The Best Pasta Carbonara You'll Ever Make (Restaurant-Quality)

The Best Pasta Carbonara You'll Ever Make (Restaurant-Quality) | Epicurious 101

Рет қаралды 339,707

Күн бұрын

In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates how to make restaurant-quality carbonara at home.
00:00 Intro
00:23 Toasting the peppercorns
01:15 Prepping ingredients
03:44 Making egg and cheese mixture
04:48 Prepping the guanciale
05:55 Cooking the pasta and guanciale
07:47 Mixing the carbonara
09:23 Tasting
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Пікірлер: 305

@linengray 2 ай бұрын

My foolproof technique would be to have Frank Proto come to my house and make it.

@lelomkhize Ай бұрын

😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂

@cyberpizzapunk 2 ай бұрын

I think mixing everything in bowl makes this dish much easier, I had a experience of fail this because of overcooked egg. great simple tip!

@nolanbaker2360 2 ай бұрын

I personally use the pot I cooked the pasta in, the pot is more annoying to wash but I can really toss it and get lots if air in it. Very very creamy

@JJudeasd Ай бұрын

If your bowl can take the heat and is big enough, you can put your bowl on top of the boiling pasta water and mix it on top of it like you would do with hollandaise.

@elainedemers1940 13 күн бұрын

I agree .made mine your way😅

@paolopisapia73 2 ай бұрын

Complimenti! I'm Italian and I am really proud of a KZfaq chef that makes a proper carbonara. You know that Frank is a real chef when he makes dish like these properly! 😙👌

@nftutoring9241 2 ай бұрын

I'm Italian. My parents born in Italy... Ridiculous he didn't finish in the pan!

@paolopisapia73 2 ай бұрын

@@nftutoring9241 actually, doing it in a bowl instead of in the hot pan is the best way to ensure a perfect, creamy carbonara. If you do it in the pan is very likely that you obtain scrambled eggs and pasta instead, which is not what you want...

@paolopisapia73 2 ай бұрын

@@skypup77 cmon, no insults

@lgninjalo 2 ай бұрын

@nftutoring9241 some of the top roman carbonara chefs finish it in a bowl.

@antc.4457 Ай бұрын

@@nftutoring9241Ma no. Gli unici veri vantaggi della padella è che puoi farci saltare la pasta ottenendo una migliore amalgama. Inoltre se hai abbastanza esperienza puoi eseguire le correzioni e portare il tutto al grado di cottura e consistenze desiderate. In ogni caso: tutto si gioca su come si somministra il calore alle uova (cottura con calore residuo). La tecnica di chef Proto può portare ad un risultato corretto. Il rischio della tecnica che ci mostra in questo video, se si fanno errori, è che le uova possano risultare "bavose". Con la padella è più tipico il rischio di "strapazzarle". Ma, ancor prima di apprendere una tecnica, è importante conoscere e capire come deve risultare il piatto finito, quando viene fatto a regola d'arte.

@russh6414 2 ай бұрын

Geez, I cant stop drooling. Back to the store for me, STAT!

@undertakernumberone1 2 ай бұрын

The title tells me that thre is a reaction by Vincenzo's Plate incoming. At some point. lol.

@chrisberry9220 2 ай бұрын

lol I was thinking the same thing

@barryramer610 2 ай бұрын

Purists LOL... A dish is about what you enjoy. There are dozens of variations of many recipes. You are not forced to love some so called original recipe that may have a dozen variations you like better. Make it the way you like it and stay out of the rabbit hole that some 'original recipe and method' is the only way to prepare a dish. Like stew, put in it what ever makes you happy. If you and your family or guests like it; bingo, you have a winner. Vincenzo can make it what ever way he wants and I will make it whatever way pleases me. 🙃

@beebilbo59 2 ай бұрын

@@barryramer610 📕

@etiennerochon62 2 ай бұрын

guanciale, pecorino, no cream... he should be amazed.

@peterschutzek325 2 ай бұрын

@@etiennerochon62 Even when some purists will say something about parmigiano reggiano mixed with the pecorino.

@xxPenjoxx 2 ай бұрын

That's a solid way of crushing peppercorns. Especially since he said to keep it kinda big pieces. I dont have a mortar n pestle, and the grinder makes it tiny.

@FeralXethx 2 ай бұрын

For whatever reason when I saw him do that, I started thinking about using the can crusher on the wall XD.

@Tsyras 2 ай бұрын

Never mixed in the egg/cheese bowl. Think I will try that next time.

