Omg....we made your carbonara tonight after returning from Rome last week....with guanciale. My son sajd..."do you remember the scene from Ratatouile when he takes a bite and fireworks go off in his head...well that is happening to me now." Pasta Grammar rocks it when one wants to cook to make people happy. Thank you
@@MrOboema And in these cases, we can consciously not speak of "Italian character", but we have to differentiate from which area, which region someone comes from. Because, for example, someone who cam from Milan, in the north of Italy, can be totally different from someone who comes from Sicily or Calabria (like Eva). :) PS: but I think this applies a little to all countries.
@@NamelessKing1597 i answered on it like that because of "She`s so serious" so its totally correct to say she is an italien girl and i dont sayedf that italien men dont be as serious so calm down
Simplified future carbonara: mix pecorino cheese and eggs in a glass bowl and place it on the pot you're using to cook the pasta for 2-3 minutes on a medium heat while continuously stirring to prevent excessive coagulation, kinda like a quick bain-marie. Cheers from Rome.
I made the original carbonara recipe here (but added some pecorino Romano). Instead of putting the pan directly on the stove, however, I actually placed it over the pot of hot water, creating a sort of bain-marie, and the residual heat there created a really silky (and creamy) sauce. It was quite good! :)
Can you just learn the technique? Easy peasy. People are always deciding that they have found a "better way." Your silky, creamy does not equal the carbonara that we love. It's not just about the egg. Other ingredients and textures. The egg is only one component
@@jcl5345 The "original carbonara recipe" covered in the video is undoubtedly not what you make and not what you love, so I'm a little confused by your comment. After all, the dish presented was made with egg fresh pasta and heated directly on the stove after combining the pasta with the eggs, so my comment is almost certainly not a comment being made about how to change the recipe you love... Complaining about a modification to a recipe that is already so different to the recipe you're getting so protective of doesn't make sense to me. It's like me telling someone how I tweaked a sherry trifle recipe and then you bulldozing in to say that's not what you do for tiramisu... I normally make carbonara the way you would probably consider correct (I think it's essentially identical to what Pasta Grammar showed as the standard way of making carbonara, although I have had to resort to pancetta in the past when guanciale wasn't available). However, when watching them follow this "original carbonara" recipe, and hearing their complaints about it, I was explaining how it could still be made close to THAT RECIPE with a slight tweak to avoid the texture they didn't like. Please exercise some critical thought and view my comment within the context it was made.
@@jcl5345 Also, this is a "History of Carbonara". There would be no content to this video if that original recipe hadn't evolved. So, I'll go ahead and pre-empt your counter argument that *both* dishes should be left alone: clearly changes were made over the years to the original recipe for it to end up at what you love today. So, unless you want to turn your back on the modern carbonara that you probably love, changes to the original recipe shouldn't be too offensive. Also, as an aside: you may very well dislike the dish I made that was based on the original recipe they showed. However, unless you tried it for yourself, it's a little close-minded to assume you'd hate it.
Di dove sei? Io sono abruzzese e poi ho vissuto in trentino, e ho anche fatto il cuoco...ti dico una cosa: La cucina che non si evolve..more.. Sono italiano dell'Abruzzo ed ex chef che lavora al centro e al nord. Nei ristoranti di livello. Vedo come la cucina del nord si alza sempre di livello e si evolve in tecnica e sapori. Mentre gran parte del sud è immobile, così come nella tecnologia agricola. La differenza tra un cuoco eccellente e uno come molti altri è questa. L'eccellente chef afferra l'anima e il senso di una ricetta tradizionale, ma usa la natura e l'evoluzione tecnica per sperimentare e migliorare il livello della ricetta. Il mondo cambia, la cultura cambia. Cucinare è cultura. Pensare di essere immobile è una follia. La cucina di oggi viene dall'evoluzione, non è nata dal nulla. La carbonara deriva da un'evoluzione del 'Cacio e Pepe'. L'Amatriciana è un'evoluzione della "Gricia". Ogni piatto regionale è un esperimento di successo dell'evoluzione di qualcos'altro anteriore. 30 anni fa il Trentino pochissimi piatti e poveri. oggi nessun ristorante servirebbe quei piatti. ma la cucina trentina ha sviluppato decine di evoluzioni nello stesso spirito , ma con l 'evoluzione tecnica e della qualità . I canederli originali, polpette di pane vecchio e prosciutto, non sono da ristorante. ma oggi in trentino si servono canederlotti piccoli, verdi, rossi, gialli...cioe con verze o radicchio o zafferano...conditi con una marea di fondute di formaggi alpini dopo, o tartufo o fingerli etc etc. Il Trentino Alto Adige ha 1 milione e poco piu di abitanti. Ha 29 ristoranti stellati, molti dei quali negli ultimi 20 anni. L'immobile Abruzzo ha 1.3 milioni e 5 ristoranti stellati e ne perde ... Stesso discorso per Molise , Calabria ecc. Sono immobili all'innovazione sia in cucina che nell'agricoltura che nei vini . Poco aggiornamento, poca apertura all'estero. E infatti vengono sempre. piu superati, non solo dal nord, ma anche da paesi emergenti...per esempio la spagna Io sono stato anche inSpagna e infatti ce la stessa mentalità di migliorare e innovare del trentino. Infatti hanno distrutto il sud italia sulla olio in pochi anni.
I love the video. Eva is perfect in her purist view of Italian foods that are her tradition. After all what is tradition if it is not honored in our outlook and daily pursuits. The last Carbonara with the sous vide egg yolks and cheese is right up my alley. I love what the sous vide technique does for egg yolks for this and other recipes like steak tar tar, caesar salad dressing, and many more.
except the overwhelming majority of "italian" cuisine is not italian at all. Carbonara is american, from US G.I.'s. Tomatoes are mexican, italy does not grow very good tomatoes at all. The best tomatoes in the world are grown in northern california, and mexico respectively. Corn is mexican, hence "polenta" is a weak attempt at using corn. In addition, most italian cuisine is really very new. They don't have much of a history. For christs sake, the man who "invented" tiramisu just died in 2024. Italy also seems to say, (for the ones that accept these facts) their only response is that italians supposedly "perfected" these ingredients. Hardly, they simply have done an incredible job of propagandising and pushing their strange food wannabe superiority. Italian food is mediocre at best, in the canon of cuisine worldwide. It is great to see that people are finally starting to see that across the world. There is no logic to their stupid food rules either. No cappuccino after 11:00, the excessive milk will upset your stomach. But lets put a giant piece of burrata and stracciatella on top of a mozzarella pizza, then go out for gelato afterwards. These people are simply put, morons.
The first one Eva cooked was gloopy and the egg was kind of scrambled. That’s usually what it looked like before I knew how to do it correctly. Once Italians come up with the final recipe there is no need to change it. Perfection can’t be perfected. You’re videos are perfection.
My Nonna always said after the war food was so scarce and it would have been “inaccettabile” to waste the egg white which was a valuable source of protein.
That was fascinating. I love food and I love history, so, combining them is always a treat! Just bought your pasta book and I love the way it's structured.
00:05 "Hey Eva!" "Eeeeh!" That reply is so Italian, I often make the same sound when someone calls me from another room 😂 ofc that's quite informal, don't do it with your boss when they call you inside their office
I truly enjoyed the video! To make Carbonara, I use a similar method to the scientific one: I cook the eggs with the pecorino in a bain-Marie (directly over the simmering pasta water, to be more practical), whisking the mixture until it reaches 63 C (145 F). A bit more complicated (you might overcook the eggs if you don't pay attention), but it does not take an hour and a sous vide cooker.
Ciao Ava and Harper! Love your videos. I married into a Sicilian family (Floridia east coast) and my husband had come to America when he was nine. He was a great cook and worked in a local Italian restaurant. One day he received a Carbonara recipe that he wanted try and showed me how to make. So this recipe called for all the usual egg yolks, Parmesan cheese, Prosciutto but when putting together, you put the cheese first and then the egg directly on the hot pasta in the pot where you cooked the pasta and mixed swiftly so it thicken the sauce. It is delicioso! BTW, we used linguine from a box and then fresh pasta - fresh pasta much better! Buon appetito! - Dorina xx
I loved that you put Luca's Italian interview with Eva!!!!! I'm learning Italian and I love whenever Eva speaks Italian in the videos! It's an amazing way to learn, through cook videos! I love your content. Bravissimi!!!
Fascinating evolution of Carbonara, and a big thank you to Luca! Very surprising that the dish is a relatively recent creation, would really enjoy learning about how Italian food has changed over time. Great video, Eva and Harper!
We love to watch the two of you interact on the show. It's always better when both of you are there this one works well. We pretty much figured that she wanted a cooking show by the way you're twisting things up, we love the whole slapstick Lucy and Desi effect that you two have. She seems to be stuck on the name of a dish 😂 please keep on making the videos and we will continue to watch! Thank you George and Leslie Salem Oregon
Dario Bressanini recipe is waaay faster for Scientific Carbonara. Egg gets heated in “bagno maria” in pasta water with a simple thermometer to don’t make it coagulate
Gianfranco Lo Cascio's video with a step-by-step scientific process for Carbonara is also excellent, and that's how I've made it myself, since I saw his excellent video.
As an Italian expat in Ireland, I know the struggle of finding good quality guanciale without going broke, and I'm going to say this: if you can't find proper guanciale, bacon lardons beat pancetta imho.
