Italian Chef Reacts to Joshua Weissman's Spaghetti alla Carbonara
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- Äas pĆidĂĄn 21. 03. 2023
- I love Joshua, but let's see if he will make me love his Carbonara too!
He made a great Carbonara, he certainly didn't disappoint me, but I was sure he wouldn't. The final result is like it was made by a pro chef, wow, he's always able to amaze me!
What do you think of a challenge between me and Joshua? Let me know in the comments!
đŻ Follow this link to watch my latest Spaghetti alla Carbonara video recipe: âą How to Make Next Level...
#reaction #carbonara #joshuaweissman
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Joshua is one of the only few American chefs that I trust with recipes from other parts of the world
One of the very few American chefs that can be trusted with recipes at all, lol.
Great job!
Although his Thai green curry and chicken biryani recipes were a bit screwed IMO.
@@w.wyszczerbiony6749 Well, Uncle Roger handed his shit to him for the Curry. He even lost his Uncle title temporarily. But he redeemed himself successfully.
That's pretty bad. He knows how to cook, but usually won't get traditional recipes right
Honestly, Joshua just proved so many times how he well he can cook, and how well he can roast, not just food, but fastfood chains.
He is really good, I am impressed. He still has not disappointed me with his techniques and skills, you should follow him too.
@@vincenzosplate I do. Just sometimes I dont watch his videos. They make me way too hungry. XD
â@@tolvajtamas8567 I usually watch them just before having food so I won't be left hungry đđ
@@franklynjoseph9855 good tactics! đ€Ł
Joshua literally the best chef.
every single recipe he does is perfect, his book is amazing
Talented, funny, fast and incredibly versatile
Well said! I fully agree, heâs great
He is the goat of cooking youtube
Up until two weeks ago I tried literally every substitute of guanciale available here: smoked cheeks, bacon, speck, pancetta. But two weeks ago I managed to get a nice piece of guanciale and cooked proper authentic carbonara. That was a long hard road to be honest, but every step was worth it.
Good stuff! I'm glad you were able to find one for yourself. Go try it out, it's a total game changer!
Bacon works when you have no other choice you just need to add and ass load of pepper to compensate
@@tigernotwoods914 smoked pork cheeks are quite easy to find here. The taste isn't the same but overall it's alright.
Pancetta is available here as well, but meat to fat ratio is usually different from guanciale.
Speck is an option and is available in most of the stores.
Also we have access to salo (which is ukranian/belorussian version of lardo) with different meat to fat ratio.
Anyway, now I know where to get guanciale and I will be using it for carbonara from now on.
"But really, by myself, I eat 300 grams of pasta." đ€Łđ
Vincenzo, you're amazing. Love your recipes and your reaction videos. You're a blessing to everyone who loves good Italian food!
Glad you love it. Don't forget to leave a like and subscribe to my channel.
@@vincenzosplateđ€Š Holy crap I can't believe I wasn't subscribed already. Done!
@@vincenzosplate don't troll Joshua on this one because I can only assume Joshua is Jewish and first of, Jewish people don't eat pork and second, mixing dairy with meat on a dish is a big no no. So, Joshua can cook this, but he probably won't be able to eat it ;-)
Joshua is indeed a very talented and funny guy, his skill in making videos are incredible too (if he edited it on his own). So happy to see my favorite Italian chef reacting to my favorite CZcams chef
He's a really intriguing man, and I'm glad I found his channel in the community. He's also really talented at what he does; I've been impressed with him since the first video I replied to. #vincenzoapproved
Very entertaining and always appreciate the opportunity to see different ways to cook good dishes. Thank you đ
Many thanks! Glad you enjoyed it
You are the only one i trust when it comes to Italian recipes vincenzo
You're*
Wow youâre super kind! I appreciate it a lot, thank you!
â@@generalzod647 ?
@@generalzod647 Well, sir... They used the full form of the word. Not the form you used. Both are correct.
#metoođđŒââïž
I tried your recipe when my family came, they all loved it. I'm a real Carbonara master now thanks to you. Grazie Vincenzo !
That's fantastic! I'm so happy to hear that you and your family loved the recipe and that you are now a Carbonara master đđšâđł Let me know if there are any other recipes you'd like to see on my channel!
