The Faster BETTER way to make Carbonara (25 Mins!)
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- Опубликовано: 23 май 2024
- Carbonara is traditionally made a la minute, but this non-traditional technique allows you to make it all at once, in one pot, for a crowd. It's a win-win of a recipe. Use code LAGERSTROM50 to get 50% off your first Factor box at bit.ly/4001CNs!
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Ingredients:
▪650g (1 1/2 lbs) thick cut bacon
▪150g (5.3 oz) Parmigiano Reggiano cheese, aged 18 months
▪150g (5.3 oz) Pecorino Romano cheese
▪3 large eggs
▪9 egg yolks
▪5-6g (2t) cracked black pepper
▪10g (4t) cornstarch
▪Olive oil
▪115mL (1/2c) water
▪900g (2lbs) spaghetti
▪2250g/mL (8 cups) water
▪10g (2t) salt
Process:
1. Dice the bacon into small squares
2. Shred the parm and pecorino on the feather shred side of your box grater
3. Add cheese to a bowl and mix with eggs, yolks, pepper, and cornstarch
4. Heat a large Dutch oven or heavy bottomed pot over medium heat.
5. Add a generous amount of olive oil, the diced bacon, and about 1/2c water. Bring it to a simmer and cook until the water evaporates, and the bacon fat is nicely rendered.
6. Continue to cook the bacon in its own fat for 5-10 more minutes over medium until it becomes reddish-brown and crispy.
7. Remove the pot from the heat and transfer the bacon, along with its fat, to a bowl. Pour off about 2/3 of the bacon fat, leaving approximately 3-4 tablespoons of fat in the pot.
8. Prepare the Pasta by breaking 2 pounds of spaghetti noodles in half.
9. Return the bacon pot to high heat and add 2250g (8 cups) of water (leaving any bacon fat that was left in the pot) and deglaze the pot by scraping up the browned bacon bits that are stuck to the bottom. Bring to a boil then add 10g of salt and the broken spaghetti, stir and make sure all the pasta is submerged. Reduce heat to medium low, cover, and cook for 10 minutes, stirring halfway through to be sure pasta isn’t stuck together and pasta remains submerged. Cook until just past al dente.
10. Ladle about 1.5 to 2 cups of the hot pasta cooking liquid into the egg and cheese mixture. Whisk to combine, tempering the mixture.
11. Pour the egg and cheese mixture and cooked bacon + about 3 spoons of bacon fat over the cooked pasta.
12. Stir gently over low heat for 1-2 minutes until the sauce thickens and becomes creamy.
13. Taste and adjust for salt if needed.
14. Plate and top with additional pieces of bacon, grated parm, and a black pepper
CHAPTERS:
0:00 Intro, prepping bacon
0:59 Making the cheese mixture
2:28 Cooking the bacon and pasta
4:21 2 minute meal break (ad)
5:24 Finishing the pasta and plateup
7:42 Let’s eat this thing
🎧MUSIC:
EPIDEMIC SOUND www.epidemicsound.com/referra...
#carbonara #onepotpasta 
Хобби
We chefs devote our time and basically our lives to our job and the food we make only to end up under-appreciated and some even under paid haha. The efforts you put into your videos are second to none, definitely worth my time . Nice to see cooking can be educative and informative at the same time and not always a chore
This is so true and not talked about enough,I'm in my mid 50's now. Been working as a chef for 27 years now and I can say we don't get paid enough, still can't set up a restaurant of my own, it's crazy the work we put into it but I guess we do it cause we love it don't we ?
@@ChefDiegoDelgadoPerezWith every trade there are only a few masters the rest are students. Not "trashing" just trying to make a point, if I have a dish executed perfectly I will hunt down the chef so I can thank he/she face to face for that delightful meal. I'm happy they're happy.... Win win Be kind , we all need love and respect.
