@@infringinator don’t be that guy. Not a single recipe on UA-cam does this step for making a Carbonara. Of course I know how to deglaze a pan. That’s not the point. The step itself is not mentioned in most recipes and I find it a cool technique for this specific dish.
Nothing but respect for always leaving your recipes fully laid out in the video description! I tend to watch through all your vids anyway because they're enjoyable and playful while still be succinct, but just writing a quick thanks!
This is great economy of movement in your steps, man. I make carbonara a few times a month and even when I’ve got my mise all totally en place, it always takes me way longer than it should. Excited to try this methodology next time. Great stuff as always!
I do the same. Water to boil, bacon chopped into a cold pan, medium heat, 3 whole eggs in a bowl to warm up. Then crack pepper and grate cheese. God this one impressed me. He wasn't skimpy on the pasta water and put the pepper into the oil.
That's a great comment dude I know exactly what you mean, sometimes no matter what I do, even having every bit of my mise set out on a sheet tray absolutely ready to go, I end up making a giant mess and it takes 5x longer than it should. More and more I feel the difference between a really competent home cook & a pro chef is efficiency rather than taste.
The shallow pasta boiling is such a great hack. Carbonara is so easy to get consistently right if you are always aware of how it can fail rather than always trying to perfect it according to the recipe. Good prepping and maintaining pan temp is key for consistency.
he did a great job, but to say this is BY FAR the easiest and most success guaranteed. That's just wrong. There are ALOT of good videos (alot bad too) that accomplish a very good carbonara. Vinxenzo's Plate comes to mind. This isn't rocket science.
@@bara7331the opinion I expressed here is my opinion, and mine alone. I stand by my comment that this is by far the easiest and most success guaranteed. This is my truth.
This one became a mainstay of my weekly cooking repertoire. It's simple, and when done right, is a restaurant-quality meal that never fails to impress.
I started using an immersion blender to mix the egg+cheese, and then also blend in some pasta water at the end. Works quite well and makes a very stable emulsion.
Yet again - a well known and overly attempted recipe done 10% better than anyone else! Those small details are key, and going overboard with pecorino romano is just that bit of poshness I am looking for in these flicks. Thanks man!
Pecorino in this case is a necessity rather than poshness... Actually the parmigiano is poshness as the OG roman carbonara recipe has only pecorino and parmigiano. But yeah he did kill the dish
@@knn1309 nothing. Personally l like to keep poor man's kitchen "poor" but that's just me. Pecorino all the way though, like it better that parmigiano.
Brian, my boyfriend and I love your channel, style, and humor. Your personality shines through in the best way. He made this carbonara recipe for dinner today and it was absolutely delicious! Keep being your awesome self, and know that you are appreciated!
Made this yesterday, followed directions exactly. Despite me salting the pasta water too much, EXCELLENT! Process is SPOT ON for superb texture and creaminess without cream. TY Brian!
I made this tonight. It's super easy. Just two things I'd say. watch out for when you add the pasta water in with the black pepper and bacon, as oil + water = pain. Also use a thicker spaghetti. I used thin spaghetti and it cooked too fast and I didn't have enough pasta water. But other than that, it was incredible. My husband said if he got it at a restaurant, he wouldn't be mad about it.
@@alfred9805 it wasn't so much of a compliment as it was a comment about my experience and suggestions I had. But like...I'm not a literal chef so...take with a grain of salt? And I'm sure Brian knows that (if he even read my comment) because I'm just some rando on the Internet lol
@@actual_catlady Late reply, but I just made it tonight with thin spaghetti and was worried about seeing your comment. I adjusted my cook time and didnt even need to save that much water. I think it came out great! Definitely something I'll start making week.
These videos are fantastic. I really appreciate how practical these kinds are. Really great to see your channel grow from 20K to over 600K. Well deserved ❤️
As an Italian that's what I said too. It is not easy to see an American or an Englishman who makes a real carbonara (without ruining the dish and changing it completely). Unfortunately the problem is the Guanciale that is not easy to find outside Italy.
@@aris1956 You do know that calling your self as an italian doesn't mean anything especially if you are wrong about what makes a real carbonara. I bet that you never read up on history of carbonara since the first one did have cream in it and bacon.
Just tried this recipe tonight and it was delicious. Ive actually never eaten this before but glad we tried it and will definitely make again. Thank you!
The best carbonara I've ever had was in a little village in Germany on a beautiful Sunday afternoon. I was sipping wine and enjoying the time with my wife and friends. The Carbonara was ordered on a lark....best lark ever.
2:10 the package shows al dente in 10 mins, not 12 ;) Looks absolutely delicious; I really need to get back into cooking and this will absolutely be a favorite dish, I'm sure.
Bro, you are something. As a cocky culinary student and former chef, I find myself scoffing at most cooking videos I watch, and agreeing with videos from anyone like Ramsay or White. Only yours do I actually pay attention and learn something, EVERY TIME I watch. Chef's Hats off, you are hands down the best cooking channel available on YT. Cheers, from Missouri.
