Carbonara pasta with zucchini
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- Опубликовано: 13 июн 2024
- Thanks to Magic Spoon for sponsoring this video! Use the promo code RAGUSEA at checkout to get free shipping → magicspoon.thld.co/ragusea
**RECIPE, SERVES TWO**
2 egg yolks
1/4 cup (60 ml) milk
1 oz (30 g) grated parmesan or pecorino cheese
1 large zucchini (or two small ones)
4-6 garlic cloves, peeled and chopped
6 oz (170 g) bacon, cut into large chunks
6 oz (170 g) dried pasta
some fresh, chopped herbs (I like rosemary and sage)
salt
pepper
Combine the egg yolks, milk and grated cheese, and grind in an unholy amount of pepper. Stir until smooth.
Cut the zucchini into quarters, then shave the seedy core out of each quarter before cutting them further into bite-size pieces. I recommend doing this and getting your garlic and herbs chopped before you start cooking.
Put a pot of salted water on high heat. Put the bacon pieces into a cold, wide pan, and then turn the heat on medium. Stir occasionally to slowly render some fat out of the bacon and to let it go brown and crisp.
When the water boils, put in the pasta, and cook it for a minute or two less than what the package recommends. If the bacon ever seems like it's going to burn before the pasta is done, just take it off the heat.
When you're one minute from draining the pasta, stir in the zucchini. When you're about to drain, stir in the garlic and turn off the heat. Drain the pasta, reserving some of the cooking water. (I do this by putting a glass in the sink to catch some of the water.)
Stir the pasta into the pan and let it fry for a moment. Deglaze the pan with pasta water, and remove it from the heat. When the bubbling has stopped, put in your egg mixture, stirring constantly.
Return the pan to the heat and stir until you just see the sauce thicken, then remove again. If the sauce seems too thick, stir in more pasta water - remember the sauce will thicken as it cools. Stir in the herbs, then eat. 
Хобби
Hearing Adam say “TikTok” is like hearing my 97 year old grandpa saying yeet
😂😂
How ya doing fellow kids??😎😎😎
Did your Grandpa actually say yeet?
Stephen Rowan It was his final word before he passed into the great beyond
@@colderratic5681 Oh, god.
I'm appalled by the disregard for tradition and blatant misrepresentation of my culture in this video.
It's not a cereal if it's not made from grains. Without grains, it's an entirely different dish. The name "breakfast cereal" comes from the fact that it's made from processed cereal grains. The word 'cereal' is even derived from the word 'Ceres', the Roman God of harvest and agriculture. Sugary cereal is an important American tradition that is very dear to me and my family. Please be more respectful in the future. The pasta looks amazing btw!
They had us in the first half, not gonna lie
This guy just killes a whole lot o people in the comments
Hahaha great work
GOT EEMMM
got jebaited LOL
"if myah grandah mather hadah wheels, she wouldah been a bike"
_-Gino D'Acampo, on Carbonara_
A train, not a bike
@@melaniafavaro7876 he said bikes 🤷♂️
Lol
"If it gets too hot it will start to curdle and go grainy. In fact, let me show you what that looks like."
Yeah, sure, that was *all* totally planned. Nice VO save there, Adam.
nothing wrong with using footage of mistakes made and it didn't sound like he was acting as if he meant to do that, just showing the error he did make while filming for this recipe
@@briandimaano6387 pretty sure he was just joking (the commenter not Adam)
I appreciated that so much to see the difference , so you know when you fuck up.
@@nisnast No offense, but when a person we don't know in any way shape or form outside of a profile picture comments on an online forum something even mildly humorous, people jumping to their defense if they get any response back with "it's just a joke" seems like a sign of cognitive dissonance. Neither me or you can tell what the OP intended to point out and in what tone as this is the internet, and more importantly calling everything a joke is rather unnecessary.
nailed it
Adam in a mirror universe is saying: “this new garlic-free carbonara is pretty good, but it lacks the full garlic flavor tradition calls for. Long live the empire”
lol
Remember, he also has a goatee
underrated
Fun fact: La Cucina Italiana's original 1954 carbonara recipe included garlic. And the cheese wasn't pecorino, but gruyere.
