I'm Italian, if I can.. I want to give you a little tip for a perfect carbonara. Use only red of the eggs, and more cheese (the best is Pecorino because it give a strong flavor to pasta).. And in Italy we don't use parseley, only pepper :) I'm happy because you do a good carbonara, like Italy! I'm proud. For us CARBONARA is sacred. You use also pasta water, good good super good, it's difficult to find person of other country that use this!
I made this tonight and was delicious. I added sautéed Brussels, sautéed onion and garlic, diced bacon. Then cooked a sirloin steak sliced thin. Served along side the pasta. I add fresh lemon zest and a 2 tsp of lemon juice. Also a dash of chili flakes to the sauce. Extra pepper and parm at the end. So not gross and eggy. Just perfect 🤩 thank you for this recipe.
Brenda Matrecito Yeeeeeaaaahhhh, great recipe! You may also want to have a look at my Carbonara: 100% MADE IN ITALY! 🤣 Ciaoooooo from the ITALIAN FOOD BOSS 💪🇮🇹
I just gave this recipe a try and I love it! Sadly I didn't have fatty bacon so I substituted more pasta water and some oil, came out beautiful and tasty!
Stop living in fear of raw eggs. They are perfectly safe to consume. I have been doing so for many years (and, yes, I am from the states). Besides, the heat literally cooks the egg.
Absolutely making this again! I LOVE how simple and soothing his voice is. He also is very transparent when it comes to not having/finding a certain ingredient and how to compromise. I am making this tonight with two gorgeous bone-in pork chops. The fat from frying pork chops is a great substitute for bacon. This made a hearty meal. Keep up your videos. 💯💯💯
Awesome recipe!!! I made this tonight as a quick starch for baked pork chops and it was good enough to add to the rotation. Keep grinding, you should have more subs. Take care, Rob.
I usually use a shop bought sauce when I make carbon baconara. I might try it with some smoked speck and fresh tagliatelle pasta, but doing the sauce like this.
I made this recipe and it was SO GOOD ! I however used a combination of Smoked Cheddar and Parmesan. I also used a bit of rosemary when frying the bacon.
You made a delicious dish but I'd do guanciale and peccorino, miles away different from bacon and parmesan! Also need extra eggs, yes you mentioned but try the real way!
if you make carbonara with fresh pasta, it is better to make a simple dough of semolina and water, i.e. without eggs to avoid the redundancy of proteins that would make the dish difficult to digest
Please, no parsley, you change the taste a the classic Carbonara. About meat, guanciale, if not, pancetta, if not, bacon a bit thick and of course, of a good quality. Pecorino romano cheese, if not, parmigiano..
This is not a perfect Carbonara but is one of the best I found cooked by a not Italian cook. You need to use 1 entire egg and 2 only red eggs for a better result. If you can find it, we use Pecorino Romano cheese (cheese from sheep) instead of Parmigianino.
carbonara is a poor dish of popular tradition and I strongly doubt that at the origins of this dish we could have afforded the luxury of throwing the egg whites. therefore the carbonara orthodoxy requires the egg in its entirety. the story of the yolks is contemporary stuff, in reality if you pay attention to the coagulation temperature of the egg proteins and do not exceed 65 degrees, the carbonara is creamy and shiny even with the egg whites. è questione di manico....
