I love seeing what has become of the former BA test kitchen employees because on the one hand you have Claire and Sohla who leaned into their technical expertise and make incredible tutorials on really difficult dishes… And on the other, you have Carla who just fully dove into the chaos and dad jokes of home cooking with no compromise whatsoever and just keeps cranking out banger after banger. Love this, I’m definitely making this tomorrow
I’ve made this recipe at least a dozen times by now (I love it that much) and I’ve made a few adjustments along the way that I recommend: 1. I blitz my parmesan cheese in the food processor/blender rather than grating it myself to save time, then I add the eggs and blend the cheese and eggs together (sometimes I throw a couple of garlic cloves in there or minced preserved lemon) 2. I add frozen peas to the pasta as it cooks in the boiling salted water to add some extra protein and fiber 3. I add a can of white beans (any creamy variety) to also boost protein and fiber content, works so well with this dish 4. I use rigatoni so the green peas and beans get trapped inside the tube, so fun to eat 5. LOTS of cracked black pepper Daddy pasta is the perfect pasta!
It takes a special person to mention "a fistful of chest hair" and still manage to entice my appetite. Thanks for the humor along with your version of this satisfying dish!
I still use your recipe from BA to make fettuccine Alfredo - cheese, butter, pasta water, lots of stirring. It’s so easy and fast, and it’s delicious. Also, Cosmo is growing up fast and it makes me feel old. 😂
Holy crow this is good. I made a quarter recipe as a test with pecorino (all I had) and added a squeeze of lemon when it was on the dish. 11/10 would recommend and I look forward to making it for a full dinner.
Carbonara without the pork?! Finally! A recipe for me! I don't know what it is, but most cured and processed meats upset my stomach and I always wanted to have carbonara. Thank you so much for this recipe Carla! You the best cooking mama ^_^
apologies if you've already thought of this but if you can't eat cured meats and stuff i would recommend considering what it does in different recipes and trying to replace that some other way. for example, in carbonara, if you wanted to make it with bacon, the bacon is adding smokiness, a lot of fat, savouriness, some crispiness, and salt. so i might use smoked salt/a tiny bit of liquid smoke, some lard/butter/olive oil, and fish sauce/anchovies. the fish sauce might sound out there but i've actually added it to daddy pasta and the notes are very very similar to pecorino. the crispiness is harder to get, but if you can't live without that textural contrast i might toast some heavily salted breadcrumbs to simulate that flavour. if you wanted to make carbonara traditionally, you'd use guanciale/pancetta, which is similar to bacon but it is not smoked. so it would add all the same elements minus smoke. daddy pasta works because the butter+olive oil replaces the bacon fat, and it still creates a creamy sauce that's emulsified with the egg yolks.
I made this today for me and my husband (I added grilled chicken), I had to stop my husband from eating the whole pot. Thank you for another amazing recipe.
I really looove the shirt! Being a person making sooo many dad jokes it feels like it´s made for me :) I love your videos Carla makes me so happy to watch! :)
So I hadn't made this recipe in a minute (love this recipe so much). I had next to nothing in the house to make a decently cohesive recipe. Then I remembered this and low and behold you saved me from having a very sad lunch. ❤
Carla.... I never ever get tired of your videos! I've been a huge fan since Bon Appetit. All of your videos are delightful! I have learned so much from you. So, thank you!
Made a variation of this today with what I had on hand and I can confirm it's still delicious even if you only have the green shaker can of "cheese" 😂😍
Nice! I've made similar pasta many a times when craving carbonara but lacking some ingredients. Although in my case I believe it was Daddy Instant Ramen most often.
Absolutely delicious! My only recommendation for people who aren’t big on too much salt is to use about half of what is shown here in the video. I followed it as exactly as I could and it’s definitely a lot even for my husband who LOVES salt haha we still ate it of course but it was a bit much!
depends on what kind of salt you’re using actually. carla has mentioned on occasion that she used Diamond brand crystal kosher salt and i literally can’t find that in grocery stores in the south where i live so i get the Morton coarse kosher salt which she says you should use about half as much of which has helped me a lot as you can imagine. and on the flip side of that, if you only have regular table salt that you’re using it’s wayyyy smaller than the aforementioned salts so you use way way way less of it because the granules fill up measurement devices more fully than a coarse salt does. just remember being confused about this a while back so i hope this helps!😊
love this!! one of my favorite recipes to make from my mom is basically this exact same recipe except it's only 2 egg yolks and and a big heaping spoonful of sour cream 😍💛
OMG, when you mentioned your husband's name was Fernando, I was jokingly thinking, "What is he, related to Lorenzo?" And then he WAS! Awesome family connection.
