Pro Chef TESTS... Jamie Oliver's AUTHENTIC Carbonara!

I am Making Jamie Oliver's Authentic Spaghetti Carbonara today! We are going step by step with Jamie in this video to see if it is so easy to make and let's see how it tastes!
My Cooking Course: james-makinson...
Jamie's Video: • How to Make Classic Ca...
Easy French Pasta Idea: • French Carbonara Like ...
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#jamieoliver #carbonara #jamieolivercarbonara

[@ChefJamesMakinson]

Thank you everyone for all the support! Don't forget to Subscribe and hit the bell notification! :)

[@HyperHorse]

I always use La Molisana since I learned more about pasta, and so should you James. I'd rather watch you cook than Chef Jamie Oliver or Gordon Ramsay. The first has tried to dumb down and dilute some recipes to make them more accessible to a larger audience but I find this approach to be really disingenuous. And Ramsay is too serious and self absorbed. Please Chef Makinson, don't change!!!

[@barneycoffman6663]

Much better, and I like the format of you following the recipe. And as always, your tips and comments along the way. Thanks.....

[@dyslectische]

You can make Turkse one. Real easy and on hot days its fine to ear Its cheap to make . Its spaghetti Tomato yogurt. How to make Cook the spaghetti. Than use frying pan and set some oil and your spaghetti and tomato . Mix is and let the juice from to tomato in the spaghetti. ( You can use tomato paste out of a can cheap option. ) After its done On a plate and set some yogurt on the plate by the spaghetti. Its really simple and nice if its hot outside.

[@joshuatempleton9556]

you chicken!! you didn't do the fried rice first lol but yes i actually like this format.

[@syx3s]

i'll bet Vincenzo's is better. 😉 i like this idea of recreating the recipes in a video.

[@Chamomileable]

Jamie is a truly astounding individual. He's so diverse. Whether you're Italian, Mexican, Asian, American, Indian, or from anywhere else, he WILL screw up your food lmao.

[@ChefJamesMakinson]

😂

[@TamunoOpuboCooksCookeyGam]

Jamie has made jollof rice as well.

[@KenS1267]

What I find depressing is unlike some "celebrity chefs" he does have time working in restaurants and should know better. His first major job was working for a pair of big name Italian chef's in England so you'd expect him to get this sort of dish right at least.

[@theguynextdoor4978]

Jamie Olive oil! as Uncle Roger calls him.

[@Antody]

It's easy to hate on Jamie but in reality he showed a lot of easy to make recipes and inspired a generation of people to start cooking instead of relying on fastfood or takeaways, so much respect for just that.

[@lotusfather]

I really liked this format James! Hope you put out more like this. Wonderful to see a professional chef like yourself not too uptight to goof around a bit. 🤣

[@ChefJamesMakinson]

Glad you enjoyed it! we can do this more often!

[@krooz8642]

Agreed, this was fun to watch and your dish came out looking great👌

[@rainycakes]

@@ChefJamesMakinson The little devil on my shoulder is telling me to suggest you do a Kay or Jack video replication, lol, maybe file that thought away for an April Fool's video release!

[@neilpickup237]

​@rainycakes Even better if he had an 'alter outlaw ego' outfit. Uncle Robin (as in Hood), or Uncle Jesse (as in James)

[@_Bosley]

As a home cook is nice to hear one chef questioning another. It gives us as much info as possible to make the best dish possible with what we have available, 'authentic' or otherwise.... :)

[@ChefJamesMakinson]

😉

[@tommasoragghianti7735]

Couple of tips from an Italian who's not a carbonara Nazi: guanciale at minimum heat, let it cook before you put the pasta in the pot (it will be softer in the middle). Only at the end turn on the heat and let it brown. The egg sauce should be pecorino (or parmigiano) heavy, so that when you add water it doesn't turn runny. You can add some guanciale fat to it as well. Finish the cooking of the pasta in the guanciale fat with some cooking water

[@mattia_carciola]

It's always nice to see someone who isn't a carbonazi around, we need more people experimenting on it

[@joaodemedeirosneto8703]

Agree, i like just with egg yolks because it is how i like, but i’m not crazy about it 😂😂

[@hashtagmate]

I AM a carbonara nazi and I approve of this message 😂

[@questionmark7045]

I do not know why and how, but after mixing in the egg with pecorino and emulsify it I turn the heat for 20 seconds and stir. as I put it off the steam comes from my pan and the sauce is creamier. If it is to thick then I use some cooking starch water.

[@irgendeinname9256]

Honestly astonishes me how Italians find so many techniques to perfect such simple recipes

[@caoinhnamkhanh2795]

i really enjoy critique videos, but seeing someone follow recipes, with as much knowledge as you, its quite interesting

[@ChefJamesMakinson]

I appreciate that!

