Adam in a mirror universe is saying: “this new garlic-free carbonara is pretty good, but it lacks the full garlic flavor tradition calls for. Long live the empire”
"If it gets too hot it will start to curdle and go grainy. In fact, let me show you what that looks like." Yeah, sure, that was *all* totally planned. Nice VO save there, Adam.
nothing wrong with using footage of mistakes made and it didn't sound like he was acting as if he meant to do that, just showing the error he did make while filming for this recipe
@@nisnast No offense, but when a person we don't know in any way shape or form outside of a profile picture comments on an online forum something even mildly humorous, people jumping to their defense if they get any response back with "it's just a joke" seems like a sign of cognitive dissonance. Neither me or you can tell what the OP intended to point out and in what tone as this is the internet, and more importantly calling everything a joke is rather unnecessary.
You’d think it’d be fine, with how prevalent garlic is in Italian dishes. But no. It’s sacrilege. But there’s a reason. Because most don’t get it quite right and mess it up. Then it tastes bland. You get the real stuff and you’ll notice a difference. Someone explained it to me. A store bought loaf of bread and packaged butter vs an artisanal loaf of bread fresh out the oven with fresh churned butter. On paper, the same general idea. In practice, miles different. There’s a reason it’s called the culinary arts.
Except for that time that Adam got sponsered by RAID. Honestly I think we should be greatful for all the RAID ads because they are single handedly keeping most of RU-vid’s creators afloat with their money
@@trentkopp49 yea i was kinda sad about all the hate he got for that single ad. The man needs the money to keep the show we all watch for entertainment and education going and theyll freak out about a videogame sponsor?
As an italian I am much more offended by the wasted white egg parts at the beginning rather then the creative liberties that Adam took to adapt this dish to his own taste.
@@Zetvue pepper is religious enough in normal quantities, but a little natural error can turn into a LOT of sin when using exorbitant amounts of pepper
The Italians are pissed off enough as it is with Adam putting milk, garlic and zucchini in carbonara. If he had added white wine to it, the entire nation of Italy would have declared war on him.
The absolute best part of this channel is that you demonstrate what happens when you go wrong. Every video recipe skips that kind of demonstration and I think so much can be learned about knowing the different possibility of results.
I'm appalled by the disregard for tradition and blatant misrepresentation of my culture in this video. It's not a cereal if it's not made from grains. Without grains, it's an entirely different dish. The name "breakfast cereal" comes from the fact that it's made from processed cereal grains. The word 'cereal' is even derived from the word 'Ceres', the Roman God of harvest and agriculture. Sugary cereal is an important American tradition that is very dear to me and my family. Please be more respectful in the future. The pasta looks amazing btw!
No one says you cannot cook a dish you invented, the problem is naming it a name it is not. people are not angry because adam invented a dish, people are angry because he is saying this dish is carbonara, which is a completely diffrent tasting dish since it has not zucchini and garlic which change completely the flavor profile, and it has not milk, which changes completely the sauce texture.
groethendieck Words change over time, language is simply the means of how we most effectively communicate an idea, the word carbonara is so unanimous with these types of emulsified egg sauces it’s original meaning has been lost, no one but a few Italians and food connoisseurs will think of the traditional dish upon hearing its name anymore. That’s simply what happens over time as humanity becomes more culturally mixed and the sooner you accept that reality the less painful it will be for you because it’s just going to get worse unfortunately.
Mister Man what you just said makes no sense. Imagine ordering a cocktail say a cuba libree and when you get it you find that it has fanta instead of coke and vodka instead of rum. And it’s not just a few italians who know the actual recipe for carbonata, tons do. When you have a dish that has just 4 ingredients (not including pasta, water, salt), any change can drastically change the taste.
White Wine Report: No white wine has been seen in this video. This has been your white wine report. (Disclaimer: Do not accept fakes or lies when it comes to other reports.)
@DonnyBlips not really, go in Naples, show an Hawaiian pizza to a random stranger you find in the streets and prepare to get nuked. If you're talking about food Italians are Italians no matter what. They get angry. A lot.
@@federicoclaps5099 That's a good way to go too, but for me using-instead of dumping down the sink-something that is generated during the cooking process, is very attractive to me.
I love how he says during almost every step that breaks away from tradition "THIS ISNT TRADITIONAL" and italians still complain. Bruh hes just cooking a pasta dish that he modified to make it "better" for his health. And he still clarifies that its not traditional.
