Try Not To Laugh At This Spaghetti Carbonara made by It's QCP

I probably reacted to the funniest Carbonara video recipe ever!
In his recipe he didn't do anything wrong, everything was perfect and I can say that this guy, even if in a hilarious and funny way, brings some excellent recipes to his channels. Well done my friend 👏🏻 Now I'll try to prepare Carbonara for breakfast too!
💯 Follow this link to read and print my Spaghetti alla Carbonara written recipe: www.vincenzosplate.com/spaghe...
#reaction #reactionvideo #vincenzosplate
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🎬 #VincenzosPlate is a KZbin channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

[@sladewilson9741]

You upped my Carbonara game big time. Graci! The 2023 recipe with the 3 yolks and the one egg is to die for. I still need to find Guanacale!

[@grimnir1eye454]

Bro guanciale is Game changer i bought it online imported form Italy I was just in Italy and tried carbonara and Rome was like def getting guanciale when j get home n did 10/10 live in US btw

[@sladewilson9741]

@@grimnir1eye454 I found some! Doing it tonight!!!

[@fc436]

BIG ERROR TO KIP OUT ALL THE GUANCIALE GREASE!!!! My methodology developed over the years: -I everI leave the peppery side on Guanciale, obviously I take off the rind because it is as hard as fiberglass. - I always put extra virgin olive oil to brown the Guanciale, because Guanciale fat raises the point of smoke easily . The fat has a very low smoke point, 140 degrees(If the Guanciale is really cured and valuable, it is higher), and it is almost certain that it is exceeded. So It happens oxidation and release of toxic substances and with an unpleasant taste. Extra virgin olive oil smokes at 200 degrees and help Guanciale to not pass the smoke point. -You can control the smoke point even by blending with water, which I always do for pasta alla GRICIA.(Carbonara without eggs). -If the pan is not non-stick, I do a quick deglazing with water to melt the bottom full of flavor. The resulting is used together with the cooking water. -I remove all the fat and keep it. -I put the ground pepper on a finish served plate , according to the pepper-seasoning of the guanciale (in Italy there are at least 8 or 9 recognized regional types with particular spacings and native pig breeds) -for the mix, One yolk per person plus a whole egg. -In the mix 2/3 Pecorino Sardo (Pecorino Romano is the one indicated, but for me it is too salty) and 1/3 Grana Padano (Parmigiano Reggiano is too expensive and valuable, useless waste). Please Americans!!! Avoid parmesan -parmiegian and ALL GRATED "CHEESES" (plastic in real) - I cook the pasta and sauté it in a pan 30 seconds with the guanciale with 3 tablespoons of fat of the guanciale - extra virgin previously removed. -I turn off the fire and add the Mix and cooking water with the bottom, in quantities as needed. Its perfect

[@liIdecky]

Grazie* :)

[@mangostestes9371]

Alright this guy is actually serious about cooking while he's joking around throughout the whole video😂

[@vincenzosplate]

Exactly!! That’s why I love his videos!!

[@TheJurgen1973]

the coocking is good , the humor is very bad...

[@yutehube4468]

The thing with Vincenzo is, he has a lot of subs, but he never pretends to be a genius chef, he admits all the time he's also learning tricks himself, sometimes from younger chefs, which takes great humility, but for people like us he teaches a great deal. I don't think I'd even be making bolognese sauce (the proper way!) without this channel. Happy New Year anyway.

[@Tortoc]

If he would be to prepare the guanciale himself! That's bravo))

[@laetitia57]

"You're a betch" 🤣🤣 Savage Vincenzo

[@vincenzosplate]

Hahahahaha I loved saying that 🤣🤣🤣

[@JoseDiaz-qw7mg]

He’s right. Carbonara is just a fancy bacon, egg and cheese breakfast 🤣🤣🤣🤣

[@vincenzosplate]

I honestly never thought of it, but that is an amazing idea to have carbonara for breakfast! 🤩

[@KuyaMoJay3095]

Ever since I discovered you in KZbin, I have been making Carbonara the right and traditional way.

