Italian Chef Reacts to Pro Chef vs Homemade Carbonara

hi I'm Lorenzo and I'm a home cook and these okay so it's basically using bacon fake red cheese peas why are you using peas why and we're gonna knead our dough until it's nice and smooth like my bald head yeah boy I'm gonna shut it off and I'm gonna add a nice generous helper what how much pepper you using for this you don't have to use the entire product I'll save a little bit later I love adding more pepper to my carbonara but let's go half for now you know Lorenzo what to do he must have watched my videos oh in this video we are reacting to a pro Chef versus a homemade cook making carbonara expensive versus chip carbonara expensive carbonara what's expensive about carbonara what prochef makes 174 dollars carbonara and they are all made one makes a 10 carbonara which is what everybody should make over 2 million people watch this video and let's see why what are we gonna learn from this okie dokie okie dokie thank goodness this is like a nice guy okie dokie okie dokie [Music] challenge approach chef with expensive ingredients okay also the home cook challenged the pro Chef it's a very nice kitchen hi I'm Frank I'm a professional chef and these are my 174 pasta carbonara ingredients what's wrong with you why it's so expensive oh my God the eggs can be expensive the organic flour so you're making pasta from scratch okay that's not expensive the guanciale maybe it's the only expensive things but it won't cost more than ten dollars but I mean Johnny pecorino you're grated I understand this believe it maybe the extra virgin olive oil which you don't need you don't need extra virgin oil for this razor so you can save money this is just a shower [Music] hi I'm Lorenzo and I'm a home cook and these looks Filipino Lorenzo yeah I think it is Filipino salamat okay so it's basically using bacon fake red cheese peas why are you using peas why why using cream this is actually more expensive than the brochure because we got the peas you got the fake pecorino you got the bacon the cream a lot more ingredients than the expensive one on my 10 pasta carbonara ingredients I don't believe it I don't believe the other guys spend that much money [Music] okay like I didn't know that was gonna happen peas and cream no thank God that oh wow okay it's got an expensive bottle of wine which you don't really need and it's got extra virgin olive oil from um but can you tell me one thing why have you got that just to make to make it exciting yeah okay some cheese I was planning on making a homemade kitkara pasta carbonara that's from my from where I'm from in Abruzzo spaghetti ragittar the best I love spaghetti it's a 24 month aged parmesan cheese parmigiano had some double flour and some farm fresh eggs to make my own pasta by hand I have never made pasta in my life other than boiling the water and shoved it right in come on Lorraine so you can do Lorenzo I had some guanciale which is super fancy bacon and some premium parmesan and pecorino cheese that is you stinky along with a lovely olive oil and an even love layer of the red wine which you don't need I don't need it [Music] can I please rewinding this it was going to be rich creamy and absolutely spectacular with the wine and the oil I could cut through these Chef brother look at these with Lorenzo's recipe I have some ingredients you might find in your pantry or your local grocery store these may be simple ingredients but the little technique and a little chef magic I can make it beautiful if I had a guest sister I don't trust you probably cost around 10 bucks I'm the one that does the grocery shopping I know the groceries if I had to guess this would cost see fifty dollars for the county the one child okay it's a big piece but you can probably make two or three carbonadas with that extra virgin olive oil is too expensive you don't need that the 24 month age parmesan okay you did buy it but at the same time you're great and you're gonna you're not using all of that oh the pickle Roman is off the price the pepper con you show is expensive too don't make people believe this cardboard is expensive you don't need to use fancy so stupid 222 dollars oh my God I can go to the restaurant and pay dinner for three people it's a very expensive plate of pasta this is Frank's recipe whatsoever no can connect it does use olive oil you probably need a tablespoon of extra virgin olive oil so it just doesn't make sense remember this pasta is not all that hard this is the part where I call Rose rose she's drinking the wine actually Lorenzo you're on your own this time you're joking Rose couldn't make it today so time to leave the nest little tickety ah Renzo I'm sorry for you Lorenzo but you need to work hard today come on make the guitar the smaller ends you can do it is homemade spaghetti I usually just it's not easy to do scan it in the grocery pop I'm gonna have Lorenzo do this granny style and by granny style I mean he's gonna make a pile of his flower now we've got Montezuma he's gonna make a volcano we're gonna crack our eggs in there a little bit of salt and then we're gonna whisk our eggs with a fork we don't