Italian Chef Reacts to GORDON RAMSAY Carbonara Video

gordon

ramsay

is the nightmare i and welcome to vincenzo's plate today we are reacting to one of the most popular

carbonara

video

s and it is a

video

made by

gordon

ramsay

he abused so many people in his life what are you an idiot sandwich and now it's time to take revenge, I'm taking revenge guys on all of you who were abused by him now he's a great character, he was very aggressive now he's very sweet, he changed a lot, as you can see in this video guys, he made

carbonara

, which was terrible that's how I start my video so let's watch it together and see step by step all the mistakes he made to the neighbors I loved my neighbor now welcome to ramsey in 10 I hope you're okay um what an amazing week it's been and first of all, thank you very much, what a good guy this guy became, i mean if you watched the videos from 10 years ago, it wasn't nice, come on garage, keith and gary, you all stayed quiet, none of you are working as a team, where is he? lamb sauce that's how it was before and now it's so sweet no no no because I haven't started cooking yet this is the preparation okay, oh, we throw salt on the floor in Italy we are very superstitious, we're done throwing salt in front always in the back we should put mushrooms garlic inside the carbonara but let me tell you something very important initially they do it with the concealer on the cheek and there is no cream and there is a touch of normal garlic but hey excuse me, what do you say in Italy to do this?

So why are you changing it? You're not making carbonara. Why did you say we don't even add garlic? We never put garlic, you never put garlic in carbonara, okay, I understand you're in England you're saying I'm in England. I can make a different carbonara, but it's carbonara. So what happens if I make a burger and don't put meat in it? I put mushrooms in it. Do you still call it a classic burger? Oh, come on. honey you give us gino el campo so these will give you a mushroom and some garlic or some peas too mushrooms peas garlic there's nothing about carbonara you're using bacon okay we got smoky sticky bacon bacon normal street, a touch of cream.

First look, it's simulated bacon, it's very thin so it doesn't give you the texture you want. You want the bacon if you use bacon, pancetta or guanciale as it should be, you want it to be thick thick slices and you can cut into cubes you want that texture in your mouth when you have it right, also the pancetta and the pork chick are cured the smoked bacon It doesn't give you the right flavor I'm sorry to come fresh egg yolks and a beautiful spaghetti takes seven to nine minutes al dente now this baguette is using its brain called divella.

They used to be so good in the old days, you know, in the '90s and '80s, now it's become such a big trademark. If you look at the pasta, it's almost orange, I don't know. I recommend that you use this pasta with mushrooms. I've got a little bit of chili in there, ground pedalla or parmesan, a little bit of garlic and a touch of chili to give it a little bit of chili heat, so you're basically combining olio spaghetti pasta with peas, bacon over mushrooms in an egg roll. pasta and I don't know what it is, there's nothing here about carbonara.

I've never been a big fan of parsley, especially when they throw it to the side of the place and we cut it, why are you putting pasta in it? you're not a fan, don't put parsley, parsley doesn't belong in carbonara, it's okay, let it melt, don't break it and just twist that, okay, put the lid back on and put it in the ball now like I said, the classic. Carpenter finished with some concealer, but we're going to go a little more exciting and just cut them out. He said bacon is more exciting, are you kidding me?

I mean, pork chick is very unique and that's exciting, my bacon friend. It's something you can find all the time and eat all the time, that's not exciting, it's a normal everyday food, why do you ask street bacon? Okay, it tastes amazing, but the most important thing is that it has a lot of fat, it's good. He said there's a lot of fat, yes you want fat, okay, it's important, but it's too thin, that damn bacon, now from there bake it, okay, this guy is very messy in the kitchen, I just put water in a hot oil, the secret here is to make sure we have a very nice color in the bacon now black pepper is fine, it's very, very important when you cook your carbonara, you cook it slowly, you want it to be crispy on the outside, tender on the inside, you don't want to emphasize the meat, why is the pasta already cooking?

You're probably cooking the bacon too quickly and on low or too high heat and I don't think you'll get the texture you really want in the carbonara. Why really? So, from there, take the garlic. I like to leave the garlic in nice thin slices, and then you can keep them whole and take them out before serving, but so and then what is using garlic two and? half a minute less if you want to use garlic, you shouldn't sauté the garlic before adding the bacon, are you doing the opposite? This is basic, this is basic garden, this is basic, revolve around that pasta, the water is going to be absolutely crucial in a minute that's right, the pasta water is going to be crucial because it's full of starch and that's what you need to create the creamy mushrooms, don't cut them too thin, okay, sometimes we just have a little spaghetti with bacon that you're looking for. the ingredients give you a little body, what are you talking about? a touch of black pepper and a touch of salt, it puts so much salt that you don't need bacon, it should have salt, okay, just a beautiful one. red chili I know you're going to ask me you're okay you're not really okay beautiful red chili with rainbow pasta what's it doing we have so many colors in this dish there's nothing about carbonara would you buy a margherita pizza? from the store and then they give you a meat lovers pizza.

