The Best Pasta Carbonara You'll Ever Make (Restaurant-Quality) | Epicurious 101
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- Опубліковано 15 чер 2024
- In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates how to make restaurant-quality carbonara at home.
00:00 Intro
00:23 Toasting the peppercorns
01:15 Prepping ingredients
03:44 Making egg and cheese mixture
04:48 Prepping the guanciale
05:55 Cooking the pasta and guanciale
07:47 Mixing the carbonara
09:23 Tasting
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My foolproof technique would be to have Frank Proto come to my house and make it.
😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂
I think mixing everything in bowl makes this dish much easier, I had a experience of fail this because of overcooked egg. great simple tip!
I personally use the pot I cooked the pasta in, the pot is more annoying to wash but I can really toss it and get lots if air in it. Very very creamy
If your bowl can take the heat and is big enough, you can put your bowl on top of the boiling pasta water and mix it on top of it like you would do with hollandaise.
The title tells me that thre is a reaction by Vincenzo's Plate incoming. At some point. lol.
lol I was thinking the same thing
Purists LOL... A dish is about what you enjoy. There are dozens of variations of many recipes. You are not forced to love some so called original recipe that may have a dozen variations you like better. Make it the way you like it and stay out of the rabbit hole that some 'original recipe and method' is the only way to prepare a dish. Like stew, put in it what ever makes you happy. If you and your family or guests like it; bingo, you have a winner. Vincenzo can make it what ever way he wants and I will make it whatever way pleases me. 🙃
@@barryramer610 📕
guanciale, pecorino, no cream... he should be amazed.
@@etiennerochon62 Even when some purists will say something about parmigiano reggiano mixed with the pecorino.
Complimenti! I'm Italian and I am really proud of a UA-cam chef that makes a proper carbonara. You know that Frank is a real chef when he makes dish like these properly! 😙👌
I'm Italian. My parents born in Italy... Ridiculous he didn't finish in the pan!
@@nftutoring9241 actually, doing it in a bowl instead of in the hot pan is the best way to ensure a perfect, creamy carbonara. If you do it in the pan is very likely that you obtain scrambled eggs and pasta instead, which is not what you want...
@@skypup77 cmon, no insults
@nftutoring9241 some of the top roman carbonara chefs finish it in a bowl.
@@nftutoring9241Ma no.
Gli unici veri vantaggi della padella è che puoi farci saltare la pasta ottenendo una migliore amalgama. Inoltre se hai abbastanza esperienza puoi eseguire le correzioni e portare il tutto al grado di cottura e consistenze desiderate.
In ogni caso: tutto si gioca su come si somministra il calore alle uova (cottura con calore residuo). La tecnica di chef Proto può portare ad un risultato corretto. Il rischio della tecnica che ci mostra in questo video, se si fanno errori, è che le uova possano risultare "bavose". Con la padella è più tipico il rischio di "strapazzarle".
Ma, ancor prima di apprendere una tecnica, è importante conoscere e capire come deve risultare il piatto finito, quando viene fatto a regola d'arte.
I call Frank "The chef who cannot be ignored"
Even though we try to ignore him they keep throwing him on our UA-cam page 😂😂😂😂😂
Frank, a culinary maestro, he cannot be stopped.
@@howru33666 The only thing he needs to stop is messing up a cultures dish. And making it look unrecognizable. That’s what he needs to stop. It’s disrespectful to other cultures.
Geez, I cant stop drooling. Back to the store for me, STAT!
I am lactose intolerant and allergic to eggs. But watching Chef Frank is an absolute delight
There's no ingredients containing lactose in carbonara. If you leave out the eggs, it becomes pasta alla gricia, which is equally delicious.
@@stephenseyer4715you might be surprised to learn that to make cheese, you need milk...
@@jordanpulciani1526 Thanks for the heads up! Hard cheeses such as pecorino and parmesan contain little to no lactose compared to soft cheeses like mozzarella, brie, burrata, etc.