[@vincenzosplate]

This is great to hear my friend, your words fill my heart 🙏🏻❤️ thank you!

[@bernardsbbq]

me, too

[@catdash465]

Nice to see carbonara done well. I discovered true carbonara through this channel and it has brought a massive joy to my life. After developing crohn's diesease my food was limited so tasty italian dishes that are simple and not convoluted with too many ingredients are perfect and bought joy and nutrition back into my meals.

[@McArid]

I have to share this: I just moved to a new town here in Germany and found this italian store that sells aaall the original good stuff - run by Italians! So, I got a good piece of Guanciale and the guy immediately asked if I still have Pecorino or needed to stock up. I got nice spaghetti (not yellow) and a bottle of Nero di Troja and made the best simple dish there is! Now I am full and happy and can chill and watch Vincenzo 😂 Salute!

[@fc436]

Very good! And what you can say about the difference with Real Guanciale?? What region are guanciale from?? -The most common and suitable for carbonara and amatriciana is the Amatriciano one, made between Abruzzo and Lazio. -In Tuscany it is also called "gota" that is cheek, and the most valuable is made with protected breed pig "Cinta Senese D.O.P." -The one in Umbria is called "Barbozzo" is made with pigs raised in the wild and almost wild singleys. -The Sicilian one is made with the typical "black pork of the Nebrodi "and with wild fennel. -The Molisano one is flavored with chili pepper. This is Italy, 7 o 8 local , Artisan different type and pork race, only for "guanciale". And the Italian palate is refined to the point of dedicating different uses to each. Too bad no one knows.

[@McArid]

@@fc436 ooh, I dont know that level of detail :-) All I can say it is a world of difference to normal bacon which I use when I dont have the guancale. Waaay better

[@fc436]

Yes no problem, only I ask if you no the region or if is not italy made. I now in US some specialized brininess produce real guanciale and other Italian cold cus and are decent. Obviously are not DOP. For carbonara and Amatriciana, all bacon in the world is terrible , but some Italian handmade Pancetta or Spanish handmade Iberico Pork Pancetta, make a good result. Not comparable with Guanciale, but the taste is in right way.

[@rishisanyal8972]

If you think QCP is great, I recommend Pasta Queen. You will love her.

[@ma44y]

She’s annoying

[@geet1521]

shes annoying

[@Jaguar-lr7jq]

@@ma44yshe is awesome bro wtf are you talking about

[@zndernaam]

Pasta queen is really good, I also love her videos

[@vincenzosplate]

I do love Pasta Queen, she’s authentic! But I also enjoy its QCP videos

[@DEVAEGIR]

Happy New Year, Vinnie!! You start us off beautifully. (And yes, I've made this for breakfast too. This is farmers' food or, at least, its antecedents seem to be, much like other pasta dishes. In the old days, you might have eaten it before going off to work on the farm or in the fields. Makes total sense to have it for breakfast, to keep you going for the main part of the day.)

[@josephfenech9037]

Love your videos Vincenzo, both the reaction videos, and even more the ones where you cook. I learned a lot from you! :) One thing I would comment though, is that I do not recommend buying pre-grated cheese. Since I started buying blocks of good quality aged Pecorino and Parmigiano to grate at home, I never bought pre-grated cheese again. I find the difference in taste and texture too stark to take the shortcut. I also read that with pre-grated cheese, they add an anti-caking agent to prevent it from clumping up again. For me freshly grated is the only way to go. Take care Vincenzo! Happy New Year, and keep being awesome! :)

[@alessandropiersanti9426]

You were right about starting the revolution. You were one of the first videos I watched for authentic recipes years ago.

[@heyyou1699]

Guess what! I only use your Technique Vincenzo, and I could not buy guanciale, so I made my own! Then I went on eBay and bought an 11 lb wedge of pecorino cheese and had it shipped over here from Italy, just so I can make your authentic carbonara. Thank you for teaching me something new.