want our volcano erupting volcano save once we get to a point where the eggs aren't gonna run out anymore we start to bring our flour and and then we start to meet never done this before and I I barely simple so far it is simple it's very easy you just need to mix the ingredients together you can even do it it's not the right thing to do but you can even do it in a stand mixer if you already want to be lazy you know this is fun to do and it tastes so good and we're gonna knead our dough until it's nice and smooth like my bald head yeah boy when we need the flour we're really working the gluten and the gluten is really tough and this is why we left the pasta rest for about 20 minutes so that it's easier to roll out and we get nice kind of long strands of spaghetti very good advice I'm gonna let it rest for a while from Lorenzo I have some peas and Parmesan when carbonara came across the big ocean people decide they want to put peas in it not just the ocean Pita even Gordon Ramsey in England he makes that no it's not bad at all so I don't know why ASU as a left Italy people add the peas what this pays business got to do with carbonara and have a little fun with it I'm gonna dehydrate them both this is gonna be the topping for my finished dish you don't have to do it please just say send it back just send the piece back to lorenzie and do it but you're a respected Chef you know a little bit of a garnish a little bit of a Sprinkle a little bit of flair basically what a dehydrated does is it takes the moisture out of things with a small amount of heat and some fans give it a shake to get nice typical you know you need to make the cream with that you don't really want the address you know that's it's been aged the pecorino or the parmigiano whatever it is that's that's an artisan process so you can't yeah drill it because you're gonna kill all the Artisans the work hard to produce this product you don't do that you don't do that flat and even get my peas onto the mat as well these are frozen peas I don't want to wash these you know what let's move forward I'm not interested dehydration takes a while so that's why we're doing it first this is going to be in there six hours six hours not much I can do I don't know if you're supposed to do uh it like this at all I have no idea pasta let's cap these out so I'm gonna a little fun today and play with the whole idea of carbonara what do you mean when I have fun I don't need to understand that what do you mean fun I'm gonna make a carbonara frittata okay that's okay in Naples they make spaghetti frittata which is basically leftover spaghetti mixed with eggs you turn the into frittata okay so you want to make a carbonara pie yes it's fun why not but make it right you're gonna use peas in there cream sorry it's not right and why is the extra virgin olive oil on the side you don't use extra virgin olive oil basically a frittata is a baked omelette it's gonna be like carbonara but in a pie cut slice that's okay Chef that's okay but make me a carbonara slice one thing you want to make sure when you cook dry pasta you want the water to be salty not so salty that it's not edible that's a lot that's a little Sizzle and I want it to be in a full rolling boil if it's not boiling it's going to Clump together and stick together everybody into the pool rigatoni is one of my favorite colors Tony so much so good I like that the sauce kind of gets stuck inside of it too yeah yeah that's probably the best part until it comes back to a boil you gotta keep it stirring to keep it separate and so it doesn't stick to the bottom okay man look I can't believe they have it is this machine becoming famous in the USA it is so good I love it well I thought I was gonna have a cranker oh I just press it down a la Katara hear the guitar yeah the guitar is a contraption that has guitar strings please go and watch Madonna's video I'm not gonna watch this go and see how my Nonna makes it uh I've got it on my on my channel how to make fresh pasta with Nonna and she can show you how to use this guitar she's got the one from my grandmother it's so cool how do you test pasta you take a piece of pasta and you test it right this still has a little bit of a white ringing it you can tell the white in there yeah it probably needs about two more minutes it's a little before all Dante but I'm okay with that because the pasta is gonna sit for a minute and it's going to continue to cook let's strain it out right because you're making a pie give it a quick rinse no you don't rinse the past up you're a pro Chef never rinse the pasta unless you make a pasta salad again so something you need to quickly because you having a pasta salad you need it right now you need to cool down right now you're ready to go to the picnic you don't need a pasta salad let me do it it's an emergency but you have time don't do that just to kind of slow down the cooking it doesn't make sense we just did all Italians out there don't get upset with me I am I am normally you don't want to put oil on plastic as the sauce won't stick but I'm not saucing this pasta I'm making it into a frittata so I'm not worried about