The Faster BETTER way to make Carbonara (25 Mins!)

[@ChefDavidSazz]

We chefs devote our time and basically our lives to our job and the food we make only to end up under-appreciated and some even under paid haha. The efforts you put into your videos are second to none, definitely worth my time . Nice to see cooking can be educative and informative at the same time and not always a chore

[@ChefDiegoDelgadoPerez]

This is so true and not talked about enough,I'm in my mid 50's now. Been working as a chef for 27 years now and I can say we don't get paid enough, still can't set up a restaurant of my own, it's crazy the work we put into it but I guess we do it cause we love it don't we ?

[@JoseHierro273]

​@@ChefDiegoDelgadoPerezWith every trade there are only a few masters the rest are students. Not "trashing" just trying to make a point, if I have a dish executed perfectly I will hunt down the chef so I can thank he/she face to face for that delightful meal. I'm happy they're happy.... Win win Be kind , we all need love and respect.

[@ChefDavidSazz]

​@@JoseHierro273Hahaha, yes we keep doing it cause we love our job, it's our lifestyle now

[@RichardBenderfield]

​@@ChefDavidSazzWell this is why most chefs have multiple income streams, my salary doesn't bother me much as a chef, that's because I picked a habit in online trading and exploring the stock market, unfortunately most people don't have such information and I don't really blame them,but lack of information can be a big hurdle. Currently I can average $8500 weekly through trading which is way more than my monthly salary as a chef and I don't even have to do much work. Doesn't matter if the economy is good, or my salary is delayed , great wealth managers will always make returns

[@ChefDiegoDelgadoPerez]

​@@RichardBenderfieldThat can't be true, $8500 weekly is a lot , that my four months salary my friend, if not more.

[@RealCaptainJaws]

We follow a bunch of at-home chefs, professional chefs, travel dining, etc. You're the only person who cooks food we regularly want to make and in a way that makes it reasonable to do at home, especially with a family... or just being someone who likes to make good food but doesn't want to spend their entire day in the kitchen. Thanks for doing it, man.

[@moev29]

Thank you for giving me the option of easily making myself 8 portions of carbonara to inhale in one sitting because I love it lol

[@Snark218]

Yeah.....sure, Brian, eight servings, I'm definitely not going to chief two or three straight out of the pan like a barbarian, noooo

[@wcollins91]

Brian. I am still stuck on making your one pot spaghetti recipe every week since you posted it. I am thrilled to see this, but also, please have mercy.

[@sameliterally]

saaaame, its SO good

[@Earth1218]

Me too. My family just finished up the 4th pot of that spaghetti I’ve made since the video came out. 🍝

[@amya7637]

I just made that this week for the second time, but with leftover brisket.

[@davidR9410]

Same

[@pagus6616]

Oh man, same here! That one dish opened up a world of one-pot pasta opportunities for me, haha. Brian has forever made my household's Friday nights much more delicious!

[@sirion2305]

I like your attitude to authenticity. Food isn't supposed to be a point of contention about culture but just enjoyment

[@sydoniah2]

This! Please say it louder for those in the back; I hate that we can't have variety without losing this straight-laced "authenticity". I've been in an inter-racial relationship for 20 years, and I while I make my versions of my in-laws delicious recipes, I feel that I can never share because it's not "authentic", and that just builds a wall between us. Food should be fun, and most importantly, shared! It's a language of love!

[@Sacto1654]

True, but you know the die-hards out there, particularly in parts of France, Italy and Spain (emphasis on _parts_ ).

[@m.a.a.d9275]

I don't really care about authenticity, but why is he making it so much more complicated than it is? Carbonara is supposed to be super simple, but he just added like 6 extra steps that end with essentially the same result

[@joshuaschoonover4033]

@@m.a.a.d9275 The extra steps make it easier for the average cook to make this dish without failing. The original recipe is simple because of the few ingredients however, the technique requires finesse and it becomes even more difficult when making a large batch. I’d be willing to bet many restaurants use similar techniques for large batches to consistently make this dish without breaking the sauce.

[@m.a.a.d9275]

@@joshuaschoonover4033 oh come on, there is not much finesse required for carbonara. It's an incredibly forgiving dish. Most 6 year olds could pull it off without any problem

[@Ryan-fosho]

Hey Bri! Just wanted to let ya know I have now made 3 of your recipes for my family in the past two weeks and they have LOVED each one. The way you shoot and dub these videos and your cooking techniques make your channel a huge asset to me and I thank you for working so hard to make these recipes approachable for a beginner like me.

