank you

[@joannasunday]

This was a fun video, thanks Chef James! Vincenzo turned me on to Bucatini and it's been my favorite pasta ever since. Why don't cooks use semolina when making homemade pasta?

[@Winchester1979]

The most used pasta when I cook myself is Penne and Fusili, because I use it for pasta salads. Tagliatelle for basically anything with sauce though.

[@monabalona4861]

currently my favorite pasta shape is fusilli, but growing up, it was farfalle

[@BexEvans]

I love love Casarecce! I found Pastificio Liguori brand to be a nice dried version.

[@facesmile4667]

Chef James Makinson please continue you channel and keep your unique personality! I and pretty sure many more enjoy your content a super duper much bunch! 🥰🥰🥰 love the content! Genuine unique content!!!!! have the like!

[@ChefJamesMakinson]

Thank you so much!!

[@paulbonge6617]

Really well done! I too would love to cook with those guys!

[@ChefJamesMakinson]

me too!

[@sandy1653]

For me my favorite type/shape of pasta is probably ziti or rigatoni because they're the base of one of my favorite mid-week dishes, baked ziti/rigatoni.

[@jokes1686]

gosh i'm french and i didn't understand "mise en place" at first because of the way you pronounce it. i find it very funny. btw great vids i love when you react to epicurious

[@ChefJamesMakinson]

haha its the English way

[@paddypleiner5518]

For pasta, Farfalle or Fusili, the sauce sticks best on

[@TERMINAL-BALLISTICS]

Another great video Chef James! As for which pasta shape I prefer .... Rotini .... The spiral cut allows for more sauce to be incorporated with each bite.

[@ChefJamesMakinson]

nice! :)

[@MrMaltasar]

I really like Paccheri for a pasta amatriciana. The guanciale pieces and sauce get caught inside the big tubes and makes it a half pasta half dumpling-like experience!

[@aiElyChan]

I have pasta everyday, so my favourite type tends to change constantly. But there are shapes I prefer depending on the sauce, like fusilli/tagliatelle for ragù, mezze maniche for carbonara or my absolute favourite bigoli for duck sauce (Venetian traditional).

[@ObtainThePain]

I love tagliatelle, especially in a bolognese. It was the first pasta shape I ever made by hand during the pandemic so it just means a lot to me :)

[@tiny_biscuit]

no way ty for the pasta salad tip! i like my pasta ala dente so i cook it like that for my pasta salads and they never taste right! thank you haha

[@Buzzcook]

Favorite pasta, rotini for salads, angel hair for sauce without extra stuff, pappardelle. for heavy meat sauce and lots of stuff.

[@tamtrangvu3296]

orechiette and bucatini for pasta with sauce, conchiglie for pasta salad and tagliatelle when I want something to be ready in 10 minutes 😆

[@bombrix5195]

I like bavette so much. Basically flat spaghetti. Goes nicely with pesto

[@TheAsymmetrical]

Rummo's Pacheri pasta is my go to. Creates beautiful pasta water and has enough space for sauce, cheese and other filling.

[@lenov100]

Mount Campi Flegrei is a nearly sleeping super vulcano where Napels is build on top of. just for the record. 😅

[@BBQJOE22]

favorite type of pasta is german spaetzle, the one passed through a colandar and grilled with caramelized onions, cheese and bacon ^^

[@jeesusvalonen430]

im so happy your finally getting a lot of subs, happy as another chef to see a chef is maging it real.

[@Enthusiastic-Trainspotter-BNE]

His subs are rising by approx 1K every two days or so.

[@ChefJamesMakinson]

I wish it was that fast haha

[@Enthusiastic-Trainspotter-BNE]

I check your channel each & every single day to see how many subscribers you have.@@ChefJamesMakinson but I was just roughly guessing

[@ChefJamesMakinson]

really?! I need to get more! :)

[@Enthusiastic-Trainspotter-BNE]

That you do. @@ChefJamesMakinson hope you hit 500K by the time NYE rolls around

[@bertrandronge9019]

The full bottle of Olive Oil that's indeed how Epicurious like to inflate the price of the basket. A very pricy olive oil bottle, that they only use a very very small part of it (same for the cheese) and it's not like you don't have olive oil home ! PS : My favorite past is Tagliatele ! Best ratio pasta vs sauce

[@kahunab7400]

My favorite Pasta shape is Tagliatelle, as it takes on 'runnier' sauces like Bologna Ragout or Boeuf Stroganoff better than other shapes.

[@minime7375]

Tagliatelle as my favourite pasta shape (or fusilli if it’s a pasta salad). Idk if it’s the correct shape to use but I like to make olive oil pasta with tagliatelle.😊

[@henrikaugustsson4041]

Do you have a video on making pasta? I’d love to see a video showing measurements, times, what to avoid, and different techniques and tools? I love this channel, and I’d watch that. Always wanted to try making my own spaghetti, but I’m afraid of failing. 😂

[@ChefJamesMakinson]

Not yet! but I would lie to make one! I do have a cooking course though! chefjamesmakinson.com/

[@Shampaggin]

IIRC, it's not ideal to use a fresh egg pasta for carbonara. It doesn't play well with a sauce that's mostly egg, so it's impressive that Lorenzo pulled it off. A dried semolina pasta is usually better. And the best pasta shapes are rigatoni and pappardelle.

[@Enthusiastic-Trainspotter-BNE]

I read that as salmonella. 😬💀😭

[@Shampaggin]

@mythicalwolfBNEtrainproduction Luckily this isn't cooking with Jack. They call him the sultan of salmonella for a reason. 😂

[@Enthusiastic-Trainspotter-BNE]

@@Shampaggin 🤣🤣🤣

[@deaconmikepray9793]

My favorite pasta shapes are spaghetti and elbow macaroni. Spaghetti because it is a fun shape to eat with all kinds of sauces. Elbows because it reminds me of my childhood. I used to east it by the bowl with a little butter, salt, and pepper. Not so much now but the thought of it makes me happy. As an adult, I would probably use a good olive oil and some parmigiano or pecorino romano cheese.

[@alessandrostagni6025]

Frittata com la pasta was quite common to recycle leftovesr. It is not so common nowadays but is a real homemade comfort food.

[@tomholloway7566]

You can get the traditional smoked guiancali if you visit Amatrice in Italy

[@ph01978]

At 9:53 Spaghetto Quadrato. I don't have a specific brand but it must be white and take more than 12 minutes(preferably 14 minutes or more) to cook. If I cannot find a good artisan pasta then my backup choice is La Molisana.

[@Searonix]

I love fusilli and cavatappi pasta the most, especially with pesto or alfredo!

[@bomcabedal]

For anything with a thinner sauce (think arabbiata, not bolognese), I love penne. If you get that right, it is the ideal pasta+sauce combo.

[@Visitkarte]

I love the video and your reaction. Very entertaining and very instructive!

[@ChefJamesMakinson]

Glad you enjoyed!

[@IanGouki]

I love Bow tie with basil pesto and grilled chicken with mushrooms and tomato pieces for color and flavor.