Pro Chef Reacts.. To Pro Chef & Home Cook MAKE Carbonara! (Epicurious)

No video

Pro Chef Reacts.. To Pro Chef & Home Cook MAKE Carbonara! (Epicurious)

Рет қаралды 116,658

7 ай бұрын

We have Lorenzo and Frank making Pasta Carbonara! Who do you think is going to win?! Let me know in the comments!
Pro Chef Reacts THE WORST Pancakes! • Pro Chef Reacts.. To T...
Pro Chef Reacts.. To The WORST Pizzas! • Pro Chef Reacts.. To T...
My Cooking Course: chefjamesmakin...
‪@epicurious‬ video: • $174 vs $10 Pasta Carb...
🙏 HELP SUPPORT MY CHANNEL
👉 Single Donations: paypal.me/chef...
👉KZfaq Memberships: / @chefjamesmakinson
👉Become a Patreon: / chefjamesmakinson
👉Where I get my music: share.epidemic...
👉My Website: chefjamesmakin...
🛒Merch: chefjamesmakin...
📱FOLLOW US ON:📱
▶ Facebook: / explorebcn
▶ Instagram: / chef_jamesmakinson
▶ Twitter: / explorebcn
🛒MY KITCHEN EQUIPMENT:🛒
KNIVES
▶WÜSTHOF Knife Set: amzn.to/3IS94TD
▶Paring Knives: (can never have too many!) amzn.to/2S5y6Ia
▶MIYABI 5000 MCD SANTOKU: amzn.to/499sbmM
▶MASAMOTO KS 240mm Gyuto: amzn.to/3VAPyCq
STONES
▶Shapton Whetstones 1k 5k 12k: amzn.to/3VCFSYf
▶KING Whetstone Set 1000/6000 Grit: amzn.to/3VBAa99
POT AND PANS
▶STAUB Cast Iron 5-qt Cocotte: amzn.to/4ah0KJ1
▶STAUB Braiser 28cm: amzn.to/3vmso8r
▶T-fal Nonstick Pan set: amzn.to/4cxs0Vc
▶HexClad Hybrid Wok 12-Inch: amzn.to/3TRRaqa
▶HexClad Frying Pan 12-Inch: amzn.to/4cxS8PQ
▶Paella Pan!: amzn.to/2UQWT3s
OTHERS:
▶Le Repertoire De La Cuisine in English: amzn.to/44fh7Tv
▶BlackBoard Plate: (Pizarra): amzn.to/3dAi3JS
▶John Boos Maple Cutting Board: amzn.to/4cyMnkU
▶Pepper mil: amzn.to/3JKpSMb
▶Microplane Fine Grater: amzn.to/3FQOwcN
▶Flim for wrapping food: amzn.to/42ztQjv
🎥CAMERA EQUIPMENT 🎥
CAMERAS
▶GH5 Panasonic: amzn.to/3IU4g03
▶Sony Alpha 6700: amzn.to/3PHcg8m
▶Sony NPFZ100 Z Rechargeable Battery: amzn.to/3PHy9Ep
LENS
▶Sigma 18-50mm F2.8: amzn.to/3PFiSE4
▶Sigma 16mm F1.4: amzn.to/43AjzEA
▶PolarPro 67mm Peter McKinnon Variable ND Filter: amzn.to/3PESPgo
▶Gobe 67mm UV Lens Filter: amzn.to/3TSfkkv
▶Gobe 55mm UV Lens Filter: amzn.to/3TSrqKs
MICROPHONES
▶RODE Wireless PRO Microphone System: amzn.to/3xewNdZ
▶Rode Pro+ Shotgun Mic: amzn.to/3xf94ug
OTHER
▶NEEWER Camera Tripod Monopod: amzn.to/3xf9b9a
▶Elgato Key Light 2800 lumens: amzn.to/4ac2svi
▶SanDisk 128GB SD Card: amzn.to/3TzrPAc
---------------------------------------------------------------------------
DISCLAIMER: This description contains affiliate links, which means that if you click on a product link, I will receive a small commission. This helps to support my channel and allows us to continue making awesome videos like this. Thank you for your support!
#carbonara #epicurious

Пікірлер: 955

@ChefJamesMakinson 6 ай бұрын

Be sure to see!! Pro Chef Reacts.. To The WORST Pizzas! kzfaq.info/get/bejne/ibyEi9eZv-DYZps.html

@danielsantiagourtado3430 6 ай бұрын

You're amazing! can't get enough of your content!

@skibidi.G 6 ай бұрын

Ahhh ❤

@peterschutzek325 6 ай бұрын

Peace be with you, not peas...

@peterschutzek325 6 ай бұрын

20:04 It's also not Vincenzo's favorite pasta (which you might think. It's only 3rd place)

@davidepannone6021 6 ай бұрын

Also yes, frittata di pasta is actually a thing we do BUT we do it with next day's leftovers, we never cook pasta and then make it into a frittata straight away. I guess you could say it's like fried rice, you don't do the rice and then make it into fried rice immediately. You do it with next day's leftover rice.

