Carbonara | Basics with Babish

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  • Published on Aug 15, 2019
  • Carbonara has been the subject of some severe bastardization here in the states, where we regularly eschew Italian tradition in favor of garlic, bacon, and green peas for some reason. Today we're doing both the old-school and illegitimate versions of the hotly-contested dish, both of which deserve their place in your grandmother's handwritten recipe cards.
    See those chefs tear me apart here: ruclip.com/video/bnZ_70XyVAk/video.html
    Music: "A Beautiful Life" by Broke for Free
    soundcloud.com/broke-for-free
    + Traditional Carbonara shopping list:
    1/2 pound guanciale (can substitute with pancetta)
    3 large eggs
    1 egg yolk
    4 ounces of cheese (Pecorino Romano or Parmigiano-Reggiano)
    Ground black pepper
    Spaghetti noodles
    + Modern Carbonara shopping list:
    1/2 pound thick cut bacon
    Parmesan or Romano cheese
    3 large eggs
    1 egg yolk
    Ground black pepper
    Garlic
    1/3 cup starchy pasta water
    Bucatini noodles
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Comments • 6 432

  • Binging with Babish
    Binging with Babish  Month ago +20763

    According to my 23andMe, I'm 10.7% Italian, so...pretty much an expert here.

    • SolidShroom
      SolidShroom 4 days ago

      comedy gold.

    • AndrewYang for2020
      AndrewYang for2020 8 days ago

      *classical american*

    • NoName
      NoName 9 days ago

      Still burning ,he! 🤣🤣🤣

    • Michael Vincent
      Michael Vincent 9 days ago

      Make sure you commit no violent crimes Babs....they have your DNA now

    • Ivan Šušak
      Ivan Šušak 12 days ago

      @Rafael Garcia well im a fuken 9 year old then. You know how to make it because you grew up with that kind of food. Call me when you make a burek first try.

  • D. Parks
    D. Parks 22 hours ago

    What's crazy to me is that I have never, in my life, heard 2 Italians agree on the best way to make ANYTHING. Pretending there is a single right way to do something is so egotistical you may as well claim to have invented the recipe.

  • Gavin Burkhardt
    Gavin Burkhardt 23 hours ago

    this series is going to save me at uni

  • D D
    D D Day ago +2

    Every time I cook Italian food my paranoid imagination tells me that the ghost of my nonna is watching over my shoulder to make sure I keep it authentic, like how she liked things, yes it's the old Italians making us younger Italians carry on with the pedantic cooking behaviour, but every time I make Carbonara I prefer it with garlic. I love garlic in everything! So even Italians don't always stick with the traditional recipes as much as we feel pressured too. It's about individual taste, until your cooking it for the whole famiglia that is and then it's just feast of criticism or love depending how it's cooked, I once witnessed my grandfather throw a plate of pasta in the sink because mum used butter instead of olive oil! No shit lol most often I use both!

  • Pete Davis
    Pete Davis Day ago

    I see scrambled egg at 2:47

  • Sheriff Industries

    The video where the same 3 chefs made their version, it looked nothing like it's normally served.

  • Valerie Quast
    Valerie Quast 2 days ago

    This is probably the worst thing, but I love adding peas to my carbonara. I just like the taste and texture of the peas with the bacon and egg sauce and noodles. I know, i'm the worst.

  • diablonrg87
    diablonrg87 2 days ago

    Bravo na vera merda

  • - PWET -
    - PWET - 2 days ago

    KALBO-NARA...HAHAHHA

  • Vinh Duong
    Vinh Duong 2 days ago +1

    Every time you say "Carbonara" my ears get a little wet.
    So, like, stop.

  • Emma Rounsville
    Emma Rounsville 2 days ago

    Tried to make this, but with bacon cause I'm a cheap college student lol, unfortunately I didn't kill the heat in the pan early enough, and now I've got scrambled egg pasta! I tried tho

  • Tinyyellowhouse
    Tinyyellowhouse 2 days ago

    If you haven’t tried it with thinly sliced leeks and bacon, you should. It give a slight onionyness to the dish and pop of color.

  • Enrico Tiberi
    Enrico Tiberi 2 days ago

    Finally somebody who can cook perfectly Italian dishes!!!



    Greetings from Southern Tuscany, Grosseto!!! ❤️❤️❤️

  • Andrés Isaza
    Andrés Isaza 2 days ago

    Yo got no idea on how to throw pasta into a pot. You should twist so it delicately and perfectly falls all around.

    I don't think you have to continue moving the pasta it if you already salted the water.

  • Raj Patel
    Raj Patel 3 days ago

    what's with your gay tattoo's? you look like a flaming queen ffs!

