Chorizo and Chickpea Carbonara | Hit The Kitch with Molly Baz

[@mollybaz]

penne f*ckin sucks but i do love this pasta !!!

[@mypupiscool]

#teamhatepenne !!!

[@juliabishop1408]

Spread the gospel girl!

[@aimeeparrott9204]

Is it wrong that after listening to you rant about penne--which I agree sucks--I'm left hoping someone will ask you about green bell pepper in a future episode.

[@hefald2862]

Where can I get that pepper mill

[@swatty7iron]

We don't fucks with Penne 😅

[@Hectorien]

The very casual, entertaining and informative cooking show that I’m 100% here for.

[@miguelteirlinck6942]

Omg! I would love a video about pepper. The different corns, the techniques…

[@jimbrennan1181]

Ha ha! I actually thought about what it would be like to make this with Sichuan peppercorns. I love their floral and earthy character but I'm not sure it would work.

[@canadadry220]

THANK YOU for acknowledging that any pasta can be used!!! I feel validated.

[@Eva-li5tp]

Obsessed with the show, editing team is killing it!

[@LuisaBrimble]

Totally agree. I'm loving is so much.

[@PeaceRose96]

molly, i've been in such a bad place mentally the past few weeks but your videos truly, bring me back to life. i haven't smiled this hard since your last video🥺 thank you for being you queen

[@TheAbabudoiu]

Molly you made the impossible mission of making a non-traditional carbonara extremely appealing to an Italian. Will 100% try

[@quintinrice2733]

I'm loving the freedom you have being at home. I love the interaction with your friends and it's great to see your sense of humor along with your wonderful recipes. Bravo!

[@nyevegas4015]

Somebody get Molly a clapperboard 🎬 or a bookmark. 🔖

[@bingboyify]

i love this episode a lot! this is all i need! just molly casually talking about food and cooking by herself. no need to invite anybody else for the vibe.

[@ericfrazer4736]

loving all the new cooking vids lately Molly thanks!

[@adamscalesse7514]

I LOVE a Molly Baz pasta recipe. I always make the rigatoni ala vodka, pasta al limone, and my absolute favorite meal ever: BROC BOLO. Can't wait to make this one too

[@lrom5445]

Molly! Didn't see when your channel started, but the youtube algorithm finally recommended one of your videos so I can subscribe. Cool to see you have your own channel now. Nice recipe. I'll try it out.

[@yowok]

I have just bought your book last week and this was the first dish I have made! It will definitely be part of the rotation 😊

[@Sarahzboralski]

regarding pasta shapes... I AGREE WITH MOLLY! took words out of my brain

[@eberlinschwinn5634]

I love that you explain why you do what you do. I’m a huge fan.

[@guillermosanchezdionis9475]

Spanish cook approves this combo. Sick Molly!

[@Rajan-sz5il]

What a great recipe! Hope this channel takes off. Recipes are great and Molly is well 🔥

[@ddvjbh]

omg I'm so glad this came up on my recommends. I'm so happy you have your own Channel!!

[@Sunny-lp1gr]

Love all the cooking tips Molly! So helpful!

[@varvaraseliutina4095]

I just want to be invited to whatever Molly has going on at her house! Looks like too much fun!! ❤❤❤❤❤

[@schwozraymond7524]

Hello dear How’s your day going today my friend?

[@kellyjd1978]

Wow!! Just discovered this channel tonight. I LOVE YOUR ATTITUDE. Fully cooked rigas for the WIN!

[@kindabluejazz]

My favorite pasta shape lately is campanelle, which are like flat noodles rolled into a cone shape. The loosely wrapped cone can capture smaller bits in between the wraps, and larger chunks in the center, plus plenty of sauce.

[@jefsti]

Whoa - so pretty with the fluted edge! Never seen it before.

[@maetaylor5677]

Molly been loving your videos!!! and recipes are gorge

[@corynsboy5814]

Haha! Found you again. So happy your back on the tube Molly "I'm right. fight me " Baz. Outstanding graphics on the videos. Excellent Kitchen aesthetic. I'm instantly devoted.

[@MsFidget77]

I love her so much!!

[@MegTheStalker]

finally someone said it about al dente!!!!!

