Carbonara | Basics with Babish

Publicat pe 15 aug. 2019
Carbonara has been the subject of some severe bastardization here in the states, where we regularly eschew Italian tradition in favor of garlic, bacon, and green peas for some reason. Today we're doing both the old-school and illegitimate versions of the hotly-contested dish, both of which deserve their place in your grandmother's handwritten recipe cards.
See those chefs tear me apart here:
Music: "A Beautiful Life" by Broke for Free
+ Traditional Carbonara shopping list:
1/2 pound guanciale (can substitute with pancetta)
3 large eggs
1 egg yolk
4 ounces of cheese (Pecorino Romano or Parmigiano-Reggiano)
Ground black pepper
Spaghetti noodles
+ Modern Carbonara shopping list:
1/2 pound thick cut bacon
Parmesan or Romano cheese
3 large eggs
1 egg yolk
Ground black pepper
1/3 cup starchy pasta water
Bucatini noodles


  • According to my 23andMe, I'm 10.7% Italian, so...pretty much an expert here.

    • comedy gold.

    • *classical american*

    • Still burning ,he! 🤣🤣🤣

    • Make sure you commit no violent crimes Babs....they have your DNA now

    • @Rafael Garcia well im a fuken 9 year old then. You know how to make it because you grew up with that kind of food. Call me when you make a burek first try.

  • Can you do this with cheddar cheese

  • So because of this video I tried making carbonara for the very first time! I've never even had carbonara before, but this looked delicious. I'm happy to report that production of carbonara was a success, I'm sorry to say that it was not my cup of tea. At least the family enjoyed it though. Keeping binging!

  • We Malaysian use Prego. As simple as that

  • Teka, bat di nilagyan ng all purpose cream? Ahahahaha 🤣🤣

  • I made this breakfast pasta tonight for dinner.. its it's very rich

  • “My Nona would be turning in her grave” Your Nona is dead mate, go away.

  • you still made authentic carbonara wrong......


  • I add cream to my carbonara like a true savage. It's good tho.

  • Mine came out great!!!!!

  • The traditional one looks so good. I'm going to ask the Italian market in town if they have guanciale.

  • Good Lord, I love watching you cook.

  • I've made the original recipe and its meh bland and I know garlic is forbidden but it increases the flavor and it helps a lot.

  • I only came here to say, I am so sick of seeing ads for this.

  • either way, this looks delicious!

  • 5:16 Plate up? Th-that's a bowl sir.

  • My husband loved it. We used a fresh black pepper fettuccine from Aldis, and smoked pancetta from our local Italian specialty market. Right before they closed after 114 years in business. :(

  • You’re funny

  • Did che really seasoned pasta with salt after plating?

  • The second one wasn't even that different. If you really want to make an Americanized carbonara, do it like Domino's. Alfredo sauce, chicken, bacon, mushrooms, and onions. That will make the Italians cringe like they never have before

  • Carbonara? Nahhh

  • Love this!

  • Okay so how can we trust that THIS is the most traditional version of carbonara? You told us that before and apparently were wrong 👀 Who taught you this totally perfect OG recipe? (I say this with love)

    • The first one is the traditional recipe -an Italian dude

  • italian food is awesome when not made by italians.

  • serious questions: i dont eat red meat of any sorts, what can i replace the bacon with?

    • I'm in no way an expert on the matter, but if I had to try anything, I'd go for something that has a similar fat percentage (~42%). Chicken skin or turkey skin maybe?

    • Tofu

  • Some people think Carbonara has sour cream in it idk why but it's funny xd

  • I am Italian and I watched it through the end, sorry ;P I have to say that it makes perfectly sense to add some garlic to the American bacon variation. Guanciale (at least the Latium version) is already flavored with garlic which is put in before the aging phase. I might have problems with the amount you put in, but I see also from other videos of you that you really love garlic, so totally approved. With caveats, it is possible to do variations.

  • best and most satisfying way to eat noodles is with chopsticks

  • I'm Italian and can't stand Italians who criticize other people's recipes. Everyone is free to prepare carbonara as he wishes. Let's try new ideas ffs!

  • you should make the SaLad from Spongebob. Love you Babish.

  • Everyone bastardizes everyone else’s food. Ever had pizza in China? Not even close. It’s fine. Make it. As long as you don’t try to represent your variation as the real thing.

