Molly Makes BA's Best Bucatini Carbonara | From the Test Kitchen | Bon Appétit

The sauce is bright yellow from fresh eggs, and each bucatini hides cubes of fatty guanciale. This yolk-heavy recipe is beyond creamy—without cream!—with black peppercorns. It's unlike any clumpy carbonaras you've had. The tricks? Omitting most of the egg whites; their water thins the sauce. It's a pasta worth mastering.





ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

Molly Makes BA's Best Bucatini Carbonara | From the Test Kitchen | Bon Appétit

[lucamaci]

Hi, i'm Italian and I make carbonara every sunday and let me compliment you: this is the best carbonara recipe on youtube made by a non-italian, and even beats most of the other italian videos about carbonara. The only things i'd like to point out is that usually I only use pecorino (a bit more than you used so as to make the sauce creamier and stick better to the pasta) and no parmigiano. As you said in the video because of the saltyness of both guanciale and pecorino, i'd avoid adding any more salt than the strictly necessary ammount going in the pasta water in the beginning. I have never tried adding some pasta water in the cream and i really don't want it to ruin the creaminess or the balance in saltyness of the eggs-pecorino midturr, but i'll definitely try it next time and decide if it's a good twist on my usual preparation. Great video! :)

[alexfloridarican]

Love how she uses units of measurements that I can ton of pepper.. got it :)

[Grouperhound]

My cardiologist says I can’t watch your videos anymore.

[joefretty]

If all y’all Italians know so much about how “real” carbonara should be, how come y’all on here looking at recipes?

[beagle]

"Test one nood" ~ Molly 2018

[AlbertoZaffaroni]

WOW! i'm italian and this is the first foreign video in which carbonara is cooked properly! no oil, no garlic, no onion, the water is boiling (maybe to much salt)! have you been in italy to learn it?

[sifskippy]

Do italians just search the internet for carbonara recipes to spam angry comments?

[MaybeCornbread]

I can’t trust a chef that doesn’t click their tongs twice, just to be sure they’re properly calibrated.

[stefanod]

I'm Italian and I approve this recipe. Brava Molly.

[LittleStrawbirdy]

I wanna work as a cleaner there so I can get to eat all the yummy food.

[japrey]

I fell in love with Carbonara when I was in Rome. This is one of the few legit carbonara recipes I've seen on YouTube. I make mine with all the same ingredients, but I put it all together a little differently. And guancale is way too hard to find so I always use pancetta

[bianco]

I keep hearing about Molly in all these songs, lives up to the hype

[noellenn]

Finally an American made a proper Carbonara! With no cream! Brava!

[Borderlandslova]

Nobody:
Italians:
Comment section: WHY ARE THE ITALIANS SO ANGRY

[MatSwim]

i'm actually surprised... this is the closest rendition of a carbonara made by a non-italian person i've ever seen on the internet. The ingredients are spot on.
Carbonara is a typical roman dish and as a roman and a huge fan (and not so bad cook) of this amazing pasta i can only say: brava! I personally mix the ingredients (eggs, cheese, guanciale and pasta) in a slightly different way but that is my personal preference. Your carbonara looks good and i'm sure it tastes even better. Thank God you didn't add onion, cream, mushrooms, garlic, parsley or anything like that.
Some inhabitants of Rome will say to you that only Pecorino should be used, that is the "unspoken carbonara rule" here in Rome lol, however even with Parmesan the taste is still good.
I saw a lot of comments saying that you put too much salt in the water, but the i don't think it was that much... there was a big amount of water, so the big amount of salt makes sense.
Bucatini are not the most common pasta used for carbonara but they will do just fine :)

i know we italians can be very picky with our food and culinary traditions, so, great courage and great job haha

[Kritikateur]

I am Italian, and is the first time that an Anglo-Saxon Chef makes it the right way, and finally without onions or garlic in the Carbonara sauce.

Simply I am telling you: Brava, you did hit the target there girl!

My compliments :-)

C.A. :-)

[SKBROOSE]

Molly called the pasta a nood. I approve

[rcticfloof]

Molly is like.. perfection, I don’t think I’ve ever loved someone’s personality this fast before

[danieljj]

I only found this just a week or two ago and only recently found time to give it a try.  I made enough for the entire family plus a family friend.  I cannot believe the praise I got.  It turned out PERFECT.  The whole family made a huge deal.  Perfect directions.  I just couldn't find the pecorino so I used just the parm.  More Italian vids Molly, thank you.

[liamtg]

For those struggling with scrambling the eggs, I cook my meat first, and then turn off the heat once I put my pasta in the water. That way, the pan is barely warm and the residual heat is used to give life back to the guanciale/pancetta.