Used to make this after returning home from a night of (maybe heavy) drinking. GREAT drunk food, no one can toss a pan of pasta in the air like a middle aged woman with a couple of martinis in her 😆
I absolutely admire how honest and unapologetically you, you always are. Thats why I bought your cookbook and I look forward to watching you because your not phoney or scripted. Your just you and thats why you make me wanna cook. Thanks.
Lovely recipe. Here's my tip. Mix the spaghetti in the pan with the fat for a couple of minutes before adding in the egg and cheese mixture. It lessens the chances of the dreaded scrambled eggs.
I buy fancy spaghetti (Monograno Felicetti) just for carbonara because a really nice, rough edged pasta just grabs that emulsified yolk and pasta water sauce in a way that you don't need for a tomato-based sauce.
I was taught how to make carbonara by a friend who lived in Venice while studying Italian for two years. He told it was simply as long as you had the right products. That was 34 years ago and it's my sons favorite dish.
OH MY GOD, I made this last night using this technique (noodles in bowl, then water, then in pan with fat) and I swear to gawd it came out amazing! I never made PC that was edible before (had a eggy smell or watery) but this is FULL PROOF. It was creamy and amazing. Thank you Alison!!!
I cannot believe you brought up that scene in Heartburn! It was single handedly responsible for me owning a pasta bowl way too young in life and became actual dating goals.
I live for these videos. Fav moments include the occasional chefs treat, her super chic red nails, and her NYC kitchen apartment that I wish was mine. Also how genuine and real she is. I love Alison!!!!!!!
Nursing student here to tell you to throw our your Zantac and replace it with Pepcid!!! (Zantac is recalled. Love you, love this pasta, keep being awesome).
I just made this (for one) and I'm watching this video again while I eat it and it's the ultimate carbonara experience. I used pancetta as that's what my supermarket had, and pecorino romano. It's transcendently good. I included the garlic, and so much black pepper I had to refill my pepper mill. Seeing the sauce come together was delightful. I don't think I'll manage to finish it lol but it is so delicious. Thank you! Good to have this in my repertoire for the next time I need to impress someone with actually not much effort.
I'm soo glad that you're back on RUclips omg, i looove your energy, you really make my Tueday evenings (and other evenings when i just start binge watching) Can't wait to try more of your recipes
Agree with others: You eating a bite and saying "yum" is a must. Also I miss the audible comments and questions from the film crew. Thanks for another great one!
Carbonara is my #1 comfort food and I find Alison-Roman-home/kitchen-movies at least as comforting so I am planning to return regularly to this episode when in need for comfort
This was the best Carbonara recipe ever. And I have tried many! The 'soup' in the skillet and the constant stiring was a game changer! Never have I tasted a silkier sauce. And yes: I stopped 45 sec too late LOL. It was still delicious though.
Ok so the first time around that you made carbonara in a newsletter I found myself talking to my therapist about the way you talked about that heartburn scene. That feeling when you know they’re all talk (“when we’re married..”) but you also want to believe in the fantasy.... This time I’m around I’ve bought some guanciale from the deli and I’m going to make this next week. Wish me luck with the tossing!
Here to say this is the only carbonara recipe I've tried that truly NEVER fails, even when scaled up x3 for a dinner group of four. I've passed it along to so many very happy guests! TY Alison!
Alison I love all your recipe videos, but I truly just love YOU!!!!!!!! The way you talk about food and the things you want in life is so inspiring, relatable and heartwarming and not just because you said this pasta gives you heartburn, (AHA lol I’m so sorry for my horrible joke) but thank you for being who you are and what you do for this world. May all your dreams come true, may you be truly blessed and may you have all the parm FOREVER!!!💖💖💖
Wow. Just made this at home, and things were really looking disastrous for awhile with how soupy and watery everything was. Patience is the key...I just kept stirring and stirring, left for a few seconds to pour wine, then came back and everything had thickened into the most amazing sauce. This is truly restaurant quality stuff, and maybe even better.
It gives me heartburn....not the intention....might sound cheesy!!! I love the conversations or commentary, almost as much as your cooking Alison Roman...love your cooking almost as much as your on air personality...love the instruction as much as the food...as much as the cinematography....love the channel....love Tuesdays.