*Baking soda arm is on the left*
I can hear the Italians typing furiously
cook it traditionally or dont cook it at all
Skyler B what’s wrong with people adapting recipes to meet their personal preferences or dietary needs?
Skyler B i get you
As long as he doesn't pretent it is real traditional carbonara they can forgive
@@revengeoftheshreks1860 adding milk isnt an adaptation though, its a different dish. Its like saying cream of chicken soup is an 'adaptation' of chicken mayo, or custard is an 'adaptation' of swiss meringue. I dont mind adding different ingredients (I ALWAYS put peas in mine) but carbonara sauce is the emulsification between egg and oils, adding cream/milk makes it something different.
As an italian I am much more offended by the wasted white egg parts at the beginning rather then the creative liberties that Adam took to adapt this dish to his own taste.
true
me too
How can one use the egg whites?
@@Athalwolf13 you could always save it for breakfast in the morning
Same
White wine report:
There was no white wine in this video
This is the end of the white wine report
which tbh is a bit odd, I use white wine and pasta water to deglaze the pan
arandomkooki stolen comment but ok
Thanks for the update
Garlic in carbonara: exists
Italians: die
Me as an American: Whut?
I am the 112th like. I'm so sorry dude
You’d think it’d be fine, with how prevalent garlic is in Italian dishes. But no. It’s sacrilege. But there’s a reason. Because most don’t get it quite right and mess it up. Then it tastes bland. You get the real stuff and you’ll notice a difference.
Someone explained it to me.
A store bought loaf of bread and packaged butter vs an artisanal loaf of bread fresh out the oven with fresh churned butter. On paper, the same general idea. In practice, miles different.
There’s a reason it’s called the culinary arts.
@@timetobuildbattlenolastnam5800 Italian cooks hate it when you put garlic in carbonara, mostly because of tradition
Jl yes
Other RUclipsrs: RAID SHADOW LEGENDS
Adam: Magic spoon cereal
Except for that time that Adam got sponsered by RAID. Honestly I think we should be greatful for all the RAID ads because they are single handedly keeping most of RUclips’s creators afloat with their money
@@trentkopp49 facts
What the hell is raid shadow legends
@@trentkopp49 yea i was kinda sad about all the hate he got for that single ad. The man needs the money to keep the show we all watch for entertainment and education going and theyll freak out about a videogame sponsor?
@@perhaps8467 It kinda is a scam though because it's same damn ad read that doesn't match the look of the game.
Pasta water is the most underrated cooking ingredient in any kitchen imho.
Boy howdy!
Geoff Bosco it’s like white wine a good substitute for water
I stopped using that by making a potato starch slurry to thicken the sauce.
@@federicoclaps5099 That's a good way to go too, but for me using-instead of dumping down the sink-something that is generated during the cooking process, is very attractive to me.
@@GeoffBosco you're right, but sometimes it's not concentrated enough and it's not as reliable.
NOOOOO, you just can't put garlic in Carbonara!
Adam: Hahaha, garlic press goes brrrrrrrr
HAHAH -dies
The Gaming Kitten 1976-2021
"I'm using chickpea pasta because I'm no fun anymore"
LMAO ... Adam, you're a gem.
In the description, he says to use an unholy amount of pepper. He's great.
@@shittin_on_the_job
I guess pepper isn't religious and must be crucified
@@Zetvue pepper is religious enough in normal quantities, but a little natural error can turn into a LOT of sin when using exorbitant amounts of pepper
@@aurus7245 This was 2 years ago
@@Zetvue classic
5:40
Adam: "see that fond? I will now deglaze that with-"
Me: "An entire bottle of white wine?
Adam: "the pasta water"
Hilarious, did you come up with that all by yourself? 😐
Good meme
Sir Rooster Nani!?
Void Phenomenon you fucking killed him
The Italians are pissed off enough as it is with Adam putting milk, garlic and zucchini in carbonara. If he had added white wine to it, the entire nation of Italy would have declared war on him.
