We chefs devote our time and basically our lives to our job and the food we make only to end up under-appreciated and some even under paid haha. The efforts you put into your videos are second to none, definitely worth my time . Nice to see cooking can be educative and informative at the same time and not always a chore
This is so true and not talked about enough,I'm in my mid 50's now. Been working as a chef for 27 years now and I can say we don't get paid enough, still can't set up a restaurant of my own, it's crazy the work we put into it but I guess we do it cause we love it don't we ?
@@ChefDiegoDelgadoPerezWith every trade there are only a few masters the rest are students. Not "trashing" just trying to make a point, if I have a dish executed perfectly I will hunt down the chef so I can thank he/she face to face for that delightful meal. I'm happy they're happy.... Win win Be kind , we all need love and respect.
@@ChefDavidSazzWell this is why most chefs have multiple income streams, my salary doesn't bother me much as a chef, that's because I picked a habit in online trading and exploring the stock market, unfortunately most people don't have such information and I don't really blame them,but lack of information can be a big hurdle. Currently I can average $8500 weekly through trading which is way more than my monthly salary as a chef and I don't even have to do much work. Doesn't matter if the economy is good, or my salary is delayed , great wealth managers will always make returns
Brian. I am still stuck on making your one pot spaghetti recipe every week since you posted it. I am thrilled to see this, but also, please have mercy.
Oh man, same here! That one dish opened up a world of one-pot pasta opportunities for me, haha. Brian has forever made my household's Friday nights much more delicious!
This! Please say it louder for those in the back; I hate that we can't have variety without losing this straight-laced "authenticity". I've been in an inter-racial relationship for 20 years, and I while I make my versions of my in-laws delicious recipes, I feel that I can never share because it's not "authentic", and that just builds a wall between us. Food should be fun, and most importantly, shared! It's a language of love!
I don't really care about authenticity, but why is he making it so much more complicated than it is? Carbonara is supposed to be super simple, but he just added like 6 extra steps that end with essentially the same result
@@m.a.a.d9275 The extra steps make it easier for the average cook to make this dish without failing. The original recipe is simple because of the few ingredients however, the technique requires finesse and it becomes even more difficult when making a large batch. I’d be willing to bet many restaurants use similar techniques for large batches to consistently make this dish without breaking the sauce.
@@joshuaschoonover4033 oh come on, there is not much finesse required for carbonara. It's an incredibly forgiving dish. Most 6 year olds could pull it off without any problem
We follow a bunch of at-home chefs, professional chefs, travel dining, etc. You're the only person who cooks food we regularly want to make and in a way that makes it reasonable to do at home, especially with a family... or just being someone who likes to make good food but doesn't want to spend their entire day in the kitchen. Thanks for doing it, man.
As a college student with literally ONE POT, this is approximately my recipe for Carbonara as well. I didn't know that cooking chunky bacon in water was more effective so I'll be sure to incoporate that next time. 🤤😋
Adding water to onions and mushrooms is effective, too, even though it seems counterintuitive. It helps release all the water in them quickly, then you can let that water evaporate and cook them how you want after. It makes browning shrooms and caramelizing onions so much easier.
I've made Carbonara for years, and I've no quarrel at all with your recipe or technique. Authentic is lovely to be sure. But this is probably better than most dishes bearing the name. The great trick is the texture--above all else--and I believe you've nailed that without cream. So I say good work! Thank you for breaking the spaghetti too. So much easier for everybody, especially those eating it!
That’s the normal texture of a carbonara, it’s not rocket science. And who on earth has problems eating spaghetti? I can only think of really old people in a residence.
I’m Italian, but you just might be a genius. Couple of steps you showed are seriously smart and will help bring this iconic dish to the dinner table of a lot more people, especially those that ended up with scrambled eggs instead. Since I rarely keep guancale at home, but do have cured (no sugar) bacon like you, I found that adding some black pepper and even some smoked paprika during the rendering process, elevates it closer to the real thing. Thank you
Still.... I couldn't keep watching after he broke the pasta in half. (Not Italian) I know breaking it in half makes it possible, but I think having short spaghetti in the final product just feels disappointing. I would sacrifice washing one or two more pots just to avoid that.
@@crdecos Before commenting make sure it actually adds value. Which if you did, you would have understood that I was talking about adding flavor to bacon by adding some pepper early in the cooking process, not just in the overall recipe. Before you think you may sound smart, double check how risky it is you will come off as dumb.
I'm kind of a purist but I think this looks really good for a simple, weeknight pasta. For busy people with jobs making authentic Italian pasta on a regular basis isn't very realistic. Nothing wrong with changing things up to save a little time / money as long as it still tastes good. And this looks like it tastes better than the carbonara at 90% of restaurants outside of Rome.
Cooking food should be alive and fun, not restrictive and harsh. I care little for authenticity, I care about taste, texture and presentation. You're doin' good Brian, you're awesome. // Random swedish dude.
