Molly Makes BA's Best Bucatini Carbonara | From the Test Kitchen | Bon Appétit
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- čas přidán 16. 04. 2018
- The sauce is bright yellow from fresh eggs, and each bucatini hides cubes of fatty guanciale. This yolk-heavy recipe is beyond creamy-without cream!-with black peppercorns. It's unlike any clumpy carbonaras you've had. The tricks? Omitting most of the egg whites; their water thins the sauce. It's a pasta worth mastering.
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Molly Makes BA's Best Bucatini Carbonara | From the Test Kitchen | Bon Appétit - Jak na to + styl
Hi, i'm Italian and I make carbonara every sunday and let me compliment you: this is the best carbonara recipe on youtube made by a non-italian, and even beats most of the other italian videos about carbonara. The only things i'd like to point out is that usually I only use pecorino (a bit more than you used so as to make the sauce creamier and stick better to the pasta) and no parmigiano. As you said in the video because of the saltyness of both guanciale and pecorino, i'd avoid adding any more salt than the strictly necessary ammount going in the pasta water in the beginning. I have never tried adding some pasta water in the cream and i really don't want it to ruin the creaminess or the balance in saltyness of the eggs-pecorino midturr, but i'll definitely try it next time and decide if it's a good twist on my usual preparation. Great video! :)
Per ottimizzare il suo procedimento avrebbe dovuto aggiungere il pecorino all'uovo in una ciotola """"cuocerlo"""" con il vapore di una pentola piena d'acqua( Anche sulla stessa pentola della pasta) fino ad ottenere una crema densa. Poi nella padella con il guanciale,prima la pasta (cosi che si impregni del "sugo" grasso)e poi velocemente un mestolo (porzione per due persone) d'acqua di cottura .Far saltare un pochino ,spegnere la fiamma e versare la crema d'uovo e formaggio nella padella girando continuamente così da non far solidificare le proteine dell'uovo
I'm surprised you don't add pasta water to your pasta dishes. Most Italians do it all the time. What region of Italy are you from?
@@jkozelek6 mistake? Who are you?
wwg1 wga why do you seem so offended over a comment that wasn’t even towards you..😂🤦♀️
@@jas5609 offended?
Love how she uses units of measurements that I can understand.....sht ton of pepper.. got it :)
There's literally a link to the recipe in every video they do, but you keep being a noble Floridian.
And a preposterous amount of salt :p
C
seymourglass26 Alex wasn’t being negative
😂
My cardiologist says I can’t watch your videos anymore.
LOL for real. Just fat on fat on fat
@@Thehubb1 with plenty of salt.
😂🤣😂😂😂🤣🤣
I trust my carbonaralogist’s word more than my cardiologist’s
@Southeastern777 that's what people who die of heart attacks say
Do italians just search the internet for carbonara recipes to spam angry comments?
Yes... And don't say you don't Tony, I know you're reading this
@@golden-sun Tony isn't an italian name btw
@@d96002 fine what is an Italian name
@@golden-sun Guðmundur
@@d96002 wot
"Test one nood" ~ Molly 2018
i did that once, still not allowed near schools...
*Send noods*
That actually sounded like test one nude
I'm Italian and I approve this recipe. Brava Molly.
Stefano D approvi? Sei sicuro sicuro?
Almeno non ci ha messo aglio, cipolla e prezzemolo...apprezziamo lo sforzo dai
Voglio provarlo così tanto.
cazzo!
Im italian and i dont. No parmegiano only pecorino and egg yolk only.
This is DELICIOUS! Just in case anyone was wondering. We had this for dinner, and it was a hit! Definitely will be a repeat meal!
If all y’all Italians know so much about how “real” carbonara should be, how come y’all on here looking at recipes?
As an Italian it amuses me how much other Italians get so angy! Just get over it!
Btw I'm Just here for the WURDER guy :D
so they can type in all caps angrily in their greaseball language [this is just a joke, i love the Italian community and their lively passion for cuisine]
@@kuzko0000 THANK YOU
Jackwhoknows who hurt you? Was it an Italian girl 🤕😭
To dislike the video and send hate. Tony searches Italian recipes up everyday just to leave a mean comment
I wanna work as a cleaner there so I can get to eat all the yummy food.
