Italian Chef Reacts to SPAGHETTI alla CARBONARA by Guy Fieri

star of the show one of my hands down favorite italian dishes carbonara whoa i'm gonna drop some frozen peas into all for the car quick stir and i'm going to take them out that's right i mean the pasta should be cooked once the salt is ready in this case the egg is ready the pancetta is ready all you have to do is to mix everything together there's nothing else to add just remove the peas right over here so maybe your mom should have made hi guys in this video we are reacting to guys fiery car bona fieri fiero italian means proud let's see if guy is proud of this carbonara star of the show one of my hands down favorite italian dishes carbonara wait did i just see peas and parsley in the carbonara yes look at that we got parsley it's there 100 favorite italian dishes and the peas and he's saying it's his favorite italian dish listen down favorite italian dishes favorite dish oh okay the problem here is big right he said it's favorite italian dish carbonara but to me the beginning already doesn't look like carbonara so what's italian like this what's italian about this you gordon ramsay and all your friends who use peas everywhere this is not a pie the pancetta if you can have your butcher or your deli person cut that for me about quarter inch that's what you're looking for that's a nice ring that's a big ring it's a guy fieri but yeah i agree what he's saying you should call it that thick so you can create cubes people like cubes i like to cut into strips okay the guanciale pig chick is getting more popular you can buy it online if not get a pancetta but you want fat on one side meat in the middle fat on the other side so when you cook it becomes nothing crispy the fat will become oil so you have less fat on the sides and the crispy meat in the middle it's an important detail if you don't have the pancetta to work with thick cut bacon with as little seasoning to it as possible i need to get some of the all right it's a vegan it's an option it's an option pancetta i've taken this pancetta gone nice and slow mom if you don't mind i need four yolks he's using his mom and one whole egg four yolks in one egg four yards one leg so i'm pretty sure he's making 400 grams of pasta 400 grams so for four people and the extra egg we say it's for the pan so you always count one egg yolk for each 100 grams of pasta and the egg yolk it's always on top even if you make a kilo pasta you always add one egg if you make 200 grams of pasta i use two egg yolks you always add one egg then one egg entire egg is for the pan half of the pancetta comes out nice and crispy have put too much heat on this nice crunch nice crisp okay looks nice the pajita looks nice that's increasingly beautiful after that the other office says in the pan i like this i like this so hold on to this let it cont let it continue to cook down a little bit and let me get some uh salt into my pasta water very nice salt is important in this case carbonara needs less salt because the pecorino cheese and the guanciale as well pancetta being very salty but it's fine i mean i like to use salt in my pasta water so it's pretty good so far so good and bucatini is the pasta now this is out of all the types of pasta this is my favorite bucatini bucatini is a thick round spaghetto with a hole in the middle a pasta don't like but this is the pasta you must and i always use for amatriciana pasta matriciana it's just perfect bucatini and matriciana it's a classic roman made with bucatini and it's to die for a matriciana is basically a carbonara with tomato sauce no eggs it's just beautiful perfect bugatti so in in this case yes you can make it with bucatini you do need to use lots of sauce because the puccatini absorbs very well so maybe that's why he's using four eggs yolk in one egg the kids are big penne rigate here the penne pasta this to me is is kind of the cross loves spaghetti love the texture that's what we used to throw on the ceiling in ferndale whoa he used to throw on the ceiling what why do you throw the pass on the ceiling and you just throw it and voila why do you throw the pass on the ceiling is that fun do you find it funny to throw the pasta on the ceiling on the wall is that a toy to you that's pasta that's food people work very hard day and night to make pasta and you throw it on the ceiling i'm gonna throw you on the ceiling i really think spending the money on it getting the pasta that's got kind of a rough finish to it not a super sheen it's the way that it was dried it was the way that it was processed bravo it is important and there are tricks i did a video where i show you how to buy pasta like an italian you can learn more about it pay the money for the pasta you're gonna eat it do it okay good you only pay a one dollar more maybe 150 two dollars you don't you don't you don't go broken for two dollars that goes down nothing like dry pasta just gives it gives a better tooth al dente you know to the tooth yeah now a little cayenne pepper cayenne pepper in carbonara that's your personal choice you can add a spicy touch to the carbonara