I've been a professional chef for 20+ years and just want to say that you're one of the few cooking shows that I watch religiously.
@christopherkarr1872
2 жыл бұрын
I see an Alex video on a day off, I watch an Alex video right now. This and YSAC (for levity) are my two must-watch cooking channels. I think I will hit the subscribe button, now. 5 years, but I'm only 28.
@CuzlmBored
2 жыл бұрын
Just out of curiosity, and because I would love to increase my repetoir. If you'd be so kind, what other cooking channels are good to follow?
@christopherkarr1872
2 жыл бұрын
@@CuzlmBored Are you into baking? Are you into fine dining preparation? Are you looking for a rosette? These things are all dependencies upon which your question rests. The truth is, a varied education is the best education. If the 'vendor' does not display food science properly, they do not offer what you are looking for...unless you're looking for a laugh. In that case, Fai Schifo Cucinare (YSAC) is your go-to. If you're really looking to elevate your skills, try to look for individual recipes from Jean-Pierre or technique from Marco Pierre White or through Italia Squisita. Wish I had known about these resources a year ago. I just tried making a marinara and didn't drain my tomatoes prior. I made a shifty tomato soup for the night's pasta.
@christopherkarr1872
2 жыл бұрын
In my defense, sauce tomat has never been an interest of mine. I'm more of a sauce mornay sort of man. I coax a roux into a lovely, casein-rich playdough of starch, sodium citrate and cheese polymers until it's as smooth as Smokin' Joe - the early-90s Camels mascot.
@Dalessio141
2 жыл бұрын
Yesss,,,,!,, ☺️🌸❤️
@YiggityYins
2 жыл бұрын
Alex honors the chef's mastery but I honor Alex's pursuit of greatness in technique and balance. Exposing us to masterchef Luciano Monosilio while cultivating such emotion behind the art of cooking. You craft it (the emotion), you coax it, and you tend to it when developing your videos... making them that much more inspirational. Time to get into the kitchen! See ya!
@brenthumm7919
2 жыл бұрын
Exactly. These videos often bring tears to my eyes because of the combination of the foods and the production.
@Abrikosmanden
2 жыл бұрын
I was thinking the exact same thing! So well done!
@guillomn
2 жыл бұрын
Yeah, coming from a chef, Alex is really inspiring, always striving to perfect the dishes he sets his mind to. While being really entertaining videos. ❤️
@laughoutloud7844
2 жыл бұрын
Wow what a speech👏, you also have a gift.
@ConfusedGeriatric
2 жыл бұрын
Yes, nice comment! Alex has a great attitude to it all. He's respecting the work the chef has put in, so eager to learn, and always humble. It shows through in the interactions with Luciano too, there's a real bond there. Your enthusiasm is contagious Alex! 😂
@JohnDoe-vc5qb
2 жыл бұрын
You know someone is really the best at something when he had no issue sharing his recipe and giving advice on how to be better yourself. Truly a master of his craft
@SkillsofAesthetics
2 жыл бұрын
indeed, he doesnt need to hold to himself in order to appear great , he knows he is great and he doesn't mind other people to be great too. He leaves the challenge to the other guys to prove the are "better" if they can. World is a big place. There can be many greats
@killedpatrick
2 жыл бұрын
There was a thing I heard about master smokers in America, where it was said they don’t hide their recipes, theyll tell you exactly how they do it, then they’ll say now try and do it as good.
@matthewchunk3689
Жыл бұрын
@Josiah Honn whats better itallian or fench cooking?
@FIGHTTHECABLE
Жыл бұрын
I was at Luciano this week and cannot confirm his dish being good. It was really bad. Grana Padano 🤌 Whoever visited Bologna or lives in bologna knows, Grana Padano is the dirt of the Parmagiano Reggiano. This dish broke made me loose faith in the carbonara!
@MarketingGuy
2 жыл бұрын
I once visited Lucianos Restaurant "Luciano" in Rome. Really delicious.. Since then, i only make Carbonara with their recipe. They gave me the recipe on a business card. It tastes absolutely amazing. edit: You can find the recipe in the answers to this comment. ;) edit2: Comments getting crowded, here is the recipe: 280 gr of Spaghetti 4 organic egg yolks 200 gr of Guanciale, cubed in 1cm edge lenght (thats an italian "bacon", google it, you will see what i mean) 30 gr of Parmesan cheese (Grana Padano) 20 gr of Pecorino Romano cheese 2 gr of black pepper (freshly ground) Cook the pasta (and KEEP some of the WATER!) Fry the cubed guanciale in a pan until it's crispy on the outside but still soft in the middle. Seperate the "bacon" and the fat in the pan and let the fat cool down until hand warm. Mix the egg yolks, pecorino, parmesan, and the fat in a bowl and let it sit for a while (you will see how the textures changes a bit). Mix the spaghetti, the sauce, pepper and guanciale. You "cook" the egg mixture with the remaining heat of the pasta while mixing in the "sauce". Not to cold, not to hot. Thats one of the difficulties. Now add the noodle water while mixing until you get the creaminess you see in the video! Serve with pecorino and fresh ground pepper. A lot of the art of this dish comes from the ingredients. Luciano uses premium ingredients. I tried to do it with different kind of "bacons", but it never was the same until I found a small italien shop in my neighborhood which sell the real Guanciale. It has a really amazing, meaty taste, unlike classic bacon.