I love your reaction videos!
đâ€ïž
Glad you like them! I hope you learned something as well from all the videos I reacted.
I love it when one of my favorite youtuber's reviews another one of my favorite youtubers!! If I may just leave one word of note, Joshua's video's sound here is much quieter than your voice, so I find myself turning my computer's volume up and down as you pause it to comment. Just throwing it out there as something to maybe consider taking a closer look at in the future, if other people are hearing it the same way (which they may not be)!
I'll definitely consider this next time. Thank you for pointing it out.
The pasta is from HEB, a local grocery store here in the states. Although knowing Joshua, he would definitely make the pasta by hand now
A local grocery store in Texas/Mexico đ
He's that good.
@@vincenzosplate That particular bag is the HEB Organics Spaghetti. On the package it states that is imported from Italy.
@@timd6468 HEB > Whole paycheck. In fact, its Sprouts >HEB > Whole PAYCHECK... Whole foods is for Dip sticks with too much of a lot of stuff ....no if you love in Texas excuses especially after they got bought out by Bezos.
â@Vincenzo's Plate H-E-B is the initials of the fella that started the company. Howard E. Butt was his name. The company is based in San Antonio, Texas, and they even have stores in Mexico. They also have a disaster response team.
Joshua Weissman knows how to make Carbonara without messing up.
That is correct. He has never disappointed me with the skills that he has. I'm very much impressed with this guy.
I think one of the things that confuses people from different parts of the world when someone suggests bacon is that in some parts of the world, you can only get smoked bacon, but in other parts of the world, you can choose between smoked and unsmoked bacon. Parts of the world where only smoked is available often end up thinking bacon is smoked by definition because it's the only type of bacon they know, but the defining factor of bacon is specific, *cured* cuts of pork. Obviously, it's still not ideal, but an unsmoked bacon does a better job as a substitute than smoked. Here in the UK, we have a wide selection of types of bacon, and all of them are available as smoked or unsmoked. I'm guessing Joshua must have access to the same choices.
I'm sure Joshua has the same options; I heard he's from Texas, and we all know how fantastic Texans are with their meats. So they must have many types of cured meat readily available at their local grocery store.
Very well put, you have some wonderful thoughts here.
Another great video my friend đđ€đđđ
Glad you think so, thank you.
Yum yum đ. Great job đ
You are absolutely welcome. I hope you learned something from this video!
Vinny, thereâs some video of New York pizza vs Italian Pizza, you should see the video of him and reaction to his video soon!
I'll definitely add that to my list, thank you for suggesting this.
Would love to see you react to Joshua battle with Michelin star chef Jean Georges. Also his 24-hr shift at his old restaurant.
I'll certainly add that to my list of contents to prepare.
Also, this was 4 yrs ago so probably no budget for the top ingredients yet haha. His girlfriend was even paying the rent for them before when he was still a regular cook. From what I heard on his interview with Uncle Roger's podcast, 3 yrs ago he still had around 200k subs. Now he's at 7M!! I wish for him to be a Michelin star chef in the future.
The type of meat you're using depends a bit on what country you're in and where you got the meat. Not every country does it the same. Here in Japan, a chunk of bacon (the kind you find unsliced) is actually pretty close because of how it's made. The bacon here is actually a lot like guanciale. There's not quite as much fat, but it's far from the bacon you'll find in western countries. I've had to learn a lot of new cooking methods since moving here and this is one of them.
Thanks for sharing your experience, it's always great to learn new cooking methods! It's fascinating how different countries can have their own unique take on traditional ingredients. đ€đšâđł
A great Italian dish! Grazie Italia.
You are absolutely welcome. Joshua did a pretty good job here.
Yeah agreed prefer it with all pecorino romano, it just tastes more, which means you need less of it, and it's usually slightly cheaper as well.
That said I feel like the hardest part about the process is figuring out how much you need to heat the eggs, because you need to heat them else it doesn't really thicken up, but I don't think you're supposed to temper the eggs either, and obviously if you heat it too fast you get scrambled eggs.
One thing that I did notice is that if you pre-mix the sauce (the eggs the cheese and some of the water) in a blender (blasphemy probably) and then add it to the pan it's almost impossible to scramble it, so that's neat.
