The Best Pasta Carbonara You'll Ever Make (Restaurant-Quality) | Epicurious 101

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In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates how to make restaurant-quality carbonara at home.
00:00 Intro
00:23 Toasting the peppercorns
01:15 Prepping ingredients
03:44 Making egg and cheese mixture
04:48 Prepping the guanciale
05:55 Cooking the pasta and guanciale
07:47 Mixing the carbonara
09:23 Tasting
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Опубликовано:

15 июн 2024

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Комментарии : 262

@linengray 22 дня назад

My foolproof technique would be to have Frank Proto come to my house and make it.

@lelomkhize 11 дней назад

😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂

@cyberpizzapunk 23 дня назад

I think mixing everything in bowl makes this dish much easier, I had a experience of fail this because of overcooked egg. great simple tip!

@nolanbaker2360 20 дней назад

I personally use the pot I cooked the pasta in, the pot is more annoying to wash but I can really toss it and get lots if air in it. Very very creamy

@JJudeasd День назад

If your bowl can take the heat and is big enough, you can put your bowl on top of the boiling pasta water and mix it on top of it like you would do with hollandaise.

@undertakernumberone1 23 дня назад

The title tells me that thre is a reaction by Vincenzo's Plate incoming. At some point. lol.

@chrisberry9220 23 дня назад

lol I was thinking the same thing

@barryramer610 23 дня назад

Purists LOL... A dish is about what you enjoy. There are dozens of variations of many recipes. You are not forced to love some so called original recipe that may have a dozen variations you like better. Make it the way you like it and stay out of the rabbit hole that some 'original recipe and method' is the only way to prepare a dish. Like stew, put in it what ever makes you happy. If you and your family or guests like it; bingo, you have a winner. Vincenzo can make it what ever way he wants and I will make it whatever way pleases me. 🙃

@beebilbo59 23 дня назад

@@barryramer610 📕

@etiennerochon62 23 дня назад

guanciale, pecorino, no cream... he should be amazed.

@peterschutzek325 23 дня назад

@@etiennerochon62 Even when some purists will say something about parmigiano reggiano mixed with the pecorino.

@paolopisapia73 23 дня назад

Complimenti! I'm Italian and I am really proud of a RU-vid chef that makes a proper carbonara. You know that Frank is a real chef when he makes dish like these properly! 😙👌

@nftutoring9241 22 дня назад

I'm Italian. My parents born in Italy... Ridiculous he didn't finish in the pan!

@paolopisapia73 22 дня назад

@@nftutoring9241 actually, doing it in a bowl instead of in the hot pan is the best way to ensure a perfect, creamy carbonara. If you do it in the pan is very likely that you obtain scrambled eggs and pasta instead, which is not what you want...

@paolopisapia73 22 дня назад

@@skypup77 cmon, no insults

@lgninjalo 21 день назад

@nftutoring9241 some of the top roman carbonara chefs finish it in a bowl.

@antc.4457 19 дней назад

@@nftutoring9241Ma no. Gli unici veri vantaggi della padella è che puoi farci saltare la pasta ottenendo una migliore amalgama. Inoltre se hai abbastanza esperienza puoi eseguire le correzioni e portare il tutto al grado di cottura e consistenze desiderate. In ogni caso: tutto si gioca su come si somministra il calore alle uova (cottura con calore residuo). La tecnica di chef Proto può portare ad un risultato corretto. Il rischio della tecnica che ci mostra in questo video, se si fanno errori, è che le uova possano risultare "bavose". Con la padella è più tipico il rischio di "strapazzarle". Ma, ancor prima di apprendere una tecnica, è importante conoscere e capire come deve risultare il piatto finito, quando viene fatto a regola d'arte.

@BradiKal61 23 дня назад

I call Frank "The chef who cannot be ignored"

@angiemonroy1881 23 дня назад

Even though we try to ignore him they keep throwing him on our RU-vid page 😂😂😂😂😂

@howru33666 5 дней назад

Frank, a culinary maestro, he cannot be stopped.

