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

This episode felt way more like classic Josh Weismann unlike the more recent episodes with big gimmicks and challenges etc. Very nice change.

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!

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? 🥺

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?

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.

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!

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.

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.

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 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.

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.

If you hear a knock at your door, it’s the Pasta Police coming for you for putting garlic in your carbonara 😆

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

Nice to see you make something simple great job. This is quite an easy pasta recipe.

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😅

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.

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! 😊

I made pasta #2, it was delicious 😋 Everyone loved it! Thank you for this recipe!! 🤗

Nice to see you make something simple great job🥂

Josh: This one pot pasta has no flavor Also Josh: I felt like this was too many tomatoes, I used half

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!

All of those dishes looked amazing! I wanna try all of them. I love one pot dinners. Yummy! 😋

“Not trying to break the pasta rules on this one.” 😅 puts garlic in carbonara 😂

Joshua: "This pasta is easy" *proceeds to pull out an entire $3000 cheese wheel*

Huge one pot fan. Less dishes, no draining. Also in many recipes use broth instead of water for a flavor boost.

I've recently started preparing orzo dishes and this pasta is perfect for 1pot dishes

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

I just made the second pasta version and i have to say that your recipes DO NOT disappoint

Thank you so much for mentioning the type of oil to use!! Also really like the new graphics 😊

The second pasta is super delicious. Will cook it today again!

Just made the 2nd one and I loved it❤ Thank you for another fast and delicious recipe 🤤

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

#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

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!

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

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 love the Roman pasta dishes especially carbonara and cacio e pepe. Both are fast, simple, and absolutely delicious

Love this, fresh and informative!! Eating a salad but watching for dinner lol

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.

Papa the Goat

Awesome. Thank you, Chef

Just made recipe #2. Best pasta I ever made. I recommend cooking the noodles a bit longer though. Thanks! 😊

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.

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!

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! 🌱👨‍🍳

I really like this video, it makes me help in making pasta easier!

First one could be improved drastically by using chicken or veggie stock, and not leaving out half the tomatoes😊

NICE! BTW, excellent flex with the whole wheel of Parmesan! Want to try a couple of these.

Thanks man, awesome job as always

I make number one all the time and it’s delicious!

Garlic in Carbonara and no pepper?! 🤨

We made pasta #2 and it was AWESOME!! Thanks for this Josh ❤ 1:28

Tried number 1, killer ma dude 🔥 thank you 🙏

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.

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.

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

Just made recipe #2. Best pasta I ever made. I recommend cooking the noodles a bit longer though. Thanks!

I’m going to try your recipe, something about pasta and Cajun seasonings makes me happy😂

I was so happy seeing an authentic carbonara until the garlic 😭

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!

I'm definitely going to try cook that 2nd one.

Looks good may try

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 ✌🏽❤️

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

Saving this in a Playlist 👌

I love your videos!

It’s not the time involved, it’s the clean up. Not everyone has a dishwasher.

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.

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.

These will be fun at work for family meal.

This is quite an easy pasta recipe

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. :)

I made number 2 with tagliatelle and it was quite nice

"pasta risottata" is also an one-pot-pasta and one of my favorite dishes!

love a good 1 pot recipe 😁

Should check out pasta risottata method - it's fine to cook in one-pot!

looks delicious

Italian here! And we do use cream in some dishes, just not as much as Americans. Also please no garlic in carbonara 😢

I don’t know why I haven’t realized people cook their sauce and noodles together 😮

Extreme huge congratulations for not calling pasta "noodles".👍👍

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 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.

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!

Papa coming in clutch for us lazy students 😅

why is this the most satisfying thing to watch.

Whao, 8M subscribers. Congrats!

"Garlic in carbonara... Mamma Mia" - Italian Uncle Roger

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.

Add some fresh squeezed lemon juice to the first pasta. The acid works well with those light tomato, basil type pasta dishes.

Brilliant way to make the carbonara. Mixing the eggs with the cheese and then incorporating it phenomenal.

Josh thinks there's no cream in italian pasta dishes and then makes a carbonara with garlic and no pepper.

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

i love the last one, the carbonara ❤❤❤

Oh that second one seems good for fast and easy dinner/lunch

the fact that the 2 tasters choose the pasta WITH CREAM says it all, that non-italians LIKE PASTA WITH CREAM !

I wonder what Josh eats on a daily

Finally back with the recipes

Video suggestion: a home chef cooks in your kitchen, with your appliances/tools, and whatever I in your fridge/pantry at the time. Then you cook in their home with their stuff including what's in fridge/pantry and compare meals. Possibly there could be a category like pasta dishes, appetizers, Asian inspired, ect or not