@@casaroli so... by your logic I should not call any other countries curry dishes curry? since all the various curry recipes I see are vastly different from each other because guess what? different places have different ingredients and different dietary needs. cooking itself changes through cultural osmosis. He can put milk in carbonara just as East Asians like to put cream on theirs.
And? That's not the problem. "A fine dish a specific dish makes not" I could make the best hamburger in the world, but if i call it a hotdog, even if it's good, people would still rightfully complain.
For those interested in debating Italians over the role of tradition in food, I have a brick wall over here you might be interested in conversing with.
I prefer to see what italians speaking italian on actual italian cooking sites have to say. Here's a Zucchini Carbonara recipe on a popular italian website, and everyone in the comments are really nice and nobody is contesting the authenticity of it: ricette.giallozafferano.it/Pasta-alla-carbonara-di-zucchine.html It's almost as if they don't have something to prove.
@@Fidodo There are plenty of Italians and Italian chefs that don't know how to make a Carbonara correctly. Carbonara comes from Rome, so if you go to Sicily for example, it is likely that you will not get a very good Carbonara in a restaurant. Italian food does not exist, it is very regional each region is like it's own country with it's own cuisine. Just because this Italian website has a zucchini Carbonara doesn't mean it is a Carbonara. I made something similar myself and it was delicious but not a Carbonara, and that's a fact whether you are Italian, American, Chinese, African, brown, white or pink.
@@galfinite And what's so gut wrentchingly DISGUSTING about this recipe that makes you wanna vomit everywhere? Boohoo it isn't traditional like mama made :(
Adam is the most non-traditional cooks on youtube and i hope that people recognize that cause traditional dishes are great but people need to accept that change happens and just try to keep the traditional recpie alive
@@skylerb9594 if nobody cooked anything that wasn't traditional we'd never have gotten the great traditional dishes we love. He's giving us his take on carbonara and is very clear it's not traditional. Stop being so elitist about food, if you like something a different way that doesn't make it wrong.
I can't help but have respect for Adam just for having these recipes to begin with. Every remotely Italian dish he makes ends up with snobby elitist Italians in the comments and dealing with that just seems stressful. Great recipes though, I'm sure the majority of people appreciate it.
@@bean_pasteyt8246 a little late but just make it, its a fun dish to try and master. and it tastes amazing. I'd say the egg flavor isnt dominant at all, but it's there. i wouldnt compare it to "mayo level eggy" cuz im not 100% sure what that means. but just try to make it :)
Just tried making this today.. 10/10!! My family loved it and I'll DEFINITELY be trying it again, thank you, Adam! Only thing I've done differently is that I've changed bacon for a chopped up piece of salted, smoked beef meat (I've used a part with more fat, so that it can replace the fat from bacon, without having to add extra oil) and it was MOUTHWATERING!! *chef's kiss*
For my meatless version, I use sun dried tomatoes packed in olive oil. Doesn't taste like bacon obviously, but it adds some nice texture, and the olive oil is super flavorful. I have also used feta instead not part before (one of those, I don't want to go to the store, and need to empty out my fridge dinners). My only suggestion there, is to pop the feta and the yolks into the blender for a sec. I used the smoothie blender cups since they're small. Worked surprisingly well, very tasty
I would say adding milk, garlic, and zucchini gives a completely different flavor profile. He can call it what he wants, but it definitely will taste different than the taste the classic dish is known for.
Kenneth Bowen adding a little splash of milk and zucchini wont completely change the flavor profile. That little milk won’t have an effect to the overall flavor of the dish and zucchini is flavorless. The only thing thatll change the flavor is the garlic. It 100% tastes like normal carbonara.
Adam must love working for hours or days on a video only to have the RU-vid armchair critics dissect every little thing like they’re experts. I’m sure it never gets old.
I love you even when you fuck up my hometown traditional dish. I'm joking, yeah it diverts a lot from the tradition but I get your philosophy in the kitchen and is more or less the reason why I'm subscribed to this channel. Good job, the egg was perfectly cooked.
