Pasta All'Amatriciana | Where Cooking Begins

[@Chinchillalover1313]

Carla is one of my favorite ppl on the internet. She’s so genuinely funny and presents cooking and food as such a judgement free space. Days we get new episodes are good days

[@cathlohrentz]

The discussion about tomato and garlic’s open relationship was chefs kisses 🤌🏼

[@maghag222]

I mean, claiming that it was Italians who first used tomatoes and garlic together is bold--if completely unfounded--claim. They weren't even the first in Europe to do that.

[@jbowers56]

@@maghag222 I don't think she actually said that. She just said that tomatoes came to Italy after garlic, which is true.

[@mikeskiba4725]

Depression really keeps me from wanting to make myself anything special in the kitchen, but your videos are helping bring the spark back.

[@hotchagirl85]

Have a friend over and make her Gingery Beef lettuce cups!! Simple but meditative to prepare the ingredients, delicious, and excellent presentation to share with a friend. As a fellow depressed person, that one changed things for me with my family. Wishing you the best, and equally thankful for Carla. 😊

[@theprousteffect9717]

@@hotchagirl85 Step 1: make friends Step 2: bring my family members back from the dead Step 3: make that recipe for all of them as we chat about how hopeful we are about where the world is headed

[@keriissovery9566]

@@theprousteffect9717 Or maybe just go with step 1 and talk about positive things.

[@dr.m.h.patterson8121]

Hang in there, friend. There are a lot of us out here, taking it one day at a time. x.

[@dr.m.h.patterson8121]

@@theprousteffect9717 I love how you said that. Thank you. As someone who has needed to be "brought back from the dead," but did'nt know how - or whom to ask - to help make that happen, I find that wording & your instinct for how to describe it very touching. Be well - x.

[@profemcfadden4583]

This video is SUCH a good companion piece for the second episode of Borderline Salty when Carla and Rick talk about food, intuition and how cooking a recipe repeatedly reinforces technique and helps us to develop our own “sazón” in the kitchen. Love, love, love them together!

[@abelzcz]

'I hate it, when people salt before they taste.' spoken from my soul

[@kath09is]

The way Carla talks about cooking, it's like it's a spiritual experience 😂

[@allisonabbott-kline4765]

I just love listening to Carla explain how tomato and garlic are polyamorous.......🥰

[@randysmith1262]

Carla looking refreshed and youthful. 😊

[@maggotbitch]

I love her hair down. We rarely get to see that 😍

[@susannahhoffs860]

Except she’s aquired a good amount of gray hair.

[@velbeenify]

@@susannahhoffs860 which looks STUNNING

[@dr.m.h.patterson8121]

@@susannahhoffs860 WHICH SHE IS ROCKING. FULL-STOP.

[@88Eleo]

You are brave Carla:developing a recipe starting from the original amatriciana is the ultimate challenge 🤣 it is a controversial dish even for Italian people 🤣 the original purist recipe calls for just 4 ingredients: spaghetti, guanciale, canned tomatoes and pecorino. That’s all, no onion, no garlic or anything else. I am from Bologna and I used to put onion in my amatriciana, along with pancetta instead of guanciale. Then I met my boyfriend, who is from Rome and his amatriciana is game changing: I’d never use pancetta or onion ever again 🤣🤣🤣🤣

[@ingridtischer4813]

I'm confused! I thought pecorino was as essential as guanciale. Putting a teeny bit of parm on top doesn't seem like a casual spin when the pecorino is a central flavor, added while it's cooking and at the table. It's the garlic, herbs like thyme that would make a recipe controversial. Not that this didn't look delicious.

[@88Eleo]

@@ingridtischer4813 yes, pecorino is essential....and yes, herbs are not included in the classic recipe...I meant that amatriciana is a controversial dish itself among Italians even when the main ingredients are all there...here there are a lots of additions and one of the main ingredients is missing....I think we could call it an amatriciana style inspired pasta🤗

[@carbondated21]

Auntie Carla, one thing we would never do when coming to your house is salting ANYTHING before we try it…. With that said, waiting for an invite.

[@jenniferrobbinsmullin3417]

I substituted chicken thigh for the cured meat, rendering the fat, just cooking the meat through, and shredding. A keeper recipe!

[@passiveaggressive6175]

Carla is definitely the ‘Cool Aunt’ we all wish we knew! Thanks Carla🥰

[@ramencurry6672]

I’m just glad she doesn’t have tattoos all over like other chefs

[@razrv3lc]

@@ramencurry6672????? what a weird and rude thing to say

[@ramencurry6672]

@@razrv3lc Huh?

[@trayvixk4642]

Carli always uses the most fun pasta shape in her dishes

[@alienpilled]

The vibes of this channel are exquisite. ✨️ Every video makes me want to create something.

[@chadmackie3438]

Looks heavenly!!! Note about food safety with confit-ed foods: the tomatoes are persevered under oil because the conditions are anaerobic AND acidic. Tomatoes especially cooked become acidic enough to hinder botulism spores which survive boiling temperatures. Non acidic foods like garlic, meat, potatoes, etc would not have the same preservation.