Very well said. đđ»
I always add about half the reserved pasta water to the egg/cheese mixture to temper the eggs and hand whisk. It mostly prevents egg scrambling and the sauce seems creamier as well.
đđđœđđ thank you again Vincenzo for everything!
You are absolutely welcome. I'm glad that you like these videos. Please let me know if there's anything you want me to feature in the channel.
Joshua Weissman's Carbonara is amazing.
It surely is!
Please react to his Italian vs. New York pizza video. I thought he did a great job with the Italian pizza.
I will che k it out!
JOSHUA DID A GREAT JOB.....BUT I LOVE FOLLOWING YOUR RECIPES BECAUSE YOU ARE FROM ITALY....THAT MEANS A LOT TO ME....MOST OF MY FAMILY WAS FROM ITALY......I LOVE WHEN YOU COOK WITH YOUR NONNA.....BRINGS BACK A LOT OF MEMORIES WITH THE TIME I SPENT WITH MY MOTHER AND GRANDMOTHER
That is correct! That is why I love Guanciale. Do you have your own stock of Guanciale in your kitchen?
@@vincenzosplate WE USUALLY BUY IT AS WE NEED IT FOR CERTAIN RECIPES....YOUR THE BEST.....
Joshua is very good, because he's a Wise-man (Weissman)
Good one! Hahaha.
I've made your wonderful carbonara recipes several times. The feedback I have had every time til recently has been "delicious, but too salty". Now I use bronze-die bucatini and no salt at all. You get all the salt you need from the guanciale and the Pecorino Romano, and you have no worries when you tip the pasta water in that you are upsetting the salt balance.
Thanks for sharing your experience with Carbonara! đ Interesting approach, using bronze-die bucatini and no added salt. I'll have to give it a try myself. đ
its really nicely done
It surely is, Joshua did a great job here.
Crazy Italian chef and papa should collaborate ! Awesome video đ
Are you calling me crazy Italian? đ
@@vincenzosplate lol Yes Sir! That would definitely be you!!!
That spaghetti brand is HEB brand.
Its a texas grocery store.
Wow thank you for the precision!
The only thing I would do different (other than using pancetta instead of bacon) would be to put half the hot pasta water into the egg/cheese mixture first and whisk. The hot water will temper the eggs so there is less chance they won't harden in the pan and it seems to come out smoother and creamier that way.
That's a fantastic tip! Adding hot pasta water to the egg/cheese mixture sounds like a clever way to achieve a smoother and creamier texture. I'll definitely give it a try in my next recipe, even if it wouldn't be a carbonara anymore. Thanks for sharing your expertise! đđ„đšâđł
You should do reaction videos to Italia Squisita. Their recipes are amazing :)
Thank you for the suggestion đđ»
Well, nobody makes better Carbonara than you of course. You're master Vincenco after all and such a great inspiration. I hope after your trip to Rome you were inspired to do a Roma Carbonara in an upcoming video....
Wow, thank you! Yes, fingers crossed. Stay tuned for more updates soon.
NO! YOU ARE NUMBER ONE CHEF on You Tube!!!
Wow thank you!!
Seriously.Since i started watching your videos my cooking has completely changed i finally knew what i was doing wrong.Carbonara it was just the beginning.The secret is always in the details.
I cannot find guanciale anywhere in grocery stores. I did find pecorino Romano in the speciality cheese section.
if you're having trouble looking for guanciale, I suggest that you look for pancetta or bacon.
When we cook at home we make food for people we love, so it's OK to go an extra mile and find the best ingredients! For me it was hard, but I managed to find guanciale although I live in Turkey where there's no pork whatsoever) and my family was extremely happy with the carbonara I made by Vincenzo's recipe)
Love that! That's amazing, continue to cook and learn every step of the way. You are doing an amazing job and I am so proud of you. Don't always forget to share your masterpiece with family and friends because i've always believed that good food brings people closer to one another.
I usually don't like Joshua's videos but I do like this one
He is pretty good, go check him out.
Has there really been a Carbonara revolution?? I must have missed that. I haven't made Carbonara at home since 2016. In honor of the revolution I will make it this weekend. But I like it with extra black pepper. That is my favorite part! Cheers! :)
Hey there! The Carbonara revolution is on đ„ Let me know how it turns out with the extra black pepper đŽ Cheers!
