These Pasta Sauces are perfect weeknight meals

[@caraouellette8605]

I gotta say Ethan, this is the best you've ever been, I think. Really love the blend of food science and cooking know-how to develop a process that is much simpler to follow and execute than traditional sauce making. Kudos to you and keep up the good work.

[@EthanChlebowski]

Thank you! It's always fun applying techniques to other dishes like this, bonus points if it's simpler too.

[@floydvl9999]

The best thing about Ethan is explaining the science behind it to help understand why things work or don't work. Means we can develop our cooking skills across the board, not just for that one dish.

[@Emperorerror]

Makes me think of his sweet potato fries video!

[@thanos-cf2ee]

@@EthanChlebowski Could you keep these sauces in the freezer?

[@kowalikus7581]

@@EthanChlebowski You are currently reminding me soooo much of Adam Ragusea and Kenjie with their approach to the food, its pleasure to look at this

[@100nitrog2]

I'm guessing not a lot of people are going to see this since this is three months after this video debuted, but there is an easier way of making the starch gel. All you have to do is microwave the cornstarch and water for 20-30 seconds at a time, stirring in between, until it's thick and translucent (takes less than 90 seconds total). I gave it a shot after seeing Luciano Monosilio on Italia Squisita to see if I could make the process even simpler, and it actually turned out better than I could have imagined.

[@fabriciofrecia5949]

Thank you so much, just tried this, actually works BUT an additional note to anyone else who tries it, wait for the gel to cool down, otherwise you risk melting the cheese and/or cooking the yokes when you put it in to mix together

[@CrossxFir3]

Is that really easier? I mean all you have to do is stir a pot for a few mins

[@100nitrog2]

@@CrossxFir3 A big part of the appeal for me is the scale of it. For enough sauce to serve two, you only need 5g cornstarch (about a tablespoon) and a shot glass of water. His original recipe is scaled for a restaurant service, far too much for normal use. Such a small amount would barely cover the bottom of my smallest pot. The end result is exactly the same, but it's faster, a little more hands-off, frees up a burner, and when you're done, you just pop a little bowl in the dishwasher instead of hand-washing a small pot.

[@trappindirty2498]

W

[@smirbelbirbel]

As a paper conservator, we use wheat starch paste as glue all the time, and I prefer the microwave method as well. :)

[@Luna-re6wu]

Ethan man, you're literally killing the home-cooking KZbin space rn. I don't think I've seen many others able to achieve both such entertaining videos with both good recipes and ALSO including educational food science content. Please keep it up, what you're doing is seriously amazing.

[@Drevsy]

It might sound as a weird way of coping, but thank you for what you do Ethan. My very close friend and collegue committed suicide in October of 2021, and one thing we always jokingly "fought" about was cooking. He was a very skilled home chef like yourself who really took his time to make good quality food, even showed pictures of it, trying to convince me to cook as I never really cared much for it, thinking "food is just food". He would enthusiastically tell me about his pasta and gnocchi dishes, how he prepared meat and how well he plated it. I remember telling him a few weeks prior his choice, that when we would get to the new office with a kitchen (Scheduled in december of 2021), we would cook there together so he could teach me. Sadly, he never made it that far. As weird as it is, since he was also a fit red-haired home chef, I use these videos as a cope. Some time ago I even bought a steel pan and some equipment. Today I will finally try and cook some of your recipes. I know you are just here to show home cook techniques and entertaining videos, but to some of us it means a lot more, so thank you and keep going.

[@jeanie9350]

I wish you the best on your journey to rediscover food

[@TheCinnamondemon]

im so sorry about your friend

[@perotinofhackensack2064]

Sorry man.

[@jennifers6055]

I'm sorry for the loss of your friend and this is NOT weird. ❤️

[@pgtrots]

Congrats my dude - many foodtubers seem to lose their purpose after a few years but you've been going from strength to new strength. Excited to see what's coming up!

[@cyan_2169]

The move to France certainly didn't hurt

[@bogoles]

@@cyan_2169 yeah I mean not only because this is a superbe country for cuisine, but also because changing environment keeps challenging him to find new ideas and concepts. 🙌 Props to him

[@Juserjus]

I used to not like him as he seemed kind of arrogant. But i love these new videos, especially as they are laid back and non-tiktok style

[@nighteyes360]

This guy has significantly improved my cooking over the years without me having to put too much effort into it And that is really just so priceless

[@legendarygary2744]

You are easily the most helpful cook on KZbin. Make ahead sauces like this are going to save me so much time and make it so much easier to resist eating out or ordering in.

