I think that's what Italians used to do like in 1800, which they brought to America. Now every modern Italian sees it as a good way to ruin both the wall and the pasta
As Italian, I can tell you we too have different versions of carbonara based on local recipes, and at the end of the day it is all about cooking a dish that makes you feel happy about food, as you did here.
@@zickykane5206 yes, there are multiple reason for this. One of them is tha broken spaghetti are more difficult to take with a fork and in reality there is no reason to break it because after a couple second in the water the spaghetti simply become softer and submerge themself.
i have never felt such a whiplash hearing the fancy "carbonara" pronunciation for a solid 3 minutes and then hearing the most americanized "carbonara" slam me against a brick wall at 55 mph.
In all seriousness, don't use that trick. If it sticks to a wall, it means it's actually overdone. Just fish one strand out, run it under the sink for 0,5 seconds and eat it.
So I got so bored during quarantine that I found this on one of my playlists and actually went ahead and prepared the carbonara. Long story short, now my wife is mad because she thinks I'm actually a good cook and I've been hiding it.
My parents are also amazed by my cooking skills and I am just like....... ever heard of the internet? There are many easy but also delicious dishes out there.
@@sanserof7 italian here, here's why. we noticed a trend a lot of people (from the us mostly) to make stuff that it's either quicker to make (like cooking raw pasta in broth and sauce in one pan) or filled with too much cheese or too many spices or low grade ingredients (as of today i have no idea what "parmesian cheese" is, but it's not Parmiggiano reggiano, which is a D.O.P. and it's an unique cheese with an unique taste, there are dishes tailored around it) which are going to taste "differently" if not bad, and it's giving us a bad name, because italian dishes are known worldwide for a reason, and seeing them cooked "wrongly" feels bad. Don't get me wrong, people are free to enjoy food however they want, i'm not here to judge, but don't call it an italian dish, because it's not. or don't call it "italian style" because, again, it's not. it's two different thing, that's all
@@SanjiKunTheLoveCook I get the point but some Italians take it really far. Like any pizza that didn't originate from Italy isn't a real pizza, even though Americans can make great pizza's aswell.
That is my trick before i know the right time to cook a pasta. I always measure the time, and when i took a strand and eat it, when it is al dente, i took record of the time and that is the right duration to cook this type of pasta.
I'll never forget the day in home economics when the recipe said to use 0.5 cloves of garlic. I used two (my cooking partner was horrified at first but then she tasted it). The goal of my life is to spread the gospel of garlic one person at a time.
It's funny, I think the garlic in Eastern Europe is much stronger, so if I'm cooking from an American recipe, I always make sure to add half the garlic, because otherwise it tastes only garlicky and is very strong. Like for example once I saw six cloves of garlic. That would ruin the whole dish, because you literally wouldn't taste anything else.
Italian here (who's family is straight from Italy just a little ago). I loved your "non-traditional one". I have no problem adding garlic to it. Screw "traditional"... If it tastes good, who cares?
@@gaia7240 I agree, you can't add meat to a grilled cheese sandwich and still call it a grilled cheese. At that point, it is technically a melt, not a grilled cheese.
I just wanted to thank you for making this! I used this as a base about 6 months ago, and have been tweaking it for mine and my partners taste preferences since. Tonight, we got it perfect for us. So thank you so much for giving me the courage to try cooking something new! Excited to try something else new!
As an italian, I can confirm you nailed it with the first one, and I didn't get offended with second one. I can accept revisitations, as long as you say it's not traditional
seriously tho, the carbonara I had in Rome was freaking delicious, now I crave it every so often but unfortunately I have yet to find a restaurant in Taiwan that comes anywhere near close
Since carbonara is from like 60-70 years ago, it has no "traditional recipe". Two grandmas might have two slightly different carbonara recipe, and both will claim it's traditional.
@@evoknz It's no nonna's meal actually. Italian used to make this to American soldiers back in the WWII days since they where so used to having bacon and eggs in the morning, (breakfast is always sweet in Italy, and they must have been surprised to see such ingredients eaten as breakfast) but swapping the bacon with guanciale since there was none in Italy and guanciale was the closest thing there was. This said, I live near Rome and my grandma has never ever cooked a carbonara for me.
The original used bacon and egg rations from American GIs. Italians have a lot of myths surrounding their traditions which are just not based in reality.
@@_Odin_ That's retarded.. Doubt that bullshit would ever come out of the mouth of a decent chef. You want to cook? Go for it, put whatever you want.. if you want to do a specific dish, or at least you want to do it, and present it as "original" then you better fucking follow the recipe. I am sure there is a reasonable context to that quote.
I love how purist Italians won't allow any variation on their classic. However, true foodies will use the egg/cheese/bacon basis to vault off of. Try adding some heat with roasted chile seeds for an awesome punch to a great base.
It's classic for a reason. They don't have issue with people cooking spaghetti with fake parmesan, cream, garlic, bacon, and who knows what else, but they have issue with people still calling it carbonara.
The most hilarious and hypocritical part is that there are tradiotnal variations too so it's not like there's a single recipe Sure some stuffs wrong and other renders it non traditional, but it non traditional doesn't mean it's not a certain dish, just a non traditional one
Those "purists" are wrong on many levels; imo - it goes against everything what the traditional Italian kitchen stands for. Italians have a "home kitchen" - Italian cooking books are traditionally about documenting "grandma's secrets". And grandma's being grandma's - they make the best food using whatever is available. So unlike French cuisine - authentic Italian cooking is not about hunting down 25 ingredients in order to recreate the exact same dish that king Louis whatever ate on his 14'th birthday. Italian cooking books that are passed on generations are originally to be inspirational tools to make your own thing based on your local source - also you wouldn't find a lot of pasta dishes in those books in the first place; pasta like we know it is relatively modern. Also Carbonara probably isn't a even one of those traditional pasta dishes. There's zero evidence that it was thing until after world war II when pizza and spaghetti became popular in the US. So the theory is that the name Carbonara comes from American Soldiers who were stationed in Rome, who frequented a restaurant called "La Carbonara"; which became the brand name for the dish across the globe. The "American version" shown in the video is actually similar to an authentic Italian pasta dish called "pasta alla gricia" - and what is thought as "real Carbonara" is likely an innovation and spread by the restaurant scene; not traditional dish - so the statement that using garlic or bacon ruins the dish is misguided snobbery.
@@aamgdp there is no recipe and people dont really know where it comes from in the begining this is one theory on the birth of pasta alla carbonara says that the American soldiers, in Rome after the liberation of the city, used the food of their houses (bacon, eggs, cheese) to make a pasta that reminded the family flavors. In this way the carbonara pasta was born.
