he left the pan long enough to cool off, now he's made salmon-ella carbonara😂

@vincenzosplate

16 күн бұрын

😂😂😂 fun fact, you don't get salmonella from the salmon but from chicken!

@atabac

15 күн бұрын

3 eggs😂

@TheCotzi

15 күн бұрын

good fish can be eaten raw btw but i know what yxou did there

@superfuss1984

15 күн бұрын

@@vincenzosplate And even that isnt easy if you follow Rules!

@sheboyganjohnny

15 күн бұрын

Very amusing. This is why I come here.

Carbonara is one of my favorite pastas. The first time i had it was as a teenager at a small Italian restaurant in Seattle. It was amazing. Then I tried it at other places and it was good but it wasn't the same dish. I got into cooking and chefs were telling me to use cream. Years later a friend who worked in a nice Italian restaurant was like "Cream?! Wtf?!" They showed me the traditional way and i finally was able to make the dish I fell in love with.❤

@vincenzosplate

16 күн бұрын

You know what I am talking about when I defend the traditional recipe of carbonara!

@patrickparr3331

15 күн бұрын

@@vincenzosplate i do! I am grateful that you are showing people the traditional way. It is such a beautiful dish.I love cream but not in carbonara. The only thing I did once was I used duck eggs instead of chicken. I love your channel and expertise and am learning alot. Thank you Chef.

@patrickparr3331

15 күн бұрын

@@vincenzosplate for years I searched for real carbonara so I love your channe and am glad you are telling people about how to make it properly.

@erwien58

15 күн бұрын

I love your videos! Since I saw how to make the sauce for carbonara properly, I no longer use cream! In this video you say that parsley and salmon don't go together (it's a big no, no!). But in one of your videos from 2 years ago you also use parsley in your pan, together with a clove of garlic, lemon juice and salmon. So which is true? Greetings from Vienna/Austria!

@patrickparr3331

15 күн бұрын

@@erwien58 it makes such a difference doesn't it?

“Ooh La La … he’s boiling the past and he hasn’t made the sauce yet” 😂😂😂 what a great start Love it👌 Thanks Vincenzo you nailed it 👏🏻

Vincenzo may have to do this dish properly. 😊

@vincenzosplate

18 күн бұрын

That'd be a nice idea, a rebranding of the dish 😂

@christianj.zamora8318

16 күн бұрын

@@vincenzosplate I'd like to see that because I never mix cheese and seafood, but perhaps the smokiness of the lox might pair well with the funkiness of pecorino. I could maybe imagine a fresh, soft cheese being used. BTW, "sha-LOT" is the British pronunciation versus the "SHALL-lit" American, etc. pronunciation.

@avadaniels8129

15 күн бұрын

Definitely

@amandasondagh896

15 күн бұрын

Agreed, I love the idea for the dish but I would rather see it done right

@Angelicwings1

15 күн бұрын

Please do a version Vincenzo! I bet it would be so delicious!

Vincenzo was so focused so much on the way the dish was being made that he forgot about the rule about no cheese with seafood

I appreciate you teaching us authentic recipes/methods😊

@vincenzosplate

15 күн бұрын

It is my pleasure. I always make sure to give you guys the authentic experience when cooking Italian cuisine.

Hi vincènzò.I do agree with you nò cream is correct

@vincenzosplate

16 күн бұрын

Thanks for agreeing with me on this one 😊

Vincenzo, you're already done this dish a few years ago and it was great. Why is no longer available on your channel? Btw, you are awesome guy and chef, I adore your channel 👌😊

Thousands of Italians online have been saying no cream for years but chef obviously has been living in a cave with no internet and has never seen how to properly do Carbonara. Amazing 😮

Love the reacting video vincenzo love your content your a amazing KZreadr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo

Hi Vincenzo. Discovered you from your collab with uncle roger. I'm Chinese living in Dyker Heights in Brooklyn New York which is historically an Italian neighborhood. Literally never cooked Italian food in my life and my first thing I learned is carbonara from you. Took me a few tries and eventually got it right and creamy only with pecorino, eggs, and pasta water. Because of you, the first carbonara I ate in my life is my own cooked carbonara, so I'm blessed in the sense that I haven't eaten carbonara cooked wrong!

