Some people put in olive oil, I never bother, but then again, my mother was Italian, so I'm gonna pour half a litre in, it's your choice! The secret ingredient; Chicken and fish touch of taste stockpot, I'd say about 10, but then again, there's no real recipe here, if you like it milder, use 9, I'm going to be using 18.
Coming from a relatively poor family, my parents always used to make dishes like this one. Very touching to see that Marco's mom did the same. It's also quite sad to know that she passed away when he was just 6.
@@bellmeisterful do you realize all these knorr stock pot comments are jokes? You're defending someone who doesn't need defending, it's pointless really
@SwenglishGamer Knorr has been on the market since 1838 so his mum cozld have used Knorr. Though i don't know the product he is using in the video, his mother for sure could have used knorr broth. Even his grandma and great grandma 😅
"The only difference is it has a bit of 'Touch of Taste' in it" What a savage. At the last possible second he tells us the product he's advertising doesn't even belong in the dish. What a legend.
Right. That super subtle, biting rhetoric- contrasting his dear mum’s dish with the cheap stock he begrudgingly advertises. Glad someone else picked up on it.
Most Chefs: “‘This was my mother’s pasta, she cooked it so well and it was delicious.” Marco: “This is my mother’s pasta...except now I’ve cooked it it’s got flavour.”
He meant put oil into the pasta whilst cooking because if you do that then any sauce you put with the pasta will slide off more easily and this is not what you want 🙂
Marco is my new favorite chef; he explains the reasons why he does things, which really helps you learn the science of cooking and quickly increases both competence and confidence. Thanks, Marco!
His “science” is usually completeeellyy wrong. The process is 100% correct tho. Eg. Sweating onions will increase the sweetness, but its absolutely not because they are acidic like he says
@@tijjy327 Alright buddy how about we leave the science of cooking to the professionals, he was the youngest 3 michelin star chef for a reason and it's not because his "science is usually completely wrong"
@@drygordspellweaver8761 to take away the onion's acidity it would have to have some in the first place no? @chiggy2206 hes still wrong though. maybe hes just making a mistake, happens to everyone, doesn't take away from his accomplishments.
Marco: “Some people put olive oil in, I never bother” Also Marco: *dumps in olive oil in water* “some people say not necessary, but having said that, I did have an Italian mother” 😂😂😂
I went to the store to buy all the ingredients to make this dish and I was so excited!! It wasn't a lot of groceries, so I was confused, but ready to get home and cook up a delicious meal. When I got home and started to watch the video instructions again, I realized I made the mistake of buying one bottle of olive oil instead of an entire case. Maybe next time, I guess.
I legit think he was secretly sabotaging the recipes that knorr were making him do by just as a fuck you. At least if you think like that it makes all these knorr videos tolerable
At the temperature of a rolling boil, olive oil is actually soluble in water. At that temperature it actually does ‘perfume’ the pasta with its flavour for lack of a better word. Of course if your cooking spag-bol or a pasta with a strong tasting sauce then yes it is pointless but those that preach that oil in pasta water is always completely wrong and untraditional, don’t really know what they are talking about.
People change in the years If you meet a younger version of yourself or even yesterday version you will and can say it's not you The power of mpw is his character his will His say and believe that all we need is perfection and just a touch of ramsay i mean knorr
your dear mother must have been an amazing woman.....all the recipes I cook are from my dear mother.....she could whip up a quick meal from nothing. God bless them both and all mums out there who knew how to cook up a quick meal from nothing xo
In another video, someone wrote hes like the hannibal lecter of cooking. now i understand. The accent, the calm talking and this kind of seeing into your sould staring eyes...His videos even dont need any music, it increases the drama... :D
I made this and it’s really good. It’s basically, I guess, his Mum’s version Spaghetti all’ Amatriciana. I used a bit of chicken stock cube as I can’t find touch of taste in So Cal. I also made Marco’s steak au poivre using a beef stock cube for seasoning and cream and Worcestershire sauce and peppercorns. It was really tasty. Jacques Pepin uses boullion cubes and canned food in several of his shows and also will buy supermarket rotisserie chicken - he talks about it often - and he makes a green salad and a vinaigrette. I’ve done that many times with a store bought baguette and butter. So good. This is what Marco does. He cooks with fresh ingredients and uses knorr products to season. And these are clearly commercials for knorr. What’s the big deal my friends? Emeril did Colgate toothpaste commercials. Martha is selling potato chips with Snoop. Live and let live. Or as Wolfy says - “live, love, eat!” All of our fave tv chefs. Or now You Tubes. God bless us all.
The big deal is that in reality Michelin stared chefs don't use stock pot in their dishes, at least not in every single one. He's only doing it because he's paid to do that. So he's basically lying to your face. And the worst part is he's posing as a genuine no-bs man while he is selling out right in front of you. And before you say "but he really believes in it because it's convenient" the answer is nope, he has an interview where he states basically "I did those commercials because it is my duty to do the most money I can for my family" which means he admits he just gave away his integrity but also shows he realizes it has made him a joke. Also before you try to refute any of this, just remember that my mother is Italian.
