Carbonara purists can't admit that cream and garlic make it taste better despite not being authentic. OMG the italian recipe could actually be improved?
@@GuvernorDave or maybe it's because the original recipe is perfect as it is and does not need any additional ingredient? Have you ever tried Carbonara in Italy? I'm guessing you haven't. Cream should never be part of any pasta recipe, anyways.
@@andrewrossell3782 not really a purist, I'm all in for innovations that make sense. Carbonara just sucks with garlic and cream, they don't make any sense in a recipe that's already complete. Using cream in pasta dishes is, in general, something only amateur chefs do. And the garlic has a very strong flavor, should only be used when really needed.
@@journeyfortwo5211 If I had to guess based on common sense and context clues i'd say it's because he got better. It's hard to tell when everything looks squared away like it's just another day. I don't care for your opinion btw.
jb76489 lol word. Like there’s exactly one American that knows Italian food? It’s one of the most popular cuisines in the country. There’s probably millions that can smoke your mamas cooking Alessandro
@@Antonio-vd9gw I've tried making similar sauces without oil because I thought the fat of the meat would be enough but the olive oil is so good at completing sauces
@@yeeheckinghaw adding olive oil is up to you. You can cook guanciale or bacon with it or without it. Eggs are fat enough to keep together the sauce, don't worry ;)
In Emilia-Romagna we go straight with parmigiano-reggiano only, but probably is a region preference. Thank you for not changing the original recipe (guanciale tip was really appreciated)! And nice editing! A random italian guy
Great video! If you don't want to "waste" the egg whites here is a tip: 1 egg for every 100g of pasta, separate the reds from the whites, whisk the white until fluffy, mix the cheese with the reds first and incorporate the mix with the whites. Later you don't add any water and just mix this sauce with the pasta (as you said just using the residual heat in the pan).
I started learning Italian pasta with cacio e pepe and worked my way up the ladder. Carbonara and Cacio are both so simple but so amazing. Perfect example of Italian cooking.
Italian guy from Rome that still teaches around the Italy how to make the carbonara to Italians is really proud to see that there are Americans that know how to make a really good carbonara. Thanks for the guanciale tip! And, as Roman, we use only Roman pecorino, no parmesean cause it has a way stronger flavor,
@@_BigSoap_ So salty! I spent a year in Italy and learned a few recipes. I had to switch to Parmesan only because the pecorino in the grocery stores taste horrible.
he also got the egg ratio correct, as an italian, Thanks Joshua! after watching 20 odds videos i can finally say you are my favourite cooking channel, because you nailed my favourite dish.
I have just made this! It turned out delicious! And incredibly authentic! The trick is the *vigorous* emulsion once you pour the cooking water in with the egg and pasta! Thx, Josh!!!
As an Italian, i can say You're the first non-italian i see that makes PROPER CARBONARA (no cream, no mushrooms(?????)) AND USES GUANCIALE and not bacon. I love you. This is the real carbonara.
This is the first thing I've EVER made by myself as a meal, and it came out really good! Such a big batch in only 30 minutes to eat on for a week! Thank you!
Hey Joshua! I love your content and your editing, you are a very talented person! I just want to give you one feedback: when you are explaining sometimes i find it very hard to understand because of the background music. Don't get me wrong, i love the background music but maybe you could lover the sound of it to make yourself more understandable? I appriciate your work and best wishes! Keep up the good work :)
Aweees. I just discovered you about three weeks ago. Your earlier videos, you look so young!! (Pre facial hair.) So adorable. I just love a man who cooks. And you explain things so well. I love your personality. Swearing and all.
One of the best recipes for carbonara cooked by a foreigner UA-camr! I know it might sound discriminating, but I've seen many (really!) and unfortunately some used garlic or parsley, likely most of them no more cream... Of course cooking is also a matter of being free to create dishes according to our own taste (I always try not to be the stereotypical Italian "Our food is the best", 'cause the world has so many ancient and rich food cultures), but when you talk about a traditional and so popular dish, which means there are many sources on the Net where to find interesting and true info, it's nice to see a recipe that respects those old and simple "rules".
