The Faster BETTER way to make Carbonara (25 Mins!)
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- เผยแพร่เมื่อ 15 มิ.ย. 2024
- Carbonara is traditionally made a la minute, but this non-traditional technique allows you to make it all at once, in one pot, for a crowd. It's a win-win of a recipe. Use code LAGERSTROM50 to get 50% off your first Factor box at bit.ly/4001CNs!
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Ingredients:
▪650g (1 1/2 lbs) thick cut bacon
▪150g (5.3 oz) Parmigiano Reggiano cheese, aged 18 months
▪150g (5.3 oz) Pecorino Romano cheese
▪3 large eggs
▪9 egg yolks
▪5-6g (2t) cracked black pepper
▪10g (4t) cornstarch
▪Olive oil
▪115mL (1/2c) water
▪900g (2lbs) spaghetti
▪2250g/mL (8 cups) water
▪10g (2t) salt
Process:
1. Dice the bacon into small squares
2. Shred the parm and pecorino on the feather shred side of your box grater
3. Add cheese to a bowl and mix with eggs, yolks, pepper, and cornstarch
4. Heat a large Dutch oven or heavy bottomed pot over medium heat.
5. Add a generous amount of olive oil, the diced bacon, and about 1/2c water. Bring it to a simmer and cook until the water evaporates, and the bacon fat is nicely rendered.
6. Continue to cook the bacon in its own fat for 5-10 more minutes over medium until it becomes reddish-brown and crispy.
7. Remove the pot from the heat and transfer the bacon, along with its fat, to a bowl. Pour off about 2/3 of the bacon fat, leaving approximately 3-4 tablespoons of fat in the pot.
8. Prepare the Pasta by breaking 2 pounds of spaghetti noodles in half.
9. Return the bacon pot to high heat and add 2250g (8 cups) of water (leaving any bacon fat that was left in the pot) and deglaze the pot by scraping up the browned bacon bits that are stuck to the bottom. Bring to a boil then add 10g of salt and the broken spaghetti, stir and make sure all the pasta is submerged. Reduce heat to medium low, cover, and cook for 10 minutes, stirring halfway through to be sure pasta isn’t stuck together and pasta remains submerged. Cook until just past al dente.
10. Ladle about 1.5 to 2 cups of the hot pasta cooking liquid into the egg and cheese mixture. Whisk to combine, tempering the mixture.
11. Pour the egg and cheese mixture and cooked bacon + about 3 spoons of bacon fat over the cooked pasta.
12. Stir gently over low heat for 1-2 minutes until the sauce thickens and becomes creamy.
13. Taste and adjust for salt if needed.
14. Plate and top with additional pieces of bacon, grated parm, and a black pepper
CHAPTERS:
0:00 Intro, prepping bacon
0:59 Making the cheese mixture
2:28 Cooking the bacon and pasta
4:21 2 minute meal break (ad)
5:24 Finishing the pasta and plateup
7:42 Let’s eat this thing
🎧MUSIC:
EPIDEMIC SOUND www.epidemicsound.com/referra...
#carbonara #onepotpasta - แนวปฏิบัติและการใช้ชีวิต
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We chefs devote our time and basically our lives to our job and the food we make only to end up under-appreciated and some even under paid haha. The efforts you put into your videos are second to none, definitely worth my time . Nice to see cooking can be educative and informative at the same time and not always a chore
This is so true and not talked about enough,I'm in my mid 50's now. Been working as a chef for 27 years now and I can say we don't get paid enough, still can't set up a restaurant of my own, it's crazy the work we put into it but I guess we do it cause we love it don't we ?
@@ChefDiegoDelgadoPerezWith every trade there are only a few masters the rest are students. Not "trashing" just trying to make a point, if I have a dish executed perfectly I will hunt down the chef so I can thank he/she face to face for that delightful meal. I'm happy they're happy.... Win win Be kind , we all need love and respect.
@@JoseHierro273Hahaha, yes we keep doing it cause we love our job, it's our lifestyle now
@@ChefDavidSazzWell this is why most chefs have multiple income streams, my salary doesn't bother me much as a chef, that's because I picked a habit in online trading and exploring the stock market, unfortunately most people don't have such information and I don't really blame them,but lack of information can be a big hurdle. Currently I can average $8500 weekly through trading which is way more than my monthly salary as a chef and I don't even have to do much work. Doesn't matter if the economy is good, or my salary is delayed , great wealth managers will always make returns
@@RichardBenderfieldThat can't be true, $8500 weekly is a lot , that my four months salary my friend, if not more.
Brian. I am still stuck on making your one pot spaghetti recipe every week since you posted it. I am thrilled to see this, but also, please have mercy.
saaaame, its SO good
Me too. My family just finished up the 4th pot of that spaghetti I’ve made since the video came out. 🍝
I just made that this week for the second time, but with leftover brisket.