@sarveshanandas1917 6 ай бұрын

yeah it also makes sense right. the starch of the pasta kind sets in again so it sortta retains shape better. If i am not wrong, the whole "pasta chips" trend that picked up during the initial phases of the pandemic also requires well done, overnight cooled pasta for optimal results.

@davidepannone6021 6 ай бұрын

@@sarveshanandas1917 yeah the pasta hardens on the outside but remains soft on the inside, so it's a nice texture inside of the frittata. It literally makes no sense to cook pasta and straight away use it to make a frittata as you're gonna either overcook it or make it too raw for it to be cooked properly.

@sarveshanandas1917 6 ай бұрын

@@davidepannone6021 yup. Totally

@jp3711nc1 6 ай бұрын

So is it like Uncle rodger recipe with day-old fried rice so the rice wouldn't be too crumbley and soggy. That why you use left overs.

@NikSvobodniy 6 ай бұрын

It is a quite elegant solution if you consider the format of the show. The chef has to use all of the ingredients provided by a home cook, and he very much didn't want to become another episode of "Italians cursing American cooking videos for carbonara". By making it a frittata he basically opened up opportunities to add anything to the dish, as it is leftovers-based, including the peas that would have dragged him across the internet if he used them in a more colloquial way.

@moreoliveoil1579 6 ай бұрын

I like how Frank did everything he can to avoid using as much peas as possible. 🤣

@ChefJamesMakinson 6 ай бұрын

🤣

@dexteritymaster 5 ай бұрын

But lets be honest, he had cream and peas and needed to do "carbonara" dish. I feel like he tried to be as tactful as he could. He even mentioned peas were added after dish traveled the world (should not be added in traditional carbonara), and cream is not needed at all. But he is a chef and he needed to not get stumped by ingredients and at least try using all of them, so he played around with idea of it.

@jaylagan5899 6 ай бұрын

It’s Sunday and not only did we get a cookery lesson but also a geology lecture, too! Is there anything this man can’t do?! 😀 Stay classy, Mr James…

@ChefJamesMakinson 6 ай бұрын

🤣🤣🤣🤣

@Enthusiastic-Trainspotter-BNE 6 ай бұрын

@@ChefJamesMakinson definitely in a class above the rest actually 🔥😉😎

@Andres-db4jm 6 ай бұрын

Without glasses this hits different 😊

@ChefJamesMakinson 6 ай бұрын

Haha

@YahBoiDrip 6 ай бұрын

The video was low-key a thirst trap by chef. He'll never admit it though 😉

@giraffesinc.2193 6 ай бұрын

@@YahBoiDrip His eyes ARE freaking gorgeous!

@Enthusiastic-Trainspotter-BNE 6 ай бұрын

🤣@ChefJamesMakinson nearly thought you were another person for a sec in the beginning 😅😂

@Enthusiastic-Trainspotter-BNE 6 ай бұрын

🤨@@giraffesinc.2193😏😏

@TheDumplingOrc 6 ай бұрын

Pasta in a frittata is usually only done when you have too little leftovers of a pasta dish to make a whole plate/family meal with and you use the egg and other ingredients at hand to not waste it. Never seen it as a first choice recipe though. My family mostly used leftover pasta as a side dish; the only time we had something similar was with leftover risotto and made a big omelette.

@CrimsonCrow420 6 ай бұрын

11:59 here in italy we have the "frittatina alla napoletana" (neapoletan's little frittata), it's basically a fried bucatini pasta, besciamella (white sauce), prosciutto and peas mixed and covered with flour. Obviously the "frittatina alla napoletana" has nothing to do with the tradicional frittata and nothing to do with carbonara

@waywardmind 6 ай бұрын

Out of curiosity (genuinely), is what Frank did a monstrosity, or did he surprise you?

@lorenzodepaoli 6 ай бұрын

@@waywardmind As an Italian, I wouldn't call it a monstrosity. Not traditional, but also not a monstrosity. It's actually an elegant solution to the problem. It's difficult to find a combination of bacon, peas, heavy cream palatable to the average italian, and this frittata is fine. I would eat it (though the whipped pepper cream smells too much like french cuisine to me)

@janzizka9963 6 ай бұрын

Lorenzo is so enjoyable to watch and usually does great job too. It would be interesting to see what Vincenzo would say about the Carbonara Frittata. Picking up Uncle Roger's vocabulary is "Not bad, not bad" until you say "Fuiyoh!" 😁

@jaylagan5899 6 ай бұрын

I’d pay money to hear Mr James say “Haiyaa!”. 😂

@janzizka9963 6 ай бұрын

@@jaylagan5899 He can buy talking buttons for that now 😁

@Enthusiastic-Trainspotter-BNE 6 ай бұрын

@jaylagan5899 😅😂

@ChefJamesMakinson 6 ай бұрын

🤣🤣 hahahaha

@cutelittlemoose 6 ай бұрын

@@jaylagan5899 I’m waiting for “KING OF FLAVOR” (curious what his king of flavor it!) or if he is feeling a little more saucy than usual, “M.S.G.: make $#!t good.” 🤣🤣

@LolLol-nd5yz 6 ай бұрын

I found your channel 2 days ago and I just can't stop watching your reaction videos, they are soooo good.