I think that it would be appropriate for people making such recipes on UA-cam (or elsewhere) to say something like, "It's not traditional, but I like it." It let's the viewers know that this is not something that has been included usually, and it's easy to omit to try a more authentic version of the dish.
I love this guy.... I'll go through UA-cam and find a dish (one that is not in my head), and of course, there's a ton of people. Babish, Ramsay, Batali, Flay, and this guy, Joshua Weissman. Why?? Easy to learn from, funny, and a wealth of knowledge.
I made this. And I must report it's DAYUM good! I could not resist adding some garlic and a little butter...just had to have that. If you use a salty meat (pancetta) take it easy with the added salt.
Papa, what a man you've become! I'm just trying some pasta sauces for my first time. It's very cool to have your history on yt. I know you now days on yt. You've been doing this a long time!
This is basically the traditional recipee; I personally prefer using just Pecorino Romano, but adding Parmigiano is ok! Thank you for not messing this amazing dish up! I love how you pronounce "guanciale", subscribed!
I do not usually comment. I tried this out and followed your every step. Best carbonara I have ever had and it was made by me! Thanks for the video mate.
Omg baby Joshua!!! Stumbled across this old video because watching you and your fiancé making pasta got my mom and I craving Carbonara so we’re making it tonight
Thanks for the video! The whole channel is amazing. To the viewer, i think it is important to explain the difference between bacon/pancetta/guanciale. There is some discussion about this, even among italians (even romans). First thing is: pancetta and bacon come from the same part of the pig, which is the belly. So, you have cured belly (pancetta) and smoked belly (bacon). Guanciale comes from the porks cheeks. The main discussion revolves around the following: which guanciale should be used? affumicata o no (smoked or not)? I think there is nothing to "solve", but it is useful to know that using bacon will get you a more smoky, deep, even sweeter flavour, whereas using pancetta will get you a more sutil, salty flavour. Last but not least, do you think the olive oil is necessary, as there is enough fat from the meat, the cheese and the eggs? Thanks again!
I'd say part of the merit of using a bit of olive oil in the pan in North America is that our bacon 7 times in 10 will have sugar in it, which makes it prone to making a fond on the bottom of the pan, especially in cast iron. The oil may help mitigate this fact.
yes, yes, yes, YES! THIS is a true, traditional carbonara. one of my favorite dishes to make when I want to serve a delicious restaurant quality meal to guests, but I don't feel like slaving away in the kitchen for half a day;It's always a smashing success. and furthermore a great base to expand with other added ingredients to turn it into a whole different kind of dish (but don't tell that to the italians!)
Wow. Great video I definitely watched 2 years ago but I’m making this today or tomorrow and I wanted to revisit. Amazing how far you have come with your videos. 🥰
I dig how straightforward this is. I am lucky enough to have a great pork supplier oretty close to me (and with a location only a couple of miles away), so I can order pork cheek for about 2 bucks a pound - if you have a good local pork supplier, it's worth asking) but it is a slow complex process. Bacon/prosciutto/pancetta are a grwat chouce if you are pressed for time.
As a suggestion for an episode could you make a risotto. In the movie Big Night there was an unsung hero eclipsed by ol Timpano and that was a tricolor risotto dish. It looked awesome.
A variation on this from Marcella Hazan: use two eggs instead of five, add a half cup of white wine to the bacon/fat in the pan at the very end of cooking, and combine with the pasta water and cheese as you did, garnishing with chopped parsley. I like the slight acidic bite of the wine, which balances the fat. This is a meal I often make if I'm staying at a rental with a kitchen because it takes very little in the way of ingredients and equipment.
tip from an italian: in case it's your first attempt at this and you don't feel confident enough, you can mix the pasta to the sauce directly in the bowl, cause if you do it in the pan and it's still too hot, the creamy sauce might turn into an omelette like thing. still delicious, but if you want it creamy you have to be careful to heat ;)
Quarantine brought me here. I really appreciate the absence of garlic, parsley or cream. Thanks for breaking the stereotype. I've checked some other videos and it's pretty clear that you have talent and passion. I'll gladly subscribe to your channel. Greetings from Italy, hope you're doing well.
yo dude i cooked carbonara today it was delicious you helped me a lot, cooking it was pretty easy actually since i went to a cooking school and all so i still have a bit if cooking knowledge and i’m proud of myself. thank you bro, i’m happy that i found you on tiktok and on youtube.