Bro’s I’m a Italian myself and I gotta be honest with everyone here it looks like a fine dish
I bet 99.99% of Italians who had his recipe on the table would gulp that down on an empty stomach only the stuck up ones attack not complain, attack
@@a.h.tvideomapping4293 of course 99.9% would eat it if theyre on an empty stomach
found the new jersey italian!
And? That's not the problem.
"A fine dish a specific dish makes not"
I could make the best hamburger in the world, but if i call it a hotdog, even if it's good, people would still rightfully complain.
@@iota-09 true
Me watching Adam make this while I stuff my face with Pop Tarts:
Adam: and by adding that zucchini you remove some of the carbs
Me: Mmmm, good idea
I love how you cook for you. Everyone is always afraid of cooking non-traditional versions of dishes because angry hoards say you can't.
ye its so stupid, its just food, we can cook it our way even if its not traditional
No one says you cannot cook a dish you invented, the problem is naming it a name it is not. people are not angry because adam invented a dish, people are angry because he is saying this dish is carbonara, which is a completely diffrent tasting dish since it has not zucchini and garlic which change completely the flavor profile, and it has not milk, which changes completely the sauce texture.
groethendieck Words change over time, language is simply the means of how we most effectively communicate an idea, the word carbonara is so unanimous with these types of emulsified egg sauces it’s original meaning has been lost, no one but a few Italians and food connoisseurs will think of the traditional dish upon hearing its name anymore.
That’s simply what happens over time as humanity becomes more culturally mixed and the sooner you accept that reality the less painful it will be for you because it’s just going to get worse unfortunately.
Mister Man what you just said makes no sense. Imagine ordering a cocktail say a cuba libree and when you get it you find that it has fanta instead of coke and vodka instead of rum. And it’s not just a few italians who know the actual recipe for carbonata, tons do. When you have a dish that has just 4 ingredients (not including pasta, water, salt), any change can drastically change the taste.
depressed cockroach garlic is a pretty strong flavor. It’s not something subtle. But even so, where do you draw the line ?
Garlic, Zucchini, and milk in Carbonara
Italians: *Dies*
Didn't they died due to covid already
@@brokeindio5072 that one slided there perfectly
@@brokeindio5072 US hit harder by covid than Italy
@@djmagzbtd 𝗥𝗲𝗺𝗼𝘃𝗲 𝗰𝗵𝗲𝗲𝘀𝗲𝗯𝘂𝗿𝗴𝗲𝗿
@@djmagzbtd per capita not even close.
Me: **makes normal pasta**
Italians: *_peace was never an option_*
magic spoon only ships to US. I'm so devasted, this cereal looks amazing
its basically fruit loops
Meh it's to expensive anyways.
Adam woke up and said: "Hey, I'm going to make some Italians really angry today!"
@DonnyBlips not really, go in Naples, show an Hawaiian pizza to a random stranger you find in the streets and prepare to get nuked. If you're talking about food Italians are Italians no matter what. They get angry. A lot.
quoniam I saw Hawaiian pizza in Rome few years ago. The ham was replaced by prosciutto. I’m not joking
hawaiian pizza is dumb. if you want pineapple go for it, but sausage goes so much better with it than ham
Im frome venice 😪
@DonnyBlips how is it gross? fruit on pizza is normal, classic Italian pizza toppings include pear and figs.
White Wine Report:
No white wine has been seen in this video.
This has been your white wine report.
(Disclaimer: Do not accept fakes or lies when it comes to other reports.)
I need to report Adam for not using White Wine
Jk I won’t
Im sam pound im number one
Thank you
)
Mr Drink apologizing for what I’ve done
Just tried making this today.. 10/10!! My family loved it and I'll DEFINITELY be trying it again, thank you, Adam!
Only thing I've done differently is that I've changed bacon for a chopped up piece of salted, smoked beef meat (I've used a part with more fat, so that it can replace the fat from bacon, without having to add extra oil) and it was MOUTHWATERING!! *chef's kiss*
I love how you show how things can go wrong, what it looks like, and how to solve for it. Wicked helpful for super amateur cooks like myself.
