Chorizo and Chickpea Carbonara | Hit The Kitch with Molly Baz
ฝัง
- เผยแพร่เมื่อ 16 ต.ค. 2022
- Hit The Kitch with Molly Baz as she walks you through her take on a classic roman pasta dish....Chorizo & Chickpea Carbonara!
In this ep, Molly will show you how to execute a super saucy, glossy, rich, creamy carbonara using classic Italian techniques, and a few unexpected ingredients that give her version a lil somethin' somethin' to differentiate it. There are a lot of classic carbonara recipes on the internet, why not switch things up??! Come for the education, stay for the PASTA RELATED RANTS!!!! You can find the full recipe for Chorizo and Chickpea Carbonara in her cookbook, Cook This Book (linked below).
#carbonara #pasta # #mollybaz
Ingredients :
PRODUCE
½ lemon
PANTRY
Kosher Salt, freshly ground black pepper
4 ounces cured (Spanish) chorizo (about a 6-inch piece)
1 (14.5 ounce) can chickpeas
3 tablespoons extra virgin olive oil
1 pound pasta
DAIRY
4 large Egg Yolks
1 large Egg
2 ounces grated parmesan cheese (about 1/2 cup), plus more for serving
Hit The Club: mollybaz.com
Shop The Recipes: mollybaz.jupiter.shop
Cook This Book: mollybaz.com/cook-this-book/
Snag Some Merch: shopmollybaz.com
Video Series:
Producer / Director: Evan Robinson
Editor / Graphics: Katie Cali
Producaaa: Ben Persky
Cookbook:
Photographers: Peden + Munk
Food Stylist: Christopher St. Onge
Prop Stylist: Eli Jaime
penne f*ckin sucks but i do love this pasta !!!
#teamhatepenne !!!
Spread the gospel girl!
Is it wrong that after listening to you rant about penne--which I agree sucks--I'm left hoping someone will ask you about green bell pepper in a future episode.
Where can I get that pepper mill
We don't fucks with Penne 😅
The very casual, entertaining and informative cooking show that I’m 100% here for.
molly, i've been in such a bad place mentally the past few weeks but your videos truly, bring me back to life. i haven't smiled this hard since your last video🥺 thank you for being you queen
THANK YOU for acknowledging that any pasta can be used!!! I feel validated.
Omg! I would love a video about pepper. The different corns, the techniques…
Ha ha! I actually thought about what it would be like to make this with Sichuan peppercorns. I love their floral and earthy character but I'm not sure it would work.
I'm loving the freedom you have being at home. I love the interaction with your friends and it's great to see your sense of humor along with your wonderful recipes. Bravo!
i love this episode a lot! this is all i need! just molly casually talking about food and cooking by herself. no need to invite anybody else for the vibe.
Somebody get Molly a clapperboard 🎬 or a bookmark. 🔖
Molly you made the impossible mission of making a non-traditional carbonara extremely appealing to an Italian. Will 100% try
Obsessed with the show, editing team is killing it!
Totally agree. I'm loving is so much.
loving all the new cooking vids lately Molly thanks!
I LOVE a Molly Baz pasta recipe. I always make the rigatoni ala vodka, pasta al limone, and my absolute favorite meal ever: BROC BOLO. Can't wait to make this one too
Spanish cook approves this combo. Sick Molly!
Love all the cooking tips Molly! So helpful!
These are so chill and calming. Thanks.
I have just bought your book last week and this was the first dish I have made! It will definitely be part of the rotation 😊
I love that you explain why you do what you do. I’m a huge fan.
Yay!!! chorizo... thank you molly !
Glad your back Molly!
That looks incredible 😻
Molly been loving your videos!!! and recipes are gorge
regarding pasta shapes... I AGREE WITH MOLLY! took words out of my brain
What a great recipe! Hope this channel takes off. Recipes are great and Molly is well 🔥
I love her so much!!
nice to see you again, thanks
I love the format of these vids so much :)
Yeah, the Baz is back. Luv it.
This is happiness ...crispy bits
omg I'm so glad this came up on my recommends. I'm so happy you have your own Channel!!
Note to self: always have 8 boxes of kosher salt on hand.
👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼
Diamond Crystal goals.
Molly! Didn't see when your channel started, but the youtube algorithm finally recommended one of your videos so I can subscribe. Cool to see you have your own channel now.
Nice recipe. I'll try it out.
made this tonight!!!! it’s delish
My favourite - or at least, the one I cook most at home - Molly Baz dish from BA was a tomato-based sauce that used pasta water!
Wow!! Just discovered this channel tonight. I LOVE YOUR ATTITUDE. Fully cooked rigas for the WIN!
finally someone said it about al dente!!!!!
"My bits be crispy" 🤣 We've missed you Molly. 💕
My favorite pasta shape lately is campanelle, which are like flat noodles rolled into a cone shape. The loosely wrapped cone can capture smaller bits in between the wraps, and larger chunks in the center, plus plenty of sauce.
Whoa - so pretty with the fluted edge! Never seen it before.
I am so making this!
ayyy finalement!
Molly you have been missed very much, glad you have your own channel now
There's many kinds of chorizo in Spain and Portugal. Cured, fresh, smoked, spicy, mild, made out of different kinds of pork (the Iberian kind is considered the best, and very different from regular pork) or game, with different mixes of spice...Chorizo is any sausage with paprika and garlic. And all of the Latinamerican versions are evolutions of it, with their own take
I just want to be invited to whatever Molly has going on at her house! Looks like too much fun!! ❤❤❤❤❤
Hello dear
How’s your day going today my friend?
