Carbonara is one of the most misunderstood dishes on the internet. People think it is rigid and strict, but the true history is about change, evolution and experimentation. There is no better example of the creativity and adaptation of Italian food.
If you’re here looking for some smoked guanciale, check out www.donatoonlinestore.com- I’ve been ordering from them since before I made cooking videos. I reached out to see if they could do anything for curious carbonara cooks, and they were nice enough to give my subscribers a free gift with every order that uses the code TRIGGTUBE.
As with anything on the internet, it is important to check your facts, so here of some of the sources AND the cross-references that I used in this video. The list is not exhaustive of my research, but if you’d like to see the stories behind the stories in this video, please check these out.
And the recipes can be found in their original formats here…
The First Recipe 1952
La ricetta Originale 1954
3 Starbonara
My Trendy Carbonara
www.triggtube.com
180g Bucatini
4g Peppercorns
20g Parm
40g Pecorino
100g Guanciale
2 Yolks
1 Whole Egg
While the pasta cooks, fry the guanciale on low heat using a dash of water to cool off the pan if it ever gets too hot.
Cook until crispy on the outside and still chewy on the inside. Strain and set aside, saving the grease for the sauce.
Cream together the eggs, cheese, freshly ground black pepper, and some of the guanciale grease in a large metal bowl.
Add the pasta and a scoop of pasta water and stir in the bowl above the boiling pasta water until the sauce thickens into a cream. (This method is called a bain marie or double boiler if you’d like to learn more about it. I’ll go more in depth in my recipe video.)
Lastly, once the sauce is to your liking, toss in the guanciale and serve. Eat IMMEDIATELY.
SOURCES
Tons of Alternative Recipes Not Featured but Mentioned
Stories
More Stories
Even More Stories
Storie in Italiano
00:00 Intro
01:05 Origins
01:50 First Carbonara
03:48 Recipe
05:22 Original Italian Carbonara
06:15 Recipe
08:01 Michelin Star Carbonara
09:54 Recipe
11:11 Trendy Carbonara
14:19 Recipe
15:05 Rex Carbonarum
source
Carbonara's Shocking Evolution (Testing 4 Historic Recipes)
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I hope you enjoyed the video. Sorry for the long wait, but I really wanted to make sure this video was perfect for you. I hope it was worth it. The next video won't take as long. 😜👍
The amount of effort and time that went into this video is insane.
Trigg’s carbonara video: 10/10 🔥🔥
Really hate the trend of people acting like there is only one way to make a dish and belittling anyone who dares to cater the dish to their own personal taste or the ingredients they have readily available. You see it with these "reaction" YouTubers and people like Uncle Rodger who treat everyone who doesn't do things their way like an idiot. Good to see someone pushing for less snobbery around recipes like this
Subscribed for rex carbonarrrrra
here before this video blows up and every italian reacts to it
Wonderful video! Every time someone goes "This is the one true way to make this dish" I laugh. (dont let the no pineapple on pizza people know about pizza con pere e gorgonzola 🤫)
Funnily, the first time I ever had carbonara, it was kind of like the Michelin starred one! Cream and yolks and whatever sharp italian cheese was available. It was years ago and I continued making carbonara with cream until I went to Milan and had a wonderful creamless, yolks only carbonara with a cheese crisp and then later even started seeing all that purist stuff about "You Shall Not Put Cream in the True Carbonara(tm)"….
¯_(ツ)_/¯ I still make my carbonara with cream but now, if someone has something to say about it, I can happily link them to this video (more views for you) 😌😌😌😌
🥰🥰😍😍🥰🥰🥰😍😅😅😅😅😅🎉🎉🎉
My whole life was a lie
Appreciate you spending a couple weeks of your life just to get Vincenzo to go away lmao
The "Longest Train" joke is seen and appreciated. It's my go-to Ticket To Ride strategy.
I remember getting super into carbonara in 2012 and everything I saw said pancetta was perfectly acceptable.