I created a very similar dish which also has some chopped parsley and which is known affectionately (I think affectionately?) in my house as Pasta Bullsh!t. One of my all-time favorite go to comfort foods. BTW, Cosmo is totally correct in the amount of extra parm required for peak bullsh!t satisfaction. 👌
I wondered if Carla's husband was related to Lorenzo Music. How cool. The guy was a legend. Co-created 'The Bob Newhart Show'. Voice of Carlton the doorman, and Garfield. Thanks for sharing, Carla.
Just made the recipe myself for the first time and the sauce turned out wonderfully! Only thing imma change next time, is the ratio of oil to butter. Tasted like a bit too much olive oil to me ^^ Still very happy i tried this! :D
that looks so good! over here in sweden we use alot of cream and milk and sometimes it gets a bit much so this is perfect for me. I WILL try this tomorrow most def. but maybe with a bit och ham or chicken on the side to ad as needed. Good episode and i will keep watching!
As a vegetarian who had approx the same palate as Cosmo when i was a child, i already make this dish approx once a week, and yes i will be referring to it as “daddy pasta” from now on 😂😂
Just for clarification to people making this recipe... protein exists in both the yolk and the white but as their is much more white than yolk, it is considered to be higher in protein while the egg is fattier, i.e. flavour. So make an egg white breakfast sando to get you through the morning and stick to yolks only when making this.
1:50 Isn’t most of the protein in an egg in the egg white though? I wouldn’t call this a very nutritious recipe lol but regardless, it looks delightful 😻 I suppose you could use a protein pasta, or something with whole grains in it for added nutrition
I was just reading that, for gram, yolks are higher in protein, but egg whites account for more of an egg’s total volume; egg whites are also fat-free. Edited to add: Daddy Pasta looks like a real treat.
I also learned recently that if you put dry pasta in cold water it will eventually absorb it all. The hot water just helps it go faster. In this case it also continues to cook in and absorb the sauce and the pasta water that Carla adds.
I love seeing what has become of the former BA test kitchen employees because on the one hand you have Claire and Sohla who leaned into their technical expertise and make incredible tutorials on really difficult dishes…
And on the other, you have Carla who just fully dove into the chaos and dad jokes of home cooking with no compromise whatsoever and just keeps cranking out banger after banger.
Love this, I’m definitely making this tomorrow
I’ve made this recipe at least a dozen times by now (I love it that much) and I’ve made a few adjustments along the way that I recommend:
1. I blitz my parmesan cheese in the food processor/blender rather than grating it myself to save time, then I add the eggs and blend the cheese and eggs together (sometimes I throw a couple of garlic cloves in there or minced preserved lemon)
2. I add frozen peas to the pasta as it cooks in the boiling salted water to add some extra protein and fiber
3. I add a can of white beans (any creamy variety) to also boost protein and fiber content, works so well with this dish
4. I use rigatoni so the green peas and beans get trapped inside the tube, so fun to eat
5. LOTS of cracked black pepper
Daddy pasta is the perfect pasta!
I watched this two years ago and for two years I have made it weekly if not more. Thank you Carla!
It takes a special person to mention "a fistful of chest hair" and still manage to entice my appetite. Thanks for the humor along with your version of this satisfying dish!
I still use your recipe from BA to make fettuccine Alfredo - cheese, butter, pasta water, lots of stirring. It’s so easy and fast, and it’s delicious. Also, Cosmo is growing up fast and it makes me feel old. 😂
you feel old! i must be ancient!
Cosmo is amazing, particularly with the dad jokes. I adore him.
Cosmo is SUCH a delightful young lad, you done good Carla
I would thoroughly enjoy a series where you teach Cosmo how to cook
Word
Holy crow this is good. I made a quarter recipe as a test with pecorino (all I had) and added a squeeze of lemon when it was on the dish. 11/10 would recommend and I look forward to making it for a full dinner.
TIL that "Garfield" was Carla's father-in-law. Nice! I think Garfield (the cat) would love Daddy Pasta as much as lasagna.
"Daddy PrEP" has a lot of meanings.
😳😳😳
O behaveee
Lol
oh my god 😭 JAIL
Literally lololol
Omg Cosmo has gotten so big! Pasta looks delicious!
Carbonara without the pork?! Finally! A recipe for me! I don't know what it is, but most cured and processed meats upset my stomach and I always wanted to have carbonara.
