And Antonio callucio is turning in his grave knorr pot in the water , cream in the eggs , oil in the water , oh dear me as Antonio once said " please no cream , cream in forbidden "
Definitely not traditional carbonara. For one you dont use cream and secondly definitely not bacon. Not the same if you dont use guanciale. If i used bacon and cream in carbonara my nonna would have shot me 😂
This is a commercial for the stockpots, they have no place in carbonara, just add salt to your pasta water and it's done. If you want that "extra" flavour, add a tiny bit of MSG to your pasta after it is finished cooking, it will taste ten times better than any pasta cooked in stockpots.
I'm endlessly annoyed by all the Italians screeching that Carbonara is made a certain way and no other. Shove it. In this age of refinement, as MPW says, we can experiment however we wish. If you want it classic, make it classic. If you want to make it modern, make it modern.
Are. You. Kidding me. I didn't think anyone could fuck up carbonara worse than Gordon. I didnt think Marco could find a way to put chicken stock in this. And I never thought I'd see the most punchable face ever. And somehow, he did all 3. Unbelievable. 🤮
It's better done the traditional way ie no cream. He's doing it all wrong. He's not even using guanciale, or pancetta even. Bacon, seriously Marco, bacon? C'mon man, you can do better than this . I realise it's just a knorr promo but ffs man ,c'mon.
Italian cuisine is delicious because the culture surrounding it was created by the poor. Majority of the times you'll see that Italian dishes are made from cheap and easy-to-get ingredients but are elevated through trial and error by the poor folks of each time period so that their meals can be equally enjoyable as dishes from the upper classes which uses more expensive ingredients. The traditional carbonara sauce was made from guanciale, a preserved cheap cut of meat from the pig's cheek, egg yolks from chickens, which were the cheapest form of protein at the time and the pasta water so that no ingredients went to waste. Italian cuisine is about making the most out of your dishes with the ingredients that are available to you, and to that extent, I believe Marco is doing a really good job honouring that culture. The man is using cheap factory made stock pots, cream, and factory smoked and cured bacon, which are wildly available in the Western world nowadays. Does that not parallel with the cheap ingredients like vegetables, fruits, and preserved meats that are used in traditional Italian cooking? The original Ragu bolognese sauce has little to no tomatoes in it and resembled more of a cream sauce with a lot of ground beef. The American-Italian Bologenese sauce is a tomatoes sauce with specs of ground meat floating in it because majority of the poor italians that migrated to America did not have the luxury to afford a lot of meat and had to made do with what they could get their hands on, is the American-Italian bolognese sauce any less authentic than the traditional Ragu Bolognese sauce? Going out of your way to purchase rare ingredients like guanciale and making your life more difficult by stirring the eggs constantly so that it doesn't break despite there being an easier and maybe even cheaper alternative goes against the principles of Italian cooking, if the originators of Spaghetti Carbonara saw their descendents making this variation of their dish they would be flattered to see that their creation was able to adjust with the modern times and adapt for the tastes of the people in this time while still having the familiar flavours of the original carbonara. Marco is a trained chef with many titles under his belt, but he earned those titles during the 80s and 90s when he was young and still could endure the immense pressure of maintaining his food empire during it's early stages when it is most vulnerable. The culture of cooking and being a chef in the food industry was looked down upon during that specific time period. Marco was born in a poor household, and his parents were not the best at taking care of him. Because of this chip on his shoulder, Marco became a chef and proceeded to drag his profession to being one of the most famous and high-class professions in the world today, he is singlehandedly responsible for the rise of popularity of the culinary arts and many chefs owe their success to Marco. If you asked Marco to make a traditional carbonara he probably could do it without a problem, he is Italian after all, but the purpose of this video isn't to showcase a recipe for a traditional carbonara dish but to appeal to the wider American audience and showcase a dish that would be far more appealing and familiar to them. This video helps to spread italian cuisine and popularise it among America, and I find that rather charming than disrespectful. Don't gatekeep Italian cooking, mate. It's for everyone 👍
38 Comments
Little splash of olive oil.
This man poured half the bottle
And Antonio callucio is turning in his grave knorr pot in the water , cream in the eggs , oil in the water , oh dear me as Antonio once said " please no cream , cream in forbidden "
oh my… the cream. there is NO cream in carbonara.
This is sad
Definitely not traditional carbonara. For one you dont use cream and secondly definitely not bacon. Not the same if you dont use guanciale. If i used bacon and cream in carbonara my nonna would have shot me 😂
What heat do you put oven and stove on
I'm sorry but this totally wrong even if youre mother was Italian. Vincenzoplate help!!!
If it’s got cream init it’s not a f###### carbonara
Cream ? :)))))))))))))))))))) another overated cheff !!!
This is typical very average British restaurant recipe.. You don't need cream.. He is also using the wrong cheese..
"You may ask why do I season my water with chicken stockpot, and not salt?" ::Remembers Knorr paycheck, swallows pride:: "It tastes better than salt…"
He's so simple yet elegant.
