Our dude needs a bigger pan.

@donjeremino7958

27 күн бұрын

he needs pots...

@user-hf7hl3mb2n

27 күн бұрын

...or you could just brake those spaghetti 😈

@JamesChurchill3

27 күн бұрын

@@user-hf7hl3mb2n Stop.

@Matein13

27 күн бұрын

@@user-hf7hl3mb2n YOU JUST MADE AN ENEMY FOR LIFE!!!

@Danimal4321

27 күн бұрын

​​@@user-hf7hl3mb2n are you trying to make enemies? Because this is how you make enemies. Also it's "break" not "brake".

I love the recurring theme in these pop sensation kinds of foods, where the chef thinks the customer is an idiot, screws up a dish, serves it anyway, and it turns out to be better than what the chef considers to be gourmet. Professional chefs are an interesting mix of highly skilled, and no idea what the heck they're doing.

@dejaypage1575

26 күн бұрын

Food *is* a science

@M_S_Blanc

26 күн бұрын

​@@dejaypage1575 Cooking is an art, baking is a science

@jlee104

24 күн бұрын

@@M_S_Blanc both are arts and sciences

the reason alvin stuck with your audience and not those other people is because it's filmed and narrated the exact same way.

@eidontkehr4081

27 күн бұрын

and the fact that alvin already had some degree of fame, nearly 1.5 million subs with 12 videos

@Wi_Yeti_Official

27 күн бұрын

His videos used to be asmr.. not even close to the exact same way. Babish did us a disservice by pulling him from his channel imo.

@kennethxu1789

27 күн бұрын

@@Wi_Yeti_Officiali think it’s moreso alvin probably wants to do other things. He appeared on other channels and did some documentary style stuff as well. I think his versatility is great. I do want more asmr tho

@Douglas-bg1qt

27 күн бұрын

He also has a rich butter voice just like Babish. So we don't miss him as much.

@dakotagraziani4947

27 күн бұрын

Isn’t Alvin the guy the used to do the anime meal things

Alvin just comes in to make food for everyone

@everia_games

27 күн бұрын

Makes lunch for the crew and turns it into a video

@JacobFKeller

27 күн бұрын

And we love that!

*paywalls recipes* you were suppose to bring balance to the force not destroy it...

@randomuser1974

7 күн бұрын

Adam ragusea's recipe is way better

I can't wait for the day Alvin makes an Anything-episode based on a Binging-episode

@STRAKAZulu

27 күн бұрын

BCU meta?

@Grayson.P

27 күн бұрын

Bingeception.

@Snyper-if3kt

27 күн бұрын

Ooh Botched by Babish, but with Alvin? I'm intrigued.

This basically looks like when I pan reheat spaghetti (with sauce) and let it go for too long - Delicious

@LadyFos87

27 күн бұрын

They should be "al dente" anyway, actually. If you have leftover spaghetti, use them for a really southern italian omelette 😁

@tonysmith7632

26 күн бұрын

Same thoughts here.

@iancryar6431

26 күн бұрын

My brother and I really dig tater tots but the greasy ones not so much. One day my brother decided to bake them in the toaster oven. He forgot the tots. 40 minutes later he remembered the tots. We tasted the tots. Eureka…40 minutes is the key.

They made food that I already know how to do. This is the pinnacle of my cooking career.

mozzarella pearls are the real italian boba

Alvin: Use San Marzano tomatoes if you can find the real ones Also Alvin: Opens two cans of fake US-grown San Marzanos

Spaghetti all'assassina is a traditional dish of the Southern Italian region of Apulia, where I come from, and it's one of my favourites.

@sogen7967

27 күн бұрын

All'assassina is from tuscany not apulia

@AlexTenThousand

27 күн бұрын

@@sogen7967 It's literally from Bari, man, the regional capital of Apulia. Then again, Tuscany quite literally buys olives and grapes from Apulia to make "Tuscanian" wine and oil.