Nobody cares who you scoff at or respect, you’re not special and your “respect” will disappear on a whim. Impressing arrogant, self-important pricks like you is the biggest waste of time and effort and it’s giving narcissist vibes that you believe he needs to care about what you think.
A few nice tips I have for this are to use pancetta if you cant get guanciale. And for the sauce, I usually mix the cheese/eggs in a glass bowl and put the bowl over the boiling pasta water to heat it through, this will cook the eggs and melt the cheese perfectly and it somewhat "tempers" it. Then I use a ladel to drizzle in pasta water until the desired consistency. When the pasta is done, throw this in the bowl and mix while keeping the bowl over the boiling water, this keeps everything hot and add more water if needed. For the meat, I would suggest taking it out after frying and setting on a paper towl to drain and and get even crispier
This is probably my favorite carbonara video. Really great sequence to get the right texture: deglazing the pan with the pasta water, then emulsifying it with the fat, then adding the pasta, then tempering the egg cheese with the water before adding to the pasta, then adding the pork last to keep it crispy. And doing it with a dutch oven sounds like a great idea. Will use this technique next time I make carbonara!
This is really cool! I'll definitely be trying this out in the near future. Thanks Brian! It's so cool to get simple recipes like this that I can likely use on a weeknight. It's flavorful but not hard to make. Thanks again! Edit: Finally brought myself to make it, and it was literally the easiest recipe ever! I never thought I'd be able to make carbonara, let alone such a delicious version! Thanks for the foolproof recipe
Brian - THANK YOU!!! I love Spaghetti Carbonara and been searching for a recipe that works for me and I don't end up with scrambled eggs. Tried this today and my wife and I LOVED IT!!! Finally, I can make Carbonara, the way I like! This is the second recipe of yours that we tried and both were a success (the other one was the Grandma Pizza).
We made this last night. It was fantastic. The pecorino is a brilliant addition and adds a little sharpness. Wasn’t difficult though I prepped the eggs and cheeses in advance of starting and combined them when directed. Enjoy!
We made this tonight and definitely another winner for weeknighting. I've had carbonara in restaurants not this good. Now we need to track down some guanciale for a second attempt. The timing was spot on.
Yo Bri- I’m feeling these quicker less-involved recipes. I love all your content and learn a ton, but I gotta say I tend to actually make the easier ones more often and with great success 🎉
As others have said, this is the best carbonara recipe to follow in terms of easiness and results. I made this but realized I only had angel hair. It still worked well, the timing was just a little different and I needed an extra SQUEEEEEEEZE of olive oil to make sure they didn't stick together.
Followed your recipe to the letter and had more than reasonable success on my first try making carbonara! Things got a little dicey at the end timing wise but your method of mixing the eggs, cheese and starchy pasta water seemed like the key to a great creamy sauce.
Odd request - can you do an episode on sanitary kitchen conditions? e.g., handling meat, wooden cutting boards, salt bowls. I see a lot of different approaches and while I think I'm frequently over-washing my hands, I just have absolutely no clue what I'm doing (right or wrong). Would love to know your take on it.
I'm terrible at cooking, and yet I found myself making this Carbonara and it was fantastic! It tasted good (got some 'well done' eggy parts... so that's something I'd like to fix next time) and I even enjoyed the process of making it. Huge thanks!
1:03 I actually think pancetta would be the next best thing, it’s a bit more common to find than guanciale, but bacon is still a good option (ex. I’ve bought pancetta from Whole Foods before)
Always great, Brian! You are in the top 3 chefs/cooks I always refer to on UA-cam. Thanks for your teaching skills : you really do an excellent job of teaching and explaining. Really! Still waiting for the cameo with you know who! 👏👏👏👏👏👏👏👏👏👏👏👏👏
There was an Italian restaurant in South STL city that used to serve Carbonara, closed now. It is my favorite pasta and no one makes it properly in restaurants. So... I make it at home; your method is clean & clear. I'll try it next time. TY!
You could make that quite easily. Watch the vid a few times, buy the best ingredients u can afford and have a go. Its actually a very simple fast dish.
I thought exactly that myself and so I watched, and learned. You've got this. Brian took all of the thinking out if it for us. He's that good a teacher.
Finally got around to making your carbonara recipe and it was spot-on! Delicious, I couldn’t believe it didn’t have cream or butter from the taste - thank you
I was recently in Rome and made a point of eating all four of the holy pastas. While carbonara is maybe my least favorite (love alla Gricia) it is still amazing. I like that you mention the guanciale, as that is really the only pork used in the typical carbonara. It's cured, rather than smoked, which makes such a difference in the end product. Worth mentioning that you can buy guanciale online from numerous vendors. A 8-10 oz piece goes a long way. You could probably make two different two serving pastas with that much guanciale. Amatriciana anyone?
Guancialle can be pretty hard to find in the States, though. I managed to find it in one specialty shop and I live in a mid-sized city (top 150 by population). Small towns are likely not going to have such specialty shops. I've heard Pancetta is a good sub, and I've found that at chain grocery stores.
@@LuisCaneSec as I said, buy online. Do you have a credit card? It’s worth it! So much better. Pancetta is not the same at all. It’s from the rib, guanciale is from the jowl of the pig. Like a chicken breast vs a thigh.
