The first chef with the balls to lay out the facts!! Thank you! I'm fed up with people telling me I can make an omelette without breaking eggs. Say it loud sister!
Carla, this recipe is perfection. I made it with Rummo gf fusilli and it was divine, even with only 12 oz of pasta. The lemon and garlic is magical, and the textures are dreamy. I felt like I was eating at a fancy restaurant. My husband saw me buzzing around, destroying the kitchen with joy (I also made sautéed shaved Brussels sprouts with the extra bacon), and he left to get wine. My old “carbonara” with bacon was good, but now feels like a dish you’d eat when you’re sick, for comfort. This is a celebration dish, so we had wine and made it a lovely end-of-the-year dinner. Thank you, Carla (and Cosmo!) for showing us every detail and making such a special, memorable dish.
This was SO Good. Cosmo was right, the lemon zest really pulls the dish together. The walnuts were such an unexpected addition and this as so easy to put together!
First video I've watched of Carla. I love the way this recipe looks. I've never liked typical carbonara because it usually is too dry...this one looks very saucy and I love that. I like bacon more than the other tradictional carbonara meat choices, and the idea of throwing walnuts for some added texture on that looks fantastic. I'm going to whip up this recipe for sure, but maybe just add some quartered sauteed mushrooms into the bacon mix too. The other annoying thing I find with carbonara is that I find the ratio of meat to pasta leans too much towards pasta so I think adding mushrooms sauteed in the bacon fat would work nicely with that too.
Carlaaaaaa this looks so DAYUM good!!! your recipes never fail. I know it might not be "classic" but I feel like some finely minced parsley and chive on this would be so good.
Carlabonara is definitely going to be a New Years dish I must try. I will use any excuse to cook with the thick cut bacon, and this looks like another one to add to my repertoire. I will be extra careful not to burn my nuts.
Love this one! I separate my eggs like that, but I pinch my fingers together to “snip” the egg whites off of the yolk, and that works well for me! Happy new year!🎉
My mother called while I was nearly done watching this video, and asked what I was doing, and then made me relate the entire recipe and technique to make the dish, only to conclude, "That's too much work for just one person. You'll have to make it for me the next time I come to visit you and Caty." At least the menu is set! Thanks for all you do!
just a quick comment, that noodle shape makes me so happy... I might have to watch this a little later as I'm late but wanted to comment on the thumbnail pic
I do that for removing egg yolks, the thing is you gotta go in loose fingers to scoop the yolk then squeeze your fingers together to separate the albumin. Once ya get that down it's way easier than the shell passing
Can’t wait to try the recipe! It is always difficult to find pancetta or guanciale for a carbonara, and bacon rarely ever shakes out. This seems perfect! I can’t wait to be on the prowl for some fun noodle shapes too! Also, may I ask what is the knife you are using at the beginning of the video when you are cutting the bacon? It looks like a good all-around knife!
I have a question for Carla! This video made me wonder: when and how do you clean your prep space when cooking with meat? I tend to get intimidated by meat, and part of the reason is because stopping to clean everything between cutting the meat and everything else makes me lose the momentum I ad going while prepping.
from someone that's been cooking at home for 25 years but also has an (expired) food handler's license, a few possibilities: 1. multiple cutting boards and knives. One set is for the meat and the other is for non-meat 2. one cutting board and one knife: cut all the non-meats first and set them aside, then cut the meat last 3. one butting board and one knife: keep track of which non-meats will be brought up to the same temperature as the meat and which ones won't be. Cut the kept-raw non-meat items first and then all the stuff that will be cooked to a high enough temperature later. For example, it doesn't matter if, say, the shallots are cut on the same surface as the bacon because they will be cooked in a hot pan.
