How to Make Classic Carbonara | Jamie Oliver
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- Опубликовано: 5 авг 2017
- Jamie shows us how to make a truly authentic, traditional and classic Spaghetti Carbonara. The dish uses two traditional Italian ingredients; a cured meat called Guanciale and Roma’s staple cheese, Pecorino Romano. This is the perfect Italian treat! Enjoy!
For more recipes head to jamieoliver.com
#FOODTUBE
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The way Jamie cooks.. tells me he's not going to be the one to clean up. :)
Kelvin Sim lol so true!
True but its a show
I dont think he cooks like this at home
You read my mind 😂
I was looking for that comment hahah
this gave me a good laugh :)
I'm italian. I came here to complain about it but unfortunately it's ok...
Anchio volevo lamentarmi,ma è giusta.
ELIz Lord giusta, ma non perfetta. Per esempio l'aglio con il guanciale oppure il pepe nero direttamente sul guanciale (che non ho mai visto fare da nessuno mi sembra) oppure un unico uovo con poco pecorino.
l'aglio lo ha dato come opzionale per cui si salva :P , per le proporzioni, si un uovo è poco ma se pensi ad una porzione singola ci può stare forse io avrei usato solo il giallo, o due gialli e parte del bianco per una porzione bella tosta , il pepe aggiunto al guanciale è interessante perchè presumo ti si cuocia molto e si mischi bene al grasso e sono curioso del risultato , anche io avrei pure messo più pecorino ma alla fine sono gusti , che poi personalmente io metto metà pecorino e metà parmigiano per mio giusto personale , anche se diventa meno "autentica"
In tutta onesta tutto quel pepe mi dà un po' di ansia.. sono l'unica? Io ne metterei molto meno
beh il pepe nella carbonara ci vuole, poi quanto va a gusti , e io personalmente di pepe ne uso tantoin genere per cui non mi ha spaventato.
"Get your friends, your family. Get them around the table"
1 portion of carbonara.
They are there for you to make them jealous while you eat your pasta.
These are so great! I have a list of favorite channels I watch and out all of them this is one I'm most comfortable with. As a personal chef I've upped my game really well so THANK YOU Jamie!
I'm Italian (which means my knowledge of food is superior to everyone elses simply because of my geographic location) and i think this carbonara is done right (as if im qualified to critique a professional chef)
ahahaha love it! im italian too and i love to be the one who knows exactly everything about food, especially about italian food! but barilla is trash!
Lovely comment!
Im sure the french would like to speak with you.... But the french dont speak italian, do they?
@@lucasbachleitner1212 Hi... Random Swede here... Just out of pure curiosity, which are the brands of dried pasta that actually is concidered "good" in Italy?
@@lucasbachleitner1212 molte paste sono spazzatura in america, (sud nord) dipende dalla qualita del grano duro che usano per farla
If I cook the way jamie is cooking, splashing all over the kitchen, My mom's gonna kick me out of the house without a second thought :)
Struggles of being in an asian household!! :)
To make a master piece it gets a bit messy
Lifes A Risk
@@colourlesssky2754 no it doesnt lol
My wife will disown me for sure if I splash the sauce everywhere
@@tuapuikia that's for sure :v
It was flawless. Cant say anything bad about his carbonara.The garlic is debatable and optional. Matter of taste. But not really a mistake to me. Everything else he did great. The ingredients were perfect.
His timing was perfect each time.
And he did it with style.
That water splashing thing was awesome. Bonus points for that one on top of a perfect carbonara.
Well done Jamie !
@Anglo SaxonAgreed
@Anglo Saxon I'm sure your food is much better and just very bad circumstances in your childhood and youth prevented you from being a famous TV-cook, right????
@Anglo Saxon did you taste it?
This Cabornara was better than Uncle Roger's
What about just using yolks?
I was a bit nervous about making this. My wife had a try about 25 years ago, it curdled and the appearance put me off eating it ever since. However, I did it but used egg three egg yolks rather than whole eggs to try to avoid curdling. It was beautiful; very tasty and just the right portion size for me. Will definitely do it again.