[@DHBWMannheim-ve3wf]

I agree! „Show, don‘t tell!“ :D

[@futurerandomness1620]

@@ChefJamesMakinson when loading up the pepper mill to keep from having pepper corns rolling around everywhere I like to use a funnel. Makes it much easier. Just make sure it has a wider opening to allow to flow through. Love the channel keep up the good work

[@ilovemangobingsu]

Hello Chef. Am glad you did something like this for a change. Now we get feedback about the quality of the recipe based from your perspective since you get to taste the actual finished product. Hope you make more of this type of content because this is really fun. I really enjoyed watching this video so thank you for that 😀

[@ChefJamesMakinson]

So nice of you! I can make more of these!

[@ilovemangobingsu]

@@ChefJamesMakinson oh yes please 😀

[@Enthusiastic-Trainspotter-BNE]

​@@ChefJamesMakinsonplease do more🎉🎉🎉

[@BladerZen]

@@ChefJamesMakinson I'm all for more of this type of content

[@RiceCracker87]

This is such a clever format I can't believe I don't see it more often. Actually following along with the recipe really elevates the critique and allows us to see not only what a chef thinks about the recipe, but how they interpret it. And of course, this way you get to taste it, which you can't do when just watching a video.

[@felixyaorihamonangansiagia3362]

I think it's clear that we wan't more of these. It's a pleasure to see Chef James Makinson cook and reviewing. It makes us home cooks aware and more educated.

[@ChefJamesMakinson]

I will make more!

[@vitun15]

As a chef with professional training and little exprerience (I kinda veered off to another jobs due covid while finishing my training just when it hit globally) I find these kind of videos extremely usefull to motivate me to keep up the skills and do my daily meals with the training of new recipes and even possibly cooking methods. I honestly appreciate you putting effort on the videos so that I can use it as study material if i wish to.

[@ChefJamesMakinson]

Thank you! don't work too hard! 😉

[@DavidMFChapman]

I used to cook carbonara with cream, but I changed my ways and now follow Vincenzo’s Plate. I use pancetta, pecorino, and the other ingredients, but no garlic. I slowly render the fat first and set aside the crispy bits, then start the pasta. I don’t like being rushed! I put pasta water in with the pasta and fat, and I also mix a bit of pasta water with the egg and cheese, before I combine them. The pasta continues to cook in the sauce and the dish can become dry, so I stand by with more pasta water if needed. My wife and I love this recipe.

[@800pieds]

I'm a Vincenzo fan too. There is also the one made by Alex, inspired by a master in Rome but I'm probably not good enough to make the same emulsion

[@BenBreeg1138]

Nice. I don't use garlic, only use egg yolks, and make a little bit of a liaison with the pasta water in the yolks to temper them before adding to the pasta. I don't know if that changes anything but it works for me. Good pasta is essential for sure.

[@JustTony72]

I'm impressed that following Jamie up a T means also using metal tongs on your Jamie pan.

[@ChefJamesMakinson]

🤣

[@DrRonaldSIpock]

pasta and home-brewing beer no longer has a place in my lifestyle but when I did make carbonara I made it with eggs, pecorino, guanciale and pasta. Full disclosure: I have a moustache and I always snap my pasta in half to avoid making a mess of my face and shirt. Don't tell Vincenzo!

[@ChefJamesMakinson]

🤣 hahaha

[@AllHailMafakas]

YOUU...TERRIBLE....MONSTER!!

[@matthewgilfus1640]

Reported! XD

[@kaybrown4010]

😮😨😱 Vinnie’s triggered!

[@cheddarcheeze]

This format was fun to watch! Seeing an actual step-by-step rather than the pro edited version was nice. Getting tips such as leaving the meat in bigger pieces is really useful. I also liked hearing your thoughts on the final taste.

[@Enthusiastic-Trainspotter-BNE]

I fully agree!¡!

[@ChefJamesMakinson]

Awesome, thank you! I will make more video like this!

[@Enthusiastic-Trainspotter-BNE]

@@ChefJamesMakinson 🎉🎉🎉

[@harrislam]

Good vid. This is probably one of Jamie's better recipes so it serves well as the first example. I especially like the post-cooking analysis. Sometimes it's not just about how good the recipe is by itself, it's also about how good we can follow the recipes at home.

[@sophiaisabelle01]

We will always support you no matter what. Keep up the good work as always, Chef James.

[@ChefJamesMakinson]

Thank you so much! :) that means a lot!