Scrambled eggs, Bacon, and pasta (I like tagliatelle, but spaghetti works) is a really good dish actually, proving the axiom that pasta with anything is good.
Ugh I want that for you Alison!!! I’ve been cooking for my husband for over six years (and he for me) and it never gets old. Cooking for the person you love is the most romantic and wonderful thing on the planet.
This is the first of your videos I have seen but I agree with others in that I really enjoy people tasting the food they have made and hopefully enjoying it. It really rounds off the video and feels incomplete without this aspect.
My boyfriend is the designated carbonara maker in the house (it’s almost a once a week thing, so he gets a lot of practice). I’ve made it like two times with mixed results. I then used this recipe one time he got home late and he told me it was better than his. We are both Italians from Italy btw. This recipe DELIVERS.
Thank you for the recipe. I am guilty of making scrambled egg spaghetti. But, it is because my daughter-in-law drops the grandkids off on her way to work, and I have to make breakfast before they go to school. (This was before the pandemic) So, I said Let's have spaghetti for breakfast. But they said Ewwww... We don't like garlic. And we don't like parmesan. And we don't like runny, creamy eggs. So, I had no choice but to make breakfast spaghetti, well cooked with scrambled egg, and bits of bacon, and a couple of slices of American cheese on top. They loved it, and it was acceptable to me. However, I will follow your recipe, for a more adult dish for supper. Thanks :-)
You are not weird for liking that movie scene, it would weird if you didn't. Feeding people is my way to show love too, children of course but romantic love too
Great video Alison! Your personality shines and you are so smart and relatable in your content. Thank you for inspiring me to finally make carbonara without the fear of scrambled eggs!
First off...elite dish. Made this after A Newsletter for me and my daughter (who has excellent taste). Also - I need that bowl. It’s like a chalice but a bowl.
Could not be better timing as I have embarked on a cooking odessey to explore and perfect (for me), in my home kitchen, the Four Noble Roman Pastas. Thank You Alison!
I feel the same way about It's Complicated when Meryl Streep made Croque Monsieurs for Steve Martin. Or in Something's Gotta Give when Diane Keaton makes Jack Nicholson pancakes late in the evening.
"it gives me heartburn because its so rich, but, worth it" Haha, that's how I feel about eating wheat foods, I know if I eat too much bread for example over the course of say a week, it will really affect my breathing, giving me really bad asthma and my oxygen level in my blood goes really low if its particularly bad, I try to avoid affecting my body to this extent but I do still enjoy bread and particularly wheat pasta as I see the enjoyment it gives me is worth it. I just hope I don't kill myself for the pleasure of eating those foods.
Ah, the pasta in Italy...pre-Covid halcyon days. The best way to holiday if you're into food is find out how a particular dish is supposed to be by going to the country of origin for authenticity and doing your research on the best places to eat then ruining yourself forever. For example, I can't each peaches in England now because I chomped down on one outside a market on the Amalfi coast and went to heaven, finally realising, 'ahhhh, so THAT'S what a white peach is really supposed to taste like'. I want to have the same moment involving kiwi fruits-- people here all eat them when they're hard, sour and far from ripe. I wonder if they're all aware of their woefully terrible kiwi experience and that they're not 'doing it properly'? All this applies to carbonara-- thanks again Alison for another wonderful video, and for reminding me of my determined efforts to sojourn around the globe and educate my palate...and then set myself up for the years of ensuing disappointment back here in England. ;)
allison is the reason I always look forward to tuesday 😃 traditionally, carbonara doesn’t have garlic but u do u 😉 EDIT : u mentioned it in the video so u clearly knew that about the garlic 😅 happy carbonara day !
OMG how do I just now learn about the carbonara = breakfast argument. This is great. I'm gonna eat carbonara for breakfast now and tell people it is actual breakfast food. :D
I've been wanting to try making carbonara from scratch for a while now so this is the final sign that i have to take the plunge and give it a go! thank you Alison for always knowing what we need in our lives!! Also is your stainless steel pan a 12in or 10in? And do you have recommendations for your enameled cast iron? your videos have made me realize i need to invest in this piece for my kitchen!