Yes some good quality Parmigiano or Pecorino is a must. I finally was able to try my homemade raw milk Parmigiano cheese. It was fantastic. Will be making more plus Pecorino soon. Love the video, your part of course, the food, not so much

@vincenzosplate

18 күн бұрын

Yeah the food part was quite bad 😂😂

@vincenzosplate

16 күн бұрын

How good is it to make pecorino at home? You must be suoer proud. Wish you could send me some to try

@ckokkola1

16 күн бұрын

@@vincenzosplate It is a funny hobby. Plus I get quality product.

Please give us a creamy no cream salmon carbonara. Would love a good recept. Only found some with cream :(

@vincenzosplate

16 күн бұрын

Noted! I'll see what I can do 😊

@cybershark1991

15 күн бұрын

@@vincenzosplate I will absolutly looking forward to that :) Your traditional carbonara recipe became a staple in my cooking Repertoire by now 😊

@tanikokishimoto1604

15 күн бұрын

Yes. Would like it with regular, not smoked salmon/lox, if possible.

@superfuss1984

15 күн бұрын

@@tanikokishimoto1604 Commercial Smoked Salmon is allways oversalted...

I love all your videos but, when you do these, I love them even more. 🥰 I felt the same way when he started the pasta too soon and then drained it instead of using the pasta water. It did not look creamy at all. My grandson would have eaten it but, he wouldn't have liked it, and he would have said so. 🤣

CREAM ALERT CREAM ALERT 😂

@aris1956

16 күн бұрын

Yes, again ! It's a never-ending story ! 😉😀

@vincenzosplate

16 күн бұрын

When will they understand there's no cream in Carbonara? 😅

"This salmon is great...it does not deserve that" I think we all felt the pain of this one with you!

Did someone else saw the garlic fall from the counter at 3:10

I love Italian food! ❤❤

Your hair looks great Vinnie! Can I have some for my bald head?? Lol

@vincenzosplate

15 күн бұрын

Hahah thanks for the compliment! 😂

I learn more from these reaction videos than your actual recipe videos

@vincenzosplate

16 күн бұрын

Glad to hear that you enjoy these kind of videos! Stay tuned for more 😊

Please give us more pasta recipes 😂 I made all your recipes but I didn’t know any salmon pasta recipe or scallop or seafood pasta

I go rogue with recipes I've learned from Vincenzo all the time (never used dill yet), but I get the authentic part right first and it makes a huge difference in how you modify and adapt it when you try new things with it.

A lot of eastern Canada is mostly known for it's cod but the salmon is also excellent....

The idea is nice. I will probably try this one, but in a proper way - making the salmon sauce first.

Vincenzo you need to show us how to make a Salmon Carbonara please

@vincenzosplate

15 күн бұрын

Haha it would be an interesting video indeed! 😂

I’ve been following you and making my dishes your way, the authentic way. My family loves it. They do not want to go out for Italian anymore. If they want Italian they want it made at home with quality ingredients. Cheaper and better than going out.

I agree no cream, no shallots, and no parsley! Given that it’s carbonara however, I would have added some strips of crunchy salmon skin on top. And yes, a nice thick Afeltra spaghettone would be my choice of pasta.

@vincenzosplate

6 сағат бұрын

If this is how he did it. Maybe I'd give it a chance but he just went ballistic and created a monstrosity.

I feel like the title should be "expert gets triggered..." Love your content!

There is a video by italia squisita that I would love for Vincenzo to react to. It is called "Cacio e Pepe: Original vs. Foolproof vs. Gourmet with Luciano Monosilio" and it presents 3 ways to do cacio e pepe in response to Babish. He does a beautiful classical cacio e pepe but he also does a "foolproof" cacio e pepe that is certain to make Vincenzo at least a little bit angry, just a little bit.

@vincenzosplate

16 күн бұрын

Thanks for bringing it to my attention! 😊

You have to stand up for me, I told the restaurant staff I added ketchup not cream to my plate of carbonara but they blamed me for the chef locking himself in the closet screaming No ketchup in carbonara.