“BIT OF WATUH BIT OF WATUH” lives in my head rent free
😂😂😂 he just dashed it in there like its pub grub
LMAO love it
😂
O ok o
@@chingitclarkson6723 ok l ok
“You gotta treat the egg right” he says after slamming an egg on the counter
maybe the eggs likes being slammed 😂
Never seen a chief shows off an egg that can stand up right lmao
It is well known if you want an omelette you have to crack some eggs 😉
a food representation of a ''nice guy''
🤣🤣🤣
I love that method of standing an egg up! Jamie cooks with great passion
I tried this recipe and I'm a God in my kitchen now.
Juan S 😉
Juan S guess what will happen with a real carbonara 😃
Mmmm note really sure
NICE!!!😃
@@Sayemsinha u must be really fucken fun to hang out with in parties
"BIT A WOTA BIT A WOTA"
*ends up with a cup of water total in the pan*
😂😂😂
I can't breathe
lmaooooo
That's too much water in my opinion I add about a quarter of a cup to carbonara which taste the best
Lol
Haahhahahahaahahaahahahahahahahaah oh god
I'm crying because of the happiness, I have finally found a not-Italian chef who can cook carbonara (pepper goes into the eggs not guanciale and no one uses garlic but it's acceptable), moreover choosing the right ingredients, thank you. First time I put a like to a video like this one... I mean done by not-Italians.
I live garlic
He was quite stingy with the pecorino though
@@edstar83 but not in this dish
Me too ahahah
btw, Jamie is not a real chef.. He's just a tv-cook. I can't fathom why anyone would throw pepper on the guanciale in a lump like he does.
You are awesome Jamie. Such a great teacher. Have learned much from you brother. You make complicated things, look easy.
Thanks a lot.
No oil
No cream
No mushrooms.
Only pecorino romano, eggs, guanciale, spaghetti, black pepper. And, yes, water! The REAL carbonara. Finally!
ITALY LOVES YOU, JAMIE!
Miriam Incorvaia The only Problem is the Garlic ...
Yeah, and usually add the black pepper to the egg, not to the Guanciale in the pan. Also the garlic has nothing to do with this dish.
Amazing! Multo bene💋
L'aglio non ci vuole (no garlic)
Ma non si mette l’acqua, se non ti esce la crema senza non so che stai sbagliando
I don't care if this is another video of the recipe.
Every time I see a Carbonara made without cream, without adding so many wrong ingredients, my heart fills with joy!
Yes, as an Italian (alright, half-Italian) who prefers finding and using the most authentic and traditional recipes, I can confirm that THIS and Antonio's version are the real McCoys of the Carbonara (garlic optional, indeed).
Thank you Jamie!
We're so glad you like it Phoenix!
I agree, apart from using egg whites and garlic.. but i guess you as an italian are allowed to make exceptions, while other nationalities are not allowed to do adjustments :)
@@johnsmith_1942 I'm happy with "adjustments" just don't agree on keeping the name if the adjustments change the recipe ;)
In my mind, it would be like making sausage rolls but deciding to use Spam instead of sausagemeat (please don't do this... it sounds terrible even as I'm writing it lol)
@@phoenixwyllow It's just one opinion in the sea of opinions. Does not matter in the big picture. Cream affects the taste less than garlic. It's still a Carbonara. I wouldn't call it "authentic Carbonara" but still, a carbonara. Italians need to learn to respect culinary arts at some point. or they can choose to live in a bubble. They have a very simple, restricted taste palette and world view.
OMG 3:14 amazing, Jamie you’re totally nailing this italian classic
I just made this tonight using his recipe and it came out absolutely perfect!! Thank you for this wonderful recipe 😁
Smashes egg on table later... eggs are very delicate
Okay 👌🏽
I've noticed this as well ;)
I'm guessing he means delicate with regards to heat.
