How to Make Classic Pasta Carbonara | Kenji's Cooking Show
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- čas přidán 26. 04. 2020
- Here's the last (and most popular!) of the four classic Roman pasta dishes, carbonara. It's made with eggs, pecorino Romano cheese, black pepper, and guanciale. It's super simple but also relatively easy to mess up (though it's still tasty even when messed up). For instance, I almost always make too much sauce (or too little pasta), as I did in this video. Oops!
PLEASE READ!
The coronavirus has hit many folks hard, including first responders and hospital workers, individuals and families who were already food insecure, and service industry employees who are, for the large part, currently out of a job.
My goal is to help fix both these problems in the best way I know how to contribute: organizing people, and cooking food.
If you would like to donate to our free meal fund, head to www.toasttab.com/wursthall/ where you can buy a boxed meal for someone in need. These boxes go directly to the frontline workers and food insecure families who have been hit hardest by the coronavirus pandemic. They also allow me to hire back my kitchen team to cook and pack these meals (in a safe, clean way). So far we have served nearly 500 meals, and the number goes up every week.
If you would like to make a monthly recurring donation of any size, head to my Patreon account at / kenjilopezalt . 100% of the proceeds go directly to the free meal fund. You can also help by buying my books at bookshop.org/shop/kenjilopezalt where 100% of my sales commission goes to the free meal fund, and an additional 10% goes to independent book stores around the country.
Finally, stay safe. Here is my guide to food safety and the coronavirus, written with the consultation of virologists, food safety experts, and infectious disease specialists, and kept up to date as new research emerges: www.seriouseats.com/2020/03/f... - Jak na to + styl
Because I KNOW the "well actually blah blah blah" crowd is gonna jump on it, let's just nip that in the bud, shall twe? Salt *raises* not lowers the boiling point of water. It's still irrelevant, the same point stands. It's not noticeable and it makes no difference culinarily-speaking, whether you add the salt before or after it comes to a boil.
czcams.com/video/yjuETHQ3P3I/video.html
You will have a higher boiling point and lower freezing point, hence why they throw salt on the roads when it's freezing! (that's how I try to remember it)
Hey Kenji, if you ever get the chance I'd love a video on what knife brands you have at home and which you recommend. Been looking into spending a bit more on some quality knives.
What I read in the past was, if you are using a stainless steel pan you should add the salt after the water comes to a boil so that the salt dissolves before it settles at the bottom of the pan. Otherwise the salt can actually penetrate the stainless steel and cause damage (which look like small brown dots) to the surface.
Boiling point elevation can be calculated using the Vant Hoff Equation:
Delta BP = (i)(Kb)(m)
NaCl dissociates into 2 moles of particles (1 mole Na+ and 1 mole Cl-) per 1 mole of NaCl. This gives you a vant hoff factor (i) of 2.
Kb (constant) of water is 0.512 C* kg H2O
And say you have 2 moles (116.7 grams NaCl) in 1L of solvent (water). (Not sure of exact measurements for optimal pasta water). This is about 6.5 T salt per Liter.
You get:
Delta BP = (2)(0.512)(2)
= 2.04
Meaning new boiling point is 102.04 C
Edit: see revised calculations below. This is about 10x too much salt lmao.
Adam: seasons his board
Kenji: seasons his beer
I love how the dog always shows up waiting for food to fall on the floor.
Put some respek on his name
A creature of opportunity. Love it!
I do appreciate how “Daddy” gives bites & how the “Children’s” just “know”.... when to show up 💛🐾💕🤗
He’s got the go-pro on his head again, time for snacky-snacks.
Hi, Kenji! I've been following you since I saw you making a hamburger on CZcams. I happen to be a structural engineer, a former Fatman (340#, now 180#) that took control of my food and quality of preparation by learning to cook well.
I know the sauces and can make them from scratch. I learned all your umami tricks and used them in other ways outside the box.
I learned to bake and, because I work from home now at age sixty-six, I prepare all the meals. My wife of 40 years finally gets to enjoy relatively great cooking then what she was able to do in her limited time. This allows me to experiment with glutamate augmentation.
Finding an online professional molecular gastronomy course was another thing based on your inspiration.
