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:
Music: "A Beautiful Life" by 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
1/3 cup starchy pasta water
Bucatini noodles




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

    Binging with BabishBinging with BabishAylar önce
    • comedy gold.

      SolidShroomSolidShroomGün önce
    • *classical american*

      AndrewYang for2020AndrewYang for20205 gün önce
    • Still burning ,he! 🤣🤣🤣

      NoNameNoName5 gün önce
    • Make sure you commit no violent crimes Babs....they have your DNA now

      Michael VincentMichael Vincent6 gün önce
    • @Rafael Garcia well im a fuken 9 year old then. You know how to make it because you grew up with that kind of food. Call me when you make a burek first try.

      Ivan ŠušakIvan Šušak9 gün önce
  • Can you do this with cheddar cheese

    ShaQuarn StevensShaQuarn Stevens2 saatler önce
  • So because of this video I tried making carbonara for the very first time! I've never even had carbonara before, but this looked delicious. I'm happy to report that production of carbonara was a success, I'm sorry to say that it was not my cup of tea. At least the family enjoyed it though. Keeping binging!

    Tim CTim C2 saatler önce
  • We Malaysian use Prego. As simple as that

    Chuck ScarlettChuck Scarlett13 saatler önce
  • Teka, bat di nilagyan ng all purpose cream? Ahahahaha 🤣🤣

    saitojharrysaitojharry21 saatler önce
  • I made this breakfast pasta tonight for dinner.. its it's very rich

    Sheng FelicianoSheng FelicianoGün önce
  • “My Nona would be turning in her grave” Your Nona is dead mate, go away.

    donnie darkodonnie darkoGün önce
  • you still made authentic carbonara wrong......

    LynksysVLynksysVGün önce

    ASZNEEASZNEE2 gün önce
  • I add cream to my carbonara like a true savage. It's good tho.

    TheHolydruidTheHolydruid2 gün önce
  • Mine came out great!!!!!

    Keaton M.Keaton M.2 gün önce
  • The traditional one looks so good. I'm going to ask the Italian market in town if they have guanciale.

    Alistair BlaireAlistair Blaire2 gün önce
  • Good Lord, I love watching you cook.

    Kat LaBashKat LaBash2 gün önce
  • I've made the original recipe and its meh bland and I know garlic is forbidden but it increases the flavor and it helps a lot.

    OCT PODOCT POD3 gün önce
  • I only came here to say, I am so sick of seeing ads for this.

    Mi Ti ZuMi Ti Zu3 gün önce
  • either way, this looks delicious!

    Vanessa HaugenVanessa Haugen3 gün önce
  • 5:16 Plate up? Th-that's a bowl sir.

    PetePete4 gün önce
  • My husband loved it. We used a fresh black pepper fettuccine from Aldis, and smoked pancetta from our local Italian specialty market. Right before they closed after 114 years in business. :(

    Brianna HirstBrianna Hirst4 gün önce
  • You’re funny

    Massimo CaligianaMassimo Caligiana4 gün önce
  • Did che really seasoned pasta with salt after plating?

    Andrea De NichiloAndrea De Nichilo4 gün önce
  • The second one wasn't even that different. If you really want to make an Americanized carbonara, do it like Domino's. Alfredo sauce, chicken, bacon, mushrooms, and onions. That will make the Italians cringe like they never have before

    CoreyJayCoreyJay4 gün önce
  • Carbonara? Nahhh

    コロムビアオタコンコロムビアオタコン4 gün önce
  • Love this!

    Franklin RuizFranklin Ruiz4 gün önce
  • Okay so how can we trust that THIS is the most traditional version of carbonara? You told us that before and apparently were wrong 👀 Who taught you this totally perfect OG recipe? (I say this with love)

    GabrielGabriel5 gün önce
    • The first one is the traditional recipe -an Italian dude

      Domyeet 26Domyeet 2619 saatler önce
  • italian food is awesome when not made by italians.

    A_ LundgaardA_ Lundgaard5 gün önce
  • serious questions: i dont eat red meat of any sorts, what can i replace the bacon with?

    zeezee5 gün önce
    • I'm in no way an expert on the matter, but if I had to try anything, I'd go for something that has a similar fat percentage (~42%). Chicken skin or turkey skin maybe?