Yes! I love when Adam discards tradition to make a dish that's simply more delicious! Bacon is awesome! Garlic is awesome! Rosemary and zucchini are awesome! I don't see why authenticity is so important in weeknight cooking, if it tastes good, fills me up, and isn't a pain in the ass to clean, I say it's damn good.
but then why call it carbonara? why not eggs and zucchini? there is a social/psychological reason for traditional food to exist. don't mess with it just because you do not benifit from it.
italians might be the most angry, picky food people on the planet. I’m japanese american and don’t get angry about americanized food hell some of it’s delicious it’s just different to appease American pallets and it STILL TASTES GOOD.
I'm Italian and it doesn't matter to me if this recipe doesn't follow the Italian Tradition, if you like it than it's fine, isn't the thing that we're looking for? I just wanna say that ear you say in Italian the type of pasta and some other words made me happy!
Not exactly, a lot of actual italian chefs use short pasta like mezze maniche. I actually prefer short pasta for carbonara, y think stabbing with the fork gives me more control of the amount of meat/pasta in every bite
@@MrMarki134 yeah. Im commenting this because ive never use any kind of pasta other than noodles in carbonara.(this is because i have eaten it only once in my life no joke)
I know a lot of Italians will probably be upset at how non-traditional this is, but my Nonna always said to cook however you like, so I like to think she'd be a fan
@@brofessional4493 ive seen you comment on like 5 different comments, bashing around and being mad that its "not traditional". your not even italian! i am and this doesnt annoy me whatsoever, just let him cook what he wants without making a big deal. its, really annoying.
SkippZz you must’ve skipped over one, because I clearly stated that I don’t care what the hell he makes. Just don’t call it Carbonara, because at this point he’s twisted it into something much more different and it shouldn’t be classified as “Carbonara”. The only thing it actually has in common with it is eggs, pork and pepper.
Came here expecting to be mad because this recipe contains zucchini, ended up being happy because Adam is helping to bust the bitter garlic sprout nonsense!
@@Astavyastataa Any time I make curry my apartment smells like it for days. It's absolutely delicious, though, so it's totally worth it. Racists need to go eat some curry so they'll understand.
Yeah, because you clearly haven't refined your recipes yet to satisfy the taste requirements people want, you see, taste is subjective, and so is what food you like and food you don't like. I, for example, prefer salty food, also spicy, but if it's just salty it's better. People don't like their dish to be just covered in pepper, that's why it's sometimes being referred as "unappetizingly brown" hope this helps, have a good day
Had a similar experience with my 'alla panna'. It wouldn't turn out right *until* i started reheating the pan for a moment again. Putting it off the stove was a fixture in all recipes, but without the reheating, the egg yolk remained too runny. Now i rarely eat 'alla panna' in the restaurant because: NAILED IT!
My dad is from southern Italy and zucchini carbonara is something he cooks quite a lot. Without the milk though and parsley instead of sage and rosemary. I personally prefer it with a little more color on the zucchini but this still looks great and I'm actually going to make it for lunch right now because this video made me hungry.
Firstly, I hate when people get so precious about recipes. I'm Italian (although don't live there) and have worked as a chef my whole life, why would you ever get angry about someone making a dish differently to suit their needs or flavour preferences? Garlic in cabornara isn't traditional but it's delicious so do it if you want. Also I found a really good way of cooking carbonara without any chance of over cooking the egg is to do it over a bain-marie. It goes against the 1 pan magic that Adam is so good with but if you end up ruining a whole pan of pasta by over cooking the egg it might be worth it.
The real Italian idiomatic expression is if my grandfather had three balls he would have been a flipper but obviously that chef couldn't say that live on TV.
I tried this exact recipe today - it was incredibly tasty and somehow I didn't fuck up the egg mixing part. Though my only issue was that the grated cheese didn't mix as well as yours with the egg yolk. It went kinda lumpy but my grater only really grates large, medium or those little spiky holes that you can never ever get the cheese from between the spikes (I used medium so it was quite course)! The courgette is a great addition though - adds a bit of color, texture and veg to the meal. Thanks Adam!
my grated parmesan just floated for some reason in the egg mixture, but when I dumped it in with the pasta and kept mixing it for a good while it all came together nicely.
Just a quick observation, as a professional chef I’ve always cut my veggies in manageable pieces before I do any fine knife work. Instead of cutting the entire zucchini length wise in half, I cut the zucchini into two whole pieces first, then I proceed to cut those two logs length wise in half. I do that because you can control the zucchini and manipulate it with one hand much easier while your dominant hand cuts it into whatever pieces or slices you’re looking for. For me I find safer especially when teaching people who don’t have the same level of knife skills. There are so many different ways of going about things in the kitchen. Again you do what works for you and what’s most comfortable for you. Love the videos and I’m always excited when watching your content! Take care!
