Carbonara | Basics with Babish

Carbonara has been the subject of some severe bastardization here in the states, where we regularly eschew Italian tradition in favor of garlic, bacon, and green peas for some reason. Today we're doing both the old-school and illegitimate versions of the hotly-contested dish, both of which deserve their place in your grandmother's handwritten recipe cards.
See those chefs tear me apart here: trvision.net/detail/video-bnZ_70XyVAk.html
Music: "A Beautiful Life" by Broke for Free
soundcloud.com/broke-for-free
+ Traditional Carbonara shopping list:
1/2 pound guanciale (can substitute with pancetta)
3 large eggs
1 egg yolk
4 ounces of cheese (Pecorino Romano or Parmigiano-Reggiano)
Ground black pepper
Spaghetti noodles
+ Modern Carbonara shopping list:
1/2 pound thick cut bacon
Parmesan or Romano cheese
3 large eggs
1 egg yolk
Ground black pepper
Garlic
1/3 cup starchy pasta water
Bucatini noodles

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  • According to my 23andMe, I'm 10.7% Italian, so...pretty much an expert here.

    Binging with BabishBinging with Babish5 aylar önce
    • You’re always the expert

      Shiho TamakiShiho Tamaki3 gün önce
    • Then why was your pasta dishes received so poorly

      Alex FoxAlex Fox5 gün önce
    • Pathetic, I'm 1%.

      ShadowOftheSilver / TheGlitchedOutGamerShadowOftheSilver / TheGlitchedOutGamer9 gün önce
    • 10.7%italian 89.3 % babish

      JustBoukeJustBouke9 gün önce
    • Binging with Babish what kind of two cheese you use. Thanks

      Mark Anthony RababalMark Anthony Rababal9 gün önce
  • I'm italian and I think that the second idea wasn't bad. I will try It for shure

    Davide RiccittiDavide Riccitti2 saatler önce
  • bacon is wrong in carbonara

    guigreenguigreen2 saatler önce
  • Porco schifo.

    Francesco IlluzziFrancesco Illuzzi8 saatler önce
  • Italians are so annoying idgaf what anyone says Babish is great

    KiLL DoZeRKiLL DoZeR15 saatler önce
  • Carbonara is a very interesting dish. I think you can make your own version of carbonara. I like how you made your carbonara!

    Ann's Home CuisineAnn's Home Cuisine20 saatler önce
  • I ended up with scrambled egg cabanra cause I didnt kill that head :(

    DUNCAN MACKAADUNCAN MACKAA20 saatler önce
  • You think the first attempt angered Italians... Check out Donal Skehan's one pot pasta. Comment section is hilarious

    msdm83msdm8321 saatler önce
  • Carbonara without pepper ? What ? Why ? When ?

    Faal FeelFaal FeelGün önce
  • I have an Italian friend from the motherland and she microwaved bacon cause it's less fatty that way. The rest seemed like the traditional way, but young Italians don't necessarily want their pasta all greasy.

    Berk SariozBerk SariozGün önce
  • Have cooked his original version a number of times. Have enjoyed it every time, as have a number of dinner guests.

    James WeirickJames WeirickGün önce
  • Now do an Aussie Carbonara , aka with a litre of thickened cream 😂

    CheckOutMyPokemonsCheckOutMyPokemons2 gün önce
  • Guys! I am italian and when I hear him talking in italian or just saying an italian word, my mind blows

    Alberto BrunoAlberto Bruno2 gün önce
  • From the thumbnail I thought it was just pasta with bacon on top lol

    Star LordStar Lord2 gün önce
  • You know what, fuck those Italian critics, like, wdym no garlic, we aren't trying to add "Italian heritage" to your pasta, we're trying to make it taste good, garlic is the best seasoning and will improve any dish you put it on I swear they can take their anti garlic asses back to their kitchen and make a well thought out apology to the *BEST* seasoning

    ZookkeeZookkee2 gün önce
  • Ummm babish saying “as salty as the sea” in Italian is H O T

    Kaylen S.Kaylen S.2 gün önce
  • I understand being proud of tradition and heritage but man I can stand Italians and how pretentious they get. Shut the fuck up, cooking is cooking

    Jordan MillerJordan Miller3 gün önce
  • Not bad but next time. Use only Pecorino Romano. You don’t need to add salt to the dish at the end. Add a bit more pasta water and cook the pasta and egg mixture a little more while stirring to have the sauce cling to the pasta more as it thickens as it looks just on the brink of too watery. Other than that pretty good! Well done on using Guanciale! That’s the real meat for the dish 👍🏽

    AWolf 91AWolf 913 gün önce
  • i am going to cry this is too beautiful

    lily's memory dumplily's memory dump3 gün önce
  • Is wish you could’ve given an exact amount of salt to cook the pasta noodles. “As salty as the sea” makes me assume a lotta salt. Now the carbonara is too salty. Such a waste.

