How To Make Carbonara with Carlo Mirarchi and Magnus Nilsson

Chef Carlo Mirarchi of Roberta's and Blanca shows Magnus Nilsson how to make his version of carbonara.
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[@yuvalshnik]

That moment near the end where he's tossing it in silence and Magnus just smiles.

[@avid4810]

I love the fact that this video is so chill about two modern day culinary pioneers teaching a classic😂

[@DJBarrister]

I love it when people say things like "I'm Italian, and that's not carbonara!" Well I'm italian, and let me tell you that you can go into one person's home in Napoli and watch them make something as simple as spaghetti aglio e olio and go to their next door neighbor's house and watch them make the same dish and it will be prepared differently. Just because it's not the way YOU would cook it, does not mean it's NOT Italian.

[@fred-shieh]

same goes with all cuisines really, people are way too serious about this, yet they don't even have a good enough palette to distinguish nor appreciate the difference

[@ciao63097]

Salvatore Tummolillo L'UOVO nella Carbonara VA A CRUDO.

[@recruitmentch]

Carbonate is not from napoli! Now fuck off!

[@tobiasmaiermaus]

"Chinese People Try Panda Express For The First Time" Have a look at this video, works very well with your observation :)

[@pedix992]

Il problema è che c'è un procedimento per fare la carbonara e per ottenere un buon risultato devi rispettare ogni passo. Sono di Roma e posso assicurarti che non tutti la sanno fare bene e se affini un pò il palato te ne rendi conto.

[@yomama5050]

I was laughing so hard at 1:58 cause I thought that pasta tossing sounded pretty dirty then i saw Magnus' grin. 😂

[@bh02422]

the music in this series is top notch. I would like to know more

[@sundarpichai940]

+Brendan Harney I've tried to research it but I've found very few musical credits. And it really is fantastic for the whole series, regardless of the genre of music that they go with for the scene, it always seems to be perfect.

[@monknhandu2945]

I've never seen a video with Chef Nilsson where he didn't say "super".

[@tylerosborne4980]

I've never seen a video where he didn't use the word "tasty" 😂

[@guapodel]

Or “bahtter”

[@benhampel]

I love how Magnus goes for the pork right off the bat... the pasta is almost just a catalysis for the main feel of the entire dish - pepper,cured pork fat, emulsified with pasta water with the egg yolks.... looks delish

[@diderkamal1064]

I keep watching this video every now and again and I have no idea why. Been doing it for the past 3 years haha

[@csablan3829]

Same. The only thing I ever have a problem with is the pasta that Carlo is using, is made in-house. And it's not something that I could ever just make it home. Top-tier technique.

[@usafan96soren20]

This is perfect! Probably the best recipe on KZbin with the Theo Randall one. Much love from Italy.

[@cent0r]

That sauce looks insane

[@EGOCOGITOSUM]

+cent0r regular carbonara sauce .... the problem that 99% of the chefs get it wrong

[@robb6105]

Still my favorite cabonara video 🙌🏾😩😍

[@maniswolftoman]

Carlo is a seriously great chef.

[@maxnotreally6047]

is it just me or I thought tony stark and thor is cooking together

[@faded743]

Yeah bro it’s only you 😂😂.

[@tonytojebus]

Where can I get that pasta strainer?? There are a million similar ones, but I can't find that one.

[@pascalcrowe8861]

When he says 'moderate heat' what is that referring to given he's cooking off an induction cooker and the pan is about 1/3 a foot off the surface? Does he mean residual heat or is it just a production error?

[@csablan3829]

Low heat. Ostensibly he's building an emulsion. If you use medium heat and up the eggs would scramble.

[@22ninja1]

I would use five eggs if I use an entire box of pasta to feed five people but if you want to make it for two people use two eggs.

[@Mridgwell]

Dig how different there two styles of cooking are but who gives a shit just make it taste good !

[@DroPsyDro]

One of my favorite things to cook.... yeah shure, hear that at the end of every video...

[@redgrail1]

Whoa that's a lot of eggs for a portion. Is he using only yolks? Looks like 5 yolks, no whites. This is pretty much exactly how I cook mine, except I go 2 whole eggs, not 5 yolks. This looks super super rich. Very good sauce consistency. GJ chef.