    • Clari
      Clari Day ago

      wtf?

    • karlissa kennedy
      karlissa kennedy 3 days ago

      What? That makes no sense.
      Also, mind your fucking business.

  • ShaQuarn Stevens
    ShaQuarn Stevens 3 days ago

    Can you do this with cheddar cheese

  • Tim C
    Tim C 3 days ago

    So because of this video I tried making carbonara for the very first time! I've never even had carbonara before, but this looked delicious. I'm happy to report that production of carbonara was a success, I'm sorry to say that it was not my cup of tea. At least the family enjoyed it though. Keeping binging!

  • Chuck Scarlett
    Chuck Scarlett 3 days ago +2

    We Malaysian use Prego. As simple as that

  • saitojharry
    saitojharry 4 days ago

    Teka, bat di nilagyan ng all purpose cream? Ahahahaha 🤣🤣

  • Sheng Feliciano
    Sheng Feliciano 4 days ago

    I made this breakfast pasta tonight for dinner.. its it's very rich

  • donnie darko
    donnie darko 5 days ago

    “My Nona would be turning in her grave”
    Your Nona is dead mate, go away.

  • LynksysV
    LynksysV 5 days ago

    you still made authentic carbonara wrong......

  • ASZNEE
    ASZNEE 5 days ago

    *_THANK GOD YOU USE DECECCO PASTA_* 🙏🏼🙏🏼🙏🏼🙏🏼🙏🏼

  • TheHolydruid
    TheHolydruid 6 days ago

    I add cream to my carbonara like a true savage. It's good tho.

  • Keaton M.
    Keaton M. 6 days ago

    Mine came out great!!!!!

  • Alistair Blaire
    Alistair Blaire 6 days ago

    The traditional one looks so good. I'm going to ask the Italian market in town if they have guanciale.

  • Kat LaBash
    Kat LaBash 6 days ago

    Good Lord, I love watching you cook.

  • OCT POD
    OCT POD 6 days ago

    I've made the original recipe and its meh bland and I know garlic is forbidden but it increases the flavor and it helps a lot.

  • Mi Ti Zu
    Mi Ti Zu 6 days ago

    I only came here to say, I am so sick of seeing ads for this.

  • Vanessa Haugen
    Vanessa Haugen 6 days ago

    either way, this looks delicious!

  • Pete
    Pete 7 days ago

    5:16 Plate up? Th-that's a bowl sir.

  • Brianna Hirst
    Brianna Hirst 7 days ago

    My husband loved it. We used a fresh black pepper fettuccine from Aldis, and smoked pancetta from our local Italian specialty market. Right before they closed after 114 years in business. :(

  • Massimo Caligiana
    Massimo Caligiana 7 days ago

    You’re funny

  • Andrea De Nichilo
    Andrea De Nichilo 8 days ago

    Did che really seasoned pasta with salt after plating?

  • CoreyJay
    CoreyJay 8 days ago

    The second one wasn't even that different. If you really want to make an Americanized carbonara, do it like Domino's. Alfredo sauce, chicken, bacon, mushrooms, and onions. That will make the Italians cringe like they never have before

  • コロムビアオタコン

    Carbonara? Nahhh

  • Franklin Ruiz
    Franklin Ruiz 8 days ago

    Love this!

  • Gabriel
    Gabriel 8 days ago

    Okay so how can we trust that THIS is the most traditional version of carbonara? You told us that before and apparently were wrong 👀 Who taught you this totally perfect OG recipe? (I say this with love)

    • Domyeet 26
      Domyeet 26 4 days ago +1

      The first one is the traditional recipe
      -an Italian dude

  • A_ Lundgaard
    A_ Lundgaard 8 days ago +1

    italian food is awesome when not made by italians.

  • zee
    zee 8 days ago

    serious questions: i dont eat red meat of any sorts, what can i replace the bacon with?

    • Mathieu Chiasson
      Mathieu Chiasson 6 days ago

      I'm in no way an expert on the matter, but if I had to try anything, I'd go for something that has a similar fat percentage (~42%). Chicken skin or turkey skin maybe?

    • OCT POD
      OCT POD 6 days ago

      Tofu

  • Jakub Jernas
    Jakub Jernas 8 days ago

    Some people think Carbonara has sour cream in it idk why but it's funny xd

  • Davide Ori
    Davide Ori 9 days ago +3

    I am Italian and I watched it through the end, sorry ;P I have to say that it makes perfectly sense to add some garlic to the American bacon variation. Guanciale (at least the Latium version) is already flavored with garlic which is put in before the aging phase. I might have problems with the amount you put in, but I see also from other videos of you that you really love garlic, so totally approved. With caveats, it is possible to do variations.