[@Shazam999]

I've made his orzo salad a zillion times now.

[@SSaavedra52]

You look stressed out ever since you came to Europe. Chill

[@buttersd70]

i did the spinach one, just over a week ago. I didn't have any lemons, so subbed in bottled persian lime juice. I only had 120g spinach, and used tapioca starch, instead of corn starch, as that's what I had... I didn't use bronze cut pasta, just cheap dry linguine... best damn pasta I've ever had, and so, so, riduculously simple. Absolutely going on my regulae rotation,

[@KeksSektor]

THIS. This is what I want to see in food tubers. Foodsience and using it to improve and make dishes simpler. Keep doing what you are doing man. You are on fire right now.

[@GourmetNinj4]

Dude that spinach sauce is actually BUSSIN. Literally took like 10 minutes to make and easily competes with restaurants in my city. FIRE

[@conorryan3035]

Tried the fiery carbonara for the first time tonight - 10/10, easily the best pasta dish I've ever made, and I have more sauce left for tomorrow. This technique is honestly an instant gamechanger. I'm late to the party on this one but Ethan this sort of content is why you're up there with the top foodtubers. Keep up the great work!

[@CaroLina-dg9gb]

I wanna recommend an additional, cheap and delicious recipe that goes hard in my house: butternut squash pesto with garlic and cinnamon breadcrumbs. Cut up a squash and steam it. Put in a blender with a shallot, some olive oil and some walnuts. Blend everything and add to a saucepan to let it simmer. On the side, boil some thick pasta like rigatoni. Then fry off some garlic in a pan with some butter and once it’s soft add breadcrumbs, parsley and cinnamon and nutmeg. Coat the pasta with the sauce, add a small cube of butter, then top off with the breadcrumbs. If you’re vegan you can leave it as it is, if not parmigiano reggiano is the ultimate touch. Enjoy ❤️

[@jmell458]

Thanks for this! I'm going to give this a go

[@OuterSpaceOwl]

That sounds scrumptious - thanks!

[@dhirachakraborty9696]

Sounds fantastic!!! I am going to give this a try

[@markkelderman2439]

This video reminds me of the time when I was learning how to cook. I had just bought the diet plan (created it from site named Next Level Diet) at the age of 23 and started preparing my own meals from the food I got in the plan. I was so motivated back then. I broke my barriers when it comes to amount of food I can eat in a day, resulting in noticeable gains for a newbie. I recommend everyone to take care of their diet first, the rest should come naturally.

[@fiztaqt2343]

The point when you trust your skills enough that you can come up with a recipe and see it through, confident from the conception of the idea that the end result would be amazing. *that's a wonderful place to be as a cook*

[@Kickinaglass]

Ethan, this is a killer technique. I made a spinach-artichoke variation that ended up being one of the best pasta dishes that I've ever had. The silky smooth consistency perfectly coated the cascatelli that I used. Same recipe from the video, but with the following modifications: - 30 g artichoke hearts / 70 g spinach - 50 g pecorino / 50 g parm reg. Can't wait to play around with it some more!

[@gerbie42]

Thanks Ethan! These easy to prepare and able to make beforehand things are perfect for me. Definitely going to try these, I think they'll be game changers! Also thanks for the principles behind these, that'll allow me to make up my own once I got the hang of it.

[@EthanChlebowski]

Glad to hear it!

[@felixschneider1283]

I think replacing the guanciale with chorizo could be a very fitting addition to the fiery carbonara EDIT: Did it immediately after having the idea and used the rendered chorizo fat to emulsify it with the saucebase in a waterbath like you would with a hollandaise…and boy that was a feast. Can’t move as i‘m writing the edit but it was absolutely worth it.

[@winkpoke1576]

woah

[@felixschneider1283]

@@winkpoke1576 describes the experience pretty well 😄

[@sanderwillemse278]

Thanks for the suggestion, tried out yesterday the recipe of the Ethan and it was very good, but chorizo sound amazing as well :), One question for you. How much pasta did you use and for how many people did you serve it for. Did it for 1 person yesterday but was too much sauce, so I estimate 3 people should be doable.

[@jmell458]

Also works with hot Italian salame. I've been using it in regular carbonara for years (don't tell the Italians) 👀

[@jmell458]

Another fun twist is the sweet Chinese cured sausage along with Szechuan peppercorns!