Hey, I made this at home this evening. It was the second version I made (but I did not add garlic and I used regular spaghetti). I highly recommend this, it's worth the dishes. Thank you for this Mr. Babish.
This is why we were angry about all these carbonara videos, you get millions of people believing that they know what italian cuisine is like, while they never tried it because 99% of the videos have altered/americanized versions of the dishes.
@@K0YK This is true...the most "well-known" recipes aren't always the most authentic (see Chinese-American food for additional reference). In all fairness though, I'm not even a fan of (original) carbonara. I just eat steak when I'm in Rome.
Hahaha, I wonder how the Italians would react to the Filipino version of carbonara. They cut out the egg entirely and replace it with cream, it uses bacon and mushrooms as a topping and the bacon is typically on the softer side. My dad isn't Italian but he is European and refuses to eat it because it's cream based 😆 either way super helpful video, thank you for making it 😋😊
my family makes it my adding pancetta to a pan, running mushrooms through the food processor and adding them, and using garlic and herb cream cheese, put on top of the pasta. it’s delicious, although i know it’s not carbonara at all lol
actually many italian chefs do recommend using bacon if you cant get guanciale, their saying is only that guanciale is the best for this recipe and gives the best most authentic result thats all
Made this tonight. Was amazing. Made a mistake by making the pasta from the first dish and then following the directions for the second dish. Added more pepper, was amazing ... didn’t die from sodium overdose! Note to self: When adding pasta water to a dish later, DO NOT MAKE PASTA WATER “as salty as the sea”! 🤦🏻♂️
I keep getting back to this video. Every time I decide to make Carbonara, or Carbonara. Thanks Babish. This is one of few things that helped me get through the pandemic.
Actually in the video critiquing him they’re pretty understanding of people using bacon, garlic seems to piss them off because people assume all Italian food is essentially based around it...as an Indian I feel them, tossing curry powder or garam masala into something doesn’t just “make it Indian” and it must be irritating when people talk about garlic “making it Italian” still tasty tho
Food Fundamentalism is a national pastime of Italy. Good on em, I am going to make my muddled up abominations happy as can be [snaps a big bunch of spaghetti before dropping it into boiling water with a menacing grin]
@Cosmin Costea FWIW the italians who reviewed his (and others) carbonara afterwards went to their own kitchens and made very interesting carbonara variations. None of them stuck to the exact same "old school" recipe that Babish goes with here.
@Cosmin Costea well, there's a difference between trying new things and playing around traditions people don't know... People: "I want to make it italian, I'll add garlic, loads of it, mamma mia!" is like: "I want to make my thing more american, guys just bring your guns!"
I know this video is old but I just wanted to let Babish know that using this video I made carbonara for my family this year for our Italian themed Christmas and it was a huge success.
I keep coming back and watching this video not just because I love making myself hungry, but because I've made this based on your video and its one of the most delicious foods I've ever eaten.
Babish: "At this point, I'm going to ask the Italians to leave the room." *Quickly tries to close the tab* Babish: "Because it's time to make carbonara" Me: "*MAMMA MIA*"
And he's right, that's a trigger! And he correctly used "sacrilege" on the garlic! Smart man :P I mean, it's a trigger at the start when he said "you can use pancetta"... NO, you do NOT! PS: Guanciale is cured pork cheek :P
This video started me down my rabbit hole to make the perfect carbonara, and then repeat it ad infinitum within a time frame of 15 minutes whenever I feel hungry or sad or both. It's now my favorite dish and a go-to.
Ok now to be fair, I'm Italian and I don't see many problems about the second version of the Carbonara. Honestly, yes, a lot of Italians often criticize people who "desacrate" the holy traditional recipes. So much that often we criticize our own chefs for some variations they make in a plate. Personally, as far as I'm concerned, you passed the test as soon as you put the pasta in salty and already boiling water. At that point you can do whatever you want with your pasta, be free. I agree about using bacon; I absolutely loathe fattier meats like guanciale, and I'd rather have some meaty greasy crispy bacon. The only thing I could argue with is the garlic. I see that Americans put a lot of garlic everywhere. But that's only my personal taste, I don't really care if someone was to add it. In the end, you shouldn't let those people bother you, because they're too busy following recipes, to understand the complex chemistry behind cousine. Keep your good work man! You've made a cook of me with the help of your videos.
@@Prokomeni it's a thing people have been doing, I don't know when or how it started, but they just plop it in and bring it to a boil that way, it's weird as hell and strikes me as just extra work.
@@Prokomeni I've seen some people in England cook pasta by putting it in the skillet with cold water... And the cook time is something like 30 minutes As you could imagine, that pasta was... Borderline inedible lol
Thank you for this! I was looking for some other versions of Carbonara. I make it very similarly to your 2nd dish, but i never use the egg whites. I'll give it a whirl this time. I love this pasta dish (any way you slice it!). Best regards.
"secret ingredient soup" *watches video* *blank screen* Me: There is no secret. It's just you! :o Also the dumplings, though not labeled a Kung Fu Panda video, were done. Look up "bao buns" on his channel.
nice Carbonara, but just a suggestion, try to invert the whole egg/yolk ratio, one whole egg for the plate and one yolk for each portion, much more creamy!
Adding “starchy” water to the pan is actually a pretty Italian thing to make pasta creamier (as you said). So the only non-italian variations are garlic and beacon. As a really open minded italian, I can say that your version of Carbonara is actually pretty reasonable: not everyone can afford/find pancetta or carbonara and garlic is always good. 👍🏻
As an Italian I say not having garlic is sacrilege. It’s like eating Mexican with no peppers. If we stuck with tradition we’d stone women for talking over men, and we’d wipe our asses with our hands. Change is good. Garlic is extremely good for you too. So if it tastes good...do it.
@@g_browne7209 there's an iconic moment on a British morning show where the British host says that the Italian chef's dish would be the same as a British carbonara if it had ham, and that is what he replied, very indignantly 😂😂
That's how I was raised to check it, then I learned to cook. Turns out my teeth make a much better judge than a wall. Throwing it at someone's teeth also works, and is a little more fun.
I just made the authentic version... semi-authentically, as I'm broke and can't afford guanciale and pecorino romano/parmigiano-reggiano. It turned out really well, though! My mother loved it, and even asked for seconds.
I 've done it with prosciutto and a slight touch of butter for better quality of fat. Once the sause is done succesfully you can continue to heat the pasta in a pan till the sause is creamy to your satisfaciton. I used a lot of olive oil infused with chilly and garlic under room temperature for a couple of days.
