Reacting to my Favorite FRENCH CHEF Making Spaghetti alla CARBONARA @ChefJeanPierre

all right friends let me show you how easy it is to make this spaghetti Caron huh spaghetti carbon what do you say and then what we're going to do we're going to make a cream make a cream huh the only thing you put in the water of pasta I don't understand if people put the oil in there I don't understand either Gordo Ramsey does that what a weirdo don't mix tell Gordon right okay he doesn't know tell him I'll means to abide so don't use the word alente like Gordon Ramsey does alente I'm so excited because I'm finally reacting to Chef JN Pi this guy is funny he's great he's nice genuine Chef man um I watch him on Facebook and um he made carbonara okay lots of you message me saying hey watch this guy carbonara he he he's good he respects Traditions he respects uh food and cultures so let's see if he respects carbonara spaghetti carbonara stay tuned I'm going to show you how to make a tradition he's good he's got a good energy I love it R guy that looks beautiful to me spaghetti delicious spaghetti spaghetti speak American all right friends let me show you how easy it is to make this spaghetti kaboni spaghetti carbonare what do you say listen again spagetti Caron what spaghetti carbonara it's like if I say ratou I say rat or if I say croons I say cant carbonara this is the traditional way to make the carbonara not the way the French people would make it well done yeah you started the video the right way okay remember I'm half French half Italian how you oh okay so you respect both that's why you're good with Italian food but I will jump here I left the French outside today okay okay it's funny it's back in friends we're not going to do it the way my mom used to make it okay okay look I know people say about my mom my Nona moms and nonas don't know how to make carbon unless they're from Rome okay a Nona from a different part of Italy which is not Rome they don't know how to make it of course some of them do but majority they don't because carbonara is traditionally from Rome so aona from Rome will know how to make carbonara very well is jum mom from Rome then I believe it if not I don't believe it because it's traditional from Rome and nonas only cook traditional food Mana from abuto cooks amazing Timbo ravioli spaghetti guitara with mini meatballs the original spaghetti meatballs um and thei from abuto and and and and um egpl per from abuto these are from Ab Brut non carbonara she never cooked carbonara in her life because it doesn't belong to a her to a culture you understand first thing we're going to do we're going to cook some spaghetti and I like the big spaghetti bra yeah this from two years ago okay you must have watched my video from when I was in Rome bravo bravo you can get it my mom just got a spaghettoni it's called spaghettoni I know your mom it's called spaghettoni my friend that's how they're called guys by the way I really like this kitchen look at the beautiful almond at the fridge love it put them in the water like this okay and and and don't be out there breaking them okay just take it please don't call police and put them right in the water and don't worry about it leave them alone okay yes now they probably take about 10 11 minutes so the sauce has be done fast so let's let's see that's it oh in no water all you got to do in the water folks is put salt that's all I did I put some salt earlier okay bravo bravo no oil oil G Ramsey Gordon watch this guy okay do not put olive oil don't waste olive oil in the pasta water put the water in there and that's so don't be out there putting some well what I recommend also to do is to push the spaghetti say spaghetti there is still on the edge you want to push it down so once the spaghetti are all inside then I can move away from it but the spaghetti they need to go in otherwise half of them will cook the off still out no cooking oil in the water okay you need like they shoot you if you do that guali this is the the chick of the of the pig so important it's got a lot more flavor oh yeah it does than the than the regular bacon and regular bacon is smoked anyway we don't use it to make different thing yeah if you know you can a petta you can find petta easily so use petta but this is the ultimate the gual you can find everywhere now go online search buy gual order it keep it in the fridge it last for a long time time so what we doing we going to take the guanella we're going to put it in the pan like I said if you don't have this use petta and if you don't have the looks nice you don't need oil because the fat will turn into oil petta then use the bacon don't tell them I say so okay there was Italian look I don't never say that to people but if you really can't find Panetta or gual I mean 2024 it must be impossible not to find it but if you can't find them use bacon what can I say just make him very crispy please I got enough trouble with the Spanish police with my P mom ah be careful Pella is another traditional dish and then what we're going to do we're going to make a cream make a cream huh I can hear Italian oh m is putting cream no no okay okay okay no you said no the cream that we're going to make today is a little different it's egg peino Roman and reano pan P REO okay got a bit confused okay okayo Pino and eggs sounds good there's no cream or butter and and peino Romano is very salty cheese so we yes not going to need to put any salt in there no salt at all and uh and you see there's enough salt in there and Pano if you're going to use Parmesan it's the only pan to use what I recommend is also to cut the Pino fine like the parano the Pino was uh shaved uh long and long strips I would suggest to cut a great refine and the reason why your casual paper doesn't turn out is because you probably grate the peino long strips or you know it needs to be super fine and that's a way not to fail the cater paper technique method or you know same for carbon we're going to put those two in there we're going to create what is called a cream because what you want to do my friends you want to break the egg like you professional chef is yeah Fork oh my be need professional chefs have this gadgets that we don't have a home so I don't want to say that this is what I like to see by the way you have a whisk over there I