How to Make a Traditional Carbonara | Chef Jean-Pierre
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- เผยแพร่เมื่อ 25 ส.ค. 2021
- Hello There Friends, Today is all about a Traditional Carbonara. Made the way that my Mom makes it, if I made it with a Cream Sauce the Italian recipe police will be after me. This is a foolproof Carbonara recipe that can be done super quickly and you probably have all the ingredients laying around right now! Come make this Carbonara recipe and let me know how you did in the comments below!
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Half French and half Italian? This man was born a good cook!
And 100% American, can't forget that too :)
Thank you Daniel for the reminder!!! May god bless our wonderful country! 🙏
@@ChefJeanPierre I am Australian, however I do like to pretend that I am an American! Haha
@@smoothbeak honorary American, good to have you
@@johntownsend7320 Thanks!
I like how the butter is just there, giving him company.
It's mental support! 😂❤️
😂😂
This man can cure someone’s depression through the love of cooking… amazing
oh, totally
OMG I only just found him for some reason about a month ago and I am loving that there are so many videos I can watch and enjoy and make my life happier. You are right he is joy
All those people that have prescriptions---I'm so glad I can just watch Chef instead.
Hey Bobby, how's your mom and dad doin?
@@JediOfTheRepublic mom and dad? yeah they are doing good. Mom is still teaching random spanglish at school and Dad is still working at Mr. Stricklands, wiping one propane tank at a time
I used to make this for the kids after late night ball games. They were hungry and we really couldn’t afford to eat out. So we learned how to cook well. And this became one of the favorite things for them to eat when we got home. Now that they’re grown I make it for their kids and they love it as well.
Nowadays this isn't something to make cheaply. Yes the pasta isn't bad, but the cheese alone is $20 and guanciale is $36 per lb. I'm making it tonight and it'll be about $50 for ingredients
50% French, 50% Italian , 100% comedy :-)
Him alone is a movie. No need of other actors LOL.
Great stuff : Merci Grand chef JP :-)
You are too kind thank you so much!😊
I'm sure you won't see this, but watching you cook is almost as cathartic as doing it myself. I thank you for sharing your tips and techniques, and your good humor while cooking. It helps some of us get through our week...perhaps more than you realize.
I try to read all the comments thank you I’m glad you’re enjoying the show😊
I totally agree - I thoroughly enjoy his easy approach to it. After I watch him, I know I can do the same thing.
bless u man i feel u
This looks so good, TFS with all of us.
I was in Italy for a week and this was all I ate, everyday!!!!
When you see this beautiful delicacy and immediately order "speghetti a'lla carbonara" from local pizzeria only to be brought to you a despicable overcooked spaghettini with 7 bacon bits, cream based sauce consisting mostly of onion that splits as it cools so you get grease dripping from the pasta on the fork, covered with a thick layer of the most tasteless cheese they could get and sprinkled heavily with parsley. Mamma mia! Where's the Italian police when you need it?
Classic! Turning off the stove while mixing the cream will prevent you from having scrambled eggs.
This guy is the crazy scientist who invented a gummy bear in the kitchen. He has so much energy and explains everything in so much detail. Thanks 👍
One reason to support STEAM is schools. Cooking is 50/50 Chemistry and Art.
There was a time when girls spent time in school kitchens cooking wonderful things. (Boys took "shop" -- wood working, printing, electric, automotive....) The sex differentiation was silly; the basic idea was smart. STEM is important -- but life skills are not lesser.
I love Chef. The colorful excitement in his voice shows his passion and he truly enjoys tasting no matter how hot the food is. 😄
Don't know how I missed this one, one of my favorite meals, so simple and delicious. You eat like a king by elevating very simple ingredients. What a gift, thank you Chef!!
He's my cooking Hero
People... One of the FEW. I repeat - FEW chefs that can make an actual Carbonara. Perfect, Chef! Perfect, beautiful traditional method. Well done, sir.
I saw this yesterday and I'm making it today!
I love carbonara and now I can make it myself!
It's too early for dinner so I'm doin all my prep grating the cheese chopping the pancetta, salting the water and counting out my eggs.
Got the right cheeses but my spaghetti isn't quite what I wanted but what can you do, you make do with what ya got, so that's what I'm doing.
