As I have always said, I love following tradition and I have often criticized those who don’t respect it, but as we know we are in 2023 and things are evolving so I am trying to open myself up to new cooking concepts, like this Michelin Carbonara… but will this starred chef be able to make me appreciate his recipe? Let’s find out together!
💯 Follow this link to watch my latest Carbonara video: https://www.vincenzosplate.com/spaghetti-alla-carbonara-recipe/
#reaction #carbonara #vincenzosplate
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22 Comments
I'm going to have a go at making this too !
Hello from Germany my best italian Chef on this sorry fucking Internet !!!! I Tell u again make this content more and more because there is no way u change a Perfect Carbonara there is no way and i tryed many versions especial german way 🤣🤣🤣🤣🤦♂️🤦♂️🤦♂️🤦♂️
What is lighter on this? Is adding cream not heavyer? Maybe the portion is small, and ligher on the poket after you pay 😅😂 Nice idea but i don't think it tops the original.
Hi Vincenzo! I agree with you on the guanciale cubes feat. Funny story here 😊 I started cooking Italian when moved from south America to Europe, because I had then access to the right ingredients and because also watched some of your videos. After mastering a bit the Roman cuisine and conquering the palate of my wife and friends, decided to bring ingredients to Chile and cook for my family there. They loved it ❤ and now I just need to bring them the ingredients because they learned how to cook it on their own. They stick to the basics and to my surprise they discovered few things on their own the last time I visited them (they have never been to Italy or authentic restaurants) 😮 one is, they indeed use very thick 2-3 mm guanciale cubes, because of what you explained here. Though they could only cut it that way because I had given them a monstrous piece of Sicilian guanciale. Second fact is they mix the eggs and the cheese with a Handmixer at low speed, and stop right when foam starts, which makes it creamiy as hell. Punchline…I am 99% sure their (almost authentic) Chilean carbonara is tastier than this Michelin star pseudo-carbonara 😂 greetings from Germany my friend
This version looks incredible, bloody amazing
Vincenzo, you should criticize less other people and concentrate more on your cuisine. Why criticize other cooks if you know your recipes are better. Why despise other peoples’ recipes if you are better than them.
Vincenzo I'm from the USA and I spent some time in Anzio. While I was there one day the restaurant at the hotel offered a wide noodle pasta with walnut butter on it. That was it, pasta & walnut butter. It didn't sound too intriguing, but the staff there assured me I would like it. It was fantastic! I had it that one time in my life and have never had it again. Can you please make a video of how to make it? I would love to have it again. Ciao!
You did freak out over the cream, and I know that’s a sticking point, but I do appreciate how you let the man cook. He’s an autist-level cooking genius and might have some good, albeit unconventional ideas. Personally, I love the idea of essentially finely julienned guanciale. If you want CWISPY, you maximize the surface area in relation to the volume. All that fat will render in an instant. And to paraphrase Jean Pierre Sarti from the 1966 classic Grand Prix, cwisps, are always cwisps.
I’ll put this into a reference that I would understand better. Traditional carbonara is like an American Hemi V8. This is like a modern, turbocharged, hybrid Formula One engine. The Hemi is the only engine that can create 11,000 horsepower from a car-sized engine because of the BEEFINESS and SIMPLICITY of its architecture. This is like an F1 engine. Using hyper modern technology to maximize the power from a single bite. I imagine it works for a single bite from a 12-course meal. But people have tried scaling up F1 tech, such as overhead cams and turbos, onto a Top Fuel drag engine. They all broke. Some things work in tiny packages, but don’t scale up so well.
I’m sure it’s delicious. And the guy is a cooking genius. I’ll use an analogy that I KNOW that you, as an Italian, will understand. Valentino Rossi pioneered the style of sticking out his inside foot under braking, almost like a motocross rider. Many scientific tests showed that this didn’t provide any benefit on a Grand Prix motorcycle. They asked him, and he just said “I dunno, it just feels better”. Shortly after, all the riders adopted it.
Vincenzo just stands for stagnation. Thinking he knows more about cooking than a 3-michelin starred chef. Wtf.
All recipes start with creativity, isn’t that the beauty of cooking?
By the time pasta Al dente eggs be scrambled. No longer carbonara
I know the guanciale found in Italy often contains garlic. The one I can find where I live does not but I love the flavor of garic. How do you suggest I compensate for this? Should I add some crushed garlic to the sauce or is it better if I add a little to the pan when cooking the guanciale (sometime after the fat has started to render so I don't burn it by adding it too early).
I never put cream. Stir, stir, stir is the key. If not it's scrambled eggs and pasta for you.
Awesome recipe chef, please show chicken rollatini and braciole recipe please
Cream makes everything better. It's just science.
But zucchini makes everything worse. That's not science, just an opinion.
Where's your Michelin Star? 😀
You'll need a microscope.
Just a tip for the future, Vincenzo: If you're watching a video that already has music in it, don't put music into your edit. It makes the viewing experience really messy and overwhelming for some people. I usually watch your videos all the way through, but this time, I couldn't get past the 2-minute mark of this video due to overstimulation
I just have to say this:
The wine and the zucchini is just so they can charge $45.56 for a miserably small plate of Michelin-star pasta that you can easily make at home.
Lol I really enjoyed your reaction to the cream. I laugh, because I know exactly what’s coming!