[@bblaylk]

I've made Carbonara for years, and I've no quarrel at all with your recipe or technique. Authentic is lovely to be sure. But this is probably better than most dishes bearing the name. The great trick is the texture--above all else--and I believe you've nailed that without cream. So I say good work! Thank you for breaking the spaghetti too. So much easier for everybody, especially those eating it!

[@crdecos]

That’s the normal texture of a carbonara, it’s not rocket science. And who on earth has problems eating spaghetti? I can only think of really old people in a residence.

[@sifk6163]

7:36 - 7:40 This is why I like this channel. Who cares if it's 10000000000% authentic. Close enough and delicious is what matters!

[@bobpetti4841]

"Hold your horses, Guiseppe!", 🤣🤣🤣

[@mskone64]

Thanks! Love this dish and seem to fail when I try to make it. Can't wait to try it out!

[@BrianLagerstrom]

Thanks so much for watching!

[@lars2894]

As a college student with literally ONE POT, this is approximately my recipe for Carbonara as well. I didn't know that cooking chunky bacon in water was more effective so I'll be sure to incoporate that next time. 🤤😋

[@Glacier_Nester]

it basically gets more fat to render off so you've got plenty to use from the jar later!

[@kenkrupowies7647]

Adding water to onions and mushrooms is effective, too, even though it seems counterintuitive. It helps release all the water in them quickly, then you can let that water evaporate and cook them how you want after. It makes browning shrooms and caramelizing onions so much easier.

[@lars2894]

@@kenkrupowies7647 Thanks for the tip I love mushrooms! Really wish I could afford them 😢

[@bearonaromp7473]

I don't understand why anyone would be mean to you unless they're jealous. I love your cooking style.

[@BrianLagerstrom]

THANKS!

[@johnjohnson3681]

​@FabGamingOfficialYTTranslate! ❤ Nogalini sevi, tu stulbais kropli!

[@kencase2179]

Love Carbonara and you made the dish look so easy to prepare! Thanks, Brian!

[@BrianLagerstrom]

Thanks Ken. Hope it’s a hit for you.

[@boshnigity]

My grandmother was born in Italy, she said make it how you want. If it’s good, it’s good!

[@silver64js]

Forget the haters, Bri. Thank you for making delicious food easy for us!!

[@sailor_gaia]

I like doing things "authentic" when possible but for most folks like us where both spouses work full-time, have other life factors like children or hobbies (or both!), and also happen to love cooking and eating well, it is often such a timesink (and sometimes expensive). Not to say that making *all* traditional dishes are complicated or making them the traditional way isn't worth the time but your approach is like the best of both worlds. I really appreciate you finding ways to make things I love to eat accessible and I'll save the challenge (and bragging rights) of doing them "corrently" for weekends and holidays.

[@CanadianInMonaco]

I’m Italian, but you just might be a genius. Couple of steps you showed are seriously smart and will help bring this iconic dish to the dinner table of a lot more people, especially those that ended up with scrambled eggs instead. Since I rarely keep guancale at home, but do have cured (no sugar) bacon like you, I found that adding some black pepper and even some smoked paprika during the rendering process, elevates it closer to the real thing. Thank you

[@justinlane3483]

This guy Bri! As a fellow ITL. I like it

[@Zathren]

Paprika and cracked pepper. Thanks I'll try it.

[@Medbread]

Still.... I couldn't keep watching after he broke the pasta in half. (Not Italian) I know breaking it in half makes it possible, but I think having short spaghetti in the final product just feels disappointing. I would sacrifice washing one or two more pots just to avoid that.

[@crdecos]

You’re not Italian if you didn’t know that carbonara has pepper. You are American.

[@CanadianInMonaco]

@@crdecos Before commenting make sure it actually adds value. Which if you did, you would have understood that I was talking about adding flavor to bacon by adding some pepper early in the cooking process, not just in the overall recipe. Before you think you may sound smart, double check how risky it is you will come off as dumb.

[@gustaveriksson113]

Cooking food should be alive and fun, not restrictive and harsh. I care little for authenticity, I care about taste, texture and presentation. You're doin' good Brian, you're awesome. // Random swedish dude.