@idioticfreek
2 жыл бұрын
care to share :c?
@leonidas941
2 жыл бұрын
Dude, share it. PLEASE D:
@jamesdelaura5469
2 жыл бұрын
Please share…?? 😂
@moonskyrocket
2 жыл бұрын
Begging too here.
@13_cmi
2 жыл бұрын
That’s cool. Restaurant giving someone their recipe? Sounds like something only someone good at cooking would do
@thomassowinski6765
2 жыл бұрын
"Mom's style" carbonara coming from an Italian Michelin starred chef is quite the compliment! Always the dishes with few ingredients are the difficult ones; nowhere to hide any imperfections! Looking forward to trying this myself.
@emanuele277
2 жыл бұрын
True, especially cacio e pepe. In the carbonara the yolks help the emulsion of the pecorino fat with the starchy water of the pasta
@thomassowinski6765
2 жыл бұрын
@@emanuele277 agree. Cacio e pepe I find difficult to make well
@phrog2579
2 жыл бұрын
Nothing beats moms cooking. Nothing.
@Teun_Jac
2 жыл бұрын
@@phrog2579 grandma's cooking :)
@revel8n387
2 жыл бұрын
@@OKuusava Yes, but only the smallest bit, yes? Whether pasta, gravy, or chowder, instead of adding silkiness the frequent lack of a very very light hand in adding maizena/corn starch dulls flavor and ruins viscosity.
@toivonencresto
2 жыл бұрын
Luciano not only is an extraordinary Chef (and... maybe people know him, or starting to know him, only because of the delicious Carbonara, but we don't have to forget he was a Michelin starred Chef way before being 30 year old), but also a very simple and nice person. During the First Covid 19 lockdown I wrote to him via Instagram, I'm ok with the carbonara using his recipe, I've seen all his videos, but I used to had some problem with the Cacio e Pepe. Well, he did write to me in back and explain how to do it, and than we started to talk about that very dark days. Now... I can do the Cacio e Pepe perfectly, but I respect him not only for his cooking skills, but for being so gentle. You don't get a Michelin Starred Chef private lesson every day! Ciao Luciano!
@MasterBho
Жыл бұрын
Do you still have his tips?
@toivonencresto
Жыл бұрын
@@MasterBho Search for ‘cacio e pepe Luciano Monosilio’ in the Italia Squisita channel, he then did a video!
@MasterBho
Жыл бұрын
@@toivonencresto thanks!
@toivonencresto
Жыл бұрын
@@MasterBho you’re welcome my friend. Luciano is the Man, and Italia Squisita is the best italian food channel!
@lsantilli
2 жыл бұрын
Alex over here thinking his engineering degree was easier than Carbonara.
@lechatbotte.
2 жыл бұрын
With Alex it isn’t about the food. It’s about chasing the elusive experience. The mystery of what makes the dish perfect. The je ne sais quoi. Alex truly loves food, it’s taste, it’s mouth feel, it’s textures. The art of cooking. Each trip he takes is an experience in all your senses being overwhelmed with the beauty of the thing he’s pursing.
@zwete
2 жыл бұрын
The grana padano was a surprise, a truly underrated cheese. Often people call it the poor man’s Parmesan, but the mildness of it to balance the pungent pecorino is genius.
@KerryBenton
2 жыл бұрын
Agree... grana padano is one of my favorites, but I'm not surprised that a top chef would taste that too... someone who cares, as he says, about balance and flavor and texture.
@andbuitra
2 жыл бұрын
It's kind of hard for me to find parmigiano in my country so I sub with grana. The flavor is a bit milder but overall tastes very similar and complements the pecorino ridiculously well. I started to mix them when I saw chef Luciano take on Babish's cacio e pepe. What a genius.
@ellerikke3948
2 жыл бұрын
The funny thing is Grana Padano used to be called parmesan, until the 50's, where they standardized the cheeses in Italy, and the padano wasn't made in what they considered right parts of the Po valley, and typically aged for 9 to 20 months compared to 18 mininum for Parma Reggiano. Sometimes are they even made in same place, from same cows(like there is not enough grass, and the farmer have to give their animals ensilage, in wich is not allowed in the Reggiano) or farm next door. In this case, it is definitely about texture, not only it is milder due to less aging compared to Reggiano, it would also melt better.