If you go all pecorino you won't even need the extra salt and you'll be a real carbonara puritan. Besides that and the fact that at least I would have put a shitton more of pepper, you're the first non-italian person I see cooking it right, and surely way better than a lot of italians also, that sometimes pop up with their "true" recipe! Actually congrats on everything about this video!
Lowkey and chill, shaved Josh in the backrooms with no flashy edits and sound effects doing a recipe so simple in technique, ingredients, and tools that the video only lasts 5 minutes hits different. I really like the current Josh, but this Josh is cool too.
I would ease up on the salt everything else looks great and perfect execution. You're getting salt from the pecorino Romano and intense salt from your bacon. One critical thing I think that was left out is to undercook the pasta in the water as you will be finishing it in the pan with the rendered oil, also; pre-grind your peppercorns and sort of overload it with black pepper that was not nearly enough black pepper this is a very peppery, "carbon"- dish. It dates back to 1912 and a little restaurant in Rome that was opened by a coal salesman named Federico Salomone, called, "Il Carbonara". Today the ristorante is called, "La Carbonara", and is still run by the same family. An adaptation from an original peasant dish called, "unta e uova", which was eggs with lard and pasta. The guanciale (gwan- chall-ā) was added in place of the greasy lard and made a much better dish if you are a peasant who could afford it. Just some interesting history since everybody likes to argue about where the true Spaghetti alla Carbonara started.
THAT WAS F-ING AWESOME. I know it’s an old video, but my wife and I just recently watched it and thought we could adapt if for her GF DF needs. (I still used cheese, but hard cheeses don’t mess with her as much). I cut butter and used avocado oil and olive oil instead, along with the bacon grease, and added shrimp and scallops. Sooooooo good.
I was like "oh shit!" When i found out carbonara has no cream in it whatsoever. Here in the Philippines to maie carbonara all purpouse cream is essential to the recipie, what a sad life i have had
matthew loren I personally call it filipino carbonara 😂 like fil spaghetti lol but after this discovery I found how weird some restos are when they cream sauce aND put egg on top
A good way to get that pasta in the pot all at once is to fist the whole bunch with both hands and break it in half then toss em in all crisscross. Yes, your noodle have now been halved but this will ensure your noodles cook evenly. plus throwing em in crisscross give em an initial stir without having to use a utensil which is pretty neat.
Do not salt the water heavily, lots of salt in the pork and cheese. Smoked bacon overwhelms the delicacy of the sauce but it doesn't suck. This recipe has too many eggs. For a pound of pasta, two small or med whole eggs are fine. Add the water before the egg, gives a creamier finish and mitigates scrambling. Garnish with pepper too for bonus points.
Josh, if you have one of those oval dutch ovens, and you're boiling spaghetti in it, there's no point in fanning out the spaghetti. Just put it in lengthwise aligned with the major axis of the dutch oven. It should fit all at once into the water, and with the pasta all going into the water at once, you can just give it a stir and not have any risk of uneven cooking.
Hey Joshua ! Thanks for your video but you should be carefull about your sound when you mix. The music is too loud and that's not easy to understand what you're saying (especially for a non english native) :D
Thank you, really thank you because it's the first recipe really correct from a non italian cook, no garlic, onion nor parsley. So again thank you! my heart breaks every time I see strange ingredients tossed in!! btw really love your content :)
Hi Joshua. Just received today your cook book which I am sure will be amazing. Only one thing, did you really mean to put a pound in weight of cheese in the carbonara r recipe. I assume it is a typo as I am not sure you can get 310g of Parmesan in a cup and a half.
