Molly Makes BA's Best Bucatini Carbonara | From the Test Kitchen | Bon Appétit
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- เผยแพร่เมื่อ 4 ก.พ. 2025
- The sauce is bright yellow from fresh eggs, and each bucatini hides cubes of fatty guanciale. This yolk-heavy recipe is beyond creamy-without cream!-with black peppercorns. It's unlike any clumpy carbonaras you've had. The tricks? Omitting most of the egg whites; their water thins the sauce. It's a pasta worth mastering.
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Molly Makes BA's Best Bucatini Carbonara | From the Test Kitchen | Bon Appétit
Hi, i'm Italian and I make carbonara every sunday and let me compliment you: this is the best carbonara recipe on youtube made by a non-italian, and even beats most of the other italian videos about carbonara. The only things i'd like to point out is that usually I only use pecorino (a bit more than you used so as to make the sauce creamier and stick better to the pasta) and no parmigiano. As you said in the video because of the saltyness of both guanciale and pecorino, i'd avoid adding any more salt than the strictly necessary ammount going in the pasta water in the beginning. I have never tried adding some pasta water in the cream and i really don't want it to ruin the creaminess or the balance in saltyness of the eggs-pecorino midturr, but i'll definitely try it next time and decide if it's a good twist on my usual preparation. Great video! :)
Per ottimizzare il suo procedimento avrebbe dovuto aggiungere il pecorino all'uovo in una ciotola """"cuocerlo"""" con il vapore di una pentola piena d'acqua( Anche sulla stessa pentola della pasta) fino ad ottenere una crema densa. Poi nella padella con il guanciale,prima la pasta (cosi che si impregni del "sugo" grasso)e poi velocemente un mestolo (porzione per due persone) d'acqua di cottura .Far saltare un pochino ,spegnere la fiamma e versare la crema d'uovo e formaggio nella padella girando continuamente così da non far solidificare le proteine dell'uovo
I'm surprised you don't add pasta water to your pasta dishes. Most Italians do it all the time. What region of Italy are you from?
@@jkozelek6 mistake? Who are you?
wwg1 wga why do you seem so offended over a comment that wasn’t even towards you..😂🤦♀️
@@jas5609 offended?
Love how she uses units of measurements that I can understand.....sht ton of pepper.. got it :)
There's literally a link to the recipe in every video they do, but you keep being a noble Floridian.
And a preposterous amount of salt :p
C
seymourglass26 Alex wasn’t being negative
😂
"Test one nood" ~ Molly 2018
i did that once, still not allowed near schools...
*Send noods*
That actually sounded like test one nude
I fell in love with Carbonara when I was in Rome. This is one of the few legit carbonara recipes I've seen on TH-cam. I make mine with all the same ingredients, but I put it all together a little differently. And guancale is way too hard to find so I always use pancetta
And you are wrong, because the real carbonara is made with guanciale. And so it is in Rome, which is the city where I was born
@@marcovaldo8786 what am I wrong about?
@@marcovaldo8786Calma dai, ha solo detto che non si trova, all’estero il guanciale é come un unicorno. Siamo d’accordo che SERVA il guanciale, ma, suvvia, non ha insultato la ricetta di proposito, è solo che non si trova.
@@26japrey Real carbonara is with guanciale here in Italy, but I know that is REAALY difficult to find some outside of the country, so I understand you, but some people have to make feel other miserable even when they’re trying their best.
Do italians just search the internet for carbonara recipes to spam angry comments?
Yes... And don't say you don't Tony, I know you're reading this
@@golden-sun Tony isn't an italian name btw
@@d96002 fine what is an Italian name
@@golden-sun Guðmundur
@@d96002 wot
If all y’all Italians know so much about how “real” carbonara should be, how come y’all on here looking at recipes?
As an Italian it amuses me how much other Italians get so angy! Just get over it!
Btw I'm Just here for the WURDER guy :D
so they can type in all caps angrily in their greaseball language [this is just a joke, i love the Italian community and their lively passion for cuisine]
@@kuzko0000 THANK YOU
Jackwhoknows who hurt you? Was it an Italian girl 🤕😭
To dislike the video and send hate. Tony searches Italian recipes up everyday just to leave a mean comment
My cardiologist says I can’t watch your videos anymore.
LOL for real. Just fat on fat on fat
@@Thehubb1 with plenty of salt.