@@williamryan2067 You're right ! As an Italian I have to say anyone who has never eaten an original Carbonara with Guanciale does not know the true taste of a Carbonara. You can replace it with Pancetta but it's not the same. It's not the same taste. And this of course also applies to the other two typical Roman dishes (Amatriciana and Alla Gricia).
I think it’s worth noting people can also use panchetta instead of the bacon, and it’s usually much easier to find than guanciale. Whole Foods usually has a packs of it but the panchetta is cut into pretty small cubes.
Exactly, the next best thing is pancetta, followed by any pork cured meat (NOT smoked) that has a decent amount of fat. Smoked bacon is not an option in my books, since the smoky flavor is not usual to the original carbonara.
Just made my version tonight with pretty much the same ingredients. A more traditional way than combining the egg/cheese/water beforehand is mixing them into the recently drained pasta/pan and loosening with pasta water. I’d expect they taste the same but this way seems a little more foolproof, if your pan is too hot and you’re slow with the water it can scramble the eggs a little.
Excellent Technique. Dutch Oven is the smartest thing you could use. When I was taught by a 50yo Roman Chef how to make Carbonara he taught to transfer everything to Metal Mixing Bowl and never add eggs to the Pan. And add a touch of White Wine to deglazing for a touch of complexity and acidity.
Reading the title, I was expecting the worst like using cream etc, and was ready to start a rant... BUT I should have known you better! That is proper authentic Carbonara (except for the bacon but you mentioned the reason) of the kind which Italian Nonnas would appreciate! Great!
We typically leave Pasta dishes to Saturday evening when we have time to chill, watch a favourite show and chow down on a great dish. I always forget Carbonara when I am thinking of a pasta night, but not after watching this video Brian. Thanks for the poke to remember. HMMMMM I can already smell the applewood bacon this Saturday. Thanks Pal.
This is best carbonara technique and recipe for using bacon. Thank for specifying the stove temperature and step by step cooking instructions. I am going to make this this week.
Рік тому+7
carbonara with cream should be considered a criminal offense.
its nice to see an american making carbonara without 1 liter of cream and 5 garlic gloves. pecorino, egg and guanciale are already a "flavor explosion", I really don't know why so many people keep adding all kinds of random things. (especially brits, peas and mushrooms, why?). one thing though: what you were showing as "guanciale", I am pretty sure that just pancetta?
Italian food is the best food in the world bar none? You know why? The list is endless soooooooo many amazing recipes no other country comes close !!!!!!!!
Can't wait to try. Alot of the other recipes I've found call to combine the pasta and sauce over a bain marie. Your dutch oven method seems more efficient and... easier.
This is one of my favorite dishes to make. My wife doesn't like guanciale though so I use pancetta instead. Have definitely used bacon before though because you can't find guanciale or pancetta everywhere. I like it when cooking shows acknowledge that.
Great vid! I really like how it’s the authentic ‘no cream’ method, and also the fact you cooked your bacon so it was super rendered. Pro moves all round 😊
Spectacular! Thanks again for the tips about the higher sided pot keeping the heat to coax the emulsion process and, tempering a mixture of eggs and cheese beforehand. These are super helpful for a dish I always hesitate about. Have a great day you guys!
@@blafafoire You can cook the pasta in a pan if you have enough water and the pan is large enough ... you can always use a regular pot too of course! The eggs will "cook" when the pasta if very hot. Try it :)
I love making Carbonara, Brian, and appreciated seeing your version. I am going to try your approach of deglazing the pan with the pasta water next time!
Made it last night, and it came out awesome. I used to go to a little Italian restaurant in San Rafael, they had the best ever Carbonara and Ive missed it since they closed many years ago. But this works as a great substitute . Thanks for sharing, it was really great.
This is authentic carbonara (other than the bacon), but a lot restaurants don't like to make this authentically because the sauce must be made right before serving, so many restaurants use heavy cream for the sauce.
So many ways to make carbonara. I like sautéed finely chopped onions in the pancetta/bacon fat. And I use the yolks only with Romano added upon serving with a garnish of chopped parsley and a squeeze of lemon to pop.
Ok Brian, you have a new sub. This recipie is just the bomb, the way you present it is amazing. You use so much more water then i ever done so gonna try this.
@@515aleon no it was super easy. Only thing I wasn't sure about was mixing the cheese and eggs because I already had these things in the fridge. I didn't have large eggs and added an extra eyeballing his. It'd help to shave the cheese before u start. Other than that it was really straight forward! Go for it!
Love the concepts here Bri - so cool you're not afraid to re-invent / streamline the de-riguer rules of the kitchen! I use my electric kettle to heat water fast! Works well. Cheers & yum!
I made this recipe tonight and it turned out to be a nicely prepared creamy sauce. I will say this is 4-5 servings and not 2. I hope no one is eating half of this in one sitting. And I would have hoped for a little more flavor. Perhaps I need to use higher quality cheese in the future and I’d probably through in some garlic with the black paper and maybe a touch of hot pepper too.