I never even knew salmon carbonara was even a thing, given the regions where salmon is caught and popular.

I'm not sure about salmon carbonara but when I have them in the house, I do like to add maybe half a shallot to my carbonara, I fry it in the fat from my guanciale. It's a nice, mild addition.

When he drained the pasta, the first thing I thought was: "He forgot to reserve some pasta water". Then, when he plated, the pasta was not creamy even though it had cream because it was too dry(missing the pasta water).

@vincenzosplate

16 күн бұрын

Exactly! It's always a good idea to save a little pasta water😊

No fish in carbonara either. 😂

@vincenzosplate

15 күн бұрын

I guess I will have to make a new shirt soon 😅😂

I use garlic chilli and basil & extra virgin olive oil in my carbonara with chopped curly parsley to garnish I use Bucatini spaghetti pecarino cheese & smoked salmon

@Ash_Wen-li

15 күн бұрын

Man made a calbonilla

You should send tassal one of your t-shirts in the post. 😂 Then make a video showing how to make the dish the proper way so it can be called a salmon carbonara.

Vincenzo, Pasta Grammar recently posted a video on popular Roman variations of carbonara. One of those dishes is called pasta alla papalina, and they say this was the inspiration for Gordon's carbonara with peas. Papalina begins with sauteed onion on butter, then you add prosciutto and green peas, and after you transfer the fettuccine to the pan you add the sauce from the egg + parmigiano. I hope you will react or cook papalina for us.

Hey Vincenzo, I know the guanciale, pecorino, spaghettoni, and pepper are the musts for carbonara but I was wondering for recipes that are traditional that do make use of cream. Are there dishes that specify if the milk/cream has to be from a cow, buffalo, etc? Just one of thoughts I’ve had recently

As a lover of Japanese pasta, what this makes me think- let’s use the Salmon skin and the fat layer beneath it in place of Guanciale, and then mix Salmon Eggs and Uni into the egg & pecorino mix to make the creamy seafood sauce.

Shallot with the stress on second syllable is that used in every UK related/Commonwealth country. Shallot with the stress on first syllable is the US pronunciation. Many other words like that (Data/adult/aluminium/tomatoes etc...)

Not only did he boil the pasta first, but it looks like angel hair which cooks in a few minutes!

He killed the pasta, the eggs, the parmiggiano and the salmon. And I think he kidnapped the guanciale. Can we call him a genocide?

@vincenzosplate

6 сағат бұрын

He wasted so much ingredients. Could have avoided it though.

I have'nt bought smoked salmon in years!! The hot water tank kicked the bucket, I replaced it and kept the old one and built a reverse offset smoker out of it. I've nailed the process now and a few months ago I made around 4Kg of smoked salmon for like around 80$CAD. My favourite smoked salmon pasta dish is super simple... I make home made fresh Pasta, once cooked I add sour cream and a splash of vodka, a bit of chopped dill and adjust the consistency with pasta water. The recipe in the book says add the salmon at that point but I think the pasta is too hot still and it cooks the salmon a bit and ruins the texture. I just plate it up, add a small dollop of sour cream again, do a fancy garnish of smoked salmon and dill on top and serve. It looks fancy, easy and fast to make and the everybody gets to destroy their plate! I find it's great ''not BBQ cuisine'' to make and eat outsede on a hot summer day, don't make it too big of a plate and serve with a glass of wine!! I'm eagerly waiting for those days.... We got an inch of snow again this afternoon!!

Just wanted to inform you if you do not already know that Chef Jean Pierre referenced you in his latest Lemon Tiramisu video, saying he watches your videos and got his idea from the Limoncello Tiramisu recipe, and among other praises, that he likes you and you are a chef.

Hey Vincenzo. Love your videos as always. Can you react to alvinzhou hundred hour tiramisu please. I can’t wait to see your reaction.

@vincenzosplate

6 сағат бұрын

i'll deifnitely have to check him out. Do you have a link for that?