@ChefJamesMakinson 6 ай бұрын

I'm so glad to hear that!

@RangeGleasry 6 ай бұрын

Same, two weeks ago for me

@Maplecook 6 ай бұрын

Wait till you discover his cooking vids! =)

@bakk. 6 ай бұрын

As far as I know, they use dried pasta for carbonara in Italy, because it gets more al dente. High quality dried pasta is great

@Superintendent_ChaImers 6 ай бұрын

If someone does not have a fine mesh strainer. They can also use a normal one but line it with a coffee filter. Not as fast, but works in a pinch.

@Psianth 6 ай бұрын

I mean, that $174 seems to be ignoring the amount of servings you could make out of it. That could probably serve 10 people, with a ton of cheese left over... like is that really the smallest amount of cheese they could buy?! It's so much!

@the_inquisitive_inquisitor 6 ай бұрын

Between the cheese and gwanchaly that's about 98% of cost. You can make a perfectly passable carbonara with cheap bacon and shaky cheese.

@darrenlang1111 6 ай бұрын

@@the_inquisitive_inquisitor LMFAO GWANCHALY that’s gotta be the funniest spelling i’ve ever seen (it’s guanciale)

@ericjensen7580 5 ай бұрын

You're talking about Frank here, last time he made Alfredo he made it inside a wheel of cheese

@electronsauce 6 ай бұрын

I don't watch Epicurious outside of you channel, but I love that they actually tasted each others dishes in this episode! When I was watching this episode, I was like "I've seen this before..." ... " wait what is he doing? I haven't seen this before..." back and forth. Then looked at the date posted and realized it was new :)

@ChefJamesMakinson 6 ай бұрын

really?! haha I appreciate hearing that!

@jmurray1110 6 ай бұрын

Dan Formosa is a good presenter there he deals with product design and is incredibly interesting

@panvlk 6 ай бұрын

I am quite sure Italians mostly use pasta without eggs for carbonara. It's a fairly heavy dish already containing tons of eggs, cheese and fat, so using egg pasta would make it unnecessarily heavier.

@ChefJamesMakinson 6 ай бұрын

Yes it can be heavy

@m0shman 6 ай бұрын

It's not carbonara but Pasta alla Gricia

@panvlk 6 ай бұрын

@@m0shman Pasta alla Gricia doesn't have eggs in the sauce. I am talking about eggless pasta dough for Carbonara, where you'd have eggs in the sauce of course.

@nemure 6 ай бұрын

Dude heavy? For me pasta with or without egg in the dough it's super light. I'm Hungry again in 20 minutes, no jokes.

@panvlk 6 ай бұрын

@@nemure It's a dish full of eggs, starch, cheese and very fatty pork meat. So yes, Carbonara doesn't exactly count as a light dish.

@Harald. 6 ай бұрын

My favorite shape of pasta is Conchiglie. It holds very well to the sauce, and you even get small scoops of sauce within the shape of the pasta. If I want more texture, I go for Linguine. In Norway we usually tend to cook the pasta a little beyond al dente. The typical serving of pasta in Norwegian homes is that you put pasta on the plate yourself, and then add the sauce, which is normally tomato based with minced meat. The sauce will often include milk, sour cream, or cream. This is far from authentic, but pasta was introduced in Norway when we didn't have access to authentic recipes. That's what I grew up with in the 70's and it brings good childhood memories. Back in the days we had two kinds of pasta. That was either spaghetti or gomiti.

@theinigosilvastation6232 6 ай бұрын

I would definitely love to see you, Uncle Roger, Vincenzo, Lorenzo, and Frank coming together to embrace each other's adventure and taste of food. It's amazing cooking with you guys!! 🍳🍪

@catroll4247 6 ай бұрын

i love Lorenzo's vibes! Having fun while cooking is important!

@arichiquabtd8092 6 ай бұрын

Brian Tsao collab would be super cool!! You 2 are easily one of my favourites.

@ChefJamesMakinson 6 ай бұрын

I'm glad to hear that!!

@theanithusiast1478 6 ай бұрын

The thing that I like about these videos from Epicurus is that it teaches people new techniques that would be unconventional to the original recipe, essentially creating something new; which I believe, makes people better cooks and give born to new recipes. Traditions have their place but moving from them is what expands the culinary world (in my opinion of course).

@oliver_twistor 2 ай бұрын

I agree. In my opinion, it's important to keep in mind that every tradition has once been new and untested. This is true for other things than cooking, as well. I often remind my more traditional friends that if nobody was willing to try something new, we would never have any traditions at all. What people think are very old traditions, are often quite new (or at least partially new).

