Italian Culinary Expert Gets Surprised By Salmon Carbonara
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- čas přidán 23. 04. 2024
- In this video, I react to a salmon carbonara disaster. Watch as I give you my opinion on this controversial dish! This hilarious video will have you in stitches as I critique this unique twist on a classic Italian dish. The issue is not the salmon what what the chef did to the "Carbonara".
💯 Follow this link to watch my latest Carbonara video recipe: • How to Make SPAGHETTI ...
#reaction #carbonara #vincenzosplate
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he left the pan long enough to cool off, now he's made salmon-ella carbonara😂
😂😂😂 fun fact, you don't get salmonella from the salmon but from chicken!
3 eggs😂
good fish can be eaten raw btw but i know what yxou did there
@@vincenzosplate And even that isnt easy if you follow Rules!
Very amusing. This is why I come here.
Carbonara is one of my favorite pastas. The first time i had it was as a teenager at a small Italian restaurant in Seattle. It was amazing. Then I tried it at other places and it was good but it wasn't the same dish. I got into cooking and chefs were telling me to use cream. Years later a friend who worked in a nice Italian restaurant was like "Cream?! Wtf?!" They showed me the traditional way and i finally was able to make the dish I fell in love with.❤
You know what I am talking about when I defend the traditional recipe of carbonara!
@@vincenzosplate i do! I am grateful that you are showing people the traditional way. It is such a beautiful dish.I love cream but not in carbonara. The only thing I did once was I used duck eggs instead of chicken. I love your channel and expertise and am learning alot. Thank you Chef.
@@vincenzosplate for years I searched for real carbonara so I love your channe and am glad you are telling people about how to make it properly.
I love your videos! Since I saw how to make the sauce for carbonara properly, I no longer use cream! In this video you say that parsley and salmon don't go together (it's a big no, no!). But in one of your videos from 2 years ago you also use parsley in your pan, together with a clove of garlic, lemon juice and salmon. So which is true? Greetings from Vienna/Austria!
@@erwien58 it makes such a difference doesn't it?
“Ooh La La … he’s boiling the past and he hasn’t made the sauce yet” 😂😂😂 what a great start Love it👌
Thanks Vincenzo you nailed it 👏🏻
Vincenzo may have to do this dish properly. 😊
That'd be a nice idea, a rebranding of the dish 😂
@@vincenzosplate I'd like to see that because I never mix cheese and seafood, but perhaps the smokiness of the lox might pair well with the funkiness of pecorino. I could maybe imagine a fresh, soft cheese being used.
BTW, "sha-LOT" is the British pronunciation versus the "SHALL-lit" American, etc. pronunciation.
Definitely
Agreed, I love the idea for the dish but I would rather see it done right
Please do a version Vincenzo! I bet it would be so delicious!
I appreciate you teaching us authentic recipes/methods😊
It is my pleasure. I always make sure to give you guys the authentic experience when cooking Italian cuisine.
Vincenzo was so focused so much on the way the dish was being made that he forgot about the rule about no cheese with seafood
Please, please, please, make a "Vincenzo approved" version of this dish! As a Finn we have great salmon of our own and I would love to try this (in a correct way). Also some other fish dishes (from maybe white fish like perch, would be amazing!) ❤❤ Love your channel,please keep doing what you do! Loads of love from Finland.
CREAM ALERT CREAM ALERT 😂
Yes, again ! It's a never-ending story ! 😉😀
When will they understand there's no cream in Carbonara? 😅
Please give us a creamy no cream salmon carbonara. Would love a good recept. Only found some with cream :(
Noted! I'll see what I can do 😊
@@vincenzosplate I will absolutly looking forward to that :) Your traditional carbonara recipe became a staple in my cooking Repertoire by now 😊
Yes. Would like it with regular, not smoked salmon/lox, if possible.
@@tanikokishimoto1604 Commercial Smoked Salmon is allways oversalted...
Yes some good quality Parmigiano or Pecorino is a must.
I finally was able to try my homemade raw milk Parmigiano cheese.
It was fantastic. Will be making more plus Pecorino soon.
Love the video, your part of course, the food, not so much
Yeah the food part was quite bad 😂😂
How good is it to make pecorino at home? You must be suoer proud. Wish you could send me some to try
@@vincenzosplate It is a funny hobby. Plus I get quality product.
