Pro Chef Reacts... To Vincenzo's Plate REACTING to Gordon Ramsay's Carbonara
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- čas přidán 23. 07. 2022
- Can Gordin Ramsay make a Carbonara good enough for an Italian? let's see what Vincenzo's Plate says about Gordon Ramsay's Carbonara!
Vincenzo's Plate original video: • Italian Chef Reacts to...
Gordon Ramsay's Cooks Carbonara in Under 10 Minutes: • Gordon Ramsay Cooks Ca...
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Hi James loved this video so much. Thank you for reacting to my reaction to Gordon. Lets wait for Gordon to make a new Carbonara video. The challenge is on
Hey Vincenzo! Thank you so much! I just returned from Napoli, loved the food! Let me know if you ever visit Barcelona I would love to do a cooking video with you!
@@ChefJamesMakinson This will be so great! I can't wait to see what you can cook and eat together.
It is interesting to me that Gordon never cooked any traditional Bulgarian dish. Maybe he is afraid of babuska's recipe? :3
12:27 It's funny when Chef James paused the video
Garlic taste like dog shit in carbonara.
I hope all of you are well and enjoy this video! I'm sorry for the audio, I'm still recovering from the virus. Have a great week!!
Glad to hear from you Chef! Take care and fully recover from the virus, we can wait a week or two, don't overdo it (I suffered the "crown" myself). Thanks for the effort, and great video as always!
Get well soon and be sure to take enough time to recover, your fanbase won't forget about you in that time even if you don't continue doing videos
@@leparraindufromage366 Thank you It means a lot!
always enjoy your videos. Wishing you a speedy and full recovery.
Finally you get better!
Having observed Gordon Ramsay since probably 2005, his calmer temperament was always there when it needed to be. People associate Gordon Ramsay with anger and yelling but I've noticed he only acts that way toward chefs that are lazy and cut corners. He's always treated chefs that are passionate and dedicated with due respect.
And kids. He’s great with kid chefs!
Still not acceptable. I’m personally against all workplace forms of abuse. You can deal with all staff issues without shouting and insulting
@@1queijocasHe's not like that with his staff. Only on television.
Sadly in the US they do sell portobello burgers and call them burgers.
@@MxMe-su1ch I’m not a fan of portobello mushrooms in any form, because they’re too “chewy” and “rubbery” for my taste.
I found this channel recently and I really love it. There's something about your soft spoken, calm personality juxtaposed with these very high octane personalities that really works. I appreciate the wider context and explanations as well as to why something *is* or *isn't*
Thank you very much for the nice comment!
Hey chef vicenzo. Thanks to you my family can enjoy authentic pasta from your recipe. Im from Philippines.
Same here!
yupp, you help me A TON! to explore cooking by your calm approach. That's just the way of teaching, that works the best for me. It helps me grow outside "the cooking box" of my home country so much. Thank you @@ChefJamesMakinson
edit: my friends say thanks too :)
Comment's a little "G", no?
Ah you've found Vincenzo! I owe him so much for helping me step up my pasta game! His video on the Italian way to make Macaroni and cheese was so eye opening and the techniques he used have allowed me to make an incredible number of amazing pasta dishes of my own making. Most people wouldn't like them, but I do and that's what's most important in my opinion.
He does a good job!
I watched a fair amount, but after the bolognaise recipe ... I wasn't impressed. Zero depth from techniques in his sauce
He’s a good chef
But he’s overly traditional
Like I understand wanting to get those recipies out there but you will often need to make adjustments due to availability and dietary concerns
Like I’m autistic and have allergies so there are a lot of foods I can’t eat because I get physical can’t without a physical reaction
Even simple things like a moist chicken can irrigate me so I purposefully overcook them to gif my pallet
I also have the soapy gene that means corriander is a no go
So yeah traditional doesn’t work for me and it’s kind of frustrating when people go on tirades about substituons or slightly sheeted recipies
@@jmurray1110 Chefs like Vincenzo that teach you traditional authentic dishes have 0 problems with the change of recipes if it's made clear up front if the dish doesn't follow the traditional recipe. What usually pisses these chefs is when the presentation is misleading. I too get frustrated when I want to learn authentic dishes, but then I stumble on Oliver's or Ramsey's videos where they make a dish they call "Carbonara" but they just use random ingredients because they want "more excitement". I don't need "excitement", I need a proper video that teaches how to make an authentic dish properly.
In your case, Vincenzo is probably not the right chef for your needs because his brand is all about authentic dishes, so you can't expect him to make concessions due to individual cases. I feel sad that you can't taste a lot of traditional recipes due to your situation but it's not a good reason to call Vincenzo overly traditional.
