Carbonara pasta with zucchini
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Date: 2020-07-02
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Comments and reviews: 10
John
Okay, so I knew I had to come here and watch this immediately, simply because I love Adam's videos, and I just really hope this community is smart enough to enjoy the video instead of criticizing it.
I'm a very proud, adamant, and passionate italian, and I would ask anyone who feels the same to avoid being stubborn in the way I've seen them behave in the comment sections of other videos.
No, this is not traditional or authentic in any way. Yes, we're aware he's using the wrong meat. Yes, we're aware there's zero cream or milk in Carbonara. Yes, we're aware that you're only supposed to use pecorino and not parmigiano. Yes, we know that there's no fresh herbs or anything like that. Yes, we're aware that there's no garlic in Carbonara either.
But just because someone puts a spin on it or has their own adaptation of it like Adam has, often people feel the need to barge into videos like this saying things like tHiS iSn'T rEaL cArBoNaRa or the belligerent YoU CaN't CaLL tHiS cArBoNaRa and I'm sure Adam is more than used to comments like that and is more than prepared for a slew of those on videos like this. All I'm saying is that honestly, people, when you cook with the passion and quality that the technique offers, you're never really going to have a bad experience, especially if you're enjoying something that you love. That's how italian cooking has always been for me, and that's the way it should be.
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Okay, so I knew I had to come here and watch this immediately, simply because I love Adam's videos, and I just really hope this community is smart enough to enjoy the video instead of criticizing it.
I'm a very proud, adamant, and passionate italian, and I would ask anyone who feels the same to avoid being stubborn in the way I've seen them behave in the comment sections of other videos.
No, this is not traditional or authentic in any way. Yes, we're aware he's using the wrong meat. Yes, we're aware there's zero cream or milk in Carbonara. Yes, we're aware that you're only supposed to use pecorino and not parmigiano. Yes, we know that there's no fresh herbs or anything like that. Yes, we're aware that there's no garlic in Carbonara either.
But just because someone puts a spin on it or has their own adaptation of it like Adam has, often people feel the need to barge into videos like this saying things like tHiS iSn'T rEaL cArBoNaRa or the belligerent YoU CaN't CaLL tHiS cArBoNaRa and I'm sure Adam is more than used to comments like that and is more than prepared for a slew of those on videos like this. All I'm saying is that honestly, people, when you cook with the passion and quality that the technique offers, you're never really going to have a bad experience, especially if you're enjoying something that you love. That's how italian cooking has always been for me, and that's the way it should be.
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rickpgriffin
You can temper the egg yolks better than that. Keep them in a separate dish (I use a tiny bowl) until you drain your pasta and get your pasta water. Then while beating the yolks, pour in a very tiny amount (1-2 tbsp) of hot pasta water. In order to keep yolks from curdling you need to stop the proteins from bunching together, so this pre-loosens them without applying too much heat, and you can subsequently add them to pasta which may be a bit too hot for straight yolks. Sometimes I add up to 1/4 cup pasta water to make sure they're sufficiently loosened. (if you didn't retain pasta water you can do this with hot water)
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You can temper the egg yolks better than that. Keep them in a separate dish (I use a tiny bowl) until you drain your pasta and get your pasta water. Then while beating the yolks, pour in a very tiny amount (1-2 tbsp) of hot pasta water. In order to keep yolks from curdling you need to stop the proteins from bunching together, so this pre-loosens them without applying too much heat, and you can subsequently add them to pasta which may be a bit too hot for straight yolks. Sometimes I add up to 1/4 cup pasta water to make sure they're sufficiently loosened. (if you didn't retain pasta water you can do this with hot water)
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Yury
That s why I like Adam s videos. He showed how an error looks like and provided a detailed explanation on how to avoid this. I ve been trying to cook a traditional carbonara (as well as other roman pastas) for months, googling all the recipes and troubleshooting videos. Turns out I didn t have enough fat to begin with and I didn t cook the sauce long enough. Some recipes only mix it in the bowl trying to use the heat of the pasta itself. They aren t reliable.
I wish you d record that a bit earlier: )
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That s why I like Adam s videos. He showed how an error looks like and provided a detailed explanation on how to avoid this. I ve been trying to cook a traditional carbonara (as well as other roman pastas) for months, googling all the recipes and troubleshooting videos. Turns out I didn t have enough fat to begin with and I didn t cook the sauce long enough. Some recipes only mix it in the bowl trying to use the heat of the pasta itself. They aren t reliable.
