The Easiest One Pot Pasta Ever (3 Ways)
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- čas přidán 20. 06. 2023
- All you need is one pot and a dream when it comes to this pasta recipe. Although I'm hesitant, I'm hoping to find something special here.
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www.joshuaweissman.com/post/o... - Jak na to + styl
WAIT, WAIT, WAIT, I'm Italian and no one ever said you can't put cream in pasta. You don't put it in the carbonara but that's about it. There are many dishes where cream is added, for example pasta with peppers. So in Italy there are dishes with cream
Yeah I think people just remember it wrong and then tell other people the wrong thing lol. The only time ever heard this said by a cook was when they watched one use it for carbonara, like you said. I’m from the “birth place” of chicken riggies and people definitely seem to think we invented the pink sauce🤦🏻♂️ although I’ve cooked this for MANY people who had never seen or had a pink sauce before so…who knows.
You're not supposed to put Garlic in Carbonara either but here we are
what's wild is in America carbonara has a red pepper cream sauce lol
Doesn't Norcina have cream too?
yeah the whole trope of "angry Italians in the comments" feels exagerrated...
This episode felt way more like classic Josh Weismann unlike the more recent episodes with big gimmicks and challenges etc. Very nice change.
yeah I miss the classic episodes, back when it was a lot less about the jokes and editing and more relaxed and giving explanations on the reasons for different methods or ingredients. Fast paced is not what I cook for
that's because he need (and want changes) for some variety... or ends up like Babish with 10mln subs and being quite different
You mean he's growing and changing (only a bit).
That's like doing the same routine everyday. That gets BORING. Learn to switch things up and live!!
Agreed. He's gotten into gimmicks and overly expensive bullshit. I miss the old Joshua Weissman that taught me about cold brewing in a mason jar. Now days he'd probably talk about some 10,000 dollar cold brew set
I really liked the editing in this episode! For a while many videos felt catered to a younger audience (being louder and more flashy). This episode seemed calmer and more about the food, like how the channel started. And starting with opening the cabinet again! yay!
Nothing wrong with a creator evolving or tying new things
this felt more like the old videos most of us loved. no stupid gimmicks and constant weird jokes. just chill cooking. thanks josh
garlic but no fresh black pepper on the carbonara? 🥺
I know he was so close
I can already hear Vincenzo speaking aggressive italian gibberish in response to this
@@thomascansino) People are very sensitive with carbonara. Most are not even of Italian heritage. But they like to feel special... They hold it as a sacred dish while "disrespecting" many other culinary traditions. Go figure.
@@technobladeliveon7363 Vincenzo's plate, italian food-CZcamsr
I think the meat had pepper on the outside. You can see little black bits on the meat when he tosses it in the pan
Italian here. Nothing wrong with one pot pasta dishes. Sometimes you're tired after work and don't want to clean too many things. If it's good, who cares the how?
That’s true but i guess chefs are that much more triggered by it 😅
Yea, it's not the time factor for me. I want the least amount of dirty dishes.
Nonna still likely to attack you with the rolling pin xD
Or, you clean the pan with the water from the pasta. At least that's what they do in my family in the South (because you don't let water go to waste when you start the day at 28c and haven't seen a cloud in weeks)
Why does it matter if your Italian? That’s like me say being Asian I know better ?
I started teaching my 4 kids to cook at a young age so they could cook/eat at their dad's house. We found your channel and we love to watch your videos together. I bought your cookbook and pre-ordered your new cookbook for my 14 year-old son that loves experimenting in the kitchen. Thank you for making such great videos the whole family can watch!
I don't like cooking, so quick recipes like this are beautiful to see - thank you.
Edit: Funny enough, I do like watching people cook. Weird how that works.
Hey, not sure if you've ever heard of it, but "spaghetti all'assassina" is a very traditional one pot pasta recipe from Bari Italy, and it tastes delicious.
