I'm Italian (which means my knowledge of food is superior to everyone elses simply because of my geographic location) and i think this carbonara is done right (as if im qualified to critique a professional chef)
@@lucasbachleitner1212 Hi... Random Swede here... Just out of pure curiosity, which are the brands of dried pasta that actually is concidered "good" in Italy?
ELIz Lord giusta, ma non perfetta. Per esempio l'aglio con il guanciale oppure il pepe nero direttamente sul guanciale (che non ho mai visto fare da nessuno mi sembra) oppure un unico uovo con poco pecorino.
l'aglio lo ha dato come opzionale per cui si salva :P , per le proporzioni, si un uovo è poco ma se pensi ad una porzione singola ci può stare forse io avrei usato solo il giallo, o due gialli e parte del bianco per una porzione bella tosta , il pepe aggiunto al guanciale è interessante perchè presumo ti si cuocia molto e si mischi bene al grasso e sono curioso del risultato , anche io avrei pure messo più pecorino ma alla fine sono gusti , che poi personalmente io metto metà pecorino e metà parmigiano per mio giusto personale , anche se diventa meno "autentica"
I was a bit nervous about making this. My wife had a try about 25 years ago, it curdled and the appearance put me off eating it ever since. However, I did it but used egg three egg yolks rather than whole eggs to try to avoid curdling. It was beautiful; very tasty and just the right portion size for me. Will definitely do it again.
If I cook the way jamie is cooking, splashing all over the kitchen, My mom's gonna kick me out of the house without a second thought :) Struggles of being in an asian household!! :)
I'm Italian and, even if that recipe isn't perfect, it's very good and it's the best Carbonara I've ever seen made by a non-Italian. I was so glad not to see cream and to see Guanciale and Pecorino Romano instead of bacon and parmesan, most used in non-Italian recipes. My only advices are: no garlic, no one in Italy use it; only yolks (two each person) and a bit more Pecorino in the egg sauce in order to make it less liquid. I'm sorry if my English isn't perfect, bye!
Let me clarify: the reason most people around the world don't use Guanciale and Pecorino, is because is not available everywhere. Every type of food was twisted/enhanced at some point, somewhere, which sometimes makes it even better. Don't be afraid to try. Tastes are not the same, and even that Italian classic recipe was "invented" by changing and trying stuff P.S. garlic is great ;)
I don't care if this is another video of the recipe. Every time I see a Carbonara made without cream, without adding so many wrong ingredients, my heart fills with joy! Yes, as an Italian (alright, half-Italian) who prefers finding and using the most authentic and traditional recipes, I can confirm that THIS and Antonio's version are the real McCoys of the Carbonara (garlic optional, indeed). Thank you Jamie!
I agree, apart from using egg whites and garlic.. but i guess you as an italian are allowed to make exceptions, while other nationalities are not allowed to do adjustments :)
@@johnsmith_1942 I'm happy with "adjustments" just don't agree on keeping the name if the adjustments change the recipe ;) In my mind, it would be like making sausage rolls but deciding to use Spam instead of sausagemeat (please don't do this... it sounds terrible even as I'm writing it lol)
@@phoenixwyllow It's just one opinion in the sea of opinions. Does not matter in the big picture. Cream affects the taste less than garlic. It's still a Carbonara. I wouldn't call it "authentic Carbonara" but still, a carbonara. Italians need to learn to respect culinary arts at some point. or they can choose to live in a bubble. They have a very simple, restricted taste palette and world view.
It was flawless. Cant say anything bad about his carbonara.The garlic is debatable and optional. Matter of taste. But not really a mistake to me. Everything else he did great. The ingredients were perfect. His timing was perfect each time. And he did it with style. That water splashing thing was awesome. Bonus points for that one on top of a perfect carbonara. Well done Jamie !
@Anglo Saxon I'm sure your food is much better and just very bad circumstances in your childhood and youth prevented you from being a famous TV-cook, right????
This is absolutely fantastic! I'm a complete cooking noob and I was able to perfectly (and quickly) make this and it was easy, which is really important to me, as well as intensely delicious. It has become a weekly staple now lol 10/10 ☆
4 weeks and 4 dishes later, I've started to add a little parsley and basil to it as well as maybe 2 table spoons of olive oil since I can't get such fatty ham. Makes it a little more juicy and "fresh" :)
No oil No cream No mushrooms. Only pecorino romano, eggs, guanciale, spaghetti, black pepper. And, yes, water! The REAL carbonara. Finally! ITALY LOVES YOU, JAMIE!
Hi everyone, I never prepared spaghetti or pasta in my life before, this is the first time that I tried also I strictly followed the what Jamie was saying here. Trust me this is so simple to make, yet so delicious, give it a try you won't regret it.
@@alessandrocaluisi6405 haha use it! Yes, I know that Gennaro Contaldo's recipe doesn't have garlic, but it gives it a bit extra flavor as Jamie said. Try and you won't regret it!
You know one time i used this recipe for my cooking class exams, and guess what all of my teacher praised me and said my pasta was the best in my class. Shout out to Jamie for this recipe! Gonna do all of his recipes for sure in the future. Thanks jamie! You just saved my exam
I'm crying because of the happiness, I have finally found a not-Italian chef who can cook carbonara (pepper goes into the eggs not guanciale and no one uses garlic but it's acceptable), moreover choosing the right ingredients, thank you. First time I put a like to a video like this one... I mean done by not-Italians.
in the middle of quarantine in california, so i had to make due with what we have on hand. substituted cubed pancetta, regular ground pepper, and a hard cheese of unknown (but still delicious) origin. this recipe is perfect if you follow the instructions. i didn't add quite as much water as jamie (and managed to keep nearly all of it in the pans! :) ) it was so delicious, my mouth is still watering after we finished it all. paired it with a watermelon, fennel, mint with basalmic drizzle salad. omg!!!
