Pro Chef & Vincenzo SHOCKED AT Nick's 80 pound Parmesan Wheel RECIPE!

Today @vincenzosplate and I are about to check out how @NickDiGiovanni makes pasta in an 80-pound parmesan cheese wheel straight from Italy. Will Vincenzo give it his seal of approval or not? Let’s find out!
#prochefreacts #nickdigiovanni #vincenzosplate

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[vincenzosplate]

I love Nick but this time...i read comments here where people saying I should be open to Nick only using the egg yolk for making pasta. Well you do need the egg whites in pasta if you want proteins. Egg whites contains almost 70% of proteins u find in eggs

[Svarbard]

How did Nick manage to make a pasta drier than Jamie Oliver's chicken, with all that butter and basically two sauces in it, is beyond my comprehension

[catherinedavidson]

A great collaboration again! Vincenzo's "kill me now" face! 😂

[herberttandinata]

9:30 The way Vincenzo's reacting to Nick pouring olive oil on egg yolks bears similarity with Uncle Roger being shocked from draining rice with colander.

[samb]

"you first make the muscles relax and then you go in."

nicely spoken vincenzo 😂

[MSR_]

James reaction to Vincenzo's dissatisfaction is great 😂🤣

[CCUnderhill]

Great collaboration with Vincenzo, once again! The twin cringing as Nick did unnecessary things to the cheese, pasta and sauce was hilarious. I'm sure Vincenzo was thinking, "You hear this squishy pasta mess, I hear my ancestors crying!" LOL Shout out to Uncle Roger! Great work guys, you're a fantastic team, I can't wait til the next one!

[sergiomartin]

I see all videos from both of you in your channels. But the ones you make together I enjoy them the most: both of you are more active that on your "solo reactions", both of you seem to having more fun, and both of you have different knowledge, but you complement each other.

Keep the good job!

[GoldenAK]

Vincenzo just pulled Nick's Italian card

[davidepannone]

Pasta with wallpaper glue. Yum yum. Or as us Italian would call it "pasta al bostick".

[valwyn_s]

You make amazing content chef. Thank you for being you and not putting a facade.

[scottclark]

Great job, guys! I think the most important takeaway is that if you are going to buy top of the line those ingredients. The best thing I did with Parmasean Reggiano was also buy some 50 yr aged Balsamic Vinegar, both direct from the proper Consortiums in Italy. The I just poured one on the other....so simple. So very delicious. And no, not the bottle. Just a little...a few drops, really. I mean, this was a while back, but I still paid $135 US for about 100 mL. Respect the ingredients. I paid a good amount of money for this stuff. Let it shine.

[Alex-qnhb]

I feel like the moisture from the pasta/cream will make the cheese go moldy pretty fast plus he's contaminating a beautiful cheese with the lingering garlic taste/smell. I really don't get why anyone would do this (other than for a cringy IG video) instead of just grating the cheese.

[EatCarbs]

Seeing Pesto sitting on the edge of that cheese was disturbing.
Pasta did look pretty good though.. thanks for the video

[Fujitsyu]

I feel like melting the parmigiano with some Italian brandy, and tossing the pasta with some pasta water directly from the pot would have been a much better dish. High quality parmesan with freshly made pasta is so good on their own. Weighing the dish down with butter, heavy cream and a load of garlic seems like a waste of good cheese.

[scotthahn]

Chef James and Chef Vincenzo, My two Favorite YouTube Chefs! There is no way that I was going to miss this video! James is kind with good advice for Nick. Vincenzo is very honest with expertise! Bellisimo Chefs! Please, please do another collaboration soon! I will always be watching! Keep up the great work, Chefs! ❤❤❤

[GTSE]

Speaking of cheese wheels, I remember reading a kids' book (forgot the title) about a squirrel discovering a cheese wheel and thinking that the moon fell from the sky. Over time, a bunch of weird shenanigans happened with the cheese wheel, including a hedgehog getting stuck in the cheese and the cheese getting attacked by a goat. The story eventually ended with a bunch of mice eating the cheese wheel into a crescent shape, resulting in all the animals panicking and throwing the cheese wheel away. The last picture showed the animals looking at a crescent moon at night.

Also, that book had some hilarious images of the animals in a jail cell with the moon becoming increasingly damaged as the book progressed (even showing the hedgehog stuck in the moon at one point). The cherry on top was the row of toilets with decreasing sizes for the different-sized animals.

[bottomfragger]

0:39 Missed opportunity for saying this is right in your wheelhouse!

[maltman]

Watching the video, I decided to make a wolfman pasta, simple to make and we found it tasty. Diced up some sweet cherry tomatoes, onion and a sweet red pepper, tossed with olive oil and roasted them until starting to caramelize. Made a bechamel and turned it into a mornay with pecorino romano. Added the roasted vegetables and about 8 oz of lump backfin crab meat, and a 1 tsp of old bay to the sauce and served it with Chiarraí and table grated pecorino romano. Granted that was a $40 lunch but it was good.

[Chamomileable]

It's pretty funny that a little friendship sparked via James and Vincenzo. Started off with James hoping for a reaction from someone he respected and now it seems like they've become buddies over shared love of food.