Yes Vincenzo, You are absolutely right: The shown dish isn't creamy at all as a Carbonara should be. and the onions make me shiver as well as the useless addition of parsley. I've made Carbonara several times now following Your video lesson and recipe and it turned out perfect. There is also some deterioration when using panchetta instead of guanciale, although not as much as in most "Italian restaurants" here using bacon...
@@gauravshukla71 They're probably a social media promotion team and a production team. No surprise if everyone else stays out of the star's realm and lets him just wing it alone so they don't have to deal with boss ego.
I am so thankful for your videos Vincenzo. My dad is a 3rd generation Sicilian American. He has been desperate to pass down the family recipes to one of his sons without any luck. Your videos inspired me to teach myself how to cook and I've now learned several of our family recipes and am on the way to learning more with my Dad. I go over his house to learn with him the first time then make it on my own and let him try it. It's been such a rewarding experience to have with my Dad. Thank you again Vincenzo! Edit: I've started saying out loud "Be generous..." when I'm cooking and I hear it in your voice in my head haha.
It's SO worth doing, one day your father won't be around & it'll hurt your soul if you didn't learn your families food. For Italians food is more than just food, it's their culture & identity. Good luck, you can do it.
@@JohnHausser Doesn´t matter if not a pure blood italian, its about keeping the family traditions that matter, could be 10th generation, what matters is they share the knowledge in the family.
@@JohnHausser Both his parents and grandparents are 100% Sicilian. They all stuck together/married each other after immigrating here. Not sure how this is relevant though or why you want to make unnecessary comments. Hope you have a great day! :) Edit: And yes, I still have family my father and my brothers go to visit in Licata, Sicily every two years. Never heard them say something like what you said.
At #3:50 he correctly says "When you add peas or heavy cream, it's not Carbonara", only to add onions a few minutes later. And you were very calm this time.
Seriously, I cannot understand why people don't follow tradition of recipes if you're going to call it a very traditional recipe. Hey just say its inspired by a traditional recipe. It's the misinformation that I'm not a fan of.
Stop this nonsense snobbery. It is not disrespectful to change a dish. And calling a dish "authentic" is just silly. Even the traditional Carbonara Vincenzo is talking about, is not REALLY the most traditional one. People used cream back in the day for example.
@@MetaphorInVainthe egg functions as a creme its stupid to put cream on a dish that doesn't need it, you see in Italy we know how our food matches you can make something however you like it but just don't make it seem your making an actual italian dish
My favorite Chef on RU-vid that really teaches you. I made my first Carbonara and I did not believed how good it was. Your tips are simple and brilliant! I just don't understand how other good chefs tries to invent / add / or improvise on such recipes with deep roots. I think there are simple word for that - RESPECT. Learn that first, then try Italian kitchen.
The positive points: he didn’t used cream and peas (btw. I think peas are generally not so good wirh pasta). In my opinion, bucatini is OK for Carbonara (I use Spaghetti) but you have to adjust the amount if the sauce. But onions and parsley is really wrong and I think because of that the spaghetti is even more dry. And pepper is missing. In Rome, they love pepper.
Vincenzo, I tried many carbonara recipes but the one I use the most is yours!!! You make it so simple. So far I have made your Carbonara, Alla Gricia, Cacio Pepe, Amatriciana, and alla Zozzona. And each time I made it, it looked just like yours!! Thank you so much for sharing your knowledge with us!! Keep going!! Bravo Vincenzo!!
"I want to add a little color to this". Okay... how's about a splash of BLUE PAINT... *that's* colorful-! "... just a touch of water... it's gonna let the creaminess of the cheese wake back up". Oh, really-? As you point out, Vincenzo, the bucatini is stiff and not creamy. Aww - what do you want-? He's always been 'all show and no go'. That's why the Food Network loves him - he's perfect for their "brand" of glitz, glamour and mediocrity. And, BTW, "... you get all the sweetness from the caramelized onion". Huh-? You mean the onions that were cooked for about five minutes-? Did the "caramelizing" come out of a spray can-?? Sigh. I'm sorry - he's really a hack. Thanks, Vincenzo for all of the groans.
