You won’t believe what I watched! Today, I’m giving my SHOCKING Reaction to a video from @TriggTube discussing 4 “Historic” Carbonara recipes and its origins. As an authentic Italian chef, seeing how they present the history of Carbonara was, well, incredibly upsetting and confusing!
Get ready for some tough truths! Carbonara is more than just a pasta dish to me – it’s a part of Italian heritage. In this video, I react to the claims made about Carbonara’s true history and the supposed “historic” versions. While I appreciate anyone talking about Italian food, some of the information shared in the TriggTube Carbonara video was probably correct/incorrect but the real carbonara history which in my opinion started in Rome in late 70s is far from what you find in books and historical documents.
I am not an historian and never will be but I just want to share the real carbonara story from the streets of Rome and Roman households.
💯 Follow this link to watch latest Carbonara recipe: https://youtu.be/0NX_Y6HjBZI
#carbonara #reaction #vincenzosplate
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42 Comments
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Technology changes, maybe it was the type of fire or stovetop they used that changed the thickness of the eggs? Caused them to scramble a little from a large flame
I'm very disappointed with the way you are just throwing a whole lot of "Trust me bro" after a host of well presented facts (I'm guessing they're facts, I haven't checked their validity). But you reacted much like how a toddler not getting their way reacts.
You can do better. History may be confusing to you, but please don't brush it off as if him being wrong. You had nothing to back your claims, except your own perception of your own fond memories (which by the way are decades younger than what he presented).
If you are eating at Olive Garden, you have very low standards in regard to authentic Italian cuisine. They give you unlimited salad and bread sticks, and the main courses are pre-packaged boil-a-bag individual portions. Garbage! Even the salads and bread sticks arrive pre-packaged, toss, and serve with pre-packaged dressing, warm, and serve bread sticks! Enjoy that Italian meal!
My ancestors migrated from Calabria, Italy, I was raised on real Italian food.
Vincenzo' who is this guy? How did you find him?
Food origin history is so interesting – if it originated in a country was it by a native or immigrants from another country? Then there’s the question who does it belong to then? Evolution then plays a big part because how a dish is now may be far removed from its origin – which one is right? Is the first recorded recipe the original one? Does it matter? 🤷♀️
My family came to America in 1948. They were Trevisan CryptoJews and didn't know about carbonara at the time.
During the 80's after the whole family defacto converting to Catolicism they came back to their home town and learned to make carbonara from our friends and relatives who stayed. They learned from the homeland folks to make it including both garlic, bacon and cream.
Anyway, where I live guanciale is insanely expensive, pork cheek is unobtainable, so I use pork belly to make carbonara. Anyway, I skip the cream, but as a matter of preference.
In many recipes, many families, including nonnas, sometimes use more than one type of fat. I enjoy both olive oil and butter in tomato sauce because it mellows the acidity of canned tomatoes. My nonna uses only butter.
What families do at home, what most restaurants do and what fine dining does are whole different things.
Vincenzo is clearly a socionormative thinker. His approach to the matter is not even analytic but prescriptive. He discusses the matter as normative aesthetics, not as a matter of historical fact.
Anyway, this style of thinking is predominant amongst not only italians, but most latin europeans also. And that's why I prefer living in germanic or english speaking countries rather than in Italy.
Show us the traditional carbonara recipe where it is a bit scrambled! I love that version
Saying its wrong to mix the pecorino with grana padano seems of tho?
It is was what Luciano Monsillio recomend in his recipe and was he not considered "the king of carbonara" in Rome by quite alot of critics and people?
Hi Vincenzo. Is he right, or is he wrong who knows. I just finish off my Carbonara with a raw egg off the stove, and prey l don't get Salmonella 🤣🤣🤣
Mini meat balls changed the game for me when I first saw your video on it. Yes it takes longer to prepare, but mama Mia it is absolutely worth it
In Italian Carbonara literally means ‘charcoal maker.’ Charcoal is made in the Serre Calabresi mountains. This is the origins.
