Chorizo and Chickpea Carbonara | Hit The Kitch with Molly Baz
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- čas přidán 7. 09. 2024
- Hit The Kitch with Molly Baz as she walks you through her take on a classic roman pasta dish....Chorizo & Chickpea Carbonara!
In this ep, Molly will show you how to execute a super saucy, glossy, rich, creamy carbonara using classic Italian techniques, and a few unexpected ingredients that give her version a lil somethin' somethin' to differentiate it. There are a lot of classic carbonara recipes on the internet, why not switch things up??! Come for the education, stay for the PASTA RELATED RANTS!!!! You can find the full recipe for Chorizo and Chickpea Carbonara in her cookbook, Cook This Book (linked below).
#carbonara #pasta # #mollybaz
Ingredients :
PRODUCE
½ lemon
PANTRY
Kosher Salt, freshly ground black pepper
4 ounces cured (Spanish) chorizo (about a 6-inch piece)
1 (14.5 ounce) can chickpeas
3 tablespoons extra virgin olive oil
1 pound pasta
DAIRY
4 large Egg Yolks
1 large Egg
2 ounces grated parmesan cheese (about 1/2 cup), plus more for serving
Hit The Club: mollybaz.com
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Cook This Book: mollybaz.com/c...
Snag Some Merch: shopmollybaz.com
Video Series:
Producer / Director: Evan Robinson
Editor / Graphics: Katie Cali
Producaaa: Ben Persky
Cookbook:
Photographers: Peden + Munk
Food Stylist: Christopher St. Onge
Prop Stylist: Eli Jaime
penne f*ckin sucks but i do love this pasta !!!
#teamhatepenne !!!
Spread the gospel girl!
Is it wrong that after listening to you rant about penne--which I agree sucks--I'm left hoping someone will ask you about green bell pepper in a future episode.
Where can I get that pepper mill
We don't fucks with Penne 😅
The very casual, entertaining and informative cooking show that I’m 100% here for.
THANK YOU for acknowledging that any pasta can be used!!! I feel validated.
molly, i've been in such a bad place mentally the past few weeks but your videos truly, bring me back to life. i haven't smiled this hard since your last video🥺 thank you for being you queen
Omg! I would love a video about pepper. The different corns, the techniques…
Ha ha! I actually thought about what it would be like to make this with Sichuan peppercorns. I love their floral and earthy character but I'm not sure it would work.
Obsessed with the show, editing team is killing it!
Totally agree. I'm loving is so much.
Molly you made the impossible mission of making a non-traditional carbonara extremely appealing to an Italian. Will 100% try
I'm loving the freedom you have being at home. I love the interaction with your friends and it's great to see your sense of humor along with your wonderful recipes. Bravo!
i love this episode a lot! this is all i need! just molly casually talking about food and cooking by herself. no need to invite anybody else for the vibe.
Somebody get Molly a clapperboard 🎬 or a bookmark. 🔖
loving all the new cooking vids lately Molly thanks!
I LOVE a Molly Baz pasta recipe. I always make the rigatoni ala vodka, pasta al limone, and my absolute favorite meal ever: BROC BOLO. Can't wait to make this one too
Molly! Didn't see when your channel started, but the youtube algorithm finally recommended one of your videos so I can subscribe. Cool to see you have your own channel now.
Nice recipe. I'll try it out.
I love that you explain why you do what you do. I’m a huge fan.
I have just bought your book last week and this was the first dish I have made! It will definitely be part of the rotation 😊
My favorite pasta shape lately is campanelle, which are like flat noodles rolled into a cone shape. The loosely wrapped cone can capture smaller bits in between the wraps, and larger chunks in the center, plus plenty of sauce.
Whoa - so pretty with the fluted edge! Never seen it before.
Love all the cooking tips Molly! So helpful!
I just want to be invited to whatever Molly has going on at her house! Looks like too much fun!! ❤❤❤❤❤
Hello dear
How’s your day going today my friend?
regarding pasta shapes... I AGREE WITH MOLLY! took words out of my brain
What a great recipe! Hope this channel takes off. Recipes are great and Molly is well 🔥
Spanish cook approves this combo. Sick Molly!
Molly been loving your videos!!! and recipes are gorge
omg I'm so glad this came up on my recommends. I'm so happy you have your own Channel!!
Wow!! Just discovered this channel tonight. I LOVE YOUR ATTITUDE. Fully cooked rigas for the WIN!
"My bits be crispy" 🤣 We've missed you Molly. 💕
finally someone said it about al dente!!!!!
These are so chill and calming. Thanks.
Yeah, the Baz is back. Luv it.
Note to self: always have 8 boxes of kosher salt on hand.
👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼
Diamond Crystal goals.
This is happiness ...crispy bits
There's many kinds of chorizo in Spain and Portugal. Cured, fresh, smoked, spicy, mild, made out of different kinds of pork (the Iberian kind is considered the best, and very different from regular pork) or game, with different mixes of spice...Chorizo is any sausage with paprika and garlic. And all of the Latinamerican versions are evolutions of it, with their own take
I love her so much!!
Dear Molly,
Thank you very much for bringing us this channel! You have a such an entertaining and yet highly informative style and I really like the twist that you bring into your recipes! We are looking forward to upcoming content :)
P.S.: This is such a sleek and elegant knife that you use - could you tell me who the manufacturer is? Thanks in advance :)
Haha! Found you again. So happy your back on the tube Molly "I'm right. fight me " Baz. Outstanding graphics on the videos. Excellent Kitchen aesthetic. I'm instantly devoted.