I am eating a fantastic carbonara right now with Italian pecorino and guanciale. I followed your recipe. Cheers!
Glad you love it. What other recipes would you like to try out next?
@@vincenzosplate cacio e pepe, I always end up with a watery stringy sauce tho. Maybe I need to buy a different pan that cools down more quickly
Well, guanciale is very hard to find in Germany, you can't find it in normal grocery store. And I live in Leipzig
You can also use pancetta if guanciale is not available in your place. The last option for you to get is bacon. That's fine.
Yeah, Josh is the man!
Absolutely!
In the uk we have unsmoked bacon but we can get guanciale and pancetta đ
6:36 that looks like HEB store brand; HEB is a supermarket chain in Texas, where Joshua lives
I guess so too.
1LB is 484g. Thatâs how they measure pasta in the U.S.
That's interesting. Thank you for this.
Josh is #1 chef on yt? Chef jp wants a word
đđ
honestly i didnt know what pecorino was until last year, now its my favorite cheese to put on pastas
Pecorino is the pinnacle of all cheeses. I love it too.
Bravo
I'm glad you like it!
Just one thing, Josh mentions butter at 10:39 please ignore that reference to butter. No butter in Carbonara :)
Exactly đ ââïžđ ââïž
Joshua Weissman has done Carbonara again to compare against 2 other recipes. it was a one pot pasta episode and he wanted to cook something that wasn't filled with sadness.
My top 2 chefs â€
We could be a great pair, don't you agree?
Fuiyooh
đđđ
I think itâs better to remove the guanicale from the pan once itâs crispy, add the rendered fat to the egg and cheese mixture, add some pasta water to the cooked strained pasta in the pan, then on very low heat add the egg cheese mixture to the pasta and mix then add the half of the crispy guanciale, plate then add the rest of the crispy guanciale on the top of each plated portion. Also cook the pasta in much less water will make the pasta water starchier which will add to the creamiest.
Thanks for the suggestion, friend! đđ» I like to keep my guanciale in the pasta for a bit of texture, but I'll definitely try your method next time! đđšđ»âđł
I must say, I do not like to combine the cheese and spaghetti in a skillet/pan. I much prefer draining the pot (pour the water into a container), Premix some cheese and water to make it slightly warmer and start the melting. Then add some water to the pasta again, add the creme mixture and the stir aggressively to mix it quickly, keeping the mixture from getting too hot while being able to retain heat. The reason I like using the pot is because I can mix much more quickly without making a complete mess in the kitchen.
Thanks for sharing your method, but I prefer to make my spaghetti alla carbonara in the traditional way. đđđźđč
â@@vincenzosplate Of course, it's a all a matter of preference, and I would never call my approach traditional. But as someone who has very little cooking skills for me stirring/mixing quite aggressively seems to help me avoid the dreaded scrambling of the eggs, so as long as I get something that works for a clumsy (and maybe impatient) cook, I would rater make a dish a little incorrectly, if it means I end up cooking more because the workflow suits me better.
BTW, thank you for the amazing recipe that you provided. It was super intuitive and was exactly the method I started from until I could start making it from intuition (I don't like measuring stuff). If I know I am going to make something that is based on an Italian approach, your channel is always the first I check out.
Much love, and I hope you have an amazing weekend!
Vicenzo my man, you really need someone to edit the audio of your videos better. I can barely hear Joshua while your voice is too loud. Love the channel, cheers!
Will definitely consider this. Thank you for the suggestion, cheers! đ„
Vincenzo! Yesterday I first time cooked carbonara. I decided to do it after I noticed pancetta appeared in local shop. I have never seen pancetta or guanciale before in shops here. But I have seen pecorino. Unfortunately, pecorino disappeared from the shops so I spent mych time to find it. I did! So! I used 100 g of spaghetti (La Molisana), 60 g of pecorino, 50 g of pancetta, 1 small entire egg.
