This is pretty similar to my modified carbonara recipe. Main differences being that I use bacon and black pepper instead of lard and garlic, and would never add parsley. I'll start by mixing up parmesan and eggs and putting them aside, then frying up chopped bacon with freshly ground black pepper and start the pasta is cooking. When the bacon is ready, and scoop it out and toss the drained pasta in once it's nearly done. I'll give it quick toss in the bacon fat and add the cheese and egg mixture and, just like they did, add a bit of pasta water and stir till it's a smooth sauce. Garnish with the bacon on top and eat immediately.
Don't forget the extremely high fat content and the refined carbohydrates; sounds contra intuitive but probably the best fat was the lard, for sure better than the cheeses and perhaps the eggs -if they come from organic, free-range or caged hens makes a world of difference. Just sayin..
Judging from the lard and the amount of cheese used, these are rich peasants … ! (In the recent past, the poor Italian peasants could not afford lard nor cheese.)
Substituted the lard for beef tallow I had made from shortrib trimmings. Turned out nice and silky, but bland for my tastes. Maybe pork fat is just that much more flavorful? Or maybe it's meant to be light like that. Good recipe either way!
I like to fish the pasta out with a spider and leave the hot water, then put the glass bowl over the pot and mix my cheese and egg mixture over the risidual heat. Im a bit squeemish about under cooked egg.
With the amount of time I spent cleaning my sliding doors, I really wish my landlord would let me take it off! I can even fully clean them because of how neglected it was for the first 15 years!
Pasta carbonara has bacon/prosciutto in it. I'm not Italian American but I am an avid reader of cookbooks and bacon/prosciutto is ALWAYS in pasta carbonara. Also, trying to claim lard as a replacement for bacon is seriously wrong.😂
I think it's mostly the residual heat from the drained pasta that is doing the cooking. The pasta water and lard are there to emulsify the egg-cheese sauce and coat every pasta shell.
A true butcher shop, carniceria, or farmers' market for the best fresh local lard. Also available online. Wal-Mart and other groceries have it in blocks but it doesn't have the flavor you'll need for this. (I'm assuming you're in the US.)
Having the nutritional values in a different site and behind a paywall is not good enough. In this day and age, after all we now know about nutrition and obesity problems -particularly in the USA; the nutritional value of any food you peddle should be upfront and par with the recipe name.
@@sandrah7512 thank you, I thought about it later...it's called shortening not lard. I've never bought lard, do you have a favorite brand? Do you just get it from a regular grocery store?
This is same as carbonara source , except less pepper and add herb. same cheese, same egg, differet pasta. replace guanciale with lard. same way to cook.
Yes but when you click the link @@kathygranquist9607it wants you to sign up for a paid membership. I don’t want to do that. You used to be able to click the link & for a few weeks after the video was uploaded copy the recipe for free. They don’t allow that anymore.
@@MrBearbait75 exactly. To be clear I have an account for the free current season recipes. But if you click on any of the links attached to a video you get a paywall. Even if the video is only a few hours old.
OMG how many times can a single video mention the word “lard”? An unhealthy product I would never eat. Please provide a recipe for cheesy pasta without a product that is known to be quite dangerous.
No. Lard is rendered pork fat and Crisco is hydrogenated vegetable oil. You can substitute them pretty freely in a lot of recipes (especially baking) and get nearly identical results, but for this particular recipe, vegetable shortening may not taste as good. Maybe sub in olive oil, as Keith mentioned?
It’s amazing. My mom and grandmother always used lard in pie crust and fried the beef for chili in it. Also great to fry chicken. It’s way healthier than using solid seed oils!
Did you know that if you accidentally pour out all of the pasta water while cooking, you can use regular water as a substitute? Many people are not aware of this, but it actually works just as well. So next time you find yourself in this situation, don't worry, just give it a try!
Eggs, lard, pecorino, Parm-Reggie... the whole farm's chipping in on this one! Cluck, oink, baaaa, mooo.
Love the simplicity of this recipe! It’s new to me and I’ll be making this soon
New to you hell it is it’s carbonara without the bacon and peas and mushrooms don’t tell me you never had carbonara
Loving this recipe, I was thinking about the lard, but I see the combination and how it came together, awesome!
Yum! Quick, easy, delicious, and made entirely from ingredients that are staples in my kitchen - I’ll be making this a lot this winter!
Thanks for all you do. Merry Christmas!🤗🤗🤗🤗🤗🤗🥰🫶🏻🫶🏻🫶🏻💋💋🇺🇸🌸🍾🍾🥂
🥈 last episode of best kitchen gear '23 I just got the knife 🔪 and IV never been so Inlove!!!!! Seriously instantly My favorite knife
Simple recipe taste is very good wow 😊
5:36 it's amazing how much garlic aroma really got into that lard
Would like to try using butter instead of lard. Worth a try, since we don't use pork products in our household.