Italian here: I'm happy you showed us a personal version of the dish. There's a ton of authentic carbonara recipes and methods from roman chefs (e.g on the Italia Squisita channel). You copying those videos would have added no value to your followers. This video instead has a reason to exist amongst the thousands of carbonara videos on RU-vid. EDIT: I wrote this before seeing the spaghetti being brutally snapped in half.
I am of Italian descent and I know my cuisine very well. You've got a point: if every single restaurant in Rome made carbonara following the same exact recipe, then there's no point in trying to see who makes it best, because they would all be the same. I know for a fact some chefs alter the recipe a bit and that's how you can tell, for example: this is Mario's carbonara, or this is Luca's carbonara, or this one is Fabio's carbonara, and so on and so far. Some people will like one better than the other, that's inevitable. I still think breaking the pasta was unnecessary though.
I also make an inauthentic heathen's carbonara fairly frequently (and didn't know the cornstarch trick, nice!) If you're already using the water trick for the bacon you don't need the olive oil squiggle. It'll render just fine
@@AR-ej2xw what's the point of the water, anyway? I've been doing my bacon simply diced in a pot on its own for like 46 years, now all of a sudden I'm doing it wrong? wtf
@@soulbot119 It can prevent burning due to hot spots on a pan and let you render at high heat instead of low heat which can reduce cooking time. Not necessary but can be nice if you care about the reduced time. It can also reduce splattering but I haven't found that to be significantly different
I think there are many aspects of that recipe that are authentic. It’s genius! LOVE the fact you didn’t add cream. My mum (Sicilian) always breaks spaghetti strands in half 😉
Is she Sicilian or American with Sicilian heritage? Because I have never seen an Italian breaking their spaghetti. It’s like an American supporting rising taxes.
THANK YOU Bri for solving a big problem for me!! My family loves carbonara, but is hard to cook it for more then three people. Now I know how to do it properly!!
How on earth is hard to cook carbonara for more than 3? You can do it with a large pot for pasta, a pan for the bacon and a mixing bowl! No need to crack spaghetti at all.
The one thing I discovered is that lots of people in Italy break the rules, they use cream in Carbonara because it's much easier while I agree with a good friend that Arancini are divine, but too heavy so I leave out ingredients sometimes.
This looks amazing, I'll cook it! Cooking is about experimenting too, it's annoying people arguing for this, you can either cook as the traditional way or try something different while you don't waste food or make something really disgusting.
Instead of breaking spaghetti you can try using a different pasta shape like Orecchiette or Cavatappi. Those work very well with this dish. You can skip the olive oil as well tbh and just add bacon to the pan before you turn on the heat.
Yes so much! Just use another pot if you want long noodles or substitute a smaller pasta type for the one pot. There’s just no reason to break the spaghetti.
Brian, I am an Italian from Italy, you would be surprised (maybe) how your carbonara is similar to most home-cooked carbonaras. Nobody really uses guanciale when no camera is around, I love a touch of heavy cream, will definitely try the cornstarch hack. Thank you for yet another great video!
I like doing things "authentic" when possible but for most folks like us where both spouses work full-time, have other life factors like children or hobbies (or both!), and also happen to love cooking and eating well, it is often such a timesink (and sometimes expensive). Not to say that making *all* traditional dishes are complicated or making them the traditional way isn't worth the time but your approach is like the best of both worlds. I really appreciate you finding ways to make things I love to eat accessible and I'll save the challenge (and bragging rights) of doing them "corrently" for weekends and holidays.
Thanks for the tips about cornstarch and feather shredding because, I screw this meal up if making more than a couple of servings too! Once again you make it look so simple that I think I could get it done in 25 minutes also. I just finished making your BBQ Beans and the house smells fantastic!
"If my grandmother had wheels...she would have been a bike." :) I think authenticity can be relative honestly. Something that's authentic in one place might not be in the next town over. Food is all about tweaks and experimentation. Everything is a fusion in some form or another so enjoy the process and the result. Thanks for breaking it down for us mere mortal home cooks.
I really like the Dececco brand of pasta: I’m new to it just in the past several weeks. I’ve stocked up on several styles, but my favorite straight noodle is the No. 413 Squared Spaghetti. That one worked super dope with a spaghetti w/ mini meatballs recipe I found.
Oh it’s barely squared. Plus once it cooks it plumps up like any other noodle and is like a thicker angel hair. I was just really impressed at how well it held up as leftovers the next day, as usually I’m not the biggest fan of leftover pasta.
Funnily that is the 'real' Italian spaghetti/meatball dish: spaghetti alla chitarra (square handmade spaghetti from Abruzzo) with a sauce with very small meatballs.
