31 Comments

1. 

   @JoannaHammond

   January 5, 2024 at 4:05 pm

   I would say Barry's had insufficient cheese in the sauce.

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2. 

   @H.M.Ot4ku

   January 5, 2024 at 4:05 pm

   Where’s Vincenzo?

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3. 

   @IrmaU94

   January 5, 2024 at 4:05 pm

   My method is the traditional way, but i use pancetta and spaghetti due to availability in my country. The foolproof one is not necessary for me, but smart for people who may be less confident in the kitchen.

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4. 

   @lionelforlife

   January 5, 2024 at 4:05 pm

   I often find that guanciale is delish but not what the average British cook is used to and that pancetta is much more familiar, therefore is 'tastier'.

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5. 

   @homeofpokemon2923

   January 5, 2024 at 4:05 pm

   Barry a sous chef now not a normal

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6. 

   @Timlagor

   January 5, 2024 at 4:05 pm

   Bacon, Egg, Pasta. Cheese on top. Bit of Oregano or Basil if you're feeling adventurous.

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7. 

   @zachwilliams88

   January 5, 2024 at 4:05 pm

   Now they should compare a traditional Pallela burrito to a non-traditional.

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8. 

   @marcuswhitfield3608

   January 5, 2024 at 4:05 pm

   Baz you need to remove the skin from the guanciale 🤦🏻‍♂️

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9. 

   @1025KAP

   January 5, 2024 at 4:05 pm

   I absolutely can not stand Ben.

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10. 

    @allenflud

    January 5, 2024 at 4:05 pm

    Red chili flake , or minced ancho chilies. If you toast your pasta in a skillet, over high heat with cheese of choice first, then sauce it, i think it adds a complexity to the dish. Other than that i got nothing awesome job.

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11. 

    @alexlindbjerg8283

    January 5, 2024 at 4:05 pm

    My thought was that Ben was going to win because he finished it off with pepper..
    It just makes all the difference!

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12. 

    @ananasplamenomet

    January 5, 2024 at 4:05 pm

    I would go Ebbers on this one. Reddit looks also delish.

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13. 

    @shannonsmith4174

    January 5, 2024 at 4:05 pm

    🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣

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14. 

    @shannonsmith4174

    January 5, 2024 at 4:05 pm

    SO YEAH BARRY IS REALLY S…………………………D…………. YOU CAN'T PUT ID…T ANYMORE APPARENTLY THEY HAD A PROBLEM WITH THAT WORD YOUTUBE SUCKS I HOPE IT SHUT'S DOWN AND THEY ALL GET FIRED

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15. 

    @MikeGarden

    January 5, 2024 at 4:05 pm

    I know I'm over a year late but if everything Mike described blind is true, make the dish like Barry did and just add a little extra pepper at the end.

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16. 

    @ethancampbell215

    January 5, 2024 at 4:05 pm

    The reason I particularly love a cheeky midweek carbonara for dinner after work and the main reason why it’s such a great dish is the fact that it’s so quick and simple to prepare and cook, realistically being ready to serve up in no more than 20-30 minutes. I’m aware I’m not following the traditions of the dish because I always use pancetta because it’s much easier and cheaper to get hold of in basic supermarkets rather than guanciale but I’m sure there is only a minor difference between the meat options, I use a packet sauce instead of making my own by just adding milk and an egg or two and cooking it out as it’s already seasoned and ready to go so while the pasta is cooking, the pancetta fat is being rendered, mushrooms are being cooked to evaporate all the water out and then add the sauce to bubble away, reducing while the pasta cooks before adding the pasta to the sauce. It’s hacked every step of the process, but dinner gets served in no more than half an hour, is still a delicious meal if done properly and there’s no coincidence that it’s a family favourite and is always gobbled up in minutes by everyone with no complaints despite breaking the norms of a traditional carbonara

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17. 

    @misterkayy

    January 5, 2024 at 4:05 pm

    Jamie pal you're the most normal of normals

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18. 

    @jayrennie7031

    January 5, 2024 at 4:05 pm

    made Ben's recipe this evening and it was too salty – did I buy cheap pancetta? (I bought what I could find), should I rinse the pancetta before cooking? or just too much salt in the spaghetti water in combination with the pancetta???

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19. 

    @marablemorgan8292

    January 5, 2024 at 4:05 pm

    Your pasta water is a must…

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20. 

    @jemtebelle

    January 5, 2024 at 4:05 pm

    …i thought Mike didn't like stinky cheeses.

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21. 

    @MC-kd3yb

    January 5, 2024 at 4:05 pm

    Only 5 ingredients in carbonara. Change one, it's not carbonara, period. Guanciale, pepe nero, pecorino romano, ouva, pasta e basta.

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22. 

    @JudithOpdebeeck

    January 5, 2024 at 4:05 pm

    i kinda love how theyre both doing it the way i would expect the other to do it. like i would have expected the chef to do a very traditional aproach, and reddit to give a more hacky aproach. and yet its the other way around entirely

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23. 

    @corradomorgana

    January 5, 2024 at 4:05 pm

    Linguini.

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24. 

    @celticphoenix2579

    January 5, 2024 at 4:05 pm

    Today I learned that my "spaghetti carbonara" isn't traditional. I use a white sauce instead of the egg sauce, and to make it richer I use evaporated milk instead of regular low fat milk. Thanks for another great video chaps. Keep them coming.

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25. 

    @mich405m

    January 5, 2024 at 4:05 pm

    This format should come back! It's so much fun! 😀

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26. 

    @streetstatics

    January 5, 2024 at 4:05 pm

    you should take the skin off guanciale, he did not

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27. 

    @briangray1891

    January 5, 2024 at 4:05 pm

    I'm sorry Ben. But your pasta dish had all the short-cuts Nona complained about

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28. 

    @gnumark

    January 5, 2024 at 4:05 pm

    no spaghettini, just spaghetti or even better, vermicelli (italian one). 2 yolk 1 egg is right, absolutely guanciale, parmesan pecorisno mix is acceptable but you should really use just pecorino (romano). the pan needs to be removed from heat once you put the eggs, warm plate is a good tip. needs to have pepper on top as well, the eggs should remain raw (better if has been pastorized before). you shoudl remove the skin from guanciale but use it in the pan, just not with the guanciale pieces (can be hard to chew).

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29. 

    @Kammm2020

    January 5, 2024 at 4:05 pm

    I really think it shouldn’t be a literal Blind test though. The look of a dish is included in the assessment, and kudos to chefs. Blind might mean no backgrounders?

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30. 

    @paulsterx

    January 5, 2024 at 4:05 pm

    My tip is to remove half the pancetta/guanciale before adding the pasta, then finish it the way Ebbers did and add the removed meat as a garnish after plating up. Then you get succulent bits of meat in the sauce and crispy bits on top.

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31. 

    @89awds

    January 5, 2024 at 4:05 pm

    I feel like Ben's needed more black pepper

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