You Know Carbonara, Meet CARLABONARA
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- Опубліковано 4 чер 2024
- I was in the mood to work on a pasta carbonara recipe, even though I’ve both reported and developed other (excellent!) versions in the past. As soon as I started thinking about it, though, I ran into an intellectual no-win situation. Technically, carbonara should be made with guanciale or pancetta. It’s one of the five classic pastas of Rome; there are very few ingredients and none of them are negotiable. However, I provide Spin Its for all of my recipes and while I could tell you to sub bacon for the guanicale with, I couldn’t in good faith let you call that Carbonara. Unwilling to compromise, I decided instead to let the bacon lead the way to a new frontier, rather than treating it as a renegade ingredient that threatens everyone’s reputation. What resulted-after several trials-is a creamy, crunchy, smoky, bacon-forward, Carbonara-inspired pasta that I am proud to put my name on. It’s not Carbonara. It’s Carlabonara.
For the full recipe, head to Food Processing on Substack:
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1:04 High Level Slice and Dice
3:53 Love Me Render
7:36 Scrambulation Defense
12:25 The Sauce Has Arrived
14:37 Carla Pasta
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#carlalallimusic #carbonara #pasta
Carla, this recipe is perfection. I made it with Rummo gf fusilli and it was divine, even with only 12 oz of pasta. The lemon and garlic is magical, and the textures are dreamy. I felt like I was eating at a fancy restaurant. My husband saw me buzzing around, destroying the kitchen with joy (I also made sautéed shaved Brussels sprouts with the extra bacon), and he left to get wine. My old “carbonara” with bacon was good, but now feels like a dish you’d eat when you’re sick, for comfort. This is a celebration dish, so we had wine and made it a lovely end-of-the-year dinner. Thank you, Carla (and Cosmo!) for showing us every detail and making such a special, memorable dish.
I love that a professional chef has some (minor) difficulties separating eggs like us civilians! It gives me hope! I laughed so hard, I may have also ovulated. 😂😂
Oh yeah, prove it! (Just kidding around). Funny comment!🙏👍❤️🇨🇦
The first chef with the balls to lay out the facts!! Thank you! I'm fed up with people telling me I can make an omelette without breaking eggs. Say it loud sister!
Carla, you are so funny and just plain lovely. I hope your family knows how lucky they are to have you! Remind them for me. :)
The king of rock and roll reference was on point Ms Carla
+ the ovulation joke and the tongue 👅 comment had me literally dying
I had to pause at the ovulation joke lmao I was laughing too much to listen
I really like how you describe the recipe by using our senses (how it looks, how it’s going to smell etc) instead of just strictly by timing, it’s an easy way for me to understand and I know what to expect
This was SO Good. Cosmo was right, the lemon zest really pulls the dish together. The walnuts were such an unexpected addition and this as so easy to put together!
Fusilli Giganti! That was my nickname in high school!
The second I saw you were incorporating ricotta cheese -- I was sold on this recipe! Always nice to have a few recipes that 'pantry ready'. Nice to see a change up from spaghetti. Thanks to the entire production team o nthis one! May you all have a very happy New Year and a safe & healthy 2024.
I like her confidence and personability❤❤ I like that she's non-chalant as well and not a snobby know it all. Subscribed just from this 1 video : )
I was only 2 minutes into the video and I knew I was going to love this recipe. Another excellent Carla video. This will definitely be joining my repertoire of Carla recipes.
I used to watch you all the time on BA, i'm SO happy I found your videos again!! i love this
I’ve always appreciated your commitment to the simple but profound notion of like “just let food be good” xoxo
I love this so much. You've inspired me to keep walnuts on hand for someone other than my bird. 😂
In Carla we trust!! Love you Carla Happiest holidays!
First video I've watched of Carla. I love the way this recipe looks. I've never liked typical carbonara because it usually is too dry...this one looks very saucy and I love that. I like bacon more than the other tradictional carbonara meat choices, and the idea of throwing walnuts for some added texture on that looks fantastic. I'm going to whip up this recipe for sure, but maybe just add some quartered sauteed mushrooms into the bacon mix too. The other annoying thing I find with carbonara is that I find the ratio of meat to pasta leans too much towards pasta so I think adding mushrooms sauteed in the bacon fat would work nicely with that too.