Basically you start by frying the raw dry spaghetti in olive oil with a very small amount of garlic. tomato paste and chopped fresh hot pepper (traditionally peperoncino peppers, but I've substituted other peppers or even red pepper flakes before.) In another bowl take a can of pureed or crushed tomatoes diluted about 50% with water (or less traditionally, chicken broth) and salt the watered down sauce to taste. Once the pan has sauteed for a minute or two with the dry pasta and other ingredients, slowly add the watered down tomato mixture little by little like your making a risotto. Each time you add more liquid, let the liquid absorb into the pasta completely, and let the spaghetti start to fry slightly before adding more liquid. Your trying to intentionally let the spaghetti brown a little bit more before adding more liquid each time. You keep going until the pasta has your desired level of doneness. If you run out of sauce, but it's still to dry or too hard, continue the process with plain water until it's finished.
tbh all hip food channels made it its pretty known on youtube right now
I like Mine cronchy
Thanks for sharing 😊
sounds like "assassin spaghetti" and im here for it
It's not technically 1 pot, but spaghetti all'assassina is theoretically traditional and puts raw spaghetti in a pan. It's pretty good too.
All'assassina is my absolute favorite!! Pasta Grammar (youtube channel) stated that it breaks all the pasta rules, but dang, the end result is worth it.
2 pots if you count the one you make the tomato broth in, but I immediately thought of that one, too.
Assassin pasta?
@@colina1330 I usually make the tomato broth in a bowl. The sauce cooks down so heavily in this recipe that there is no need to precook it.
Nah, you can totally blend the tomatoes into water and use the juice raw. It can be a one-pot pasta dish.
THANK YOU for going back to this style of video! I have missed this teaching style, slower video of food I would actually make myself.
I just made the second pasta version and i have to say that your recipes DO NOT disappoint
what was the seezening?
Yeah, that was really good! Although next time i’ll probably boil the pasta separately because I do feel it takes longer to cook with the one pot method.
If you hear a knock at your door, it’s the Pasta Police coming for you for putting garlic in your carbonara 😆
There is nothing wrong with that, garlic is already in guanciale so there already is garlicky flavor and if he wants more of it then there’s nothing wrong with that
@@jackapps2126 the people who whine about it are just being gatekeepy little crybabies
@@LeatherDaddy97 just like people who whine about cream in carbonara , since the no cream rule really came in the 80s
@@nihilistlemon1995 yeah and it was only invented in like the 40s. Theres nothing traditional about it, most evidence says it was probably made for americans stationed in italy. They just seethe over it for no reason
@@jackapps2126 idk which kind of guanciale you have were you live but it is seasoned only with salt and pepper, there are lots of wrong things in that carbonara recipe and lots that are right, it will for sure taste good, just it would taste better with few changes
Using heavy cream is not a heresy. It is included in some pasta recipes, such as vodka pasta, scampi risotto or heavy cream tortellini (duh). Even if I seldom use heavy cream, I would still eat a pasta dish containing it because it is likely to taste good. It must be said that in Italy in the '80s heavy cream was way more popular than it is today.
Heavy cream is a crutch imo. It's used in order to get the desired consistency at the cost of erasing flavours. Cream & garlic is very common in carbonara because the cream hides the taste of the cheese/black pepper but not the garlic taste.
I use cream for some dishes but it's kinda like, "this probably would taste nicer without cream but its always too dry / turns into soup"
I think he was referring to the traditional Roman way of making pasta rather than the way they do things all parts of the country. I also instantly thought of penne a la vodka when he said it's a crime in Italy to put cream in pasta. I think he just misspoke.
@@colina1330Tbh penne alla vodka is a recent phenomenon from Italy - from the 1980s or slightly earlier compared to older traditional dishes
@@jaihalai7674 yeah, but it's still Italian. Plus, it's delicious.
non era necessario flexare usando "seldom" hahaha
I made the second dish for my family today and everybody enjoyed it.I added a little twist to it where I added some cyprus cheese on top which made it really nice, since I didnt add any salt in the dish, that cheese made it come really well together. thank you joshua for a new dish in my making palate for pasta.
Nice to see you make something simple great job. This is quite an easy pasta recipe.
Nice to see you make something simple great job🥂
👺🎃👤
Fun fact us Italia love cream in pasta, it’s often used with mushroom and it’s amazing. We just get pissed at people using it in carbonara cause it’s not necessary if you prepare it correctly. Also we never have pasta with chicken, don’t ask me why😅
Also, traditionally there is no garlic in carbonara and a good way to make it is to make the cream in a metal bowl using it as bath Marie and add pasta water until it’s perfect. And then add the pasta to the bowl. It’s a safe way to avoid the scrambled eggs.