These are so great! I have a list of favorite channels I watch and out all of them this is one I'm most comfortable with. As a personal chef I've upped my game really well so THANK YOU Jamie!
I have made Carbonara many times. This was the best version so far for the egg coating. Give it a 2-3 minutes off the heat completely before added the eggs.
Yes indeed..and Jamie used the whole egg instead the yolk only..I never understand why the Italians (I am 1/2 Italian also heheh..)threws the white always away..
Più che altro,a mio modesto parere, l'aglio da un sapore diverso alla carbonara che secondo me non è necessario. Teoricamente l'originale sarebbe senza aglio.
@@sofiachelli26 ciò che intendo dire è che la carbonara tutto sommato non è un piatto di chissà quale raffinatezza, l'aglio ci può anche stare, non è perché un piatto all'origine contiene pochi ingredienti che per forza è più buono così. Certi "puristi" invece aspettano solo l'occasione per incazzarsi inutilmente perché uno aggiunge uno spicchio d'aglio, mi sembra assurdo
Hmm I've never heard of it have water in it, but then again,... Curry has it.... So let's think of Carbonara... AS A CURRY PASTA SAUCE lol. But seriously, I have no idea which is right haha😂
Thank you Jamie! I don’t eat meat but I make it for my hubby who happens to looooooves it! He says it is true authentic carbonara and everybody’s agree (including some Italian freinds!) your recipes are jewels
For those complaining about the egg 'scrambling' when heated - mine initially did this too. To resolve this, I substituted the whole egg with two egg yolks. You get the same egg content but cut down on the white which is what scrambles
One of the easiest pasta dishes to wow your friends and family with, especially in America, because not many people here are familiar with carbonara. My favorite pasta dish if it's done correctly. Molto bene.
My husband and I went to Italy two years ago. And carbonara was the only dish he would eat. Loved it!!! So I have been looking for a recipe and my husband finally told me that if I make it today and he likes it. I can make it again. So, I made it, followed the recipe and WOW he loved it. So I guess this is my go to pasta dish. My Husband is Italian and I'm Ukranian. He was impressed with my skills. Thank you Jamie Oliver!!!
I can't believe how easy cooking is when someone is actually explaining well how to do what!! All the stupid Google searches were way too complicated 😕 so thank you for this!! It's delicious!
@@jdtoledo 4yolks + 1 whole egg. The best video you can watch for carbonara is Antonio Carluccio. I met him in England before he died. He shows the proper consistency and makes it just like my grandpa used to make. Use either guancialle or thick cut pancheta or bacon. Never the thin stuff, and leave the bits a little bigger. Jamie cuts them too small. Good luck.
he's talking about cooking the egg when you pour it into the pasta, if you pour it into the pasta at high heat it becomes huge chunks of cooked egg, you don't want that. THATS the delicate part he's talking about. Absolutely nothing to do with the raw egg.
@@marijana.majic. there is a fine line between people who love to cook that wants their dish to be right and strive to be a better cook, than people who just love cooking
Marijana Majic Renjo girl you need to calm down and stop saying the word ‘nazi’ so simply. We get your point that you won’t die, but the person above was just making a funny comment, no need to push it so negatively
Last time I cooked carbonara it had cream included. I wanted to do a proper carbonara this time. I look at a number of recipes, and you've just explained it perfectly. Thanks Jamie! I've got a few of your books and you're pretty good at cooking mate.
That is the best Carbonara i've ever seen made by a non italian chef. Very good! Usually we don't use garlic, but it's a forgiveable mistake because the recipe is very precise and the ingredients are perfect!
He did say it was optional as well, so I think at least he's showing understanding of the traditional recipe. It's certainly closer than Marco Pierre White's version on his channel, stock pots and cream abound. Must admit I was expecting cream here so was pleasantly surprised, think I'll try this out this evening.
I stumbled upon your video couple of years ago and since then I make a real carbonara! I just followed your simple steps and it was just perfect the first time as it is every time! Great video!!! ❤️
I bought some guanciali and pecorini yesterday at Pennisi's Cuisine, I am very happy. UPDATE: I cooked this clumsily tonight and it was AMAZING. Half of all the ingredients are left to go again next week less clumsily. Thank you Jamie.
@@ErnieKings27 Tbf, UK isn't much better. The starters they serve at restaurants here are as big as the mains I cook at home. And don't get me started on their mains. Obviously not as bad as the US, but not much better.
@@ErnieKings27 I am from the USA and thought the same thing. I made larger portions and am in food heaven. Tomorrow I have to run an extra 2 miles !! Happy tonight, sad tomorrow :)
Electric stoves especially those with coil heating elements retain too much heat. The keys are *turn off the burner under your fry pan before adding the pasta* and *move the frying pan off the burner immediately after you add your pasta.* Only when it is off the burner add your eggs/cheese. Second key is to stir constantly. You can put the pan back on burner as it starts to cool but keep stirring.
I’m so glad I found this! On my trip to Italy I ate this and fell in love. I miss it so much more than anything. I couldn’t even remember the name but after some searching I found this! So glad I did!
I love this channel. The recipes are tasty and everyone is friendly, both in the videos and in real life. Jaime Oliver is intelligent, educated and handsome. He also makes great food -- that's even more important than his looks. My favorite food books: - Once Upon a Chef by Jenifer Segal - Vegetable Simple by Eric Ripert My favorite aviation art books: - Aviation Art by Lou Drendel - Great Fighter Jets of the Galaxy 1 by Tim Gibson
FlavCity with Bobby Parrish I’ve made this a number of times now, my own recipe with parsley but same technique. I can confirm it makes a dreadful mess 😂
You don't need to add water, in Italy nobody does it. The eggs must remain slightly raw, if they look like scrambled eggs you have them cooked too much. I often do the carbonara and do not dirty the kitchen. Greetings from Italy! :-)
I'm Italian, from Rome, and in the original recipe there's no garlic, and we don't chop the black pepper. However, in general that's a good tutorial, the best on youtube for foreigners. Remove the garlic and that will be perfect 👍🏻 I'm glad that at least there's a person on youtube that can cook carbonara in the right way. Italian people thanks you😂😂😂
That's how you make an italian happy. That's the only "authentic carbonara" video I've seen in a while that's actually authentic, only thing I could say is that garlic is not required (guys, garlic is very used in Italy but not as much as you believe, for example onion is much more important in our cuisine) Congrats, you did a really good work, even better than some italians would do
Spot on! Couple of things I'd mention to make this much easier: 1) Ditch the garlic entirely. It probably adds some nice aromatic so do it if you want and have the garlic, but I don't think it's necessary if you are using the proper ingredients. 2) Don't bother with the black pepper step. Again it'll add a new level, but it's a lot of work and a bit of normal freshly ground will be fine. Not bothering with these two steps will make this dish really easy and you can easily manage cooking the pasta and other bits at the same time.