Love how Molly’s friends just come in and out of her vids. It’s like her house is a clubhouse.
12:51 join the club
I don't like chickpeas but I feel like I could replace with a white bean and it would still be delicious! Looks good Molly!!
Yay!!! chorizo... thank you molly !
on point live camera direction, and - great idea with the chickpeas
lotta fatty shit goin on in there..
Glad your back Molly!
nice to see you again, thanks
ayyy finalement!
Molly you have been missed very much, glad you have your own channel now
I love the format of these vids so much :)
Molly is adorable
I’ve also decided al dente is overrated! Glad to hear I’m not the only one.
My favourite - or at least, the one I cook most at home - Molly Baz dish from BA was a tomato-based sauce that used pasta water!
Hey Molly, love your pepper grinder!! Can I get one in Canada?
Dude, I started making this back in college. But with cheese, noodles and beer. This is a bougie version of my cheesy noodles and beer. 🤓
Geeezzz Molly, you're gonna make me fatt...er. 🤣 Looking forward to making this sinful, delectable dish 😋
Yesss! Let's hear it for team fusilli! And let's not forget that "Fusilli Jerry" is a S Tier Seinfeld episode :P
Thank you for talking about the al dente bs!
Hello dear
How’s your day going today my friend?
Molly Baz, you're a daredevil.... *subscribed*
That looks incredible 😻
You had me at chickpea and chorizo.
This looks and sounds like an amazing flavour profile that I must try!
I wonder if the aquafaba could be used instead of the egg white to push the dish even further.
The woman That changed my life by introducing me to the unicorn pepper mill has upgraded to the pepper cannon which I kickstarted. Best pepper grinder out there! I wonder if matty mathesons grinder is good?
I love penne. When the sauce gets in the penne and when i bite on it and it bursts in my mouth release the sauce, i love that feel.
made this tonight!!!! it’s delish
I love Molly’s unapologetic opinion on food and breaks all the rules! Fuck tradition. Delicious = Delicious!
A cupboard full of boxes of salt? Very on brand for Molly. 😆
Yum
There is Colombian chorizo 😂and really many other countries chorizos. I welcome her to try them all.
Rofl! She said, “they’re perfectly. cooked through. Come at me,” 😂😂
NEW HIT THE KITCH NEW HIT THE KITCH GUYS WOWOWOWOWOW
There is also Argentine Chorizo, which is a middleground between Italian sausage and Spanish chorizo - check it out!
That sounds wonderful. I have never seen it available in the US, unfortunately. 🥲
Hear me out: Pasta Wars
Molly Baz vs penne
Carla Lalli Music vs angel hair
I strongly agree with Carla.
I am so making this!
I want to see your great Jones Dutch ovens make an appearance 🌟💙love your videos!!
Hello dear
How’s your day going today my friend?
DECLAN! This makes me miss the podcast!
Start selling those aprons, I'd buy a few. Perfect gift (along with your cookbook.)
She’s been selling these aprons for a few years!
They're available here! -> www.shopmollybaz.com
mollllllyyyyyyysssss bbbbbaaaaacccccckkkkkkkk!!!!!!!!!!!
her salt stash is my dream
Cooked pasta has less starch (26%) than rice (29%). Only potatoes and corn have less (18%). All much lower than bread (40-44%) and instant ramen noodles (56%) and Rice Krispies (72%).
Thank you Molly I made this and it rocked!! Although I think I fucked up the emulsion part
Made this a few days ago...it was fine. Love your book... :)
radiatore is the ultimate sauce holding pasta. dont think it would work so much for this dish though too delicate I fear.
Not Molly with 10 Diamond Crystal boxes 😂
Pasta & chickpeas together = CARBonara 😂
Girl. Made a version of your bolognese and I used RIGATONI cuz I heard your voice in my head. No Penne. Lol.
Molly I must hear your opinion on Radiatori pasta.
God I love hit the kitch
Big big tuna fan … and the pasta looks damn goood
Hi Molly!!!
plz show us your kitch and what is in each cabinetttt plz
Just discovered you’re back on the CZcamss! Missed ya Molly!
thank you for saying penne sucks! there are more shapes and sizes of pasta then penne. But love goat cheese
Hello dear
How’s your day going today my friend?
5:07 Lolll how much salt is in that shelf😂
Definitely gunna make this. Never knew about Spanish chorizo. Also that pepper grinder looks awesome. Got a link?
I believe that's from Mannkitchen and it costs $$$
I heard some of the BA chefs rec the Unicorn grinder and I absolutely love it, very high pepp:turn ratio
@@lindsaydarkins3354 I have a Unicorn and I love it!
Thats the og chorizo. Also she is incorrect, there are lots of different type of chorizos in spain alone, including raw meat ones.
Does anybody (or Molly if you are here) know what make and model this range is?
Range?
@@miguelteirlinck6942 Stove Range
Can someone tag me where to get that pepper grinder please?
I tried, but failed, not enough sauce, did the pasta water, cheesy mix, pasta water etc, but just didn't get the seamless sauce ☹️
Why am I watching this…I’m allergic to eggs 😭🥲
What pepper grinder is that Molly?
I heard it here first!
I wonder how this would be with just Italian sausage
“You wanna see how crispy my bits are?!” -me flirting
PEPPER CANNON!!!!
LOVE this show!!! Please do more vegetarian stuff if you can
What’s the best way to reheat a Carbonara? I’m just one person & I always make too much. 😢
Hello dear
How’s your day going today my friend?
My favorite recipe from the book, but the audio some times is ear blasting or picking up all the background noise. Great video still
where i can get that pepper mill?