@@Sizifus I think this issue is just how the titles are laid out and some of his over reactions
When I see a dish labelled as a carbonara I would never assume it’s supposed to be 100% authentic recipe taken from a 300 year of manuscript, I think it’s a persons interpretation of a carbonara that they learnt and if I did want a traditional recipe I would expect that to be specified in the title rather just assume because food is something that is incredibly personal and declaring that the one your taught is the only correct way is rather closed minded
Hell I’m sure half of these “traditional recipes” were actually a variation of a cultural dish that became more mainstream
I've figured it out... the reason I love your reaction videos most (don't get me wrong, I love your instructional videos also) is because, using this video as an example, where ramsay is "instructing" & Vincenzo is reacting/criticizing, you are adding even MORE info that would otherwise be overlooked. For example, you talked about creme fraiche & sour cream & also the cheeses (yes I love pecorino the most ;) that valuable info is gold to us home "chef wannabes"
Also, you & Vincenzo make a great point, when you change key ingredients, a lot of dishes are then no longer the same... I'm not being a purist, but its true. Look at aioli e olio... very few ingredients for a dish that babish calls "the sum is greater than the parts" but if you start using cream & mushrooms & other things, I'd have to concur that it's another dish
Anyway, glad to see you're on the mend, look forward to more 👍
Thank you very much Ryan! I like Vincenzo he does a really good job with the reactions. I may not have a video for next weeknd as I am going to Málaga to see my family. Have a great week my friend!
I love how sweet you are when reviewing.
Re 'orange' pasta, that's due to the fast drying at high heat. An industrial process that's quickly quickly. And the dough is extruded through teflon dies for quickly quickly. Orange pasta that's very smooth and glossy is low-tier industrial product. Contrast it to a slower-made pasta. Because it's extruded though a bronze die it's surface rough. Because it's dried at a low temperature for many hours it's very light in colour. The noodle is better for providing starch to the water and clinging the sauce. High heat done quickly traps the starch within.
alex tried makind dried pasta, he was in for quite the ride
A lot of other cuisines are very forgiving, because they often have quite a few ingredients so you can get away with adding a bit of your own stuff, and even italian cuisine in some recipes like lasagna, but pasta recipes in italy very often have few ingredients, like carbonara has 5 ingredients (pasta, guanciale, pepper, egg, cheese), aglio e olio literally has 3-4, so in these recipes sometimes oyu can change something, like parmesan instead of pecorino, but if you add or retract something you will often get something completely different, the dishes are often very similar but distinctly different still, like carbonara vs gricia
Great channel. The way you explain and just the general tone are super cool. I am a Moroccan living in Canada, and we ate Paella a lot in Morocco (lot of history between Spain and Morocco); even though I know how to make a good and traditional paella, I found your Paella video to be quite unique as no video has ever followed all the steps you have, so that was very refreshing to see
Thanks! 😃
Welcome back! Glad you are better now. Your insights into professional work in kitchens is so interesting.
Love how clearly you discuss what's happening, what chefs are doing, and what are the right and wrong methods to use. You're super informative and easy to follow. Subscribed! 👍🏾
PLEASE do a collab with Vincenzo!!! You are both so great in the kitchen. And you clearly both love food and have such respect for each other.
Sorry to hear you were sick (why I STILL refuse to travel... much as I really want to and how much I miss it 😔) but glad you're back and soooooo pleased your comeback was this!
Thanks so much!
One thing I was taught by a chef, when cooking simple dishes, they can be complex as in to get the right balance and desired look, taste and texture - you have no where to hide mistakes lol and also respect the produce and traditions related to the dish. I totally agree with the Six Sense with pasta you just get to the point you know when it's spot on ready lol.
To be fair to Jamie and Gordon in general (maybe not the carbonara or the egg fried rice...) they have been an important part of the general movement to try and make Brits cook actual meals as opposed to 'heating things up', to get families to eat and cook together and also in particular have been very influential in getting British men to cook at home as a regular activity. They've also got people to try cuisines other than British 'meat and two veg plus takeaway at weekends'. Jamie Oliver has led a major campaign in the past on getting junk food out of school meals and he was running a cooking academy for young people at one point so... people can mock him but overall I think he's had a positive effect. Gordon, not so much .. Kitchen Nightmares is fun to watch sort of but essentially cruel. I am not being sponsored for this comment.
Big hugs 🤗 hope you and your family get well soon. Wish to say thank you for still putting out content.
Recently within the past month or so I've found your videos via Vincenzo and Uncle Roger reaction videos. Without ever mentioning your past experiences, you carry yourself with an immense amount of professionalism and your experience and knowledge based critiques are spot on. Big fan and look forward to delving further into your instructional videos and your continued uploads ❤️😊
Thank you so much! It means a lot to hear this! :)
Man, you better hope Uncle MSG Rogers does not review you in a weedio. He can be brutal, even if funny.
First video of yours I've seen (via Vincenzo). Fantastic job, excellent low key, calm and professional presentation. Looking forward to watching more.
Glad you enjoyed it!
I almost always use Pecorino ever since I found it in my city. Especially for Amatriciana, but even in an omelette with a bit of cheese.
The beauty of italian dishes I found so far is that they have _so few_ ingredients. You taste each and every one of it when you eat, all of them coming together. Gordon throws too many things in.
I use the one Costco imports. It is pretty good, they also sell of the VERY few extra virgin olive oils that is NOT fake and at a good price. I get the genuine Italian one not that organic California garbage. Their Aged Balsamic is very good as well; it is perfect of doing caramelized onions with no need for adding sugar unlike ones at a grocery.
Awesome. I love the background info you give during your reaction videos.
I appreciate that!