@matiasrodriguezbiasetti8357 6 ай бұрын

I had some spaghetti leftovers and I made a "spaghetti tortilla". I felt dirty? Yes, but it was delicious. Forgive me, abuela

@stthomasmore4811 6 ай бұрын

My Sicilian Nana actually ALWAYS made a frittata from old pasta. Loved them as a child.

@keithjackewicz8423 3 ай бұрын

The one thing to be said for cream in carbonara, alfredo, or caccio e pepe is that the sauce keeps its consistency much better in the fridge if you are planning on leftovers. Pasta water-based creaminess is fantastic for a single meal, but the water tends to get lost to the air and the pasta if you try and keep it overnight.

@user-ke5un1sq7q Ай бұрын

Carbonara is easily one of my faves. It’s one of the first things I learned to cook, very poorly, when I was little. Whenever I make it now, I can see just how much progress I made since then. Plus it’s just straight up delicious.

@Hitsugix 6 ай бұрын

You have the talent to upload a new video right on time when I have dinner! I never made fresh pasta myself, but I had it once at my neighbour's. She bought a complete Kitchen Aid machine and eagerly wanted to make her own pasta. In the end she made too much for one person and invited me and another neighbour over. :D It was really good pasta! Regarding the favourite type of pasta: for me it's spaghetti and penne.

@ChefJamesMakinson 6 ай бұрын

hahaha good timing!

@TheJillers 6 ай бұрын

In my experience of only ever cooking dry pasta, it is impossible to cook just enough pasta for one. All amounts of pasta are enough to feed your entire extended family or small army.

@FJA--- 6 ай бұрын

The best pasta changes depending on the dish. But for most things I use Capellini/Angel Hair or Pappardelle. For shaped I usually use Fusilli or Farfalle.

@CallanElliott 6 ай бұрын

Personally, I prefer tagliatelle, pappardelle, fettuccini and linguini for when I need long thing pasta, or penne and fusilli or penne when I want shapes.

@Earthstorm84 6 ай бұрын

James, frittata di pasta is a typical dish in Naples :) you use leftover spaghetti and make them a frittata directly into the pan. Can be done white (just eggs and pasta) or red (with tomato sauce). Some people as the chef did, add some meat into it. Its a traditional way of using leftover pasta and make it into a meal you can carry on a day out (we used to bring them as children when we went to the beach for a day of sea ;)

@karlcrash Ай бұрын

I remember hearing an Italian chef say “don’t use egg pasta with an egg sauce, dried is better for carbonara”, and for my tastes I agree. If I was going fresh, I’d go for durum (semola) wheat as opposed to 00 and swap the eggs for water with olive oil. It’s kind of a faff though, and I’ve only really felt the benefits when making wider pasta shapes which wouldn’t be as good for carbonara. In short, just get some good quality spaghetti from the shop, or if you like egg on egg pasta, fill your boots.

@pdubb9754 6 ай бұрын

Great selection. More enjoyable to watch successes than a reaction to some sort of kitchen farse.

@blabberhoof 6 ай бұрын

Found your channel some days ago, since then I was binging... boy, you got alot of stuff on, still not through yet. I love your professionalism, your constructive critique. You take the time to explain stuff when you see an error made, which is absolutely awesome. Your reacts on Uncle Roger reacts are also very nice - Nigel gives the humor element, shouting out what we are thinking in this moment, you have the cool professional point of view. I hope you'll make videos for a long, long time, love your content. I saw, you made spanish Croquetas in the past - they look (and are most likely) quite similar to the brazilian Coxinha. I got a recipe from my ex-wife's late mother, but since my Portuguese isn't that good anymore (enough for swearing, but other than that...) and the recipe is only partial (the omitted parts she told my ex several years on the phone and it stayed only in her memory), I'd love to see a professional's take on this south american street food (with portuguese roots). Maybe that could interest you and your viewers also (not my personal drama, but your take on it) :)

@ChefJamesMakinson 6 ай бұрын

Thank you so much! Yes I could be a good idea! I want to start cooking more, this Christmas was a bit chaotic for me

@burnedglade 6 ай бұрын

My favorite type of pasta is fussili for tuna pasta so the tuna chunks get caught in the ridges, and linguine for saucy pastas with a tomato base so the sauce sticks while twirling.

@mekketabo 6 ай бұрын

My whole family is italian from the Basilicata and honestly we've never made a pasta frittata. But what we do sometimes is "pasta al forno" or "pasticcio di pasta" which is basically pasta (any type is good, but we use rigatoni or ziti) with some left over ingredients from the fridge, like prosciutto, mozzarella, either tomato sauce or ragù and you can add also peas or mushrooms (pasticcio means literally mess so you get the idea). Then you simply bake it in the oven. I know that in naples they make frittata di spaghetti, but I never tried it myself.