@angiemonroy1881 5 дней назад

@@howru33666 The only thing he needs to stop is messing up a cultures dish. And making it look unrecognizable. That’s what he needs to stop. It’s disrespectful to other cultures.

@russh6414 23 дня назад

Geez, I cant stop drooling. Back to the store for me, STAT!

@adriansolis5362 23 дня назад

I gotta try this. Chef Proto breaks it down so easily.

@Tsyras 23 дня назад

Never mixed in the egg/cheese bowl. Think I will try that next time.

@Glitterati_b 23 дня назад

I am lactose intolerant and allergic to eggs. But watching Chef Frank is an absolute delight

@stephenseyer4715 23 дня назад

There's no ingredients containing lactose in carbonara. If you leave out the eggs, it becomes pasta alla gricia, which is equally delicious.

@jordanpulciani1526 23 дня назад

@@stephenseyer4715you might be surprised to learn that to make cheese, you need milk...

@stephenseyer4715 23 дня назад

@@jordanpulciani1526 Thanks for the heads up! Hard cheeses such as pecorino and parmesan contain little to no lactose compared to soft cheeses like mozzarella, brie, burrata, etc.

@steff7645 23 дня назад

@@stephenseyer4715 I think alot of people don't know this, after 2-3 months it's most likely fine. If you wanna go the safeway take 6 months. Parmigiano Reggiano becomes your best friend and pecorino is most likely still fine, cheeses with above 3 years taste like another level anyways.

@rrg347 22 дня назад

who asked you 😂

@hisbigal 23 дня назад

Frank. Carbonara. I clicked.

@leonabuehler5089 23 дня назад

😂

@xxPenjoxx 23 дня назад

That's a solid way of crushing peppercorns. Especially since he said to keep it kinda big pieces. I dont have a mortar n pestle, and the grinder makes it tiny.

@FeralXethx 23 дня назад

For whatever reason when I saw him do that, I started thinking about using the can crusher on the wall XD.

@KoreaDash 4 дня назад

Putting the guanciale oil in the mixture first and making an emulsion out of it almost like a mayo, then putting the pasta in the bowl and making a bain marie with the boiling water will elevate the carbonara to a carbonara 2.0

@MatthiaGryffine 23 дня назад

Frank at his best as always

@paola7045 21 день назад

This is the first time I’ve seen a chef mix everything in the bowl. I always did that and it always turned out great. It’s a much easier technique!

@deefjj 7 дней назад

You should watch luciano monosilio make it, looks way creamier than this one

@fleetSRT 23 дня назад

Vincenzo getting new content for his video

@ronin84 23 дня назад

I never thought to put everything in the egg/cheese mixture - have always put the pasta in the pan. This video is brilliant.

@josereyna8885 23 дня назад

Awesome! I’ve always finished the mixing in the pan but am going to do it in the bowl. Thanks for the tip!

@Jim5745 23 дня назад

Chef Proto is amazing

@yaminoyomi9914 23 дня назад

How i learned how to make a proper Carbonara : I watched Gordon Ramsey video. There i learned everything i should not do. then with the comments and reactions videos i learned everything. Thats such a simple dish do make

@thedivide3688 23 дня назад

Frank…always making me hungry. FRANK, YOU ARE EPIC!!!

@evansteinman 23 дня назад

The best 10 minutes and 11 seconds that I've spent all day. Thank You, Chef!

@bodhileaf 18 дней назад

I've been cooking Italian food for 27 years and never thought to have a pepper, egg, cheese mixture ready to roll...thanks Frank!! A chef's Chef!

@bodhileaf 18 дней назад

Usually "fool proof" recipes cut corners, but this is fool proof and AMAAAAAAAAZING

@robertm348 22 дня назад

Thank you, Chef Frank!

@Rosa_AI 23 дня назад

finally a video about carbonara, i never being great at it, i know how to make it but i mess it up constantly,thank you!

@ashtonandjohn 23 дня назад

We love Chef FRANK!

@jtd66 23 дня назад

I was waiting on chef Frank to bring out the big cheese wheel like he had Emily do with that recipe 😆

@r_cab314 14 дней назад

Such a simple recipe that is so delicious.