The boogie at the end gets me lol'ing every time. I have been told of a "happy dance" that is performed while eating delicious tasties.... I have no comments or recollection... and plead the 5th.
Carbonara is just one of those go-to dishes I always have on hand if I want some comfort food, its just great stuff. And I do it pretty much the same as this video except I never found it necessary to temper my egg's really, I just dump it in and stir, but so many times that I've made it, I have a good feeling exactly how much heat I need to not overcook the eggs. I often do one more thing that is very non traditional though, I slice a garlic glove or two into really thin slices, and then fry them off in the rendered bacon fat until they are just golden. So they provide a tiny bit of crunchy stuff in the dish as well as a mellow sweet garlic taste, but you really have to be careful not to brown them to much or they will get bitter. Another great go-to food is omelets really, easy to make, you always have stuff at home for something really light, and you can just dump a bunch of eggs and then season with a bunch of parmesan and/or pecorino and some herbs and fresh black pepper.
Carbonara is all about producing a rich creamy sauce and Brian as usual produces an excellent video that identifies the key elements to produce perfection.
I have seen many Carbonara videos including Gordon Ramsay and this video is miles better than all of them. So many extra little techniques that the others don't do that you can totally see makes a better dish.
Deglazing the fond in the pan with pasta water beforehand is an absolute pro move. Little tips like this are why I love your channel so much.
man you should go back to Julia Child if you dont know about deglazing a pan
@@infringinator don’t be that guy. Not a single recipe on UA-cam does this step for making a Carbonara. Of course I know how to deglaze a pan. That’s not the point. The step itself is not mentioned in most recipes and I find it a cool technique for this specific dish.
@@joshualiford4227 my recipe is the best. I go to the restaurant and $30 later I have carbonara
one pro tip and 10 amateur tips :) . He needs more practice.
Nothing but respect for always leaving your recipes fully laid out in the video description! I tend to watch through all your vids anyway because they're enjoyable and playful while still be succinct, but just writing a quick thanks!
This is great economy of movement in your steps, man. I make carbonara a few times a month and even when I’ve got my mise all totally en place, it always takes me way longer than it should. Excited to try this methodology next time. Great stuff as always!
I see what you did there! 👍
I do the same. Water to boil, bacon chopped into a cold pan, medium heat, 3 whole eggs in a bowl to warm up. Then crack pepper and grate cheese.
God this one impressed me. He wasn't skimpy on the pasta water and put the pepper into the oil.
That's a great comment dude I know exactly what you mean, sometimes no matter what I do, even having every bit of my mise set out on a sheet tray absolutely ready to go, I end up making a giant mess and it takes 5x longer than it should. More and more I feel the difference between a really competent home cook & a pro chef is efficiency rather than taste.
That's always my issue lol. My kitchen is set up the shape of a pretzel ...🤔 Oh wait... I'm just disorganized.
The shallow pasta boiling is such a great hack. Carbonara is so easy to get consistently right if you are always aware of how it can fail rather than always trying to perfect it according to the recipe. Good prepping and maintaining pan temp is key for consistency.
thank you J. Keniji-Lopez Alt, I'll give you the credit you deserve with pleasure 🙂
I agree. I would have never thought of this myself.
I’ve watched heaps of “how to carbonara” and this is by far the easiest and most success guaranteed. Thanks Bri
he did a great job, but to say this is BY FAR the easiest and most success guaranteed. That's just wrong. There are ALOT of good videos (alot bad too) that accomplish a very good carbonara. Vinxenzo's Plate comes to mind. This isn't rocket science.
@@bara7331the opinion I expressed here is my opinion, and mine alone. I stand by my comment that this is by far the easiest and most success guaranteed. This is my truth.
This one and Jamie Oliver's are my favorite "how to" videos. There are so many different methods out there, but I love the simplicity of those two!
This one became a mainstay of my weekly cooking repertoire.
It's simple, and when done right, is a restaurant-quality meal that never fails to impress.
I started using an immersion blender to mix the egg+cheese, and then also blend in some pasta water at the end. Works quite well and makes a very stable emulsion.
I do this too changed my carbonara game from never ending frustration to success!!!
I tried with a Vitamix blender and the heat over cooked my eggs... USE Caution some recipe's are almost like a Hollandaise type construction.
@@lostphotographs3936 I did the same thing, that’s why I went with an immersion blender (blender wand).
Clever! Thanks!
His technique worked perfectly for me and was my first time.
Yet again - a well known and overly attempted recipe done 10% better than anyone else! Those small details are key, and going overboard with pecorino romano is just that bit of poshness I am looking for in these flicks. Thanks man!
Thanks for watching! Always more pecorino
Pecorino in this case is a necessity rather than poshness... Actually the parmigiano is poshness as the OG roman carbonara recipe has only pecorino and parmigiano. But yeah he did kill the dish
Interesting that you look for poshness in carbonara as it's one of the more famous examples of cucina povera, alongside puttanesca and panzanella.
@@jckalma7916 and what's wrong with that?
@@knn1309 nothing. Personally l like to keep poor man's kitchen "poor" but that's just me. Pecorino all the way though, like it better that parmigiano.
