I make Marcella Hazan’s timeless Spaghetti Carbonara from Essentials of Classic Italian Cooking. Get the cookbook here: https://amzn.to/3Cvp5LY
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Ingredients:
(for 6 servings)
1/2 pound pancetta (or slab bacon)
4 garlic cloves
3 tb olive oil extra virgin
1/4 cup dry white wine
2 large eggs
1/4 cup grate pecorino romano
1/2 cup parmesan-reggiano cheese
black pepper
2 tb chopped parsley
spaghetti
If making yourself : 100 grams of “00” flour for every 1 egg
44 Comments
I haven't made carbonara since I went on my weightloss journey. Think I need a cheat day
Parece delicioso! Quero comer👍
I love how such a simple recipe still has a ton of variations anyway. The passionate discussions under every italian recipe online are very fun to me (and betray a huge cultural difference in perception of discussion vs argument, tbh!)
I'll try adding white wine next time too, it sounds intriguing and I wonder how much it comes through. But you won't ever catch me discarding any garlic, sorry Marcella 😉
Presentation time: My favorite food dork reappears.
Btw, you absolutely can use short pasta, for example, mezze maniche.
300 grams=1 1/4 cups
You are cute how you keep th dough with the heal of your hand.
I love the addition of Marcella's voice at the start of the videos. Did you know that there is a strain of dried beans named after Marcella? She wrote to Rancho Gordo and they were so star struck they started growing some beans to her specification…Wow, you've really stepped up your pasta making game. I've never made spaghetti/tonnarelli that was as nice as this…This is the receipe that most wows people I think, if they've never had it home made before. I know trad recipes don't include white wine or parsley but who cares. They are good additions that help lift the dish from the heaviness of the pancetta fat.
Great recipe Jamie! My own Carbonara is not tradtional as I add butter and some sour cream…just enough to add coating power to the sauce. I also leave in the garlic and add a good amount of both red and black pepper. Either way, it looks good!
I swear the sounds of sirens and you wishing everyone is okay should become a catch phrase or something. Put it on a mug. I’ll buy it
Look at you, Mr. Pasta maker.
You should feed your wife pasta in bed.
Hey, Jamie! I don't know why, but your videos are so comforting. Especially, those related to Marcella's cookbook. Probably, because I like her cookbook as well. I just wanna say thank you for your work. I am in Ukraine, and anticipating each video even in such rough times here. I just wanna say you do a great job. And I wish you to double the number of subscribers, You deserve better.
Love your videos! I was in NYC this past weekend and every time I heard a siren I thought “I hope everyone’s okay out there.”
That was great!
A bit sticky and not that cremoso, but rather ok. Never heard parsley on Carbonra thou. And I never make it with fresh pasta, but not bad idea as fresh pasta is so bland and needs plenty tasty stuff with it, and carbonara is that.
Kudos to a splendid and seamless pasta making event! Big skill improvement with each pasta video.
Even though you didn't do it this time (too busy INHALING that carbonara!) I want to make my own "dance in my kitchen from deliciousness taste" with my own pasta dish! 😋
Inspired in New England, ciao and thank you, Chef James 🎉
no jamie dried pasta for carbonara 😭
If this man doesn't come out with a cookbook curating his favorite recipes and doesn't title it "Order Up!" something will be missing in the matrix. Well done as always, and for the peanut gallery and their negative commentary, I say "mangia m*rda"
Does Julia also do meat loafs? That'd be great, a moist, succulent, juicy meatloaf!
I made this sauce when first pregnant it was so good but for some reason it makes me wana puke now. Its so weird maybe after i have my baby i will try again.
You look like joe from you ! 😮
Carbonara s so fuckin good, makes me happy to have Italian ancestry.
The sound that pasta ball made when you threw it at the cutting board 💀(from the flashback clip)
I have to eat gluten free and dairy free so I live vicariously through your videos. I especially love watching your Marcella recipes. ❤ Fantastic job! 🎉
I was told it's not real Carbonara unless is has guancaile in it…
I stumbled across your channel today and I'm really enjoying your recipes! Super random question, are you Canadian? The way you say "out" is exactly like my Dad. 😅
Looks delicious!
STILL WAITING FOR MACARONS IN THIS KITCHEN.. ITS A TRADITION.. WE HAVENT FORGOTTEN!!
Jamie, we are in the process of watching all your videos. Hubby is 91 and enjoys them more than any other program. I’m 75 and am constantly yelling advice to you. Lol. You keep us laughing! Keep going – your videos are a hoot. We can’t like them all as we watch on our iPad as large as possible as hubby is legally blind and the option to like is below what we see. Just know we love all the videos.
😊 mmmm looks delicious.
Hmm I dunno. I feel like parsley has no place being anywhere near carbonara.
I really thought it was supposed to be yolks and not whole eggs
Jamie 🎉
I LOOOOOOOVE THIS SO MUCH!
Are you sponsored by le cruset or has the anti-chef invested in thousands of dollars of professional cookware?
This is Pasta flour, correct?
Your food has a certain enchantment to it. Although I admire your efforts, I was wondering if you could show KHAL viewers a video of you cooking.+.😍 😍😍😍
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🤣that lightning effect for chromeo 🤩😍
Jaime, Regular good quality spaghetti is best for carbonara, no Parma, no wine. This is all wrong!
I love carbonara, it's one of my top 5 pasta dishes. I usually make it with pancetta too, because guanciale is hella expensive over here. Heck in my student days I even just used regular bacon, just to keep the price down (imagine living in student housing and having to cook something quick, easy and delicious for a whole floor).
I used to work in a restaurant in the Netherlands that was certified as authentic by l'Academia della Cuccina d'Italiana and honestly, the weekly bill for authentically sourced ingredients might have contributed to it going out of business.
Unfortunately I've to say that's not carbonara :/ See, the problem here is not "guanciale, not pancetta", you can clearly see an american way to cook: garlic, wine, parsley, ecc… So, that NOT italian, that's italoamerican (sorry, I don't know the exact translation :/). Thi recipe is extremely basic in the number of elements: pasta, guanciale, eggs, pecorino cheese and black pepper. It's not your fault, there's no fault indeed, just a clarification! A little hint: for cooking pasta use 1 liter of water, 100 grams pasta and 10 grams salt.
dude, i'm hungry lol
I usually add an extra yolk to the sauce but good shit man
I just found these and honestly the vibe of him being slightly worried that he's gonna screw it up throughout the entire process is quite fun.