Andrew Zimmern Cooks: Pasta Carbonara

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This elegant Roman pasta is simple to make and one of the most soul satisfying meals I can think of. It’s superb even without fussy ingredients, but it becomes HEAVENLY with a seriously good cheese, and orange-yolked farm fresh eggs. It will change your life.

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It was great to know about the reason of why we need to use this much amount of water in order to cook pasta. Thank you, Andrew!

roseb

Hi Andrew, this pasta looks a very nice, and is pretty authentic also. In my case, I'd mix together egg yolks together with a pecorino before adding in the pot. The rest is great. A big hug .

playboysurcin

What a great advice for the water, didnt really know that was reason🧐 thanks andrew!

ericksaputo

I'll eat the meal and have Andrew for dessert. Yummm.

bertybertface

Nice one Andrew! I'm Italian and I'm not sure about the red chili but kudos to you you for have chosen the guanciale :) super orthodox romans use only guanciale but in the other regions people tend to use pancetta because is cheaper and more easy to find. Smart move using them both! It's not easy to do it because it's easy to make an omelette when you add the eggs. Cheers.

nicoraba

My favorite part is that he doesnt show taking a cup of pasta water to the side and just cuts to him straining 😂 i know someone has dumped all that water out

rookiemvp

You have to mix pecorino with eggs before putting them in the pasta.

peppegalli

Thank you for not making a cream sauce and calling it carbonara. The best pasta dish without clams deserves to be made properly.

kmoecub

Could you replace the eggs for the sauce with something else?

lamara

If you watch the new episode of Good Eats, Alton Brown explains why you should cook pasta in less water

julienprevost

Andrew Zimmern is my Man Crush. I don't care... I Don't Care!!!

chrissports

1. Why are you using rigatoni instead of spaghettoni?
2. Did you use actual guanciale? It should have a lot of black pepper in it already. I can see adding a little since you used the lesser pancetta.
3. Pepper flakes is not a normal ingredient for carbonara.
4. I use whole eggs and add the cheese directly to them and then mix. Then add a little pasta water to that to help melt the cheese.
5. I then add the sauce to the meat and the rendered fat after the burner is turned off. This helps cook the sauce without turning it into scrambled eggs.
6. Add the pasta quickly to the sauce/meat mix with tongs. This will add that extra pasta water that you want.

Your spaghettoni should have little cracks in it. This is what helps the sauce stick to it more than just the pasta water.

charleshodgdon