😂🤣😂😂😂🤣🤣
I trust my carbonaralogist’s word more than my cardiologist’s
@Southeastern777 that's what people who die of heart attacks say
I can’t trust a chef that doesn’t click their tongs twice, just to be sure they’re properly calibrated.
Steven Smith channels your inner crab
That’s hilarious
I did this once and realized they were broken
Thats like kicking the car tyres
This made me laugh so much. Thank you.
I only found this just a week or two ago and only recently found time to give it a try. I made enough for the entire family plus a family friend. I cannot believe the praise I got. It turned out PERFECT. The whole family made a huge deal. Perfect directions. I just couldn't find the pecorino so I used just the parm. More Italian vids Molly, thank you.
I am Italian, and is the first time that an Anglo-Saxon Chef makes it the right way, and finally without onions or garlic in the Carbonara sauce.
Simply I am telling you: Brava, you did hit the target there girl!
My compliments :-)
C.A. :-)
I wanna work as a cleaner there so I can get to eat all the yummy food.
Sher Maine 🤗
Sher Maine that's smart
or you could become the production manager
Sher Maine pretty sure cleaners have it pretty rough, considering how much cooking are there in their kitchen
Same
I'm Italian and I approve this recipe. Brava Molly.
Stefano D approvi? Sei sicuro sicuro?
Almeno non ci ha messo aglio, cipolla e prezzemolo...apprezziamo lo sforzo dai
Voglio provarlo così tanto.
cazzo!
Im italian and i dont. No parmegiano only pecorino and egg yolk only.
Molly called the pasta a nood. I approve
no one's gonna say it?
.
.
.
molly, send noods
dangit you beat me to it
Brucey Boii yeah, I'm definitely stealing that
@@Paul_K_ i don't think anybody would be upset if molly told you she was going to send you some noods, and they got pasta.
@Molly Baz is Molly seriously interacting with people here? Okay im about to have a heart attack.
I keep hearing about Molly in all these songs, lives up to the hype
Nobody:
Italians:
Comment section: WHY ARE THE ITALIANS SO ANGRY
Isn't she just lovely.
MADE FROM LOVE DOO DOO DOO DOO DOO DOO DOO DOO
♪♫♬ Isn't she wooooooonderrrrrrrrful ♪♫♬
she's adorable!
Not at all
no
Molly is like.. perfection, I don’t think I’ve ever loved someone’s personality this fast before
Simpin' hard!... my guy! or gurl ;)
Finally an American made a proper Carbonara! With no cream! Brava!
This is DELICIOUS! Just in case anyone was wondering. We had this for dinner, and it was a hit! Definitely will be a repeat meal!
For those struggling with scrambling the eggs, I cook my meat first, and then turn off the heat once I put my pasta in the water. That way, the pan is barely warm and the residual heat is used to give life back to the guanciale/pancetta.
I never realized a "*#&! ton" was an actual measuring unit for deciding how much pepper one should use. Love it!!
Incredibile! Apparte il formato della pasta su cui si potrebbe discutere, ha cucinato una carbonara che sembra buona. Brava!
giulio ciappelli ha sbagliata la pasta?
thoyo sbagliato magari è una parola grossa, il bucatino lo vedrei meglio con l'amatriciana 😊
giulio ciappelli ahhh ☺ ho capito
ferrari, baguette!!!!
cristobal caro
Too bad baguettes are French.
I made this tonight for the first time ever! SO GOOD!! Thank you for helping me get over my fear of just making pasta with scrambled eggs. It turned out amazing!
i'm actually surprised... this is the closest rendition of a carbonara made by a non-italian person i've ever seen on the internet. The ingredients are spot on.
Carbonara is a typical roman dish and as a roman and a huge fan (and not so bad cook) of this amazing pasta i can only say: brava! I personally mix the ingredients (eggs, cheese, guanciale and pasta) in a slightly different way but that is my personal preference. Your carbonara looks good and i'm sure it tastes even better. Thank God you didn't add onion, cream, mushrooms, garlic, parsley or anything like that.
Some inhabitants of Rome will say to you that only Pecorino should be used, that is the "unspoken carbonara rule" here in Rome lol, however even with Parmesan the taste is still good.
I saw a lot of comments saying that you put too much salt in the water, but the i don't think it was that much... there was a big amount of water, so the big amount of salt makes sense.
