The Ultimate Spaghetti Carbonara
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- Опубліковано 3 лют 2023
- We wanted a bulletproof version of this much-beloved, simple Roman pasta dish of noodles draped in a luscious, porky, cheesy sauce.
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The 'proper' egg ratio is 1 egg for each person plus 1 egg for the pot. That's how I was taught to make it when I was living in Rome. It's also nice to add a little grated Romano on the top of each serving at the very end. That way, each person gets to how much cheese they want. Or, even use parmigiano (horrors!), if that's their preference. Also, I never found the need to add any pasta water to the sauce. We just left the pasta a little wet when draining it. Worked perfectly.
Having said that, this recipe is the real deal. In many US Italian restaurants, 'carbonara' means a garlicky cheese sauce.
And some commit the ultimate crime by using cream.
This dish has a very well defined origin in Rome and sprouted out of the need to feed workers with a filling tasty meal that is prepared quickly.
Simple in ingredients but one of the most difficult meals to get right.
Sounds like the recipe for a teapot: 1 for the pot and 1 for each person.
@@PetraKann The last time I saw someone add cream, several people dropped dead, and were unable to be resuscitated. People need to know better.
I finish the egg/cheese sauce over low heat with the pasta water. Keep mixing it over low heat for about a minute or so (low heat!) - it literally turns the sauce into a cream like consistency.
@@PetraKann Unbelievable to me, even the recipe in The New Professional Chef published by the CIA uses cream!
Pasta Carbonara is one of my favorite winter dishes. It's hearty, creamy, cheesy and delicious.
Do not forget to taste the meat beforehand. If you use pancetta instead, it can be super salty and in that case you definitely should not add any salt (the cheese is obviously also salty).
One of my favorite pasta dishes. Thank you ATK......y'all are always spot on
Thanks for the informative and entertaining video. I have always said America's Test Kitchen is America's best kitchen.
One of my favorite Italian dishes.
I’ve always wanted to make this.
Super easy to make, just made this a couple days ago.
You can substitute pancetta for guanciale, and even bacon for pancetta.
And parmesan for pecorino, but not the crap out of a bottle. Real parm.
If you have a Whole Foods or an actual Italian market you’ll find the guanciale and pecorino, otherwise the pancetta and parmigiana reggiano works well, but make sure it’s the good “parmigiana reggiano” not just the Kraft Parmesan - that won’t do
Happy to see you taught the correct method- looks great
Yum! My favorite dish! Thank you
Bravo! Bravo! Bravo! You respected the traditional recipe, very nice!
This is one of my go-to quick cooks for dinner. Ready in less than 15 minutes. Also one of my most favorite pasta dishes. Pecorino really is a must for authentic flavor, but Parmigianino Reggiano is more readily available and work, too. I have also used bacon when guanciale or pancetta is not available.
Just made this incredible dish using Pancetta and it turned out perfect! Your instructions were spot on and made me a hero with my family, lol!
i always wondered what’s the difference between adding parmesan cheese vs pecorino for carbonara after watching many other videos about this dish (i don’t eat many cheese), you’re the first to point it out! thanks!!
I’ve been a faithful fan for years ! Love your channel. I’m a wanna be chef😊
Looks phenomenal
I love it. This is my favorite.
Consider (per the Chef at Luciano Cucina Italiana in Rome): If you mix your Pecorino Romano with Grana Padano (2 parts PR to 1 part GP), your carbonara will be a little less salty and a bit creamier (regardless, I can't imagine adding any add'l salt as Pecorino is very salty).
Thank you ❤ more authentic recipe form all over the world please
Looks so delicious. 😊
Folks if you can't find those meats, buy pork jowls bacon, put in a bowl uncovered in the fridge for a week to dry, can use fresh jowls bacon but not as good, but both will work
Thank you 👍
Can you do me a favor and spell the meat she is using? I do not understand what she is saying. I normally use pancetta.
Guanciale?
….or use chicken
@@PetraKann chicken has nowhere near the fat or flavor necessary for this recipe
Kudos for sticking to the correct ingredients ✅👍
Well, they don't sell all the ingredients where I live, unfortunately. So, I have made it with substitutes, and it was still fabulous. Next time I drive to the big city I'll have to shop for them and try it out with the better ingredients. I love both Carbonara and Cacio e Pepe.
If you really want to know what the traditional recipe tastes like, you can sub in pancetta, but parmesan is a no-go. It'll taste ok, but it will be very different from a carbonara made with pecorino romano.
I live in the NE U.S., so real Pecorino Romano is available here, but I wonder how the availability is anywhere else? But absolutely, Parmesan is not a sub for Romano in this dish and most others as well. Some people mix Parm and Romano but I don't
That looks to die for!!