[@Enthusiastic-Trainspotter-BNE]

same

[@carlosaguero-sanz9082]

I only ever made Carbonara a handful of times, in the 80's. I used cream and bacon, and the pasta was tagliatelle - it was a popular dish around that time. For the record, I love a lot of black pepper. Cacio e pepe would be my preference over Carbonara for this reason, and I think that Jamie was going for a bit of fusion with this one.

[@Somnusrei]

This was awesome! I really enjoy watching you cook.

[@ChefJamesMakinson]

Glad you enjoyed it!

[@rafaelcastro2591]

I loved this format: James reacts AND "cooking with James", two for one! This was a really nice choice in my opinion!!!

[@ChefJamesMakinson]

Thank you!! I will make more of these!

[@elnico135]

I loved the idea of following the steps in your kitchen, and I liked that Jamie make it traditional without cream or any of those bs that sometimes we see in videos. Maybe too much pepper (but maybe Jamie just loves pepper) and the splash of pasta water might be chaotic to clean after hahah. Chef James congrats on earning that checkmark you deserve it and makes me so happy ❤

[@ChefJamesMakinson]

Thank you so much!!

[@stauffap]

This format makes a lot more sense to me. After all cooking is all about how it tastes and while experience can give you an idea of what something tastes likes sometimes by just looking at it, this instinct can also fail you quite often. So this seems to be a much more fair and reasonable way of judging recipes and cooks. It's also nice because you're actually doing stuff, instead of just talking about other videos. That make your videos a lot more watchable (at least for me).

[@lornahuddleston1453]

Yes. Criticizing chefs is easy for non-chefs. Especially when cultural differences have a lot to do with one's taste in food.

[@thebuggymancer4155]

I would love to see you doing more of this, as well as original recipes too. They feel funny and curious coming from you, bc you are a pro chef, a really good example for all the people who wants to pick up some gastronomic knowledge and apply easily to their everydayness. I have to say that you helped me a lot during my general and french gastronomy courses at college and I'm still learning. I'll be honored to have you as a teacher, and, well, that's it. Greetings from Costa Rica, from the hand of a hotel administration student ✌🏻

[@ChefJamesMakinson]

Thank you!

[@mattia_carciola]

At home, with my mother, we used to just use speck and cook it until eggs were almost set. Honestly? Still good. Now I tried the more traditional version and developed my preferred ratio of guanciale + pancetta, pecorino + parmigiano and eggs + yolks, but over the time I'll test some variations (like adding different spices, maybe herbs, tuning differently for different results...)

[@Raven9010th]

I've managed to make Carbonara at home a few times now. It's come to the point when I've started to think about experimenting to see if I can enhance the experience a little bit, without straying too far from what it's supposed to be. What I did last time, was to actually fry a few thinner strips of pancetta until they became crispy. Then I put them off to the side and allowed them to dripp off some of the excess fat into a cup. Whilst doing that, I put the guanciale in the pan as normal and started to make the actual Carbonara. When it all was done, took the pancetta strips and crumbled them over the pasta, as well as adding the extra fat as kind of a dressing. In addition to this, I also had a few cracked black pepper corns added into a dry pan to roast them and make them even more flavourful (as you'd do for a Cacio E Pepe), before adding them to the dish, since I thought 'why not?'. The result? I absolutely loved it. Feel free to try it for yourself! ^^ I thought about making a variety with more than one kind of pepper corn, but maybe I should calm down a bit? I'm not a pro chef, after all. I'm an idiot with a kitchen. xD

[@PixelVillain]

That face when Jamie cracks the egg on the cutting board to make it stick (and not roll off) was glorious, then to see Chef James use a pinch of salt for his. Said Everything. Truly fun video :)

[@faridshumbar428]

I liked John's pasta even more than Jamie's, it looks more pro. IMO, Jamie is showing a concept and inspires the audience to reproduce his recipes or classical recipes in his interpretation. He's really good at encouraging you to cook and as soon as you get the principles, you start seeing the logic behind the recipes, how ingredients work and how to assemble them properly depending on what you want to achieve. At some point, after a series of trials, you can even evaluate the authenticity of particular recipes. It's really good to try the original but stay flexible and open-minded to decide what works best for you. It helps to decide whether the authentic way is the best way for you. It is often like this with Italian recipes but, for instance, authentic thai food just won't work for the palette of most of the people in Europe

[@snkmill2252]

Holy crap, what a polite nuanced comment. You don't read that kind of thing on KZbin very often. I agree with you, what JO has done for the industry should be beyond question. He has inspired me to cook. Do I recreate his recipes today? No, here I now tend to other chefs. Still, he manages to make me want to cook every time I watch one of his videos. His joy in cooking and products is incredible after all these years.