Awesome recipe for my 2nd favorite pasta. And OG (or the intended omg, but either), I just read the New Yorker article on your terrible time when the world only existed online and we were all bored to hell and touchy and quick to misunderstand for espousing purposes. Love your Home Movies and recipes AND openness which is healthier and a lot more fun than the extreme caution of moving around the world with arms straight down not touching anything because it might break. Never lose the contrariness, this is old now, so moving on, sorry..
Used to make this after returning home from a night of (maybe heavy) drinking. GREAT drunk food, no one can toss a pan of pasta in the air like a middle aged woman with a couple of martinis in her 😆
I agree however I gave up drinking and now my food tastes much better.
My friend's term is "hangover food".
ROFL!!! 2 of my Favorite sayings...." Never trust a skinny Chef",,,,"Never trust a sober Bartendar"
@@Kingfisher1215 I’m ready to quit. I’ll use this as part of my inspiration
Fabulous ❤
I rewatch each of your Home Movie at least 5-7 times while cooking as therapy❤️
I do too! I have a TV in my kitchen for this exact purpose. It's like having a friend in the room.
simp
"My last name is Roman, no affiliation" HAHAHA for real never stop making these home movies
I absolutely admire how honest and unapologetically you, you always are. Thats why I bought your cookbook and I look forward to watching you because your not phoney or scripted. Your just you and thats why you make me wanna cook. Thanks.
creepy comment
German..
I AGREE!! I Love the “You” that You Are!! (Alison that is)!! 🙌💓👍👍👏👏👏😋🥰
@@HISIAM888RUHIS888 creepy agreement.
Why do I get excited every time I see an upload when I KNOW you upload on Tuesdays?! You are the best part of the week! Weeee!
I'm vegan and I'm still watching this to make me feel good.
I’ve actually made carbonara with JUST EGG, and BEYOND SAUSAGE, and it comes out DELICIOUS!
Sorry t kk if you’re vegan u dont feel good as a general rule (who cant live with pork fat seriously)
ur video/recipe is my reward for finishing my 2nd yr of med school today 🤤
Lovely recipe. Here's my tip.
Mix the spaghetti in the pan with the fat for a couple of minutes before adding in the egg and cheese mixture. It lessens the chances of the dreaded scrambled eggs.
I buy fancy spaghetti (Monograno Felicetti) just for carbonara because a really nice, rough edged pasta just grabs that emulsified yolk and pasta water sauce in a way that you don't need for a tomato-based sauce.
I cry in celiac.
Totally agree with carbonara being a once a year dish. We make it every year for NYE dinner. Great primer for a night of celebrating.
I eat carbonara every week pretty much... woops
The three words every lover longs to hear: Carbonara is Imminent.
Carbonara is def that kind of rich that makes you break into a sweat when consuming, but still so worth it lol
I was taught how to make carbonara by a friend who lived in Venice while studying Italian for two years. He told it was simply as long as you had the right products. That was 34 years ago and it's my sons favorite dish.
OH MY GOD, I made this last night using this technique (noodles in bowl, then water, then in pan with fat) and I swear to gawd it came out amazing! I never made PC that was edible before (had a eggy smell or watery) but this is FULL PROOF.
It was creamy and amazing. Thank you Alison!!!
You made that look doable for this home chef. Turning dishwasher looking liquid into a yummy, fatty, sauce....magic I can believe in. Thank you!
I love the introduction to the four different pastas. Informative.
Yes, hit us with the facts 💯💯🤗
Cooking should always be fun! Period. Full stop!! Alison seems to peg the fun-meter, every time.
I cannot believe you brought up that scene in Heartburn! It was single handedly responsible for me owning a pasta bowl way too young in life and became actual dating goals.
I live for these videos. Fav moments include the occasional chefs treat, her super chic red nails, and her NYC kitchen apartment that I wish was mine. Also how genuine and real she is. I love Alison!!!!!!!
Miss Frizzle would approve of Alison’s shirt
@@alisoneroman The top is adorable.
Nursing student here to tell you to throw our your Zantac and replace it with Pepcid!!! (Zantac is recalled. Love you, love this pasta, keep being awesome).
