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:
Music: "A Beautiful Life" by 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
1/3 cup starchy pasta water
Bucatini noodles


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

    • @b This is one theory. For another carbonara's origin is probably in Abruzzo (there guanciale is called carbonata) or Napoli and starts to became famous after WWI when the romans took the credits

    • ok


    • Yes it is scientifically proven that italian blood helps in a chef's carrier

    • You’re always the expert

  • I don't get why people get upset about these things. Let people make their food how they want and stop being a salty bitch about it. So what if some person you don't know prefer a "traditional recipe" a little differently. I don't see how anybody could reasonably be personally offended by that.

  • italians would go crazy if they saw filipino spaghetti lmao

  • I'd put garlic in carbonara and call it 'Carbonara' just to piss people off. I say fuck them! Even if they just don't want people calling it Carbonara, no fucks to give here.

  • I tryed this but I used chicken instead of the bacon and it came out so nice. X

  • If You don’t want to follow the tradition it’s ok but don’t make a total different thing and call it carbonara pls

  • that's a real carbonara!

  • I am sorry i am from the philippines and when my dad cooks carbonara the sauce is white and has mushrooms and ham.The sauce is creamy and a little thick.The noodles are soft Does anyone know what kind of carbonara is this?

  • I lold on tge Italian crying ahaha

  • Like it takes alot of self control for me not to cook a whole packet of bacon.

  • Loving me some Carbonara. That being said by way of a reality check for 'purist Italian chefs' out there. Some of the porky-goodness you demand for the classic dish simply isn't an option for rural cooks. We have to improvise. Lighten up and accept that people love the food enough to come up with a 'work around' rather than do without.

  • mentai rice babish

  • Carbonara primavera Try it

  • fav pasta ever

  • Am I the only one who can't stop thinking about that one bts run vid?

  • Is it called carbonara because the meat is carbonized?

  • Fashion, music, art, just to name a few things that gets along and evolve with time. Why cannot cooking be the same?! I do love the traditional carbonara but also the "Babish" carbonara is good as well. Thanks to this guy I have discovered hundreds of foods, ingredients, movies, had a deeper knowledge of the USA and a better understanding of its culture. It is not only food, which acted as a medium, and I am grateful to have stumbled on your channel 3 years ago. Keep up the good work!

  • I’m an italian and I’m prettty pissed right now

  • This carbonara recipe is perfect L'Italia ti ringrazia 🇮🇹

  • I cannot not add garlic to my carbonara. The sheer amount of garlic in my diet results in every meal gaining a so-called "negative garlic taste value" which can only be mitigated by adding just a teeny-tiny bit of garlic (1 - ∞ cloves per 100g) to every meal, and that includes carbonara... *and I will add sour cream as well* ahem...

  • Yeah sorry, the first version is definitely much, MUCH better but I will make one concession and say that I love garlic so I'm willing to cheat on that front. Otherwise it's carrrrr-bonara all the way.

  • Just made this for valentine's day dinner. It was amazing! Babish. You fucking rock

  • Any bts fans here? Caaraabonara... Tonymontana... Lachimolala... Carabonara😂😂😂😂😂

  • He didn’t add pasta water 😱

  • I literally Just got on IT-tvs to find that video of the three chefs because I'm making carbonara for dinner and I remembered that they said that all of those other chefs were wrong! I think Jamie Oliver was one of the people they critique as well!? But anyways I literally came to find that video so I could remember how to make the real deal and then also hopefully find a newer version and I could pick between them. Dude, I freaking hit the jackpot with your video. Only bummer is there was no guanciala or pancetta so I literally have to use thick bacon. First world problem .

  • I made this last night, thank you so much I was very proud of it’s out come and y family loved it

  • "And a cool trick to see if your pasta is done is to takeout a strand... and eat it, to see if it's done. Don't throw it against the wall you frickin' weirdo?"

  • "mama mia, i have AIDS!" - babish after he gets AIDS from his carbonara

  • "mama mia, i have AIDS!" - babish after he gets AIDS from his carbonara

  • Had this at school its pretty flipen good

  • To all Italians out there, I want you to know that I'm about to make carbonara with fatty ham and add mushrooms to it. Because there's no guanciale or pancetta within a hundred miles of me. Goodbye.


  • Oooh Babish rocking a Milgauss👀one of my favorites

  • I have the same glasses as you

  • are any of your good dishes vege

  • *filipinos has left the chat*

  • can we use mozzarella?

  • Thanks for the recipe! What's the serving size and how much pasta did you cook?

  • I freaking knew it. Carbonara doesnt have cream in it. People here add cream which makes it look white.

  • Delicious

  • Babish: Puts Garlic in Carbonara Italian Critics: *So you have chosen death*

  • Nice one Babs 😚

  • Made this this evening amazing and easy. Traditional

  • Well done, said this Sicilian. Thumbs up

  • Hey man, great vids, I also recommend a new trick I've seen of finishing all the ingredient in a ban marie.

  • In case anyone is wondering, Husband and I made the second carbonara and HOLY HECK WAS THAT DELICIOUS. Thank you for making my life better.

    • Well, the second one was not "Carbonara"... but I prefer it that way too... When completely massacring the recipe, I also add a splash or white wine and heavy cream because I can. Guanciale takes some driving, but Pancetta is available everywhere BOTH beat standard industrialized processed bacon. Next time, I'm adding adding some Golden Retriever whiskers in to my "Carbonara" because I am a rebel.

  • Notice how Andy seems to have no feeling in the tip of his fingertips anymore. Truly the mark of a master chef.

  • Let's see if this is better than Davie504's

  • this is not barbonara , this is commerical

  • The classiest apology video

  • So good but not clean plate good?

  • You should have used Ben Marie for the eggs

  • I like how he tells people to eat a bit of pasta to test doneness as if that's not the normal thing to do

  • Okay. When he said he's going to make the "modern" version of this dish every Italian would get mad about, i imagined something more wild. I've seen far worse "Carbonara" recipes. Here in Germany, the "classic" version is a cream based sauce with maybe one or two egg yolks in it. Hell, i've seen versions with onions and even mushrooms in it.

  • Filipinos will put cream of mushroom soup in carbonara and I thought that was the original recipe.

  • I make my carbonara (which seems to be universally loved by my friends, family, and fellow miscreants) almost exactly like your second take, only with pancetta and 'ramps' (Appalachian wild leeks, try them if you haven't, they're magic and I'm pretty sure they grow in New York) instead of onions or garlic. I sauté thinly sliced ramp bulbs and leave them with the pasta and sauce, and sprinkle the plated dish with dehydrated and crumbled ramp greens. I won a local ramp cook-off with it three years running, and it's fan-damn-tabulous.

  • Not passive-aggressive at all..

  • I don't care whether the traditional recipe calls for it or not, I'm having my damn garlic! 😊

  • I'm italian and I can confirm that you nailed the og one

  • The thing with us Italians, is that food is way more than just fuel for the body. Food and culture here, like in many other places, just can't be separeted. When you create a dish and call it "carbonara" (and I'm not referring to the video, it's just a general observation) many people are going to believe it Is the real deal, when it just isn't. I guess what I'm trying to say is, cook whatever you want, but just don't disrespect traditions like that, because to us they truly matter.