[@vincenzosplate]

Wow, that's dedication! 😲 Homemade guanciale and an 11 lb wedge of pecorino cheese - you're a true Carbonara enthusiast! 🍝🇮🇹 I'm honored to be a part of your culinary journey. Enjoy creating that authentic flavor!

[@inokemow5290]

Great reaction Vincezno. I do love the pasta queen also. In fact I follow authentic Italian food such as yours Vincezno. Thank you.

[@NIKOLAP7]

I like that he went with Bucatini - they are big, thick and the hole in the middle will help absorb the eggs. Happy New Year Vincenzo, love your recipes and the reaction videos.

[@ajvarninja415]

The hole in the middle never absorbs sauce, but the mouth feel is nice

[@vincenzosplate]

Of course bucatini is a nice choice, even if I prefer to use them with amatriciana sauce!

[@RickJames-wf2rm]

Spaghetti for carbonara, bucatini for ammatriciana, just my take 😊

[@worldpeace6322]

I never liked bucatini, because of that hole in the middle, you can't really suck them in that easily. For carbonara I love mezze maniche, spaghetti quadrati or linguine

[@rosebuster]

Sauce never gets inside the bucatini hole. The water does. At least it cooks more evenly thanks to it. But there's absolutely no way you can get the sauce inside there. I tried.

[@obbie1osias467]

He must be lacing his coffee with extra caffeine every morning.🤣🤣🤣

[@rohn22]

Thank you, Vincenzo. Have loved your channel ever since I found it by accident. This video was absolutely great. PS: The Indian in me can't help but ask, would it be possible to react to one Indian pasta video? We have our twist (and I sometimes shudder to think how you might react to it as an Italian) but I still would request you to do so. (One of the good ones, I mean!) Grazie Mille in anticipio. 😊

[@drpri1836]

Yeah, the one with mayonnaise 😅 Vincenzo will definitely freak out like seeing a horror movie

[@sgeb4996]

Back then just a few years ago, you said in one of the reaction videos, that we need more to change the world. Now we keep seeing more and more youtube channels making italian dishes the right way. Good to see you are making progress with changing the world. :D

[@baharam98]

Vincenzo, LOVE your videos... Thank you for being you and Happy New Year!

[@patriciasmiderle9181]

Enjoyed the video, it was funny. Grazie Vincenzo you are the best. Love your reaction videos, keep it up. Ciao...❤️😊

[@N3ff-mike]

I never realized carbonara is a breakfast pasta. I knew I loved it. I just can't use my hot sauce like i do for my bacon and eggs in the morning. 😅

[@markknister6272]

Fun to cook with you and these videos are funny and informative. 👍

[@Agentkayy]

His way of making Carbonara actually great, it is pretty much the same way I do since I was starting out making carbonara which I learnt from Vincenzo. Now I go one step better, I cook the pork just like how my ancestors do it with skewers and open 🔥. We call satay in Malaysia.

[@charlesingleton1213]

A video collab with you two would be EPIC and hilarious! I hope you guys can make it happen one day!

[@regdrums1]

Thanks for starting out the new year with a very funny video. Your reactions are the best.

[@RedRedRedRed]

Funny how by Joe Pesci was the ciliegina sulla torta 😂😂😂 Btw this guy is super funny and super excited too! 😂

[@ashutoshtikoo2446]

I knew nothing about pasta and Italian culture but watching your videos educated me about the culture and cooking a lot thanks man❤️

[@D1vid3By0]

Vincenzo looking into the camera and saying "you're a betch" Has me dying with laughter. He did NOT let that slide.

[@alexbennettbenefit366]

Love the reacting video vincenzo love your content your a amazing KZbinr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo

[@sreeshnelp]

Been waiting for a QCP reaction!

[@vincenzosplate]

Fantastic! Finally here it is, did you enjoy it?

[@RyllenKriel]

I was worried when I heard this was a TikTok chef... but he surprised me with not screwing anything up!

[@Seallussus]

Glad to see you enjoyed it, and watching good stuff for a change.