@paola7045 2 ай бұрын

This is the first time I’ve seen a chef mix everything in the bowl. I always did that and it always turned out great. It’s a much easier technique!

@deefjj Ай бұрын

You should watch luciano monosilio make it, looks way creamier than this one

@adriansolis5362 2 ай бұрын

I gotta try this. Chef Proto breaks it down so easily.

@royaltinman2226 9 күн бұрын

Just tried it with bacon instead and it turned out perfectly

@MatthiaGryffine 2 ай бұрын

Frank at his best as always

@josereyna8885 2 ай бұрын

Awesome! I’ve always finished the mixing in the pan but am going to do it in the bowl. Thanks for the tip!

@Glitterati_b 2 ай бұрын

I am lactose intolerant and allergic to eggs. But watching Chef Frank is an absolute delight

@stephenseyer4715 2 ай бұрын

There's no ingredients containing lactose in carbonara. If you leave out the eggs, it becomes pasta alla gricia, which is equally delicious.

@jordanpulciani1526 2 ай бұрын

@@stephenseyer4715you might be surprised to learn that to make cheese, you need milk...

@stephenseyer4715 2 ай бұрын

@@jordanpulciani1526 Thanks for the heads up! Hard cheeses such as pecorino and parmesan contain little to no lactose compared to soft cheeses like mozzarella, brie, burrata, etc.

@steff7645 2 ай бұрын

@@stephenseyer4715 I think alot of people don't know this, after 2-3 months it's most likely fine. If you wanna go the safeway take 6 months. Parmigiano Reggiano becomes your best friend and pecorino is most likely still fine, cheeses with above 3 years taste like another level anyways.

@rrg347 2 ай бұрын

who asked you 😂

@BradiKal61 2 ай бұрын

I call Frank "The chef who cannot be ignored"

@angiemonroy1881 2 ай бұрын

Even though we try to ignore him they keep throwing him on our KZfaq page 😂😂😂😂😂

@howru33666 Ай бұрын

Frank, a culinary maestro, he cannot be stopped.

@angiemonroy1881 Ай бұрын

@@howru33666 The only thing he needs to stop is messing up a cultures dish. And making it look unrecognizable. That’s what he needs to stop. It’s disrespectful to other cultures.

@apollo53122 Ай бұрын

@@angiemonroy1881 Stop whining.

@thedivide3688 2 ай бұрын

Frank…always making me hungry. FRANK, YOU ARE EPIC!!!

@Jim5745 2 ай бұрын

Chef Proto is amazing

@robertm348 2 ай бұрын

Thank you, Chef Frank!

@sarakatharina2928 Ай бұрын

That looks easy and doable and delicious. Thank you

@Rosa_AI 2 ай бұрын

finally a video about carbonara, i never being great at it, i know how to make it but i mess it up constantly,thank you!

@ottozambrana66 16 күн бұрын

He's a maestro...period!!! Thank you, Chef🎶

@r_cab314 Ай бұрын

Such a simple recipe that is so delicious.

@evansteinman 2 ай бұрын

The best 10 minutes and 11 seconds that I've spent all day. Thank You, Chef!

@hisbigal 2 ай бұрын

Frank. Carbonara. I clicked.

@leonabuehler5089 2 ай бұрын

😂

@smatee_ Ай бұрын

Same here❤️‍🔥

@NikkiNiswonger Ай бұрын

Yummy 😋 That looks delicious! I have never made a carbonara. Definitely want to try this!

@ashtonandjohn 2 ай бұрын

We love Chef FRANK!

@bodhileaf Ай бұрын

I've been cooking Italian food for 27 years and never thought to have a pepper, egg, cheese mixture ready to roll...thanks Frank!! A chef's Chef!

@bodhileaf Ай бұрын

Usually "fool proof" recipes cut corners, but this is fool proof and AMAAAAAAAAZING

@mariabihi5691 21 күн бұрын

This guy is amazing with a great personality and his foolproof cooking techniques, full with tips! I want to try all of those recipes 101. Bravo et bon Appetit 😊😋👌👏

@yaminoyomi9914 2 ай бұрын

How i learned how to make a proper Carbonara : I watched Gordon Ramsey video. There i learned everything i should not do. then with the comments and reactions videos i learned everything. Thats such a simple dish do make

@Romi_Zii 2 ай бұрын

You would make my Nonna proud! 🩷❤️🧡💛💚🩵💙💜🖤🤍🤎

@ronin84 2 ай бұрын

I never thought to put everything in the egg/cheese mixture - have always put the pasta in the pan. This video is brilliant.

