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We headed over to the Waldorf Astoria in NYC to learn about 3 Michelin Star winner Heinz Beck's recipe for the best Carbonara Fagotelli you'll ever try.
Beck's restaurant La Pergola resides in the Rome Cavalieri, a Waldorf Astoria Hotel in Italy.
Check out Heinz Beck's recipe for his modern take on the Red Velvet:
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Let us know know your opinions by commenting below!
"If the egg is too much cooked..." 😂😂😂 For starters: in a real carbonara you don't cook the eggs and you use only, or mostly, egg yolks. If you prepare it correctly then you'll see that you don't have any problem digesting it: Never heard such nonsense. The recipe is't even particular original: Where I live, in Munich, many years ago and way ahead, a local Italian restaurant with a wannabe chef created his own version of Amatriciana by preparing some sort of panzerotti (or fagottini, ravioli, call them as you like) filled with amatriciana sauce (don't get me started): does this ring a bell? And for all those out there thinking that you need cream to get a smooth sauce then I suggest you to first better learn how to prepare properly this dish. You can start here: youtu.be/NVJrSU9uwOw Please Mr. Beck don't search for excuses and simply admit that you just wanted to create something original: This would be at least honest. Respect the classics, don't rape them. If you want to be creative that's fine but don't use the original name.
Well, it is more carbonara than anything else. A 3 star Michelin chef from the Eternal city can call it whatever he wants. I am in Italy a lot of the time and Italians are not as close minded as many American so called cooks are when they read some old textbook saying Carbonara can only be done one way or else.. Now if he was saying it was a classic recipe, that would be different. But he is clearly doing his own thing with it and it looks lovely.
In my restaurant I do it the classic way,
(Guanciale, Pecorino Romano, Eggs, Cracked Pepper). With nothing else but pasta water to add viscosity to sauce. But I'd be very keen on trying out a twist on his version...Believe me, from chefs I've worked within the USA , his version is a lot closer to the real thing than 99 % of any American chef's attempts.
very clever. if your still angry at the authenticity of this dish then you need to lighten up. chefs evolve and create using advanced techniques to suprise and delight customers. working long days devoting and sacrificing for their passion,their craft a proffession that is always pushing creative boundarys. and then theres people out there who switch off because they use cream. behave and embrace the genius of what this guy has done to a peasants dish. elavating it using skill and experience and a great deal of thought.
Sick and tired of listening to people who don't even know how to cook talking about how it should be cooked this way or that way. Just shut the fuck up and go eat your own food. What's important in cooking? Following your so-called "The old ways"? What's important is how it tastes. If it tastes good, then it's good. I'm pretty sure this guy can cook 100 times better than all of u. Just stfu
Give me a break carbobara with sabayone, whipped creme, white wine and zucchini, this is absolutely disgusting. Maybe the old man has a dementia , does't know how to do it anymore.Try to sale this inedible nonsense to the Italians, they gonna love it, lol.
zimThuet It's a variation, things evolve. Pasta, bacon, cheese, pepper, and eggs...whatever u do is going to be very very very simialar to a carbonara. Zucchini is a bit much though, I just don't get it. The wine is great in carbonara, I think it gives it a little something extra. Can't get over the zucchini though, wow
im not italian but swiss, which is apparently close enough to go "what the fuck" after i've seen this german dude put cream in...
edit: i wrote that comment before the guy put wine and zucchini in. i mean... whatever floats your boat, but that's not a carbonara so why would he call it that?
the ingredients have allot to do with this dish.
i doubt he's using a slab of oscar mayer bacon, robin hood flour and eggs from a factory.
most likely the pork is the best tasting pork you can find in italy, the best tasting eggs and the flour, the purest and best tasting kind.
the cream, is probably as fresh and direct as cream can be.
and the chef, probably went personally thru dozens, if not hundreds of different pork, eggs, flours finding the best tasting ones.
that's part of challenge and fun of cooking, and why people consider it an art.
and if you're doing this at home, you should do the same thing.
and yet the origin of this dish is American GIs bringing their food (bacon and eggs) to Roman casalinghe who invented this simple dish. the italians at the time needed food and the Americans brought it. the addition of cream and use of guanciale or pancetta are a fancy addition to otherwise simple simple stuff. these chefs have ruined the dish. it does use American bacon. and has no cream. that's all modern michelin messing with downhome food. seriously. he's a genius in that he's making money but this is not the real carbonara. i don't care if he's italian...
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