Italian born and raised near Roma, actually it exists a carbonara named carbonara imperiale (for the emperor) made with porcini mushrooms and truffles. Btw in Italy I've yet to see two people make carbonara the same way. Ps miso is better than cream it's like an instant cure for the meat.
Even with a team of writers I wouldn’t be able to jam as many references and comparisons into a 7 minute video. +1 on the chopsticks as superior utensils too
@@PanaMaJwaaRd I use chopsticks to eat potato and tortilla chips so that my hands stay clean, whether I'm typing or watching videos. Can't eat chips with a fork! (In before cringe replies of "skill issue" and other BS.)
@@ffenixrising fair point. To play little devils advocate, would a large tweezer just not do better? Chips are deff finger foods though lol, but nice. I actually never thought of that
as someone of Japanese and Italian descent, I think this has gotta be a homerun I'm sure some overzealous, orthodox italian-cuisine fundamentalists might have issues with this being called Carbonara, but I think it's time that word meant more than the specific dish, and meant something more like the general method of emulsifying an cheesy-eggy sauce in pasta water like this, such as this dude has done so so well
You know what I love? You already know the jokes I'll make, like the plate. Love your editing, humor, and of course, the food! I have white miso and have been wondering what to use it for and this is the first thing I am going to try making! It's so unorthodox that it stands out on its own as a beautiful modern "fusion" (if I dare use that term).
Ok I made this and it was pretty good. If I made it again I would cut down on the cheese. It ended up a little salty for me. Pork jowl was also good but very fatty. I would maybe use less than I think I need next time or even use a leaner cut.
Chef, You are my favourite inspiration on this platform! Used your steak technique, wall to wall medium rare! You definitely think original and defy the traditions! Out of that comes some great food!
As an Italian i have to say I actually like this, i would have made a teriyaki marinade for the meat cos you already put miso on the sauce, but looks really good.
yo! When rasping parm, try standing up your microplane with the handle side going straight up. This puts way less strain on your arm and allows the microplane to do the work, not your arms :)
I'm Italian and I'm not mad. People usually get mad when you make "carbonara" and then you completely ruin it. This one starts with a completely different concept. I've also cooked carbonara with different veggies etc... Which are not traditional, but my friends always liked it anyway!
f Friggin delish bro... I learned a version of this on Marion's Kitchen, a miso mushroom sauce that is divine. I am so making your version this weekend. Yum!
Lol@icanheareveryitalianscryn over your pasta 🍝 twist! But I think I’m going to love this twist to a carbonara with miso looks damn delicious 🤤 already
the first few bites were awesome! Cooked this for my family… but we cldnt finish because it was too much (and the flavour was too rich)😢 any advice on adjusting the flavours to make it not too rich?
Unfortunately my grocery store was out of white miso and I was stuck with red...it turned out bitter and overwhelming. Will have to try again with white😢
Great recipe, but definitely watch the video at x2 speed. People talk like they’ve just smoked a joint in general in videos. Bump up the speed and your ears will get used to it if you’re just for watching for the content.
@@susanlee8515 yes. But I don’t think it would be a good sub, because bacon would introduce a different flavor entirely - the bacon flavor. Especially since the pork is only seasoned with miso here; I think it wouldn’t really be the best match
i eat chopsticks w salad. it totally is superior. i also picked up a worm to eat in the tequila. i couldnt touch it texturally grossed out but ate it w chopsticks like its noods
