Carbonara | Basics with Babish

Bagikan
Sematkan
  • Dipublikasikan tanggal 15 Agu 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: idclips.com/video/bnZ_70XyVAk/video.html
    Music: "A Beautiful Life" by Broke for Free
    soundcloud.com/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
    Garlic
    1/3 cup starchy pasta water
    Bucatini noodles
  • HiburanHiburan

Komentar • 6 424

  • Binging with Babish
    Binging with Babish  Bulan Yang lalu +20721

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

    • SolidShroom
      SolidShroom 2 hari yang lalu

      comedy gold.

    • AndrewYang for2020
      AndrewYang for2020 6 hari yang lalu

      *classical american*

    • NoName
      NoName 7 hari yang lalu

      Still burning ,he! 🤣🤣🤣

    • Michael Vincent
      Michael Vincent 7 hari yang lalu

      Make sure you commit no violent crimes Babs....they have your DNA now

    • Ivan Šušak
      Ivan Šušak 10 hari yang lalu

      @Rafael Garcia well im a fuken 9 year old then. You know how to make it because you grew up with that kind of food. Call me when you make a burek first try.

  • Valerie Quast
    Valerie Quast 2 jam yang lalu

    This is probably the worst thing, but I love adding peas to my carbonara. I just like the taste and texture of the peas with the bacon and egg sauce and noodles. I know, i'm the worst.

  • diablonrg87
    diablonrg87 3 jam yang lalu

    Bravo na vera merda

  • - PWET -
    - PWET - 8 jam yang lalu

    KALBO-NARA...HAHAHHA

  • Vinh Duong
    Vinh Duong 11 jam yang lalu

    Every time you say "Carbonara" my ears get a little wet.
    So, like, stop.

  • Emma Rounsville
    Emma Rounsville 16 jam yang lalu

    Tried to make this, but with bacon cause I'm a cheap college student lol, unfortunately I didn't kill the heat in the pan early enough, and now I've got scrambled egg pasta! I tried tho

  • Tinyyellowhouse
    Tinyyellowhouse 19 jam yang lalu

    If you haven’t tried it with thinly sliced leeks and bacon, you should. It give a slight onionyness to the dish and pop of color.

  • Enrico Tiberi
    Enrico Tiberi 19 jam yang lalu

    Finally somebody who can cook perfectly Italian dishes!!!



    Greetings from Southern Tuscany, Grosseto!!! ❤️❤️❤️

  • Andrés Isaza
    Andrés Isaza 21 jam yang lalu

    Yo got no idea on how to throw pasta into a pot. You should twist so it delicately and perfectly falls all around.

    I don't think you have to continue moving the pasta it if you already salted the water.

  • Raj Patel
    Raj Patel Hari Yang lalu

    what's with your gay tattoo's? you look like a flaming queen ffs!

    • karlissa kennedy
      karlissa kennedy Hari Yang lalu

      What? That makes no sense.
      Also, mind your fucking business.

  • ShaQuarn Stevens
    ShaQuarn Stevens Hari Yang lalu

    Can you do this with cheddar cheese

  • Tim C
    Tim C Hari Yang lalu

    So because of this video I tried making carbonara for the very first time! I've never even had carbonara before, but this looked delicious. I'm happy to report that production of carbonara was a success, I'm sorry to say that it was not my cup of tea. At least the family enjoyed it though. Keeping binging!

  • Chuck Scarlett
    Chuck Scarlett 2 hari yang lalu +2

    We Malaysian use Prego. As simple as that

  • saitojharry
    saitojharry 2 hari yang lalu

    Teka, bat di nilagyan ng all purpose cream? Ahahahaha 🤣🤣

  • Sheng Feliciano
    Sheng Feliciano 2 hari yang lalu

    I made this breakfast pasta tonight for dinner.. its it's very rich

  • donnie darko
    donnie darko 3 hari yang lalu

    “My Nona would be turning in her grave”
    Your Nona is dead mate, go away.

  • LynksysV
    LynksysV 3 hari yang lalu

    you still made authentic carbonara wrong......

  • ASZNEE
    ASZNEE 4 hari yang lalu

    *_THANK GOD YOU USE DECECCO PASTA_* 🙏🏼🙏🏼🙏🏼🙏🏼🙏🏼

  • TheHolydruid
    TheHolydruid 4 hari yang lalu

    I add cream to my carbonara like a true savage. It's good tho.

  • Keaton M.
    Keaton M. 4 hari yang lalu

    Mine came out great!!!!!

  • Alistair Blaire
    Alistair Blaire 4 hari yang lalu

    The traditional one looks so good. I'm going to ask the Italian market in town if they have guanciale.

  • Kat LaBash
    Kat LaBash 4 hari yang lalu

    Good Lord, I love watching you cook.