can see use the Whisk then you want to break the egg nicely and then you're going to put your peina romano and your rean paresan cheese nice nice nice nice and lots of pepper all right we're going to make that cream that's what I call the cream right there and then we're going to add a little bit of pasta water and we're going to make a cream with this okay make sure it's really really well melted also so no if you're going to use a real peino Romano believe me you don't need a salt no 100% you mix those two together and the only thing you're going to add my friends you're going to have a little me heat that up a little bit more you're going to add some be very generous black pepper that's all you're going to do add a very fresh black pepper nice and this is the cream we're going to use my friends I like to use the entire eggs um I do make a new version of carbona every year and um I do use egg yolks now because that's what you guys like it that's what every I'm doing so I'm just try to be updated uh and try to make it the creamiest carbona every year and yes the he yolks only helps to get a creamier and darker in color but using the entire EG I think is the best way you don't throw out the white which by the way I use the whites to make amarti and I have the recipe on my channel my mother low recipe um but I like still use to use the entire egg because it's not to waste yes it's lighter in color but it's just beautiful look just this it's beautiful let me tell you this is very simple and it's is not difficult okay that Chala is not cooking fast to be honest I think it's um something not right uh but the pasta by now it's been 5 minutes the pasta is almost ready so you need to speed up the Guan Chala you do not want to burn the guala okay theala should be cooked medium low heat it should be crispy but not burned is wait for the fat to melt slightly it should have melted already it takes about five minutes and it's just going to happen as soon as the stove get going it's G to happen let's check the pasta let's see how we're doing remember the pasta we don't do nothing e we don't do nothing at all you see we just let it go the only thing you put in the water pasta I don't understand if people putting oil there I don't understand either Gordo Ramsey does that what a weirdo I don't understand it my friend we need to have a discussion we open a bottle of wine from there you got lots of wines and talk about this because I need to understand you know then the oil and the water don't might don't mix they don't Bravo why are you putting it in the the oil in there for it makes absolutely no sense they don't mix tell Gordon right okay he doesn't know tell him is the only thing and don't be breaking the pasta you see the please don't don't do that break the past don't break the pasta okay put it in there leave it alone let's wait for the fat melts yeah that's uh something happening with your stove uh jier I'm sorry you're funny jum you're very good I like you and it's going to take about a minute or two so we're going to wait a little bit before we move forward and what we're going to do as soon as it's melt we're going to take the cook pasta so we're going to wait for a second for the pasta to cook cook and then as soon as the pasta is cook we're going to mix it in there with the fat of the gual already melt okay so we'll be back in a couple of minutes when the pastas are ready pasta Tes about you can cut stop the camera and restart when it's ready but thank you for letting us know you're very good I I like very genuine I feel like this uh I feel like I'm in the kitchen with him I like actually the way films because it looks like I'm right there with him which is a very good thing to be honest very real which is very unusual in these days nothing is real anymore 10 to 12 minutes depends the brand you buy and and it take a little bit longer we want to yeah very important to know that you need to buy a good pasta brand okay and always go for the lighter color uh dry pasta when you buy pasta from the supermarket if the dry pasta is too dark in color it's not good if it's light closer to white light yellow then it's good then which means firm to the bite but we don't want to end to cook you know sometime you go to Italian restaurant and you eat a pasta and it's raw and and the other day row is bad what do you go they don't know how to cook it row past Al doesn't mean row alende means to the to it's cooked if it's raw then send it back because the chef is not good Al means to a bite meaning you have to have a bite you have to fill the pasta so it's not musy bravo bravo so don't use the word Al like G just because you want to be cool but on for that purpose doesn't mean we have to overcook it okay so this is still going but I want the fat to melt before we go okay so we're going to wait a few minutes for the pasta and be back in a minutes okay friends the pasta is cooked all I'm going to do now is I'm going to take a little bit of the pork fats nice just going to put it in the eggs and then what we're going to do we're going to take a little bit of that pork fat friends and we're going to put it on top of the pasta all right okay okay I like that not in the egg top of the pasta we're going to get that pen we're going to take a little bit of the pasta water salty past that water we're going to put it in a pan nice that way when you put a spaghetti in there they keep cooking and also having the water at the bottom helps for the eggs not to get to go mash um scrambled very simple process okay very simple process then we take a pasta and we'll take the pasta out of the water and don't worry about draining it okay no do not worry about draining it just take it put it right in the pan right in the pan nice pasta you can see don't worry about he but uh putting water in there we like a little pasta water in there okay put it right in there mix it up really good you get back in there all right let's cook this a little bit so now at this point friends this is a crucial moment it is crucial very important very important I'm making this into a wonderful did I forget some pasta in there no oh here you go one this one is got really like how genuine is now this is the The crucial moment my friends is when you put the make sure the stove is on a low heat to avoid scrambling