Hi vincènzò.I do agree with you nò cream is correct
Thanks for agreeing with me on this one 😊
Love the reacting video vincenzo love your content your a amazing CZcamsr 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
I love all your videos but, when you do these, I love them even more. 🥰
I felt the same way when he started the pasta too soon and then drained it instead of using the pasta water.
It did not look creamy at all. My grandson would have eaten it but, he wouldn't have liked it, and he would have said so. 🤣
Hi Vincenzo. Discovered you from your collab with uncle roger. I'm Chinese living in Dyker Heights in Brooklyn New York which is historically an Italian neighborhood. Literally never cooked Italian food in my life and my first thing I learned is carbonara from you. Took me a few tries and eventually got it right and creamy only with pecorino, eggs, and pasta water. Because of you, the first carbonara I ate in my life is my own cooked carbonara, so I'm blessed in the sense that I haven't eaten carbonara cooked wrong!
I learn more from these reaction videos than your actual recipe videos
Glad to hear that you enjoy these kind of videos! Stay tuned for more 😊
Did someone else saw the garlic fall from the counter at 3:10
Vincenzo, you're already done this dish a few years ago and it was great. Why is no longer available on your channel? Btw, you are awesome guy and chef, I adore your channel 👌😊
Thousands of Italians online have been saying no cream for years but chef obviously has been living in a cave with no internet and has never seen how to properly do Carbonara. Amazing 😮
Please give us more pasta recipes 😂 I made all your recipes but I didn’t know any salmon pasta recipe or scallop or seafood pasta
Vincenzo you need to show us how to make a Salmon Carbonara please
Haha it would be an interesting video indeed! 😂
Your hair looks great Vinnie! Can I have some for my bald head?? Lol
Hahah thanks for the compliment! 😂
"This salmon is great...it does not deserve that" I think we all felt the pain of this one with you!
I love Italian food! ❤❤
When he drained the pasta, the first thing I thought was: "He forgot to reserve some pasta water". Then, when he plated, the pasta was not creamy even though it had cream because it was too dry(missing the pasta water).
Exactly! It's always a good idea to save a little pasta water😊
The idea is nice. I will probably try this one, but in a proper way - making the salmon sauce first.
I agree no cream, no shallots, and no parsley! Given that it’s carbonara however, I would have added some strips of crunchy salmon skin on top. And yes, a nice thick Afeltra spaghettone would be my choice of pasta.
If this is how he did it. Maybe I'd give it a chance but he just went ballistic and created a monstrosity.
There is a video by italia squisita that I would love for Vincenzo to react to. It is called "Cacio e Pepe: Original vs. Foolproof vs. Gourmet with Luciano Monosilio" and it presents 3 ways to do cacio e pepe in response to Babish. He does a beautiful classical cacio e pepe but he also does a "foolproof" cacio e pepe that is certain to make Vincenzo at least a little bit angry, just a little bit.
Thanks for bringing it to my attention! 😊
I feel like the title should be "expert gets triggered..." Love your content!
He killed the pasta, the eggs, the parmiggiano and the salmon. And I think he kidnapped the guanciale. Can we call him a genocide?
He wasted so much ingredients. Could have avoided it though.
Hey Vincenzo, I know the guanciale, pecorino, spaghettoni, and pepper are the musts for carbonara but I was wondering for recipes that are traditional that do make use of cream. Are there dishes that specify if the milk/cream has to be from a cow, buffalo, etc? Just one of thoughts I’ve had recently
I never even knew salmon carbonara was even a thing, given the regions where salmon is caught and popular.
Your Hilarious Vince. ( Ma che cazzo!) 😂😂
Thank you my friend. I'm glad that you found this video entertaining.
Hey Vincenzo. Love your videos as always. Can you react to alvinzhou hundred hour tiramisu please. I can’t wait to see your reaction.
i'll deifnitely have to check him out. Do you have a link for that?
I use garlic chilli and basil & extra virgin olive oil in my carbonara with chopped curly parsley to garnish I use Bucatini spaghetti pecarino cheese & smoked salmon
Man made a calbonilla
Not only did he boil the pasta first, but it looks like angel hair which cooks in a few minutes!
I haven't been this stressed out for 10 years.
Same this has even gave me nightmares for days.
I go rogue with recipes I've learned from Vincenzo all the time (never used dill yet), but I get the authentic part right first and it makes a huge difference in how you modify and adapt it when you try new things with it.