This feels weird. He's so formal. He was just a boy. Now he's a papa
Yeah he's so pretty here
@@nunyabiznes33 true
☠️
Back when Josh wasn't an annoying twat
@@clanpump8261 Cherubim like without the beard
Your face has matured so much over 3 years
I think its the beard.
Tru
ye he looks like a dutch woman
Nice way of saying you've aged
He's not yet papa but baby
Yey! Weissman's carbonara has no cream and no garlic! The Roman gods are clapping their hands and nodding in approval, Weissman. Thanks and well done!
Sure. But some crispy garlic makes it taste so much better!
Carbonara purists can't admit that cream and garlic make it taste better despite not being authentic. OMG the italian recipe could actually be improved?
@@GuvernorDave or maybe it's because the original recipe is perfect as it is and does not need any additional ingredient? Have you ever tried Carbonara in Italy? I'm guessing you haven't. Cream should never be part of any pasta recipe, anyways.
Axel Lessio found the purist
@@andrewrossell3782 not really a purist, I'm all in for innovations that make sense. Carbonara just sucks with garlic and cream, they don't make any sense in a recipe that's already complete. Using cream in pasta dishes is, in general, something only amateur chefs do. And the garlic has a very strong flavor, should only be used when really needed.
The cinematography and editing is so good.
Cindy Wong thank you so much!
Aged like wine
@@dimasavweeb22 fine*
@@harshudaytalwar4152 no
I think it's harder to tell in his newer videos, but this guy is pure genius
Why harder to tell in newer videos?
@@journeyfortwo5211 If I had to guess based on common sense and context clues i'd say it's because he got better. It's hard to tell when everything looks squared away like it's just another day. I don't care for your opinion btw.
@@SakuraWulf you don't care for my opinion? I didn't share my opinion
if this guy is a genius, what the hell is Leonardo Da Vinci?
Yeah he is
MAAAAAAAAAAAAAAAN!!!!!!!!!!! Finally an amercan that knows how to cook a carbonara! Ya gat ma respect duuuuuuuude!
Are all Italian this big of cunts or are you usually bad?
@@jb76489 haha. chill dude
jb76489 lol word. Like there’s exactly one American that knows Italian food? It’s one of the most popular cuisines in the country. There’s probably millions that can smoke your mamas cooking Alessandro
@@TriniDaChief that may be true in a few cases but on average Americans don't know Italian cuisine too well
@@danielebarnabo43 facts
in order to make it even simpler, you could toast the "meat" (pancetta, guanciale e non aggiungo altro :D ) without oil
the fat will do the job
The olive oil is one of the things that really helps the sauce come together, I cant imagine the dish without it
@@yeeheckinghaw have you ever tried to do it without?
@@Antonio-vd9gw I've tried making similar sauces without oil because I thought the fat of the meat would be enough but the olive oil is so good at completing sauces
@@yeeheckinghaw adding olive oil is up to you. You can cook guanciale or bacon with it or without it. Eggs are fat enough to keep together the sauce, don't worry ;)
@@yeeheckinghaw I see, at least you tried before saying this, nice
Thank you so much for not using cream. Seriously, thank you. One of my favorite dishes to make.
In Emilia-Romagna we go straight with parmigiano-reggiano only, but probably is a region preference. Thank you for not changing the original recipe (guanciale tip was really appreciated)! And nice editing! A random italian guy
Infatti chi vuole ci mette il parmigiano o il pecorino, è a seconda delle preferenze
@Massive Legend esatto, è come il discorso guanciale/pancetta, panna/non panna... ognuno fa come più gli piace e tutti sono contenti.
@@ZaZ880 io per esempio uso soltanto pecorino e tuorli. È senza dubbi Il mio piatto preferito
It seems that Guanciale is hard to find in some places.
I haven’t been able to find it, but I have found Pancetta.
