How To Make The Easiest Carbonara
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- čas přidán 8. 03. 2018
- Carbonara is such a fast and easy pasta recipe to add to your repertoire. Made with very minimal and relatively inexpensive ingredients, this pasta dish is sure to be a crowd pleaser.
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Ingredients you'll need:
1 pound spaghetti
5 ounces bacon, or guanciale, or pancetta
2 tablespoons extra virgin olive oil
2 large eggs
5 egg yolks
1 oz pecorino romano, grated
1 oz parmigiana reggiano, grated
fresh ground black pepper to taste
optionally you can add 2 cloves of garlic thinly sliced to the bacon while sauteing it. - Jak na to + styl
This feels weird. He's so formal. He was just a boy. Now he's a papa
Yeah he's so pretty here
@@nunyabiznes33 true
☠️
Back when Josh wasn't an annoying twat
@@clanpump8261 Cherubim like without the beard
Your face has matured so much over 3 years
I think its the beard.
Tru
ye he looks like a dutch woman
Nice way of saying you've aged
He's not yet papa but baby
The cinematography and editing is so good.
Cindy Wong thank you so much!
Aged like wine
@@dimasyahsylva3527 fine*
@@harshudaytalwar4152 no
Yey! Weissman's carbonara has no cream and no garlic! The Roman gods are clapping their hands and nodding in approval, Weissman. Thanks and well done!
Sure. But some crispy garlic makes it taste so much better!
Carbonara purists can't admit that cream and garlic make it taste better despite not being authentic. OMG the italian recipe could actually be improved?
@@GuvernorDave or maybe it's because the original recipe is perfect as it is and does not need any additional ingredient? Have you ever tried Carbonara in Italy? I'm guessing you haven't. Cream should never be part of any pasta recipe, anyways.
Axel Lessio found the purist
@@andrewrossell3782 not really a purist, I'm all in for innovations that make sense. Carbonara just sucks with garlic and cream, they don't make any sense in a recipe that's already complete. Using cream in pasta dishes is, in general, something only amateur chefs do. And the garlic has a very strong flavor, should only be used when really needed.
MAAAAAAAAAAAAAAAN!!!!!!!!!!! Finally an amercan that knows how to cook a carbonara! Ya gat ma respect duuuuuuuude!
Are all Italian this big of cunts or are you usually bad?
@@jb76489 haha. chill dude
jb76489 lol word. Like there’s exactly one American that knows Italian food? It’s one of the most popular cuisines in the country. There’s probably millions that can smoke your mamas cooking Alessandro
@@TriniDiddy that may be true in a few cases but on average Americans don't know Italian cuisine too well
@@danielebarnabo43 facts
I think it's harder to tell in his newer videos, but this guy is pure genius
Why harder to tell in newer videos?
@@journeyfortwo5211 If I had to guess based on common sense and context clues i'd say it's because he got better. It's hard to tell when everything looks squared away like it's just another day. I don't care for your opinion btw.
@@SakuraWulf you don't care for my opinion? I didn't share my opinion
if this guy is a genius, what the hell is Leonardo Da Vinci?
Yeah he is
In Emilia-Romagna we go straight with parmigiano-reggiano only, but probably is a region preference. Thank you for not changing the original recipe (guanciale tip was really appreciated)! And nice editing! A random italian guy
Infatti chi vuole ci mette il parmigiano o il pecorino, è a seconda delle preferenze
@Massive Legend esatto, è come il discorso guanciale/pancetta, panna/non panna... ognuno fa come più gli piace e tutti sono contenti.
@@ZaZ880 io per esempio uso soltanto pecorino e tuorli. È senza dubbi Il mio piatto preferito
It seems that Guanciale is hard to find in some places.
I haven’t been able to find it, but I have found Pancetta.
@@luisa146 la panna nella carbonara, al di là del sapore che è soggettivo, la rende troppo pesante, diventa un mappazzone
Thank you so much for not using cream. Seriously, thank you. One of my favorite dishes to make.
in order to make it even simpler, you could toast the "meat" (pancetta, guanciale e non aggiungo altro :D ) without oil
the fat will do the job
The olive oil is one of the things that really helps the sauce come together, I cant imagine the dish without it
@@yeeheckinghaw have you ever tried to do it without?