I just showed this recipe to my Italian grandfather. He threw an orange at me. It seems he liked it.
I'm Italian, and nothing in this video particularly angers me
Except the fact that he threw the egg whites in the sink
Filippo Piero Serafino Yeah I feel that, and I’m American
Lukas Cavalier There are a lot of tasty desserts to make with egg whites, and I just don’t like wasting food.
@Lukas Cavalier because it is food?
because it is food? ²
@@Rebuswind Exactly
I tried to make carbonara on a whim last night when I realized I had all the ingredients. My sauce did the chunky thing, as it always does when I'm using cream. I had a feeling you would have a video on this. Thank you for your help! Very happy to have found your channel! Happy Holidays!
I can't help but have respect for Adam just for having these recipes to begin with. Every remotely Italian dish he makes ends up with snobby elitist Italians in the comments and dealing with that just seems stressful.
Great recipes though, I'm sure the majority of people appreciate it.
For those interested in debating Italians over the role of tradition in food, I have a brick wall over here you might be interested in conversing with.
No kidding lol
I prefer to see what italians speaking italian on actual italian cooking sites have to say. Here's a Zucchini Carbonara recipe on a popular italian website, and everyone in the comments are really nice and nobody is contesting the authenticity of it: ricette.giallozafferano.it/Pasta-alla-carbonara-di-zucchine.html
It's almost as if they don't have something to prove.
Might have more luck to be fair.
@@Fidodo most of them are saying this isn't carbonara because it has milk in it not even because of the zucchini or garlic
@@Fidodo There are plenty of Italians and Italian chefs that don't know how to make a Carbonara correctly. Carbonara comes from Rome, so if you go to Sicily for example, it is likely that you will not get a very good Carbonara in a restaurant. Italian food does not exist, it is very regional each region is like it's own country with it's own cuisine. Just because this Italian website has a zucchini Carbonara doesn't mean it is a Carbonara. I made something similar myself and it was delicious but not a Carbonara, and that's a fact whether you are Italian, American, Chinese, African, brown, white or pink.
I love how he says during almost every step that breaks away from tradition "THIS ISNT TRADITIONAL" and italians still complain. Bruh hes just cooking a pasta dish that he modified to make it "better" for his health. And he still clarifies that its not traditional.
It's so different from the traditional recipe that I wouldn't even bother calling it carbonara.
So give him a better name. One that is concise and easy to remember.
@@casaroli so... by your logic I should not call any other countries curry dishes curry? since all the various curry recipes I see are vastly different from each other because guess what? different places have different ingredients and different dietary needs. cooking itself changes through cultural osmosis. He can put milk in carbonara just as East Asians like to put cream on theirs.
Italians be mad
There's no in between you either make carbonara or you don't. And he has certainly not
Had a similar experience with my 'alla panna'. It wouldn't turn out right *until* i started reheating the pan for a moment again. Putting it off the stove was a fixture in all recipes, but without the reheating, the egg yolk remained too runny. Now i rarely eat 'alla panna' in the restaurant because: NAILED IT!
I followed your recipe and it was absolutely amazing. Thank you!
You intentionally published this after all of Italy just finished dinner, didn't you?
@@galfinite says the guy with a McDonald's meal for a name.
Filet-O-Fish bruh it’s literally just pasta, does it really matter he did it slightly differently than you like
@@galfinite And what's so gut wrentchingly DISGUSTING about this recipe that makes you wanna vomit everywhere? Boohoo it isn't traditional like mama made :(
@@galfinite ok judge the person who made this fucking video.. of coarse without knowing the context.
@@galfinite u literally have no vids
No one:
Adam Ragusea: **bites garlic sprout**
I read somewhere that the 'carbon' comes from the burnt bits of pancetta/bacon that used to go in.
I love you even when you fuck up my hometown traditional dish.
