@forkthepeople: Attempting to create the most maximized vodka pasta in existence… #cooking #food #foodtiktok #pasta #chef

what_whosabby :

What does the carrot do?

🌿 :

Improve it by doubling the amount on the plate

🐰 :

this is how I expect restaurants to make their $20 pasta

Ro 🫦 :

OU :

This genuinely looks perfect please keep going

🌐 :

Joshua Weissman’s version with gochujang is perfection; better than Carbone. Try that and see if it sparks any new ideas…

🔆 aster 🔆 :

i hate how inedible this looks like it doesn’t look like it’s actually made out of edible materials even tho i watched it happen

Nas0223✝️ :

Ngl this kind looks like Play dough

Hannah Willow :

Only thing i could think of is possibly changing out the pasta shape for a more tube like variety so you can get those little pockets of sauce that clings inside them

eastonchilli :

i don't love the udon like noodles, i think linguine would be better but otherwise looks amazing

Alana Axley Rey :

Looks absolutely phenomenal 👏👏👏

hollywood african :

hell yea flavormaxxing

Bedbathbodega :

Congrats you just vodkasaucemaxxed

blindcinema :

spinach + basil combo is actually really smart

Sarah :

Wow

Askal03 :

Id improve it by giving me some

Notorious Foodie :

Top

the_handalorian :

As someone who loves basil and has a pine nut allergy thank you for using pistou

jvn :

The only improvement would be involving me

S N :

Can we give some praise for the perfectly diced onion!!

bo w :

Brother how can you improve this? It looks insane.

J :

Why are you saying Calabrian like that

dranben :

me personally, I would replace the pasta with spaghetti, and replace the sauce with a red tomato sauce, and add some meat, maybe in a ball shape

throwawayaccourt :

So many thoughts. For one I’ll start by saying I love what you’re doing. As somewhat of a perfectionist/ maximalist I often find that my tinkering doesn’t always make it “better”. So I’m curious how you’d rate your changes and if they are upgrades. Does making parm cream actually improve in jsut putting parm on top? Is fresh pici a better match for the sauce and mouthfeel? Is pistou an upgrade over just torn fresh Basil? And how does the egg yolk compare to just having a cream based sauce on pasta?