@@luisa146 la panna nella carbonara, al di là del sapore che è soggettivo, la rende troppo pesante, diventa un mappazzone
Great video! If you don't want to "waste" the egg whites here is a tip: 1 egg for every 100g of pasta, separate the reds from the whites, whisk the white until fluffy, mix the cheese with the reds first and incorporate the mix with the whites. Later you don't add any water and just mix this sauce with the pasta (as you said just using the residual heat in the pan).
Giulio Fabbri Funny that you say “reds” - in U.S., it’s usually an insipid yellow!
organic and natural eggs are usually an orangish-red color. We in america get garbage eggs lol@@jvallas
I started learning Italian pasta with cacio e pepe and worked my way up the ladder. Carbonara and Cacio are both so simple but so amazing. Perfect example of Italian cooking.
now try Gricia and Amatriciana
Italian guy from Rome that still teaches around the Italy how to make the carbonara to Italians is really proud to see that there are Americans that know how to make a really good carbonara. Thanks for the guanciale tip! And, as Roman, we use only Roman pecorino, no parmesean cause it has a way stronger flavor,
I have been in the USA and there is almost impossible (if not completely) to find some Pecorino which is not super salty.
@@_BigSoap_ So salty! I spent a year in Italy and learned a few recipes. I had to switch to Parmesan only because the pecorino in the grocery stores taste horrible.
he also got the egg ratio correct, as an italian, Thanks Joshua! after watching 20 odds videos i can finally say you are my favourite cooking channel, because you nailed my favourite dish.
except he used parmagiano in carbonara lol
Thank you for "trusting" the Italian tradition, unlike so many others on the Web! ;) Looking forward to seeing your tiramisù!
He didn’t bruh
I have just made this! It turned out delicious! And incredibly authentic! The trick is the *vigorous* emulsion once you pour the cooking water in with the egg and pasta! Thx, Josh!!!
Finally...FINALLY someone doing carbonara correctly! Thank you ! ;)
Wow, his vibe is so different in New videos 2yr later. I like both, but I do have some nostalgia for this period in the channel. ♡
As an Italian, i can say
You're the first non-italian i see that makes PROPER CARBONARA (no cream, no mushrooms(?????)) AND USES GUANCIALE and not bacon. I love you. This is the real carbonara.
Imelda Drago mushrooms? Sacrilegious!
This is the first thing I've EVER made by myself as a meal, and it came out really good! Such a big batch in only 30 minutes to eat on for a week! Thank you!
Literally followed this step by step in the kitchen! You’re the best!
Awesome, I hope you loved it!!
Hey Joshua! I love your content and your editing, you are a very talented person! I just want to give you one feedback: when you are explaining sometimes i find it very hard to understand because of the background music. Don't get me wrong, i love the background music but maybe you could lover the sound of it to make yourself more understandable? I appriciate your work and best wishes! Keep up the good work :)
+
Aweees. I just discovered you about three weeks ago. Your earlier videos, you look so young!! (Pre facial hair.) So adorable. I just love a man who cooks. And you explain things so well. I love your personality. Swearing and all.
Very very well done. Water from the boiling pasta as thickener is just right! Delicious
One of the best recipes for carbonara cooked by a foreigner UA-camr! I know it might sound discriminating, but I've seen many (really!) and unfortunately some used garlic or parsley, likely most of them no more cream... Of course cooking is also a matter of being free to create dishes according to our own taste (I always try not to be the stereotypical Italian "Our food is the best", 'cause the world has so many ancient and rich food cultures), but when you talk about a traditional and so popular dish, which means there are many sources on the Net where to find interesting and true info, it's nice to see a recipe that respects those old and simple "rules".
I think that it would be appropriate for people making such recipes on UA-cam (or elsewhere) to say something like, "It's not traditional, but I like it." It let's the viewers know that this is not something that has been included usually, and it's easy to omit to try a more authentic version of the dish.
I think the background music is a bite louder
WHAT
@@Locke3OOO 🤣
*BITE*
Also with the lyrics, they’re a bite distracting
Omagari Toshi omfg 💀💀💀🤣🤣
I love this guy.... I'll go through UA-cam and find a dish (one that is not in my head), and of course, there's a ton of people. Babish, Ramsay, Batali, Flay, and this guy, Joshua Weissman. Why?? Easy to learn from, funny, and a wealth of knowledge.