[@ardenthebibliophile]

I also make an inauthentic heathen's carbonara fairly frequently (and didn't know the cornstarch trick, nice!) If you're already using the water trick for the bacon you don't need the olive oil squiggle. It'll render just fine

[@AR-ej2xw]

honestly bacon renders just fine on low heat, no water. people be doing too much

[@dakotareid1566]

@@AR-ej2xwthe water helps it render evenly

[@AR-ej2xw]

@@dakotareid1566 i know, but it's super unnecessary. a slow enough flame and putting it in cold and moving it around a bit is fine.

[@soulbot119]

@@AR-ej2xw what's the point of the water, anyway? I've been doing my bacon simply diced in a pot on its own for like 46 years, now all of a sudden I'm doing it wrong? wtf

[@tyronewilson6463]

@@soulbot119 It can prevent burning due to hot spots on a pan and let you render at high heat instead of low heat which can reduce cooking time. Not necessary but can be nice if you care about the reduced time. It can also reduce splattering but I haven't found that to be significantly different

[@johndilallo5239]

'Hold your horses, Giuseppe' killed me

[@G0rdo96]

Thanks!

[@yourdogissilly]

I loved your other carbonara recipe, but THIS is what I was really looking for!!! Thank you so much

[@dmaddalena]

I am Italian, but the most important part of ANY recipe is if it tastes good to me. This looks so good I'm going to try it.

[@rotwang2000]

The one thing I discovered is that lots of people in Italy break the rules, they use cream in Carbonara because it's much easier while I agree with a good friend that Arancini are divine, but too heavy so I leave out ingredients sometimes.

[@LolloMinno]

Cittadinanza revocata.

[@mattsmallshot]

Brian broke his italian fan''s heart at exactly 3:24

[@andreacarreiro5436]

THANK YOU Bri for solving a big problem for me!! My family loves carbonara, but is hard to cook it for more then three people. Now I know how to do it properly!!

[@crdecos]

How on earth is hard to cook carbonara for more than 3? You can do it with a large pot for pasta, a pan for the bacon and a mixing bowl! No need to crack spaghetti at all.

[@jacobparra4570]

This looks amazing, I'll cook it! Cooking is about experimenting too, it's annoying people arguing for this, you can either cook as the traditional way or try something different while you don't waste food or make something really disgusting.

[@lisegendron4943]

Brian's style is so original, so unique......love this Chef (chef with a capital C).

[@D1vid3By0]

Instead of breaking spaghetti you can try using a different pasta shape like Orecchiette or Cavatappi. Those work very well with this dish. You can skip the olive oil as well tbh and just add bacon to the pan before you turn on the heat.

[@TheSilverwing999]

Yeah the bacon has more than enough fat in itself

[@EvanSamuels]

Yes so much! Just use another pot if you want long noodles or substitute a smaller pasta type for the one pot. There’s just no reason to break the spaghetti.

[@Wishuponapancake]

rotini (or w/e the spiral noodles are) is goated for carbonara everyone is missing out

[@gabrielepumo9784]

Italian here: I'm happy you showed us a personal version of the dish. There's a ton of authentic carbonara recipes and methods from roman chefs (e.g on the Italia Squisita channel). You copying those videos would have added no value to your followers. This video instead has a reason to exist amongst the thousands of carbonara videos on KZbin. EDIT: I wrote this before seeing the spaghetti being brutally snapped in half.

[@PanamanianMan317]

I am of Italian descent and I know my cuisine very well. You've got a point: if every single restaurant in Rome made carbonara following the same exact recipe, then there's no point in trying to see who makes it best, because they would all be the same. I know for a fact some chefs alter the recipe a bit and that's how you can tell, for example: this is Mario's carbonara, or this is Luca's carbonara, or this one is Fabio's carbonara, and so on and so far. Some people will like one better than the other, that's inevitable. I still think breaking the pasta was unnecessary though.

[@BrianLagerstrom]

It fits in the pot better. Im a savage.

[@gabrielepumo9784]

@@BrianLagerstrom I’d personally go for a smaller pasta shape to begin with. Then again, I was warned not to watch the video

[@hangrymiss]

I think there are many aspects of that recipe that are authentic. It’s genius! LOVE the fact you didn’t add cream. My mum (Sicilian) always breaks spaghetti strands in half 😉

[@crdecos]

Is she Sicilian or American with Sicilian heritage? Because I have never seen an Italian breaking their spaghetti. It’s like an American supporting rising taxes.

[@zanaros2606]

I only break spaghetti strands in half when I have Italian guests for dinner

[@michaeld.4521]

I'm Italian-American and LOVE this recipe.

[@andrewlalis]

To make the bacon easier to cut, you can put it in the freezer for 15 min prior to cutting.