Thank you so much for this recipe Carla! You the best cooking mama ^_^
apologies if you've already thought of this but if you can't eat cured meats and stuff i would recommend considering what it does in different recipes and trying to replace that some other way.
for example, in carbonara, if you wanted to make it with bacon, the bacon is adding smokiness, a lot of fat, savouriness, some crispiness, and salt. so i might use smoked salt/a tiny bit of liquid smoke, some lard/butter/olive oil, and fish sauce/anchovies. the fish sauce might sound out there but i've actually added it to daddy pasta and the notes are very very similar to pecorino. the crispiness is harder to get, but if you can't live without that textural contrast i might toast some heavily salted breadcrumbs to simulate that flavour.
if you wanted to make carbonara traditionally, you'd use guanciale/pancetta, which is similar to bacon but it is not smoked. so it would add all the same elements minus smoke.
daddy pasta works because the butter+olive oil replaces the bacon fat, and it still creates a creamy sauce that's emulsified with the egg yolks.
@@sth5033 I'll have to keep that in mind! Thank you for the tip!
I love that Cosmo Olive Gardened Carla with the extra cheese
It's a ritual that must be performed with every pasta.
I made daddy pasta for the first time today for my roommates, and it was INCREDIBLE!!! I love you Carla, you’re an icon❤️
I love this! I adore the channel Pasta Grannies, so now I have an intermediate stop in my journey of pasta mastery. Thank you!
I love how fearlessly you salt your food! Salt is not the enemy!
I made this today for me and my husband (I added grilled chicken), I had to stop my husband from eating the whole pot. Thank you for another amazing recipe.
Every time Carla says, "Daddy" take a shot of Patrón. And then once you are good and tipsy make Daddy pasta!
Id be dead 🤣
I really looove the shirt! Being a person making sooo many dad jokes it feels like it´s made for me :)
I love your videos Carla makes me so happy to watch! :)
God damn I love Carla and by extension the whole Music family. Rock on y'all.
Wait, I want a Daddy Pasta shirt 😪- Carla you're the best! I love your "that sounds so good" cookbook. I use it all the time!
So I hadn't made this recipe in a minute (love this recipe so much). I had next to nothing in the house to make a decently cohesive recipe. Then I remembered this and low and behold you saved me from having a very sad lunch. ❤
Carla.... I never ever get tired of your videos! I've been a huge fan since Bon Appetit. All of your videos are delightful! I have learned so much from you. So, thank you!
Made a variation of this today with what I had on hand and I can confirm it's still delicious even if you only have the green shaker can of "cheese" 😂😍
Nice! I've made similar pasta many a times when craving carbonara but lacking some ingredients. Although in my case I believe it was Daddy Instant Ramen most often.
Nice one dear
Would buy that shirt. 100% only calling them "noo-noo's" now. Love you, Carla!
I still make weekly your “eggs in purgatory” recipe. My family’s favorite breakfast dish (& dinner dish 😂).
Today just got better! Thanks Carla :)
Absolutely delicious! My only recommendation for people who aren’t big on too much salt is to use about half of what is shown here in the video. I followed it as exactly as I could and it’s definitely a lot even for my husband who LOVES salt haha we still ate it of course but it was a bit much!
depends on what kind of salt you’re using actually. carla has mentioned on occasion that she used Diamond brand crystal kosher salt and i literally can’t find that in grocery stores in the south where i live so i get the Morton coarse kosher salt which she says you should use about half as much of which has helped me a lot as you can imagine. and on the flip side of that, if you only have regular table salt that you’re using it’s wayyyy smaller than the aforementioned salts so you use way way way less of it because the granules fill up measurement devices more fully than a coarse salt does. just remember being confused about this a while back so i hope this helps!😊
I do use the diamond brand kosher salt, however all I could find was coarse so this is helpful! Thank you!
love this!! one of my favorite recipes to make from my mom is basically this exact same recipe except it's only 2 egg yolks and and a big heaping spoonful of sour cream 😍💛
I can't wait to make this. I think I will do a homemade pappardelle pasta. Thanks for the recipe.
This is such a fun video, Carla! Love the jokes and honestly the dish looks and sounds amazing. Can't wait to try it!
OMG, when you mentioned your husband's name was Fernando, I was jokingly thinking, "What is he, related to Lorenzo?" And then he WAS! Awesome family connection.
I created a very similar dish which also has some chopped parsley and which is known affectionately (I think affectionately?) in my house as Pasta Bullsh!t. One of my all-time favorite go to comfort foods.
BTW, Cosmo is totally correct in the amount of extra parm required for peak bullsh!t satisfaction. 👌
Thanks for the recipe. What brand of pepper mill are you using?
Was making a not quite creamy enough artichoke spinach pasta and though to add this! Excellent, thank you!
Made this today, was delicious and simple! Could easily apply as a side dish or make it the main.
Carla I love your recipes!! My favorite is your cacio Pepe. I can't wait to try this one!!
I wondered if Carla's husband was related to Lorenzo Music. How cool.
The guy was a legend. Co-created 'The Bob Newhart Show'. Voice of Carlton the doorman, and Garfield.
Thanks for sharing, Carla.