Nah, everyone can add ingredients, or change them. Like lasagnas or gnocco fritto(fried pizza), not every region has the same cooking styles. I put some cream cause it tastes better in my own opinion. And bacon cause guanciale is really too fat. Some garlic and voilà!
I've added one twist to my carbonara, borrowed from traditional cooking techniques - I temper the egg/cheese mixture by slowly adding about 1/3 to 1/2 a cup of pasta water. This makes it much easier to produce a creamy sauce without risk of curdling the eggs.
my girls saw this recipe and asked me to make it. Since we don't have the guanciale, I made the modern version. I must have watched the video three times before I started and twice during. It was a big success that even my mom who is hesitant to try anything outside our Mexican cuisine loved it. thanks, Babish.
Subscribed. Your channel just came up on my CZcams. I am so happy to see this recipe! My Father's grandparents on both sides were all Italian, Greek and Egyptian. My Mother's father was Irish. He served during WWII; he didn't come home. The others were also Italian.
My moms side is from Palermo Sicily and my dads side is from Avellino Italy. I’ve had my grandmas carbonara, from both sides and honestly I think that your carbonara looks fantastic.
Non-traditional? If somebody makes a version just slightly different from their grandmother's, it's a crime. Like the way their neighbor makes it? Heresy.
Correction: there's always an Italian being offended if someone makes a non traditional dish and calls it with a traditional name. Nothing wrong in experimenting, actually that's one of the points of what cooking is about. Just don't present the dish with a traditional name, or say that what you're presenting is your take on a traditional dish (which is what Banish did here).
Leo T. Bro I’ve cooked at three Italian restaurants, two of which had the whole “tradition is our brand” thing going on. The carbonara was prepared differently at each one. Recipes vary. People are just pretentious assholes. There’s no point getting bent out of shape about it.
Spiral Jumper the main part of a dish are te ingredients, not the preparation. You can work in 100 different restourants that says their carbonara is like the traditional one and they all prepare it in different ways, but the ingredients are the same so they are all right
It's okey to use smoked bacon or pancetta or guanciale... In italy when you go to the supermarket you can find smoked pancetta for carbonara, so... Trust me, I am Italian and I use it too sometimes... Do you know that there is no original recepie for the Carbonara? The first recepie to enter in an italian magazine of carbonara was in 1954 and the the recepie was: spaghetti, eggs, swiss cheese, pancetta and garlic. It's okey to use garlic, I use too sometimes... 💚❤️🇮🇹😘 p.s. for a creamy carbonara, it's better to put two or three yokes and one whole egg.
Garlic seems like the lightest of carbonara sins. I thought for sure you would use heavy whipping cream and peas in the second version and that is far more blasphemous to call carbonara.
speaking of garlic, the other recipe i found hilarious was "spaghetti aglio olio e peperoncino" which is literally "spaghetti garlic, oil and hot pepper", all the required ingredients written in the title of the recipe itself...then you open a youtube video on this and it's like "ok, lets start by taking the pepper and the marinara sauce, then lets pour some heavy cream in"
The garlic thing was a bit of a dig at the Italian chefs who critiqued Babish. Most of the recipes they looked at in their video had garlic, and it apparently really got on their nerves.
Buddy, I've heard of worse. A friend of mine had some spanish family members visiting her, and she made a Carbonara how it's meant to be. And those family members put ketchup in it. This is a crime against cooking.
I just watched their video before looking for this one - man were they salty when anybody even thought the word garlic and carbonara in the same video. The moment Babish dropped the line about the offensive second version, you just knew that this wasn't an apology for the first, but rather him sticking it to the critics that he knows how to do it the "authentic" way and he dares to do it his own way too.
According to my 23andMe, I'm 10.7% Italian, so...pretty much an expert here.
Seems legit
TRUE LULW
😂😂 basically
Lmao dead 😂
Nah I dont buy it, you would have kissed your fingers
Start a food critic series called: “Bitching with Babish”
Banging with Babish! 😂
*Edit version: try my version of this dish! I'm from Rome... 🥂 hapoy 2021 everybody!*
CZcams demonetization system: *It's free real estate!*
Cooking My Way Lets ehhh keep that on other websites..
I would SO watch that. xD
@@hb4391 but... Why? It's Babish! 😍 😂 OK no... 😏 sorry... 👐🏻🤐
"Don't throw it against the wall you freaking weirdo " this part makes every Italian happy .
Not so much, really 😂
My Italian grandfather told me to this
I think that's what Italians used to do like in 1800, which they brought to America. Now every modern Italian sees it as a good way to ruin both the wall and the pasta
*Italians remembered that*
*happy italian noise*
As Italian, I can tell you we too have different versions of carbonara based on local recipes, and at the end of the day it is all about cooking a dish that makes you feel happy about food, as you did here.
I love ur pfp
Do you get mad if people break their uncooked pasta in half?
Just don't use cream please
@@zickykane5206 yes, there are multiple reason for this. One of them is tha broken spaghetti are more difficult to take with a fork and in reality there is no reason to break it because after a couple second in the water the spaghetti simply become softer and submerge themself.
Want to know asian style carbonara? Replace the pancetta into lap cheong
i have never felt such a whiplash hearing the fancy "carbonara" pronunciation for a solid 3 minutes and then hearing the most americanized "carbonara" slam me against a brick wall at 55 mph.
BWB: *Puts garlic in Carbonara*
Italian Chefs: You mama'd your last a-mia
SamuDrummer TV Mama mia
SamuDrummer TV 👋 a-mama mia
@@samudrummer27 ama mamia!1!
@mayte ur mom intensifies
@@samudrummer27 mmama mmia??
Once I made Carbonara with provolone, cuz i had no pecorino. Since then I'm wanted dead or alive. I miss my family.
Deserved👌
Lol
😂😂😂😂😂😂😂😂😂
Actually that's well-deserved 🤦♀️
I mean...Provolone?Really?? Have you eaten that pasta after?
Do they swarm you if you try to go to their territory like in RDR2?
Babish: “Don’t stick it to the wall you freakin weirdo”
Gordon in his carbonara video: *Throws it onto the ceiling*
Ceilings are just horizontal walls
But it’s just weird. Wanna know if it’s done. Eat it.
In all seriousness, don't use that trick. If it sticks to a wall, it means it's actually overdone. Just fish one strand out, run it under the sink for 0,5 seconds and eat it.
Babish: *adds garlic*
Italians: *offended*
Babish: im gonna fckin do it again
*in psychotic goofy voice*
Wanna see me do it again?