I don't like so salty food but the carbonara was still really tasty! Thank you for your great recipes! This is the third recipe I step as you instruct! It worths! But next time I won't put salt into pasta water & I will use a bit less pecorino because this salt amount is not a thing of mineđ
Great insights, I'm glad that you're continuously learning from all of this. Pecorino has high amounts of salt which helps in adding flavour into your carbonara, you don't really to salt the water if you use pecorino cheese on your dish. Also, how does the pancetta taste? It would have been amazing if you were able to find guanciale but for the mean time, pancetta is the best alternative for guanciale.
@@vincenzosplate I've found that pecorino toscano is not as salty, so it's an option for people who like it less salty.
Hey Vincenzo question...this is for a experiment..I get and understand in full why you need the pasta water for the starch..ignore the pasta water..let's say some one just wanted the sauce..could perhaps a slury of corn or potatoe starch be used...i can't explain now why lol
Yes, a slurry can be used as a substitute for pasta water in certain recipes, but it may not provide the same results as using pasta water directly.
Well America has thick-cut bacon - & I think that's it for how big of bacon we have. We also have lower-sodium options for bacon too. For me having the lower-sodium bacon, it made me think bacon doesn't really need the amount of salt it normally has.
Bacon has already high numbers of salt because it plays as a preservative for the bacon to cure, so always taste test the sauce or anything whenever you use bacon because it might come off too salty.
Ciao Vincenzo. How are you and your lovely family doing?? I saw Sebastians pizza making skills, he is learning from the best đ Now, I've been wondering about something for some time, and I sincerely hope that I am not saying something wrong here, But given the ingredients in classic Carbonara I feel like it is a dish one could eat as a good hearty breakfast to really kickstart the day
Hey there! It's great to hear you feel 'home sick' when watching my videos, Italian food really has a way of bringing people together đźđč As for carbonara for breakfast...I don't know about that đ But I'm glad you're enjoying the recipes!
Where I live in Norway the only thing you can get is bacon. UnfortunatelyâŠ
That's alright, you can use that instead.
For a pound of pasta I use 3 whole eggs and it makes for enough sauce. Doesn't seem to add up with 5 egg yolks and one whole egg. Of course this depends on their caliber.
Thanks for sharing your method! Everyone has their own way of making pasta, and I respect that. However, my recipe is based on the traditional way of making Carbonara, which uses egg yolks for a creamy texture. Give it a try and let me know what you think! đđšâđł
@@vincenzosplate I've seen you go back and forth over this egg yolk vs whole egg thing. The thing is, if I do that, I more or less waste the whites (I know what I could do with them but it just never happens). So I guess I'll sacrifice a bit of creaminess for decreasing wastefulness.
He did great even back then. I just remembered, he did bring up Carbonara again, but this time, he got his fiancĂ©, now his wife, who has no cooking experience, made Carbonara on her own with a little bit of Joshuaâs help of course. czcams.com/video/yIu-G9TnEtQ/video.htmlsi=jzBQfOWdf7hw6JjN
I love your videos Vicente. Love authentic Italian dishes very much. But I have to be honest, I season my spaghetti not just with salt but kinda a lot of MSG. I foubd that makes my pasta taste, not bland but less the risk of over salt the dish since Guancialle and the cheese is much salty enough
It is my pleasure, I hope you'll try our recipes and share it with family and friends!
I cant afford or find guanchalle (?). Make it how ever you can because its great. Love to both of you
You can use Pancetta or Bacon.
vincenzo im greek and i havent found guanciale , recently i went in rome and bought some and took it with me,but when i'll used it all im going back to bacon although guanciale is awesome and full of flavor
That is fine, I understand that Guanciale is not always easily available for people that's why we look for alternatives. Bacon is a good alternative but it wouldn't give you the same satisfaction as when you had Guanciale.
Carbonara never gets old.
It surely does not! We love Carbonara.
Great video
I appreciate it, hope you learned something from all of this!
I can't get guanciale and usually resort to bacon or pancetta which are both OK but nothing special. Recently I tried Spec, available in Woolworths in a 500g shrink wrap which I cut in half and sent one half to the freezer. The other half I used in my Carbonarra and found it to be very nice; it's now my "go to" choice.
Good choice! Thank you for sharing this with me.