the amount well it's getting the flavor and it's going to stop my pasta from sticking together and getting to be clumpy I don't understand why you don't cook the pasta at the end have your ingredients first ah Pro chef and then you cook the pasta the pasta should be the last thing you cook when you make pasta and then you mix it with ingredients and then you can make the frittata so the past is nothing warm why do you have to kill the pasta and leave it there on the sides even done the sauce yet and we're just going to give it a quick toss so it doesn't stick together who makes this Pro chefs go online and do this video this method that I'm doing is totally different than you would for normal carbonara right this are you basically making a frittata with carbonara so it's the same ingredients as carbonara with extra eggs you can turn into frittata this Frank going off on the tangent it's gonna be okay it looks like got some pork jowl guanciale is actually the jowls of the pig that is the portrait this one that's the one going Charlie's salty fatty and it's traditionally what we use in carbonara traditionally what we use in carbonara yeah see all the Peppa some people like to take it off sometimes I keep it but depends how much that he's on it you know it looks like there's a lot of pepper maybe it's good to take it off you don't always have to take it off it has a lot of salt spices on it that you're supposed to take off I believe I like to cut my Guan Charlie into lardome which is a French term for kind of thick matchsticks I don't want it just to be a flavoring I want it to be a nice component of the dish that gives you some like nice heartiness when I was in Rome I did have that one Charlie cut that way this is more like what I do but they actually cut chunks yeah I liked it I like that I do like when it's more delicate because the guancery has a strong flavor so I don't really want to have a big chunk of carbonara I liked it I liked it but I like it carbonara all the time and I do want that one Charlie to be more gentle to be honest as much as my taste start with just a little bit of olive oil you don't need olive oil because you have the fats on the one salad is going to turn into oil I'm going to throw those pieces of guanciale in there and let me give you a piece of advice okay when you make carbonara stainless steel is the right thing or the non-stick pain even better okay but this is going to be harder for you to do it you can do it yes but it's going to be harder wow it smells so good already bacon will never give you those flavors elorenzo you agree render them out until they're just slightly Brown on the outside and we've got a lot of fat in the pan It's Gonna Save the guanchali that's cooked any saving the fat because the Fat's going in there too but yeah but look at my choice again now come on man do a lot of oil I do like to use oil too if the egg is not good but this one looks like a really good one Charlie the Rosa gave me bacon carbonara needs to have some sort of pig product bacon works for me for you lucky you a little olive oil just to start my bacon out this is just the personal preference of mine I'm just going to cut my bacon into nice strips a little thicker because I want to see the bacon in my dish right into my pan I'm gonna use everything I'm using the bacon see that's a lot of oil plus the oil from the bacon it's cooking this um on a high heat like to say it's not really gentle I like to cook my bacon or when Charlie on a low heat I think the Bacon's good it's sitting in its fat and I'm Gonna Leave even if it's fat so it's going to carry over cook a little move it to a cooler spot on my stove and just let it sit in the pan until we're ready to make this frittata okay so I'm gonna start prepping my sauce and I have these lovely chunks of cheese parmesano how do you say it again you try very hard and this is the pecorino pecorino yeah it's beautiful you're not going to use all of it so honestly this video is crap 174 you can make so many carbonara with that parmigiano and pecorino Romano you just need a little bit of it I'm just gonna why is the wine in that list for now let's do that wow oh that smell oh that's about 50 on the floor [Laughter] I'll get more in a second okay this is the 24 month aged parmesan that is delicious of course it is and you know you can tell you can tell it's beautiful Lorenzo sent me cream for this cream is not something that normally goes into carbonara I'm not normally it does not go in carbonara no cream in carbonara that's the first rule no cream in carbonara please do not use it that creaminess comes from the technique not from actually using milk product or cream in your dish so what I decided to do is make a custard that'll be the base of our frittata frittata Peter I'm lost now oh Frank you name your Frank I'm sorry Frank Prado okay Frank I'm sorry I don't what are you doing with the cream I'm probably not going to use all this cream I don't want it to stop my custard from setting you don't need to use creaming frittata you just need to beat the eggs you can add a little bit of cream if you want or just add the milk