[@caelk.1239]

tried the spinach sauce this week - really enjoyed it, very pleasant, lasts well for the next night if you wanna prepare it in advance, and the added veg helps me feel less guilty about eating pasta. gonna keep that one in my repertoire for sure, thanks!

[@Molehasmoles]

Never feel bad for eating pasta!

[@ra0333]

I just love you balance the “home chef” and “food science” concepts of a cooking channel. Big fan of everything you do!

[@DigitalicaEG]

Made this with sun dried tomatoes, roasted red peppers and aubergines. It is SO GOOD. This cornstarch trick is seriously useful! Thanks Ethan!

[@jonathankowalsky3143]

Can you please ask how many Roasted peppers you used (estimate). Just made the spinach and it was delicious but already keen to try a new one

[@DigitalicaEG]

@@jonathankowalsky3143 bell peppers shrink alot when you roast them. I’d say depending on the amount but for a 230ml jar I would use at least two big bell peppers

[@jonathankowalsky3143]

Thank you mate. Do you think weighing out 100 grams like with the spinach is a good place to start?

[@ugurcanguneyayhan]

Great job Ethan! You understand what your audience wants and deliver it! One recommendation I have is also blanching the garlic for the green sauce. When you use raw garlic, it continues to infuse into the sauce and over time, it gets too strong, since you are storing it. Blanching the garlic with the greens will prevent it from doing that. You may need to add an extra clove of garlic to retain the level of garlicky taste after this process.

[@colewalker331]

Honestly man, you’ve helped me learn a lot more about cooking. I just wanna thank you for the amazing work you do man, seriously. Because of the special techniques you teach, we get to make good food for the people we love. You’re brilliant! Not only that, but your videos are well edited with great visuals.

[@jonathankowalsky3143]

Just bought a 15 quid hand blender to make the first recipe haha and it did not disappoint. Took 20 minutes and you have 3 delicious pastas for the week . Honestly tasted like reseturant grade food . Absolute legend !

[@venahtmusic]

Hey Ethan, I really love videos like this where you're creating recipes that follow up on a technique established in a previous video. It goes to show how that technique is used for multiple dishes and why it's important to add it to your repertoire. Like, you aren't just showing me how to make the best version of a specific dish, you're showing me how to cook stabilized pasta sauces for any occasion by prepping me with multiple, varied examples. Reminds of me when I first started getting into cooking and I was watching so many Chef John videos, I started to pick up on certain things he'd mirror from one recipe to the next and thats the stuff that stuck with me in the kitchen (even if I never made his recipe). Speaking of which, out of all the food KZbinrs I've seen you're right up there with Chef John in my book. He rarely collabs with anyone but it would be amazing if y'all met up and made a video together. Even if it's just to talk about food.

[@Rimadesy]

Home chef community are the nicest people on the internet.

[@griffinmaynard2358]

I appreciate the introduction of food science into the recent videos. Just went to the store today to get some parmesan and pecorino romano to try my hand at the Cacio e pepe. Also love that you are creating video regarding dishes that arent necessarily currated and highly tested, but things you think of trying day to day. It helps drive my own inspiration in the kitchen. Thanks

[@moodycxnt]

I made a variation of the carbonara one when this video came out, but it didn't work out very well. Do not underestimate the sauce, it's really thick and dense! I tried again with the spinach one, made a half-sized batch. I had to substitute half spinach for broccoli, and it worked fantastic. Great stuff.

[@wanpokke]

Hey, I made the fiery carbonara! But since I'm looking for a recipe that I can regularly make as part of my menu, I use ingredients I already have. I use minced sausages rather than guanchale, and I used thai chilli paste instead of Harissa paste. It turns out superb, and being able to make a large batch of the sauce for later really helps my meal prep. Thanks!

[@user-dm1tv6nl2e]

I'm with you on the changes. I'd probably go bacon as that's what we nominally have on hand, but I'm loathe to take it away from my breakfast lineup. Still probably lean that way, though.

[@yourmajesty3569]

I was thinking about Thai chili paste as well. I have some of that in the fridge.

[@twojuiceman]

I made the spinach pasta, and it turned out great! The only thing I would add is that blanching the spinach doesn't soften the spinach fibers quite all the way. I was left with some pesky fibrous bits in the sauce. I put it back in the blender again and really blended the bejeezus out of it, and then strained it through a sieve, and that made it just so smooth and creamy, with nary a fiber to be seen. Excellent recipe.