[@Sr19769p]

Hi, Vincenzo. A great post, funny! Good job he had his apron on; if he'd dropped that guancale fat on his bare bits it could have been painful! Thought he did a great job tbh. I would have added some of the guanciale fat to the egg, cheese & starch water mix. Was that really pasta he was smoking tho' or a crack-pipe cleverly disguised as pasta? Judging by his behaviour, the latter 😂. 👍

[@Markbot1999]

The first time I ever had carbonara was at the Hotel Succi in Anzio in the mid 1990's and it was presented at breakfast. It was the only meal in my life that I ordered a second plate. We always have our carbonara at breakfast.

[@Shampaggin]

Noodles for breakfast is pretty common from what I gather. The day I discovered that chow mein is a breakfast dish changed my life. 😂

[@thecoobs8820]

He's funny isn't he!! I'm glad to have seen you inspire all of KZbin with real Italian food, especially my own kitchen 😉 By the way, I wheezed when you said "you're a betch." 😂😂😂

[@utkarshkumar4764]

In 2020 i started watching Italian food and i came across your channel and learnt a lot, now when my friends tell me we going to Italian restaurant or eat Italian food and i criticise there food my friends say how do you know are you Italian stfu and eat 😂😂😂. I would love to go to Italy one day maybe and just eat food and rome around.

[@picantesworld7723]

He's hysterical I love his videos. Also its known as pig/hog jowl

[@JohnPorter4096]

Vincenzo I finally succeeded at doing your latest version of Carbonara. It took me 10 attempts to get it right. Now I almost need to eat that daily. Thanks for the awesome recipes.

[@HillsPatrolTD42]

10 attempts to get carbonara right? Stay out of the damn kitchen...

[@JohnPorter4096]

@@HillsPatrolTD42 yeah 10 attempts to get it perfect. there was always something wrong, something that didn't satisfy me. perfection takes time.

[@HillsPatrolTD42]

@@JohnPorter4096 yeah, sorry mate, I didn't mean it to sound so abusive/derogatory... I'm the same, I like to get things spot on. Have a good weekend!

[@AlmightyAphrodite]

I laughed out loud at your reaction at 5:29 😂 and I scared my cat that was sleeping beside me 🙈💀

[@vincenzosplate]

You must been having a great time. I'm sorry you woke up your cat hahaha.

[@thehappyhomeless]

“I wanna smoke pasta with this guy” 😂😂😂

[@manueldelamata8421]

Breakfast of champions. I like to eat pasta for breakfast on sundays but it’s usually leftovers from last night. Ragú alla bolognese con penne!

[@vincenzosplate]

I love leftover pastas too, when we make too much pasta the night prior. We normally store them in the fridge for a hearty leftover pasta breakfast.

[@gevorggrigoryan1959]

I really loved how you said "Congratulations" at 8:17 it's me literally every time

[@vincenzosplate]

I just shows how impressive some situations are. Deserves to be recognized.

[@TheHylianHero22]

Vincenzo is the originator of the 'pig cheek sound' 😂

[@springbloom7582]

Hi Vincenzo - Happy 2024. I subscribed to QCP. He is amazing. Hope you had a wonderful new year.

[@vincenzosplate]

Great to hear my friend! You’ll enjoy his content 👏🏻

[@royhughes2854]

QCP comes from a family that owns & operates several restaurants. This boy KNOWS how to cook baby!!

[@ds1448]

Sure doesn’t look like it. His carbonara was okay but there’s many better out there. No one would talk about this if he wasn’t handsome, and acted differently. Way better and creamier carbonaras out there.. his honestly looked on the dry side.

[@reneesmith6773]

❤ both of you.

[@mariuszw9665]

Good to know that Walter White Jr. knows how to make his Carbonara!

[@vincenzosplate]

Omg 🤣🤣🤣

[@bobb77]

Guanciale can be find in Lidl (UK, here I find it) when it's italian week. Good quality and cheap 😁 About pecorino, I been in Sardinia last year, and I take to UK from a local village guy pecorino sardo, home made. Carbonara was delicious with pecorino sardo.