@essedivi

27 күн бұрын

​@@sogen7967 Nope

@alonsonavarro3011

27 күн бұрын

Its not even that old of a dish... you italians love to argue like this was made ages ago but the creator of this dish is alive and recheable...

@groucho1080p

27 күн бұрын

@@alonsonavarro3011 where did we argue this was made ages ago? it's known here that this is a pretty recent dish

Real ones remember when our KZread Uncle Adam Ragusea did this

@coolmedina117

27 күн бұрын

Ah semi retired uncle

@NerdyMusicChef

27 күн бұрын

I did this recipe a while ago because of Food Wishes. Glad you see it here too!

@wensow

27 күн бұрын

@@NerdyMusicChef now chef John, that is a true youtube uncle

@chlcrk

27 күн бұрын

Babish did this dish for another channel as part of a collab recently... can't remember which one though EDIT: Found it. This was for the Heat Eaters series on First We Feast

@lucinae8510

27 күн бұрын

It's where I learnt to make my most frequent Italian dish for lunch.

Can we get Alvin to do his 150 hour cake? It'd be really awesome to have that recipe.

Assassin Spaghetti? That sounds like a food that you'd find in a comic book.

@thecactusman17

27 күн бұрын

I think Assassin's Spaghetti was a Ranma 1/2 Anything-Goes Martial Art technique

@Based_Gigachad_001

26 күн бұрын

Or an SCP.

@Donsanity

25 күн бұрын

Or an anime/manga.

I remember subbing back when this channel was called "Binging with Babish." Made a few dishes from here too

in mexico we have sopa de fideo seco (dry short noodle soup) which is basically the same, except for the salsa, which we use any typical Mexican home made salsa. The steps are basically the same

When I make this dish, I prefer the strategy of mixing the water into the tomato sauce. I just use a chunky can of tomato cubes, or pureed tomato with the same amount of water. With a side of charred and quick pickled serrano peppers, the acidity helps balance the hearty charred pasta cus the sauce gets pretty sweet when you let it fry between adding more saucewater

@teachunks2202

27 күн бұрын

ragusea..?

@nathangamble125

18 күн бұрын

@@teachunks2202 No, he doesn't make enough ragu to have a ragu sea. It's more of a ragupond.

I saw another chef make a dish similar to this.. I think what he ended up doing was multiple iterations of adding sauce to the pasta, and letting it reduce.. Adding more sauce, let it reduce, add more sauce, let it reduce.. etc.

@Corvid76

13 күн бұрын

Because that's how you actually make it. Similar to risotto

@liljohnnygogo

11 күн бұрын

It’s weird he added water when most recipes of this dish rarely add water

From all the Anything with Alvin this is the first one that I can actually recreate. Thank you!!!

starting to feel like this youtube channel belongs to alvin at this point

This reminds me of when you were doing a lot of Food Wars dishes. I've watched you make the whole thing and i'm still completely amazed at the end.

I made this a couple of years ago and added fried sausage and onions just when it was about done, which wasn't something it needed but it worked quite well

Alternatively, heat some butter in a pan, heat until melted and sizzling, and plop in some leftover pasta. Fry and crisp slightly.

Essentially the fried spaghetti I grew up with! 😍 We made it with leftover Sunday dinner spaghetti.

When are you going to make Dungeon Meshi food I need to see that

I make pasta in a similar method for myself from time to time but not the toasting before hand i will be giving that a shot this weekend this looks incredible.

I saw the video he based this on a while ago and after making a few times (just using jarred sauce) I realized its both faster, fewer pots/pans and is tastier than regular spaghetti and sauce

This may as well just be Alvin’s channel by this point.

Looks great! I'll try this one out when my wife is out of town for myself haha!

I like Alvin but I kinda wish babish would do more eppisodes.

Alvin this is easily your best video by far! You just seem really at ease and your commentary was really engaging, so keep this up!