@ConfusedGeriatric
2 жыл бұрын
@@ellerikke3948 Fascinating. Thank you for the information!
@bastianmaoro8278
2 жыл бұрын
Grana it's a "easier" Italian cheese but I quite like it!
@ThatLisher
2 жыл бұрын
I've been cooking since I was little. My interest in pasta started at the start of the pandemic(pasta isn't that popular in my traditional cuisine). My carbonara started as scrambled eggs, then I found my self improving a lot. I cooked carbonara for my (then girlfriend) fiancee the night I asked her to be my wife, knowing I achieved a pleasant level. This dish for me has some emotional weight and seeing the cinematic part with Luciano cooking it, concentrated, putting tons of effort improving it(I went for the traditional way) and the moment I saw it assembled, man... I started crying. Cooking sometimes became such a journey for me cause I have so many memories put into certain dishes. Thank you, Alex! Thank you, Luciano!
@sweeyanart5670
2 жыл бұрын
That's the thing with things when they are commected with your memories it's just beautiful for me its a game which no one plays
@goffe2282
2 жыл бұрын
Amazing. I have similiar experiences with this dish (although pasta is popular in Sweden). Even the scrambled eggs taste good though, but it's sjuch a joy to try to perfect something with so few ingredients. So simple but so difficult at the same time.
@laowai2000
Жыл бұрын
Life is a little sweeter with that occasional carbonara!
@DaShikuXI
2 жыл бұрын
I tried out a proper brand of pasta today. Made sure it was extruded from a bronze die, with that rougher texture. The flavor and texture was astounding. Twice as expensive as the pasta i normally buy, but compared to a meal at mcdonalds it's still dirt cheap. This series has really changed my impression of pasta so far.
@fabioconsonni3232
2 жыл бұрын
That's why I cannot understand all those mcdonalds here in Italy
@dadegroot
2 жыл бұрын
@@fabioconsonni3232 McDonalds is what you get when you employ food science for evil. They have perfected the art of making something that people crave for, which is cheap to produce and devoid of any merit.
@HAbarneyWK
2 жыл бұрын
@@dadegroot as a kid I loved it. But now I just dont get McDonalds. Its just awful quality food. And it doesnt even taste nice.
@fabioconsonni3232
2 жыл бұрын
@@dadegroot a mix of informal environment, catchy food, sense of world community, sense of membership, lots of money to build their cathedrals: a winnimg recipe.
@aymanmahdi2010
2 жыл бұрын
@@dadegroot so you're telling me you would pass on a big mac if you was hungry?
@matthewstrickland1773
2 жыл бұрын
Watching this guy over the years go from a guy that teaches you how to do basic cooking at home to a guy that's absolutely become obsessed in perfection is pretty amazing. Keep going man.
@michiferrucci
2 жыл бұрын
As an Italian you make me feel so proud of our culture and all the heritage we have in our country as we usually take all of these dishes for granted. Great job Alex, you’re an amazing guy and you should get a recognition for the incredible work you have been doing in the last year. Let me also add a little thing: you see how important you are when Luciano was staring at you waiting for your feedback about his carbonara. This makes you think about how important you became and also how humble Luciano is. Continua cosi Alex and please I would love you to embrace some Spanish cousine too! (If you need some suggestions, I’ll be more than happy to see mastering some croquetas cos I was able to eat some squid croquetas here instead of the usual jamón one and immediately thought about you working on it too)
@patrickbateman0129
2 жыл бұрын
As an Italian*
@michiferrucci
2 жыл бұрын
@@patrickbateman0129 corrected it
@greenmachine5600
2 жыл бұрын
Would be quite nice to see him tackle Spanish cuisine. I think Japanese cuisine would be quite nice to see him tackle as well. It has a similar precision like italian cuisine. Soba, nigiri sushi, etc.
@Issenthevampire
2 жыл бұрын
I cannot even express how STUNNING that carbonara looked. It looked immaculate. You have some how perfectly conveyed how you felt directly through the screen as well. Absolutely incredible.
@Roblecop
2 жыл бұрын
I've switched to buying only bronze extruded pasta because of your video. You're so right about it. Absolutely huge world of difference that made. I'd love to learn this recipe for carbonara!
@2017-e7y
2 жыл бұрын
Alex: "good to see you" Luciano: "me too" But he is right! Such a beast
@Leoljon
2 жыл бұрын
@justinmcintyre2753
2 жыл бұрын
I'm 100% convinced you conducted your Carbonara in the spirit of how most of "us" would have cooked it. I also think you were 50% holding back your skills. Great job in always telling the story in a way that connects with us.