[@lornahuddleston1453]

​@@snkmill2252 God yes! Jamie is truly an inspiration. He has bothered to turn people on to cooking and being in greater control of their health. These quick recipes were never intended to be classics. He'd been criticized for being a posh chef, so he's breaking down cooking for people who in many cases can't even make spaghetti Bolognese. Most people wouldn't bother with people who are utterly clueless about cooking. Kudos for Jamie.

[@_getnoobednxgen1897]

Egg yolks, guanciale, Pepper and pecorino romano for me. Although living in Poland, guanciale can be a pain in the ass to find. I usually let the guanciale render for quite some time, crispy outside and soft inside is the best for me :) And the fat straight into the eggs 😋 I use almost minimal heat for fat rendering.

[@KryssieMe1011]

Filipino Carbonara... Sautee onions, garlic, and bacon. Add a little water then cream. I personally add cream cheese spread. Cook spaghetti and mix with the sauce. Then cheese parmesan for garnish. People in the Philippines that can get their hands on guanciale and pecorino romano are not usually Filipinos. 😂 We make do with what we have. Don't come after me Italy. I did say it's a Filipino version 🤣

[@mandolen3317]

Im going to try it with cream cheese

[@KMF-ij1vc]

Ooh you're in for a treat. If you're in the Philippines, either use the Arla or Magnoli brand @@mandolen3317

[@lornahuddleston1453]

​@@mandolen3317Don't let Italy dictate what you like! 😅😄

[@bihansuraweera]

I love that you took the time to review and make the dish as well. Most people just judge without trying to make it

[@thevoxdeus]

In the US, Barilla is very, very affordable. 2 dollars for a one pound box straight off of Amazon Fresh, but I think you can get it for much less if you stock up on sale. Typically I think I pay $1.20. Edit: Jamie says to cook for 8 minutes, but that brand is typically al dente at 9 or 10 minutes, so I guess that's probably 8 minutes in the pot and another 2 in the pan.

[@hawk_7000]

The package show in in the video indeed says 9 minutes, so that is at least the manufacturer's recommendation.

[@kensimmons]

My grocery store always has Barilla and it's not pricey at all. Also, BJ's has multi-packs at good prices so you can really stock up

[@ArchangelShine]

Barilla is among the most (if not the most) expensive pastas on the Balkans. For years I've been reading about people hating on it and kept wondering just how good pasta in other countries is. That said, it is around 2 dollars for half a pound as well, but our paychecks average 400-500 dollars a month.

[@Cristina-rk5kk]

Barilla is not considered a good quality pasta here in Italy. There are cheaper pastas which are much better, such as La Molisana

[@ArchangelShine]

@@Cristina-rk5kk Yup, just wanted to add that we have locally made, 'no brand' pastas that are really good, so I bet it's the same in other countries as well. It's not all in the name

[@quincyfry6569]

I've always felt that carbonara was about the pepper and realize now that over the years I have slowly added more and more pepper until seeing other people's carbonara makes me feel like it doesn't have nearly enough 😂

[@eddiespagetti2798]

This is like Jamie’s only good recipe that I’ve seen I’d actually eat this it looks good and I love you trying all these recipes.

[@Samantha-qj9wq]

Oh, please make this a series! I love this! I couldn't keep myself from half shouting at my phone for Jamie to "stop flicking water everywhere 😆", the decidedly anemic use of the garlic honestly just made me sad, and the amount of garlic and pepper should have been switched, in my humble opinion. But it was still very enjoyable, especially with how respectful you are of everyone. You don't pick and poke at people, you just educate. I mean, if you felt like the effort would be worth it, you could make that into a video series. Make the dish exactly as shown like you did in this video, and then show what YOU would do differently to the same general recipe? You could put it all in one video, or you could split it up into two videos, that being "making this dish from this person in the same way and tasting it" and the next one being "I tweaked the previous recipe and this is how I would do it". Just a thought. Also, the bit of facial hair really makes your eyes and smile pop. It looks very nice on you, sir. And now I'm off to make some pasta at 10:30pm because I now crave it. 😆

[@ChefJamesMakinson]

🤣

[@ImHowardMoonsir1]

I use panchetta from the super market and add a couple of bulbs of garlic when cooking the lardons down then remove them at the end of just a little bit of added aromat. I like the sauce creamy so add a touch of cream at the end along with the whisked eggs.cheese mixture.

[@Shirley36]

I love this new format! Can't wait for more of these but I understand these would take longer to produce, so they could be a good bonus video to be released every month / every few months maybe?

[@ChefJamesMakinson]

yes I want to do at least 1 a month as this video took me all day to film and 3 days to edit. More then just a recipe or react video.

[@azanterose6526]

It's early morning here & and I would love to have spaghetti Marinara now for breakfast 🍝 😋 This type of reaction/cooking is fantastic & I would like to see more of it. Thanks for the great video Chef James.

