Carbonara | Basics with Babish

Pubblicato il 15 ago 2019
Carbonara has been the subject of some severe bastardization here in the states, where we regularly eschew Italian tradition in favor of garlic, bacon, and green peas for some reason. Today we're doing both the old-school and illegitimate versions of the hotly-contested dish, both of which deserve their place in your grandmother's handwritten recipe cards.
See those chefs tear me apart here: it-tvs.com/tv/video-bnZ_70XyVAk.html
Music: "A Beautiful Life" by Broke for Free
soundcloud.com/broke-for-free
+ Traditional Carbonara shopping list:
1/2 pound guanciale (can substitute with pancetta)
3 large eggs
1 egg yolk
4 ounces of cheese (Pecorino Romano or Parmigiano-Reggiano)
Ground black pepper
Spaghetti noodles
+ Modern Carbonara shopping list:
1/2 pound thick cut bacon
Parmesan or Romano cheese
3 large eggs
1 egg yolk
Ground black pepper
Garlic
1/3 cup starchy pasta water
Bucatini noodles

Commenti

  • According to my 23andMe, I'm 10.7% Italian, so...pretty much an expert here.

    • comedy gold.

    • *classical american*

    • Still burning ,he! 🤣🤣🤣

    • Make sure you commit no violent crimes Babs....they have your DNA now

    • @Rafael Garcia well im a fuken 9 year old then. You know how to make it because you grew up with that kind of food. Call me when you make a burek first try.

  • Davie504 vs Babish would be *🅱️ASS*

  • My mouth watered 😭🤤🤤

  • Very nice job.

  • What's crazy to me is that I have never, in my life, heard 2 Italians agree on the best way to make ANYTHING. Pretending there is a single right way to do something is so egotistical you may as well claim to have invented the recipe.

  • this series is going to save me at uni

  • Every time I cook Italian food my paranoid imagination tells me that the ghost of my nonna is watching over my shoulder to make sure I keep it authentic, like how she liked things, yes it's the old Italians making us younger Italians carry on with the pedantic cooking behaviour, but every time I make Carbonara I prefer it with garlic. I love garlic in everything! So even Italians don't always stick with the traditional recipes as much as we feel pressured too. It's about individual taste, until your cooking it for the whole famiglia that is and then it's just feast of criticism or love depending how it's cooked, I once witnessed my grandfather throw a plate of pasta in the sink because mum used butter instead of olive oil! No shit lol most often I use both!

  • I see scrambled egg at 2:47

  • The video where the same 3 chefs made their version, it looked nothing like it's normally served.

  • This is probably the worst thing, but I love adding peas to my carbonara. I just like the taste and texture of the peas with the bacon and egg sauce and noodles. I know, i'm the worst.

  • Bravo na vera merda

  • KALBO-NARA...HAHAHHA

  • Every time you say "Carbonara" my ears get a little wet. So, like, stop.

  • Tried to make this, but with bacon cause I'm a cheap college student lol, unfortunately I didn't kill the heat in the pan early enough, and now I've got scrambled egg pasta! I tried tho

  • If you haven’t tried it with thinly sliced leeks and bacon, you should. It give a slight onionyness to the dish and pop of color.

  • Finally somebody who can cook perfectly Italian dishes!!! Greetings from Southern Tuscany, Grosseto!!! ❤️❤️❤️

  • Yo got no idea on how to throw pasta into a pot. You should twist so it delicately and perfectly falls all around. I don't think you have to continue moving the pasta it if you already salted the water.

  • what's with your gay tattoo's? you look like a flaming queen ffs!

    • wtf?

    • What? That makes no sense. Also, mind your fucking business.

  • Can you do this with cheddar cheese

  • So because of this video I tried making carbonara for the very first time! I've never even had carbonara before, but this looked delicious. I'm happy to report that production of carbonara was a success, I'm sorry to say that it was not my cup of tea. At least the family enjoyed it though. Keeping binging!

  • We Malaysian use Prego. As simple as that

  • Teka, bat di nilagyan ng all purpose cream? Ahahahaha 🤣🤣

  • I made this breakfast pasta tonight for dinner.. its it's very rich

  • “My Nona would be turning in her grave” Your Nona is dead mate, go away.

  • you still made authentic carbonara wrong......

  • *_THANK GOD YOU USE DECECCO PASTA_* 🙏🏼🙏🏼🙏🏼🙏🏼🙏🏼

  • I add cream to my carbonara like a true savage. It's good tho.

  • Mine came out great!!!!!

  • The traditional one looks so good. I'm going to ask the Italian market in town if they have guanciale.