But in plenty of countries, carbonara pasta is always made with cream so a lot of us didn’t know that it’s traditionally not made with it. Is it so bad that we like the white cream sauced pasta?
@@rufiredup90 My opionion? Make it with cream if you like, whatever, but... i mean, with the fat from the guanciale (or whatever you use if you can't find any), the loads of cheese and the whole eggs, this dish is heavy enough as it is. Adding cream to that is just a heart attack waiting to happen. And i am, very decidedly, usually not a health apostle...
@@rufiredup90it's just not carbonara. It gives people the impression that carbonara is different than what it really is. It is a misrepresentation of the dish.
The no chicken in pasta "rule" is the one that bugs me the most. I love pasta. My favorite meat (and one of my favorite foods overall) is chicken. I like chicken way more than beef or pork or any other meat that would be more traditional in pasta. So yeah, I'm going to put them together.
Just made the 2nd one and I loved it❤ Thank you for another fast and delicious recipe 🤤
I just made the 2nd recipe adding old bay seasoning and OMG 🤤🔥
@@batmanvdeadpool1934 yes!!! And I used Tony’s creole seasoning. Loved it🔥🔥
the first recipe is a great cold dish for the summer. my grandma always made this dish, when it was hot in july/august and she knows it from her sicilian grandmother.
but since the other other ingredients aren't cooked, it'll be way better flavorwise
wait wdym
The first dish is a great way to enjoy RAW BOILED ONIONS, because someone didn't want to cook the onions and garlic before adding the pasta and cooking liquid,.
It’s bloody delicious!
Joshua, congratulations on your wedding! Happy Day!!! Also, I'm glad to see the kitchen cabinet opening back. I missed it while it was gone.
Yk too much.... Must be a real subscriber 😂
Josh: This one pot pasta has no flavor
Also Josh: I felt like this was too many tomatoes, I used half
I'll set something up to fail, so I can pretend my pretentiousness is actually right.
its not like more tomatoes is gonna change the flavour for the better?
@@simonmiya402 Why wouldn't they? xD Pasta appeared way too colorless sauce wise to me, it often happens when you do not put in enough tomatoes, be it paste, or canned, or fresh.
@@DemonMaluMintus I personally only like it when the tomatoes are cooked into a nice sauce. Fresh bits of tomato in pasta taste weird to me. Might be a texture thing.
@@TurquazCannabiz Oh it's the same here, I have ADHD, texture of raw tomatoes, or low boiled eggs really gets to me. Not due to taste but the texture. Hence why if I am using genuine real tomatoes for a sauce I make sure to cook them through!
definitely make the second one!! i’ve made it twice since i saw the video, it was amazing! my brother who is the pickiest person in the world ate it it’s really easy to make i’m 14 and i made it! thank you for sharing :D
Just posting to say love your work and during the pandemic it revived my desire to cool well made meals and have continued to follow and love your channel. Always love your B-roll. Cheers!
Joshua: "This pasta is easy"
*proceeds to pull out an entire $3000 cheese wheel*
He said easy, not cheap. Those are very different things.
Joshua Weissman's 8 million subscriber special "the world's most perfect wedding cake" --- Congratulations Josh on your wedding and the subscriber level success.
I made pasta #2, it was delicious 😋
Everyone loved it!
Thank you for this recipe!! 🤗
I've recently started preparing orzo dishes and this pasta is perfect for 1pot dishes
“Not trying to break the pasta rules on this one.” 😅 puts garlic in carbonara 😂
Zongzi, rouzong or simply zong is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves. Yes we follow your recipes. Love your sandwich bread btw
Love this, fresh and informative!! Eating a salad but watching for dinner lol
Thank you so much for mentioning the type of oil to use!! Also really like the new graphics 😊
NICE! BTW, excellent flex with the whole wheel of Parmesan! Want to try a couple of these.
I make a late night one pot pasta all the time and it's better than most pasta dishes tbh. I use whatever pasta and leftover veggies I have and make a primavera type deal. I cook it in a skillet with the bare minimum amount of salted water (and usually add extra water as necessary a tablespoon at a time late in the cooking process), and I boil the veggies at various stages along with the pasta to make sure they're firm in the finished dish. I start with tomatoes and onions at the start (they more or less dissolve by the time the cooking is done) and add peppers, zucchini, carrots, green beans, spinach, asparagus, brussels sprouts, peas or whatever else I have. I add EVOO along with the veg and usually finish the dish with garlic, extra oil, butter and sometimes cream or milk, and plenty of parm. The sauce comes out extremely starchy, thick, and vegetal with a concentrated tomato and onion base flavor. Leftover diced chicken or chopped bacon added in for the final minute is also nice.