  • OCT POD
    OCT POD 4 hari yang lalu

    I've made the original recipe and its meh bland and I know garlic is forbidden but it increases the flavor and it helps a lot.

  • Mi Ti Zu
    Mi Ti Zu 4 hari yang lalu

    I only came here to say, I am so sick of seeing ads for this.

  • Vanessa Haugen
    Vanessa Haugen 4 hari yang lalu

    either way, this looks delicious!

  • Pete
    Pete 5 hari yang lalu

    5:16 Plate up? Th-that's a bowl sir.

  • Brianna Hirst
    Brianna Hirst 5 hari yang lalu

    My husband loved it. We used a fresh black pepper fettuccine from Aldis, and smoked pancetta from our local Italian specialty market. Right before they closed after 114 years in business. :(

  • Massimo Caligiana
    Massimo Caligiana 5 hari yang lalu

    You’re funny

  • Andrea De Nichilo
    Andrea De Nichilo 6 hari yang lalu

    Did che really seasoned pasta with salt after plating?

  • CoreyJay
    CoreyJay 6 hari yang lalu

    The second one wasn't even that different. If you really want to make an Americanized carbonara, do it like Domino's. Alfredo sauce, chicken, bacon, mushrooms, and onions. That will make the Italians cringe like they never have before

  • コロムビアオタコン
    コロムビアオタコン 6 hari yang lalu

    Carbonara? Nahhh

  • Franklin Ruiz
    Franklin Ruiz 6 hari yang lalu

    Love this!

  • Gabriel
    Gabriel 6 hari yang lalu

    Okay so how can we trust that THIS is the most traditional version of carbonara? You told us that before and apparently were wrong 👀 Who taught you this totally perfect OG recipe? (I say this with love)

    • Domyeet 26
      Domyeet 26 2 hari yang lalu +1

      The first one is the traditional recipe
      -an Italian dude

  • A_ Lundgaard
    A_ Lundgaard 6 hari yang lalu +1

    italian food is awesome when not made by italians.

  • zee
    zee 7 hari yang lalu

    serious questions: i dont eat red meat of any sorts, what can i replace the bacon with?

    • Mathieu Chiasson
      Mathieu Chiasson 4 hari yang lalu

      I'm in no way an expert on the matter, but if I had to try anything, I'd go for something that has a similar fat percentage (~42%). Chicken skin or turkey skin maybe?

    • OCT POD
      OCT POD 4 hari yang lalu

      Tofu

  • Jakub Jernas
    Jakub Jernas 7 hari yang lalu

    Some people think Carbonara has sour cream in it idk why but it's funny xd

  • Davide Ori
    Davide Ori 7 hari yang lalu +3

    I am Italian and I watched it through the end, sorry ;P I have to say that it makes perfectly sense to add some garlic to the American bacon variation. Guanciale (at least the Latium version) is already flavored with garlic which is put in before the aging phase. I might have problems with the amount you put in, but I see also from other videos of you that you really love garlic, so totally approved. With caveats, it is possible to do variations.

  • Joseph Lau
    Joseph Lau 7 hari yang lalu

    best and most satisfying way to eat noodles is with chopsticks

  • Fabio Dragoni
    Fabio Dragoni 7 hari yang lalu +28

    I'm Italian and can't stand Italians who criticize other people's recipes. Everyone is free to prepare carbonara as he wishes.
    Let's try new ideas ffs!

    • krazykarl
      krazykarl 13 jam yang lalu +2

      Fabio Dragoni yeah I never understood that because every family has "their" way to make something.

  • Erica Fumagalli
    Erica Fumagalli 7 hari yang lalu

    you should make the SaLad from Spongebob. Love you Babish.

  • Bill Kong
    Bill Kong 8 hari yang lalu

    Everyone bastardizes everyone else’s food. Ever had pizza in China? Not even close.
    It’s fine. Make it. As long as you don’t try to represent your variation as the real thing.

  • MrSoundSeeker
    MrSoundSeeker 8 hari yang lalu

    Oh Babish...it was suppose to be a redemption and you couldn't find guanciale. Maaaan, more effort, please. By the way, got a a tip for you. A pan is hot and if you toss eggs and cheese mixture into a piping hot pan with pasta and guanciale you could end up with curds. The tip is: take a bowl, put the eggs and cheese mix into it and then put the hot pasta and guanciale (from the pan) to the bowl. Stir it and tada! By doing so you are using only the temperature of the pasta and guanciale to cook the eggs (you are eliminating the hot pan bottom). Makes the sauce creamy without the risk of overheating the eggs.