I just made this and it is 12:39 at night. Absolutely delicious! Thank you. And I’m a terrible cook.
Eating instant noodles while watching Joshua. 👌
I love how all the Italians in the comments are proud mommy and daddy birbs about that American guy xD
I made this. And I must report it's DAYUM good! I could not resist adding some garlic and a little butter...just had to have that. If you use a salty meat (pancetta) take it easy with the added salt.
There is neither butter or garlic in Pasta carbonara, what you came out with is a pasta plate of your own !!
I made this last night. In my truck. On a camping stove. Quick, easy and very tasty!
It’s amazing how your videos have improved! You should do another carbonara video
This feels like so long ago! You're personality is much more confident in your recent videos. Love em!
Papa, what a man you've become! I'm just trying some pasta sauces for my first time. It's very cool to have your history on yt. I know you now days on yt. You've been doing this a long time!
I dub this "Breakfast Spaghetti"
This is basically the traditional recipee; I personally prefer using just Pecorino Romano, but adding Parmigiano is ok! Thank you for not messing this amazing dish up! I love how you pronounce "guanciale", subscribed!
spaghetti car banana
Bone Apple tea!
My boyfriend calls it car bonnet lol
I just made it and it didn't even last a few minutes on the plate! Delicious! Another winner, Joshua, thank you!
Joshua I just tried out this recipe. Mindblowing quality of a simple dish. Thank you very much for the video!
I do not usually comment. I tried this out and followed your every step. Best carbonara I have ever had and it was made by me! Thanks for the video mate.
Omg baby Joshua!!! Stumbled across this old video because watching you and your fiancé making pasta got my mom and I craving Carbonara so we’re making it tonight
Thanks for the video! The whole channel is amazing.
To the viewer, i think it is important to explain the difference between bacon/pancetta/guanciale. There is some discussion about this, even among italians (even romans).
First thing is: pancetta and bacon come from the same part of the pig, which is the belly. So, you have cured belly (pancetta) and smoked belly (bacon). Guanciale comes from the porks cheeks.
The main discussion revolves around the following: which guanciale should be used? affumicata o no (smoked or not)?
I think there is nothing to "solve", but it is useful to know that using bacon will get you a more smoky, deep, even sweeter flavour, whereas using pancetta will get you a more sutil, salty flavour.
Last but not least, do you think the olive oil is necessary, as there is enough fat from the meat, the cheese and the eggs?
Thanks again!
I'd say part of the merit of using a bit of olive oil in the pan in North America is that our bacon 7 times in 10 will have sugar in it, which makes it prone to making a fond on the bottom of the pan, especially in cast iron. The oil may help mitigate this fact.
yes, yes, yes,
YES!
THIS is a true, traditional carbonara.
one of my favorite dishes to make when I want to serve a delicious restaurant quality meal to guests, but I don't feel like slaving away in the kitchen for half a day;It's always a smashing success.
and furthermore a great base to expand with other added ingredients to turn it into a whole different kind of dish (but don't tell that to the italians!)
im from 2021 and this mans progress and confidence in making videos is CRAZY
Hey Josh! Bro I made the carbonara and my goodness it was amazing! I also used angel hair pasta which worked great. Thanks man, you’re a champ! 💪🏻
It is amazing to watch these old videos and compare them with the new, more refined ones. Also JW looks way more mature
Beard does wonders
Been watching this channel ever since this video was posted! Been a fun ride
3 years ago: joshua being the big bro in town
3 years later: PAPA NO LIKE
Italy approves, thanks for keeping it original
Wow. Great video I definitely watched 2 years ago but I’m making this today or tomorrow and I wanted to revisit. Amazing how far you have come with your videos. 🥰
seeing him so pure and innocent is a bliss :))
Need an updated video with some other classic pasta recipes
I dig how straightforward this is.