I, along with others, make meals for folks in our apartment building who are unable to prepare for themselves. Service is the key to humility, and that is what lets us always learn.
Thanks for letting me share my "fawning" testimonial. You are indeed a wonderful husband, father, and chef; in that order, the three highest honors a man can have.
Thank you so much and congratulations on your continued journey and successes!
This made me happy to read
do you have any tips for losing weight? i'm at about your old starting weight at 350. what did your diet/exercise look like starting out? would love to hear from you
@@slimeprivilege 1 - Frame your meals, i.e., one plateful, NO seconds. If you go out, ask for a doggie bag at the beginning of dinner and remove all but what you should eat before you start, take the rest home.
2 - Don't over-purchase at the store.
3 - Cook only fresh produce, fresh meat, no processed foods, butter is ok; nuts are cool, vegetables as long as they are fresh, no canned vegetables, use dried beans, if possible, rinsed and soaked overnight or use a pressure cooker, high fiber bread and grain bread moderately.
4 - Our exercise is primarily walking 8,000 to 12,000 steps per day with a minimum of 6,000 steps in one session. Walking is excellent for reducing long-term memory loss.
5 - When gyms are open again, we go to a place that costs $24/month and is open 24/7. No pool, but we don't need one. Muscle work is essential for me since I broke a leg almost four years ago. Stairs and some other devices are also good for balance which is important for old farts like you and me.
That is it in a nutshell. Good luck.
Bariatric surgery helped at first, but ultimately failed. At your weight, see a doctor and ask about Topiramate, also known as Topamax.
dude.... what an awesome tribute!!! yes!!! kenji is more than standards, he's goals.... straight up kenji, if you see this... you're one of my favorite chefs in the world. like seriously, i list you up there with hesten blumthal, gordon ramsey, dominique crenn and marco pierre white... but also the street guys like roy choi, matty matheson and alvin cailan. i'm a culinary fanboy, no doubt... and you're like one of the first names I list when I start rattling off my favorite chefs (all those listed). never stop making videos!! i always feel like I'm getting a free education into something that shouldn't be free.... thank you for that, by the way. many blessings and good vibes you way, man!!!
Kenji: Uploads the same video multiple times.
Me: Watches the same video multiple times.
Joep Wilmink this is a pure, beautiful comment.
I'm just grateful that you verified that I'm not having quarantine hallucinations
Still impressed every time
Start of video: "We're gonna make pasta"
Later in video: "... and that's also how the universe and galaxy first formed!"
I am an engineer w/ love for cooking and loves your videos Kenji, thank you!!
Yeah I think that was his scientist come out from his dad and grandpa
Kenji's losing it, we're gonna get a carbonara video every 2 weeks!
Just make those damn carbonara already!!
And 4 times a night for those 2 weeks lol
Anything involving egg and cheese, our man Kenji is all over it.
Seafood carbanara
No! He said he doesn't eat that much carbs!
Can we get something like a pantry/equipment tour? I could listen to you ramble about hot sauces, spices, pans etc for ages :)
yes please
1000x yes
I would totaly love a knives video!
I bought Zaatar, Gochujang, African Chile and ginger, and jollof seasoning (without Salt) and idk how to use them. really wish we had more vids on spice mixes
(Zaatar apparently on pita bread, jollof for rice, Gochujang as a funky BBQ sauce)
I'd love that
OMG, the sheer joy & relief on watching a carbonara video and hearing the words, “I don’t really care what other people say, as long as it tastes good”. Yesss, that’s how it should be.
I absolutely love Kenji. He does everything perfect and authentic yet also is like “add cream or peas. I don’t care” I love it. Food is meant for enjoying. I’m all for tradition. But I’m more for enjoying food
kenji, if you see this... you're one of my favorite chefs in the world. like seriously, you're like one of the first names I start dropping when people ask me who my favorite chefs are. world renowned chefs like hesten blumthal, gordon ramsey, dominique crenn and marco pierre white... but also the street guys like roy choi, matty matheson and alvin cailan. i'm a culinary fanboy, no doubt... and you're seriously one of my biggest influences. never stop making videos!! i always feel like I'm getting a free education into something that shouldn't be free.... thank you for that, by the way. many blessings and good vibes you way, man!!!