CHEF! I did it. I made Carbonara...with the ingredients that I had...bacon and prosciutto, Parmesan Reggiano and Parmesan Romano. It was so yummy...I would have passed in cooking class. Thank you for being a wonderful teacher and may I add, a top entertainer! 😉
Yesterday, I did a fettuccini with a shrimp/bacon sauce. I followed your instructions...first bacon, then onion, shrimp, (homemade) roasted garlic paste and tomato sauce...AND I added a couple of tablespoons of butter to finish the sauce. It too, came out especially yummy! You're the best! 🥰
You're amazing, easily the best chef I've ever watched. Not only you have great cooking skill but you also explain the ingredients, interact with the audience and put your heart into it! Good job!❤
I'm a huge fan... Cooking is supposed to be funny and you brought that back into our kitchen❤️ love from Denmark
I keep coming back to this recipe, it's honestly amazing 👏. Thank you for the lovely energy you bring!
I usually hate commercials, but I'm very glad to watch every one here because I know Chef Jean Pierre is getting a little compensation for his time to teach comprehensive cooking to the world.
Thank you Chef Jean Pierre for your kindness.
🙏🙏🙏👍😀
watching this chef cook reminds me of how much passion and excitement i had when i was starting my culinary journey as a student...sometimes u can lose passion , when ur mixed up with passionless chefs but then u just need a lil bit of spark from another chef and u are lit up again and never forget that kid who looked up to your present self .
French chef, speaking English, in an Italian accent. Love it.
More of a French accent tbh
Not a French or Italian accent, thats pure Goodfella's 👌
Bada bing.
This is precisely how I make it here at home. Delicious and very easy. Love the content, Chef.
Such a great weekday meal.
Oil in the water....someone had a "tip" to keep pasta from sticking together, and it became canonized! Breaking of the pasta....that's what my and probably countless mom's did for the simple reason that they didn't have a big enough pot.
Thanks for this great demonstration.
Since learning your whisk + fine sieve method of incorporating flour (for the best gravy I have ever made or tasted!), I evangelize this method to all who will tolerate my singing your praises over the method. (most do, because who doesn't want to improve their gravy?)
🙏🙏🙏😊
Mr Jean-Pierre, you are absolutely amazing, I have watched many chefs on TH-cam, but you are on a different level altogether: your humor, your friendliness, professionalism, and love for cooking are unparalleled
🙏🙏🙏❤️
My kids asked me why I always have all of my ingredients neatly arranged prior to cooking. I told them about the importance of la mise en place. :)
Have them watch …even a child could do this! (As Chef often declares).
Especially true for Asian cooking
Another home run for Chef Pierre! I love watching him cook. His love for food comes through in each and every video. Wouldn’t he be fun to know?
Indicative of why I love Chef Jean-Pierre, and I’m paraphrasing: “Use guanciale. If you can’t find it, use pancetta. If you can’t find that, use bacon (mama mia, it’s Ok, just don’t tell the Italians). He strikes a beautiful balance of instructing what makes the dish best, but is understanding enough to allow for ad libbing where necessary. Reduces the intimidation factor for new cooks, and provides a hall pass for more experienced folks who had a long day at work and had to rifle through what they had on hand. 😀🤙
Thank you 🙏
That is why I watch the channel. Made this for dinner tonight and only had bacon on hand. Not a spec left on anyone’s plate. No one said you didn’t use the correct ingredients. They just ate and enjoyed.
I tried Chef's recipe and method. We LOVED this carbonara so much, made 3 more times todate. So easy, no fuss like some other chefs' recipes. Thank you Chef Jean-Pierre!!!!!
How in hell does any of Chef's videos attract a single 'dislike', let alone over 200 of them??
Some people are simply confused and confusing. I'm shocked quite frankly.
Without exception, these are my favourite cooking tutorials. Every recipe looks so delicious and explained in a entertainingly granular fashion.
Thanks Chef JP. You are the master.
@jonahlevin Thank you! I learned a long time ago, that no matter what you do in life some people are not going to like it! So I rather concentrate on the 13,000 thumb up! 😀
Some people go around just putting dislikes on videos just for the hell of it. They don't watch the videos. Not sure why - why do people put a whole roll of toilet paper in a toilet.
@@mdarrenu I actually believe that some people might watch a video of an excellent salmon recipe, for example, a video explained in entertaining detail by a master chef, and yet they give it a 'thumb's down' simply because they're personally not keen on salmon. In my opinion, that makes their opinion useless, or unhelpful at best. That is the worst way of critiquing something.
because he has a lumpy carbonara
Unfortunately, we live in a society Where where they hate anyone that has a different viewpoint! I love him! and attend amazing cooking classes often. He has brought my cooking game to another level. He's not Preaching, or giving speeches, He's TEACHING!
Wish chef was my teacher when I was at cookery college. Makes cooking fun. Keep up the great job, looks like carbonara for dinner tonight, lol
I’m known for my Soul Food but this man has taught me so much! My shrimpbuds just kicked into overdrive with this one!!!