"nursing student" 🤣😂🤣 you need to up your credential game
I just made this (for one) and I'm watching this video again while I eat it and it's the ultimate carbonara experience. I used pancetta as that's what my supermarket had, and pecorino romano. It's transcendently good. I included the garlic, and so much black pepper I had to refill my pepper mill. Seeing the sauce come together was delightful. I don't think I'll manage to finish it lol but it is so delicious. Thank you! Good to have this in my repertoire for the next time I need to impress someone with actually not much effort.
carbonara and Allison = my two true passions. Also, today is my birthday so this video is the best present.
Wishing you a very happy birthday!
Happy Birthday!
HBD!
it's also world carbonara day! happy birthday!!!
Happy Birthday Maite! I had my bday last Tuesday so I also got a gift from Alison haha
First time watching her, love how real she is. "Do I live her?"...how I feel in my kitchen!
Food and chefs in movies are a theme. And Nora Ephron film treatments with food as a "character" is a heading under that theme.
I loved the Heartburn reference, the carbonara in bed scene is great indeed
I'm soo glad that you're back on RUclips omg, i looove your energy, you really make my Tueday evenings (and other evenings when i just start binge watching)
Can't wait to try more of your recipes
Ugh why did they cut the scene where Alison was tasting the pasta 😩 thats always the best part 🥺
I feel like she doesn’t like eating on camera but for some reason I like to watch her eat!!!
Agree with others: You eating a bite and saying "yum" is a must. Also I miss the audible comments and questions from the film crew. Thanks for another great one!
True romantics probably cite Paris as ground zero for love but honestly Carbonara gets me feeling just as frisky. Can't wait to try this recipe
Carbonara is my #1 comfort food and I find Alison-Roman-home/kitchen-movies at least as comforting so I am planning to return regularly to this episode when in need for comfort
Thank you for mentioning Heartburn! I consider it one of my "comfort food movies" along with Moonstruck and Mystic Pizza!
Omg Mystic Pizza is so wonderful!
Omg Moonstruck and Mystic Pizza!! SO GOOD!
This was the best Carbonara recipe ever. And I have tried many! The 'soup' in the skillet and the constant stiring was a game changer! Never have I tasted a silkier sauce. And yes: I stopped 45 sec too late LOL. It was still delicious though.
Ok so the first time around that you made carbonara in a newsletter I found myself talking to my therapist about the way you talked about that heartburn scene. That feeling when you know they’re all talk (“when we’re married..”) but you also want to believe in the fantasy....
This time I’m around I’ve bought some guanciale from the deli and I’m going to make this next week. Wish me luck with the tossing!
“I’m gonna eat a piece of cheese, cause I’m hungry”
You don’t have to lie, we get it. 😄
Here to say this is the only carbonara recipe I've tried that truly NEVER fails, even when scaled up x3 for a dinner group of four. I've passed it along to so many very happy guests! TY Alison!
I just love her personality & how she cooks & explains everything. Plus shes funny. Lol. ✌🥰
Alison I love all your recipe videos, but I truly just love YOU!!!!!!!! The way you talk about food and the things you want in life is so inspiring, relatable and heartwarming and not just because you said this pasta gives you heartburn, (AHA lol I’m so sorry for my horrible joke) but thank you for being who you are and what you do for this world. May all your dreams come true, may you be truly blessed and may you have all the parm FOREVER!!!💖💖💖
Wow. Just made this at home, and things were really looking disastrous for awhile with how soupy and watery everything was. Patience is the key...I just kept stirring and stirring, left for a few seconds to pour wine, then came back and everything had thickened into the most amazing sauce. This is truly restaurant quality stuff, and maybe even better.
It gives me heartburn....not the intention....might sound cheesy!!! I love the conversations or commentary, almost as much as your cooking Alison Roman...love your cooking almost as much as your on air personality...love the instruction as much as the food...as much as the cinematography....love the channel....love Tuesdays.
I knew that you knew what you were doing but I was so worried about that dishwater pasta 😆
your recipe is the first carbonara recipe I've ever tried and I love it!
I see absolutely nothing wrong about wanting spaghetti carbonara in the middle of the night in bed with someone else. Hashtag goals they say?
should we set up a rendezvous? 😍😍😍
Is a bowl involved?
Be still my beating heart!
Scrambled eggs, Bacon, and pasta (I like tagliatelle, but spaghetti works) is a really good dish actually, proving the axiom that pasta with anything is good.