[@isabelyates948]

First off, love this! Secondly, WHO would doubt your salt and pepper game every step of the way and salt before trying. INCREDULOUS ❤️

[@matthewtoohey4103]

"Here she goes with the free pour" at 2:08 had me in stitches. Love your work, Carla.

[@SarahBear25]

The zoom in on the nails when peeling the tomatoes had me in awe! Those finger nails are fabbbb!

[@Dliz_empire]

You are doing so well Carla, thanks for all your amazing receips

[@humanbeing7214]

I want to be a member of the radically inclusive, polyamorous all'Amatriciana commune.

[@bella-ss9cb]

I totally get channel thirteen vibes with your cute glasses and key moments. love you Carla!

[@crmrpr]

I'm obsessed with that yellow pot, Carla! Looks well-loved, any idea where you got it from originally?

[@catherinequinn6102]

I think the brand is Dansk

[@jeannemarie6747]

food52 carries ~ also, years ago, my daughter found exactly this yellow pot in a thrift store! it’s perfect

[@rebeccabrandt2505]

Literally made (another version of) this last night. Needed something to kick it up, the tomato confit is just that!!

[@garyrobertson6778]

literally?

[@pattygilson9669]

OMG, Your manicure is EVERYTHING! (The pasta looks good too!)

[@willlevine9692]

My absolute favorite pasta dish.

[@FriedRice515]

Love the editing , very well shot. I was entertained the entire time 👍

[@aimeewynhausen9924]

The timing of this is perfect. We just had this in Rome for the first time ever and it was AMAZING. I will be making this from that book because I have it too! Hooray!

[@lindsayhaugen7660]

Just when I think I couldn't love Carla any more, she goes and Clark Kents herself with those amazing glasses!

[@megangelos]

Love that you’re going back and doing recipes from this book too! I didn’t love the background music, I found it really distracting. You are enough on your own!

[@robertrogers074]

I don't know why but I found the way you said my first book,funny.

[@Osaka_Katsu]

Made this for dinner last night and it was perfection!! Thank you for sharing!!

[@baby_muppy]

that little pot you used for the confit is beautiful!!! where can i find it?

[@anacasink]

Carla's nails match the lemon that matches the confit pan

[@callthembryden]

In the UK we can get unsmoked bacon easily so I guess that would work quite well in this as a replacement.

[@rotten5911]

i trust carla with my life

[@joshplunkett2932]

Here is a tip. If in the USA and you can't find Guanciale look for Hog Jowl in the Meat Department. It will give you pretty much the same effect. Just remember to cut the tuff rind off like Carla did!

[@fauxtaux]

Ok. I tried confit spring onions last week. Next up? Tomatoes! I saved the oil cause I was too cheap to toss it, I’ve been using it to make salad dressing. Can I reuse it for these tomatoes? Now, to find guanciale. Wish me luck !

[@zackotteson2666]

I must know where you got that stunning yellow pot! I assume it's decade and I love it!

[@CarlaLalliMusic123]

It’s Dansk!

[@lelianth]

@@CarlaLalliMusic123 Is it the 2 or four quart?? I'm buying it immediately.

[@palomalev2783]

Carla, that lipstick color is AMAZING on you!!! Yes for pink!

[@jrocksgrave]

French fact ! you can also make confit with sugar :) mostly fruits. this recipe is 🤤 Also, can I say that Carla ear piercing is goal ♥

[@gnomevoyeur]

I got that reference(Captain America style). In fact, I literally still have a landline with a curly telephone cord. I’m guessing it’s now obvious that I even remember when you had to physically turn a circle to “dial” a number.

[@LindsayDaly]

4:18 when the nails match the dutch oven 😌

[@sh-nd4cs]

The magnifying glass scene music😂 these are getting better. Ok!! The dish...wow flavor town..oily, slippery, pork fatty, tangy heat..nutty cheese..yumm👏❤️

[@MrTystra]

i LOOOVE that little yellow pot

[@dpclerks09]

Did you intentionally match your nails with the yellow dutch oven/ bottle of evoo, and lemon? Nice touch, if so.

[@sarahwatts7152]

She's a notorious nail matcher, no reason to think it was accidental :D

[@nish729]

I would love a mozzarella DM

[@ohwowoh7281]

Love the use of chopsticks!

[@-beee-]

THOSE NAILS THO

[@vonjunzt4130]

so, al dente seems to be cooked just to the point where dried noodles are no longer crunchy in the middle? what if it's fresh pasta? I'll never understand al dente...

[@danielleallen8323]

What can we use that leftover tomato-ey olive oil for? I bet it tastes delicious!! This whole recipe looks delicious!

[@JasminaKazemier]

Dip some crusty baguette in it. Or put it on salad or in a different pasta sauce.

[@joshplunkett2932]

Use it to add some extra flavor to a Pesto or use it in a vinaigrette!