I'm not sure about salmon carbonara but when I have them in the house, I do like to add maybe half a shallot to my carbonara, I fry it in the fat from my guanciale. It's a nice, mild addition.
A lot of eastern Canada is mostly known for it's cod but the salmon is also excellent....
You should send tassal one of your t-shirts in the post. 😂
Then make a video showing how to make the dish the proper way so it can be called a salmon carbonara.
No fish in carbonara either. 😂
I guess I will have to make a new shirt soon 😅😂
Idk but I would try it
Poor Vincenzo!
My tiny Italian heart just broke into pieces.
Might have been bad carbonara sauce, but it looked like a great eggnog base!
Everything was so bad. I wish they did a lighter sauce, maybe something an aglio olio with salmon. Maybe it would turn out okay.
Vincenzo, Pasta Grammar recently posted a video on popular Roman variations of carbonara. One of those dishes is called pasta alla papalina, and they say this was the inspiration for Gordon's carbonara with peas. Papalina begins with sauteed onion on butter, then you add prosciutto and green peas, and after you transfer the fettuccine to the pan you add the sauce from the egg + parmigiano. I hope you will react or cook papalina for us.
I’ve been following you and making my dishes your way, the authentic way. My family loves it. They do not want to go out for Italian anymore. If they want Italian they want it made at home with quality ingredients. Cheaper and better than going out.
I think he makes a lot of sense.
have you tried recreating this recipe? How did it went.
Vincenzo, please, SAVE THIS DISH FOR US AND DO IT!! I am fed up to see these "chefs" so incompetent. They think they don't need to study. The nerve to show in a video something like this is...OUTRAGEOUS
You have to stand up for me, I told the restaurant staff I added ketchup not cream to my plate of carbonara but they blamed me for the chef locking himself in the closet screaming No ketchup in carbonara.
I have to agree with you. The pasta is bad, the sauce is not right, and the parsley is a bit much.
This is just 50 shades wrong. Thank you for sharing the same sentiments with me.
Shallotsanara 😂😂😂😂
It seems like people don't listen. Come on people there's no cream and carbonara!!! Vincenzo has been saying this for a long time and people never listen.
Maybe they're just doing this for the clout. But I pity those people who actually would try this out and get disappointed afterwards.
Shallotzonara 😭 your a funny guy… foodfather
Hahahaha sounds like a better name, don't you agree?
Haha, Vincenzo is certainly triggered over the use of some of these ingredients. Love your passion Vincenzo and agreed they have messed up this recipe.
Carbonara is so simple to make, why do they love overcomplicating things?
ah my favorite
cold pasta, cold cream, cold salmon, and uncooked eggs
😂😂😂😂
I wanna see you react to "mr. Onion" again from Masterchef New Zealand. :P Don't tell me he's got no more videos to react to. He's the Ramsay of NZ probably. :P I'd love the day Masterchef New Zealand puts out a video of him going like: "wue're guonnu due suemthing differuent tuedaaayyy. Wue're guonnu make an uoniun crust for uor pizza and put muoure uoniun uon top uof it as a dressueing." :P
Hahaha I will see what I can do! Do you have any specific video that you want me to react?
I have'nt bought smoked salmon in years!! The hot water tank kicked the bucket, I replaced it and kept the old one and built a reverse offset smoker out of it. I've nailed the process now and a few months ago I made around 4Kg of smoked salmon for like around 80$CAD.
My favourite smoked salmon pasta dish is super simple... I make home made fresh Pasta, once cooked I add sour cream and a splash of vodka, a bit of chopped dill and adjust the consistency with pasta water. The recipe in the book says add the salmon at that point but I think the pasta is too hot still and it cooks the salmon a bit and ruins the texture. I just plate it up, add a small dollop of sour cream again, do a fancy garnish of smoked salmon and dill on top and serve. It looks fancy, easy and fast to make and the everybody gets to destroy their plate! I find it's great ''not BBQ cuisine'' to make and eat outsede on a hot summer day, don't make it too big of a plate and serve with a glass of wine!!
I'm eagerly waiting for those days.... We got an inch of snow again this afternoon!!
In Italy they jail people who cook like this guy!
Carbonara should not even go with Salmon
I would mix smoked salmon with lemon juice and black pepper and only then put it in the pasta😅
I think not call it Carbonara, maybe a light sauce would do.
Totally agree with you - who are these idiots???