  • Good Lord, I love watching you cook.

  • I've made the original recipe and its meh bland and I know garlic is forbidden but it increases the flavor and it helps a lot.

  • I only came here to say, I am so sick of seeing ads for this.

  • either way, this looks delicious!

  • 5:16 Plate up? Th-that's a bowl sir.

  • My husband loved it. We used a fresh black pepper fettuccine from Aldis, and smoked pancetta from our local Italian specialty market. Right before they closed after 114 years in business. :(

  • You’re funny

  • Did che really seasoned pasta with salt after plating?

  • The second one wasn't even that different. If you really want to make an Americanized carbonara, do it like Domino's. Alfredo sauce, chicken, bacon, mushrooms, and onions. That will make the Italians cringe like they never have before

  • Carbonara? Nahhh

  • Love this!

  • Okay so how can we trust that THIS is the most traditional version of carbonara? You told us that before and apparently were wrong 👀 Who taught you this totally perfect OG recipe? (I say this with love)

    • The first one is the traditional recipe -an Italian dude

  • italian food is awesome when not made by italians.

  • serious questions: i dont eat red meat of any sorts, what can i replace the bacon with?

    • I'm in no way an expert on the matter, but if I had to try anything, I'd go for something that has a similar fat percentage (~42%). Chicken skin or turkey skin maybe?

    • Tofu

  • Some people think Carbonara has sour cream in it idk why but it's funny xd

  • I am Italian and I watched it through the end, sorry ;P I have to say that it makes perfectly sense to add some garlic to the American bacon variation. Guanciale (at least the Latium version) is already flavored with garlic which is put in before the aging phase. I might have problems with the amount you put in, but I see also from other videos of you that you really love garlic, so totally approved. With caveats, it is possible to do variations.

  • best and most satisfying way to eat noodles is with chopsticks

  • I'm Italian and can't stand Italians who criticize other people's recipes. Everyone is free to prepare carbonara as he wishes. Let's try new ideas ffs!

    • Fabio Dragoni yeah I never understood that because every family has "their" way to make something.

  • you should make the SaLad from Spongebob. Love you Babish.

  • Everyone bastardizes everyone else’s food. Ever had pizza in China? Not even close. It’s fine. Make it. As long as you don’t try to represent your variation as the real thing.

  • Oh Babish...it was suppose to be a redemption and you couldn't find guanciale. Maaaan, more effort, please. By the way, got a a tip for you. A pan is hot and if you toss eggs and cheese mixture into a piping hot pan with pasta and guanciale you could end up with curds. The tip is: take a bowl, put the eggs and cheese mix into it and then put the hot pasta and guanciale (from the pan) to the bowl. Stir it and tada! By doing so you are using only the temperature of the pasta and guanciale to cook the eggs (you are eliminating the hot pan bottom). Makes the sauce creamy without the risk of overheating the eggs.

  • hey does anyone know how many this serves? i want to make it for my family in a few nights

    • If you’re cooking a pound of pasta and you’re using a pound of bacon that usually feeds 4 to 6 people.

  • I made the less traditional version with bacon , eggs, and parm and it was sooooo good, a winner that my family loved!

  • Just made this tonight for my one year anniversary. (Just the American version) We loved it. Gotta say I'm sorry Italians, but that garlic really did something magical with the bacon and the sauce. Don't worry, I plan to make the traditional dish, as well. I've made several of your recreated recipes on here and from your book. All of which turned out fantastic, and are really improving my confidence in the kitchen

  • Made the bastardized version for the hubby and son, and it was a hit! Thanks Babish!

  • If tossed salad and scrambled eggs is okay, then so is pasta and eggs.

  • Really embarrassing how he misspelled car banana

  • For the italian version you did only a few little mistakes,the first one was with the eggs. You don't use eggs white in carbonara,apart from that,if your pasta needs more saltiness just add more pecorino once you pust pasta in your plate,do not add salt on cooked pasta. I suppose you did alright anyway,most non-italian "chefs" would not come as close as you did

  • The only real difference between the two versions is garlic. When I make a non-traditional carbonara I tend to experiment with mushrooms, parsley, and a little white wine for the sauce

  • I very much prefer carbonara over carbonara, anyday. But that's just me.

  • Every single time an Italian complains about how the rest of the world interprets their dishes, I mentally make a masturbatory gesture in my mind and involuntarily roll my eyes. I'm sure the fucking Chinese are real up in arms about whatever the fuck Italians did to the noodle /s. Real talk, if you're so obsessed with your heritage that you take umbrage with how other people try to make your culture's dishes with the ingredients they have, you're a real small person.