Not Spaghetti Carbonara - You Suck at Cooking (episode 138)
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- čas přidán 20. 05. 2024
- I set out to really not make carbonara but I ended up accidentally mostly making carbonara. Everyone makes mistakes.
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It's late and I'm tired so remind me and I'll write out the recipe complete with very approximate amounts of things that go in it
Okay thanks for the reminders:
Recipe:
A few pieces of bacon chopped up into pieces that are smaller than the whole strip
Cook the bacon in your pan on medium until it's getting close to crispy but not quiet
Take some egg yolks...for two people maybe three? Or one whole egg if you're feeling risky?
Grate pecorino (or parmesan if you like) into the yolks and beat until you get Cadbury cream egg filling. Or go buck wild until you have putty
Cook 156 pieces of spaghetti until it's el dente inside a bucket of salted water
Or you can put your finger and index together and use that much spaghetti for two people, if your'e using my hand to measure
Take your bacon off the heat until it's not sizzling and a bit longer.
Add a bit of pasta water to the egg and cheese mixture until it's a nice smooth sauce
Take your spaghetti straight from the bucket into the bacon pan and Wangjangle
Add in the sauce and keep Wangjangling, then add some spaghetti water with your pan on low and continue Wangjangling until it's creamy but thickens
Hide somewhere and break one piece of spaghetti in half to feel like a badass
Once the sauce is how you like it, eat it immediately. It's not really a dish to store and eat later so start eating and don't stop until it's done. - Jak na to + styl
My Italian Grandpa was one of the spaghetti craftsperson’s in our area. Unfortunately, he died quite early as he accidentally stepped on one of the noodles and broke it in half. The police came and we never heard from him again. miss you nonnuccio.
Rip ur grandpa, what a goat.. but he deserve it since he broke it the noodle.
Now we know what really happened to Gramsci...
Rest in peace, brave man 😭🤚
I’m sorry for your loss.
Try stand up........ bright future awaits...
This is perfect, I've never seen someone dodge the carbonara trap so elegantly. The song really hits home
feels more like a huge slap in the face of italian cuisine nazis (that not necessarily have to be from italy)
@@deinemuddr1234 incazzato?
@@deinemuddr1234 Well, Italy WAS fascist for a few years at one point.
@@frigginresulrum 20 years
@@frigginresulrum and we still have some dumbasses who say those 20 years were good.
Rule of thumb: If you ever make italian food, dont ever show it to an Italian. He will find something his grandmother did differently and he will judge you for it. Trust me.
i wonder if we cab use italians to fight italians.
@@theonlymann1485 historically speaking yes, we're not the french but we've still had our own fair share of infighting.
@@theonlymann1485 They'll just surrender to each other.
I wonder if this is your personal experience
@@VinceLyle2161 I felt that. I'd like to get angry, but I quite honestly can't.
There was a saying in Italy, a long, long, time ago. "Sotto i Savoia o sotto la Spagna, tutto va bene finché si mangia."
That roughly translates to "No matter if it's Spaniards or Savoy Kings, as long as they put on our plates onion rings." (It's actually generic 'food', but I wanted to keep the rhyme").
I'd like to disagree with that sentiment, but it feels wise. Who cares who governs us? Just do it right. That's why we never really had a true revolution on our hands here. We're fine until we no longer eat.
You know what's the greatest part of being an adult? Is I can watch a video about spaghetti at like 10pm and get really hungry for spaghetti, and I can just make it
I don't need to ask permission, nobody's gonna come by and be like wtf why are you making spaghetti at 10pm? I can just make it, eat enough to feed a small family, and die fat and happy knowing Im in a good place right now
Life is just that amazing innit
My sister and i have been cooking for our family since i was 13, so i will never understand that feeling. However i can buy chocolate cake and eat the entire thing whenever i want.
Amen
TRUE
Preach you beautiful human being.
Just be careful not to make real carbonara by mistake, i recommend garlic to be on the safe side.
