How to Make a Traditional Carbonara | Chef Jean-Pierre

Hello There Friends, Today is all about a Traditional Carbonara. Made the way that my Mom makes it, if I made it with a Cream Sauce the Italian recipe police will be after me. This is a foolproof Carbonara recipe that can be done super quickly and you probably have all the ingredients laying around right now! Come make this Carbonara recipe and let me know how you did in the comments below!

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[mariodoccia]

I like how the butter is just there, giving him company.

[azzy]

Half French and half Italian? This man was born a good cook!

[grtrgoodsimpatico]

I used to make this for the kids after late night ball games. They were hungry and we really couldn’t afford to eat out. So we learned how to cook well. And this became one of the favorite things for them to eat when we got home. Now that they’re grown I make it for their kids and they love it as well.

[bradleejones]

I usually hate commercials, but I'm very glad to watch every one here because I know Chef Jean Pierre is getting a little compensation for his time to teach comprehensive cooking to the world.
Thank you Chef Jean Pierre for your kindness.

[bobbyhill]

This man can cure someone’s depression through the love of cooking… amazing

[tomcat]

50% French, 50% Italian, 100% comedy :-)
Him alone is a movie. No need of other actors LOL.
Great stuff : Merci Grand chef JP :-)

[dustinkittel]

I was in Italy for a week and this was all I ate, everyday!!!!

[usergonemad]

I'm sure you won't see this, but watching you cook is almost as cathartic as doing it myself. I thank you for sharing your tips and techniques, and your good humor while cooking. It helps some of us get through our week...perhaps more than you realize.

[tigeress]

I'm half Italian as well and this the same recipe my daddy used to make me when I was a little girl! I love Chef Jean recipes because I adore French food and I'm a pastry chef and I love to learn new recipes and techniques!

[andrewgreaves]

My Man! Love it, you are a culinary genius. Dont tell my wife, but, love cooking, love the kitchen. And more importantly, love food. I thought i was a genuius because I had the Joy of Cooking...I am so glad you are around. A forever student! My Man! Peace.

[vics.]

People... One of the FEW. I repeat - FEW chefs that can make an actual Carbonara. Perfect, Chef! Perfect, beautiful traditional method. Well done, sir.

[lili-lady]

CHEF! I did it. I made Carbonara...with the ingredients that I had...bacon and prosciutto, Parmesan Reggiano and Parmesan Romano. It was so yummy...I would have passed in cooking class. Thank you for being a wonderful teacher and may I add, a top entertainer! 😉
Yesterday, I did a fettuccini with a shrimp/bacon sauce. I followed your instructions...first bacon, then onion, shrimp, (homemade) roasted garlic paste and tomato sauce...AND I added a couple of tablespoons of butter to finish the sauce. It too, came out especially yummy! You're the best! 🥰

[Huntron-gobw]

I saw this yesterday and I'm making it today!
I love carbonara and now I can make it myself!
It's too early for dinner so I'm doin all my prep grating the cheese chopping the pancetta, salting the water and counting out my eggs.
Got the right cheeses but my spaghetti isn't quite what I wanted but what can you do, you make do with what ya got, so that's what I'm doing.

[zrgnny]

Mr Jean-Pierre, you are absolutely amazing, I have watched many chefs on YouTube, but you are on a different level altogether: your humor, your friendliness, professionalism, and love for cooking are unparalleled

[notesfromleisa-land]

Such a great weekday meal.

Oil in the water....someone had a "tip" to keep pasta from sticking together, and it became canonized! Breaking of the pasta....that's what my and probably countless mom's did for the simple reason that they didn't have a big enough pot.


Thanks for this great demonstration.

Since learning your whisk + fine sieve method of incorporating flour (for the best gravy I have ever made or tasted!), I evangelize this method to all who will tolerate my singing your praises over the method. (most do, because who doesn't want to improve their gravy?)

[wormsquish]

Proprio come mia zia a Roma preparava questo piatto delizioso. Che bei ricordi. Thank you, Chef Jean-Pierre. I made a beautiful marinara sauce the other day (your recipe) and I served it to my mother (she's from Lazio, Frosinone specifically) with some bucatini and she told me, in her own words "Ho leccato il piatto."
Che Dio ti benedica, Chef Jean-Pierre. I love your work, your passion and your zest for life.

[zyzor]

Chef Jean Pierre is the best cooking teacher I’ve seen on YouTube

[tomgio]

Indicative of why I love Chef Jean-Pierre, and I’m paraphrasing: “Use guanciale. If you can’t find it, use pancetta. If you can’t find that, use bacon (mama mia, it’s Ok, just don’t tell the Italians). He strikes a beautiful balance of instructing what makes the dish best, but is understanding enough to allow for ad libbing where necessary. Reduces the intimidation factor for new cooks, and provides a hall pass for more experienced folks who had a long day at work and had to rifle through what they had on hand. 😀🤙

[gtipton]

I made today and it turned out great. I found a large gourmet grocery store locally that had the Guanciale and every thing else that I needed. I ended spending two hours in the store going up and down every aisle. I was like a kid in a candy store. Thank you for also showing how to plate the food each week. It has been fun learning new things and trying new things for the first time. Blessings and thank you.

[veldanen]

I underestimated the heat of my cast iron pan, and Ma-Ma-Mia, my eggs got scrambled when I added in the cream! I could tell my wife was a bit upset. I'm going to tell her now it's a traditional way of doing it! I guess this Chinese was guided by an Italian soul from elsewhere. Bless you and thanks for the video, chef!