Japanese chef
Fabio
Fine-dining technique, translated for the home Translates fine-dining technique into home-friendly terms. Treats carbonara as a comparison piece, testing three variations side by side against the underlying theory.
ファビオ飯 /イタリア料理人の世界 · ~1.34M subscribers (as of 2026-09-05)
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Amatriciana玉ねぎ入れるな！本場の【アマトリチャーナ】永久保存版｜基本のイタリア料理
Ragù alla bologneseまだ誰も知らないボロネーゼ《永久保存版》
Cacio e pepeチーズと黒胡椒のパスタ【カチョエペペ】実は教えたくなかった本場の隠しレシピ！
CarbonaraカルボナーラNo.1シェフの【濃厚カルボナーラ】本場の絶品パスタを再現
Napolitanレストランの味を再現【ナポリタン】もちもち麺とコク旨ケチャップ
Spaghetti al Nero di Seppiaイタリア料理の基本🇮🇹【イカスミパスタ】感動的に美味しい作り方！
Aglio, olio e peperoncinoパスタは瞬間芸！焦がし【ペペロンチーノ】日本人が病みつきになる思い出の味
Pesto alla Genoveseジェノベーゼパスタ【永久保存版】星付きレストランのバジルソースの作り方【ペストアッラジェノヴェーゼ】
Pomodoro【トマト缶パスタ】基本のトマトソースパスタレシピ簡単プロの味
Spaghetti alla puttanesca娼婦風パスタ｜基本の【プッタネスカ】イタリアの美味しいトマトパスタ
Pesto alla trapaneseバジルソースの女王【トラパネーゼ】アーモンドが決め手の濃厚旨味ソースのパスタ
Spaghetti alle vongole僕が一番おすすめするワンパンパスタ！【ボンゴレビアンコ】理にかなった調理法でした。
Carbonara (three versions compared)A Chef Explores the World of Carbonara: 3-Way Comparison, for Every Pasta Lover
Carbonara (staff-meal style)A Chef's Improvised Staff-Meal Carbonara: Rich and Silky Perfection
Carbonara (one-pan)The One-Pan Pasta I Love Most [Carbonara]: One Skillet Was All I Needed
Carbonara (what makes it fail)[Tested] Same Ingredients — Why Carbonara Still Fails. A Chef's Technique to Avoid It
Kitchen gear: cutting board, plating set, and hand blender3 Kitchen Goods a Michelin Chef Cannot Live Without [Fabio Chef's Grand Maison Staff Meal] | Kurashiru
Tarako pasta (including variations)A chef’s approach to tarako pasta
Tarako CarbonaraTarako carbonara
Salmon Cream PastaSalmon cream pasta with a Japanese twist
Arrabbiata旨辛トマトパスタ！基本の【アラビアータ】永久保存版｜ローマの伝統パスタ🇮🇹
Ume-shiso pasta with eggplant僕が今年一番感動した｜ナスの【和風パスタ】梅しそ無限パスタ！
Pasta alla Nerano with zucchini and cheese僕が一番感動した【ズッキーニのパスタ】南イタリア🇮🇹の地味パスタ！
One-pan vongole rosso僕が一番好きなアサリのワンパンパスタ【ボンゴレロッソ】素材の旨みを最大限活かしたシェフ技！
Boscaiola with mushrooms, tuna and tomatoキノコの美味しさに感動する！【トマトパスタ】絶品イタリアン🇮🇹木こり風パスタ
Natto pastaシェフが本気で作った【納豆パスタ】一度食べたらリピ決定の無限パスタです！
Butter-soy pasta with bacon and spinach無条件に美味しい【ガーリックバター醤油のパスタ】ベーコンとほうれん草で！
Chicken cream fettuccineシェフが作る鶏むね肉のパスタ【クリームフェットチーネ】ディチェコの麺が美味しいクリームパスタ
One-pan pepetamaフライパン一つで！【ぺぺたま】全卵で作るとろとろソースのワンパンパスタ
Shrimp tomato cream pasta最高の海老エキス抽出方法【海老のトマトクリームパスタ】プリプリすぎるエビ！
Japanese mushroom pasta with butter and fish sauceキノコたっぷり秋の【和風パスタ】バターと魚醤香るコク旨パスタの作り方
One-pan broccoli spaghettini僕が一番愛したワンパンパスタ！【ブロッコリーのパスタ】最高のイタリア料理を召し上がれ
27 dishes
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Each link is based on the source note on the card and on the chef’s own videos and posts. Items marked “unverified” include editorial guesses. None of this is an endorsement or partnership.
Cacio e pepe comes down to cheese and black pepper, yet almost every failure has one cause — a pan that's too hot when the cheese goes in. Eight chefs split into three schools for that moment.