The pan has to cool down enough, or as he said, you get scrambled eggs carbonara :)
your not the smartest fellow arent ya
Haha i just realized he cracked the egg XD
Doh! His point skipped right over your head didn't it?? He is talking about the amount of time you cook it in the pan with the noodles, idiot.
The way he is spilling the water !!!!! Am holding on to my kitchen towel
😂😂😂haha "and shivering" because I never thought real carbonara has water thrown into it lol
@@cupcakes4100 it doesn't have, he really mixed up the ingredients
Hmm I've never heard of it have water in it, but then again,... Curry has it.... So let's think of Carbonara... AS A CURRY PASTA SAUCE lol.
But seriously, I have no idea which is right haha😂
Im loving this comment grace.
It's always enjoying to watch Jamie cook ... thanks for sharing, will try this dish sometime
This is absolutely fantastic! I'm a complete cooking noob and I was able to perfectly (and quickly) make this and it was easy, which is really important to me, as well as intensely delicious. It has become a weekly staple now lol
10/10 ☆
4 weeks and 4 dishes later, I've started to add a little parsley and basil to it as well as maybe 2 table spoons of olive oil since I can't get such fatty ham. Makes it a little more juicy and "fresh" :)
I would eat it for breakfast!
I can't believe how easy cooking is when someone is actually explaining well how to do what!! All the stupid Google searches were way too complicated 😕 so thank you for this!! It's delicious!
A plater for 2 people?
I can eat 3 of those alone
Are you American?
Little Psycho preach
@@genchwan thats not a big portion if you are slav like i
Diabetus
Classico panzone americano
I'm Italian and, even if that recipe isn't perfect, it's very good and it's the best Carbonara I've ever seen made by a non-Italian. I was so glad not to see cream and to see Guanciale and Pecorino Romano instead of bacon and parmesan, most used in non-Italian recipes. My only advices are: no garlic, no one in Italy use it; only yolks (two each person) and a bit more Pecorino in the egg sauce in order to make it less liquid.
I'm sorry if my English isn't perfect, bye!
Falso, il tuo inglese e molto bene 👌
Your English is Great...
Question: WHY do people in Italy don't use GARLIC?
@@judichristopher4604The Guanciale is already rubbed with pepper, herbs and often garlic. So it is the guanciale which deliveres the spice.
@@AaaAaa-mh6zv
Thank you so much.
Let me clarify: the reason most people around the world don't use Guanciale and Pecorino, is because is not available everywhere. Every type of food was twisted/enhanced at some point, somewhere, which sometimes makes it even better. Don't be afraid to try. Tastes are not the same, and even that Italian classic recipe was "invented" by changing and trying stuff
P.S. garlic is great ;)
Just cooked this meal an hour ago and its the best meal I've ever ate and I cooked it myself.... unbelievable
Love the attitude and the directions of this cook.
i'm now eating my bacon eggy noodle crying but its fine
Me too 😂
Still sounds delicious
It’s still sound great XD
If you temper the eggs with 3-4 tablespoons of the pasta water, and whisk quickly before slowly adding them to the spaghetti, the eggs won't coagulate and ruin the dish.
🤣🤣
I'm guessing J.O. doesn't have to clean up afterwards..like I do in my kitchen!? :p
FlavCity with Bobby Parrish I’ve made this a number of times now, my own recipe with parsley but same technique. I can confirm it makes a dreadful mess 😂
You also can use a spoon to add some water into the sauce instead of splashing it 😁
You don't need to add water, in Italy nobody does it. The eggs must remain slightly raw, if they look like scrambled eggs you have them cooked too much. I often do the carbonara and do not dirty the kitchen. Greetings from Italy! :-)
FlavCity with Bobby Parrish great J.O. 😘🌹🍷
Yes, I agree with the water :) But I think, he didn't overcook the eggs, did he?
I just made this and it was a hit with my family. Super simple and fast
One of my favourites chefs. He's not only amazing as a chef but he's got even an amazing character.
He is a hack and his food is never authentic.