Here in the US we have a product called “Jowl Bacon “ it is the pork cheeks. Unfortunately it is smoked one of life trade offs definitely better than regular bacon and the crappy pancetta we have here it’s made by “Smithfield”
@@anthonydecesare2054 Pork cheeks, in italian "guanciale", or in my region Umbria called "barbozza", is perfect for carbonara and for many other dishes 😉👌🏻 ...but I understand that non always is possible to find it so maybe the butcher can help to find something similar with same amount of fat and flavour
The two shocks of Eva were simply great: egg pasta in the first receipe and the US American influence on the receipe. What about the story that the receipe was influenced by US soldiers stationed in Italy (some of them of Italian descent) during WWII mixing egg powder from their rations with local Italian “bacon“ and cheese they got there?
@@maryc7217 So true. 😆 These reactions remind me of the Sicilians I grew up with. They are exactly like Eva (even with the same gestures), when it comes to food, which is a really good thing. Eva and Harper seem like lovely people, this makes Eva´s reactions and gestures even more funny. “Evolution not devolution“ 🤌🤣
Thats just the recipe of a chef like with Alfredo, but it’s known that carbonara existed almost a century before and was the natural evolution of gricia, the us myth is just that, a myth, sorry to break it to you
@Johannes Shatz Well, those are war recepies and people get really creative during war time... I know people that used to ferment rice as cheese substitute in baking... Strangely, those recepies all dissappear when the world around you goes back to normal. Sometimes I wonder if pasta all'Alfredo was among those that survived...
Eva, my wife and I lived in Monte Sacro Rome for 2 1/2 years and all the local trattorias we ate at,( many) all served their Carbonaras with quite a bit of fresh black pepper. Also we noticed that on the second dish you did not take your pan off the heat so that the eggs would not scramble, and no pasta water was used to make the egg mixture creamier, we are far from experts but we certainly would miss the fresh black pepper and a smooth sauce. Love all the rest of your recipes, they are the real deal!♥️
Eh...it's not really talent, not taking anything away from Eva i'm sure she is talented, the thing everyone needs to understand it's that this is tradition for us...cooking it's not a talent that only some people have, cooking it's part of us. We all have a grandmother that teach us while we are kids about food tradition. We even have people who study the story of italian food as you saw. When we get triggered because other countries change recipies it's as if you are saying that romolo and remo didn't create Rome. It's historically false. Unfortunately it's getting a little bit lost over the years but not that much, it's just that some people like to cook and other don't.
Ciao Eva & Harper: the Carbonara was born in the summer of 1944 in and around Rome, this is the story from my mother and my uncle which were there at the time it happened. During the Nazi occupation of Rome food was hard to come by, especially proteins. On June 4, 1944 my mother saw the First Special Service Force passing by the Sant'Elena church on Via Casilina -- the same church featured in Roberto Rossellini's movie Roma Città Aperta. Shortly after, my uncle went to work for the Fifth Army doing vehicle and general maintenance. To the people of Rome the Army rations looked like a godsend and soon concocted something to do with them; the Carbonara was born out of bacon and powdered eggs as the sauce for whatever kind of pasta you could find; sprinkled with pecorino which was readily available as there were vast herds of sheep in the area. After the US Army moved north chasing the Nazis, bacon disappeared and it was replaced by guanciale which was a poor man's cut of meat at that time and thus inexpensive; pancetta was also used if you couldn't find guanciale. The powered eggs were replaced with regular eggs and the new dish started to slowly take hold in the "osterie e trattorie di Roma". The GIs returning home brought back the recipe hence why the first Carbonara recipes were found here in the US first as in Rome the dish was spreading by word of mouth. The dish evolved thereafter as any other dish and you see now countless variations although none of them features the original powered eggs 😀
Such a delicious dish, so simple, so perfect👌 and guanciale 🤤 when i first tried proper carbonara almost 2 years ago, i went on such a spree... I invited everyone over and cooked it so many times trying to get it just right. Even my Italian friends had to come and taste and judge my efforts. 2 months of carbonara madness 😅
I just started watching your channel last week and I love it. I wish you both the best. I worked for a specialty food mail order business that brought in some really good Italian-style food like bagna cauda, Tempesta nduja, etc., so it's great to see the call-outs to those unique items. Someone asked about making a Carbonara subbing out the pork in one of your videos, and Eva suggested artichoke or zucchini instead. My first thought was that I bet some really good anchovy filets could fill the void of the guanciale. Cheers!
I'll admit to being very late in watching this excellent episode, but ...... (excuses, excuses) Looking at Eva's face after Signore Cesari's revelation of the origin and original recipe., and even more so after replicating it, was absolutely hilarious. A mixture of shock, disappointment, regret, displeasure and so many other sentiments. But above all else you two are always supremely entertaining and helpfully educational. Grazie mille.
There is this one twist I’ve seen a couple of times done by Italian chefs that I actually see as an improvement: deglaze the guanciale pan with a little bit of white wine. The acidity lifts the entire dish and greatly complements the otherwise non-acidic components.
I just love these shows. Eva makes me crack up with laughter on every one. "Don't mess with Italian cooking or it's cheeses" Love it from 🇬🇧🇬🇧🇬🇧🇬🇧👍👍👌👌.
I'm italian and I love the real version, but sometimes I use the pancetta sarda (sardinian bacon) from the mountains (yes we have mountains too in Sardinia), and the pecorino sardo instead of the romano (the majority of the production of the pecorino romano is here). The result is a little bit different, but really tasty...it's easier for me doing this version, when I'm in the mood for carbonara I open the fridge and that's what I usually find! I hope that other italians or tourists try this versione whene here in Sardinia. Cheers guys, it's always a pleasure watching a new video!
Yes !….Let's say…. it's a little like a “work of art”. No one in the world would allow themselves to do some retouching on Leonardo's Mona Lisa or Michelangelo's David. PS: and in this case we Italians put the Carbonara among the other Italian works of art. 😉
@@maisana663 All’estero purtroppo siamo costretti ad usare la pancetta, perché non troviamo il guanciale. Ma credimi, se io trovassi il guanciale tranquillamente dentro i supermercati qui in Germania, opterei sempre per il guanciale. Anche perché sappiamo bene tutti, una carbonara non è che ce la facciamo tutti i giorni. E quindi uno quella volta che si fa una carbonara, se la fa a dovere.
@@aris1956 Immagino che vivendo all'estero farla bene autentica abbia un valore "simbolico" aggunto 😂 Nella mia famiglia, comasca con origini pugliesi, ci siamo sempre fatti andar bene la pancetta (pur sapendo benissimo che la ricetta giusta è col guanciale)
@@maisana663 Oddio… non direi adesso proprio un “valore simbolico aggiunto”. ;-) Ma già facendola con la pancetta, è comunque meglio di come la trovi in molti ristoranti italiani (e parlo di ristoranti italiani gestiti da italiani !), che te la fanno con prosciutto cotto e panna ! :)
The class of pasta making is terrific, have owned a pasta maker for months, too scared to use it before, I think I’ve got the courage now! Thanks Eva!😘
It's true that the first written recipe of the carbonara is of 1952, but the earliest mention we know of the carbonara is in a movie "Yvonne la Nuit", starring Totò, of 1949, where a waiter shouts to the kitchen the order he just received. So the dish was already well known and served in restaurants by then. The carbonara is then mentioned in another Italian movie, of 1951, and in a book of the same year.
Whenever I see Eva's miraculously appetizing creations, even as a vegan, I can only smell their delicious scent and remember my childhood. She is really gifted and makes you see the preparation of a dish as if you were dreaming. I also wanted to congratulate Harper on the Italian pronunciation that becomes more and more precise and pleasant with that American touch that gives me a lot of sympathy.
@@YTcygnus Yep and it's really yummy IMO :) You can grill the zucchini into strips and then cut them into pieces or fry them. Grilling gives an excellent intense flavor to the carbonara
if you want something closer to the ‘future’ carbonara in a simple way, just add a spoon of the water used to cook the pasta to the egg mix and finish the mix of the whole elements in the hot pan used for the guanciale with the heat off instead of the plate. The water avoid the omelette effect but the eggs will taste a bit less raw. Also it will be more creamy because the water melt the cheese like in the ‘cacio e pepe’ recipe
I am so hungry now! I had no idea pasta carbonara is such a young dish. It is so elegant in its simplicity. Thank you for the history lesson and Eva's recipe.
Yes, interesting, because often when one eats he does not think about what lies behind a famous dish. Although we must say that this was only one of the versions on the origin of carbonara. And as an Italian I must say, here they have not even talked about the origin of the name “Carbonara” .
@@aris1956 I'm dutch so I might be wrong here. I thought it came from 'charcoal' and the charcoal mines. It's the black pepper that represents the charcoal I thought.
@@Scuderia_Fan The most likely origin of the name is linked to the "Carbonai". The people who burned wood to make charcoal in the Apennines in the Lazio region (region where the Carbonara is born). We also think about the fact that in Italian the word “charcoal” means “Carbone”. From Carbone comes than the name of this people called “Carbonai”.
@@Scuderia_Fan 😉👍 This is the power of the internet, which connects people from various parts of the world who can exchange some thoughts. I wish you a good evening and a good night. Ciao ! 👋
Just purchased the pasta making guide as my first class in "Nona school" 😄 what a good deal! I can't believe how much information there is for the price. Thanks for a great episode!