I'm here before this guy becomes famous. Very good in explaining the logic behind the cooking techniques. You're my favorite chef.
Thank you!
Gordon and Jamie use Peas for everything, cause its a local ingredient and the English peas taste very sweet and delicious. Otherwise i fully agree, he abused this dish in every way possible. Also with the shouting, he always said, that with professional chefs hes much harsher compared to the times when he judges normal ppl.. I think Ramsay is quite a nice dude in rl, he has done alot of good to ppl and doesent spoil his own children, they will get nothing of his money, which is good, as it will make their character much stronger.
Ah. Napoli had brilliant carbonara. My favorite pasta was at Di Martino near Castillo Nuovo.
And I think Ramsay changes his persona based on the show. Fox/USA made him an abusive jerk for ratings. Meanwhile the UK Nightmares has him being a disappointed dad most of the time.
Napoli does have some very good food!
First time seeing you...love your quiet sensible approch to the critiques you make. Vincenzio is entertaing and so demonstrative (all good for his purpose) He does a great job in presenting his dishes, but I am now anxious to see your videos. I'm sure I will love you both.
Thank you very much Anna! Let me know if you have any questions!
Thanks James, as usual I really dig your commentary. All the infos sprinkled in make the vid just a little more tasty!
That being said, coming from a homecook mom that called dishes by their official name but "bastardizing" (sorry mom) the recipes in a similar fashion I can kind of understand where it's coming from. I was quite shocked when I learned how many of my favourite dishes are normally prepared and how different the taste of certain dishes can be, like pasta carbonara, alla panna and especially ragù alla bolognese. Now that I think about it, I would actually really like you to review a recipe for ragù alla bolognese.
As always well done Chef. This was definitely not pasta Carbonara and I'm not sure what you would call it. Your insights were spot on and as always we learned from you. I'm glad that you're feeling better and I'm looking forward to your next video. Well done my friend!!
Thank you Jeff it means a lot! I enjoyed doing this one it was a little easier than Uncle Rogers videos! Haha
I’d honestly just call it “Carbonara inspired pasta”.
It ain’t carbonara but it definitely was inspired by it.
@@GodlyDra It isn't even inspired, it has no black pepper! Hence the ''carbo-'' in the name.
@@TheImmilky
Trust me, you can be inspired by something and just not add the main ingredient, its not hard.
@@GodlyDra Not really. If I'm inspired by pizza, not making the dough to whatever stuff I'm doing does not make it a pizza nor ''pizza inspired'' dish. If it's ''carbonara inspired, it should have at least four things - pasta, egg yolk, pecorino AND black pepper. Anything other than that is just some noodles with whatever. Also, adding to tomato sauce with noodles black pepper does not make it carbonara inspired either.
One thing to defend Gordon'sl case (although it's lost anyway). With the amount of stuff he threw into that dish it may need some extra salt, creme fraiche should mellow the saltiness too
James I love your videos and I love that Vincenzo watched and commented. I love yours and his videos. Keep being amazing James
Thank you so much! :) I hope all of you are doing well!
Hilarious Chef James, thank you for your calm demeanor... love your take and voice of reason
Thank you!
Your video is always informative and that's why I enjoy it. It was one of the funniest Vicenzo's reaction tbh. I tried to make his cacio e pepe pasta recipe and it taste good. Classic recipe is good that way for me and it doesn't matter if it's old or new recipe as long as it stays in our heart, could be stomach as well, it's good that way.🤤
Thank you so much! I'll have to try one of his recipes sometime and let you know what I think! :)
@@ChefJamesMakinson Sounds good to me :)
Crème fraîche is definitely the milk product I most often use in the kitchen. It gives that slight sour tang and works perfectly for just throwing together stuff from the fridge.
I tend to use 0% Fage greek yogurt, not as sour but with a tang and creamy, also about 1/4 the price so you can use it all you want. I have always HATED yogurt until I tried it. Now I know why, it is the ONLY US brand that does in the genuine way (aged) instead of just adding acid like all the other brands do. I ONLY get plain. They others are sickeningly sweet.
@@toriless if going cheaper, basic sour cream is fine, too, just less of it. I always have actual real old fashioned process buttermilk around, too, though, even though I like crème fraiche a lot. I never use fat free milk products… without the cream, they always feel lacking. (I like everything with minimal processing, too, and the milks I drink are jersey, guernsey, and sheep milk, the latter hard to find post-pandemic since they threw it all into cheeses and yogurts with less stability worries-I LOVE sheep yogurts and cheeses though and always go local local local except for winter produce which northern climates don’t allow and make me remorseful about moving here a few months a year. I would love if our cattle production was largely replaced by more sustainable, greener, wool-producing sheep that don’t have to get so old on the male side as cattle and don’t produce all the high methane levels of cows either… I won’t give up milk and goat milk is a big no but sheep milk is divine.
Man Chef James' voice is very asmr in this video so relaxing "yeah" so great to watch!
Glad you think so!
I watched Vincenzo’s carbonara in Italy video. That was fun, and very informative.
To be honest chef Ramsey always seems a little stressed even when he's explaining a recipe. He's certainly gotten much less aggressive, but I'm still kinda curious about what cooking seems to do to his blood pressure.