I always make this with grilled chicken on evenings when im too lazy to boil water and wash anohter pan. (Even tho cooking in the sauce feels like its takes longer than if I just boiled water and washed an extra pan)

0:07 GENERAL KENOBI!!!

@TheMimiSard

27 күн бұрын

This is where the fun begins!

Can someone tell me why theres basically no more babish videos? I mean alvin basically took over, first anime with alvin, then arcade with alvin, now anything with alvin. Not hating, just wanna know

@lepidoptery

23 күн бұрын

... how are there no more babish videos? he's the primary guy in 2 out of the last 4, like what are you talking about.

I want more 'old school' BWB episodes 😢

Alvin is one of the few KZread cooks I don't crank up the speed to watch cause his narration is so mellow.

Chef John has a fantastic French Fries All’Assassina recipe, very worth trying

That looks absolutely Delicious!! 😍

@MealtimeWithDideeOfficial

21 күн бұрын

👌

The technique is very reminiscent of ‘sopa seca de fideo,’ a classic way to prepare pasta in Mexican cooking

Mexican sopa de fideo is madre in a similar way! We usually brown the pasta with some vegetable cooking oil and then, add chicken stock or water, tomato puree and all of the seasonings. It is really delicious.

Alvin always spillin'

Second video in a row by Alvin right after I see Guga make the same dish. Coincidence? Inspiration? Mimicry? I don't know, but I find it funny.😆

This recipe looks very tasty and incredible presentation perfect videos. Keep sharing always

@MealtimeWithDideeOfficial

21 күн бұрын

👌

I do wonder when that one Adrian guy will come back to do his own show.

This actually kind of reminds me of a family recipe(from the Mexican side). We just call it fideo. It's the more dry version, not the soup one. That dish is a bit different the pasta is broken up. It also doesn't have garlic, at least not in my familys version.

As someone to whom cheese is culinary kryptonite, I'm delighted to see a pasta dish that isn't buried in reggiano. 🙂

Killer spaghetti sounds like an enemy Stand.

This reminds me of a dish here in Peru, called "Sopa Seca" ("Dry soup")

Adding chorizo to mine when I make it 😊

So it’s like an Italian yakisoba? A fried noodles dish with a dark, salty and spicy sauce enveloping every bit of it?

@syhwang5396

27 күн бұрын

Eh, no. The unique part is that it's not boiled and then later stir fried in a separate sauce with toppings like yakisoba is, but it is first fried raw and then gradually cooked in a tomato broth that becomes the sauce. Not really similar. Yakisoba is also not spicy - the opposite in fact, it's quite sweet.

@Lemanic89

27 күн бұрын

@@syhwang5396 I think I ate a chili oil yakisoba then. Super spicy!

that is ingenious; treating pasta to the same caramelisation as meats and risotto! and cooking it in the sauce too -- all classic techniques, but those i'd never have thought of applying to such a dish. thanks so much for the video Alvin, i wouldn't have ever known about spaghetti all''assassina otherwise 🍝🔪❤

I gotta watch Part 5 again

My olive oil doesn't usually have stems in it like yours. Whenever I buy stuff that's full of stems or seeds, i usually spend a bit more time breaking it up or like get a grinder or something. Maybe that will help.

Watching someone pour hot oil into a plastic container.

This actually looks really delicious. Thanks, Alvin!

Any Sporkful listeners here? I feel like I could teach Alvin all about Assassina because of that show haha

Seems like an interesting pasta dish, will give it a try

What's the burner you guys use?

Looks delicious⭐️

I want more Football Fusion and Kendall Combines, please.

I legit wNna try this looks delicious

I just met you and I am falling in love with the food and your voice! ♥

From what I saw on Food Wishes - the moment when the tomato sauce starts to be getting dry you are supposed to add more tomato sauce, not water. Sauce also I think is supposed to be more on a "runny" side, almost like tomato broth kinda of deal. The entire point is to let pasta soak up as much of that tomato flavor as possible.

My mom aways called this fried spaghetti. She made it all the time. Loved it!