  • Joseph Lau
    Joseph Lau 9 days ago

    best and most satisfying way to eat noodles is with chopsticks

  • Fabio Dragoni
    Fabio Dragoni 9 days ago +32

    I'm Italian and can't stand Italians who criticize other people's recipes. Everyone is free to prepare carbonara as he wishes.
    Let's try new ideas ffs!

    • krazykarl
      krazykarl 2 days ago +2

      Fabio Dragoni yeah I never understood that because every family has "their" way to make something.

  • Erica Fumagalli
    Erica Fumagalli 9 days ago

    you should make the SaLad from Spongebob. Love you Babish.

  • Bill Kong
    Bill Kong 9 days ago

    Everyone bastardizes everyone else’s food. Ever had pizza in China? Not even close.
    It’s fine. Make it. As long as you don’t try to represent your variation as the real thing.

  • MrSoundSeeker
    MrSoundSeeker 10 days ago

    Oh Babish...it was suppose to be a redemption and you couldn't find guanciale. Maaaan, more effort, please. By the way, got a a tip for you. A pan is hot and if you toss eggs and cheese mixture into a piping hot pan with pasta and guanciale you could end up with curds. The tip is: take a bowl, put the eggs and cheese mix into it and then put the hot pasta and guanciale (from the pan) to the bowl. Stir it and tada! By doing so you are using only the temperature of the pasta and guanciale to cook the eggs (you are eliminating the hot pan bottom). Makes the sauce creamy without the risk of overheating the eggs.

  • jaden sipes
    jaden sipes 10 days ago +1

    hey does anyone know how many this serves? i want to make it for my family in a few nights

    • Carlos F
      Carlos F 8 days ago

      If you’re cooking a pound of pasta and you’re using a pound of bacon that usually feeds 4 to 6 people.

  • Mythnugget Productions

    I made the less traditional version with bacon , eggs, and parm and it was sooooo good, a winner that my family loved!

  • Simply Garza
    Simply Garza 10 days ago

    Just made this tonight for my one year anniversary. (Just the American version) We loved it. Gotta say I'm sorry Italians, but that garlic really did something magical with the bacon and the sauce. Don't worry, I plan to make the traditional dish, as well. I've made several of your recreated recipes on here and from your book. All of which turned out fantastic, and are really improving my confidence in the kitchen

  • Liz Calame
    Liz Calame 10 days ago

    Made the bastardized version for the hubby and son, and it was a hit! Thanks Babish!

  • Dolphinboi
    Dolphinboi 10 days ago

    If tossed salad and scrambled eggs is okay, then so is pasta and eggs.

  • Yeah man J P
    Yeah man J P 10 days ago

    Really embarrassing how he misspelled car banana

  • JustPlayForFun
    JustPlayForFun 11 days ago

    For the italian version you did only a few little mistakes,the first one was with the eggs. You don't use eggs white in carbonara,apart from that,if your pasta needs more saltiness just add more pecorino once you pust pasta in your plate,do not add salt on cooked pasta. I suppose you did alright anyway,most non-italian "chefs" would not come as close as you did

  • sexntuna
    sexntuna 11 days ago

    The only real difference between the two versions is garlic. When I make a non-traditional carbonara I tend to experiment with mushrooms, parsley, and a little white wine for the sauce

  • Joel Auvinen
    Joel Auvinen 11 days ago

    I very much prefer carbonara over carbonara, anyday. But that's just me.

  • Cook
    Cook 11 days ago +1

    Every single time an Italian complains about how the rest of the world interprets their dishes, I mentally make a masturbatory gesture in my mind and involuntarily roll my eyes. I'm sure the fucking Chinese are real up in arms about whatever the fuck Italians did to the noodle /s. Real talk, if you're so obsessed with your heritage that you take umbrage with how other people try to make your culture's dishes with the ingredients they have, you're a real small person.

  • Thirst Fast
    Thirst Fast 11 days ago

    Try this my friend: When putting your pasta into water from a box, grab it firmly with your thumb and forefinger around the middle of the noodles. Counter-rotate it with your other hand like you're giving it the gentlest, though horribly-named "Indian Burn", so the noodles don't break, but the closer you get the better. Now instead of a cylinder of pasta you should have something that flares out toward either end. Set gently in your water with your hand *perpendicular* to the water's surface, and let go. You should now have the most satisfying spiral of pasta in your pot possible. ffs I can't explain what I mean. maybe I'll make a video......

  • Diamanté Lomax
    Diamanté Lomax 11 days ago +1

    I'll be dammed if someone is gonna tell me how my food should taste unless they giving money to pay for said food

  • Matthew Lehman
    Matthew Lehman 11 days ago

    what kind of flatware do you use??