[@zlatanonkovic2424]

As an Italian, I gotta say: well done, Ethan, well done. You took a Carbonara and you made something out of it that is not only delicious but also very, very smart.

[@EGOCOGITOSUM]

You are not Italian

[@zlatanonkovic2424]

@@EGOCOGITOSUM scemo

[@mattkuhn6634]

So I'm a total science nerd, and it's part of why I've enjoyed your videos, but I have to say Ethan that this plus the Cacio e Pepe video are the finest work you've done. I love how clearly and simply you explained the chemistry of the critical temperatures, and I think the way you're using that in these dishes is an excellent example of how you can take that knowledge and use it elsewhere.

[@pernguin]

Used the spinach recipe as a rough guide for a roasted cauliflower sauce and it tasted amazing. Really versatile recipe for adaptation

[@katiethecookinglady]

Ethan, WOW!! So I was having a dinner party tonight and didn’t want to make my Alfredo sauce at the last moment. I made the gel and then built my sauce…I kept it on warm ALL DAY…for serving it was still perfect! Tomorrow I’m going to make a few more sauces for weeknight dinners using this method! Thank you my friend and keep on teaching us new tricks!

[@TheDbzgtaf]

It's always amazing to see how home-cook oriented you are and how nice your invented recipes are.

[@silvesta5027]

When comment sections are this sincerely thankful and appreciative, you’re definitely doing something right

[@amarcynuk8]

Made a riff on the Fiery Carbonara tonight. I used Gochujang instead and doctored up the flavours for a more korean taste. Made some pickles for side dishes. 10/10. A really great basis for a recipe

[@JHattsy]

As always Ethan, you inspire me to cook for myself rather than just buying ready made, takeaway or stuff that's practically made for you. Cooking has helped me take a drastically better outlook on life lately and you've been a massive impact on how enjoyable and easy to get into it has been. Thank you.

[@J-jizzy_]

This is what I want: to be able to create masterpieces like this without a recipe. I appreciate the videos as it really helps me as a beginner cook!

[@TempleOfFive]

Made this a few nights ago for my wife & I. Awesome awesome awesome. We didn't use guanciale/pancetta/bacon, mainly cause the wife doesn't like it, so I sub'd in a lb. of hot italian sausage and just mixed in all the meat at the end instead of topping the pasta with it. so good. definitely a keeper, thanks!

[@doggetay]

This is everything I ever wanted out of a cooking show. Amazing content, hope you're not burning out making it, make sure to take breaks.

[@MadAtGenocideApologistsMAGA]

Probably the best recipe since you left the states Ethan. A heady mix of science and pure food joy! Keep at it!!!

[@Johnny_Shikari]

I've used the cacio e pepe mix to make Cacio e Pepe Flammkuchen Pizza today, with the paste as a bianco sauce, topped with pre-sauteed bacon and onions. Turned out really well 😁. I'll definitely try the carbonara version some time.

[@niktheorginal]

Holy moly, hide this from Dominos :D

[@niickyrozay]

I was thinking the same thing. I wonder if a Neapolitan style pizza would still be too hot for the carbonara, eggs curdling and such?

[@app321]

Thanks!

[@testosteronemastery]

You’re a recipe genius bro… Love your content, I’ve gotten so many good food ideas from you. This is coming from a guy who eats Greek yogurt for lunch everyday ONLY because it’s quick, simple, and easy.

[@rrao80]

Insanely good content as always Ethan. What an amazing combination of food science, technique and creativity. I have been watching your channel for almost a year and a half and you keep upping your game. Your “holy s**t” comment is pretty much a perfect encapsulation of how far you have come. Keep killing it man.

[@MechaEmperor7000]

I'm really pleasantly surprised by the Corn Starch Gel because that's also used in chinese cooking as well to get that silky smooth but thick sauce. Dad uses it a lot whenever making...just about anything...to get a thicker sauce that mixes very well with rice. This also makes me wonder if it could be used in other cuisines as well that I just don't know about.

[@elisabeterosa2414]

we use it in portuguese cuisine as well! it's called farinha maizena

[@jessshnarcky1089]

Yup, I like to use it to thicken gravy versus regular flour, because it really doesn't have a flavor.