@ChefJamesMakinson 6 ай бұрын

I've never tried any pasta frittata. I can only imagine what the Spanish would say hahaha

@AromaBlue 5 ай бұрын

I love pasta al forno. Quick and delicious. Frittata, meh I'd try it, but really, why?

@mckidney1 6 ай бұрын

I would just say to be careful with super fine mash sieves - some are designed not to let liquid fat through and you can easily use too much force and break down the cream.

@Grimmance 6 ай бұрын

Dehydrator are a great way of dealing with vegetables on sale, you can roast them, dehydrate them then blend them for an easy vegetable seasoning, no/less waste

@newgrl 6 ай бұрын

In addition to bacon, pancetta, or guanciale, salt pork also works ok, which is basically streaky bacon without the smoke and can be found in Walmarts in US across the nation (or at least in the South and the Plains states).

@lxUn1c0 Ай бұрын

My favorite pasta for carbonara is fusilli col buco, a long type of fusilli that was originally made by winding bucatini around knitting needles. Definitely nonna-approved, and the squigglies help grab sauce and even pick up some lardons of guanciale.

@h.4315 6 ай бұрын

The only thing I trust Jamie Oliver to do is Italian food because of his Italian mentors. That's probably the only cuisine he'd beat Gordon Ramsay in. This is why Uncle Roger likes Gordon Ramsay more than Jamie Oliver, but Vincenzo actually likes Jamie Oliver's cooking (carbonara in particular) more than Gordon Ramsay.

@Enthusiastic-Trainspotter-BNE 6 ай бұрын

Quite true.

@spacefalcon6900 6 ай бұрын

I like the without glasses look!, You look like the most popular Person in any educational institution! ❤️

@ChefJamesMakinson 6 ай бұрын

Thank you! 😃

@excludy145 6 ай бұрын

Preground black pepper also has less piperine then fresh black pepper, because they extract it first

@edwardshields6691 28 күн бұрын

In the store bought pasta category I like Cavatappi. The curly, tubular pasta will hold whatever sauce you’re making very well. Many people I know have never seen it! 😺

@mountaverage2706 6 ай бұрын

Pasta fritatta is actually a very typical homemade leftover dish in Italy! Usually with leftover spaghetti

@angelachouinard4581 6 ай бұрын

I had a roommate who grew up in Little Italy in Manhattan New York. She made fritatta di spaghetti on weekends for brunch. I love it and still make it. But a lot of Italian Americans I've known don't seem to know it.

@mountaverage2706 6 ай бұрын

@@angelachouinard4581 Haha yeah, but most Italian Americans are rather clueless about actual Italian cuisine. Italo-American cuisine is a VERY americanized version of Italian cuisine that for the most part has very little to do with the originals. Think of stuff like "Alfredo sauce". And i's fine, I have nothing against those dishes per se. What bothers me is that so many people think they're Italian dishes when they're just not.

@Astavyastataa 6 ай бұрын

@@mountaverage2706okay but they’re still Italian

@mountaverage2706 6 ай бұрын

@@Astavyastataa What are? Italian American dishes? No, they're not, they're American dishes that evolved from Italian dishes into something of their own.

@Astavyastataa 6 ай бұрын

@@mountaverage2706 and they’re still Italian. It’s like pretending Fijian or South African Indian food isn’t still Indian.

@waynec3563 6 ай бұрын

Would be great if you could do something with Brian Tsao and Frenchy. Maybe go onto their podcast too!

@ChefJamesMakinson 6 ай бұрын

I would love too!

@Enthusiastic-Trainspotter-BNE 6 ай бұрын

@@ChefJamesMakinsonwas mentioned that they shall be doing a collaboration in LA during February in their latest video too

@ChefJamesMakinson 6 ай бұрын

really?! with UR?

@Enthusiastic-Trainspotter-BNE 6 ай бұрын

Who knows mate.@@ChefJamesMakinson Brian was unwilling to spill the beans.

@ChefBrianTsao 6 ай бұрын

Yo! If you in NYC we def need to collab!

@ChefJamesMakinson 6 ай бұрын

Hey Buddy!! Yes we need to talk and arrange something! :) it's a long flight to NYC

@IanGouki 6 ай бұрын

@@ChefJamesMakinsonDo you have a discord? Brian’s community gave him the heads up during a live Q&A and figured you’d like to see the reaction.

@marcscratch33 3 ай бұрын

21:19 in french , mise en place is pronunced like: mee-z en (like in bang, i think) pla-ss (like you did in the video), for an english speaker, your prononciation is pretty good.

@rudolfpunt3286 Ай бұрын

Love your videos, you are calm and provide great advice and instructions. Keep it up. Retired chef here.

@ChefJamesMakinson Ай бұрын

Thank you so much!

@Shampaggin 6 ай бұрын

IIRC, it's not ideal to use a fresh egg pasta for carbonara. It doesn't play well with a sauce that's mostly egg, so it's impressive that Lorenzo pulled it off. A dried semolina pasta is usually better. And the best pasta shapes are rigatoni and pappardelle.