I'm so disappointed with this recipe too. I'm not sure what went through their minds when they made this.
Even if we were to disregard the amount of sins that are comitted in this video, those are some pretty big salmon pieces. Definitely gonna be akward to eat. Can you imagine the guanicale pieces being that big when you make carbonara?
Shallot with the stress on second syllable is that used in every UK related/Commonwealth country.
Shallot with the stress on first syllable is the US pronunciation.
Many other words like that (Data/adult/aluminium/tomatoes etc...)
Show them how it's really done Vincenzo.
Absolutely! They should really stick to the original recipe. This is just 50 levels wrong for me.
I know this fellow's recipe wasn't perfect, but it was still much, much better than anything made by Cooking With Jack.
oh no don't get me started with Jack. I think if we compare them both, this is far better than his.
If you use 150 gram of Pecorino oder Parmigiano with two egg jokes and pepper + Pasta Water you have the perfect Cream at 65° Celsius, NO CREAM needed!
Shaved parmesan kills me as much as balsamic reduction 😢😢😢
@ 9:01 You yourself told us that Italian cuisine likes to combine fish and seafood with parsley, so... 🤗
I don’t think salmon is native to the Mediterranean, though.
@@stevemcgowen Nor are the tomatos 😜
Cheese and Fish?????never, never, never, never!!!!! Not to mention the cream😢
Our stomachs would flip. I don't think this would taste even good.
😆 "che cazzo fai?!"
I love Vincenzo!
Thank you for teaching me how to make a real Carbonara 💚🤍❤
Happy to hear that you enjoyed my reactions to this video 😂❤
@@vincenzosplate You're an absolute legend! I'm Serbian but mum also speaks Italian, so I know quite a bit of the language. I just love it!
Just wanted to inform you if you do not already know that Chef Jean Pierre referenced you in his latest Lemon Tiramisu video, saying he watches your videos and got his idea from the Limoncello Tiramisu recipe, and among other praises, that he likes you and you are a chef.
Ye that pasta is definitely looking cold now so the eggs aren’t cooking with the residual heat and no pasta water - just wet egg and cream 😖
His ratios are also wrong for the amount of pasta as well 😕
This dish will give you a stomachache that will you stay for hours. I won't dare trying this out too.
So did you get the sponsorship? 😁
At the Baltic Sea, there is no food without dill. 😉
PS: And no food with pasta.
A creamy life is a better life😄
As a lover of Japanese pasta, what this makes me think- let’s use the Salmon skin and the fat layer beneath it in place of Guanciale, and then mix Salmon Eggs and Uni into the egg & pecorino mix to make the creamy seafood sauce.
Dove posso comprare il tuo maglieta di No Cream In Carbona?
How much and how?
Who did give this guy the right to destroy salmon and making an awful Carbonara?? My goodness
It was so disrespectful to watch and come to think about it, salmon is not a cheap fish for most people across the world. I wish they would improve this dish and not call it salmon carbonara the next time they make it.
@@vincenzosplate EXACTLY!!!
Shallotsanara 😂😂
Starting to cook, the pasta especially, before your mise en place is done is a rookie move.
😢😢oh my goodness!
so overwhelming, right?
Omg that pasta is more orange than Trump. He could've gotten La Molisana Liguori or Dececco at least.
🙄
@@trishb45 Well u arent gonna use poor quality pasta. Atleast a decent one.
Please vincenzo. Remake it for us the right way
I will see what I can do my friend 😊
My Italian nonna always told me not to add any king of cheese with any seafood recipe. Even seafood risotto. I keep to this principle. (And note this video is actually 9 years old ;-)
That's because for the majority of recipe, cheese and seafood just doesn't work well together. There are a few exceptions, but they're definitely not the norm.
@@gurugurumawaru7869 it works only with fish burger for me. Otherwise, yes, doesn't taste right.
Sour cream works well with certain fish, including salmon. I don't know with carbonara how the usual cheeses combine with salmon, cuz I've yet to eat that, but no cream of any sort there
@@tanikokishimoto1604 Actually, cream (sour or not) is not cheese. ;-). Of course no cream in carbo. But no cheese neither (as parmigiano reggiano in the video) with italian seafood recipes. To make me clerarer, salmon carbonara (if this can exist) = no cream, no cheese (and of course, no shallots, no garlic as Vincenzo says).