I want to do a reaction video with you. You would have added more fun and info into this video. He is a great guy but its more of a showman. He doesnt care for quality food as much. The show pays 😱😭
😂😂😂😂 I nearly lol’d right out my seat when you said how’s about a splash of blue paint for color 😂😂😂😂😂😂 You’re not wrong though 😂😂😂😂😂 This dish does have all the color it needs… from the eggs and the properly cured cut of meat… and the cracked black pepper he chose to leave out. That’s all the color and flavor you need. But nope, he added parsley 🙄 And why the onions for “flavor”. Or was it to hopefully mask the entire salt mine he added? That’s probably why he only serves tiny portions like that. Aside from the eggs, every single thing has salt in it. Honestly, I wouldn’t have salted the pasta water. The salt in the sauce would be more than enough. Plus, the sauce is the flavor. Way too much salt and other ingredients that weren’t needed at all. I learned nothing from him aside from disrespecting the ancestors with this dish and how to NOT make proper traditional carbonara 😂
Love the reacting video vincenzo love your content your a amazing RU-vidr 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😊❤️❤❤❤
The pancetta is pale because American pork tends to be rather pale to begin with. Smoking it deepens the color, which is why American bacon is darker, but I've never had an American-made pancetta that wasn't that pale pink. I can understand the parsley, because it does add some depth of flavor and some visual appeal, but I know it's not traditional. I agree about the salt. I oversalted pasta water once and the result was almost inedible. Onion? Why? He didn't even mention it in his ingredients list. That said, onions have a lot of water, and if you're caramelizing them they release almost all of it and a mountain of onions becomes a lot less. But if I were going to add an allium to this, it wouldn't be a white or yellow onion, it'd be a clove of garlic and a shallot. If it's in there I want to taste it. So little pasta water added so late? Even when I don't have the executive function or energy to make sauce and instead use jar sauce I use pasta water to bring everything together. It's even more important in carbonara because the sauce is an emulsion, like Alfredo.
It's weird why so many chefs put parsley in there. It just doesn't go with the panchetta/guanciale. And onions just make no sense at all. Carbonara to be is a smooth and creamy pasta, not crunchy or chewy.
I dont mind when people make food changing some ingredients for other ingredients they like more or they easier to find. But when they do that and still name it as a traditional recipe, thats like a joke or scam
Only if you have no choice, in Europe they use Spring Onions (Scallions) but in the US you can usually only find green onions, most people think it is the same plant when is not. They are very close to each other. I actually recently saw some for Scallions for the first time in years. I have some left I will be using to finish a green risotto tonight.
Here in the New Orleans area, we have many excellent Italian restaurants. Since most of the Italian immigrants that had come here were from Sicily, most of the restaurants have a Sicilian twist to their recipes. That being said, I’ve only found one restaurant that serves spaghetti carbonara in the entire region and the owner/chef is directly from Sicily. His carbonara is very good but he uses pancetta and a tiny bit of onion. Thankfully, there’s no cream. Still very good though.
Sicilians are not “famous” for carbonara, carbonara is a classic Roman dish, not Sicilian, and then unfortunately we have to say something else. Many Italian restaurateurs abroad (and I see it as an Italian here in Germany too) often adapt Italian dishes to the tastes of local people. And so unfortunately we risk losing the originality, the authenticity of our classic Italian dishes. Here in Germany, for example, in some Italian restaurant, if you read the menu, you often find written…. “Carbonara: cooked ham, eggs and cream”…. Practically like several German housewives do at home (and I've seen this personally, even from some here on RU-vid).
@@aris1956 I think we could find more authentic carbonara if guincale was more affordable. I found a local source that charged $9 for a piece the size of the palm of my hand. Maybe that’s why so few restaurants offer it.
