Quick Spaghetti Carbonara⎢Lucinda Scala Quinn⎢Martha Stewart
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- Опубліковано 29 вер 2024
- Lucinda Scala Quinn, host of "Mad Hungry," shows how to whip up a fast and easy pasta dish with little more than bacon, eggs, and cheese. Get the recipe at www.MarthaStewa....
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Quick Spaghetti Carbonara⎢Lucinda Scala Quinn⎢Martha Stewart
/ marthastewart
really loved this recipe, Carbonara is my favorite dish! Although I usually do it different, instead of putting spaghetti and bacon into the ball with eggs, I put the eggs with pecorino cheese and black pepper into the pan with the spaghetti and bacon, doing this way, I can guarantee that the eggs will not get the pasta cold, and it will be as cream as Lucinda's way. And will taste good in the same way. I really love Spaghetti alla Carbonara without cream!!
Excellent recipe - simple, without separating the eggs and without any cream! Thank you from Portugal!
Cook whatever you like. But please don't call it carbonara. It's an insult to Italian cuisine. At the very least, use pancetta.
Much More Fat In The Pan.Add Olive Oil Why?!! 😕
SHES THE BEST!! I'm going to do this one for my hubby this week!
What a lady you are ... a hallo from Denmark
U eat a lot! Hahah
Che tristezza....
tHe WaY sHe LeFt ThAt PoOr SpAgHeTtI sTiLl On HeR fOrK oN tHe CoUnTeR...I'm sAd. ;(
Sorry but raw eggs in Carbonara is very appealing, not only is it traditional it tastes so much better than adding cream!
Bacon? Cream? Are you kiddin right?
I love this
Personally I prefer to add a little finely chopped garlic to the bacon / pancetta when nearly done, along with some finely chopped mushrooms. I add the mixture to the pan, not a bowl so you still have some residual heat from the stove to help ensure those eggs do cook and that cheese melts. Also like to add some black pepper. Best one I had was in Rome.
That is not carbonara😤
nilly ...onion it.s not in original carbonara..and bite the way....she overbaked the bacon.....and she forgot to put some green over the top...
This Is a murder
Are you crazy?
-NO bacon, but pork cheek.
-NO olive oil.
-Half Parmigiano, half pecorino.
-The pasta and raw eggs combine together in the pan with a little part of pasta water
One italian person die, watching this video... Please don't do carbonara never again...this Is not carbonara Is rubbish
Got to be full of calories plus starch.......Left over turkey or honey backed ham, works equally as well.
Perfect and easy. Instead of bacon, substitute it with lots of shallots, garlic, butter, fresh thyme, and sprinkle black pepper as a final touch. Because, sometimes when gouts attack, meat cannot be eaten.:(
Is this lady trying to mimic Martha Stewart?
No, it's just that she happens to be in Martha Stewart's subsidiary companies.
THANK YOUUUUUUU!
My new favorite food :D
sorry but raw eggs as a cream sauce is not appealing to me at all
NO No please, you are crazy these are not spaghetti carbonara, you have erased centuries of history of Italian cuisine, you are just crazy never cook Italian things again🙈🙈🙈🙈🙈
That is not how you make a real carbonara.
it is! just substitute the bacon with guanciale, it can't get more authentic than that.
rossymilz Actually you use pecorino cheese. Parmesan is not traditional.
Yes, Pecorino is more traditional, but in italy they often use Parmesan or even both cheeses half and half and it's still considered as a "real" carbonara. Replacing the guanciale with pancetta is also not a crime. Some use whole eggs, some use only the yolks... Nowadays I'm quite happy for every carbonara video where they don't add cream
Disgusting! Carbonara? Please don't insult Italian cuisine!
Guanciale (the cheek of the pork) or pancetta (Italian bacon) cut into small cubes.NOT BACON!
Mamma mia noooo!! In the carbonara using GUANCIALE no becon 👎
that looks so good :) :D :) :D
I just tried this tonight and the egg did not cook when the pasta got tipped in. Not hot enough? POSSIBLY my fault. However. Still tasted good :) Would defo try it again
The authentic Roman recipe calls for guanciale or pancetta, egg yolks not whole eggs, a clove or two of crushed garlic removed after lightly sauteing in the hot oil with the guanciale. Her procedure is incorrect. You add the egg yolk and pecorino mixture into the sautee pan with the pasta ...not the pasta into the bowl will the egg yolks. Then you gently turn the spaghetti to mix and slowly add a little of the pasta water into the skillet in order to keep the spaghetti from sticking together while making the sauce nice and creamy. Experience will tell you how much of the pasta water
add. Serve in a platter or dish and grind a little black pepper on the top and Wallah it's finished. You can see the spaghetti stuck to the sauteed skillet a sure sign of an inexperienced cook. Too many people on UA-cam think they're great chefs and make all these videos.
Charles Campione too many UA-cam commenters think they have a monopoly on how things are cooked and will brook no dissent, descending like the mafia to lambast people who dare to do anything different. They tend to be Italian. Thankfully most of us don’t give two shits and enjoy these videos on their own merits.
Garlic??? Piss off with that
how much pasta should be used?
I tried her recipe and I loved it.
She forgot the white onions, the butter, oh yeah and you are not supposed to use the egg whites at all.
+Nilly No butter or white onions in Carbonara. I tend to use 1 whole egg and 1 yolk per person.
The original uses butter and white onions :/
+Nilly what's your source on this? Watch Antonio Carluccios video on carbonara here on UA-cam. I've never heard an Italian mention onion in a carbonara.
I watched once some german documentary on high cuisine in Italy. There was this chef who told the story about how Carbonara came to be and what were the original ingredients...:D But you can cook it any way you want soooo