Love Vincenzo. So passionate about classic Italian food.
Gordon on the show was a character, he was never that rude irl, that’s how tv works lol
Pasta water heats the egg without scrambling it. There is some starch in it, but not enough to firm up the sauce. That is why chefs add more pasta water to thin it as needed.
I started watching his videos cz how soothing his voice is. But learned a lot about cooking here.
Grana Padano is a great cheese and if I don't mistake is the most exported cheese from Italy. Also Luciano Monosilio, the king of carbonara use a mix of Grana Padano and Pecorino.
And Vincenzo made a video 2 year later with a Grana Padano cheese wheele, and he cook a risotto inside, lol.
Grana is ok in every pasta or risotto dish.
The one that we get here is the cheapest and not my first choose but if that all you can get, that's fine. If I had used it to make a risotto with my old Italian chef, I would have chewed out for it! haha
@@ChefJamesMakinson you can get 48 months old grana here in Italy which is as good as any fancy vacche rosse parmigiano…
This looks like the kind of pasta dish I would make when I want to feed a lot of people cheaply. I wonder if that is what Gordon was going for in making this and calling it ‘carbonara’ for some reason because it’s all specificity cheaper ingredients. If it is, I appreciate it, but I wish he wouldn’t call it a traditional dish.
It's his dinner in 10 minutes series, its meant to be simpler and cheaper and can be done at home easily. He did it during lockdown to try to get people to eat more healthily.
@@DarthAxolotl A carbonara is much simpler. If he wanted to make it cheaper, with bacon and grana instead of guanciale and pecorino, it would have been easy to understand. But there is no reason to add everything else that happened to be in his pantry. That dish reminds me of the food that was very common in Italy in the '80s - cream was the king of the kitchen, peas-mushroom-sausage were added everywhere. That phase of Italian cuisine was gladly forgotten.
I’ve seen rather interesting interpretations of “carbonara” around the world, so someone serving me this would not surprise me. I’m pretty sure when I lived in the UK in the 90s that peas, or even mushrooms, we’re not unusual to find in “carbonara.” It. All I could figure out is that it meant something like creamy bacon pasta with who knows what else.
If I want to make a cheap dish to feed a lot of people I make chili.
@@kaylizzie7890 so boring... I can only have chili when I gotta feed a lot on a budget? This video is taken outta context... it was never meant to be traditional... however taking this series outta context is the only way to dunk on him it seems so lol views...
People weren't very specific about pizza either up until recently. Pizza used to be anything from a cheese pastry to a flat bread with topping. And tomato used to be optional.
Give the burger 100 years and you will have people arguing over the traditional "authentic" burger.
Then again, the burger (recorded in 1890) is older than carbonara spaghetti (recorded after world war 2). And Im sure post-world war 2 Italian laborer didn't have much guanciale to go around.
Guanciale is better tasting but the original recipe actually has more chances to have used bacon. Carbonara is supposed to be ww2 era recipe and they used bacon given to soldiers’ rations.
Your face when saying "he's adding more salt" is priceless
Vincenzo doesn't live far from me in Sydney Australia & his cooking classes are always booked out
It’s the cream that screws it up… on a side note I don’t think it’s English chefs as a whole, I trained under an Michelin star Italian chef and he would swear and throw pans he was a mad man… but although I’m sure it’s a delicious pasta it’s not a carbonara
haha yeah I have seen some Spanish and Italian chefs like that too!
I think context is super important for Gordon in 10. This was something he did during the pandemic on Instagram and his followers would try to recreate it. He used bacon because that was a lot easier for the average person to find.
The reason Ramsay made this video, was to cook in 10 mins for the home cook. So they can have quick meals for families. It wasn't to show a "real" carbonara.carbonate. The series was called Ramsay in 10.
Vincenzo can be quite strong on his opinion. Cooking evolves over time. Even in Italy there are multiple iterations of classic recipes and even the often mentioned italian nonna doesn't adhere to the classic recipes. Somebody from Sicilli cooks different than somebody from Milano. Everybody adds their little thing. And the funny thing is that Vincenzo is going mental if a person puts garlic into a Bolognese and 2 weeks later he reviews an italian nonna's recipe and she puts garlic into a bolognese and then it is suddenly completely fine.
Depending on what you're using your sour cream for plain Greek yogurt works pretty good as a replacement. For example tacos or baked potatoes.
Your reactions are terrific and even more so when reacting to another chef that is reacting to yet another, love all the humor and info all of you share
Thank you so much 😁
Lets be honest: it's not that he (*edit: he, as in Ramsay*) has changed (for purposes of this video, at least); it is that he was cooking in front of his daughter, his precious Tilly, who he'd give both his **** for.
That was the most British carbonara I’ve ever seen.
😂
Vincenzo is one of my favorite Italian cooking CZcamsrs. He's funny and his approach to traditional Italian food is genuine, super close to nonna levels. I hope he comes over and drops a comment one day.
so do I! ;)
Its really nice to see a third opinion because i seen both Gordons n Vincenzos videos great job chef keep up the good work!!!
Thanks, will do!