Same
Oh man, same here! That one dish opened up a world of one-pot pasta opportunities for me, haha. Brian has forever made my household's Friday nights much more delicious!
Thank you for giving me the option of easily making myself 8 portions of carbonara to inhale in one sitting because I love it lol
Yeah.....sure, Brian, eight servings, I'm definitely not going to chief two or three straight out of the pan like a barbarian, noooo
We follow a bunch of at-home chefs, professional chefs, travel dining, etc.
You're the only person who cooks food we regularly want to make and in a way that makes it reasonable to do at home, especially with a family... or just being someone who likes to make good food but doesn't want to spend their entire day in the kitchen.
Thanks for doing it, man.
"Hold your horses, Guiseppe!", 🤣🤣🤣
I like your attitude to authenticity. Food isn't supposed to be a point of contention about culture but just enjoyment
This! Please say it louder for those in the back; I hate that we can't have variety without losing this straight-laced "authenticity". I've been in an inter-racial relationship for 20 years, and I while I make my versions of my in-laws delicious recipes, I feel that I can never share because it's not "authentic", and that just builds a wall between us. Food should be fun, and most importantly, shared! It's a language of love!
True, but you know the die-hards out there, particularly in parts of France, Italy and Spain (emphasis on _parts_ ).
I don't really care about authenticity, but why is he making it so much more complicated than it is? Carbonara is supposed to be super simple, but he just added like 6 extra steps that end with essentially the same result
@@m.a.a.d9275 The extra steps make it easier for the average cook to make this dish without failing. The original recipe is simple because of the few ingredients however, the technique requires finesse and it becomes even more difficult when making a large batch. I’d be willing to bet many restaurants use similar techniques for large batches to consistently make this dish without breaking the sauce.
@@joshuaschoonover4033 oh come on, there is not much finesse required for carbonara. It's an incredibly forgiving dish. Most 6 year olds could pull it off without any problem
7:36 - 7:40 This is why I like this channel. Who cares if it's 10000000000% authentic. Close enough and delicious is what matters!
I've made Carbonara for years, and I've no quarrel at all with your recipe or technique. Authentic is lovely to be sure. But this is probably better than most dishes bearing the name. The great trick is the texture--above all else--and I believe you've nailed that without cream. So I say good work! Thank you for breaking the spaghetti too. So much easier for everybody, especially those eating it!
As a college student with literally ONE POT, this is approximately my recipe for Carbonara as well. I didn't know that cooking chunky bacon in water was more effective so I'll be sure to incoporate that next time. 🤤😋
it basically gets more fat to render off so you've got plenty to use from the jar later!
Adding water to onions and mushrooms is effective, too, even though it seems counterintuitive. It helps release all the water in them quickly, then you can let that water evaporate and cook them how you want after. It makes browning shrooms and caramelizing onions so much easier.
@@kenkrupowies7647 Thanks for the tip I love mushrooms! Really wish I could afford them 😢
'Hold your horses, Giuseppe' killed me
To quote Helen Rennie, "This isn't authentic, it's better." 😀
I loved your other carbonara recipe, but THIS is what I was really looking for!!! Thank you so much
definitely gonna summon the carbonara crybaby vincenzo 😂
My favorite is when you see multiple Italians make carbonara and their recipes are all very different
😭🤌🤌
I'm kind of a purist but I think this looks really good for a simple, weeknight pasta. For busy people with jobs making authentic Italian pasta on a regular basis isn't very realistic. Nothing wrong with changing things up to save a little time / money as long as it still tastes good. And this looks like it tastes better than the carbonara at 90% of restaurants outside of Rome.
😂😂😂😂
@@kevinirmiter3669Hear! Hear!
I really love your speed without milking it! Perfect to follow. And your instructions are just so concise. I'll be following you. 😊
Brian broke his italian fan''s heart at exactly 3:24
I’m Italian, but you just might be a genius. Couple of steps you showed are seriously smart and will help bring this iconic dish to the dinner table of a lot more people, especially those that ended up with scrambled eggs instead. Since I rarely keep guancale at home, but do have cured (no sugar) bacon like you, I found that adding some black pepper and even some smoked paprika during the rendering process, elevates it closer to the real thing. Thank you
This guy Bri! As a fellow ITL. I like it
Paprika and cracked pepper. Thanks I'll try it.
Still.... I couldn't keep watching after he broke the pasta in half. (Not Italian)
I know breaking it in half makes it possible, but I think having short spaghetti in the final product just feels disappointing. I would sacrifice washing one or two more pots just to avoid that.
Another great one Brian! Thank you for sharing! ❤ Quick crowd pleasing recipes!
