Carbonara Basics with Babish #01
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Date: 2020-08-18
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Comments and reviews: 6
mourgoukos
I 've done it with prosciutto and a slight touch of butter for better quality of fat. Once the sause is done succesfully you can continue to heat the pasta in a pan till the sause is creamy to your satisfaciton. I used a lot of olive oil infused with chilly and garlic under room temperature for a couple of days.
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I 've done it with prosciutto and a slight touch of butter for better quality of fat. Once the sause is done succesfully you can continue to heat the pasta in a pan till the sause is creamy to your satisfaciton. I used a lot of olive oil infused with chilly and garlic under room temperature for a couple of days.
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Mauro
Thanks! I had the same problem for making it wrong. People didn't like the egg sauce here in Houston. To me it's all about taste. They told me that the basil looses its taste when chopped give me a break Thanks again for your video! ;)
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Thanks! I had the same problem for making it wrong. People didn't like the egg sauce here in Houston. To me it's all about taste. They told me that the basil looses its taste when chopped give me a break Thanks again for your video! ;)
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Guillaume
Next time I make carbonara with onion garlic and cream, I'm gonna use the pronunciation trick to shut those snob traditionalist (akchually, carbonara are made. Shut up and eat, it's tasty anyway)
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Next time I make carbonara with onion garlic and cream, I'm gonna use the pronunciation trick to shut those snob traditionalist (akchually, carbonara are made. Shut up and eat, it's tasty anyway)
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Riccardo
I watched this video with my mom and she said: Bravo! but. please even if u don't have guanciale and use panacetta or bacon please ( she said) don't use garlic! no garlic please
byeeee
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I watched this video with my mom and she said: Bravo! but. please even if u don't have guanciale and use panacetta or bacon please ( she said) don't use garlic! no garlic please
byeeee
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resverie
how dare you pit my love of traditional italian food against my love of garlic!
tbh though, as long as you dont make carbonara with cream, youre alright
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how dare you pit my love of traditional italian food against my love of garlic!
tbh though, as long as you dont make carbonara with cream, youre alright
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clarkevander
Anyone here from Manila know where we could buy Guanciale or Pancetta? I only used regular bacon and I wanna know what the traditional is like.
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Anyone here from Manila know where we could buy Guanciale or Pancetta? I only used regular bacon and I wanna know what the traditional is like.
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