The thing is, Gordon is cooking with the audience in mind. Yes, he can easily sauce the traditional ingredients like guanciale or pancetta but not everybody can...I know, I tried and it was impossible to find either in Australia.
Also as if it’s a home recipe designed to help home cooks make delicious meals for the family for cheap
The problem with Carbonara is the following: there are 2 different recipes. There is "Carbonara", which is a traditional roman dish, precisely codified, and it must be done following a specific recipe to be called "Carbonara". And then there is "Carbonara Sauce", which is a FRENCH sauce codified by Escoffier under explicit Italian inspiration. So the sauce is something you use to condiment a dish, while "Carbonara" is a complete dish by itself. The error comes by 2 factors: non-italian chefs studying in France (learning the french sauce) and clueless people googling "carbonara sauce" to replicate at home.
Unless other people want to make carbonara a different way because you're not invited to their dinner. But maybe you can stand outside their window and yell abuse at them for daring to make food the way they prefer it.
@@smaakjeks totally fair, freedom is king. However you should call things by their name.
@@alaunda-lorenzo3816 Both language and food evolve over time. I'm sure you will call a modern pizza a pizza, despite how upset the ancient Greek food police would be if you used any other toppings than oils, herbs, and cheese.
This is technically not correct, carbonara was first "invented" at the end of the second world war. Which is a take on an older dish called pasta alla gricia. Though this is debated, there is still no written evidence of a carbonara dish existing before the secound world war.
@@martinjangdal5116 the french carbonara is not a dish. it's a sauce. this is exatcly the confusion that exists.
Maybe I'm not going to the right restaurants and stores, but I've never had or been able to find guanciale or pancetta where I live in the US. (Without trying to order online or go to a specialty meat shop). So I've always made carbonara with bacon and cooked it to crispy because that's what I'm used to eating with American food. This video was super helpful to understand what the actual texture of the meat in carbonara is supposed to be like and I really want to make it again soon now that I know how it's supposed to taste/feel. I just found your channel because of the uncle Rodger reaction videos and I'm glad I found you! Have a great day 😊
I love watching Vincenzo and James: my two favorite men.
Good old Vincie straighten Gordon Ramsay facts straight lol
I agree with most of your comments, but adding cream to the carbonara it's just wrong! Cream is a very French ingredient, i believe. So no cream in Italian pasta, that's what I seen mostly in the US in cheap places like Olive Garden.
When I saw videos of "reacts to X reacting to X" I never clicked it. I thought it was a stupid idea, not even giving it a chance. Thought it was a lazy idea. But seeing your video, this one being my first, it showed me I was in fact, the god damn idiot. Input into the reactor and the initial video is amazing. It isn't like you take one side, you give your opinion for what is said for either. And I thoroughly enjoyed myself.
Thank you very much! I prefer to actually make recipes to help people but nobody seems to care about that so you have to do what you have to do
@@ChefJamesMakinson I will for sure check those videos you have made then! And it is a hard space to make a name in as far as recipe videos. But I will say, for these type of react videos. It does show your knowledge in the industry and I hope nothing but the best for you and hope it solidifies to something more!
@@shirotamagaming I appreciate that it! means a lot! I've received a hell of a lot of negativity though
19:50. I can often tell if the pasta is done when I stir it. It’s softer (and no clicking noise) against the spoon. I still will taste it to make sure, but the feel is a good starting point for me.
I prefer to bite it lol
Gordon is doing the 10 minute thing that Jamie did earlier. This concept was created for 24-kitchen to show people how they can still put healthy food on the table between a day's work and evening sports club. It doesn't really state how long shopping is supposed to take, but given the ingredients I'd say they are aiming for no more than five minutes in a one-stop-shop. Using garlic in this case is actually not wrong because guanciale is cured with both garlic and a number of spices and thus when you substitute with commonly available streaky bacon, which because of the fat is a better choice than the back-bacon that the British normally buy, you should compensate for the missing flavours of these curing spices. Adding peas is of course pretty bad, but again part of the 10 minute healthy food on the table concept. Note that there is also a 15 minute and a 30 minute version of this concept, if one is looking for authentic recipes he'd better skip these - unless of course he just likes to yell at Gordon, or Jamie, or Nigella, or...
Super salty and unbalanced is not healthy though.
but it would've been more healthy, less calories, cheaper and quicker to just go with the actual recipe
@@AjZ530 With a salad on the side to take care of the veggie requirement. Sure, why not? You're forgetting the target audience though - if you tell them they need to go to a specialty store to find the ingredients they will run back to their local super to pick up a microwave meal which is what the 10 minute concept aims to take them away from.
@@WhoStoleMyAlias sure you might have to make some concessions like swapping the guanciale but you can find pancetta in many stores, no need to go to a specialty store. Cheese as well
@@AjZ530 It's not as common as you think and even when they do have it in store it is usually in the form of a thinly sliced sausage to put on a sandwich or grilled cheese. It's probably just as fake as whatever they put in those parmesan shaker cans.