Lo adoro❣️
I find adding a bit of marscapone cheese to the carbonara just before serving and mixing it in helps to slow down any residual heat cooking and it forms a stable emulsified sauce. It's definitely not needed but I enjoy it.
Thanks to everyone who understands my comments and trusts my channel for Italian Food authenticity. I speak from the streets of Rome and families in Rome. The carbonara became popular in the roman households in the 70s and late 70s became very popular around the city and outskirts. These recipes from the 70s are not anywhere because they were family dishes and were not documentated. There are still some old school restaurants in rome who can teach the history of carbonara from rome and these restaurants can still serve u the old school carbonara from the 70s…Sora Lella was a wonderful roman grandmother who started to share the roman recipes + carbonara on national tv in Italy and her videos can probably be found online. Learning about the history of carbonara is interesting but unfortunately not very accurate and the way the old carbonaras were cooked in this video were def not right. I dont expect all of you to listen to me and in fact you can share your opinion but I am sharing what I learned in person going into roman households and growing up in Italy. All these stupid negative comments I read on this video today makes me understand that you have no idea what we are doing at Vincenzo's Plate and you def dont want or deserve to learn more about Italian Food. Dont bring negativity here because this is a food channel where we share good food and happiness. Thank you
How full of yourself can you be? You're just saying "that's incorrect" without having any other argument other than "that's what I grew up with in the 80's and 90's" – that literally means that you're not talking about the ORIGINAL. Romans doesn't have a monopoly on carbonara, and if multiple areas of Italy used cream, then Romans are the one's who are weird. This self righteous attitude and complete lack of self awareness is insane.
You're not a carbonara expert or the one who mainstreamed it in 2020 so stop being so full of yourself, be humble, and instead try and learn something from his video, he does good work.
Definitely on your side Vincenzo, as far there are sides. If carbonara origins from Lazio it would've had pecorino, probably pancetta but I understand and still prefer guanciale. I think his video relates to a lot of Americans who say they're Italian and think they made the Italian cuisine. The hamburger is another American persistent lie.
Btw, you're external videos still leak audio.
How you know a ‘traditional’ recipe can have a lot to do with where you grew up. This may differ from another region’s version. It may also differ from the recipe that was actually recorded at that time – where did it come from? Does it make what you know or that one wrong? Again – does it matter? 🤷♀️ It’s all about the history of recorded recipes and evolution over time to today – fascinating! 👍
Wow close mindedness at its finest Vinnie. The guy is just spitting facts
It's actually quite possible that the scramble variety arrived in the 70s due to notable increase in Salmonella enteritidis infections associated with eggs in both Europe and America.
Vincenzo your video made me hungry again. And Yes I would Love to see a 1980's Carbonara style video. It would be awesome.
Mandela effect
Great episode
the primary thing people get wrong about carbonara is they think the main point of the dish is to be as creamy as possible. its great for it to be creamy, but the whole point of the dish is to concentrate the aged funk of aged cheese and pork into a creamy sauce. the main point is the aged funk, and the reason you dont use cream or milk is because it dilutes the aged funky flavor of the cheese and guanciale. IMO, most resources on carbonara, even in your own videos, you dont put enough importance on the aged funk, dont really put into words that the aged funky flavor is the primary focus of the dish, and on making sure to get guanciale that is properly aged and dry cured, and which hasnt been made with brines, nitrates or sugar. unfortunately, the guanciale that triggtube links to and used in the video is produced in the USA using a brine, so it does not provide the funky, dry cured flavor that is supposed to be the whole point of the dish. on top of that, the guanciale used in the video is STEAMED for some weird reason. WTF.
IME, this is the primary thing people from the USA miss, because a huge percentage of our domestically produced guanciale and pancetta is cured with nitrates or brine, not dry cured. so even if they use the "right" ingredients and get "guanciale" or "pancetta", they dont have dry cured pork, dont understand that the primary feature of carbonara is aged funk, and they think its just supposed to be rich and creamy, so it seems like cream or butter = better.
Not making yourself look good in this one bud. Guy done research, spouting facts, and giving background. If you wanna disagree back it up with facts and reseach like he did instead of just saying thats not right.