In a carbonara egg mixture, the white starts to set first and the yolk second. That order is why whole-egg and yolks-only recipes come off the heat at different moments.
What pro tool lists actually share isn't the material — it's how fast the heat rises and falls. A millimeter of thickness changes how easy carbonara's emulsion is to catch.
The traditional Roman and Amatrice schools skip onion and garlic. Of six chefs here, only Ryuji and Yoshimi Hidaka add them — the other four build on pork fat, tomato, and cheese, with wine or chili.
Cacio e pepe has just two elements asserting themselves — Pecorino's salt and pepper's bite — so grind coarseness alone changes the plate. Tellicherry is a size grade, not a variety.
Seared or pale, red wine or white, milk or none — eight chefs disagree on nearly everything, and simmer time alone splits by a full order of magnitude, 30-60 minutes against 3-5 hours.
San Marzano DOP only proves where and how a tomato was grown — not that it tastes better. What actually separates canned tomatoes is processing stage (whole, diced, passata) and moisture.
Carbonara splits over one question — where the egg comes up to temperature. Direct heat, bain-marie, or residual heat: five chefs, plus the tip line in Fabio's transcript about hot water and eggs.
Fabio eases eggs to about 65°C over a bain-marie with a hand mixer — the transcript's tip box says boiling water still won't scramble them. His aglio e olio chars the chili black instead.
Emulsifying pasta sauce isn't about mixing harder. It happens only when starch, a safe temperature, and nonstop agitation all line up. Four schools split the work differently.
How you cut garlic trades off aroma against burn risk. Mincing should burn fastest, yet Ryuji starts it in cold oil — reading that as burn-proofing is the editors' inference, not his source's.
Guanciale, pancetta, and bacon are all cured pork, but fat ratio and smoking split them apart. Serious Eats ranks them bacon, pancetta, guanciale — and guanciale use ranges 19g to 67g per 100g pasta.
Fabio's carbonara aims at about 65°C, where egg yolk starts to set, yet no thermometer appears in the steps. The cue is a hand blender turning heavy over a bain-marie.
In the Recipe Builder, a chimera score of 100 doesn't predict failure — it just means no reference video exists for that mix. What each step changes and how sharing and saving work.
Ryuji calls his own aglio e olio "heretical, yet supreme." We trace how it swaps emulsification and water-ratio math for one-pan cooking and umami seasoning, across his 2020 and 2023 recipes.
Fabio fries the noodles themselves in the pan and Ryuji fries them too, but Ochiai takes the pan off the heat and only tosses. Five schools compared on noodle, ketchup, and frying.
Ryuji's ultimate aglio e olio lists olive oil on two separate lines — one tablespoon each, the same oil. The split appears to come down to whether the oil hits heat.
Ogura's fava bean carbonara, Fabio's rich carbonara and Gritzer's carbonara all pull the egg off direct heat.
Tomomi Ogura names his flours on note but never gives the ratio. The only dough you can actually copy is Fabio's — 100g 00 flour, 2 egg yolks, a little egg white, 2g salt, 10cc olive oil.
J. Kenji López-Alt makes cacio e pepe without a big pot: noodles boil in a 12-inch frying pan with barely enough water to cover them, then go straight to the sauce with tongs, no draining.
Pecorino is salty sheep's-milk cheese; Parmigiano is milder cow's-milk. Some recipes leave the water unsalted so Pecorino carries the salt; others salt it heavily instead. Pick the cheese first.
One Roman amatriciana uses 20g of Pecorino Romano DOP per 100g of pasta — the highest ratio we could confirm for the dish. Buying it as a wedge, in our view, keeps more of the aroma.
Ryuji's peperoncino skips emulsification: he simmers dried pasta directly in water and bouillon. Tomomi Ogura adds pasta water with ten seconds left on the boil. Six chefs compared.
In this recipe Ochiai skips the can and reduces unsalted tomato juice instead, reasoning it's the same tomato at the source. Once pasta hits his sauce, he never turns the flame back on.
Cacio e pepe's grated cheese runs 17g to 50g per 100g of pasta, and Fabio adds 50g of cream cheese on top. Rome's three classics split along the same three axes: cheese, pork fat, emulsion.
Eyeball a portion of pasta and it can swing by several grams to a dozen-plus per serving (the editors' rough figure).
Moving pasta from pot to pan comes down to two tools. That how much pasta water rides along changes the finish is the editors' read, not a relationship our sources tested.
Fabio's carbonara takes the egg mixture to around 65°C, and the transcript gives two cues: the temperature and the hand blender getting harder to turn. Ogura, Ryuji, and Fabio diverge on one dish.
Sources: [1] [2] [3] [4] [5] [6] [7] [8] [9] [10] [11] [12] [13] [14] [15] [16] [17] [18] [19] [20] [21] [22] [23] [24] [25]
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