I'm joking, yeah it diverts a lot from the tradition but I get your philosophy in the kitchen and is more or less the reason why I'm subscribed to this channel.
Good job, the egg was perfectly cooked.
Itialians watching this video : "you've momma'd your last Mia"
cook it traditionally or dont cook it at all
Skyler B what a lame ass mindset to have
@@nomongosinthaworld we do not muddle the traditions of others, why muddle our traditions and insult our people
@@skylerb9594 imagine thinking that changing a recipe is insulting it.
@@null-00000 you can change a recipe without changing what the dish is all to gether
The absolute best part of this channel is that you demonstrate what happens when you go wrong. Every video recipe skips that kind of demonstration and I think so much can be learned about knowing the different possibility of results.
This looks yummy and I happen to have all the ingredients. I recently tried one of your Mac and cheese recipes and it was very good. Looking forward to trying this one too. Update: I tried out the recipe and it was very delicious!
Made this today! Came out great and carrot pieces work as well if you give them a few more minutes than the zucchini. Gotta get that veg in there somehow
I'm italian. And... as people have mentioned most of us are typing furiously.
But we still love you
hey does carbonara taste eggy or is it mayonnaise level eggy
@@bean_pasteyt8246 a little late but just make it, its a fun dish to try and master. and it tastes amazing. I'd say the egg flavor isnt dominant at all, but it's there. i wouldnt compare it to "mayo level eggy" cuz im not 100% sure what that means. but just try to make it :)
@@st43k76 pretty sure what they meant is the fishy taste of the egg. Well it depends on the quality of the egg
this had to be the least traditional carbonara recipe on the internet. I love it.
I think there's one from Gordon Ramsay's with peas and other stuff that could give it a run lol
Adam is the most non-traditional cooks on youtube and i hope that people recognize that cause traditional dishes are great but people need to accept that change happens and just try to keep the traditional recpie alive
cook it traditionally or dont cook it at all, vaffanculo
@@skylerb9594 if nobody cooked anything that wasn't traditional we'd never have gotten the great traditional dishes we love. He's giving us his take on carbonara and is very clear it's not traditional. Stop being so elitist about food, if you like something a different way that doesn't make it wrong.
@@skylerb9594 you make yourself sound really annoying
Came here expecting to be mad because this recipe contains zucchini, ended up being happy because Adam is helping to bust the bitter garlic sprout nonsense!
A man of culture as well, I love chickpea pasta
You’re very brave to be attempting carbonara on the Internet Adam, I wish you luck, you will need it.
Adam: makes carbonara with ingredients other than egg, pasta, cheese, bacon and pepper
Italians: *Holy music stops*
As an italian reading this, bacon really hurts me ahahaha
B a c o n ?
GUANCIALE NOT BACON
PORKS CHEEK IS NOT BACON
“Bacon” you’ve just angered 99% of all Italians reading this, it’s exclusively guanciale to them😂
My dad is from southern Italy and zucchini carbonara is something he cooks quite a lot. Without the milk though and parsley instead of sage and rosemary. I personally prefer it with a little more color on the zucchini but this still looks great and I'm actually going to make it for lunch right now because this video made me hungry.
I tried this recipe tonight. It is very different from how I usually take my carbonara. I was especially hesitant to try the zucchini as I'm not the biggest fan, but I've learned to trust the Adam. And once again, it paid off big! A more refined taste than I'm used to. I went all out on the pepper and loved it. And I totally should have listened when you said to do the prep ahead of time. I was scrambling towards the end. It all worked out though and I enjoyed the result. Thanks Adam!
“I need to tiktok”
me: *suprised pikachu face*
MeatballMountain he’s became one of *them.*
@@BluE68_ he was suppose to be the chosen one
Alex Mei *Execute order 66*
he does cooking tidbits on that site if i remember correctly.
"Did you watch the video?"