    Ed SEd S4 gün önce
    • Well you can tell at least sort of how much salt is in it based of the clarity of the water

      booty_ hunter420booty_ hunter4202 gün önce
  • Workout channel called Building with Babish

    DolphinboiDolphinboi4 gün önce
  • I tried it! It looked like scrambled eggs on spahgett and I was sad

    Jackalope DrumsJackalope Drums4 gün önce
    • Lmao

      Jackalope DrumsJackalope Drums2 gün önce
    • Jackalope Drums You gotta kill the heat before you add the pasta and then the egg mix.

      Justin GerardJustin Gerard2 gün önce
  • He doesn't want fond?! 😱

    Anna NAnna N4 gün önce
  • god i wish i was that pasta

    Angel Was HereAngel Was Here5 gün önce
  • Being Italian I really need to tell you that you have an extraordinary pronounciation

    Archeomax05 SoliArcheomax05 Soli5 gün önce
  • I think it better with creme.

    F. AF. A5 gün önce
  • It doesn't have to be traditional to be good! After all, it's your money, your kitchen, and your taste buds. Make what you like!

    Bri PBri P5 gün önce
  • I had this in Rome yesterday mainly due to watching this episode and buddy that was delicious. Although the ingredients don't seem like much but the end result is phenomenal. Love what you do man

    Edward ShalashEdward Shalash6 gün önce
  • Babish:*Use bacon instead of guanciale* Italians: aspetta, è illegale

    JEZTER CHJEZTER CH6 gün önce
  • Angel hair pasta is a great choice for this dish

    DrFeelgoodDrFeelgood6 gün önce
  • Dont worry Babish, everyone is a critic

    Hermit CrabbeHermit Crabbe7 gün önce
  • Carrrrrrrrrbonara

    Justina HamiltonJustina Hamilton7 gün önce
  • Pancetta and bacon are pretty much the same thing

    ZiosoveZiosove7 gün önce
  • i had this really shitty carbonara where the eggs were basically scrambled

    MaryChoppinsMaryChoppins8 gün önce
  • Needs more shinebox

    Jonny LawrenceJonny Lawrence8 gün önce
  • TRvision's most overrated chef. PERIOD

    bobby4twbobby4tw8 gün önce
  • Can we substitute guanciale with any salty meat or just bacon?

    Khiry ClevelandKhiry Cleveland9 gün önce
    • @Khiry Cleveland I almost never use Gaunciale, because it's too hard to get. The next best option is of course italian style pancetta (only cured not smoked) and after that any kind of good quality local bacon (in germany I usually opt for the third option, even though they smoke their bacon there, but it's really good and I can get high quality from free range pigs for a reasonable ampount of money, which in my thoughts is better than getting some imported italian pancetta from a factory farm). If you try out something different than bacon, please let me know how it went, I would be quite interested in the results.

      biseinerheult78biseinerheult787 gün önce
    • @biseinerheult78 Thanks. I wanted to attempt it soon, but I don't have Guanciale.

      Khiry ClevelandKhiry Cleveland8 gün önce
    • If it is bacony in it´s properties (high fat content, tender meat) it should work, though I struggle to think of any cut that would fit that description.

      biseinerheult78biseinerheult788 gün önce
    • @biseinerheult78 Ok. So, any cured meats?

      Khiry ClevelandKhiry Cleveland8 gün önce
    • You want something with a high fat content, so that you get little cubes that are crispy on the outside and still rich and juicy on the inside. I tried substituting Proscuitto once and the result was very chewy and dry, would not recommend.

      biseinerheult78biseinerheult788 gün önce
  • I’ve always made the American style carbonara, but it still congeals too quickly and, while delicious fresh, is never good reheated because everything just blobs together. Any suggestions?

    PockASqueenoPockASqueeno9 gün önce
  • Did you get a stunt double to say those Carbonaras for you?

    Rhous ERhous E9 gün önce
  • The american version isn't even that offensive when you've seen the things i've seen. I'm italian but i live in switzerland and oh boy.. here they make a generic cream sauce with ham and just call it carbonara. It hurts so much. They do it at restaurants, at home, and you can even buy "carbonara sauce" at the store, which once again is just a cream sauce with ham and has nothing to do with actual carbonara. I really hate this because it doesnt even taste bad on it's own, but it stole the name of an other dish which leads to confusion and a lot of irritation. Switzerland has little to no culture in regards to food in general aside from a few well known dishes. People are happy with mediocore, unauthentic and soulless food here.

    Lord of BananaLord of Banana9 gün önce
  • lol

    yuriyuri10 gün önce
  • I’m italian and I’m usually super triggered about people butchering traditional recipes...but this is ok, I actually too like a little garlic in the carbonara. I mean, it’s not like you dumped egg, random parsley and baloney on overcooked pasta, cooked the egg so it becomes a pasta omelette and called it a carbonara. THAT makes me mad (and in pain) and yes I’ve seen it on the internet, don’t look it up, it’s violent.

    Ichor. jpgIchor. jpg10 gün önce
  • I love your watch. Is that a Rolex Datejust 1601 with a black leather strap? The sky blue dial really pops in your videos.

    akapen senseiakapen sensei10 gün önce
  • I literally cackled when he went from Ca-baH-naah-ro to Car-Ba-Nah-Rah

    ryan flynnryan flynn10 gün önce
  • Never really understood why Italians get soooooooooo pissed about garlic.