I wish you d record that a bit earlier: )
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Tiziano
I am not the kind of Italian who complains all the time about wrongly named Italian dishes. There are a few, though, that I cannot tolerate and one of them is carbonara. Carbonara sauce is ONLY made of eggs, cheese, guanciale and pepper. That's it. If you put a lot of garlic it is not carbonara, if you put milk it is not carbonara, if you put zucchini it is not carbonara. You can say something is inspired by carbonara, but not that it is carbonara, since carbonara is an official recipe in Italy.
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I am not the kind of Italian who complains all the time about wrongly named Italian dishes. There are a few, though, that I cannot tolerate and one of them is carbonara. Carbonara sauce is ONLY made of eggs, cheese, guanciale and pepper. That's it. If you put a lot of garlic it is not carbonara, if you put milk it is not carbonara, if you put zucchini it is not carbonara. You can say something is inspired by carbonara, but not that it is carbonara, since carbonara is an official recipe in Italy.
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Freelancepear87
i consider the mixture of eggs and cheese to be nasty, so i just mix in a few dollops of creme fraiche and a ton of freshly ground black pepper. i think creme fraiche is way better and also has lots of calories which my body absolutely needs. i could also add some garlic but i want to keep the taste profile pure. i also prefer to make it with spaghetti, i think it's better to fork and chew on than penne is.
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i consider the mixture of eggs and cheese to be nasty, so i just mix in a few dollops of creme fraiche and a ton of freshly ground black pepper. i think creme fraiche is way better and also has lots of calories which my body absolutely needs. i could also add some garlic but i want to keep the taste profile pure. i also prefer to make it with spaghetti, i think it's better to fork and chew on than penne is.
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Brock
In behalf of other italians, that will write Porcodio and other insults at you, just don't call it carbonara, call it whatever you want, or even Fake Carbonara, but don't clickbait a wrong carbonara recipe just to get some views Adam, you usually do good research before doing a guide/recipe/tutorial but this time you did a lot of things plainly wrong.
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In behalf of other italians, that will write Porcodio and other insults at you, just don't call it carbonara, call it whatever you want, or even Fake Carbonara, but don't clickbait a wrong carbonara recipe just to get some views Adam, you usually do good research before doing a guide/recipe/tutorial but this time you did a lot of things plainly wrong.
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Haskan
Actually name carbonara originates from Carbon, as post WW2 italian miners were poor and they were eating pasta with pork and egg, and carbon powder was falling in the pasta, therefore goes it name. However now we are living in better times, but to imitate that carbon powder we add pepper as a tradition in form of friendly reminder.
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Actually name carbonara originates from Carbon, as post WW2 italian miners were poor and they were eating pasta with pork and egg, and carbon powder was falling in the pasta, therefore goes it name. However now we are living in better times, but to imitate that carbon powder we add pepper as a tradition in form of friendly reminder.
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sjagoefta
I put a ladle of pasta water in my pan with my pasta and than a or two ladle in my bowl with the eggs while whisking. It makes for a smooth sauce and it doesn t curdle I still cook it on the heat for 2 minutes until thicken. And yes on high heat cause I m impatient. And end op looking and tasting smooth like a cream sauce.
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I put a ladle of pasta water in my pan with my pasta and than a or two ladle in my bowl with the eggs while whisking. It makes for a smooth sauce and it doesn t curdle I still cook it on the heat for 2 minutes until thicken. And yes on high heat cause I m impatient. And end op looking and tasting smooth like a cream sauce.
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Ludwig
What I've heard is that the green sprout in the garlic is what makes your breath smell bad, but I'm pretty sure that's also not true. Anyway, I think you managed to piss off every Italian food purist with this one and it looks awesome for it. Never tried it with short pasta but I'll be sure to give it a try, it looks great.
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What I've heard is that the green sprout in the garlic is what makes your breath smell bad, but I'm pretty sure that's also not true. Anyway, I think you managed to piss off every Italian food purist with this one and it looks awesome for it. Never tried it with short pasta but I'll be sure to give it a try, it looks great.
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FpsGamer43
I use a coffee mug too spoon out some of that water when I make carbonara. Way to much water. This is important, because we need some for the sauce, and you don't ever want to have too little. Also because I let it cool down and drink the entire mug of starchy salt water like the gluttonous bastard I am.
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I use a coffee mug too spoon out some of that water when I make carbonara. Way to much water. This is important, because we need some for the sauce, and you don't ever want to have too little. Also because I let it cool down and drink the entire mug of starchy salt water like the gluttonous bastard I am.
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