Food Wishes Recipes - Spaghetti alla Carbonara Recipe - Pasta Carbonara
Вставка
- Опубліковано 24 чер 2010
- Learn how to make Spaghetti alla Carbonara Recipe! Visit foodwishes.com to get more info, and watch over 400 free video recipes. Spaghetti alla Carbonara is easy and delicious!
- Розваги
Check out the recipe: www.allrecipes.com/Recipe/221971/Chef-Johns-Spaghetti-alla-Carbonara/
Do you have any gluten free pasta recipes?
Thanks chef mcdicks
LOVE LOVE LOVE THE TSHIRT!
I believe the name relates to charcoal burners, not coal miners. Otherwise, spot on.
My boyfriend is from Italy and we made this version of the carbonara together… He just called me in a panic because he couldn’t remember this video and how to find it. Lol I think I’d like to point out. that when we visited his family in Italy, and they made us carbonara, he leaned over and whispered, “this isn’t as good as the UA-cam carbonara“ so here I am one year later, looking up all the carbonara videos trying to find this exact one! Well done! It has the seal of approval from the pickiest person I know, lol
I love this story! So cute 🥰
I'm Italian and I can say this is really the authentic recipe. Too many international cooking programmes use different recipes saying it's the real one, but this is the first time I actually see the real recipe told the right way!Here in Italy there are some regional variants (some add minched onion with the guanciale or pancetta for example) but as far as I know this is the standard recipe.Good choice of pasta,Barilla is excellent(like the normal one better though).Ciao from Italia! :)
My grandma is the only person in the world I’ve found who can cook truly authentic Italian food, everyone else gets it a little bit off
I've been studying in Italy for over 5 years. This is the way I ate Spaghetti Carbonara during that time. You won't find a better recipe for this dish anywhere.
better recipe is in Rome
garlic is also pretty good in this dish
@@Kukasauto I've actually made it with and without, and even though Babish said he thinks it's better,... I actually think it's much better without it. And I love garlic in pasta!
@@nickm.5931 It all comes down to personal preference. I put as much garlic as many servings I make, and I like it, so do everyone who I fed with it :)
I"m so glad you did the traditional version - I keep seeing recipes with cream in them and that's just now what I was looking for.
I made this just the other day, and it was absolutely DELICIOUS! My entire family enjoyed it, as did I. :)
I think we need an updated carbonara video Mr chef John sir.
Why? These are pretty much exactly the ingredients I use (but I usually add salt, and normally prefer sausage or pancetta), so what should be changed? Just a higher quality recording?
@Nick M. To re-introduce it to his younger audiences!
@@nickm.5931 Pretty much! Chef John of the new era :D
@@mikeoxmaul837 His "younger audience" can still find it on his channel. It's still there. If he did re-do it he'd probably do his OCD-twitch thing and put cayenne in it. Yeech!
@@buchan1965a exactly. We can’t use this recipe, there’s no cayenne 😔
Oh my gosh! Just made this tonight, and it was delicious!! I was afraid the pepper was going to be too much, but it was not! I used bacon because it's what I had. So good!! Unless I did something wrong there was a little too much water in it. Next time I'll put a little less and add more if needed. This will be a regular dish for me. Thanks, Chef John!
I'm Italian and I was just waiting for an Italian recipe to tell how great you are as a chef, and I must say, well done!!! This is the real italian recipe, the ingredients are great, pasta Barilla, pecorino romano and parmigiano reggiano: perfect!!
the Romans dont use Parmigiano Reggiano, Pecorino Romano and Spaghettoni pasta
lemon or no?
@@BigstickNick definitely no lemon!
Tried it as someone who is not experienced in cooking at all. Worked really well. Next time i will not use as much black pepper ad i did today. Thank you chef john
You have to use enough black pepper that you kind of whish you had used less. That's just how it is.
T Gent Not if you end up disliking the result. No point in that, then.
Watched it 4 times now. Still no cayenne...
he put it in the 5 times :D
Lol
Cayenne is NOT black pepper lol.
don't let chef jon control you. Be your own man and put cayenne in there
How can I add dijon mustard to this?