I hate separating eggs. I have yet to find a device that works well for me. I just use my hand and while yeah it takes a while sometimes I have never broken a yolk. Plus there is a slight satisfaction of feeling it finally separate.
ok to be fair if you let the eggs come a little closer to room temp instead of fresh out the fridge it really is easier to just scoop the yolks out of the bowl. They separate from the whites right away. I worked one summer in a pastry kitchen 17 years ago jesus christ where did the time go?
Carla, is it safe to eat raw eggs? I have the same question when making Carbonara. I just don't know how healthy it is and I need a professional's opinion.
Use the egg shell to separate the egg white from the yolk! Crack it open and then slide the egg from one half of the egg shelf to the other, let the egg white drip out and you will have a beautifully separated egg and clean hands.
THANKS Carla for you very first statement: no pancetta or guanciale, no carbonara…nothing wrong with bacon but it is a different dish. I am italian and let me tell you: you do pasta like an Italian would do…..fusilli giganti means huge fusilli 😊
lolllll not the side profile shots while she's expounding on why carbonara with bacon isn't carbonara as if she was obama giving the state of the union
I love that a professional chef has some (minor) difficulties separating eggs like us civilians! It gives me hope! I laughed so hard, I may have also ovulated. 😂😂
The second I saw you were incorporating ricotta cheese -- I was sold on this recipe! Always nice to have a few recipes that 'pantry ready'. Nice to see a change up from spaghetti. Thanks to the entire production team o nthis one! May you all have a very happy New Year and a safe & healthy 2024.
I really like how you describe the recipe by using our senses (how it looks, how it’s going to smell etc) instead of just strictly by timing, it’s an easy way for me to understand and I know what to expect
I was only 2 minutes into the video and I knew I was going to love this recipe. Another excellent Carla video. This will definitely be joining my repertoire of Carla recipes.
Question, if you have someone in your life that can’t stand ricotta cheese, and you can’t afford a divorce, what would be a good alternative to use in this dish?
You could try mashing up some cottage cheese with a fork and substituting that way. I’ve used cottage cheese this way in a lasagna and it was delicious! I also don’t love ricotta myself.
We do that egg separating trick too for making flan which requires a number of egg yolks XD However, we use the freshest eggs possible as older eggs tend to have the yolk membrane break easily, which makes this trick a bit of a pain 😅
My problem with using pasta water in sauces is that since the water is heavily salted the sauce ends up too salty. So should I not use too much salt in the water?
Carla! lol you need to close your four fingers together while the yolk is in your hand. Your fingers closing will snip the white boogers right off. Takes 1 second. There is no need to pass from hand to hand 😂 that was so crazy to watch
So good! I loved this recipe so much. I did do some substitutes. Instead of ricotta I used Greek yogurt and it was perfection (the ratio is 3/4 cup Greek yogurt to 1 cup ricotta), a bit healthier. And instead of fusilli I used cavatappi which held the flavor well. Oh and I cut up the bacon AFTER I roasted it which worked fine. 💎💯
You know how you have "Mommy Pasta" and "Daddy Pasta" recipes? This, made with homemade spatzli, was my Daddy Pasta growing up. I had it just the other night.
My preparation of authentic carbonara has brought me so much grief and persecution that I don’t like I will gladly exchange it for this carlabanana recipe which sure to be more delicious and pleasing. Because walnuts.
This version sounds so good. And, I always use Smokey bacon. I haven’t asked my butcher if they have the traditional one that I can’t spell. My sons favorite meal. He calls it, bacon and egg pasta. 😂
The first chef with the balls to lay out the facts!! Thank you! I'm fed up with people telling me I can make an omelette without breaking eggs. Say it loud sister!
Carla, this recipe is perfection. I made it with Rummo gf fusilli and it was divine, even with only 12 oz of pasta. The lemon and garlic is magical, and the textures are dreamy. I felt like I was eating at a fancy restaurant. My husband saw me buzzing around, destroying the kitchen with joy (I also made sautéed shaved Brussels sprouts with the extra bacon), and he left to get wine. My old “carbonara” with bacon was good, but now feels like a dish you’d eat when you’re sick, for comfort. This is a celebration dish, so we had wine and made it a lovely end-of-the-year dinner. Thank you, Carla (and Cosmo!) for showing us every detail and making such a special, memorable dish.