[@madeofcastiron]

my mom uses it when she wraps lumpia (filipino spring rolls). compared to water or egg, this corn starch gel really keeps the wrapper closed and i have never had a spring roll open up while frying.

[@dayvie9517]

Starch is used everywhere in cooking to thicken sauces. That's not special to a national cuisine (It's especialy not used in some cuisines, like italien, because they often focus on a small amount of ingredients/ reducing bloat). You just don't cook alot, do you? Everyone who I know cooks, knows how to use starch.

[@rockshot100]

@ethan, I am from a very similar ethnic background as you. As a chef and foodie, I have to say that I really do not like the very expensive green Extra-virgin olive oil, I know I ought to but, no. I got to the point that I "was trying to like it". We never had that growing up and just is not something I appreciate. That has a wild grassy taste to me, but the non-virgin stuff is good on salads, stuff like that. Now BUTTER is a completely different story, LOL. I have even browned a stick of butter and added that to a cake batter (along with the regular oil), then did a french butter cream with browned sugar. Kind of a wonderful, butter scotch taste. Loved your channel since day one, good to see you have so many followers. Your no bull, straight talk is much appreciated.

[@ernesto820]

I tried the spinach sauce, my girl loved it. Amazing

[@davidwitt5585]

Said it once, I'll say it again....you deserve every single subscriber you've gained in the quick amount of time that you have. Thoroughly enjoy your content in what is a pretty saturated "marketplace" for views. Everyone loves functional, time saving methods such as this...particularly when it gets to be applied to actual foods that people want to eat and not just "meal prep chicken in stupid black plastic containers". Nothing but love, my guy.

[@estonia77]

Great video, especially how it builds from the previous one! Couple of questions: How long does this store in the fridge? Could you perhaps pack smaller doses and freeze them?

[@pjtfd3849]

Giving this a bump. I was looking for the same info. My husband is away for weeks, so I cook for one most times.

[@bradhonkala8219]

on his recipe page, he says it will keep for 3-4 days in the fridge, nothing about freezing though

[@channelnumber52]

Pasta sauces usually freeze very well. I don't see why these wouldn't.

[@hulaboysteve]

I froze the spinach sauce for a few weeks, thawed it overnight in the fridge, and it tasted great.

[@paulschniedermann9806]

What I love most is what is missing... NO stupid intro, NO dumb catchphrases, NO annoying "SUBSCRIBE!".... Good stuff.

[@kailu2472]

Great video as always, Ethan. Something that I've been curious about is the threshold of cornstarch required to keep a fairly stable emulsion. I was wondering if this is something you've tested? Although probably a small difference, I think it would make sense that a lower concentration of the cornstarch gel would yield a more flavourful sauce (since it's cut less).

[@LeadSwitchKick]

Hope he sees this.

[@cyan_2169]

This would be a great idea for a video

[@CheeseElf]

@@cyan_2169 I second that!

[@StreptoStar]

Perhaps use stock/broth instead of water to make the cornstarch gel? Then it would add flavor itself rather than dilute it. A basic vegetable or onion stock would probably go with anything.

[@Theprincessinyellow]

@@StreptoStar ooooo

[@sparklingdinosaurturtle]

Thanks for explaining the different ways we can customize the spinach sauce using different types of vegetables and recipes that are easy to store for leftovers.

[@fernandogarzavillarreal6701]

Hola Ethan! Those look really good. For Chirstmas here in México in my family is traditional to do a heaping amount of pasta with a sauce made with roasted poblano, chihuahua cheese and cream chesse. Probably the dish I look forward the most, I think you would like it. Keep up the good work.

[@ActuallyDarcy]

That sounds amazing

[@atatdotdot]

@@dutchman8129 Cheese made from the milk of a chihuahua dog.

[@JW-452]

These are super going to help me on my food control. being able to make the sauce separated from the meal, means i can calculate the nutrition and keep a better eye on my intake. this may change my entire outlook on this process. thank you,

[@Amaling]

I’ll give a step up for the spinach sauce that I’ve coincidentally found, albeit a bit complex/containing ingredients that not everyone has. Spinach, blended almonds(yes this might sound weird but it works really well in place of the cheese while being healthier, spices of black pepper, coriander, and cardamom (all toasted then grinded if you don’t have time constraints). Olive oil stays obv, garlic can stay, then in place of lemon lime etc use pomegranate extract. Trust me this is absolutely fantastic, rich, refreshing, healthy, whatever other positive descriptors you wanna add. I realize that not everyone has cardamom and especially cardamom extract, but both of these are fantastic ingredients that you can use elsewhere you add depth and fruitiness to your dishes. Good video regardless, very compact with really easy ways to apply it to our day to day lives :)

[@Jakal1391]

Awesome! Something I love about your videos is how I can use the video itself as a guide as I'm cooking because there's not too much fluff and you keep the recipes separate instead of showing them concurrently.

