Binging with Babish: Master of None Carbonara

PLEASE, for the love of god, make sure your pasta's cooled down a little bit before you add the eggs. Otherwise, you'll end up with a truly disgusting, dry, crumbly scrambled egg that clashes horribly with everything else.

To make it vegan you take out the egg and add a block of yellow play-doh to the mushrooms, and use store bought no-egg pasta. Basically don’t make any of this by hand and buy your ingredients from Hasbro or Playskool

Yay Thankyou for including the vegetarian version!

Make the thanksgiving stuffings from the fresh prince of bel air!!

"begins and ends with eggs"

starts pouring flour

What kind of the pan is? Thank you

My favorite dish. I mix the cheese in with the egg though, an just dump it all in at once.

In "real" carbonara you use pecorino Romano a sheep's milk cheese not parmesan

Chewey noodles?
Of course…. They look and are raw. Facepalm
This should video should be called scrambled egg pasta.
You have to put the eggs OFF the heat.

mmmmh since i'm italian (and i have to criticize every american-made pasta video), i have to say that the only things that made me raise my eyebrows were the garlic and the parmigiano, you SHOULD use pecorino (wich is made from sheep milk and not cow milk), and i've never seen garlic being used in a carbonara (but if you like it that way…)

love your videos btw!

What if I think parmesan tastes like vomit. What can I use for a replacement

Tried the bacon substitute, almost blew up my kitchen because of the pasta water

You paid 6 dollars for a 5lbs bag of KaF AP flour?

The way my mom always makes carbonara and how I do it myself as well is to cut up a package of bacon and cook it in pan, slice a whole onion into slivers and add that to the bacon once it starts browning and releasing the fat. Once that cooks down you add a quarter cup of white wine, let it cook for a bit more and then either reduce the heat to low or take it off the heat entirely. While all this is happening you wanna start boiling your noodles (I'm a fan of linguine personally) and also mix in a large serving bowl 3 eggs, 2/3 cup of pecorino romano (or parmesan) 2 teaspoons of salt and a healthy amount of black pepper which you then wanna whisk together. Once your noodles are almost ready you wanna crank the heat on your bacon/onion/wine mixture and get it sizzling hot. Drain your noodles once they're ready and immediately dump them into egg & cheese bowl very quickly followed by the bacon/onion/wine mixture which you then need to stir and toss with a couple of forks. Maybe not a strictly traditional way of preparing carbonara but it produces a nice creamy sauce that is absolutely delicious and I stand by it 100%.

In India eggs are considering non veg but milk, etc aren't.

Made this tonight for dinner. Easy and friggin' delicious. Thanks, Babish!

You deserve all the success this channel is fantastic.

Make the Dexter theme tune food!

Vegan: maybe useing aquafaba instead of eggs and it might work. I used aquafaba instead of eggs for Louis C.K.'s fried chicken recipe (but with mushrooms) and it worked really well c:

Amazing dish for an amazing series.

So does he mean 14 ounces in total for only all purpose

Edit: I'm not sure if it is 14 ounces but that shit seemed like way to fucking much so I used 7

C'mon, Babish. I'm gonna need a video dedicated to Master of None season 2 to tide me over.

Even if it's hard as hell to find two Italian persons who agree about the OG Carbonara recipe, I wholeheartedly suggest you to try avoiding garlic at all, adding pepper liberally, using Pecorino Romano instead of parmesan (not sure if you can find it easily though) which you should throw in the pan right after pasta, then add a bit of the water in which you cooked spaghetti to obtain a smooth and soft cream, then add the eggs to the pan off the stove, given the pan's heat is just what you need to partially cook the eggs without making the sauce any denser, tougher, chewier or whatever.
It's just a humble suggestion from an Italian guy who loves food and your channel. Buon appetito.

I just cooked this and it was bloody amazing. I got the guanciale, parmesan and spaghetti at my local italian delicacies shop.

I messed it up a litte but it still turned out amazing!

1. I had the shop cut the guanciale in slices, so I would have an easier time dicing it. They were kind of thin, however. This made them incredibly crunchy but not really juicy.

2. I added oil to the pan. My guanciale was so fatty, however, that this would not have been necessary. I had to siphon off some of the fat because it was swimming in it. Along with the fat, probably a little flavor was lost, as well.

3. I started the noodles too late. Dried noodles take about 8 minutes to boil. The water also has to reach a roiling boil before-hand. So as my guanciale was crunchy, I still had to wait about 10 minutes for the spaghetti… luckily I did not add the garlic, albeit I let it sit around, minced for about 10 minutes.

4. For some reason I mixed the eggs with the parmesan before-hand. It made stirring a little difficult so the sauce was a tiny bit lumpy.

Despite of all these glitches, it was just incredible. Quality ingredient are irreplaceable.

Breakfast pasta!

"A recipe that begins, and ends, with eggs."
…
"We're going to start by measuring 7 ounces each of all purpose flour…"

I guess you could say the mushroom version is an imPASTA.. xD

Carbonara without the meat???? you some sort of psychopath

All I am doing at work today is watching this face-less genius make food. I can't stop.

i make a vegetarian carbonara and it took me AGES to figure out what i should do to substitute beloved bacon. turns out courgettes, if you pack them with salt and leave them for half an hour, then dust the salt off, crisp up beautifully and give you that really amazing salty vibe 🙂

Sauté is pronnounced "'sOté " :D.

You have been approved by a lot of italians and that's waaaaay more than any american cook can dream of