Yum
Haha! Found you again. So happy your back on the tube Molly "I'm right. fight me " Baz. Outstanding graphics on the videos. Excellent Kitchen aesthetic. I'm instantly devoted.
You had me at chickpea and chorizo.
Dear Molly,
Thank you very much for bringing us this channel! You have a such an entertaining and yet highly informative style and I really like the twist that you bring into your recipes! We are looking forward to upcoming content :)
P.S.: This is such a sleek and elegant knife that you use - could you tell me who the manufacturer is? Thanks in advance :)
I don't like chickpeas but I feel like I could replace with a white bean and it would still be delicious! Looks good Molly!!
Molly is adorable
on point live camera direction, and - great idea with the chickpeas
lotta fatty shit goin on in there..
This looks and sounds like an amazing flavour profile that I must try!
I wonder if the aquafaba could be used instead of the egg white to push the dish even further.
Molly Baz, you're a daredevil.... *subscribed*
Geeezzz Molly, you're gonna make me fatt...er. 🤣 Looking forward to making this sinful, delectable dish 😋
Hey Molly, love your pepper grinder!! Can I get one in Canada?
There is also Argentine Chorizo, which is a middleground between Italian sausage and Spanish chorizo - check it out!
That sounds wonderful. I have never seen it available in the US, unfortunately. 🥲
God I love hit the kitch
Big big tuna fan … and the pasta looks damn goood
I’ve also decided al dente is overrated! Glad to hear I’m not the only one.
Love how Molly’s friends just come in and out of her vids. It’s like her house is a clubhouse.
12:51 join the club
I love Molly’s unapologetic opinion on food and breaks all the rules! Fuck tradition. Delicious = Delicious!
NEW HIT THE KITCH NEW HIT THE KITCH GUYS WOWOWOWOWOW
Thank you for talking about the al dente bs!
Hello dear
How’s your day going today my friend?
her salt stash is my dream
Made this a few days ago...it was fine. Love your book... :)
DECLAN! This makes me miss the podcast!
Hear me out: Pasta Wars
Molly Baz vs penne
Carla Lalli Music vs angel hair
I strongly agree with Carla.
Dude, I started making this back in college. But with cheese, noodles and beer. This is a bougie version of my cheesy noodles and beer. 🤓
I love penne. When the sauce gets in the penne and when i bite on it and it bursts in my mouth release the sauce, i love that feel.
Hi Molly!!!
Rofl! She said, “they’re perfectly. cooked through. Come at me,” 😂😂
The woman That changed my life by introducing me to the unicorn pepper mill has upgraded to the pepper cannon which I kickstarted. Best pepper grinder out there! I wonder if matty mathesons grinder is good?
I want to see your great Jones Dutch ovens make an appearance 🌟💙love your videos!!
Hello dear
How’s your day going today my friend?
Yesss! Let's hear it for team fusilli! And let's not forget that "Fusilli Jerry" is a S Tier Seinfeld episode :P
There is Colombian chorizo 😂and really many other countries chorizos. I welcome her to try them all.
A cupboard full of boxes of salt? Very on brand for Molly. 😆
Cooked pasta has less starch (26%) than rice (29%). Only potatoes and corn have less (18%). All much lower than bread (40-44%) and instant ramen noodles (56%) and Rice Krispies (72%).
Molly I must hear your opinion on Radiatori pasta.
Thank you Molly I made this and it rocked!! Although I think I fucked up the emulsion part
What pepper grinder is that Molly?
Girl. Made a version of your bolognese and I used RIGATONI cuz I heard your voice in my head. No Penne. Lol.
Which pepper mill is that?
Just discovered you’re back on the TH-cams! Missed ya Molly!
Definitely gunna make this. Never knew about Spanish chorizo. Also that pepper grinder looks awesome. Got a link?
I believe that's from Mannkitchen and it costs $$$
I heard some of the BA chefs rec the Unicorn grinder and I absolutely love it, very high pepp:turn ratio
@@lindsaydarkins3354 I have a Unicorn and I love it!
Thats the og chorizo. Also she is incorrect, there are lots of different type of chorizos in spain alone, including raw meat ones.
Not Molly with 10 Diamond Crystal boxes 😂
Pasta & chickpeas together = CARBonara 😂
where i can get that pepper mill?
I heard it here first!
mollllllyyyyyyysssss bbbbbaaaaacccccckkkkkkkk!!!!!!!!!!!
Start selling those aprons, I'd buy a few. Perfect gift (along with your cookbook.)
She’s been selling these aprons for a few years!
They're available here! -> www.shopmollybaz.com
Can someone tag me where to get that pepper grinder please?
“You wanna see how crispy my bits are?!” -me flirting
radiatore is the ultimate sauce holding pasta. dont think it would work so much for this dish though too delicate I fear.
PEPPER CANNON!!!!
💙💙💙💙💙
Hello dear
How’s your day going today my friend?
Did you used to cook in restaurants?
I wonder how this would be with just Italian sausage
I tried, but failed, not enough sauce, did the pasta water, cheesy mix, pasta water etc, but just didn't get the seamless sauce ☹️
fuckkkkk yes
My favorite recipe from the book, but the audio some times is ear blasting or picking up all the background noise. Great video still
Did the Spanish chorizo have Italian packaging? That’s what it seemed like
I love Molly, but I LOVE PENNE TOO
plz show us your kitch and what is in each cabinetttt plz