[@entredeuxbouchees]

+Redgrail For a good carbonara, use at least 2 yolks (base) + 1 yolk/person, more if you want some of this delicious richness. :)

[@ahpadt]

+Étienne Richard I used 3 yolks when cooking for myself the last week and even I who like rich food, found it too rich. For me 2 yolks is plenty for a single portion of carbonara. I'd use 3-4 when cooking for 4.

[@swicheroo1]

Carbonara with only yolks is fancy. Carbonara came out of low class working man's food. You couldn't afford to waste whites.

[@jia2089]

Just found, love.

[@ThisIsDumb-YT]

He's wearing a Ramen Tatsuya shirt!!!!!!!!! Fuck yeah Austin, Texas!

[@foodtaliban]

Cacio e Pepe Carbonara?

[@animaladam5]

No its just carbonara.... same thing just the addition of guanciale and egg..

[@AKA.SV9]

cacio e pepe is pretty much carbonara without the meat. from poor mans pasta to working mans pasta

[@Alienman1212]

theres no egg in cacio e pepe@@AKA.SV9

[@xarismoutsios4038]

goodjob magnus ;)

[@animaladam5]

For what eating? Lol

[@meep6455]

haha just died a little

[@keenankariotis8139]

Does anyone know what pan he is using?

[@FoodforThought12345678dsds]

a frying pan

[@momoaraki7934]

Demeyer

[@karamrai8587]

Where can I get a pair of tongs like that

[@uns33n]

Karam Rai 12 inch forceps. On Amazon.

[@gianlucagallo3235]

A CARLO, CREDO CHE DEVE IMPARARE LA DIFFERENZA TRA CARBONARA E GRICIA !!!!

[@alexnajar713]

What is that pan callled

[@kozysnacker]

Saucier. It's essentially a saucepan with a curved base for easy stirring and wider top for quicker reduction.

[@halfthefiber]

Sure, he got the proportions wrong, but that's Carbonara: eggs, guanciale, pecorino romano, pepper. What exactly am I missing here? The pasta? He didn't say he was making Spaghetti alla Carbonara.

[@robertopinci]

So much pasta? That is good for testing if is aldente

[@solmidorez8146]

Carlo reminds me a little of Geoff Ramsey from Rooster Teeth. lol

[@travisdoran]

Anyone have a clear method for how to shape that pasta?

[@zachsimon5587]

Roll out pasta dough till it's a medium thickness on your pasta machine, cut it into 1/2" wide strips. Like a thin Papperdelle. Lay it horizontally in front of you. Take a thin dowl or wooden skewer lightly moistened with water and lay it the same direction as the pasta. Roll dowel around pasta and work dough to into thin string working the dough over the length of the stickand remove the dowel

[@Meregosa]

ULTIMI

[@JD0ng]

Is there merit to adding some acid when finishing the sauce? e.g. a squeeze of lemon?

[@alexanderfischer1537]

+Joshua Dong There's already some decent acidity in the cheese. I've never needed to add more acid to a carbonara. But it's food, so you can do as you like.

[@kwanshawn]

I wouldn't. Acid can cause dairy to curdle. Try adding a squeeze of lemon to milk and boiling it and see what happens.

[@fylleprilla]

if u wanna trip your fucken head off then yeah otherwise mix in some shrooms

[@sdazzle2460]

The pepper is meant to cut the richness of the sauce.

[@TheDive99]

Parsley works

[@greentamayo]

leave a comment criticising Carlo when YOU get a Michelin star.

[@murilocruz7752]

I read the comments just to be amused by Italians

[@MikeLuisCozinheiro75]

Is different...but can we call this a Carbonara ??? Ok why not !!! Is a different expensive carbonara , is gourmet ...I liked

[@meep6455]

what should we call it then? Why do people think they have the right to define what a real, authentic, original carbonara is? Just doesn't make sense to me. I'm half Thai and what I've learned is that Thai recipes vary depending on geography. Of course the foundation is practically the same, but there are usually some twists.