Ye that pasta is definitely looking cold now so the eggs aren’t cooking with the residual heat and no pasta water - just wet egg and cream 😖 His ratios are also wrong for the amount of pasta as well 😕

@vincenzosplate

6 сағат бұрын

This dish will give you a stomachache that will you stay for hours. I won't dare trying this out too.

Even if we were to disregard the amount of sins that are comitted in this video, those are some pretty big salmon pieces. Definitely gonna be akward to eat. Can you imagine the guanicale pieces being that big when you make carbonara?

Vincenzo, please, SAVE THIS DISH FOR US AND DO IT!! I am fed up to see these "chefs" so incompetent. They think they don't need to study. The nerve to show in a video something like this is...OUTRAGEOUS

I have to agree with you. The pasta is bad, the sauce is not right, and the parsley is a bit much.

@vincenzosplate

6 сағат бұрын

This is just 50 shades wrong. Thank you for sharing the same sentiments with me.

I wanna see you react to "mr. Onion" again from Masterchef New Zealand. :P Don't tell me he's got no more videos to react to. He's the Ramsay of NZ probably. :P I'd love the day Masterchef New Zealand puts out a video of him going like: "wue're guonnu due suemthing differuent tuedaaayyy. Wue're guonnu make an uoniun crust for uor pizza and put muoure uoniun uon top uof it as a dressueing." :P

@vincenzosplate

15 күн бұрын

Hahaha I will see what I can do! Do you have any specific video that you want me to react?

I mean, at this point, it’s time to add capers and top it with everything bagel seasoning, and call it a lox mock carbonara

@vincenzosplate

6 сағат бұрын

Shouldn't even call it a carbonara in the first place.

😆 "che cazzo fai?!" I love Vincenzo! Thank you for teaching me how to make a real Carbonara 💚🤍❤

@vincenzosplate

15 күн бұрын

Happy to hear that you enjoyed my reactions to this video 😂❤

@snifferdogxsnifferdogx5977

15 күн бұрын

@@vincenzosplate You're an absolute legend! I'm Serbian but mum also speaks Italian, so I know quite a bit of the language. I just love it!

If you use 150 gram of Pecorino oder Parmigiano with two egg jokes and pepper + Pasta Water you have the perfect Cream at 65° Celsius, NO CREAM needed!

Shaved parmesan kills me as much as balsamic reduction 😢😢😢

Shallotsanara 😂😂😂😂

Your Hilarious Vince. ( Ma che cazzo!) 😂😂

@vincenzosplate

6 сағат бұрын

Thank you my friend. I'm glad that you found this video entertaining.

It seems like people don't listen. Come on people there's no cream and carbonara!!! Vincenzo has been saying this for a long time and people never listen.

@vincenzosplate

6 сағат бұрын

Maybe they're just doing this for the clout. But I pity those people who actually would try this out and get disappointed afterwards.

Who did give this guy the right to destroy salmon and making an awful Carbonara?? My goodness

@vincenzosplate

6 сағат бұрын

It was so disrespectful to watch and come to think about it, salmon is not a cheap fish for most people across the world. I wish they would improve this dish and not call it salmon carbonara the next time they make it.

Shallotzonara 😭 your a funny guy… foodfather

@vincenzosplate

6 сағат бұрын

Hahahaha sounds like a better name, don't you agree?

Might have been bad carbonara sauce, but it looked like a great eggnog base!

@vincenzosplate

6 сағат бұрын

Everything was so bad. I wish they did a lighter sauce, maybe something an aglio olio with salmon. Maybe it would turn out okay.

Idk but I would try it

even as a vegan i do this authentic style using vegan parmesan (generally the hard triangle block i grate real fine) and egg replacer and it works.. i use a good quality vegan bacon as well. Plus i like to use a more wider pasta like fettuccini

@vincenzosplate

15 күн бұрын

Thanks for sharing! It sounds delicious!

I think he makes a lot of sense.

@vincenzosplate

6 сағат бұрын

have you tried recreating this recipe? How did it went.

I know this fellow's recipe wasn't perfect, but it was still much, much better than anything made by Cooking With Jack.