[@rallvein7849]

Those look amazing, I'll have to try some recipes with this technique. Does anyone know if the sauces can be frozen, or might freezing cause them to maybe separate or be ruined otherwise?

[@pinkguy298]

I wanna know too

[@Alex-my6vj]

i would imagine the spinach one can be frozen, but the egg yolk one probably shouldn't be frozen - just a guess though, I haven't tried them yet!

[@jaminwaite3867]

As long as you thaw then blend again, I think it would come back together okay.

[@danielgyila3662]

Yeah I would also love to know it!

[@Skrittle21]

I made both of these tonight and they tasted fantastic. I love the technique of the corn starch and water. I'm going to try a bunch of different combinations now with the corn starch and water

[@TheAlbeghart]

Great video! I think that if you cook the guanciale first, you can use its fat in place of the 15g of olive oil you add to the sauce. So you have 15g of fat less in your recipe, and maybe the sauce itself could be firmer at fridge temperature (I dont know how much, it has to be experimented) making it great to make something stuffed with it 😉

[@zeb0ul0n]

Fat is a taste carrier and solvant, so less fat equals less tasty dish. Also, pork fat and olive oil is two different tastes and together they add their uniqueness to the final dish.

[@SoloPerICommenti]

​@@zeb0ul0nyeah, but the whole point of guanciale is the amount of pork fat it carries. I think adding more fat is just overkilling, I think it's matter of balance

[@zeb0ul0n]

@@SoloPerICommenti Perhaps, or not.... 😋

[@johnken0]

Your energy and excitement really come through! Enjoy your time in France!

[@manonabdou-alisautron5628]

I tried the spinach version and it really is easy, the sauce holds really well even though my blender is really cheap/blend not well

[@lolilollolilol7773]

These 2 videos are the best pasta videos I've ever seen. I never succeeded caccio & peppe and now I have a recipe that works. Not only you improved that old recipe, but you invented new pasta sauces based on that knowledge ! Glad I subbed

[@jaspervanheycop9722]

My father always adds a lot of cayenne (and garlic) to his carbonara, it's great as a counterweight to all the rich elements of the sauce.

[@ajaxtelamonian5134]

I use frozen spinach and increase the lemon juice seems to work fine honestly the green sauce is a thing of beauty.

[@MichaelGrode]

Both pasta sauces look so delicious that I do not know which one to try first. I love how vibrant the spinach garlic parm is!

[@therocknrollmillennial535]

As someone who is new to cooking (I erroneously thought my physical limitations would bar me from cooking my own meals-thankfully, I was wrong), I'm saving this video for when I first try to cook pasta! Thanks, Ethan!

[@HeliumPink]

It's funny because I am well known in my group of friends for being a great cook and always making delicious meals, but all I do is follow your recipes and add MSG everywhere, I feel like I am cheating you make it so easy.

[@jacksoncatalano1452]

been watching you for about a year and the progression as a whole has been incredible to watch. the videos come off so natural now and i learn something new every time. keep up the good shit ethan

[@jaisalmistry3350]

Great video Ethan, quick question from me- when using the corn starch “gel” does it affect how much starchy pasta water is needed at the end? Thanks

[@anthonypirozzi9115]

I saw this video on Digg, ran to the store for some ingredients, and whipped up the fiery carbonara just now. Amazing. Thank you for a great recipe.

[@owenhey3187]

Great video Ethan! It's awesome to see pasta recipes that don't require tons of crazy ingredients but still are different than the usual ones you see on KZbin. Quick question - is there any substitute for that harissa paste you mentioned in the second recipe? That's the only thing I'm missing.

[@hyperguy77]

I am missing the same ingredient, but figured I could blend in a chipotle pepper in adobo sauce into the sauce mixture. You could probably also bastardize the carbonara even further by trying to add an Asian Chile paste/Sambal, or even sriracha might work as a substitute. Home cooks gotta improvise somehow!