Bucatini are not the most common pasta used for carbonara but they will do just fine :)
i know we italians can be very picky with our food and culinary traditions, so, great courage and great job haha
What sort of pasta do you suggest to use with the Carbonara then? I'm planning to make some but for whatever reason my memory of recipe for traditional Carbonara had a fairly wide and thick pasta used. Thanks.
How do you mix the ingredients? Curious! I usually mix the pepper and most of the cheese into my eggs ahead of time, then add all that to the guanciale + pasta and add water.
@@PaddyMcMe Almost anything works. Something a bit thick - spaghetti, lingunie, bucatini, orechiette, fusilli, etc. Spaghetti is what most italians will use, it's the most versatile.
@@madtonesbr eggs yolk with black pepper and pecorino (parmigiano if you can't find pecorino)...drain the pasta in the pan with the guanciale and boiling water and mix it on the fire so it can realise the starch and made a cream with guanciale, turn off the fire and add the pasta with guanciale into the eggs mix...there you go
Matteo De Masi I always add garlic to my carbonara it takes it up notch.
I love when there filming one of the chef's and you see Brad in the background it's almost like seeing Bigfoot in some mockumentary
would bon appetit really be bon appetit if they didn't comment on the excessive amount of salt they use for cooking pasta in every single video
It’s not excessive, it’s why restaurant-quality food tastes good and most home cooks make bland food. SEASON your food.
Maya Brown I tried making one of the pasta dishes. Used even less salt than recommended, but close (and just as much water). My friend and I couldn’t even eat it, the salt was so overbearing. You couldn’t taste anything else in the dish but salt. I would definitely salt afterwards to taste
@@madtonesbr no ik I was making a jooooke
@@morganrose687 the key is to use just enough salt so that you could eat the noodles plain and they still taste good. You also need to compensate for that by adjusting the amount of salt in the other components of the dish.
@@morganrose687 I also think people should be more careful on how much of that salty water is being used.. maybe adding it gradually and taste the food in between would be an idea
I ate dinner. I watched this video. I'm hungry again. Dang it Molly!!
That's a real carbonara, looks perfect.
Worf knows what he's talking about.
Qapla' Worf, son of Mogh
its not
Alienman1212
yes it is, boi
its not
These comments: Good carbonara
... FOR A NON ITALIAN
Which is funny, because lots of Italian cooks on youtube use cream and/or garlic... which is generally frowned upon.
By Italian cooks, of course.
@@shoutenry nobody in italy use garlic or cream in carbonara
Actually this recipe is kinda good.....but jesus...7 yolks....ahahah Thats too much!
@@aussietramp way to much
@@giulianomamane897 appunto
Watched this and turned around and made it for my husband he loved it! I loved it too! Super delicious!
What did he have for dessert?
A suggestion: It's much easier to premix the eggs and cheese, then melt the cheese into the mixture using boiling pasta water.
idk, i just love molly
It's just not a party without Molly
Ok cool.
Io ti AMO Molly! Finally a non-Italian (on youtube for sure) who does a real Carbonara.
@@papanero646 Oh get over yourself.
This seems like the most foolproof carbonara. But does anyone else watch a recipe like 20 times before you dive in? I'm scared. The ingredients I bought were expensive. I want to nail it.
Genevieve S hope it turned out good!
My 3 year old likes it, so that's a win!
In Italy we don't mix guanciale and eggs before adding spaghetti, generally we put spaghetti on guanciale and eggs on spaghetti, but I think it doesn't make any great difference. Everything else is OK, you are the best non italian cook with this recipe! It is really like the original one, I'd like to taste it!
okay molly's growing on me
she is but she still lacks a little personality. Its kinda good to watch her and fall asleep
@@sharonmorales9520 And who would be the king of personality in BA's kitchen?? Brad, of course.
i'm italian and i can tell you that you've done amazingly well with this carbonara, ben fatto!
almost there. but better than 99.99% of the other attempts on youtube.
That's not the way you make carbonara..
Molly is a cutie.
Wow that was Smooove
yeah and she isn't afraid to say sh7t on the internet either.
unlike a coward like you
FormalFistFight relax
Cute but stupid :D she says noodle but its spaghetti
I like at the end how she plates the pasta, then they cut away and magically more guanciale appears on top before she adds grated parmesan.
*Vito Scaletta has entered the chat*
You're terrific Molly! After watching this, I walked straight into a Trader Joe's down my block and got some ingredients for Bucatini Carbonara. Guess I'm having that for dinner tonight!