That’s a great safety measure
Or *god forbid* MILK
@@ghostrider919 I don't understand why would you ever want to put milk on carbonara
@@drake9779 exactly, you don't lol that was the whole point
@@ghostrider919 but this is not carbonara so we can add milk 😎
As an italian I ABSOLUTELY love how you're roasting how annoying we can be with our dishes lol
Same lol
honestly adding peas to pasta dishes is fab.
@@francescocagnacci non avrei mai pensato di trovarti qui
Can't wait to see 10 videos of italian chefs reacting to this one!
@@craigrobbins2463 couldnt care less how anyone wants to make carbonara, but no. peas are disgusting, you should be ashamed.
I'm italian. I'm crying. Not for angry but for feels. I love you man. You made my day with this.
3
@@Random-rv2xf 3
Bellismo Mel.
every time when someone starts with im italian i resume to read entire thing in mario voice for some reason
If you use minced horsemeat in Italian cooking it is actually spaghetti bologneighs
I shouldn’t have laughed out loud at this but I did
@@yousuckatcooking same
Remember: even if you have Guanciale, if your Italian hand gesture drops for even a second, it stops being carbonara.
Due to this and several other factors, some Italianologists believe that carbonara is a myth and has never actually been made
italianologist lol
@@DyslexicMitochondria your username made me click on ur profile. Ur channeI is a hidden gem bro
Italianographers alike have never agreed on a true “recipe”
Alex french guy cooking begs to defer
It's only carbonara if it originates from the Carbonara region of Italy
Smart. Making legally distinct pasta to avoid the Italian lynch mob.
Basically no point because there are already 2000 authentic Carbonara videos on CZcams 😅😅
Yes, legally distinct and biologically extinct.
And you can even follow it and pretend it is carbonara (nobody's gonna notice)
The Carbo Nostra won't know how to respond to this one
You’ve picked up wonderfully the sentiment of a lot of my compatriots when they get all angry about this. As an Italian myself I always love to see their angry faces when I tell them I love to spice up the guanciale with some garlic when cooking it. Don’t knock it till you try it
In my first version I added chilli oil. Don’t tell anybody.
@@yousuckatcooking I might try that one out some time, that sounds great too
it sounds like a great idea, but do you add the garlic late? otherwise i feel like itd just fry in the lard and burn
@@gwennorthcutt421 yep, put it in when the pancetta starts leaking the fat
@@gwennorthcutt421 the secret to using ingredients in any recipe is using them in a fashion so thay they don't burn (unless that's the intended effect)
As an Italian who's spent six years in the US, I'd say this is the BEST video about the complicated relationship between our different ways of cooking. Your irony is always on point, but I can also see how much you love Italian food.
BTW, your carbonara is way better than most Italians would ever be able to make - unless you're the one person who lives in that apartment, in that building, in that block, in that neighborhood in Rome.
He did something very close to the true carbonara and he knows how to cook, of course he's better than many
I remember my spaghetti prison days. Almost as bad as the “ No more cracked spaghetti “ Reform school days.
Checkmark stole this comment, name is X
I love your profile picture!
@@TheAlpenkalb .U sAw it?
That outro ballad was just so beautiful, I cried tears of pasta water
😂
@@yousuckatcooking I am trying to place who u stole it from, Night Ranger? Ha!
As a board certified Italian American, familiar with traditional carbonara and it’s freedom fighting cousin, your video has earned a 10/10 broken spaghetti noodles rating.
What an honor
Its* cousin.
That reminds me of a very mediocre Italian restaurant I went to that touted they had an Italian chef... From New Jersey.
@@Risetosovengarde Italy is very set on good food which means chefs should be good but that doesn't mean that bad chefs don't exist
You know they're Italian only by name if they do things like putting peas in carbonara (something that Australians apparently do)
Instructions unclear, i accidentally made Carbonara.
hit me with the italian opening and I just know it's gonna be a good episode!
he's gonna beat you up with the Italian opening
My haters throw rocks at me and IT hurts. I hope they don't throw The Rock at me because I like him as an actor. GAGAGAGAGA!!! I am funny!!! I am the funniest CZcamsr EVAH! Please agree, dear cis
@@AxxLAfriku wish they threw more than rocks
I too love the gioco piano
You mean 1. e4 e5 2. Nf3 Nc6 3. Bc4?