@@Antonio-vd9gw I've tried making similar sauces without oil because I thought the fat of the meat would be enough but the olive oil is so good at completing sauces
@@yeeheckinghaw adding olive oil is up to you. You can cook guanciale or bacon with it or without it. Eggs are fat enough to keep together the sauce, don't worry ;)
@@yeeheckinghaw I see, at least you tried before saying this, nice
I have just made this! It turned out delicious! And incredibly authentic! The trick is the *vigorous* emulsion once you pour the cooking water in with the egg and pasta! Thx, Josh!!!
Joshua I just tried out this recipe. Mindblowing quality of a simple dish. Thank you very much for the video!
Hey Joshua! I love your content and your editing, you are a very talented person! I just want to give you one feedback: when you are explaining sometimes i find it very hard to understand because of the background music. Don't get me wrong, i love the background music but maybe you could lover the sound of it to make yourself more understandable? I appriciate your work and best wishes! Keep up the good work :)
+
Finally...FINALLY someone doing carbonara correctly! Thank you ! ;)
Wow. Great video I definitely watched 2 years ago but I’m making this today or tomorrow and I wanted to revisit. Amazing how far you have come with your videos. 🥰
I started learning Italian pasta with cacio e pepe and worked my way up the ladder. Carbonara and Cacio are both so simple but so amazing. Perfect example of Italian cooking.
now try Gricia and Amatriciana
This feels like so long ago! You're personality is much more confident in your recent videos. Love em!
This is the first thing I've EVER made by myself as a meal, and it came out really good! Such a big batch in only 30 minutes to eat on for a week! Thank you!
Hey Josh! Bro I made the carbonara and my goodness it was amazing! I also used angel hair pasta which worked great. Thanks man, you’re a champ! 💪🏻
Italian guy from Rome that still teaches around the Italy how to make the carbonara to Italians is really proud to see that there are Americans that know how to make a really good carbonara. Thanks for the guanciale tip! And, as Roman, we use only Roman pecorino, no parmesean cause it has a way stronger flavor,
I have been in the USA and there is almost impossible (if not completely) to find some Pecorino which is not super salty.
@@_BigSoap_ So salty! I spent a year in Italy and learned a few recipes. I had to switch to Parmesan only because the pecorino in the grocery stores taste horrible.
Oh my goodness... I've never had this and it looks amazing!
Literally followed this step by step in the kitchen! You’re the best!
Awesome, I hope you loved it!!
I like already know everything you talk about but I just love your ideas and watching you cook
Thank you for "trusting" the Italian tradition, unlike so many others on the Web! ;) Looking forward to seeing your tiramisù!
He didn’t bruh
Very very well done. Water from the boiling pasta as thickener is just right! Delicious
I do not usually comment. I tried this out and followed your every step. Best carbonara I have ever had and it was made by me! Thanks for the video mate.
he also got the egg ratio correct, as an italian, Thanks Joshua! after watching 20 odds videos i can finally say you are my favourite cooking channel, because you nailed my favourite dish.
except he used parmagiano in carbonara lol
I just made it and it didn't even last a few minutes on the plate! Delicious! Another winner, Joshua, thank you!
It’s amazing how your videos have improved! You should do another carbonara video
You are strangely, perfectly satisfying 😁 seriously, your vids brighten.up my day
Italy approves, thanks for keeping it original
Aweees. I just discovered you about three weeks ago. Your earlier videos, you look so young!! (Pre facial hair.) So adorable. I just love a man who cooks. And you explain things so well. I love your personality. Swearing and all.
Congratulations on 4 million subscribers! You are an excellent cook and storyteller
I love Carbonara, it’s relatively easy to make and tastes soooo good!
Great video! If you don't want to "waste" the egg whites here is a tip: 1 egg for every 100g of pasta, separate the reds from the whites, whisk the white until fluffy, mix the cheese with the reds first and incorporate the mix with the whites. Later you don't add any water and just mix this sauce with the pasta (as you said just using the residual heat in the pan).
Giulio Fabbri Funny that you say “reds” - in U.S., it’s usually an insipid yellow!
organic and natural eggs are usually an orangish-red color. We in america get garbage eggs lol@@jvallas
Wow, his vibe is so different in New videos 2yr later. I like both, but I do have some nostalgia for this period in the channel. ♡
Thanks so much! I can't wait try it.
spaghetti car banana
Bone Apple tea!