[@Majin135]

3:37 where I live I have only ever seen Guanciale for sale once and it was a limited time item, I bought like 3 packs and haven't been able to find it since

[@carldennis6749]

You are the original Vincenzo! I made this off of your Rome video! Thank you!!!!!

[@SaleenS351R]

I make this at least twice a week to hone my skills at making this. Trying different techniques to see which works best for me. Guanciale is king if you ask me. I accept no substitutions.

[@user-pooladtavakoli]

Unbelievable, I just ate pasta for breakfast and immediately saw this

[@brandynicholson5107]

I love watching QCP he is very entertaining and makes good tasting dishes. Would you review his version of clams vongole?

[@vincenzosplate]

Oh that's a great idea, I'll surely add that to my list. Thank you for this.

[@cathvic65]

He's funny, but we know what his favorite word to say is lol

[@emilybutler104]

I stopped watching when I found his language a bit too much

[@Profalcad]

Yes! You did Vincenzo- you corrected us my friend😎💪🍷

[@42218102742]

Vincenzo, because of you, I went to Il Maritozzo in Rome to try their carbonara. After that, I tasted how good a carbonara can be. I will never let it be disrespected on my watch 🫡Together, with you, the Foodfather as our leader, all of us can destroy carbonara's worst enemy: heavy cream. One city at a time. ✊

[@jasonday7155]

“I started the carbonara revolution” 😂

[@barbaraweiss3119]

I never saw QCP before, but I enjoyed the reaction!

[@vincenzosplate]

Thank you! You can also check them out for their contents and you can always stay here and watch other reaction videos or my cooking videos.

[@froddy32623]

Vincenzo, have you shown us how to make guanciale? I'd love to see you show and explain how it's made. Thanks for the video! This brought me a grin and laughter.

[@roomforthefiiixins2491]

I think he's been watchin your videos!!

[@vincenzosplate]

He's taking down notes, I'm sure.

[@stevieg4201]

Funny video, he did a pretty good job, I wish he used that Guanciale fat, that’s all the magic, I personally like to use Pecorino Romano for my carbonara. Where I live we can’t find Guanciale, so I make my own, we also can’t find the hog jowls anywhere, so I use the large end of the belly, honestly, it’s very difficult to tell the difference, I have 3 in my chamber now, 2 with pepper, and 1 with chilis for Amatriciana, so good. Thanks for the video chef. 🇮🇹😎🇮🇹

[@desueneko]

Every time he scrapes with the metal tongs in the non stick pan, I die inside

[@vincenzosplate]

It's cringes me, but I do that as well.

[@philiprobinson4809]

I follow your recipe!! You're a Renaissance man.

[@vincenzosplate]

This means a lot to me! Thank you so much for the support, my friend. Do try out my recipes to, I'm sure you're going to enjoy them.

[@Patchworkdaddy007]

I love pasta carbonara.....but never for breakfast. Maybe if I had a nightshift.

[@vincenzosplate]

Carbonara is an amazing dish for an early dinner or late night. Side with a great wine to seal the deal.

[@elnico135]

Vincenzo, you should sell guanciale and pecorino around the world for the people who cant find them in local stores. Love you

[@vincenzosplate]

There are places that don't really sell those because it might get too expensive. But you can always try out alternatives to those too.

[@trainsandplanesproductions2004]

I'm thinking of making carbonara the way you do some day.

[@vincenzosplate]

Please do! I’m sure you will LOVE my Carbonara recipe! 😍

[@trainsandplanesproductions2004]

@@vincenzosplate Is it difficult or easy?

[@elfredo70]

I did carbonara in the 80s mi amico 😂 My sister had a mediterrainian (Mostly Italien food) restaurant in Borgholm Öland Sweden in the 80s & 90s. We had carbonara Bolognese Ragù di pollo Sugo d’umido Pizza Roma Pizza Napolitana etc We made our own Pecorino Our speciallty was our lamb stew with Gnocci and Agnello arrosto. She was married to an Italien chef! 😅 Sweden has a lot of Italien immigrants so some of us are lucky… sadly it was a Swiss chef called Vögli at Grand Hotel in Stockholm back in the 60s who worked for Tore Wretman who put butter cream and onion in the carbonara and ruined the tradition. Vafangole ✌️🥳🥂

[@60frederick]

Vincenzo, I was not laughing…. I am wondering why he gets so many views. Thank you very much for sharing your reaction video with us.