@@aris1956 As a german citizen myself I really gotta question your choice of italian restaurants. We got plenty of very good and authentic italian places here in germany and not even once did I see something as unauthentic as you just described. Not saying these places don't exist, just sayin that you got plenty of high quality options to choose from.
It drives me crazy how people completely miss the entire point of Italian food. The beauty in Italian cuisine is that its simple concepts executed very well.
9:08 in factory farming, they often add turmeric (curcuma) to the chicken feed to make the yolks yellower. So, unfortunately, yellow yolks are not a guarantee of good eggs or healthy chickens.
I love how you're commenting is in this video Vincenzo! You are completely on point without being overly offended. At least he did say "his version of carbonara" and admitted that he might not do it completely right and that saved him from being completely annihilated 🤪 lol I have made carbonara a few times using your tips, especially the making of the egg/cheese slushy up front saved my future carbonaras oh and most importantly the dusty fine grating of the cheese! Its one of the reasons I finally got myself a microplane cheese grater. Also doing it off the heat and let it cool for a few seconds before going in with the egg. I do keep it in the pan, but thats only because I accidentally discovered one day, if you let it cool too much because you really dont want to scramble the eggs 😅 it doesn't get properly 'cooked' bc there wasnt enough heat left. 🙈 If you put the whole thing back on low heat and keep mixing, the egg/cheese mixture will thicken up and somehow get even more creamy 🤩 They won't scramble, because they were tempered allready. So thats what I do now. 👌 Ps, the whole caramelized onion in pasta is kind of a viral thing atm. Personally I absolutely LOVE caramelized onion 💖 but I combine it with a simple tomato sauce. My dad isn't a fan of the acidity tomatoes can give, so in my pursuit to find a solution, I found a recipe using caramelized onion. This was such a hit 🤩 my dad loves onions period and caramelized he'd probably eat them every day if he could 😅 so now there's finally a tomato sauce he does like lol. And to be honest its absolutely fire, those sweet onions are such a treasure 👌
Would it be making the spaghetti alla carbonara non traditional if you substituted the pork for turkey chicken beef or fish if you can't eat pork due to medical conditions/religious reasons/etc?
i use the whole egg(without shell)since i'm lazy, pecorino romano or parmigiano reggiano, depending on what i have in the frigde, guanciale if available. Noodles ofc. when i fell like throwing other stuff in there, like chilly, broccoli or whatever i want to eat that day, i do that. i wouldn't call it classic carbonara anymore tho. personally i prefer a bit of fine diced shallot in the pan with the guanciale over the classical dish. edit: my mothers "carbonara" was cream souce and ham. always liked it and still make it myself now and again but she was surpriesed when i told her it's mislabled, same with the tomato sauce we called bolognse
7:43 "Mr. Onion" from Masterchef New Zealand agrees with him 100%, hahaha. Oh please, react to Mr. Onion again one more time in the future! He's hilarious! :P
I was called by my chef “Queen of under-salting” .. I know not good right but I find restaurant chains over salt the crap out of food to the point that’s the first hit on the palate. I believe in salting just to bring out the natural essence of foods- not to appease to fast food connoisseurs - so I guess I’ll accept the critique because my guests to my home table rave so I’m doing something right. Enjoyed this video and the education on true Carbonara!
No Parsley No Party said Vincenzo never. 🤣😅 I love how Vicenzo destroys all this big mouthed actors with Michelin restaurants. So elegant, and so funny in the same time!
Guanciale is way harder to find here in my area of NJ. I used to have to go to NYC to find it, now my supermarket actually sells it. I can only find it chopped up. I’ve used pancetta. My family adores Carbonara.
That's it. You made me hungry. I'm making YOUR carbonara recipe tomorrow for lunch Vincenzo. With the bain-marie it has never failed me. Thanks again Vincenzo.
its creamy enough even if you use the whole egg.the thing by using only yolk is you need more of it,as when you use the whole egg you get more sauce from the beginning....