that's personal okay just a touch just i mean we're talking just a touch and a little black pepper mama if you want to go ahead and no little carbonara means carbone like charcoal so the carbonara needs to have lots of black pepper a lot you do need a lot of black pepper okay catch romans love pepper romans put pepper everywhere even in coffee and grab a fork and kind of mix this up a little bit there we go the mom is like a guy i have no idea what you're doing this is not carbonara you asked me to help you i feel embarrassed look at her face when he said go and get me a fork she's trying to say what's going on here can i get out right under here so maybe your mom should have made one out of pull the rest of this off i just have to divide it i'm going to save some of that pancetta right there i want to let it go a little bit further some of the pancetta is going to go on top let it cool down a little bit then we're going to mix it into the egg so it's going to be the eggs and he's done this before so he knows what he's doing at the same time i'm worried because he believes his main carbonara but it's not but so far everything is good so far i like everything it's done my only issue is that i watch the beginning and i can see peas and parsley so i hope he did it as a clickbait and mom you can go ahead and throw that cheese in whenever you're ready we're not making an omelette this is all the beginning i'm making an omelette what cheese is that is that pecorino cheese or parmigiano what is that pink preparation right in there this is all the beginning preparation for making the car so tell me how much you use we need to know if you use so many eggs i need to know how much pecorino you use bernard it's very simple but it's just premium premium ingredients done the right way i'll take the heat off of that i'm going to mix that bucatini in there just a little bit all right let's go the garlic there look at that it's got the garlic there when you go in it's got the garlic ready to go in look how many cloves he's got this is where he was doing everything so perfectly this is where the magic begins for you guys i like to create and brings everything to the next level this is when you up everything i have got some bucatini pasta down i'm gonna drop some frozen peas into all for the car why why why why did you watch gordon ramsey video why did gordon ramsey created the peace revolution huh this is not peace this is war why are you using peas for carbonara carbonara now you shouldn't put the peas in oh they're going to overcook it's going to be crazy no what's going to happen i'm going to give them one little question what's going to happen i'll tell you what's going to happen you are ruining an italian tradition if you go to rome and you tell a taxi driver hey can you take me to a restaurant where they make carbonara with peace he's going to kick you out of the taxi do you understand how serious this is carbonara is serious business do not play with carbonara and do not use peas in your carbonara do you like peas well cook peas on the side or put it in your pie but not in carbonara quick stir and i'm gonna take them out that's just gonna thaw them out just enough i don't want them to sit there get to get uh thawed out on the counter then they get mushy and it just won't work right that's right i mean the pasta should be cooked once the salt is ready in this case the egg is ready the pancetta is ready all you have to do is to mix everything together there's nothing else to add just remove the peas okay over to the pot to this pan here that has a little bit of that pancetta fat that's what i'm looking for peas i can't believe it i mean there's all these beautiful flavors there making love together you got a bit of oil from the pancetta just stir toss this pasta and let the pasta have fun with the oil reserve that water there just to make a little a little bit of the little bit of the pan sauce pancetta some yolks and some parmesan cheese all go together for this dish now bucatini the pasta with a hole in it the spaghetti with a hole in it isn't the normal one now the pan i believe is hot because i can see that i can i can hear the cooking you can hear listen to the sound listen oh let the spaghetti with a hole in it isn't the normal it's very loud right now in my video my original carbonara video i did say have the heat the fire on a very very very low heat very very low that's a technique for beginners for everyone who wants to make carbonara the reason why it's very low is because it doesn't make you scramble eggs in that video made there is a little scramble but it's not really scrambled it's something that egg made love with a wooden charlie so you can see that beautiful old-fashioned carbonara in this case the pan is so hot sizzling he added the egg right now what is it gonna happen here while he's concentrating on talking about bucatini we are going to get scrambled eggs unless it does this extremely fast let's see one that you use for this dish but not to worry it's my favorite so what i want to do is move this real quick and make sure that i don't