@vincenzosplate

14 күн бұрын

oh no don't get me started with Jack. I think if we compare them both, this is far better than his.

ah my favorite cold pasta, cold cream, cold salmon, and uncooked eggs

@vincenzosplate

15 күн бұрын

😂😂😂😂

Poor Vincenzo!

@vincenzosplate

6 сағат бұрын

My tiny Italian heart just broke into pieces.

Starting to cook, the pasta especially, before your mise en place is done is a rookie move.

Haha, Vincenzo is certainly triggered over the use of some of these ingredients. Love your passion Vincenzo and agreed they have messed up this recipe.

@vincenzosplate

6 сағат бұрын

Carbonara is so simple to make, why do they love overcomplicating things?

I make that thing but no garlic, no shalots, i use extra virgin olive oli + leaks + mild red bell pepper + sea salt +white pepper. No cheese or water but 1 cup double cream, i do not call it carbonara, i just call it cold smoked salmon pasta, its good easy fast food, but nothing special.

There is No Cream in Carbonara!!! 😫 On a previous video you said one clove of garlic per person - he’s using 400g of spaghetti…

Omg that pasta is more orange than Trump. He could've gotten La Molisana Liguori or Dececco at least.

@trishb45

15 күн бұрын

🙄

@mark7799

15 күн бұрын

@@trishb45 Well u arent gonna use poor quality pasta. Atleast a decent one.

Show them how it's really done Vincenzo.

@vincenzosplate

15 күн бұрын

Absolutely! They should really stick to the original recipe. This is just 50 levels wrong for me.

To be honest... cream, no. But creme fraiche might be a killer addition to this recipe. The tangy sour addition is gonna pair well with the salmon and the dish as a whole.

The reason why people think cream belongs in Carbonara is mainly that Italian restaurants all over the world, up until the early 90s, regularly used cream themselves. They also used pancetta, or bacon, or sometimes even ham. Actually, the first recipes that explicitly called for guanciale and nothing else emerged in the early 1990s. Carbonara is a modern dish, without any long-standing "tradition". It's not something your nonna learned from her nonna, who learned it from her nonna. It was created after WW2, as a reaction to food shortages. Egg powder or milk powder were common ingredients during the earliest years of Carbonara. This is not to say that today's way of making it isn't better: because it definitely is. But don't act like cream in Carbonara was this sacrilegious crime against some sacred, centuries-old element of Italian cultural heritage. Chances are your nonna, back in the 1960s, used cream herself to make Carbonara. Or whatever else she could find.

@vincenzosplate - just a quick mention, the color of cream/milk is directly related to the cows fodder, usually, in the summer when cows graze on fresh grass, milk is more yellow, during the winter when they eat more grain, its whiter. In regards to the recipe in the video - NO, just NO :D

I would mix smoked salmon with lemon juice and black pepper and only then put it in the pasta😅

@vincenzosplate

6 сағат бұрын

I think not call it Carbonara, maybe a light sauce would do.

You should do your own take on a Salmon Carbonara using the salmon you always purchase from them #vicenzosplate #salmoncarbonara #vicenzosplatesalmoncarbonara

At the Baltic Sea, there is no food without dill. 😉 PS: And no food with pasta.

I’ve been called a snob a lot since you taught me the importance of food traditions. Not just with Italian food but Irish as well. I don’t care. Yes food is made to evolve and be played with but I now see it as… Kind of like classical music. You learn a composers piece and perfect it first. You try and understand it. Only then can you play around with it. If that makes sense. I also agree that if you want to make a dish it’s fine but the name matters. It matters.

In Italy they jail people who cook like this guy!

@vincenzosplate

6 сағат бұрын

Carbonara should not even go with Salmon

Cheese and Fish?????never, never, never, never!!!!! Not to mention the cream😢

@vincenzosplate

6 сағат бұрын

Our stomachs would flip. I don't think this would taste even good.

@ 9:01 You yourself told us that Italian cuisine likes to combine fish and seafood with parsley, so... 🤗

@stevemcgowen

15 күн бұрын

I don’t think salmon is native to the Mediterranean, though.