@@MyName-zd9pe he changed it in honor of his grandfather, whose original last name was Fieri. Giuseppe Fieri changed his last name to Ferry when he moved to the US. so... narcissism? not so much, I don't think
@@WitheredRoseMusic the real narcissism is the people who were already in country xyz who caused a lot of european migrants to change their surnames to fit into the 'english speaking society' in order to curb racism
don't tell vincenzo but I make carbonara with parmigiano and bacon. I tried pecorino but it was nasty, which I think is probably just bad pecorino since I am in the U.S. but I am not sure what good pecorino tastes like so who knows.
Your recipes have worked quite well for me Vincenzo. I did find you put a lot more lemon in your recipes than I can handle and I have to tune the lemon down a little but I’m sensitive to sour flavours. It could also be I rarely have access to the lovely fresh ingredients I would like.
I think Guy Fieri is a decent cook, and he does know the basics well enough to give a simple class to get someone proficient in the kitchen. He makes his taste good enough, but he's more about making it and the cooking process *look* good. He's an entertainer first, then a cook, I think. He's got a few shows, after all, and he does have presence and personality.
I have never made carbonara before but just from watching you react to as well as your video where you made it give me 3 tries and I bet I can make passable carbonara 😂
I agree with you about the parsley, I don’t even like parsley, and I always scrape it off everything, but adding some for color as a decoration is harmless. The onion, though, is a disgrace.
Guy was right when he called it a basic dish at the end. His version was just a little too basic and extra at the same time. No, I didn’t think it looked creamy at all. To me, it looked like cooked pasta with olive oil… and no pepper! He was quick to do all the unnecessary things but leave out the most important steps. He probably should’ve titled this as his version inspired carbonara. People who aren’t trained chefs in Italian cuisine or or didn’t grow up eating authentic Italian dishes would probably trust his word and think this is how you make traditional carbonara. Lol, and I was thinking the exact same things as you when he pulled out the onions, parsley, pretty much everything. I’ve purchased a less expensive brand of pancetta once when they didn’t have what I normally get and it had way more color than what he used. His whole dish was odd to me. But I’m in love with the traditional flavors and texture of true carbonara. Thank you for sharing your review ❤
Why onions? For instance when using bacon they have a sweetness that goes well with that smokiness. They also mimic the guancale texture. It's actually pretty good.
Vincenzo, I have asked you this before and I would really appreciate if you look into it. I am seeing in a lot of these carbonara variations something similar to what Pasta Grammar posted recently. There is a Roman variation on carbonara called À La Papalina. You begin by sauteing butter and onion and you then add a combination of pancetta and peas! You then transfer the pasta to the pan and after that you add the egg/cheese/black pepper mixture. Pasta Grammar thinks this was the inspiration for the Gordon Ramsay carbonara and also why Guy here is using onion.
As guanchale is a little hard for me to find, i use a block of Speck - i use water to slowly render the fat and add it to the cheese/pasta water/egg mix, comes out really creamy and creates a great emulsion. I add the speck pieces to the top of the pasta afterwards. Not 100 percent authentic but absolutely delicious.
I've made a vegetarian carbonara INSPIRED dish (not vegan), sun-dried tomatoes in olive oil instead of guanciale, everything else pretty traditional, just a vegetarian parm. Didn't taste like carbonara, but it had the eggy/parm creaminess, and savory umami notes. I wouldn't call it a carbonara, but it was a good dish.
Ok so this video is better than his last Carbonara video, the onion, the Parmigiano instead of Pecorino, even the Bucatini, his pasta was undercooked and dry. He was right, the pasta shouldn’t be sitting in a pool of sauce, but it should be creamy and moist with sauce. This is a decent American version of Carbonara, just my opinion, at least there’s no crème fresh, peas and heavy cream in this one. Thanks Chef. 🇮🇹🙏🏽🇮🇹
Have you ever considered cooking food from other cultures on the channel? I think it would be awesome to see how you approached other foods. How you would research etc.