...
Apparently I have been playing chess too much. Sorry
Hmmm...this looks just like spaghetti carbo-no-ra. 10/10 recommend these impasta dishes
"Impasta dish" Excellent!
not-carbonara sus
many clap emojis .
Ba dum TSS
that pasta looks sus-tainable in calories!
(too bad i cant come up with proper jokes about sus.)
“Since noodles are made of wheat this is essentially a bacon sandwich” HAHHA I LOVED THAT ONE
Ah, the age-old question: "What constitutes a sandwich?"
Don’t even get me started! 😂
Oh yeah, carbonara is just deconstructed baconeggncheese, everyone knows that
And it has egg in it, so it's a breakfast sandwich.
basically spaghetti with tomato sauce and cheese is a pizza
Things we totally aren't doing today:
1) Making carbonara.
2) Playing with those wonderful puppies and kitties YSAC buys in bulk.
3) Failing to enjoy another great episode.
You have certainly spoken a large spoonful of truth right there! None of those things shall be done.
Need more kitties. It's been too long!
This has the same energy as when Mr. Incredible tells the old lady NOT to go to the people in his office who can get her claim accepted
I never get tired of how good this guy’s editing skills are. Seriously next level.
He can sing, he can edit, and he can cook. He's the perfect wife.
What is next level about it?
@@laurenanderson7330 Do you watch ANY other videos that require high level editing transfers? ANY?!
Fun fact:
*”Did you know… if you add ham to it, it’s closer to a British carbonara.”*
“And if my mother had wheels she would be a bicycle “
@@ybaum88 “It has nothing to do with macaroni cheeese…”
*You have just mama'ed your last a-mia!!*
just skip the salt and any flavor
@@ybaum88 well the whole town rides her, she might as well be one.
Nearly choked at "salt this angry water."
Gonna try this not carbonara in a bit!
ysac out here spoiling us with italian intro, an ending song, AND DOGGO RUNNING IN SNOW
We really need a full version of all the end songs. Some of them just slap like this one
If I made an album which songs would you pick?
Garlic bread song
@@yousuckatcooking The pierogi song. I would also support a full song version album. Especially if one song was about salt, bluegrass, and aliens.
@@yousuckatcooking The Chip/Beet/Bean Dip Songs!
@@yousuckatcooking Brussel sprout
It’s always a treat when you upload. Thank you
As a non italian, i thank you for clarify that this is not carbonara, so i can avoid prison for eating fake carbonara outside of an autentic italian house
Very grandiosa not carbonara. Well done sir, you deserve the title of Not Italian Chef
Noooo really?
@@yousuckatcooking You clearly understand how to succeed in a Carbonara, yet you decided to insult it. You have great potential, but not the right focus
@@MelaRulez Imagine being this oblivious. You deserve the title of Not Blivious.
My head canon: YSAC is actually Baking with Babish when he's not drunk.
he may be onto something here
I wonder which of them isn't drunk
you mean binging?
Clearly not because one of them is not insufferable
@@s.aslahahmadfaizi4687 hmmm I'm still not seeing any counterarguments, some chill people get insufferable when drunk, and some generally insufferable people chill out when they're drunk.
Vincenzo is punching air right now as he overcooks his own Carbonara, but it's okay because he's Italian even though he lives in Australia.
Wow, that's exactly what happens in Italy when you change even a single ingredient on a famous recipe XD It's the same for Tiramisù. We're so touchy on food stuff. Great video, greatings from Italy! Ciao!
🙌🏼
Don't ever forget that England gave Italy zuppa inglese, the predecessor of tiramisu.
@@nathangamble125 Did Zuppa Inglese lead into Tiramisu cause they are completely different taste profiles and only similar in structure right. Zuppa Inglese is Spiced Liqueur and Lemony Custard while Tiramisu is all Marscapone and Coffee with Chocolate hints.