@nancynelosn5830 2 ай бұрын

Beautiful

@mmpnguyen 22 күн бұрын

Mixing in the bowl is a cool tip, especially if you’re afraid of moving quickly and mixing vigorously if it were in the pan

@billbernhard3582 23 күн бұрын

Looks absolutely delicious, but also absolutely cardio-devastating !

@evolutiagames Ай бұрын

I thought I had perfected my Carbonara until I saw this video. I gotta try these techniques!

@alonhafrisby843 13 күн бұрын

I made carbonara for the first time using Frank's tips and let me tell you that was the best carbonara I've ever had. If you want to test it out, it is totally worth it. Thank you Frank!

@jtd66 2 ай бұрын

I was waiting on chef Frank to bring out the big cheese wheel like he had Emily do with that recipe 😆

@ermesdalponte9701 2 ай бұрын

Incredibile, dopo decine di versioni imparo la versione più corretta da un americano! Bravo complimenti. Però ricorda di non mettere sale, pecorino e guanciale sono molto salati, rischi sia immangiabile. In Italia usiamo solo un tuorlo per persona, con più commensali un tuorlo per persona più un uovo intero per la padella, e 70/80 grammi di pasta per ciascuno, il tuo condimento è per ameno 4 persone.

@valsecchimichele 2 ай бұрын

Careful about the salt level in the water, especially with carbonara it should be lower than usual and definitely not sea salty

@KoreaDash Ай бұрын

Putting the guanciale oil in the mixture first and making an emulsion out of it almost like a mayo, then putting the pasta in the bowl and making a bain marie with the boiling water will elevate the carbonara to a carbonara 2.0

@LyaIbrahim 2 ай бұрын

😋😋 yummy

@TandTCooking Ай бұрын

Yummy 😋

@galoki5654 Ай бұрын

I like the adding everything to the bowl and mixing! I usually put the pasta in the pan, gonna try your way next time. and total props for using guanciale!! I've seen way too many folks using bacon. Pancetta is acceptable if you can't find the guanciale. you can't beat the flavor of that pig cheek.

@Meatwad650 8 күн бұрын

I’d love to know which of the multitude of carbonara recipes on Epicurious he’s using. It would be nice to know the exact amounts of the various ingredients.

@cocoanae3199 2 ай бұрын

Now I have to make it this way since this my top 3 favorite pastas and I never truly like the way it turns out 😩

@donFede23137 2 ай бұрын

The Salt Master once again

@johnvanzyl2960 10 күн бұрын

I am ready for dinner!!!!!!!!!!!!!!!

@mag8737 2 ай бұрын

master chef. Do you have a restaurant? I want to eat just your food!

@JazerMedia 2 ай бұрын

Technique > quantity of ingredients.

@adamg.manning6088 2 ай бұрын

Well, obviously. Why would more ingredients be better?

@fleetSRT 2 ай бұрын

Vincenzo getting new content for his video

@oritdrimer4354 2 ай бұрын

Is this the first time that Frank made a pasta dish and he didn't make fresh pasta?

@BillHicks420 2 ай бұрын

This dish is supposed to use dry pasta.

@robdielemans9189 2 ай бұрын

This type of sauce clings way better to dry pasta than to fresh pasta. Pasta is a lot more diverse and complicated than you might think at first glance.

@jayharv285 Ай бұрын

What the other two said. For something like this dry pasta is much better.

@arunisuwannakonkun6368 26 күн бұрын

🌫️🎄🌨️⛅🇮🇹Thank you very much 🧀🥓🍝 Carbonara Pasta🎉🙏😇☁️

@BeyfighterFaris 2 ай бұрын

Carbonara - a simple but expensive pasta

@randysmith2326 2 ай бұрын

Can you please do a video on tuna salad

@dinodinosaur2930 2 ай бұрын

😋 Mmm Mmm Mmm

@freddymclain Ай бұрын

I'm doin' it!

@blahblah55237 Ай бұрын

He is the only other chef I seen other than Marco Pierre White who mix it all in a bowl. I think that speaks a lot to their expert level.

@ytexeves Ай бұрын

My favourite with fried mushrooms

@makeupxdanielle 2 ай бұрын

Take a shot everytime mr frank says 'guintala'

@seantodd8875 24 күн бұрын

Looks great! Proper carbonara (although I would have used pecorino romano instead)

@jesusgamboa9899 22 күн бұрын

He used a mix of Parmigiano and Pecorino because we are not accustomed to the overpowering taste of Pecorino here in the states. The Parm helps soften the powerful taste of the Pecorino.