This is a commercial for the stockpots, they have no place in carbonara, just add salt to your pasta water and it's done. If you want that "extra" flavour, add a tiny bit of MSG to your pasta after it is finished cooking, it will taste ten times better than any pasta cooked in stockpots.
Antonio Carluccio said no oil into the water and definitely no cream, who should I trust 😭
I'm endlessly annoyed by all the Italians screeching that Carbonara is made a certain way and no other. Shove it. In this age of refinement, as MPW says, we can experiment however we wish. If you want it classic, make it classic. If you want to make it modern, make it modern.
I presume he just browned off the bacon?
cream?
Are. You. Kidding me.
I didn't think anyone could fuck up carbonara worse than Gordon. I didnt think Marco could find a way to put chicken stock in this. And I never thought I'd see the most punchable face ever.
And somehow, he did all 3. Unbelievable. 🤮
He's not wrong about seasoning the pasta water with chicken stock. It's next level
Marco Pierre, White recipe for spaghetti carbonara
I'm 100% sure this tastes delicious, but it's not carbonara.
This is such dog shit haha yuou dont use cream in a carbonara?? its the whole point of the carbonara
Made this look alot easier than it actually is!
Top man this gentlemen does not fuck about
NO CREAM! NO! Disgraceful!
Not authentic.
What he forgot to mention to the viewers, is that the bacon was fried in a Knorr stockpot to get that extra deep crisp.
no cream!
It's better done the traditional way ie no cream. He's doing it all wrong. He's not even using guanciale, or pancetta even. Bacon, seriously Marco, bacon? C'mon man, you can do better than this . I realise it's just a knorr promo but ffs man ,c'mon.
That looks so good! 😋
This guy is supposed to be a world class chef and he put fucking cream in a carbonara? What a joke. He just lost all credibility.
Mmm cream. Sacrilicious. 🤤
1:55–2:08 is the answer to everything
If Lionfield reacts to carbonara…. 😏😏😏
Oh dear. Looks like footage on the Main camera got corrupted. If him not looking into a camera was a Directors idea.. oooof
Last spaghetti he didnt put olivol.. he said he never bothrred
Italian cuisine is delicious because the culture surrounding it was created by the poor. Majority of the times you'll see that Italian dishes are made from cheap and easy-to-get ingredients but are elevated through trial and error by the poor folks of each time period so that their meals can be equally enjoyable as dishes from the upper classes which uses more expensive ingredients. The traditional carbonara sauce was made from guanciale, a preserved cheap cut of meat from the pig's cheek, egg yolks from chickens, which were the cheapest form of protein at the time and the pasta water so that no ingredients went to waste. Italian cuisine is about making the most out of your dishes with the ingredients that are available to you, and to that extent, I believe Marco is doing a really good job honouring that culture.
The man is using cheap factory made stock pots, cream, and factory smoked and cured bacon, which are wildly available in the Western world nowadays. Does that not parallel with the cheap ingredients like vegetables, fruits, and preserved meats that are used in traditional Italian cooking?
The original Ragu bolognese sauce has little to no tomatoes in it and resembled more of a cream sauce with a lot of ground beef. The American-Italian Bologenese sauce is a tomatoes sauce with specs of ground meat floating in it because majority of the poor italians that migrated to America did not have the luxury to afford a lot of meat and had to made do with what they could get their hands on, is the American-Italian bolognese sauce any less authentic than the traditional Ragu Bolognese sauce? Going out of your way to purchase rare ingredients like guanciale and making your life more difficult by stirring the eggs constantly so that it doesn't break despite there being an easier and maybe even cheaper alternative goes against the principles of Italian cooking, if the originators of Spaghetti Carbonara saw their descendents making this variation of their dish they would be flattered to see that their creation was able to adjust with the modern times and adapt for the tastes of the people in this time while still having the familiar flavours of the original carbonara.
Marco is a trained chef with many titles under his belt, but he earned those titles during the 80s and 90s when he was young and still could endure the immense pressure of maintaining his food empire during it's early stages when it is most vulnerable. The culture of cooking and being a chef in the food industry was looked down upon during that specific time period. Marco was born in a poor household, and his parents were not the best at taking care of him. Because of this chip on his shoulder, Marco became a chef and proceeded to drag his profession to being one of the most famous and high-class professions in the world today, he is singlehandedly responsible for the rise of popularity of the culinary arts and many chefs owe their success to Marco. If you asked Marco to make a traditional carbonara he probably could do it without a problem, he is Italian after all, but the purpose of this video isn't to showcase a recipe for a traditional carbonara dish but to appeal to the wider American audience and showcase a dish that would be far more appealing and familiar to them. This video helps to spread italian cuisine and popularise it among America, and I find that rather charming than disrespectful.
Don't gatekeep Italian cooking, mate. It's for everyone 👍
Bro I just got trolled.