[@stonerscravings]

You are killing it. I love this idea. I have a food group on FB and people are always saying that’s not traditional 😂. Who cares. It’s delicious

[@keithillg7902]

We just made this with the kids helping prep. It's very tasty!

[@calmeilles]

To quote Helen Rennie, "This isn't authentic, it's better." 😀

[@jonasmagnusson2099]

I am a57 year old man from Sweden, and i really like your food chanel👍🙏🇸🇪👏

[@ExpertOnAlmostEverything]

1:22 I’ve ALWAYS wanted to know the answer to this question! Thanks Bri!!!

[@snhuffaker]

Yeeesssss!! More recipes that can feed my family of 8 easily please!!! ❤️❤️❤️

[@-EchoesIntoEternity-]

definitely gonna summon the carbonara crybaby vincenzo 😂

[@surenick3460]

My favorite is when you see multiple Italians make carbonara and their recipes are all very different

[@adams8763]

😭🤌🤌

[@kevinirmiter3669]

I'm kind of a purist but I think this looks really good for a simple, weeknight pasta. For busy people with jobs making authentic Italian pasta on a regular basis isn't very realistic. Nothing wrong with changing things up to save a little time / money as long as it still tastes good. And this looks like it tastes better than the carbonara at 90% of restaurants outside of Rome.

[@FRO8181]

😂😂😂😂

[@dropthehammer1360]

@@kevinirmiter3669Hear! Hear!

[@Daniel-es9dq]

How did it take me so long to find this channel? His food is fun, he has great charisma. Thanks Brian

[@SinisterMD]

"If my grandmother had wheels...she would have been a bike." :) I think authenticity can be relative honestly. Something that's authentic in one place might not be in the next town over. Food is all about tweaks and experimentation. Everything is a fusion in some form or another so enjoy the process and the result. Thanks for breaking it down for us mere mortal home cooks.

[@aeris5142]

Just made this for my family and it turned out perfect. I appreciate the abridging to make it easier for the home cook😊

[@zbsx]

"Hold your horses, Giuseppe" is going to be added to my vocabulary.

[@PierGaetanoFulco]

I'm Italian, I live in Italy and I love to cook traditional dishes. But the technique in this video is a good idea to make a carbonara. You can also not to add oil when you cook the bacon because bacon "release" enough fat. This technique is good, because you respect "traditional" rules too: not use of cream (you use starch of spaghetti, without waste it!), and simple use of egg (not over-cooked), cheese and bacon. P.S. There isn't a traditional way to make carbonara: great chefs like Gualtiero Maltesi used a little cream to make carbonara. Carbonara is a recent dish, of this century. In 80's years we did in a way (with use of olive oil, for example), now in another way. Cook is tradition and evolution in the same way. Good job! Sorry for my not-perfect english :)

[@serawasnever13]

I LOVE delicious fun food and don’t really care about its authenticity! That is precisely why I come here. You are not a food snob.

[@JohnHausser]

I know traditionalist Italians will cry but it doesn’t matter Looks legit Brian

[@BrianLagerstrom]

Thanks John. Italians are going to neg me so hard.

[@karenfox1671]

Thanks for the tips about cornstarch and feather shredding because, I screw this meal up if making more than a couple of servings too! Once again you make it look so simple that I think I could get it done in 25 minutes also. I just finished making your BBQ Beans and the house smells fantastic!

[@druskie4h]

I don't care for beans and sorta don't like them? But my husband made those baked beans and I ate so much of it. mmmm

[@karenfox1671]

They are hard to resist. Have you tried his Italian pasta salad yet? Now I get requests for it.@@druskie4h

[@jayt825]

I just finished making a double match of your meatball recipe. Love what you do man! Let's do this thaaaaaaang ❤️

[@AmandaJYoungs]

All this - and hair to die for! I am so glad I've just subscribed to this channel. You really understand practical, achievable cooking for eating and don't get all precious and cheffy about it. I salute you for the way you took a bite out of that parmigiano reggiano!

[@Fangedfilms]

As a man who learned to cook Italian directly from my ex girlfriend's grandmother. This is not the slightest bit traditional. In fact it spits in the face of traditional Italian...and I facking love it. Carbinara is such a chore to cook for a dinner party. Excellent hack bri will be using this.

[@ronalddevine9587]

Bri, I love how you don't give a rat's you know what. The Italians in America don't cook like they do in Italy, so make it the way it pleases you. BTW, I live in greater New Haven, Connecticut and there are MANY Italians here. I'm still waiting for your cookbook.

