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.

[@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!

[@GourmetNinj4]

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

[@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!

[@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!

[@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.

[@pernguin]

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

[@TheDbzgtaf]

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

[@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?

[@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.

[@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

[@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.

[@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.

[@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 !

[@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.

[@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.

[@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.

[@mcfatty007]

The music choice on this video was absolute *chef's kiss*

[@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.

[@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.

[@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

[@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,

[@ernesto820]

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

[@thealbear3629]

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

[@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

[@ahogg5960]

Changed my life for sure. I'll never make it again. Followed the recipe exactly and the sauce split the second I put it in the pot (which wasn't even on the heat at all) and was completely unsalvagable. Was left with a watery bland pasta and cheese stuck to the bottom of the pan. One star, literally inedible

[@christopherkarr1872]

Glad you got those kitchen tweezers! Alex convinced me, too! The presentation impact is enormous. I hadn't considered how far one could expand the cornstarch trick. Excellent video. It's great to see you thinking ahead.

[@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.

[@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

[@sumantamohammed1548]

Not only pasta but in sandwiches, chips etc. Love this idea.

[@paulschniedermann9806]

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

[@brianmorgan3629]

This is dope, I just got some spinach and mustard greens from a CSA I just decided to start this year. Can’t wait to make the green sauce!

[@darrenlt89]

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

[@Bradimus1]

Just looking at the fiery makes my mouth water.

[@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.

[@babokaas]

You’re one of the best KZbinrs I’m subscribed to. Keep up the great work my man!

[@Jburchhh]

Solid video! Glad to see you liking France!

[@Rimadesy]

Home chef community are the nicest people on the internet.

[@CFChristian]

Quickly becoming my go-to channel.

[@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.

[@mateuszptaszynski685]

Amazing. We can't be afraid to say it: traditional dishes can be absolutely improved.

[@bilalakbar5095]

Innovatively making our lives simpler, love it!

[@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.

[@chrisitinabobinski3798]

TY great tip about the cornstarch gel that makes a lot of sense.

[@fd4340]

Hard the spinach garlic and it was delicious, can’t wait to try the fiery carbonara!

[@aiendail]

Luciano Monosilio did the cornstach gel technique in a video in IS, its what he does in his resto for large batches! Foolproof indeed, and the cheese will not be stringy!

[@bsuthy]

Cook once (in accordance with a recipe,) and improve for the rest of your life. Best cooking advice I've ever received

[@bsuthy]

Definitely going to try this for my next carbonara

[@yeahnahyeahay]

Tried both of these, the firey carbonaras fantastic and the spinach is a very fresh and lighter option.

[@jamesfleming1155]

You’re really in your prime lately man. Your channel just gets better and better!

[@eeeeeee558]

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

[@mw5263]

So glad I found your channel I love this content

[@kazihossain1370]

Thanks ethan, love the direction this channel is headed

[@nmburr]

I use this recipe regularly keeping it in my frig. Last night I use the Spinach sauce over Tortellini.

[@SuitedCynic]

Yet another example as to why I'm thinking of you in the same league as Kenji when it comes to explaining how and why food works. I missed the cacio e pepe video, I'm going to watch it now and I will make these sauces and wow my girlfriend and my son without a doubt :) Phenomenal work!

[@soowoo2246]

This channel is actually fucking incredible. Hats off Ethan

[@cmccarrick10]

Thank you for sharing practical cooking ideas, these are going to save so many people from getting takeout, including me!

[@Artofcarissa]

I just made the fiery carbonara last night and it’s SO tasty! I did end up adding more harissa and cayenne powder though cause I love it spicy

[@keishajones3830]

I just made the fiery carbonara with bacon and homemade harissa paste. 😘 ‘Preciate u! It’s amazing.

[@golgoy6840]

Just made this fiery carbonara, boy was it good. Easy to make, very little time investment, and delicious, I love this approach to cooking 👍

[@tomasplanicka2539]

Not something I would do often enough to prep that sauce beforehand, pasta dishes dont have much substance for my diet, but I am sure I will use it eventually. I really love the idea of doing prep beforehand of something you can just open and turn into meal in few minutes. Great idea! Would love to see more of that

[@dislexxieca]

Have tried the spinach sauce. Highly recommend it!