    Ant FabunanAnt Fabunan10 gün önce
    • We don't get pissed about garlic, it's very much present in italian cooking, we just don't put it everywhere like americans think we do. It's very rarely used with pasta itself and it's especially bad in Carbonara

      Jeremy ClarksonJeremy Clarkson9 gün önce
  • 4.20million views doe

    Captain Dantee'thCaptain Dantee'th10 gün önce
  • I’m gonna make cabonara the college sacrilegious version with ramen noodles and bacon

    Thang.NguyenThang.Nguyen11 gün önce
  • I know with all my heart and soul that putting garlic in carbonara ain’t Italian standard but damn does it taste good 😢

    ChimichangaChimichanga11 gün önce
  • When it comes to food if you ask an Italian it's not about pressuring tradition on people, rather than enjoying something that brings memories with it. We care a lot about our moments with food and people as they usually go along. That said, I laughed at the bitching in the first version - which I can vouch on behalf of the medium italian cook, it's better than most. Hell, even the "easy american version" is. If you skip the garlic, you're way more likely to have that in a house than anything cause guanciale is obnoxiously hard to find in most discount markets.

    Annamaria DassoriAnnamaria Dassori11 gün önce
  • Improvement✌️

    Geraldo VandréGeraldo Vandré11 gün önce
  • I prefer the really fake carbonara made with a nice creamy cheese sauce and bacon or pancetta (mostly because those are easily accessible in UK). The no egg carbonara started because my husband doesn't like eggs. turns out years later he actually likes either version of carbonara! Go figure

    CamarilaCamarila11 gün önce
  • "If my grandma had wheels she'd have been a bike-" - Gino D'Acmpo

    ChatChat12 gün önce
  • Don't take it too personal, we are very critical about food, because we are massively proud of it... like... I think it's almost our identity as a nation

    Lorenzo PittiLorenzo Pitti12 gün önce
  • It's basically the same but with garlic

    Guillem DelclòsGuillem Delclòs12 gün önce
  • Make mastershakes lasagna

    MusicUnderGroundMusicUnderGround12 gün önce
  • RM liked that

    Ben HendersonBen Henderson12 gün önce
  • I'm shocked he didn't add cream, and relieved

    WyxxozWyxxoz12 gün önce
  • I like how the video is both an homage and a kind request for snobs to piss off.

    Pick up that can.Pick up that can.12 gün önce
  • Imagine being heated over how to make fatty and greasy egg covered pasta. Yeah, y'all can keep your traditions, that's hella gross lmfao.

    aqua kit.aqua kit.12 gün önce
    • @Drago Grljusic Traditional carbonara has no cheese.

      aqua kit.aqua kit.9 gün önce
    • Then you never tried it, hate italians but gota give it to carbonara. Dont comment on something until you try it. Believe me its more that just greasy pasta with egg and cheese.

      Drago GrljusicDrago Grljusic9 gün önce
  • Ehi, italian here! Sorry to hear that some italian chefs were rude to you. The first recipe is beautiful, like the most of us do. You even found the guanciale, you are the real deal! I know that sometimes we seem a little crazy in sticking with the traditional recipe, but it's important for Us because we take pride in our food, and we remember the taste of the dishes that parents/grandparents made. Oh, and the way you pronounce "carbonara" is way too illegally sexy, tone down man or I'll be forced to present to my granma. XD Keep up the good work!

    LexPlautiaLexPlautia12 gün önce
  • I love you😂❤️

    Safa AlbarrakSafa Albarrak12 gün önce
  • ohh so carbonara definition is the bacon as its topping. fine, never can eat real carbonara for entire life🙄😮😓

    Fadhila RahmaFadhila Rahma12 gün önce
  • *1.6 thousand Italians disliked this video*

    Andy ZhangAndy Zhang12 gün önce
  • Beautiful classic carbonara, but easy to f**k up. There's a great video posted by Italia Squisita as a followup, the 1st recipe is pretty much bombproof- it's actually hard to get it wrong (the cold sparkling water part seems to do the trick) , regardless of your cookware and skills. Both guanciale and Pecorino Romano vary in their saltiness, being a bit exotic outside of Italy, I'd opt in for a bit milder and a lot less salty pecorino Sardo to avoid a potential disaster, but cutting Romano with young Reggiano will normally do the trick, even if the guanciale turns out to be salty beyond absurd.

    Terrible TommyTerrible Tommy12 gün önce
  • I'm gonna say again folks: " Lachi mo lala!" 💜

    Nita MondalNita Mondal13 gün önce
  • Spot-on traditional carbonara! I must say this because I am italian and very proud of the result *pinches the cheeck*

    FrancescaFrancesca13 gün önce
  • that american carbonara makes me ai ai ai mama mia hesu cristo!

    Eric SpencerEric Spencer13 gün önce
  • I can almost hear an Italian surrender when you add that garlic.

    jinrex015jinrex01513 gün önce
  • Add All Purpose cream! That's heavenly good!

    GNC MatthewGNC Matthew13 gün önce
  • Best possible answer you could've given them

    Diana HidalgoDiana Hidalgo14 gün önce
Carbonara | Basics with Babish