The “blurby blurb… I think I’m ovulating”…. I guffawed🤣😂
This was SO Good. Cosmo was right, the lemon zest really pulls the dish together. The walnuts were such an unexpected addition and this as so easy to put together!
I like her confidence and personability❤❤ I like that she's non-chalant as well and not a snobby know it all. Subscribed just from this 1 video : )
I used to watch you all the time on BA, i'm SO happy I found your videos again!! i love this
First video I've watched of Carla. I love the way this recipe looks. I've never liked typical carbonara because it usually is too dry...this one looks very saucy and I love that. I like bacon more than the other tradictional carbonara meat choices, and the idea of throwing walnuts for some added texture on that looks fantastic. I'm going to whip up this recipe for sure, but maybe just add some quartered sauteed mushrooms into the bacon mix too. The other annoying thing I find with carbonara is that I find the ratio of meat to pasta leans too much towards pasta so I think adding mushrooms sauteed in the bacon fat would work nicely with that too.
I love this so much. You've inspired me to keep walnuts on hand for someone other than my bird. 😂
Carlaaaaaa this looks so DAYUM good!!! your recipes never fail. I know it might not be "classic" but I feel like some finely minced parsley and chive on this would be so good.
Fusilli Giganti! That was my nickname in high school!
Carlabonara is definitely going to be a New Years dish I must try. I will use any excuse to cook with the thick cut bacon, and this looks like another one to add to my repertoire. I will be extra careful not to burn my nuts.
Love this one! I separate my eggs like that, but I pinch my fingers together to “snip” the egg whites off of the yolk, and that works well for me! Happy new year!🎉
Wow, I had that exact conversation with my butcher! Everyone out here making Carlabonara!
I made this tonight and it was so delicious! Carlabonara is a new favourite 😻
This is going to the top of my must try list.
My mother called while I was nearly done watching this video, and asked what I was doing, and then made me relate the entire recipe and technique to make the dish, only to conclude, "That's too much work for just one person. You'll have to make it for me the next time I come to visit you and Caty." At least the menu is set! Thanks for all you do!
just a quick comment, that noodle shape makes me so happy... I might have to watch this a little later as I'm late but wanted to comment on the thumbnail pic
I'm making my carbonara with salciccia. it's amazing, I love the taste of the saltiness and the fennel.
I do that for removing egg yolks, the thing is you gotta go in loose fingers to scoop the yolk then squeeze your fingers together to separate the albumin. Once ya get that down it's way easier than the shell passing
I love Carla!!! Most fun to watch cooking show ever.
I think I’m ovulating 😂
I went to the walnut
I went to the bacon
She said carbonara
Is not what I’m makin’
A Carla ad before this video is a win!
Omg, that’s EXACTLY how the convo went w/ the guy at the butcher 😮
Salting the baby food 😂
Merry Christmas, Happy New Year. This looks Lallicious . Thank you for showing during the holidays. 😊
Isn't there supposed to be heavy pepper?
You know, I am a little pork belly.
Made this and absolutely loved it!
Delicious! Only next time I'll omit the garlic. I think my was too pungent. Ended up "stealing" all the other flavors.
Can’t wait to try the recipe! It is always difficult to find pancetta or guanciale for a carbonara, and bacon rarely ever shakes out. This seems perfect! I can’t wait to be on the prowl for some fun noodle shapes too! Also, may I ask what is the knife you are using at the beginning of the video when you are cutting the bacon? It looks like a good all-around knife!
Carbonara or not, this looks absolutely awesome.
I need more outfits like the Gift Guide!