@@steveboone5480 "shrimpbuds"? ha ha! Try Chefs Garlic shrimp. I'd put you into a happy shrimp coma!
I feel sorry for you and your classmates, cooking should always be fun, when it's fun it tastes better too
Just finished eating this. Used parmesan only due to availability. Added a bit of garlic for personal preference. It was truly majestic! Thank you Chef Jean Pierre for sharing your knowledge and joy!
I'm half Italian as well and this the same recipe my daddy used to make me when I was a little girl! I love Chef Jean recipes because I adore French food and I'm a pastry chef and I love to learn new recipes and techniques!
Wow! This has got to be my Italian week. First I made pasta con broccoli, then I finally made your garlic shrimp(which was absolutely superb!!), now I'm gonna have to make this on the weekend(since I'm making Basque chicken tonight). I love that you drizzled the guanciale fat over the dish, I can already tell that will send it to the next level. You spoil us so much, thanks Chef!
Buon appetito! 😀
This is the first recipe I learned from my Grandma. In the Wintertime she used to add some crushed and roasted Walnuts - oh the taste of it. Thank you for bringing this to my mind, I'll make it this weekend, it's very shity weather in Germany.
I never imagined that I would run into someone more humble than me, me and me. You are great at what you do, including the occasional moment of imperfection that can happen to any mortal. Absolutely amazing to watch and learn from!
Chef, I love this recipe. I cook it all the time and it is always a joy, not only for me but for my friends! Thank you very much for what you do here. It makes us all VERY HAPPY!! Thank you once more and may The Lord bless you.
Chef Jean....your personality is superb for your videos. You really keep your audience engaged and interested.
Personally, it doesn't matter what you're making....it all looks heavenly and irresistible.
Thank you sooooo much for taking the time to teach, encourage and motivate us to create delicious dishes we might have been intimidated to try to make ourselves.
You keep things easy, and uncomplicated. There aren't a million of impossible to find ingredients. If you were in your prime now...you'd be 1000 time more popular than Gordon Ramsey. YOU'D be THE chef to watch!
Thank you for the kind words! It is comments like your that makes it all worthwhile! 🙏🙏🙏😊
Absolutely love this channel. Thank you Chef for sharing your passion with us. I will definitely be making this dish this weekend.
Anytime I go to an Italian restaurant that has this on the menu, I order it. It is one of my favorite dishes. Now I want to try to make it myself. Thank you Pierre!
Your recipes are on the spot. I’ve never seen anybody make this dish. A lot of the night and go to bed hungry and watching chef. Pierre piques my interest and gives me ideas so I start cooking again.
This is the meal I should have made earlier today. So simple, yet very satisfying. Thank you chef!!
As always, Chef JP makes the complex look simple. Thank you for another great recipe!
I'm new to Chef Jean-Pierre but I am now a lifelong fan!!! This Chef is an absolute joy to learn from and watch. I LOVE Italian food, so this is definitely my next dish! Eazy Peazy is right!
I ate this dish multiple times while in Rome and Amalfi. Ever since I returned from Italy, I make this exact recipe while watching Chef Jean Pierre at least once a week! It is super easy, tasty, and honestly absolute perfection! Beware: SUPER ADDICTIVE! 😋
Chef, you are such a joy! Thank you for another recipe for us to try. It looks so delicious!
This is indeed a traditional carbonara from late '90s/early 2000. In Italy now the meta has two differences: strictly only yolks (or 3:1 yolk to albumen ratio) and absolutely no heating to the pan while mixing. The egg has to be above 60°C but _strictly_ below 65°C, to avoid frittata. With this two changes it becomes much more creamy and less chunky and more yellow, two characteristics that are considered positive for a good carbonara.
Yes and not the version with heavy cream which l believe is an American adaptation
I actually think keeping it at a low heat helps create a slightly darker sauce and intensifies the flavour 😋
@@boulevard14 The problem of low heat is that is very difficult to keep the temperature on the surface below 65°C consistently, as even a small flame can bring the pot at very high temperatures. The risk of having cooked egg ruining the consistency is very high.
There are two professional ways to make your carbonara 100% perfect if you don't want to risk to eat raw egg (particularly relevant for US eggs, I was using one of these techniques instead of just pouring it in the pan raw when I was serving it to my 2yo or to my pregnant wife).
First method, you put your mix egg+pecorino in a pot, and you use the boiling pasta water as a water bath to heat your cream while whisking it. By sinking and removing the pot in the water bath, in 3-4 minutes you can have the proteins denaturated and the cream ready. After that you should put the pot in cold water (ice water even better) to make sure that the cream is room temperature again before pouring it in the pan.