How do y'all make it looks so good!?
Our local Italian market stocks guanciali, but I had never used it. I got some and used a parmesan-ricotta mixture I had in the fridge. Omitted extra salt. Delicious but sent me into a trance-like nap. :D
Great video, its 7am and I am making this for breakfast :)
Looks like I have another pasta dish in my arsenal.
Don’t put the pasta in water until you’ve mastered the rest…It’ll overcook as you crash about. Guanchale is great if you can find it in U.S. Don’t sub in pancetta. Get thick cut bacon and cut in half…use the fatty half of the strips for carbonara, save the leaner half for actual bacon.
Get the eggs and Romano (NOT PARMESAN) cheese sorted. Then cook noodles and follow rest of video.
Binders and chemicals are weird in U.S. If the creamy sauce you should be making ‘breaks’, use half a slice of American/Kraft cheese to force the emulsion.
I have a subscription to cooks country. There are so many versions of this on the website. I'm just looking for the amount of pancetta used here. What is this recipe titled online?
waiting for the price of eggs to come back to earth before i try this-looks fabulous!
Eggs are 35¢ / piece. If that’s your concern, you’ll never be able to afford the pecorino.
@@brentdsmith1 or the guanciale…
What pot are you using to cook the spaghetti in? I like that it's wide and short.
It’s from All-Clad. I bought it based on their recommendation
The real deal. Thank you ladies 😋😋
This Is the original!👍❤
Certificata from 🇮🇹
Ottimo!!!!!........
Yummmm
I love carbonara and this version looks fantastic! Hope I can find the meat to make it.
"...version?"
They sell it at the deli counter at Caputo’s….it’s not cheap!
@@reneejohnson1663 Perhaps they sell brains as well...in which case you should RUN to be at the head of the line!
One tip - get the crust of the Guanciale/ otherwise the pepper on there will burn and make the carbonara taste bitter
😋
What's the best Pecorino Romano?
How many servings per this recipe?
Excellent, but first trim the tough skin from the guanchale.
Also, you may want to view the preparation technique used by Chef Luciano Monosilio. He combines the eggs and cheese over a double boiler and whisks the mixture to make it creamier (the "Zabaglione method"). He then takes the rendered fat from the guanchale and whisks it into the egg and cheese mixture (the "Hollandaise method"). He also tempers the egg mixture with pasta water while it is in the double-boiler.
😂😂😂😂
Thanks for the info. I would like to see him make the dish. I will search to see if it is on UA-cam.
@@angelatruly He is on UA-cam. Just do a general search. He has several videos regarding Chef Monosilio's Carbonara technique. Try this one:
ua-cam.com/video/QA6_rLrFTwc/v-deo.html
@@robertvecci262 wow si cool thanks!!
@@BigHairyCrank you got that wrong. That’s carbonara a la ketchup. Perfection.
If you give the guanciale a bit more time, at lower temperature, you get so much fat that you don't need to add any
I'm planning on using ANGEL HAIR Barilla pasta & my cast iron skillet. ✅
Thank y'all! 👍
when the eggs go back into the pasta is the heat on at all, or is it just residual heat?
Depends on the mass of the cookware you are using. If you are using something that will loose the heat quickly you may want to add heat, but be very gentle with it. :-)
The eggs cook via the heat from the noodles, normally speaking. You shouldn't have to turn the heat on.
It will be on the residual heat of the pasta and pot. Too hot will cause the eggs to scramble which will leave the sauce lumpy
If you are cooking an entire pound like in the video, in a heavy pot, the residual heat might be enough. I've been making this a very similar way myself and when it's just one serving (1/4 lb. pasta) I usually have to turn the heat back on. Scrape the bottom and sides with a heat-safe silicone spatula continuously until the sauce becomes creamy.
@@Dark0blivion noodles?
Tasty Delicious Wonderful And My Dear 🌹🌹🌹🌹🌹
The secret to great carbonara (apart from good pork and cheese) is: no egg whites. Just yolks, cheese, and pasta water. Perfect every time.
You do need some egg whites. For every 3 full eggs take out one of the egg whites
Looks delicious but I could feel my arteries constricting from all that pork fat. I know, I don't have to make it and I won't be making it but I can enjoy it vicariously through the video.
I like your recipes, I subscribed to the channel.👍👍👍
With the amount of guanciale used, I would reserve some of the grease. Too much and the pasta will go from rich to greasy. Perhaps only 60% of the fat that rendered out while the rest could be put aside for later use in another dish or seasoning for a cast iron.