Tried number 1, killer ma dude 🔥 thank you 🙏
Hey there! 👋 This One Pot Pasta recipe is an absolute game-changer! 🍝💥 Love how it's so versatile with those 3 yummy ways to enjoy it. And the best part? Budget-friendly AND easy? Count me in! Can't wait to whip this up in my kitchen. Thanks for sharing the magic, Chef! 🌱👨🍳
#2 is something ive been making since i was 13 or so. a bootleg alfredo type sauce with very similar ingredients.
only major deviation is that i add a quarter of a knorr/bullion beef cube just for a tiny bit more of a defined meaty taste. legitimately one of my favorite things to eat, especially when it's the end of the month and the groceries have started to run thin
Garlic in Carbonara and no pepper?! 🤨
One-pot dishes are and will always be the most easy-to-make yet creative and tasty meals. I have already made the first one, but I look forward to preparing the other two!
😊
All of those dishes looked amazing! I wanna try all of them. I love one pot dinners. Yummy! 😋
Can't believe this is one of the last videos in this kitchen. another end of a era to another of Josh's kitchen.
Can't wait to see what the next one holds!
It’s not the time involved, it’s the clean up. Not everyone has a dishwasher.
The second pasta is super delicious. Will cook it today again!
I’m going to try your recipe, something about pasta and Cajun seasonings makes me happy😂
In some places, tap water is contaminated. So learning to make one pot pasta helps us save money on purified water! Also tap water is sometimes scarce too, so less dishes to wash is good too
Isn't water good to cook with if just you boil it?
@@filippo8495 I'm guessing if there's dirt and water is brown/ish, no not really
@Fadeinblack yes you're right, where I live a sediment filter still can't get all the mud out of the water. Purification system at home is way more expensive and hassle than most people can afford. But some people do have access to cleaner water too
Papa the Goat
I make number one all the time and it’s delicious!
Awesome. Thank you, Chef
Josh it was so sweet seeing you wearing a weeding band! Congratulations again on your recent nuptials. As far as the pasta is concerned, number 2 for sure. Don't worry about the Italians, there will be many making this dish I am sure!
Italian here. Also, used to be a chef.
1) Nothing wrong with cream in pasta. We have fettuccine alla papalina (which, ironically, is basically the wrongest carbonara ever), tagliolini limone e panna, and a lot more recipes like that.
2) One pot pasta is actually really good, I always make it that way because i don't like water waste, but the best way to prepare it is to drop your pasta in the pot already filled with boiling water (use a 1:3 pasta to water ratio);
3) Look for Davide Scabin's Amatriciana, it's really good, 100% italian and totally sacrilegious.
Thanks man, awesome job as always
I made the second and the third. The carbonara was really excellent, and MY FAVE, even though I had to cheat it even further. I can't resist. Call me Captain Loophole. I couldn't get guanciale, so I resorted to cubes of pancetta, and rather than boiling the spaghetti, I transferred the pancetta onto a dish and put the pasta in the pan, with just enough water to cover, and moved it around in the pan until it was just shy of al dente. I drained it, and this left me with a really nice pasta water, which I could then use to help emulsify the sauce once everything was in the pan. A drizzle of olive oil, a sprinkling of chopped parsley, some freshly ground pepper, and dinner was served! Junst like that! Thanks Josh, and my vote is for the carbonara, although the one-pot rigatoni with the sinful cream was a close second. Quick and easy, minimal clean-up, great weeknight pasta. Thanks again!
First one could be improved drastically by using chicken or veggie stock, and not leaving out half the tomatoes😊
shut up
Seriously, I feel like he sabotaged #1 on purpose because he wanted to hate it.
One-pot pastas can be absolutely delicious, but you need to put some love into it - like using broth like you said, and also sautéing the veg, protein and aromatics first.
Vincenzo's Plate releases a video criticizing Josh's pizza.
One week later, Josh makes carbonara with no pepper, but adds garlic.
I’ve heard of petty, but holy shit, Josh.