I'm definitely going to make this! thanks for the video!
This is going to the top of my must try list.
this is so chef-y (compliment) but also so accessible? fab recipe
Love this one! I separate my eggs like that, but I pinch my fingers together to “snip” the egg whites off of the yolk, and that works well for me! Happy new year!🎉
The “blurby blurb… I think I’m ovulating”…. I guffawed🤣😂
Carlabonara is definitely going to be a New Years dish I must try. I will use any excuse to cook with the thick cut bacon, and this looks like another one to add to my repertoire. I will be extra careful not to burn my nuts.
Carlaaaaaa this looks so DAYUM good!!! your recipes never fail. I know it might not be "classic" but I feel like some finely minced parsley and chive on this would be so good.
You are such a natural. Comfort food thru the internet. Blurby Blurby Blurb! Happy New Year 🎉
This is going to be my new go-to pasta recipe. But I want to eat that bacon-walnut mixture on its own. Happy New Year Carla.
Merry Christmas, Happy New Year. This looks Lallicious . Thank you for showing during the holidays. 😊
Isn't there supposed to be heavy pepper?
Yesss, this looks so good!
I love Carla!!! Most fun to watch cooking show ever.
You’re the best, Carla!
I made this tonight and it was so delicious! Carlabonara is a new favourite 😻
Happy New Year!
I do that for removing egg yolks, the thing is you gotta go in loose fingers to scoop the yolk then squeeze your fingers together to separate the albumin. Once ya get that down it's way easier than the shell passing
Made this and absolutely loved it!
Love that wooden spatula as always :) making this
Yum! I feel like she's said in a different video but does anyone know where the flat wooden spatula tool is from?
just a quick comment, that noodle shape makes me so happy... I might have to watch this a little later as I'm late but wanted to comment on the thumbnail pic
Love the bacon tip about starting with a cool pan.
Can’t wait to try the recipe! It is always difficult to find pancetta or guanciale for a carbonara, and bacon rarely ever shakes out. This seems perfect! I can’t wait to be on the prowl for some fun noodle shapes too! Also, may I ask what is the knife you are using at the beginning of the video when you are cutting the bacon? It looks like a good all-around knife!
Just made this. It was a success. The sauce really does thicken up as you stir. 🎉
We do that egg separating trick too for making flan which requires a number of egg yolks XD
However, we use the freshest eggs possible as older eggs tend to have the yolk membrane break easily, which makes this trick a bit of a pain 😅
Wow, I had that exact conversation with my butcher! Everyone out here making Carlabonara!
My mother called while I was nearly done watching this video, and asked what I was doing, and then made me relate the entire recipe and technique to make the dish, only to conclude, "That's too much work for just one person. You'll have to make it for me the next time I come to visit you and Caty." At least the menu is set! Thanks for all you do!
I'm making my carbonara with salciccia. it's amazing, I love the taste of the saltiness and the fennel.
This version sounds so good. And, I always use Smokey bacon. I haven’t asked my butcher if they have the traditional one that I can’t spell. My sons favorite meal. He calls it, bacon and egg pasta. 😂
So good! I loved this recipe so much. I did do some substitutes. Instead of ricotta I used Greek yogurt and it was perfection (the ratio is 3/4 cup Greek yogurt to 1 cup ricotta), a bit healthier. And instead of fusilli I used cavatappi which held the flavor well. Oh and I cut up the bacon AFTER I roasted it which worked fine. 💎💯
I think I’m ovulating 😂
“The closer I am to finely chopped” + the Barbie pink apron = perfection.
I love Carla and Molly! When can I see you guys cooking together again! Carla you hear me! Love you Carla!
Carlabonara! I love it! 👏👏👏👏😋😋
I need more outfits like the Gift Guide!
Carla, is it safe to eat raw eggs? I have the same question when making Carbonara. I just don't know how healthy it is and I need a professional's opinion.
Omg, that’s EXACTLY how the convo went w/ the guy at the butcher 😮
A Carla ad before this video is a win!
Delicious! Only next time I'll omit the garlic. I think my was too pungent. Ended up "stealing" all the other flavors.
What knife is that at the beginning of the video?
I hate separating eggs. I have yet to find a device that works well for me. I just use my hand and while yeah it takes a while sometimes I have never broken a yolk. Plus there is a slight satisfaction of feeling it finally separate.