Just a little tip, the more fresh the egg is, the harder it is to separate them the way you did
I have a question for Carla! This video made me wonder: when and how do you clean your prep space when cooking with meat? I tend to get intimidated by meat, and part of the reason is because stopping to clean everything between cutting the meat and everything else makes me lose the momentum I ad going while prepping.
from someone that's been cooking at home for 25 years but also has an (expired) food handler's license, a few possibilities:
1. multiple cutting boards and knives. One set is for the meat and the other is for non-meat
2. one cutting board and one knife: cut all the non-meats first and set them aside, then cut the meat last
3. one butting board and one knife: keep track of which non-meats will be brought up to the same temperature as the meat and which ones won't be. Cut the kept-raw non-meat items first and then all the stuff that will be cooked to a high enough temperature later. For example, it doesn't matter if, say, the shallots are cut on the same surface as the bacon because they will be cooked in a hot pan.
Yesss, this looks so good!
Traditional carbonara is the Keyser Soze of Italian cooking. Just make it with the ingredients that make you happy.
Made this for new years. My new carbonara sauce cheat is ricotta
I hate separating eggs. I have yet to find a device that works well for me. I just use my hand and while yeah it takes a while sometimes I have never broken a yolk. Plus there is a slight satisfaction of feeling it finally separate.
Carlabonara! I love it! 👏👏👏👏😋😋
What knife is that at the beginning of the video?
I need ittttt……….. I need it!!!!!! This will heal me.
ok to be fair if you let the eggs come a little closer to room temp instead of fresh out the fridge it really is easier to just scoop the yolks out of the bowl. They separate from the whites right away.
I worked one summer in a pastry kitchen 17 years ago jesus christ where did the time go?
you look simply stunning
Carla, is it safe to eat raw eggs? I have the same question when making Carbonara. I just don't know how healthy it is and I need a professional's opinion.
I promise the egg separation trick is more effective when you have to do 100+ eggs at a time 😭
Carla. I have no words so: 👏👏👏
Carla Have a GREAT New Year. David, RI
the title of this video is so funny
The existence of Top Bacon implies that Bottom Bacon exists.
next time do Kid Fears - my fav b/c Michael Stipe
Cara you are the best steve 😂
Thanks!
thank you!!!
Mind: blown.
BADA BING BADA BOOM
wow
i'm hungry
🤩
Lean in to bacon🥓
gnocchi instead of noods?
Use the egg shell to separate the egg white from the yolk! Crack it open and then slide the egg from one half of the egg shelf to the other, let the egg white drip out and you will have a beautifully separated egg and clean hands.
This can't be current cuz the trees are full of green leaves.
i think we filmed it in late october ...
Ooh la la
If only your name was Carl, carlbonara rolls off the tongue a bit easier. (Is it late late for a name change?)
Also I love how you say quarter inch with knowing full well you and us watching know don’t know what size that is. It’s just a throw away measurement
Carla is a cutie.
THANKS Carla for you very first statement: no pancetta or guanciale, no carbonara…nothing wrong with bacon but it is a different dish. I am italian and let me tell you: you do pasta like an Italian would do…..fusilli giganti means huge fusilli 😊
lolllll not the side profile shots while she's expounding on why carbonara with bacon isn't carbonara as if she was obama giving the state of the union
Too too too too too too wordy. Less non related verbage. More on receipe
😅 🤌🏽 This CARLAbonara has the perfect ingredients... especially the noods...
I love that a professional chef has some (minor) difficulties separating eggs like us civilians! It gives me hope! I laughed so hard, I may have also ovulated. 😂😂
Oh yeah, prove it! (Just kidding around). Funny comment!🙏👍❤️🇨🇦
Carla, you are so funny and just plain lovely. I hope your family knows how lucky they are to have you! Remind them for me. :)
The second I saw you were incorporating ricotta cheese -- I was sold on this recipe! Always nice to have a few recipes that 'pantry ready'. Nice to see a change up from spaghetti. Thanks to the entire production team o nthis one! May you all have a very happy New Year and a safe & healthy 2024.