My boyfriend calls it car bonnet lol
As an Italian, i can say
You're the first non-italian i see that makes PROPER CARBONARA (no cream, no mushrooms(?????)) AND USES GUANCIALE and not bacon. I love you. This is the real carbonara.
Imelda Drago mushrooms? Sacrilegious!
Eating instant noodles while watching Joshua. 👌
I made this last night. In my truck. On a camping stove. Quick, easy and very tasty!
I just made this and it is 12:39 at night. Absolutely delicious! Thank you. And I’m a terrible cook.
This is basically the traditional recipee; I personally prefer using just Pecorino Romano, but adding Parmigiano is ok! Thank you for not messing this amazing dish up! I love how you pronounce "guanciale", subscribed!
I've been binge-watching your videos. I just want to say I love your editing skills!!! Keep em coming 💖💖💖
just made it ! love your recipe !!!
Looks good👍🏼 and congrats on the 1 milllion subscribers and many more to come
Been watching this channel ever since this video was posted! Been a fun ride
One of the best recipes for carbonara cooked by a foreigner CZcamsr! I know it might sound discriminating, but I've seen many (really!) and unfortunately some used garlic or parsley, likely most of them no more cream... Of course cooking is also a matter of being free to create dishes according to our own taste (I always try not to be the stereotypical Italian "Our food is the best", 'cause the world has so many ancient and rich food cultures), but when you talk about a traditional and so popular dish, which means there are many sources on the Net where to find interesting and true info, it's nice to see a recipe that respects those old and simple "rules".
I think that it would be appropriate for people making such recipes on CZcams (or elsewhere) to say something like, "It's not traditional, but I like it." It let's the viewers know that this is not something that has been included usually, and it's easy to omit to try a more authentic version of the dish.
I love this guy.... I'll go through CZcams and find a dish (one that is not in my head), and of course, there's a ton of people. Babish, Ramsay, Batali, Flay, and this guy, Joshua Weissman. Why?? Easy to learn from, funny, and a wealth of knowledge.
Making this tonight! So excited 😊
Omg baby Joshua!!! Stumbled across this old video because watching you and your fiancé making pasta got my mom and I craving Carbonara so we’re making it tonight
Just made this. It was perfect!
Food Gods are with you awesome dude 🙏🖖❤️
Yeah just made this... and it’s amazing and was super easy.
im from 2021 and this mans progress and confidence in making videos is CRAZY
yo dude i cooked carbonara today it was delicious you helped me a lot, cooking it was pretty easy actually since i went to a cooking school and all so i still have a bit if cooking knowledge and i’m proud of myself. thank you bro, i’m happy that i found you on tiktok and on youtube.
I feel so inspired to make this!
This is delicious omfg
seeing him so pure and innocent is a bliss :))
Just made this and it's beautiful
Seriously why are you my number one video all the time? I mean I watch four of your videos per day, and I love your face... okay I get it.
Amazing videos dude, well done !
Bello, buono, facile, ma ha anche delle qualità!
I truly enjoy your channel. I was afraid you could ruin everything with just this one ;) I am glad that you didn't! Nice carbonara, cheers from Italy!
Love love loved it!
Strangely perfectly satisfying 😊 sounds close to my description of you
I just made this, dropping the yolks to 3 since I had less pasta, it is so delicious
Looks delicious! Adding sautéed onions and garlic in with that bacon is taking it to the next level.
I dig how straightforward this is.
I am lucky enough to have a great pork supplier oretty close to me (and with a location only a couple of miles away), so I can order pork cheek for about 2 bucks a pound - if you have a good local pork supplier, it's worth asking) but it is a slow complex process. Bacon/prosciutto/pancetta are a grwat chouce if you are pressed for time.
I dub this "Breakfast Spaghetti"
I think the background music is a bite louder
WHAT
@@Locke3OOO 🤣
*BITE*
Also with the lyrics, they’re a bite distracting
Omagari Toshi omfg 💀💀💀🤣🤣
THAT WAS F-ING AWESOME. I know it’s an old video, but my wife and I just recently watched it and thought we could adapt if for her GF DF needs. (I still used cheese, but hard cheeses don’t mess with her as much). I cut butter and used avocado oil and olive oil instead, along with the bacon grease, and added shrimp and scallops. Sooooooo good.