If you want color with your carbonara make a salad side dish or something. Pancetta is not cheap for me though so I have to substitute it with what I can afford/buy. I love carbonara but I am not always succesfull in making it correctly it's a little tricky for me but either way it always tastes very good. One of my favorite comfort foods.
"ya gunna fuck it up" 😂🤣😂🤣 I replayed that so many times... and then he did fuck it up! I agree, there's nowhere near enough cream/sauce in that dish, and the pasta doesn't look cooked properly, it's certainly not even al dente...
Question: I believe that Guanciale and Pancetta might use black pepper as part of the curing spices. I have some family members that have allergies to black pepper. Any suggestions for a substitute?
To be honest I followed your recipie and got it ok the first time and really good a few times later. So I get, that he tells you to be carefull with the heat, buit I dont get why he is saying it like its super easy to buck up. Thank you for your Videos.
Theres a handfull of chefs I follow on RU-vid.. Vincenzo is one of them.. Uncle Roger brought me to him.. Sip and Feast is also awesome.. Gordon Ramsay.. Gino and of course Babish.. favorite cooks
How the hell can he avoid pepper ? To me, that's an essential part of the dish. Black pepper of the Carbonara would resemble the same soot-stained charcoal burners reminding the origins of the dish. Also, and you said it, it's important not to put too much salt in the water of the pasta for them not to be too salty, but also, and it's crucial, because you're gonna use the pasta water at the end. Thanks for the video
I don't necessarily mind when a cook or chef puts out a video of a recipe that doesn't strictly hew to traditional methodology or ingredients, as long as they say why. It could be as simple as "I like peas, so I add peas, but don't add them if you want the traditional version" or "I added onion to dilute some of the saltiness" or "I used pancetta since I couldn't find guanciale." Variability is fun to experiment with, but at least tell me why it's there. In this case, things like the parsley don't belong, and he gave a reason the viewer can choose to ignore. The onion wasn't explained. I like that Vincenzo has been more keen to point this type of thing out over the past year. Nicely done.
I was thinking, since you are from Australia, have you ever made Carbonara with Emu or Ostrich egg yolks? I wonder if this will make it even more creamy. 🤔
Hi vincenzo! I have a question for you!!! I want to preface my question like this: i love food. Now i dont want that confused with “i love eating”. Some people love eating, and dont really love food. Some people enjoy putting food in their mouths and others love respecting ingredients and techniques. Theres 2 things I simply can not stand though and that is 1. Cilantro. 2. Most cheeses. I find that mozzarella is can enjoy since its very mild and very fresh especially when in the vicinity of tomatoe sauce, but most other cheeses (funky or smelly or aged) i just cant bring myself to enjoy. I once had to make carbonara with parmigiana instead of pecorino for this reason and i skimped on the parmigiana cause i did not want to taste it too much. This feels wrong to me. Do you have any advice for someone like me who wishes to enjoy cheese as much as the rest of the world? A way to build up my tolerance for the funkiness? I respect cheese are an ingredient but cant enjoy it, and I really want to. Help!
Start with milder cheeses like fresh mozzarella, ricotta, or burrata, which have a creamy and delicate flavor. Gradually try mixing small amounts of slightly stronger cheeses, like young pecorino or mild Parmigiano-Reggiano, into dishes you already enjoy. Over time, your palate might adapt, and you can slowly introduce more aged or funky varieties. Pairing cheese with foods you love, like tomatoes or fresh herbs, can also help bridge the gap. Respecting the ingredient is key-take it one step at a time, and your appreciation might grow!
I agree with all the criticism in this video, however, I do feel like putting onion, or parsley isn't a bad thing if you like the touch it gives it, as long as you're following the original recipe as a base, which Fieri did not sadly :c but being a puritan and being like ''don't put this, don't put that'' is something I'll never understand, you can like the OG more basic recipe and respect it while evolving it or adding things you'd like to taste with it
If you want some onion taste, you can let half an onion sweat in some olive oil for a few minutes releasing flavour and then removed. Also works with garlic. However, nobody wants soggy chunks in a carbonara.