[@brendansnyder5267]

sacrilege

[@jasonteodoro1499]

lomi

[@ilikevideos4868]

Dickload of black pepper

[@FedeGherbaz]

5 egg yolk for that little pasta????? waaaay too much i can guarantee you that... any way it looks good ;)

[@BassssicBasssssssss]

federico gher yeah fuck those Michelin chefs and their culinary knowledge! Ya home cooks know where it’s at! Bro fist!

[@meep6455]

Well okay Carbonara-Hitler...

[@benphone1174]

Its fresh egg noodle pasta. You need the moisture.

[@tp2422]

well its not an original carbonara but it looks freaking tasty.👌

[@meep6455]

One question though. Is there an original carbonara recipe that represents the whole of Italy or does it vary depending on where in Italy you are? I'm half Thai and there is no specific original recipe when it comes to certain Thai dishes. Where in Italy are you from?

[@Alienman1212]

it is

[@Alienman1212]

@@meep6455 carbonara is a roman dish, so essentially theres only one (specific ingredients) way to make it properly

[@theblobfish9614]

One of the worst looking carbonara on youtube

[@thesimplecooks]

I used to do carbonara's with pancetta, cream, Parmesan, and egg white in the pan sauce (2 min sauce) and then we topped it with a cured egg yolk

[@meep6455]

okay

[@matthewchow4991]

Thats too much fuckin pepper. I guarantee that tasted to peppery.

[@animaladam5]

I guarentee it didn't due to the fact of slowly cooking

[@zachsimon5587]

What does slow cooking have to do with anything? If it isn't too peppery it's because of the fat from the egg yolks and cheese. That is a fuck load of fresh ground black pepper, that shit is going to be spicy, low temps will just prevent it from burning not being overwhelmed with pepper. It's probably why he uses so many egg yolks.

[@nattokami9598]

Matt Chow ikr

[@Alienman1212]

black pepper isn't spicy

[@zachsimon5587]

It's very spicy freshly ground when you heat it in a pan even more so buddy. Let me guess you also believe the earth is flat, dinosaurs aren't real, and Donald Rumsfeld is a reptilian. Jesus Christ what a stupid thing to say.

[@michaelwiggler511]

Tbh.. it doesn’t look amazing.

[@poetas84]

This is fried pepper with eggs and little macaroni Certainly not a carbonara You deserve a Goodyear star

[@Alienman1212]

it is carbonara

[@csablan3829]

Both of those chefs have Michelin stars. Anthony Bourdain didn't handpick them for their dick jokes.

[@pedix992]

I'm italian and i can say that it's not Carbonara! For sure!

[@discount11]

fuckin egg noodles to start.

[@vivalavelveeta]

Please tell me you're joking.

[@pedix992]

Check this recipe: kzbin.info/www/bejne/oIrcZp5rm52VeLM This is the real carbonara that we make in Italy. The others are bad imitations that do not respect tradition.

[@pedix992]

Do you know how to make a good carbonara? I doubt it. See this recipe instead of making late comments. kzbin.info/www/bejne/oIrcZp5rm52VeLM

[@pedix992]

Just because you're Swedish you should not talk about Italian cuisine. Read this recipe, maybe learn something about the true carbonara that respects tradition. kzbin.info/www/bejne/oIrcZp5rm52VeLM And avoid these childish comments.

[@michelecensani9024]

To much pepper.just add boiling water or stock to enhance the juicy tasty fat of Guanciale and peer.1 egg is enough mate and mix it out of the fire and you will never make it scrambled so. just a bit of boiling water to get it creamy, then cheese in. Off the fire, then just 1 good egg and mix all out of the fire. Here we have the cream!No need heaps of eggs. Italian cuisine is genius because is simple and balanced, proper of a healthy diet. Please Let s do not Americanize everything. That is spoiled. The mission of great Chefs is to deliver great food, healthy and sustainable. Put all those eggs is non sense and very bad for your health.

[@Alienman1212]

you dont add stock or boiling water (unless its the water u used for your pasta)

[@michelecensani9024]

off course is water from the pasta.. at your taste a scoop of stock only on the bacon so it takes all flavors from it then you put past and egg in..away from fire.

[@RyanTaylor-pi8gq]

How many michelin stars do you have? God, the level of entitlement and idiotic faux expertise.

[@rumbepack]

shitty recipe

[@FoodforThought12345678dsds]

@@michelecensani9024 You nothing about Italian cooking