Thanks!
I love how Shabu often patiently hangs around hoping for a bite of the delicious smelling things you're cooking. Some day you'll drop a plate, and she'll think she's gone to heaven!
I love how it goes from adding salt in water to how galaxies formed billions of years ago really quickly 😂 This is why I love this channel
"Gaunciale is the 'gushers' of bacon" is an Italian marketing team's nightmare
I choked on my drink when he made that metaphor
I dunno about you but I want my meat to gush as opposed to being bone dry.
David Chen Oh myyyyyyy
My fiancee loves carbonara. Like, it's literally her favorite pasta. She saw this video, watching it with me, and said: "So you're gonna make this tonight, right?" I did, it was lovely, and she alleges (probably because she loves me) that it's better than what we had at an Italian restaurant in New York. Thank you, Kenji, this recipe is wonderful and simple. I'm going to make it a lot more in the future, I think!
I swear every Kenji video, I learn something new. I especially love how in depth you get with the history of whatever it is you're cooking, the authenticity of it, and the changes you make to it at any given time.
You're so wholesome and knowledgeable. You have been the best thing that has come out of this 6 week quarantine 'cooking-wise' for me. Thank you Chef
You know, I've watched so many videos on making carbonara. Hell, I've made the dish a hundred times. But this headcam view is just genius. It reinforces what I'm doing right and chips off my mistakes. Thank you very much, Kenji, for these excellent tutorials!
Long time fan. I am an engineering student with a deep passion for cooking. I love how you interject science into your daily cooking. It is what made me first fall in love with the Food Lab and I enjoy it to this day. Thanks for everything!
Making carbonara always ruffles feathers. I’m looking forward to the comments asking about different styles. Thanks for the videos Kenji!
i love that you describe the science behind all the ingredients and steps
Thank you Kenji!!!
Made it for my family, and they loved it
This guy is learning us to cook and science at the same time.
Tbh, my favorite cooking vlog!!!
A few minutes in and I already feel like I'm working towards my Culinary Arts PhD -- this is, hands down, the most informative youtube cooking show. Bravo!
These videos are keeping me going. Thanks so much!
What a great video, the conversation alone was phenomenal. Also your sweet doggies are lucky to have such a good dad.
Thanks for these videos, Kenji. I feel like I'm learning more about cooking from you than what I learned about cooking from my parents.
Which is nothing.
It starts with pasta and then: Science, photography, planes, engines, physics!
All the way to the start of the universe.
Great teacher yes?
This man giving cooking, science, and history lessons at the same time. I love this channel.
I made this today! Following your video, and it turned out great! Thank you! I also love cooking while having your video playing in the background
"Carbonari" refers to the workers who made charcoal, as carbone can translate into either coal (carbone fosille) or charcoal (carbone vegetale).
That being said, I love how you are incredibly knowledgable of such a wide variety of international cuisines. Today I made some carbonara in homage to the original upload :)
This man goes from culinary to thermodynamics
I’ve learned so much from watching your videos. BY FAR MY FAVORITE! Thank you.
I love this man how he knows so much about food
Gotta love the late night cooking videos!!
Hey man you inspire me a LOT with cooking. Every time i don't know what to cook i loom at you channel and learn something new! Thanks!
Love your informations all over your videos, thanks for sharing your knowledge!
My favorite pasta dish of all time. Perfectly made. 👍
Awesome 👏 Thank you 😊 this is our favorite easy recipe for the whole family
Keep them coming Kenji....I have made this recipe 20 times since released and passed on to friends and family. Thank you!
Man that looks good! Im going to make this for friends this week! thanks for the recipe.
Hi Kenji I'm 28 years old and really was not much of a cook for most of my life, just used to buying food or whatever my parents served but ever since I started watching your vids (and seeing how much food costs) I've really been delving deep into cooking from scratch over the past few months with help from the girlfriend.
Just made this carbonara using Bacon and also with some grilled chicken and it was ASTOUNDING! Made it twice in a row bc of how good it is. Gave some to my mom to try and she ended up going from 1 bite to making a whole plate for herself! Thanks so much for the recipe and vids!