I really like this video, it makes me help in making pasta easier!
Just made recipe #2. Best pasta I ever made. I recommend cooking the noodles a bit longer though. Thanks! 😊
I was so happy seeing an authentic carbonara until the garlic 😭
Its too bland without garlic so shush
@@mitaskeledzija6269 someone doesn't have good panchetta or guanciale clearly
@@tubegirl1013 IM NOT FROM DAMN ITALY WOMAN 😭
@@mitaskeledzija6269 wait is good panchetta not widespread (im from england the opposite of flavourful cuisine)
@@tubegirl1013 we got panchetta man but not the guanchalle and it's different from authentic italian.. :/
We made pasta #2 and it was AWESOME!! Thanks for this Josh ❤ 1:28
Huge one pot fan. Less dishes, no draining. Also in many recipes use broth instead of water for a flavor boost.
I'm definitely going to try cook that 2nd one.
This is quite an easy pasta recipe
My favorite pasta right now is mixed mushrooms (otlysters, shitakes, shimejis), garlic, shallots, salt and pepper, white wine, lemon juice, chili, stock, butter, arugula, chili, and basil. Topped with parm and toasted almonds. It's on the menu and sells like crazy.
I also like a simple aglio olio and cacio pepe or carbonara.....even without the bacon
@Haidar.ansari saute your mush, shallots, garlic, salt and pepper in olive oil. Add Zuchinni, cherry tomatoes, chili flakes, deglaze with white wine. Add lemon, veg/chicken stick and linguine. Simmer, then add butter and arugula til butter is melted. Add basil and toss. Plate and garnish with parmesan and toasted almonds
Looks good may try
"pasta risottata" is also an one-pot-pasta and one of my favorite dishes!
This might be the first of Josh's videos that went exactly as expected. I make pasta so much that even Josh can't teach me more about pasta! Fyi you can still do 1 pot if you boil the noods first and then strain them and keep them to the side while you make the sauce in the same pot... yes it takes longer but I think that's better than having a water based sauce
love a good 1 pot recipe 😁
Can't blame the CZcams staff wanting some good pasta
Here before yts comment blows up
CZcams waow
sup youtube
Yes
Just made recipe #2. Best pasta I ever made. I recommend cooking the noodles a bit longer though. Thanks!
Saving this in a Playlist 👌
Josh, make real Czech kolache/ koláče, with poppyseeds or plum jam or cream cheese, they are quite difficult to make, especially the fillings, but so good. :)
Frgále are even better.
I think Ethan Chlebowski made a video on both traditional kolache and the Americanized version
Don't forget to make some with jalapeños and sausage the texas way! 😋
Should check out pasta risottata method - it's fine to cook in one-pot!
Assassina (sp??) is one pot as well, and it is actually my favorite.
Good explanation on how to make carbonara - with a good chance of success. This is how Chef taught me to do it for myself.
They do it a bit differently, but they also have a level of familiarity with making it which I am quite happy to never have reason to acquire.
I love the Roman pasta dishes especially carbonara and cacio e pepe. Both are fast, simple, and absolutely delicious
I have an even easier one. For 1 lonley person, cook 3 or 4 tagliatelle nests however you like it in boiling salted water (around 7 mins). While it's cooking, over medium heat cook up half an onion thinly sliced, 2-3 cloves of garlic, then add 4 teaspoons of your desired homemade or store-bought pesto. Cook for some 30 seconds, then add 4 heaping teaspoons of creme fraiche and reduce the heat to low. Add salt and pepper, maybe some of whatever cheese you like or have, maybe some halved olives. Mix the sauce and pasta together, done. Super tasty, super easy, a "lazy night meal" I do once a week or 2.
you don't heat up pesto.
I don’t know why I haven’t realized people cook their sauce and noodles together 😮
I love your videos!
I love that Josh is talking so much about the blasphemy towards Italians in the first two dishes and half of the comments are Italians saying cream is actually okay in most cases and the real blasphemy is the garlic in the carbonara.
Hey, why are there no recipes posted for this? The link in the description just says "we couldn't find this page".
EDIT: Transcribed the 2nd recipe for myself, here it is for everyone else.