[@IMakeupStuff]

My texture aversions mean I'll never be able to go to Italy. Al dente pasta literally makes me gag. I will sob about it for the rest of my life. lol

[@Azshmo]

What kind of range hood is that? I love that you can put stuff on it!

[@romano968]

I can't believe how much healthier And happier she looks now she's away from the bon appetit kitchen

[@complicateditis]

What came first - the shape of the spin it tiles or the shape of the glasses?

[@Ninspriterx]

carla your nails are insane and your glasses are too cute

[@claudiaweise5284]

Thank's you chef for thinking of us vegetarians!!

[@GregCurtin45]

Great recipe, thank you for sharing with us. I love the tomato confit and the leftover oil would be great to use on something like bruschetta and/or garlic bread. I would personally make one small change... I think anchovies are needed but only because I think they are necessary in most tomato based sauces.

[@miriamajigboye7473]

Looks 👌

[@_kit.glitch]

Tomato & Garlic are polyamorous goals

[@cynhanrahan4012]

Today I had my annual cholesterol scolding. I quoted your mantra I no longer apologize for eating fat. Dr laughed, but said ok, then you are going on a statin. I blame genetics.

[@lucasoraha5792]

Where Cooking (and Happiness) Begins

[@celiazamarripa3375]

The tomato & garlic polyamorous relationship is the polyam representation I’ve been looking for 😂 I totally wouldn’t be shocked if Carla said that her and her husband were polyam 👀💕

[@feliciaalbanese3338]

Yum yum and yum

[@addersnap2885]

old julia child trick: if you use bacon, boil it for 10 minutes. almost completely removes the smoke.

[@GigiStar01]

I cry when someone doesn't finish cooking pasta in the sauce. Such a missed opportunity!

[@pifi]

I must have that perfectly sized yellow pot. Where did you get it?

[@dianeleirer9878]

It’s a Dansk Købenstyle casserole.

[@venusharris5552]

Looks like a vintage Dansk Kobenstyle 2qt, but could be a 4qt

[@iconoclast137]

@@venusharris5552 does dansk have any qualities that would make it preferable over a le creuset dutch oven?

[@tpn1110]

@@iconoclast137 it’s enameled steel so it’s lighter (which is a plus) but it won’t retain heat as well

[@TheB00khuntress]

What do you do with the remaining confit oil?

[@iconoclast137]

save it and cook with it! it's probably amazing

[@glovesoff4530]

Drink it

[@jsmn612]

Omg, basil's here?! 😂 Cute nails!

[@maurameadesperry1715]

did she say what temp to cook the tomatoes at??? want to make today, please let me know. thanks

[@HangoutswithZach]

i love these recipes. and i have a huge crush on Carla

[@agyakubemsenbenson9796]

Good one

[@emma.youtube]

Umm Carla, you are gorgeous! That lipstick 💕 Slaying the cooking game

[@adhdemon9398]

Wish I had Carla‘s EEVO budget

[@mackandcheese10]

Carla! Please tell me where you got those glasses!?! 🙏

[@charlieybaltimore8017]

I love her glasses! I wonder why she got them from?

[@olycalderon3396]

Delicious

[@starlight6023]

I love you Carla!

[@giftadisa4170]

Great

[@desmondobi7766]

Nice one

[@josuearauz2366]

Super

[@aurorasantay9729]

Bellas señora

[@ronaldroland7064]

🔥🔥🔥

[@CoinsGalleryz]

Keep up the good work

[@evethompsxn]

where can i buy that yellow pot i have to know !!

[@ravest95]

Who makes the small yellow casserole put?

[@sadboydanceclub]

Can you confit in sugar, say lemon confit? Or is it only fat?

[@salsinatorsalsa]

love the nails!

[@cloveryoast8699]

I will always refer to my pot of cooking sofrito as a polyamorous commune from now on

[@zacharyares3837]

I'm obsessed with that pot!!!! Does anyone know the brand?

[@zacharyares3837]

(The yellow one used for the oven confit)

[@catherinequinn6102]

I think it’s Dansk, Food52 sells them

[@ayoolaadekunle8701]

Good

[@feliciaalbanese3338]

Talk to me about making tomato confit from fresh tomato please pretty please with sugar on top!

[@kjdude8765]

It's the exact same process, but peel the tomatoes first. Cut a cross through the skin opposite the stem, dip into boiling water for 15-30 seconds, then shock in an ice bath. Peel off the skins and proceed like shown. Maybe add an hour to the cooking time to allow for the extra softening from fresh.

[@ronaldroland7064]

❤️❤️❤️

[@ruthbrasana8656]

Nice

[@nazarottto]

Anybody knows which knife she was using?

[@danielhopkins7342]

Wait, what? No guanciale in fed hill???

[@anthonybosco4355]

Where is your pepper mill from?

[@peaceomatola2885]

🥰🥰🥰

[@loysneufsept5991]

I just made carbo, I'm seeing this in my feedback. Is it like a challenge request? How dare you ?

[@janinedunn5462]

Carla love you hair back like the professional that you are.

[@oluwafunmilayojohn3853]

Nice video