I love how at the start of each video the camera pans down to kenji smiling
thanks for the cooking vids kenji :)
It's actually so funny classic dad camera angle!
He just pops up and says hi. It's great!
these actually help me. thank you
Excellent content. Chefs that understand chemistry are the best!
Made this today and it was fantastic! Last time I tried to make Carbonara it turned out really greasy, this time it was silky perfection and really quick to make. Thanks for helping be better myself.
Was just watching one of your vids and this came out at 4 am
I've been using your recipes since I started watching. Great stuff.
I made this recipe today. It totally tastes restaurant grade. Thanks Kenji!
Just made this one for my brother and I. Many thanks Kenji! My cooking game has drastically improved thanks to these videos. Think I need to do more running with how well I've been eating lately though!! Update. I temper the eggs and cheese in the bowl by dipping it into the pasta water during cooking. Foolproof that way.
I kept on staring at that one small pasta noodle that did not go in the dish😂😂
Me too. Like when as a kid, my peas were little soldiers that were marched into the mashed potato & not one was left behind.
I love what you're doing on this channel.
I love how he uses a towel to grab the pot then casually sticks his finger in the boiling oil to grab a taste lol
I love the little supervisor on the floor❤
Thank you Kenji it turned out great
My oldest sister taught me how to make Carbonara when I was 14 years old. Her's was the American bacon, scrambled egg variety and I have since refined mine to the classic version though I still often use American bacon. For 46 years I've kept this dish in my back pocket and still make it on a regular basis.
When you said it's also a late night, after drinking dish I laughed. In my 20's, I used to pre-cook bacon and par-cook some pasta in case there might be a date or some couch-crashing buds
A non-trad twist I do is to serve it with a dish of finely chopped green olives. Purely optional, but the brininess of the olives can counterpoint the richness of the sauce
i cant keep up with the amount of uploads... im in love
I tried this and my first try I got a partially scrambled egg b/c i forgot cool the pan. Got it right the second time! Very simple to make. Great cooking video!
When you were mentioning nucleation points, I was waiting for you to mention the Diet Coke + Mentos hahaha
Keep up the awesome videos, Kenji!
A chef that knows not just the HOW, but also the WHY.
Just bought your Cookbook Kenji! Super excited to start reading it!
We made this tonight and it was 10/10, chef's kiss! If you're hesitating, don't!
finally someone making a proper traditional pasta carbonara, regards from italy
A cooking show and a science show at the same time
Well done sir Kenji
Just made this, it was so good!!
Hey! I'm Italian and this is one of the Best recipes for carbonara from outside Italy on CZcams! Keep it up!!
Beh sì
This really helps on deciding what ti cook for the day
I personally truly enjoyed the nucleation site science lesson. Kenji, you're the man.
Ow. My earholes hurt hearing a fork scrape against the skillet.
Yes!!!! That was awful, I could barely get through it.
dude sammeeeeee
That part was terrible on headphones
Yuuuup! Poor skillet to! Scrape it like that and you ruin it
@@brunocpcat8631 Nah, stainless steel is fine to scrape with metal. If he did it with a non-stick pan or cast iron you'd be right to be upset, but he'd never do that.
Just made some pancetta Cabonara following your video. It turned out amazing. I ran into a problem portioning the romano. I think I made too much sauce, but it was still delicious. Thank you for this simple, and quick video!
Separates that egg yolk like a boss - no gimmicks. Love it.
13:35 - "I tend to overdo the amount of sauce" - the magic of carbonara :)
Can we just not tell Kenji when the lockdown is over? This content is so good. I think I especially love that it's not the here's all my mis en place, it makes it all seem more accessible.
Thanks for the thermodynamics freshup!
LOVED hearing about the history of the word carbonara.
Damn dude. You've COMPLETELY changed the way I'm going to make carbonara from now on. For one thing, I've always made scrambled eggs in my carbonara, I thought you were supposed to cook the egg sauce on heat, but damn was I wrong! The consistency of this looks really different. Also, I've always done it with heavy cream. And I've learned to use way more cheese and only one egg, before I was only doing a little bit of cheese and lots of eggs - guess I had it backwards. Thanks for this!
Such a great recipe ...