I'm sure that would work well!
Thank you!
🏆🏆🏆🏆🏆🏆🏆
This is pretty similar to my modified carbonara recipe. Main differences being that I use bacon and black pepper instead of lard and garlic, and would never add parsley. I'll start by mixing up parmesan and eggs and putting them aside, then frying up chopped bacon with freshly ground black pepper and start the pasta is cooking. When the bacon is ready, and scoop it out and toss the drained pasta in once it's nearly done. I'll give it quick toss in the bacon fat and add the cheese and egg mixture and, just like they did, add a bit of pasta water and stir till it's a smooth sauce. Garnish with the bacon on top and eat immediately.
You read my mind. I'm thinking bacon fat for the sauce and crumbled bacon as a garnish.
always cozy too ty~!
Looks wonderful but gotta say no to lard with my hubby’s heart issues. But I’ll sure give it a whirl with olive oil.
Don't forget the extremely high fat content and the refined carbohydrates; sounds contra intuitive but probably the best fat was the lard, for sure better than the cheeses and perhaps the eggs -if they come from organic, free-range or caged hens makes a world of difference. Just sayin..
What brand of lard do you recommend?
Genius little tip to remember the water by putting your measure cup in the colander.
No
I would love to eat this with some roast chicken, like an Italian oyakdon lol
This looks delicious!! Did you use Leaf Lard or the Hydrogenated Blue box Lard from the grocery store?
Nice - mac & cheese!
Keith looks like a hot dad who just wants to feed everyone. I am ready to eat! This pasta looks delicious!
Looks like good, wholesome peasant food. Simple is best sometimes.
Judging from the lard and the amount of cheese used, these are rich peasants … ! (In the recent past, the poor Italian peasants could not afford lard nor cheese.)
What is this lard made of?
Substituted the lard for beef tallow I had made from shortrib trimmings. Turned out nice and silky, but bland for my tastes. Maybe pork fat is just that much more flavorful? Or maybe it's meant to be light like that. Good recipe either way!
Also: fried leftover asparagus in the tallow and added it. Good use of leftover vegetables I think.
I like to fish the pasta out with a spider and leave the hot water, then put the glass bowl over the pot and mix my cheese and egg mixture over the risidual heat. Im a bit squeemish about under cooked egg.
Your technique is so valid and haute-cuisine! xoxo
@@damianrhea8875
Smarmybot
The ultimate "mac and cheese for adults" 😁
This basically looks like carbonara without the guanciale. I've improvised this many times when I was too lazy to cook any bacon.
Yum! And great tip; put a measuring cup in the colander so you don’t forget to save some pasta water. 👍
No
Looks delightful! I think it would taste better delivered by spoon though! 😄
Will bacon grease work the same?
Yeah, but cheese and bacon both are kind of salty so be careful and keep tasting
why is he just ignoring her, it wasnt just a one time thing and it caught me off guard that i almost thought that this was a skit😭😭
The video editor is using her comments to cover up the audio cut when skipping ahead in the video
She hypes things a lot
With the amount of time I spent cleaning my sliding doors, I really wish my landlord would let me take it off! I can even fully clean them because of how neglected it was for the first 15 years!
[slaps forehead] Put the measuring cup in the colander! OF COURSE!
Thanks for the idea. :)
🥰🎄🎉💕
Pasta carbonara has bacon/prosciutto in it. I'm not Italian American but I am an avid reader of cookbooks and bacon/prosciutto is ALWAYS in pasta carbonara. Also, trying to claim lard as a replacement for bacon is seriously wrong.😂
fancy mac and cheese
Any other Catholics giggle a bit when you heard “From the lard”?
Looks great, but I never have lard in my kitchen. Maybe chicken fat?
Chicken fat could work quite well, slightly different flavor, but if you don't ever keep your bacon grease or keep lard around, it would work
Chicken fat would be a delicious substitute in this recipe!
Lard sounds yummy. I don't know what you're talking about.😀
Wonder if that little bit of pasta water really cooks the eggs.
Yes it does
I think it's mostly the residual heat from the drained pasta that is doing the cooking. The pasta water and lard are there to emulsify the egg-cheese sauce and coat every pasta shell.
"Gently fry the garlic for 7 to 10 minutes." Yeah, sure dude. lol
Where do you even get lard? I have never cooked with lard in my entire 58 years of life.
He said you can substitute olive oil.
@@wotan10950 yeah, I know. I was just wondering where to get lard.