. Most may not know or appreciate this reference, but I can assure you I do my friend and I’ll gladly fuckin do it again🤝
Alex Starke goofys trial
Vsauce No u I know😑
So I got so bored during quarantine that I found this on one of my playlists and actually went ahead and prepared the carbonara.
Long story short, now my wife is mad because she thinks I'm actually a good cook and I've been hiding it.
My parents are also amazed by my cooking skills and I am just like....... ever heard of the internet? There are many easy but also delicious dishes out there.
😂😂😂
Even I could make this good. And I'm a 13 year old whos experience with cooking reaches as far as cakes and Macaroni
J & B yea most cookings fairly easy, worst part for me is bring broke and have the crappiest of knives
@@kennethtran8635 Yup, for me it's a time thing, lol, along with the crappy knives
You want to really piss them off you should've broke the spaghetti in half before putting it in the pot. Lol
What're you trying to get him killed by the Italian mafia?
Lol, my dad and I do this.
This is a silly joke, not a declaration of war
*Adam Ragusea has entered the chat*
Vuoi le mazzate Porcodio
"... you can sub with pancetta if you're in a pinch."
*Me for the rest of the god damn video:* Haha, pinchetta
This made me snort out loud, thank u
I didn't get the joke
Explaining it removes the appeal of it... but just to clear it up, Pinch sounds like the beginning of Pancetta. Aka, Pinch-etta.
Oh, I thought you were making a saucepan -> saucepin joke
Pnchetta
@@rizziniandrea6897 It's a word pun, like I would do with puncetta.
Babish and the Italian traditional cooking community have so much beef with each other that you could plate it and serve it with rosemary
Mama Mia, not fucking rosemary!!! What kind of freak are you?! 😉
Italians have beef with everyone that make food slightly different than the traditional recipe, they take their food very seriously
@@sanserof7 italian here, here's why. we noticed a trend a lot of people (from the us mostly) to make stuff that it's either quicker to make (like cooking raw pasta in broth and sauce in one pan) or filled with too much cheese or too many spices or low grade ingredients (as of today i have no idea what "parmesian cheese" is, but it's not Parmiggiano reggiano, which is a D.O.P. and it's an unique cheese with an unique taste, there are dishes tailored around it) which are going to taste "differently" if not bad, and it's giving us a bad name, because italian dishes are known worldwide for a reason, and seeing them cooked "wrongly" feels bad.
Don't get me wrong, people are free to enjoy food however they want, i'm not here to judge, but don't call it an italian dish, because it's not. or don't call it "italian style" because, again, it's not. it's two different thing, that's all
@@SanjiKunTheLoveCook I get the point but some Italians take it really far. Like any pizza that didn't originate from Italy isn't a real pizza, even though Americans can make great pizza's aswell.
Italian Chefs have a beef with any cook ever
Even other Italian Chefs
“A cool trick to determine pastas doneness is to take out a strand and... eat it”
*surprised pikachu face*
Hmm the floor is made out of floor.
I’ll take a potato chip...and eat it!
That is my trick before i know the right time to cook a pasta. I always measure the time, and when i took a strand and eat it, when it is al dente, i took record of the time and that is the right duration to cook this type of pasta.
@@memillionthdoot4436 Is that a death note reference?
@@LudicrousRat no its a Jojo reference
I'll never forget the day in home economics when the recipe said to use 0.5 cloves of garlic. I used two (my cooking partner was horrified at first but then she tasted it). The goal of my life is to spread the gospel of garlic one person at a time.
Garlic is a superior ingredient, if a savoury recipe calls for garlic, double its amount.
If it doesn't, add it
Half of a garlic clove?? That is impossible. I am glad that you used two cloves
It's funny, I think the garlic in Eastern Europe is much stronger, so if I'm cooking from an American recipe, I always make sure to add half the garlic, because otherwise it tastes only garlicky and is very strong. Like for example once I saw six cloves of garlic. That would ruin the whole dish, because you literally wouldn't taste anything else.
@@kataszamel4525 yea, they breed the eastern European garlic stronger cos thats vampire central, need as strong a weapon as you can get :)
You are preaching to the choir....how much garlic do I want? Yes.
But if you even bring cilantro onto my property there will be blood.
Italian here (who's family is straight from Italy just a little ago). I loved your "non-traditional one". I have no problem adding garlic to it. Screw "traditional"... If it tastes good, who cares?
ye
Don't call it carbonara then
@@gaia7240 Can we name it something funny instead?
@@gaia7240 it’s not ‘traditional’ carbonara but it is still a carbonara
@@gaia7240 I agree, you can't add meat to a grilled cheese sandwich and still call it a grilled cheese. At that point, it is technically a melt, not a grilled cheese.
Babish:”Don’t throw it against the wall you friggin weirdo”
YSAC: *Sweats nervously*
thank you, so damn much.
😸
He doesn't sweat; he's a professional!
@@joycewible8816 he doesn't professional; he perspires!
@@jomm_music hmm, ysac juice
Can you start a mini series called,
"Being broke with Babish?"
For people who are living on a shoestring budget?
👍
"Simple with Babish"
Broke with Babish
Bankrupt with Babish
I second this, "Broke With Babish"
Maybe make some money with "breaking bad with babish"
I just wanted to thank you for making this! I used this as a base about 6 months ago, and have been tweaking it for mine and my partners taste preferences since. Tonight, we got it perfect for us. So thank you so much for giving me the courage to try cooking something new! Excited to try something else new!
As an italian, I can confirm you nailed it with the first one, and I didn't get offended with second one. I can accept revisitations, as long as you say it's not traditional
seriously tho, the carbonara I had in Rome was freaking delicious, now I crave it every so often but unfortunately I have yet to find a restaurant in Taiwan that comes anywhere near close
Since carbonara is from like 60-70 years ago, it has no "traditional recipe". Two grandmas might have two slightly different carbonara recipe, and both will claim it's traditional.
@@toohottohandle0_0 I'm sure you can find pasta eggs and baconlike meats there no ?
@@evoknz It's no nonna's meal actually. Italian used to make this to American soldiers back in the WWII days since they where so used to having bacon and eggs in the morning, (breakfast is always sweet in Italy, and they must have been surprised to see such ingredients eaten as breakfast) but swapping the bacon with guanciale since there was none in Italy and guanciale was the closest thing there was. This said, I live near Rome and my grandma has never ever cooked a carbonara for me.
The original used bacon and egg rations from American GIs. Italians have a lot of myths surrounding their traditions which are just not based in reality.
i'm italian and i can confirm that that's how we cry in italian
*laughs in American*
@@ivanrivera3293 Nice
Laughs in Mexican/American
*laughs in British*
Laughs in African-American
0:18
redemption is a great and all, but the strongest motivations behind this video are pettiness and resent
And I respect that
It the words of the great Marco Pierre White, "There is no recipe. Simple."