Chef James. I think the most important thing to note here is, those are recipes for home cooks, not for restaurant chiefs. When cooking for my family everyday I dont want an authentic carbonara (this I might save for a weeknight dinner with guests). For everyday cooking I want a nutritious dinner :)
Great video 😊 - thanks for giving us your 2 cents - I agree with you and Vincenzo that it’s not a carbonara - thanks for all the extra comments and information Chef 😊
For the grana padano Alex went to Rome to visit Luciano Monosilio, an excellent Carbonara chef. He uses half of the cheese as grana padano and half pecorino to give it a more balanced taste.
Nice video as always! Just two points I would like to say. The first one is that actually even if the eggs help to create the cream, they are not needed. For example if you make a cacio e pepe, just with the pasta water you can get a nice creamy sauce (it is a little bit harder tho).
And the second one is that, I really disagree with Vicenzo saying that you can't use Grana Padano and that is cheap. There are really good Grana Padano cheeses, here in Emilia Romagna it is used a lot. It is true that among the three is the smoother but it taste nice. For example, Luciano Monosilio, Italian chef that makes one of the best carbonaras in the word, for the cheeses he recomend to use a mix of Pecorino and Grana.
I like some Grana Padano but the type that we get here in Spain is not very good. the DOP now that is! :)
Isn't the cheese the main part of the creamyness of cacio e pepe?
Good grana is as good as parmigiano, whoever says otherwise is frankly a snob.
I guess Gordon knows how to make the most authentic carbonara....maybe that's the style he and his family loves...
Chef James hope you have a speedy recovery enjoy your videos
Thanks so much!
Hi, James. Enjoyed your post. I like your intelligent, reflective, and perceptive comments. I'm a chef as well and I can kind of relate to Ramsay here; at work I can kick out 250-300 covers of an evening; if I make breakfast for just me and the wife at home, I'm on my arse and the kitchen looks like an exorcism afterwards!
Haha my father used to do the same at home
As you said, Gordon Ramsay knows how to cook a lot of things really well, but this dish is not carbonara. You made a lot of good points in the video.
Also, you said that you need the egg yolk to make the creamy sauce, and while the egg helps, cacio e pepe is very creamy and it emulsifies just fine without eggs, and it is a very creamy sauce.
P.S. I wish you a speedy recovery.
Although not a traditionally cooked carbonara, I think this series is catered towards your everyday person, giving a recipes for a full meal. What I mean by that is that carbonara, although delicious, lacks greens (fibres), so adding peas and mushrooms to fill that nieche. In the end, althoughnot a real carbonara, you have your carbs, animal and plant proteins, fibres, herbs and spices, in a "carbonara-esque" base.
Some dishes are not meant to have greens and mushrooms in them though. If you want those things in your food, then make another dish that has them.
Look, you can make what ever you want at home, its your food, you are eating it. But when you completely change a recipe, then it's no longer that dish. This is no longer a carbonara with all those extra ingredients.
Hell, I seen people say they are making carbonara and don't even use eggs, not the entire egg or the yolk, none. How can you call it a carbonara without eggs? Lol. Without eggs, it's more of a Mac and cheese, not carbonara.
But dont call it carbonara then. Your problem can be solved by some veg salad to consume after or during the main dish.
You can always make a salad with balsamic dressing as a side dish to complement the spaghetti. The sharpness from the balsamic dressing will go well with the richness of the spaghetti sauce.
@@IlDeimos the burger analogy is really telling, no cares if you put mushrooms and peas in a burger, so he has to say "classic burger" to make the analogy work. Did gordon say he made classic carbonara? No one seems to hate variation and innovation more than italians do. Even then, none of the 11 three star restaurants in italy serve traditional food.
@@lZY8d70P-sTP A lot of Italian dishes like this have only a few simple, but very specific ingredients. It does make sense that they're quite sensitive about it when someone messes around too much with those. The only problem here is him calling it Carbonara. If he called it something like creamy mushroom and peas pasta, no one would bat an eye.
Checking out all of your videos, leaving a thumbs up for each one! I was out with the virus last couple of weeks but today finally getting better and back to normal 😊 thanks for entertainment and cooking education during my lockdown! Hope you’re doing well! Uncle Roger is hysterical 😆I also subscribed to him and chef Vincenzo😁
Thank you!
I definitely can now tell when pasta of different grains are ready mostly by appearance - but tasting a noodle is always a joy when you've been busy cooking ;)
Haiya, why nephew Kringle so dirty?
true real carbonara is a very delicate and creamy dish with the taste of something salty and crispy like bacon. i know bacon isnt the right product for carbonara according to italiens. but i a not that stinchy with it. i like garlic. and i dont mind having alot of garlic in my food. so i tried it out in my carbonara. but what happened was that it is so powerful in taste that it took away from the whole creamy and salty sensation you are experiencing when you put your teeth through that pasta. so it is a huge unbelivable no no to put garlic in pasta carbonara. the more simple carbonara is as a dish, the better experience you have with it.. in my opinion that is
Well thing is, most people haven't tasted carbonara, they have tasted carbonara style pasta (and they might not even like the real thing) ,, carbonara needs the guanciale it has a complete different taste profile from bacon or lard, it's not even close, and blends very differently with the yoke and the cheese, the fats and how they blend are the key to most dishes, even the cheese is not supposed to be salty. The real dish is more multilayered. And why few ingredients make (with proper technique) a great classic dish. However not to say that carbonara style dishes cannot be tasty. I understand Vincenzo ... if over time people only remember / know the knock-off style dishes the tradition will get lost, the production of original produce will disappear entirely. Why Ramsay and other massive influencers should make a bit of an effort and at least explain the differences more in depth, show some love for the traditions.