your heads so this guy you must have watched my video then because in Rome they will tell you do not have the stove on you switch off the stove I actually came up with this recipe um to have the the stove on a low heat very very low heat because it helps beginners okay if you're not a carbona expert you switch off the stove then it's going to be hard for you to melt the egg like to combine the he and eggs and the pasta so having a low heat stove maybe you can scramble a little bit maybe it can scramble a little bit but it's fine for a beginner it's fine okay so what's going to happen is you got the pasta in there very low heat put the HS in there you might get a little bit of scramble which is not wrong because in the old days that's how used to be made um but at least uh you do combine the pasta very well and you get a beautiful car creamy carbonara that's my recommendation for beginners which is also what he's saying you put the the cream the egg and the cheese you got to move move as fast if you don't move as fast you're going to have scramble legs that's right that's right now my mom would always say it's okay if you have a little bit of the scramble legs in there cuz it's it's kind of like the real traditional way of doing it it's true in the old school the old days there there was scramble leging like a little bit and I don't mind it sometimes I do like that that ' 80s '90s carbon style it's beautiful I don't find it wrong especially if you have it for breakfast now you have to be creamy and there's people out there reacting to Caron video so you have to be careful what you do but to scrumble is not right a little bit of scrumble is nice I like when the scrumbled the cream is scrumbled goes on the gual so you know what I do I don't cook it too high the heat right now is not very high at all that's righty a little bit otherwise you will definitely get scrambled eggs see so my heat is really really low right now very low I will put a little bit more water maybe and just toss it toss to tossing it's really really really simple this is how you make a beautiful creamy carbonado and don't be afraid to put just a little bit more pasta water Bravo and it's beautiful really really nice have a little more liquid and this is the cream that we're talking about right there friends yeah that's right all your beautiful cheese in there mix it up really nice and VOA this voila it's beautiful it's really nice it's it's old school carbona the way I grow up the way I love eating it right there friends is a beautiful carbonara I like to put even maybe just a little bit more water yeah if you see is kind of drying up a little bit um the water it's it helps especially if you get the crumbles scrambles just a little bit more and this is really the beauty you can see the cream that went on the what is that a Fork rest uh spoon rest it's nice it's nice very nice and when you put it in the plate it becom even creamier and thicker but at this point I will toss it I will just toss toss toss toss making a cream out of the cheese and the Egg and we're going to take it right there friends nice we want to take it right there swi off the stove now this is beautiful and right there right there oh nice fancy plate right there right there right there right there right there right there see see he used the entire eggs so the carbon is not dark in color I don't mind it for me about the look it's about the taste and this is feeling tasty old school beautiful we're going to take a little bit more peino Romano at the end very simple little more peino Romano right there now that's what I'm talking talking about when you grade it it's okay he doing that but if you grade it the picino will keep melting it okay in the um this type of grating I don't like it for carbonara for most of the pastas I don't like it unless I'm making um pasta La Norma which does need this type of cheese you know um this type of grated cheese um but this creamy pasta the fine cheese is best because will melt in the pasta it's a better cinar experience but it's fine but at the end and you know what I like to do I like to take a couple of pieces of um of the Gwen Cher put it right there on top nice organize it nice and pretty beautiful and oh Mama Mia look at this I say nice and pretty and I grab another piece right there let me clean up my plat and I made a big mess out of it and what there my friend such a chef you have yourself little more Pino Romano I put lots of pepper now plenty of PE and right there my friends you have yourself a beautiful well I would have done but it's okay I would have done now in these days I would take some um Guan chal out to put on top like out of the pain so I have some crispy guar to finish the dish that's nice of presentation with lots of pepper this Pino in the in the S you don't need more spaghetti cabonara very simple I hope you enjoyed it remember subscribe to the channel I enjoy it I think jier did a very good job uh Mercy buku for doing such a beautiful recipe uh J well done uh keep the Traditions alive keep uh cultures and you know alive share the right information and this is a beautiful beautiful carbon did you watch my video jier I hope you did um I'm going to try and make some of your French dishes to be honest you're a nice guy I hope everyone subscribed to you if you didn't subscribe to jier it's time to do it now he's really good and he's actually on Facebook too that's when I'm watch him I watch him on Facebook and um he's entertaining every day every day I watch his videos so he's one of those guys I um I can't miss you know I enjoy watching so guys let me let me know what you think how do you make carbona or eggs on yolks what type of carbona guy are you let me know okay um thank you so much for watching um thank you jere I'll see you in the next venzo plate video recipe reaction video VZ plate

Channel: Vincenzo's Plate

Views: 79,445

Keywords: 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, chef jean pierre, carbonara, carbonara pasta, carbonara most popular videos, spaghetti carbonara, carbonara italian chef reaction, spaghetti carbonara chef jean pierre, chef jean pierre spaghetti carbonara, spaghetti carbonara recipe, vincenzo's plate reaction, vincenzo's plate

Id: DB0YSx_Kn6o

Length: 20min 40sec (1240 seconds)

Published: Wed Jan 31 2024