@@JoseHierro273Hahaha, yes we keep doing it cause we love our job, it's our lifestyle now
@@ChefDavidSazzWell this is why most chefs have multiple income streams, my salary doesn't bother me much as a chef, that's because I picked a habit in online trading and exploring the stock market, unfortunately most people don't have such information and I don't really blame them,but lack of information can be a big hurdle. Currently I can average $8500 weekly through trading which is way more than my monthly salary as a chef and I don't even have to do much work. Doesn't matter if the economy is good, or my salary is delayed , great wealth managers will always make returns
@@RichardBenderfieldThat can't be true, $8500 weekly is a lot , that my four months salary my friend, if not more.
Thank you for giving me the option of easily making myself 8 portions of carbonara to inhale in one sitting because I love it lol
Yeah.....sure, Brian, eight servings, I'm definitely not going to chief two or three straight out of the pan like a barbarian, noooo
Brian. I am still stuck on making your one pot spaghetti recipe every week since you posted it. I am thrilled to see this, but also, please have mercy.
saaaame, its SO good
Me too. My family just finished up the 4th pot of that spaghetti I’ve made since the video came out. 🍝
I just made that this week for the second time, but with leftover brisket.
Same
Oh man, same here! That one dish opened up a world of one-pot pasta opportunities for me, haha. Brian has forever made my household's Friday nights much more delicious!
"Hold your horses, Guiseppe!", 🤣🤣🤣
Brian broke his italian fan''s heart at exactly 3:24
I like your attitude to authenticity. Food isn't supposed to be a point of contention about culture but just enjoyment
This! Please say it louder for those in the back; I hate that we can't have variety without losing this straight-laced "authenticity". I've been in an inter-racial relationship for 20 years, and I while I make my versions of my in-laws delicious recipes, I feel that I can never share because it's not "authentic", and that just builds a wall between us. Food should be fun, and most importantly, shared! It's a language of love!
True, but you know the die-hards out there, particularly in parts of France, Italy and Spain (emphasis on _parts_ ).
I don't really care about authenticity, but why is he making it so much more complicated than it is? Carbonara is supposed to be super simple, but he just added like 6 extra steps that end with essentially the same result
@@m.a.a.d9275 The extra steps make it easier for the average cook to make this dish without failing. The original recipe is simple because of the few ingredients however, the technique requires finesse and it becomes even more difficult when making a large batch. I’d be willing to bet many restaurants use similar techniques for large batches to consistently make this dish without breaking the sauce.
@@joshuaschoonover4033 oh come on, there is not much finesse required for carbonara. It's an incredibly forgiving dish. Most 6 year olds could pull it off without any problem
We follow a bunch of at-home chefs, professional chefs, travel dining, etc.
You're the only person who cooks food we regularly want to make and in a way that makes it reasonable to do at home, especially with a family... or just being someone who likes to make good food but doesn't want to spend their entire day in the kitchen.
Thanks for doing it, man.
'Hold your horses, Giuseppe' killed me
Cooking food should be alive and fun, not restrictive and harsh.
I care little for authenticity, I care about taste, texture and presentation.
You're doin' good Brian, you're awesome.
// Random swedish dude.
7:36 - 7:40 This is why I like this channel. Who cares if it's 10000000000% authentic. Close enough and delicious is what matters!
I loved your other carbonara recipe, but THIS is what I was really looking for!!! Thank you so much
As a college student with literally ONE POT, this is approximately my recipe for Carbonara as well. I didn't know that cooking chunky bacon in water was more effective so I'll be sure to incoporate that next time. 🤤😋
it basically gets more fat to render off so you've got plenty to use from the jar later!
Adding water to onions and mushrooms is effective, too, even though it seems counterintuitive. It helps release all the water in them quickly, then you can let that water evaporate and cook them how you want after. It makes browning shrooms and caramelizing onions so much easier.
@@kenkrupowies7647 Thanks for the tip I love mushrooms! Really wish I could afford them 😢
I've made Carbonara for years, and I've no quarrel at all with your recipe or technique. Authentic is lovely to be sure. But this is probably better than most dishes bearing the name. The great trick is the texture--above all else--and I believe you've nailed that without cream. So I say good work! Thank you for breaking the spaghetti too. So much easier for everybody, especially those eating it!
