My daughter Tanya and I prepare some delicious Spaghetti Carbonara. This recipe is definitely a crowd pleaser and it has some of the flavors loved most by Americans: bacon, eggs, cheese, and of course pasta.
When my children were small and I cooked a one pot meal, we would eat straight from the pot. I love that Lydia and Tonya did that. It reminds me of home.
I always take my pasta into a bowl, then add the egg mixture to that, toss to coat and never have to worry about scrambling or anything like that. Tempering and all that gets super complicated for many people. The mixture cooks because the pasta is hot, but does not scramble. Also not adding and mixing the Parmesan together gives you a creamier texture, versus pasty and sticky if you add the Parmesan into the pasta. I just add to bottom and top of the mixture on the plate. Love this dish!
I am laid up with a broken foot and leg. My husband, Matt and our 18 year old daughter, Josey have become the cooks. Josey and I have been fans of you and your family for years. I had to buy some of your cookbooks so I could learn more about my dad's Italian heritage and their foods. Josey has used those books as well and has become adventurous in the kitchen. She made this recipe with me at her side, but she did not need much of my encouragement. The tempering of the eggs scared her a little, but she did great. I think you would have been proud of her meal. Our favorite recipe of yours is Braised Filet and Roasted Vegetables. When Filet is on sale or in the discounted meat bin, this is meal it ends up in. Thanks for bringing real Italian culture to life.
Lidia I have been making this for years, my son was six. He is 40 this year. Because of you!! I love your recipes. I hope you are well. Thank you thank you thank you for sharing your recipes. I have watched you for years and you gave been an inspiration! Ciao Mia! Manga!
I am memorializing those who had the expertise of the art of life who have passed away in Italy. Their art and know-how that Lydia has preserved for us is sacred. Thank you, Lydia. Great way to honor the Italian grandmas that are now in heaven preparing a feast for when we all gather at God's table.
@@scrapbookedmemories7736 I am Roman. Pancetta Is not authentic, guanciale is. A recipe of carbonara does not exist, we only know the ingredients: pasta, guanciale, pecorino cheese, eggs, pepper. No onions, or anything else. This means that you can use those ingredients, and only those, however you wish and you d be able to call it carbonara
Andrea Lelli you would be correct. I wonder if they say pancetta because Americans would not find the other as accessible. TV land can screw things up for the sake of convenience. My hope is that the expertise of Italian cuisine is preserved. Thanks for saying something.
My niece was recently in Italy and raved about this dish! Thank you for the upload so I can surprise her with it! Cross our fingers it turns out as good as yours when we hopefully attempt to make it!
@@KishorTwistthat channel is also Home, Travel and Paint. Basically a combination of Food Network, HGTV and Travel channel but with the history unlocked.
I love these videos-I learn so much. Thank you Lidia for all of the teachable moments you gave us. Please keep telling us any little thing you think of cause a lot of us don't know any of this but want to learn. Even when it is small like saying "I want to show them....." and then you did about what the egg does in the pan to the sauce. Always a big fan!
I made this and it was delicious!! I added a little bit of the leftover dark meat from chicken drumsticks (my family doesn't like drumsticks so I usually use them for stock). Tempering the egg with pasta water was no big deal - easy peasy and coated the pasta beautifully. We. Ate. It. Alllllll. Up!
Thankyou!! This looks lovely!! Really appreciate it!! Love you! Blessings to you & your family! Family is so important! Also love & agree cooking is about pleasing people! Well said!! I could watch you cook all day!! Xx
I was introduced to this MANY years ago when I was studying in Perugia and they always used fresh, course ground black pepper in it....this pepper was the "coal" in the dish.
My grandmother had a different step, she mixed the cheese with the egg yolks, added the pasta to the bacon, truned off the burner, then added the cheese/egg to the pasta and tossed it. Salt and pepper to taste.
