Spaghetti Carbonara - Weird Stuff in a Can # 197 (With Bonus Carbonara Rabbithole!)

[@GIBBO4182]

I can’t see carbonara without immediately thinking “if my grandmother had wheels, she would’ve been a bike” 😂😂

[@ares395]

I love this so much.

[@harjoat]

I half expected shrimp to make a reference to that at some point 😂

[@Alex-kt7em]

it might be fun to create a "british carbonara" using local bacon and a british hard cheese

[@timotheatae]

I've done it and it's NOT BAD!!!

[@GIBBO4182]

Do not let Gino d’acampo hear you say that

[@outlawdg]

@@GIBBO4182 first thing that came to my mind too lol

[@David-gd6qt]

@@GIBBO4182 "If my Grandmother had wheels she would have been a bike" - Gino D'Acampo

[@stevewhitcher6719]

I once had a co-worker that married an Italian they didn't have kids quickly enough and his mother in-law made tiramisu. He returned the favour and made a carbonara for her using eggs, "breakfast" bacon , parmesan cheese "style" cheese and cream. Shortly afterward they got divorced. Being "married" to a Cornishman we dont discus "Pasty" or scones! But being originally from Somerset i have a view on Cheddar cheese.

[@jumbo4billion]

I asked my Italian landlady if she was particular about the particulars of carbonara. She said "Not particularly particular...but if it has cream it is not carbonara" then showed me exactly how to make a very specific carbonara, no deviation allowed.

[@desk-kun]

Least strict carbonara aficionado

[@RFC3514]

Gualtiero Marchesi always used cream. Your "Italian" landlady is clearly a foreign spy.

[@Jhud69]

I’m not even italian and far away from a food purist, but as a carbonara fan it always annoys me when you order carbonara and it’s basically just pasta in a cheese sauce. And well, carbonara does have quite a bit of cheese in it, but the most important part is the egg yolk in my opinion. No egg yolk? No carbonara to me.

[@RFC3514]

Gualtiero Marchesi always used cream. Your landlady is clearly an undercover (foreign) spy.

[@yeoman4850]

Just like'a mamma used to make! I remember my grandmother toiling for hours over a steaming pot of maltodextrin, sodium citrate and polyphosphates. She used to pick the dextrose herself from the herb garden.

[@RFC3514]

You can't get those ripe, juicy polyphosphates anymore, these days

[@badstate]

I tried to grow dextrose myself, but I ended up with regular roses. They were pretty awful in my carbpnara.

[@Ohwhale79]

😂

[@paulparsons3625]

🤣

[@roecocoa]

I mean if you choose to grow grain in your herb garden, that's your business, but there are more efficient ways to use the space.

[@giacomobongrazio]

I'm Italian, and your carbonara looked pretty accurate to what we consider "authentic"! Please bear in mind that even in Italy there's people messing with the "authentic" recipe (e.g. using bacon rather than guanciale, a cheese different than pecorino, and - last but not least - cream, especially in Northern Italy). As per the Heinz version, everyone is offended by that (yes we are that type of Karens with food 😅).

[@carlodechiro]

Yes I agree, I had it in Venice once, and the difference I had there was the pasta was made with a lot of egg yolks as well it was very yellow and very filling.

[@lenalyles2712]

Unfortunately where I live we can't get guanciale but I found a dried cure bacon that pretty close. Cheese is no problem.

[@rich1051414]

I'll never get mad at heavy cream in a cheese based sauce, no matter how inauthentic. :) My waistline might, though.

[@dancoroian1]

Don't call yourself a Karen for being offended by something which is objectively offensive, especially if you're not complaining and getting up in other people's business about it...that's the key element 😜 everybody's allowed to have their own opinion, but Karens feel entitled to having their opinions heard and enforced by authority

[@asincerewoman]

​@rich1051414 That is the perfect way to look at this issue! Enjoy the bonus of tasty heavy cream when it appears in your carbonara!!!! I don't understand why anyone would genuinely give a crap about how other people make any dish but I reserve the right to be particular about any food I have to eat. I humbly suggest that if carbonara is your thing and you will only enjoy it when it is made in a particular way, just ask your server how it is prepared. If it isn't your way, then hit the highway or order something else. Problem solved. OK, off to sort out the wars in Ukraine and Israel now.

[@lptb13]

A little tip is to stir through some hot pasta water into your cheese and egg mix to temper the eggs before adding it to the pan. Makes it almost impossible to scramble the eggs then because the eggs are up to temp. Also, tradition is peer pressure from dead people.