@Catrame91 ...è li l'errore : a mio parere la carbonara è italiana antica e unica. il resto secondo il mio punto di vista (sia chiaro) non è carbonara. un saluto!
Ha fatto la ricetta come si deve e l’aglio ha detto che poteva non metterlo. Penso che all’estero mangiando peggio di noi vedono i nostri piatti come miraggi culinari, anche se sono semplici da fare....per noi.
@@maurocasanova5703 noo..ha messo la chiara dell'uovo..e l'acqua di cottura va x la mantecatura..prima delle uova...e il pecorino va nell'uovo...😊..poi è anche vero che questo tra i vari anglosassoni che si cimentano forse è il piu bravo...ma pensa tu l'altri come so..🤣🤣🤣🤣
Yes, it is a trick to get the egg standing up, he just overdid it a touch, try it gently, it is kind of impressive to show people the eggs standing up.
Im italian. I can confirm that, exept for the garlic, this is the most accurate recipe to cook the carbonara in the right way. At least for what i've seen from not italian chefs
Hi Jamie Oliver Korean history is yang. I’ve enjoyed your cooking on TV since I was a kid, and my grandmother praised me for seeing Oliver, even though she doesn’t know the letters.
I’m from Carbonara, and I can honestly Italian that this is something my sweet old nonna would not make, because she could not cook. She was useless. Jar of sauce from the shop. She could burn cereal. I’m from Carbonara.
Carbonara? I don't think there's any such place. The dish is from Rome and it's named after coal workers I think, just as puttanesca is named after sex workers.
I just finished making this recipe and it’s wonderful! I made a few tweaks after the first batch by adding bacon alongside the Guanciale and added dried basil and it turned out a little bit better. Thank you Jamie
Did this one with bacon and Monterey jack cheese (cause that’s the only cheese I have at home). Still delicious though! 👌🏼 Definitely better than the carbonara with cream.
Great video. So fun! Pecorino can be hard to find where I live but another sheep cheese, manchego is easy to find and does work surpurbly for me. I’ve made it so many times that I forget my ratios but I think I add a bit more egg for balance with the manchego. I keep 2 pepper mills at my cook station and use the course one more often than breaking the pepper in a mortar & pestle but it is really worth the time to rough smash the peppercorns. This dish and lemon pasta are my 2 go-to dishes for an extra side dish during family neighborhood dinners. Lemon pasta works the same by grabbing the cooked pasta and water & swirling it into a skillet of lemon zest & juice with lots of butter. If there’s a child who doesn’t love both, I’ve never met them!
I follow Antonio Carluccio’s recipe, which is also posted in Jamie’s channel. I’ve been doing it that way for years. Rest In Peace Antonio! Your pasta still kicks butt.
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The way Jamie cooks.. tells me he's not going to be the one to clean up. :)
Kelvin Sim lol so true!
True but its a show
I dont think he cooks like this at home
You read my mind 😂
I was looking for that comment hahah
this gave me a good laugh :)
I'm Italian (which means my knowledge of food is superior to everyone elses simply because of my geographic location) and i think this carbonara is done right (as if im qualified to critique a professional chef)
ahahaha love it! im italian too and i love to be the one who knows exactly everything about food, especially about italian food! but barilla is trash!
Lovely comment!
Im sure the french would like to speak with you.... But the french dont speak italian, do they?
@@lucasbachleitner1212 Hi... Random Swede here... Just out of pure curiosity, which are the brands of dried pasta that actually is concidered "good" in Italy?
@@lucasbachleitner1212 molte paste sono spazzatura in america, (sud nord) dipende dalla qualita del grano duro che usano per farla
I'm italian. I came here to complain about it but unfortunately it's ok...
Anchio volevo lamentarmi,ma è giusta.
ELIz Lord giusta, ma non perfetta. Per esempio l'aglio con il guanciale oppure il pepe nero direttamente sul guanciale (che non ho mai visto fare da nessuno mi sembra) oppure un unico uovo con poco pecorino.
l'aglio lo ha dato come opzionale per cui si salva :P , per le proporzioni, si un uovo è poco ma se pensi ad una porzione singola ci può stare forse io avrei usato solo il giallo, o due gialli e parte del bianco per una porzione bella tosta , il pepe aggiunto al guanciale è interessante perchè presumo ti si cuocia molto e si mischi bene al grasso e sono curioso del risultato , anche io avrei pure messo più pecorino ma alla fine sono gusti , che poi personalmente io metto metà pecorino e metà parmigiano per mio giusto personale , anche se diventa meno "autentica"
In tutta onesta tutto quel pepe mi dà un po' di ansia.. sono l'unica? Io ne metterei molto meno
beh il pepe nella carbonara ci vuole, poi quanto va a gusti , e io personalmente di pepe ne uso tantoin genere per cui non mi ha spaventato.
I was a bit nervous about making this. My wife had a try about 25 years ago, it curdled and the appearance put me off eating it ever since. However, I did it but used egg three egg yolks rather than whole eggs to try to avoid curdling. It was beautiful; very tasty and just the right portion size for me. Will definitely do it again.