"Yes"
"What did it cost"
"My italianess"
Italianity *
Mike Tacos lol ok
I make a good carbonara, but this is easily one of the best I’ve seen. The attention to detail is unreal.
yess! garlic in carbonara is heavenly
For my meatless version, I use sun dried tomatoes packed in olive oil. Doesn't taste like bacon obviously, but it adds some nice texture, and the olive oil is super flavorful. I have also used feta instead not part before (one of those, I don't want to go to the store, and need to empty out my fridge dinners). My only suggestion there, is to pop the feta and the yolks into the blender for a sec. I used the smoothie blender cups since they're small. Worked surprisingly well, very tasty
Just made this with the sun dried tomatoes you suggested instead of meat and it came out delicious! The oil they come with was amazing
Tomato has the umamy thing
@@aluminiumknight4038 umami* and it's not a thing, it's a taste.
Thanks for the tip!! That sounds perfect even in addition to meat!
ok nerd@@ExpandDong420
"These stay crunchy in Milk or whatever Milk substitute you are using"
Using Milk substitute to wash down your made from milk protein cereal, lmfao.
Makes sense if you're lactose intolerant
Yea cause u can eat the cereal on keto but u can’t use normal milk cause there’s way too many carbs (like 12.5g per cup)
i dont drink milk but i consume all other dairy products
If you're using a milk substitute for reasons such as lactose intolerance or taste, it makes perfect sense
Big fucking deal lol
I tried this exact recipe today - it was incredibly tasty and somehow I didn't fuck up the egg mixing part. Though my only issue was that the grated cheese didn't mix as well as yours with the egg yolk. It went kinda lumpy but my grater only really grates large, medium or those little spiky holes that you can never ever get the cheese from between the spikes (I used medium so it was quite course)! The courgette is a great addition though - adds a bit of color, texture and veg to the meal.
Thanks Adam!
my grated parmesan just floated for some reason in the egg mixture, but when I dumped it in with the pasta and kept mixing it for a good while it all came together nicely.
I can't stop thinking about the "Pasta Carbanana" meme while watching this xd
Adam: "This is a classic!"
Also Adam: *changes almost every part of the dish*
Good
What he made will taste absolutely nothing like what a traditional carbona would. Just don't call it carbonara.
The technique and main ingredients are mostly the same so yea i'd say it's close the original.
I would say adding milk, garlic, and zucchini gives a completely different flavor profile. He can call it what he wants, but it definitely will taste different than the taste the classic dish is known for.
Kenneth Bowen adding a little splash of milk and zucchini wont completely change the flavor profile. That little milk won’t have an effect to the overall flavor of the dish and zucchini is flavorless. The only thing thatll change the flavor is the garlic. It 100% tastes like normal carbonara.
I've also been referred to as "unappetizingly brown"
Kek. Nice. I’ve been told that I smell like curry.
@@Astavyastataa Any time I make curry my apartment smells like it for days. It's absolutely delicious, though, so it's totally worth it. Racists need to go eat some curry so they'll understand.
Danielle Anderson eurgh. They were making a joke.
Yeah, because you clearly haven't refined your recipes yet to satisfy the taste requirements people want, you see, taste is subjective, and so is what food you like and food you don't like. I, for example, prefer salty food, also spicy, but if it's just salty it's better.
People don't like their dish to be just covered in pepper, that's why it's sometimes being referred as "unappetizingly brown" hope this helps, have a good day
*orange
The traditional Italians want to be furious, but it’s hard to fight a guy so Italian Ragu is literally part of his name.
Just cooked this and it turned out really damn good. I used mushrooms as that was what I had on hand and it tasted great. Thanks Adam!
In an alternative reality...
Italian RUclips cook: To make a traditional Texan brisket, the first step is to debone the chicken.
The comments in the same alternate reality:
Boohoo, I'm sorry he can't make a modification to your american recipe, cry more.
And put some papaya and passion fruit...
texan chicken brisket...yum
Adam you can’t just anger the entire population of Italy like that
Yes he can because he just did lol
Hold his beer, why don't you? ^.^
I'm Italian and it doesn't matter to me if this recipe doesn't follow the Italian Tradition, if you like it than it's fine, isn't the thing that we're looking for? I just wanna say that ear you say in Italian the type of pasta and some other words made me happy!
if you’re ok with milk or cream in your carbonara, your Italian card is revoked. Bad Italian, BAD!