      Mathieu ChiassonMathieu Chiasson3 gün önce
    • Tofu

      OCT PODOCT POD3 gün önce
  • Some people think Carbonara has sour cream in it idk why but it's funny xd

    Jakub JernasJakub Jernas5 gün önce
  • I am Italian and I watched it through the end, sorry ;P I have to say that it makes perfectly sense to add some garlic to the American bacon variation. Guanciale (at least the Latium version) is already flavored with garlic which is put in before the aging phase. I might have problems with the amount you put in, but I see also from other videos of you that you really love garlic, so totally approved. With caveats, it is possible to do variations.

    Davide OriDavide Ori5 gün önce
  • best and most satisfying way to eat noodles is with chopsticks

    Joseph LauJoseph Lau5 gün önce
  • I'm Italian and can't stand Italians who criticize other people's recipes. Everyone is free to prepare carbonara as he wishes. Let's try new ideas ffs!

    Fabio DragoniFabio Dragoni6 gün önce
  • you should make the SaLad from Spongebob. Love you Babish.

    Erica FumagalliErica Fumagalli6 gün önce
  • Everyone bastardizes everyone else’s food. Ever had pizza in China? Not even close. It’s fine. Make it. As long as you don’t try to represent your variation as the real thing.

    Bill KongBill Kong6 gün önce
  • Oh was suppose to be a redemption and you couldn't find guanciale. Maaaan, more effort, please. By the way, got a a tip for you. A pan is hot and if you toss eggs and cheese mixture into a piping hot pan with pasta and guanciale you could end up with curds. The tip is: take a bowl, put the eggs and cheese mix into it and then put the hot pasta and guanciale (from the pan) to the bowl. Stir it and tada! By doing so you are using only the temperature of the pasta and guanciale to cook the eggs (you are eliminating the hot pan bottom). Makes the sauce creamy without the risk of overheating the eggs.

    MrSoundSeekerMrSoundSeeker6 gün önce
  • hey does anyone know how many this serves? i want to make it for my family in a few nights

    jaden sipesjaden sipes6 gün önce
    • If you’re cooking a pound of pasta and you’re using a pound of bacon that usually feeds 4 to 6 people.

      Carlos FCarlos F5 gün önce
  • I made the less traditional version with bacon , eggs, and parm and it was sooooo good, a winner that my family loved!

    Mythnugget ProductionsMythnugget Productions6 gün önce
  • Just made this tonight for my one year anniversary. (Just the American version) We loved it. Gotta say I'm sorry Italians, but that garlic really did something magical with the bacon and the sauce. Don't worry, I plan to make the traditional dish, as well. I've made several of your recreated recipes on here and from your book. All of which turned out fantastic, and are really improving my confidence in the kitchen

    Simply GarzaSimply Garza7 gün önce
  • Made the bastardized version for the hubby and son, and it was a hit! Thanks Babish!

    Liz CalameLiz Calame7 gün önce
  • If tossed salad and scrambled eggs is okay, then so is pasta and eggs.

    DolphinboiDolphinboi7 gün önce
  • Really embarrassing how he misspelled car banana

    Yeah man J PYeah man J P7 gün önce
  • For the italian version you did only a few little mistakes,the first one was with the eggs. You don't use eggs white in carbonara,apart from that,if your pasta needs more saltiness just add more pecorino once you pust pasta in your plate,do not add salt on cooked pasta. I suppose you did alright anyway,most non-italian "chefs" would not come as close as you did

    JustPlayForFunJustPlayForFun7 gün önce
  • The only real difference between the two versions is garlic. When I make a non-traditional carbonara I tend to experiment with mushrooms, parsley, and a little white wine for the sauce

    sexntunasexntuna7 gün önce
  • I very much prefer carbonara over carbonara, anyday. But that's just me.

    Joel AuvinenJoel Auvinen7 gün önce
  • Every single time an Italian complains about how the rest of the world interprets their dishes, I mentally make a masturbatory gesture in my mind and involuntarily roll my eyes. I'm sure the fucking Chinese are real up in arms about whatever the fuck Italians did to the noodle /s. Real talk, if you're so obsessed with your heritage that you take umbrage with how other people try to make your culture's dishes with the ingredients they have, you're a real small person.

    CookCook7 gün önce
  • Try this my friend: When putting your pasta into water from a box, grab it firmly with your thumb and forefinger around the middle of the noodles. Counter-rotate it with your other hand like you're giving it the gentlest, though horribly-named "Indian Burn", so the noodles don't break, but the closer you get the better. Now instead of a cylinder of pasta you should have something that flares out toward either end. Set gently in your water with your hand *perpendicular* to the water's surface, and let go. You should now have the most satisfying spiral of pasta in your pot possible. ffs I can't explain what I mean. maybe I'll make a video......