@natashaszydlak4411
2 жыл бұрын
I love how your face conveys everything that you're feeling!! The enthusiasm, the passion, the excitement, the gratitude, the love. It's absolutely beautiful! In my opinion the BEST KZitem channel regarding food (that means ANY channel that is about food in any way) is most definitely without a doubt, no ifs ands or buts, is "Alex"!!!!!! Your the perfect mix of creative and scientific. I'm a science geek and appreciate when you go through the mechanisms and functions of anything, the biology & biochemistry of food, the physics when you're making something. Then there's the creative, subjective, flamboyant, slightly crazy at times, side.Coming up with new recipe ideas, making concoctions that no one's ever thought of, etc! I LOVE IT!! Please please PLEASE NEVER EVER STOP!! You are a total food legend!! Take care and keep groovin!!
@archael18
2 жыл бұрын
That was so emotional. I felt it all the way here. Please keep it up with this series. I get so excited when I see a new episode uploaded. Thanks for all the hard work you do for our entertainment even if it's clear you're also doing it for your own self-improvement!
@tofu_golem
2 жыл бұрын
You can see Alex's engineering background whenever he tries to figure out something about cooking at home, but it's his enthusiasm that keeps me coming back video after video. He gets just as excited about the finest cuisines as with street food.
@shukorhadi8215
2 жыл бұрын
4:56 such a magnificent cinematic experience! Loved every frame, every movement, every note of the music. Kudos to you!
@dflosounds
2 жыл бұрын
What I really love about Alex's videos is that they demonstrate the amazing relationships you can develop if you're just curious and willing to learn. He's on a first-name basis with some of the greatest chefs in the world, even though he himself is not a chef nor a world-renowned journalist; he's just someone who is really passionate about food. That's super inspirational to me. Have a passion for something, have an intense willingness to learn and to accept criticism, and you can do amazing things and meet amazing people.
@dannsnapp3103
2 жыл бұрын
Well said!
@Mathewer
2 жыл бұрын
Love how he mastered that dish. Simple ingredients and wonderful technique!
@Ilethsamael
2 жыл бұрын
There are some videos as well on how he makes the sauce in order to prepare himself for restaurant service, he is so good it is almost ridiculous.
@nadiamond
2 жыл бұрын
Well when you only have 5 ish ingredients, it has to be perfect, because 20% of the dish messed up ruins the whole thing for sure. I always find spending more when youre making a dish for a loved one, is worth every penny for the look on their face as they eat it, savoring every bite. Where i live Guanciale is quite expensive, $14 for 300g, but worth it, every time.
@afik1200
2 жыл бұрын
I was at Luciano last week and had this carbonara, it was an absolute pleasure.
@josephstalin9225
2 жыл бұрын
Awesome
@ИвайлоКачаков
2 жыл бұрын
How much was it?
@mixmusic1997
2 жыл бұрын
I really love how this is not a tutorial. That's poetry, and a man's experience.
@GuiSMacedo
2 жыл бұрын
Alex never ceases to impress me! The quality of the video and the manner to tell a story it is just mesmerizing. Great work on such emotional journey. Thank you, Alex!
@HoldFastForge
2 жыл бұрын
Your videos infuse so much joy into the technical aspects of cooking (where so many get frustrated). I love cooking, and I’m fairly obsessed with the feeling I get when people eat and think “wow…I didn’t know this was even possible.” It’s not magic; it’s simply love, fun, and obsession for making things just as best as you can. You provide inspiration for us to obsess a little bit, but with lots of fun. All of your videos are such great bits of learning/knowledge…thanks for doing what you do!
@epic27
2 жыл бұрын
Thanks Alex! The bitterness of burning the black pepper on the guanciale makes total sense! Your journey exploring pasta this past month has inspired me to cook carbonara for Valentine’s Day along with cooking with these different ingredients for the first time. Carbonara served in American restaurants are nothing like these traditional dishes and this journey has been eye opening for me.
@dipro001
2 жыл бұрын
You are the perfect blend of a food fan, a helpful chef, chef, journalist, KZitemr, and food analyst.
@StillIt
2 жыл бұрын
I've never anticipated your next episode as much as this. Just the right amount of food porn tease 🤣🤣
@danniemck
2 жыл бұрын
Fancy seeing you here! Chasing the craft, wheher its Carbonara or Whiskey XD would be super interesting to see if/how you could colab with Alex.
@StillIt
2 жыл бұрын
@@danniemck haha how's it mate. Gotta watch Alex my man! Dude I would be honored. But I doubt that will happen. This dude is on a whole other level!