I made this carbonara it was so good thanks for the recipe
Italians watching this are probably screaming
ye can confirm
Not Italian, but yes. I am screaming.
the butthurt people have already infiltrated EVERY comment. rawr! it's catfight time... :/
I'm suffering in silence because I don't wanna annoy my whole family
04:34 lmao i thought he poured in the cereal from the ad for a good second
We need an Adam and babish crossover
I made this just now. The garlic, pepper, sage, and rosemary works very well. Thought I would taste the cheese more but the sauce is more of the canvas.
I've never clicked faster in my life
Wow! Never seen that comment before!
@@emptycup75 Wow! You liked your own reply! By the way, I'm not doing this for attention. I literally haven't clicked faster.
Bruh i dont click fast i leave it for when i need to watch a vid while eating
Omg same the second i saw this bam
@@tyflake9267 omg omg I clicked on the video too!!!!!!!??!!
Adam : uses other types of pasta than noodles
Italy : "carbonara time stops"
Za Warudo?
“This is where the fun begins”
Not exactly, a lot of actual italian chefs use short pasta like mezze maniche. I actually prefer short pasta for carbonara, y think stabbing with the fork gives me more control of the amount of meat/pasta in every bite
@@MrMarki134 yeah. Im commenting this because ive never use any kind of pasta other than noodles in carbonara.(this is because i have eaten it only once in my life no joke)
noodles are not a type of pasta
also cook it traditionally or dont cook it at all
I made this recipe yesterday for dinner with my wife and it was lovely. We made less than we would have liked though so today I made more for lunch. This time I made too much, but you won't hear me complaining! It's delicious, thank you for sharing it!
Just a quick observation, as a professional chef I’ve always cut my veggies in manageable pieces before I do any fine knife work. Instead of cutting the entire zucchini length wise in half, I cut the zucchini into two whole pieces first, then I proceed to cut those two logs length wise in half. I do that because you can control the zucchini and manipulate it with one hand much easier while your dominant hand cuts it into whatever pieces or slices you’re looking for. For me I find safer especially when teaching people who don’t have the same level of knife skills. There are so many different ways of going about things in the kitchen. Again you do what works for you and what’s most comfortable for you. Love the videos and I’m always excited when watching your content! Take care!
Adam must love working for hours or days on a video only to have the RUclips armchair critics dissect every little thing like they’re experts.
I’m sure it never gets old.
Adam just went all out on Italians. Milk, garlic, zucchini, rosemary. That didn't leave much space for Carbonara.
It is more similar to a Pasta alla Boscaiola than to a Carbonara
That is a very clear and informative recipe. Thank you.
When Adam says "You'll see why later", I know he is gonna deliver. (Usually it's like 30 seconds later HAHAHA)
White wine report:
There is no white wine in this recipe.
This has been your white wine report.
Very detailed essay, model citizen. Really opened my eyes. Obama out
And if my grandmother had wheels she would have been a bike..
if my bike had an engine it would be a motorcycle
The real Italian idiomatic expression is if my grandfather had three balls he would have been a flipper but obviously that chef couldn't say that live on TV.
Thankyou, I’ll try it now, looks 🤤 delicious
Hey Adam. Man you are killing it. I made the last two dishes ( cattiatore and carbonera) and while i like most of what you make those two were exceptional. Its nice to have a publix close to get exactly what u use but im sure thats not required. Really great stuff!
Garlic in Carbonara, Italians be like "Look how they massacred my boy."
😂 😂 😂
hey does carbonara taste really eggy or is it mayonnaise level eggy
Akame Ga Turtle! Think of a savory custard
You're very lucky you made this recipe after that magazine made italian chefs review youtube carbonara videos
Very simple recipe but the key is to take everything off the heat at the end when you add the eggs. I made this yesterday and had scrambled eggs in my pasta. It was still delicious, but I didn’t get that nice creamy sauce that I was hoping for. Live and learn!