He is Babish. He is the recipe... 😂
@@_Odin_ That's retarded.. Doubt that bullshit would ever come out of the mouth of a decent chef. You want to cook? Go for it, put whatever you want.. if you want to do a specific dish, or at least you want to do it, and present it as "original" then you better fucking follow the recipe. I am sure there is a reasonable context to that quote.
I love how purist Italians won't allow any variation on their classic. However, true foodies will use the egg/cheese/bacon basis to vault off of. Try adding some heat with roasted chile seeds for an awesome punch to a great base.
It's classic for a reason. They don't have issue with people cooking spaghetti with fake parmesan, cream, garlic, bacon, and who knows what else, but they have issue with people still calling it carbonara.
The most hilarious and hypocritical part is that there are tradiotnal variations too so it's not like there's a single recipe
Sure some stuffs wrong and other renders it non traditional, but it non traditional doesn't mean it's not a certain dish, just a non traditional one
@@aamgdp bet there is no single recipe for it! Even the different regions in italy will fight about it!
Those "purists" are wrong on many levels; imo - it goes against everything what the traditional Italian kitchen stands for. Italians have a "home kitchen" - Italian cooking books are traditionally about documenting "grandma's secrets". And grandma's being grandma's - they make the best food using whatever is available. So unlike French cuisine - authentic Italian cooking is not about hunting down 25 ingredients in order to recreate the exact same dish that king Louis whatever ate on his 14'th birthday. Italian cooking books that are passed on generations are originally to be inspirational tools to make your own thing based on your local source - also you wouldn't find a lot of pasta dishes in those books in the first place; pasta like we know it is relatively modern.
Also Carbonara probably isn't a even one of those traditional pasta dishes. There's zero evidence that it was thing until after world war II when pizza and spaghetti became popular in the US. So the theory is that the name Carbonara comes from American Soldiers who were stationed in Rome, who frequented a restaurant called "La Carbonara"; which became the brand name for the dish across the globe. The "American version" shown in the video is actually similar to an authentic Italian pasta dish called "pasta alla gricia" - and what is thought as "real Carbonara" is likely an innovation and spread by the restaurant scene; not traditional dish - so the statement that using garlic or bacon ruins the dish is misguided snobbery.
@@aamgdp there is no recipe and people dont really know where it comes from in the begining this is one
theory on the birth of pasta alla carbonara says that the American soldiers, in Rome after the liberation of the city, used the food of their houses (bacon, eggs, cheese) to make a pasta that reminded the family flavors. In this way the carbonara pasta was born.
Hey, I made this at home this evening. It was the second version I made (but I did not add garlic and I used regular spaghetti). I highly recommend this, it's worth the dishes. Thank you for this Mr. Babish.
When I told my husband original carbonara recipe doesn’t call for cream, he called me a liar. It was not a good day 😂
This is why we were angry about all these carbonara videos, you get millions of people believing that they know what italian cuisine is like, while they never tried it because 99% of the videos have altered/americanized versions of the dishes.
Oops time for a new husband
@@K0YK This is true...the most "well-known" recipes aren't always the most authentic (see Chinese-American food for additional reference). In all fairness though, I'm not even a fan of (original) carbonara. I just eat steak when I'm in Rome.
@@i2hellfire Honestly you shouldn't complain much if it tastes good, that's all that matters
@@K0YK the Olive Garden effect
Babish: Puts garlic in carbonara.
Italians: *So you have chosen Death?*
Not gonna lie I do believe it tasting very nice.
That's fine. They're dealing with the coronavirus in there
They have more to worry about
@@johncarlofernandez2698 Can confirm, I'm Italian
No garlic no deal
Hahaha, I wonder how the Italians would react to the Filipino version of carbonara. They cut out the egg entirely and replace it with cream, it uses bacon and mushrooms as a topping and the bacon is typically on the softer side. My dad isn't Italian but he is European and refuses to eat it because it's cream based 😆 either way super helpful video, thank you for making it 😋😊
I'm Polish and I'd honestly LOVE that sauce. It lowkey sounds like a mix between carbonara and a stroganov sauce.
my family makes it my adding pancetta to a pan, running mushrooms through the food processor and adding them, and using garlic and herb cream cheese, put on top of the pasta. it’s delicious, although i know it’s not carbonara at all lol
I recently did this meal for the family and all of them were impressed so thanks Babish for the step by step process!!
"I think this will taste really good and so will you".
Babish are you trying to eat us?
Tis a joke right? If not then I'll give you're brain an explanation
i want babish to eat me
This comment could be interpreted in a variety of ways.
just wondering whether ure a guy or gal
@@180MPH_In_The_Wrong_Lane its a guy
Babish:*Use bacon instead of guanciale*
Italians: aspetta, è illegale
AHAHAHAHAHAHAHH esatto
quando ha messo l’aglio mi sono davvero sentita male
actually many italian chefs do recommend using bacon if you cant get guanciale, their saying is only that guanciale is the best for this recipe and gives the best most authentic result thats all
@@Cavstic oh true my bad, i meant the pancetta
@@xGoodOldSmurfehx too late my friend.
We already locate your position an we are coming for you.
*PASTA LA VISTA, BABY*
Made this tonight. Was amazing. Made a mistake by making the pasta from the first dish and then following the directions for the second dish. Added more pepper, was amazing ... didn’t die from sodium overdose!
Note to self: When adding pasta water to a dish later, DO NOT MAKE PASTA WATER “as salty as the sea”! 🤦🏻♂️
I keep getting back to this video.
Every time I decide to make Carbonara, or Carbonara.
Thanks Babish. This is one of few things that helped me get through the pandemic.
Babish: mentions bacon in a carbonara
Italy: *explodes*
Nah we do that when we don't find anything
No we don't
Italy: general porco dio
Actually in the video critiquing him they’re pretty understanding of people using bacon, garlic seems to piss them off because people assume all Italian food is essentially based around it...as an Indian I feel them, tossing curry powder or garam masala into something doesn’t just “make it Indian” and it must be irritating when people talk about garlic “making it Italian”
still tasty tho
@@GymnopedieTornado *slowly puts garam masala back on the shelf while making "Indian" scrambled eggs*
"Haha, yeah... totally..."
As an authentic Italian I can confirm that adding garlic to Carbonara is a disgrace to all of Italy.
But its good tho
But why tho?