"Brasta" makes me think of spaghetti straps lol
Thank god, someone outside of Italy can make carbonara correctly. Another tip is to not transfer the guanciale from the pan and to mix the eggs and the other ingredients directly in there, to save time and space.
I went to culinary school and worked as a chef in nyc in 1992 before all these shows. I left the industry 8 years later due to too many hours. I only cooked for friends and family after that. With that said, watching molly usually gets me psyched to make a dish here and there, that I wouldn’t otherwise
This is really an authentic carbonara recipe. Most people screw it up completely, but this is very close to the actual Roman dish.
Just made this at home and it’s unlike any carbonara I’ve ever ordered. Rich, bold flavor that comes without any of the heavy, coma inducing side effects of American influenced white sauces.
Never doing carbonara or alfredo sauce any other way again.
"Make the right choice here and I'll whip up some fresh Bucatini for ya." - Vito Scaletta
Molly! ♡
i like how she doesn't pretend to sound all smart with it but knows exactly what she's doing
This was awesome, made it for my family tonight. The kids said it's the very best silky version I have ever made. Honestly they are eating machines and they don't mind my scrambled egg Carbonara mistakes, but they said this is wayaaa better. The best Carbonara I ever had was at a little Italian place in lower Manhattan, but this was almost better I think. Thanks for the simple tips on little things that were screwing me up before like heavily salted water vs. a little salt in the water and doing everything in the big bowl off heat. I think that's what really helped avoid scrambled egg bits. Thanks again!!
No garlic? The Italian chefs from Italia Squisita approved your carbonara.
"what looks like a preposterous amount of salt" indeed. love these vids!
FINALMENTE!!! Your carbonara is a true carbonara, congratulations!!!
I've tried this but with ordinary bacon bec we don't have guanciale here. So yum and super easy. Thanks Molly for this!
Pasta for breakfast, pasta for brunch... pasta tastes better than old Captain Crunch
When you put the eggs into a warm pan with warm guanciale fat it cooks the egg a little, hopefully without turning them into scrambled eggs (most recipes use this method).
It seems like the method on this version in the video leaves the eggs raw because everything is given time to cool down and it’s all tossed in a room temperature bowl instead of a warm pan. Is the warm pasta water enough to “cook” the eggs without turning them into scrambled eggs?
Bert Kresicher brought me here and I was not disappointed. I'm going to practise this until I can do it perfectly from memory
John Chidley-Hill dude, same
I did this for my man he was over the moon! Amaziiing ♥️♥️♥️
Did he use a rocket to get to the moon?
Just made this tonight...I live in a "small" city in southern China so...I improvised with the guanciale and cheese options here... it was a hit! Thanks so much BA!
that is the right way, and I am amazed to see a non-italian doing it right. However, 2 things if I may: I deglaze the Guanciale with dry white wine and I finish to cook the pasta into the Guanciale fat with a bit of pasta water before adding the egg mixture out of the fire when the pan lost some of its temperature. Apart from that and from adding the salt at the end (that ain't a steak my friend), WELL DONE!!
Nobody:
Absolutely no one on Earth:
Vito Scaletta: I'll whip you up some fresh bucatini!
I came to this video looking for a comment about Mafia.
Here after Bert Kriesher giving you a shout out as his favourite chef on his TH-cam channel
Dion-Michael Mahia That guy’s gotta be at least 350 lbs
@@antgreen1000 He is pretty racist too.
I thought his name was Burnt Chrysler, no?
The Fuhrer of funny has to be pretty racist! Keep them jeans high and tight
Finally a REAL carbonara outside Italy!!
In Tennessee, we call guanciale hog's jaw and it is eaten with black eyed peas for good luck in the new year. Alas, about the only time I can find it is late December and early January. I'm sure the curing is different between the two, but if you love fatty bacon (and I do), hog's jaw is the best.
I made this last night in quarantine and for once...
...the world wasn’t drenched in a Back Alley Dumpster Fire™️.
Gah blezz, Molly Baz
All these people complaining about Italian comments that don’t even exist.
I don't know why I never thought of this. I tried carbonara twice and both times my eggs began to scramble due to them not being eased up to temp. I'm not sure why I never thought to just ease them to temp with the already boiling pasta water so that they never have to touch the pan.
tfw you are actually eating pasta for brunch while watching
Hearing Molly say tubular really made my day.
I just followed the recipe for carbonara on Bon Appetit's website. Let's just say, the way she did it is way better and I'm disappointed I didn't see this before attempting to make this dish. So many things she did contradict what was on the website, and it seems to have been for the better.