[@rickross5421]

trader joe's has its own kind of tunisian Harissa

[@DrukMax]

@Ethan Chlebowski I find your channel inspiring. Some questions about this episode: Have you ever investigated the effects of additives when cooking pasta? Can you make flavored corn syrup? Can making a broth with the cheese crust, adding gelatin, be a good easy preservable sauce base?

[@MillhouseSpeaks]

Please do some Jamaican food like jerk chicken and or oxtail

[@EthanChlebowski]

This summer for sure!

[@lgst9826]

Ethan.. Thank You for bringing positivity with your cooking. You have a blessed day.

[@CyrusBluebird]

Regional weirdness I need to share and you won't find noted anywhere: traditional guanciale doesn't come up often in what was Carniola, we have a regional variant where we smoke them as well as curing them.

[@atatdotdot]

I don't feel so bad making carbonara with smoked bacon now.

[@zarblitz]

This is a great video because techniques > recipes. Recipes are just a specific implementations of one or more techniques. Swap ingredients, change it up. You can make pretty much any sauce with a technique like this.

[@saqib0297385]

Love the food science tips definitely adding to my repertoire. I’ve learned a lot of recipes and tricks from here! Any recommendation on what I could substitute the meat in the carbonara sauce?

[@stshnie]

Guanciale (or pancetta or bacon) is basically fat and salt so you’d need to add small cubes of something crispy, salty and fatty. Fried tofu? Halloumi? Cauliflower? You’re adding chili flakes so don’t go with anything too strongly flavoured like mushrooms that might overwhelm the eggs and cheese (unless that’s the effect you’re looking for).

[@slackymac2756]

For those questioning storage time, Ethan clearly points out to store for 3-4 days on the initial graphic. That should be good for raw egg yolks. Complements: Delicious and easy. Critique: The garlic in the green sauce is too pungent if not blanched, roasted, or lightly sauteed in advance. Thanks for what you do!

[@8cupsCoffee]

I was wondering about that raw garlic!

[@narva5440]

Do you mean the garlic is too pungent immediately or only in regards to storage?

[@slackymac2756]

Hi, thanks for commenting. The use of raw garlic in the first sauce is overwhelming in taste. It stores just fine. Suggest a super quick sauté in some EVOO (I use garlic infused EVOO) for about a minute. Just a few drops in your smallest pan would do it. You don't want to brown the garlic, just take the rawness out of it. EVOO will not burn if your heat is medium. @@narva5440

[@johndavidson940]

I've been trying to find a way to make an Alfredo Sauce that holds up well for reheating. I work alone on the weekends and getting something to eat, I have limited nearby restaurants to pick up something. Would using the cornstarch/gel technique work for an Alfredo Sauce also? Thanks for these wonderful videos, where you show us How to make something, but also the explanations of why it works. Especially for these types of sauces, it is critical to know how much is too much heat. Heat is hard to determine when it is less than boiling!!! Tonight, I am going to try a cheater version of an Alfredo Sauce. You seem to be enjoying your time in Paris.

[@Franklinberry773]

I believe he said in his Cacio e Pepe video that it holds up well when reheating.

[@gtf234]

It should work, alfredo sauce isn't exceptionally different than the examples here and the original caciao e pepe video. Since the other major component is butter, you could probably just omit the olive oil- that is to help the emulsion from the blending, and half of an alfredo sauce is a fat source. Or at least swap the butter with clarified butter to have pure dairy fat. Either way in theory you'd end up with something like a stable beurre monté sauce but with all the Italian cheese flavor.

[@keenancole2532]

Nowadays I always make Alfredo sauce by first making a béchamel sauce and add parmesan. The cornstarch method is effectively the same principle, although you do need a blender. Pure genius.

[@sanyakhisty8256]

Ethan gets a sub from me, no questions asked. Such a non-nonsensical style of information relaying and genuine appreciation of food in general, with a tangent on fitness around. Fabulous

[@aritin5259]

This reminds me of Lucas Sin’s Chinese sesame noodles! I followed his recipe as usual, but kept the sauce in the fridge for future servings. Kept really well, and the flavor is an umami bomb. Must try!!

[@musicdude1540]

That has literally nothing to do with this. You just made a sauce and let it mold in the fridge and somehow relate that to this video. In fact, you posted this 45m ago so you didn't even watch this video.