I find the milk more natural but yes you can add a little bit of cream it's just a splash like I add a splash of milk but honestly you put in too much cream my friend in this and it's not right nice couple of big pinches of salt uh Lorena just sent me free ground black pepper I tend not to use this in my house I find when you grind your own pepper you get more fragrance you get a little more heat I agree Frank I agree I'm gonna add a little extra black pepper just to give it a little like off right oh my God my that's a lot that's a lot better basically with carbonara needs pepper there it is that's our custard nice and peppery why do you make a custard I think we're lost here a little bit because Lorenzo is so generous with the cream I'm gonna make a garnish with it this is going to be a Savory black pepper whipped cream you gotta try it right okay cut so far I get five rings good five we gotta throw it out there you don't have to use the whole thing I'm going to season it up lightly I want the sweet cream to kind of come through all right you can see my cream is starting this guy just loves using cream you probably never made carbonara the right way he loves I can tell he loves using cream starting to Bubble away I'm gonna shut it off and I'm gonna add a nice generous helping what how much pepper you using for this you use the entire pocket you don't have to use the entire product Lowrance is not using the entire parmigiano and pecorino he didn't use the entire bottle of extra virgin olive oil you don't have to use the entire jar whatever it's called or pepper that's too much my friend it's crazy too much have you heard about less is more I'm just gonna let this steep for about five minutes we'll extract some of those black pepper flavors and some of the floral notes of the black pepper as well as a little bit of heat I don't follow you anymore get this strained out if there's a few black pepper flecks in there if it has a little color in it it's fine it's not a big deal let's get this in the fridge this is a big deal my friend come on so it is a big deal I guess I'm supposed to toast some pepper coins okay normally you do this when you make casual paper because cash your paper is all about the cheese and the pepper in this recipe we have guanciale which has got lots of pepper we have the pecorino we have the the eggs you do not need to toast your pepper there's no need to okay but I believe details count so it could be an important detail that I always missed but I don't want you to believe that this processes must be involved because I don't want you to think oh my God I have to do this as well it should not be done because if you crack your pepper right on the spot the flavor is nice you're gonna toast your peppercorns because when you toast them it brings out some of those nice essential oils and makes them a little more fragrant and toasty yeah it makes sense frankly he said the right thing he did say the right thing but it's detailed so details always make everything better I always say that so I can't disagree put this in it smells fantastic you guys my pepper infused cream is completely chilled uh just throw it in there make sure like if there's any any sort of flex in the bottom if there's too many Flex you can just leave them there a whisk is meant to produce bubbles what are you doing with this what are you doing with the peppery cream all you need is eggs pecorino the bacon what do you see lots of guys I have a video on my YouTube channel how to make spaghetti carbonara frittata beautiful it's easy my different ingredient is the cheese that you put in the middle which in the layers which is burrata cream please come on man the bubbles right it's almost like an up and over where you're seeing lots of air bubbles all right I think we're there put my whisk in former Peak see how the peak points up firm Peaks or stiff peaks I don't care Frank wow this is old school isn't it I'm just gonna add half of this I'll save a little bit later I love adding more pepper to my carbonara but let's go half for now you know Lorenzo what to do we must have watched my videos he basically do that Lorenzo Bravo a little bit in there give the flavors the make love together and yeah you didn't cook the pasta yeah he's doing the sauce first really the next up is me getting the pasta cooking and putting the stuff together our peas and cheese are done they've been in here for about six hours look at them those little nuggets of Happiness no they're not happy I don't want to see peas in my carbonara I don't want to see these you know if you call it carbonara frittata it's still a carbonara frittata so you don't need to add ingredients that don't belong there you already have the bagel that don't belong there you already have the cream it doesn't belong there now the peas you can call it carbonara omelette anymore I'm sorry Frank Copita whatever your name is you cannot do that you understand carbonara name is still there it's still there okay if you want to change this you have to call it omelette carbonara Style with cream peas and bacon and let's check out the cheese is a little drier it still