I am lucky enough to have a great pork supplier oretty close to me (and with a location only a couple of miles away), so I can order pork cheek for about 2 bucks a pound - if you have a good local pork supplier, it's worth asking) but it is a slow complex process. Bacon/prosciutto/pancetta are a grwat chouce if you are pressed for time.
This is delicious omfg
Thank you Heath Ledger
As a suggestion for an episode could you make a risotto. In the movie Big Night there was an unsung hero eclipsed by ol Timpano and that was a tricolor risotto dish. It looked awesome.
Seriously why are you my number one video all the time? I mean I watch four of your videos per day, and I love your face... okay I get it.
I love Carbonara, it’s relatively easy to make and tastes soooo good!
A variation on this from Marcella Hazan: use two eggs instead of five, add a half cup of white wine to the bacon/fat in the pan at the very end of cooking, and combine with the pasta water and cheese as you did, garnishing with chopped parsley. I like the slight acidic bite of the wine, which balances the fat. This is a meal I often make if I'm staying at a rental with a kitchen because it takes very little in the way of ingredients and equipment.
Not a carbonara though
@@lunatik_8929
That’s why they said a variation
I like already know everything you talk about but I just love your ideas and watching you cook
tip from an italian: in case it's your first attempt at this and you don't feel confident enough, you can mix the pasta to the sauce directly in the bowl, cause if you do it in the pan and it's still too hot, the creamy sauce might turn into an omelette like thing.
still delicious, but if you want it creamy you have to be careful to heat ;)
Looks good👍🏼 and congrats on the 1 milllion subscribers and many more to come
I truly enjoy your channel. I was afraid you could ruin everything with just this one ;) I am glad that you didn't! Nice carbonara, cheers from Italy!
Quarantine brought me here.
I really appreciate the absence of garlic, parsley or cream. Thanks for breaking the stereotype.
I've checked some other videos and it's pretty clear that you have talent and passion. I'll gladly subscribe to your channel.
Greetings from Italy, hope you're doing well.
yo dude i cooked carbonara today it was delicious you helped me a lot, cooking it was pretty easy actually since i went to a cooking school and all so i still have a bit if cooking knowledge and i’m proud of myself. thank you bro, i’m happy that i found you on tiktok and on youtube.
Looks delicious! Adding sautéed onions and garlic in with that bacon is taking it to the next level.
It’s almost like magic, all those ingredients forming a sauce all by themselves. No milk or cream needed!
If you go all pecorino you won't even need the extra salt and you'll be a real carbonara puritan. Besides that and the fact that at least I would have put a shitton more of pepper, you're the first non-italian person I see cooking it right, and surely way better than a lot of italians also, that sometimes pop up with their "true" recipe! Actually congrats on everything about this video!
Lowkey and chill, shaved Josh in the backrooms with no flashy edits and sound effects doing a recipe so simple in technique, ingredients, and tools that the video only lasts 5 minutes hits different. I really like the current Josh, but this Josh is cool too.
Amazing recipe!! I add a few handfuls of peas to the pasta water before draining and I have the perfect one pot dinner.
I would ease up on the salt everything else looks great and perfect execution. You're getting salt from the pecorino Romano and intense salt from your bacon.
One critical thing I think that was left out is to undercook the pasta in the water as you will be finishing it in the pan with the rendered oil, also; pre-grind your peppercorns and sort of overload it with black pepper that was not nearly enough black pepper this is a very peppery, "carbon"- dish. It dates back to 1912 and a little restaurant in Rome that was opened by a coal salesman named Federico Salomone, called, "Il Carbonara".
Today the ristorante is called, "La Carbonara", and is still run by the same family.
An adaptation from an original peasant dish called, "unta e uova", which was eggs with lard and pasta. The guanciale (gwan- chall-ā) was added in place of the greasy lard and made a much better dish if you are a peasant who could afford it.
Just some interesting history since everybody likes to argue about where the true Spaghetti alla Carbonara started.