Actually really like the Ragusea version of this recipe. Not traditional at all, but it's nice and fresh and bright tasting. Love the jalapeno. And it's quite a bit cheaper as you just need grape/cherry tomatoes instead of san Marzano, which are pretty expensive here

Is it a bit to use woefully undersized pots and pans? That sauce preparation in such a teeny tiny pan was really funny.

"We listened to your feedback about what you want from the website-" *locks it behind a paywall anyway*

Seen chef jon make this already just here for more Alvin.

I love making this dish so much. It's one of my new favorite pasta dishes. I like how this version looks, compared to Food Wishes version (Food Wishes' version is a lot easier and quicker though lol)

Alvin is hard carrying the channel at this point

"Every individual pasta strand"..... Spagheto, spagheto is the singular form you were looking for.

"Like a tomato punched you in the face and took your lunch money but you liked it for some reason"

What pan is that,? I like the high sides.

Put a cake decoration turn table underneath the plate when plating, easier to turn

I wanna try this but I don't own an immersion blender. Wonder how much I could simplify it.

I was wondering when they were going to do this, it's been all over my feeds on KZread from other Chefs

That’s like 4 HEADS of garlic… not 4 cloves 1:14

Looks delicious. I didn't know pasta can be could that way too.

Can you use chili oil?

Not for nothing, but this is becoming the "Alvin Culinary Universe..."

@paulherman5822

27 күн бұрын

Basically No Babish.

@012jacob012

27 күн бұрын

It does really feel like Babish is significantly scalling back

@notahotshot

27 күн бұрын

​@@012jacob012 that's because he is, because he overworked himself, and needed to scale back to preserve his well-being.

@Somebody-lv9rz

27 күн бұрын

Idk alvin could be better at the voiceover stuff. Im pretty sure most youtubers struggle with the voiceover stuff and it could take them a while.

I like to roast some tomatoes, onion and garlic in the oven. Mix them in a mixer with water and use that as my sauce base.

I can just see it now, 100 hours of spaghetti assasina

I love this dish so much but MAN the heartburn is real.

Welp. I know what I’m having for dinner tonight. Ty

@everia_games

27 күн бұрын

Be careful, that's killer pasta

You hand crush the tomatoes to remove the stems. It can throw the texture off

Closest we’re getting to a Adam Ragusea collab

Excellent title. I'm a moth to the flame. I bounced here from Tasting History, and am fascinated.

Bad idea to put your recipes behind a paywall. There are no shortage of cooks on KZread and they have no problem with giving out recipes.

@no-bark4112

13 күн бұрын

and yet, here you are. on this channel. whining about it.

@pr20247

5 күн бұрын

He also has priced it super low, I feel his attempts are to block access to AI softwares.

I really wanna try this...

Great recipe! Lemme just get it from your websi- Oh wait... nevermind.

Hey Babish are you going to do a Cartman’s Cereal bomb from South Park? 😂

Love this video, love spicy, need to do this at home!, but someone get Alvin a Larger Pan!

Says you should use "San Marzano tomatoes", process to use "San Merican Tomatoes" (SMT) which is a marketing ploy name to seem like they are "San Marzano tomatoes".

Spaghetti that would make an old Italian Nona blush

Can the pasta be "al dente" if it's cooked for that long though? Or is that perhaps not the goal anyway?

.The way he blows is adorable.😢💛

Since the process is so similar to onion caramelization, why not just add some onions and caramelize those at the same time? Onion, IMO, is a mainstay of nearly any kind of cooking and savory/sweet tomato pastas are one of my favorite places to put onion. So if this pasta is basically just a long caramelization process, I see no better addition than onions to caramelize right alongside it.

So weird. A buddy recommended this recipe to me a few months ago, I finally watched a couple videos on it 2 days ago, now this popped up on my sub feed. Hrmmmm. Looks tasty tho

I really preffered the old page which was free.

Burnt tomatoe sauce on a meat ball sub goes hard AF