Brian, my boyfriend and I love your channel, style, and humor. Your personality shines through in the best way. He made this carbonara recipe for dinner today and it was absolutely delicious! Keep being your awesome self, and know that you are appreciated!
Made this yesterday, followed directions exactly. Despite me salting the pasta water too much, EXCELLENT! Process is SPOT ON for superb texture and creaminess without cream. TY Brian!
I made this tonight. It's super easy. Just two things I'd say. watch out for when you add the pasta water in with the black pepper and bacon, as oil + water = pain. Also use a thicker spaghetti. I used thin spaghetti and it cooked too fast and I didn't have enough pasta water. But other than that, it was incredible. My husband said if he got it at a restaurant, he wouldn't be mad about it.
What kind of fucked up compliment is that
@@alfred9805 it wasn't so much of a compliment as it was a comment about my experience and suggestions I had. But like...I'm not a literal chef so...take with a grain of salt? And I'm sure Brian knows that (if he even read my comment) because I'm just some rando on the Internet lol
@@actual_catlady Late reply, but I just made it tonight with thin spaghetti and was worried about seeing your comment. I adjusted my cook time and didnt even need to save that much water. I think it came out great! Definitely something I'll start making week.
These videos are fantastic. I really appreciate how practical these kinds are. Really great to see your channel grow from 20K to over 600K. Well deserved ❤️
Perfection! You didn’t overcomplicate the dish and presented it exactly as it would be done in Italy. Bravo Brian!
As an Italian that's what I said too. It is not easy to see an American or an Englishman who makes a real carbonara (without ruining the dish and changing it completely). Unfortunately the problem is the Guanciale that is not easy to find outside Italy.
@@aris1956 You do know that calling your self as an italian doesn't mean anything especially if you are wrong about what makes a real carbonara. I bet that you never read up on history of carbonara since the first one did have cream in it and bacon.
I just made this for my family (I’m nearing the end of my bodybuilding prep), and they say it’s AMAZING. So grateful for this recipe!
Just tried this recipe tonight and it was delicious. Ive actually never eaten this before but glad we tried it and will definitely make again. Thank you!
Really nice.. This is a really good recipe..Thank you for doing this..God Bless.
Cooked and tried, absolutely delicious, creamy but not oily. Thank you 🙏
The best carbonara I've ever had was in a little village in Germany on a beautiful Sunday afternoon. I was sipping wine and enjoying the time with my wife and friends. The Carbonara was ordered on a lark....best lark ever.
2:10 the package shows al dente in 10 mins, not 12 ;)
Looks absolutely delicious; I really need to get back into cooking and this will absolutely be a favorite dish, I'm sure.
it was actually 8 minutes 32 seconds 120 milliseconds with 120ml of nasty starchy pasta water too yo.
🤓
@@infringinator “Nasty” in a good way? That starch is very helpful in creating smooth, “creamy” sauces.
Using very little pasta water makes my sauce extra tasty for some reason. But I know traditionists will put me on the stakes for this, lol
@infringinator that's pre al dente
The best and most simple carbonara presentation I have ever seen!
Bro, you are something. As a cocky culinary student and former chef, I find myself scoffing at most cooking videos I watch, and agreeing with videos from anyone like Ramsay or White. Only yours do I actually pay attention and learn something, EVERY TIME I watch. Chef's Hats off, you are hands down the best cooking channel available on YT. Cheers, from Missouri.
Nobody cares who you scoff at or respect, you’re not special and your “respect” will disappear on a whim. Impressing arrogant, self-important pricks like you is the biggest waste of time and effort and it’s giving narcissist vibes that you believe he needs to care about what you think.
A few nice tips I have for this are to use pancetta if you cant get guanciale. And for the sauce, I usually mix the cheese/eggs in a glass bowl and put the bowl over the boiling pasta water to heat it through, this will cook the eggs and melt the cheese perfectly and it somewhat "tempers" it. Then I use a ladel to drizzle in pasta water until the desired consistency. When the pasta is done, throw this in the bowl and mix while keeping the bowl over the boiling water, this keeps everything hot and add more water if needed. For the meat, I would suggest taking it out after frying and setting on a paper towl to drain and and get even crispier
I made this recipe tonight. 12oz of pasta fed all 4 of my family members. It was amazing! Thank you!
This is probably my favorite carbonara video. Really great sequence to get the right texture: deglazing the pan with the pasta water, then emulsifying it with the fat, then adding the pasta, then tempering the egg cheese with the water before adding to the pasta, then adding the pork last to keep it crispy. And doing it with a dutch oven sounds like a great idea. Will use this technique next time I make carbonara!
This is really cool! I'll definitely be trying this out in the near future. Thanks Brian! It's so cool to get simple recipes like this that I can likely use on a weeknight. It's flavorful but not hard to make. Thanks again!
Edit: Finally brought myself to make it, and it was literally the easiest recipe ever! I never thought I'd be able to make carbonara, let alone such a delicious version! Thanks for the foolproof recipe
Brian - THANK YOU!!! I love Spaghetti Carbonara and been searching for a recipe that works for me and I don't end up with scrambled eggs. Tried this today and my wife and I LOVED IT!!! Finally, I can make Carbonara, the way I like! This is the second recipe of yours that we tried and both were a success (the other one was the Grandma Pizza).