I bought your cook book girl!! I’m so excited to EAT 👏🏽ALL 👏🏽THE 👏🏽FOOD!
Daddy I get it..I'm it..that's me. I do C's recipes and I'm a better cook day after day. Thx again C! 👏👏👏💕
Love the recipe but I need that t-shirt to make the pasta now
I didn't know a t-shirt could make pasta!
I know Carla is trying to sell us a different shirt but im obsessed with the one she’s wearing!
Will definitely try this
This recipe sounds so good, I think I would like peas in it!
Just made this while a little drunky at midnight…iconic
Just made the recipe myself for the first time and the sauce turned out wonderfully! Only thing imma change next time, is the ratio of oil to butter. Tasted like a bit too much olive oil to me ^^ Still very happy i tried this! :D
Great video🌞
Carlton the Doorman and the voice of Garfield was your father-in-law?! How cool!
hold on i DO need a Pasta Daddy shirt please
I do love daddies. How did you know carla
This T-shirt should be a merch. I'd buy it.
Where did you get that orange bowl? I am in love!
LOVE the videos and the books! What type of countertop is that? I’m about to redo my kitchen and want a sturdy surface to work on!
This looks delicious! I have to make this for sure.
I’m so excited to make this! Thank you Carla!
Carla ❤️ I need to know your go-to olive oil. It's always in a pretty glass bottle so I've never seen the label 😀
The humor really want to make me go into the kitchen now
Nice recipe
What kind of pepper grinder do you use??
Pepper Cannon
Cosmo deserves his own show. Just saying.
10 Billion likes for Carla and Cosmo!!!
OMG. You are amazing! Let's get coffee and look for daddies!
the dish looks so simple but it will still somehow combust when i make it even when theres no open flame.
that looks so good! over here in sweden we use alot of cream and milk and sometimes it gets a bit much so this is perfect for me. I WILL try this tomorrow most def. but maybe with a bit och ham or chicken on the side to ad as needed. Good episode and i will keep watching!
I will love to try dis out
As a vegetarian who had approx the same palate as Cosmo when i was a child, i already make this dish approx once a week, and yes i will be referring to it as “daddy pasta” from now on 😂😂
Cosmo gives great hype man 😆
Since I plan to make avgolemono with orzo this week with my leftover Costco chicken I am all ears on this because I might just adapt.
Does anyone know where that amazing pink lazy susan is from and how to get one?!?!!
You are rocking it.
Great job
Can't wait to make this recipe! @Carla - what do the labels on the Vita Mix say? Your curious audience wants to know!!
cosmo's markiplier reference with the "can we hit 10 billionn likessss!" gotta love this kid
This looks so delicious
Nice video
'daddy pasta'....I make this recipe with pastina, but to each her own😁
Wait, so you *are* of the Lorenzo Music Musics! Garfield! Carlton your Doorman! That’s so neat. :D
Just for clarification to people making this recipe... protein exists in both the yolk and the white but as their is much more white than yolk, it is considered to be higher in protein while the egg is fattier, i.e. flavour. So make an egg white breakfast sando to get you through the morning and stick to yolks only when making this.
I'm distracted by how gorj your pepper mill is. I have the unicorn one - which one is that??
It's a Pepper Cannon
Good one
Thanks for the video
Nice pivot from the ubiquitous past granny to the emergent pasta daddy.
Cozmo demands billions of likes, we must deliver
Okay BUT I would wear that shirt
Totally agree!
This was so very fun - love it
yum!! makes me hungry!
1:50 Isn’t most of the protein in an egg in the egg white though? I wouldn’t call this a very nutritious recipe lol but regardless, it looks delightful 😻 I suppose you could use a protein pasta, or something with whole grains in it for added nutrition
i read somewhere that there is actually more protein in the yolk than in the eggwhites
I was just reading that, for gram, yolks are higher in protein, but egg whites account for more of an egg’s total volume; egg whites are also fat-free. Edited to add: Daddy Pasta looks like a real treat.
Anyone else very into owning a Daddy Pasta tshirt? Carla pls!!!
Oooo mama, I made this!
I am commenting because Cosmo told me to and I like that guy.
Wait I'm a noob, how does the pasta still cook and absorb the water, when its off the stove?
Residual heat
I also learned recently that if you put dry pasta in cold water it will eventually absorb it all. The hot water just helps it go faster. In this case it also continues to cook in and absorb the sauce and the pasta water that Carla adds.
@@justtheoneanneOh, I see... makes sense, thank you!!
Love the shirt, need to source one of my own
She's a very good cook
what's the labeling on your Vitamix?
Pastas 😍😍😍
🙌
Looks delicious… and so does the pasta.
Wow, Your Daddy Pasta looks Tasty! Thank you for showing us such a Wonderful Recipe 😄