I have been watching all your videos for days and I'm hooked. Your expanations are so simple and it has motivated me to start cooking more foods that I never would have seen myself cooking in a million years. I especially love the variety of simple pasta dishes you've posted. Thank you so much for your videos, can't wait to see more.
It doesn't cook per say but it becomes warm and homogenous. There is no "raw" taste at all. This is one of the most beautiful and simple Italian pasta dishes around by far. It's excellent.
I am in complete awe over how simple this recipe is. I will definitely make this tomorrow
How was it?
Seriously, how was it?
OP pls respond.
It's delicious guys. I actually used regular bacon instead and it was still really good. Other than that, I followed the recipe as is
I know right! I'm not much of a cook myself but this is so simple and looks delicious
Chef John, LOVE YOur VOice! No sarcasm at all, I turn on your videos when I want to relax while drinking my coffee, I learn so much, thank you for the time you put into all of these. It is beyond me why there are so many haters regarding the inflection of your voice.
i love your quips Chef Jon.
The little quip about confusing french and italian made the video for me. please dont stop being utterly amazing
Chef John,
I ADORE your simplicity. So many other recipes make this dish such a BIG deal. Thank you. Going to make it right now!
I made this for dinner and my family lost their minds! There were no words at the table just the sounds of forks scraping the plate
:)
that's weird because this dish is not that flavourful
theawesomesausage well that's why tastes are subjective
Violet Martinez i didnt talk about taste.
theawesomesausage you said the dish wasn't that flavorful to say the word flavor means taste.
Making this for dinner tonight. I'm salivating at the thought of it... It's like bacon and eggs for dinner.
Very nice preparation. I'm so glad to find a proper version of this dish here on youtube. I'll be sure to check out your other recipes!
There's no other site or channel that I've used to cook so much good food for my loves ones. So grateful for Chef John. What a G.
NO CREAM in it, yesss!!!!!! ;)))) This is almost as the original one. Greetings from Italy
correzzana1992 I thought you only use yolks?
@Bloody hell No, not totally.
@Atheist European Pagan not really
Thank you so much for this recipe , My carbonara turned out prefect
Made this yesterday. Fantastic!!!
I love fresh cracked pepper! Can't wait to try...
6 oz of pasta for 2 people? Are you trying to put me on a diet here, chef? I made 9 oz just for myself.
I was thinking the same thing lol
McShine this is why we American are all overweight including me. We don't understand moderation and portions. I'm learning this
Hacienda Homestead But...but I'm German and skinny...
Oh that's perfectly alright. You'll need all that carb to soak up all the beer you drink anyway. :)
Nelsonwmj That's racial stereotyping! Although not inaccurate I guess... :D
Props for making PROPER carbonara without cream!
OMG! I will be trying this! I love your channel
I'm making this right now. Excited to taste it.
I always use like.. At least twice the amount of bacon everybody else does. Why hold back on the good stuff, right?
Mads Andreasen because heart attacks and stuff
idontlikegoats Hardly something I need to worry about
People still think dietary fat causes heart attacks...? #facepalm
Dietary fat is good, children. It's the processed shit like pasta that fucks you up.
its true that the processed food is what causes it the most but that deosnt mean that fatty non-processesed foods aren't contributing to it
one word my friend: keto :)
Exceptional research and authenticity in all your videos. As an Italian I appreciate your passion for food and attention to details in the preparation of your Italian based recipes. Well done Chef John !!! Please continue to share your culinary experiences.
This was a fantastic and completely simple recipe. Thank you for sharing it and allowing me to enjoy this meal. I will be making this again.
Yes, this is! I'm italian and i love carbonara...you have cooked it very well.
The original without any cream, thanks chef John :)
finally !
Finally made this dish because I was so lazy to go out for the ingredients for the past few months or either forgot about this. So fucking good. Better than most other restaurants out there using cream and stuff. Too bad I don't have bacon/ guanciale/ pancetta so I used random minced pork I had. Still, better than my local restaurants. Thank you for teaching me "no cream" for carbonara
I am making this now! Thanks!
I just had this like 5 minutes ago. The best carbonara I have had in a long time! And it was homemade! Thanks for the quick video tutorial. Loved it!