I prefer the alfredo style carbonara, but with added sherry for a wine sauce flavor, peas, and pancetta. My old boss made it at his restaurant, has been my favorite ever since.
@Vincenzos Plate
Awesome video! On to make carbonara asap 🤤
11:35 In fact ! Unfortunately many people think that using fresh pasta for any kind of dish is always the best choice. Instead, people are wrong ! Because there are certain dishes, like just carbonara, that require dry pasta, not fresh, homemade pasta. Of course we are talking about a good brand, a good quality of pasta.
5:33 If you find yourself in front of an “Olive Garden” restaurant, you are not really in Italy! 😉
Italians are going to hate this but: most "historic" recipes, or at least the "sacred" version beloved today, are younger than Elvis.
so wait, why does italy have beef with heavy cream. like even alfredo they say no cream.
Only part of this that surprised me was that the guanciale showed up in the sixties, and not the eighties.
Carbonara was one of the first dishes I ever learned to cook, back when I was in middle school ~2002. I remember my parents bought me a cookbook with recipes meant for teenagers, and the spaghetti carbonara dish in that book used good ol American bacon, egg and grated Parmesan. Mm mm
Excellent video! From watching this video and others, I’m beginning to discover that Italians are not against change but the change needs to make the dish better. Removing the dairy from the Carbonara, while recent, allowed the main ingredients to become more apparent. The same logic goes for the Ragù alla Bolognese. 2023 the Bologna Chamber of Commerce changed the recipe to allow the use of ground pork (no veal) and tomato purée or whole peeled tomatoes. The dishes do evolve but they don’t want the dish to evolve to make it worse.
Always a pleasure watching one of your videos. Probably the best cooking channel on yt. You deserve much more attention, so keep going!
finally, i don't have to worry about the nonnas yelling at me
Love the long videos. Great stuff!
About the dropping of dairy:
If I had to guess, there was a worldwide trend towards “healthier” eating during the 1990s, which mean that heavy cream was “out” as an additive for a sauce in favor of vegetable fats like olive oil. To compensate for the power of cream to prevent eggs from turning solid under heat, chefs developed heat and stirring techniques to thicken the eggs without causing them to congeal, and it’s these techniques that resulted in all the modern arguments about carbonara.
Dude! That was so frickin interesting.
THANK you so much!! I am old enough to have eaten carbonara in Rome in the 90s. And always could only shake my head over this arrogant nonsense.
This trendy stuff is great, but it’s NOT how it went down only a few years ago. Same goes for Wiener schnitzel btw. When I was little, almost NOBODY made it from veal. Why? Because it’s people‘s food and veal was always expensive. So is pecorino, guanciale and all the other ingredients from these hype dishes.
Again: this is people’s food. That’s why Jamie Oliver’s no-nonsense approach is way closer to the actual way people cook, than all the pretentious uncle Roger fans make it seem.
❤
Great video. I am particularly fascinated by carbonara's history for some personal reasons I won't bore you with lol. This video was very well researched and hit all the points I was hoping it would make (side note: you're the reason I made the other staple Roman pastas)
Small thing I wanna point out, no hate to the video but in case you didn't notice. It seems you have some audio overlapping at the 6:20 mark as the video transitions from "Original Italian Carbonara" to "Recipe" segment. Only pointing out in case it is something you want to fix, great video.
Hey, half-Italian here. Great video btw. My nonna and nonno would say it is amazing.
But can i say that other Italians reaction is purely for content and clout. People love to see angry Italians with their fingers screaming about cooking cream..
But video is on point. Everything is correct.
Tanto sostegno da casa mia😊
It's refreshing to see an Italian being pragmatic about authenticity of Italian dishes.
Thanks so much for the effort you put in making (all the videos, and in particular) this video. As a scientist myself, I love the application of science/research to daily life (especially before getting biased by "trendy" reels) — and I really appreciate you making this point, once again. Thank you! 🙂
Trendy one but only Pecorino for me.