I tried this recipe and I'm a God in my kitchen now.
Juan S 😉
Juan S guess what will happen with a real carbonara 😃
Mmmm note really sure
NICE!!!😃
@@Sayemsinha u must be really fucken fun to hang out with in parties
If I cook the way jamie is cooking, splashing all over the kitchen, My mom's gonna kick me out of the house without a second thought :)
Struggles of being in an asian household!! :)
To make a master piece it gets a bit messy
Lifes A Risk
@@colourlesssky2754 no it doesnt lol
My wife will disown me for sure if I splash the sauce everywhere
@@tuapuikia that's for sure :v
I'm Italian and, even if that recipe isn't perfect, it's very good and it's the best Carbonara I've ever seen made by a non-Italian. I was so glad not to see cream and to see Guanciale and Pecorino Romano instead of bacon and parmesan, most used in non-Italian recipes. My only advices are: no garlic, no one in Italy use it; only yolks (two each person) and a bit more Pecorino in the egg sauce in order to make it less liquid.
I'm sorry if my English isn't perfect, bye!
Falso, il tuo inglese e molto bene 👌
Your English is Great...
Question: WHY do people in Italy don't use GARLIC?
@@JudiChristopherThe Guanciale is already rubbed with pepper, herbs and often garlic. So it is the guanciale which deliveres the spice.
@@AaaAaa-mh6zv
Thank you so much.
Let me clarify: the reason most people around the world don't use Guanciale and Pecorino, is because is not available everywhere. Every type of food was twisted/enhanced at some point, somewhere, which sometimes makes it even better. Don't be afraid to try. Tastes are not the same, and even that Italian classic recipe was "invented" by changing and trying stuff
P.S. garlic is great ;)
"Get your friends, your family. Get them around the table"
1 portion of carbonara.
They are there for you to make them jealous while you eat your pasta.
That would be enough in Africa.
“You gotta treat the egg right” he says after slamming an egg on the counter
maybe the eggs likes being slammed 😂
Never seen a chief shows off an egg that can stand up right lmao
It is well known if you want an omelette you have to crack some eggs 😉
a food representation of a ''nice guy''
🤣🤣🤣
“BIT OF WATUH BIT OF WATUH” lives in my head rent free
😂😂😂 he just dashed it in there like its pub grub
LMAO love it
😂
O ok o
@@chingitclarkson6723 ok l ok
Smashes egg on table later... eggs are very delicate
Okay 👌🏽
I've noticed this as well ;)
I'm guessing he means delicate with regards to heat.
The pan has to cool down enough, or as he said, you get scrambled eggs carbonara :)
your not the smartest fellow arent ya
Haha i just realized he cracked the egg XD
Doh! His point skipped right over your head didn't it?? He is talking about the amount of time you cook it in the pan with the noodles, idiot.
Just cooked this meal an hour ago and its the best meal I've ever ate and I cooked it myself.... unbelievable
I don't care if this is another video of the recipe.
Every time I see a Carbonara made without cream, without adding so many wrong ingredients, my heart fills with joy!
Yes, as an Italian (alright, half-Italian) who prefers finding and using the most authentic and traditional recipes, I can confirm that THIS and Antonio's version are the real McCoys of the Carbonara (garlic optional, indeed).
Thank you Jamie!
We're so glad you like it Phoenix!
I agree, apart from using egg whites and garlic.. but i guess you as an italian are allowed to make exceptions, while other nationalities are not allowed to do adjustments :)
@@johnsmith_1942 I'm happy with "adjustments" just don't agree on keeping the name if the adjustments change the recipe ;)
In my mind, it would be like making sausage rolls but deciding to use Spam instead of sausagemeat (please don't do this... it sounds terrible even as I'm writing it lol)
@@phoenixwyllow It's just one opinion in the sea of opinions. Does not matter in the big picture. Cream affects the taste less than garlic. It's still a Carbonara. I wouldn't call it "authentic Carbonara" but still, a carbonara. Italians need to learn to respect culinary arts at some point. or they can choose to live in a bubble. They have a very simple, restricted taste palette and world view.
@@johnsmith_1942 cream in a carbonara ? big nono
It was flawless. Cant say anything bad about his carbonara.The garlic is debatable and optional. Matter of taste. But not really a mistake to me. Everything else he did great. The ingredients were perfect.
His timing was perfect each time.
And he did it with style.
That water splashing thing was awesome. Bonus points for that one on top of a perfect carbonara.
Well done Jamie !
@Anglo SaxonAgreed
@Anglo Saxon I'm sure your food is much better and just very bad circumstances in your childhood and youth prevented you from being a famous TV-cook, right????
@Anglo Saxon did you taste it?
This Cabornara was better than Uncle Roger's
What about just using yolks?
A plater for 2 people?
I can eat 3 of those alone
Are you American?
Little Psycho preach
@@genchwan thats not a big portion if you are slav like i
Diabetus
Classico panzone americano
This is absolutely fantastic! I'm a complete cooking noob and I was able to perfectly (and quickly) make this and it was easy, which is really important to me, as well as intensely delicious. It has become a weekly staple now lol
10/10 ☆
4 weeks and 4 dishes later, I've started to add a little parsley and basil to it as well as maybe 2 table spoons of olive oil since I can't get such fatty ham. Makes it a little more juicy and "fresh" :)
I would eat it for breakfast!
No oil
No cream
No mushrooms.
Only pecorino romano, eggs, guanciale, spaghetti, black pepper. And, yes, water! The REAL carbonara. Finally!
ITALY LOVES YOU, JAMIE!
Miriam Incorvaia The only Problem is the Garlic ...
Yeah, and usually add the black pepper to the egg, not to the Guanciale in the pan. Also the garlic has nothing to do with this dish.