@@stephenseyer4715 I think alot of people don't know this, after 2-3 months it's most likely fine. If you wanna go the safeway take 6 months. Parmigiano Reggiano becomes your best friend and pecorino is most likely still fine, cheeses with above 3 years taste like another level anyways.
who asked you 😂
I gotta try this. Chef Proto breaks it down so easily.
That's a solid way of crushing peppercorns. Especially since he said to keep it kinda big pieces. I dont have a mortar n pestle, and the grinder makes it tiny.
For whatever reason when I saw him do that, I started thinking about using the can crusher on the wall XD.
Frank. Carbonara. I clicked.
😂
Never mixed in the egg/cheese bowl. Think I will try that next time.
Awesome! I’ve always finished the mixing in the pan but am going to do it in the bowl. Thanks for the tip!
This is the first time I’ve seen a chef mix everything in the bowl. I always did that and it always turned out great. It’s a much easier technique!
You should watch luciano monosilio make it, looks way creamier than this one
Frank at his best as always
I never thought to put everything in the egg/cheese mixture - have always put the pasta in the pan. This video is brilliant.
Frank…always making me hungry. FRANK, YOU ARE EPIC!!!
Chef Proto is amazing
Vincenzo getting new content for his video
The best 10 minutes and 11 seconds that I've spent all day. Thank You, Chef!
Thank you, Chef Frank!
I've been cooking Italian food for 27 years and never thought to have a pepper, egg, cheese mixture ready to roll...thanks Frank!! A chef's Chef!
Usually "fool proof" recipes cut corners, but this is fool proof and AMAAAAAAAAZING
How i learned how to make a proper Carbonara :
I watched Gordon Ramsey video. There i learned everything i should not do. then with the comments and reactions videos i learned everything. Thats such a simple dish do make
Yummy 😋 That looks delicious! I have never made a carbonara. Definitely want to try this!
finally a video about carbonara, i never being great at it, i know how to make it but i mess it up constantly,thank you!
Putting the guanciale oil in the mixture first and making an emulsion out of it almost like a mayo, then putting the pasta in the bowl and making a bain marie with the boiling water will elevate the carbonara to a carbonara 2.0
Such a simple recipe that is so delicious.
We love Chef FRANK!
I was waiting on chef Frank to bring out the big cheese wheel like he had Emily do with that recipe 😆
Every carbonara dish served comes with its own personal ambulance to take you to the hospital afterwards for a free artery cleaning😎
😂😂😂😂
You would make my Nonna proud!
🩷❤️🧡💛💚🩵💙💜🖤🤍🤎
Is this the first time that Frank made a pasta dish and he didn't make fresh pasta?
This dish is supposed to use dry pasta.
This type of sauce clings way better to dry pasta than to fresh pasta. Pasta is a lot more diverse and complicated than you might think at first glance.
What the other two said. For something like this dry pasta is much better.
I thought I had perfected my Carbonara until I saw this video. I gotta try these techniques!
Incredibile, dopo decine di versioni imparo la versione più corretta da un americano! Bravo complimenti. Però ricorda di non mettere sale, pecorino e guanciale sono molto salati, rischi sia immangiabile. In Italia usiamo solo un tuorlo per persona, con più commensali un tuorlo per persona più un uovo intero per la padella, e 70/80 grammi di pasta per ciascuno, il tuo condimento è per ameno 4 persone.
I like the adding everything to the bowl and mixing! I usually put the pasta in the pan, gonna try your way next time. and total props for using guanciale!! I've seen way too many folks using bacon. Pancetta is acceptable if you can't find the guanciale. you can't beat the flavor of that pig cheek.
Beautiful
Technique > quantity of ingredients.
Well, obviously.
Why would more ingredients be better?
Careful about the salt level in the water, especially with carbonara it should be lower than usual and definitely not sea salty
The Salt Master once again
Now I have to make it this way since this my top 3 favorite pastas and I never truly like the way it turns out 😩
master chef. Do you have a restaurant? I want to eat just your food!