[@EggBastion]

tradition is peer pressure from dead people. Yes. Yes it is.

[@righteousindignation3548]

Nope, traditions last because they were right to begin with. That's a bigoted modernist take you have, congratulations.

[@tyrians]

​@@righteousindignation3548 Dude can't take a joke lmao. Also, if we were to keep to tradition in every single thing in the world, we wouldn't be advancing as a society and species. Absolute awful take.

[@LizZard1988]

@@righteousindignation3548 damn bro, no one will wanna eat your pasta with that attitude

[@asincerewoman]

Folks, take note of the username! How could Righteous Indignation react any other way?

[@ThtOtherJess]

Heinz somehow made a non-non-Newtonian "fluid" fascinating

[@philipmckeon8944]

OMG. The work, effort, time and research shrimpie that you put into these videos is off the charts! Thanks a mill Mike, it’s really appreciated 👍

[@BluishGnome]

Mr. Shrimp starting the weekend by setting off a powder keg. 😂 Especially enjoyed the Italian music while cooking the canned “carbonara”. 🤣

[@smiller6925]

Yes me too- sarcastic music. lol

[@jackholmes225]

"There is a sense that we're consuming thickened water here" is a fascinatingly unlikely sentence. Great video!

[@gafrers]

Your version is Great, I adore the fact you got Guanciale. Thank You. Even in Italy it is a strong debate on which one is the "original/authentic". Having said that, Carbonara in a Can is a Travesty.

[@Scum42]

As an Italian-American with a very Italian family, I despise all the gatekeeping around Italian food, Carbonara especially. But yes, I agree. Canned versions of dishes are almost always terrible compared to real, freshly cooked versions.

[@gafrers]

@@Scum42 Gatekeeping, is a double edged sword. It's what saves stuff from being diluted. Been to the USA twice and whatever passes there for Italian made/makes me want to vomit. I kid you not, i was part of a dinner in Italy in which 2 people left because the recipe wasn't done properly. The argument started before dinner on how to make the recipe. That's exaggeration

[@KillaQ1996]

As a italian guy I have to commend you for putting more effort into your carbonara than I do with mine. Even then using what is at hand is what most traditional recipes were about when they first got created and I think in that regard first cooking the "original" recipe to learn what it's about is a great way to understand where and how a recipe came to be and what it probably meant to the people that used to cook it. Keep up the great work, I always love to see you try (and fail) new recipes!

[@Danny.._]

Carbonara was actually invented by an Italian chef in the post-war era using American rations, so it was made with the oh-so-hated bacon and cream, and powdered egg yolks. The "real," "correct," "traditional" recipe with guanciale or pancetta and no cream was a later Italian retcon.

[@RFC3514]

Yep. And Gualtiero Marchesi used cream too.

[@brianartillery]

I ate tons of Heinz spaghetti when I was a child - it was the 1960's, and it was a new, convenient 'thing'. As soon as I tried proper Spaghetti, when I was about ten - I had tea at my next door neighbours, who managed a large hotel in town, and who were both superb cooks - and the simple spaghetti dish, with garlic, mushrooms, and Parmesan cheese, blew my tiny mind, and showed the slimy Heinz stuff for the pale imposter it was. I have never eaten the tinned stuff since that day.

[@smiller6925]

I can't believe I liked that stuff for even a minute. And yes, probably 10 was about the age the light bulb came on . lol

[@niels-brouwer]

Half an hour of Weird Stuff in a Can? What a great start to the weekend!

[@typotato]

That specific Buldak is good even if it’s nothing like carbonara

[@emilyg1539]

I agree! It's tasty.

[@AveryAlbus]

I love it! Sadly if I don't eat it with tuna salad or don't drink milk afterwards - I'm gonna be spending night on the toilet 😐

[@_quaffee_]

I like that stuff way too much

[@dinalijayasuriya3196]

I actually have a 5x pack of it sitting in my cupboard with 4 of them already eaten, cause I've tried the normal chicken flavoured ones and loved it, and I've seen so many KZbin shorts of the carbonara ones that I just had to try it :D (there's consumerism for you)

[@zedudli]

Is that really hot? My only experience with Buldak noodles was with a really scary hot one

[@vega72621]

Not a terrible first attempt. I'd make a few changes though. You went with the better recipe of the ones listed, you could halve the eggs though, even 1 yolk would be enough for 2 servings. Also pull the pasta a few minutes early and finish it in the frying pan with some pasta water to extract as much starch as possible into the sauce. Also you'll want to use a fair bit more pasta water than that. Its quite a technical dish, the goal is to create an emulsion of the cheese and starchy water with egg yolk as the emulsifier, the starchier you can make the water the higher your odds of success. It takes a bit of practice to get that right. I'd also not salt the water, the salt from the pecorino and guanciale is plenty enough already. Probably would leave the pepper at the table as well rather than in the sauce. Parmesan and Pancetta also gives a good result, its a bit less funky and milder but I think its just as enjoyable as the "correct" recipe.