[@aritin5259]

@@musicdude1540 I literally watched the whole video. You ever heard of playback speed? I simply said it reminded me of that particular recipe since he mentioned preparing the sauce in advance to save prep time for small servings. I’ve been on the lookout for a similar technique and Ethan’s provided that in this video. I’ve only been able to do it once with those sesame noodles. In fact, I don’t think you even did watch or check it out, didn’t you?

[@musicdude1540]

@@aritin5259 you commented 1m after it posted and you were one of the first comments on this video.

[@aritin5259]

@@musicdude1540 Your word against mine. My notifications for Ethan’s videos are turned on too by the way, but of course you would have no way of knowing that. Just like the assumptions you have had to make. If I hadn’t watched the video, how would I have known what he said in it? Read the room lol.

[@thealbear3629]

Got to say the cornstarch tip with the sauce to control the temp is brilliant! Loving the food science mix with the cooking.

[@giuliogiannini161]

just one thing, when you use guanciale, which already is extremely fat, you don't need to use oil, just let the fat gently melt on the pan. Peace out!

[@Brosemon]

This is a banger of an episode dude. Its so unique, but also simple and very effective. You hit some gold with that corn starch water gel.

[@KarlSimmons]

Being a single dad my daughter only loves pasta I make, this makes me so happy she can make it on her own. Thanks pal!!!

[@lukasmuller1274]

I really like that he explained the science in the last video and then hammered the point home with this one

[@nargileh1]

About guancale and bacon, I start it in a dry & cold pan on high heat. The fat starts rendering at a lower temp than the maillard reaction happens. There is a point you need to cut the heat to medium-low, the sizzling sound changes when there's almost no water left from rendering fat.

[@TheFinalBoss89]

So much inspiration. I watch a ton of KZbin cooking channels. But your philosophy and technique have inspired me more than all of them combined. Thanks dude.

[@darrenlt89]

The cornstarch gel is such an amazing way to help certain sauces, thank you so much for this, I had no idea!

[@incensesounds1540]

Made the spinach garlic parm pasta tonight with a pan seared lemon pepper cod fillet to go with it….EXCELLENT!! Great recipe, thanks Ethan!!

[@ryanperry6855]

Can't say enough how much I've loved the cacio e pepe video and now this video, truly. I really appreciate the food science (which you explain very well) and the way you just perfectly exemplified how helpful that knowledge can be by applying it to two new creations! Thanks so much for this, and keep up the great work!

[@hattyhattington9048]

This is so awesome! Man, we really need more of make ahead food. It makes life so much easier. It could be a series by itself. Also, the food science part is great as well and deserves its own series

[@Didos54088]

I thought I got a hair on my phone, and I realized it's your picture.😒😒🙄🙄

[@hattyhattington9048]

@@Didos54088 Happens to the best of us

[@DarthCyfe6]

Dinner tonight, tomorrow, the next day. This is one of your best videos so far. Have exams all next week and this is going to be clutch!

[@eliseleonard3477]

That spinach pasta is a fantastic side with grilled chicken or fish. Lemony, garlicky, bright green and wonderful. So easy! Even people who don’t think they like spinach will like this.

[@JFTL81]

I tried this and it turned out pretty good. My mom really liked it. I don’t think I got the cornstarch gel viscous enough so my sauce wasn’t very flowing but still had a nice flavor. I used bacon, also. 👍🏻👍🏻 Thanks, Ethan.

[@eeeeeee558]

Have to say its one of your best Videos since ive started watching your Videos !! You've Developed so much !

[@westonmeans7321]

Ethan I just tried this method and I really love it. The only thing is that it's not super clear on the sauce to pasta ratio. I made a half pound of pasta and the full recipe for the garlic-spinach sauce, and I have WAY more sauce than I need. That's fine I assume it'll keep in the fridge for a day or two so I can just keep cooking more pasta each day. It's delicious. I'm not really good at cooking but this is super tasty.

[@nataliami1777]

Wow...both are so amazing and easy, perfect for everyday when we come home feeling so tired to cook. The ingredients are so simple too..I love these recipes so much

[@allyeatworld]

aw man, i was so excited about trying your cacio e pepe video's technique in different pasta sauce recipes, so i am SOO glad you posted this because these recipes look 100% up my alley!!! this cornstarch gel is definitely going to be one of my top fav cooking hacks of all time. thanks ethan for above-and-beyond top-quality content, you honestly always exceed our expectations :'D

[@samy125]

this title is not clickbait, that corn starch method is truly genius. should win the nobel prize in my opinion.