Yes I do agree, people tend to just know what they have seen and thinks its common at the place on origin, like Paella with chorizo or Pizza and pineapple.
Get well really soon, Chef! Take care, thank you for the video 😄
Thank you too!
Living in Ecuador, I’ve learned about goats cheese flavors! The coolest thing is a man who walks down Loja St. with 3-4 goats, selling their milk….straight from the teets! When moving to SA, I decided I would change my tastes!!! Learn to enjoy their flavors, and not bring my old ways from my home country. It was a very good decision!
oh no! Gordon Ramsay Italian fiasco! hopefully you're ok and get well soon... btw new sub here
thank you very much!
If Vincenzo (and you) have watched Gordon's going on to Hot Ones, you would know you simply CANNOT trust Gordon around videos like this. He is too freaking good of a showman.
Carbonara is my absolutely favorite pasta dish ever. AND YET I think I've seen it made "correctly" exactly once in a restaurant. I was in the Dolomites and had been cross country skiing all morning. It was cold and I was starving! I had good luck and made it to a typical mountain Hütte (basically a small wooden hut/shack that serves beer and simple food to Alpine visitors). Carbonara was the special of the day. I ordered it even though I feared it would be bastardized, especially in a relatively remote location with limited facilities.
Not five minutes later I was presented with a HUGE plate of carbonara - easily 3 or 4 times a normal serving size. And it was the good stuff! Fat, crispy-juicy lardons, perfectly al dente pasta, plenty of cheese (I suspect they used a hard cheese that is typical in Tyrol/Northern Italy as a small deviation from tradition), no hint of garlic and not a drop of cream. I tried and tried to eat all of it but just couldn't finish it. I still shed a tear for the uneaten perfect carbonara that went to waste that day :(
thankfully it really is simple to make! just try it - the worst that can happen is you scramble the eggs.
I'm grateful for your commentary. I've always thought TV celebrity chefs more entertainer than chef, Gordon is the ideal. Great actor, the food isn't even real!
I hope you feel better chef!! I agree this is not carbonara!
The dish Ramsay made here is completely different from carbonara. That’s just a fact; there’s no way out of it.
Loved the video (and VP). I'm pretty sure "creme" is pronounced with a short "e" sound, rather than a long one.
Chef James. I loved your reaction to Vincenzo. You won a subscriber here. Italian home cook Bill
Thank you Bill!
I think what people miss is the fact he calls it Carbonara a La Cornwall. He knows what he’s doing, it’s a British twist on the dish.
Better called it Gordon's home-style pasta inspired by the classic carbonara
Yeah he never calls it an authentic carbonara but Vincenzo still gets angry over it. He just wanted to make some recipes people could throw together after work with common British ingredients.
Very interesting reaction and I am happy to see that you know very well how a good carbonara is made, you had been very specific and I totally approve your constructive style.
Anyway, I think the video has been made on purpose to create flame and anger us Italians in order to make views. I can understand and tolerate a couple of mistakes (even a little bit of cream it's not the end of the world) but here he basically combined everything that is a "no" for a carbonara (garlic, cream, parsley, bacon, vegetables). One mistakes is fine, two can be tolerated, when you make ALL mistakes possible the situation becomes quite suspicious (especially for a chef like him that I am pretty sure knows really well how the fish should be made).
I don't know why...and I don't recall the brand....but my local convenience store used to have some GREAT lardons at $2.99/lb (or so). Used it in so many things, and cheap enough that I'd just render them off, use the oil for something else, and keep the lardons as a snack while/after cooking! Best I've had that wasn't from a country store!
Love the lady yelling at Gino hahaha will always be one of my fave clips
haha mine too!
Gordon was trolling Italians harder than when he trolled Spaniards by putting chorizo in paella.
I haven't seen that one, but in my oppinion, spanish as it is, chorizo disturbs the delicate balance in paella.
Paella should combine ingredients from the bottom of the sea to the skies in perfect harmony.
I lived in Sardinia for 6 1/2 years and in my 20 years in the navy been to Naples many many times
Italian food in the States just is lacking
I know exactly what you mean, after living in Europe the same food back home is not quite the same.
Well you can’t eat decent bbq here, any place has its shortcomings lol
20:38
It isn't al dente, it's All'unghia 😂
I love Vincenzo...he is very proud of his culinary heritage...
Weird way of saying he's a snobbish and elitist gatekeeper.
Though he's shown himself to be a hypocrite on multiple videos. One video he bitches about someone adding garlic to a dish and then another video someone else makes the same dish with garlic and suddenly its perfectly fine. When it comes to gatekeeping food and being culinary boomers, Italians certainly try hard to come first.
I just made a vegemite sandwich that looked more like carbonara than this did😀! Glad to see that you're recovering from the virus Chef take care and be well up there!!!