Love every one of your recipes and.... this new, vulnerable side of you Alison! Brene would be so proud!
I just discovered this channel and I'm hooked! I love spaghetti carbonara and you're version looks darn legit to me!
I made this recipe last week. It was delicious! I didn’t use as much pasta water as Alison did, but if I make it again I definitely will.
Thank you Alison! You make every video special. Your presence. xoxo
I must do this!!!!! No more fear of scrambling here
Ugh I want that for you Alison!!! I’ve been cooking for my husband for over six years (and he for me) and it never gets old. Cooking for the person you love is the most romantic and wonderful thing on the planet.
im volunteering!
This is the first of your videos I have seen but I agree with others in that I really enjoy people tasting the food they have made and hopefully enjoying it. It really rounds off the video and feels incomplete without this aspect.
Thanks for showing us how to make this! Infinitely more approachable with great success every time! Thanks!!
Can we please take a moment for the excellent editing skills to get Alison's "hello" to sync with Eminem in the intro?
My boyfriend is the designated carbonara maker in the house (it’s almost a once a week thing, so he gets a lot of practice). I’ve made it like two times with mixed results. I then used this recipe one time he got home late and he told me it was better than his. We are both Italians from Italy btw. This recipe DELIVERS.
I have been making this using shortcuts because it seemed to difficult. Watching you make it ,now it makes sense. Guess what I'm having for dinner.
The editing and Alison's story telling are hilarious 🤣😂😆😅, and of course the food looks glorious 👌
Thank you for the recipe. I am guilty of making scrambled egg spaghetti. But, it is because my daughter-in-law drops the grandkids off on her way to work, and I have to make breakfast before they go to school.
(This was before the pandemic)
So, I said Let's have spaghetti for breakfast.
But they said Ewwww... We don't like garlic. And we don't like parmesan. And we don't like runny, creamy eggs.
So, I had no choice but to make breakfast spaghetti, well cooked with scrambled egg, and bits of bacon, and a couple of slices of American cheese on top.
They loved it, and it was acceptable to me.
However, I will follow your recipe, for a more adult dish for supper.
Thanks :-)
Yessssssss! 💖 thank you Alison for another amazingly yummy looking recipe. Carbonara is so magic & now I gotta see Heartburn.
You are not weird for liking that movie scene, it would weird if you didn't. Feeding people is my way to show love too, children of course but romantic love too
Not like that it ain't!!!!!!🙄
I LOVE HER TOP!!! Anything with food print on it is my thing!!!! I think i just love food and cooking all kinds of it!!!!
Great video Alison! Your personality shines and you are so smart and relatable in your content. Thank you for inspiring me to finally make carbonara without the fear of scrambled eggs!
I just finished cooking and eating this AMAZING recipe! Thank you Alison and Happy Carbonara day❤
First off...elite dish. Made this after A Newsletter for me and my daughter (who has excellent taste). Also - I need that bowl. It’s like a chalice but a bowl.
It’s from East Fork! (I think)
wouldnt the cheeky sprog have preferred a McD?
i need these to be longer please, we need more time with you 💛
simp
@@alisoneroman Nonsense! Remember that ~40 minute Thanksgiving episode? Amazing! 🙌
You Girl are too fun....and I got heartburn just watching it lol ....but I will make it anyway because its a BIG WOW!!
Love this dish. My hubby is Italian and makes it for me. This is a cool way to to make it. Also I love brene brown!
This girls knowledge is absolute awesome, so refreshing to find a new epic youtube food channel. Thanks
Alison, love your videos but more importantly the people want to know what your signature shade of red nail polish is. Please and thank you?!?
Could not be better timing as I have embarked on a cooking odessey to explore and perfect (for me), in my home kitchen, the Four Noble Roman Pastas. Thank You Alison!
Yes, girl. Declare what you want to the universe! It’s not weird. You deserve it.
I feel the same way about It's Complicated when Meryl Streep made Croque Monsieurs for Steve Martin. Or in Something's Gotta Give when Diane Keaton makes Jack Nicholson pancakes late in the evening.
