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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24 Comments
it's so hard to not overcook the egg. i think using a lot of cheese here actually help manage the heat .
You have given me new tips to make one of my favorite dishes. Thanks Frank!
More yolk = more lecithin = more emulsionorization
Interesting to watch another chef make this after watching the King of Carbonara make it. So different.
Approvata
You lost me when you added olive oil to the bacon
GREAT METHOD, I can hear my roman cousin . no olive oil 😅. I love the one bowl mix, Thank You
La pasta non aspetta nessuno !!
Amazing for five ingredients how many different preps
You need to cut the skin off the guanciale. Better to grind peppercorns in a mortar and pestle. The peppercorns will be too large using your method. The pasta needs to be added to the pan with the guanciale first, then mixed in with the egg cheese mixture.
Incredibly juicy and flavorful!
what do the egg whites add to the dish? ive seen it just with the yolks.
i only use yolks because i like it more yellow,but ill surely try whole eggs in the future
Iam a French italian chef , please don’t do that…. I stopped watching the video when he start to use the whole egg!!!! Big NO! And please use only parmegiano regiano ! Nothing else!!!
Recipe not provided… zzzz
I like your videos
I like your videos😊😊
Where is the recipe for this?
And no garlic either!.. ok. Much i have learnt, and unlearned here.
thats is a 130€ pan used like a grinder? okay
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Creo que deberia haber colado previamente el guanchale con su aceite, echar un poco del aceite junto con la salsa previamente, y ahi mezclar, posteriormente echar el guanchale. Echar todo el aceite que genera el guanchale creo que hace la carbonara aceitosa. Saludos.
Going to make it tonight but with mushrooms.
Very poor technique. Sauce is not properly emulsified because you did not temper the eggs