Pasta All'Amatriciana | Where Cooking Begins

My new podcast, BORDERLINE SALTY, airs every Tuesday wherever you get your podcasts.
Please listen!
You can also call in for a future episode: 833-433-3663

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Head here for a peek behind the curtain at my creative process in the kitchen:

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Producer: Zoie Omega

Camera: Tim Racca

Food Stylist: Cybelle Tondu

Editor: Meg Felling

Where Cooking Begins Theme "Magic Hours" by Amy Crawford

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#wherecookingbegins

[Chinchillalover]

Carla is one of my favorite ppl on the internet. She’s so genuinely funny and presents cooking and food as such a judgement free space. Days we get new episodes are good days

[cathlohrentz]

The discussion about tomato and garlic’s open relationship was chefs kisses 🤌🏼

[mikeskiba]

Depression really keeps me from wanting to make myself anything special in the kitchen, but your videos are helping bring the spark back.

[profemcfadden]

This video is SUCH a good companion piece for the second episode of Borderline Salty when Carla and Rick talk about food, intuition and how cooking a recipe repeatedly reinforces technique and helps us to develop our own “sazón” in the kitchen. Love, love, love them together!

[kathis]

The way Carla talks about cooking, it's like it's a spiritual experience 😂

[jenniferrobbinsmullin]

I substituted chicken thigh for the cured meat, rendering the fat, just cooking the meat through, and shredding. A keeper recipe!

[chadmackie]

Looks heavenly!!! Note about food safety with confit-ed foods: the tomatoes are persevered under oil because the conditions are anaerobic AND acidic. Tomatoes especially cooked become acidic enough to hinder botulism spores which survive boiling temperatures. Non acidic foods like garlic, meat, potatoes, etc would not have the same preservation.

[allisonabbott-kline]

I just love listening to Carla explain how tomato and garlic are

[abelzcz]

'I hate it, when people salt before they taste.' spoken from my soul

[randysmith]

Carla looking refreshed and youthful. 😊

[matthewtoohey]

"Here she goes with the free pour" at 2:08 had me in stitches.
Love your work, Carla.

[trayvixk]

Carli always uses the most fun pasta shape in her dishes

[passiveaggressive]

Carla is definitely the ‘Cool Aunt’ we all wish we knew! Thanks Carla🥰

[SarahBear]

The zoom in on the nails when peeling the tomatoes had me in awe! Those finger nails are fabbbb!

[isabelyates]

First off, love this! Secondly, WHO would doubt your salt and pepper game every step of the way and salt before trying. INCREDULOUS ❤️

[alienpilled]

The vibes of this channel are exquisite. ✨️ Every video makes me want to create something.

[carbondated]

Auntie Carla, one thing we would never do when coming to your house is salting ANYTHING before we try it…. With that said, waiting for an invite.

[bella-sscb]

I totally get channel thirteen vibes with your cute glasses and key moments. love you Carla!

[Dliz_empire]

You are doing so well Carla, thanks for all your amazing receips

[pattygilson]

OMG, Your manicure is EVERYTHING! (The pasta looks good too!)