[@franz83]

Noodles absorb water when cooking and gelatinize, after which they don't absorb moisture (and salt) anymore, even from a savory guanciale and pecorino sauce. Adding salt in the pot, at least a little bit, is useful to avoid noodles that taste sweet-ish when chewed, as the unsalted starch hit your saliva and begin the degradation into sugars. The sauce will be salty, but the core of the noodles won't be. It's generally considered a technical mistake, not just a matter of taste - but hey, at the end of the day it IS a matter of taste how you cook your pasta ;)

[@eloquentsarcasm]

The one unbreakable rule is "NO cream in carbonara!" Vincenzo's Plate channel even has a shirt for it, lol

[@swedneck]

this is hilarious to me because that's generally the standard version here in sweden. You just mix in some cream while the pasta is still hot as the base for the sauce. i told my mom that italians detest carbonara with cream, and she said she thought it was the traditional way in italy :)))

[@RFC3514]

The first recorded recipe used cream, and so did Gualtiero Marchesi (generally regarded as the best and most influential Italian chef ever). But hey, if some random KZbin channel has a _shirt_ saying something, I guess Marchesi was just a fraud.😜

[@saulcontreras313]

The 3rd dish was a thing of beauty! And making some for Jenny was heartwarming.

[@azteclady]

It takes courage to admit when one is struggling and "getting it wrong", and that's one of the reasons I enjoy your videos. Thank you for being such a good sport about it all.

[@JoshJunkDrawer]

Those Buldak noodles are incredible no matter how inauthentic they are. It's that hot sauce they come with, makes everything taste great.

[@aljaziification]

people literally sending death threats because of someone else making "their" food "incorrectly" is so weird

[@pheart2381]

A real Italian would say everyone's palate is different.

[@charlottetooth1457]

Jamie from Sorted Food got death threats because he made a paella burrito and offended the entire Spanish nation...

[@Jackalgirl]

I am ferociously jealous that you managed to make this at the right heat, and did not break the cheese. You're amazing (you inspire me to try again) -- great job!

[@cuteswan]

Just that you would challenge yourself with such a recipe and put so much effort and care into the process is a total win.

[@Gail8280]

Mike, I’ve never seen anything on your channel that deserves roasting. I really enjoy your varied content from counting rocks to scam baiting and everything in between. You provide a good mental health boost!

[@Totalinternalreflection]

I would call this a depression meal. You're either moderately to severely depressed to start with to get to that point and not be able to manage cooking a meal for yourself. Or the contents of the can will make you depressed. It's like winning a depression bingo. Double depression for everybody!

[@MartinAhlman]

That "carbonara" looked scary and disgusting... I'm from Sweden and we had a bunch or friends over last weekend for Surströmming (fermented herring), but we also had sour steak (two weeks in red wine or beer, or when milk was something you had around and it didn't go rotten, just fermented.) But that can, it scares me.... We also had mead, proper home made mead :-)

[@TheLobsterCopter5000]

That sauce looks very...suspicious

[@so_bendy]

I think there should be a whole "rage bait" series where you purposely make traditional recipes but make them in a non traditional way. Put the nutmeg in the carbonara! You deserve it :D

[@asincerewoman]

Great idea. I need to see that.

[@giorgialain1308]

Hey mr shrimp! A recently expatriated Italian here. I’ve been leaving abroad for the past 6 months and there’s nothing more than I miss than my parents’ cooking. I love cooking too and I think I’m good at it, but there are some dishes that I’m just used to eat and not cook. Carbonara is one of them. I tried making it for the first time on my own a couple of weeks ago with the most similar ingredients I could find here and that, combined with my complete inexperience with how to prepare it, created a carbonara disaster, which made me miss my parents even more 😅 Carbonara truly is a dish that takes care and experience to make well and I’m amazed you did very good for being your first time, and better than me for sure! Keep up the great work you do with your channel, I love that you love what you do ❤

[@ChrisKatsu-]

I can already hear the Italians declaring war

[@thedoc1210]

🤌disgustoso

[@Fabo__HD]

Fun fact: in German finance subreddits this sort of stuff is a meme main food to eat to save money (though idk if it's about making it yourself or just the canned version)

[@timotheatae]

While not authentic, bulk cooking a cream or milk carbonara is EXTREMELY cheap. You can use pork offcuts, mask flavours with salt and garlic, bulk the sauce with just water and starch, and pasta is cheeeaaap. It's really adaptable - pasta. Cheese. Cured pork. From the fanciest to the cheapest.