Sher Maine 🤗
Sher Maine that's smart
or you could become the production manager
Sher Maine pretty sure cleaners have it pretty rough, considering how much cooking are there in their kitchen
Same
I made this tonight for the first time ever! SO GOOD!! Thank you for helping me get over my fear of just making pasta with scrambled eggs. It turned out amazing!
I fell in love with Carbonara when I was in Rome. This is one of the few legit carbonara recipes I've seen on CZcams. I make mine with all the same ingredients, but I put it all together a little differently. And guancale is way too hard to find so I always use pancetta
And you are wrong, because the real carbonara is made with guanciale. And so it is in Rome, which is the city where I was born
@@marcovaldo8786 what am I wrong about?
@@marcovaldo8786Calma dai, ha solo detto che non si trova, all’estero il guanciale é come un unicorno. Siamo d’accordo che SERVA il guanciale, ma, suvvia, non ha insultato la ricetta di proposito, è solo che non si trova.
@@26japrey Real carbonara is with guanciale here in Italy, but I know that is REAALY difficult to find some outside of the country, so I understand you, but some people have to make feel other miserable even when they’re trying their best.
I keep hearing about Molly in all these songs, lives up to the hype
I can’t trust a chef that doesn’t click their tongs twice, just to be sure they’re properly calibrated.
Steven Smith channels your inner crab
That’s hilarious
I did this once and realized they were broken
Thats like kicking the car tyres
This made me laugh so much. Thank you.
I only found this just a week or two ago and only recently found time to give it a try. I made enough for the entire family plus a family friend. I cannot believe the praise I got. It turned out PERFECT. The whole family made a huge deal. Perfect directions. I just couldn't find the pecorino so I used just the parm. More Italian vids Molly, thank you.
Watched this and turned around and made it for my husband he loved it! I loved it too! Super delicious!
What did he have for dessert?
Love the notes popping over each process :)!
WOW! i'm italian and this is the first foreign video in which carbonara is cooked properly! no oil, no garlic, no onion, the water is boiling (maybe to much salt)! have you been in italy to learn it?
It's not exactly rocket science. All the info you need to make proper, traditional carbonara is on wikipedia. And, like the cute lady said, it's five ingredients. People like Gordon Ramsay or Jamie Oliver have the ability to remember five ingredients.
However, what wikipedia doesn't do is deliver Guanciale and Pecorino everywhere in the world. So a British or American tv chef, who creates recipes for the masses, has to try and mimic those flavors with ingredients his viewers can actually buy.
The onion makes no sense (and I haven't seen any good chefs use it), but a hint of the right herbs and/or garlic infused into a bit of olive oil will definitely help make up for replacing guanciale with a less flavorful alternative (like pancetta or bacon). Guanciale is, after all, flavored with herbs and often garlic as well.
Olive oil is also far healthier than grease from processed, smoked meat, which I'm sure plays a factor in Jamie Oliver's decision to use it, for instance. He's a health food advocate.
So, if you have the right ingredients, and see the prospect of a heart attack as the beginning of a new, exciting chapter in life, by all means, those are the only five ingredients you need. But I assure you, the alternative recipes, with the gently flavored olive oil, are just as tasty, and healthier.
deinse82 yes, but if you use other ingredients then it's not a carbonara anymore it's as simple as that. In italy you have many many ways to do a carbonara but only 5 ingredients which remain the same. But everyone is free to cook the way he prefers as you suggest :D
I've seen an Italian cook the guanciale with extra virgin olive oil. Check out yellow saffron.
lol Italians always think their dishes are supwer complex. It's not rocket science....
Italians do put in crushed garlic with the meat, just so you know! :)
Molly! ♡
awesome...BA on the rise again....thankful af....thank you for this video. I hope BA has more awesomeness like this coming out. Been binging on other BA videos and have come to the conclusion you all know what you're doing on a higher level....looks good on ya, keep up the great work.
This was awesome, made it for my family tonight. The kids said it's the very best silky version I have ever made. Honestly they are eating machines and they don't mind my scrambled egg Carbonara mistakes, but they said this is wayaaa better. The best Carbonara I ever had was at a little Italian place in lower Manhattan, but this was almost better I think. Thanks for the simple tips on little things that were screwing me up before like heavily salted water vs. a little salt in the water and doing everything in the big bowl off heat. I think that's what really helped avoid scrambled egg bits. Thanks again!!