[@clairespace3371]

I really love your speed without milking it! Perfect to follow. And your instructions are just so concise. I'll be following you. 😊

[@toxicwaltzn8175]

I really like the Dececco brand of pasta: I’m new to it just in the past several weeks. I’ve stocked up on several styles, but my favorite straight noodle is the No. 413 Squared Spaghetti. That one worked super dope with a spaghetti w/ mini meatballs recipe I found.

[@maryantczak]

Have not seen the square pasta.❤

[@toxicwaltzn8175]

Oh it’s barely squared. Plus once it cooks it plumps up like any other noodle and is like a thicker angel hair. I was just really impressed at how well it held up as leftovers the next day, as usually I’m not the biggest fan of leftover pasta.

[@David34981]

Funnily that is the 'real' Italian spaghetti/meatball dish: spaghetti alla chitarra (square handmade spaghetti from Abruzzo) with a sauce with very small meatballs.

[@hellfish2309]

I’m not sure why he broke the pasta in 1/2: his pot definitely coulda have accommodated whole noodles 🤷‍♂️

[@dakotareid1566]

@@hellfish2309if you watched the video he also mentioned it’s easier to stir

[@ShawnRitch]

Thanks for sharing ! I've been making food and sauces that way for decades. I'm happy to say, most people LOVE my cooking lol

[@katelynbrauner3756]

I have an insane amount of eggs thanks to my mother-in-law's over achiever chickens and have been looking for new ideas to use them. Cant wait to try this

[@brittonberk502]

CONGRATS ON 1 MIL BRIAN YOU DESERVE IT 🎉

[@2525warren]

I've done the one pot spaghetti a few times now and it's great so can't wait to try this one!

[@jdbell3]

Made this last night for dinner. Absolutely delicious. I've never made a carbonara before but I'll definitely be making it again. wowwwww.

[@taakotuesday]

The french Foodtuber Alex just recently made a video about eggs and starch. Apparently potato starch instead of corn starch is even better!

[@rotwang2000]

I was thinking exactly the same.

[@chiaraboccelli4189]

Brian sei grande caro 👏🏼👏🏼👏🏼 Questa Carbonara sI vede molto saporita 😋😋👏🏼👏🏼👏🏼

[@kaylotic]

this video came out at the perfect time. carbonerra has been on my mind all week

[@tylersolt2639]

Did this a couple days ago and it turned out fantastic! Going to make it again and add chicken, mushrooms, and spinach. See how that turns out.

[@DylansDishes]

I’m so convinced that any kind of starch is the (not so) secret weapon for any saucy recipe

[@Whiteythereaper]

This looks great for meal prepping, a couple days of great lunches for those looking to change it up from other types of pasta dish

[@barbarareyes3005]

Hi Bri i think your trick here to make carbonara is the easiest one for me thanks😋😋😋😋🙏🙏🙏🙏

[@dropkick5927]

What's this one pot fixation for pasta? The pot where you boil the pasta doesn't even need cleaning, just a good rinse.

[@pen805]

Do you drain the excess water from the spaghetti before adding the egg and cheese mix? Thanks

[@novaploca2080]

I did you first version of carbonara maybe 30 times already

[@genevievegareaumosse3509]

QUESTION: After ladling the the 1.5 to 2 cups of hot pasta water into the egg mixture, do you drain the pasta or leave the pasta in the rest of the cooking water?????

[@internetshaquille]

the jumpscare at 3:19 got me

[@ohwowoh7281]

Yum! I like that you didn’t waste any starchy pasta water. It makes it so creamy.

[@pipichi8441]

The boom for breaking the spaghetti made me laugh harder than it should have

[@Olyphoto7]

Totally digging it. I already use both cheeses, but haven’t tried the cornstarch yet, love it!

[@CaptainBerz]

Came out great. Thanks!

[@porqme]

3:24. THE SCREAMS!

[@taitsmith7173]

Made this for my family and me tonight and we all loved it!!!

[@GiantRiderRob]

Da bomb! Once again you send'n out the dope video hits before the weekend rocks! This is on my list! (just maybe half recipe version).

[@BrianLagerstrom]

Haha maybe you dont need 7000 calories of pasta on hand.

[@cyclingpanda1]

Really love meals like this for the family that save time. You're the real kitchen mvp.😀

[@AlexandriAce]

Hey Bri, could I use sodium citrate or some other emulsifying salt instead of cornstarch? I really don't like the powdery texture starch thickened/emulsified sauces get over time.