I really love your speed without milking it! Perfect to follow. And your instructions are just so concise. I'll be following you. 😊
Another great one Brian! Thank you for sharing! ❤ Quick crowd pleasing recipes!
CONGRATS ON 1 MIL BRIAN YOU DESERVE IT 🎉
To quote Helen Rennie, "This isn't authentic, it's better." 😀
I always look forward to a new video. Love this recipe and I’ll definitely be cooking it soon.
My grandmother was born in Italy, she said make it how you want. If it’s good, it’s good!
Love it! Thanks for all you do.
I've done the one pot spaghetti a few times now and it's great so can't wait to try this one!
Yeeesssss!! More recipes that can feed my family of 8 easily please!!! ❤️❤️❤️
I just finished making a double match of your meatball recipe. Love what you do man! Let's do this thaaaaaaang ❤️
Great recipe! I like the weeknight episodes. Gives us a realistic expectation of dinners on a week night.
definitely gonna summon the carbonara crybaby vincenzo 😂
My favorite is when you see multiple Italians make carbonara and their recipes are all very different
😭🤌🤌
I'm kind of a purist but I think this looks really good for a simple, weeknight pasta. For busy people with jobs making authentic Italian pasta on a regular basis isn't very realistic. Nothing wrong with changing things up to save a little time / money as long as it still tastes good. And this looks like it tastes better than the carbonara at 90% of restaurants outside of Rome.
😂😂😂😂
@@kevinirmiter3669Hear! Hear!
Totally digging it. I already use both cheeses, but haven’t tried the cornstarch yet, love it!
Just made this for my family and it turned out perfect. I appreciate the abridging to make it easier for the home cook😊
Looks so flippin delish! Adding some steam pack broccoli on the side and my dinr prep is done. Thanks Brian!
THANK YOU Bri for solving a big problem for me!! My family loves carbonara, but is hard to cook it for more then three people. Now I know how to do it properly!!
Great recipe! Always looking for better and easier!
I made this tonight for friends! Big hit 😊 Thank you for this fabulous and easy recipe!! Big fan of your work!
We just made this with the kids helping prep. It's very tasty!
This looks amazing. Putting your recipe on the menu for this weekend. Thank you!
Have fun!
Love it- looks great.
Thanks! Love this dish and seem to fail when I try to make it. Can't wait to try it out!
Thanks so much for watching!
Looks amazingly delicious.
All this - and hair to die for! I am so glad I've just subscribed to this channel. You really understand practical, achievable cooking for eating and don't get all precious and cheffy about it. I salute you for the way you took a bite out of that parmigiano reggiano!
Brian's style is so original, so unique......love this Chef (chef with a capital C).
Thanks for sharing ! I've been making food and sauces that way for decades. I'm happy to say, most people LOVE my cooking lol
really diggin' the channel, love this vid! you seem like a real good guy!
We made a half batch of this last night, and it was great!
Came out great. Thanks!
this video came out at the perfect time. carbonerra has been on my mind all week
Love your cooking. That’s the truth.
So glad you've reached the million subscribers! Well deserved; cheers 🍻🍻
Let’s gooooooo!!! Looking forward to cooking this!!!
Yes! Approved! It tasted delicious!
Hi Bri i think your trick here to make carbonara is the easiest one for me thanks😋😋😋😋🙏🙏🙏🙏
To make the bacon easier to cut, you can put it in the freezer for 15 min prior to cutting.
I also make an inauthentic heathen's carbonara fairly frequently (and didn't know the cornstarch trick, nice!)
If you're already using the water trick for the bacon you don't need the olive oil squiggle. It'll render just fine
honestly bacon renders just fine on low heat, no water. people be doing too much
@@AR-ej2xwthe water helps it render evenly
@@dakotareid1566 i know, but it's super unnecessary. a slow enough flame and putting it in cold and moving it around a bit is fine.
@@AR-ej2xw what's the point of the water, anyway? I've been doing my bacon simply diced in a pot on its own for like 46 years, now all of a sudden I'm doing it wrong? wtf
@@soulbot119 It can prevent burning due to hot spots on a pan and let you render at high heat instead of low heat which can reduce cooking time. Not necessary but can be nice if you care about the reduced time. It can also reduce splattering but I haven't found that to be significantly different
I have to try this YUM!
