3 Chefs Cook Pasta Carbonara 3 Ways: Traditional, Modern, Experimental | Bon Appétit

We challenged three of our esteemed chefs - Carla Lalli Music, Chris Morocco and Sohla El-Waylly -- to each make different versions of the same dish: pasta carbonara. While each variant has to be similar in some ways (porky, cheesy, salty, etc.), each chef was assigned a different interpretation to cook up: traditional, modern and experimental. Which one would you want to try? FYI you're allowed to say all three.
We took a deep dive into traditional carbonara, tracing it back to its roots as a peasant dish made with pantry ingredients, and re-considered every factor. The result? Less pasta, more crispy-chewy strips of guanciale, and more silky creamy egg to hold it all together.
Filmed on 1/17/20.




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3 Chefs Cook Pasta Carbonara 3 Ways: Traditional, Modern, Experimental | Bon Appétit

[manuelafaria]

*other people:* it has a strong taste
*chris:* it’s like a werewolf in the night that grabs your tastebuds and won’t let go

[roberthinch]

Gonna need a "Experimenting with Sohla" show right now where she makes experimental foods and ignores everyones high fives.

[Avalyn_Wu]

Sohla flexing her genius and NOT GETTING PAID.

[_your_mom_]

ISN'T IT CRAZY THAT CARLA ANG CHRIS ARE THE ONLY ONES GETTING PAID FOR THIS

[raeannelee]

Sohla: I don't know science!
Also Sohla: It's the starch going into retrogradation.

[youssef]

"Experimental Sohla" is a segment we definitely need.

[Nerluep]

Can u believe that Sohla doesn’t get compensated for these videos and only makes 50k a year? She’s like the most technically knowledgeable person there.

[harrisonmiller]

Sohla is just so smart. Even just with the dehydration and frying the pasta and knowing what is going to happen with it is crazy to me. She deserves to be paid

[bkuker]

Sohla: "I don't know science!" Also Sohla: "The starch went into retrogradation, like when you hydrate a starch and then cool it."

[LOLWAAHH]

Sohla: doing 10 things simultaneously
Carla: watching black pepper dance

[blahblah]

Sohla realy knows what she's doing, and she's very good at articulating why she's doing something in the moment, say adding the baking soda to the caramel.

[raemiranda]

YALL BETTER GIVE SOHLA THE MONEY AND APPRECIATION SHE DESERVES, if anybody isn't caught up please read this article about the unfair treatment towards the BIPOC at Bon Appetit ( @t )

[arlarie]

all the staff in the test kitchen: SOHLA 😍
everybody in the comments: SOHLA 😍
tiny birds and woodland creatures, probably: SOHLA 😍

[annamilam]

everyone straight up SHAMING sohla for dumping her pasta water and then Carla taking her ladle and being like “have a little!” is THE most mom thing I’ve ever seen

[brianasinden]

all of the comments below just underscore how badly BA and Conde Nast were exploiting Sohla's talent for their own profit.

[Jana-whux]

the fact that Sohla didn't get paid for this is a JOKE

[joshhoare]

I freaking love how insane Sohla went with this. THIS should be her new show. I feel she is the one to deliver the insanity and explain it. She seems highly knowledgeable in food science.

[lucaortolani]

How Sohla was able to turn carbonara into a dessert is beyond me
She is a culinary genius

[nyx]

Coming back to this video after the recent controversy, and I just want to say that even a month ago, many of these comments are about how amazing Sohla is and how she needs her own show. PAY SOHLA WHAT SHE DESERVES, BA

[adwagmusic]

Hi, Seeing as many of 8 out of the 10 top comments on this video are about Sohla and how much people like her, maybe you should pay her for her contributions to your successful YouTube channel!