@aris1956 21 күн бұрын

@@jesusgamboa9899 Here in Italy we also often mix parmigiano and pecorino romano, to give a less strong taste. The purists use only Pecorino.

@kharrell8356 2 ай бұрын

love this guy

@TheRoman4373 Ай бұрын

Excellent

@wayne2709 Ай бұрын

Heard you should try to keep any burnt particles at the base of the oil in the pan when pouring the oil out into the pasta as it’s bitter

@BentOfCenter Ай бұрын

Recipe was closest to what I want, probably would only use egg yolks and add a hint of red pepper. Great recipe for those starting to find their own flavor and personalizing to their wants.

@weberswonderland 2 ай бұрын

i've never seen the glass bowl method. such a fool proof way not to cook the eggs too much

@amanjuthani 2 ай бұрын

If I can eat eggs, but not meat, what would I substitute the pork with if I wanted to make this?

@TheDavidLiou 2 ай бұрын

Maybe butter mushroom

@myopiczeal 2 ай бұрын

I have heard that crispy tempeh cubes are quite tasty. Not sure about the texture, though.

@dstroma 2 ай бұрын

Caramelized shallots

@cristina1582 2 ай бұрын

Zucchini. Dice them not too small, fry them in vegetable oil and toss them in when pasta and eggs&cheese are well combined. It's delicious!

@Jack_Nilson 2 ай бұрын

Every house in Brazil has pasta, eggs, Bacon and some cheese, but carbonara isn't a common recipe (I made a carbonara a few weeks ago, and after this video i wanna do it again)

@fransbuijs808 Ай бұрын

Even in the parts of Brazil where the Italian immigrants live?

@trappleye 2 ай бұрын

Where do you buy guanciale? I’ve never seen that in a grocery store.

@sloan495 2 ай бұрын

In some supermarkets you can find a product near the bacon labeled Pork Jowl (cheek) or similar. Guanciale is jowl, but it's not smoked. American Jowl is almost always smoked like bacon. I kinda perfer it to bacon.

@mattcarlucci Ай бұрын

Frank should be more famous

@colinmacvicar2507 2 ай бұрын

I know what I’m having tomorrow.

@SBinVancouver 2 ай бұрын

Recipes often incorporate some starch in the cheese mixture to increase the heat tolerance. Do you have an opinion on that?

@JohnHausser 2 ай бұрын

I have a love/hate relationship with carbonara 🍝

@ducmai9714 2 ай бұрын

im waiting for vincenzo video on this one

@rileyedmondson7170 14 күн бұрын

Does anyone know how much cheese to use for the recipe? I don't believe he states an amount, so I was wondering

@mitcheljoseph Ай бұрын

Love this handsome chef 🤩😍🤩😍

@christucker3445 15 күн бұрын

this guy used the word “super” 12 times in a ten minute video 😂 .

@briannagriffin7852 4 күн бұрын

Because he's a Super Hero. Duhhhh😂

@JiminPalmSprings 2 ай бұрын

Every carbonara dish served comes with its own personal ambulance to take you to the hospital afterwards for a free artery cleaning😎

@guccigasbag2780 2 ай бұрын

😂😂😂😂

@AliAbbas-ie6cw 7 күн бұрын

I think you eat rice and dal only plz have to eat carbonara people eat pasta plz google and search when is starting people eat pasta 😂

@Greydawg 2 ай бұрын

Not to sound cynical, but it's GREAT to be back to the cameras being on tripods! Felt like I was watching *The Bourne Identity* on the last one. 😬

@rollin60z Ай бұрын

I remember watching this channel like a year or 2 ago and he had that herpy thing up his lip back then too... he should get that checked

@meat_loves_wasabi Ай бұрын

I just make a hybrid of Cabonara, Cacio e Pepe & pasta alla gricia as 1 dish

@gmalda 2 ай бұрын

I am making this on the weekend! Question though…. Is it ‘ok’ if I use bacon instead!?!?

@sloan495 2 ай бұрын

IMO...yes, it will still be very tasty. Guanciale is not always easy to find, even in the 4th largest city in America. Pancetta would be more authentic substitue than bacon, but most everyone has some bacon laying around and it will still be delicious. Guanciale is not smoked, and bacon is, so it will impart a bit of a smokey flavor, is main difference.

@gmalda 2 ай бұрын

Thanks Sloan 😊

@fransbuijs808 Ай бұрын

@@sloan495 Just wondering. What's the fourth largest city in America? Chicago?