[@anonmouse15]

Not rice and beans?

[@PaulSmith-i3v]

Spaghetti carbonara in a tin? Now that's opening a real can of worms ...

[@katelights]

I think if you fed that to a real italian you might end up wearing concrete shoes.

[@StooDogg]

Capiche! XD

[@tricky2917]

Or they might take one of your islands in return.

[@alcoapple]

Tell them to take the Isle of Sheppey, we don't want to anyway. ​@@tricky2917

[@saidchammas]

I love that WSIAC includes the weird contents of the can, the weird can, or the weirdness of this normal item being in a can. Brings a nice variety to it

[@dancoroian1]

Btw tongs are pretty useful for tossing a carbonara (as compared to the wooden spoon you used) -- really great for quickly distributing that sauce and getting all the strands coated (and probably less stressful!)

[@peterclarke7240]

I'm a bit of a heretic and use chopsticks, but the same (or sort of similar) principle applies.

[@dancoroian1]

@@peterclarke7240 yep, just anything to be able to separate the strands of pasta and let the sauce get between them! Good tip 😊

[@emilyg1539]

NPR (National Public Radio here in the US) ran a story on Heinz's Carbonara earlier this week and they interviewed chef from the TV program America's Test Kitchen who said that after WWII, powdered eggs were used to make carbonara, because that's what was available, and apparently there were people who preferred the powdered egg version. I was going to share a link to the story, but I can't find it on their web site. Perhaps it prompted too much rage...

[@ComUnSas]

Writers have traced the first recorded carbonara back to Rome in 1944. The city was full of GIs whose standard rations included powdered eggs, tinned bacon and cheese. The story goes that they would turn up at local restaurants turn over a carton of rations and ask the chef to do something with them

[@JagoHazzard]

I'm a big fan of the Buldak carbonara and I think you've hit the nail on the head as to what makes it good - some of their flavours are pretty punishing, but the carbonara strikes the right balance.

[@waynemontpetit8181]

Still, better than anything Adam Ragusea can make.

[@fretzil]

very true

[@notverygoodguy]

You clearly haven't tried his tandoori chicken and naan. Quite the revelation that one.

[@ccdecker]

😂 Poor Adam Ragusea, getting fragged out of nowhere.

[@jerrybosify]

I'm not Italian, but I cook carbonara quite often to a recipe eerily similar to yours. And my results tend to be similar (if somewhat less orange). Lots of love from a regular viewer from the Netherlands

[@ChristopherDraws]

I always appreciate how carefully you explain why people shouldn't get mad at you for being "inauthentic". Carbonara is one of my favourite "go-to" weeknight meals when time and resources are strained: I always just use smoked streaky bacon, 1 whole egg per person (wouldn't use the whites if I separated them, so best not to waste them), parmesan and salt/pepper. Of, and spaghetti usually, but have made it with other types of pasta if necessary. I'm not Italian by birth or heritage, but I've always loved Italian foods and researched a lot over my lifetime - I think the biggest influence on my preferred method of making carbonara is Antonio Carluccio. A real key part of making is getting the emulsion of the fat and cooking water from the pasta to create the creamy texture of the sauce. I never bother removing the bacon from the fat - I drop the pasta straight into the pan with the bacon and fat, which I think helps with the speed (and it doesn't go soggy at all). I always end up topping it with more parmesan and black pepper. Delicious!

[@mightyn8]

I think your Spaghetti Carbonara attempt went really well! I've only made "authentic"-ish Carbonara at home a handful of times, and I myself find it quite difficult and anxiety-inducing to cook. I usually use pancetta instead of guanciale since it's hard to find that where I live, and I also find the pungent flavors of guanciale a bit too much for my autistic (read: very easily overstimulated) tastebuds. One trick that I found very useful in making the sauce more easily is to pour and mix in some of the pasta water in the bowl with the egg and cheese mixture, and only after you kind of "temper" the eggs that way to add the mixture to the pasta and stir it all together until the sauce coats the spaghetti.