@Enthusiastic-Trainspotter-BNE 6 ай бұрын

I read that as salmonella. 😬💀😭

@Shampaggin 6 ай бұрын

@mythicalwolfBNEtrainproduction Luckily this isn't cooking with Jack. They call him the sultan of salmonella for a reason. 😂

@Enthusiastic-Trainspotter-BNE 6 ай бұрын

@@Shampaggin 🤣🤣🤣

@tonybehaviour9945 6 ай бұрын

U are not alone in imitating Uncle Roger 😀😍

@kylebeatty7643 6 ай бұрын

I, an old white guy, said "hai-yha" spontaneously. Thank God I was alone.

@ChefJamesMakinson 6 ай бұрын

🤣

@TranceCore3 4 ай бұрын

Fuiyoh!

@larseikind666 3 ай бұрын

The good thing about making spaghetti or linguini with a "guitar" is that the edges will be a bit rougher than if you make it with a machine, and the sauce will stick to the pasta a bit better. And it's way more fun!

@Andres-db4jm 6 ай бұрын

Don't show this video to Vincenzo, he will be fuming.

@ChefJamesMakinson 6 ай бұрын

Hahaha 🤣

@jaylagan5899 6 ай бұрын

Watching Vincenzo fuming over Carbonara is ALWAYS good value! Someone forward this to him….!!!

@waynec3563 6 ай бұрын

@@jaylagan5899 He's already reacted to it kzfaq.info/get/bejne/quCpYJiBkt-8aZ8.htmlsi=5IvjE3pCCNKVestn

@LednacekZ 6 ай бұрын

he made mac and cheese

@chadasonmcgraw8097 5 ай бұрын

My favorite pasta is a dried cavatopi, bronze cut, slow dried, semolina flour, usually imported from Italy... well worth the extra dollar.

@shebakoby 3 күн бұрын

i used to dislike spaghetti (noodle) because for years my parents overcooked the noodles for spaghetti. Then I discovered al dente noodle being a thing and took over making it, now it's proper. I know someone who was subjected to overcooked spaghetti for so long, when their roommate made spaghetti, they claimed it wasn't "done" because the noodles weren't mush, lol.

@Kr0noZ 6 ай бұрын

That black pepper whipped cream is such a stellar idea, I think there are other dishes you can add that to. I'm going to steal this, but I'll be using a mixer for whisking it up, doing this by hand is fancy but I'm lazy.

6 ай бұрын

I love tagliatelle pasta when making sauce with it. It has so much surface for flavors to stick on. Still my favourite pasta recipe is Lasagna with slow cooked tomato sauce.

@bobd2659 6 ай бұрын

Dehydrators are great. Not only for making things, but also for saving things! One little thing I've picked up with them...pork chops! Toss a pork chop (~1" thick) on the dehydrator without patting dry for about 1h30m before cooking and you get it about 75% to internal temp. Minimal frying or BBQing required to finish. Much better flavour, hard to screw up, similar to sous vide in a way...

@ChefJamesMakinson 6 ай бұрын

yes they are!

@programmertheory Ай бұрын

For pasta types. My preferred is casarecce. However, I tend to go for rotini or penne rigate mainly. However I tend to also go for rigatoni, cavatappi, or fusilli if those aren't available. De Cecco is a brand I go for normally but I don't mind getting some fancy Italian brands once in a while

@shebakoby 3 күн бұрын

oh man i found out about tempering eggs ages ago but it was for like, a dessert-y thing? Then I saw a video on youtube about doing it for something like a quiche, and now I do it for either a quiche or a frittata because I don't have a cast iron/oven proof frying pan and I have to make do by making the non-egg ingredients on the stove and transferring everything to a 9x12 pyrex baking pan and putting that in the oven after loading on the toppings.

@bertrandronge9019 6 ай бұрын

The full bottle of Olive Oil that's indeed how Epicurious like to inflate the price of the basket. A very pricy olive oil bottle, that they only use a very very small part of it (same for the cheese) and it's not like you don't have olive oil home ! PS : My favorite past is Tagliatele ! Best ratio pasta vs sauce

@transportspotterraphael 4 ай бұрын

Now what Frank did reminds me of some sort of pasta cake (without the bacon tho) that I got from a friend's mum when I was visiting him in Poland, however I wouldn't be able to recall the name, but still, that has given me a good little bit of nostalgia from that trip with all the good home-made food!

@shebakoby 3 күн бұрын

fortunately I have a steady reliable source of guanciale locally. That stuff's amazing, I like to use it in split pea or lentil soup for flavor. I'll brown it (on low heat, don't wanna burn it) then sautee the mirepoix in that fat after taking the guanciale out.