@martinchochol1756

15 күн бұрын

@@stevemcgowen Nor are the tomatos 😜

I haven't been this stressed out for 10 years.

@vincenzosplate

6 сағат бұрын

Same this has even gave me nightmares for days.

Dove posso comprare il tuo maglieta di No Cream In Carbona? How much and how?

So, ah, no Cream in Carbonara. (haven't I heard this already hundreds of times from Vincenzo?) Making Carbonara without Cream is 'easy', but, let's honest, it does take a bit of practice to get that 'creamy' consistency without it. At best I'm a home-cook and I try and try and about 40% of time I get a nice Carbonara (not great, but enjoyable), another 40%-acceptable. The other 20% - well, let's just say I ate it because I hate to waste food. I really enjoy Vincenzo's videos. His tone and manner always gives me a push to 'try it'.

😢😢oh my goodness!

@vincenzosplate

15 күн бұрын

so overwhelming, right?

Totally agree with you - who are these idiots???

@vincenzosplate

6 сағат бұрын

I'm so disappointed with this recipe too. I'm not sure what went through their minds when they made this.

I may have to try a salmon carbonara for my muslim friends. I'm going to probably use some very lightly hot smoked samoln cheaks a Nd then fry them a bit for texture. Other tgan that though, a bit of shallot, but follow the traditional recipe otherwise

@vincenzosplate

9 күн бұрын

It might seem a bit odd since the salmon has a slightly fishy taste. You could consider exploring other meat options besides pork

what is the deal with Australian chefs and so many onions? i remember seeing an australian chef cook a basic tomato sauce and there were more onions than tomatoes in the sauce.

I'm not really sure I would mix parmigiano/pecorino with salmon. I might be a old school italian but fish and cheese together is a big NO.

My issue with the traditional Italian techniques and no cream is you can’t let it sit or it’s ruined. Large batches, reheating, or being a slow eater is pretty much a no-go

A creamy life is a better life😄

This is making me want to make my smoked salmon pasta. Only thing it has: fettuccine, smoked salmon, feta, parsley and lemon juice If i was to cabonara salmon I’d fry some of the salmon to be a bit crispy and just use the egg and cheese cabonara sauce

@vincenzosplate

15 күн бұрын

Excellent idea! But what do you think of mixing the cheese and fish together?

@AkrivexVT

15 күн бұрын

That’s what I do just crush the cheese with the salmon. The feta adds a nice tang. If I make it I’ll have to send you an image on your FB page I’d love to get your opinion

I adore authentic Italian food. The Bride and I had 2 holidays last year in Roma, we were 10 minutes walk from the Colosseum and 20 from the Pantheon and Trevi Fountain, we visited dozens of restaurants and I had several Carbonara. I hate to see authentic food recipes bastardized like this. My philosophy with food is this, if you are going to take the time to buy fresh ingredients and cook, at least stick to the authentic recipes, because after all isn`t that why you cook this food, to recapture the taste, flavours and experiences ? Whoever this so called Aussie Chef is he needs to go have a cold pint of Fosters, throw some Shrimp on the Barby, what a drongo. Glen, UK West Midlands, lover of all things Italian. Ciao Vincenzo.

Please vincenzo. Remake it for us the right way

@vincenzosplate

16 күн бұрын

I will see what I can do my friend 😊

Another issue with the recipe here is the huge quantity of pasta for the little sauce he made.

i love to cook pasta with fresh salmon or smoked salmon, but fish pasta with cheese is a big NO NO even before I learnt Italian food

You use parsley to cut back to much garlic: If you accidentally used to much garlic, you use parsley to counter act it. At least that’s what I do. It does work upon a certain level. So what’s the point? 🤔

i ate "traditional 🤌🤌🤌" carbonara in a fancy italian restaurant and it was OILY as shit. Italians solving the overpopulation issue one carbonara at a time.

Ciao Vincenzo, Carbonara should be done the traditional way but if you gonna do "twists", the process of how to make Carbonara must be the same i.e. your Salmon Carbonara. I plan to try make Salmon or Tuna Carbonara one day keeping the methods authentic.