Carbonara - a simple but expensive pasta
😋😋 yummy
Yummy 😋
Not to sound cynical, but it's GREAT to be back to the cameras being on tripods! Felt like I was watching *The Bourne Identity* on the last one. 😬
He is the only other chef I seen other than Marco Pierre White who mix it all in a bowl. I think that speaks a lot to their expert level.
Take a shot everytime mr frank says 'guintala'
My favourite with fried mushrooms
Frank should be more famous
Recipes often incorporate some starch in the cheese mixture to increase the heat tolerance. Do you have an opinion on that?
Can you please do a video on tuna salad
Heard you should try to keep any burnt particles at the base of the oil in the pan when pouring the oil out into the pasta as it’s bitter
Every house in Brazil has pasta, eggs, Bacon and some cheese, but carbonara isn't a common recipe
(I made a carbonara a few weeks ago, and after this video i wanna do it again)
Even in the parts of Brazil where the Italian immigrants live?
I know what I’m having tomorrow.
If I can eat eggs, but not meat, what would I substitute the pork with if I wanted to make this?
Maybe butter mushroom
I have heard that crispy tempeh cubes are quite tasty. Not sure about the texture, though.
Caramelized shallots
Zucchini. Dice them not too small, fry them in vegetable oil and toss them in when pasta and eggs&cheese are well combined. It's delicious!
😋 Mmm Mmm Mmm
i've never seen the glass bowl method. such a fool proof way not to cook the eggs too much
I have a love/hate relationship with carbonara 🍝
Where do you buy guanciale? I’ve never seen that in a grocery store.
In some supermarkets you can find a product near the bacon labeled Pork Jowl (cheek) or similar. Guanciale is jowl, but it's not smoked. American Jowl is almost always smoked like bacon. I kinda perfer it to bacon.
I just make a hybrid of Cabonara, Cacio e Pepe & pasta alla gricia as 1 dish
Chef Frank! We love your videos.
Is the mark under your lip new? If so, please see a dermatologist!
Excellent
I put my mixing bowl over my cooking pasta to temper the eggs like a double boiler.
Is there a secret to stopping it cooling too fast, if always feel like it's room temperature by the time I'm halfway through eating it?
Scarf it down faster! 😂😂. Try eating it in a bowl that would help. On a plate there is more surface area so it cools faster, in a bowl it'll stay hotter longer
@@GK-gc9cv Yeh I'm already a pasta bowler. I do like to savour my food but other foods don't cool as fast. oh well.
Warm your plates (or bowls) in oven at 120-150F while you're cooking.
Egg yolks begin to coagulate (set) at 144° so as long as the pasta or heated bowl doesn't reach that temp once the egg-cheese mixture are introduced, the dish will stay hotter for a longer period of time and not "scramble" the eggs (OK, ruin) the dish. 😋
This is an absolutely terrific video. 👏 ❤
definitely warm your pasta plates - it's what they do in the restaurants, and it's a game changer when it comes to keeping your food hot for considerably longer. Adam ragusea has a great video on the best and worse ways to warm your plates.
im waiting for vincenzo video on this one
I am making this on the weekend! Question though…. Is it ‘ok’ if I use bacon instead!?!?
IMO...yes, it will still be very tasty. Guanciale is not always easy to find, even in the 4th largest city in America. Pancetta would be more authentic substitue than bacon, but most everyone has some bacon laying around and it will still be delicious. Guanciale is not smoked, and bacon is, so it will impart a bit of a smokey flavor, is main difference.
Thanks Sloan 😊
@@sloan495
Just wondering. What's the fourth largest city in America? Chicago?
@@fransbuijs808 Houston
@@fransbuijs808 Houston
love this guy
I remember watching this channel like a year or 2 ago and he had that herpy thing up his lip back then too... he should get that checked
Chef Frank made enough for 4 so who gets the other 3 servings? When Babish/Alvin cook if there is leftovers any in the studio get some
Love this handsome chef 🤩😍🤩😍
No egg whites were wasted in the production of this video!
if this were a fried rice and uncle roger were Vincenzo, this would be FUYIOH and frank would be uncle frank!