Lidia, I am glad that I was able to find that you have a channel on you tube. Honestly, my mother watches you a lot on television right along with Mary Ann Esposito, Rick Bayless and Simply Ming. I will be sure to spread the word that you can also be found in you tube. We have enjoyed delicious meals because of all of you!
Can you all stop complaining about this recipe? Lidia doesn’t claim this is the Roman style, it’s just her choice. This is probably the recipe her Croatian husband loved and that’s why she prefers it. Relax.
If you don't know what you're talking about, avoid intervening: the carbonara is only Roman. She was born there and cannot be absolutely Croatian because this recipe does not exist in Croatia. The very fact that she allow her to carry out the Carbonara in this way is negative, misleading and offensive. If che prepare it this way and pretend to teach someone the recipe, this simple fact is absolutely wrong.
I just enjoyed watching you cook the Bacon Pasta(",) And the one thing that I love the most is when you said "This is what real FAMILY IS ALL ABOUT............... You eat in the same pot! And then you both laughed at each other(",)(,") So cute! Thanks for sharing your tips on how to make Bacon Spaghetti Carbonara c",) Cheerioh!
I have decided that the way to make Carbonara is how you like it! I have tried it with and without onions, and like it both ways. But I break the ‘rule ‘ and add heavy cream to make the sauce, because when I tried it with just the egg yolks and Parmesan, I didn’t care for the flavor or texture of the sauce.
I have learned a lot from your videos and TV show. I also appreciate a cook who will show different ideas. Folks, if you don't like onions in it, hush, simply don't use it. She's not twisting your arm and forcing you. Calm down.
The whole point is that this recipe isn’t the original one. There’s no onion, no chive and egg sauce (only yolks) is actually made separately by correctly and sapiently mixing it with some pasta water and 50/50 pecorino and parmigiano. You have to obtain a smooth and creamy sauce that must be poured on the HOT pasta (NOT cooked in the pan with the pasta) and stirred . The reason why the sauce shouldn’t be cooked on direct stove hit is because otherwise it turns scrambled, and this is what shall NOT happened. The sauce shall remain smooth and creamy in a real carbonara. It is actually the whole point and peculiarity of the carbonara and the most difficult this to master for a chef. Then, you know what? One can make any variation of the dish, but then shall say that is a variation and NOT give her own recepì as the original one. This comment is from a 100% Roman.
I haven`t had pasta for a good while, your recipe got me really interested, so I tried it out. It was the first time cooking carbonara. Your way of using the pasta water and especially tempering the egg as a binder turned out brilliantly. Thank you so much. You`ve got a new follower. Looking forward to trying out all the other recipes. Best regards.
But she already did real carbonara have only eggs(only yolks is recommended) pecorino( as you want remember: the more you put the best you get), guanciale and pepper
Why not! I cook for my family not someone else's . If you have another way fine, don't whine about mine. Great cook. I do not brand my food Italian, Chinese, or Mexican, I brand it good.
Lidia's dish is a Far cry from "traditional" Carbonara. . That being said, I am 100% Sicilian and have made my version of Carbonara for my family with bacon, onion, garlic, pepper, pecorino, and egg. ...and yes, pasta water
Laura Vitale's recipe also looks similar with the onion and it's her family recipe too....there must be some credit to having onion in the recipe. And i've tried it with the onion - it's very nice!!!
@@aba6119 Old comment, I know...but as long as it has an egg/cheese sauce, cured pork, pepper, and a pasta then it is carbonara. A basic cheeseburger has the beef, cheese, and a bun. Doesn't matter if you add onion, tomato, lettuce, bacon, etc...it's still a cheeseburger. Doesn't matter if you add garlic, onions, whatever to the carbonara dish...it's still carbonara. Not 'traditional', of course, but the name and recipe for 'carbonara' is not carved in stone and placed on a pedestal to be worshiped and never changed. :)
@@nttwashere Perfect comment!!! Couldn’t have said it better myself. there are heaps of dishes out there that are like this that are ‘iconic’ but are made differently. I see Indian chefs make traditional kormas or butter chicken differently, Chinese chefs make fried rice differently but nobody feels the need to get so up in arms about them as they do carbonara.