Jay Imperial cause it’s against the law all our Nonna’s taught us
@@LeoGuidi can you further explain the tradition? Im more familiar with asian then itailan cuisine
Jay Imperial it’s just looked down upon, like salting your meat before forming a burger patty. It is not how Carbonara is made, end of
Food Fundamentalism is a national pastime of Italy. Good on em, I am going to make my muddled up abominations happy as can be
[snaps a big bunch of spaghetti before dropping it into boiling water with a menacing grin]
I loved the first version of carbonara. I'll make it tomorrow for my 1st year anniversary with my husband. Thanks for sharing.
I made this for my mom for mother's day. It was the most amazing thing Ive ever had in a pasta dish. Thank you babish.
I come from the school of garlic: if the recipe calls for garlic double the amount of garlic, if the recipe has no garlic add garlic.
cringe
@@zenoganz8884 lmao shut up
I have found my family...
OP, not you Zeno
@@hotlinechernobyl5157:(
@@zenoganz8884 ;)
Italy: The only country where all their chefs are more hardcore than their military.
actually, we have one of the most powerful armies in the world.
but yes, cooking is always more important than war :)
Att ahaha FR NO CAP
@Cosmin Costea FWIW the italians who reviewed his (and others) carbonara afterwards went to their own kitchens and made very interesting carbonara variations. None of them stuck to the exact same "old school" recipe that Babish goes with here.
@@mushvilla Your navy is a floating pizza.
@Cosmin Costea well, there's a difference between trying new things and playing around traditions people don't know...
People: "I want to make it italian, I'll add garlic, loads of it, mamma mia!" is like: "I want to make my thing more american, guys just bring your guns!"
You moved up another notch... I loved the Italians watching your video!! much love brother
!
I know this video is old but I just wanted to let Babish know that using this video I made carbonara for my family this year for our Italian themed Christmas and it was a huge success.
Carbonara or "Carrrr -boe- nah- raaa?
“Pull it out *using your hand* like a real gentleman.”
~Andrew Rae 2019
It sounds like he didnt pull out lol. Baby Babish? Anyone?
@@Yanipaninii birthing with babish
Andrew Rea*
I really love his satiric way to entertaining. Very english in some ways. And I am the 1k like here lol...
Rea*
You should make the krusty krabs pizza from sponge bob!
Aaron Shlomi he’s gotta make sure he doesn’t forget the drink
Lurk my diet doctor kelp
But that's just regular pizza!
@@PresidentFunnyValentine is this a reference to the episode i didnt watch spongebob in a while
Ray Valentine well you can make it as a cheeseburger pizza since Krabs makes it from Krabby Patties.
I keep coming back and watching this video not just because I love making myself hungry, but because I've made this based on your video and its one of the most delicious foods I've ever eaten.
Awesome...thank you for the second version!!!!! Very helpful ❤️
Babish: "At this point, I'm going to ask the Italians to leave the room."
*Quickly tries to close the tab*
Babish: "Because it's time to make carbonara"
Me: "*MAMMA MIA*"
Both versions give me diarrhoea
@@JimboJones99 well maybe bcause you're lactose intolerant
stinky Ass
There’s no dairy in either recipe fucknut
Not trying to be an asshole I just wanted to say “fucknut”
Edit: I’m an idiot
@@s.nifrum4580
There is 2 cheeses, fucknut
Just following your style
Janil Garcia Jr.
Right completely forgot about that good point
Babish: "carbonara"
Captions: "Got A Banana"
Im W H E E Z I N G
Hehe
"God blue Nada" killed me xD
He’s allergic to bananas 😂
r/sadlygokarts
My kids told me about this channel and I have to say I’m glad they did. Looks great!
Just made a bit of a blend of the two, and it was AMAZING! I will absolutely be making this again
"At this point, I'm going to ask the Italians to leave the room." This man never fails to make me laugh.
And he's right, that's a trigger! And he correctly used "sacrilege" on the garlic! Smart man :P
I mean, it's a trigger at the start when he said "you can use pancetta"...
NO, you do NOT!
PS: Guanciale is cured pork cheek :P
It's his tone, it just works ^^
No
But ok
If my grandmother had wheels, she would have been a bike
@@Gabajunior what is this from?
What? 😂
@@siguy715 it's a common saying in Italy
If my carbonara had garlic then... something something cries in italian
I'm laughing so hard why
This video started me down my rabbit hole to make the perfect carbonara, and then repeat it ad infinitum within a time frame of 15 minutes whenever I feel hungry or sad or both. It's now my favorite dish and a go-to.
I made the traditional version & it was delicious not to mention much easier than I anticipated.
Hey babish any chance we could get a basics episode on steak sauces? Like Bearnaise, Chimichurri, etc.
Steak sauce episode: "Throw away the sauce and use a little salt and pepper before cooking medium rare."
Done.
@@BakanoJutsu eh c'mon, a steak Diane or chimichurri skirt steak is really nice sometimes.
@@DiabetoDan Oh! Very good point. I retract my previous snark.
Oh! Very good point. I retract my previous snark.
@Grayson DuBose he said etc.
Babish couldn't quite decide if he wanted to pronounce *all* the words in italian
I thought the same! 😂 it would be awesome, anyway!
Thanks man, just made this for my family and they loved it
Thanks a lot Babish! Just made Carbonara using this video as a guide and it was absolutely delicious! Love your videos kepp it up.
Ok now to be fair, I'm Italian and I don't see many problems about the second version of the Carbonara.
Honestly, yes, a lot of Italians often criticize people who "desacrate" the holy traditional recipes. So much that often we criticize our own chefs for some variations they make in a plate.
Personally, as far as I'm concerned, you passed the test as soon as you put the pasta in salty and already boiling water. At that point you can do whatever you want with your pasta, be free. I agree about using bacon; I absolutely loathe fattier meats like guanciale, and I'd rather have some meaty greasy crispy bacon.
The only thing I could argue with is the garlic. I see that Americans put a lot of garlic everywhere. But that's only my personal taste, I don't really care if someone was to add it.
In the end, you shouldn't let those people bother you, because they're too busy following recipes, to understand the complex chemistry behind cousine.
Keep your good work man!
You've made a cook of me with the help of your videos.
Yes we like garlic, and as a country we've never had any major vampire incidents, outside of cinema, coincidence? I think not!
@@madestmadhatter That must be it! Never thought about it... Now it all makes sense
Hold up... who puts pasta in cold water lol
@@Prokomeni it's a thing people have been doing, I don't know when or how it started, but they just plop it in and bring it to a boil that way, it's weird as hell and strikes me as just extra work.