I tried this recipe tonight. It is very different from how I usually take my carbonara. I was especially hesitant to try the zucchini as I'm not the biggest fan, but I've learned to trust the Adam. And once again, it paid off big! A more refined taste than I'm used to. I went all out on the pepper and loved it. And I totally should have listened when you said to do the prep ahead of time. I was scrambling towards the end. It all worked out though and I enjoyed the result. Thanks Adam!
Made this today! Came out great and carrot pieces work as well if you give them a few more minutes than the zucchini. Gotta get that veg in there somehow
I tried to make carbonara on a whim last night when I realized I had all the ingredients. My sauce did the chunky thing, as it always does when I'm using cream. I had a feeling you would have a video on this. Thank you for your help! Very happy to have found your channel! Happy Holidays!
This looks yummy and I happen to have all the ingredients. I recently tried one of your Mac and cheese recipes and it was very good. Looking forward to trying this one too. Update: I tried out the recipe and it was very delicious!
Proud of you Adam, you just do your thing and what tastes good to you, despite all those hordes of angry purists in the comments section. Definitely gonna try your version, hope it's gonna be a nice twist on the classic!
That’s why I like Adam’s videos. He showed how an error looks like and provided a detailed explanation on how to avoid this. I’ve been trying to cook a traditional carbonara (as well as other roman pastas) for months, googling all the recipes and troubleshooting videos. Turns out I didn’t have enough fat to begin with and I didn’t cook the sauce long enough. Some recipes only mix it in the bowl trying to use the heat of the pasta itself. They aren’t reliable. I wish you’d record that a bit earlier :)
As a rational :D Italian, I must say that cream was common in early recipes of carbonara (from the '50s on). Even Gualtiero Marchesi, the Italian Bocuse and father of contemporary Italian cuisine, used cream in carbonara. The problem is that cream (often a bad quality UHT thickened low-fat cream called "panna da cucina" that tastes like cardboard) has been wildly abused in Italy in the '80s, so there has been a kind of puristic "reaction" to the use of cream in Italian cuisine. That's why Italians freak out about cream, but it has to be put in a historical perspective. IMHO if the quality of cream is good, why not to use it? :D P.S. Looks delicious!
Adam: I'm using Zucchini and chickpea pasta so the dish has less calories and is lower on the carbs! Also Adam: renders out a half cup's worth of bacon fat for the sauce and says nothing about it
@@razhorblahd That's not what I'm saying. Assuming the same quantity of bacon, whether or not you render out the fat will make no difference to the total fat content. The difference will be whether that fat is dispersed through the sauce or still attached to the bacon pieces
Ryan Salim yeah, you're totally right. i actually don't remember why I tagged you. I think by mistake cause my comment is actually directed towards Hailey Bischoff.
Actually name carbonara originates from Carbon, as post WW2 italian miners were poor and they were eating pasta with pork and egg, and carbon powder was falling in the pasta, therefore goes it name. However now we are living in better times, but to imitate that carbon powder we add pepper as a tradition in form of friendly reminder.
True to the original or not, it still sounds like a nice pasta option for dinner while we're quarantined. I'm gonna try it. Thank you, Adam, for the recipe inspiration! I've never had luck with the chickpea pasta though. It always becomes mush and my husband absolutely loathes it.
I think people missed the title of the video and his comment within the first ten seconds. “Pasta carbonara with zucchini.” Note that he doesn’t claim it to be authentic carbonara. It still has all of the base ingredients of carbonara, except arguably the choice of pasta itself, but who cares, penne is good. And that’s not part of the sauce. Also, he says “this is how I’ve adapted it for myself.” Pretty self explanatory.
Hi Adam I tried your recipe today and I have to say it's delicious, everyone like it! I used less garlic, another type of pasta and no salt (the bacon was already very salty)~ Thank you for sharing your recipes :)
Imagine getting angry at Adam for making non traditional carbonara even though he said in the video "this is not traditional" hey Italians use your brain 4head
I have been watching cooking channels on YT for so long now that I knew any videos of Italian dish by anyone other than traditional Italian chefs or grandpa/mas will have the comment sections full of jokes about angry Italians, regardless of whether the recipe follows tradition or is sacrilege.