Meanwhile in midwest unoted states : hotdishes(or cassrole as its aprently called elsewhere) and saleds made with marshmellow creme,peaches and marshino cherries that we still call salida for some reason.
How can anything called "zuppa" not be soup?...
Good recipe, better satire, even better music. You my good sir have it all
The Holy Trifecta
phew. i don't know WHAT i would've done if this was a video about spaghetti carbonara
This is your very first video i've watched. The intro, the jokes, the song, total disbelief.. pure gold man i enjoyed it so much!!!! Instant sub, love you from italy
preparing the egg in a side bowl is actually really useful. i always stress out about timing and hot pans so that makes it so much easier for me to make Not Carbonara
It’s like tempering your eggs when making custard/pudding.
100x👍 for giving the Carbonara cult a deserved but good-natured ribbing.
the bold statement of pasta being a kind of sandwich always appears out of nowhere and its always great
I’m over here committing war crimes against Italy by adding garlic to my carbonara
They’ve sentenced you to no garlic bread for life.
I always made my carbos with nutmeg, cream, bacon, shallots, cognac and white whine ... then I wateched YT and I learned that I was probably some kind of monster that nonnas threaten the children with.
Instructions unclear
I accidentaly made actual carbonara
Now how do i get rid of all the italians that appeared in my kitchen
The word carbonara was said exactly 19 times in this video (20 if we count carbonistic properties)
You are doing a service to your country.
That was probably my favorite ending yet
It's good but I'll always love the ending to the corn on the cob vid. "she wants to be a fighter jet" :)
RIGHT. IN. THE. FEELS. The intro lifted my spirits like a hot air balloon, and the outro just bloody floored me.... Maan... Your Non-Carbonara will be legendary!!!
The Italians can use this video during their hot Mediterranean summers because it's full of shade 😌
I can’t wait to watch a review vid of a hardcore Italian chef watching this😂
tbh as an italian its not bad
@@snappold5656 and as a not Italian, I also think this not carbonara is not bad
Honestly he is only missing guanciale, otherwise would be pretty much good.
He kinda teases the Italians but he knows the original recipe. 😛
I think that what pisses the Italians is when someone advertises an abomination as carbonara without any disclaimer.
Why will italian chef watch this? This is not carbonara
You are my favorite person. You didn't need to know that, but now you do and there's nothing you can do about it.
Dammit!
The funny part of the whole situation with the particular dish (not) referenced here is that there is no real canon.
No one knows for sure who invented it and when, it sort of just popped out of nowhere after WW2.
The most credited theory is that it was first done with American military rations, which included bacon and powdered eggs.
In all cases, there have been so many "canon" variation throughout its short history that you can't call for any purity.
Very well done, and funny as always :)
It's a recipe that's older than most people who cook it. When you talk about carbonara my mind goes back to the afternoons when I was coming back from school and both my teenager self and my mother are tired and hungry and she's got this guilty smile as she says "carbonara?" and I'm like "fuck yeah" and then ten minutes later we're clogging our arteries with delicious comfort food
So when you promise carbonara, I go on this nostalgia trip in which I get ready to relive those memories, and as you grab the garlic, the spell is broken and I come crashing down to earth faster than a meteor and my taxes are due and I have a meeting in 20 minutes actually and the sweet release of death comes that much closer for us all
@@badp BUT that is just your version of it.
In the '80s many people in Italy (even in Rome) probably cooked it with cream and pancetta rather than guanciale.
The first documented recipe (1940's, in the USA!) used ham. The first Roman cookbook mentioning it uses parsley and garlic.
The fact that you had an experience you called "carbonara", which doesn't coincide with someone else's experience with the same name, doesn't make you or them wrong.
Because there is no right.
There are several common points (cured pork, eggs, grated cheese, pepper), but apart from this, you have no right to call someone else wrong. Even if that conflicts with your vision
The script and song are top notch 👌 love you dude
It‘s shocking that the music at the end is THAT good
Looks like you were having some slippage there with the cheese. I suggest upgrading to pecorino romano with an SDS shaft, but you'll need a rotary hammer drill.