@@Prokomeni I've seen some people in England cook pasta by putting it in the skillet with cold water... And the cook time is something like 30 minutes
As you could imagine, that pasta was... Borderline inedible lol
You should have thrown a meatball on top of it. They'd have had aneurysms.
that literally sent shivers down my spine
Even non-Italians would get aneurysms.
That last sentence is giving me an aneurysm
@@justinjakeashton Nah. Meatballs are good stuff.
per favore non farlo hahaha
Thank you for this! I was looking for some other versions of Carbonara. I make it very similarly to your 2nd dish, but i never use the egg whites. I'll give it a whirl this time. I love this pasta dish (any way you slice it!). Best regards.
I've seen dozens of pasta carbonara vids but this one is really the best!
This episode reminds me of an inspirational quote:
"I don't speak Italian" - Spongebob Squarepants
The same quote can be cross referenced from Jimmy Neutron.
Babbish looks like kratos except he's missing the red tattoo marks
I live by that.
@@316bkeb I recall Babish mentioning something about dressing as Kratos when he's done with his gym regiment.
"I don't speak Italian" what is that phrase referencing?
Could you make the secret ingredient soup from Kung fu panda please. Also the dumplings Shifu trained him with.
Nathan Hale they always make me hungry
"secret ingredient soup"
*watches video*
*blank screen*
Me: There is no secret. It's just you! :o
Also the dumplings, though not labeled a Kung Fu Panda video, were done. Look up "bao buns" on his channel.
He will do a very great job on that. He already made dumplings and they were the thing! See the episode🙌🏻😀! It was great! Xoxo!
YESSSS I’ve been asking this for like the last 5 videos now.
Pretty sure the secret ingredient is MSG... and panda.
It was a success! The family loved it and ate it all up! Thank you.
nice Carbonara, but just a suggestion, try to invert the whole egg/yolk ratio, one whole egg for the plate and one yolk for each portion, much more creamy!
Adding “starchy” water to the pan is actually a pretty Italian thing to make pasta creamier (as you said). So the only non-italian variations are garlic and beacon. As a really open minded italian, I can say that your version of Carbonara is actually pretty reasonable: not everyone can afford/find pancetta or carbonara and garlic is always good. 👍🏻
ikr! I'm not Italian but I still feared the use of cream in the modern version of his carbonara but was then surprised in a very good way :)
I can tell you're Italian by your very well chosen profile picture
As an Italian I say not having garlic is sacrilege. It’s like eating Mexican with no peppers. If we stuck with tradition we’d stone women for talking over men, and we’d wipe our asses with our hands. Change is good. Garlic is extremely good for you too. So if it tastes good...do it.
@le Hoarderz Al-Shekelsteins Italians don't agree with each other either when it comes to food.
Yeah here in Norway it's unreasonably hard to get either Guancale or Pancetta so bacon is pretty much the only decent option
“Agitate rigorously”
Ah yes my specialty
Also known as axiomatic agitation.
I think he meant vigorously
Interesting. I started making Carbonara about a year ago and didn't realize I was using your recipe until just now. Awesome!!
Cooked this for the family and it came out awesome. Thanks Babish.
if my grandmother had wheels she would have been a bike
This comment is perfect 😂😂
Florence Roxburgh I don’t get it
@@g_browne7209 there's an iconic moment on a British morning show where the British host says that the Italian chef's dish would be the same as a British carbonara if it had ham, and that is what he replied, very indignantly 😂😂
Se mio nonno avesse avuto tre palle sarebbe un flipper
Hows your sausage roll
"Don't throw it against the wall you freakin' weirdo"
I'm personally attacked.
Fellow YSAC fan I guess :D
Shut up, weirdo
You throw pasta against the wall? You serious?
That's how I was raised to check it, then I learned to cook. Turns out my teeth make a much better judge than a wall. Throwing it at someone's teeth also works, and is a little more fun.
Berdst friend shut up, fuckin’ weirdo
I just made the authentic version... semi-authentically, as I'm broke and can't afford guanciale and pecorino romano/parmigiano-reggiano. It turned out really well, though! My mother loved it, and even asked for seconds.
Cheap source of Parmigiano-Reggiano at Costco. It is the pre- shredded stuff but it would still be an improvement
@@angelwhispers2060 No Costco in my country, but thanks
This is so far the best carbonara recepie that as an Italian I have seen an American do. Thanks, there is still hope
"Cries in Italian"
me: "Laughs in English"
Me: "kills in spaghetti"
You are a Monster 😭😭
Please...
Tell me you don't eat carbonara whit garlic...
@@Swimmeret_ We can eat it anyway we want because you lost the war!
@@Swimmeret_ it is a kick in the gonads... 😞🙌🏻💔
"Laughs in Yank"*
He embraces the challenge without apology or fear of reprisal. He keeps it real, relatable and easy to recreate and I appreciate that.
No that is more wet bread and tomatoes. Italies took their favorite dish and eat it everyday.
I 've done it with prosciutto and a slight touch of butter for better quality of fat. Once the sause is done succesfully you can continue to heat the pasta in a pan till the sause is creamy to your satisfaciton. I used a lot of olive oil infused with chilly and garlic under room temperature for a couple of days.
your #2 recipe is what I'm making for dinner tonight! thanks for sharing
"So what's your reason for making this video?"
Babish:
*Don't say revenge*
*Don't say revenge*
"Uh... revenge?"
He's still salty 😂😂
That's it I'm out of here....
Italians
Aawww man
So we back in the kitchen
Got our carbonara
Mixing from side to side
As an italian, the important thing is that you didn't put cream in carbonara
As a non italian, I'd still agree. Carbonara with cream or even milk taste like shit. Or more accurately, puke.
Nah, everyone can add ingredients, or change them. Like lasagnas or gnocco fritto(fried pizza), not every region has the same cooking styles. I put some cream cause it tastes better in my own opinion. And bacon cause guanciale is really too fat. Some garlic and voilà!
Steve DeCarli quoting every Indian mamma ever: “do you want me to die?”
@@fanijar you're not making carbonara though. you're making your own dish.
@@fanijar dont you fucking dare call my boy gnocco fritto a fucking fried pizza
I've added one twist to my carbonara, borrowed from traditional cooking techniques - I temper the egg/cheese mixture by slowly adding about 1/3 to 1/2 a cup of pasta water. This makes it much easier to produce a creamy sauce without risk of curdling the eggs.
I like how old man Gordon can bare do this recipe in 10 minutes. While our young hipster Babish does it in 3 min.
He fast forwarded the video a lot
Yeah did you even watch man?