“if you want a twist cook by yourself!” 😂 WELL SAID!!! i am portuguese, we safeguard tradition, and twists are NOT welcome and may be seen as disrespectful. Food is culture, respect it. ps.: everyone is free to make twists and invent and be creative but then please give the dish a different twisted name. Don’t just say “carbonara”; call it american mac and cheese or whatever
I just stumbled upon your channel and I LOVE to hear the history behind the different dishes y'all cook. History and food are 2 of my favorite things to learn about.
No, Harper, you don’t make me angry! The only one who angers me is Gordon Ramsey making Carbonara 🤣🤣🤣 Carbonara with mushrooms and peas?? Anche no!🤣🤣🤣🤣🤣🤣🤣
@@zeldapinwheel7043 Yep. Harper actually made it for Eva on another video and when he revealed the recipe was Gordon's she was like "you're joking". Probably because they like MasterChef so much it made the low blow even harder.
The first time I made carbonara, I used a recipe from Giada De Laurentiis that I thought was an actual, authentic carbonara. And it was delicious! But it also had cream in it, so you could eat maybe four bites and you were done and the cream made it unbalanced
finally made this after finding a bunch of guanciale at Grocery Outlet (cheap) - it was a revelation. I questioned the 1/2 cubes, but upon eating it and having them crunch and burst. wow, wow, wow you two are the coolest.
There are many legends about the birth of Carbonara, but my favorite is that the dish was born at the end of WW2 by combining a tin of US Army breakfast K-Ration of chopped bacon and egg with pasta. This explanation covers all the weird factoids about Carbonara: the fact that it's not attested anywhere before WW2, the fact that the earliest recipes call for pancetta instead of the more traditionally Roman guanciale, and the fact that the pairing of eggs and bacon is extremely common in the English world but nearly unheard of in Italy...
Though my Italian-American parents never made this...and my father's mother only made it once in America (that I know of), this is the recipe I learned on my own when I was a kid looking up recipes. Basicaly a bacon and egg dish with the eggs being cooked by the heat of the pasta. Simple and delicious. Thank you, Eva... I have an off-topic question that I am so hoping Eva can answer. When I was a kid my grandfather would grill thin steaks on a Saturday night (spiedini?? no mozzerella or filling just meat). He would grill them on the gas stove on a specially made grill. I used to be able to buy these grills in Little Italy in NYC but I no longer live there. Internet searches have brought up NOTHING............ Perhaps it is my spelling I am looking up "gridiglia" because that is wht I thought I heard my mother saying (alas, I speak no Italian) . I realize La Griglia means grill but what I thought my mother was saying phonetically was " la gree-dee-l-ya" . Any thoughts on this grill, a small metal box with a slotted wheel in the middle on a tiny spit, which caught the fat as it dripped from the meat, propelling the little wheel to spin round and round carrying the flames to the entire steak on the grill. What a flavorsome meal that produced... TY, TY if you have any thoughts, Julie
Eva 's whole face and energy lit up when talking to the ltalian chef ... how beautiful she looks when not scowling and critisizing. l feel like l would like to see more of THIS Eva!
@@ajorngjdonaydbr ls it possible in my IGNORANCE that l was implying regardless of who the person (chef) was, my point was her amazing beauty when she lit up from the inside is not only what l enjoyed most about this particular video but l indeed would like to see more. ls it also possible that YOUR ignorance did not allow you to see the BEAUTY of my post but the opportunity for you to belittle someone whom you assume is ignorant?
Pesto Genoese (green pesto), Pesto agli agrumi (citrus pesto), Pesto Modenese, and Roasted Red Pepper Pesto (a type of red pesto without tomatoes) would be some of the sauces used... However, keep in mind that according to traditional stories, Marco Polo introduced pasta to Italy in the 13th Century and tomatoes arrived in Europe at the end of the 15th / early 16th century, so tomatoes have been around alongside pasta in Italy longer than they have been absent...
Great video! Very informative. I've adopted another modern technique I saw from a Michelin star Italian chef where he uses a double boiler. So while you cook the pasta, you heat the egg-cheese mixture on top of the boiling pasta while adding pasta water and stirring until you get the right consistency. You can still overcook three eggs sometimes, but being able to take the mixture away from the heat immediately is a plus.
I appreciate the love and respect for tradition, and it is important to honor our history, but if we don’t innovate and use new or different ingredients creatively, we’re dooming our cuisine to become old fashioned and stale. Imagine how different Italian cuisine would be if our ancestors hadn’t incorporated new-world staples such as tomatoes, corn and potatoes? I’m just saying that we should be open to respectful innovations or even completely new recipes based on our rich cooking traditions.
At last! An Italian who sees things realistically. If you're too conservative, you will eventually fall into irrelevance. I like the traditional carbonara just fine but I also like to tweak it when I'm in the mood and you know what? I liked it just fine too.
As an Italian, I agree Experimenting is always fun and can lead beautiful surprises ... I just think there are times to do that and times to not do that (saying as someone who experimented with dishes when I really shouldn't)
I agree, cuisine is just like music, in that throughout history it has always evolved and changed, as other people and cultures have come along, took that initial idea and either adapted it to their own personal tastes or added there own creative twist. Most of the meals we enjoy and consider as being "authentic", have in fact changed several times throughout history. Very few recipes, unless they have just a very few basic ingredients, are still true to their original root's. In the end, a recipe is just a "rough" guide and any aspects of it can always be changed or added to, in order to suit your own personal tastes. BTW, even so-called "traditional" or "authentic" dishes, originally often varied from region to region, person to person and from season to season. With many ingredients often being omitted or substituted for others.
As always: wonderful video. You guys are the best guys. I want to propose for the channel: since Eva has mentioned so much that the ragu Bolognese does not have garlic, and we know that it is true, but that it is as true as the fact that people love garlic, it would be great then that Eva to cook and talk about the Tuscan ragout, which allows garlic, in addition to allowing rosemary and other types of herbs (such as basil) that in America they love to add to the meat sauce for pasta. And since you guys have solved the mystery behind certain carbonara recipes and also solved and explained the mystery of spaghetti with meatball, now with this idea, you can solve the ragu that does contain garlic and many herbs (including parsley in some family recipes), crumbled Italian sausage and red wine (and even red pepper flakes) which are ingredients that America and other regions outside of Italy love to add to their meat sauce. And what sauce is that? The Ragù Toscano. Here is a video of the recipe: ruclips.net/video/f79C5k6Lrtk/видео.html
I am learning Italian and I like it when you guys speak Italian! Please ask il Signore Cesari to sell his book in paperback for those of us who do not use Kindle - I would love to read that to practice!
Before it’s demise, there was a carbonara episode from bon appétit where three chefs created a past, present, and future version. The future version made by Sola was so interesting because she did a molecular gastronomy version. It was wild.
As a Brit in England. Guancia di maiale is expensive and pancetta can be pricey too. So if a friend makes carbonara with British bacon I'm fine with that. However, if they add cream, mushrooms or anything similar then I'm not so OK with it. I also make a vegetarian version with zucchini/ courgettes replacing the pancetta (which I usually use), but I call it zucchininara.
Woo hoo super early. Gotta laugh Harper, sometimes you are lucky Eva doesn't just slap you in the back of the head when you do some of these vids. That intro is proof. She's just holding back. You're a lucky man having such a wonderful cook in the house.
They are in Arizona, she has a secret hole already dug some where in the desert. When a video opens with “ciao I am Eva. Harper? Harper won’t be joining us today.” We’ll all know what happened………actually surprised it is taking so long.
Eva and Harper, I just love all your videos! I was wondering where did you buy the hanging chili peppers? I just love that touch in your kitchen! I would love to hang a bunch in mine also. Keep up the good work, you guys are such a nice couple!❤️
Harper, dont mess with Eva, save your life! Lol Ok, from a former Roman cook, now just a man who's cooking at home : Carbonara, ok I'm writing Italian, pls Eva translate. ;) Lol Carbonara nasce durante i tratturi, cioe' le strade dei pastori che scendevano con le pecore dall'Abbruzzo verso Roma, e portavano nella saccoccia solo un pezzo di guanciale e pecorino. Nasce la Gricia. Passando per Amatrice nasce la Amatriciana, con aggiunta di pomodoro. Lungo la strada, per rinforzare il piatto si aggiunge uovo, cioe' Carbonara, che durante la guerra e dopo guerra piace anche agli Americani. La portano poi in America molti emigrati Abbruzzesi e soldati Americani e cominciano le storpiature e le varie versioni. Quindi non e' tanto chi ha scritto la prima ricetta, ma da dove ha origine il piatto. Cioe' dai pastori che scendevano dai tratturi, partendo da Ajo e Oio, a Cacio e Pepe e poi Gricia, Carbonara e Amatriciana cioe' la pasta dei pastori e abitanti di Abbruzzo, Umbria anche e ovviamente Roma. Ingredienti semplici che si potevano portare appresso, e trovare poi il resto eventualmente nelle stazioni di Posta vicino le quali si accampavano. Questo e' quanto, quello che sanno gli Osti e i Ristoratori Romani da cent'anni a questa parte. Un abbracci ragazzi, Eva deserve a comedy cook show there! Lol ;)
È possibile che il concetto della carbonara venga da quella zona (dove peraltro la crema di uova e pecorino viene usata nell'agnello cacio e ova). D'altro canto, della carbonara, a differenza di gricia e amatriciana, non esistono testimonianze scritte pre-anni 40... quindi la teoria "piatto inventato altrove la cui ricetta è stata nel corso dei decenni affinata e allineata al canone della cucina romana" resta ancora in piedi.