[@sahpire75]

Well he’s a young,cute kid intentionally being goofy ?? Yeah it’s a bit out there but that’s the point lol

[@lmao-xw3yj]

This looks absolutly delicious

[@vincenzosplate]

It surely is! Glad you think so.

[@RealSeanithan]

So, I can explain why so many people in the US say Parmesan for the cheese: in Europe and many other places, Parmesan and Parmigiano are legally interchangeable, but here in the US, we've set it up so that in our official food terms (if I may oversimplify) Parmesan is a type of cheese made a certain way, and Parmesan can only be marketed as Parmigiano Reggiano if it comes from the right area of Italy and is aged for a certain period of time. So if the cheese is locally produced or comes from the wrong area of Italy or isn't aged long enough, it cannot legally be marketed in the US as Parmigiano Reggiano. I don't know if other places have similar reasons, but that's why so many people in the US refer to the cheese they use as Parmesan.

[@WhoStoleMyAlias]

I think "parmesan" in the EU doesn't necessarily refer to parmegiano reggiano too. The powdered parmesan doesn't even smell the same and if you read the label of the grated stuff carefully you'll often find it is actually padano and probably not even from Italy. And yes even with the real deal there is quite a difference between 12 months aged and 36 months aged.

[@RealSeanithan]

@@WhoStoleMyAlias if you're in the EU, then your information is almost certainly better than mine, so my source was either wrong, antiquated, or only applied to certain EU countries

[@MrBerksta]

found you through uncle roger!!! consider me a 'lifer' Vincenzo! can't stop lmao! Keep up the great content brother! 🤜💥🤛🏽

[@ronaldyeater3322]

Sup Vince, so good my friend, he's funny, swears alot and nurse kept making sign of cross lol, I love her, we did notice when he said bacon was holding guanciale before said, didn't look like it when said, this makes sense for breakfast, I've done at 2-3am when awoke middle night in past, he's not first to call it bacon, bacon is not only belly but process smoking ect right. Like pastrami is from brisket but the best pastrami is made with belly, I've cured all of them since a kid, butcher, chef, hunter, now just holding on lol. I really love he did great and humor, but put a shirt on 🤌, your right must be girls, think one hiding under blanket in the bed shots lol. You did start the pig check 🧏 lol. Tyvm tc 🍝

[@user-kx6qw2nd8v]

I would’ve thought him attempting to smoke pasta would be sacrilege! 😂

[@catassia8630]

You’re the boss ❤️

[@vincenzosplate]

Grazie! Always here to help in the kitchen

[@lilane259]

You use the words „carbonara“ and „bacon“ in the same sentence, Vincenzo turns into Don Corleone😂

[@Del-Lebo]

Perfect breakfast pasta!!! I eat pasta for breakfast regularly!!! I usually do Caccio y pepe with 2 fried eggs on top! I thought this guy would be a mook...but...I like it! A bit over the top...but funny!!!

[@user-kx6qw2nd8v]

His carbonara wasn’t saucy enough for me - I prefer the one I make which I learned from one of your videos 👍

[@vincenzosplate]

Thank you so much! Yup a saucier carbonara will always reign supreme than a dry one.

[@51inches]

HI VINCENZO; VERY FUNNY VIDEO....I DID NOT EXPECT THAT......KEEP UP THE GREAT WORK IN 2024....YOUR FRIEND...DANNY LAS VEGAS

[@vincenzosplate]

Hey there Danny, how are you? Thank you so much for the support. I'm so glad that you found this video entertaining. I do hope you'll try out my recipes too.