Hey Vincenzo! You should do a reaction to Chef Jean Pierre's Carbonara video. Keep up the great content! đ
I already made a video reaction to his carbonara recipe! You can find it on my channel
I see one of Marco Pierre, but can't seem to find the one with Jean Pierre. JP is a very entertaining and sympathetic French/Italian chef on yt. đ
The only reason that people think carbonara is creamy is because years ago ready meal manufacturers wanted to make exotic sounding meals, and obviously you can't make a ready meal carbonara from eggs because it would just clag up into a solid block which wouldn't melt when heated.
The unfortunate end result of this is that people now genuinely think carbonara is a cream based dish. It's good that the real dish is finally getting a spotlight, although I do understand why the cream one has a place in the ready meal market - it's just a shame that it's called 'carbonara'.
Very well said! đđ»đđ» Amazing insights you got in her, it's highly informative.
The elevation changes in the USA determine cooking times displayed. Actually, only 4 minutes difference might not be enough!
Really? That's interesting.
Great.
Thanks
my carbonara experience with photos is that the creamier it is live the dryer it looks on the photos, and vice versa
That's interesting. I should look at my carbonaras next time.
Guanciale for me is easy to make. Patience is needed in order for it to cure properly.
That is correct, it takes time to cure the meat.
Almost worthy of a statue of Joshua in front of the Colosseum.
We need that one ASAP.
Could you make a video reacting to one of the videos of an Italian cooking channel like Italia Squisita? That channel has pre-written english subtitles
I'll definitely add that to my list. Thank you for pitching it in.
@JoshuaWeissman
You guys should do a Colab!
â€ïžâ€ïžâ€ïž
I'm glad you like this video. Don't forget to leave a like.
Joshua, being a perfectionist himself, wouldn't allow himself to be disrespectful towards food critics that have standards on traditional foods đđ€Ł
He's really good in what he does, I'm pretty impressed.
I tried the extra egg definitively creamier sauce but runnier. I tried with an extra yolk instead. Boom!!!
Thanks for sharing your experience! đ It's great to hear different variations of the recipe. Keep cooking! đŽđšâđł
I would be interested to see you review Chef Jean-Pierre's carbonara recipe from Aug 2021.
I'll check it out!! Thank you
@@vincenzosplate I think James Makinson is reading the comments here. He just did a review of the above Chef Jean Pierre video. Hehe.
His content in the last year has followed a similar path of the videos that you are doing. I like his cooking and reviews, though!
Here in Lithuania, it is impossible to find guanciale. Best substitute I can find is cubed and cured pork belly, which is widely used in local cuisine. but unfortunately it is slightly smoked, but not so much as American bacon is. It is actually quite close to Italian supermarket varieties of cubed pancetta marketed for making an easy carbonara. Yes, I know, it is not the real thing, but there is no way to get the real stuff here. Fortunately, real Italian Pecorino romano is available.
Guanciale is indeed hard to find in most areas that is why we recommend alternatives such as Pancetta or even Bacon if options are running out, although what you're suggesting could also be a good substitute for Guanciale, how does it taste?
@@vincenzosplate It is quite similar to cheap cubed pancetta available in Italian supermarkets, although this is not a lower end product. What is the difference, is that it is slightly smoked, and it is quite heavily salted. But the fat melts well, without the meat burning badly. Cubes are just the right size.
Can you react to Andy Cooksâ Carbonara? He did a very good job.
I will check it out
Without doubt Joshua is one of the best. I agree, the cast iron skillet is not the best pan for this dish. Ingredients, technique and execution very hard to beat. Nice review Vincenzo.
Totally agree!
I like Joshua Weissmanâs cooking
Me too. I like how creative he becomes.
Nobody does it like Vincenzo. His recipe is #1 primo.
That's so kind of you. I'm still learning to improve my skills too.
At 10:38, Joshua refers to the sauce as the emulsion of the "egg yolk, BUTTER and fat mixing with the pasta water". Did I miss something, or did he just mis-speak? Aren't the dairy products (butter and/or cream) the biggest no-no's for traditional carbonara?
Thanks for your comment! Traditional carbonara doesn't include cream or milk. In my recipe, I use only egg yolk, guanciale, and pecorino cheese to make the sauce. Hope this clarifies it for you! đđšâđł
Iâm making this next week. My supermarket sells something it says Dry Cured Sliced Pork Jowl. Is that guancale please? Thank you!
Hey! That looks like guanciale! đ Let us know how your dish turns out!
