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Carbonara
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- Опубликовано: 29 янв 2023
- Here’s the proper way to make carbonara - before people started cheating by adding cream. It’s made using eggs and parmigiana reggiano which, when vigorously mixed with starchy pasta cooking water, forms a beautiful creamy sauce.
You’ll love how creamy and rich it tastes but you don’t get that weighed down feeling like you do after eating pastas made with loads of cream!
PRINT RECIPE: www.recipetineats.com/carbonara/
Looks delicious Nagi. I like that it doesn’t look difficult either. A few ingredients equals yum yum
You are such a great cook.. I love all your recipes and short videos..
I’m going to try this. Everything I cook of yours is amazing!! I use your cookbook all the time too ❤❤❤
Oh this is a must make!! Thanks for the recipe.
I love your videos! thank you
Thank you for a great recipe 🧡 love it
Just made tonight for dinner. Family loved it and it was easy to make!
Thanks, this was so easy to do and was a hit with the family😊
The ending of your video was mesmerizing, ok now I might have to make this for dinner tonight! Luckily I have all the ingredients.
I've been enjoying your recipes for I don't know how long (haven't yet struck one I thought I wouldn't make again), but this is the first of your videos I've watched (your recipes and instructions are so clear and easy to follow, I never felt the need). I watched out of curiosity (I have a background in photography and video) and was so impressed! Every bit as delicious as the food you've helped me cook. Domo!
პ
I love pasta and try to cook it according to different recipes.
you have an interesting carbonara
All the critics ruin the vibe- she doesn’t need your help 🙄
This dish is delicious thank you Nagi
Turned out great!👍👍Отлично получились!👍
Just made this, family loved it!
It looks delicious
Yummy! I love carbonara so much
I made this for last nights tea and to was so easy, quick and delightful. The only ingredient I changed was i used smoked bacon. Thank you Tin Eats for another great dish.
Excelente ❤
So creamy so delicious!!
Looks creamy and delicious
Such a simple and beautiful recipe/presentation. You did it wonderfully, and yes garlic (and a bit of ground mace) is always used in my carbonara. It's how my family loves it. Please ignore the false-erudite sentiments that may follow.😋
Best ever ❤ this is real Carbonara 😊
I Decided To Make This Right Before 1 a.m. Minus Ingredients I Didn't Have Kinda Turned Out Great.
I tried making this recently (not using your recipe) and it turned into scrambled eggs pasta! It was still quite delicious though, I should follow your recipe if I make it again 👍
Don’t add the eggs whilst it’s on the heat
You should stir your egg off the heat/stove off. You make mistake because u stir the egg in the pan with heat on
Take the pan off the heat
Go Nagi , EVERYTHING tastes better with garlic😂
I had to watch it twice to catch where you used the egg/parma mix! It was a little hidden.
Thanks for the video.
My best support for you. Keep it touch
this is proper Italian way of doing it, whoever is using cream in your carbonara, please stop
@@a.s.6685 well my italian wife has always made it like this
@@normantaffefiny8227Have you ever visited Italy?
I think its fine to use cream as long as you dont call it carbonara. 😅
Slight cooking change is add the cooked pasta to the frying pan (still with MED heat on stovetop) with the guanciale (plus melted fat!!) PLUS adding a ladle of the pasta water. Heat for a few minutes before turning off the heat and moving the frypan off the stovetop.
IMPORTANT STEP: Add about 1/4 cup (more if making bigger serves/eggs etc) of the slightly heated pasta water to the bowl with the egg/cheese mix and make a sauce.
Add the egg/cheese sauce to the frypan over the pasta, mix in and then serve!!!!
I Agree Your Right I Just Made It Kinda Like This Minus Real Bacon(Real Dehydrated Bacon Pieces) And Real Garlic Was Almost 1a.m. Here Out Of Things.
your method is worse
I've tried both, made both and I was initially disappointed that that I prefer the North American version with cream and garlic. However, I have to say, it tastes better, it has a smoother taste with much less of the oily finish too many traditional chefs end up with by drowning the creama by putting "all" the rendered oil back in. for me, it's too greasy /too dirty tasting that way.
Authentic carbonara! Bella!
Tf u mean authentic
Garlic wrong
Parsley wrong
Parmigiano reggiano wrong (gotta use pecorino romano)
Delicious tasty
Garlic is not optional, it's compulsory! 😅
not originally
What’s this song called?
et çok yağlıydı kesin lezzetli olmuştur bu tarif
Yummy food
Do the eggs cook through? Or are they supposed to be raw?
the heat from the pasta plus the boiling water you during mixing should cook the sauce enough
i don't think it cooks the eggs completely through, but will partially cook them, maybe comparable to soft boiled eggs
Heat of the spaghetti and pasta water will cook them enough to not give u salmonella dw
Does cabonara taste eggy? I've never had it before
You wouldn't know it had egg in it, i was surprised when I first heard
OK gone is my resolve for low carb meal 😆.