has a little bit of that fat to it that's what I'm looking for I want a little bit of kind of salty crunch to this I don't understand the point why he did that to the cheese I don't understand Frank and I don't want to understand now I have my Peas I really just want to kind of beat them up a little and so they're not going to break anyone's teeth so much easier not to use it just too much easier to put it back in the freezer that we're Frozen put it back in the freezer all right that looks sufficiently cracked open let's go right into this bowl I don't agree with it I really don't agree I know I know Gordon Ramsey would be very happy with you and proud maybe he wants you to work in his kitchen but no this is not good dehydrated peas and dehydrated cheese or garnish for our carbonara frittata I am presenting you my missing fast get your measen plus together I like Lorenzo pronunciation plus this is sin plus make sure you have everything you need you don't want to stop to have to go get a pair of TOMS what I have here is first of all my boiling water which I will salt with a fancy sea salt the ocean and the Sea here we go oh look at that yeah you want the boiling wall at a large pot so the pasta can cook well time to assemble our carbonara frittata all right let's get our Custard in the see that Costa that's ugly that's ugly all you should have done that was to beat the eggs you know first make the carbonara cream right first so you put the hot pasta in there you know with the carbonara cream which is basically a pecorino eggs pepper the pasta makes love and gets the flavors right then what you do on on the side you beat I don't know three four five eggs whatever you need add it in there together with the guanciale but the eggs are like liquid like this so not the cream but the eggs without the cream mix and mix and mix it and then you can put it in a pan to turn it into frittata again if you go and watch my video you learn and you understand what I'm talking about I am going to add pasta I don't think I'm gonna use it all bacon with all the fat don't wash this pan put it aside just like this let's give this a stir and then we're gonna put in a nice helping of cheese I think I'll start with just two little nests of my fresh guitar because it's gonna cook up really quick so I'm gonna do it yay Lorenzo you did a very good job with the spaghetti agita actually I can eat them raw too they're good when they're raw quickly and I'm stirring right away as I burn my left hand oh sorry Lorenzo put this dish together the eggs the cheese the pasta pasta water the fat is all going to emulsify into this glorious creamy sauce I'm gonna put the pasta right in it only took a couple minutes guys it's okay if I used to have a little bit of a water yeah it's beautiful to do in the paint because the pasta salt combined with the eggs it Cooks the eggs the pasta water needs that too you know to warm up the eggs I saved my pan that has all that nice Bacon fat in it and trying even everything out I want the pasta to be evenly dispersed so that when I cut into it there's not just a super eggy part with no so basically cook the old pasta but I didn't use it so if you waste it pasta why didn't waste the cream as well or the paste next time use a bigger fry pan you can make a bigger frittata otherwise don't waste the pasta second it looks good yes it looks good all you need to do is you probably need more eggs to cover the entire pasta so you can turn into frittata because now I don't want the top pasta to be like that the pasta needs to be covered so you can make the frittata you know what I mean it needs to be a frittata My Pan was nice and hot it's bubbling away I'm gonna get a nice crispy Brown bottom let's get in the oven let us oil lovely lovely I'm just gonna hold it and let it drip I'm gonna use it all of it lovely so our sauce is a little too thick we want to take a little of that seasoned pasta water and put it in just to make our sauce creamy oh it's getting creamy it doesn't get better as it sits so make sure your guests are ready to eat beautiful well you need at least the thoughts use your hands and toss the bowl I have a video um it's called Automax spaghetti carbonara in 2021 and that's when I use the bowl to do it it's very good I call Pasta look how beautiful it is it's so dark yellow beautiful really nice Lorenzo Bravo a well done Frank for giving the recipe but probably both of you all right it's been about 20 minutes you can see that it's nice and bubbly and brown and crunchy on top we want to let this set for about 10 minutes before we cut into it so it's not a sloppy mess I'm gonna stand here intently staring at the pasta frittata until it's time it's funny Frank it looks nice Frank it looks nice I just added these cream in there it is that time to play guys sorry sorry I'm gonna do the old surgeon style cut drum roll please look at that look oh my gosh I'm so happy about this the back is nice and crunchy the pasta in the egg is holding everything together the cream and all right see basically see what I'm talking about see that cream in the middle there it's too much rain you should