The king of rock and roll reference was on point Ms Carla
+ the ovulation joke and the tongue 👅 comment had me literally dying
I had to pause at the ovulation joke lmao I was laughing too much to listen
I really like how you describe the recipe by using our senses (how it looks, how it’s going to smell etc) instead of just strictly by timing, it’s an easy way for me to understand and I know what to expect
In Carla we trust!! Love you Carla Happiest holidays!
I was only 2 minutes into the video and I knew I was going to love this recipe. Another excellent Carla video. This will definitely be joining my repertoire of Carla recipes.
Yum! I feel like she's said in a different video but does anyone know where the flat wooden spatula tool is from?
this is so chef-y (compliment) but also so accessible? fab recipe
Question, if you have someone in your life that can’t stand ricotta cheese, and you can’t afford a divorce, what would be a good alternative to use in this dish?
You could try mashing up some cottage cheese with a fork and substituting that way. I’ve used cottage cheese this way in a lasagna and it was delicious! I also don’t love ricotta myself.
I tried this recipe: ruclips.net/video/rIA7p4Jbfdk/видео.htmlsi=THvzWp2XmrIWNUoT 😊
We do that egg separating trick too for making flan which requires a number of egg yolks XD
However, we use the freshest eggs possible as older eggs tend to have the yolk membrane break easily, which makes this trick a bit of a pain 😅
I'm definitely going to make this! thanks for the video!
Carlanara
Love that wooden spatula as always :) making this
Italians after seeing this:
*smack* just get the guanciale!
❤
My problem with using pasta water in sauces is that since the water is heavily salted the sauce ends up too salty. So should I not use too much salt in the water?
As Marco Pierre White always says "its up to you!"
don't salt until after adding the salted water, then adjust
@@kaeminchaEven if I don't salt, when I mix it with cheese like in this recipe, it gets pretty salty.
Carla! lol you need to close your four fingers together while the yolk is in your hand. Your fingers closing will snip the white boogers right off. Takes 1 second. There is no need to pass from hand to hand 😂 that was so crazy to watch
Just made this. It was a success. The sauce really does thicken up as you stir. 🎉
Medium chop
I’ve always appreciated your commitment to the simple but profound notion of like “just let food be good” xoxo
So good! I loved this recipe so much. I did do some substitutes. Instead of ricotta I used Greek yogurt and it was perfection (the ratio is 3/4 cup Greek yogurt to 1 cup ricotta), a bit healthier. And instead of fusilli I used cavatappi which held the flavor well. Oh and I cut up the bacon AFTER I roasted it which worked fine. 💎💯
You know how you have "Mommy Pasta" and "Daddy Pasta" recipes? This, made with homemade spatzli, was my Daddy Pasta growing up. I had it just the other night.
My preparation of authentic carbonara has brought me so much grief and persecution that I don’t like I will gladly exchange it for this carlabanana recipe which sure to be more delicious and pleasing. Because walnuts.
I love Carla and Molly! When can I see you guys cooking together again! Carla you hear me! Love you Carla!
This version sounds so good. And, I always use Smokey bacon. I haven’t asked my butcher if they have the traditional one that I can’t spell. My sons favorite meal. He calls it, bacon and egg pasta. 😂
You are such a natural. Comfort food thru the internet. Blurby Blurby Blurb! Happy New Year 🎉
This is going to be my new go-to pasta recipe. But I want to eat that bacon-walnut mixture on its own. Happy New Year Carla.
Omfg the return of the garbage bunnies made me audibly queef. I love them so much! 😂😂😂
You could call the version made with very thinly cut bacon Crispy Carlabonara!
“The closer I am to finely chopped” + the Barbie pink apron = perfection.
“There are tops. And then there are top bacons.” And interesting turn of events in the text…🌈
Love the bacon tip about starting with a cool pan.
Pasta and bacon- if you insist 😋😋😂😂