The Faster BETTER way to make Carbonara (25 Mins!)

🔪MY GEAR:
**As an Amazon Associate I earn from qualifying purchases**

Ingredients:
▪650g (1 1/2 lbs) thick cut bacon
▪150g (5.3 oz) Parmigiano Reggiano cheese, aged 18 months
▪150g (5.3 oz) Pecorino Romano cheese
▪3 large eggs
▪9 egg yolks
▪5-6g (2t) cracked black pepper
▪10g (4t) cornstarch
▪Olive oil
▪115mL (1/2c) water
▪900g (2lbs) spaghetti
▪2250g/mL (8 cups) water
▪10g (2t) salt

Process:
1. Dice the bacon into small squares
2. Shred the parm and pecorino on the feather shred side of your box grater
3. Add cheese to a bowl and mix with eggs, yolks, pepper, and cornstarch
4. Heat a large Dutch oven or heavy bottomed pot over medium heat.
5. Add a generous amount of olive oil, the diced bacon, and about 1/2c water. Bring it to a simmer and cook until the water evaporates, and the bacon fat is nicely rendered.
6. Continue to cook the bacon in its own fat for 5-10 more minutes over medium until it becomes reddish-brown and crispy.
7. Remove the pot from the heat and transfer the bacon, along with its fat, to a bowl. Pour off about 2/3 of the bacon fat, leaving approximately 3-4 tablespoons of fat in the pot.
8. Prepare the Pasta by breaking 2 pounds of spaghetti noodles in half.
9. Return the bacon pot to high heat and add 2250g (8 cups) of water (leaving any bacon fat that was left in the pot) and deglaze the pot by scraping up the browned bacon bits that are stuck to the bottom. Bring to a boil then add 10g of salt and the broken spaghetti, stir and make sure all the pasta is submerged. Reduce heat to medium low, cover, and cook for 10 minutes, stirring halfway through to be sure pasta isn’t stuck together and pasta remains submerged. Cook until just past al dente.
10. Ladle about 1.5 to 2 cups of the hot pasta cooking liquid into the egg and cheese mixture. Whisk to combine, tempering the mixture.
11. Pour the egg and cheese mixture and cooked bacon + about 3 spoons of bacon fat over the cooked pasta.
12. Stir gently over low heat for 1-2 minutes until the sauce thickens and becomes creamy.
13. Taste and adjust for salt if needed.
14. Plate and top with additional pieces of bacon, grated parm, and a black pepper

CHAPTERS:
0:00 Intro, prepping bacon
0:59 Making the cheese mixture
2:28 Cooking the bacon and pasta
4:21 2 minute meal break (ad)
5:24 Finishing the pasta and plateup
7:42 Let’s eat this thing

🎧MUSIC:

#carbonara #onepotpasta

[ChefDavidSazz]

We chefs devote our time and basically our lives to our job and the food we make only to end up under-appreciated and some even under paid haha. The efforts you put into your videos are second to none, definitely worth my time . Nice to see cooking can be educative and informative at the same time and not always a chore

[RealCaptainJaws]

We follow a bunch of at-home chefs, professional chefs, travel dining, etc.
You're the only person who cooks food we regularly want to make and in a way that makes it reasonable to do at home, especially with a family... or just being someone who likes to make good food but doesn't want to spend their entire day in the kitchen.
Thanks for doing it, man.

[moev]

Thank you for giving me the option of easily making myself 8 portions of carbonara to inhale in one sitting because I love it lol

[wcollins]

Brian. I am still stuck on making your one pot spaghetti recipe every week since you posted it. I am thrilled to see this, but also, please have mercy.

[sirion]

I like your attitude to authenticity. Food isn't supposed to be a point of contention about culture but just enjoyment

[Ryan-fosho]

Hey Bri! Just wanted to let ya know I have now made 3 of your recipes for my family in the past two weeks and they have LOVED each one. The way you shoot and dub these videos and your cooking techniques make your channel a huge asset to me and I thank you for working so hard to make these recipes approachable for a beginner like me.

[sifk]

7:36 - 7:40 This is why I like this channel. Who cares if it's authentic. Close enough and delicious is what matters!

[bblaylk]

I've made Carbonara for years, and I've no quarrel at all with your recipe or technique. Authentic is lovely to be sure. But this is probably better than most dishes bearing the name. The great trick is the texture--above all else--and I believe you've nailed that without cream. So I say good work! Thank you for breaking the spaghetti too. So much easier for everybody, especially those eating it!

[bobpetti]

"Hold your horses, Guiseppe!", 🤣🤣🤣

[mskone]

Thanks! Love this dish and seem to fail when I try to make it. Can't wait to try it out!

[lars]

As a college student with literally ONE POT, this is approximately my recipe for Carbonara as well. I didn't know that cooking chunky bacon in water was more effective so I'll be sure to incoporate that next time. 🤤😋

[kencase]

Love Carbonara and you made the dish look so easy to prepare! Thanks, Brian!

[mattsmallshot]

Brian broke his italian fan''s heart at exactly 3:24

[boshnigity]

My grandmother was born in Italy, she said make it how you want. If it’s good, it’s good!

[bearonaromp]

I don't understand why anyone would be mean to you unless they're jealous. I love your cooking style.

[sailor_gaia]

I like doing things "authentic" when possible but for most folks like us where both spouses work full-time, have other life factors like children or hobbies (or both!), and also happen to love cooking and eating well, it is often such a timesink (and sometimes expensive). Not to say that making *all* traditional dishes are complicated or making them the traditional way isn't worth the time but your approach is like the best of both worlds. I really appreciate you finding ways to make things I love to eat accessible and I'll save the challenge (and bragging rights) of doing them "corrently" for weekends and holidays.

[CanadianInMonaco]

I’m Italian, but you just might be a genius. Couple of steps you showed are seriously smart and will help bring this iconic dish to the dinner table of a lot more people, especially those that ended up with scrambled eggs instead. Since I rarely keep guancale at home, but do have cured (no sugar) bacon like you, I found that adding some black pepper and even some smoked paprika during the rendering process, elevates it closer to the real thing. Thank you

[dmaddalena]

I am Italian, but the most important part of ANY recipe is if it tastes good to me. This looks so good I'm going to try it.

[gustaveriksson]

Cooking food should be alive and fun, not restrictive and harsh.
I care little for authenticity, I care about taste, texture and presentation.
You're doin' good Brian, you're awesome.
// Random swedish dude.

[gabrielepumo]

Italian here: I'm happy you showed us a personal version of the dish. There's a ton of authentic carbonara recipes and methods from roman chefs (e.g on the Italia Squisita channel). You copying those videos would have added no value to your followers. This video instead has a reason to exist amongst the thousands of carbonara videos on YouTube.

EDIT: I wrote this before seeing the spaghetti being brutally snapped in half.