Package: Al dente 10 min
Brian: tHiS pAcKaGe ClAiMs iT tAkEs 12 MiNuTeS
We made this last night. It was fantastic. The pecorino is a brilliant addition and adds a little sharpness. Wasn’t difficult though I prepped the eggs and cheeses in advance of starting and combined them when directed. Enjoy!
I’ve been wanting to make this for YEARS and finally found a recipe I could follow! Eating it now and it’s amazing!!
We made this tonight and definitely another winner for weeknighting. I've had carbonara in restaurants not this good. Now we need to track down some guanciale for a second attempt. The timing was spot on.
Yo Bri- I’m feeling these quicker less-involved recipes. I love all your content and learn a ton, but I gotta say I tend to actually make the easier ones more often and with great success 🎉
Aren’t I old enough for a relationship
Well done Brian! Excellent example of carbonara done properly down to every single detail.
Keep up the good work. Cheers from Croatia!
Well if my grandma had wheels she would’ve been a bike
Ok gino
As others have said, this is the best carbonara recipe to follow in terms of easiness and results.
I made this but realized I only had angel hair. It still worked well, the timing was just a little different and I needed an extra SQUEEEEEEEZE of olive oil to make sure they didn't stick together.
Thank you for another quick and delicious recipe. We love filling our busy weeknights with your suggestions. As always, you rock!
Followed your recipe to the letter and had more than reasonable success on my first try making carbonara! Things got a little dicey at the end timing wise but your method of mixing the eggs, cheese and starchy pasta water seemed like the key to a great creamy sauce.
Odd request - can you do an episode on sanitary kitchen conditions? e.g., handling meat, wooden cutting boards, salt bowls. I see a lot of different approaches and while I think I'm frequently over-washing my hands, I just have absolutely no clue what I'm doing (right or wrong). Would love to know your take on it.
^^^
I'm terrible at cooking, and yet I found myself making this Carbonara and it was fantastic! It tasted good (got some 'well done' eggy parts... so that's something I'd like to fix next time) and I even enjoyed the process of making it. Huge thanks!
Actually brian the pasta says 10 minutes for al dente right next to the 12 minute cooking time.
I think that’s the number of the size for the noodle
I mean I think the main takeaway is don't always trust box instructions and instead taste your food for seasoning/textures
@@michelleblank2199 what planet are you living on where "al dente 10 min" describes the size of a noodle 😂
ok karen
We don't want mushy pasta
Young man, that looks simply delicious. I'm making this dish for lunch tomorrow. Thank you for sharing!
You are my new favorite cooking guy!😁
Thanks Marian!
1:03 I actually think pancetta would be the next best thing, it’s a bit more common to find than guanciale, but bacon is still a good option (ex. I’ve bought pancetta from Whole Foods before)
Fully agreed, even in Europe Guanciale is quite hard to find but Pancetta is readily available so I would also always pick Pancetta over Bacon
Carbonara got me into cooking, I like the tip adding water to 'temper' the eggs, will def try that out.
ua-cam.com/video/93yuzFZz4z0/v-deo.html
Always great, Brian! You are in the top 3 chefs/cooks I always refer to on UA-cam. Thanks for your teaching skills : you really do an excellent job of teaching and explaining. Really! Still waiting for the cameo with you know who!
👏👏👏👏👏👏👏👏👏👏👏👏👏
There was an Italian restaurant in South STL city that used to serve Carbonara, closed now. It is my favorite pasta and no one makes it properly in restaurants.
So... I make it at home; your method is clean & clear. I'll try it next time. TY!
Looks delicious! Love all your hard work Brian!
Thanks!
Dude you’re awesome. I truly wanna be able to cook like you at some point.
You could make that quite easily. Watch the vid a few times, buy the best ingredients u can afford and have a go. Its actually a very simple fast dish.
I thought exactly that myself and so I watched, and learned. You've got this. Brian took all of the thinking out if it for us. He's that good a teacher.
Hey Brian, at least someone, not italian, nail the Carbonara recipe!!!! Bravo Brian!!! This is great!!
You lie. I made this for lunch but it was only 1 serving (I have no ragrets). Still digging that weeds-and-sardines shuffle at the end, Bri. 🤙
just remember kids 1 in 1000 eggs has salmonella
Finally got around to making your carbonara recipe and it was spot-on! Delicious, I couldn’t believe it didn’t have cream or butter from the taste - thank you
I was recently in Rome and made a point of eating all four of the holy pastas. While carbonara is maybe my least favorite (love alla Gricia) it is still amazing. I like that you mention the guanciale, as that is really the only pork used in the typical carbonara. It's cured, rather than smoked, which makes such a difference in the end product. Worth mentioning that you can buy guanciale online from numerous vendors. A 8-10 oz piece goes a long way. You could probably make two different two serving pastas with that much guanciale. Amatriciana anyone?
Amatriciana? YES PLEASE!