I wish these episodes were available for streaming, I did find one of Lydias series on Amazon prime. But it doesn’t have episodes like when she would go to Rome and the like.
Antonio Carluccio’s Southern Italian Feast Serves Serves 2 (good portions) 220g Spaghetti or Spaghettoni (the largest spaghetti) 25g Guanciale (the cheek of the pork) or pancetta (Italian bacon) cut into small cubes. 2 tbsp olive oil 2 eggs 50g Parmesan cheese (or aged pecorino) freshly grated. Freshly ground black pepper. I include a recipe for this well-known dish because most people I know get it completely wrong, either adding milk or cream or letting the eggs become scrambled. This recipe is the real thing. It was brought to Lazio from Umbria by coal men (carbonari), who came to sell charcoal to the Romans. Since then it has been adopted by the Romans and is famous worldwide.
Lety Jay this is not carbonara is just shitty random things with pasta, if you want search in italian recipe and then you can traslate if you want with google
This was one of my absolute favorite dishes from our month-long pilgrimage to Italy a few years ago! 😍 Mama and I tried to recreate it ourselves upon our return, the the recipes were always so labor intensive (and nothing to write home about). We punted. Thank you for this simple pasta recipe! We're going to make it this week!
It's called 'Simple Pastas' for a reason. Now if her channel is called "Authentic Pasta Recipes" you have a valid reason to disagree. I use whatever's on hand, onions/no onions; guanciale/turkey bacon; pepperoncini/black pepper. I love garlic and even slice it into my carbonara. Different strokes for different folks.
Sono cresciuto con le sue ricette guardandole sulla TV ed adesso anche su youtube, adoro tutto cio che lei fa ma... mettere la cipolla e scalogni nella carbonara fa schiffo anche agli americani chi hanno una bassissima cultura generale della preparazione di questo piatto.
There are so many different versions of this dish. Most everyone I know in Italy makes it their own to some extent. The bottom line though, less is more --- onion doesn't belong in the traditional dish.
Ok so the true Carbonara is made with guanciala a bit of chili or black pepper. In bowl 2 eggs and parmigiana cheese No onion no bacon for true carbonara however this is probably really good too
Carbonara original is,Guanciale-black pepper-PECORINO ,Eggs-stop..(."Parmigiano Reggiano cheese ,for those who do not like the strong taste of pecorino cheese)
No wright or wrong ? Why do you call this dish "Carbonara" ? It's NOT ! Maybe it's good, but is not a "Carbonara". What about if i make a "Philadelphia Cheesesteak" with mais bread, Feta, nori and horse meat ?
One can prepare carbonara however you choose, but not adding an adequate amount of black pepper violates it's original conception or, how the name is derived "Carbon", symbolic of carbon, or coal, which was part of the region where coal mining was prevalent at the time. The heavy dose of black pepper is symbolic of that area, and shouldn't be optional.
They obviously know where the name comes from because they talked about it in the beginning! I’m Greek-American, and we make cheese pies and spinach pie, and the idea of putting ricotta in there is not something they do there but if it works and tastes good, who cares? My sister puts Italian cheese in with her feta in tiropites and they taste great!
I hope my comment ends this bickering of the proper way to make carbonara or any recipe once and for all because depending upon the region chef or family is from the recipe can vary greatly. I have worked in many exclusive and formal restaurants and in many Diners somewhere even featured on the Food Network. I being raised with recipes from my great-grandmother, my grandmother, and my mom, which my great-grandmother was born in Sicily so her recipes were varied from those I seen prepared and served in the restaurants that I worked in somewhere Northern Italian somewhere Southern Italian but even both of those we're not Sicilian which again the recipes changed and that's mainly because of available ingredients most times. So rather than complain why don't you try the recipes and see if you like them or simply put a comment up politely about how your family or how you were taught to make them So Others May learn from it as well. I have seen common dishes from veal marsala and veal piccata made so many different ways again depending on the chef the region he was from or the chef that taught him and the region they were from the recipes varied. So enjoy.