Amazing! Multo bene💋
L'aglio non ci vuole (no garlic)
Ma non si mette l’acqua, se non ti esce la crema senza non so che stai sbagliando
Hi everyone, I never prepared spaghetti or pasta in my life before, this is the first time that I tried also I strictly followed the what Jamie was saying here. Trust me this is so simple to make, yet so delicious, give it a try you won't regret it.
Please don't use garlic!😵🙈🇮🇹
@@alessandrocaluisi6405 haha use it! Yes, I know that Gennaro Contaldo's recipe doesn't have garlic, but it gives it a bit extra flavor as Jamie said. Try and you won't regret it!
@@aleksandarcolic835 I'm sorry! I'm italian, I can't do it. My parents would kill me😂😂
@byfolko no #1 food is it that Coco pops ?
Dontask I no nothing ,prefeferer kherreihais
"BIT A WOTA BIT A WOTA"
*ends up with a cup of water total in the pan*
😂😂😂
I can't breathe
lmaooooo
That's too much water in my opinion I add about a quarter of a cup to carbonara which taste the best
Lol
Haahhahahahaahahaahahahahahahahaah oh god
I'm only 13 years old and I learned perfect how to cook so much things from this LEGEND of cooker Jamie Oliver!❤
No one cares sorry man
@@smelliestduck you cared enough to leave a comment.
You know one time i used this recipe for my cooking class exams, and guess what all of my teacher praised me and said my pasta was the best in my class. Shout out to Jamie for this recipe! Gonna do all of his recipes for sure in the future. Thanks jamie! You just saved my exam
Just don’t do his Asian recipes or you finna get expelled
@@kittcatt228 yas
@@kittcatt228 You won’t get expelled. You will be beaten to death by chef Wang gang’s uncle that looks like villain from kung fu hustle lol
Don't do ALL of his recipes. Stick to the Italian, those are pretty good (because he was trained by Italian chefs). His Asian food though... disaster.
I'm crying because of the happiness, I have finally found a not-Italian chef who can cook carbonara (pepper goes into the eggs not guanciale and no one uses garlic but it's acceptable), moreover choosing the right ingredients, thank you. First time I put a like to a video like this one... I mean done by not-Italians.
I live garlic
He was quite stingy with the pecorino though
@@edstar83 but not in this dish
Me too ahahah
btw, Jamie is not a real chef.. He's just a tv-cook. I can't fathom why anyone would throw pepper on the guanciale in a lump like he does.
in the middle of quarantine in california, so i had to make due with what we have on hand. substituted cubed pancetta, regular ground pepper, and a hard cheese of unknown (but still delicious) origin. this recipe is perfect if you follow the instructions. i didn't add quite as much water as jamie (and managed to keep nearly all of it in the pans! :) ) it was so delicious, my mouth is still watering after we finished it all. paired it with a watermelon, fennel, mint with basalmic drizzle salad. omg!!!
Marget Baron quarantine life here in socal. hopefully mine turns out as delish as yours!
Most of the true, real, original recipes say: use what you have got, it's always the best.
I love how passionate he is with it.
that is not garlic. heehhehe
With this approach, 4 mins to cook it and then 4 hours to clean the kitchen
Chuck Gregory 🤣
And 10 seconds to eat it
😂
Chuck Gregory Hahahaha laughed so hard!!
Chuck Gregory 😂😂😂exactly
These are so great! I have a list of favorite channels I watch and out all of them this is one I'm most comfortable with. As a personal chef I've upped my game really well so THANK YOU Jamie!
There are like 4 videos of the real Carbonara on this channel :D
Leo Da Vinci I love it :D
the real one was made by mr why am cooking soo good gennaro contaldo :P
Or by his tutor Mr. Antonio Carluccio.
Im italian, i can say this is the real deal... just take garlic out
that's why he said optional garlic
I have made Carbonara many times. This was the best version so far for the egg coating. Give it a 2-3 minutes off the heat completely before added the eggs.
Yes indeed..and Jamie used the whole egg instead the yolk only..I never understand why the Italians (I am 1/2 Italian also heheh..)threws the white always away..
I’m seeing this message WAY too late!!!! 😤😤😤
@@edgarkrattiger9185 When he whisks the egg it looks like it's only the egg yolk though. Might have been video editing magic.
@@edgarkrattiger9185 the white part raw is not so healthy
@@samuelmartin8650 during my childhood in Italy, I used eat raw eggs fresh from the chickens and still warm..heheh..I am 67 now...(:-))
Just made this for the family exactly how you explained it,,, they loved it minus the massive water cleanup afterwards
Hahahahaha I laughed when he nonchalantly splashed all over
Use a ladle! :) it’s great! Ha…
I'm Italian and I have to say, this is perfect... people complaining about the garlic are so annoying tho.
Ciao bro
bella hahah
Più che altro,a mio modesto parere, l'aglio da un sapore diverso alla carbonara che secondo me non è necessario. Teoricamente l'originale sarebbe senza aglio.
@@sofiachelli26 ciò che intendo dire è che la carbonara tutto sommato non è un piatto di chissà quale raffinatezza, l'aglio ci può anche stare, non è perché un piatto all'origine contiene pochi ingredienti che per forza è più buono così. Certi "puristi" invece aspettano solo l'occasione per incazzarsi inutilmente perché uno aggiunge uno spicchio d'aglio, mi sembra assurdo
Gordon or Jamie? That's the question. 😂
The way he is spilling the water !!!!! Am holding on to my kitchen towel
😂😂😂haha "and shivering" because I never thought real carbonara has water thrown into it lol
@@cupcakes4100 it doesn't have, he really mixed up the ingredients
Hmm I've never heard of it have water in it, but then again,... Curry has it.... So let's think of Carbonara... AS A CURRY PASTA SAUCE lol.
But seriously, I have no idea which is right haha😂
Im loving this comment grace.
I did the "broke college" version of this and it was great! I felt like a chef when the sauce started to form lol
sadé v Hahahaha yess I do that all the time too! And it is still soooo good!