Oh good idea I’m pretty sure
Really missed your outro's, this was great, thank you !
The fact he still showed us cracked spaghetti makes me fear this man
This was BY FAR the best not-carbonara sarcastic commentery video I've ever seen.
Love your videos so much, they've helped me become a semi functional adult in the kitchen.
That’s great to hear
I’ve missed his songs so much… brought me to tears ty
Thank you for bringing the songs back 💕😚 I can sleep peacefully again
Making a foreign dish:
Everyone: He made something from my country's cousine, oh my god I'm so proud.
Italians: Mamma mia how dare you.
Yeah, i agree we can be annoying, but the main problem isn't really home cooks making pseudo italian recipes and modifying them a bit to suit either their tastes or the local ingredients. The problem is restauraunts doing that and then claiming it's authentic. I'd much rather go eat italian food in japan than in america because in japan at least they're honest about it not being authentic italian food but rather italian-japanese fusion food so i can appreciate the food itself, while in america it's usually just italian food but worse.
@@bonogiamboni4830 had some good italian food in ginza.
You used mamma mia incorrectly my friend
@@idek7438 eh, to me it sounds fine, "mamma mia, come osi" is reasonable.
Leave out us Asians, we can't stand foreigners butchering our dishes and pretending that it was authentic. That's why I can understand the agony of Italians when they have to witness their traditions being sold off in other countries as a counterfeit of the actual dish.
As an Italian living in Bologna, I approve this video 100%!
Love it!
I just made this. It’s absolutely delicious. Thanks for the recipe!
Always a banger song at the end. just perfect.
I'm just so glad that you exist, dude.
Thanks for telling me that I usually order the not-spaghetti-carbonara when I was craving spaghetti carbonara. Why did I want some carbonara while I never even tasted it? 🤣
Any video that takes the piss out of Italians I'm all for. A++ production and commentary.
This was hilarious and so well put together!
Brah just brah moment 🤣 🤣 🤣 I loved just loved how you played the Italians... They were like going crazy cz your saying it's not carbonara 🤣🤣🤣
Italian here, (Italian from Italy not America) in my household carbonara was always made with whatever kind of cured meat we had available, be it pancetta, ham, prosciutto crudo, bacon or guanciale.
This is because carbonara isn't a really old recipe that was created centuries ago. Carbonara was born after the second world war in an attempt from Romans to feed american soilders with something familiar (eggs and bacon). The official recipe was codified only in the '90. Before that everyone made carbonara however they liked it: with or without guanciale, with or without Pecorino romano and with or without cream, which was mainly used by restaurants to maintain the creaminess over a long period of time.
So, feel free to make carbonara however you want, always remember though not to change the structure (cured meat, egg and cheese)
Per gli italiani: prima di insultarmi fate qualche ricerca sulla storia di questo piatto.
Dude, this is the first video I've watched and I have to say; you are legendary.
This is a perfect episode
This is perfectly timed, I was just thinking that I didn't want to have spaghetti carbonara for dinner tonight
A custom intro AND an ending song with a happy dog! These are always the best episodes. Did the eggs have a chance to say goodbye though?
Thank you for this. I've made carbonara lite, carbonara with pancetta, and someday I'll save up the money and time to buy some guanciale and make the whatever real is stuff. But after watching so many proper Italian Chefs I needed this antidote. Cool song, and very touching.
I can feel the sheer aura of sarcasm just from the first few lines of this video. Absolutely brilliant
I absolutely love how much shade you're throwing at Italian food zealots here.
This video nothing but takes a giant dump on traditional elitism and I love every second of it
The return of the end song ! This is honestly the best part of your videos
This is a divine recipe. Absolutely gorgeous.
3 times I've made this from this video and it is the nicest not carbonara I've ever made or had made for me.
I feel the secret might be yolks only.
Whatever, I'm done looking for carbonara recipes, I've found THE one for me.
Thank you.❤
Not that this is a carbonara recipe, of course.