I love how passionate he is with it.
that is not garlic. heehhehe
There are like 4 videos of the real Carbonara on this channel :D
Leo Da Vinci I love it :D
the real one was made by mr why am cooking soo good gennaro contaldo :P
Or by his tutor Mr. Antonio Carluccio.
Im italian, i can say this is the real deal... just take garlic out
that's why he said optional garlic
Full of enthusiasm.. the excitement through out his videos is everything.. eventho us muslims cant eat pork but im excited just by watching him doing all the cooking.. amazing..
Thanks Jamie! Excellent stuff as always, turned out superb!
You know one time i used this recipe for my cooking class exams, and guess what all of my teacher praised me and said my pasta was the best in my class. Shout out to Jamie for this recipe! Gonna do all of his recipes for sure in the future. Thanks jamie! You just saved my exam
Just don’t do his Asian recipes or you finna get expelled
@@kittcatt228 yas
@@kittcatt228 You won’t get expelled. You will be beaten to death by chef Wang gang’s uncle that looks like villain from kung fu hustle lol
Don't do ALL of his recipes. Stick to the Italian, those are pretty good (because he was trained by Italian chefs). His Asian food though... disaster.
With this approach, 4 mins to cook it and then 4 hours to clean the kitchen
Chuck Gregory 🤣
And 10 seconds to eat it
😂
Chuck Gregory Hahahaha laughed so hard!!
Chuck Gregory 😂😂😂exactly
Jaime I enjoy watching you cook sooo much ! Thank you 😀👍
I love how he treats the pepper in this recipe ❤
always fun watching him cook, so humble but yet so passionate and gentle bout his work
I'm Italian and I have to say, this is perfect... people complaining about the garlic are so annoying tho.
Ciao bro
bella hahah
Più che altro,a mio modesto parere, l'aglio da un sapore diverso alla carbonara che secondo me non è necessario. Teoricamente l'originale sarebbe senza aglio.
@@sofiachelli26 ciò che intendo dire è che la carbonara tutto sommato non è un piatto di chissà quale raffinatezza, l'aglio ci può anche stare, non è perché un piatto all'origine contiene pochi ingredienti che per forza è più buono così. Certi "puristi" invece aspettano solo l'occasione per incazzarsi inutilmente perché uno aggiunge uno spicchio d'aglio, mi sembra assurdo
Gordon or Jamie? That's the question. 😂
I think your recipe is about the best. I really love what you did with the black pepper.
I am so happy to discover this chef and channel. I am going to impress with this cooking 🧑🍳
I make this all the time! An amazing dinner for a student, and everyone I made it for loved it as well!
I did the "broke college" version of this and it was great! I felt like a chef when the sauce started to form lol
sadé v Hahahaha yess I do that all the time too! And it is still soooo good!
Saaaame. Just bacon and Walmart parmesean
@@adriansvarela You guys are getting parmesan? Cheddar for me xD
I'm not broke but I think Kraft Parmesan will do.
Do you have a link to that video?
Jamie , You are the only person exists in the world for very confident on all wrong techniques.
Messed up carbonara many times before, the way you explain how to make it lead me to a very successful attempt!
Made this the second time using Jamie’s instructions, very smooth and creamy it is so simple yet delicious.
and it's wrong.
Just made this for the family exactly how you explained it,,, they loved it minus the massive water cleanup afterwards
Hahahahaha I laughed when he nonchalantly splashed all over
Use a ladle! :) it’s great! Ha…
You the best Jamie ... always ... you taught me how to cook and thank you for that man. Cheers
Just made this, it's so simple and tastes amazing
Me: "OK, that´s half a portion, but it looks nice"
Jamie : "That´s a plate for 2 people."
Me: "What?"
Are you from the USA?
@@ErnieKings27 Tbf, UK isn't much better. The starters they serve at restaurants here are as big as the mains I cook at home. And don't get me started on their mains. Obviously not as bad as the US, but not much better.