@JazerMedia 23 дня назад

Technique > quantity of ingredients.

@adamg.manning6088 23 дня назад

Well, obviously. Why would more ingredients be better?

@Romi_Zii 23 дня назад

You would make my Nonna proud! 🩷❤️🧡💛💚🩵💙💜🖤🤍🤎

@valsecchimichele 21 день назад

Careful about the salt level in the water, especially with carbonara it should be lower than usual and definitely not sea salty

@oritdrimer4354 23 дня назад

Is this the first time that Frank made a pasta dish and he didn't make fresh pasta?

@BillHicks420 23 дня назад

This dish is supposed to use dry pasta.

@robdielemans9189 21 день назад

This type of sauce clings way better to dry pasta than to fresh pasta. Pasta is a lot more diverse and complicated than you might think at first glance.

@jayharv285 10 дней назад

What the other two said. For something like this dry pasta is much better.

@NikkiNiswonger День назад

Yummy 😋 That looks delicious! I have never made a carbonara. Definitely want to try this!

@JiminPalmSprings 23 дня назад

Every carbonara dish served comes with its own personal ambulance to take you to the hospital afterwards for a free artery cleaning😎

@guccigasbag2780 21 день назад

😂😂😂😂

@ermesdalponte9701 22 дня назад

Incredibile, dopo decine di versioni imparo la versione più corretta da un americano! Bravo complimenti. Però ricorda di non mettere sale, pecorino e guanciale sono molto salati, rischi sia immangiabile. In Italia usiamo solo un tuorlo per persona, con più commensali un tuorlo per persona più un uovo intero per la padella, e 70/80 grammi di pasta per ciascuno, il tuo condimento è per ameno 4 persone.

@nancynelosn5830 22 дня назад

Beautiful

@evolutiagames 8 дней назад

I thought I had perfected my Carbonara until I saw this video. I gotta try these techniques!

@donFede23137 23 дня назад

The Salt Master once again

@BeyfighterFaris 23 дня назад

Carbonara - a simple but expensive pasta

@galoki5654 5 дней назад

I like the adding everything to the bowl and mixing! I usually put the pasta in the pan, gonna try your way next time. and total props for using guanciale!! I've seen way too many folks using bacon. Pancetta is acceptable if you can't find the guanciale. you can't beat the flavor of that pig cheek.

@Greydawg 23 дня назад

Not to sound cynical, but it's GREAT to be back to the cameras being on tripods! Felt like I was watching *The Bourne Identity* on the last one. 😬

@cocoanae3199 23 дня назад

Now I have to make it this way since this my top 3 favorite pastas and I never truly like the way it turns out 😩

@LyaIbrahim 23 дня назад

😋😋 yummy

@mattcarlucci 3 дня назад

Frank should be more famous

@TandTCooking 14 дней назад

Yummy 😋

@mag8737 21 день назад

master chef. Do you have a restaurant? I want to eat just your food!

@blahblah55237 15 дней назад

He is the only other chef I seen other than Marco Pierre White who mix it all in a bowl. I think that speaks a lot to their expert level.

@makeupxdanielle 22 дня назад

Take a shot everytime mr frank says 'guintala'

@ytexeves 12 дней назад

My favourite with fried mushrooms

@randysmith2326 21 день назад

Can you please do a video on tuna salad

@SBinVancouver 22 дня назад

Recipes often incorporate some starch in the cheese mixture to increase the heat tolerance. Do you have an opinion on that?

@colinmacvicar2507 23 дня назад

I know what I’m having tomorrow.

@weberswonderland 22 дня назад

i've never seen the glass bowl method. such a fool proof way not to cook the eggs too much

@wayne2709 17 дней назад

Heard you should try to keep any burnt particles at the base of the oil in the pan when pouring the oil out into the pasta as it’s bitter

@dinodinosaur2930 23 дня назад

😋 Mmm Mmm Mmm

@trappleye 23 дня назад

Where do you buy guanciale? I’ve never seen that in a grocery store.