That's the way to do. Great work. No cream. Perfect.
wow that looks incredibly simple...gonna try that soon!
just made it. easy and came out delicious.thanks.
im soooo hungryyyyyyyyyyy
finally a "non-Italian" that does not use cream! ( or other strange ingredients ) respects! :)
FINALLY, someone who makes it without creme! We always make it just with the egg-cheese mix and it always, ALWAYS comes out heavenly and smooth. We don't usually use that much black pepper though, will try that sometime. Great recipe as always!
This is soooooo good for how simple it is to make. I had only tried the modern version with the cream before I made this one, so much better.
Finally, someone that ACTUALLY knows how to make carbonara! Why did people start to mess it up with ham & cream sauce and weird crap like that?
Thank you, thank you. THIS is carbonara. It makes me crazy that people put cream and peas on the thing.
As for bacon or Guanciale, I've had this in Rome, and perhaps the place I ate didn't do it right, but I didn't care for the hard little nuggets of pork. Maybe I'm just used to the American version. I like the smoke.
yeah the italians can sometimes overcook the guanciale until it's very crispy. but you're not allowed to ever criticise them..
Awww. I love peas with it though sorry
I made this and put peas in mine. I knew it wasn't authentic but I really like to eat at least one green vegetable with every meal! I would say cauliflower would be really good with this though.
@@porsche911sbs IMHO, broccoli would be more Italian than peas, if you must have green. But in my case, broiled, topped with garlic butter, on the side. Oh, and I do add a couple cloves of minced garlic to the bacon at the end, because, well, I put that shit on everything.
Wow this looks so good! And more importantly for me, so simple!
wow! looks delicious! thanks
I made this. And when I poured the egg all the pasta stuck together. But it's delicious ^_^
you must stir immediately.
Also, I thought about something I read or saw which indicated maybe drain the fat first? I love the fat, maybe I'll drain some of it. Cuz I didn't this time and it tastes great but it's a little thin and I think that maybe because I left the bacon grease in there.
@@WendelltheSongwriter yes, I also think the end result tastes way too bacony if you leave all the rendered fat in there.
ah, I liked when you said cream was a later invention... for most of italians, if not all, cream in pasta has not arrived yet. I just started to watch the video but I know you will know why. Starch paople, STARC! WHAT´S THIS THING OF PUTTIN A DOLLOP OF CREAM EVERYWHERE?
Chef John - I love your videos and recipes - I'm totally making this dish!
This is my favorite pasta dish to make, it's super inexpensive and easy! Yours looks really good, I'll try it soon.
6 ounces of pasta??
what get the second person to eat?
@TheRenaissanceman65 why not?
This is exactly how my mother always makes it. I can't believe anyone puts cream in this recipe.
Deplorable Snowcloud cuz it tastes good?
catmp3 because it hard to just use the eggs. You can easily get scrambled egg than creamy sauce.
I add cream in mine because why not.
brilliant work i have been trying to make this for months. finally got it fixed pretty good.
still one of the very best recipes of all times. so simple, so delicious.
I'm Roman and you're right about the name, but to be more precise:
Carbon in italian is "carbone". Then, a person that work with carbon, IN ROMAN LANGUAGE, is called "carbonarO"(male version) or "carbonarA"(female version).
That is like in english "carboner" (does that word even exist in english? no?) but in italian almost every word has a "gender".
Pasta is "female" so it's carbonarA, not carbonarO. Imaging, you englishman, to refer to pasta as a "she" and not a "it".
Anyway, this traditional dish made by poor people in the past was used to served to the CHIMNEY CLEANERS... and chimney cleaner as i said before, in ROMAN use to be called "carbonaro" and that's where the name cames from.
Hugs from Rome, italy ;-)
PS: Just one thing: Bacon is not a possible choice. Guanciale is the way and MAYBE, and i say MAYBE, you could put pancetta instead of it... but if you put bacon in that you gonna destroy the original taste covering everything with that smoked flavour.
He was quite explicit that smoked bacon was not a great choice. Still, nice informative post. +1
Pancetta is the milanese version of it. Works pretty fine too :p and carbon as you mean it it translates in coal xD ps. I thought it was because of the Carbonari movements. Not related to the profession.