Second method, my favourite, sous vide. You put the cream in a sous vide bag and keep it at 62.5°C for as much as you like. The main advantage is that with this technique is basically impossible to make mistakes. Bonus point, you can make more bags ready and later preserve them in the fridge for a follow up in the same week.
@@bobon123 Yeah I've heard these methods. The most accessible is probably placing the sauce and pasta into a glass bowl that sits over a saucepan with simmering water. Or some people like to create the pasta in a glass bowl off the heat and mix everything in and allowing the residual heat to do the trick. It all depends in your cooker. If you're able to control your heat on low, then go for it! I've always had success, and noticed the egg only starts to set at medium heat and without stirring. I understand it isn't that easy or possible for everyone though and it may take some skill, and it definitely helps in you have an induction stove over a non-precise gas one.
My method? What I usually do is turn off the heat when the guanciale/pancetta is perfectly cooked so it allows the pan to completely cool, then when the pasta is ready I add to the pan and put the heat on gentle. Then when it's time to add the egg mixture, I keep the heat gentle to help the emulsification and the sauce to thicken, while keeping the pasta warm. Another thing you can do is to add pasta water to the pan to prevent the egg from setting! In the UK I believe our certified eggs are free from salmona, so that rest assures any concern when choosing to only use residual heat.
@@bobon123 you sound like you know what you're talking about. are you a pro chef?
I underestimated the heat of my cast iron pan, and Ma-Ma-Mia, my eggs got scrambled when I added in the cream! I could tell my wife was a bit upset. I'm going to tell her now it's a traditional way of doing it! I guess this Chinese was guided by an Italian soul from elsewhere. Bless you and thanks for the video, chef!
So much fun in the kitchen. Love the energy and cooking. Thank you
Jean Pierre enjoys cooking as much as I would enjoy devouring every morsel he creates!
Yay!! Love you Chef.
Made this for my wife and daughter for Mother’s Day. Huge success! Thanks chef!
A great Italian market just opened up in my area and I was able to get guanciale and other items. I followed this recipe for our family’s Sunday dinner. As Chef Pierre would say, “Mama Mia!” It was a delicious hit; fast, simple, clean, amazing!
Gracias Chef! 👨🏽🍳❤🧑🏽🍳
OMG. Yum. So are so entertaining AND fabulous recipes, not to mention entertainment value. You are truly a gem!
There are so many celebrity chefs doing cooking shows and many cooking videos in TH-cam, but Chef Jean Pierre is the best of all to me , i said this before but i have to say it again, your enthusiasm, energy and passion make cooking looks a lot of fun 👍
Agreed, and I would add...authentic recipes! well done, Chef Jean-Pierre! cheers!
I love your channel so much! I can’t wait to make this. Thank you JP! 😊
Lately in Italy they're doing carbonara with only the yolks, i prefer the entire egg version of it, and as usual i am in this channel at midnight and now i am starving.
Great video Chef, always the best!
Have no doubts that J-P is a full fledged American, even though he was born in France: (6:27)"Call it whatever you want dude! I call it not cooked. It was RAW."
You take simple ingredients and elevate it to mouth watering heaven.
I'm not really a fan of pastas of any kind but watching him cook, makes me want to try them all!
So I’ve been making my carbonara by way of a white sauce for the last 30 years. I watched your video yesterday and made your carbonara this evening here in the UK. I totally love it and it’s so much simpler. Brilliant easy recipe, I will be watching every week thank you.
That was 11 minutes of unorganised perfection.
I love your channel Chef. Thanks for sharing your hard earned techniques!
Chef John Pierre you are an absolute delight! You have such passion and enthusiasm, and you absolutely exude fun and confidence. I have never made this nor have I eaten it, so I'm going to surprise my husband who never has either. I'll be watching many more of your videos. I wish there Were more emoticons to express my delight👏👏👏
That is truly correct,he was born a good cook
I love you chef ,like butter
I've made scrambled eggs spaghetti before and had to eat the whole thing alone. It was fantastic.
I Hope u didnt forget bout garlic
Bob Ross would have called that "A happy little accident,".
I’ll be doing this this weekend, thanks chef!
His passion for cooking makes this show the best cooking channel on TH-cam..... Show us more, Chef!!!
Chef, I made this tonight for my lady. We've never had it before. It was delicious! Thanks for a new favorite!
Thank you, chef. Glad to see you have a helping hand around the kitchen.
I thought that was 'Thing' from The Addams family who may have moved down to Fort Lauderdale in retirement.
This is a beautiful Carbonara Chef! Thank you for sharing your wisdom and recipes!!