Yeeesssss!! More recipes that can feed my family of 8 easily please!!! ❤️❤️❤️
CONGRATS ON 1 MIL BRIAN YOU DESERVE IT 🎉
My grandmother was born in Italy, she said make it how you want. If it’s good, it’s good!
THANK YOU Bri for solving a big problem for me!! My family loves carbonara, but is hard to cook it for more then three people. Now I know how to do it properly!!
I just finished making a double match of your meatball recipe. Love what you do man! Let's do this thaaaaaaang ❤️
Brian's style is so original, so unique......love this Chef (chef with a capital C).
Just made this for my family and it turned out perfect. I appreciate the abridging to make it easier for the home cook😊
I've done the one pot spaghetti a few times now and it's great so can't wait to try this one!
We just made this with the kids helping prep. It's very tasty!
Love it! Thanks for all you do.
I also make an inauthentic heathen's carbonara fairly frequently (and didn't know the cornstarch trick, nice!)
If you're already using the water trick for the bacon you don't need the olive oil squiggle. It'll render just fine
honestly bacon renders just fine on low heat, no water. people be doing too much
@@AR-ej2xwthe water helps it render evenly
@@dakotareid1566 i know, but it's super unnecessary. a slow enough flame and putting it in cold and moving it around a bit is fine.
@@AR-ej2xw what's the point of the water, anyway? I've been doing my bacon simply diced in a pot on its own for like 46 years, now all of a sudden I'm doing it wrong? wtf
@@soulbot119 It can prevent burning due to hot spots on a pan and let you render at high heat instead of low heat which can reduce cooking time. Not necessary but can be nice if you care about the reduced time. It can also reduce splattering but I haven't found that to be significantly different
"Hold your horses, Giuseppe" is going to be added to my vocabulary.
I always look forward to a new video. Love this recipe and I’ll definitely be cooking it soon.
Thanks! Love this dish and seem to fail when I try to make it. Can't wait to try it out!
Thanks so much for watching!
I made this tonight for friends! Big hit 😊 Thank you for this fabulous and easy recipe!! Big fan of your work!
Cooking food should be alive and fun, not restrictive and harsh.
I care little for authenticity, I care about taste, texture and presentation.
You're doin' good Brian, you're awesome.
// Random swedish dude.
Totally digging it. I already use both cheeses, but haven’t tried the cornstarch yet, love it!
Great recipe! Always looking for better and easier!
Great recipe! I like the weeknight episodes. Gives us a realistic expectation of dinners on a week night.
Looks amazingly delicious.
This looks amazing. Putting your recipe on the menu for this weekend. Thank you!
Have fun!
Love it- looks great.
I don't understand why anyone would be mean to you unless they're jealous. I love your cooking style.
THANKS!
@FabGamingOfficialYTTranslate! ❤
Nogalini sevi, tu stulbais kropli!
Looks so flippin delish! Adding some steam pack broccoli on the side and my dinr prep is done. Thanks Brian!
All this - and hair to die for! I am so glad I've just subscribed to this channel. You really understand practical, achievable cooking for eating and don't get all precious and cheffy about it. I salute you for the way you took a bite out of that parmigiano reggiano!
Thanks for sharing ! I've been making food and sauces that way for decades. I'm happy to say, most people LOVE my cooking lol
this video came out at the perfect time. carbonerra has been on my mind all week
Love your cooking. That’s the truth.
Hi Bri i think your trick here to make carbonara is the easiest one for me thanks😋😋😋😋🙏🙏🙏🙏
I think there are many aspects of that recipe that are authentic. It’s genius! LOVE the fact you didn’t add cream. My mum (Sicilian) always breaks spaghetti strands in half 😉
I'm Italian-American and LOVE this recipe.
Came out great. Thanks!
We made a half batch of this last night, and it was great!
Yes! Approved! It tasted delicious!
Thanks, Bri.
1:22 I’ve ALWAYS wanted to know the answer to this question! Thanks Bri!!!
Yum that's my kinda dish my family will love this
really diggin' the channel, love this vid! you seem like a real good guy!
Made this for my family and me tonight and we all loved it!!!
Let’s gooooooo!!! Looking forward to cooking this!!!
You are killing it. I love this idea. I have a food group on FB and people are always saying that’s not traditional 😂. Who cares. It’s delicious
I have to try this YUM!
BRILLIANT!!! ✌️😃
To make the bacon easier to cut, you can put it in the freezer for 15 min prior to cutting.
So glad you've reached the million subscribers! Well deserved; cheers 🍻🍻
World class!!
I am Italian, but the most important part of ANY recipe is if it tastes good to me. This looks so good I'm going to try it.
The one thing I discovered is that lots of people in Italy break the rules, they use cream in Carbonara because it's much easier while I agree with a good friend that Arancini are divine, but too heavy so I leave out ingredients sometimes.