@@ErnieKings27 what he said is what I thought and I'm italian
chi sei? Well as if the secondo is not enough you need a big primo. Omg
@@ErnieKings27 I am from the USA and thought the same thing. I made larger portions and am in food heaven. Tomorrow I have to run an extra 2 miles !! Happy tonight, sad tomorrow :)
Hi everyone, I never prepared spaghetti or pasta in my life before, this is the first time that I tried also I strictly followed the what Jamie was saying here. Trust me this is so simple to make, yet so delicious, give it a try you won't regret it.
Please don't use garlic!😵🙈🇮🇹
@@alessandrocaluisi6405 haha use it! Yes, I know that Gennaro Contaldo's recipe doesn't have garlic, but it gives it a bit extra flavor as Jamie said. Try and you won't regret it!
@@aleksandarcolic835 I'm sorry! I'm italian, I can't do it. My parents would kill me😂😂
@byfolko no #1 food is it that Coco pops ?
Dontask I no nothing ,prefeferer kherreihais
THANK YOU, THANK YOU, THANK YOU.... made my day, week and year.... so easy to make, and so delicious.... Super.....
Luv luv this chef easy & to the point no fluff
I'm only 13 years old and I learned perfect how to cook so much things from this LEGEND of cooker Jamie Oliver!❤
No one cares sorry man
@@smelliestduck you cared enough to leave a comment.
"eggs are very delicate"
we all saw that when you smashed the egg on your board.lmao
he's talking about cooking the egg when you pour it into the pasta, if you pour it into the pasta at high heat it becomes huge chunks of cooked egg, you don't want that. THATS the delicate part he's talking about. Absolutely nothing to do with the raw egg.
I think he was trying to stop the egg from rolling around and end up on the floor
bing han I’ve been wondering for a minute why everyone thinks he was referring to the eggs themselves as delicate 😂😂😂 lol people are so funny
hahahahaha my thoughts exactly!
That’s not what he meant mate
Amazing recipe! I actually kept the garlic and chopped it up and added it back in. Yum! 😋
I tried it and I loved it👌❤
For me the TØP of it all is to add a nice amount of freshly cut parsley! Try it!
Love from Vienna💜
I really love this guy. His recipes are easy and they turn out great
if i transferred some water like that with some tongs i would not be on this earth. mama would end me
tried this for the second time and yasss its amazing
honestly this is finally smth jamie can cook after i watched his curry and ramen
in the middle of quarantine in california, so i had to make due with what we have on hand. substituted cubed pancetta, regular ground pepper, and a hard cheese of unknown (but still delicious) origin. this recipe is perfect if you follow the instructions. i didn't add quite as much water as jamie (and managed to keep nearly all of it in the pans! :) ) it was so delicious, my mouth is still watering after we finished it all. paired it with a watermelon, fennel, mint with basalmic drizzle salad. omg!!!
Marget Baron quarantine life here in socal. hopefully mine turns out as delish as yours!
Most of the true, real, original recipes say: use what you have got, it's always the best.
Im carbonara and this is not how u make italian
jes its true. And you never use the houl egg. Mistake , and Pecorino is mixed egg.
tres its you
Looks good to me
I hollered out loud after seeing what you did there, which then was followed by a major coughing fit
La ricetta è giusta invece. L'unica cosa è l'aglio che non va ma comunque l'ha fatta bene
I respect you Jamie Oliver ,love from Jamaica
Tried it and it was absolutely delicious thank you Jamie 🙏🏽
Hello Gorgeous. I must say there are really good and Interesting post on your timeline. Forgive my bad If I'm wrong, we could be friends okay, I'll be glad to get a friend request from you, thanks and stay safe...
I have made Carbonara many times. This was the best version so far for the egg coating. Give it a 2-3 minutes off the heat completely before added the eggs.
Yes indeed..and Jamie used the whole egg instead the yolk only..I never understand why the Italians (I am 1/2 Italian also heheh..)threws the white always away..
I’m seeing this message WAY too late!!!! 😤😤😤
@@edgarkrattiger9185 When he whisks the egg it looks like it's only the egg yolk though. Might have been video editing magic.
