This is refreshing. Every time I watch a recipe video for Italian food, there's ALWAYS Italians in the comments section complaining that the food isn't authentic, that it's been ruined by awful American ingredients and cooking, that only they know what good cooking is, etc. I knew there had to be reasonable Italians somewhere on the internet!
@@robertp457 I usually distinguish between the traditional version and the un-traditional one by changing the pronounciation. It's carbonara with sharp r's when it's the former and rolled r's if it's the latter.
How can it be an insult to Italy? The dish was re-created beautifully using the local ingredients. As long as it taste good, who cares if it's not authentic 😂
Italians are VERY conservative about their food and even the eating methods. I once heard about a news in Italy about Jamie Oliver's Paella (edit : this one is Spanish) Look it up - Idk how to describe it
@@ar_greyheart471 We are not conservative, it's that you butcher our dishes and they taste like shit. This is actually decent ngl and im from Rome. Egg is raw as it should be, Pecorino is there ready to be mixed. Butter is an extra but it's not the same as putting mushrooms in it so it passes. I would have added a bit more guanciale and pepper but i think its taste/price related.
I love me some Japanese-style carbonara. I know that the raw egg and butter cube is not exactly the Italian way of doing it, but I think it makes it more luxurious. The only issue is that Japan is really behind on the cured meat and cheese, and guanciale is practically impossible to find outside of an ultra-specialty import store.
@@icefire5649 Raw egg is not traditional. The yolk should be cooked at very low flame/no flame with cooking water to keep it creamy. The white of the egg is not even in the equation.
@@GintokyoGamingthe heat from the noodles takes care of it. Just like traditional carbonara. You turn the heat off before you mix in your tempered egg mixture
@@GintokyoGaming as an actual Italian, raw egg is absolutely part of Carbonara. You mix the tempered raw egg in after the heat is cut off. You have no idea what you're talking about.
Authenticity nerds are simply precious. As their own chosen cuisines they defense force had to adapt and change as well due to territorial differences, wars, famines, crop failures, crop introductions, ingredient availability, trade relations, economic upticks and downturns and good old fashion changing tastes. That and people IN THE SAME FAMILY will disagree on how the bolognese should be made so...
In American English, precious is generally played straight. In British English, precious has a secondary definition that's the equivalent of try-hard, or finicky, where too much attention is paid to worthless details. "Don't be precious with the chopping, it's all going in the blender anyway."
Absolute bars. Food fusions are the like the perfect essence of what we want with mixing cultures. Two different things melded together to make something wonderful
Been making udon carbonara at my workplace for the last 6 years - can confirm, its the best kind of guilty pleasure, and I keep it close to my heart. (its the sort of thing that instantly washes away the stress/weariness of the day)
This guy is giving some of the best descriptions for the venues, the food and the atmosphere. Subscribed. I understand this format works best with RU-vid shorts, yet I wish I could watch it in 16:9 and on TV.
I don’t think real Italian fans of food - rather than snobs, which any country has - would be offended by this amazing fusion food. Which I hunger for…
Italy the biggest gatekeepers and snobs by far. When most countries can do their dishes better. New haven is the pizza capital of the world. Not Italy. Speaks volumes
I never heard Vincenzo being mentioned. That made me happy. I love his authentic recipes! But it's also nice to experiment. I'll be making this udon tonight 😌
Honestly, other than the butter, it do look mostly like real carbonara tho. I'm assuming there's no cream. The cheese looks on point even though I'm not expecting Pecorino Romano. The egg yolk is molto bene, and (hot take) Udon is wheat noodles anyway and that thickness is good for carbonara.
If it's the traditional egg yolk carbonara and not the cream one, then I absolutely think udon carbonara will be delicious. One of my favorite sauces with one of my favorite noodles.
Italy and France are the only countries I can think of that become genuinely enraged at the thought of people creating something new and delicious after being inspired by their food
Some people need to remember that recipes can absolutely change over time, and some “traditional” recipes might not be as old as they think. Experimentation leads to new dishes and breeds innovation, if everyone always cooked the same foods the same way it would be incredibly boring
Everyone is gate keeping cooking, but forgot about what’s real important, that the food tastes good, I enjoy cooking because I can be creative and make others happy through the things I make, it’s a shame people take the fun out of it all because I don’t have fancy supplies or make the recipe exactly how their great great great whatever did
When I was studying in Japan, I regularly made udon carbonara because I found its texture more fit with the sauce compared to spaghetti. However, I only enjoyed it alone at home as a guilty pleasure because I feared publishing it would cause public outrage. But it absolutely works. You guys should try pairing udon with pasta sauces. It's amazing.