Yum that's my kinda dish my family will love this
This looks great for meal prepping, a couple days of great lunches for those looking to change it up from other types of pasta dish
I’m Italian, but you just might be a genius. Couple of steps you showed are seriously smart and will help bring this iconic dish to the dinner table of a lot more people, especially those that ended up with scrambled eggs instead. Since I rarely keep guancale at home, but do have cured (no sugar) bacon like you, I found that adding some black pepper and even some smoked paprika during the rendering process, elevates it closer to the real thing. Thank you
This guy Bri! As a fellow ITL. I like it
Paprika and cracked pepper. Thanks I'll try it.
Still.... I couldn't keep watching after he broke the pasta in half. (Not Italian)
I know breaking it in half makes it possible, but I think having short spaghetti in the final product just feels disappointing. I would sacrifice washing one or two more pots just to avoid that.
Made this for my family and me tonight and we all loved it!!!
Really love meals like this for the family that save time. You're the real kitchen mvp.😀
Thanks, Bri.
Italian here: I'm happy you showed us a personal version of the dish. There's a ton of authentic carbonara recipes and methods from roman chefs (e.g on the Italia Squisita channel). You copying those videos would have added no value to your followers. This video instead has a reason to exist amongst the thousands of carbonara videos on RUclips.
EDIT: I wrote this before seeing the spaghetti being brutally snapped in half.
I am of Italian descent and I know my cuisine very well. You've got a point: if every single restaurant in Rome made carbonara following the same exact recipe, then there's no point in trying to see who makes it best, because they would all be the same. I know for a fact some chefs alter the recipe a bit and that's how you can tell, for example: this is Mario's carbonara, or this is Luca's carbonara, or this one is Fabio's carbonara, and so on and so far. Some people will like one better than the other, that's inevitable. I still think breaking the pasta was unnecessary though.
It fits in the pot better. Im a savage.
@@BrianLagerstrom I’d personally go for a smaller pasta shape to begin with. Then again, I was warned not to watch the video
I'm Italian-American and LOVE this recipe.
Bro! Your food and videos are great. I give your food the highest compliment of “tasty” ! Keep up the good work and thanks for the great video.
Thank you so much 😀
Thanks for the tips about cornstarch and feather shredding because, I screw this meal up if making more than a couple of servings too! Once again you make it look so simple that I think I could get it done in 25 minutes also. I just finished making your BBQ Beans and the house smells fantastic!
I don't care for beans and sorta don't like them? But my husband made those baked beans and I ate so much of it. mmmm
They are hard to resist. Have you tried his Italian pasta salad yet? Now I get requests for it.@@druskie4h
I think there are many aspects of that recipe that are authentic. It’s genius! LOVE the fact you didn’t add cream. My mum (Sicilian) always breaks spaghetti strands in half 😉
Wow, I just bought carbonara ingredients last night. Timely video, sir!
1:22 I’ve ALWAYS wanted to know the answer to this question! Thanks Bri!!!
You are killing it. I love this idea. I have a food group on FB and people are always saying that’s not traditional 😂. Who cares. It’s delicious
World class!!
I am a57 year old man from Sweden, and i really like your food chanel👍🙏🇸🇪👏
I'm Italian, I live in Italy and I love to cook traditional dishes. But the technique in this video is a good idea to make a carbonara.
You can also not to add oil when you cook the bacon because bacon "release" enough fat.
This technique is good, because you respect "traditional" rules too: not use of cream (you use starch of spaghetti, without waste it!), and simple use of egg (not over-cooked), cheese and bacon.
P.S. There isn't a traditional way to make carbonara: great chefs like Gualtiero Maltesi used a little cream to make carbonara.
Carbonara is a recent dish, of this century. In 80's years we did in a way (with use of olive oil, for example), now in another way.
Cook is tradition and evolution in the same way.
Good job!