When I watched your video from last year (I think?) on how you made traditional Carbonara and followed your way for myself I was hooked and amazed at the taste. Yours is way better than the Italian restaurant near me that puts cream and a lot of olive oil in their inferior version.
I think Lasagne would be a good idea next time. Beginning from the spelling "Lasagna" and "Lasagne" even within italian borders, there's a ton of different Lasagne versions which from the beginning of its inception was completely different than we are used to now.
Hey guys... thanks so much for another great ep. You are really killing it. Two questions: 1) My wife and I are really missing Venice and would like to throw a cicchetti party for our friends. Wondering if Eva has any fav cicchetti recipes? 2) I've been re-reading one of my favorite Italian cookbooks -- "The Splendid Table" by Lynne Rossetto Kasper and I'm again blown away by some of the historic medieval Italian recipes that used spices like cinnamon and sugar, and fruits like raisins and dates, combining the sweet with savory -- like the Moroccan dish, Bastilla -- chicken with sugar and cinnamon and turmeric, etc. I know you did a medieval ep a few months back, but if you ever want to do a deeper dive, Kasper's book is fantastic. She was also the host of "The Splendid Table" radio show on NPR for about 20 years. Thanks again for sharing your recipes and your lives. Cheers, James
Grazie mille! You’ve actually sparked an idea; we should really make a whole video just on bruschetta/cicchetti/aperitivi! We do have one bruschetta recipe published, but we would recommend it only if your guests are a bit more adventurous: www.pastagrammar.com/post/crostino-toscano-authentic-italian-liver-bruschetta Thank you for the book recommendation, we’ll definitely check it out!
@@PastaGrammar Thanks, will def give the liver bruschetta a whirl. Speaking of liver, do the Italians have a tradition of pates or terrines like the French? And yes, an aperitivi ep would be great. Now that the Spritz has taken North America by storm, opinion seems to be divided between Aperol Spritz or Campari Spritz... and should it be mixed with Prosecco and sparkling water, or just sparkling water... etc. I've also heard that women drink the Aperol version and men the Campari. Also, it seems like the Spritz is just a hair's breadth away from that milder version of the trad Negroni... the Negroni Sbagliato... but perhaps the Sbagliato is just an American perversion of the Italian classic. Finally, I'm learning to appreciate bitter digestifs more and more these days. Most amaros (amari?) I've tried are too cloyingly sweet -- almost like port. But I recently discovered Varnelli Amaro Dell'Erborista which is fantastically funky. Not the full-on kerosene/cough-syrup experience of Fernet Branca, but def on the more bitter side of amari. It's available at most major wine/liquor chains. Wondering if Eva could recommend any other unique regional Italian aperitivi that are sourceable in North America?
I knew that it was said that an Italian cook, in Romagna, in 1946, requested by an American occupation officer to make a pasta for a dinner, also provided him with the ingredients that are those of the American breakfast, excluding the bacon; in any case the Americans in my opinion they are not able, by tradition and culture, to invent any pasta!
Turkish version is called lahmajun or lahmacun...But,the only similarity between pizza an lahmajun is how they look. Both are very delicious,but completely different in taste
I just tried Eva's carbonara recipe and even got my hands on guanciale when I had previously used pancetta. It makes a huge difference! By far the best carbonara I or my wife have ever tasted! Guanciale is expensive but it is not even comparable. It's a must!!!
Was, Eva, “barefoot,” when she walked into this kitchen? Harper + Eva= Baby Carbonara. Enjoyed her telling you do you still want a Carbonara? After you suggested using bacon. Come on, Harper don’t you already know where Carbonara came from? Why it came from Heaven of course, where else? Didn’t you hear your wife shout out a Hallelujah? Enjoyed your broadcast please keep on making great videos. Aloha.🌺🌸🌴❤️🇺🇸
The sous vide with the eggs is just to pasturize them. I do that to a few eggs at a time and keep them in the fridge. However, if you have hallmarked eggs (UK) they are safe to use. Love your videos❤❤
Guys you are both great with what your doing. I commented a while ago I am a chef by trade I specialise in Italian food. I would love history of napolitana sauce. The fundamentals and how to create absolute best results with ratio of onion and tomato and basil with salt. You guys are awesome would love to go on a tour in Italy with you both once this virus settles down a bit. Keep up the great work guys
My uncle served in Italy during WW2, and he often cooked what he described as pasta carbonara, a recipe that he got from an Italian lass that he will "knew" in 1943. The meat ingredient was not parma ham, it was not bacon, it was SPAM. Pasta carbonara was a dish created by Italian women from a mix of local ingredients and allied military rations that they got in trade for cooking the meal.
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
What dish should we explore the history of next?
A Casu Marzu dish…… or a panna ca Meusa!
Pasta primavera. I know nothing about it.
Pizza!
Sweet ravioli from abbruzzo
Spaghetti alla Nerano!
Omg....we made your carbonara tonight after returning from Rome last week....with guanciale. My son sajd..."do you remember the scene from Ratatouile when he takes a bite and fireworks go off in his head...well that is happening to me now." Pasta Grammar rocks it when one wants to cook to make people happy. Thank you
Harper: It’s just a twist.
Eva: You twist on your things. Not my things.
😂😂😂😂
Haha, yup, also noticed that immediately. She's definitely spunky. I like it 😆
This is what we Italians call…. the true Calabrian character ! 💪 😉
@@aris1956 yes, very expressive, powerful, without being offensive. As I said, I like it ✌
@@MrOboema And in these cases, we can consciously not speak of "Italian character", but we have to differentiate from which area, which region someone comes from. Because, for example, someone who cam from Milan, in the north of Italy, can be totally different from someone who comes from Sicily or Calabria (like Eva). :)
PS: but I think this applies a little to all countries.
Contempt from an Italian female is a public display of affection! 😂
She’s so serious. And I love it.
She's super real.
Shes an italien girl you mean?^^
@@TheCotzi you didn't even need to specify girl, Italian men take food just as seriously
@@NamelessKing1597 i answered on it like that because of "She`s so serious" so its totally correct to say she is an italien girl and i dont sayedf that italien men dont be as serious so calm down
Crossover episode. Teach eva to play guitar.
The way Eva slowly lowered her head when Harper suggested a spicy carbonara was like a lioness going in for a kill... I absolutely love her.
She looked so LIVID, im dying thats so funny
0:27 proves looks can kill.
I shudder to think what would've happened if he proposed a pineapple pizza.
Thank you Harper and Eva for inviting Luca. So interesting to listen to Eva discussing carbonara with a food historian! Just ordered your book!
Thank you!
@@PastaGrammar Book? There is a book?
The music playing while Eva preps the Carbonara is perfect.
Simplified future carbonara: mix pecorino cheese and eggs in a glass bowl and place it on the pot you're using to cook the pasta for 2-3 minutes on a medium heat while continuously stirring to prevent excessive coagulation, kinda like a quick bain-marie.
Cheers from Rome.
Huh, I already do that actually. It works quite well.
I made the original carbonara recipe here (but added some pecorino Romano). Instead of putting the pan directly on the stove, however, I actually placed it over the pot of hot water, creating a sort of bain-marie, and the residual heat there created a really silky (and creamy) sauce. It was quite good! :)
Can you just learn the technique? Easy peasy. People are always deciding that they have found a "better way." Your silky, creamy does not equal the carbonara that we love. It's not just about the egg. Other ingredients and textures. The egg is only one component
@@jcl5345 The "original carbonara recipe" covered in the video is undoubtedly not what you make and not what you love, so I'm a little confused by your comment. After all, the dish presented was made with egg fresh pasta and heated directly on the stove after combining the pasta with the eggs, so my comment is almost certainly not a comment being made about how to change the recipe you love... Complaining about a modification to a recipe that is already so different to the recipe you're getting so protective of doesn't make sense to me. It's like me telling someone how I tweaked a sherry trifle recipe and then you bulldozing in to say that's not what you do for tiramisu...
I normally make carbonara the way you would probably consider correct (I think it's essentially identical to what Pasta Grammar showed as the standard way of making carbonara, although I have had to resort to pancetta in the past when guanciale wasn't available). However, when watching them follow this "original carbonara" recipe, and hearing their complaints about it, I was explaining how it could still be made close to THAT RECIPE with a slight tweak to avoid the texture they didn't like.
Please exercise some critical thought and view my comment within the context it was made.
@@jcl5345 Also, this is a "History of Carbonara". There would be no content to this video if that original recipe hadn't evolved. So, I'll go ahead and pre-empt your counter argument that *both* dishes should be left alone: clearly changes were made over the years to the original recipe for it to end up at what you love today. So, unless you want to turn your back on the modern carbonara that you probably love, changes to the original recipe shouldn't be too offensive.
Also, as an aside: you may very well dislike the dish I made that was based on the original recipe they showed. However, unless you tried it for yourself, it's a little close-minded to assume you'd hate it.