[@ChefJamesMakinson]

😉

[@DChatburn1]

I like this. Easy recipes with few easily found ingredients are what I would like to see more of. Thanks.

[@trucid2]

Jamie Oliver and authentic should never go in the same sentence.

[@ChefJamesMakinson]

😂 hahaha

[@u140550]

yup, sadly...

[@HoshikoStarz]

😂😂😂 that definitely includes to his Asian dishes

[@xxmilannathanxx]

whahaha yes he gives everything a bad twist :D

[@cakeorrdeath]

He’s ok at Italian food, it’s just everything else.

[@PerfectBite]

Great video! Nice to see you trying the recipes you have reviewed, and also showing that Jamie is not the total gimp some people make him out to be 🤣 I might be in the minority of people who doesn't mind whole black peppercorns, having grown up in the UK where we get steak with peppercorn sauce, just loaded to the brim with whole peppercorns! 🤣

[@rhysjackson2597]

Ah peppercorn sauce, I'm sad enough to remember the first time I had it over steak. I was 11, went to a posh pub with a friend who his family, shall we say had money. Anyway had this steak, my mate gets peppercorn sauce. I'm like 'what's that? I'll have some!' - cliché but it was love at first bite. Now it's peppercorn sauce or don't bother at all 😂

[@ChefJamesMakinson]

Thank you Jim! haha I agree but this was way to much for this dish unless you just want black pepper and some pasta. 😂 I love peppercorn sauce I should make some!

[@cubandarknez]

I like adding a bit of flour to the pasta water after taking the pasta out if I am just cooking for 1 or 2 people. Makes it easier to get the emulsion.

[@ChrisFa830]

Although most of his recipes do have some kind of … weird ingredients … this carbonara does seem to be well made. However, I’m interested in seeing what you think of the taste, considering all the black pepper he added!

[@ChefJamesMakinson]

you will see! :)

[@blackbears4649]

Love this video and nice to see Jamie do something right with "Authentic" cooking for a change. 😄 My Carbonara is similar. To make it more creamy I use an egg yolk with every one whole egg which itself correlates to per person eg. (2 People = 2 eggs + 2 egg yolks) and instead of spaghetti I prefer to use Spaghettoni. But everything else is on par. Cheers!

[@ChefJamesMakinson]

Thanks for watching!

[@Every_Day_islike_Sunday]

Ohhhh man... can't wait for this! We're gonna see some Chef James facial expressions we didn't know existed. 😂

[@ChefJamesMakinson]

🤣

[@Enthusiastic-Trainspotter-BNE]

😭😭😭👌👌🤣🤣🤣

[@angeloferrara1664]

Chef James what I really like about your videos is your honesty when you mess up you let you audience know about it if your sauce is to watery you let us know most of the other Chefs always say oh its delicious and never admit or show their mistakes. Like Jaime enjoying his Carbonara with all that black pepper. Please keep up the good work

[@ChefJamesMakinson]

I will!

[@phillipcummings3518]

YEAAAH!!

[@ChefJamesMakinson]

I hope you enjoy this tomorrow

[@b3rrysweet467]

Ive been watching your channel for about 2 weeks now and wow! you’re really helpful and insightful! plus the videos are quite genuine and fun to watch 😁

[@ChefJamesMakinson]

Im glad to hear that!

[@u140550]

oh god, i'm a little scared; but i trust you'll smash it!!!

[@ChefJamesMakinson]

Thank you!

[@Enthusiastic-Trainspotter-BNE]

I do agree.

[@Crosis89]

Love this format, James! Great idea! It's always fun to watch recipe videos, and you never really know how real they are, so when a professional chef recreates them and gives his opinion, that's really educational.

[@ChefJamesMakinson]

Thanks so much! I will try to make more of these!

[@giraffesinc.2193]

Oh. Chef James is holding a box of Barilla ... this is going to be a bloodbath!! 😬What has Jamie Oliver done THIS time?

[@ChefJamesMakinson]

Hahaha 😆

[@Enthusiastic-Trainspotter-BNE]

Do I even wish to know?!?

[@ChefJamesMakinson]

@@Enthusiastic-Trainspotter-BNE maybe not haha

[@Enthusiastic-Trainspotter-BNE]

@@ChefJamesMakinson 🤣🤣

[@ChefJamesMakinson]

@@Enthusiastic-Trainspotter-BNE 🤣

[@UncleDansVintageVinyl]

Great video! I appreciate your thoughtful comments. I may try the recipe . . . but dial back the black pepper some . . .

[@ChefJamesMakinson]

😉

[@disturbed1734]

Amazing video! I really enjoyed the format of a review-cook where we get to see your insight on dishes then your execution of them too. I hope you continue to experiment with this style of video and editing as it showcases your cooking knowledge with a personal flair. Well worth the effort you put in, great job!