@christopherkarr1872
2 жыл бұрын
@@StillIt Surprised to see you intrigued by the same things as I. Science in food is science, just the same as taking care of our little yeast beasties. A whole other level, maybe, but in a different field. A collaboration could be done if you made a vinegar or a reduction of one of your whiskeys. Make the sawce into a sauce. ;) Besides, every Still It fan would probably enjoy seeing you behind a barbecue.
@jhonrods
2 жыл бұрын
@@StillIt seeing you here makes me feel like "f*ck man, 2 of my heroes together! I can't stand it, it's to much for my heart" 😂
@StillIt
2 жыл бұрын
@@jhonrods haha Alex is one of my heroes as well!
@Gaublyn
2 жыл бұрын
Alex, I am curious to see where this magnificent journey of Carbonara takes you next. I am on the edge of my seat in suspense of how deep this rabbit hole is going to go. I can only imagine what's to come, thank you for taking us along this wonderful experience.
@supercarpro
2 жыл бұрын
So excited to see you interview and engage with chefs from Italia Squisita. Love both your content. Your videos really break down the information for my small and feeble mind to understand
@sfugarise
Жыл бұрын
I have watched a lot of videos about carbonara and have made the dish a million times. For some reason its the first time I hear leaving the pepper side of the guanciale out and it make so much sense, ty for the video
@Ilethsamael
2 жыл бұрын
the most beautiful thing of this recipe is that it is absolutely manageable to make it at home....this is stunning! The aft in the egg mixture, the soft cooking at bain marie....this is fricking fantastic! I cannot wait to reproduce it at home :o
@RasTheMr
2 жыл бұрын
Thanks for bain marie :) I had issue to understand that part.
@Demasx
2 жыл бұрын
The difference in plating and appearance is shocking considering how "simple" the dish!
@schmitty8225
2 жыл бұрын
I actually made Carbonara last night with his recipe and it was absolutely phenomenal.
@vancitycanucks
2 жыл бұрын
What was the recipe?
@Alaschafad
2 жыл бұрын
Where can you find the Recipe? Or did you just take the hints from the video?
@TenthElementGraphics
2 жыл бұрын
The secret between making good Carbonara and GREAT Carbonara, is to prepare it in slow motion with dramatic background music and macro shots! Lol, jokes aside, I really like how you approach these videos as a student rather than a master. Your curiosity and excitement really resonates with me as a viewer. And as a professional video editor, I can tell you put your heart into not just making food, but into making the videos as well. Your visual storytelling is immaculate. Stay curious my friend!
@jurezibert
2 жыл бұрын
"Hey guys ! Salut 👋 Not the best news ever : We currently are experiencing difficulties in our production workflow, meaning I have to put the Pasta Series on hold until further notice 🥲... Not super pumped about this, but I got no other option as for now. On a brighter note : I am doing everything I can to put the series back on track asap 💪. Now if you'll excuse me, I am going to drown my sorrow in (great) Ramen... Stay tuned Alex" That's what's posted in his Community section
@michielvandorsser7691
2 жыл бұрын
Amazing cinematography! You are using some new lenses arn't you Alex? So good!! Your shooting and editing work is such a high level. Almost as good as this Carbonara. I'm guessing you are going to grace us with some blue fridge teachings on how to improve our carbonara game? The fatty game, the au-bain marie game, the starchy water game, the cheese and the pepper game. And then bringing it all together. Such a great dish. Looks easy, yet so difficult to get it completely right. So often, I miss someting. And I wind up withsomething to salty. Or not tasting right. Not as creamy as I would like. The cheese is so important. Good practise. The family loves this food. Keep it going, awsome stuff Alex! greetings from the Netherlands..salut!
@josephstalin9225
2 жыл бұрын
You used Google translate didn't you
@ralph1125
2 жыл бұрын
Props on the "H" pronounciation, i think the H is the biggest obstacle for a native french speaker in learning english ;)
@theweasels1768
2 жыл бұрын
nothing better than great Italian cooking
@brolociraptor9577
6 ай бұрын
I organised an entire trip to Rome for me and 5 of my friends, just to go here, because of this video. To have Luciano cook the Carbonara for us was an amazing experience, and it's allowed me to take my cooking skills to the next level for my favourite dish, the humble Carbonara. Thank you Alex.
@tahoemike5828
2 жыл бұрын
I was thinking Wow, I cant imagine flying to Rome for just that. Then I looked it up and it's only about 650mi+/- to Rome from Paris, which is less than the length of California. I saw a price for a ticket that was under $50 and about a two hour flight. I guess if you are in Paris, and in the mood for Italian, why not just go?
@bLuemaNMKO
2 жыл бұрын
i am going to Rome (from Paris) next month! I MUST try this Carbonara at Luciano's!