I don't understand why people try to complicate such an easy dish to make... it's because of chefs like him that I had no idea what carbonara really was until I turned 28...
Wykonanie typowo amerykańskie. Zrobić byle jak, byle szybko i ekscytować się tym, jakie to jest rzekomo piękne i smaczne. Jak dla mnie to coś, co przez pomyłkę zostało nazwane Spaghetti Carbonara, jest czystą profanacją tego prostego, ale jakże smacznego dania. Niestety, mój poziom znajomości języka angielskiego jest na tyle niski, że zmuszony jestem pisać w języku polskim. Vincenzo - greetings from Poland.
I'll be honest I've tried carbonara with guanchale, pancetta, and bacon, and I like pancetta the best. I like it best with whole eggs not just yolk, and I like it with pepper and parsley. The musts are egg, meat, parmegano, meat fat, pasta and pasta water. If you add cream and other milks it's not carbonara. But there is no fu**in rule against adding toppings or veggies. I like herbs added at the end of mine. I've never tried onion but it's worth a go... I have tried garlic and I found I didn't like it in this. But it's your food follow the basic rules or the dish then have fun make what tastes best to you... just like the Italians do which is why they have 1 million versions of all of their dishes depending on which itillaian you ask or more importantly what their Nona says. Even if someone else's Nona does it different. Itially the civil war of the Nonas.
i mean it's own preference to add caramelized onions in this carbonara, what he's making right now, also i love that sweet flavour of caramelized onions, he correctly followed the recipe but everyone has their own taste preferences, if you like caramelized onions, go for em
If your gonna add or change carbonara understand what your doing. Carbonara uses breakfast type items. Eggs,cheese,pork. I prefer chorizo over panchetta or guanchale. You could change out the pecorino for cotija an now have a Mexican carbonara. (Vincenzo this is could be a new series for you) imagine how other cultures would do italian dishes. Could make a cool series
My father made a fideo blanco that is basically what you described. Never tried adding chorizo since its usually a side and not a main item but thanks for the idea! Gonna have to try that this week
@Vincenzo or @George, if you see this and want a rough recipe let me know! We don't measure too much but I have an ingredient list and just cook to taste. Its not traditional anywhere that I know of but its damn good. And yes, we do add Mexican Crema too - don't hate too much lol
@@georgekappos3222 Its pretty straight forward! Sauté off some garlic and bell peppers in butter, add some water and simmer the fideos for ~15 minutes. I've added egg after the noodles are cooked, like you would for a carbonara, but what really makes the sauce for me is La Vaquita crema and cotija cheese. Instead of pepper use some comino and boom you have a nice little side dish thats pretty easily modified. Its a nice change up to a parrillada that people wont expect. Dont have eggs? Dont add them. Want onion? Add some. Like Vincenzo said in the video, your house your rules. Especially since this isnt "traditional" and I think its just something the family threw together in the old days with the ingredients they had.
I make a beautiful carbonara. I don't include onions, but if someone does I'm not mad at it. Onions add a little something sweet and carmelized to the mix. Peas? No. Mushrooms? No. I don't even like subbing bacon for the guanciale, which is pretty easy to get in the US these days.
Zucchini (Courgette), Vincenzo has a recipe for that. Onion and Carrots. Onion just by itself could also work. I've also seen recipes that add Eggplant to the mix.
It is not the worst looking Carbonara you reacted to so far, but...well...I always ask myself: Why are all these people doing it wrong, when the recipe is easy and accessible to everyone?
No idea, it is literally one of the easiest dishes to make. It least a Bolognese takes pretty much all day to make with Bolognese I cheat and do the last part in a slow cooker. Much easier and more consistent than a pot, not need to add water, never burns, etc.