[@llbuitre]

We need a Vincenzo and QCP collab. 🥰😊

[@andreszhoutsang9645]

I recommend you the videos of QCP and The Pasta Queen together. Beautiful cooking and lots of fun

[@vincenzosplate]

Great suggestion! They are good friends of mine, so I'll be happy to go and check them out.

[@DariaAmato-wz2xg]

Pasta for breakfast: I've eaten pastina with butter n crispy bacon since I was a baby. Not new, and some days my mother or grandmother would add a soft boiled egg.

[@alexbennettbenefit366]

Love the video

[@vincenzosplate]

Thank you, my friend!

[@thebuggymancer4155]

That's a quick reminder that even italian americans can make high quality carbonara

[@aldwinwong5192]

Let's hope this colab will happen. Make pasta history

[@code187_m.d.k5]

Awwww watched at 2pm i want cabonarra now

[@troysmith9596]

Vincenzo I truly love your true love for authentic Italian pasta I need a really good recipe for a porchetta I have 9lb pork belly and I want a good one

[@MRtwister88]

Wasn’t carbonara designed for American soldiers in Italy as breakfast food originally to substitute for eggs and bacon??

[@vincenzosplate]

ost likely, it evolved in Rome, and its name suggests it's linked to charcoal workers. The American soldiers' tale is a common myth.

[@cajunsmurf4354]

HAHAHAHA Pasta is good for breakfast, lunch, dinner, midnight snack, or any time you have the munchies.

[@vincenzosplate]

You are absolutely correct 👏🏻👏🏻

[@vali23b]

I think is not enough creamyer and not enough pepper. For 1 person I use 1 egg yolk and 1 full egg for extra creamy. And I toast the pepper for extra flavour. I have learned all the pasta recieps from you Vincenzo I thank God that you exist

[@colinhoward2064]

Never seen him before - did he play Walter White’s son in Breaking Bad ?

[@vincenzosplate]

Hahaha nope, he’s quite viral with his videos! You should watch some of them, I believe you’d enjoy

[@VelvetVB]

Pfft. Leftover cold pasta anytime of day is fantastic, even breakfast, it's not a new thing.

[@vincenzosplate]

I have a hack on how to rehear leftover pasta, you could also check that out.

[@richardmullins1883]

They put stuff in pre-grated cheese to stop it from clumping together. I would definitely recommend grating your own cheese.

[@hugoblondel7866]

Nothing better than beautiful men like Vincenzo and QCP teaching us how to make even more beautiful carbonara. That's what life is about!

[@ricardopereira6065]

Zip it up when you are done

[@mezame1626]

I don't think he is just smokin' bucatini 😂😮

[@junsake2797]

5:28 Not sure if you're just poking fun here or not but I think QCP is just trying to make connections between the fact that a carbonara is basically "bacon" (guanciale), egg, and cheese, with a popular american breakfast food that is called bacon egg and cheese. Great video anyhow!

[@clubgus07]

I agree Vincenzo its the crime of 90s, 00s and 10s to put bacon or pancetta and cream in the Carbonara . old mates example we see today is great entertaining rendition of the correct way, it does get hot in the kitchen where i live but i think its best keep your clothes on save that sorta dress for the shaded swimming pool bbq grill. Thanks for teaching us the right way

[@vincenzosplate]

Absolutely! No need for bacon, pancetta, or cream - just the simple, traditional ingredients for the true Italian flavor. I appreciate this so much, I'm glad I was able to teach you how it's truly done. Enjoy!

[@bruceford9413]

So i was watching his technique. Anyone can read a recipe....the guy obviously worked in a restaurant of some kind, before he figured out that KZbin was a little easier for him. He's got chops.

[@MrEzPc]

Thank you for not bleeping this. Would have ruined the video. Great laugh, loved it.. ❤

[@shiftstart]

Vincenzo, I’m surprised that you didn’t know the first Carbonara was created and served to American soldiers stationed in Rome for breakfast during world war 2.. In fact the initial Carbonara dish was invented using American food ration of bacon, egg, and butter.

[@Jeed92]

AHHHHHHHH THE METAL SCRAP ON THE PAN KILLED ME AND MY PARENTS