Easy cheesy pasta carbonara recipe 4k
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Date: 2020-05-27
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Comments and reviews: 9
axiomist
Very tasty. Only thing, I would have taken the pisghetti out of the water a little earlier. It shouldnt be fully cooked when it goes into the pot with the ingredients, because it's going to continue cooking in the heat, so it'll overcook and not be fully al dente. It may have been OK, I cant really tell, but from making it so many times, I just had a feeling it was a little overcooked. It looks delicious anyway and I wouldnt turn a bowl of it down. Now I gotta go get some dinner, 'cause ive been watching your vids for about an hour and Im starving to death.
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Very tasty. Only thing, I would have taken the pisghetti out of the water a little earlier. It shouldnt be fully cooked when it goes into the pot with the ingredients, because it's going to continue cooking in the heat, so it'll overcook and not be fully al dente. It may have been OK, I cant really tell, but from making it so many times, I just had a feeling it was a little overcooked. It looks delicious anyway and I wouldnt turn a bowl of it down. Now I gotta go get some dinner, 'cause ive been watching your vids for about an hour and Im starving to death.
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Josh
Sam. I blame you for my sudden use of the phrase, Look it! Last night I had a lady at a dinner I was making who hates fish. For whatever reason she basically only likes shrimp and lobster. It is actually the reason I switched my plans from a spicy crab pasta side to a carbanara topped with blackened shrimp. I was also making fish cakes, though. Which turned out amazing. So, while she was by the bar I went, But, look it. Take a whiff of what is in this batter! End result being that the woman who hated fish ate three of my fish cakes. ;)
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Sam. I blame you for my sudden use of the phrase, Look it! Last night I had a lady at a dinner I was making who hates fish. For whatever reason she basically only likes shrimp and lobster. It is actually the reason I switched my plans from a spicy crab pasta side to a carbanara topped with blackened shrimp. I was also making fish cakes, though. Which turned out amazing. So, while she was by the bar I went, But, look it. Take a whiff of what is in this batter! End result being that the woman who hated fish ate three of my fish cakes. ;)
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badtz
This is one of the few simple pasta dishes that is so rich I can't eat a lot of it. I can usually scarf down pasta but this I can only handle one (delicious) serving so my friend lucks out when i make it cause he gets to eat the rest. I still haven't found guanciale to make it properly, maybe i'll make that a weekend mission. As for egg yolks, I saw a cooking vid a while ago and the guy did it with a bottle, it's amazing how well it works.
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This is one of the few simple pasta dishes that is so rich I can't eat a lot of it. I can usually scarf down pasta but this I can only handle one (delicious) serving so my friend lucks out when i make it cause he gets to eat the rest. I still haven't found guanciale to make it properly, maybe i'll make that a weekend mission. As for egg yolks, I saw a cooking vid a while ago and the guy did it with a bottle, it's amazing how well it works.
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Chris
If he made this Carbonara in Rome, he would've been severely beaten about the face and head by an old Italian lady with a rolling pin. I've watched a few of this guy's videos. If he actually took the time to learn some technique and develop an understanding of why things are done the way they are, he would actually be a good cook. He has the head for it. He just doesn't have the chops.
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If he made this Carbonara in Rome, he would've been severely beaten about the face and head by an old Italian lady with a rolling pin. I've watched a few of this guy's videos. If he actually took the time to learn some technique and develop an understanding of why things are done the way they are, he would actually be a good cook. He has the head for it. He just doesn't have the chops.
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joshua
Let me tell you Sam, while I'm out to sea since im in the Navy, your videos really help time go by and really give me something to look forward to brother. I love this recipe and hope to make it soon. I think my favorite recipe though has to be that carne asada. I made street tacos with it and it's was just amazing. With some home made Verde. It was next level.
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Let me tell you Sam, while I'm out to sea since im in the Navy, your videos really help time go by and really give me something to look forward to brother. I love this recipe and hope to make it soon. I think my favorite recipe though has to be that carne asada. I made street tacos with it and it's was just amazing. With some home made Verde. It was next level.
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Amy
I know this is from last year, and you will probably not see my comment but thank you so much for this! I (self taught) have been telling my dad (went to CIA, and went on a food tour in Italy) that he has been making pasta carbonara wrong for years! It always comes out with egg chunks. And I can finally see it done properly! Now I just have to make it for him!
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I know this is from last year, and you will probably not see my comment but thank you so much for this! I (self taught) have been telling my dad (went to CIA, and went on a food tour in Italy) that he has been making pasta carbonara wrong for years! It always comes out with egg chunks. And I can finally see it done properly! Now I just have to make it for him!
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JustGame
This is one of those dishes I always make towards the end of the week when the fridge is looking a bit sparse, with this or spaghetti aglio olio. I usually add some chillie or chillie flakes if I have them in, the spice is a nice contrast to the rich carbonara sauce, although if an Italian saw me doing that Id be in deep shit
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This is one of those dishes I always make towards the end of the week when the fridge is looking a bit sparse, with this or spaghetti aglio olio. I usually add some chillie or chillie flakes if I have them in, the spice is a nice contrast to the rich carbonara sauce, although if an Italian saw me doing that Id be in deep shit
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Alfred
5 ingridents but then I will add parsley and garlic. So you learnt to count where? Might as well call it Carbonara like pasta as you did not obey the ingridents rule and added whatever you wanted. Why not some lemon zest and truffle oil too? While at it add some mushrooms and a dab of butter to give it some sheen
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5 ingridents but then I will add parsley and garlic. So you learnt to count where? Might as well call it Carbonara like pasta as you did not obey the ingridents rule and added whatever you wanted. Why not some lemon zest and truffle oil too? While at it add some mushrooms and a dab of butter to give it some sheen
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fantolaus
I hope sooner or later someone will explain me why you guys are obsessed with garlic and parsley when it comes to make italian recipes. You know, I must confide a secret to you: not all italian recipes involve the use of parsley and garlic, and the Carbonara is one of those!
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I hope sooner or later someone will explain me why you guys are obsessed with garlic and parsley when it comes to make italian recipes. You know, I must confide a secret to you: not all italian recipes involve the use of parsley and garlic, and the Carbonara is one of those!
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