Pasta, egg, pepper, pecorino and the holy grail of a whole pig….guanciale. The dish like that alone, is by far the best version. Period.
Vincenzo, what brand or brands of guanciale do you get that you love? I’d like to see if any are imported over here to the states. My old butcher before he sold, used to get guanciale that had a lovely coating of pepper on it and it has been the best I’ve ever had. I am searching the earth for it, to have it again
Thanks, Vincenzo, for your showing the passion for preserving the cooking history of our nonnas. Their recipes are rich in love and outstanding in taste that may have never made it into an expensive trendy cookbook! But they are equally valuable and need to be protected, shared and honored. Thank you, 🙏 my friend!
1. Agree with Vincenzo, as a Roman who grew up in central Italy. Vincenzo’s carbonara (Roman carbonara) is the best, most deliziosa ever
2. This guy seems to have his facts straight, and the original carbonara may have had cream and pancetta in it. I still wouldn’t eat it though 😂😂😂
Don't crap on Grana Padano Vincenzo. It's harder to find in America than Parmigiano, and I love it, so many recipes are great for it, I even think Alfredo tastes better with Grana than Parmigiano. It is milder and more buttery and creates a buttery upon buttery sauce.. so good, if you are a butter lover.
All I know is that Gennaro Contaldo and Antonio Carluccio have presented carbonara as a cream-less pasta dish. I’m pretty sure we had it without cream while in Rome in 1969.
Perhaps it has evolved over the years and I suppose the Americans who liberated Rome may have influenced the dish due to their huge supples of bacon. Many dishes around the Mediterranean have changed over time and have changed in different regions, for example, cabbage rolls/sarma.
Written history is one thingbut you cant ignor what hes saying many cultures have vast oral history never writtendown so simply sayinghe has no proof is just wrong
Awesome.❤🎉. 0:04 .
Vincenzo… I like your videos and seafood/vegi based recipes… one thing to add in your video… you did say you want to keep tradition but at the same time reject history just because you don't like it makes your statement a bit contradictory, no?
Jesus, they put the cream in the carbonara so hard I almost thought it was a howtobasic video.
I enjoyed watching your reaction to this video Vincenzo! It was fun to hear your real life experience growing up vs what he shared in this video. I wonder if before the Internet in 80s and 90s (I'm 45) it's possible that michelin star chef's recipe just didn't have a way to easily make it around everywhere.
I’m actually learning the Italian language as well but seeing the food and culture is like discovering a whole new world. I really hope I get to go one day Amo L’Italia 🇮🇹🇮🇹🇮🇹
i'm not an expert but this thing is fake to me, we really never gonna know when or where this dish was created, there is no trustworthy record, but if I have to gamble my guess will be Rome
Lemme just say…. People like me, or other asians, use cream for simple reason. Pecorino or any authentic Italian cheeses are expensive in our country. This is the same as guanciale. Hence, we find alternatives and to still try to make it delicious. As much as Italians want to make it traditionally, because of unavailable ingredients, we can't. It's no disrespecting Italian culture, we are just adapting to what we have.
I don't give a fu-ck about your feelings, that guy presents FACTS! really disappointed by this video
Vincenzo! You yourself are constantly touting how people are not making pasta dishes the traditional way, but here you are literally saying history doesn't matter!
Which way is it?
Vincenzo what annoys me about this guy is that he cherry picks his research to fit his narrative.
First he credits some lady from
Chicago in 1952 and says because she had a written recipe and Italians didn’t therefore she must be the official recipe of Carbonara. Next he cites a chef from Italy and makes the claim he was The chef that all of Italians suppose to follow but didn’t.
Then he claims Carbonara as multinational dish and has no source. Then he skips the 60’s 70’s and jumps into late 1989.
My research shows early carbonara was prepared for American soldiers stationed in Italy during 1940’s using smoked bacon and butter because it’s what they carried and need a high calorie food. I’ll take your word for it than some American chef trying internationalize this Italian dish.
Think he fried your brain, lol (joking)… Never heard you use the word “confusing” before… 😂 Interesting video.