We challenged chefs of three different skill levels – amateur Joe, home cook Lorenzo, and professional chef Saúl Montiel from Cantina Rooftop – to make us a dish of pasta carbonara. Once each level of chef had presented their saucy creations, we asked expert food scientist Rose to explain the choices each made along the way. Which pasta carbonara would you dig into first?
Find Joe on social at @mrjoemiles
Follow Lorenzo at @rollinabenzo
Keep up with chef Saúl on Instagram at @chefsaulmontiel and @CantinaRooftop
Director: Lisa Paradise
Director of Photography: Jeremy Harris
Editor: Manolo Moreno
Talent: L1:Joe Miles; L2: Lorenzo Beronilla; L3: Chef Saul Montiel
Director of Culinary Production: Kelly Janke
Producer: Tyre Nobles
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Leslie Raney
Line Producer: Jennifer McGinity
Associate Producer: Sahara Pagan
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Assistant Camera: Lucas Young
Sound Mixer: Brett van Deusen
Production Assistant: Justine Ramirez
Culinary Assistant: Jami Samuelson-Kopek
Researcher: Vivan Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Billy Ward; Justin Symonds
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What have I witnessed
more Joe pls! 😩❤️
3 carbonare orribili… ma almeno una aveva gli ingredienti giusti…
4:40 snifff… Thank you chef Saul… Ill keep it in mind
Level 1 gets auto 5 stars for not using cream.
Raw egg on a carbonara is an insult to italian cuisine, we don't put the aesthetic over the taste like you americans do
Forgot to talk about cheese at the end
Saul's carbonara looked pretty accurate until he plopped the raw egg yolk on top at the end lol
Italian here. To be honest the pro chef's version is way too creamy to me. But all in all, I'd smash all of them. Ah, and I'm vegan 🤣.
so…they are all wrong ffs
im gonna come
WHERE IS 4
"the reason why im using guanciale is…" bro the recepe has guanciale in it you dont need to explain why you are using it
so, what i do: hot water bath…
i use the entire egg, pecorino and a lot of black pepper. put all in a metal mixing bowl, mix well and put it in a water bath, slowly cook it, while you are mixing it, add pasta water and keep mixing… water will start to evaporate, but you will not scramble your egg… that's how you get really creamy sauce…
"guanciale is basically pork belly that has been curated" as an Italian I had a stroke HAHAHAHAHA. it's okay if you use pork belly (pancetta) but GUANCIALE is the cheek of the pig!!
Why are you ruining the pasta?
Idk, only level 3 chef's dish look correct. Both lvl 1 and 2 sauces look gritty not creamy, smooth. You can clearly see unmelted chesse. BTW, where is their sauce? Its barely there. Also imho Lorenzo isn't a lvl 2 chef more like 1,5 (watched him on multiple videos). He's always craving media attention, changing even the simpliest recipes with a unnecessary twist so that it seems he knows what he's doing. This or he's doing that so, when he screw up a recipe it doesn't look so bad, because its his recipe…
Saul is too cute 😍🥰
Not a single italian preparing the dish. You can't be serious.
Am I… a level 3 chef? I would have used rigatoni though, it's so nice when a piece of guanciale gets stuck in the pasta.
"Compreende?" Si, yo compreendo your pasta, it looks delicioso!
Everything that the lady said, seemed to have been written by AI. Scary.
all my favourite chefs on the channel in one video
The pro chef is nearest to carbonara but that egg yolk on top is silly.
1 and 2 are identical. The only difference is the use of bacon vs. pancetta. Level 3 is miles above both of them.
Vincenzo’s Carbonara would be level 4
So, level 1 is basically how not to make Carbonara.
level 1 and 2 in italy are simply unacceptable. We usually leave these people outside, in the Austrian boarder.
wtf is that egg yolk on the pro one? no no no no no
Why does it says 4 levels?
Level 4 acting like she knows while reading a script lol