  • jaden sipes
    jaden sipes 8 hari yang lalu +1

    hey does anyone know how many this serves? i want to make it for my family in a few nights

    • Carlos F
      Carlos F 6 hari yang lalu

      If you’re cooking a pound of pasta and you’re using a pound of bacon that usually feeds 4 to 6 people.

  • Mythnugget Productions
    Mythnugget Productions 8 hari yang lalu

    I made the less traditional version with bacon , eggs, and parm and it was sooooo good, a winner that my family loved!

  • Simply Garza
    Simply Garza 8 hari yang lalu

    Just made this tonight for my one year anniversary. (Just the American version) We loved it. Gotta say I'm sorry Italians, but that garlic really did something magical with the bacon and the sauce. Don't worry, I plan to make the traditional dish, as well. I've made several of your recreated recipes on here and from your book. All of which turned out fantastic, and are really improving my confidence in the kitchen

  • Liz Calame
    Liz Calame 8 hari yang lalu

    Made the bastardized version for the hubby and son, and it was a hit! Thanks Babish!

  • Dolphinboi
    Dolphinboi 8 hari yang lalu

    If tossed salad and scrambled eggs is okay, then so is pasta and eggs.

  • Yeah man J P
    Yeah man J P 8 hari yang lalu

    Really embarrassing how he misspelled car banana

  • JustPlayForFun
    JustPlayForFun 9 hari yang lalu

    For the italian version you did only a few little mistakes,the first one was with the eggs. You don't use eggs white in carbonara,apart from that,if your pasta needs more saltiness just add more pecorino once you pust pasta in your plate,do not add salt on cooked pasta. I suppose you did alright anyway,most non-italian "chefs" would not come as close as you did

  • sexntuna
    sexntuna 9 hari yang lalu

    The only real difference between the two versions is garlic. When I make a non-traditional carbonara I tend to experiment with mushrooms, parsley, and a little white wine for the sauce

  • Joel Auvinen
    Joel Auvinen 9 hari yang lalu

    I very much prefer carbonara over carbonara, anyday. But that's just me.

  • Cook
    Cook 9 hari yang lalu +1

    Every single time an Italian complains about how the rest of the world interprets their dishes, I mentally make a masturbatory gesture in my mind and involuntarily roll my eyes. I'm sure the fucking Chinese are real up in arms about whatever the fuck Italians did to the noodle /s. Real talk, if you're so obsessed with your heritage that you take umbrage with how other people try to make your culture's dishes with the ingredients they have, you're a real small person.

  • Thirst Fast
    Thirst Fast 9 hari yang lalu

    Try this my friend: When putting your pasta into water from a box, grab it firmly with your thumb and forefinger around the middle of the noodles. Counter-rotate it with your other hand like you're giving it the gentlest, though horribly-named "Indian Burn", so the noodles don't break, but the closer you get the better. Now instead of a cylinder of pasta you should have something that flares out toward either end. Set gently in your water with your hand *perpendicular* to the water's surface, and let go. You should now have the most satisfying spiral of pasta in your pot possible. ffs I can't explain what I mean. maybe I'll make a video......

  • Diamanté Lomax
    Diamanté Lomax 9 hari yang lalu +1

    I'll be dammed if someone is gonna tell me how my food should taste unless they giving money to pay for said food

  • Matthew Lehman
    Matthew Lehman 9 hari yang lalu

    what kind of flatware do you use??

  • Avi T.
    Avi T. 9 hari yang lalu

    I saute my guancale or (usually, for convenience) pancetta with about 1/2 of a yellow onion, chopped finely, and let it caramelize in that porky goodness. It adds a bite and a sweetness to the dish that balances the pure saltiness of the pork and cheese.

    I'll go now because the entire nation of Italy and its worldwide diaspora are probably after my blood for this.

  • David Welsh
    David Welsh 10 hari yang lalu +4

    The truth is that "cuisine purists" are some of the worst "purists" out there. They are snobs who have no care for if you need to modify a recipe for someone watching their health (especially food allergies). Vegans are slightly worse.. but at least they care about someone's allergies.

  • Cason Scarce
    Cason Scarce 10 hari yang lalu

    I have watched this multiple times already and will probably watch it several more.

  • CountJuggles
    CountJuggles 11 hari yang lalu

    Arrivederci

  • Matthew Williams
    Matthew Williams 11 hari yang lalu

    Binging with Babish, so my grandfather is from Naples and my grandmother is from Galabria... American Classical Culinary Arts was taken from Parisian tradition, you made your Carbonara was fine it was just done with that influence, like he said it's a heavy dish how you prepared it, but French dishes are heavy dishes in small portion, Italian dishes typically are lighter because we get are proteins from the sea and we have less starchy vegitables, in your first video you made a wonderful French pasta influenced by Carbonara, you did good 👍