I'm Italian, I live in Italy and I love to cook traditional dishes. But the technique in this video is a good idea to make a carbonara. You can also not to add oil when you cook the bacon because bacon "release" enough fat. This technique is good, because you respect "traditional" rules too: not use of cream (you use starch of spaghetti, without waste it!), and simple use of egg (not over-cooked), cheese and bacon. P.S. There isn't a traditional way to make carbonara: great chefs like Gualtiero Maltesi used a little cream to make carbonara. Carbonara is a recent dish, of this century. In 80's years we did in a way (with use of olive oil, for example), now in another way. Cook is tradition and evolution in the same way. Good job! Sorry for my not-perfect english :)
Bri, I love how you don't give a rat's you know what. The Italians in America don't cook like they do in Italy, so make it the way it pleases you. BTW, I live in greater New Haven, Connecticut and there are MANY Italians here. I'm still waiting for your cookbook.
I typically cook in the Italian style, but recipes often call for some adjustments. My Papa hails from Sicily, and his tomato sauces have a distinct character. They tend to simmer for quite a while, sometimes up to five hours, reminiscent of Bolognese but with a unique twist. Born in 1915, he always proudly claimed seniority over the rest of us when it came to traditional cooking. On the other hand, my mom, originally from Naples, prepared dishes in the Neapolitan style. However, during the challenging times of the Great Depression, she had to modify her recipes. Remarkably, she held onto some of these adaptations, and even in her later years, she continued to prepare and savor these special recipes. This mix of regional influences and family history adds a rich layer of tradition to our cooking, creating a flavorful blend of Italian culinary heritage.
All this - and hair to die for! I am so glad I've just subscribed to this channel. You really understand practical, achievable cooking for eating and don't get all precious and cheffy about it. I salute you for the way you took a bite out of that parmigiano reggiano!
I'm italian and you know what? I'm not that mad at this. Sure, It won't taste the same at all, but I think It is a good compromise if you can't access the correct ingredients or if you do but you don't have the necessary skill, but you still want to make it Good recipe overhall
You’re always good at letting everyone know when a recipe is “inspired” by or in the “style” of a particular ethnic dish, rather than claiming it is authentic. Anyone who whines in your comments is just looking for a reason to gripe. Thanks for the hard work it takes to bring us these recipes each week!
As a man who learned to cook Italian directly from my ex girlfriend's grandmother. This is not the slightest bit traditional. In fact it spits in the face of traditional Italian...and I facking love it. Carbinara is such a chore to cook for a dinner party. Excellent hack bri will be using this.
Hi, here's another italian commenting..."Hold your horses Giuseppi" hahahah loved it! It's interesting and I wanna try that, see if it's working. Anyway, just to let you know: "you don't have idea of what we italians did in the past, to feed big crowds of friends, specially at University where the budget is always low lol The only thing I'm disappointed is, (and I know how hard is to mix 1 or 2 kilos of pasta) breaking the pasta! You lost me there! But I like this video a lot, and there is nothing to be ashamed of. You did really well and, if many people will commenting differently, probably most of them they never even tried cooking.
I have an insane amount of eggs thanks to my mother-in-law's over achiever chickens and have been looking for new ideas to use them. Cant wait to try this
Please don’t do that. Carbonara never have side dishes. This version is not perfect, but don’t have broccoli with it, it’s too much food and it doesn’t work well with this. Just wait for later and eat it alone.
This is an awesome recipe BUT as an Italian I must say that the only thing I would change is the amount of fat used. We usually don't discard any of that pork fat! It's what makes the dish stand out and makes you come back for more
And I would NOT break the spaghetti. I would use 2 pots or just the bigger pot if I have to. I must brotect za calchur like the Shawarma man said. I am of Italian descent btw. But otherwise it seems a decent take, though to clean the bacon fondant at the bottom of the pan, I would have used pasta water from the pasta pot and do the mix there.
Brian.. another chef I watch calls those people "keyboard commandos"😂 I call them Monday morning quarter backs! All in all it's your cooking channel. Do whatever you want. If they don't like it, go watch somebody else or unsubscribe enough. People out there like hacks and easy, yummy and accessible cooking for these busy and expensive days!!!!!❤️
Replacing Guanciale and adding starch for less experienced home cooks is totally fine. De Cecco are indeed pretty forgiving compared to other pasta, so I usually wouldn't recommend 5 minutes over the recommended time.
Looks close enough to the real deal, if you ask me. And making a traditional carbonara for 8 ppl would be a pain in the neck anyway. I can't wait to see Vincenzo's plate reaction to this, though. 😂
I think flat parsley is a must. Guanciale/pancetta and wine reduction are more expensive than bacon and corn starch, for sure. But anyway it’s a quick dish! The only slow part is rendering the fat (which still needs doing here). If wanted to speed it up, I’d use oil and lean cuts of meat.
try this: give the fat and pasta water both to the eggs and cheese while the pasta are still 3min from ready. put the egg+cheese bowl on top of the pasta bowl like you would do a water bath and whisk the egg-cheese-fat-water mixture until it is creamy.