@sloan495 22 дня назад

In some supermarkets you can find a product near the bacon labeled Pork Jowl (cheek) or similar. Guanciale is jowl, but it's not smoked. American Jowl is almost always smoked like bacon. I kinda perfer it to bacon.

@amanjuthani 23 дня назад

If I can eat eggs, but not meat, what would I substitute the pork with if I wanted to make this?

@TheDavidLiou 23 дня назад

Maybe butter mushroom

@myopiczeal 23 дня назад

I have heard that crispy tempeh cubes are quite tasty. Not sure about the texture, though.

@dstroma 23 дня назад

Caramelized shallots

@cristina1582 22 дня назад

Zucchini. Dice them not too small, fry them in vegetable oil and toss them in when pasta and eggs&cheese are well combined. It's delicious!

@ducmai9714 23 дня назад

im waiting for vincenzo video on this one

@JohnHausser 23 дня назад

I have a love/hate relationship with carbonara 🍝

@Jack_Nilson 23 дня назад

Every house in Brazil has pasta, eggs, Bacon and some cheese, but carbonara isn't a common recipe (I made a carbonara a few weeks ago, and after this video i wanna do it again)

@fransbuijs808 18 дней назад

Even in the parts of Brazil where the Italian immigrants live?

@TheRoman4373 15 дней назад

Excellent

@sirgaz8699 23 дня назад

I put my mixing bowl over my cooking pasta to temper the eggs like a double boiler. Is there a secret to stopping it cooling too fast, if always feel like it's room temperature by the time I'm halfway through eating it?

@GK-gc9cv 23 дня назад

Scarf it down faster! 😂😂. Try eating it in a bowl that would help. On a plate there is more surface area so it cools faster, in a bowl it'll stay hotter longer

@sirgaz8699 23 дня назад

@@GK-gc9cv Yeh I'm already a pasta bowler. I do like to savour my food but other foods don't cool as fast. oh well.

@jimlee4649 23 дня назад

Warm your plates (or bowls) in oven at 120-150F while you're cooking.

@anastasia444 23 дня назад

Egg yolks begin to coagulate (set) at 144° so as long as the pasta or heated bowl doesn't reach that temp once the egg-cheese mixture are introduced, the dish will stay hotter for a longer period of time and not "scramble" the eggs (OK, ruin) the dish. 😋 This is an absolutely terrific video. 👏 ❤

@reyshah426 23 дня назад

definitely warm your pasta plates - it's what they do in the restaurants, and it's a game changer when it comes to keeping your food hot for considerably longer. Adam ragusea has a great video on the best and worse ways to warm your plates.

@meat_loves_wasabi 14 дней назад

I just make a hybrid of Cabonara, Cacio e Pepe & pasta alla gricia as 1 dish

@MikiMoto89 2 дня назад

Luciano Monosilio’s version tops the rest

@rollin60z 10 дней назад

I remember watching this channel like a year or 2 ago and he had that herpy thing up his lip back then too... he should get that checked

@samawi9992 23 дня назад

Chef Frank! We love your videos. Is the mark under your lip new? If so, please see a dermatologist!

@mitcheljoseph 14 дней назад

Love this handsome chef 🤩😍🤩😍

@kharrell8356 21 день назад

love this guy

@meghasinghaniahmu 10 дней назад

Why not use a mortar and pestle??

@dallascole8200 17 дней назад

No egg whites were wasted in the production of this video!

@julesreyes1329 23 дня назад

Hi, I can't find the recipe for this on my Epicurious app. Can someone help a sister out please?

@dennisdistant 22 дня назад

"I laid these eggs myself"

@Jaisheevah 23 дня назад

Cooking Janos Slynt

@alexlee4708 22 дня назад

if this were a fried rice and uncle roger were Vincenzo, this would be FUYIOH and frank would be uncle frank!

@iancryar6431 21 день назад

Chef Frank made enough for 4 so who gets the other 3 servings? When Babish/Alvin cook if there is leftovers any in the studio get some

@razzledazzle5703 22 дня назад

just me or does frank look like the four seasons baby

@gmalda 23 дня назад

I am making this on the weekend! Question though…. Is it ‘ok’ if I use bacon instead!?!?