@sloan495 Ай бұрын

@@fransbuijs808 Houston

@sloan495 Ай бұрын

@@fransbuijs808 Houston

@chestergregg8668 2 ай бұрын

But there are no peas in there! /s

@meghasinghaniahmu Ай бұрын

Why not use a mortar and pestle??

@atulabrol6533 Ай бұрын

Indian ! They don't have one handy ...

@alexlee4708 2 ай бұрын

if this were a fried rice and uncle roger were Vincenzo, this would be FUYIOH and frank would be uncle frank!

@iancryar6431 2 ай бұрын

Chef Frank made enough for 4 so who gets the other 3 servings? When Babish/Alvin cook if there is leftovers any in the studio get some

@sirgaz8699 2 ай бұрын

I put my mixing bowl over my cooking pasta to temper the eggs like a double boiler. Is there a secret to stopping it cooling too fast, if always feel like it's room temperature by the time I'm halfway through eating it?

@GK-gc9cv 2 ай бұрын

Scarf it down faster! 😂😂. Try eating it in a bowl that would help. On a plate there is more surface area so it cools faster, in a bowl it'll stay hotter longer

@sirgaz8699 2 ай бұрын

@@GK-gc9cv Yeh I'm already a pasta bowler. I do like to savour my food but other foods don't cool as fast. oh well.

@jimlee4649 2 ай бұрын

Warm your plates (or bowls) in oven at 120-150F while you're cooking.

@anastasia444 2 ай бұрын

Egg yolks begin to coagulate (set) at 144° so as long as the pasta or heated bowl doesn't reach that temp once the egg-cheese mixture are introduced, the dish will stay hotter for a longer period of time and not "scramble" the eggs (OK, ruin) the dish. 😋 This is an absolutely terrific video. 👏 ❤

@reyshah426 2 ай бұрын

definitely warm your pasta plates - it's what they do in the restaurants, and it's a game changer when it comes to keeping your food hot for considerably longer. Adam ragusea has a great video on the best and worse ways to warm your plates.

@razzledazzle5703 2 ай бұрын

just me or does frank look like the four seasons baby

@dallascole8200 Ай бұрын

No egg whites were wasted in the production of this video!

@cloudycrux 2 ай бұрын

Does anyone know of any non-pork options to replace guanciale?

@300kmph3 Ай бұрын

If you can find it, and afford it, you could make a "carbonara di mare" with smoked tuna, otherwise any bacon-like meat should do.

@somakuruso Ай бұрын

Maybe turkey Ham?

@julesreyes1329 2 ай бұрын

Hi, I can't find the recipe for this on my Epicurious app. Can someone help a sister out please?

@MikiMoto89 Ай бұрын

Luciano Monosilio’s version tops the rest

@MrNater41 2 ай бұрын

Basically sea salty. Who is drinking ocean water to know what that tastes like?

@alex9830 2 ай бұрын

I feel like if you’ve been in the ocean enough times, it happens to everyone

@awaitingbacklash5043 Ай бұрын

Pretty sure enough people know what sea water tastes like that it’s a suitable reference. A better question for you - who is watching cooking videos on KZfaq and asking inane questions just so they can post a comment because they have nothing better to do? (I’ll tell you the answer - It’s you!)

@dennisdistant 2 ай бұрын

"I laid these eggs myself"

@edriekioski3701 Ай бұрын

Is there a recipe for this?

@Zlaterrr 2 ай бұрын

Looks like it could get a bit creamier.

@ryanfriedrich6634 2 ай бұрын

BTW guanciale is impossible to find. Instead, go to the Asian grocery store, get pig jowel, order curing salt #1 online, and make your own. Takes a month and a half about.

@gerardmcquade9102 2 ай бұрын

where is Dan and why has he not been on the channel recently?

@carmenneumann9479 2 ай бұрын

He was on a month ago doing fish.

@gerardmcquade9102 2 ай бұрын

@@carmenneumann9479 no not him, the gadget designer

@RoselyneDianaOtieno 7 күн бұрын

Frank how about the eggs is it going to be taken raw??.

@tanushreepatel362 Ай бұрын

But chef frank you said after you make the suace then you boil the pasta' but boiled the pasta before you nade the suace

@Jaisheevah 2 ай бұрын

Cooking Janos Slynt

@lsmc8909 2 ай бұрын

I keep trying to make carbonara and I keep failing, it will come out looking like it should but it just doesn’t taste like a restaurant. I follow the instructions perfectly. This is one of the dishes that I will always order in a restaurant.