[@ExitiumNL]

3:23 You break spaghetti, you get stabetti! 🔪

[@geralynbrock8308]

I made this tonight for friends! Big hit 😊 Thank you for this fabulous and easy recipe!! Big fan of your work!

[@FindUtheCwordK]

i'm italian, and i didn't mind this video. lol. but that's because i'm open to seeing what kind of things people come up with for pastas

[@barlitone]

We made a half batch of this last night, and it was great!

[@maryantczak]

Great video Bri, thank you. I think breaking the pasta is a great idea. Fits in the pot better and probably prevents pasta splatter on shirts.👍

[@mnmkmkm]

What if we drain water and add milk or cream? Would that obviate need need for cornstarch ?

[@magistral5732]

This is an awesome recipe BUT as an Italian I must say that the only thing I would change is the amount of fat used. We usually don't discard any of that pork fat! It's what makes the dish stand out and makes you come back for more

[@nubsack6142]

I got acid reflux by just reading that.

[@PanamanianMan317]

And I would NOT break the spaghetti. I would use 2 pots or just the bigger pot if I have to. I must brotect za calchur like the Shawarma man said. I am of Italian descent btw. But otherwise it seems a decent take, though to clean the bacon fondant at the bottom of the pan, I would have used pasta water from the pasta pot and do the mix there.

[@magistral5732]

@@nubsack6142 it's worth it I promise

[@bradydill4767]

I really appreciate the lack of chewing sounds in this video!

[@aftershock7064]

Thanks for making the Brian, I know for a fact that the crowd will love this dish... its me, I'm the crowd

[@edwardjohnson7996]

All the Italians watching are having strokes at the same time. Pretty sure that measures on the Richter scale with this video and I freaking love it!

[@giuseppemart2006]

Hi quick question, Did you leave the water before to mix the eggs and the cheese?

[@dianegreen3205]

Love your cooking. That’s the truth.

[@laurasanya]

Can this be stored in the fridge and freezer ?

[@dianamiles-hannah1286]

Another great one Brian! Thank you for sharing! ❤ Quick crowd pleasing recipes!

[@cosmicbrambleclawv2]

Mentally I couldn't help but hear Ramsey going "The egg is RAW"

[@MrVasmikey]

I typically cook in the Italian style, but recipes often call for some adjustments. My Papa hails from Sicily, and his tomato sauces have a distinct character. They tend to simmer for quite a while, sometimes up to five hours, reminiscent of Bolognese but with a unique twist. Born in 1915, he always proudly claimed seniority over the rest of us when it came to traditional cooking. On the other hand, my mom, originally from Naples, prepared dishes in the Neapolitan style. However, during the challenging times of the Great Depression, she had to modify her recipes. Remarkably, she held onto some of these adaptations, and even in her later years, she continued to prepare and savor these special recipes. This mix of regional influences and family history adds a rich layer of tradition to our cooking, creating a flavorful blend of Italian culinary heritage.

[@Hippydaze35]

Looks so flippin delish! Adding some steam pack broccoli on the side and my dinr prep is done. Thanks Brian!

[@crdecos]

Please don’t do that. Carbonara never have side dishes. This version is not perfect, but don’t have broccoli with it, it’s too much food and it doesn’t work well with this. Just wait for later and eat it alone.

[@duncancooper]

One note on the written recipe - it might be a good idea to recommend Steps 10 - 12 be done off heat initially (like you do in the video) and then put on low heat if needed to help thicken - in the video you only do this presumably because you need to get better camera angles, but the result is that the pot goes off the heat for a bit. I found when trying to just do everything sequentially, even with adjusting down to low flame for those steps, the heat retention from previous higher temp steps still caused the egg to scramble/cheese to seize up from subsequent carryover cooking. I should have known better because we basically use this same technique of starting off heat with your cacio e pepe recipe to prevent the cheese from seizing and only add more heat if needed, but wasn't really thinking about it this time. Still tasted great and will be entering the regular rotation for sure!

[@whitesr20]

Great recipe! I like the weeknight episodes. Gives us a realistic expectation of dinners on a week night.

[@Zirbip]

That is a lot of pasta! How would you recommend heating up leftovers?

[@lobstahchowdah8920]

This looks amazing. Putting your recipe on the menu for this weekend. Thank you!

[@BrianLagerstrom]

Have fun!