Every single one of you get r/wooooshed
@@pocky8667 yeah
@@MichaelPlayzOfficial i think it was a joke 😂
Italians should never see how a Filipino makes carbonara lmaoo
allyssa Bagay oh shit true! 😂😂😂
porco dio ed invece l'ho visto e vorrei cavarmi i cristo di occhi
FUCKING CREAM
Even as a Filipino, I was greatly disappointed when I've eaten a sweet carbonara.
Nestle all purpose cream that biiiiitch
Somebody make Italian captions for extra passive aggression.
Don't
Someone do it please.
For once I can say someone nailed a carbonara video, and I'm italian so... Double guanciale points for everyone
Add the hand gestures too, while you're at it.
How do I add captions?
Thank you!!! Never made it never had it but this video inspired me to make it and it is delicious!!!!!
my girls saw this recipe and asked me to make it. Since we don't have the guanciale, I made the modern version. I must have watched the video three times before I started and twice during. It was a big success that even my mom who is hesitant to try anything outside our Mexican cuisine loved it. thanks, Babish.
Maybe an idea for a basics EP: The different kinds of loaf cakes like banana bread, pumpkin bread, etc
Jessie yes!!
i would LOVE a banana bread episode 👍👍
Brilliant
Jessie zucchini bread, cranberry Walnut bread, Orange... Something bread, and gluten free crackers because gluten is life
@@ddmirolli exactly! I'm gluten free but he could make some wheat banana bread and i would still want to make it
"Pull it out, using your hand, like a real gentleman." -Andrew Rea, 2019
Subscribed. Your channel just came up on my CZcams. I am so happy to see this recipe! My Father's grandparents on both sides were all Italian, Greek and Egyptian. My Mother's father was Irish. He served during WWII; he didn't come home. The others were also Italian.
great recipe. I just cooked it now and its remarkable, as all techniques are!!
Should drop a video on April 1st where you make Carbonara with cream, and claim it's the best way.
Alas, this is true for the Filipinos who foolishly insist that a carbonara has cream in it.
Also - start with Oscar Meyer bacon bits, some wide fettuccini, add in peas, garlic, lemon, parsley, and use Kraft in a jar parm.
At this point, why not just go all the way and add pineapple
@@SuperPoopatron Hey, I think maybe you're on to something there...
cream, garlic, bacon grease, and 4 sticks of butter
You still haven't made the truly heretic carbonara, the one made with heavy cream.
Make that one all the time. Tastes great.
@@panicked8676 i'm crying in italian bro😭
Ngl cream is worse than satan for us😂
@@francescomarcantoni6776 I'm half Italian. I accept my culinary apostasy lol
@@francescomarcantoni6776 What about Panna Cotta?
@@panicked8676 A-pasta-sy? :D
My moms side is from Palermo Sicily and my dads side is from Avellino Italy. I’ve had my grandmas carbonara, from both sides and honestly I think that your carbonara looks fantastic.
Made the bastardised version (with smoked bacon) for my family tonight. Went down a treat. Thanks man!
nice profile picture! B)
There's always an Italian being offended if someone makes a non-traditional dish.
Non-traditional? If somebody makes a version just slightly different from their grandmother's, it's a crime. Like the way their neighbor makes it? Heresy.
Correction: there's always an Italian being offended if someone makes a non traditional dish and calls it with a traditional name. Nothing wrong in experimenting, actually that's one of the points of what cooking is about. Just don't present the dish with a traditional name, or say that what you're presenting is your take on a traditional dish (which is what Banish did here).
Leo T. Bro I’ve cooked at three Italian restaurants, two of which had the whole “tradition is our brand” thing going on. The carbonara was prepared differently at each one. Recipes vary. People are just pretentious assholes. There’s no point getting bent out of shape about it.
Spiral Jumper the main part of a dish are te ingredients, not the preparation. You can work in 100 different restourants that says their carbonara is like the traditional one and they all prepare it in different ways, but the ingredients are the same so they are all right
I understand you all, but... Try French fries with red Beet... 😂 carbonara in the way my idol (Babish) made it is very outrageous😂
"Yeah, baby, I hear the blues a-callin', tossed pasta and scrambled eggs."
"Quite stylish."
"And maybe I seem a bit confused, (well, maybe) but I got you pegged"
"Scrambled eggs all over my jowls. Guanciale boy to do?"
Underrated comment for the true fans to enjoy!
Although you don't want scrambled eggs...
Miss when he used this theme song for his intros.
It's okey to use smoked bacon or pancetta or guanciale... In italy when you go to the supermarket you can find smoked pancetta for carbonara, so... Trust me, I am Italian and I use it too sometimes... Do you know that there is no original recepie for the Carbonara?
The first recepie to enter in an italian magazine of carbonara was in 1954 and the the recepie was: spaghetti, eggs, swiss cheese, pancetta and garlic. It's okey to use garlic, I use too sometimes...
💚❤️🇮🇹😘
p.s. for a creamy carbonara, it's better to put two or three yokes and one whole egg.
What a wholesome commemt
Ooooh its just to wholesome for me
I tried this, the second version and it came out great 👍🏽
Garlic seems like the lightest of carbonara sins. I thought for sure you would use heavy whipping cream and peas in the second version and that is far more blasphemous to call carbonara.
speaking of garlic, the other recipe i found hilarious was "spaghetti aglio olio e peperoncino" which is literally "spaghetti garlic, oil and hot pepper", all the required ingredients written in the title of the recipe itself...then you open a youtube video on this and it's like "ok, lets start by taking the pepper and the marinara sauce, then lets pour some heavy cream in"
And onions! Every "carbonara" I see in my town has cream and onions.
Peas are a nice addition. They add some freshness and color to a heavy dish. Call it "carbonara con piselli" and buon appetito.
The garlic thing was a bit of a dig at the Italian chefs who critiqued Babish. Most of the recipes they looked at in their video had garlic, and it apparently really got on their nerves.
Buddy, I've heard of worse.
A friend of mine had some spanish family members visiting her, and she made a Carbonara how it's meant to be. And those family members put ketchup in it.
This is a crime against cooking.
"...and a version that's sure to piss 'em off." Lol. You have my like.
I just watched their video before looking for this one - man were they salty when anybody even thought the word garlic and carbonara in the same video. The moment Babish dropped the line about the offensive second version, you just knew that this wasn't an apology for the first, but rather him sticking it to the critics that he knows how to do it the "authentic" way and he dares to do it his own way too.
And you have mine.
i dont know why i havent subcribed to you before, my appologies. but your method of testing pasta for being done at 2:06 is what got me to do it!!
Great quick recipe. Saved my life today!