@Jack01010
2 жыл бұрын
If u are in northen italy u can take a train to go to France, it's like 2 maybe 3 hours of road
@alverygrissom2544
2 жыл бұрын
europeans are a lot closer to each other than americans are used to, it takes me 2 and a half hours to get to london by plane, and i live a few minutes from Rome
@recoil53
2 жыл бұрын
Flying within Euro is pretty cheap.
@marcellolorusso419
2 жыл бұрын
I cannot help feeling a bit moved after every video in which Alex shows us what excellence is about. At the same time I just want to tell you Alex that even though you're not a pro cook, your storytelling and filming skills are on par with the mastery of the protagonists. I'm not even an amateur cook but every time I find this stuff so inspirational. Then as an Italian, when the setting is in my country some pride is also added to the mix.
@leonardomarcadella6504
2 жыл бұрын
Perché durano cosí poco questi video😒 complimenti Alex!!😍
@Infantry12345
2 жыл бұрын
A very nice video. I originally came to this channel because of the blue notebook, the breaking down of chemical and physical actions in cooking, but since the channel name change you've made sure to share these moments of just enjoying a very well made dish. The tips from the chef seemed very useful, you can tell he has made this dish and looked at all the components numerous times to perfect it. And what a dish to perfect!
@hamburgerzzzzz
2 жыл бұрын
I've found myself looking forward to these episodes every weekend. That looked so delicious!
@londresparis_1
2 жыл бұрын
Just think that, here in Spain, most restaurants will make pasta with bacon and cream and sell it to you as "Carbonara". And the vast majority of people are happy with that. We have so much to learn...
@josephstalin9225
2 жыл бұрын
I mean your Spanish cuisine is awesome too
@gothaf
2 жыл бұрын
Alex where are you???? Is everything ok????
@jonseley2997
2 жыл бұрын
Wow. Such beautifully cooked pasta carbonara. Looks like it was smothered in hollandaise sauce, but much lighter. Very impressive. I am a professional chef and have been making this dish for decades. This is definitely one of the best I have ever seen. Such love and respect has been put into this. Belisimo!!!! I'm sure it tasted even better than it looks. 10/10
@AWS137
2 жыл бұрын
It's been 2 months since his last video. Did Barilla kidnap him for putting their pasta in the bottom of the list?
@paolodalceredo8678
2 жыл бұрын
I had the same thought😆
@rolandblanchard3029
2 жыл бұрын
The amount of humility it takes to cook something for a chef who is an expert in that dish is the reason I watch you Alex. Few people have those guts man
@Cooked-with-Love
2 жыл бұрын
Luciano is simply a genius when it comes to pasta! Completely adore him 🖤
@josephstalin9225
2 жыл бұрын
Yeah
@esrapalancioglu9972
Жыл бұрын
When I watched your video about a year ago, I thought to my self, I would love to go to this restaurant and try the Carbonara one day. I didn't think I would visit Rome for a while as we were in Rome 8 years ago. Few weeks ago, I missed my connecting flight and found myself in Rome for 12 hours. I was able to visit Luciano's and try the Carbonara. It was the best Carbonara I've ever had. Alex, Thank you for being an inspiration and for sharing your experiences with the us!
@TurdBoi-tf5lf
Жыл бұрын
that's awesome
@cooly2165
2 жыл бұрын
I should stop watching these when I'm hungry.
@macfanguy
2 жыл бұрын
The cinematography is top quality. Drooling. And I love how you bring to light the emotion in food. Cudo’s!
@krishnaporoori3812
2 жыл бұрын
last time I was this early Alex was still an engineer lol.
@playthemgames2380
2 жыл бұрын
Alex you are amazing, that little cinematographic part that ends at 6:23 wow... Just wow, the music, the shots, the complete package. Its amazing!!! Thank you for the experience
@shizzl0rable
2 жыл бұрын
These lvl 99 videos are already a thing I’m looking forward to in every series now. It did not disappoint 😏 it’s my girls favorite dish and I’m striving for perfection ! Thanks for your dedication to food Alex 🙏🏻
@phaton89
2 жыл бұрын
I’ve been cooking since I was 13 and always loved making pasta. Seeing what Luciano does with carbonara makes you sit down and really feel humble. It’s simple when you break it down, but when you put it all together, it turns into a work of art. It’s moments like this that make you appreciate food so much more.
@ArtsInNYC
2 жыл бұрын
Thank you, Alex and Luciano. I look forward to discussion and clarification: Luciano separates the eggs (does he use the whites?); he says something about using the fat of the guanciale in two halves (or so I understood: how does that work?); etc., etc.!
@Oranek0Baranek
2 жыл бұрын
I was about to ask about that. My favorite way is to use only yolks then there is no protein curbs for sure but maybe I am too agresive with temperature or mixing animal fat with whites prevent them sligthly from coagulating.
