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3 Michelin Star Winner Heinz Beck Shows Us His Secret Carbonara Recipe

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Please watch: "The 10 Hottest Sex Positions Ranked By YOU" ➨ https://www.youtube.com/watch?v=BkRFntsbb8k -~-~~-~~~-~~-~- 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: http://www.youtube.com/watch?v=BXE8m47yus0 AskMen: http://www.askmen.com/ Follow us on Facebook: https://www.facebook.com/AskMencom Follow us on Twitter: http://twitter.com/#!/AskMen Follow us on Foursquare: https://foursquare.com/askmen Let us know know your opinions by commenting below!
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Text Comments (76)
Eden Chang (1 month ago)
If you’re not a Michelin chef and make exactly like this, no diffrence, the italians will hate you. 1.Egg pasta with egg cream is a no-no, it fills you up too much. 2.Cream is forbidden in carbonara. 3.Carbonara is supposed to have a lot of pepper, hence the name carbonara 4.Zuchinni shouldn’t be put inside a carbonara
Jon Doe (4 days ago)
true. italians are annoying as hell.
Abilawa andamari (1 month ago)
I like this guy. Hes not a pretentius asshole who flips out when someone put cream in a carbonara. And he actually have enough reputation to prove them wrong.
sillyninja65 (3 months ago)
cream. no.
Fabio Grazioli (6 months ago)
"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.
Lellerino 00 (4 months ago)
Non è una carbonara, infatti il piatto si chiama fagottelli pergola e non fagottelli alla carbonara. Al massimo è una rivisitazione
WhoFramedMSG (9 months ago)
Looks amazing. Artist re-imagining a classic
zzz zzz (10 months ago)
wtf is with these portions in rome, glad i skipped it last time in europe
bobmonk388 (1 year ago)
That is not carbonara it might taste great but its not carbonara
Lellerino 00 (4 months ago)
bobmonk388 ma infatti non è una carbonara. Il piatto si chiama Fagottelli pergola mica fagottelli alla carbonara
keith kuhn (11 months ago)
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.
bigsteve1207 (1 year ago)
Great stuff!
Nguyen Monat Son (1 year ago)
very nice!
Roberto Pinci (1 year ago)
l unico tedesco che sopporto
colin knab (1 year ago)
simple, try to do it.
latoek (1 year ago)
I came for the carbonara but stayed for the Tai Lopez commercial.
Lee Montague (1 year ago)
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.
Mr Dissident (1 year ago)
real man gives his recipe :) tanks chef !
David K (1 year ago)
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
Jimmy J. Rustle (9 months ago)
David K are you complaining about a professional chef showing you how to cook one of his better recipes
Derro Farm (10 months ago)
Szczep Wigry Bahahaha hahahahahah I bet he never even try bigos😂
Tom michal Cwalina (10 months ago)
youd give mcdonalds 3 Michelin stars, wouldnt you, you american pig
Derro Farm (1 year ago)
David K Maybe 99 times better not 100,I am a Commercial Chef:) And agreed try it,before you start ripping it.
Marcell Tanaya (1 year ago)
H Lê Công (1 year ago)
what is the intro beat?
alex2985632 (1 year ago)
zucchini ?? ma vaf.....
don juan (1 year ago)
I stopped watching the second I saw "cream". No thanks, I would suggest you learn from someone who knows how to properly make this dish.
zero crusade (1 month ago)
It's his own take in the carbonara. The video did not say that it's traditional carbonara. He's a 3 Michelin Star chef, he knows what he's doing.
Tuan Nguyen (9 months ago)
don juan nobody gives a shit about you and your opinion.
Don Parmezano (9 months ago)
Some ppl some years ago propably thinking that eating meat from fire is stupid and noone should do this...
Copper Penny (11 months ago)
don juan To bad he owns a Michelin starred restaurant so your opinion really doesn't matter.
Simplelife (1 year ago)
I am pretty sure he knows how to make the proper dish but his own twist i guarantee it taste a lot better than the traditional one
Ivo Dimov (1 year ago)
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.
stink boy (8 months ago)
The italians love it, hell to even have 3 Michelin stars as an Italian restaurant is amazing because they hate giving stars out to Italian restaurants.
Salim El Mansali (1 year ago)
He is maybe? 3 star michelin chef in Rome ? hahahah crazy how people get crazy over nothing.
5uckk (1 year ago)
Here's your break, now fuck off.
Kathleen Hogue (1 year ago)
Best pasta I ever tasted. Loved it!
kmurder02 (1 year ago)
No butthurt italians in the comments? Well fuck me
BB Hoody (11 months ago)
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
zimThuet (1 year ago)
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?
Jean-marc Bottaro (1 year ago)
ma va cagare
Michael Laughlin (1 year ago)
Kaviarshop Inc (1 year ago)
Man chill out you are not the grandfather
K (1 year ago)
One day I will come eat to this best restaurant of Rome!
Trauma got me sick (1 year ago)
Damn it, that's next level cuisine! I'll probably fail miserably the first % times preparing this!
Domenico (1 year ago)
studentdeljuego (2 years ago)
great idea, I've always wanted to make ravioli but cant find some riccotta or cottage cheese, I think this will do it.
HiddenWen (2 years ago)
Love Italian food. No bullshit, just natural, rustic family stuff that taste good.
musi96 (2 years ago)
wow CHEF just genius !!!!!!
Julien Omar Dendroff (3 years ago)
what is the name of the filling in this pasta/ravioli?
Rustedblade (2 years ago)
+Omar Quid (SoIrie90) Carbonara?
murfmurf01 (3 years ago)
Ha, cream. To those who said never cream in carbonara can suck it.
gazeroth (3 years ago)
Calvin Wong (3 years ago)
lol "try to do it" man that would take me 2 hours to make for such a small serving size
muskie1976 (3 years ago)
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.
Derro Farm (1 year ago)
jonizzio Bacon n eggs been around before Moses played fullback for the Jerualem all stars!.
Alienman1212 (1 year ago)
the original recipe does use guanciale and eggs
Alex Bigney (2 years ago)
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...
dario (3 years ago)
so, chefs can use cream, even in the carbonara. Nice to know.
M D (3 years ago)
i ate this dish at La pergola last time i was in rome. The best pasta dish in the world i tell you :)
Rudy Kloeble (3 years ago)
Not bad My friend you have turned into a real Italian !!!
robertmacura (2 years ago)
+Rudy Kloeble yes, but it is because of Italian wife, not Italian food.
Farpafraf (1 year ago)
Beh non è una carbonara però sembra decisamente buona.
TheOtherChef (4 years ago)
Thomson Lim (5 years ago)
He said it's simple...
RadiEnt (5 years ago)
He gave you the recipe, you have no excuse :P
cuttyflam (5 years ago)
that one ravioli piece = 20$
yowza (5 years ago)
Adding the pasta water to your sauces can really improve them
Fernandelassa (5 years ago)
Wow! Mouth watering; very nice.
Francisco Silva (5 years ago)
so cool

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