Cittadinanza revocata.
This looks great for meal prepping, a couple days of great lunches for those looking to change it up from other types of pasta dish
Really love meals like this for the family that save time. You're the real kitchen mvp.😀
Thanks!
Good for you getting it out of the way right at the start.
Thanks for telling us how many it feeds Brian!
Brian sei grande caro 👏🏼👏🏼👏🏼 Questa Carbonara sI vede molto saporita 😋😋👏🏼👏🏼👏🏼
Bravo sir!😍
Bro! Your food and videos are great. I give your food the highest compliment of “tasty” ! Keep up the good work and thanks for the great video.
Thank you so much 😀
thanks
Thank u
Lovely 🎉
Wow, I just bought carbonara ingredients last night. Timely video, sir!
Thanks for the tips about cornstarch and feather shredding because, I screw this meal up if making more than a couple of servings too! Once again you make it look so simple that I think I could get it done in 25 minutes also. I just finished making your BBQ Beans and the house smells fantastic!
I don't care for beans and sorta don't like them? But my husband made those baked beans and I ate so much of it. mmmm
They are hard to resist. Have you tried his Italian pasta salad yet? Now I get requests for it.@@druskie4h
Forget the haters, Bri. Thank you for making delicious food easy for us!!
I did you first version of carbonara maybe 30 times already
Love Carbonara and you made the dish look so easy to prepare! Thanks, Brian!
Thanks Ken. Hope it’s a hit for you.
Yum! I like that you didn’t waste any starchy pasta water. It makes it so creamy.
This looks so yummy. I'm not a big fan of parmesan, but i might have to try this anyways!
I made it and it tastes nice
Yay, I can do this at home
I LOVE delicious fun food and don’t really care about its authenticity! That is precisely why I come here. You are not a food snob.
Great video Bri, thank you. I think breaking the pasta is a great idea. Fits in the pot better and probably prevents pasta splatter on shirts.👍
I am a57 year old man from Sweden, and i really like your food chanel👍🙏🇸🇪👏
Big Dawg Brian is the Carbonara King!
WOOF WOOF BB
Italian here: I'm happy you showed us a personal version of the dish. There's a ton of authentic carbonara recipes and methods from roman chefs (e.g on the Italia Squisita channel). You copying those videos would have added no value to your followers. This video instead has a reason to exist amongst the thousands of carbonara videos on TH-cam.
EDIT: I wrote this before seeing the spaghetti being brutally snapped in half.
I am of Italian descent and I know my cuisine very well. You've got a point: if every single restaurant in Rome made carbonara following the same exact recipe, then there's no point in trying to see who makes it best, because they would all be the same. I know for a fact some chefs alter the recipe a bit and that's how you can tell, for example: this is Mario's carbonara, or this is Luca's carbonara, or this one is Fabio's carbonara, and so on and so far. Some people will like one better than the other, that's inevitable. I still think breaking the pasta was unnecessary though.
It fits in the pot better. Im a savage.
@@BrianLagerstrom I’d personally go for a smaller pasta shape to begin with. Then again, I was warned not to watch the video
I have an insane amount of eggs thanks to my mother-in-law's over achiever chickens and have been looking for new ideas to use them. Cant wait to try this
This looks amazing, I'll cook it!
Cooking is about experimenting too, it's annoying people arguing for this, you can either cook as the traditional way or try something different while you don't waste food or make something really disgusting.
I really appreciate the lack of chewing sounds in this video!
Bri, I love how you don't give a rat's you know what. The Italians in America don't cook like they do in Italy, so make it the way it pleases you. BTW, I live in greater New Haven, Connecticut and there are MANY Italians here. I'm still waiting for your cookbook.
Did this a couple days ago and it turned out fantastic! Going to make it again and add chicken, mushrooms, and spinach. See how that turns out.
Continually love your methods for both big and small crowds. Question/request; I cook a lot like you and curious if you would do a video/tutorial on your cadence for cleaning your overhead vent? I know it’s not a sexy video but curious if you have any tips tricks! Thanks! 😊
Vincenzo's plate will be on this asap Im sure. lol I will be trying this myself, looks awesome!
OMG, great method for a crowd!! I'm sure an Italian grandma would clutch her pearls, but the dish looks solid.
Love the goofy Lorn thumbnail on the grouchy comment at the start of the vid!😂
I make your pasta alla vodka recipe often - works great with GF Barilla.
Excellent video
THANKS!
Dude, you are the coolest guy on the internet for me! More pasta!
Da bomb! Once again you send'n out the dope video hits before the weekend rocks! This is on my list! (just maybe half recipe version).
Haha maybe you dont need 7000 calories of pasta on hand.