Basically sea salty. Who is drinking ocean water to know what that tastes like?
I feel like if you’ve been in the ocean enough times, it happens to everyone
just me or does frank look like the four seasons baby
Luciano Monosilio’s version tops the rest
"I laid these eggs myself"
I keep trying to make carbonara and I keep failing, it will come out looking like it should but it just doesn’t taste like a restaurant. I follow the instructions perfectly. This is one of the dishes that I will always order in a restaurant.
BTW guanciale is impossible to find. Instead, go to the Asian grocery store, get pig jowel, order curing salt #1 online, and make your own. Takes a month and a half about.
Hi, I can't find the recipe for this on my Epicurious app. Can someone help a sister out please?
Time to grow me some tomatoes and make me some pasta
Scratch that no tomatoes
lmao
No make tomatoes anyway. Do a fresh pasta sauce one day
@@jayharv285 Canned San Marzano tomatoes are best.
@@mahbuddykeith1124 yeah but if ya don't have any available (there are people who don't have them)
Why not use a mortar and pestle??
True. Mix everything in the bowl, not the pan. A mistake i made, as i'm not a chef. Mere mortals like me, don't be cocky. Mix it in the bowl. It's not a big deal. 😁
Does anyone know of any non-pork options to replace guanciale?
If you can find it, and afford it, you could make a "carbonara di mare" with smoked tuna, otherwise any bacon-like meat should do.
Maybe turkey Ham?
Cooking Janos Slynt
Looks like it could get a bit creamier.
But chef frank you said after you make the suace then you boil the pasta' but boiled the pasta before you nade the suace
Is there a recipe for this?
But there are no peas in there! /s
You forgot one main thing that is very easy to make but makes a huge difference in taste, and that is homemade pasta..there is space for improvement
For carbonara you want to use dry pasta so the sauce sticks to it better.
A great recipe, but no olive oil in the pan please and just a hint of salt in the pasta cooking water (because of the high salt content in the cheeses and guinciale) and you are there👍. Other less salty pasta dishes requires more salt in the pasta water.
How do you scale the recipe down if you’re only cooking for 1 or 2? It drives me insane when recipes use a coprime ratio of eggs to yolks or whatever so you can’t faithfully scale them.
where is Dan and why has he not been on the channel recently?
He was on a month ago doing fish.
@@carmenneumann9479 no not him, the gadget designer
4:54 NO!
😅😅😅😅😅 if you do this carbonara in Italia you will be seen as a crazy chef 😅
I dont know what i do wrong but mine keep getting too salty even without salting the pasta water…
The first step should be cooking the gauncharli everything else can be prepared while it's cooking..
I think my favorite part about carbonara is that it is cheap and majorly delicious! If there's two things I always have, it's eggs and pasta, and cheese lasts a while. Typically, I do bacon to keep it a little more cost effective, but how could you say no to something fatty and cheesy?
....like Olive Garden?
carbonara is never just a standard dish if cooked correctly!
At this rate he will start forging his own pan and growing his own wheat very soon.
No thyme?
@Vincenzo! What do you think about mixing in the bowl instead of the pan? And can guanciale even be cooked properly in the time it takes to boil the pasta? It seems like not the best technique to me.
Are you seriously telling on Chef Frank to Vincenzo? Get a life, bro.
And no freaking olive oil! Start with the guanciale, heat it up slowly while you make your cheese and eggs mixture, then the Guanciale can render out properly and the pan can cool down a bit once the Guanciale is done. I also usually add some pasta water to the pan to cool it, works every time, no scrambled eggs.
@@whiteshoos He literally told you he doesn't like it fully rendered out. Its his preference. And the bowl vs pan thing really doesn't matter. You're not dirtying another pan or bowl regardless, but one method is fool proof while the other can overcook the eggs.
Frank is a real chef, Vicenzo is only a youtuber pretending to be a chef.