+LionsTheKingOfCojons
'That is like in english "carboner"...?' You dare refer to such in a comment on a site run by Chef John? Conceived, in fact, on the back seat of a Plymouth? Hence car boner?
That's cool bro, but literally no one out side of Italy can get that shit. So, this pancetta is the only alternative.
I get guanciale and pancetta in Bratislava easily. All the Italian shops have them. I'm sure you can find those in the US.
Next, alla puttanesca, try explaining that one.
+Farley Hill Puttanesca... I'm guessing that there's a bitch joke in there somewhere? Sorry, I have Filipino friends...
Knowing a bit of French, I don't even need to Google before guessing the root of the name
Farley Hill Putanesca comes from putana (puta in Spanish) meaning whore or prostitute. Its supposed to be a quick dish they can make so they can get back to the street and get to work!
My mom made this when I was younger, and like a lot of her recipes, I couldn't remember how to make them! Thanks for the video, it reminded me how simple it is to make :)
Spot on Chef John! Never did understand why folks wanted to add cream to it, it is so nice and rich without it.
Argh. When I put my egg mixture it, it just scrambled.
Still served it and it wasn't awful. But I think I can understand why some folk would rather use cream.
Ah bad luck man. Maybe when you drain your pasta after it's cooked, flip it around in the drainer so some of the heat leaves. I believe your pasta was too hot when you added the egg/cheese mixture. Good luck!
did you lowered the heat on your pan? if you did then just cool your pasta on a cold water to stop the pasta cooking process, then drain it before you add it to the pan, keep the heat low and keep stirring the pasta after you pour the egg mixture, that should do it
Neil Stribblehill Just turn off the heat before pouring the egg. I usually add some white dry wine to the guanciale till it evaporates, then turn the heat off, let the temperature go down a little and finally add the egg, or put the pasta in a bowl with the egg sauce to avoid tre scrambling issue.
Neil Stribblehill turn off the stove and move the pot. The Egg supposed to be cooked slightly just by the hot pasta. Thats the trick.
Try this. Instead of putting the eggs in the hot pot with the pasta and bacon put the eggs in a big bowl away from heat and toss the pasta/bacon mixture a little at a time. It works for me. I never get scrambled eggs and spaghetti using this method.
How does the egg cook?? Seems to be pasta rolled in egg and served? Wont that make ppl sick?
peppermill22 please save your comment for your mother. Of course the egg is cooked into the cream. Little did you know that there are MANY dishes prepared from raw egg and raw meat. Steak tartare, tiramisu etc.
peppermill22 Despite the long held fear of raw food in the USA, many cultures utilize raw meats, eggs, fish, and dairy in their diets regularly with no ill effect. It is becoming more common in the USA too with the food revolution. So don't be afraid, give it a try! You will discover flavors and textures far superior to anything cooked. Start with beef carpaccio.
peppermill22 ask your mom dumb ass!
As a student trying to survive without mom's cooking THANK YOU so much for this awesome, simple recipe! Did it today and worked so well!
Made this recipe for NYE tonight. We’ve never had carbonara before and it was so delicious. Thank you for the easy to follow tasty recipe.
Ahhh I tried making carbonara a few weeks ago but I think I accidentally scrambled the egg in the pan LOL. It tasted horribleeee after. :(
I usually turn off the heat and wait for 15-20 secs before I pour in the egg mixture. You can test how hot the pan is by adding a drop of the mixture and scrape it.
Try this. Instead of adding eggs to the pasta reverse the procedure and add the pasta to the eggs a bit at a time and be sure to toss thoroughly as you do so. Be sure that the eggs are away from any heat the pasta will temper them and you won't wind up with scrambled eggs and spaghetti.
I normally don't risk it. I turn off the heat, drain the pasta and don't rinse. Pour the pasta over the egg sauce. It's the pasta that will cook the sauce and make it creamy. Keep some of the water if you need more moist texture.
Carbonara comes from the Italian cousin of the poor and the name become from the Italian carbon -miners
Μηνας Μαλλιαράκης
Carbonari were not coal miners. They actually made charcoal from burning wood.