@@random_name3977 - Commercial kitchens can make stock efficiently because they have large stoves, large pots, apprentice cooks to make the stock, and walk-in coolers to store the stock. Home cooks might make stock, but most nowadays will buy stock in various forms. Marco is directing these videos at the home cook. I don’t know how top chefs cook at home after they retire from a professional kitchen, and I doubt you do either.
@@random_name3977 These are home cook videos for casual users who come home and wanna have a quick pasta. They're great really. Other chefs are more into showing off. In reality, nobody cooks those fancy dishes
He's basically retired now from full on cheffing. He had his fame 30 years too early. Imagine if he was 25 years old again, bat shit insane and just being a straight up monster in the kitchen today. He'd be knocking out memes of the same quality and quantity of his food.
"Some people put olive in [with the pasta water], I never bother..." I literally JUST watched his video on Spaghetti Sorrentina, where he puts olive oil and a Knorr vegetable stock pot into the water.
"Some people put olive oil in, i never bother" I have 110% seen Marco using oil in pasta water saying some people dont bother but my Italian mother did so i do.
And here we have the knorr chicken touch of taste, that my dear mother used to cook for us when we were children *The only difference is it has a bit of pasta, bacon and onions in it*
I can't believe I am writing this, but this recipe is extremely similar to one that my mother used to make for my brother and I when we were kids. I loved it. Ham, onions, cooked together. Pasta, and add it all together at the end to let the flavor develop. The only thing missing is the tomato paste. Bless her heart.
The 'touch of taste' played about as big a part in that dish as my labrador retriever did .... still... Knorr is my most favourite of cubes and Marco is my most favourite of chefs..... ALLL HAIL!! THE MASTER!!!
I used to make that as a university student many years ago. So actually it’s my dish. I say I made that dish I actually left everything out apart from the knor stock. It was delicious 😋
Loved the last comment about how the only difference between his dish compared to his dear mother's was it has a bit of taste in it lol!. I can relate to that 😅
The simplest pasta my father would make when we had little money would be pasta with butter and finely chopped cilantro. Very minimal, very humble, very comforting eating it again remembering simpler times
Pasta with a good ole drop of "Touch of Taste", just like my dear ole mother used to make! You are not alone Marco, my mother used to make me the same exact thing back in the day! 😂
"The greatest glory in living lies not in never falling, but in rising every time we fall." -Nelson Mandela "The greatest glory in living lies not in never falling, but in rising every time we fall, if you want, its your choice" - Marco Pierre White
This is one of my 2 year old boy's favourite meals. Without the MSG chicken sauce, but still. Cheers Marco. As anyone with a toddler knows, it's hard to find something they'll always eat. Spaghetti with tomato sauce, onions, garlic and bacon....a winner.
Tomato sauce contains garlic onions and bacon, so perhaps you meant a sauce made from - Tomatoes, Garlic, Onions, Bacon and hopefully olive oil and salt and pepperoncini, basil or parsley?
This meal has gotten me through tough times. 40p Spaghetti, £1-2 bacon, 60p puree, £5 for a bag of onions and for almost nothing it'll keep you going for a few weeks
I tried this. People think this would make their bacon gelatinous but no, it's nicely crisped up with the onions too. It's the level of heat u use. Really tasty, delightful!
Seriously watching Marco scrape the ever living shit out of a Teflon pan with metal tongs really sends shivers down my spine. Like I get he doesn't have to give a fuck about his cookware during an infomercial but seriously why not mix everything with sandpaper while we are at it.
It's not a Teflon pan, it's anodized aluminum. They're more expensive than Teflon pans because the non-stick doesn't wear away when using metal utensils, so most top chefs use these instead of Teflon pans.
He never gave a fuck after he sold out. In fact, he was never that great either, just another celebrity chef with connections. Most of what he does is pathetic.
You have taught us a lot of good cooking even from your faults and experiences you have taught us many tricks in cooking thank you so much for sharing the beautiful beautiful video 👍👍😃😃🌹🌹♥️♥️
This video, Marco on adding olive oil to the pasta water: "Some people put olive oil in, I never bother" In his "carbonara"-video: "Little splash of olive oil. Some people would say 'not necessary' but having said that, I did have an italian mother". Quite contradictory statements and actions.
"Some people but oliveoil in there, I never bother", and in a very next pasta cooking video he says he puts always oliveoil into boiling water because he had an Italian mother.
Working for Gordon Ramsay, I'd be afraid he'd yell at me. Working for Marco, I'd be afraid he'll eat my liver with some fava beans and a nice stock pot.
It was quite a heart warming video really, with Marco recreating this dish his dear mother used to make him all those years ago...then right before the cameras cut he added 'except now its got a touch of flavour!' Savage 😂
"Your honor, I didn't kill 3 people & buried them in my backyard. It was their choice." "Just like it was their choice to break into my house & try to rob me" "I just let the knife do the work. And all of a sudden they were mince" "I didn't stew them, my oven did" "And in the end they turned out as a delicious "Beef Burglarguignon" "In high school those people smoked pot. Now they got seasoned with stockpot, as a sort of poetic justice" "I also didn't eat them. My teeth disintegrated them, moved them down my esophagus & gave them a free joy ride through my digestive system" "It was their choice to become soil & fertilize the ground so my Knorr Stockpot Plants could bloom & flourish" - Marco Knorrelius Stockrates White