Oh hello good morning I made you breakfast
Why thank you YSAC, much appreciated:D. You'll be so happy to hear that I'm an Aussie and I cook REALLY not carbonara using cream, onion.......and fettuccine!!
Good morning, thank you for the breakfast
bacon, eggs, and toast - straight from italy
The best not Carbonara I've seen in a while. I use a while egg, it's usually just yolk since it's harder to mess up that way and thicker, but really it never caused me any issues, just be very careful with the heat
If you properly temper your eggs (add some more pasta water to not only give the cheese a head-start) getting a whole-egg mixture to creamy perfection is actually not that unachievable.
@@notAshildr Yeah, it's just harder to do than using pure yolk. At this point I'm convinced all of those yolk only recipes are made just to make it easier for people, since I tried both and didn't notice much of a difference when both methods are done right
@@xPandamon I sort of make a 'custard', whole egg, pork product, cheese and pasta water until smooth then add the hot strained pasta to cook through the sauce
I'm from italy and I can teel you this is very close to how I make it as a broke uni student...just whatever gets you close be it bacon, guanciale or pancetta, parmesan or pecorino. i like to add 1 egg white and for each serving 1 yolk and also a very light grate of nutmeg. Keep it up you're great!
Best vid in awhile great job
I tried the recipe but used 155 Spagetti instead of 156. Needless to say the meal was ruined. But the noodle water was tasty.
I made this and for a second I seriously considered counting out 156 noodles. 🤦♀️ That’s why I like baking I can indulge my ocd tendencies. I settled on 8oz.
Oh thank god, I’ve been DYING to find out how to not make carbonara!
Songs are back! Delightful!
I LOVE that the songs are back!
Oh my God I am DYING from that hand gesture joke IT'S SO TRUE IT EXPLAINS LITERALLY EVERYTHING
4:40 Pasta is made from flour - flour is made from wheat - wheat is a plant ----> spaghetti are vegetable.
I like your typical humor in your narrative, being humorous and sarcastic
At first I didn't realize how clever that thumbnail is, with the "This is not" being much less visible because of the white background, while "Spaghetti Carbonara" is still clearly visible. I love that kind of attention to detail!
The whole non-carbonara cooking world salutes this guy.
Story time: despite all the legends about ancient traditions, carbonara is a modern dish with no clear origin. It's not in any cookbook before the '50s and most early mentions of this pasta (described as "with eggs, cheese, bacon or prosciutto") are in english language touring guides. The oldest menu to include carbonara is from 1952 and it comes from a restaurant in Chicago.
The origin of this recipe is probably connected to US soldiers stationed in Italy after WWII. One of the few reliable food sources during that time of extreme poverty were military rations containing, among other stuff, the ingredients for a classic american breakfast: powdered eggs and bacon strips, that someone might have mixed into a pasta sauce.
Early recipes sometimes include chili, one mentions squid ink, one butter but it's unclear whether to fry the bacon or melted on the pasta. Still NO CREAM ;)
I didn’t know that cooking videos could be hilarious 😂 this is my new favourite channel lmaoooo
Please do more of these!
Most quality CZcams cooking channels, use things most of us can't afford, find or store. There's really an opportunity here, with your level of platform..
Italian here, dude that's unbelievably perfect. well done!
Did he make meatballs just for one joke? YSAC's commitment to the bit is unparalleled!
This guys the best seriously. What a great sense of humor
This is the most significant and educational video I have ever seen!
Hahaha this hit so hard. Literally 2 weeks ago made cabonara for my partner. Did it fully traditionally with guanchale and all but man the purist wank when researching it was insane. Like yea guanchale is nice but really isint much different than just using bacon with maybe a tiny but more oil.
it's guanciale. And it makes a huge difference in taste, but use what you like, personally I flavor my guanciale (while it renders) with fresh chili for spiciness, especially if my black pepper isn't very strong.
And here I've been referring to angry water as "boiling" my whole life like an idiot, thanks for teaching me a valuable lesson.
As an italian, this is the first time i see someone non-italian cooking a carbonara in a decent way (and that looks very tasty). You've got all of my respect.
Bravo! This was insanely entertaining!