Saaaame. Just bacon and Walmart parmesean
@@adriansvarela You guys are getting parmesan? Cheddar for me xD
I'm not broke but I think Kraft Parmesan will do.
Do you have a link to that video?
Thank you Jamie! I don’t eat meat but I make it for my hubby who happens to looooooves it! He says it is true authentic carbonara and everybody’s agree (including some Italian freinds!) your recipes are jewels
Please don't be antisemitic.
For those complaining about the egg 'scrambling' when heated - mine initially did this too. To resolve this, I substituted the whole egg with two egg yolks. You get the same egg content but cut down on the white which is what scrambles
Or you could just stop heating it too much
That's how carbonara should be made. Egg yolks only, not full eggs.
Made this the second time using Jamie’s instructions, very smooth and creamy it is so simple yet delicious.
and it's wrong.
One of the easiest pasta dishes to wow your friends and family with, especially in America, because not many people here are familiar with carbonara. My favorite pasta dish if it's done correctly. Molto bene.
My husband and I went to Italy two years ago. And carbonara was the only dish he would eat. Loved it!!! So I have been looking for a recipe and my husband finally told me that if I make it today and he likes it. I can make it again. So, I made it, followed the recipe and WOW he loved it. So I guess this is my go to pasta dish. My Husband is Italian and I'm Ukranian. He was impressed with my skills. Thank you Jamie Oliver!!!
I can't believe how easy cooking is when someone is actually explaining well how to do what!! All the stupid Google searches were way too complicated 😕 so thank you for this!! It's delicious!
Cooked it already 3 times and each time the dish was a success. Everyone absolutely loved it! Thanks for the recipe 💕
How many eggs for 500grms of pasta?
@@jdtoledo I Think four eggs, look at the video, the content of the eggs, two are missing, but did Jamie used both eggs....? 🙂
@@jdtoledo 4yolks + 1 whole egg. The best video you can watch for carbonara is Antonio Carluccio. I met him in England before he died. He shows the proper consistency and makes it just like my grandpa used to make. Use either guancialle or thick cut pancheta or bacon. Never the thin stuff, and leave the bits a little bigger. Jamie cuts them too small.
Good luck.
I just used this recipe for our lunch and LOVED it! Went a bit overboard with the slab bacon, but who doesn't like more bacon? lol
Thanks Jamie!
@Trainspush Through it's not but you can put pancetta there if you can't find that kind of meat he mentioned.
"eggs are very delicate"
we all saw that when you smashed the egg on your board.lmao
he's talking about cooking the egg when you pour it into the pasta, if you pour it into the pasta at high heat it becomes huge chunks of cooked egg, you don't want that. THATS the delicate part he's talking about. Absolutely nothing to do with the raw egg.
I think he was trying to stop the egg from rolling around and end up on the floor
bing han I’ve been wondering for a minute why everyone thinks he was referring to the eggs themselves as delicate 😂😂😂 lol people are so funny
hahahahaha my thoughts exactly!
That’s not what he meant mate
I just made it, following the directions and it was absolutely delicious!!!!😋😋😋
the most difficult thing is the heat, if you don't get it right, you'll be serving spaghetti la scrambled egg.
@@marijana.majic. what are you talking about, if you don't eat scrambled egg you won't die
@@marijana.majic. clearly you dont have the same passion as people who really love cooking
@@marijana.majic. there is a fine line between people who love to cook that wants their dish to be right and strive to be a better cook, than people who just love cooking
Marijana Majic Renjo girl you need to calm down and stop saying the word ‘nazi’ so simply. We get your point that you won’t die, but the person above was just making a funny comment, no need to push it so negatively
:( this is it :(
always fun watching him cook, so humble but yet so passionate and gentle bout his work
Im carbonara and this is not how u make italian
jes its true. And you never use the houl egg. Mistake , and Pecorino is mixed egg.
tres its you
Looks good to me
I hollered out loud after seeing what you did there, which then was followed by a major coughing fit
La ricetta è giusta invece. L'unica cosa è l'aglio che non va ma comunque l'ha fatta bene
Last time I cooked carbonara it had cream included. I wanted to do a proper carbonara this time.
I look at a number of recipes, and you've just explained it perfectly.
Thanks Jamie!
I've got a few of your books and you're pretty good at cooking mate.
I know right? He should be a chef or something! 😅😊
@@Eclipse1988 what an excellent idea!!
@@RichardCartwright-x3j lmao
the most important thing is garlic doesn't belong in it
Does anyone else notice that he slams the brown egg on the table and it cracks?
I think that's a reference to the Egg of Columbus.
He does that on purpose so it stays put you know.
I think that it s a reference at HowToBasic, actually
Andrei Stelian I believe Chris Columbus 2as a tad bit earlier...
It's from Brunelleschi & his dome, in Florence.
The tonging of the water is so chaotic
Great band.
For Real
I’m feeling a little pecish
I've lost track of all the ways I could f**k this up
😂😂😂😂😂 funny
Me too, I may lack sensitivity.
I love how he treats the pepper in this recipe ❤
if i transferred some water like that with some tongs i would not be on this earth. mama would end me
That is the best Carbonara i've ever seen made by a non italian chef. Very good! Usually we don't use garlic, but it's a forgiveable mistake because the recipe is very precise and the ingredients are perfect!
He did say it was optional as well, so I think at least he's showing understanding of the traditional recipe. It's certainly closer than Marco Pierre White's version on his channel, stock pots and cream abound. Must admit I was expecting cream here so was pleasantly surprised, think I'll try this out this evening.
I make this all the time! An amazing dinner for a student, and everyone I made it for loved it as well!
honestly this is finally smth jamie can cook after i watched his curry and ramen
I stumbled upon your video couple of years ago and since then I make a real carbonara! I just followed your simple steps and it was just perfect the first time as it is every time! Great video!!! ❤️
This recipe has made me fall in love with pasta. For the first time. In my life.