Thank you Patrick! :)
Authentic carbonara holds no mystery for me; it's simple and easy. Authentic Fettuccini Alfredo, on the other hand, is misery to get right, despite--or perhaps because of--having only three ingredients. Would you consider making a video on the subject? Preferably not a reaction video. For all that reaction videos are fun, you're at your very best when you're teaching directly.
“You don’t add garlic to everything.” Thank you chef.
"Just because you can doesn't mean you should" or something along the line.
I LOVE YOUR VIDEOS THEY KEEP MAKING ME SMILE PLEASE KEEP MAKING REACTION VIDEOS ESPECIALLY WITH UNCLE ROGER
Thank you!
It might be just me, but it weirds me out a little how specific people want some dishes to be. It doesn't happen with every dish, just a select few. It's like the hamburger example you mentioned - you can get a hamburger with tomatoes and without tomatoes and both are considered okay. Even the type of meat (which is the main ingredient) can be swapped for chicken or other things and it's okay. At the same time you're not supposed to add garlic (which is essentially just a herb) to your carbonara even though it (arguably) makes it tastier. It's still carbonara, it just has a slightly different flavour. Maybe it has to do with how crucial each ingredient is, but I have a feeling that some people simply enjoy gatekeeping food. It's fine if there's a very specific recipe for a very specific dish, and carbonara seems like it would go into this category since it has very few ingredients. However, I would go bonkers if I didn't experiment with dishes and I made them the exact same way every time. My favourite version of "carbonara" includes zucchini, chicken and garlic and it's absolutely delicious, and I don't think Vincenzo would find it acceptable. Maybe I have a problem with it, because people who are against these altered recipes sound a little snobby. I enjoyed your video, though. As always.
Cook anything you want, but some pasta with chicken peas cream and whatever the hell you put in it is not carbonara. It may even be delicious, but it’s another recipe, as simple as that.
Italians are just crybabies who think the world revolves around them from a food perspective. But honest to god im with the italians on this one, the original sounds way better than what gordon did
truly think you're mistaking passion for a cuisine and sometimes just comedians bullshitting (uncle roger) for being snobby. relax, dont take any of it personally. also, what valebliz said.
@@valebliz And why do you get to decide that it's not carbonara? Pizza with more toppings is still pizza. Carbonara with more ingredients is just that - carbonara with more ingredients. This is why we use words like "classic" to describe dishes. Snobism is the enemy of innovation.
@@Yoroifulyour argument is not as solid as you think you know? Yeah, pizza with more toppings is still pizza, but pizza margherita with pineapple is not pizza margherita
Spaghetti with more ingredients is still spaghetti
But spaghetti carbonara with cream is not spaghetti carbonara
Not hard to understand, if you ask for one dish and get another you either get angry for not getting what you want or you just got gaslit into believing that what you got was the right thing, Italians are usually the former when it's about their dishes
I understand that to a chef Gordon might seem ridiculous with this recipe but he's cooking for the standard American household in these videos and no standard American has Pacarino or pancheta on hand... we have bacon and cheap parmesan... sure millionaire Gordon could get those but then it defeats the purpose of the video... also commercially carbonara usually has peas in the US lol
You've clearly never been to an Italian household in NY or NJ.... those are ingredients I grew up with.
There also isn't a standard American household as we are a melting pot of cultures and what not.
I'm Italian and Irish (first generation) on Dad's side and Lebanese (first generation) on Mom's. My parents made damn sure we knew authentic cuisine and authentic ingredients as well as the languages.
Nice video!!! I notice that in recent times Chefs have started to cook less mushrooms and this can be a mistake: some species like Armillaria mellea (Chiodini) must be cooked at least 45 minutes to be edile and safe. Other species like Agaricus bisporus, Pleurotus, Boletus edulis, etc, picked up in the wild don't need to be cooked 45 minutes but at least all the water cointaned have to be released (usually take 15 minutes depending on species). This is cause mushrroms could be contaminated by bacteria, for example for an error during the harvest (frost condition and if they took a lot of rain), or if they are transported in closed an not aerated containers.
To give a context in Italy we know that of all the intoxication related to mushrooms consuption only 30 % is caused by poison mushrooms, the other are related to bad timing about picking, keeping, bad transport, bad preparation and other less common causes (allergy or idiosincrasy or sensibilations for some particular species).
thank you and for the info!
Marry me, mycology god. 😉🤤🍄🍄🍄
Cracking my knuckles, Vincenzo gets really passionate so it's gonna be good either way
Note about guanciale:
Everybody in the carbonara recipe videos says that guanciale is made with chicks... but that's actually not true. The pork cheeks are quite lean, while guanciale is pretty fatty, similar to pancetta. And that is because it is actually made with the jowl and that is a part with a bit of meat and very fatty, and it's cured just like pancetta is cured in Italy or Spain (in the UK or US I think it's more usual to smok it, so you get bacon, if it's cured, you get pancetta or panceta in Spanish).
So we need to stop saying guanciale is made with chicks. That's the literal translation, but if you have ever seen a chick, and a guanciale, it's easy to realize it's not the same.
Cheeks not chicks lol, I know what you mean but everyone is getting there panties in a bunch over carbonara so here I am talking about chicks 🐥 and pig 🐷 cheeks.