  • Oh was suppose to be a redemption and you couldn't find guanciale. Maaaan, more effort, please. By the way, got a a tip for you. A pan is hot and if you toss eggs and cheese mixture into a piping hot pan with pasta and guanciale you could end up with curds. The tip is: take a bowl, put the eggs and cheese mix into it and then put the hot pasta and guanciale (from the pan) to the bowl. Stir it and tada! By doing so you are using only the temperature of the pasta and guanciale to cook the eggs (you are eliminating the hot pan bottom). Makes the sauce creamy without the risk of overheating the eggs.

  • hey does anyone know how many this serves? i want to make it for my family in a few nights

    • If you’re cooking a pound of pasta and you’re using a pound of bacon that usually feeds 4 to 6 people.

  • I made the less traditional version with bacon , eggs, and parm and it was sooooo good, a winner that my family loved!

  • Just made this tonight for my one year anniversary. (Just the American version) We loved it. Gotta say I'm sorry Italians, but that garlic really did something magical with the bacon and the sauce. Don't worry, I plan to make the traditional dish, as well. I've made several of your recreated recipes on here and from your book. All of which turned out fantastic, and are really improving my confidence in the kitchen

  • Made the bastardized version for the hubby and son, and it was a hit! Thanks Babish!

  • If tossed salad and scrambled eggs is okay, then so is pasta and eggs.

  • Really embarrassing how he misspelled car banana

  • For the italian version you did only a few little mistakes,the first one was with the eggs. You don't use eggs white in carbonara,apart from that,if your pasta needs more saltiness just add more pecorino once you pust pasta in your plate,do not add salt on cooked pasta. I suppose you did alright anyway,most non-italian "chefs" would not come as close as you did

  • The only real difference between the two versions is garlic. When I make a non-traditional carbonara I tend to experiment with mushrooms, parsley, and a little white wine for the sauce

  • I very much prefer carbonara over carbonara, anyday. But that's just me.

  • Every single time an Italian complains about how the rest of the world interprets their dishes, I mentally make a masturbatory gesture in my mind and involuntarily roll my eyes. I'm sure the fucking Chinese are real up in arms about whatever the fuck Italians did to the noodle /s. Real talk, if you're so obsessed with your heritage that you take umbrage with how other people try to make your culture's dishes with the ingredients they have, you're a real small person.

  • Try this my friend: When putting your pasta into water from a box, grab it firmly with your thumb and forefinger around the middle of the noodles. Counter-rotate it with your other hand like you're giving it the gentlest, though horribly-named "Indian Burn", so the noodles don't break, but the closer you get the better. Now instead of a cylinder of pasta you should have something that flares out toward either end. Set gently in your water with your hand *perpendicular* to the water's surface, and let go. You should now have the most satisfying spiral of pasta in your pot possible. ffs I can't explain what I mean. maybe I'll make a video......

  • I'll be dammed if someone is gonna tell me how my food should taste unless they giving money to pay for said food

  • what kind of flatware do you use??

  • I saute my guancale or (usually, for convenience) pancetta with about 1/2 of a yellow onion, chopped finely, and let it caramelize in that porky goodness. It adds a bite and a sweetness to the dish that balances the pure saltiness of the pork and cheese. I'll go now because the entire nation of Italy and its worldwide diaspora are probably after my blood for this.

  • The truth is that "cuisine purists" are some of the worst "purists" out there. They are snobs who have no care for if you need to modify a recipe for someone watching their health (especially food allergies). Vegans are slightly worse.. but at least they care about someone's allergies.

  • I have watched this multiple times already and will probably watch it several more.

  • Arrivederci

  • Binging with Babish, so my grandfather is from Naples and my grandmother is from Galabria... American Classical Culinary Arts was taken from Parisian tradition, you made your Carbonara was fine it was just done with that influence, like he said it's a heavy dish how you prepared it, but French dishes are heavy dishes in small portion, Italian dishes typically are lighter because we get are proteins from the sea and we have less starchy vegitables, in your first video you made a wonderful French pasta influenced by Carbonara, you did good 👍

  • Don’t throw it to the wall? But that’s how you chop things I really do suck at cooking

  • So..... Bacon and Garlic and all of a sudden you've committed a culinary war crime? For a culture that 'borrowed' both pasta and tomatoes from others, they do get a little bit weird about trying new things.

  • 4:13 yes, I cried!

  • Use your hand like a gentlemen? 😏😏

  • This is my favorite Dish of All-Time!

  • I watched this today in school not on my phone my teacher put it on for us so I wanted to say thank you for the opportunity to learn more about spageti

  • 👎

  • I literally cried when he used garlic, just like he predicted. I'm predictable.

  • Bro I want some digg food bro