That's a rule in Italy, we don't serve seafood with cheese
At 4:38, Vincenzo is shocked. No one listens to "no cream in Carbonara" is etched firmly in his jaw. Our beloved Carbonara Crusader's outrage is evident. Tassal would do well by having Vincenzo show how to properly use their product.
I make that thing but no garlic, no shalots, i use extra virgin olive oli + leaks + mild red bell pepper + sea salt +white pepper. No cheese or water but 1 cup double cream, i do not call it carbonara, i just call it cold smoked salmon pasta, its good easy fast food, but nothing special.
even as a vegan i do this authentic style using vegan parmesan (generally the hard triangle block i grate real fine) and egg replacer and it works.. i use a good quality vegan bacon as well. Plus i like to use a more wider pasta like fettuccini
Thanks for sharing! It sounds delicious!
You should do your own take on a Salmon Carbonara using the salmon you always purchase from them #vicenzosplate #salmoncarbonara #vicenzosplatesalmoncarbonara
My issue with the traditional Italian techniques and no cream is you can’t let it sit or it’s ruined. Large batches, reheating, or being a slow eater is pretty much a no-go
Noo pasta water noo loove 💕....
English and Australians etc say shallot with the emphasis on the second syllable.
Thanks for the tip!
I’ve been called a snob a lot since you taught me the importance of food traditions. Not just with Italian food but Irish as well.
I don’t care. Yes food is made to evolve and be played with but I now see it as… Kind of like classical music.
You learn a composers piece and perfect it first. You try and understand it. Only then can you play around with it. If that makes sense.
I also agree that if you want to make a dish it’s fine but the name matters. It matters.
So, ah, no Cream in Carbonara. (haven't I heard this already hundreds of times from Vincenzo?) Making Carbonara without Cream is 'easy', but, let's honest, it does take a bit of practice to get that 'creamy' consistency without it. At best I'm a home-cook and I try and try and about 40% of time I get a nice Carbonara (not great, but enjoyable), another 40%-acceptable. The other 20% - well, let's just say I ate it because I hate to waste food. I really enjoy Vincenzo's videos. His tone and manner always gives me a push to 'try it'.
Another issue with the recipe here is the huge quantity of pasta for the little sauce he made.
To be honest... cream, no. But creme fraiche might be a killer addition to this recipe. The tangy sour addition is gonna pair well with the salmon and the dish as a whole.
Salmon Craponara! No pasta water for the sauce. 86 the cream.
Would you give a try to his recipe?
@@vincenzosplate I would make something similar. I don't use cream and I prefer pecorino cheese. No parsley either.
I mean, at this point, it’s time to add capers and top it with everything bagel seasoning, and call it a lox mock carbonara
Shouldn't even call it a carbonara in the first place.
@@vincenzosplate it probably tastes good, but yeah, why call it carbonara you’ve clearly invented a dish give it your own name be proud of what you created because like I said it probably taste pretty good it’s something I would like to eat I just wouldn’t say I was eating carbonara
There is No Cream in Carbonara!!! 😫
On a previous video you said one clove of garlic per person - he’s using 400g of spaghetti…
@vincenzosplate - just a quick mention, the color of cream/milk is directly related to the cows fodder, usually, in the summer when cows graze on fresh grass, milk is more yellow, during the winter when they eat more grain, its whiter.
In regards to the recipe in the video - NO, just NO :D
I adore authentic Italian food. The Bride and I had 2 holidays last year in Roma, we were 10 minutes walk from the Colosseum and 20 from the Pantheon and Trevi Fountain, we visited dozens of restaurants and I had several Carbonara. I hate to see authentic food recipes bastardized like this. My philosophy with food is this, if you are going to take the time to buy fresh ingredients and cook, at least stick to the authentic recipes, because after all isn`t that why you cook this food, to recapture the taste, flavours and experiences ? Whoever this so called Aussie Chef is he needs to go have a cold pint of Fosters, throw some Shrimp on the Barby, what a drongo. Glen, UK West Midlands, lover of all things Italian. Ciao Vincenzo.
I may have to try a salmon carbonara for my muslim friends. I'm going to probably use some very lightly hot smoked samoln cheaks a
Nd then fry them a bit for texture. Other tgan that though, a bit of shallot, but follow the traditional recipe otherwise
It might seem a bit odd since the salmon has a slightly fishy taste. You could consider exploring other meat options besides pork