Ciao, we have a couple questions. Feeling this dish needs something green. Are there any additional items that traditionals may use for their satisfaction, for instance parsley or green onion, etc? And second, my grand daughter does not like pork product. Again, any traditional meat substitutes used, as chicken, shrimp, etc? Thanks, we love your channel!
No. But if you want to add greens and use chicken, add greens and use chicken. đ€·ââïž
You can add parsley or basil at the top before serving. If you do not like pork in this dish, you can substitute it with mushroom but also know that the flavor would change.
Vincenzo, on the topic of "little details"... I watched quite a bit of your reaction videos and *sometimes* (not always) there's a reverb in audio when you just commented stuff and return to the regular video. This is most likely because you forgot to mute your mic first and it picked up the audio from the speakers (which gives this awful, bonegrinding reverb effect) for a second. Even if it looks goofy, I'd look into some headphones. Or a mic setup that picks up only your voice area or a software that can render out the audio from another channel on the mic channel as well. But, as I said... little technical details :)
Gonna make me some pasta now, I'm hungry... (yeah, without cream :D)
You forgot that he used simple bacon, which doesn't have as much taste as guanciale. That's why he salted it a bit more.
Yeah, maybe because he did not have Guanciale at hand that is why he opted to use Bacon.
Vincenzo mio amico, be sure to try Joshua's Coffee Ice Cream recipe from his book "An Unapologetic Cookbook", too! That's the one we make at my home. It is far superior! You can thank me later! đđđ
I should definitely check that out. Thank you for suggesting!
React to Gennaro Contaldos Carbonara!
I'll definitely add that to my list. Thank you for suggesting.
Vincent needs to react to Andy Cooks and his carbonara
Someone suggested this Andy Cooks too, maybe I should definitely pay his channel a visit.
Sorry about the Vincent. Bloody predictive text changed it from Vincenzo.
I already tried pancetta once for carbonara and it was great! I tried with deli bacon, sliced at 5-6mm and it was also great! But never try with that plastic package, wet bacon. It's too thin and it's not a good substitute.
Pancetta is a great alternative to guanciale, but if it's not readily available. Always choose the good quality bacon.
As many people here said, "bacon" comes in many forms around the world. I'm from Serbia, and well, Serbian cured meats are quite, but completely, similar to Italian cured meats (We got meats that are similar to prosciutto, meats that are similar to pepperoni, and of course, our homemade bacon (slanina) is similar to guanciale (in some cases) - we got cured or smoked bacon, and we got bacon with more and with less fat, we also have a literal slab of smoked lard/fat which is pretty much, just the white part haha).
With this in mind, I'd say some bacons can work as a replacement for guanciale, but others, like Canadian bacon đ can't work. EVER.
Hey there! That's really interesting to know about Serbian cured meats đ€ Thanks for sharing your thoughts. I totally agree with you that some bacons can work as a replacement for guanciale, but others like Canadian bacon đ can't work. EVER. đ
@@vincenzosplate You're welcome. âșïž
I love watching your reactions, and I'm glad you agreed. đ€
11:49 Waiting for Joshua to make a cold smoked duck fat Carbonara....
That's interesting.
Could you watch the sort video called Andy cooks spaghetti carbonara short video, he cook it with real Italian style
You'll be impressed one day
How is he? People are actually suggesting him to me.
Hi Vincenzo, can you make a video how to make and cook Spaghetti Al Nero Di Seppia? Is it also authentic in Italia?
I'll definitely look this through, thank you so much for pitching in ideas!
Hey Vincenzo whatâs your opinion on putting chicken in instead of guanchale for carbonara. Ik this is sacrilege but I actually have stomach issues and unfortunately have to stay away from bacon and a lot of things, anyway in this scenario you think it would still taste good. Iâve been crazing carbonara and I havenât ate anything besides plain food for a monthđą.
I want to start by expressing my apologies for what you are going through right now. You can certainly try it, but as a good alternative, I advise you to also try some mushrooms. Mushrooms and pork both have a meaty texture, and they are both healthful.
@@vincenzosplate thank you, I appreciate the advice. :)
Who starts talking at 10:32? It sounds like a voice over over Joshuaâs video. Or your video.
That was I think from his end.