[@notverygoodguy]

Making it with Pancetta is a surprisingly different dish. Still very nice though.

[@mandym2808]

Love it "congratulations to Heinz for creating a scientific marvel"😂😂😂😂

[@williamrees6662]

You are spot on about recipes being adapted when they travel around the world, and not only to accommodate local tastes. When my family came to the UK in the 50s, right up to the 2000s, it was very hard to get pancetta, let alone guanciale, in ordinary shops. So, they made carbonara with bacon. My grandmother now actually thinks it's weird to use anything other than bacon because she is so used to it.

[@JohnMcLusky]

The recipe for carbonara I settled on uses one whole egg plus three extra yolks, and my separation method is to just use my hands, and let the whites run through between my fingers. It's a little messy but it saves a bunch of time. Aside from that though my recipe looks very similar (although I use pancetta, because guanciale is a bit hard to get hold of. Yours looks amazing, and great choice on the eggs. Clarence Court does delicious ones.

[@divisionisfakenews197]

Carbonara is like a lot of peasant dishes where the ingredients are simple but the execution is tricky if you don't have a grandma (or Nona) handy to help. That is a really good first attempt.

[@FaceEatingOwl]

I actually make a stew with bechamel that is hot as hades, but delicious. I bet spicy Carbonara would be great.

[@xrayjosh]

"I'll taste a bit less than that, actually" A perfectly reasonable reaction.

[@DeathInTheSnow]

I am reminded of two stories regarding your carbonara escapades. Firstly, many years ago, somewhere around the early to mid '00s, me and my sister had come back from the cinema in Pickett's Lock and were after something quick for lunch. Fortunately, mum had bought some tinned Heinz macaroni cheese. We quite liked the Pot Shots that were around then, so this seemed like a good alternative. So we opened it. And it smelled like acetate. The sauce was almost rigid, but it did pour out okay. But just to be on the safe side, we opened another. It smelled the same. So we assumed it was a byproduct of the canning process and heated it up. Well, the smell developed into that sort of stale plastic smell you get when you find and open an old box of Lego. We tried a bit, just a taste on the tip of the tongue, and it was vile. We binned it and mum got a refund for all four cans. Disgusting stuff. The other anecdote is to do with the correct preparation of quesadillas. You see, in Mexico City, they insist that they don't have cheese, despite cheese being part of the name of _quesadilla._ But they heavily promote this "fact", along with the idea that they created it, something the rest of Mexico is fed up with trying to correct. It reminds me a lot of the way carbonara is treated. However, to me, carbonara is like the perfect pint. Everybody has their favourite, and that's completely fine. However, anything that calls itself a "pilsner", but isn't from Plzeň, is lying to you.

[@lwoods507]

The way that stuff glorped out of the can into the saucepan made me feel a little queasy. Something about the ratio of that pallid sauce to the spaghetti, it was very offputting!

[@OverZeelous]

I know, right??

[@singerofsongs468]

Great to see the Tasting History shoutout! Can confirm, Max Miller is an excellent presenter.

[@pmcKANE]

Any Carbonara that comes out of the pan and isn't scrambled eggs is at least some sort of success. What you cooked genuinely looked really nice. I don't go in much for authenticity adherence when I'm cooking for myself, I just want to enjoy my dinner. I think that outlook is particularly helpful when there's at least a dozen variations on a theme that all claim to be authentic. Based on that I think your approach was great: find the theme and go with that. When all is said and done if you're enjoying your meal then there's not much to worry about.

[@snackbracket]

Your carbonara looks awesome! This completely redeems you for your April 28th "Cooking Challenge - Buy The Cheap-ish Things (in Aldi) " spaghetti abuse.

[@ninjawolfgame]

it is impressive that the canned carbonara is both gloppy and watery at the same time.

[@xsk12]

I’ve made a lot of carbonara and have done every mistake, yours looked good and only yolks is the secret to a good one. The only different step I do is adding pasta water to the yolks and cheese to temper the eggs, but idk your way might be better!

[@Nathan_A_RF]

I do wonder if using a cake batter mixer to stir the egg and cheese into the pasta would take away some of the stress at the end, at the expense of upsetting the Italians.

[@AtomicShrimp]

I think maybe tempering the egg mix with a little pasta water, before adding it to the pasta might have helped. My egg/cheese mix was too thick to mix in a shallow pan. Alternatively I could have saved the pasta water in a different vessel, then used the big deep pan for the final mix

[@Nathan_A_RF]

Or perhaps even seperate out the egg mix into portions and mix together in the bowls you would be serving in, that way the leftovers wouldn't start to lumpen up due to being left on the side and still warm, as the pasta and egg would still be umcombined. Though then the leftover pasta at that point might not be warm enough to cook the egg mixture if you wanted seconds.