Do you still call it pizza margherita? That's basically what he does, you order carbonara at the restaurant and he hands you a rainbow pasta with whatever he wants. I don't think you should do it. I've put only ripe chili in it, please, it's a touch of chili, look at that, there it is, just call it Gordon Ramsay, close the rainbow pasta, but look at the thick bacon, now it looks like expensive bacon because all that fat is gone and that flavor is there. It looks like ham, to be honest, it turned out like ham and I like the meat to be cut into cubes when you make carbonara, ok I want a big vanilla inside the eggs, grana padano which is the cheapest cheese you can get, parmigiano -Reggiano, okay.

Pecorino is the right way, the right cheese to use in carbonara, but grana padano, guys, come on, I know it's been locked up, but someone like Gordon Ramsay can get all the ingredients they want, come on, I said use a little milk. milk, so now we're making macaroni and cheese, what are you doing? Grate some parmesan on top of the eggs and then look, a good dollop of crème fraîche, of course, milk is fine, sorry, what is crème fraîche, is that double cream, okay, look, so you mix that the fresh cream is very important I'm going to put some water in there okay I should put pasta water in there I know that if it's hot it will cook the eggs did you see what he did?

I mean the cream doesn't look that bad and then he added tap water even the daughter told him you should use paste water cardamom what are you doing? You have so much experience in television, you can't tell me, stress, I understand when you are. in front of the camera you make a lot of mistakes I make a lot too because there is pressure but you don't use the top water block it's not the right type of banana cream. I have to be honest, it doesn't look that bad. I'm sure it's tasty, look at that color, how beautiful it is, it's not beautiful, I'm sorry, it's not carbonara for me, so it's not beautiful, the mushrooms are not ready yet, so I'm sorry, I cook my mushrooms at At least 15 minutes to give them. the flavors guess what's next this is England some fresh peas peas and it's still called carbonara look at that and I also want a nice full portion of carbonara okay, again spread the pea seeds in there, let's lightly toast it didn't put a little bit of paz is covered by paz gordon I think her daughter would have done a much better job she's good she's with you like she's telling you what to do you're doing the opposite, choose high up a little add a cream a touch of crunchy it should be seven seven minutes and a half so you taste the pasta I don't think this time you didn't throw the pasta at the wall so you taste the pasta so well done take a spoon and add a touch of water ah using my idea well done daughter well done that's it what should I do with the cream gordon gordon you are under pressure I am sorry that we have abused so many people you made us enjoy abusing people and now I am abusing you to get revenge on everyone, you are making a big mess in this video with this recipe and you don't deserve any views about this, yeah, don't take it too seriously my friend, we love you, gordon. but this is not a carbonara again, this is about 30 seconds away, go against the ceiling, if it sticks it's gone and if your fingers run over it gently, okay, it literally means it's done, no, I don't need to do that, don't be shy. pasta just try it if it doesn't taste good keep cooking it don't do anything else no no no seal no don't break the pasta break yes it's ready daughter matilda she can do it that's nice well done matilda you can't do it in your garden if it sticks to the algae basically half of the past is on the ceiling half of the pasta is already being eaten, so there's not much pasta left, okay, okay, strainer over the drain, put some pastel water in there. a touch seasons the pasta, okay, so look, this is the most complicated part now look, come down please, I'm going in too, come down, come down, this is where it gets complicated.

Hey, Gordon, Matilda's doing a great job, don't tell her. off she's a great cameraman you're making the mistake my friend eggs turn the gas down the gas is not down look at the flame look how big look how powerful that flame is three eggs I'm starting to believe they created a video like this on purpose to get the views because gordon like this is not even a beginner there is a mess you made a frittata but at the same time it's a rainbow pasta it's not a pasta carbonara okay parsley you can actually make it if you're trying that's true you're me Interrupting, please, where is my baby?

And then from there, give the spaghetti a really nice twist, turn it, garnish, you don't have time for the fresh parmesan, how long, how long, 20 seconds and then your parmesan, look at that. there, what is that? That's all, tell me guys, what do you call this carbonara? If they do, then they are missing out on real carbonara. It's 2020 and you can find the right ingredients for carbonara 20 20, you can make carbonara. you can enjoy real carbonara forget about olive garden forget about gordon ramsay you want to learn how to make carbonara I have the video for you on my channel it's the way to do it it's easy and anyone can do it you don't Have a picnic, you use pancetta, you don't have pecorino , uses parmesan, parmigiano-reggiano, but no peas, no mushrooms, nothing else and no bacon, guys this is bad, this video was terrible and Gordon Ramsay deserves a big moment.

I'm sorry Gordon but you've made a big big mess sorry for the first night bless you have a great week 30 seconds it was fun it was fun to watch he's a great guy he's entertaining I love him we love him we all love him very well done Gordon but he I will do was revenge If they did, let's like this video, not garden videos, and learn from me how to make real Roman style carbonara. Don't forget that if you add other ingredients, you will have to change the name of the dish. Well, it's that simple, I hope you liked it, write a comment below, subscribe to Vincendo's dish and don't forget that every Wednesday on this channel we are reacting to the most popular Italian recipes.

Gordon, I got my revenge and I can't wait. I'll find another one of your videos with a lot of errors and I'll judge you. Thanks Gordon. I hope to meet you in person one day, otherwise I will continue attacking you.