Molly called the pasta a nood. I approve
no one's gonna say it?
.
.
.
molly, send noods
dangit you beat me to it
Brucey Boii yeah, I'm definitely stealing that
@@Paul_K_ i don't think anybody would be upset if molly told you she was going to send you some noods, and they got pasta.
@Molly Baz is Molly seriously interacting with people here? Okay im about to have a heart attack.
Finally an American made a proper Carbonara! With no cream! Brava!
Thanks Molly! We just had your recipe for dinner. Delicious! Everything you make I try. You are great!!! And so is your food....
I never realized a "*#&! ton" was an actual measuring unit for deciding how much pepper one should use. Love it!!
Isn't she just lovely.
MADE FROM LOVE DOO DOO DOO DOO DOO DOO DOO DOO
♪♫♬ Isn't she wooooooonderrrrrrrrful ♪♫♬
she's adorable!
Not at all
no
Molly is like.. perfection, I don’t think I’ve ever loved someone’s personality this fast before
Simpin' hard!... my guy! or gurl ;)
Kudos guys, I've been watching your Italian recipes and you really get it!
Finally! Carbonara SUCCESS!! Thank you Molly & BA! ❤️
Nobody:
Italians:
Comment section: WHY ARE THE ITALIANS SO ANGRY
I did this for my man he was over the moon! Amaziiing ♥️♥️♥️
Did he use a rocket to get to the moon?
finally someone who made a good, no bs carbonara. thats how you do it, and also im roman. thank youu
I love when there filming one of the chef's and you see Brad in the background it's almost like seeing Bigfoot in some mockumentary
I ate dinner. I watched this video. I'm hungry again. Dang it Molly!!
You're terrific Molly! After watching this, I walked straight into a Trader Joe's down my block and got some ingredients for Bucatini Carbonara. Guess I'm having that for dinner tonight!
THANK YOU Molly!!!! It turned out great and tasted amazing. Great job. It was so super easy. Made it with beef bacon.
For those struggling with scrambling the eggs, I cook my meat first, and then turn off the heat once I put my pasta in the water. That way, the pan is barely warm and the residual heat is used to give life back to the guanciale/pancetta.
"what looks like a preposterous amount of salt" indeed. love these vids!
idk, i just love molly
It's just not a party without Molly
Ok cool.
i'm actually surprised... this is the closest rendition of a carbonara made by a non-italian person i've ever seen on the internet. The ingredients are spot on.
Carbonara is a typical roman dish and as a roman and a huge fan (and not so bad cook) of this amazing pasta i can only say: brava! I personally mix the ingredients (eggs, cheese, guanciale and pasta) in a slightly different way but that is my personal preference. Your carbonara looks good and i'm sure it tastes even better. Thank God you didn't add onion, cream, mushrooms, garlic, parsley or anything like that.
Some inhabitants of Rome will say to you that only Pecorino should be used, that is the "unspoken carbonara rule" here in Rome lol, however even with Parmesan the taste is still good.
I saw a lot of comments saying that you put too much salt in the water, but the i don't think it was that much... there was a big amount of water, so the big amount of salt makes sense.
Bucatini are not the most common pasta used for carbonara but they will do just fine :)
i know we italians can be very picky with our food and culinary traditions, so, great courage and great job haha
What sort of pasta do you suggest to use with the Carbonara then? I'm planning to make some but for whatever reason my memory of recipe for traditional Carbonara had a fairly wide and thick pasta used. Thanks.
How do you mix the ingredients? Curious! I usually mix the pepper and most of the cheese into my eggs ahead of time, then add all that to the guanciale + pasta and add water.
@@PaddyMcMe Almost anything works. Something a bit thick - spaghetti, lingunie, bucatini, orechiette, fusilli, etc. Spaghetti is what most italians will use, it's the most versatile.
@@madtonesbr eggs yolk with black pepper and pecorino (parmigiano if you can't find pecorino)...drain the pasta in the pan with the guanciale and boiling water and mix it on the fire so it can realise the starch and made a cream with guanciale, turn off the fire and add the pasta with guanciale into the eggs mix...there you go
Matteo De Masi I always add garlic to my carbonara it takes it up notch.
Love your videos. You make it so easy to follow.