[@JuniperBoy]

​@@AtomicShrimpThat's what I always do

[@notverygoodguy]

@@AtomicShrimp I temper the egg mix with a little of guancale oil cooled. Have no idea if that is better or not but people seem to like it.

[@JT29501]

@@AtomicShrimp This is a good tip, I'll often do this when making recipes with Italian hard cheese - melt the cheese a little beforehand in the mixing bowl with hot pasta water. But overall I think you did a very good job anyway.

[@FreakNasty52]

I feel you left something on the table with the thumbnail... I would have gone with Carbo-NADA.

[@simonmichaeltanner]

Great first attempt. Almost exactly the same recipe I use myself and published on my Italian food blog. Completely agree on the nutmeg, too. I don't actually tell my guests, but just get them to try it before revealing this secret addition. So far it has always been appreciated. Just as well - I live in Italy, and I'm risking life and limb here. They bregudgingly admit it works

[@AtomicShrimp]

Thank you! I put nutmeg on quite a few things, so I wasn't completely sure it wasn't just my nutmeg bias!

[@ares395]

When it comes to Italians I gladly accept every version of their dish as 'the right one' purely because they cracked the recipe on deliciousness ages ago and every version is bound to be heaven. If you ever get served a dish made by an Italian grandma you know it's going to be the best thing you've ever eaten. Best part about Italian food is that you can make the worst version of it and it still tastes good. How do I know? I'm a terrible cook and most things I make are meh at best but anything Italian I try is decent.

[@djowen5192]

I love a good carbonara, and that one looked great. Well done Don Shrimp.

[@smiller6925]

I'd describe the Heinz sauce as....mucoid... Your "thickened" water comment made me think of a "weird" product that is similar appearing: "Thick" water for people with swallowing issues which does not sound yummy.

[@franz83]

As others have pointed out, carbonara is a modern (post-WW2) recipe, and the first written mentions of this dish are in touring guides in english, therefore we can't point to an authoritative source and say "that's THE recipe". Historically we italians give credit to somewhat bizarre legends behind our dishes' names: carbonara was supposedly the dish of choice for "carbonai" (coal workers) in central Italy. Nowadays people tend to agree that the most likely origin lies with the US/UK military occupation after the war, where soldiers either provided or asked for eggs and bacon, and of course we had to turn it into pasta 😊 What I would call "authentic carbonara" is any pasta with a sauce obtained by cooking eggs and cheese with the pasta residual heat: egg yolk proteins denature around 60-63°C, so as a rule of thumb boiling noodles 100°, room temperature eggs 20°, mix the two and you are around the 60° where the eggs and cheese mixture will coat the noodles without forming clumps - and if you toss the pasta directly from the water to the sauce bowl your eggs never touch the pan and never risk becoming an omelette, just make sure to start stirring asap: it distributes the heat and helps to free some starch that will further emulsify the sauce! That technique defines what we today call carbonara. Adding cream is generally frowned upon because it's unnecessary in a home kitchen, it's something you'd maybe do in a canteen when cooking carbonara for many people at once, where you wouldn't be able to closely monitor the eggs temperature, and adding cream would keep the sauce... Creamy.

[@countesscable]

Best and simplest way to separate eggs is to plop it onto your hand and let the white slip through your fingers. Works perfectly every time.

[@ChicDead26]

"Its quite unpleasant" is one of the biggest offenses in this channel

[@DrWho-vc2go]

20:46 Possibly an easier way to separate the yolk from the white, would be to put some garlic on your finger and thumb, then pinch the yolk out.

[@Robzooo7]

5:11 " I cAnT hiT mY PrOtEiN" 12 cans of Heinz carbonara, 6 packs of Buldok noodles and one proper plate of carbonara. 12000 calories and 110 grams of protein.

[@garchompy_1561]

5:23 the answer is clearly a spork

[@JamesChurchill3]

Your attempt at carbonara is almost exactly identical to Luciano Monosilio makes his, and he's won awards for it. Good work.

[@DennisJrgensen]

The "carbonara" noodles might seem strange at first, but in South Korea it's very common to add slices of American cheese, those used for cheese burgers in a lot of fast food restaurants, mixed in with the noodles.