@Ganimoth 6 ай бұрын

You should watch Vincenzo reacting to this video, he went all ballistic Italian "Mamma miaaaa, what are they doing to my cuisineeee" :D

@ChefJamesMakinson 6 ай бұрын

maybe I will!

@foodie8790 5 ай бұрын

i love how Chef Frank thinks... red wine in carbonara? for the post-service meeting lol

@eliasstrand6313 6 ай бұрын

I love "route". I often make a tomatosause that my uncle from Napoli thought me , and "route" is perfect to that thin sauce

@catherinedavidson7145 6 ай бұрын

Marcella Hazan talked about buying "fried pasta" on her way to school - left over pasta mixed with egg and cheese, then fried until crispy in either the First or Second Italian Cookbook. So, it is a thing. Also have you tried no-knead bread? It's the way forward! Obviously a bit of folding is necessary for structure, but that's about 10 seconds work. Dan Lepard's "The Hand made Loaf", is great, if you can find it. Once again, thank you for the break down of technique.

@MrMaltasar 5 ай бұрын

I really like Paccheri for a pasta amatriciana. The guanciale pieces and sauce get caught inside the big tubes and makes it a half pasta half dumpling-like experience!

@GoodForYou4504 6 ай бұрын

I just noticed that you crossed 250k subs. Well deserved! I'm doing a basic chx alfredo today, but now thinking about a carbonara next week. Thank you for your content, always informative! 👍

@ChefJamesMakinson 6 ай бұрын

Thank you so much!!

@JackJackrabbit 2 ай бұрын

Favorite pasta: bucatini, the long pasta with a hole through it. There is just something about it that is really satisfying to eat.

@angelachouinard4581 6 ай бұрын

OK Chef you asked. I was friends with a family the father of which was on disability and did all the cooking. In true Italian tradition, once I was "adopted" I attended the Sunday dinner. The first time I was invited Big Tony, the dad, asked me to pick the pasta shape. I said, "My favorite is radiatore, if you can find it". He was thrilled, his kids and his wife always asked for the same old shapes. i love exploring all the different shapes, but radiatore is still No 1.

@ChefJamesMakinson 6 ай бұрын

I haven't seen radiatore in awhile!

@iamlowkeyedits 6 ай бұрын

I'm looking at this while having my improvised dish because I ran out of salt. Crispy onion rings (soaked in soy sauce first), fried arepas, crispy fried chicken breast bits (sliced thin with my mandolin, fried crisp then tossed in soysauce and pepper) , and fries. and a coffee, no milk.

@riccardofroz Ай бұрын

Frittata di Pasta is a very classic dish in Naples, there is both the salty version with cheese and pancetta, and the sweet version with cinnamon and caramelized sugar on top.

@ChefJamesMakinson Ай бұрын

good to know! :)

@mramisuzuki6962 6 ай бұрын

I’ve been using the French omelette method for tortilla for years. I took a cooking class at RU years ago and Jacques Pepin shows us this method and I’ve never missed the plate since. I will admit it’s slight more dangerous on heavier tortilla over omelette but it works the best.

@Elienko11 6 ай бұрын

Peas and Cream in Carbonara? What's next? Chocolate pudding with Wiener schnitzel? Coconut flakes on pizza? Beef with Indian Curry? Where does it end? Ministry of Italian food should do something about this, maybe some marketing ads or manuals, leaflets...

@todo9633 6 ай бұрын

In terms of favorite pastas, spaghetti for red sauces, linguine for white and rigatoni for rosee

@ChefJamesMakinson 6 ай бұрын

nice!

@alexdenommee3219 3 ай бұрын

I actually really like your youtube channel, I was watching uncle Roger's channel but that's just purely review, you give tidbits and explain various small things that they do in the kitchen. I actually think your one of the better cooking channel youtubers because of your variety, thanks, have a good day. EDIT: Hi from Canada.

@ChefJamesMakinson 3 ай бұрын

Thank you so much! more recipe videos are on the way!

@AlessioMichelini 6 ай бұрын

In some places, they do a frittata di pasta, mostly with leftover pasta, but it’s fairly uncommon I think. Also there are no spaghetti done with fresh pasta, the one the dude made are tagliolini, even spaghetti alla chitarra are still dried pasta

@AlessioMichelini 6 ай бұрын

Also, no olive oil in carbonara

@ObtainThePain 3 ай бұрын

I love tagliatelle, especially in a bolognese. It was the first pasta shape I ever made by hand during the pandemic so it just means a lot to me :)

@Gogettor 6 ай бұрын

The bain marie temper technique (I learnt it from Vincenzo) is as much of a game changer as using guanciale.

@ChefJamesMakinson 6 ай бұрын

and for many other things!

@thetux459 6 ай бұрын

Have you considered reacting to Bon Appétit's Reverse Engineering where Chris Morocco attempts to cook dishes he has taste-tested while blindfolded? They are pretty fun and I expect you could give interesting commentary on the processes he uses.

@ChefJamesMakinson 6 ай бұрын

maybe!