    Thirst FastThirst Fast8 gün önce
  • I'll be dammed if someone is gonna tell me how my food should taste unless they giving money to pay for said food

    Diamanté LomaxDiamanté Lomax8 gün önce
  • what kind of flatware do you use??

    Matthew LehmanMatthew Lehman8 gün önce
  • I saute my guancale or (usually, for convenience) pancetta with about 1/2 of a yellow onion, chopped finely, and let it caramelize in that porky goodness. It adds a bite and a sweetness to the dish that balances the pure saltiness of the pork and cheese. I'll go now because the entire nation of Italy and its worldwide diaspora are probably after my blood for this.

    Avi T.Avi T.8 gün önce
  • The truth is that "cuisine purists" are some of the worst "purists" out there. They are snobs who have no care for if you need to modify a recipe for someone watching their health (especially food allergies). Vegans are slightly worse.. but at least they care about someone's allergies.

    David WelshDavid Welsh8 gün önce
  • I have watched this multiple times already and will probably watch it several more.

    Cason ScarceCason Scarce9 gün önce
  • Arrivederci

    CountJugglesCountJuggles9 gün önce
  • Binging with Babish, so my grandfather is from Naples and my grandmother is from Galabria... American Classical Culinary Arts was taken from Parisian tradition, you made your Carbonara was fine it was just done with that influence, like he said it's a heavy dish how you prepared it, but French dishes are heavy dishes in small portion, Italian dishes typically are lighter because we get are proteins from the sea and we have less starchy vegitables, in your first video you made a wonderful French pasta influenced by Carbonara, you did good 👍

    Matthew WilliamsMatthew Williams9 gün önce
  • Don’t throw it to the wall? But that’s how you chop things I really do suck at cooking

    Itshenry 2006Itshenry 20069 gün önce
  • So..... Bacon and Garlic and all of a sudden you've committed a culinary war crime? For a culture that 'borrowed' both pasta and tomatoes from others, they do get a little bit weird about trying new things.

    Bruce HuaBruce Hua9 gün önce
    • They don like people calling it carbonara.

      Cristóbal AravenaCristóbal Aravena9 gün önce
  • 4:13 yes, I cried!

    Roberto U.Roberto U.9 gün önce
  • Use your hand like a gentlemen? 😏😏

    DiscoDude752DiscoDude7529 gün önce
  • This is my favorite Dish of All-Time!

    Beinerth Chitiva MachadoBeinerth Chitiva Machado10 gün önce
  • I watched this today in school not on my phone my teacher put it on for us so I wanted to say thank you for the opportunity to learn more about spageti

    the Soul squadthe Soul squad10 gün önce
  • 👎

    Silvia GentiliSilvia Gentili10 gün önce
  • I literally cried when he used garlic, just like he predicted. I'm predictable.

    NonnoNonno10 gün önce
  • Bro I want some digg food bro

    Emil SkotnerEmil Skotner10 gün önce
  • Time to raid like is 1855

    CristagolemCristagolem10 gün önce
  • You forgot the onions and mushrooms! Carbonara alla Domino's: Jarred Alfredo sauce, bacon, mushrooms, onions, top with pizza cheese and bake.

    Andrew ByersAndrew Byers10 gün önce
  • I am drooling in my mouth right now..

    devolutionone *devolutionone *10 gün önce
  • Who gives a fuck what people say, im just tryna eat to survive lol

    Silly WillySilly Willy10 gün önce
  • Sb mocking italian chefs. Beautiful. You won a sub dude

    mario vergaramario vergara10 gün önce
  • Fuck that looks good

    Sam ShermanSam Sherman10 gün önce
  • If this video has taught me anything it's that if I can't make someone like me then I should make my very existence offensive to them

    AnimeCrusaderAnimeCrusader11 gün önce
  • Have you ever put the pasta in with the twist and release method? Much more visually satisfying than just dropping it in

    Daniel ManriquezDaniel Manriquez11 gün önce
  • JFK was killed because he put garlic and cream on his carbonara

    Alessandro Z.Alessandro Z.11 gün önce
  • I loved this. And please put more garlic just to see the italians complaining as if it was WW3 in the comment section. Hahahaha

    Régis EduardoRégis Eduardo11 gün önce
Carbonara | Basics with Babish