@@jonlikespi3296 whaat? tiramisu? what are you talking about? Can you stop talking? Apparently you equate recipes with intelligence and logic. Weird
@@jcl5345 Can I stop talking? Of course! Will I? ... NEVER! 🤣
- Bacon?
- _Harper, do you still want a carbonara?_
- Sorry.
- _EH..._
That says it all!
The look on her face when Harper said bacon, if looks could kill... 😂
@@hanneler3716 Let's say….. if looks could kill….. Harper would have died several times already in the videos. 😉
@@aris1956 True
I love how Eva is such a purist because being an Italian myself, I very much appreciate keeping to the traditional standards that my nonna did 🙏
Di dove sei? Io sono abruzzese e poi ho vissuto in trentino, e ho anche fatto il cuoco...ti dico una cosa:
La cucina che non si evolve..more.. Sono italiano dell'Abruzzo ed ex chef che lavora al centro e al nord. Nei ristoranti di livello. Vedo come la cucina del nord si alza sempre di livello e si evolve in tecnica e sapori. Mentre gran parte del sud è immobile, così come nella tecnologia agricola.
La differenza tra un cuoco eccellente e uno come molti altri è questa. L'eccellente chef afferra l'anima e il senso di una ricetta tradizionale, ma usa la natura e l'evoluzione tecnica per sperimentare e migliorare il livello della ricetta. Il mondo cambia, la cultura cambia. Cucinare è cultura. Pensare di essere immobile è una follia.
La cucina di oggi viene dall'evoluzione, non è nata dal nulla. La carbonara deriva da un'evoluzione del 'Cacio e Pepe'. L'Amatriciana è un'evoluzione della "Gricia". Ogni piatto regionale è un esperimento di successo dell'evoluzione di qualcos'altro anteriore.
30 anni fa il Trentino pochissimi piatti e poveri. oggi nessun ristorante servirebbe quei piatti. ma la cucina trentina ha sviluppato decine di evoluzioni nello stesso spirito , ma con l 'evoluzione tecnica e della qualità .
I canederli originali, polpette di pane vecchio e prosciutto, non sono da ristorante. ma oggi in trentino si servono canederlotti piccoli, verdi, rossi, gialli...cioe con verze o radicchio o zafferano...conditi con una marea di fondute di formaggi alpini dopo, o tartufo o fingerli etc etc.
Il Trentino Alto Adige ha 1 milione e poco piu di abitanti. Ha 29 ristoranti stellati, molti dei quali negli ultimi 20 anni.
L'immobile Abruzzo ha 1.3 milioni e 5 ristoranti stellati e ne perde ...
Stesso discorso per Molise , Calabria ecc. Sono immobili all'innovazione sia in cucina che nell'agricoltura che nei vini . Poco aggiornamento, poca apertura all'estero. E infatti vengono sempre. piu superati, non solo dal nord, ma anche da paesi emergenti...per esempio la spagna Io sono stato anche inSpagna e infatti ce la stessa mentalità di migliorare e innovare del trentino. Infatti hanno distrutto il sud italia sulla olio in pochi anni.
The look on her face when she says, “It was invented in America?”. lol
Not invented in America, just the first written recipe.
Correct. Before she realized that.
@@bertquinn9717 true in fact it was the natural evolution of gricia almost a century before ww
LOL you could see the clouds darkening around her as soon as you mentioned spicy carbonara.
Sum editing happened. Something in the middle was private. Oopsy.
I love the video. Eva is perfect in her purist view of Italian foods that are her tradition. After all what is tradition if it is not honored in our outlook and daily pursuits.
The last Carbonara with the sous vide egg yolks and cheese is right up my alley. I love what the sous vide technique does for egg yolks for this and other recipes like steak tar tar, caesar salad dressing, and many more.
Flavor-infusing milk for extended periods without denaturing enzymes and other proteins or breaking down sugars is also a pretty amazing application.
except the overwhelming majority of "italian" cuisine is not italian at all. Carbonara is american, from US G.I.'s. Tomatoes are mexican, italy does not grow very good tomatoes at all. The best tomatoes in the world are grown in northern california, and mexico respectively. Corn is mexican, hence "polenta" is a weak attempt at using corn. In addition, most italian cuisine is really very new. They don't have much of a history. For christs sake, the man who "invented" tiramisu just died in 2024. Italy also seems to say, (for the ones that accept these facts) their only response is that italians supposedly "perfected" these ingredients. Hardly, they simply have done an incredible job of propagandising and pushing their strange food wannabe superiority. Italian food is mediocre at best, in the canon of cuisine worldwide. It is great to see that people are finally starting to see that across the world. There is no logic to their stupid food rules either. No cappuccino after 11:00, the excessive milk will upset your stomach. But lets put a giant piece of burrata and stracciatella on top of a mozzarella pizza, then go out for gelato afterwards. These people are simply put, morons.
G’day from Australia! I like the combo of a bit of history and food. And, as ever, you guys look great together!
The first one Eva cooked was gloopy and the egg was kind of scrambled. That’s usually what it looked like before I knew how to do it correctly. Once Italians come up with the final recipe there is no need to change it. Perfection can’t be perfected. You’re videos are perfection.
*your* videos… 🤗 (you’re = you are)
I may be missing it. I think that you are confusing the unmelted cheese for scrambled eggs.
@@charleshodgdon6168 I have had bad carbonara before. The eggs ended up scrambled. Definitely wasn’t the cheese
My Nonna always said after the war food was so scarce and it would have been “inaccettabile” to waste the egg white which was a valuable source of protein.
That was fascinating. I love food and I love history, so, combining them is always a treat! Just bought your pasta book and I love the way it's structured.
What book?
00:05 "Hey Eva!"
"Eeeeh!"
That reply is so Italian, I often make the same sound when someone calls me from another room 😂 ofc that's quite informal, don't do it with your boss when they call you inside their office
I truly enjoyed the video! To make Carbonara, I use a similar method to the scientific one: I cook the eggs with the pecorino in a bain-Marie (directly over the simmering pasta water, to be more practical), whisking the mixture until it reaches 63 C (145 F). A bit more complicated (you might overcook the eggs if you don't pay attention), but it does not take an hour and a sous vide cooker.
Ciao Ava and Harper! Love your videos. I married into a Sicilian family (Floridia east coast) and my husband had come to America when he was nine. He was a great cook and worked in a local Italian restaurant. One day he received a Carbonara recipe that he wanted try and showed me how to make. So this recipe called for all the usual egg yolks, Parmesan cheese, Prosciutto but when putting together, you put the cheese first and then the egg directly on the hot pasta in the pot where you cooked the pasta and mixed swiftly so it thicken the sauce. It is delicioso! BTW, we used linguine from a box and then fresh pasta - fresh pasta much better! Buon appetito! - Dorina xx
I loved that you put Luca's Italian interview with Eva!!!!! I'm learning Italian and I love whenever Eva speaks Italian in the videos! It's an amazing way to learn, through cook videos! I love your content. Bravissimi!!!
Fascinating evolution of Carbonara, and a big thank you to Luca! Very surprising that the dish is a relatively recent creation, would really enjoy learning about how Italian food has changed over time. Great video, Eva and Harper!
We love to watch the two of you interact on the show. It's always better when both of you are there this one works well. We pretty much figured that she wanted a cooking show by the way you're twisting things up, we love the whole slapstick Lucy and Desi effect that you two have. She seems to be stuck on the name of a dish 😂 please keep on making the videos and we will continue to watch! Thank you George and Leslie Salem Oregon
Dario Bressanini recipe is waaay faster for Scientific Carbonara. Egg gets heated in “bagno maria” in pasta water with a simple thermometer to don’t make it coagulate
ESATTO GRAN VIDEO QUELLO!
Gianfranco Lo Cascio's video with a step-by-step scientific process for Carbonara is also excellent, and that's how I've made it myself, since I saw his excellent video.
Yes!!!
ma lascia spazio ad errori e non è precisa come quella di Gianfranco Lo Cascio, che è decisamente il video migliore sul web.
@@MaurizioRaso guarderò, non conoscevo
You both make me smile ear to ear as I watch you together! And increase my appetite!
As an Italian expat in Ireland, I know the struggle of finding good quality guanciale without going broke, and I'm going to say this: if you can't find proper guanciale, bacon lardons beat pancetta imho.
Here in the US we have a product called “Jowl Bacon “ it is the pork cheeks. Unfortunately it is smoked one of life trade offs definitely better than regular bacon and the crappy pancetta we have here it’s made by “Smithfield”
Thanks for the info ❤️ I'm a broke student from France who loves food. Most times some of the ingredients are hard to find or quite expensive.
@@anthonydecesare2054 Pork cheeks, in italian "guanciale", or in my region Umbria called "barbozza", is perfect for carbonara and for many other dishes 😉👌🏻 ...but I understand that non always is possible to find it so maybe the butcher can help to find something similar with same amount of fat and flavour
@@daniellac.7588 this is far more economical however now in our pandemic world becoming harder to find
I just used the diced pancetta from Lidl
I love the way Eva slides the rigatoni in the tines of the fork. I have done that for years-love it..
Eva!! Ti sono cresciuti tanto i capelli stai benissimo 😍 Viva la cucina italiana e la carbonara 😋😋
The two shocks of Eva were simply great: egg pasta in the first receipe and the US American influence on the receipe. What about the story that the receipe was influenced by US soldiers stationed in Italy (some of them of Italian descent) during WWII mixing egg powder from their rations with local Italian “bacon“ and cheese they got there?