Made this just now, such a perfect recipe! Thanks, Molly! :)
i'm italian and i can tell you that you've done amazingly well with this carbonara, ben fatto!
almost there. but better than 99.99% of the other attempts on youtube.
That's not the way you make carbonara..
I can't resist wooow
Ahe relaxes me for some reason. Calming 😊
Io ti AMO Molly! Finally a non-Italian (on youtube for sure) who does a real Carbonara.
@@papanero646 Oh get over yourself.
Just made this at home and it’s unlike any carbonara I’ve ever ordered. Rich, bold flavor that comes without any of the heavy, coma inducing side effects of American influenced white sauces.
Never doing carbonara or alfredo sauce any other way again.
just made this, can’t believe how good it is!!!🤤🤤🤤
After watching the one pot pasta video...this made my day...yayeee, brava!!!
Just made this recipe with just regular supermarket bacon (college life 😂) and it’s DELICIOUS.
Good for you man! Just dont call it carbonara, okay? 😉
/S
Chômeurnara.
Somewhere, an Italian is crying.
@@bluebirdsigma Good, that makes me happy.
Just call it Baconara cuz that’s exactly what it is. Carbonara does not taste the same without guanciale and pecorino Romano. Completely different taste. I’m just a regular American lol not Italian at all
That's a real carbonara, looks perfect.
Worf knows what he's talking about.
Qapla' Worf, son of Mogh
its not
Alienman1212
yes it is, boi
its not
Just tried this in 2020 and making it again real soon. Thanks for the recipe
Made this last night, an amazing recipe!!!!!! New favourite dish
I've never had it, but it looks amazing.
yaaaas! perfect carbonara. Spot on!
Cheers from Italy
I usually add onions that I cook with the cured meat. I like it more that way but it's not the standar way to do it.
parmigiano is not used in carbonara ;) and for my tasting there was too much pasta compared to the eggs. it looked a bit dry. but it's still way better than most
RS you have cleary no idea of how to carbonara properly lol If you prefer it without parmigiano that's fine, if you like it I'm happy for you.
a real carbonara is only with pecorino.
RS actually a mix between pecorino and parmigiano, but only parmigiano is okay too
I did this recipe for my breakfast. Amazing. 😊
She really does an amazing job explaining... wow, super impressive.
I see Molly, I click. That pasta looks delicious 🤤
Incredibile! Apparte il formato della pasta su cui si potrebbe discutere, ha cucinato una carbonara che sembra buona. Brava!
giulio ciappelli ha sbagliata la pasta?
thoyo sbagliato magari è una parola grossa, il bucatino lo vedrei meglio con l'amatriciana 😊
giulio ciappelli ahhh ☺ ho capito
ferrari, baguette!!!!
cristobal caro
Too bad baguettes are French.
You are the best new Chef I've seen ..... so great!!!
By far my favorite carbonara tutorial here on CZcams!
Recipes with preposterous ingredients are my favorite.
FINALMENTE!!! Your carbonara is a true carbonara, congratulations!!!
I tried this and it was amaaaaaazing! Just like Italy
Made this for dinner tonight. Super rich and simple. A+
Molly you are a delight to watch ❤️
YAY! MOLLY!
I've tried this but with ordinary bacon bec we don't have guanciale here. So yum and super easy. Thanks Molly for this!
Stumbled on this, made it and LOVED it. 😊
buccatini is a wonderful pasta holds sauces so well i also like a [bleep] ton of pepper on my carbonarra
Well done! The best carbonara recipe ever made on yt!
This recipe looks way too salty.
Kwejeebo There's way too much Salt in the pasta water. but you can put a lot less, use less pecorino and dont add other Salt. it's a very savory recipe though.
I mean, I'm gonna try it before pretending it is the best one. Recipes from Contaldo and Carluccio are amazing. I have to test this one to see if it is as creamy as theirs.
Stanislas Villard I was talking about the ingredients. You can see hundreds of carbonara recipes with garlic onions cream parsley! But she made it pretty close to the authentic recipe.
Yum, love bucatini...love carbonara, thank you.😘🌺❣👏🏼
This was so so good, was really nervous about making this for the first time but it went well. Can't wait to make this again! Thanks for this video, it really, really helped.
Had to swap out bucatini with spaghetti and guanciale with pancetta, but it's gone really, really well regardless!