[@occitaneable]

Dear Molly, Thank you very much for bringing us this channel! You have a such an entertaining and yet highly informative style and I really like the twist that you bring into your recipes! We are looking forward to upcoming content :) P.S.: This is such a sleek and elegant knife that you use - could you tell me who the manufacturer is? Thanks in advance :)

[@marsa6]

Yeah, the Baz is back. Luv it.

[@jenniferhanson4828]

"My bits be crispy" 🤣 We've missed you Molly. 💕

[@szubal]

This is happiness ...crispy bits

[@aintnobodysgirl]

Note to self: always have 8 boxes of kosher salt on hand. 👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼

[@Kat-oz3zy]

Diamond Crystal goals.

[@kathleengraham7532]

These are so chill and calming. Thanks.

[@whatsonamansmind]

There's many kinds of chorizo in Spain and Portugal. Cured, fresh, smoked, spicy, mild, made out of different kinds of pork (the Iberian kind is considered the best, and very different from regular pork) or game, with different mixes of spice...Chorizo is any sausage with paprika and garlic. And all of the Latinamerican versions are evolutions of it, with their own take

[@alshob]

on point live camera direction, and - great idea with the chickpeas

[@alshob]

lotta fatty shit goin on in there..

[@dirtyicedchailatte]

I don't like chickpeas but I feel like I could replace with a white bean and it would still be delicious! Looks good Molly!!

[@sundawg911]

Glad your back Molly!

[@xoch1717]

I love the format of these vids so much :)

[@evrrrs]

ayyy finalement! Molly you have been missed very much, glad you have your own channel now

[@EveryBurgerinVegas]

Molly is adorable

[@seandackermann]

Molly Baz, you're a daredevil.... *subscribed*

[@michelleread247]

Geeezzz Molly, you're gonna make me fatt...er. 🤣 Looking forward to making this sinful, delectable dish 😋

[@kharrell8356]

nice to see you again, thanks

[@anyak1446]

Yay!!! chorizo... thank you molly !

[@richardribs8604]

Hey Molly, love your pepper grinder!! Can I get one in Canada?

[@MoxieMcMurder]

A cupboard full of boxes of salt? Very on brand for Molly. 😆

[@stephensmith1509]

My favourite - or at least, the one I cook most at home - Molly Baz dish from BA was a tomato-based sauce that used pasta water!

[@shelbysieber590]

I’ve also decided al dente is overrated! Glad to hear I’m not the only one.

[@jessicakahklen8843]

Thank you for talking about the al dente bs!

[@schwozraymond7524]

Hello dear How’s your day going today my friend?

[@unit--ns8jh]

Yesss! Let's hear it for team fusilli! And let's not forget that "Fusilli Jerry" is a S Tier Seinfeld episode :P

[@AshMenon]

You had me at chickpea and chorizo.

[@taymoorisacat]

This looks and sounds like an amazing flavour profile that I must try! I wonder if the aquafaba could be used instead of the egg white to push the dish even further.

[@dianehutchinson9257]

That looks incredible 😻

[@f0t0b0y]

Dude, I started making this back in college. But with cheese, noodles and beer. This is a bougie version of my cheesy noodles and beer. 🤓

[@beaherzberg]

I want to see your great Jones Dutch ovens make an appearance 🌟💙love your videos!!

[@schwozraymond7524]

Hello dear How’s your day going today my friend?

[@grapefruitlady900]

Yum

[@mypupiscool]

made this tonight!!!! it’s delish

[@Mira_Vos]

Love how Molly’s friends just come in and out of her vids. It’s like her house is a clubhouse.

[@removed3566]

12:51 join the club

[@ohwowoh7281]

I love Molly’s unapologetic opinion on food and breaks all the rules! Fuck tradition. Delicious = Delicious!

[@whammy3323]

I am so making this!

[@MKELUTHERIE]

The woman That changed my life by introducing me to the unicorn pepper mill has upgraded to the pepper cannon which I kickstarted. Best pepper grinder out there! I wonder if matty mathesons grinder is good?

[@jml4774]

Start selling those aprons, I'd buy a few. Perfect gift (along with your cookbook.)

[@markstone9525]

She’s been selling these aprons for a few years!

[@mollybaz]

They're available here! -> www.shopmollybaz.com

[@Pestbringer89]

I love penne. When the sauce gets in the penne and when i bite on it and it bursts in my mouth release the sauce, i love that feel.

[@luisgalindo6705]

There is Colombian chorizo 😂and really many other countries chorizos. I welcome her to try them all.