I'm pretty sure that I already saw your video yesterday, but at this point, I'm not sure of anything anymore. For what it count your recipe is on point. Very nicely done. Also I love your hamburgers recipes
Well I’m about to go to sleep but good morning guys have a good Monday today and take care
My fav cooking channel on yt
I love these videos. Fantastic education and just feels so authentic. Would love to cook with you sometime or just take a class of yours!
15:06 yo wtf i accidentally skipped to this part of the vid and thought he was scraping his hand lol
Then it would have been Carbonara with gratings of Kenji's hand ^^ love your pfp btw 😎
First time I see a foreigner do it right! Great job.
I'm Italian and I'm proud of you man
No matter what style it is, it'll be delicious.
It makes me sad that these kinds of real, unfiltered connections are slipping away again. I did not want them to happen for such a horrific reason, and/but I wish we were still being this candid. Thanks, Kenji! I'm getting ready to make the NYT artichoke carbonara but knew to check in with your videos first.
you're like the best teacher i ever had.
I love the carving fork method to place the pasta on the plate and then add the meat and some sauce over the pasta. Much superior presentation and better distribution of the ingredients instead of just dumping it all together on a plate.
So I made this for lunch yesterday and it was amazing. The technique is so simple and quick. Then later I started wondering if maybe it would work with other stuff too, like not just pasta? I didn't want to eat more carbs, so I made Late Night Cauliflower Kindacarbonara (R) and it was awesome:
1. Saute a bunch of cauliflower florets in some butter. Add a pinch of salt. Could also use olive oil I guess, or rendered bacon/guanciale, and broccoli instead of cauliflower, or maybe some other veggie.
2. Beat up an egg and add some shredded cheese to it and stir it together, with some black pepper. I used pecorino romano, cheddar, and mozzarella (I know, weird) because it was what I had laying around.
3. When the cauliflower is cooked enough, take it off the heat so you don't scramble your eggs. Add a few splashes of cold water to cool it off and give you some moisture. You could probably also use milk or cream.
4. Stir in the cheese and egg. Keep stirring on gentle heat for a few minutes until the sauce comes together and the cheese melts. It will thicken nicely, and get even creamier when you put it into a bowl and shovel it into your face.
I was a bit worried having no starch would prevent it from emulsifying and thickening, but it didn't; I think the egg yolks do that job.
I love how the dogs always waiting for something to come its way!
Italians approve it, good job
Gli italiani approvano questa carbonara bel lavoro
I think i have spend more hours seeing kenji than seeing my dad
I loved the Carbonara, but even more I loved the remarks on nucleation sites. I love when ppl explain the physics in places you don't expect them to. Especially that it was accurate and very easy to understand (I guess).
I wholeheartedly recommend the Unicorn Magnum pepper grinder that Kenji mentioned. It seems a bit pricey but it is hands down the best pepper mill I've ever had, especially if you like to make it rain black pepper. The output is way faster than other cheaper mills I have used.
Yes! It's so good, I gave it to my family members for Christmas gifts several years ago when I first found out about it.
Kenji: :"If it's a moist day out-"
Brain: Reboot initiated
Kenji: "Sorry, if it's high humidity up there..."
This is EXACTLY how we make the carbonara here in Italy, everything is on point in this video. 10/10 sir 👑👑
But oil in the pan with guanciale, not...
@@domeniconeri It literally doesn't matter
@@4789charles doens't matter for you because you are not able to cook. It does matter in Italy! Traditional recipes has to be prepare in just one way and this is not an opinion but a strict rule.
@@domeniconeri wow one tbsp of oil, we’re all gonna die now I guess. I’m so sorry Gordon Ramsey
@@coolbean259 You haven't to cook guanciale with oil, because guanciale have a lot of fat that will became liquid in the pan. If you study the history of the recipe, you will understand why oil is not in the recipe.
I thought I was witnessing some kind of inception when you were talking about what to do with the carbonara sauce you were going to say french toast. LOL. Very little leftover sauce for the wife!
Fantastic!
Excellent recipe 😋
3:40 "there's enough for 3"
me: no there isn't, in fact it's barely enough for me
"I also tend to prefer the shape of Bucatini"
This does put a smile on my face.
That smooth af Nalgene product placement at 5:46