[@RandyTenzin]

the music during the heating sequence killed me

[@The-Mighty-Orange]

Buldak noodles are my favourite, especially the spicy one's.

[@jamiegreenham4140]

Personally, an easier way to prevent the egg from overcooking and not mixing properly is to mix a bit of the pasta water into the cheese and egg mix to loosen it a bit before cooking. Apart from that, being a carbanara purist, its almost spot on. Only other difference I would do is take the guanciale a bit further, browner. Really render out all the fat.

[@imadrunk3576]

Iv had spaghetti carbonara loads of times however I had no idea it was made with egg yolks. I'm inspired to make it now. However I'll be using bacon and cheddar cheese because it's all I have for now. I'll add salt and mushrooms to it. Seems quite challenging to not scramble the egg yolk. Heinze have done many things in a can now, they need to stick to doing just baked beans even then branston beans are superior

[@Shenorai]

"The Imp of the Perverse" Oh dear-! ...I may have to borrow that, thanks!

[@Br03d3rs]

Thoughts on your carbonara as someone who has obsessed over it for years: pretty good! You mentioned the bain-marie approach in the interstitials, I would seriously recommend that. Having your egg sauce pre-cooked (or tempered as the term goes apparently) really takes the stressful edge off it in my opinion, as it's not likely to scramble if you're too quick, as it's already cooked. And, you're not as likely to undercook it, as it's already cooked. Also, I prefer cubes over lardons but that just might be preference. Also funnily enough my big anti-traditional no-no is always to add in a good amount of chili flakes when the cured pork is close to being done. As the carbonara ramen proves, a creamy cheesy sauce and some nice heat is a match made in heaven.

[@invaderzim257]

all cuisine is like this carbonara situation; people will mock people from outside their culture for doing something "wrong" when recreating a dish, but when they're faced with people of the same culture doing something differently, they often don't have the same condescension.

[@adamsimmons631]

Another great video, and I confess I googled "impostor" and discovered that, as I had thought, it was misspelt. The variation of the spelling you use is quite appropriate given the fact that it is used when malicious intent is inferred - putting spaghetti carbonara in a tin being an excellent example of this. Making it from scratch, as with macaroni cheese, produces far superior results

[@BigBeardBuilds]

Those buldak cheesy spicy noodles are my guilty pleasure. I usually do add some veggies and protein to them but the spicyness is just right.

[@brucehall1600]

Hey I think you did a good job cooking your Spaghetti Carbonara. You're a much better cook then I'll ever be and knowing me when you said the yolk or the whole egg I would have used the whole egg because I hate separating eggs. lol I think watching your video I would like to try Spaghetti Carbonara as I have never had it... Very entertaining!!!!

[@ButcherBeynon]

I was recommended the 'Marmite and Pancetta Pasta' recipe by a colleague. There are many out there, I followed the one from the 'BEEB's Good Food' site. I now make it once a week. It kinda makes me think of a Carbonara without the eggs. The Marmite makes it so savoury. The creaminess / fattiness from butter. Highly recommended.

[@thewhitestone]

I like to add some pasta water slowly to the yolk and cheese paste. Helps temper the eggs and reduces the chance of scrambling

[@swedneck]

my general stance is that people who are tradition hardliners are merrily privileged in having access to the precise things dictated, and i'm much too worried about being able to pay for things and feel good about the ethics of it to give a damn. carbonara is any pasta with a cheesy sauce and something that tastes like bacon. Ideally long thin pasta, ideally with egg yolk. that said: this very much looks like a swedish dish called "pasta with ham sauce", which i consider to be the evil twin of carbonara..

[@AthabascaMags55]

Mr. Shrimp, if you did not scramble the eggs, it’s a win. Especially on your first try. Well done :)

[@Ray.Norrish]

I found some Guanchaile in Lidl a couple of months ago, so I bought 3 pieces. Never saw it before or since, but came in handy. It does have a distinct taste and smell to other similar cuts

[@peterspyer1124]

I'm reasonably competent in the kitchen, I love carbonara and I've made it a good number of times, and I still mess it up about 1/4 of the time. Whether pan too cold and even after reheating ending up with slightly cool pasta, or pan too hot and scrambling, I've messed this up plenty.

[@Balllsy]

I'm not Italian but I make carbonara quite often for myself. Considering it's your 1st attempt you did well. Personally I use 1 whole egg and 1 yolk for 1 person then add 1 yolk per person after that. I use about 150g of pasta for myself and always molisana bronze dye cut spaghetti (I think number 15?).. It really makes a difference. Toast your telecherry peppercorns freshly and when you add the pepper, add more! It's the carbon in the carbonara. You will make mistakes along the line.. But 1st attempt was pretty darn good. More cheese and a little more pasta water would probably have lightened the sauce colour.