Sorry for my not-perfect english :)
"Hold your horses, Giuseppe" is going to be added to my vocabulary.
Brian sei grande caro 👏🏼👏🏼👏🏼 Questa Carbonara sI vede molto saporita 😋😋👏🏼👏🏼👏🏼
This looks so yummy. I'm not a big fan of parmesan, but i might have to try this anyways!
Bravo sir!😍
BRILLIANT!!! ✌️😃
I LOVE delicious fun food and don’t really care about its authenticity! That is precisely why I come here. You are not a food snob.
I don't understand why anyone would be mean to you unless they're jealous. I love your cooking style.
THANKS!
@@FabGamingOfficialYTTranslate! ❤
Nogalini sevi, tu stulbais kropli!
OMG, great method for a crowd!! I'm sure an Italian grandma would clutch her pearls, but the dish looks solid.
Love the goofy Lorn thumbnail on the grouchy comment at the start of the vid!😂
I make your pasta alla vodka recipe often - works great with GF Barilla.
Thanks!
Good for you getting it out of the way right at the start.
This looks amazing, I'll cook it!
Cooking is about experimenting too, it's annoying people arguing for this, you can either cook as the traditional way or try something different while you don't waste food or make something really disgusting.
Lovely 🎉
I have an insane amount of eggs thanks to my mother-in-law's over achiever chickens and have been looking for new ideas to use them. Cant wait to try this
Big Dawg Brian is the Carbonara King!
WOOF WOOF BB
Thanks for telling us how many it feeds Brian!
Dude, you are the coolest guy on the internet for me! More pasta!
Great video Bri, thank you. I think breaking the pasta is a great idea. Fits in the pot better and probably prevents pasta splatter on shirts.👍
Great recipe Brian!! I definitely imagined the gasp from The Pasta Queen when you broke the spaghetti in half. 🤣🤣
Mentally I couldn't help but hear Ramsey going "The egg is RAW"
All the Italians watching are having strokes at the same time. Pretty sure that measures on the Richter scale with this video and I freaking love it!
I like doing things "authentic" when possible but for most folks like us where both spouses work full-time, have other life factors like children or hobbies (or both!), and also happen to love cooking and eating well, it is often such a timesink (and sometimes expensive). Not to say that making *all* traditional dishes are complicated or making them the traditional way isn't worth the time but your approach is like the best of both worlds. I really appreciate you finding ways to make things I love to eat accessible and I'll save the challenge (and bragging rights) of doing them "corrently" for weekends and holidays.
i'm italian, and i didn't mind this video. lol. but that's because i'm open to seeing what kind of things people come up with for pastas
Did this a couple days ago and it turned out fantastic! Going to make it again and add chicken, mushrooms, and spinach. See how that turns out.
"If my grandmother had wheels...she would have been a bike." :) I think authenticity can be relative honestly. Something that's authentic in one place might not be in the next town over. Food is all about tweaks and experimentation. Everything is a fusion in some form or another so enjoy the process and the result. Thanks for breaking it down for us mere mortal home cooks.
I’m so convinced that any kind of starch is the (not so) secret weapon for any saucy recipe
I did you first version of carbonara maybe 30 times already
Vincenzo's plate will be on this asap Im sure. lol I will be trying this myself, looks awesome!
Hi, here's another italian commenting..."Hold your horses Giuseppi" hahahah loved it! It's interesting and I wanna try that, see if it's working. Anyway, just to let you know: "you don't have idea of what we italians did in the past, to feed big crowds of friends, specially at University where the budget is always low lol
The only thing I'm disappointed is, (and I know how hard is to mix 1 or 2 kilos of pasta) breaking the pasta! You lost me there! But I like this video a lot, and there is nothing to be ashamed of. You did really well and, if many people will commenting differently, probably most of them they never even tried cooking.
The french Foodtuber Alex just recently made a video about eggs and starch. Apparently potato starch instead of corn starch is even better!
I was thinking exactly the same.
Yum! I like that you didn’t waste any starchy pasta water. It makes it so creamy.
I got extremely amped seeing this thumbnail man. I'm so stoked to try it
Thank u