@sloan495 22 дня назад

IMO...yes, it will still be very tasty. Guanciale is not always easy to find, even in the 4th largest city in America. Pancetta would be more authentic substitue than bacon, but most everyone has some bacon laying around and it will still be delicious. Guanciale is not smoked, and bacon is, so it will impart a bit of a smokey flavor, is main difference.

@gmalda 22 дня назад

Thanks Sloan 😊

@fransbuijs808 18 дней назад

@@sloan495 Just wondering. What's the fourth largest city in America? Chicago?

@sloan495 18 дней назад

@@fransbuijs808 Houston

@sloan495 18 дней назад

@@fransbuijs808 Houston

@MrNater41 23 дня назад

Basically sea salty. Who is drinking ocean water to know what that tastes like?

@alex9830 23 дня назад

I feel like if you’ve been in the ocean enough times, it happens to everyone

@chestergregg8668 23 дня назад

But there are no peas in there! /s

@Shubham7195 22 дня назад

4:54 NO!

@Zlaterrr 22 дня назад

Looks like it could get a bit creamier.

@MatheusSouza-kl7jf 7 часов назад

I dont know what i do wrong but mine keep getting too salty even without salting the pasta water…

@cloudycrux 20 дней назад

Does anyone know of any non-pork options to replace guanciale?

@300kmph3 19 дней назад

If you can find it, and afford it, you could make a "carbonara di mare" with smoked tuna, otherwise any bacon-like meat should do.

@somakuruso 18 дней назад

Maybe turkey Ham?

@abard124 23 дня назад

How do you scale the recipe down if you’re only cooking for 1 or 2? It drives me insane when recipes use a coprime ratio of eggs to yolks or whatever so you can’t faithfully scale them.

@ryanfriedrich6634 22 дня назад

BTW guanciale is impossible to find. Instead, go to the Asian grocery store, get pig jowel, order curing salt #1 online, and make your own. Takes a month and a half about.

@tanushreepatel362 4 дня назад

But chef frank you said after you make the suace then you boil the pasta' but boiled the pasta before you nade the suace

@lsmc8909 20 дней назад

I keep trying to make carbonara and I keep failing, it will come out looking like it should but it just doesn’t taste like a restaurant. I follow the instructions perfectly. This is one of the dishes that I will always order in a restaurant.

@Ria-xl7kz 20 дней назад

True. Mix everything in the bowl, not the pan. A mistake i made, as i'm not a chef. Mere mortals like me, don't be cocky. Mix it in the bowl. It's not a big deal. 😁

@OysteinSvendsen 10 дней назад

A great recipe, but no olive oil in the pan please and just a hint of salt in the pasta cooking water (because of the high salt content in the cheeses and guinciale) and you are there👍. Other less salty pasta dishes requires more salt in the pasta water.

@gerardmcquade9102 23 дня назад

where is Dan and why has he not been on the channel recently?

@carmenneumann9479 23 дня назад

He was on a month ago doing fish.

@gerardmcquade9102 23 дня назад

@@carmenneumann9479 no not him, the gadget designer

@somethingsomethingsomethingdar 23 дня назад

Time to grow me some tomatoes and make me some pasta

@somethingsomethingsomethingdar 23 дня назад

Scratch that no tomatoes

@mahbuddykeith1124 23 дня назад

lmao

@jayharv285 10 дней назад

No make tomatoes anyway. Do a fresh pasta sauce one day

@mahbuddykeith1124 10 дней назад

@@jayharv285 Canned San Marzano tomatoes are best.

@jayharv285 10 дней назад

@@mahbuddykeith1124 yeah but if ya don't have any available (there are people who don't have them)

@edriekioski3701 17 дней назад

Is there a recipe for this?

@FortunePayback 22 дня назад

I think my favorite part about carbonara is that it is cheap and majorly delicious! If there's two things I always have, it's eggs and pasta, and cheese lasts a while. Typically, I do bacon to keep it a little more cost effective, but how could you say no to something fatty and cheesy?