Gricia is my favorite too
Guancialle can be pretty hard to find in the States, though. I managed to find it in one specialty shop and I live in a mid-sized city (top 150 by population). Small towns are likely not going to have such specialty shops. I've heard Pancetta is a good sub, and I've found that at chain grocery stores.
@@LuisCaneSec as I said, buy online. Do you have a credit card? It’s worth it! So much better. Pancetta is not the same at all. It’s from the rib, guanciale is from the jowl of the pig. Like a chicken breast vs a thigh.
@@williamryan2067 You're right ! As an Italian I have to say anyone who has never eaten an original Carbonara with Guanciale does not know the true taste of a Carbonara. You can replace it with Pancetta but it's not the same. It's not the same taste. And this of course also applies to the other two typical Roman dishes (Amatriciana and Alla Gricia).
You are the first person to recommend the re-heat method if the sauce is too loose. Great way to fool proof carbonara!
I think it’s worth noting people can also use panchetta instead of the bacon, and it’s usually much easier to find than guanciale. Whole Foods usually has a packs of it but the panchetta is cut into pretty small cubes.
Exactly, the next best thing is pancetta, followed by any pork cured meat (NOT smoked) that has a decent amount of fat. Smoked bacon is not an option in my books, since the smoky flavor is not usual to the original carbonara.
Just made my version tonight with pretty much the same ingredients.
A more traditional way than combining the egg/cheese/water beforehand is mixing them into the recently drained pasta/pan and loosening with pasta water.
I’d expect they taste the same but this way seems a little more foolproof, if your pan is too hot and you’re slow with the water it can scramble the eggs a little.
Excellent Technique. Dutch Oven is the smartest thing you could use. When I was taught by a 50yo Roman Chef how to make Carbonara he taught to transfer everything to Metal Mixing Bowl and never add eggs to the Pan. And add a touch of White Wine to deglazing for a touch of complexity and acidity.
Reading the title, I was expecting the worst like using cream etc, and was ready to start a rant... BUT I should have known you better! That is proper authentic Carbonara (except for the bacon but you mentioned the reason) of the kind which Italian Nonnas would appreciate! Great!
Phew! Glad it passed the test! Thanks for the feedback
We typically leave Pasta dishes to Saturday evening when we have time to chill, watch a favourite show and chow down on a great dish. I always forget Carbonara when I am thinking of a pasta night, but not after watching this video Brian. Thanks for the poke to remember. HMMMMM I can already smell the applewood bacon this Saturday.
Thanks Pal.
LET'S EAT THIS THING
This is best carbonara technique and recipe for using bacon. Thank for specifying the stove temperature and step by step cooking instructions. I am going to make this this week.
carbonara with cream should be considered a criminal offense.
Thank you so much Brian!!! I did my first attempt today and it was a total success!!!! I will make it more often thanks to you!.
its nice to see an american making carbonara without 1 liter of cream and 5 garlic gloves. pecorino, egg and guanciale are already a "flavor explosion", I really don't know why so many people keep adding all kinds of random things. (especially brits, peas and mushrooms, why?). one thing though: what you were showing as "guanciale", I am pretty sure that just pancetta?
I live in Britain and have never seen peas or mushrooms put into Carbonara. Cream I have seen for sure,
@@dnmurphy48 maybe its just a gordon ramsay thing then, saw his recipe a while back and he adds so much random stuff
Italian food is the best food in the world bar none? You know why? The list is endless soooooooo many amazing recipes no other country comes close !!!!!!!!
Can't wait to try. Alot of the other recipes I've found call to combine the pasta and sauce over a bain marie. Your dutch oven method seems more efficient and... easier.
This is one of my favorite dishes to make. My wife doesn't like guanciale though so I use pancetta instead. Have definitely used bacon before though because you can't find guanciale or pancetta everywhere. I like it when cooking shows acknowledge that.
Bravo, perfectly appropriate carbonara recipe for everybody to make without laser thermometers
Thank you for the dish. This channel has easily become one of my favorite.
This is honestly the best carbonara video I’ve seen. Imma start cooking the bacon and do the mixing in a big pot from now on, too.
Great vid! I really like how it’s the authentic ‘no cream’ method, and also the fact you cooked your bacon so it was super rendered. Pro moves all round 😊
dude I made this recipe today and it was fkn LEGIT thank you for this, and all the others. Big fan of your channel.
Spectacular! Thanks again for the tips about the higher sided pot keeping the heat to coax the emulsion process and, tempering a mixture of eggs and cheese beforehand. These are super helpful for a dish I always hesitate about. Have a great day you guys!
Riiiight?!? Such a great tip with the eggs
Riiiight?!? Such a great tip with the eggs
Riiiight?!? Such a great tip with the eggs
Riiiight?!? Such a great tip with the eggs
Riiiight?!? Such a great tip with the eggs
As an italian you did a fantastic job! That`s EXACTLY how we do it in Italy! Bravo Brian! I love your channel! ❤
Really? Is this how it's actually done in Italy?
@@noktilux4052 Yes! In Italy we use the guanciale and the method Brian used is the same!
