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!
@@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.
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.
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 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.
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.
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 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.
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.
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.
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!
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!
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.
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!
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 🎉
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.
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.
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.
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!
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).
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! 👏👏👏👏👏👏👏👏👏👏👏👏👏
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.
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)
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.
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.
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.
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.
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
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!
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.
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 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.
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.
Deli pancetta is my go to for carbonara. Get a few slices cut thick and then cut into lardons. Much better flavor than standard bacon. I also use my home cured/smoked bacon if I didn’t get pancetta and want carbonara anyway.
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.
First of all, this turned out great! However...it was a stressful 15 minutes lol. If you made this all the time, it wouldn't be a big deal, but there's a lot going on in that 15 minutes, so you really have to be on your toes. I was so pleased the eggs didn't overcook and blended perfectly with the cheese. Thanks for another great recipe Bri!
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!
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!
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.
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?
Nicely done, I know it’s not necessarily authentic but I love a few thin slices of sun-dried tomato with the pork and then the smallest pinch of nutmeg in the sauce. Just adds a little more complexity to it all.
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
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.
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!
Personally I always save half of my pancetta to sprinkle right on top of my plated carbonara. This way you have some that are saucy and a little softer, but then some on top that are hard crunchy texture. I also go about 2x the amount of pepper that have SUPER super ground up in my mortar/pestle.
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.
The quality in each of your videos is admirable. One important tip you didn’t mention is adding more pasta water if the sauce gets over thickened. Sounded like an end of the world situ instead of a problem with a solution. Maybe I missed it.
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 😊
In order with Carbonara I'm inclined to go Guanciale>Pancetta>Thicc boi bacon>Tiny boi pancetta cubetti>>>>thin bacon. Perhaps better if it's not a particularly sweet or smoky bacon.
I believe that the reason the 12 minute timing on the package is "not accurate" is because the cooking method that's assumed by the pasta maker is ~1 litre of boiling water for each 100g of pasta, where the water's boiling when the pasta goes in. The pan method works great, but the volume of water is so low that when you add 200g of pasta to the water you're reducing the water temp significantly and, thus, changing the cooking time. When there's more water on the boil, the water temperature doesn't drop so much and the pasta starts cooking more quickly; hence, the cooking time is effected. So you can save time on the front end, by using the pan or save time on the back end by boiling a larger volume of water. It'd be interesting to compare results. Great video! Thanks!!
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 !!!!!!!!
This is like how I do Carbonaro for my partner and I! It's so delicious! It's definitely my favorite pasta dish. The yummy pork cheeks over fatty, thick bacon is still better. But where I live in this town in NZ, it's a bit harder to find. I am no Italian relative (as far as I am aware of, lol), but my family and I have always stuck to traditional recipes - especially Italian meals. Carbonaro is truly amazing and absolutely delicious, so simple to make, but yet, still complex, and you need to get it right. I definitely approve of this! ❤ My dad especially will be very happy.
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.
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.
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.
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!
Brilliant. I can’t wait to try the “polenta” method for the eggs. If that pepper grinder is getting you down I highly recommend looking at ratchet grinders. The lever action is way faster and easier.
@@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 :)
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!
Excellent as always. A lot of people are terrified of making carbonara and they shouldn't be. I'd like to see you do the classic aglio e olio and how you do a pasta primavera. Also, as we in the northern hemisphere are moving into winter I'd love you see your take on some winter'ish dishes like Boston Baked Beans - and maybe cornbread? And a classic winter stew - beef or vegetarian version? Thanks!
Thanks Brian for this one. Next time I’ll add the Pecorino to my mixture. Oh and I’ll put some water in my mixture first too because my Carbonara got a bit scrambled from time to time when I put everything to the Pasta.
Only thing I added was garlic sautéed in the bacon fat because... garlic. Lmao Omg this was AMAZING. That mix of the cheese with the eggs made it seamless to cook. Thank u so much for the tips! Wish I put in more bacon but I didn't have thick cut so that was on me. Suppperrrrr good.
@@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!
Cooking with Jonny says Hello 👋! Your video is truly amazing and shows your passion and devotion towards beautiful food. I am so lucky to see your work through your channel. Thank you for sharing! 🤗🤗🤗
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!
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.
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.
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 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.
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.
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 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.
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.
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.
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!
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!
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
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!
Cooked and tried, absolutely delicious, creamy but not oily. Thank you 🙏
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!
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 🎉
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.
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.
^^^
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.
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!
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).
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!
👏👏👏👏👏👏👏👏👏👏👏👏👏
Really nice.. This is a really good recipe..Thank you for doing this..God Bless.
Well done Brian! Excellent example of carbonara done properly down to every single detail.
Keep up the good work. Cheers from Croatia!
Thank you for another quick and delicious recipe. We love filling our busy weeknights with your suggestions. As always, you rock!
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.
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
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.
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
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.
I’ve been wanting to make this for YEARS and finally found a recipe I could follow! Eating it now and it’s amazing!!
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.
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.
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
The best and most simple carbonara presentation I have ever seen!
Package: Al dente 10 min
Brian: tHiS pAcKaGe ClAiMs iT tAkEs 12 MiNuTeS
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!
Well if my grandma had wheels she would’ve been a bike
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.
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).
Young man, that looks simply delicious. I'm making this dish for lunch tomorrow. Thank you for sharing!
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
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.
Looks delicious! Love all your hard work Brian!
Hey Brian, at least someone, not italian, nail the Carbonara recipe!!!! Bravo Brian!!! This is great!!