If you worked in a restaurant in Italy that used onion and garlic in carbonara, they didn t know what they were doing. As stated before by others, you can put whatever you want, but you lose the right to call it carbonara
@@gaetanogioeni8264 what you and lots of Italians have to understand is that guanciale is so hard to find in the US than in Italy, where guanciale is in almost every market all around italy. But pancetta is easily accessible to some American markets, so you and any other Italians who said that carbonara dish with Pancetta is not authentic carbonara, clearly don't know how hard it is to find guanciale in America, but can find pancetta.
@@erichenderson6515 agreed you can take Bacon but the Rest is completely wrong could be tasty but its far away from a Carbonara .... no onions, no water and no garlic
Adding onions to the Carbonara is an option (a small onion). I was told this while I was living in Rome. Bottom line, it still tastes wonderful. As long as you don't add cream to it. For me that's a bit of over kill.
Fettuccine a la Carbonara www.borgattis.com (Arthur Ave, Bronx NY) Mario has been known to prepare this for the Borgatti’s crew at lunchtime. His is the best, but we recommend trying your hand at it. Ingredients… One pound Borgatti’s fresh fettuccine 8 strips of bacon 6 ounces of unsalted butter 2 tablespoons finely chopped onion 6 ounces thickly sliced prosciutto di Parma 1 tablespoon finely chopped parsley 1/3 cup white wine 1/2 cup heavy cream 1/2 cup milk 1/2 cup Parmigiano Reggiano 1 egg yolk Freshly ground black pepper to taste Directions… TIP: As with Fettuccine Alfredo, timing is everything with this dish, mise-en-place preparation is recommended. Borgatti’s fresh fettuccini takes just 4 to 5 minutes to cook and should not be allowed to dry out after removal from the water. While water is setting up to boil, cook bacon and drain it thoroughly. Cut prosciutto and bacon into half-inch squares. Melt butter in a saucepan, add minced onion and saute over a low flame until onion is translucent. Add cut up bacon and prosciutto and stir over a low flame for 3 to 4 minutes. Pour wine into saucepan and raise flame to bring mixture to a low boil for 5 minutes while stirring. Add cream and milk and bring to a low boil again for 5 minutes. While sauce is cooking, salt the boiling water for the fettuccine, drop the pasta and boil for 4-5 minutes stirring occasionally so noodles do not stick. Lower flame on sauce, add parsley and approximately half of the grated cheese. Pour mixture over cooked, drained pasta. Add the egg yolk and toss pasta and sauce together thoroughly. Add the remaining grated cheese and freshly milled black pepper to individual portions.
So my english Friends listen me , this is NOT the real Carbonara . If you Cook this porcoddio me fate veni voglia de davve un malrovescio al gusto fragola
Cipolle, cipollotti, acqua nelle uovaaa...ma quando si è vista mai una carbonara così!?!?e poi si usa solo ed esclusivamente il pecorino romano!!!!W l'ITALIA!
Right. Apparently recipes are supposed to be eternally fixed, never changing. Never mind the fact that recipes are _always changing_ through time, by region, and from person to person. There is no _one_ recipe to any dish. People are ridiculous.
@@HickoryDickory86 ....I've said more or less the same as you under other videos but it has sadly fallen on deaf ears. As if recipes can only be altered by the one who invented it.....good luck to anyone who can locate that individual or his/her descendants. Of course, traditional recipes are absolutely worth preserving and honoring. But creativity fires up the imagination, daring us to be different, and the result has been the joy of a seemingly infinite variety of dishes we now have globally.
Exactly. There's nothing wrong with making substitutions if you need to. Unless you live in a larger city or have an Italian specialties food shop around you're not going to be able to get your hands on Guanciele anyway, and you're lucky if you can even find Panchetta in the grocery stores in rural areas. Bacon is fine with me.