My favorite Italian dish and I have had it all over Italy. Every restaurant was great, but in Roma....words just can't express how good. I would never have it where I live in the US or at a chain as it is not authentic AND folks probably think of it as fat and salty. Why? Because they almost always use heavy cream and smoked meats. Try this recipe or book a trip.
For real. Bacon and cream sauce could theoretically be decent with pasta but it's so heavy and thick compared to a traditional carbonara.
@@Zelmel Si true
The Jewish quarter in Rome makes the best carbonara.
What is the spoon for?
Some ppl use a fork and twirl pasta against the bowl/dish to get a nice forkful. When you have just a flat plate, some ppl find it easier or prefer to hold the spoon, and use that to twirl a bite of pasta onto their fork.
To smack people with, who dare try to add cream to this dish!!!!!!!
I would have transferred the pasta into the pan instead of the pot ? It looks great I will certainly try your sauce.
Same. They lost a lot of the flavor on the bottom of the pan which would have added more wonderful flavor if they had added the wet pasta directly from the pot to the pan instead of draining the pasta.
And not wait until the pasta is done before doing so, it will still keep cooking in the pan and until you eat it and if you want it to be al dente when you eat it, you have to stop cooking it earlier.
They used a non stick skillet, so the vast majority of the browning is sticking to the food rather than the pan.
@@VanityismyReligion Yes, thats what I thought as well when I saw the video and I agree. But I would still transfer the pasta to the pan regardless.
@@-NoneOfYourBusiness Ditto, pick the pasta ú with tongs and add directly to the skillet... just the right amount of water and no chance of having to turn the heat back on because the pasta didn't have a chance to cool off during the transfer.
I need to keep looking for guanciale because I want to make legit carbonara.
If my grandmother had wheels...
Can someone tell me if the heat is off when she mixed everything together.
It's off.
@@sandrah7512 Thank you 🙏🏽
I tried this last week and I messed it up by not trusting the process. Take the pan off of any heat when adding the egg. Otherwise you will have scramed egg pasta
do you have the recipe for franco american spaghetti the original recipe🥰 not tho canpbell spaghetti recipe😝 it not the same ?
1 tbsp salt for 4 quarts of water in way too low. I usually go for 1% salt solution, 10 g per liter of water.
ATK got this right..
I think the chef here is correct that proportions are very critical… I’ve made it many times, just winging it, and sometimes it’s great with the sauce a very unique glossy creaminess that is so appealing and other times it’s good, not great, and maybe more mac ‘n cheese like.
Thanks! Did you mean 2 1/2 CUPS of cheese (not ounces)?
No, 2.5 ounces - that's a weight. In cups (volume), it's about 1.25 cups (recipe linked in description).
first, I'll need bake baggetts..
Pork fat rules!
Bacon, egg, and cheese with black pepper!
B,E&C is a combination too good for just breakfast!
What about budget options?
Use the powdered cheese packet & pasta from a box of Kraft Mac ‘n Cheese, and hotdog chunks in place of guanciale.
@@silentlou4375 lol.
@@josephkalish3364 It probably wouldn’t be bad actually… ate so much of that as a kid. But to the standards of Carbonara…
I tried Guanciale once. Worst piece of pork I ever ate, flavorwise. Bought it at an authentic Italian deli. Prepared Molly Bon Appetit's recipe. I'll settle for bacon or mushrooms.
add pasta to the sauce not the other way round
U don't use the egg white.
I’m glad they didn’t use garlic, not even a little.
Had no idea that it included raw eggs. No more for me thank you.
The eggs aren't raw when you eat it. They get cooked by the residual heat of the pasta.
The modern version used whole eggs and yokes. The classic version would use just whole eggs (less wasteful). It's also nice if you toast (some of) your pepper in the oil to bloom the flavours before adding extra at the end to taste.
😂😂😂😂😂😂
Are the eggs cooked in there?
The fun starts at the first step... 1tbsp of salt into 3,75 litres of water for cooking dried pasta? -make that 2 1/4, at least... it ain't health food after all.
Cold pan method... fine, but no extra fat. And you needed to have that going before adding the pasta to the water, once the fat has rendered and the guanciale/pancetta is to your liked crispyness, it can wait for the pasta on the lowest heat or just with the heat off. The other way around does not work.
Not much else to find fault with, other than you may want a tiny bit of heat underneath when bringing this dish together. It's living dangerously for sure, but it speeds things up and some minor egg curdling can be rescued with some more pasta water.
Maybe a dumb question, but does the egg fully cook? I'm a pretty big wimp when it comes to undercooked eggs.