[@ChefJamesMakinson]

Awesome, thank you!

[@maikforte757]

This reaction format is awesome! You get to actually taste what you are being reacted to! Looking forward to more of these types of videos Chef James!

[@ChefJamesMakinson]

Awesome thank you!

[@timmyhoward6638]

You’re videography and presentation skills are improving! And you’re already a pro chef, keep it up!

[@ChefJamesMakinson]

Thank you! they still need to improve! haha :)

[@wolfsberg68]

I never use Barilla. My favourite pastas are Rummo, LaMolisana, DeCecco which are always available. So my ingredients are: spaghetti, yolk, pecorino romano and obviously guanciale. Pepper but not as much as Jamie uses. Quantities depend on how many hungry people are sitting at the table.

[@ChefJamesMakinson]

It also depends on what some people can get. It took me a while to be able to find this.

[@Inciare]

Thank you chef James! Loved this new format of presentation where you cook as well and loved that reach step was edited to jump between the recipe and you replicating it! I would absolutely love to see more of such videos! Thank you! And hope the temperature cools down soon!

[@ChefJamesMakinson]

Awesome, thank you! I Have made a second video and I will make some more in September.

[@anthonyholroyd5359]

Carbonara: Guincale (ocassionally I've used pancetta, if ive been unable to find Guanciale but i dont feel good about it) Pecorino Eggs Black pepper Pasta Salt (for the pan) And reserve a cup of starchy pasta water.

[@joncarroll2040]

I use pancetta for mine since I don't like a lot of other Italian cured pork products but I know I love pancetta. For cheese its pecorino. Pasta of choice is linguini (I think the broad noodles have a more pleasing texture with the creamy sauce. I use a ladle or two of the pasta water and I stir it around with the tongs instead of flipping it.

[@playnicegames]

I use cured pork jowl and no garlic, whole eggs and pecorino. I like using a nonstick for this dish as it mitigates the fonds that are made from the meat, leaving the dish a more creamy color.

[@christophergreeff9879]

Chef James, this was a great video! Loved the format because it mixes the general popularity of a reaction video with the "cook along" style that I think a lot of us "DIY foodie types" really appreciate seeing from you. Keep up the amazing work.

[@ChefJamesMakinson]

Awesome, thank you! I will make more of these! :)

[@mtburton909]

In Japan it is hard to find guanchale (hopefully spelt correctly) so I usually use block bacon and eggs with spaghetti or penne with black pepper

[@bryanmarks608]

Many Filipino dishes has whole peppercorns, they are nice spice explosions as well as add texture.

[@MrKrazieman51293]

You can do these types of videos with pretty much every favorite or popular recipes you've already reacted to or an upcomming one, provided you can get all the ingredients off course. But these types of videos are very interesting especially if you give you own tips and bits at the end. Good stuff keep it up!!!

[@ChefJamesMakinson]

Thank you I will! yes that is what I was thinking! so I need to pick another good one!

[@SnowDemonAkuma]

My spaghetti carbonara is made with bacon, pecorino romano, eggs, salt and pepper. And spaghetti, obviously. I like it because it's really simple and tastes amazing. I want to try it with guanciale some time to see if I can notice any difference.

[@elian958]

I am from Argentina, here we have a HEAVY italian influence in the kitchen, so I use argentine pecorino, argentine guancialle (these I order online from a local producer) farm eggs and garofalo spaghetti (i get the eggs and the spaghetti in the supermarket 4 blocks away from my house). Thats all. A little salt and a lot of pepper. I´ve been practicing Vicenzos recipe, I got it right in the second try, and I can still improve on some things.

[@pedrohenriquelima8364]

Hello, chef James. I make my Carbonara using pancetta, pecorino, black pepper and egg yolks. I make a cream with the egg yolks and the pecorino and I separate a mug of pasta water to use when I put the cream with the egg yolks and the cheese in the pasta. I got the recipe from Vincenzo but I couldn’t find guanciale so I use pancetta instead.