@ThePartitoObliquo
2 жыл бұрын
From my knowledge (obviously not even close to luciano) you should use only yolk, but also with a tiny tiny part of white
@sicboi
2 жыл бұрын
Oh man so excited for this one. My carbonara long been my favorite dish to make and already I'm humbled by this short video. Can't wait to learn!!!
@kikloyno
2 жыл бұрын
That's exactly the way i cook my Carbonara, after years of practice!
@gabrielyivelisse90
2 жыл бұрын
We neeeeed more content !!
@RabbitsInBlack
2 жыл бұрын
The trick really is he made an emulsion. Especially he created a Mayonnaise with pork fat and cheese and the pasta water. In the a restaurant that would sell a lot of pasta you would just cook the pork. Take the fat and throw eggs and cheese in and use a stick blender to make a sauce emulsion that can be cooled and set aside for order. When Ordered up all you have to do is take pan, pork heat it up throw a scoop of sauce and pasta in pan and plate. Done. But that's restaurant thinking on how to make something fast and easy without really changing the original dish.
@Gianrot
2 жыл бұрын
Finally someone is spreading the word about removing the old pepper from guanciale and not only the skin! Sadly almost all carbonara videos I’ve seen so far didn’t recommend to do it; it’s a game changer and since I’ve started doing it my carbonara tastes amazing.
@diversityxd6827
2 жыл бұрын
Kays Cooking is the absolute king of carbonara am sorry to break it to you Alex
@sbondesson
2 жыл бұрын
The yellow "progress bar" during the ad is GENIOUS. Haven't seen that before and it really stopped me from fast forwarding. The production of these videos are incredible over all. Great food, beautifully filmed and expertly edited.
@safaljsingh
2 жыл бұрын
Honestly for you Alex, this could be the most expensive carbonara you have ever had 😂
@billguyseggincvideos79
2 жыл бұрын
Love this series man! Making a beautiful creamy emulsion of the eggs, oil, and pasta water at just the right temperature and with the correct ratio of yolk/white seems like the key. Add depth of texture with guanchale and some other depth from various hard cheeses and you have the winner! Now go make carbonara for a few days to weeks and oh yeah spaghetti also….looking forward to the next one man!
@jordannarlock7995
2 жыл бұрын
This guy just fall off youtube and disappear ?
@rkmugen
2 жыл бұрын
Masterchef Luciano Monosilio was in an Italia Squisita video about 7-8 years ago, and it was the very first saw him and his original execution of spaghetti alla carbonara. I don't make the dish myself as often, but each time I did, I made an effort to incorporate his techniques. Over time, with practice, my results were getting consistently better, creamier, lighter, softer... it was light-years apart from the very first time i made it.
@lowru_6611
2 жыл бұрын
what happend to you sir
@blaslafo
2 жыл бұрын
So far, this series has been the most enriching for my cooking skills, each video gave me TONS of data to unfold, I mean "Trafilata al bronzo" alone gave me a "reality is crooked" moment.
@tylerduncan5908
2 жыл бұрын
Your videos do an amazing job of showing the intimacy and beauty created when two artists share their works of passion with each other. When I saw the look on your face after that first bite, I felt exactly how I would feel as a musician when someone would play a song of their own creation for me. I can imagine being handed an object, one which you know much mastery and craft goes into it, and hearing the words "it's for you". The connection between chefs in your mastery videos is like no other. Congratulations on this one, Alex. I can't wait for the finale.
@haze86
2 жыл бұрын
Just found your channel. You've done SUCH a great job with this video. You are able to convey emotion without it feeling too sentimental or too intentional. Your desire to perfect your own skills is clear and contagious. I subscribed instantly. Great job, man.
@jaysonlorenzon88
2 жыл бұрын
Alex, your videos keep getting better and better. The quality of your editing is 10x better than what you'd see on TV. Keep up the great work, brotha!! Ciao
@kevinpopescu9741
2 жыл бұрын
There's so much passion in those explanations I just nodded along to pay respect to the crafsmaship through my screen&the internet
@gregorionocco5641
2 жыл бұрын
the best content about pasta on youtube is from a French guy. ty Alex. i hope you enjoyed been in Rome, my city :D
@ryanlevi6992
2 жыл бұрын
Hi Alex, I haven't seen your content in some time and have to say that I am very impressed by how much your camerawork and editing has improved. Even nonchalantly placing the camera on the table, you framed Chef Monosilio and yourself perfectly. Bravo.
@ntartaris
2 жыл бұрын
Your production, alone, makes your videos worth watching. Let alone the content itself. Bravo, Alex!