[@CuteSkyler]

I'm glad you enjoy Buldak's noodles, it's been my favourite for years, not the carbonara though, never tried it before. Maybe I will sometime after watching this.

[@intractablemaskvpmGy]

Looks like you pulled it off! I really like these simple pasta dishes- cacio e pepe and aglio e olio are also simple but not necessarily easy to pull off correctly. Thirty years ago I learned about aglio e olio from a friend and when I started cooking the dish myself I realized how badly he makes it. I did not have great expectations of the Heinz product. Thanks!

[@ColleenMarble]

I can't even look at that canned gloop. We grew up eating what my mom called "Quick Carbonara." Which, for a Midwestern American recipe, actually wasn't that far off from a legitimate Italian carbonara. The technique was good even if the ingredients weren't always the best. I always loved it, and now my kids love it - to the point that my university kid has made it for his fraternity brothers a few times ... and only scrambled the eggs once so far.

[@strayling1]

Spaghetti in Ooblik sauce. Yum.

[@lucymiau5700]

The weird stuff in a can was really weird today. However, the real Carbonara was just great. No really noticeable difference for example to the Carbonara from Jamy Oliver that has been greatly appreciated by Vincenzo in his latest Review video. Interrestingly, when I was a little child in Eastern Germany, there was a similar dish that we got in the scool cafeteria. And I'm sure that nobody in the scool kitchen even knew about this Carbonara in the 1970's. For me it raises the question if such kind of Pasta dish might have been invented more than once.

[@AjiNoPanda]

I love that the Buldak Carbonara has so many ramen giblet packets.

[@chameleonagreen5644]

Hi Mr Shrimp. So pleased to hear that you're also a Max Miller fan. That stuff in the can almost made me heave, it looked diabolical. The packet ramen looked tasty and I'm not a fan of carbonara, so I don't have a dog in the fight at all, but hats off for that speed cooking. I would never even attempt that. You didn't actually say if you thought the version that you cooked tasted good. Was it enjoyable to eat? Anyway, you were far too hard on yourself. Speed cooking is very stressful.

[@wesleygee6418]

max miller name dropped in an atomic shrimp video, the supreme youtube combo

[@AjiNoPanda]

I've seen Max Miller in the comments before, I think he's a fan of the channel.

[@AtomicShrimp]

He's one of a very few other KZbinrs I have actually had back-and-forth communication with. Lovely guy.

[@wesleygee6418]

@@AtomicShrimp You should have a crack at something from his recipe book! I’ve got my eye on the everlasting syllabub.

[@sleekmotorwurkz]

Im italian and I absolutely LOVE the carbonara ramen. Granted im not looking for authenticity in the carbonara flavor, im just looking for good flavor and spicy ramen. - You also mentioned the 2x spicy, its the same size packet but its much spicier. The 4 cheese flavor is really good also.

[@notverygoodguy]

Impressive carbonara you made there. I would only recommend using premium slow dried spaghetti to get a more starchy pasta water. With this pasta and considerably more salt in the pasta water you can use more water in the final dish to make it creamier. Also top with a load more black pepper and some grated Pecorino/Parmigiano. Personally I use 3 yolks and one whole egg and also split 50/50 Pecorino and Parmigiano Reggiano but I doubt that matters much.

[@m2hmghb]

You did a fairly good job making it. Adding some pasta water to thin the sauce before adding it to the pan would have helped. Vincenzo's plate has a good video on it, I suggest you watch it. The big thing is with how few ingredients there are the quality of those ingredients matters a lot. Good job!

[@fnordianslippers]

My friend Dave told me that him and his buddy Nick once made Spam Carbonara from cheap crap found in the local corner shop. I think this might be better!

[@Yedaji]

Ok, the Heinzt Cabonara Sauce is like La croix water, as if someone in the same room as the sauce quietly whispered cheese. It's pretty much thickened water with bacon bits and slight suggestion of processed cheese. Not only Italians are offended by that. Everyone who eats food is.

[@AlienZizi]

im surprised none of the authentic recipes include garlic 😅😅 im croatian and the first and only carbonara recipe ive used included sauteeing slightly crushed garlic cloves and pancetta together, then removing the garlic and proceeding as normal. its beautiful. a little ghost of garlic past.