[@ChefJamesMakinson]

😉

[@richamiga]

A friend of mine once made that dish with guanciale. I am sold now. That flavor is totally out of this world. No bacon can fix that flavor experience.. So now i use the same guanciale too..bon appetite Oh and The Black & White Brothers - Put Your Hands Up (In The Air) (Dj Tonka Edit) (Official Video) 🤣

[@TreantmonksTemple]

What I use: Meat - Pancetta (it's available at my grocery store and cut up already) Cheese - Pecorino (available at my grocery store and not a bad price, I have a little machine that shreds it up for me) Pasta - Spaghetti (No particular brand, I usually just look for something more white than orange) Eggs - I use half whole eggs half yolks only (I originally used only yolks, but it was a bit too rich for my taste, nice color though) Pepper - I usually crack the pepper right into my egg mixture, but like Jamie, I use a lot Garlic - Haven't tried it, but I bet it tastes OK, I usually like garlic in savory dishes To avoid scramble - I add the pasta water to the egg/cheese/pepper mixture before adding it to the pan, this tempers the eggs, and as long as you stir, there's no scramble I make Carbonara maybe once a month, my wife and I like it a lot. Measurements: I use 400g pasta, 4 eggs (2 yolk, 2 whole), 80g cheese, 175g pancetta - and i don't measure pepper, but I'm generous.

[@ChefJamesMakinson]

😉

[@ludgerkres.1437]

This is a really good format. I really enjoyed the in-depth analysis bits and the way you explained it is crystal clear. I appreciate your videos Chef! I should give this a try myself. As I am able to bring home some leftover ingredients sometimes from work. I usually grind the peppercorns as is, never thought of sifting them. Keep up the good work Chef!

[@ChefJamesMakinson]

Glad you enjoyed it!

[@Pitcher88]

For 2 people I use 3 yolks + 1 whole egg 120g pecorino 150g guanciale 300g spaghetti And pepper to taste With that amount of pecorino in the eggs what I like to do is add a little bit of pasta water after mixing in the cheese with the eggs to thin it out a little bit. I also save a mug for later.

[@the-chillian]

I make carbonara by Vincenzo's method. Guanciale is impossible to get locally, and if I were to order it by mail it's ridiculously expensive, so I use pancetta. But pecorino is pretty easy to find around here.

[@acrophobe]

To the random black pepper hater mentioned in the video, it absolutely does have spice. Crack 25 turns of black pepper into a cup of soup and tell me it's not spicy. It's not a ghost pepper but it can definitely make spice newbies sweat pretty easily. I was glad to see you give a fair assessment to the dish. Jamie Oliver isn't a groundbreaking world class chef in my or many people's estimation, but he's passionate and enthusiastic about cooking, and if he uses his platform and his books and shows to get more people to cook more at home, and gets home cooks to make an attempt to be more authentic, then that's a win to me. His carbonara really doesn't look bad.

[@lornahuddleston1453]

Jamie is just the easy target these days for bullies. He's done so much to demystify cooking for average people with not a ton of money to throw around. It takes conviction and bravery to take on rich institutions who feed garbage to school children, and fast food chains that sell unhealthy crap. I'm sure these mega corporations are thrilled that so many of you have nothing better to do than to dog pile and mock Jamie Oliver.

[@thejam1212]

This is genius James. Haven't seen many channels do this. Love your videos as always!

[@ChefJamesMakinson]

Thank you! :)

[@jrm48220]

I like these kind of videos. You can tell from just watching a cooking video if the recipe is traditional or not. But, the only real way to know if it tastes good or not is to make it and try it.

[@deemo5245]

I’ve followed a few of Jamie’s 5 Ingredient Fix dishes too and was really impressed by the flavor in each of them. Blown away even. Also simple to follow

[@ChefJamesMakinson]

Great to hear!

[@ge3877]

I are at Jamie Oliver’s restaurant in Manchester England twice. The first time it was awful and I thought it might be a bad fluke. The second time it was even worse.

[@jaysilverstone7221]

I'd go for la Molisana pasta, particularly the spaghetti that goes through the bronze dies as this gives a rougher surface, better for mouthfeel and adhesion of the sauce. Nice video, ty

[@adrianschneider4441]

I usually remove the coinciale and add it back at the end to keep it crunchy.

[@Seebeejeebees]

Hey Chef, I agree with most of the people who commented; this is a great and fun format! Looking forward to seeing more videos like this if you were to make them! Cheers.

[@ChefJamesMakinson]

Awesome, thank you!

[@pandap0i]

I like this format! Hoping to see more like this! Also, i love pepper! I tend to use abut more then normal when cooking for myself... But even so... the amount Jamie added scares me 😂

[@pandap0i]

Also, I'm horrible at that tossing... maybe I'll try your cowboy technique... 😂

[@ChefJamesMakinson]

Awesome! Thank you! I can make more!

[@ChefJamesMakinson]

🤣

[@pandap0i]

@@ChefJamesMakinson yes please! Hopefully i am not too busy and can catch the premiere hahahaha!

[@touthao4581]

I love how you explain everything but at the same time you did cook it slightly different.. that slight difference makes a big impact. Keep doing what you're doing and have fun😊

[@ChefJamesMakinson]

My pleasure! 😊

[@aspao555]

I very much enjoyed this video, Chef! I like that you actually made it, that way we get to hear another opinion from someone who tried the recipe and didn't just review a technique or the final product. Keep up the good work!