Thank you!
would bon appetit really be bon appetit if they didn't comment on the excessive amount of salt they use for cooking pasta in every single video
It’s not excessive, it’s why restaurant-quality food tastes good and most home cooks make bland food. SEASON your food.
Maya Brown I tried making one of the pasta dishes. Used even less salt than recommended, but close (and just as much water). My friend and I couldn’t even eat it, the salt was so overbearing. You couldn’t taste anything else in the dish but salt. I would definitely salt afterwards to taste
@@madtonesbr no ik I was making a jooooke
@@morganrose687 the key is to use just enough salt so that you could eat the noodles plain and they still taste good. You also need to compensate for that by adjusting the amount of salt in the other components of the dish.
@@morganrose687 I also think people should be more careful on how much of that salty water is being used.. maybe adding it gradually and taste the food in between would be an idea
A suggestion: It's much easier to premix the eggs and cheese, then melt the cheese into the mixture using boiling pasta water.
i think i'm in love with her ! perfect way to share a recipe , THANK YOU
Nice recipe and I made it,my nephews love it a lot!!!
This looks amazing.
Whole Milky yeah she does
I'm Italian from Rome...and...wow this is the best "abroad" carbonara i've ever seen...the only fact is that only PECORINO (romano) should be used! Complimenti!
Do you think that was enough guanciale for that much pasta and egg? It looked to me like the final product should have had maybe twice as much meat.
Nah, you can use parm. Both are fine, depends on the part of Italy where you're from
@@Phyde4ux Yeah mostly too much Egg. That amount didn't need 7 yolk and a full extra egg. 3 yolks and a full egg would have been plenty.
@@Phyde4ux I use about 3/4 lb. of meat for 1 lb. of dry pasta, but I just want a meaty dish!
Sometimes, you can't get pecorino.
I am Italian, and is the first time that an Anglo-Saxon Chef makes it the right way, and finally without onions or garlic in the Carbonara sauce.
Simply I am telling you: Brava, you did hit the target there girl!
My compliments :-)
C.A. :-)
Ive made this pasta a few times and it is honestly so damn good!! Like out of this world. Amazing.
These comments: Good carbonara
... FOR A NON ITALIAN
Which is funny, because lots of Italian cooks on youtube use cream and/or garlic... which is generally frowned upon.
By Italian cooks, of course.
@@shoutenry nobody in italy use garlic or cream in carbonara
Actually this recipe is kinda good.....but jesus...7 yolks....ahahah Thats too much!
@@aussietramp way to much
@@giulianomamane897 appunto
Nothing like a good Molly!
I made this today using this recipe and it came out great! Exactly the way it should have. It tasted some good
I wish I could post a picture of it
I watched your video a couple times today. For supper tonight I treated my wife to feed of Bucatini Carbonara and it was fantastic, thanks for sharing the recipe.
okay molly's growing on me
she is but she still lacks a little personality. Its kinda good to watch her and fall asleep
@@sharonmorales9520 And who would be the king of personality in BA's kitchen?? Brad, of course.
I like at the end how she plates the pasta, then they cut away and magically more guanciale appears on top before she adds grated parmesan.
Just made this tonight...I live in a "small" city in southern China so...I improvised with the guanciale and cheese options here... it was a hit! Thanks so much BA!
I made this tonight for my partner and my uncle and it was delicious. Thanks!
"Brasta" makes me think of spaghetti straps lol
Thank god, someone outside of Italy can make carbonara correctly. Another tip is to not transfer the guanciale from the pan and to mix the eggs and the other ingredients directly in there, to save time and space.
I have made this 5 times so far and everytime it tastes better and better.
Great cooking, great tip, thanks.
Finally a REAL carbonara outside Italy!!
No garlic? The Italian chefs from Italia Squisita approved your carbonara.
it looks soooooo goood. thank you very much
Hi Molly, you are awesome and so is this vid. I am looking forward to trying this recipe. What is the ratio of Parm to Romano that you prefer please? thanks! :)
You know the "Italian chefs react" series? They did one where they looked at YT how-to videos about carbonara and I wish they looked at this one!
This is a very good AUTHENTIC carbonara. And I'm Italian.
Bert Kresicher brought me here and I was not disappointed. I'm going to practise this until I can do it perfectly from memory
John Chidley-Hill dude, same
OMG! That looked awesome! Trying it!