I think there were more than 2 shocks in this video. The Swiss cheese was a bit mind blowing. The different meats made her squeamish. Lol
This episode is super interesting!
@@maryc7217 So true. 😆 These reactions remind me of the Sicilians I grew up with. They are exactly like Eva (even with the same gestures), when it comes to food, which is a really good thing. Eva and Harper seem like lovely people, this makes Eva´s reactions and gestures even more funny. “Evolution not devolution“ 🤌🤣
Thats just the recipe of a chef like with Alfredo, but it’s known that carbonara existed almost a century before and was the natural evolution of gricia, the us myth is just that, a myth, sorry to break it to you
@Johannes Shatz Well, those are war recepies and people get really creative during war time... I know people that used to ferment rice as cheese substitute in baking... Strangely, those recepies all dissappear when the world around you goes back to normal. Sometimes I wonder if pasta all'Alfredo was among those that survived...
Eva, my wife and I lived in Monte Sacro Rome for 2 1/2 years and all the local trattorias we ate at,( many) all served their Carbonaras with quite a bit of fresh black pepper.
Also we noticed that on the second dish you did not take your pan off the heat so that the eggs would not scramble, and no pasta water was used to make the egg mixture creamier, we are far from experts but we certainly would miss the fresh black pepper and a smooth sauce.
Love all the rest of your recipes, they are the real deal!♥️
Can we just take a moment to appreciate how TALENTED Eva is!
Eh...it's not really talent, not taking anything away from Eva i'm sure she is talented, the thing everyone needs to understand it's that this is tradition for us...cooking it's not a talent that only some people have, cooking it's part of us. We all have a grandmother that teach us while we are kids about food tradition. We even have people who study the story of italian food as you saw. When we get triggered because other countries change recipies it's as if you are saying that romolo and remo didn't create Rome. It's historically false. Unfortunately it's getting a little bit lost over the years but not that much, it's just that some people like to cook and other don't.
@@mmaur65 you sound like a fun person to be around… 🙄
Ciao Eva & Harper: the Carbonara was born in the summer of 1944 in and around Rome, this is the story from my mother and my uncle which were there at the time it happened.
During the Nazi occupation of Rome food was hard to come by, especially proteins.
On June 4, 1944 my mother saw the First Special Service Force passing by the Sant'Elena church on Via Casilina -- the same church featured in Roberto Rossellini's movie Roma Città Aperta.
Shortly after, my uncle went to work for the Fifth Army doing vehicle and general maintenance.
To the people of Rome the Army rations looked like a godsend and soon concocted something to do with them; the Carbonara was born out of bacon and powdered eggs as the sauce for whatever kind of pasta you could find; sprinkled with pecorino which was readily available as there were vast herds of sheep in the area.
After the US Army moved north chasing the Nazis, bacon disappeared and it was replaced by guanciale which was a poor man's cut of meat at that time and thus inexpensive; pancetta was also used if you couldn't find guanciale. The powered eggs were replaced with regular eggs and the new dish started to slowly take hold in the "osterie e trattorie di Roma".
The GIs returning home brought back the recipe hence why the first Carbonara recipes were found here in the US first as in Rome the dish was spreading by word of mouth.
The dish evolved thereafter as any other dish and you see now countless variations although none of them features the original powered eggs 😀
Such a delicious dish, so simple, so perfect👌 and guanciale 🤤 when i first tried proper carbonara almost 2 years ago, i went on such a spree... I invited everyone over and cooked it so many times trying to get it just right. Even my Italian friends had to come and taste and judge my efforts. 2 months of carbonara madness 😅
Like Harper said, we LOVE Americans being, sorry to say, UNbrainwashed away and tasting real food. Now cook MORE THINGS!
It is almost impossible to find guanciale where I live but I once managed to buy some from a restaurant. It rocked my world!
@@thomaskotch4770 wooooo
@@Galexlol or Australian 😉
@@jennniferkh there's so many italians in Australia i consider you normal lol americans are... Special let's say, you're fine MATE did i do it right
I just started watching your channel last week and I love it. I wish you both the best. I worked for a specialty food mail order business that brought in some really good Italian-style food like bagna cauda, Tempesta nduja, etc., so it's great to see the call-outs to those unique items. Someone asked about making a Carbonara subbing out the pork in one of your videos, and Eva suggested artichoke or zucchini instead. My first thought was that I bet some really good anchovy filets could fill the void of the guanciale. Cheers!
Great video, thanks, and very interesting to learn about this evolution of Carbonara!
I'll admit to being very late in watching this excellent episode, but ...... (excuses, excuses)
Looking at Eva's face after Signore Cesari's revelation of the origin and original recipe., and even more so after replicating it, was absolutely hilarious.
A mixture of shock, disappointment, regret, displeasure and so many other sentiments.
But above all else you two are always supremely entertaining and helpfully educational.
Grazie mille.
There is this one twist I’ve seen a couple of times done by Italian chefs that I actually see as an improvement: deglaze the guanciale pan with a little bit of white wine. The acidity lifts the entire dish and greatly complements the otherwise non-acidic components.
I just love these shows. Eva makes me crack up with laughter on every one. "Don't mess with Italian cooking or it's cheeses" Love it from 🇬🇧🇬🇧🇬🇧🇬🇧👍👍👌👌.
By far, the best educating video, ever!
I'm italian and I love the real version, but sometimes I use the pancetta sarda (sardinian bacon) from the mountains (yes we have mountains too in Sardinia), and the pecorino sardo instead of the romano (the majority of the production of the pecorino romano is here). The result is a little bit different, but really tasty...it's easier for me doing this version, when I'm in the mood for carbonara I open the fridge and that's what I usually find! I hope that other italians or tourists try this versione whene here in Sardinia. Cheers guys, it's always a pleasure watching a new video!
Eva given me the chills 😅
I understand that Carbonara is already perfected by the Italians, and people must stop messing that perfect dish 😁
Yes !….Let's say…. it's a little like a “work of art”. No one in the world would allow themselves to do some retouching on Leonardo's Mona Lisa or Michelangelo's David.
PS: and in this case we Italians put the Carbonara among the other Italian works of art. 😉
however, in Italy is pretty common using pancetta instead of guanciale, cause guanciale is more expansive.
@@maisana663 All’estero purtroppo siamo costretti ad usare la pancetta, perché non troviamo il guanciale. Ma credimi, se io trovassi il guanciale tranquillamente dentro i supermercati qui in Germania, opterei sempre per il guanciale. Anche perché sappiamo bene tutti, una carbonara non è che ce la facciamo tutti i giorni. E quindi uno quella volta che si fa una carbonara, se la fa a dovere.
@@aris1956 Immagino che vivendo all'estero farla bene autentica abbia un valore "simbolico" aggunto 😂
Nella mia famiglia, comasca con origini pugliesi, ci siamo sempre fatti andar bene la pancetta (pur sapendo benissimo che la ricetta giusta è col guanciale)
@@maisana663 Oddio… non direi adesso proprio un “valore simbolico aggiunto”. ;-) Ma già facendola con la pancetta, è comunque meglio di come la trovi in molti ristoranti italiani (e parlo di ristoranti italiani gestiti da italiani !), che te la fanno con prosciutto cotto e panna ! :)
The class of pasta making is terrific, have owned a pasta maker for months, too scared to use it before, I think I’ve got the courage now! Thanks Eva!😘
Lol you two are funny i love when Harper gets in trouble 🤣🤣
It's true that the first written recipe of the carbonara is of 1952, but the earliest mention we know of the carbonara is in a movie "Yvonne la Nuit", starring Totò, of 1949, where a waiter shouts to the kitchen the order he just received. So the dish was already well known and served in restaurants by then. The carbonara is then mentioned in another Italian movie, of 1951, and in a book of the same year.
Whenever I see Eva's miraculously appetizing creations, even as a vegan, I can only smell their delicious scent and remember my childhood. She is really gifted and makes you see the preparation of a dish as if you were dreaming.
I also wanted to congratulate Harper on the Italian pronunciation that becomes more and more precise and pleasant with that American touch that gives me a lot of sympathy.
There's a vegetarian version, though. Just use chopped grilled (?) zucchini instead of guanciale! :)
@@YTcygnus Yep and it's really yummy IMO :) You can grill the zucchini into strips and then cut them into pieces or fry them. Grilling gives an excellent intense flavor to the carbonara
@@vajolet1 I've never tried it that way, but I'm sure it's delicious! :)
Tonight I made carbonara following your instructions. It was a big hit at our table! Thank you!
if you want something closer to the ‘future’ carbonara in a simple way, just add a spoon of the water used to cook the pasta to the egg mix and finish the mix of the whole elements in the hot pan used for the guanciale with the heat off instead of the plate. The water avoid the omelette effect but the eggs will taste a bit less raw. Also it will be more creamy because the water melt the cheese like in the ‘cacio e pepe’ recipe
I am so hungry now! I had no idea pasta carbonara is such a young dish. It is so elegant in its simplicity. Thank you for the history lesson and Eva's recipe.
14:43
A friendly correction in the subtitles.
Eva uses the word, _viscida_ which literally means "slimy," not 'slippery.'
Awsome episode! Nice to learn more about the history of pasta.