Pasta. Is. Delicious. But. It. Turns. You. Into. A. Hippo
OMG 3:14 amazing, Jamie you’re totally nailing this italian classic
Pensavo tutti di sapere come si la carbonara lui ci mette addirittura l'aglio ma questo dove l'ha imparato? Ma venisse a Roma per imparare bene
Gli dicono pure che è bravo!!!
I bought some guanciali and pecorini yesterday at Pennisi's Cuisine, I am very happy. UPDATE: I cooked this clumsily tonight and it was AMAZING. Half of all the ingredients are left to go again next week less clumsily. Thank you Jamie.
Me: "OK, that´s half a portion, but it looks nice"
Jamie : "That´s a plate for 2 people."
Me: "What?"
Are you from the USA?
@@ErnieKings27 Tbf, UK isn't much better. The starters they serve at restaurants here are as big as the mains I cook at home. And don't get me started on their mains. Obviously not as bad as the US, but not much better.
@@ErnieKings27 what he said is what I thought and I'm italian
chi sei? Well as if the secondo is not enough you need a big primo. Omg
@@ErnieKings27 I am from the USA and thought the same thing. I made larger portions and am in food heaven. Tomorrow I have to run an extra 2 miles !! Happy tonight, sad tomorrow :)
I made scrambled egg bacon noodles 😒
Same lol, Ur not alone dw
You can use a double boiler to make carbonara foul prove. That way it's impossible to overcook the egg :)
You add egg to soon
I believe you need to reduce heat in the pan and add pasta water to the pan with the pasta then quickly stir in the egg
Electric stoves especially those with coil heating elements retain too much heat. The keys are *turn off the burner under your fry pan before adding the pasta* and *move the frying pan off the burner immediately after you add your pasta.* Only when it is off the burner add your eggs/cheese. Second key is to stir constantly. You can put the pan back on burner as it starts to cool but keep stirring.
I’m so glad I found this! On my trip to Italy I ate this and fell in love. I miss it so much more than anything. I couldn’t even remember the name but after some searching I found this! So glad I did!
same I went to fiorentina and ate something that tasted so good, they used to call it "pizza".
I love this channel. The recipes are tasty and everyone is friendly, both in the videos and in real life.
Jaime Oliver is intelligent, educated and handsome. He also makes great food -- that's even more important than his looks.
My favorite food books:
- Once Upon a Chef by Jenifer Segal
- Vegetable Simple by Eric Ripert
My favorite aviation art books:
- Aviation Art by Lou Drendel
- Great Fighter Jets of the Galaxy 1 by Tim Gibson
I really love this guy. His recipes are easy and they turn out great
It is actually an original and most authentic recipe. And as he said, "garlic is optional" so yes........ great job chef 👏 👏 👏 👏 👏 👏 👏 👏 👏 👏
No its not original. He used the whole egg. Original is only Egg Yolk
@immerreinhardt you r right, maybe i missed that part.... lol jamie
I tried this and almost burnt myself when pouring the water like him.
🤣🤣🤣
Glad i read this first.
😂😂
Was it nice?
At least you did not burn your wife 😏
I'm guessing J.O. doesn't have to clean up afterwards..like I do in my kitchen!? :p
FlavCity with Bobby Parrish I’ve made this a number of times now, my own recipe with parsley but same technique. I can confirm it makes a dreadful mess 😂
You also can use a spoon to add some water into the sauce instead of splashing it 😁
You don't need to add water, in Italy nobody does it. The eggs must remain slightly raw, if they look like scrambled eggs you have them cooked too much. I often do the carbonara and do not dirty the kitchen. Greetings from Italy! :-)
FlavCity with Bobby Parrish great J.O. 😘🌹🍷
Yes, I agree with the water :) But I think, he didn't overcook the eggs, did he?
I'm Italian, from Rome, and in the original recipe there's no garlic, and we don't chop the black pepper. However, in general that's a good tutorial, the best on youtube for foreigners. Remove the garlic and that will be perfect 👍🏻 I'm glad that at least there's a person on youtube that can cook carbonara in the right way. Italian people thanks you😂😂😂
BITTA WATER BITTA WATER
fancy seeing you here, where's my rice?
Uncle Ben yes ben
Why? It will just evaporate. Use Chardonay rather.
I'm korean. This is the best carbonara cooked by a person who is not from Italy. Thanks
That's how you make an italian happy.
That's the only "authentic carbonara" video I've seen in a while that's actually authentic, only thing I could say is that garlic is not required (guys, garlic is very used in Italy but not as much as you believe, for example onion is much more important in our cuisine)
Congrats, you did a really good work, even better than some italians would do
Garlic and cheese, 2 powerful flavor killing each other. But at least he let it sit in oil to sort of perfume it
Spot on! Couple of things I'd mention to make this much easier:
1) Ditch the garlic entirely. It probably adds some nice aromatic so do it if you want and have the garlic, but I don't think it's necessary if you are using the proper ingredients.
2) Don't bother with the black pepper step. Again it'll add a new level, but it's a lot of work and a bit of normal freshly ground will be fine.
Not bothering with these two steps will make this dish really easy and you can easily manage cooking the pasta and other bits at the same time.
Agreed, skip the garlic, it’s totally unnecessary
It’s almost like he said that the garlic is optional, huh…
Just made this for the first time... Was nervous for that moment when I find out if I've scrambled the egg or not and...... I didn't. It was amazing.
Best carbonara I’ve had. Grinding the peppercorns makes all the difference
... or just buy ground pepper?
I've just tried this. Bloody magnificent!
YAAAAAAY!!
Hi jamie
@@JamieOliverhi me making rn
Amazing recipe! I actually kept the garlic and chopped it up and added it back in. Yum! 😋
I'm italian and that was very well done :)
Thanks Francesco!
Garlic in the carbonara? No chance. Mr Oliver where is yr touch of "lemon zest"?
Ma dove? xD
il cazzo, fa cagare
but next time please dont use barilla.. industrial whole pasta
Have a nice day scroller
Thank you!