[@aalliso3]

DECLAN! This makes me miss the podcast!

[@santipronz]

There is also Argentine Chorizo, which is a middleground between Italian sausage and Spanish chorizo - check it out!

[@squisitissima2810]

That sounds wonderful. I have never seen it available in the US, unfortunately. 🥲

[@brittanywitmartin4024]

her salt stash is my dream

[@maxlaird6195]

Thank you Molly I made this and it rocked!! Although I think I fucked up the emulsion part

[@kindabluejazz]

Cooked pasta has less starch (26%) than rice (29%). Only potatoes and corn have less (18%). All much lower than bread (40-44%) and instant ramen noodles (56%) and Rice Krispies (72%).

[@robertarcilla1118]

NEW HIT THE KITCH NEW HIT THE KITCH GUYS WOWOWOWOWOW

[@lindsayhaugen7660]

Hear me out: Pasta Wars Molly Baz vs penne Carla Lalli Music vs angel hair

[@tomsaejiw2940]

I strongly agree with Carla.

[@kawaigentzler1473]

mollllllyyyyyyysssss bbbbbaaaaacccccckkkkkkkk!!!!!!!!!!!

[@MandyTheAwesome]

“You wanna see how crispy my bits are?!” -me flirting

[@falcokid94]

Molly I must hear your opinion on Radiatori pasta.

[@SB-eu3gc]

Girl. Made a version of your bolognese and I used RIGATONI cuz I heard your voice in my head. No Penne. Lol.

[@sirsprinter]

What pepper grinder is that Molly?

[@thomasdecarlo8543]

Big big tuna fan … and the pasta looks damn goood

[@jeffhoward1423]

Pasta & chickpeas together = CARBonara 😂

[@willstegall2527]

Made this a few days ago...it was fine. Love your book... :)

[@lindanguyen6116]

Not Molly with 10 Diamond Crystal boxes 😂

[@danielsverlij1713]

where i can get that pepper mill?

[@extrandrew]

Which pepper mill is that?

[@aseguradojaicel]

Can someone tag me where to get that pepper grinder please?

[@trenvan5546]

radiatore is the ultimate sauce holding pasta. dont think it would work so much for this dish though too delicate I fear.

[@nostalgea]

Hi Molly!!!

[@Kcastro13]

Definitely gunna make this. Never knew about Spanish chorizo. Also that pepper grinder looks awesome. Got a link?

[@bartoscar]

I believe that's from Mannkitchen and it costs $$$

[@lindsaydarkins3354]

I heard some of the BA chefs rec the Unicorn grinder and I absolutely love it, very high pepp:turn ratio

[@bartoscar]

@@lindsaydarkins3354 I have a Unicorn and I love it!

[@suredec1]

Thats the og chorizo. Also she is incorrect, there are lots of different type of chorizos in spain alone, including raw meat ones.

[@NuclearCreampie]

My favorite recipe from the book, but the audio some times is ear blasting or picking up all the background noise. Great video still

[@MeredithBoyce]

plz show us your kitch and what is in each cabinetttt plz

[@dysay]

Did you used to cook in restaurants?

[@tylarrrr11]

God I love hit the kitch

[@NatashaE98]

Why am I watching this…I’m allergic to eggs 😭🥲

[@PrettyPureSalina]

Did the Spanish chorizo have Italian packaging? That’s what it seemed like

[@89vcmm]

Does anybody (or Molly if you are here) know what make and model this range is?

[@miguelteirlinck6942]

Range?

[@thebattousai1403]

@@miguelteirlinck6942 Stove Range

[@CaliberDawn]

I wonder how this would be with just Italian sausage

[@richarddeluen5973]

I tried, but failed, not enough sauce, did the pasta water, cheesy mix, pasta water etc, but just didn't get the seamless sauce ☹️

[@Ricky-bl7yz]

5:07 Lolll how much salt is in that shelf😂

[@pinaraytuna]

thank you for saying penne sucks! there are more shapes and sizes of pasta then penne. But love goat cheese

[@schwozraymond7524]

Hello dear How’s your day going today my friend?

[@laurenl.3735]

I heard it here first!

[@Silver_Brick]

Just discovered you’re back on the KZbins! Missed ya Molly!

[@taylorm4796]

LOVE this show!!! Please do more vegetarian stuff if you can