create omelet ala pasta okay okay now let me get a little bit of italian parsley in italian parsley thank god is not called ramen parsley otherwise you put parsley in every roman dish italian parsley doesn't make carbonara better the colors of the carbonara come from the nice eggs from the pecorino from the guanciale in this case the pancetta and the and the charcoal the pepper so you got the yellow spaghetti you got the white of the pecorino you have the dark brown or the green chocolate the orange of the egg plus the pepper don't you like the color do you think the presentation is great why do you need green into there get down into the bowl i don't see any creamy i don't see creaminess the hell do you see any cream to me it looks like spaghetti with peas do you see any cream you know what i'm talking about where is the cream and the pancetta is already there beautiful color how does it cream i do not see the carbonara cream this reminds me of the greek akis the greek chef that i love that he made carbonara the light carbon i remember the video where he uses these light ingredients bechamel because the light and peas and everything and that was a light carbon this reminds me of these so maybe these guys must have watched each other's videos because this is a terrible representation of carbonara terrible right behind you mom okay okay i got a little reserved pancetta that we hit right on top of that reserved pancetta it sounds like refined just put it in the plate serve to the person then you put pancetta on top and the pepper and the pecorino that and a little bit of the italian parsley angora how much powder you need how much parsley do you need it just makes me angry at home in your kitchen do what you want on national tv when millions of people are watching you you do this you get paid for this i don't get paid to do what i'm doing to to show you you do this well i want to go on tv and do this i want to do it for free i do it for free food network i promise you i come on your channel for free if you allow me to show up to do these recipes can you please do that can you please guys help me to get in touch with food network and let them know i exist and i will do this for free on their channel can you please help me to go on food network please and some more of the grated parmigiano-reggiano good pronunciation so we know he used parmigiano-reggiano which is a choice because two salty i understand the pecorino could be too so i know the pecorine is too salty i know you need a little bit of pecorino for the flavor okay you can have maybe 70 60 parmigiano and 40 30 of pecorino but you do need a little bit of peppery okay so what do you say what to say about this oh my goodness what do i say hungry for more no i'm not angry for more you put peace parsley the technique is wrong the first half of the video was perfect it was done the right way it was beautiful the second half you changed everything i don't know your mind told you that was when your mom was trying to leave the room and then you added the peas and no no no pepper the egg was mixed wrong in the pan i don't know what to say it's done the wrong way and this is called guys fieri makes carbonara classica which means classic carbonara if you say to me i'm making peas carbonara my way because i'm creative i would be yes that's fine but if you call it carbonara classical classic carbonara or national tv i'm sorry i need to react you cannot do this okay so mr guy here you're a nice guy i know you're very famous but you need to spend one night in jail you need to get punished one night in jail eating the real carbonara 24 hours 24 hours in jail just eating carbonara until the pepper and the egg cream comes out of your ears so i hope you will learn how to make carbonara and the next time you go on tv you won't do this anymore and you apologize on national tv so guys thank you so much for watching this episode i still can't believe in 2022 we have to go through this i'm so sorry and i hope we're not going to see this stuff anymore hopefully this was the last carbonara reaction because i don't want to react to carbonara anymore come on in 2022 we need help from everyone we need help from their online community and change it if a restaurant does this you need to tell them they need to stop they need to stop so thank you so much write a comment below and let me know what you think but my mission now is to go on food network for free sharing my recipes is this gonna happen in 2023 it's up to you it's all up to you

Channel: Vincenzo's Plate

Views: 114,130

Keywords: italian chef reacts to carbonara, italian chef reacts to guy fieri carbonara, italian chef reacts, italian chef react, italian chef reaction carbonara, italian chef react to, chef react to carbonara, carbonara, carbonara pasta, carbonara guy fieri, spaghetti carbonara, how to make carbonara, carbonara italian chef reaction, spaghetti carbonara guy fieri, spaghetti carbonara food network, spaghetti carbonara reaction, vincenzo's plate reaction, vincenzo's plate

Id: mgZcKsZOEWc

Length: 17min 49sec (1069 seconds)

Published: Wed Sep 28 2022