The eggs get cooked with the residual heat from the pasta, which is why it's important to work quickly once the pasta is drained.
I've made both traditional and modified carbonara. Simple and clean, guancale. Adding some depth, pancetta.
Really good, top with a little rosemary and lemon zest to cut the richness.
Modifying a carbonara turns the dish into something else.
You should apologise
...yeah, 'rosemary and lemon zest...' quintessential Roman finishing... IDIOT!
@@ackack612 ....I would have gone with basil and oyster sauce
Who would have thought the most expensive thing in this recipe would end up being the eggs?
Vincenzo has entered the chat.
Why did she separate the last two eggs... so the whites went in with the shells. Save the whites for something.
You need to cut the skin
ind off of the guanciale. It becomes tough and chewy when it's cooked. Olive oil is not needed. Guanciale is cooked on low heat and it will render it's fat. It's the only lipid you need. If cooked properly the guanciale should be crisp, no almost crisp, on the outside and still tender on the inside. Don't drain the pasta. Use tongs or a pasta scoop and transfer it directly into the pan of guanciale. You WANT the pasta to be wet. You do not need to add pasta water to the egg\cheese mixture if the past is taken directly from the water and mixed with the guanciale. The combining of the pasta\guanciale with the egg\cheese should be done off the heat or you'll end up with scrambled eggs. If the sauce is too thin, add some of the starchy pasta water to help it thicken. DO NOT make extra and think it will be okay as leftovers. It won't. Carbonara is meant to be served immediately. If you're cooking for two people, make two servings only.
They get so many things wrong in this recipe, one would think their researchers are stuck in the kitchen and never visit Italy. They lost me first with leaving the rind on the guanciale and cutting it in CUBES. And then, adding olive oil to the guanciale. Are you kidding me? Many Italian chefs believe it is blasphemy to add olive oil to the guanciale, because olive oil can easily ruin the flavor of the guanciale fat. On top of that, YOU DON'T NEED THE EXTRA FAT! If cooked properly, the guanciale will render the secret ingredient: its own fat. When it comes to authentic Italian dishes, especially the classics, viewers simply can't rely on ATK. They are brain dead and seriously misinformed.
I agree! Also, no salt is needed for the egg/cheese mixture as the cheese (Pecorino Romano) has plenty of salt.
Salt is not needed here, pork is salty, so is cheese.
Sounds delish! Where’s the garlic?
She got it almost right. No olive oil. The guanciale fat is all that is needed.
Also, I have to say, you can tell by the way she cooks the pasta that she’s not Italian.
@vincezo’s plate will give you the authentic Roman recipe
I'm thinking to remove the pasta from the water, adding it to the pan with guanchali, then slowly/gradually add the egg/cheese mixture and some pasta water. Oh, and turn the hear off. 😉
How you’ve described it is the way I’ve witnessed it most and how I do it… but I usually struggle with the pan barely able to hold it all.
Yolks only and no EVOO!
More meat is needed for that amount of pasta. But otherwise 👌
I just made a recipe called "sausage carbonara". I don't know where I got it, but it was the most tasteless thing I ever made.
Nice try but in reality it was a dish invented at the end of World War II when American soldiers had bacon, which, by the way, is the original fat and not pancetta or Guanciale and eggs, which the Americans had. An interesting sidebar is that bacon is an acceptable ingredient and lends a smokiness to the dish, which is not unpleasant and which is used by many Italian/ Americans to this day.
The producers have a Type in their Female presenters
And you have a type you like to comment on.
Instead of eggs and cheese I use eggnog.
Lovely.
No no no. You don't pour the guanciale on the pasta. Half of all the flavour gets lost. You put the pasta in the pan and the eggs and cheese in there too. Then you toss the pasta in the pan. Don't stir...
Correct!!!!!!!!!!!!!!!!!
Please do not Crack an egg on the side of a bowl!!!! Use a flat surface. Less chance of pieces of shell in your dish.
She didn’t cut the skin off the guanciale, the eggs weren’t tempered enough resulting in a runny sauce, and the pasta looked overcooked. SMH
No cream! No tomatoes! 😆
I'm 1000% Italian. This is one dish that does not appeal to me at all.
No peas?
It's important to not use bacon.
If my grandmother had wheels she'd be a bicycle.
Five eggs? In this economy?
Like Guanciale is cheap. Get a better job. LOL
Got a substitute for the people who don't eat pork?
Maybe turkey bacon?
Guinea pig ( called cuy also) belly bacon, not pork but taste is like pork, huge delicacy in South America and very clean animal, easy to skin, clean, & trim the meat
Suicide.
Chicken McNuggets
What do use in place of pork?