@@rf2632_ I seriously doubt about the pasta cooked in a pan and the cheese/egg melting.
@@blafafoire You can cook the pasta in a pan if you have enough water and the pan is large enough ... you can always use a regular pot too of course! The eggs will "cook" when the pasta if very hot. Try it :)
I love making Carbonara, Brian, and appreciated seeing your version. I am going to try your approach of deglazing the pan with the pasta water next time!
Made it last night, and it came out awesome. I used to go to a little Italian restaurant in San Rafael, they had the best ever Carbonara and Ive missed it since they closed many years ago. But this works as a great substitute . Thanks for sharing, it was really great.
This is authentic carbonara (other than the bacon), but a lot restaurants don't like to make this authentically because the sauce must be made right before serving, so many restaurants use heavy cream for the sauce.
So many ways to make carbonara. I like sautéed finely chopped onions in the pancetta/bacon fat. And I use the yolks only with Romano added upon serving with a garnish of chopped parsley and a squeeze of lemon to pop.
I just made this recipe and this came out so great. Thanks for laying all of this so clearly.
Ah ha. Carbonara. My fave. I appreciate your demonstration. I will definitely give this one a try.
Ok Brian, you have a new sub. This recipie is just the bomb, the way you present it is amazing.
You use so much more water then i ever done so gonna try this.
My family loved your carbonara recipe, quick & easy 😋 Thank You Brian
Such a simple dish and so easy to mess up over and over again. I don’t know how the Italians do it but yours looks great.
Wow! I don't usually eat this kind of thing with bacon like this, but I would make THIS. Looks beautiful!
It was amazing. I am sitting here reminiscing already.
@@nyfunderburk If I could ask you, did you find this hard to do? It does look work the effort, but I mean in terms of your skills?
@@515aleon no it was super easy. Only thing I wasn't sure about was mixing the cheese and eggs because I already had these things in the fridge. I didn't have large eggs and added an extra eyeballing his. It'd help to shave the cheese before u start. Other than that it was really straight forward! Go for it!
@@nyfunderburk Thanks.
Followed this to a T. Came out exactly how yours did, and very tasty. Thanks for the new recipe!
Love the concepts here Bri - so cool you're not afraid to re-invent / streamline the de-riguer rules of the kitchen!
I use my electric kettle to heat water fast! Works well. Cheers & yum!
He made eggs Benny and now carbonara?!? The two videos I’ve been dying to see within 1 week of each other! 🥹 Thank you!
I made this recipe tonight and it turned out to be a nicely prepared creamy sauce. I will say this is 4-5 servings and not 2. I hope no one is eating half of this in one sitting. And I would have hoped for a little more flavor. Perhaps I need to use higher quality cheese in the future and I’d probably through in some garlic with the black paper and maybe a touch of hot pepper too.
The boogie at the end gets me lol'ing every time. I have been told of a "happy dance" that is performed while eating delicious tasties.... I have no comments or recollection... and plead the 5th.
The best Carbonara method I’ve found.
Carbonara is just one of those go-to dishes I always have on hand if I want some comfort food, its just great stuff. And I do it pretty much the same as this video except I never found it necessary to temper my egg's really, I just dump it in and stir, but so many times that I've made it, I have a good feeling exactly how much heat I need to not overcook the eggs.
I often do one more thing that is very non traditional though, I slice a garlic glove or two into really thin slices, and then fry them off in the rendered bacon fat until they are just golden. So they provide a tiny bit of crunchy stuff in the dish as well as a mellow sweet garlic taste, but you really have to be careful not to brown them to much or they will get bitter.
Another great go-to food is omelets really, easy to make, you always have stuff at home for something really light, and you can just dump a bunch of eggs and then season with a bunch of parmesan and/or pecorino and some herbs and fresh black pepper.
Same here covenant, dump in the egg cheese mixture, off heat, stir, make adjustments, keep stirring, it'll be smooth and not grainy.
hey! i thought I was the only one who cooks pasta in a deep pan! best way imo.
Looks absolutely delicious. It’s my favourite pasta dish to cook. But Italians don’t use Parmesan. Pecorino only.
great recipe!
Note:
shallow bentola di l'acqua calda = sticky pasta party
5 litres water = non-sticky loose pasta
Made this for dinner tonight (we only had pecorino and cheddar so not quite authentic) and it was delicious! Perfect weeknight meal :D
Love this! Can't wait to try it next time! Thank you! 🍝🧀❤
Finally, a recipe that has a clear suggestion on seasoning rather than "to taste".
Easy cooking and its amazing.. After all this while i just using carbonara paste..now will use this easy recipe 😊
Carbonara is all about producing a rich creamy sauce and Brian as usual produces an excellent video that identifies the key elements to produce perfection.
I have seen many Carbonara videos including Gordon Ramsay and this video is miles better than all of them. So many extra little techniques that the others don't do that you can totally see makes a better dish.
Saucy music choices in this vid Bri… kinda loving it
Pepper first so pasta can absorb it while these 4 minutes of cooking. Amazing technique from cacio e pepe. Nice! Going to try this carbonara recipe.