I love that he gives you options for ingredients, I wanted to make this, was not going to the store and used bacon. Sometimes you have to make due with what you have
Absolutely delightful you are. Cooked carbonara for my family and it was simply awesome. They all loved it. Thank you
Absolutely beautiful dish chef! Great job keeping things traditional! I'm sure any Italian would gobble this dish up with vigor!
Absolutely wonderful. Love this chef
My favourite pasta dish of all time. Thank you for sharing your easy to understand method. Could eat this every day. 🍝
I really love your cooking style and the way you explain everything Chef JP very understandable, not just a good cook, but a best mentor. I will make sure to watch all your published video. So much fun to watch your reaction as well. God bless you Chef JP 💪🙏
One of my favourite dishes, thanks Chef!
as a veteran chef that has beeb cooking for around 50 years, he knows what his carbonara taste like, but still he enjoyed it. a true carbonara pasta, gives you joy.
Proprio come mia zia a Roma preparava questo piatto delizioso. Che bei ricordi. Thank you, Chef Jean-Pierre. I made a beautiful marinara sauce the other day (your recipe) and I served it to my mother (she's from Lazio, Frosinone specifically) with some bucatini and she told me, in her own words "Ho leccato il piatto."
Che Dio ti benedica, Chef Jean-Pierre. I love your work, your passion and your zest for life.
WOW!!!! Thank you so much for the kind comment! You are the reason why I do this! There is no greater reward for a Chef to read a comment like yours!!! I could not ask for anything more satisfying that earing that your Italian Mom licked the plate! May god bless you and your Mom!!! 🙏🙏🙏💗
The best chef and an absolute delight to watch ! Very simple explanation and guide , never fails ! Thank you chef !🙏😘
This man has gived me the extra kick i needed to start cooking thank you 😊
One of my favorite authentic italian dish!! Either you use bucatini or spaghetti or even rigatoni the result will be a dreamy and exquisite dish!!
Thank you for the recipe!!
Made it 4 months ago when we were in Italy and today again in Germany 😍👌 amazing and so easy! No scrambled eggs at all! We love your videos and your spirit! Regards ✌️
This man is by far my favorite you tube chef...he has passion, character, and everything he's cooked I have tried and loved.
You Make Everything Look Easy!💛 I Didn’t Know that Cheese is Also Used in This Dish.The Extra Pasta Water Addition is a Great Tip.👍
Love this Guy such a great temperament .
Oh mamma mia! I made this last night for hubby and three friends! It was a huge hit! They loved it! It was so easy and fast mainly because of mise en place....and fun because wine was involved!
Chef, I’ve never had the authentic carbonara, that looks so delicious….oh my gosh my mouth is watering, thank you…❤️
Hello Chef Jean Pierre, my wife is going to love this dish so much. Pasta happens to be one of her favorite foods. Thank you for well explained videos and I agree with you, looks simple to make. Love to follow you on TH-cam, so much fun.
Best Regards
Pierre.
This was a relaxing video. The enthusiasm and the different accents. I like the emphasis on no oil in the boiling water for the noodles pan. I've done both, and used sausage for this recipe before because it's all I had, and it came out great! I'm suprised no garlic, butter, basil, parsley, or olive oil is used.
Great chef as always. I had the same 'al dente' experience and totally agreed. Vive chef Jean-Pierre🥰
I've been waiting for chef to do this one ever since I saw Vincenzo's Plate review others doing it and then making it himself. Thanks chef! Another one to add to my list :D
I believe Vicenzo will agree 100% with this recipe.. He once said that carbonara never use cream and only use cheese, and voila, chef JP came out with the exact same idea
Thanks Jean-Pierre! You’re amazing!
Ther's no second like him. I've learned a lot from his videos.. Thank you Chef.
Outstanding, never made it this way before and it’s a keeper
I love that you need everything to be clean. Nothing scarier than eating from a dirty kitchen.
Mise en place!
Yes there is. Eating from a kitchen that's clean from never being used...
You ever walk by a restaurant that's always empty ? I bet their kitchens are pretty clean, yet something is keeping customers away.
Jean Pierre's love for cooking is contagious♥️ This is amazing, Mama Mia ♥️
Except the amazing cooking lessons, I must say that every time I'm watching your videos, a big smile sticks on my face for many minutes. Except an amazing chef, you are an exceptional person who makes me happy every time. Thank you Chef.
Thank you so much 🙏🙏🙏
I love your humour, but most of all I love your food. Thank you for sharing your gift
This man is so entertaining to watch and listen to I'd watch him cook an old flip flop.
🙏🙏🙏