I tried this recipe recently. Five stars. Excellent. Easy and quick. Thanks John!
nice vid mate. cooking this tonight!
it will not taste authentic but I want to try and replace the bacon with sausage
I bet you could use chorizo for a nice Italian-Mexican fusion dish
MORE BACON
just cooked this... awesome!
awesome! thanks cheff john!
Why would people worry about undercooked eggs ? do you live in some 3rd world country ?
raw eggs are perfectly safe in all europe and i guess USA too.
As a matter of fact, some of us do live in some 3rd world countries - that's a pretty bad way of speaking. While I myself am not so afraid of eating lesser cooked food, there's no reason why one shouldn't be *careful* of doing so.
+Claudio Venturelli People who are immunocompromised have to worry about uncooked eggs.
European eggs are generally not safe to eat raw.
All eggs in the US are pasteurized, but people freak out regardless
So... does the name carbonara come from the carbon colour of the black pepper? Seriously? Ahahahahahahahahahah! 😅😅😅😅😅😅😅😅😅😅Omg no way this was hilarious!!!
+Cristiano Grimaldi why is that funny
Wow! This is a great recipe. It's one of my favorite recipes...actually, when I was a kid, I found this recipe in a book and asked for it for my...7th birthday, I think. It was awesome...The best recipes are the simplest. When you over complicate something, you lose the soul of the dish. This is very true to the original.
Great execution. Well done!
whats a good pasta dish for lesbians?
Fagottini ?
+Neist ditalini.
i didnt think lesbians ate pasta???
exactly... it is too phallic. Pasta represents the patriarcal opression women has suffered for centuries, because... yeah... that.
Licca di klitti would most likely be acceptable.
that looks so delicious!!
Fantastic recipe. Best Carbonara I ever made.
This is the most authentic video abt Carbonara made by a non Italian chef that I saw around. The process is perfect and also the story about the origin of the name is true.
I always enjoy the way you say the word "enjoy!" :)
I made this yesterday. Great recipe.
Just made this. Absolutely delicious and very practical.
Cheers Chef John!
Simple, to the point vid, great soft voice, no loud background music, keep it up John, I am a fan... & oh, gr8 recipe too!
looks delicious!
Finally a genuine Carbonara just like Nonna Maria makes it, all the way from Italy.
WOW u jst made me wanna eat that dish after watching this vid!! im so going to try that out. thanks for sharing!!
I made this one today and it taste sooooooo good! thanks so much chef John :D
I just made this recipe and all I have to say is omg it's amazing! The smell is mouth watering, and then you get a taste and just...omg 😍😍😍
Made this tonight- Was very good!! Thanks for posting! I did however make some substitutes. I used Turkey Bacon and I always use Raw Coconut Oil. Was very good. My kids even ate it.
This is a beautiful recipe and my spaghetti carbonara turn out great! Thanks!!
thank you, fantastic and simple
that was a quick cooking!! I'm gonna try this for sure :3
great ! for me one of the very few good carbonara recipes on youtube . well done and very well commented as usual ...
So simple, yet so amazing! Nicely done good sir!
great stuff! i usually make the cream-based carbonara but then a vid popped showing an italian chef making it in a way similar to yours which got me wondering about the more authentic way, now i really gotta try it haha
Wow, looks good.
Just made this from memory after watching the video yesterday -- several times. Several times watching the video not several times making it. Turned out perfect although I used one egg too many - 2 extra large. 2 large would've been better but seeing as how I like a lot of sauce, this did turn out perfect. Used uncured bacon which isn't overly salty. Parm-Reg. No romano-pecorino. I flirted with the idea of adding shrimp, but maybe next time. Wanted to taste the classic. Thanks Chef John.
wow, very well done, thank you!!!
I just saw another version yesterday on Giallozafferano and they both look delicious. But your vid is clear, succint and omg this looks so rich and delicious.
Bravo.
I've eaten Carbonara so many times and never got sick. The egg isn't raw it cooks with the heat of the pasta and the pot is still hot when you pour the pasta in it.. so relax and remember to eat Italian as much as you can.