@marcomannarino9456 6 ай бұрын

In Calabria we make frittata di pasta with leftover pasta. Not that uncommon, but usually with unsauced or lightly sauced pasta. Not a heavy carbonara.

@ChefJamesMakinson 6 ай бұрын

good to know!

@andrewj.browncomics7348 4 ай бұрын

My favorite pasta, bucatini. It’s nice and thick, so it’s very filing, and holds sauce well. Sometimes it’s a bit too thick for the fork, but that’s a minor complaint.

@annaejaz6308 5 ай бұрын

For a sauce like carbonara my favourite is honestly bucatini the holes work so well in carrying the sauce!

@MallorcaDuck Ай бұрын

so humble and so good looking + the details. muy simpatico!

@TheAsymmetrical 5 ай бұрын

Rummo's Pacheri pasta is my go to. Creates beautiful pasta water and has enough space for sauce, cheese and other filling.

@Winchester1979 6 ай бұрын

The most used pasta when I cook myself is Penne and Fusili, because I use it for pasta salads. Tagliatelle for basically anything with sauce though.

@bomcabedal 4 ай бұрын

For anything with a thinner sauce (think arabbiata, not bolognese), I love penne. If you get that right, it is the ideal pasta+sauce combo.

@666aron 6 ай бұрын

I was a bit afraid when I saw the red wine in a carbonara video, but thankfully, it was saved until the end. You asked about our favourite pasta shape. I'm somewhat of an odd one; my go-to pasta is the pappardelle. Maybe because I love making wide, ribbon-like noodles (mostly alkaline and without eggs for Asian cuisine), and it carried over.

@dio1018 Ай бұрын

farfalle if i'm making cold pasta (like pasta tuna salad , pasta crab salad...) , thicker spaghetti for general tomato based sauce , Pene for creamy based (like with white sauce...) and finally thinner egg spaghetti for pesto based sauces

@FoxNoctom 2 ай бұрын

I mean I don't know if that counts as either a Frittata or Carbonara, but I'd eat that whole cast iron pan in an afternoon regardless. Lorenzo's actual Carbonara would also be eaten in an afternoon, both look great!

@SilkeThss 6 ай бұрын

On the question about favourite pasta types: since gnocchi aren’t stricly pasta I‘d say everone should try orecchiette, they are really great

@kahunab7400 6 ай бұрын

My favorite Pasta shape is Tagliatelle, as it takes on 'runnier' sauces like Bologna Ragout or Boeuf Stroganoff better than other shapes.

@rachelbattersby949 6 ай бұрын

Favourite pasta rigatoni. Can't beat ridged tubes for collecting flavour. Whipping cream in home quantities I prefer the control of a rotary whisk (much less effort than a balloon whisk).

@framegrace1 6 ай бұрын

I do know some families I know here in BCN have a tradition to do tortilla with leftover pasta. I tried it with spagetti bolognese from the day before and is Amazing!!!

@audreybossman8369 6 ай бұрын

@07:10 Agreed! Dehydrating at home is awesome! I actually have the same machine that Chef Frank is using. It's a huge money saver and a blast to experiment with, especially with jerkies.

@Belnick6666 6 ай бұрын

For bolognese I prefer Penne, Farfalle, Rotini or larger version of Conchigliette as they can hold some of the bolognese sauce inside/on them. Just pasta in general, it is normal Spaghetti(nr 5?) and Makaroner, but I dont think there is a English translation as Macaroni is more like a group of many different types of pasta, while ALL Makaroner is the same "C shape" here, does not matter what brand it is, if they are called makaroner, they all have the exact same shape here

@bombrix5195 5 ай бұрын

I like bavette so much. Basically flat spaghetti. Goes nicely with pesto

@uzbekistanplaystaion4BIOScrek 6 ай бұрын

for dishes with lots of sauce or with thinner sauce, i like fusili or conchiglie; for thick sauce, tagliatelle. i also like farfalle as an all-rounder and for pasta salads.

@ph01978 6 ай бұрын

At 9:53 Spaghetto Quadrato. I don't have a specific brand but it must be white and take more than 12 minutes(preferably 14 minutes or more) to cook. If I cannot find a good artisan pasta then my backup choice is La Molisana.

@twelfthdoc 6 ай бұрын

If you're planning on heading out to the States, we must get @GugaFoods involved so you can try a Guga steak. Guga is the one who got me more interested in these kind of videos (as well as Uncle Roger), so it would be great to see you try his steaks, and maybe teach him a couple of things that you do in the professional kitchen. Very excited to see what kind of collaborations you get up to this year!

@ChefJamesMakinson 6 ай бұрын

I would love too!! :)

@aiElyChan 6 ай бұрын

I have pasta everyday, so my favourite type tends to change constantly. But there are shapes I prefer depending on the sauce, like fusilli/tagliatelle for ragù, mezze maniche for carbonara or my absolute favourite bigoli for duck sauce (Venetian traditional).