[@stephencshapiro]

Just made the spinach one for the first time. It will not be the last! Thanks as always.

[@wileyo3533]

bout to make the first one with ramps, great video man

[@arushigupta4235]

This channel jeeez. Keep going Ethan!!!

[@basb7545]

This honestly changed my life

[@josephjoestar3627]

Wow, shout out to the corn starch gel. I was talking to a coworker about testing that at work when I had the chance. Saved me some time.

[@822keicam]

There is nothing better he could say after trying the fiery carbonara one than „holy shit”. Nothing ever made me crave any food than this. Thanks, Ethan, I will definitely try this.

[@Caging101]

This is fantastic and innovative. Really enjoy the content and lessons learned from the cooking sciences you have implemented.

[@Anas_Esmael]

The best video and tip :) well done tried and loved it

[@ambersmith2612]

The gel would be so good for pesto pastas because I haaaaate how it separates

[@jasonjaeger7383]

Love the technique expansion!

[@humphreylipchitz2162]

Yes! Anoint me with the sauce! I AM WILLING

[@ntxmike3705]

Thanks Ian.

[@TheLifeOccupied]

You're on top of your game here - this food science hits hard!

[@alexcope8862]

This is so helpful and inspiring wow

[@hxhdfjifzirstc894]

I want a garlic Habanero white sauce for pasta -- chicken, bacon, garlic, Habanero pizza is amazing. 🔥🔥🔥

[@ayi4060]

im aspiring to be as passionate as you with foods. love cooking and eating it! ty for the content sir

[@sebastianolivares8183]

As a peruvian, I'm so into the green sauce. We got a daily homecock dish with that called tallarines verdes (green noodles)

[@KeizerSinbad]

I would love to see a video about how much time you spend in the kitchen every day, where you discuss how to minimize time in the kitchen, and maybe you can wrap it into the topic of leftovers and why they are valuable, but how to properly bring them back to life. I have started cooking a few times a week and I feel like i'm having to spend two hours in the kitchen to make even simple stuff.

[@ingridskitchen4847]

Very nice, thanks. Will try these!

[@tatyboy1337]

This one actually looks amazing and really practical :D

[@mostafamsslati72]

Thank you always for supporting the homecooks tho i have a question how do you think can one be better at cooking instead of just cooking everyday and you know learning and watching through the internet

[@christianjoseph]

That Falsetto at 4:36

[@jrmint2]

I highly recommend you use another green nstead of spinach. It undoubtedly tastes great but is extremely high in oxalic acid and while blanching helps remove some of it, blending increases the absorption of the oxalic acid. Consuming this too often and you’ll be facing kidney failure. Other than that these pastas look amazing and I’m going to try the green sauce w Kale!

[@robertcatuara5118]

Popeye would disagree.

[@jensvide777]

I think I'm gonna try the spinach sauce. I love spinach and lemony stuff!

[@Mowgi]

ok I just made the carbonara (no spices, my family are... a bit intollerant unfortunately lol). It tastes amazing. TY

[@app321]

Thanks!

[@kevink965]

I love your channel! Thankyou for the content. I cant stop watching!

[@pery0012]

Recently I arrived to your channel... I think that you're the Paulina Cocina for english speakers (it's a compliment) 😊 Hi, from Argentina.

[@daniloscuderoni]

I will give it a try. 2 questions: 1) does the lemon🍋 have a role in the chemistry or just for flavour? 2) did you avoided the egg white for any reason related yo the corn starch or for sticking to one of the many carbonara versions? your videos are really nice! bravo!

[@enricofancello8052]

Hai dei mustazzi portentosi, i miei sinceri complimenti

[@therealuth7455]

Wow... This is my next thing to make :) thanks Ethan

[@mactravelandfinance]

Looks incredible!

[@MisterBr0wn]

I want to like this video twice!

[@jonkirkwood469]

I love Diavolo-style sauces. I'll try the fiery carbonara. Ciao! (Or, Au revoir!)

[@markuslieboner7757]

dude... awesome!

[@CornellMartin]

Definitely going to try both! 🔥

[@abagelplays9592]

havent watched the video fully but first time seeing this man, my consensus... legendary mustache