The BEST Spaghetti Carbonara by The Cake Boss! | BVK EP02

Watch now to see Cake Boss Buddy Valastro make a fast, easy, and delicious Italian classic, Spaghetti Carbonara. Click SHOW MORE for recipe.

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Follow Buddy on Instagram: @BuddyValastro

Pasta Carbonara Recipe

Serves 4 to 6
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients:
1 pound dried spaghetti
3 large fresh eggs, preferably organic
1 cup (4 ounces) freshly, finely grated Parmigiano-Reggiano
2 tablespoons olive oil
8 ounces pancetta, cut into ½-inch dice (about 1 cup diced)
2 to 3 large garlic cloves, minced
1 ½ teaspoons coarsely ground black pepper

Directions:
Bring a large pot of salted water to boil. Add the spaghetti and cook until al dente, 7 to 8 minutes.
Put the eggs in a large mixing bowl and beat them, then stir in the cheese.
Meanwhile, heat a large, heavy saute pan over medium heat. Add the oil and warm slightly. Add the pancetta and cook, stirring, until it renders its fat and starts to brown, 4 to 5 minutes. Add the garlic and cook, stirring, until fragrant but not browned, another 30 seconds. Remove the pan from the heat and set aside.
When the pasta is done, reserve 1 cup of the cooking water, then drain the spaghetti in a colander. Immediately transfer the spaghetti to the bowl with the egg-and-cheese mixture. Toss thoroughly to coat, cooking the egg slightly with the heat of the pasta. Add the pancetta and garlic and toss to coat. If the mixture appears dry, add a little of the pasta’s cooking liquid and toss again.
Season the pasta with the pepper, divide among 4 to 6 plates or large, shallow bowls, and serve.

Produced by Cakehouse Media
Starring Buddy Valastro
Executive Producer: Art Edwards
Executive in Charge: Stephanie Morrisey
Producer: Andy Mills
Culinary Producer: Tony Guglielmelli
Director of Photography: Luke Riffle
Assistant Camera: Daniel Nevanpera
Production Manager: Yuna Ma
Production Assistant: Marc DeBlasi
Editor: Andy Mills
Recipe Source: "Cooking Italian with the Cake Boss"
2018

[vincenzosplate]

My favorite kind of pasta when done the right way😍

[koken]

Ricapitoliamo gli errori
1:08 l'olio non ci va.
1:13 guanciale non pancetta
1:25 l'aglio assolutamente NO!
2:20 solo rosso d'uovo
2:40 pecorino non parmigiano!
4:10 mantecare fuori dal fuoco!
Morale... 6 errori GRANDI su un piatto di pasta da 3 ingredienti!!!
Continua a fare i cannoli Buddy, è meglio!

[ExileOnDaytonStreet]

"Everything has garlic in it, right?"

No.

[ScammerStudio]

I’m just here for the angry Italian comments.

[luca]

maybe this is your version or the American version ... in Italy we do not use bacon or garlic ... the real carbonara is made with the guanciale eggs and pecorino romano ... salt to put in water for the cooking pasta ....

[suyai]

I can hear my Italian grandparents screaming even if they died 10 years ago

[CristianoAdiutori]

yes this is the recipe for spaghetti Cabrnata.
Definitely not Carbonara.
For reference:
spaghetti
eggs
pecorino (not parmigiano)
guanciale (not pancetta)
no oil
no garlic
❤️

[vittorianudo]

Buddy Valastro: “nel mio corpo scorre sangue ITALIANO”
Sempre Buddy Valstro: “SPAGHETTI CARBONADA”

[jonny]

You had me at "pasta cabornata"

[CiroErez]

right when he said "CarbonaTA..." i knew this dude has no idea how to make authentic CarbonaRA! Cazzo

[ildopozza]

Siete capaci fare gli hamburger ma la carbonara lasciatela fare a noi voi non siete capaci no pancetta ma guanciale no parmigiano ma pecorino no aglio uova solo il rosso senza albume

[karenacolon]

“Make it more liquid” new favorite quote now when I need to add water

[bawzworkz]

Adding salt on salted pasta that contains Salty Parmesan and Salty Pancetta.

Is american salt less salty or something?

[lukemcnicholas]

You Americans think you know Italian cuisine !!! Garlic doesn’t exist in a Carbonara !!! Ingredients are
Pasta - flour and water
Meat - guancale or pancetta
Sauce - eggs, pecorino and Parmesan
Carbonara is roman and roman cuisine is a poor persons cuisine . As little ingredients as possible !!!!

[MrLanarana]

Buddy I really love your job, I mean it, even from here in Italy...but hey american guys what 's your probem with carbonara ? Oil, Parmesan, Garlic, cooked eggs ?

[scotusweb]

That is not the way the carbonara is done in Italy, body. By the way, is carbonaNARA and not carboNATA. No need to use all that sort. The water must not taste of ocean... In fact if you use pecorino romano cheese, indeed even less salt than usual is required in the water, being it already very salty. No way garlic, no need of oil, generally guanciale is used and not pancetta. Guancial releases its own oil for the taste. There is a specific reason for the guanciale, due to the type of fat involved in it different in taste and consistency, and finally tell your wife that the egg is not cooked but pasteurized only, which is different. Using hot boiling water is enough to pasteurize it, before adding to the pasta. The fire is turned off (and left that way), BEFORE you add the egg. By all means change th carbonara if you like, use ketchup or even dish-soap if you prefer, but do not call it carbonara anymore, and above all, do say it's Italian.

[mikasaestukasa]

Good, but not very good, you made 2 big mistakes: 1. Gralic. Carbonara don't need gralic, only pancetta/guanciale, eggs, pecorino romano/parmesan, pepper, and stop.
2. The salt not at the end, it goes in the water where you Cook the pasta.
And one little mistake: don't put the olive oil when you saute pancetta/guanciale, because the pancetta/guanciale grease it's enough. But at the end it' quite good
Excuse me, for some eventually grammar error, i'm italian and i'm not good in written English, but I hope you'll understand

[cgiven]

Absolutely delicious! 🎉 I added Chicken, sun-dried tomatoes, and Peccarino Romano cheese!! Yum!!

[cindychaan]

🤣 *me giggling at the “no garlic!” comments*

[peterjanssens]

1. Use Guanciale. 2. Use Pecorino Romano. 3. Don't use garlic. 4. Don't salt the water (guanciale and Pecorine are salty). 5. Don't use olive oil, use the pork fat. 6. Don't cook the eggs on the end. Use au bain marie if you want. 7. Use more black pepper. 8. Use only egg yolk.