have used eggs to make the egg mix like I said to you so the carbonara egg mix goes in the past I mix it all with the pasta because that's why we use rigatoni right and then use the eggs and what I like to do with I said before is to make a layer of cheese inside because you want this to be moist okay so basically you put a layer of pasta and you put cheese in the middle which could be pecorino I use burrada and pecorino instead of having this cream because that's that's what you're eating now you're eating cream you could have add a layer of cheese in the middle and inside each rigatoni you would have the pecorino carbonara pecorino eggs mix instead you cheated and that's what I don't like everything got into the rigatoni I'm gonna say this is a winner before I even finish it I'll clean it up in a minute I like adding pepper and then oh my gosh why not more cheese I'm gonna take that black pepper cream and we're gonna make a quinell I was taught the two spoon method shake them off get your cream and just kind of go and make your football shape just a little dollop right there what do we need that cream for why do we teach these two people looks like ice cream why do we need ice cream in this beautiful dish that you created it's a beautiful dish you created it's a classic pasta frittata you know with the cream bloody hell this is cream but at least it looks good the way it is don't add ice cream in peas last but not least let's make this Ultra Fancy no who told you to put extra virgin olive oil in there come on Lorenzo Frank please why and finish with some delicious beautiful extra virgin olive oil take some of our nice crunchy cheese and then some of our nice dried out peas why do you always need that green in the carbonara what is the green gonna do to you and there you have it carbonara frittata I bet Lorenzo did just fine it's getting harder and harder to stump in lately so this is my take on Chef Frank's pasta from the beautiful ingredients that were used I don't think I can mess this up yeah I'm curious when he didn't look very good Lorraine he did a very good job and that's Frank raise every so Bravo Frank and then Frank used all these ingredients for no reason like he's got so much cream over there that he doesn't know what to do with it because you only use a spoon so the cream was not good you don't need a cream you didn't need the paste all you needed was a mozzarella cheese or burrata in the middle and a normal pecorino you waste time dehydrating the pecorino making this so fancy you don't need that fancy stuff so in the pasta why'd you kill the pasta cook the pasta when you're ready have a nice and hot mix it with all the ingredients just a few things that I didn't like about it but um the result is great the way it bought dishes turned out is great I like the Lorenzo made fresh pasta and since going to Rum and eating carbonara made with fresh pasta I completely changed my mind and now I love freshly made egg pasta with carbonara I was always against it now I just love it yes it's a bump this is heavy love it so much guys the best part eating this thing has been so long [Music] I know Lorraine's I know that's look how much oil you put in the Lorenzo in the carbonara on the left it looks so nice but there is way too much oil I don't know why Frank told you to do that and Frank made that kind of banana frittata which is beautiful it probably maybe copied my video Frank I think I'm the only one who made in English online so let me know if you did that and then you add the bloody Peas the cream the cream in the pasta I can accept the bacon in there but not the cream wow you are too fancy man what did you do uh frittata carbonara what do you guys think of this dish let me know like to be creative I like to you know I did a series where I make carbonara in different ways different shapes but I always respect the rules and the flavors of carbonara this cream and peas on the side and the creaming inside there you go pasta I'm sorry but it just doesn't it can't be called carbonara so what's done to Lorenzo using Frank recipe so the credit goes to both of them I think Frank wanted to impress us and do so much it impressed me maybe impressed you let me know in a comment below what you think thank you so much for watching this episode I will see you in the next carbonara video please go and watch my carbonara Series in Rome where I search for the best carbonara I'll show you how to make carbonara in 2023 come on and um let's keep sharing love for carbonara thank you so much ciao

Channel: Vincenzo's Plate

Views: 146,165

Keywords: italian chef reacts to pro chef carbonara video, pro chef vs homemade carbonara, pro chef vs homemade, reacting to carbonara videos, carbonara, italian chef reacts to carbonara, italian chef reacts to popular carbonara videos, italian chef reacts, italian chef react, italian chef reaction carbonara, italian chef react to, chef react to carbonara, spaghetti carbonara, carbonara italian chef reaction, spaghetti carbonara pro chef, vincenzo's plate reaction, vincenzo's plate

Id: tzy-5P-yX9k

Length: 30min 52sec (1852 seconds)

Published: Wed Apr 19 2023