@@edgarkrattiger9185 the white part raw is not so healthy
@@samuelmartin8650 during my childhood in Italy, I used eat raw eggs fresh from the chickens and still warm..heheh..I am 67 now...(:-))
I stumbled upon your video couple of years ago and since then I make a real carbonara! I just followed your simple steps and it was just perfect the first time as it is every time! Great video!!! ❤️
It bloomin' worked and I'm stoked!
One of the easiest pasta dishes to wow your friends and family with, especially in America, because not many people here are familiar with carbonara. My favorite pasta dish if it's done correctly. Molto bene.
I just used this recipe for our lunch and LOVED it! Went a bit overboard with the slab bacon, but who doesn't like more bacon? lol
Thanks Jamie!
@Trainspush Through it's not but you can put pancetta there if you can't find that kind of meat he mentioned.
Thank you Jamie! I don’t eat meat but I make it for my hubby who happens to looooooves it! He says it is true authentic carbonara and everybody’s agree (including some Italian freinds!) your recipes are jewels
Please don't be antisemitic.
It's a great recipe! When Jamie says " that my friend is a thing of joy" I get a lump in my throat thinking about my mother in law, the best cook I could ever hope to be
It feels so good to hear measurements in metrics
I've lost track of all the ways I could f**k this up
😂😂😂😂😂 funny
Me too, I may lack sensitivity.
WOW thank you Jamie for that perfect recipe of carbonara. I have finally mastered carbonara. My family really liked my carbonara.
So perfectly joyful to eat. My kids love it so much everytime I cook this Carbonara for them. Cheers Sir Jamie.🥰😋
Lol
For those complaining about the egg 'scrambling' when heated - mine initially did this too. To resolve this, I substituted the whole egg with two egg yolks. You get the same egg content but cut down on the white which is what scrambles
Or you could just stop heating it too much
That's how carbonara should be made. Egg yolks only, not full eggs.
Cooked it already 3 times and each time the dish was a success. Everyone absolutely loved it! Thanks for the recipe 💕
How many eggs for 500grms of pasta?
@@jdtoledo I Think four eggs, look at the video, the content of the eggs, two are missing, but did Jamie used both eggs....? 🙂
@@jdtoledo 4yolks + 1 whole egg. The best video you can watch for carbonara is Antonio Carluccio. I met him in England before he died. He shows the proper consistency and makes it just like my grandpa used to make. Use either guancialle or thick cut pancheta or bacon. Never the thin stuff, and leave the bits a little bigger. Jamie cuts them too small.
Good luck.
Your amazing Jamie that's amazing we love Italian food 🍲
Looks delicious! Thanks for posting.
Oh this is divine!!!! You can really see the joy and passion for cooking in this man.
I opened the video...i saw the guanciale...i've been happy.Congratulations from Italy
Man
Simple and precise,
Beautiful
Just tried the recipe. It's sooo good! Thank you Jamie! 💗
I made it last week and turned out great.
Make this every now and again, easy recipe and tastes good 👍
Looks delicious will definately try this recipe 👍
I’m so glad I found this! On my trip to Italy I ate this and fell in love. I miss it so much more than anything. I couldn’t even remember the name but after some searching I found this! So glad I did!
same I went to fiorentina and ate something that tasted so good, they used to call it "pizza".
I cooked it wow so good. Thank you Jamie
Loved it. Thanks for sharing
Easiest Best Carbonara recipe I've tried! Love It 👌
First try and it was a success. Thanks Jamie for explaining it so well! Everyone can make this.
''we add some more liquid'' puts the whole ocean in the pan
Thanks Jamie. Thanks for ur pride over the food u cooked. I m truly blessed!
Wow thanks the technique that is so good
Jamie was my first food network crush
😍
So disappointing when I found out he wasn't actually naked on his show.
we do not care
"Was"?
You look like you have syphilis
I've just tried this. Bloody magnificent!
YAAAAAAY!!
Hi jamie
@@JamieOliverhi me making rn