Most grocery stores carry it. Personally, I prefer a product called "Bacon Up" which is triple-filtered bacon fat. It is wonderful!@@Katy32344
Most grocery stores have it, although I’d double check its pork lard, beef lard won’t work as well here :)
A true butcher shop, carniceria, or farmers' market for the best fresh local lard. Also available online. Wal-Mart and other groceries have it in blocks but it doesn't have the flavor you'll need for this. (I'm assuming you're in the US.)
Ahh casio e uova👍,
leave it up to the youtube comments to complain about the utensil they used to eat it
The dreaded food police.
Schmitt Dam
Do you know the nutritional values of this dish?
Having the nutritional values in a different site and behind a paywall is not good enough.
In this day and age, after all we now know about nutrition and obesity problems -particularly in the USA; the nutritional value of any food you peddle should be upfront and par with the recipe name.
Starchy? You mean the lard solidifying.
Kreiger Keys
Just made it with left over bacon fat, same as lard right?
Not the same, but probably even more delicious with that additional smokiness.
Sugna no lardo no garlic onion
Ciao
I have been eating pasta Carbonara for all my life and as a Italian/ American we just refer this dish as a Carbonara and enjoy our selfs ...
Only an Italian/american deals in absolutes
I’m guessing I could substitute bacon fat for the lard
This is not Carbonara: no guanciale.
@tree-jj4kcit's called casio e uova
This is casio e uova
How do americans get Parmagian out of Parmesan? I always wonder. Great recipe.
Wondering if even better on a hot plate 🤔
El dente means too lazy to cook the pasta.
So...is Crisco lard?
@@sandrah7512 thank you, I thought about it later...it's called shortening not lard.
I've never bought lard, do you have a favorite brand? Do you just get it from a regular grocery store?
Want to skip a step? Just leave some of the pasta water in the pot.
Nobody is as perfect as you are.... Please point us to your expert UA-cam channel
He keeps ignoring her comments.
I noticed that too! Not sure if they cut it out for time but it was really annoying.
This is same as carbonara source , except less pepper and add herb. same cheese, same egg, differet pasta. replace guanciale with lard. same way to cook.
What happened to being able to download the recipe for a limited time ? We don’t even get a limited time anymore
Recipe under Description
Yes but when you click the link @@kathygranquist9607it wants you to sign up for a paid membership. I don’t want to do that. You used to be able to click the link & for a few weeks after the video was uploaded copy the recipe for free. They don’t allow that anymore.
I'm a member and I login but then I still get the one where they want me to sign up, for $, to get access..... 😡😡
@@MrBearbait75 exactly. To be clear I have an account for the free current season recipes. But if you click on any of the links attached to a video you get a paywall. Even if the video is only a few hours old.
OMG how many times can a single video mention the word “lard”? An unhealthy product I would never eat. Please provide a recipe for cheesy pasta without a product that is known to be quite dangerous.
why use three cloves gently smashed if you want less garlic flavor? why not use just one and smash it more?
Fat, salt, and sugar. The three food groups of modern cooking.
don't forget the highly processed carbs..
I assure you that fat and salt have been around for a long, long time.
Am I missing something or is this like a carbonara without the meat and copious amounts of pepper?
Ok, lard would be Crisco??
Similar, or look for something called leaf lard.. sometimes it can be found with the butter in the refrigerated section of the grocery store
More like Snowcap
No. Lard is rendered pork fat and Crisco is hydrogenated vegetable oil. You can substitute them pretty freely in a lot of recipes (especially baking) and get nearly identical results, but for this particular recipe, vegetable shortening may not taste as good. Maybe sub in olive oil, as Keith mentioned?
Do we really need your never ending commercial!
Absolutely princess
Shut up and go buy some lard
First
I’ll stick with butter or oil. Or not even make it as the sauce is just eggs and pecorino. 😒
Eh…. I’ll use bacon rather than lard. And just call it carbonara
What do you think bacon grease is?
@@lollygee172 that’s my point. It’s lard with flavor. What do you think Carbonara is?
No lard thanks.
lard.
The liquid lard is just disgusting.
It's awesome
There's a vegetable lard btw.
It’s amazing. My mom and grandmother always used lard in pie crust and fried the beef for chili in it. Also great to fry chicken. It’s way healthier than using solid seed oils!
this video did not work, the male host ignored what the female host said the entire video. This pair doesn't work.
What?
Projection
I think you should view it again. They were talking to each other the whole time.
Did you know that if you accidentally pour out all of the pasta water while cooking, you can use regular water as a substitute? Many people are not aware of this, but it actually works just as well. So next time you find yourself in this situation, don't worry, just give it a try!
You are like the magician revealling the trick...👋👋