Lol low carbs 😂🤣
Is the pasta water was hot or cold?..
Cold. Hot water or warm water causes eggs become cooked.
i saw some people use only the yolk,not whole egg
can anybody(especially italians)say which is correct ??
Not whole egg 🎉
Ancient carbonara use the whole egg because its wasteful to use only the yolk. Modern artisinal restaurant carbonara uses egg yolk for richer flavor, as they can use the egg white to other dishes in the menu or simply make meringue with it to set aside as dessert on moody days :)
Hence, If you want to make a real carbonara from the ancient times, use the whole egg. But if you like to make the modern rich flavored carbonara simply use the yolk or add more yolk than the whole eggs. No italians will perish in both ways above as long as the ingredient is correct and you prepare it by the book lol
Non si vede tutti i giorni una asiatica che fa una discreta carbonara (a parte adesso l’aggiunta dell’aglio). Abbiamo visto spesso dei veri disastri sia dall’Asia che anche dall’America. Se certa gente nel mondo facesse la carbonara in questa maniera, non sarebbe male.
Perfetta auguri
That’s the easiest technique version I’ve seen!
Bravo dans les règles de l'art
Pas vraiment. Vraiment pas.
🍜
i made this. I did not eat it. Would not try again
I could have sworn I commented on this and said I would try it….can’t find my comment though!!
Can you hear the rumble in the background? That's hundreds of Italians getting angry about using garlic and parsley 👀😂
Maybe if she pretends the photogenic parsley sprinkle was instead flecks of fresh green pepper corn berries, they might stick to grumbling about how garlic is not optional, because it isn't an option 😂
She's already informed "optional"
Well I think 🤔 Italian's love garlic 🧄
@@paprikac1l4ntr0except it isn't optional
🙄
Everything great… except for the garlic. No garlic on carbonara whatsoever!
Exactly
Bene! A parte l' aglio la ricetta è perfetta. E' difficile trovare fuori dall' italia una carbonara ben fatta. Di solito presentano cose terribili, con panna, funghi, e altri ingredienti strani
Toooop
Italia Italia ❤❤
It's done with bacon in US because we don't have shit!
Sorry you lost me with the raw eggs. Love your recipes though! Your cheesecake is my go to!! 🎂
They're not raw, they're cooked by the heat of the pasta.
Carbonara is always made this way
@Jacob-Vivimord no it's still raw😂
@@josephmagdy3745 Actually no, by the time it gets to your plate the eggs are cooked. ;)
It's too dry
the carbonara does not contain garlic, everything else is fine.
It’s tastier with garlic though 😉
@@Mina_Susnjevic the garlic is too strong drastically changes the original essence, but if you prefer with garlic go ahead 😉
No no no
In addition to the comments regarding garlic and parsley, you don't mix the pasta in a cold glass bowl 🤦♂️
Where did it say it was a cold glass bowl. It was all obviously room temp...
@@g.d.2059 Yes. Glass is obviously cold at room temperature. The subject is further developed in another comment (from Sean).
Garlic is fine though, I also don’t mind parsley. There is a difference between cold and room temp 😉
@@Mina_Susnjevic The point is that the food gets cold when mixed in a glass bowl. This is not a salad. I too love garlic and parsley, which does not mean it belongs in spaghetti carbonara.
Looks good but no cream so its gotta suck...
JOKE. use right guanciale but too lazy to get PROPER cheese. Such disrespect. You ruined a good pasta dish
🤡
Garlic should not be optional when making authentic carbonara because there’s no garlic in carbonara.
My Italian friend from Modena made me carbonara with crushed garlic and took it out after the flavor was out. So, there is no “one” Italian rule 😉
@@Mina_Susnjevic yes there’s a rule if you want to make traditional carbonara. Anyone can add garlic but it’s not traditional. That’s all I’m trying to make you understand.
@@FLN62 no need to make me understand anything, I am fine as is. But I am confused with one thing: the title says Carbonara not Traditional Carbonara. Why do you insist that this is traditional recipe? It’s her take on Carbonara. She is allowed to do it her way. You can continue to make your traditional way without garlic. That’s all I wanted to say. Have a nice day 😀
@@Mina_Susnjevic she can definitely do it her way. She can add peas if she wants. But no garlic In carbonara that’s all. Enjoy your day 😉
@@FLN62 😁
Excellent and delicious 😋 😋
Because I am lover of Carbonara if you want to make it with this way must to put better the bowl in Ben Marie, to secure the cooking of eggs.
Bain