Best recipe ever
yes, yes, yes,
YES!
THIS is a true, traditional carbonara.
one of my favorite dishes to make when I want to serve a delicious restaurant quality meal to guests, but I don't feel like slaving away in the kitchen for half a day;It's always a smashing success.
and furthermore a great base to expand with other added ingredients to turn it into a whole different kind of dish (but don't tell that to the italians!)
As a suggestion for an episode could you make a risotto. In the movie Big Night there was an unsung hero eclipsed by ol Timpano and that was a tricolor risotto dish. It looked awesome.
I love how all the Italians in the comments are proud mommy and daddy birbs about that American guy xD
Omg
Young inexperienced Joshua is so amazing
Just made this and holy shmoly! Fire beyond words
Bellisimo. and in the spring, I like to toss in some green peas. FABULOUS.
It is amazing to watch these old videos and compare them with the new, more refined ones. Also JW looks way more mature
Beard does wonders
Made this tonight. Delicious.
Making this one tomorrow!!
Thanks for the video! The whole channel is amazing.
To the viewer, i think it is important to explain the difference between bacon/pancetta/guanciale. There is some discussion about this, even among italians (even romans).
First thing is: pancetta and bacon come from the same part of the pig, which is the belly. So, you have cured belly (pancetta) and smoked belly (bacon). Guanciale comes from the porks cheeks.
The main discussion revolves around the following: which guanciale should be used? affumicata o no (smoked or not)?
I think there is nothing to "solve", but it is useful to know that using bacon will get you a more smoky, deep, even sweeter flavour, whereas using pancetta will get you a more sutil, salty flavour.
Last but not least, do you think the olive oil is necessary, as there is enough fat from the meat, the cheese and the eggs?
Thanks again!
I'd say part of the merit of using a bit of olive oil in the pan in North America is that our bacon 7 times in 10 will have sugar in it, which makes it prone to making a fond on the bottom of the pan, especially in cast iron. The oil may help mitigate this fact.
Just tried making this, and ohhhhh boy, what a spicy meatball-a, muah, thank you as always Josh
YUM 😍 Can't wait to try this out on our kitchen robot Julia 😋😋
Oh wow. I didn't expect you to know about Guancale. You definitely know your stuff
It's what's for dinner tonight! Thank's.
Yasssss, it's so easy to make. Hope you love it!
you are soooo calm...
I made this. And I must report it's DAYUM good! I could not resist adding some garlic and a little butter...just had to have that. If you use a salty meat (pancetta) take it easy with the added salt.
There is neither butter or garlic in Pasta carbonara, what you came out with is a pasta plate of your own !!
OMFG DID THIS TONIGHT AND IT IS SOO GOOD, BEATS SOME OF MY FAVOURITE RESTAURANTS IN MY AREA.
Going back to your older videos is nostalgic.
Amazing recipe!! I add a few handfuls of peas to the pasta water before draining and I have the perfect one pot dinner.
This has less than 500 likes??!!!? WHYYYYYYYY! I've been enjoying watching your art!
Thank you Heath Ledger
Josh, just tried this recipe. It was delicious, but mine appeared a little more eggy, do you think it would turn out alright if I only added two eggs and two egg yolks with extra pasta water? Thanks and my wife and I can't wait to try some more of your recipes. Love the videos. Stay safe.
Quarantine brought me here.
I really appreciate the absence of garlic, parsley or cream. Thanks for breaking the stereotype.
I've checked some other videos and it's pretty clear that you have talent and passion. I'll gladly subscribe to your channel.
Greetings from Italy, hope you're doing well.
num nums! I love fresh parsley on top of mine and some black or white pepper. Good video!
Thank you, really thank you because it's the first recipe really correct from a non italian cook, no garlic, onion nor parsley. So again thank you! my heart breaks every time I see strange ingredients tossed in!! btw really love your content :)
Thank you!
3 years ago: joshua being the big bro in town
3 years later: PAPA NO LIKE
I come back here every time I make carbonara