Yes, interesting, because often when one eats he does not think about what lies behind a famous dish. Although we must say that this was only one of the versions on the origin of carbonara. And as an Italian I must say, here they have not even talked about the origin of the name “Carbonara” .
@@aris1956 I'm dutch so I might be wrong here. I thought it came from 'charcoal' and the charcoal mines. It's the black pepper that represents the charcoal I thought.
@@Scuderia_Fan The most likely origin of the name is linked to the "Carbonai". The people who burned wood to make charcoal in the Apennines in the Lazio region (region where the Carbonara is born). We also think about the fact that in Italian the word “charcoal” means “Carbone”. From Carbone comes than the name of this people called “Carbonai”.
@@aris1956 Thanks, that does make sense. Learned something new today. 😀
@@Scuderia_Fan 😉👍 This is the power of the internet, which connects people from various parts of the world who can exchange some thoughts.
I wish you a good evening and a good night. Ciao ! 👋
Just purchased the pasta making guide as my first class in "Nona school" 😄 what a good deal! I can't believe how much information there is for the price. Thanks for a great episode!
Thank you!!! ❤️❤️❤️❤️
“if you want a twist cook by yourself!” 😂 WELL SAID!!!
i am portuguese, we safeguard tradition, and twists are NOT welcome and may be seen as disrespectful. Food is culture, respect it.
ps.: everyone is free to make twists and invent and be creative but then please give the dish a different twisted name. Don’t just say “carbonara”; call it american mac and cheese or whatever
Yes we know. Italians repeat the same thing as you over and over again like a stuck record
@@annother3350 as an Italian, I must agree with you... We are sympathetically obsessive, don't you think? :°DDDDDDDDD
@@vajolet1 In the UK we say the Itaiians are 'passionate' -- I think that means you have loud mouths ;O))
Muito bem....totalmente verdade 😊😊
@@annother3350 most of us have it LOL
I just stumbled upon your channel and I LOVE to hear the history behind the different dishes y'all cook. History and food are 2 of my favorite things to learn about.
No, Harper, you don’t make me angry! The only one who angers me is Gordon Ramsey making Carbonara 🤣🤣🤣 Carbonara with mushrooms and peas?? Anche no!🤣🤣🤣🤣🤣🤣🤣
Peas?!
@@zeldapinwheel7043 Yep. Harper actually made it for Eva on another video and when he revealed the recipe was Gordon's she was like "you're joking".
Probably because they like MasterChef so much it made the low blow even harder.
Had to try this after seeing yours... It was so good. thank you, we will definitely be making this again.
The first time I made carbonara, I used a recipe from Giada De Laurentiis that I thought was an actual, authentic carbonara. And it was delicious! But it also had cream in it, so you could eat maybe four bites and you were done and the cream made it unbalanced
finally made this after finding a bunch of guanciale at Grocery Outlet (cheap) - it was a revelation. I questioned the 1/2 cubes, but upon eating it and having them crunch and burst. wow, wow, wow you two are the coolest.
Wow, you’re up early like me.. must be a veteran thing. 👋🏻greetings from New Mexico
Aloha from Hawaii.
Really interesting video! Please keep up this type of video ( food archaeology)
There are many legends about the birth of Carbonara, but my favorite is that the dish was born at the end of WW2 by combining a tin of US Army breakfast K-Ration of chopped bacon and egg with pasta.
This explanation covers all the weird factoids about Carbonara: the fact that it's not attested anywhere before WW2, the fact that the earliest recipes call for pancetta instead of the more traditionally Roman guanciale, and the fact that the pairing of eggs and bacon is extremely common in the English world but nearly unheard of in Italy...
It is an interesting theory and sounds plausible
Or perhaps some GI asked an Italian to make spam edible...lol
I like the first version! Cook by feel and love only, always. Great presentation
The first person to put leftover tomatoes on bread was seen as a freak. Today, that food is called pizza.
No, it’s called “pane unto col pomodoro”.
Though my Italian-American parents never made this...and my father's mother only made it once in America (that I know of), this is the recipe I learned on my own when I was a kid looking up recipes. Basicaly a bacon and egg dish with the eggs being cooked by the heat of the pasta. Simple and delicious. Thank you, Eva...
I have an off-topic question that I am so hoping Eva can answer. When I was a kid my grandfather would grill thin steaks on a Saturday night (spiedini?? no mozzerella or filling just meat). He would grill them on the gas stove on a specially made grill. I used to be able to buy these grills in Little Italy in NYC but I no longer live there. Internet searches have brought up NOTHING............ Perhaps it is my spelling I am looking up "gridiglia" because that is wht I thought I heard my mother saying (alas, I speak no Italian) . I realize La Griglia means grill but what I thought my mother was saying phonetically was " la gree-dee-l-ya" . Any thoughts on this grill, a small metal box with a slotted wheel in the middle on a tiny spit, which caught the fat as it dripped from the meat, propelling the little wheel to spin round and round carrying the flames to the entire steak on the grill. What a flavorsome meal that produced... TY, TY if you have any thoughts, Julie
Eva 's whole face and energy lit up when talking to the ltalian chef ... how beautiful she looks when not scowling and critisizing. l feel like l would like to see more of THIS Eva!
That "Italian chef" is very highly regarded in Italy. A touch of ignorance on your part
@@ajorngjdonaydbr ls it possible in my IGNORANCE that l was implying regardless of who the person (chef) was, my point was her amazing beauty when she lit up from the inside is not only what l enjoyed most about this particular video but l indeed would like to see more. ls it also possible that YOUR ignorance did not allow you to see the BEAUTY of my post but the opportunity for you to belittle someone whom you assume is ignorant?
@@salonohana3089 the silly random capped words and rambling clearly just shows your immaturity. Thanks for proving my point. Grazie Mille
No way. Don't mess with perfection.
When the world stops putting SACRELIGEOUS things on carbonara we will see more of this Eva! :)
Wonderful! I love the score! Props to Harper! Loved the addition of the historian.
I would like to see pasta dishes that were made before tomatoes were introduced to Italy that are still being made today.
I would assume Aglio e Olio is one such dish
True tomato it’s a Southamerica , maybe from my country Peru 🇵🇪
I was just talking about this, would love to learn about this as well
Pesto Genoese (green pesto), Pesto agli agrumi (citrus pesto), Pesto Modenese, and Roasted Red Pepper Pesto (a type of red pesto without tomatoes) would be some of the sauces used... However, keep in mind that according to traditional stories, Marco Polo introduced pasta to Italy in the 13th Century and tomatoes arrived in Europe at the end of the 15th / early 16th century, so tomatoes have been around alongside pasta in Italy longer than they have been absent...
@@aleksalazar432 but no chilli pepper. Capsicum is a New World plant.
Very enjoyable show. Grazie come sempre.
I was so expecting Max Miller to show up to take us through the history of Carbonara! Crap!
Great video! Very informative. I've adopted another modern technique I saw from a Michelin star Italian chef where he uses a double boiler. So while you cook the pasta, you heat the egg-cheese mixture on top of the boiling pasta while adding pasta water and stirring until you get the right consistency. You can still overcook three eggs sometimes, but being able to take the mixture away from the heat immediately is a plus.
I appreciate the love and respect for tradition, and it is important to honor our history, but if we don’t innovate and use new or different ingredients creatively, we’re dooming our cuisine to become old fashioned and stale. Imagine how different Italian cuisine would be if our ancestors hadn’t incorporated new-world staples such as tomatoes, corn and potatoes?
I’m just saying that we should be open to respectful innovations or even completely new recipes based on our rich cooking traditions.
At last! An Italian who sees things realistically. If you're too conservative, you will eventually fall into irrelevance. I like the traditional carbonara just fine but I also like to tweak it when I'm in the mood and you know what? I liked it just fine too.
As an Italian, I agree
Experimenting is always fun and can lead beautiful surprises ... I just think there are times to do that and times to not do that (saying as someone who experimented with dishes when I really shouldn't)
I think that to experiment you should at least know tradition and cooking rules.
I agree, cuisine is just like music, in that throughout history it has always evolved and changed, as other people and cultures have come along, took that initial idea and either adapted it to their own personal tastes or added there own creative twist. Most of the meals we enjoy and consider as being "authentic", have in fact changed several times throughout history. Very few recipes, unless they have just a very few basic ingredients, are still true to their original root's. In the end, a recipe is just a "rough" guide and any aspects of it can always be changed or added to, in order to suit your own personal tastes.
BTW, even so-called "traditional" or "authentic" dishes, originally often varied from region to region, person to person and from season to season. With many ingredients often being omitted or substituted for others.
In Italy we experiment pretty enough don't worry
Oh my, the look in her eyes going dark at the mere suggestion of spicy carbonara.
That's why I love watching your episodes
"Twist on your own things" - Eva.. every man does
As always: wonderful video. You guys are the best guys. I want to propose for the channel: since Eva has mentioned so much that the ragu Bolognese does not have garlic, and we know that it is true, but that it is as true as the fact that people love garlic, it would be great then that Eva to cook and talk about the Tuscan ragout, which allows garlic, in addition to allowing rosemary and other types of herbs (such as basil) that in America they love to add to the meat sauce for pasta. And since you guys have solved the mystery behind certain carbonara recipes and also solved and explained the mystery of spaghetti with meatball, now with this idea, you can solve the ragu that does contain garlic and many herbs (including parsley in some family recipes), crumbled Italian sausage and red wine (and even red pepper flakes) which are ingredients that America and other regions outside of Italy love to add to their meat sauce. And what sauce is that? The Ragù Toscano.