You know the "Italian chefs react" series? They did one where they looked at YT how-to videos about carbonara and I wish they looked at this one!
This is a very good AUTHENTIC carbonara. And I'm Italian.
Nothing like a good Molly!
I know you guys all love Brad and Claire, but Molly is the host for me ❤️😍
I watched your video a couple times today. For supper tonight I treated my wife to feed of Bucatini Carbonara and it was fantastic, thanks for sharing the recipe.
Congratulazioni! First time I see somebody in America cook a real carbonara.
buccatini is a wonderful pasta holds sauces so well i also like a [bleep] ton of pepper on my carbonarra
YAY! MOLLY!
Recipes with preposterous ingredients are my favorite.
finally someone who made a good, no bs carbonara. thats how you do it, and also im roman. thank youu
What stayed with me the most from my first dishwashing gig was the head chef telling me to get some water going and 'salt it like the f-ing sea' dude was awesome to learn from
Shoutout to Something's Burning for making this video popular again. Bert loves you Molly!
I used this method today and finally no scrabbled eggs!! Victory is mine!!
Well done! The best carbonara recipe ever made on yt!
This recipe looks way too salty.
Kwejeebo There's way too much Salt in the pasta water. but you can put a lot less, use less pecorino and dont add other Salt. it's a very savory recipe though.
I mean, I'm gonna try it before pretending it is the best one. Recipes from Contaldo and Carluccio are amazing. I have to test this one to see if it is as creamy as theirs.
Stanislas Villard I was talking about the ingredients. You can see hundreds of carbonara recipes with garlic onions cream parsley! But she made it pretty close to the authentic recipe.
What I want to see is cubed Spam, scrambled eggs, and Velvetta all mixed together for breakfast. Now that is a good breakfast dish.
Well done! Authentic traditional Italian carbonara....
I see Molly, I click. That pasta looks delicious 🤤
I give up trying to find guanciale, so I always use bacon.
Pancetta would be second best. Bacon comes third but it is an acceptable substitute. Interesting variation: speck (but I'd understand if someone would call foul)
Try on line I got guanciali on Amazon which was pretty good or you can make it yourself go on TH-cam and there are few recipes how to make it
Bluefan I've made carbonara with guanciali, pancetta and bacon the best is pancetta second is bacon and 3rd guanciali all three are excellent they all have their own little flavor, but if you want to step it up and have the best carbonara add prosciutto to any one of these different bacons or if you really want the best if you use all four start cooking the bacon, pancetta and guanciali till they ate almost done then add the prosciutto and just cook for a couple minutes and you know the rest of the recipe but the prosciutto puts it over the top
Italian Delis have it
Just use spam, it's even better than guanciale
I love how she said "bologneese"
Molly's so adorable. I wish she'd come back to test kitchen videos.
The hardest part of making carbonara is not avoiding scrambling the eggs. It is a) finding guanciale, especially if you don't live in italy or a major US city and then, b) ensuring that your guanciale has ~ 40% or more ratio of meat to fat. I can't stand trying to turn a slab of pure fat with maybe two little stripes of meat into pasta carbonara.
«What is great about this recipe is that you only need one bowl”
*Proceeds to use a million bowls*
I bucatini si usano per l'amatriciana. Per la carbonara sono preferibili gli spaghetti. Il guanciale si pulisce. Il formaggio si scioglie nell'uovo di cui si usa solo il tuorlo e si pastorizza a bagnomaria. La pasta si sola direttamente nella padella con il guanciale caldo. Solo successivamente e a freddo si aggiunge l'uovo. Gli ingredienti almeno sono giusti.
Molly must be sponsored by the salt industry.
Over two years after this video was posted and there are no angry Italians commenting about it.
Love the notes popping over each process :)!
No one
Vito Scalletta:
*F R E S H B U C A T I N I*
Molly is the chef I'm going to miss the most
For real. Can't believe how bad management screwed up a good thing.
Who’s here after mafia 3 because Vito Scalleta kept mentioning Bucutini
I think Vito probably liked this video 👍 😄
Sorry Bucatini...
I MADE carbonara with a cream-base before. When I ordered it in Rome for the first time I expected cream. What arrived at the table was about the same as Molly's dish. Honestly, I nearly wept for all the times I've had fake carbonara.
The bowl idea is a nice simple was to avoid accidental egg scrambling.