All you need is one pot and a dream when it comes to this pasta recipe. Although I’m hesitant, I’m hoping to find something special here.
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Anytime someone cooks carbonara on the Internet, I drop in to the comments to enjoy the weeping and wailing and gnashing of teeth! You’re never gonna do it right! Ha ha ha!
at 2:29 does he use box/dry pasta ? how dare he ???
Make biang biang noodles 🥹
Why use the right meat but the wrong cheese in carbonara. Italians don't use parm in carbonara. Pecorino only. Having said that love the video and the point your making. Fresh for the win
Cmon dude people from Italy been making it that way stfu before I destroy you
1:38
I made the 2nd pasta in 2-3 times scale, here's so pointers for anyone making:
-I used olive oil when cooking the chicken, worked wonders
-Since I had triple the amount of chicken, shallots and garlic as well as twice the pasta, I added only 700ml of water, however even that ended up being too much!
->So with 500g of pasta, use more like 500ml of water
Because I'm in a hotel and only have one pot, lmao.
The thing is that if you don't have a fancy induction top and are working with a crappy electric apartment stove, water takes FOREVER to boil. I've had to wait upwards of 10 minutes on the highest heat just to get a medium pot to boil. So one-pot meals save me more than five minutes, it's closer to fifteen.
Add some fresh squeezed lemon juice to the first pasta. The acid works well with those light tomato, basil type pasta dishes.
I don't see the big deal of a second pot. Even if you don't want to try and make carbonara, there are lots of Italian pasta dishes that are SO easy, and totally worth the extra effort.
a pot with just saltwater to cook pasta barely needs cleaning anyway.
I don't see the purpose of adding the garlic and then removing the bacon fat? Why not remove the excess fat first, then add the garlic so its more concentrated? Otherwise these look amazing. I'm going to make that Cajun pasta asap
This is insufferable. Traditional doesn’t have a flavor. Don’t gatekeep food.
Can’t find guanciole
1:42 I'm not gonna taste whether my raw chicken is salty enough. So ill skip that step i guess.
Your speech is really slurred, because you're flexing how fast you can speak by always mentioning both the metric system amounts, and american system, bro, just say the ingredient and if people wanna re-create it they can check the desctiption….
Tried number 1, killer ma dude 🔥 thank you 🙏
All my pastas are one pot pastas. When they are done and the dishes are washed and put away
Bro I am hungry.
3:46 ONE KEY ingredients no famous chef like Ramsay, Oliver, Joshua ever tells you is to make sure to add that metal to metal contact, the steel makes the taste a bit metallic like blood and that's why people like eating at their restaurants, oh and don't forget to cook whole spaghetti instead of splitting them in half so you can choke better on the pasta.
my 2 cents, enjoy 😉
I'm sorry what now? No heavy cream in pasta? What bs is that. I get no heavy cream in carbonara, but pasta in general?
he must not clean his own dishes lmao
WHY USE GARLIC IN CARBONARA?!? If you've ever watched the 'Gordon Ramsay in 10 "Carbonara" ' then you know what I mean. Garlic is NEVER put in carbonara, especially not after the guanciale has been cocked. Sauté the garlic first if you ever actually want to use it, which is very sacrilegious.
hayy
whats wrong with cream bruh
Lol so there’s so many ways to mess up and so many steps in your carbonara that me as a person who doesn’t like to cook bc I always mess up a step and then it tastes bad and I now either wasted that food or it’s just unpleasant to eat at all. so yes it maybe only 2 pans and only 7 ingredients it’s the steps and all the ways I could mess that up that makes me not want to do it! So in support of all of us who are on a budget and still want ok food that we don’t have to worry about messing up and having cheesy pasta scrambled eggs for dinner make the one with the cream and I like to add some spinach and mushrooms to mine to make it more of a complete meal!
I'm 1 minute in and I can already tell you that first recipe is going to be crap. You have to sautee those veggies (and not all at once) to get the right layering/depths of flavor. It's the most basic concept behind making any good sauce. GAH.
Bro glazing the italians
Joshua: Cream doesn't go in pasta sauce.
Also Joshua: Puts garlic in the carbonara 🤦♀️
Make the sauce then cook the pasta. Also Italians do very well use cream in their pasta sauces. Unless of course that what I ate last vacation there wasn't real. But since I avoid the touri traps, I highly doubt it. Just in Carbonara leave your fingers from the cream. Also, Italians put fresh pepper on their carbonara before eating. My son really wants to try the Josh Pot. So good thing Barilla is on sale this week in our stores 🙂