Here is a video of the recipe: ruclips.net/video/f79C5k6Lrtk/видео.html
"Cook by yourself!" LOL
I am learning Italian and I like it when you guys speak Italian! Please ask il Signore Cesari to sell his book in paperback for those of us who do not use Kindle - I would love to read that to practice!
Before it’s demise, there was a carbonara episode from bon appétit where three chefs created a past, present, and future version. The future version made by Sola was so interesting because she did a molecular gastronomy version. It was wild.
you have all my support on this carbonara, well done guys! With love, from Italy....
As a Brit in England. Guancia di maiale is expensive and pancetta can be pricey too. So if a friend makes carbonara with British bacon I'm fine with that.
However, if they add cream, mushrooms or anything similar then I'm not so OK with it.
I also make a vegetarian version with zucchini/ courgettes replacing the pancetta (which I usually use), but I call it zucchininara.
I was thrilled to find my local grocery store stocks pork jowl bacon. Carbonara is my kids' favorite!
Woo hoo super early. Gotta laugh Harper, sometimes you are lucky Eva doesn't just slap you in the back of the head when you do some of these vids. That intro is proof. She's just holding back. You're a lucky man having such a wonderful cook in the house.
You do realise this is scripted?
@@eccremocarpusscaber5159 wow, ya think?
They are in Arizona, she has a secret hole already dug some where in the desert. When a video opens with “ciao I am Eva. Harper? Harper won’t be joining us today.” We’ll all know what happened………actually surprised it is taking so long.
Eva and Harper, I just love all your videos! I was wondering where did you buy the hanging chili peppers? I just love that touch in your kitchen! I would love to hang a bunch in mine also. Keep up the good work, you guys are such a nice couple!❤️
Harper, dont mess with Eva, save your life! Lol Ok, from a former Roman cook, now just a man who's cooking at home : Carbonara, ok I'm writing Italian, pls Eva translate. ;) Lol
Carbonara nasce durante i tratturi, cioe' le strade dei pastori che scendevano con le pecore dall'Abbruzzo verso Roma, e portavano nella saccoccia solo un pezzo di guanciale e pecorino. Nasce la Gricia. Passando per Amatrice nasce la Amatriciana, con aggiunta di pomodoro. Lungo la strada, per rinforzare il piatto si aggiunge uovo, cioe' Carbonara, che durante la guerra e dopo guerra piace anche agli Americani. La portano poi in America molti emigrati Abbruzzesi e soldati Americani e cominciano le storpiature e le varie versioni.
Quindi non e' tanto chi ha scritto la prima ricetta, ma da dove ha origine il piatto. Cioe' dai pastori che scendevano dai tratturi, partendo da Ajo e Oio, a Cacio e Pepe e poi Gricia, Carbonara e Amatriciana cioe' la pasta dei pastori e abitanti di Abbruzzo, Umbria anche e ovviamente Roma. Ingredienti semplici che si potevano portare appresso, e trovare poi il resto eventualmente nelle stazioni di Posta vicino le quali si accampavano.
Questo e' quanto, quello che sanno gli Osti e i Ristoratori Romani da cent'anni a questa parte.
Un abbracci ragazzi, Eva deserve a comedy cook show there! Lol ;)
È possibile che il concetto della carbonara venga da quella zona (dove peraltro la crema di uova e pecorino viene usata nell'agnello cacio e ova). D'altro canto, della carbonara, a differenza di gricia e amatriciana, non esistono testimonianze scritte pre-anni 40... quindi la teoria "piatto inventato altrove la cui ricetta è stata nel corso dei decenni affinata e allineata al canone della cucina romana" resta ancora in piedi.
When I watched your video from last year (I think?) on how you made traditional Carbonara and followed your way for myself I was hooked and amazed at the taste. Yours is way better than the Italian restaurant near me that puts cream and a lot of olive oil in their inferior version.
I think Lasagne would be a good idea next time. Beginning from the spelling "Lasagna" and "Lasagne" even within italian borders, there's a ton of different Lasagne versions which from the beginning of its inception was completely different than we are used to now.
Hey guys... thanks so much for another great ep. You are really killing it.
Two questions:
1) My wife and I are really missing Venice and would like to throw a cicchetti party for our friends. Wondering if Eva has any fav cicchetti recipes?
2) I've been re-reading one of my favorite Italian cookbooks -- "The Splendid Table" by Lynne Rossetto Kasper and I'm again blown away by some of the historic medieval Italian recipes that used spices like cinnamon and sugar, and fruits like raisins and dates, combining the sweet with savory -- like the Moroccan dish, Bastilla -- chicken with sugar and cinnamon and turmeric, etc. I know you did a medieval ep a few months back, but if you ever want to do a deeper dive, Kasper's book is fantastic. She was also the host of "The Splendid Table" radio show on NPR for about 20 years.
Thanks again for sharing your recipes and your lives.
Cheers,
James
Grazie mille! You’ve actually sparked an idea; we should really make a whole video just on bruschetta/cicchetti/aperitivi! We do have one bruschetta recipe published, but we would recommend it only if your guests are a bit more adventurous: www.pastagrammar.com/post/crostino-toscano-authentic-italian-liver-bruschetta
Thank you for the book recommendation, we’ll definitely check it out!
@@PastaGrammar Thanks, will def give the liver bruschetta a whirl. Speaking of liver, do the Italians have a tradition of pates or terrines like the French?
And yes, an aperitivi ep would be great. Now that the Spritz has taken North America by storm, opinion seems to be divided between Aperol Spritz or Campari Spritz... and should it be mixed with Prosecco and sparkling water, or just sparkling water... etc. I've also heard that women drink the Aperol version and men the Campari.
Also, it seems like the Spritz is just a hair's breadth away from that milder version of the trad Negroni... the Negroni Sbagliato... but perhaps the Sbagliato is just an American perversion of the Italian classic.
Finally, I'm learning to appreciate bitter digestifs more and more these days. Most amaros (amari?) I've tried are too cloyingly sweet -- almost like port. But I recently discovered Varnelli Amaro Dell'Erborista which is fantastically funky. Not the full-on kerosene/cough-syrup experience of Fernet Branca, but def on the more bitter side of amari. It's available at most major wine/liquor chains. Wondering if Eva could recommend any other unique regional Italian aperitivi that are sourceable in North America?
I knew that it was said that an Italian cook, in Romagna, in 1946, requested by an American occupation officer to make a pasta for a dinner, also provided him with the ingredients that are those of the American breakfast, excluding the bacon; in any case the Americans in my opinion they are not able, by tradition and culture, to invent any pasta!
great video, interesting, and looked tasty! Thank you
How to make an Italian angry?
Tell them the pizza was invented in Turkey.
AHAHAHAHAHAH
Tell them Carbonara is made with cream lol
That won't work, Turkey is part of the empire, you have to say like the russian invented it
Turkish version is called lahmajun or lahmacun...But,the only similarity between pizza an lahmajun is how they look. Both are very delicious,but completely different in taste
Haha, sadly the truth often stings... The delicious lahmacun does predate pizza by several hundred years :)
THANK YOU SO MUCH!!!! I will definitely use your guide because I've always wanted to make homemade pasta!!
*_CARBONARA HAS THE WORD "CARBON" IN IT. WITH THE WAY THINGS ARE GOING, YOU'LL HAVE TO PAY A CARBON TAX TO EAT IT._*
Sure Magat....
I just tried Eva's carbonara recipe and even got my hands on guanciale when I had previously used pancetta. It makes a huge difference! By far the best carbonara I or my wife have ever tasted! Guanciale is expensive but it is not even comparable. It's a must!!!
Was, Eva, “barefoot,” when she walked into this kitchen? Harper + Eva= Baby Carbonara. Enjoyed her telling you do you still want a Carbonara? After you suggested using bacon. Come on, Harper don’t you already know where Carbonara came from? Why it came from Heaven of course, where else? Didn’t you hear your wife shout out a Hallelujah? Enjoyed your broadcast please keep on making great videos. Aloha.🌺🌸🌴❤️🇺🇸
The sous vide with the eggs is just to pasturize them. I do that to a few eggs at a time and keep them in the fridge. However, if you have hallmarked eggs (UK) they are safe to use.
Love your videos❤❤
Guys you are both great with what your doing. I commented a while ago I am a chef by trade I specialise in Italian food. I would love history of napolitana sauce. The fundamentals and how to create absolute best results with ratio of onion and tomato and basil with salt. You guys are awesome would love to go on a tour in Italy with you both once this virus settles down a bit.
Keep up the great work guys
My uncle served in Italy during WW2, and he often cooked what he described as pasta carbonara, a recipe that he got from an Italian lass that he will "knew" in 1943. The meat ingredient was not parma ham, it was not bacon, it was SPAM. Pasta carbonara was a dish created by Italian women from a mix of local ingredients and allied military rations that they got in trade for cooking the meal.
Love your recipes and your channel, such a sweet couple and awesome way to share your recipes 👍😊 thank you both so much for sharing ❤😊
Love the change of music for setting the mood for the topic. LOL
What a fun informative video, Luca is such a treasure trove of information. Love your channel!!
I found this channel looking up recipes and I'm hooked!