Congratulations on 4 million subscribers! You are an excellent cook and storyteller
THAT WAS F-ING AWESOME. I know it’s an old video, but my wife and I just recently watched it and thought we could adapt if for her GF DF needs. (I still used cheese, but hard cheeses don’t mess with her as much). I cut butter and used avocado oil and olive oil instead, along with the bacon grease, and added shrimp and scallops. Sooooooo good.
I was like "oh shit!" When i found out carbonara has no cream in it whatsoever. Here in the Philippines to maie carbonara all purpouse cream is essential to the recipie, what a sad life i have had
matthew loren I personally call it filipino carbonara 😂 like fil spaghetti lol but after this discovery I found how weird some restos are when they cream sauce aND put egg on top
Omg
Young inexperienced Joshua is so amazing
Going back to your older videos is nostalgic.
A good way to get that pasta in the pot all at once is to fist the whole bunch with both hands and break it in half then toss em in all crisscross. Yes, your noodle have now been halved but this will ensure your noodles cook evenly. plus throwing em in crisscross give em an initial stir without having to use a utensil which is pretty neat.
No right thinking Italian would break the pasta. You can’t twirl it onto your fork then...
@@kathkwilts Every single time i make pasta, i use scissors to cut it up after. It all comes down to preference.
Smore do you have oppositional disorder?
In thi time of this video? We though that the editing was good, but now is just increadible.
Making this tonight! So excited 😊
Oh wow. I didn't expect you to know about Guancale. You definitely know your stuff
It's what's for dinner tonight! Thank's.
Yasssss, it's so easy to make. Hope you love it!
@4:25 you mention "butter", butt are not using butter 😂👍
This is the real deal~nailed it!!
Oh my goodness... I've never had this and it looks amazing!
Bellisimo. and in the spring, I like to toss in some green peas. FABULOUS.
i always add one garlic to the olive oil to give a hint of garlic on the dish, it's not traditional, but i like it
I lived in italy for 7 months and i never tried to make actual carbonara until today. Man how do i miss the food 😭 this is delicious
I have never had carbonara before today. I was frightened of the raw egg, honestly. I followed your simple recipe and devoured it.
Do not salt the water heavily, lots of salt in the pork and cheese. Smoked bacon overwhelms the delicacy of the sauce but it doesn't suck. This recipe has too many eggs. For a pound of pasta, two small or med whole eggs are fine. Add the water before the egg, gives a creamier finish and mitigates scrambling. Garnish with pepper too for bonus points.
I’ve made it with 2 eggs and with 6-7 eggs. It doesn’t suck either way...
You are strangely, perfectly satisfying 😁 seriously, your vids brighten.up my day
I just made this, dropping the yolks to 3 since I had less pasta, it is so delicious
Josh, if you have one of those oval dutch ovens, and you're boiling spaghetti in it, there's no point in fanning out the spaghetti. Just put it in lengthwise aligned with the major axis of the dutch oven. It should fit all at once into the water, and with the pasta all going into the water at once, you can just give it a stir and not have any risk of uneven cooking.
Hey Joshua ! Thanks for your video but you should be carefull about your sound when you mix. The music is too loud and that's not easy to understand what you're saying (especially for a non english native) :D
Thank you, really thank you because it's the first recipe really correct from a non italian cook, no garlic, onion nor parsley. So again thank you! my heart breaks every time I see strange ingredients tossed in!! btw really love your content :)
OMFG DID THIS TONIGHT AND IT IS SOO GOOD, BEATS SOME OF MY FAVOURITE RESTAURANTS IN MY AREA.
I come back here every time I make carbonara
I've been binge-watching your videos. I just want to say I love your editing skills!!! Keep em coming 💖💖💖
Hi Joshua. Just received today your cook book which I am sure will be amazing. Only one thing, did you really mean to put a pound in weight of cheese in the carbonara r recipe. I assume it is a typo as I am not sure you can get 310g of Parmesan in a cup and a half.
just made it ! love your recipe !!!
Just made this and it's beautiful
As someone who's only recently started watching Josh's stuff, let me just say: Woah he's so baby in this lmao