Jamie Oliver your welcome
Don't tell me what to do.
thanks! that’s so nice 👍
Jamie was my first food network crush
😍
So disappointing when I found out he wasn't actually naked on his show.
we do not care
"Was"?
You look like you have syphilis
I think your recipe is about the best. I really love what you did with the black pepper.
Carbonara : pasta, guanciale, pecorino romano, egg, black pepper and stop.
VEVE GEA and salt for the pasta water.
AWolf 91 10g per 1 liter, at least that‘s what I‘ve learned
Gennaro Contaldo taught him how to cook soooo he probably knows that.
TheNuggzt3r Gennaro Contaldo is hands down the nicest human being ever!
@@ConFect99 Sounds about right!
Divertente come un piatto quasi basico della nostra cucina sia per loro qualcosa di elaborato. Ad ogni modo il tipo è molto bravo
...é bravo??..ha ucciso la carbonara!!!
@Catrame91 ...è li l'errore : a mio parere la carbonara è italiana antica e unica.
il resto secondo il mio punto di vista (sia chiaro) non è carbonara.
un saluto!
Ha fatto la ricetta come si deve e l’aglio ha detto che poteva non metterlo. Penso che all’estero mangiando peggio di noi vedono i nostri piatti come miraggi culinari, anche se sono semplici da fare....per noi.
@@maurocasanova5703 noo..ha messo la chiara dell'uovo..e l'acqua di cottura va x la mantecatura..prima delle uova...e il pecorino va nell'uovo...😊..poi è anche vero che questo tra i vari anglosassoni che si cimentano forse è il piu bravo...ma pensa tu l'altri come so..🤣🤣🤣🤣
Il tipo e’ uno degli chef piu’ ricchi e preparati al mondo
Nobody noticed at 0:57 that he actually broke the egg when putting it down? 🤔
He purposely broke it so the egg won't roll around
Thomas A I noticed.
@Noah Eden gives
I noticed this back in 2016
So? He's displaying ingredients and that was some tv drama.
Besides, he only needs the yolk.
From Italy: approved 👍
''we add some more liquid'' puts the whole ocean in the pan
you guys, I’m telling you as an Italian girl, this is real carbonara (I actually don’t put garlic in guanciale, but lots of Italians do, so)
If only he is able to treat Asian food with this much respect
@@nicodiangelo7051lmao
Is it better with garlic ?
@@admar3253It just tastes more like garlic, in the end its just a question of preference.
@@admar3253 its garlic so yes
finally a serious recipe without the useless cream and without mushrooms
This is not the right recipe,this is actually really bad
@@giove994 so which one of you is correct? cream&muchrooms or not?
@@giove994 so do you prefer gordon ramsay's version with mushrooms and cream?
P T yes, but the mushrooms in carbonara are wrong...... stay young
P T yes but we are talking about carbonara
So perfectly joyful to eat. My kids love it so much everytime I cook this Carbonara for them. Cheers Sir Jamie.🥰😋
Lol
Did I just see this man crack an egg on to the cutting board before needing to use it.
Yes, it is a trick to get the egg standing up, he just overdid it a touch, try it gently, it is kind of impressive to show people the eggs standing up.
What's the problem with that?
@@TheNuggzt3r Not a thing.
@@karlwagner9283 Agreed
use a different one
Im italian. I can confirm that, exept for the garlic, this is the most accurate recipe to cook the carbonara in the right way. At least for what i've seen from not italian chefs
finally someone who uses Guanciale and Pecorino and no cream.
Could've used more salt when boiling the pasta
Hi Jamie Oliver
Korean history is yang.
I’ve enjoyed your cooking on TV since I was a kid, and my grandmother praised me for seeing Oliver, even though she doesn’t know the letters.
I’m from Carbonara, and I can honestly Italian that this is something my sweet old nonna would not make, because she could not cook. She was useless. Jar of sauce from the shop. She could burn cereal.
I’m from Carbonara.
Where are you from again?
Carbonara? I don't think there's any such place. The dish is from Rome and it's named after coal workers I think, just as puttanesca is named after sex workers.
@@100pcRenewables there is a place called Carbonara, but It's in Veneto, Padua if you want to check
Im from aglio e oilio
@Jeepman89 awww, you’re too clever for me
I made it last week and turned out great.
I just finished making this recipe and it’s wonderful! I made a few tweaks after the first batch by adding bacon alongside the Guanciale and added dried basil and it turned out a little bit better. Thank you Jamie
As a Roman, 😫🙄 ugh.
Get outta here with that I'm an Italian shirt
Did this one with bacon and Monterey jack cheese (cause that’s the only cheese I have at home). Still delicious though! 👌🏼 Definitely better than the carbonara with cream.
british carbonara hahah
@@gherbo1609 if my grandmother had wheels she'd be a bike!
Great video. So fun! Pecorino can be hard to find where I live but another sheep cheese, manchego is easy to find and does work surpurbly for me. I’ve made it so many times that I forget my ratios but I think I add a bit more egg for balance with the manchego. I keep 2 pepper mills at my cook station and use the course one more often than breaking the pepper in a mortar & pestle but it is really worth the time to rough smash the peppercorns. This dish and lemon pasta are my 2 go-to dishes for an extra side dish during family neighborhood dinners. Lemon pasta works the same by grabbing the cooked pasta and water & swirling it into a skillet of lemon zest & juice with lots of butter. If there’s a child who doesn’t love both, I’ve never met them!
It feels so good to hear measurements in metrics
0:57 Nailed it
hilarious
hahahahaha
Lol
LOL
I follow Antonio Carluccio’s recipe, which is also posted in Jamie’s channel. I’ve been doing it that way for years. Rest In Peace Antonio! Your pasta still kicks butt.
When i make carbonara for two, I use a pound of pasta, 2 eggs and 3 egg yolks. That platter Jamie made was one appetizer portion!
Oh this is divine!!!! You can really see the joy and passion for cooking in this man.