INGREDIENTS
- boneless skinless breasts
- unsalted butter
- one medium shallot
- cloves of garlic
- one large tomato
- cajun seasoning
- rigatoni
- heavy cream
- lemon juice
- parmesan
1. cut 2 chicken breasts into thin sheets, about 1/4 inch thick
2. season with salt and pepper
3. heat oil in pan to medium high
4. sear chicken in batches for 2 minutes, then flip and cook for another 2 minutes or until browned
5. reduce heat to medium, add 3 tbsp of butter and allow it to fully melt
6. add finely chopped shallot, 4 cloves finely chopped garlic, and diced tomato
7. salt and sautee until fragrant and beginning to soften
8. add 2.5 tsp of cajun seasoning and 8oz rigatoni, then toss
9. add 1.5 cups of water and increase heat to medium high
10. once boiling, reduce heat to medium and cover with lid and allow to cook for 5 minutes
11. add 2 cups heavy cream, bring to boil over medium high, then reduce to low once boiling
12. allow it to simmer while tossing occasionally for 5-8 minutes or until the pasta is cooked
13. cut chicken into cubes and add, along with 2.5 tsp lemon juice
14. add 1/4 cup parmesan and stir over medium low until emulsified
15. serve with additional parmesan on top
"Garlic in carbonara... Mamma Mia"
- Italian Uncle Roger
HAIYA 🤌
worst than indoor shoes for italians... trust me
Vincenzo is basically Italian Uncle Roger, except for the fact that he seems to like Jamie Oliver.
looks delicious
These will be fun at work for family meal.
Almost everything right, About the egg and cheese cream
You should use pecorino instead of parmesan and also forgot pepper, no need to use garlic or oil to season guanciale it’s already seasoned and it release grease by itself to get crunchy. Enjoy cooking love to y’all ✌🏽❤️
Papa coming in clutch for us lazy students 😅
why is this the most satisfying thing to watch.
Italian here! And we do use cream in some dishes, just not as much as Americans. Also please no garlic in carbonara 😢
Extreme huge congratulations for not calling pasta "noodles".👍👍
Yeah, but the whole thing is that weeknight meals, where youre coming home from work/gym/whatever are meant to be quick and easy while simultaneously tasty and nutritional BUT not fussy and with little to no cleanup. Thats why one-pot anythings are great. Heck, even 2-pots. Make a looser tomato sauce for the chicken one and its even less fatty without the cream, tradition be damned!
Bravo 😍
Finally back with the recipes
Josh thinks there's no cream in italian pasta dishes and then makes a carbonara with garlic and no pepper.
Isn't Spaghetti al aassassina made in one pan?
Yep.
Whao, 8M subscribers. Congrats!
good old Josh vibes, just cooking with chill music on the background. Missed it!
I've made one pot pastas on occasion, and used broth instead of water. While it cooks, the pasta soaks up the broth and you get a pretty amazing flavor that you can't get by cooking the pasta separately. However... I've also found one pot pastas usually take a lot longer to cook than traditional, so I still opt for traditional.
My mom used to use actual soups, especially cream of ___ soups to make one pot pastas. Some of them were pretty good
I wonder what Josh eats on a daily
I made pasta in one pot before. It actually took a bit more effort than normal. Maybe because it was my first time or maybe it was how I was doing it. But the cleanup was amazing.
I made number 2 with tagliatelle and it was quite nice
the fact that the 2 tasters choose the pasta WITH CREAM says it all, that non-italians LIKE PASTA WITH CREAM !
You almost did it right … no garlic and some black pepper next time 😘
Hey Joshua, I'm a junior in college and came up with a few ideas when cooking. Pasta is the easiest thing to make especially on a budget. One of the recipes I do is Sauce with sauteing some onions and garlic then adding tomato paste with a little water. When that is done I cut tomatoes and crush them in the pan then add salt pepper and oregano then i add heavy cream and parmesan and cream cheese to add some thickness. Of course this is made with chicken a pasta. If you could make a college recipe video with that stuff that would be amazing.
Brilliant way to make the carbonara. Mixing the eggs with the cheese and then incorporating it phenomenal.
Tbh i think i made it better bc after making the carbonara you’re left with a bunch of egg paste left in the pan, i just fr set the pan on high, grabbed a cup of hot pasta water, poured it into the pan and made like some eggs with it, added the egg whites back in as to scramble, and then more cheese and then boom. Carbonara with what i think is the closest thing to a cheese polenta without using rice.