[@ChefJamesMakinson]

I appreciate that!

[@SkaterBlades]

I made carbonara from scratch for the first time last week. I personally added garlic, but i added a pinch of garlic salt to the sauce. Jamie added the pepper to the wrong part of the dish, it should be in the sauce, not over the guanciale and personally for the portion size, i think one whole egg and an extra egg yolk would make it extra creamy

[@rayisiregar2031]

I really love this series, I would like to see more of similar types of videos 😄 and I really like the fact that you're also having fun while making them! Looking forward when you'll make egg-fries rice 👀

[@ChefJamesMakinson]

Thank you! I plan to make another one soon!

[@chris-vecchio]

You cracked me up with your hand in the air. 😆 You really let your personality show through here. Great video!

[@ChefJamesMakinson]

😊 thank you

[@MegaFortinbras]

I use pancetta (not inexpensive, but cheaper than guincale). No cream. Pecorino romano. Pepper run through a pepper mill.

[@ChefJamesMakinson]

😉

[@LorienDrechsler]

Always love your weejios! I made this a few months ago, but I followed the recipe from Vincenzo's Plate. Except for the garlic, I think they're the same. Like you, the flavors that stuck out were pepper and guanciale (which was really hard to find where I live), and salt. Yes, it was almost, but not quite, too salty. Not a hard dish to make if you do your mise en plas and pay attention to your cooking. This was a good video, and it looks like your channel is growing! Congratulations and thanks for keeping at it :)

[@ChefJamesMakinson]

Thank you!

[@666aron]

Thank you for this fun and informative recreation of Jamies Carbonara. I really enjoyed it . When I’m making carbonara for someone else, I leave the garlic out. For me it’s a bit different. I like garlic and a bit of chili. For cheese, I usually combine pecorino and parmigiano. Also… less pepper.

[@ChefJamesMakinson]

Glad you enjoyed it!

[@jeffs.4313]

Well done, Chef. I really enjoyed this format. I hope you make it a regular part of your channel. Well done!

[@ChefJamesMakinson]

I hope so too!

[@hectorkrios8119]

This type of review was easy to consume and educational. I enjoyed it quite a bit.

[@ChefJamesMakinson]

I'm glad!

[@jasoncrook1]

Hi James , glad you did this review cooking Jamie’s recipe to the T 👍🏻 personally I’d have added 3 full eggs plus a extra yolk to this amount of pasta and double the amount of cheese, and the nonstick pan issue. As a home chef for over 30 years I’ve just recently discovered aluminium pans OMG what a game changer cheep (in England) completely nonstick hit them with metal chefs spoons wash them in soapy water no need to season like carbon steel wish I’d known about these 30 years ago …. Keep up the good work James love your channel 🤘🏻😎🤘🏻

[@ChefJamesMakinson]

Thank you so much! I would change a few things with this recipe

[@teowit4445]

So much better than just reflecting on a video without trying it yourself - love it!!.

[@ChefJamesMakinson]

Glad you enjoyed it!

[@theguynextdoor4978]

I make it with eggs, pasta water and parmesan cheese. I sometimes use Bacon, sometimes Guanciale and sometimes Pancetta. No cream, no garlic. Plenty of creaminess from those 3 elements together. I try and stay true to the roots of the dish. Cooking carbonara is a homage to the birthplace, its culture and traditions. That's why travelling is essential for those who love cooking. When in Rome, do as the Romans and bring it back home.

[@RubyChiang]

It was really fun watching you cook! Love the new format! Hope to see more in the near future!

[@ChefJamesMakinson]

More to come!

[@sashawitwicky]

so great getting to see you in the kitchen!! I’ve never made carbonara, but I am certainly interested in giving it a go now!

[@ChefJamesMakinson]

very good!

[@sandramariegray7894]

Nice Pasta toss James. Love the raised hand it made all the difference. 😁Your Carbonara looked so much more delicious I feel it was the colour of the egg yolks. Fantastic style of video.

[@ChefJamesMakinson]

Thanks so much!

[@danandoliver3613]

I worked in one of his restaurants, one time they hanged the carbonara to little lemony turkey meatballs and leeks the the egg and cream sauce. We never used pecorino in the recipe the entire time it was on the menu...instead using parmesan.

[@ra77645]

Honestly, your videos are gems.

[@ChefJamesMakinson]

Thank you!

[@hollish196]

This was fun to watch. I enjoyed your commentary with you cooking simultaneously.

[@Every_Day_islike_Sunday]

This was very interesting and informative, i would love to see more of these replication vids. Thank you Chef James!

[@ChefJamesMakinson]

You are welcome!