Carbonara or not, this looks absolutely awesome.
I have a question for Carla! This video made me wonder: when and how do you clean your prep space when cooking with meat? I tend to get intimidated by meat, and part of the reason is because stopping to clean everything between cutting the meat and everything else makes me lose the momentum I ad going while prepping.
from someone that's been cooking at home for 25 years but also has an (expired) food handler's license, a few possibilities:
1. multiple cutting boards and knives. One set is for the meat and the other is for non-meat
2. one cutting board and one knife: cut all the non-meats first and set them aside, then cut the meat last
3. one butting board and one knife: keep track of which non-meats will be brought up to the same temperature as the meat and which ones won't be. Cut the kept-raw non-meat items first and then all the stuff that will be cooked to a high enough temperature later. For example, it doesn't matter if, say, the shallots are cut on the same surface as the bacon because they will be cooked in a hot pan.
Carla Have a GREAT New Year. David, RI
I need ittttt……….. I need it!!!!!! This will heal me.
Question, if you have someone in your life that can’t stand ricotta cheese, and you can’t afford a divorce, what would be a good alternative to use in this dish?
You could try mashing up some cottage cheese with a fork and substituting that way. I’ve used cottage cheese this way in a lasagna and it was delicious! I also don’t love ricotta myself.
I tried this recipe: ua-cam.com/video/rIA7p4Jbfdk/v-deo.htmlsi=THvzWp2XmrIWNUoT 😊
Thanks!
thank you!!!
I went to the walnut
I went to the bacon
She said carbonara
Is not what I’m makin’
Salting the baby food 😂
My problem with using pasta water in sauces is that since the water is heavily salted the sauce ends up too salty. So should I not use too much salt in the water?
As Marco Pierre White always says "its up to you!"
don't salt until after adding the salted water, then adjust
@@kaeminchaEven if I don't salt, when I mix it with cheese like in this recipe, it gets pretty salty.
Cara you are the best steve 😂
Made this for new years. My new carbonara sauce cheat is ricotta
Mind: blown.
Just a little tip, the more fresh the egg is, the harder it is to separate them the way you did
Carla. I have no words so: 👏👏👏
Queen of branding!
You know, I am a little pork belly.
You know how you have "Mommy Pasta" and "Daddy Pasta" recipes? This, made with homemade spatzli, was my Daddy Pasta growing up. I had it just the other night.
you look simply stunning
Traditional carbonara is the Keyser Soze of Italian cooking. Just make it with the ingredients that make you happy.
i wanna do it rn
So is the stuff you mixed in before called bottom bacon?
piggy bottom bacon
@@mikeismasri 🤣🤣🤣
i'm hungry
🤩
next time do Kid Fears - my fav b/c Michael Stipe
This has some real spa-peggy and meatballs energy
Pasta and bacon- if you insist 😋😋😂😂
♥️♥️♥️
Italians after seeing this:
*smack* just get the guanciale!
❤
You could call the version made with very thinly cut bacon Crispy Carlabonara!
BADA BING BADA BOOM
wow
I promise the egg separation trick is more effective when you have to do 100+ eggs at a time 😭
the title of this video is so funny
My preparation of authentic carbonara has brought me so much grief and persecution that I don’t like I will gladly exchange it for this carlabanana recipe which sure to be more delicious and pleasing. Because walnuts.
Carla! lol you need to close your four fingers together while the yolk is in your hand. Your fingers closing will snip the white boogers right off. Takes 1 second. There is no need to pass from hand to hand 😂 that was so crazy to watch
Carlanara
Omfg the return of the garbage bunnies made me audibly queef. I love them so much! 😂😂😂
ok to be fair if you let the eggs come a little closer to room temp instead of fresh out the fridge it really is easier to just scoop the yolks out of the bowl. They separate from the whites right away.
I worked one summer in a pastry kitchen 17 years ago jesus christ where did the time go?
gnocchi instead of noods?
The existence of Top Bacon implies that Bottom Bacon exists.
“There are tops. And then there are top bacons.” And interesting turn of events in the text…🌈
Medium chop
Ooh la la
😍🥰😍😍🥰😍😍🥰
Lean in to bacon🥓