Thank you for addressing the bucatini shortage!!! I thought I was the only one
This was such a fun watch, I’m glad I found you :)
I’ve made this recipe multiple times and it is SO good 😋
"it gives me heartburn because its so rich, but, worth it" Haha, that's how I feel about eating wheat foods, I know if I eat too much bread for example over the course of say a week, it will really affect my breathing, giving me really bad asthma and my oxygen level in my blood goes really low if its particularly bad, I try to avoid affecting my body to this extent but I do still enjoy bread and particularly wheat pasta as I see the enjoyment it gives me is worth it. I just hope I don't kill myself for the pleasure of eating those foods.
Ah, the pasta in Italy...pre-Covid halcyon days. The best way to holiday if you're into food is find out how a particular dish is supposed to be by going to the country of origin for authenticity and doing your research on the best places to eat then ruining yourself forever. For example, I can't each peaches in England now because I chomped down on one outside a market on the Amalfi coast and went to heaven, finally realising, 'ahhhh, so THAT'S what a white peach is really supposed to taste like'. I want to have the same moment involving kiwi fruits-- people here all eat them when they're hard, sour and far from ripe. I wonder if they're all aware of their woefully terrible kiwi experience and that they're not 'doing it properly'? All this applies to carbonara-- thanks again Alison for another wonderful video, and for reminding me of my determined efforts to sojourn around the globe and educate my palate...and then set myself up for the years of ensuing disappointment back here in England. ;)
Religiously Waiting For Tuesday Every Week. Alison Please post twice a week.
oh gosh im gonna have to see that movie now, the feels
allison is the reason I always look forward to tuesday 😃
traditionally, carbonara doesn’t have garlic but u do u 😉
EDIT : u mentioned it in the video so u clearly knew that about the garlic 😅 happy carbonara day !
SHE ACKNOWLEDGES THAT IN THE VIDEO u_u
You already know she knows that.
You make it looks very convincing to enjoy the Spaghetti Carbonara at home or on bed ....is one of the bucket list in my life.........:)
This editing is genuinely hysterical
carbonara is the best dish for a hangover, love it!
OMG how do I just now learn about the carbonara = breakfast argument. This is great. I'm gonna eat carbonara for breakfast now and tell people it is actual breakfast food. :D
I love Tuesdays now :) Your irreverence delights me and your food is so tasty.
This is one of the funniest cooking videos I've ever watched. Love it!
By far the best carbonara method! Perfection👏👏👏
To me, this is a wonderful breakfast (I made one & I approved) 😋
AGREE
Because of this episode I watched"Heartburn" and I enjoyed it.
😂😂 the intro reminds me of that David Chappelle episode where he kept rapping "spaghetti spaghetti spaghetti " lmfao
Never made it. Gonna make it. You're the best.
A good recipe that was easy to make I doubled the portion for four people and it worked out fine. Be sure that your saute is large enough.
If I could eat this Spaghetti Carbonara from that huge gold bowl everyday my life would be complete ✨🥣🍝
Love the passion and the humor. Of the recipe as well, but the storytelling and pop up text make a warm chat in the kitchen.
Yes..I also like the scene in Chef, when John Favreau whips up some midnight pasta for Scarlett Johansson 👌🏻❤😍🥰🤗
I want that.
Not you causing a 15 week hold for Heartburn at the NYC Library 💀💀🤣
simp
@@rexiioper6920 you sound hangry. Try making this pasta then come back to the comments.
"Carbonara is imminent..." Words to live by, lol!
I've been wanting to try making carbonara from scratch for a while now so this is the final sign that i have to take the plunge and give it a go! thank you Alison for always knowing what we need in our lives!!
Also is your stainless steel pan a 12in or 10in? And do you have recommendations for your enameled cast iron? your videos have made me realize i need to invest in this piece for my kitchen!
My favourites are Tortellini in Brodo & pasta in Traditional Ragu sauce
Wow, the heart on this woman!
Awesome recipe for my 2nd favorite pasta. And OG (or the intended omg, but either), I just read the New Yorker article on your terrible time when the world only existed online and we were all bored to hell and touchy and quick to misunderstand for espousing purposes. Love your Home Movies and recipes AND openness which is healthier and a lot more fun than the extreme caution of moving around the world with arms straight down not touching anything because it might break. Never lose the contrariness, this is old now, so moving on, sorry..