I followed this recipe today and can gladly confirm that it's absolutely smashing!
Yes! I love when Adam discards tradition to make a dish that's simply more delicious! Bacon is awesome! Garlic is awesome! Rosemary and zucchini are awesome! I don't see why authenticity is so important in weeknight cooking, if it tastes good, fills me up, and isn't a pain in the ass to clean, I say it's damn good.
but then why call it carbonara? why not eggs and zucchini? there is a social/psychological reason for traditional food to exist. don't mess with it just because you do not benifit from it.
It does not taste better .. but ok
Exactly what jac1011 said. It’s okay to do whatever you want, just don’t call it Carbonara, because it obviously isn’t that.
Someone has never had real carbonara 🤣
My opinion and i think something everyone should consider is keeping the original reicpe alive but allow people to adapt it for themselves
Adam: Uses milk
whole of Italy: downvote
This is one of my favourite carbonara recipes I’ve ever seen. The one that “not another cooking show” did was also amazing
It's not carbonara. We seriously need a new name for this... Just like if you take a slab of beef, meance it and make a burger out of it, you can no longer call it a steak. This is a fine recipe, but it has nothing in common with calarbonara.
@@AnHeC the term carbonara has lost all meaning at this point, my room mate thought carbonara was simply just a white sauce, some people dont even know it has anything to do with egg.
We need a term loike "americanized carbonara". Carbonara has an egg yolk sauce, almost like a custard, so what adam has made here is not far off, minus the cream and the added vedgetables. The fact he can make the sauce without the egg curdling shoes he could actually make an authentic carbonara, so ill give him that. At this point as long as they are actually using egg im happy.
its the same phenomina you see with indian and chinese cuisine. theres so many dishes you can get from takeaways that literally dont exist in india or china.
Vincenzos plate has the best carbonara recipe on the whole of youtube. Genarro contaldos recipe is also top tier
Thanks Adam and btw, I have been wanting to order Magic Spoon. Thanks to your discount code and great plug, I just did!! Can't wait to try it!
Brace yourself for the Italian food purists.
I’m already here.
@Nice green shit sometimes it kinda annoys me to be honest
@@brofessional4493 yo wassup
@@brofessional4493 ive seen you comment on like 5 different comments, bashing around and being mad that its "not traditional". your not even italian! i am and this doesnt annoy me whatsoever, just let him cook what he wants without making a big deal. its, really annoying.
SkippZz you must’ve skipped over one, because I clearly stated that I don’t care what the hell he makes. Just don’t call it Carbonara, because at this point he’s twisted it into something much more different and it shouldn’t be classified as “Carbonara”. The only thing it actually has in common with it is eggs, pork and pepper.
Adam: makes a video about carbonara
Italian Squisita: why hello there, have I introduced myself?
Thanks for the recipe. I like how when I’m watching your videos they go from quiet to loud to quiet to loud and wake my dog up
You can temper the egg mix by slowly stirring in pasta water before it's added into the pasta, as I'm cooking the pasta, and it's getting close to finished, I start spooning in small amounts of the pasta water and mixing it into my egg and cheese mix.
Works great for me, I usually end up mixing half my pasta water in at this stage, and half in later while cooking.
Fun Fact- Carbonara means roughly “in the manner of coal miners,” and the likely origin of the name is a Roman restaurant named Carbonara.
So this is what Anderson from Sherlock has been upto since the show ended.
Great recipe, thanks!
Adam I've made this pasta several times and it is my second favorite recipe, right after your bolognese. Only I throw in some peas. Thanks again, it's really delicious :)
italians might be the most angry, picky food people on the planet. I’m japanese american and don’t get angry about americanized food hell some of it’s delicious it’s just different to appease American pallets and it STILL TASTES GOOD.
vaffanculo
“I need to tiktok”
He’s become one of *them.*
Oh, no..
How dare he use TikTok!
how dare he
where did he say that? i'm curious.
@@antonioproa5405 He said it at 5:10
I can’t wait to try these recipes as well
this is one of my favorite videos of yours