You are my new favorite cooking guy!😁
Thanks Marian!
I made this recipe tonight. 12oz of pasta fed all 4 of my family members. It was amazing! Thank you!
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.
Deli pancetta is my go to for carbonara. Get a few slices cut thick and then cut into lardons. Much better flavor than standard bacon. I also use my home cured/smoked bacon if I didn’t get pancetta and want carbonara anyway.
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.
First of all, this turned out great! However...it was a stressful 15 minutes lol. If you made this all the time, it wouldn't be a big deal, but there's a lot going on in that 15 minutes, so you really have to be on your toes. I was so pleased the eggs didn't overcook and blended perfectly with the cheese. Thanks for another great recipe Bri!
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
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!
LET'S EAT THIS THING
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.
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
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
carbonara with cream should be considered a criminal offense.
Nicely done, I know it’s not necessarily authentic but I love a few thin slices of sun-dried tomato with the pork and then the smallest pinch of nutmeg in the sauce. Just adds a little more complexity to it all.
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
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.
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!
Personally I always save half of my pancetta to sprinkle right on top of my plated carbonara. This way you have some that are saucy and a little softer, but then some on top that are hard crunchy texture. I also go about 2x the amount of pepper that have SUPER super ground up in my mortar/pestle.
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 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.
The quality in each of your videos is admirable. One important tip you didn’t mention is adding more pasta water if the sauce gets over thickened. Sounded like an end of the world situ instead of a problem with a solution. Maybe I missed it.
Looks absolutely delicious. It’s my favourite pasta dish to cook. But Italians don’t use Parmesan. Pecorino only.
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 😊
In order with Carbonara I'm inclined to go Guanciale>Pancetta>Thicc boi bacon>Tiny boi pancetta cubetti>>>>thin bacon. Perhaps better if it's not a particularly sweet or smoky bacon.
Thank you for the dish. This channel has easily become one of my favorite.
I believe that the reason the 12 minute timing on the package is "not accurate" is because the cooking method that's assumed by the pasta maker is ~1 litre of boiling water for each 100g of pasta, where the water's boiling when the pasta goes in. The pan method works great, but the volume of water is so low that when you add 200g of pasta to the water you're reducing the water temp significantly and, thus, changing the cooking time. When there's more water on the boil, the water temperature doesn't drop so much and the pasta starts cooking more quickly; hence, the cooking time is effected. So you can save time on the front end, by using the pan or save time on the back end by boiling a larger volume of water. It'd be interesting to compare results. Great video! Thanks!!
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 !!!!!!!!
You are the first person to recommend the re-heat method if the sauce is too loose. Great way to fool proof carbonara!
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!.
This is like how I do Carbonaro for my partner and I! It's so delicious! It's definitely my favorite pasta dish. The yummy pork cheeks over fatty, thick bacon is still better. But where I live in this town in NZ, it's a bit harder to find. I am no Italian relative (as far as I am aware of, lol), but my family and I have always stuck to traditional recipes - especially Italian meals. Carbonaro is truly amazing and absolutely delicious, so simple to make, but yet, still complex, and you need to get it right. I definitely approve of this! ❤ My dad especially will be very happy.
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.
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.
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.
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
Brilliant. I can’t wait to try the “polenta” method for the eggs. If that pepper grinder is getting you down I highly recommend looking at ratchet grinders. The lever action is way faster and easier.
Can't speak for Bri, but I'm definitely looking into this. Thanks dude!
@@englishmuffin5274 happy to help!
Just pull the knob off the pepper grinder and clamp the shaft in the chuck of a cordless drill. Instant mechanized pepper grinder.
@@jaym8027 I will definitely try this lmao my dad will get a kick out of it for sure
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 :)
Great Video! Excellent camera work and voice over. Good information explaining the steps and the dish!Great job!✌🏾
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!
Excellent as always. A lot of people are terrified of making carbonara and they shouldn't be. I'd like to see you do the classic aglio e olio and how you do a pasta primavera. Also, as we in the northern hemisphere are moving into winter I'd love you see your take on some winter'ish dishes like Boston Baked Beans - and maybe cornbread? And a classic winter stew - beef or vegetarian version? Thanks!
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.
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.
Bravo, perfectly appropriate carbonara recipe for everybody to make without laser thermometers
Thanks Brian for this one. Next time I’ll add the Pecorino to my mixture. Oh and I’ll put some water in my mixture first too because my Carbonara got a bit scrambled from time to time when I put everything to the Pasta.
dude I made this recipe today and it was fkn LEGIT thank you for this, and all the others. Big fan of your channel.
My family loved your carbonara recipe, quick & easy 😋 Thank You Brian
Only thing I added was garlic sautéed in the bacon fat because... garlic. Lmao
Omg this was AMAZING. That mix of the cheese with the eggs made it seamless to cook. Thank u so much for the tips! Wish I put in more bacon but I didn't have thick cut so that was on me. Suppperrrrr good.
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.
I just made this recipe and this came out so great. Thanks for laying all of this so clearly.
Easy cooking and its amazing.. After all this while i just using carbonara paste..now will use this easy recipe 😊
Cooking with Jonny says Hello 👋! Your video is truly amazing and shows your passion and devotion towards beautiful food. I am so lucky to see your work through your channel. Thank you for sharing! 🤗🤗🤗
Made this for dinner tonight (we only had pecorino and cheddar so not quite authentic) and it was delicious! Perfect weeknight meal :D
He made eggs Benny and now carbonara?!? The two videos I’ve been dying to see within 1 week of each other! 🥹 Thank you!