@photographyeye
2 жыл бұрын
What an amazing video and honor to cook for and with Luciano. What really blew me away outside of the food was your eye for great cinematography. Luciano cooking is some of the best viedography I've seen on KZitem. Thank you!!
@yatsenkoanton
2 жыл бұрын
the way you pursue the perfection in your series is astonishing. Absolutely love your series man.
@Michael-lt5eq
Жыл бұрын
We went to Luciano's this past weekend because of you Alex! It was amazing! We have been in Italy for 2 weeks and this was likely the best pasta we had, definitely the best carbonara. Incredible and thank you!
@mattiamasciolini1572
2 жыл бұрын
Where are you Alex? I need to know what happens next in the pasta series!
@dr-k1667
2 жыл бұрын
What a gift this is to humanity. This series always makes me marvel at how things that have been in our history, our lives, for so long... can still be improved, even transcend that was so commonly known through the process of refinement, respect for each component and of course LOVE. I though Alex was going to burst into tears, you could see from his reaction that what he tasted so something next level. You might never have that in you life... but it is worth searching for it not only in food and the journey will have so many benefits to you and to those around you as you journey. Thanks Alex for sharing this with us and Chef Luciano!
@MarionMakarewicz
2 жыл бұрын
I have tried for years to make the carbonara I tasted in Rome in the 1980s. You series and Italia 'Squisita helped me understand how ingredients and technique go into a final plate. I finally made it last week in a manner that approached the mouth feel and taste I remember. Today's video of Luciano revealed a few more secrets. How to cut the pork jowl. I'm curious to see how you unpack the custardizing technique he showed. And was he adding more yolks to the mix? Tune in next Saturday!
@archaeologistify
2 жыл бұрын
So I have followed the advice and made this carbonara version. It's absolutely bussin'! -trimmed the pepper off the guanciale -cut the guanciale into large cubes, medium heat until crispy on the outside, cool it down to room temp -used only yolks -discarded half of the guanciale fat -combined finely grated parmigiano with pecorino cheese Best carbonara I've made so far. Combining the cheeses prevents pecorino from taking over the entire dish and give some breathing room to the flavour of the pasta and the meat. Trimming the pepper off the guanciale does similiar thing - more space left for the flavour of the spaghetti and the meat! Discarding half the fat and mixing the egg+cheese mixture energetically made the dish less heavy. Usually I feel a need to rest a bit after eating carbonara, but this time it was not as heavy! Thank you, Alex, for exposing us to such culinary greatness!
@Linda-ot3pj
2 жыл бұрын
The camera angles of your videos are so creative. They leave a bit of mystery to each recipe , like teasing us. I want some. BRAVO. 🇨🇦. I am a northern Italian in Canada. My parents never made this pasta.
@dartfather6201
2 жыл бұрын
As an Italiana I can say that even if our relation with French is not the best, I literally Love how you talk about food, about the tradition, about the experience, and this is just amazing, u made me understand that this is more than a art, this is Life
@jmlepunk
2 жыл бұрын
The french and the italian are almost cousins. I'm French and we have so much in common, we're almost the same people
@wv_
2 жыл бұрын
It’s nice to see my comment on the older video basically covered most of what was said here so maybe im on the right track… I am a carbonara fanatic though. I think Alex knows more than he is showing. The enthusiasm on both sides is wonderful
@rkao7485
2 жыл бұрын
Makes me tear up when I watch this. I truly miss that country.
@tarasensei
2 жыл бұрын
I need to stop watching this channel on an empty stomach. I love how much I learn with each and every vid. My Carbonara will NEVER messure up, but it will get better. Thank you!
@OrganicPerception
2 жыл бұрын
This whole series has been an eye opener for me and hopefully a game changer for all our conceptions on the idea of fresh vs dry pasta. Bravo
@KissanMistry
2 жыл бұрын
this reminded me of the time i bought some tiramisu in Rome and i just sat down at the edge of the street in full tears of joy as i was eating it.
@josephstalin9225
2 жыл бұрын
Lmao is this a joke
@Idefix70
2 жыл бұрын
Alex! I love the fact that you want people to eat better! Taste what they eat and challenge to therefore enjoy the food a deeper level! Your expressions and answers are genuine. I also appreciate the Chef's you get to share their knowledge and skills with all of us watching. THANK YOU
@MrWittid
2 жыл бұрын
Luciano and Alex - you're both soooo sympatic and full of passion for what you do. My deepest respect. Please go on. On my next trip to Roma I know which restaurant to visit. I need to try Lucianos Carbonara.
@mp-pi2rl
2 жыл бұрын
Man I love your Dedication and Energy!
@pacoin51
2 жыл бұрын
OMG so happy you got to do this with him!
@twessels1234
2 жыл бұрын
This guy loves pasta 🍝 more then mothers love their babies.
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