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Sigh.....Am I the only human in the world who thinks Mario is nothing but a completely self absorbed buffoon overcompensating for something in his life? He is absolutely my least favorite chef. He's a boring pompous, yes I'll say it again...BORE. And your little orange clogs complete the picture. In honor of you Mario tonight I think I'll make a spaghetti CASSEROLE! Mario, Mario, why are you clutching your chest? Are you okay? You've lost a clog!....

This video is a perfect example of over-exaggeration by an over-zealous, tempermental chef that has obviously been out of the American culinary habits loop. Perhaps, he feels the 0.1% who don't over sauce their pastas are the ones who visit his establishments? Nevertheless, the pompous critique of Italians on the use of "condiments" is and always will be considered arrogant. Wasn't it the Chinese that invented pasta? And, ironically, have never read or heard similar commentary. I love his shows but leave the attitude at home.

My guess is that American addiction to so much sauce is based on the relative abundance of food that Italian immigrants found when they arrived here. Throughout most of history, Italy has been very poor so they natural favored the cheap and prevalent ingredients. When they arrived in America, with exponentially more food available, they indulged on the foods they couldn't get back home. This also is a factor in why American Italian food uses herbs and spices in greater quantities than traditional old world recipes.

A ciascuno, suo proprio.

It's going to take a long time to re-train the American palate to accept a scantily clad bowl of top shelf pasta as the norm. You've got to remember, for most of us (in the NYC area anyway), Ronzoni was the staple "pasta." With flavorful imported brands and more fresh pasta becoming available, the sauce may eventually take its place as the condiment.

I have been guilty of eating "soupy" pasta all my life. My mother used to say, "I can't even yell at you for taking all that sauce because you finish it!" I remember when we started buying imported pasta, my initial reaction was that it was too sweet. I eventually realized how tasteless brands like Ronzoni and Mueller's were and began to embrace the different flavors of pasta.

My mother told me I'd outgrow my need to douse all that sauce on my pasta and, as usual, she was right.

Americans may like their overcooked pasta floating in sauce, nothing wrong with that. But please don't call it pasta! Call it noodle or soup, but not pasta. By doing so, it gives a skewed and unfair image of what people usually eat in Italy. No, Italians don't eat fettuccine Alfredo, chicken "bruSCetta", with balsamic vinegar and Tuscany potatoes: Alfredo must have not been born in Italy, bruschetta is done with saltless bread, olive oil and some garlic, balsamic vinegar (the real one) is too expensive and precious to use too often, and adding the word Tuscany does not mean it comes from Tuscany. This is what I am always explaining to people when they think those are the things Italians eat :-)

oliverg-
I've seen chives in carbonara before, but this stuff doesn't look very chivey.

thanks, ajeys! that looks even richer and more sinful than the one in the video :D

totoro-
Mario's carbonara recipe. Not exactly the same as in the video, but it's Mario's.

Gee, that's funny ... Mario's post is from early yesterday morning, meaning taped Monday or earlier, and Bittman's article is dated today, the 17th. Odd, that ...

I agree with folks like dannmer ... It's a personal choice, much like how much PB&J to put on a PB&J. Of course, if it's farfalle, just unsalted butter and shredded parm is all that's necessary for moi.

Absolutely ~

That was most certainly a plate of the FANTASTIC Carbonara. At Otto. FOR NINE DOLLARS. 9. Really. Sit at the bar, get a glass of wine, and you're instantly in heaven. At least I am!! (swoon)

Was Mario wearing a pink shirt? He is breaking all red head style boundaries now and branching out into new territory (written by a red head). On the sauce: I am a sauce freak. I eat the pasta as an excuse to eat sauce. Maybe not with a carbonara, but with tomato sauces - give me my saucy sauce! Pasta fills you up and since I am gluten intolerance, I don't get nearly as many pasta choices anymore as used to and they are not as good, perhaps why I focus on the sauce.